To mark the beginning of Mid-Autumn Festival, Shangri-La Hotels has unveiled new mooncake flavours across the UAE, Turkey and India. Master chefs from the five Shang Palace restaurants in Abu Dhabi, Dubai, Istanbul, Bengaluru and New Delhi, came together to curate bespoke mooncakes made with key ingredients inspired by each region. Along with time-honoured mooncake […]Read More
Team L&M The next time you want to enjoy a Spanish omelette, have a craving for a croquette or want to enjoy a torrijas or churros, no need to plan a trip to the European nation. To roll out a series of stylish Spanish restaurants across its extensive portfolio of hotels in India, Radisson Hotel […]Read More
Team L&M Savour crispy cravings with seasonal fruit balanced drinks this monsoon at The Samavar, the 24*7 Coffee Shop at The Ashok. The special food and beverages menu not only brings monsoon delicacies on your table, but also comes up with special offers is on until August 31. The beverage menu offers eight different cocktails […]Read More
Saurabh Tankha Last evening, my wife and I undertook Dravid Yatra. No, this has nothing to do with The Wall of Indian cricket for years, Rahul Dravid or his eventful journey as a cricketing hero, but a journey of culinary adventure at Radisson Noida. The Sector 55, Noida-based upscale lodging is, at present, hosting a […]Read More
Team L&M It was during his college days that Jeevash Vaid got intrigued by the wide selection of Western food available at the grocery stores in Boston, USA. “I loved buying food at cost effective prices since my pocket money did not allow me to eat out regularly,” he says, adding that dreamt of a […]Read More
Team L&M A globetrotter by nature, Vidushi Sharma Bahl has an evolved palette of experiences along with a comprehensive culinary knowledge, a strong aesthetic sense and a sharp perspective. The pursuit of her passion led her to enrol at Le Cordon Bleu London for their prestigious Diplôme de Patissiere. She grasped the basic knowledge of savoury […]Read More
PISTA MALAI MODAK Ingredients 100g grated coconut 40g bowl sugar 15g pistachio 15g pure ghee A pinch of cardamom powder 50g malai or condensed milk 80g rice flour 15g ghee Method For stuffing Heat ghee in a pan. Add grated coconut, sugar, jiggery cardamom and pistachio. Mix thoroughly. Cook till all moisture from the sugar […]Read More
Team L&M Remember the tagline: Kuch Meetha Ho Jaye… Conventionally, you expect these words connected with sweets but the same have been used smartly by a famous chocolate brand. The idea is to give a new twist to the concept of consuming sweets during celebrations, especially Indian festivals. And when it is time to celebrate, […]Read More
Snehal Vadher Every fortnight or so Robin makes an unconventional bar-hopping trip to McLeod Ganj. He returns in the evening looking gleeful, carrying a spoil of empty pint bottles and bottles used for Peepal Farm’s own fermented drinks (which our customers return for a credit of Rs 10). I suspect his cheerfulness comes from knowing […]Read More
Saurabh Tankha “I’ll be out for a few days…Official assignment…You’ll need to take care of the girls and maa… You’ll have to cook too as you know Lata (our maid-cum-cook) has already taken leave for the week…” the voice of my wife got fainter as she left our room and went to the kids’ room […]Read More
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