MOAI – Where Time-Honoured Flavours Are Reborn
MOAI the new fine dining restaurant in Hyderabad is led by Michelin-trained Chef Mohib Farooqui. MOAI’s culinary philosophy is rooted in purity, depth... Read More
Hanok SeoulFul Food – Staying True to the Korean Flavours
Hanok SeoulFul Food – Staying True to the Korean Flavours by Rajeshwari Kalyanam Hanok the ‘seoulful’ food place is the latest addition... Read More
Burma Burma The Ten-Year Trail – Celebrating a Decade of Discovery
Burma Burma celebrates 10 years of its inception with a ten-fold tribute to tradition and innovation with a dine-in menu presenting a... Read More
Virat Kohli’s One8 Commune Brings its Vibrant Culinary Experience to Hyderabad’s Hi-Tech City
One 8 Commune launches its newest restaurant in Hyderabad, embodying the city’s dynamic spirit. This new establishment promises to redefine the culinary... Read More
What is Sattvic Food Really?
“There is a misconception that Sattvic is non-spicy, or raw food or minus dairy. Bhagavad Gita profusely advocates the use of milk and milk products. Gits says cow is the mother and milk is super food.” shares Arvind Chowdhary – co-founder of Sattvam.
XENA Brewery & Kitchen: A Grand Unveiling in Hyderabad’s Craft Beer Scene
XENA Brewery & Kitchen: A Grand Unveiling in Hyderabad’s Craft Beer Scene XENA Brewery & Kitchen, the recent addition to Hyderabad’s craft... Read More
Ming’s Court now at Secunderabad
Ming’s Court opens the 3rd outlet in Secunderabad on its 25th anniversary, introduces exotic new flavours Ohri’s, the iconic restaurant chain in... Read More
Terrace Serves Pan Asian With An Ambience
If a restaurant gets its simple Som Tam right, then it is meant to go right all the way. Terrace the roof... Read More
Mercure Hyderabad’s Terrace Opens to Diners Soon
Hotel Mercure Hyderabad KCP, Banjara hills is set to launch Terrace, A Roof Top Bar & Restaurant in its premises. The Restaurant... Read More
South Indian Michelin Star Chef in San Francisco
A south Indian by origin, Srijith Gopinathan grew up learning the intricacies of Indian cooking and flavours of ingredients in his mother’s kitchen and from his grandmother.
