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Why settle for ordinary jal jeera, when you can have Amaranth Bhel Puris and goat cheese Pav Bhajis at SodaBottleOpenerWala!
The chaat festival is happening pan India now (in Bengaluru, Mumbai) and the restaurant group sources its special ingredients from the farmer’s bazaar in Delhi and sends it to Hyderabad.
Inspired by lavender gardens and apple grovers, Wills Lifestyle takes us to Kashmir for the launch of their AW collection
From the warmth of the sun, shades of the chinar leaves, lush greenery and varied colours that the season brings, the Kashmir Collection marked the collection as its entry into Autumn Winter 2018.
Ummi and grand-daughter, Nazaneen Jalaludheen, share how they cooked up a grand collection of recipes flavoured by mouth-watering stories from Ummi’s childhood in a small village named Thikkody
Brand Ambassador of Glenfiddich India, Angad Singh Gandhi, gives us his secret recipe for Whisky by Nature
Enamoured by its use of spices, the chef is passionate about sharing the warmth that these flavours bring at the Lucknowi Food Festival at Poppy’s Hotel
Taapsee Pannu also tweeted about the deleted scene issue.
The paperback phenom is at it again! With a hip movie-style trailer for a book promo and a brand new genre-bending novel, we catch up with the Indian king of urban contemporary fiction
Offering the city a unique dining experience, we learn that Neydhal allows customers to pick from the restaurant’s array of live catch for the day
Uri is Aditya Dhar's directorial debut and is based on the attacks that took place in 2016 in Kashmir
City-based designer Meenakshi N launches her online label Madippu, incorporating creams and golds into her maiden collection
Yogesh Ghorpade, CEO and Founder, Uplodefoodie and Purba Kalita, Co-Founder of SaleBhai, shares a list of Indian delicacies you can savour.
Directed by Delhi-based Akanksha Sood Singh and joining her as the Director of Photography is Bangalore’s Sugandhi Gadadhar to film breathtaking scenes all around India.
Santa's Fantasea, Kolkata has come up with clam and lamb dishes from New Zealand
Anjan Chatterjee, chairman of Speciality Restaurants, talks about his expansion plans, love for work and food
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