"Our Umeshu Is Made Fresh From The Renowned Nanko Plums Found In The Wakayama Prefecture"

Japan’s whisky and sake are quite popular in India. Enter the Umeshu this summer, a plum wine popular among wine connoisseurs - a liqueur made by steeping green ume fruits in shochu (a grain liquor) and rock sugar.

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"Our Umeshu Is Made Fresh From The Renowned Nanko Plums Found In The Wakayama Prefecture"

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Japan’s whisky and sake are quite popular in India. Enter the Umeshu this summer, a plum wine popular among wine connoisseurs - a liqueur made by steeping green ume fruits in shochu (a grain...

Exploring The Artistic Side of Gujarat

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A visit to the Shrujan Crafts Museum in Kutch means a head-spinning spectacle of traditional crafts

"Caravanning Is Like Having a Home On Wheels Wherever You Travel"

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The travel culture of caravans in India seems to have hit the road in recent times. Jigyasu Joshi, Co-Founder of Carvaa Travelers Private Limited, talks to us about the trend and what goes into...

Women On The Cloud: How Manjari Chowdhury Rustles Up Exquisite Masterpieces

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She has lived in Mumbai, Delhi, and South Africa. Now settled in Kolkata, she runs a gourmet food service whose dishes will have you swooning

Women in F&B: Q&A With Rachel Goenka of The Chocolate Spoon

travelnews

Meet Rachel Goenka, founder and CEO of The Chocolate Spoon Company which runs a series of award-winning restaurants, patisseries and bakeries in India

Meet the Vegan Lifestyle Chef Putting Afro-Vegan Food on the Map

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London-based Glory Kabe is a vegan lifestyle chef who runs Sip & Cook’In - an Afro-Vegan online cooking class where food is delivered directly to your door and you get to enjoy a cooking class...

"I Follow the Slave Routes, the Course of Africans on 5 Continents, and How Their Cooking Techniques Changed Food"

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Alkebulan, an African food hall concept, has opened in Dubai and London and will be debuting in USA soon. It has been created by Alexander Smalls, the James Beard award-winning Harlem chef,...

#Shaken&Stirred: A Q&A With Mixologist Varun Sudhakar

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In our new series, #Shaken&Stirred, we speak to crafty mixologists who are in the contemporary cocktail revolution, asking them to spill the beans on their work, inspirations, and show you how to...

#Shaken&Stirred: A Q&A With Bartender Cindy Lalramngaihzuali

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In our new series, #Shaken&Stirred, we speak to crafty mixologists who are in the contemporary cocktail revolution, asking them to spill the beans on their work, inspirations, and show you how to...

On The Future of Sustainability in the F&B Industry

travelnews

Prashant Kulkarni, Director of F&B at Hilton India, speaks to us about the increasing shift towards exploring sustainable food choices in the F&B industry, the future of sustainable dining in India,...

#Shaken&Stirred: A Q&A With Mixologist Arati Mestry

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In an impromptu cocktail competition early on during college days, they were awarded the moniker of the Most Energetic Bartender. Since then, the sassy Arati Mestry has won many accolades. As part of...

The Fragrance of Senegal's Hibiscus and Baobab Popsicles in an NYC Bakery

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Born in Senegal, NYC pastry chef Mame Sow has become well known for her innovative recipes. She draws inspiration from her Senegalese roots for her desserts, fusing the recipes with her culinary...

5 Pizza Recipes From Rome-Based Culinary Expert Katie Parla

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Rome-based culinary historian, New York Times-bestselling cookbook author, and Emmy-nominated television host Katie Parla shares a few recipes for making the perfect pizza

"American Convenience Culture Has Largely Erased the Concept of Seasonal Produce"

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Rome-based culinary historian, New York Times-bestselling cookbook author, and Emmy-nominated television host Katie Parla talks about her journey from art history to culinary tours, her love for...

#Shaken&Stirred: A Q&A With Bartender Yangdup Lama of Sidecar, the Only Indian Bar in Asia’s Best 50 List

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In our new series, #Shaken&Stirred, we speak to some crafty mixologists who are in the contemporary cocktail revolution, asking them to spill the beans on their work, inspirations, and show you how...

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