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CHEF ABHIJIT SAHA
Ahmedabad showcases global flavours and culinary talent at FFTFest 2025Ahmedabad recently hosted the i Food for Thought Fest 2025, a vibrant celebration of global gastronomy and culinary heritage. The event, pr...- Spicing up the business of food: Bengaluru's master mentors are raising an army of professional chefsVarun Pereira, 37, executive chef at Sly Granny, was once a part-time dishwasher in the US.
- Top food trend among the rich: Chefs curate meals at home for small gatheringsRich hosts are happy to spend their high disposable income on offbeat dining experiences.
- How drunch aka drinking over lunch is upstaging the once-popular brunchEntrepreneurs and young professionals are adding light alcoholic beverages to a lunch outing.
- Local lolly! Bengaluru is scooping up India-flavoured artisanal ice-creamRising health consciousness is making citizens shift from factory-made to artisan gelatos.
- Left high and dry on election weekend, Bengaluru resto-bars call ban on liquor sales an 'archaic law'The EC bans sales of liquor in all areas going to polls 48 hours prior to an election and the counting of votes.
- Going green! Bengaluru eateries devise offbeat solutions to reduce wastageAround 50% of the restaurants in the city are asking for some form of sustainable ideas to make an environmental contribution.
- Chakhna at city’s bars is no more a chip off the old blockChefs are unleashing their creativity in this new-found segment as they discover Bengaluru’s growing global palates and health-awareness.
- How millets have resurfaced as a hip ingredient and now served in fine dining eateriesThe traditional grain has found top spot in global dishes like risotto, exotic salads and pizza.
- Serving nature on a plate: Farm-to-fork gets a twist with microgreensVisually appealing microgreens and edible flowers are doing drama on the plates now.
- Restaurants in Bengaluru 'Make in India' their special spicesChefs say it's cheaper and vouch for the freshness it lends to the city's ever-evolving diner. q
- From charcoal appam to carbon sushi, black is the new colour of foodBlack cuisine is eliciting shock and awe from diners and has become fodder for social media.
- Hotel staff worried as service charge made voluntaryAgrees foodie and socialite Ila Naidu, adding, “Hope diners do not take undue advantage of this new rule to create a fuss just to save 10% ...
- Bengaluru sustains a sense of freedom and positivity: Abhijit Saha, Chef and restaurateur"The city has a good culture of wine and dine. I have seen professional and personal growth here, making it very special to me," said Saha.
- Bengaluru now offers you a tailor-made culinary experienceCelebrity interior designer Vinita Chaitanya often places specific orders with her chef-friends in Bengaluru.
- Why health is a real issue for culinary professionals“The huge interest in food has made chefs stars, but it has also put a lot more responsibilities on them," says Chef Brar.
- Attention, food-lovers! Here's how 'Neurogastronomy' worksDo you ever get an aroma of an acquainted smell that unexpectedly activates a food craving even though you may have just eaten a full meal?
- Here's why Singapore is truly a paradise for food loversWith a wide variety of food joints to choose from in every nook and corner, Singapore is truly a paradise for food lovers.
- Bengaluru's rising trend of fashionable concept cafesThe concept cafés have especially attracted a unique clientele in ladies who lunch for their kitty dos, high tea, and work-related meetings.
- Fine dining pioneers eye smart, casual & cheaper formatsWith food ingredients costlier by 25% in last 3 months and manpower costs up 20% over last year, these bistros, delis, and pubs help restau...
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