Loafing about The poor bread isn't given its due on the high table. But the plain loaf has been contributing to good food for quite a while. Discover the interesting side to your 'daily bread'... Read »

Of Basu, cookbooks & curry Jyoti Basu’s granddaughter, Mallika Basu, recently launched her cookbook Miss Masala, which aims to make ethic cooking an effortless part of a glamorous lifestyle. Read »

Themes à la carte A quirky theme is the way to pull in the restaurant-going crowds. So, from igloo-like bars to those dedicated to Indian cinema, theme bars are the newest attraction for jaded party-goers. Read »

Refreshing cocktails Mayank Tiwari of Maaya, Swissotel Kolkata’s lavish watering hole, specialises in mixing light and refreshing cocktails for city’s young crowd which help them to relax. Read »

Japan on your platter Vikramjit Roy, chef de partie at Wasabi by Morimoto, The Taj Mahal Hotel’s contemporary Japanese restaurant, has his own unique twist to woo the New Age foodie. Read »