Fine Dining

Daniel Humm on cooking as art, perfecting the two-ingredient dish, and culinary innovations

Daniel Humm, the chef and co-owner of Eleven Madison Park, the world's Number 1 restaurant, on his approach to matters culinary

Ministry of Crab: Chef Dharshan Munidasa on Mumbai edition of restaurant, using local ingredients

Ministry of Crab is known for vibrant Sri Lankan dishes infused with the secrets of Japanese flavours | #FirstCulture

Gaggan Anand is ready for an Indian tour de force: The celebrity chef on his four-city culinary journey

Celebrity chef Gaggan Anand tells us what inspires his culinary creations

Meet Mariketty Grana, who brought authentic Greek cuisine to Goa with her eatery, Thalassa

After bringing authentic Greek cuisine to Goa with her restaurant Thalassa, Mariketty Grana now has her sights set on Mumbai

KOKO review: The latest from the Tham Brothers' gourmet stable lives up to the hype

Situated midtown at Kamala Mills, KOKO, a posh Asian gastropub, offers the delicate flavours of the East (read mainly Cantonese and some sushi), served with the choicest of freshly sourced ingredients and their detailed preparations.

Is 'farm-to-table' the biggest fiction in the Indian food business? How a noble idea went awry

Farm-to-table may seem like a great concept — on paper. Here's why it isn't working as it should in the Indian food industry

60% of affluent Indian consumers plan to increase discretionary spending

More than half of the affluent population of the country plans to set aside higher amounts for discretionary spending in 2015, according to a survey report released here today.

Why fine dining could soon mean sattu and insects

The effort is the latest step of a long, diversified campaign to introduce the Western palate to newer, more sustainable foods.