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TH Food @THMetroPlus
Joined June 2009
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Cooking up a legacy | @SumanaMukherjee reviews Rahul Akerkar’s Biting Off More Than I Can Chew thehindu.com/books/books-rev…

Cooking up a legacy | Review of Rahul Akerkar’s Biting Off More Than I Can Chew

Explore Rahul Akerkar's memoir, blending recipes and anecdotes while chronicling his impact on India's modern restaurant culture.

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Where to find Bengaluru’s finest Bengali fare. Jessica Jeba finds out thehindu.com/food/features/w…

The best Bengali restaurants in Bengaluru

We pick out six restaurants in the city serving authentic Bengali dishes, from kosha mangsho to fish kabiraji

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Why we can’t stop watching people cook. Chef Karan Gokani writes about ASMR cooking clips and viral recipe Reels in his new column thehindu.com/opinion/columns…

Why we can’t stop watching people cook

Explore the fascination with cooking videos, where nostalgia, storytelling, and connection transcend mere recipes in our digital age.

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A new Hyderabad café is turning dessert into a night out. @prabalikam writes thehindu.com/food/features/m…

Mille, a new Hyderabad café is turning dessert into a night out

Discover Mille, Hyderabad's innovative café-bar where dessert takes center stage, transforming evenings into delightful culinary experiences.

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Kolkata’s new restaurant La Soirée is a fine dining destination by day, and a club by night. ✍️@shrekbans thehindu.com/food/dining/kol…

Kolkata’s new restaurant La Soirée is a fine dining destination by day, and a club by night

With interiors designed by Gauri Khan, Kolkata’s La Soirée pairs bhetki sushi, live teppanyaki, and craft cocktails with the energy of a late night lounge

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Why does Bengaluru love egg puffs? Come find out at this egg puff crawl @anaghzzz writes about this fun event marking National Egg Puff Day thehindu.com/food/features/w…

Why does Bengaluru love an egg puff? Come find out at this egg puff crawl

Lavonne’s chef Avin Thaliath hosts an egg puff crawl this weekend that will take you to some of the best bakeries in Bengaluru, and ends with a masterclass at Lavonne where you make your own pastry

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Mango and curd rice? @prabalikam writes about six regional mango combinations you need to try. What is your favourite combination? thehindu.com/food/features/m…

Mango and curd rice? Six Indian regional mango combinations you need to try

Discover six delicious regional mango pairings, from curd rice to sweet rava pongal, that elevate Indian meals this season.

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Can AI help home cooks serve up lip-smacking recipes? @SahanaV_Journo speaks to experienced cooks on the topic thehindu.com/sci-tech/techno…

Can AI help home cooks serve up lip-smacking recipes?

AI chatbots now help cooks turn random ingredients into hearty dishes. But can they meet the demands of taste experts?

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Sakura specials, gourmet fast food, and egg-centric dining,@Nidhi_Adlakha curates a list of Bengaluru’s newest food experiences thehindu.com/food/features/s…

From Kerala Tasting Menus to Sakura Specials: What to Eat in Bengaluru This June

Discover the best new restaurants, tasting menus, food festivals and cocktail experiences in Bengaluru this June, including Nila’s Kerala menu, Benedict’s egg-forward brunches, Katana’s Sakura...

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Smoke & Bitters in Sri Lanka wins Asia’s Michter’s Art of Hospitality Award. Read @sangitarajan24's review of the celebrated cocktail bar thehindu.com/food/features/d…

Discover Smoke & Bitters in Hiriketiya, Sri Lanka’s celebrated cocktail bar

Experience the rustic charm of Smoke & Bitters, a top-ranked bar in Sri Lanka, with unique cocktails and smoked dishes.

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New in Hyderabad: Feranoz brings French-inspired café culture to Knowledge Park. @prabalikam writes thehindu.com/food/dining/new…

New in Hyderabad: Feranoz brings French-inspired café culture to Satva Knowledge Park

Discover Feranoz, a French-inspired café in Hyderabad's Knowledge Park, offering delightful food and drinks in a charming setting.

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Japanese specialty restaurant Oji Ramen opens in Kochi. @schilped_nair reports thehindu.com/food/japanese-s…

Japanese specialty restaurant Oji Ramen opens in Kochi

Discover Oji Ramen in Kochi, serving authentic Japanese comfort food with house-made noodles and unique desserts in a cozy setting.

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Purpose Matcha in #Bengaluru makes Asian fusion more accessible to all. ✍️Ruth Dhanaraj thehindu.com/food/dining/pur…

Purpose Matcha makes Asian fusion more accessible to all

If you are feeling peckish but cannot decide if you are in need of a snack or a meal, Purpose Matcha can make that choice for you

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Sabudana vada and stagecraft: Anju’s Cafe in Ranga Shankara turns 20. Anagha Maareesha speaks to the woman behind it all thehindu.com/food/features/s…

Sabudana vada and stagecraft: Anju’s Cafe in Bengaluru's Ranga Shankara theatre turns 20

Anju Sudarshan started her namesake cafe in the Ranga Shankara theatre after a chance encounter with the founder Arundhati Nag. We trace how the cafe became the heart of the intuition, and a space...

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Inside Madurai’s Chandran Mess, home to the beloved ayirai meen kuzhambu. Akila Kannadasan @AkilaKannadasan reports thehindu.com/food/inside-mad…

Inside Madurai’s Chandran Mess, home to the beloved ayirai meen kuzhambu

A feast of mutton chukka and more at Madurai Chandran Mess

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From Melodi to Melody: A Bengaluru restaurant turns a viral moment into dessert. Anagha Maareesha reports thehindu.com/food/features/f…

Bengaluru chef creates a ‘Melodi’ special menu, inspired by the viral Meloni–Modi moment

Noted chef Abhijit Saha creates a limited-edition dessert menu created from the famous Melody candy at his restaurants Rosmarino and Lyfe. Melodi hot chocolate, lava cake, brownie and trifle are up...

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Inside Zetu, Delhi’s new contemporary Sri Lankan restaurant. Deepali Dhingra writes thehindu.com/food/dining/ins…

Inside Zetu, Delhi’s new contemporary Sri Lankan restaurant

At 1AQ in Mehrauli, Zetu introduces Delhi diners to contemporary Sri Lankan cuisine in a Geoffrey Bawa-inspired space through dishes such as lamprais, buffalo-milk burrata and achcharu-spiced fruit,...

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Layered sandwiches and pop art in a Portuguese villa at Goa’s Brooklyn Bardez. @DeepaliSingh05 writes thehindu.com/food/dining/lay…

Layered sandwiches and pop art in a Portuguese villa at Goa’s Brooklyn Bardez

Meghana Shrivastava and Matt Daniels open Brooklyn Bardez, where they refine the art behind the sandwich, with options such as Konkan slaws and international cold cuts

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How the cereal flakes came to be thehindu.com/sci-tech/scienc…

How the cereal flakes came to be

On May 31, 1895, a patent for “Flaked cereals and process of preparing same” was applied and it was granted on April 14, 1896. The years that followed saw the birth of a new industry, one that has...

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Michelin-starred chef Sujan Sarkar takes Indienne to New York. @shrekbans reports thehindu.com/food/features/m…

Michelin-starred chef Sujan Sarkar takes Indienne to New York

In Chicago, Chef Sujan Sarkar pushed Indian food into American conversation not as serious contemporary cuisine capable of nuance technicality and narrative. Now he is bringing his skills to New York...

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