Enthused by growing drifts of veganism through the planet, chefs are bringing in new and interesting styles with a workable emphasis.

Pushing culinary boundaries means adding a dash of the unfamiliar to the familiar.

This chef went vegetarian in the heart of haute cuisine — Paris — and lived to retain his three Michelin stars.

Matching Indian food with Chateau Margaux was a challenge. Conventional wisdom decrees that the strong aromas and flavours of Indian cuisin...

Taj's Executive Grand Chef Hemant Oberoi smilingly remarked at the 5th anniversary of Wasabi in Delhi that 7 out of 10 richest Indians are ...