Restaurants & Bars

Chefs and bartenders from Northeast India are challenging stereotypes with imagination and a sense of fun

From Kerala ‘touchings’ to Nagaland’s noushi, Bombay Daak brings astonishingly diverse daru-chakna rituals from across India to our tables

At Bengaluru’s first Malaysian restaurant, Kopitiam Lah, Joonie Tan brings the strong flavours of her childhood coffeeshop

The reign of the sweet cocktail is over. Raise a toast to savoury, spicy, and surprising drinks

Come for the crab curry, stay for the dessert

Open only 30 hours a week, Otra, like its predecessor Americano, is built on the math of keeping its staff happy

At the 16-seater Naar, Prateek Sadhu is living every chef’s deep-down fantasy

Two words: ramen bowl