Kalu Uru-Mas
Kalu Uru-Mas is one of Sri Lanka's most important recipes — a black pork curry built on a dark roasted masala and goraka, the island's unique souring agent made from...
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Monsoon Pakora Sandwich
Pakoras are everywhere this monsoon. This recipe puts them inside a sandwich instead — crisp onion pakoras layered with a green chutney mellowed by hung curd, pickled onions for acidity,...
Lychee Chundo
Mango gets all the glory in Gujarat. But lychee season deserved its own chundo — one that keeps the fruit tasting like itself. The trick is not cooking all of...
Rajasthan in a Glass, and on a Plate
A last-minute tiramisu made with Godawan Series 02 at a palace in Rajasthan, and why Series 01 is the only thing you pour alongside it. The recipe, the whisky, and...
Bombay Monsoon Bhutta Chilli Cheese Toast
Charcoal-roasted bhutta meets Bombay chilli cheese toast in this monsoon recipe that tastes like a slice of nostalgia
Bhel Goes to Finishing School
Chaat is one of the most underrated culinary achievements of mankind — and bhel, made the right way, is its most democratic expression
New Yorker Nacho Cheese Sauce
A copycat recipe for New Yorkers Mumbai's legendary nachos, remember the restaurant that made Bombay fall in love with a cheese sauce.
The Juste un Clou and the Man Who Understood It
Cartier Juste un Clou men who wear it know something others don't. Aldo Cipullo's 1971 nail bracelet was never just for women — and it still isn't.
Ron Zacapa XO: The Sip India Never Had
What makes the Zacapa XO genuinely different, you need to understand the Solera system and the best way I can explain it is through food.
The Duchessa: On Gritti’s Olfactory Extravaganza which Spins Two-ways
There are fragrances you fall into immediately and ones that make you think, the Duchessa I'm still figuring out but on first instance it’s a keeper.