Daniel Humm on cooking as art, perfecting the two-ingredient dish, and culinary innovations
Aatish Nath • 7 years agoDaniel 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
Mini Ribeiro • 7 years agoMinistry 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
Mini Ribeiro • 8 years agoCelebrity chef Gaggan Anand tells us what inspires his culinary creations
Meet Mariketty Grana, who brought authentic Greek cuisine to Goa with her eatery, Thalassa
Mini Ribeiro • 8 years agoAfter 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
Mallika Sahai • 8 years agoSituated 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
Madhulika Dash • 9 years agoFarm-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
Fp Archives • 11 years agoMore 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
Fp Archives • 12 years agoThe effort is the latest step of a long, diversified campaign to introduce the Western palate to newer, more sustainable foods.