Sonali Shenoy

Think fruity flavours like Jackfruit and Guava Chili, as well as, more decadent options like PB, the OG and the cheekily titled Chocolate, That’s It

Chef Gobu Kumar walks us through it step by step...

Look out for Burmese Mohinga, South American parilla and Turkish kebabs

Sowl, if you were wondering is an acronym for 'sustainable, organic, wholesome and local' we find out as we get a taste of the menu

Chef Vivek Patil has curated a menu of 36 unique dishes inspired by flavours he grew up with, ranging from Vada Pav to Moti Chur Paak

Learning the art of the perfect croissant at India’s largest artisan bakery in Ahmedabad, which celebrates a decade this year.

Located in Ahmedabad and spread across 35,000 sq ft, the brand celebrates a decade this year

We travel back in time to compare notes with people who take us down the same streets... over different decades

From the good ol’ days of a simple cold coffee to menus with in-house roasts, single-origin coffees and artisanal blends

Chennai’s food scene looks a whole lot different now from what it was a decade ago. We did some heavy fork lifting to bring you the biggest trends in the biz