Drawing from his travels in the past 20 years, global investor and author Ruchir Sharma, in his new book, Democracy on The Road, forecasts the Lok Sabha election of 2019 to be an unpredictable, super-competitive one.
The Postcard, as a brand, is more than just a chain of small hotels. It is a movement to bring back the old way to holiday, where you awaken to a new way of seeing with gimmick-free holidays that are effortlessly merged with
Celebrity scientist Stephen Hawking does it again. In his final book—in development while he was alive and completed later—he gives us an addictive manual on our origins, our present and our possible future. We distill hi
Indian consumers no longer need to look at foreign cosmetic brands, as a slew of Indian companies are changing the rules of the game with their unique and innovative offerings. From crowdsourced products, customised offerings
Considering the sweetness of the chile pasilla stuffed with goat’s cheese served by chef Alondra Maldonado Rodriguera, at an ongoing Mexican food festival organised by the country’s embassy in Delhi, she is gentleness per
Tracing the stories of India’s billionaires, often termed the ‘Bollygarchs’, in his book, The Billionaire Raj, James Crabtree talks with Sunday FE about the inequality of wealth in India, crony capitalism and the challe
As Sotheby’s prepares to hold its first auction in India in Mumbai later this year, Yamini Mehta, international head of department, Indian, Himalayan and south-east Asian art/modern and contemporary south Asian art, tells u
Taking food to another level with virtual reality and augmented reality, one of the most innovative and exciting chefs in the world today, Shaun Quade from Lûmé in Melbourne, talks about why food should be fun.
A young Saira Bano runs a small restaurant, Savera, in Panaji, Goa, where the menu is indistinguishable from any roadside dhaba’s, claiming to serve what most places in tourist destinations do: north Indian, Chinese, south
Presenting his food in the national capital for a month at the Indian Accent, where the upper level is being used for the pop-up, chef Bosi can’t stop talking about the wonders of Indian ingredients, and also his experience