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CHEF PRATEEK SADHU
Art of the meal: Why India’s diners are trading buffets for multi-course tasting experiencesIndian chefs are elevating dining with multi-course tasting menus. This trend focuses on ingredient storytelling, nostalgia, and regional d...- Dal-Chawal diaries: Tracing India's comfort food from Kashmir to KanyakumariAcross India, dal transcends regional boundaries, yet transforms with local flavors and ingredients. From the creamy dal makhani of the Nor...
- Roots to plate: Chefs tap hyperlocal flavours & histories to craft unique menusChefs across India are focusing on local flavors and sustainable food practices. They aim to preserve culinary traditions and introduce reg...
- Ditch fancy meals, truffles and blueberries, going vocal for local can save you moneyRestaurateurs reveal how going local can give you amuse-bouche on a budget.
- Restaurants find business opportunity in home delivery of gourmet foodIn a pandemic-struck world, where going to a restaurant has become anxiety-ridden or bothersome, some Indian restaurateurs have decided to ...
- How Covid-19 has ravaged dreams and livelihoods of small restaurant owners, staffersAs Covid-19 sweeps across the world, extracting a heavy toll, restaurants in India too are in a similar apocalyptic crisis. The National Re...
- Table togetherness: Communal dining in IndiaInternational food events try to nudge Indians towards communal dining at restaurants.
- How India's luxury hotels and restaurants are becoming more sustainableFrom inhouse organic gardens, strict farm-to-fork policies and consumer awareness and education initiatives to menus built around local, se...
- Culture of tasting menus has finally come of age in IndiaTasting menus are designed to show off a chef’s skill and imagination and this one is a gourmet’s delight.
- The organic food & sustainable dining you were looking forAfter the first flush of faddish frenzy around organic food, a handful of chefs, restaurateurs and farmers are quietly working on sustainab...
- 2019’s biggest food trend may see chefs bringing their own culinary cultures to restaurant kitchens'Maa ke haath ka khana' will go from homes into restaurants.
- 10 most promising chefs who lead by their originalitySome are already well acknowledged, others are hidden gems.
- Chefs experiment with the mango; pair it with oysters and espressoFrom replacing tomato in Bloody Mary to inching its way into an artisanal chocolate bar, mango is one busy fruit this summer.
- Why city slickers want bathua and lal saag on their dining tableFrom millets to bathua, jhakia to lal saag, interest in local ingredients, organic produce and sustainable dining is at a high.
- Indians are experimenting with their drinks and nothing exemplifies this better than 'Indian Accent'At the new bar at the Indian Accent that is moving to The Lodhi in Delhi, Beedle will bring the headiness of global ideas — house-made absi...
- Food trend: Indian chefs are now falling back on local wisdom, taking long journeys to look for wild ferns, nettles and berriesInternationally, the interest in foraging for local ingredients is led by Noma’s Rene Redzepi.
- Noma School of Dining is in as chefs take inspiration from the celebrated Copenhagen restaurantNoma — which remained on the top of restaurant lists ever since it zipped up the World’s 50 Best Restaurants in 2010 — has had an unprecede...
- 2016's 10 unforgettable dishesHere are some of the dishes that stayed in our memory, including those by chefs you may not know yet.
- Pop-up restaurants go mainstream as top chefs experiment with formatLast is a dish that is breathtaking in both its concept and restrained execution. It is one of those unexpected dishes with a twist whose v...
- Restaurants ride the farm-to-fork waveRestaurants ride the farm-to-fork wave, picking vegetables and micro greens from chosen artisanal patches, if not their own gardens
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