Chef Vikas Khanna made history as the first Indian to receive a Special Citation from New York State Governor Kathy Hochul. The honor recog...

TIME has recognized Google CEO Sundar Pichai, chef Vikas Khanna, actor Ranbir Kapoor, YouTube Chief Neal Mohan, and NYC Mayor Zohran Mamdan...

Indian chefs are elevating dining with multi-course tasting menus. This trend focuses on ingredient storytelling, nostalgia, and regional d...

Chef Gautam Kumar's journey from a small Bihar town to exclusive dining spaces is inspiring. He faced challenges due to his background but ...

Priyanka Naik, a former tech professional, turned her passion for vegan cooking into a thriving career after a layoff. Her sustainable reci...

The billionaire and his partner indulged in a grand culinary experience, savoring a selection of iconic dishes representing the diverse fla...

Chef Vikas Khanna’s New York-based restaurant, Bungalow, has been awarded the prestigious Michelin 2024 Bib Gourmand for its exceptional In...

Chef Vikas Khanna's New York City restaurant, Bungalow, has become a celebrity hotspot. The restaurant recently hosted Bollywood star Shah ...

Vivek Ramaswamy, an Indian American Republican presidential candidate, is seeking a nanny for his two sons at a salary of over $100,000 per...

Restaurateurs reveal how going local can give you amuse-bouche on a budget.

From Michelin-starred venues to family-friendly eateries, try a taste of Diwali in Dubai.

Novel cuisines keep diners excited.

Exclusive culinary classes by international and Indian celebrity chefs for intimate groups is the new trend in the IT city.

Noma — 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...

It’s time to gaze at the crystal ball and ask that tantalising question: What will 2017 put on our plates?

For private dining, ideally the covers range from 4-20 persons. For us the quality of the clientele is important as well. Our prices start ...

The talent pool is also becoming limited because of the entry of specialised restaurants which also recruit from five-star chains.