Papa’s is one of Mumbai’s most sought-after dining spots, with foie gras laddoos to nihari pie featuring in its 12-course tasting menu. Bookings for the Rs 10,000 meal open just once a month.
Nepalese and North-Eastern cooks trained as kitchen helpers under Korean ajummas in guest houses. Now, some are leading Korean restaurants as head chefs.
From Regi Mathew’s Kappa Chakka Kandhari to Saransh Goila’s butter chicken chain and Manu Chandra’s multi-brand business, chefs are cashing in on India’s appetite for new flavours.
The Gurugram branch of the School of European Pastry wants to fill the gap in high-end culinary training. ‘We are creating a benchmark for institutes to wake up, smell the coffee.’
Alongside buying into the grift that is dating apps, the girlies are also installing astrology apps like Astrotalk to investigate the same tired mystery—will he ever text back?
Aquaculture is the fastest growing food sector in Africa, offering significant returns on investment for all involved and achieving the continent’s goals for food security, dignified livelihoods and economic growth.
Bihar is blessed with a land more fertile for revolutions than any in India. Why has it fallen so far behind then? Constant obsession with politics is at the root of its destruction.
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