How chef Floyd Cardoz shaped Indian cuisine, from his New York restaurant Tabla to Mumbai's The Bombay Canteen
What’s often overlooked is how Floyd Cardoz opened the doors for Indian cuisine to move beyond immigrant food and into the world of fine-dining. Chefs like Vikas Khanna and Srijith Gopinath have become increasingly visible in the US with both winning accolades, including from Michelin for their respective eateries. These doors have been opened thanks to Cardoz’s patience and ability to clearly explain the nuances that ground Indian food to the outside world.
Top chef Mauro Colagreco of Mirazur fame dishes on India visit, culinary influences, and the food he loves
Mauro Colagreco is sharp, curious, and loves to experiment. He travels the world searching for new ideas and is never afraid to incorporate other cultural influences.
Michelin star under her belt, chef Julia Komp is on a global quest to seek the extraordinary for her next culinary project
Julia Komp won her first Michelin star at the age of 28, within just six months of taking over as head chef at Schloss Loersfeld in Kerpen. This made Komp, in 2016, the youngest female chef in Germany to helm a Michelin-starred restaurant.
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 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
After bringing authentic Greek cuisine to Goa with her restaurant Thalassa, Mariketty Grana now has her sights set on Mumbai
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.
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
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.