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FORAGED INGREDIENTS
'Nao' is the time: Why Diageo India is backing this Indian craft gin producerAnand Virmani, Co-Founder & Master Distiller, Goa-based Nao Spirits & Beverages, explains how they marketed India’s first craft gin, Greate...- 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...
- Borago: A culinary journey through Santiago, Chile's flavorsChef Rodolfo Guzman's Borago offers a unique culinary journey. His Endemica menu showcases Chile's diverse ecosystems. Ingredients come fro...
- Vyn in Skillinge, SwedenDaniel Berlin's Vyn, a two-Michelin-starred restaurant, attracts global attention. Located in Sweden's Osterlen region, it emphasizes local...
- 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...
- Why young chefs, mostly women, are creating hyperlocal, highly individualistic dishesA new generation of Indian chefs is creating a gastronomic movement focused on local ingredients and sustainability, moving away from impor...
- Top five spots where dining meets natureCheck out these five spots where the food syncs with the ambience so beautifully.
- View: Lavender may bring the aroma of prosperity for Kashmir’s cultivatorsSince 2016 under the Aroma Mission, lavender is increasingly grown in Kashmir. In phase II, damask rose, clary sage, artemisia, wild marigo...
- Climate change forces a change in menu! Goa must adapt its food systems to retain dried fish, leafy greens on the plateThis year, Cyclone Tauktae skirted Goa just one day after one of the main Purmatechem fairs, which was already rather constrained by Covid.
- Vietnamese, Qatari, Singaporean: The trending cuisines every foodie needs to tryAcross the globe, creations flatter the taste buds, while the presentation is as pleasing to the eye as it is to the palate.
- Creative activism: Art reflects socio-political realities with food in BengaluruFood takes art beyond the confines of a conventional gallery space, says an artist.
- Bengaluru's Maia Café to follow the farm-to-fork philosophy for all ingredientsRestaurants are making a conscious effort to make sure that what they serve comes from neighbourhood farms.
- 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...
- Food-efficiency: Time to look east, wasteful westWhere tasty dishes using vegetable and animal remnants are traditional!
- Food of love: Culinary holidays are a trending choice with mothers and daughtersBond with your child by experiencing customs while indulging on local produce & appreciating regional spices as you sit together to share a...
- Want taste and nourishing value out of simple ingredients? Try the new Nordic cuisineNew Nordic is more than just a cuisine. It is concentrated around elementary ideologies of ‘purity, simplicity and freshness’
- 5 food Instagrams your eyes can feast onFood photographers have found a huge following on the image sharing app and here’s why. Tuck in.
- Copenhagen eatery Noma, world’s best restaurantHere is a look at what’s on the menu of Copenhagen eatery Noma , which has been named the ‘world’s best restaurant’ by Restaurant magazine.
- Eat, Pray, Love The PlanetRelentless quest for low-carbon, sustainable development has seen a nomenclature revolution.
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