At the table with Copper & Cloves
A backpacking trip to India at the age of 21 was the first of Sarah Nicole Edward’s many visits to India. Months volunteering at a community project in Kerala were…
Food & Drink
60 posts
Cocktail club: Sublime’s celery slush
In Morjim, it’s not just the sunsets that live up to the promise of Sublime’s name. While the celery slush might sound like a dubious version of a fairground drink,…
Sleepy Owl’s cold brew martini
We spent the better half of a summer day at Sleepy Owl’s outpost in Shahpur Jat sipping on their cold brew as we gathered all possible pointers to creating the…
Cocktail Club: The Nico 75
There are dueling histories about the French 75: some say it was invented in flapper-era Paris, at Harry’s, the historic bar at the Ritz. Others believe it originated in America,…
Food styling pro-tips from Shivesh Bhatia
While the rest of us wasted our childhoods in jungle gyms and sandpits, Shivesh Bhatia played in heaped-high spoonfuls of sugar. When we first met Bhatia a couple of years…
Mason & Co chocolate
Mason and Co make the best bean-to-bar chocolate in the country. Founders Jane and Fabien, from Australia and France, are both lovers of fine flavours and organic produce, and the…
Cocktail club: The Soprano by Perch
Perch might be the bar to beat in Delhi when it comes to cocktails: their Bourbon Toast, tempered by chamomile, is a modern update on the whiskey sour, and you’ll…
Two super-simple Mexico-inspired dips
Easy entertaining is our jam. We’ve got two ridiculously simple Mexican dip recipes for you that will win you brownie points every time you entertain. For this smoky and charred…
A super-simple crostini
Much like the menu at NicoCaara, CAARA appetizers are full of complex flavours and wholesome, healthy ingredients. You’re unlikely, for instance, to find paneer tikka (as much as we love…
Tinda tamatey mein
The lightest apple gourd and tomato curry ever, my grandmother used to add a bit of atta or whole wheat flour to thicken the curry slightly and served it with…