Ruth Dsouza Prabhu

Low-ABV cocktails that mirror the eight phases of the moon, new breweries, a vinyl bar, and gourmet eggless ice cream—Bengaluru’s latest openings have something for everyone

By tweaking menus and switching to a hybrid kitchen setup, India’s biggest restaurateurs are trying to tide over the cooking fuel shortage caused by the West Asia crisis

Five chefs share the food fails that led to something great—from a hard-to-ace Levantine dip to a “slightly brown" omelette