One of the Aravali Pavilion’s aims is to mix and match Indian dishes with a more Conti style of...
All the good things that the Raj left behind.
The English tea served at the Lobby Lounge is a perfect reminder of the past that has all but vanished from...
Even the Terracotta Warriors would have blinked and shouted “Gambey!”.
Chennai turns 375 even as the old and the new stay ‘gridlocked by progress’
‘Style, Sizzle and Savour’. Chennai’s Bombay Brasserie wins on all three counts.
If you are AWOL from a healthy diet, head straight for New Town.
Even Vishnu in his mathsya avatar must be puzzled at what’s being dished out in his name.
An affectionate biography of the city now known as Chennai that the author likes to call Madras
One of our greats, Ramaswamy's stories are an ironic take on modernity’s slow ingress into traditional ways...
Mr N. Yamauchi does not speak much. He lets the food do the talking at Dahlia.
Expect to pay Rs 2,000 a head, but every delicate mouthful is worth the cream and calories.
Those who know what it is to be elevated into ecstasy by the first-day-first-show electricity of a Rajni film...
“It’s all about sustainable fishing,” explains M. Mahadevan, popularly known as Hot Breads Mahadevan
The name sticks in your throat but Tirumurti tells his story with verve.
‘Cuisinez avec des fleurs’, which means cooking with flowers in French, is Chef Nimrat Pahwa’s...
Ghosh is too much the guest who stayed on for dinner and breakfast to be anything but polite. He never takes...
A perfect rendezvous for seduction by chocolate.
Pavan Varma treats agony and burn-out in Bhutan—land of snowy peaks, cloudy legends and nirvanic allure
Madurai veerans on one side, Chettiars on the other. Koothu parotta or your life?