Lockdown launches: Unlike reviving an existing operation, launching new brand is much tougher
Unlike reviving an existing long-standing operation, launching a new brand in these times is much tougher
Pandemic pondering: Whole eating out experience might feel different the next time you step out
The whole eating out experience might feel different the next time you finally decide to step out.
Why alcohol needs to be regulated, not regimented
Alcohol has been the unfailing social ointment for civilisation for millennia. To try and confine its potential is short-sightedness on our part.
COVID-19 pandemic: ‘Human element’ and the future of fine dining
From chefs and sommeliers to mixologists and servers, a large part of the fine dining experience is the human element. Remove that and what is left behind is barely a reflection of its grander stately version.
Keeping up the spirit: Coronavirus has wreaked havoc on industries – a look at where F&B industry stands
In other words, we can speculate, but frankly, we don’t have much to go by till we know that work can be resumed to some extent.
Lockdown essentials: Drinks for a rainy day
Both these elements have been able to ease the pain and despair of social separation by their ubiquitous yet inconspicuous nature.
Fine dining in quarantine
In the face of the lockdown, restaurants and hotels are going the takeaway and delivery route
The viral effect: A self-imposed quarantine throws up some curious and nostalgic finds
Being home for such a long period in a long time, however, has opened up a whole new way to approach my food and beverage requirements.
Food Paradise: Turkey has a history that goes back millennia
The country has a history that goes back millennia and a geography that makes it crucial to the exchange of ideas and cultures between the east and the West.
The master winemaker: Egon Müller’s wines are a true coming together of nature and man
Recently, Delhi’s self-confessed bon vivant, Rajiv Kehr, invited us for a very special dinner. It was a dinner with a very special winemaker visiting India.
No room for mediocrity in event endorsing luxury
An event endorsing luxury has no room for mediocrity. It requires all involved to be commonly passionate about the things that really matter
The virtues of excluding alcohol for January
The virtues of excluding alcohol for the month, and why it’s a lame tried-and-failed recipe.
Don’t give in to dry January or any nefarious regime, look forward to more tasting
Quitting anything cold turkey for me has never had the desired outcome. By contrast, indulging in anything heavily and sporadically has been equally of disservice.
Corn is not a replacement for staple, but it does provide a viable alternative
Corn is not entirely a replacement for staple cereals, but it does provide a viable alternative
Champagnes are really well-made wines but often get relegated only as celebration pops
As all people wish to do is flaunt social status, now when it happens with a garment or an accessory, it is still bearable, but it truly irks me when it happens to an alimentary product.
A tale of two beers: Taste that will make a product memorable
In fact, while conducting a dinner for a select few for a luxury client, I recently used these beers in the mix and they went down extremely well.
India’s bar scene is truly exploding
In the last few years, the bar scene heated up so much that it began to be seen separately from the restaurant and nightclub business.
Who is India’s beverage master?
They need to know their wines but also their whiskies, beers and non-alcoholic beverages. Be it serving up an aperitif of pairing one with food, the job description of a sommelier goes much beyond knowing the appellations of
Indians are great at being dichotomous — unruly at home, law-abiding abroad
There is something to be said about South East Asian hospitality that even at their angriest, the average person is still mighty polite.
Can we change mocktail scene and ostracised treatment it currently receives?
Let’s change the mocktail scene and not mete out the ostracised treatment it currently receives.
There is more to modern Indian cuisine than western plating
Post a year-long refurbishment when they reopened, the much lauded 360 was flocked by patrons who had missed it like oxygen for the last 365 days or so.
Zomato case: Is the guest always right?
Educating the consumer helps to build brand loyalty and authority that doesn’t push them away
Indian brands that are heralding beer revolution
If ever there was a drinks prom, beer would be the undisputed king (and queen) of the evening!
The Delhi-Bombay divide: Two unrelated yet affable dining experiences
Two unrelated yet very affable dining experiences that I have been privy to—one in each city.
Between sips: The tea and coffee divide
Coffee is friendly and hip like beer, tea is more akin to wine — old-school and snooty.
World Cognac Day: Celebrating an artistic expression of man and nature
Cognac is an artistic expression of man and nature, carefully crafted and patiently honed over time
The best restaurant in the world
So if you have any favourite home delivery places in your city, please send in the names: I’d be happy to populate a list, purely crowd-sourced, and share it forth.
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