Heena Khandelwal

On his maiden India visit, Chef Virgilio Martinez talks about his dream to bring Peruvian cuisine to global acclaim, while reflecting on his journey, inspirations, and culinary philosophy

Sarvi was established in 1920 by Haji Ghulam Alli Sarvi, a gentleman of Irani descent.

As consumers the world over are going for lab-grown diamonds, their popularity looks set to rise in India, despite a recent price slump

With Bombay Daak, chef Niyati Rao and Sagar Neve of award-winning restaurant Ekaa, borrows from personal memories of people near and far as they reimagine the country's daru-chakna experience

With Tat, Vikhroli gets a new restaurant that aims at bringing food from India's nine coastal states.

The 10-day Ganesh Chaturthi.festival, begins with murti sthapana on September 7 and concludes with visarjan on September 17.

It was a chance visit to a mela (fair) nearly two decades ago that left the Kalyan-based Kashish, who is in her late 30s, captivated with a daring woman stunt rider in a maut ka kuan.

In his recent visit, Chef Marco Pierre White praised Indian cuisine for its emotional depth and simplicity, sharing why it profoundly resonates with him beyond Michelin stars

In 2017, when celebrated murtikar (idol maker) Vijay R Khatu passed away a month before Ganeshotsav (Ganesh festival), his daughter Reshma Khatu – an advertisement professional – had to step into his shoes and ensure that the work gets done on time.

Among Sunil Varadkar's regular customers is Nana Patekar, whose father started buying from the Varadkars about 70 years ago and he followed suit