A lot can happen over a pizza. First dates turn into anniversaries, quick catch-ups stretch into long dinners, and neighbourhood favourites become cult classics. Over the past decade, Leo's Pizzeria has been at the heart of many such moments, all while changing the way Delhi eats pizza. When founder and head pizzaiolo Amol Kumar first opened its doors, authentic Neapolitan pizza was still a relatively unfamiliar concept for many diners in the capital. Long before artisanal pizza became part of the city's everyday dining vocabulary, Kumar was championing slow-fermented dough, traditional Italian techniques and an uncompromising respect for craft. Since then, Leo's has grown from a neighbourhood favourite into one of India's most celebrated independent pizzerias, helping shape Delhi's pizza culture while earning international recognition, including four consecutive appearances on the 50 Top Pizza Asia-Pacific list and a recent recognition from The Best Pizza – Milan.

Now, there's even more on the table. As Leo's prepares to open its first Gurugram outpost, Kumar is also launching NYNY, a New York-style pizza concept born out of his curiosity for another iconic pizza tradition. Together, the two openings mark the next chapter in Leo's story, one that expands its footprint without losing the warmth, simplicity and sense of community that made it a favourite in the first place. In conversation with ELLE Gourmet India, Kumar reflects on a decade of dough, discusses why Indian flour deserves a place in the spotlight, and shares why, even after ten years, he's still happiest chasing the perfect pizza.

ELLE Gourmet India: This year marks Leo's 10th anniversary. Looking back, has your idea of what makes a truly great neighbourhood pizzeria evolved over the past decade?

Amol Kumar (AK): In the beginning, my idea was to create a space where people would feel welcome and feel at home. The pizza, of course, had to be excellent. Thankfully, we were able to create that and 10 years in, I feel the same way.

ELLE Gourmet India: Leo's has built a loyal following over the years. Has there been a pizza on the menu that unexpectedly became a customer favourite?

AK: I did a special a while ago; it was a white pizza with a slightly spicy salami. In the Indian market, white pizzas are still finding their feet, so I was quite surprised when that one became a crowd favourite while it lasted.

ELLE Gourmet India: When creating a new pizza, what usually leads the process: technique, ingredients, or the story you want the dish to tell?

AK: The process is something that is never compromised on, and it’s also something we keep improving on, so while working on a new pizza, ingredients are where I start. I like to keep things simple with few ingredients that really stand out and complement each other.

ELLE Gourmet India: You're opening Leo's Gurgaon alongside NYNY, your New York-style pizza concept. Why did this feel like the right moment to launch two ventures simultaneously?

AK: With the team I have around me at the moment, I feel stronger and more confident. I personally also feel like I am in a good space to take this on and, most importantly, execute well.

ELLE Gourmet India: Leo's has always been known for its warm, neighbourhood feel. How do you plan to preserve that spirit as you expand into Gurugram?

AK: Our intention as always is to create a wholesome space where people feel at ease, and we hope to keep the experience consistent through our team, which will be a mix of some old and some new members. The pizza, of course, will be the hero as always, and we have some fun things planned around it as well.

ELLE Gourmet India: What inspired the creation of NYNY, and how does it distinguish itself from Leo's beyond simply serving New York-style pizza?

AK: Firstly, I’m a pizza guy at heart and making pizza makes me happy. After making Neapolitan pizza for 10 years, I was intrigued by New York-style pizza because it’s at the opposite end of the spectrum and has a lot more texture, different flavours and nuances. I always like to get close to how it’s made in its place of origin, and I just kept following that curiosity. NYNY is a whole new idea, and it’s completely different from Leo’s. It’s a very high-energy and fun place as compared to the wholesome vibe of Leo’s. We are still a neighbourhood pizzeria, but this time with a full bar, really fun music and overall a very cool vibe.

ELLE Gourmet India: Are there any Indian ingredients or regional flavours that you think deserve a bigger place in contemporary pizza-making?

AK: I have been working with Indian flour since day one and continue to. We have more Italian flours locally available than ever before, but there’s a lot of good Indian flour as well, and it should be given a fair shot.

ELLE Gourmet India: When you're off the clock, what's your personal comfort order from Leo's menu? Has it changed over the years?

AK: I have forever been a Margherita guy and that has never changed. That’s my go-to pizza. It’s the hardest to make but the purest and best version of pizza for me.

ELLE Gourmet India: As Leo's enters its second decade, what excites you most about the journey ahead, both as a restaurateur and as a pizzaiolo?

AK: As a restaurateur, I’m really looking forward to creating more spaces and bringing our pizza to more people, perhaps in other cities as well. As a pizzaiolo, I really enjoy learning and working on my craft. The pizza has evolved so much from the day we opened, and I’m really excited to see where it goes over the next 10 years. There are always new techniques to learn and innovate with, which is my favourite part of the job.

ELLE Gourmet India: Finally, when people think of Leo's a decade from now, what do you hope they'll remember it for beyond the pizza?

AK: I hope we are a part of their stories and their memories. I know a lot of people who used to come in while they were dating and eventually got married. Now they come with their kids; this was something I always wished for. I hope these kids grow up eating at Leo’s and NYNY, fall in love with someone over pizza, and hopefully we’ll be a part of their stories as well.

Shakespeare once wrote that all the world’s a stage. At The Library Bar in The Leela Palace New Delhi, that stage is set with crystal glasses instead of curtains, cocktails instead of dialogue, and stories that unfold the longer you stay.

That philosophy comes to life through Literary Mixology, Volume II, the bar’s latest cocktail programme where celebrated works of literature are transformed into immersive drinking experiences. Rather than simply naming cocktails after famous books, each creation draws from the emotions, characters and worlds crafted by iconic authors, translating them into thoughtfully crafted flavours, innovative techniques and elegant presentations. It’s a menu that invites guests to experience literature in an entirely different way, proving that some stories are best savoured through sips. In a city where cocktail menus often revolve around the latest trends, The Library Bar has taken a different route.

Not Your Typical Library

The moment you walk into The Library Bar, it’s easy to understand why it has earned its name. The space feels warm, intimate and timeless. Dark wooden interiors, plush leather seating, softly lit corners and rows of books create the atmosphere of an old private library, one that invites you to slow down rather than rush through the evening.

Unlike many bars that rely on loud music or dramatic interiors to make an impression, The Library Bar lets its details do the talking. The setting feels refined without trying too hard, making it just as suitable for a quiet conversation as it is for celebrating a special occasion.

The literary theme begins long before your first cocktail arrives. Instead of a conventional drinks menu, guests are presented with beautifully bound editions of the books that inspired the collection. Hidden inside each book is a bookmark that doubles as the cocktail menu, making the experience feel less like ordering a drink and more like picking your next story. It’s a thoughtful detail that immediately draws you into the concept behind Literary Mixology, Volume II.

Enter The Literary World, Just With A Sip

At the heart of the menu are the cocktails, inspired by a different literary work. Rather than recreating stories literally, the drinks capture the mood, emotion and personality of each book through carefully chosen flavours and techniques.

Inspired by Toni Morrison’s Beloved, the cocktail reflects the emotional depth of the novel through flavours that slowly reveal themselves as you continue drinking. It is layered, thoughtful and lingering, much like the story that inspired it.

Cosmos, inspired by Carl Sagan’s celebrated work, is a tribute to curiosity and discovery. Light, imaginative and unexpected, it mirrors the wonder of exploring the universe while encouraging guests to discover new flavours along the way.

Fans of mystery and noir will appreciate Farewell, My Lovely, inspired by Raymond Chandler’s classic detective novel. Richer flavours and dramatic presentation give the cocktail an air of intrigue, while Forever and a Day offers something softer and more reflective, celebrating timelessness through a more delicate flavour profile.

Infinite Jest embraces complexity. Just as David Foster Wallace’s novel reveals something new with every chapter, the cocktail continues to evolve with every sip, rewarding those who take their time with it.

Adventure finds its place in Kon-Tiki, inspired by Thor Heyerdahl’s famous expedition across the Pacific Ocean.

Meanwhile, Still Life proves that restraint can be just as impactful as extravagance, relying on balance and simplicity instead of elaborate theatrics.

Completing the collection is The Agony and the Ecstasy, inspired by Irving Stone’s novel about Michelangelo. Bold in both flavour and presentation, it celebrates the dedication, patience and creativity that lie behind every great work of art.

The Unexpected Experiences

The bartending team experiments with house-made infusions, clarified ingredients and unexpected flavour combinations, ensuring that every drink feels unique while remaining approachable.

Ingredients like pandan, parmesan cheese and carefully developed infusions appear throughout the menu, not simply to surprise guests but because they contribute meaningfully to the story each cocktail hopes to tell. Innovation here never feels forced. Instead, it supports the narrative behind every drink.

One of the most fascinating techniques on the menu replaces traditional ice with deep-frozen tomatoes made using surplus produce from Le Cirque, one of the hotel’s signature restaurants. As the tomatoes gradually thaw, the cocktail changes in flavour, allowing guests to experience the drink differently from the first sip to the last. Inspired by Bangkok’s renowned Bar Sathorn, it’s a thoughtful example of how creativity and sustainability can work together beautifully. Several cocktails are also finished tableside, adding another layer to the storytelling. Whether it’s a final garnish, a finishing pour or an interactive element, these small rituals make each order feel personal and memorable rather than simply transactional.

Recognised among India’s 30 Best Bars for five consecutive years, The Library Bar continues to raise the bar for cocktail experiences in the country. With Literary Mixology, Volume II, it proves that great cocktails can be about more than flavour alone. They can tell stories, spark conversations and even encourage guests to revisit books they thought they’d left behind. Because the finest stories don’t always end on the last page. Sometimes, they end at the bottom of a glass.

Mumbai has always loved restaurants. It just hasn't been staying loyal to them for very long, especially the new ones. Somewhere between soft launches, impossible-to-book reservations and beautifully edited walkthroughs of dimly lit dining rooms, we've become remarkably good at discovering restaurants. Staying with them? That's another story.

Every week, there's a new opening. By Friday, your group chat is trying to get a table. Saturday belongs to the creators. Sunday everyone is posting "finally made it here." By the following weekend, another restaurant had quietly taken its place.

The city has never had more restaurants to choose from. It also hasn't had this many restaurants competing for the same thing: your attention. That’s not necessarily a bad thing, though. Mumbai's dining scene has never been more exciting. Regional Indian cuisine is finally being celebrated with the confidence it deserves. Wine bars are carving out a culture of their own. Cocktail programmes are more thoughtful than ever. Cafés have grown beyond coffee and croissants into places where people work, celebrate birthdays, recover from heartbreaks and accidentally spend four hours discussing absolutely nothing.

Which is why this moment begs the question: if everything is getting better, why does it sometimes feel harder for anything to really stand out?

Restaurant launches today are theatrical. There's a signature scent you'll remember long after you've forgotten the appetiser. A playlist that sounds vaguely like someone's European summer. Handcrafted ceramics. Moody lighting. A chef's counter. And now restaurant bathrooms deserve their own publicist. Within forty-eight hours, someone famous has declared it their new favourite restaurant — usually before the mains have arrived. None of this is a criticism, exactly. Launching a restaurant today is genuinely difficult. Operators aren't just competing with each other anymore — they're competing with every other new thing happening in the city that week. They're expected to create anticipation before the first service, build community before anyone's become a regular, and somehow convince diners that this isn't just another opening. That's a lot to ask for one weekend.

Because here's the thing. No restaurant dreams of becoming the place everyone tried once. It wants to become your place. The one you instinctively suggest when someone asks where to meet. That kind of loyalty isn't built over launch weekend. It's built somewhere between your fifth visit and your fiftieth.

So I found myself asking a handful of restaurateurs a deceptively simple question: what actually makes a restaurant last? Interestingly, nobody spoke about celebrities or viral moments, or even talked about marketing first. They all spoke about consistency.

Yajush Malik, who runs Gallops, has watched enough restaurants come and go to know that good branding can only take you so far. "A lot of these concepts are, on the surface, truly hollow," he tells me. "Some are great. Unfortunately, the hollow ones outnumber the ones with real substance." It's not a cynical observation—he isn't arguing against new restaurants. New ideas keep cities exciting; they push standards higher and force even legacy restaurants to evolve. What he's questioning is whether we've started confusing opening well with lasting well. His own test for success is almost disappointingly simple: if your first meal is good, you'll probably come back. If the second is mediocre, maybe you'll give it one more shot. If the third disappoints, you've quietly made your decision. Nobody announces they're breaking up with a restaurant. They just stop booking it.

View this post on Instagram

A post shared by Gallops Restaurant (@gallopsmumbai)

It's funny how often we talk about restaurants as businesses, when in reality they behave much more like relationships. The first impression matters, but it's never the reason you stay — that's earned in the ordinary moments. The consistently good pasta. The bartender who remembers your drink. The waiter who asks, "the usual?" The table you've somehow started calling ours. That's when a restaurant stops being another new opening and starts becoming part of the city. “There's a reason timeless restaurants are timeless”, Malik says — “you invest time, effort and energy into giving the guest a kind of recall value, a sense of nostalgia, with the place, and that only comes from a consistent offering, sustained over years, that most people don't see the work behind”. For him, that means going through guest feedback personally rather than assuming a strong concept does the work on its own.

View this post on Instagram

A post shared by Gallops Restaurant (@gallopsmumbai)

Which makes me wonder whether we've accidentally trained ourselves to celebrate restaurants for arriving, rather than giving them the time to become something worth returning to. Perhaps Mumbai doesn't have an opening problem. Maybe it's developing a commitment problem.

If Malik's question is whether diners come back, the next one is perhaps more uncomfortable still. Are restaurants building regulars anymore? Or are they building opening weekends?

Yash Advani has lived both realities, relaunching Gulmurg while also creating newer concepts like Cafe Calma and Pastel. Yet he spends remarkably little time talking about launches. "The buzz will get you your first five hundred or a thousand covers," he says. "Not five hundred thousand." Somewhere between the media previews, the guest lists and the opening-weekend frenzy, it's easy to mistake visibility for viability. The cameras leave. The novelty wears off. The restaurant is still there on a rainy Wednesday in August, hoping someone decides to walk in. That's when the real work begins. 

Advani calls them "the boring things" — consistency, food costs, discipline, a team that stays long enough to actually know its guests. "Getting the same dish exactly right the thousandth time," he says, "is what gets you the next ten thousand covers." The thousandth plate is never photographed. Nobody makes a Reel about consistency. Nobody captions an Instagram Story "still excellent after three years." And yet that's exactly what keeps restaurants alive.

View this post on Instagram

A post shared by Cafe Calma® (@cafecalmamumbai)

Before we wrap up, Advani offers a line that quietly reframes the entire conversation. "There's a difference between service and hospitality," he says. "Hospitality is what creates the memory." Service is transactional. Hospitality is emotional. One gets you through dinner. The other gets you invited back into somebody's life. 

Which is why Yash Bhanage's answer feels less like a hospitality lesson and more like an observation about human behaviour. Over the last decade, he's built restaurants that have become part of Mumbai's dining vocabulary like The Bombay Canteen, Bombay Sweet Shop, O Pedro and Veronica’s – not because they're the newest rooms in town anymore, but because they've continued to matter long after the opening buzz faded. He doesn't think diners have become less loyal. He thinks they've become more discerning. "People are more curious than they were a decade ago," he says. "They might visit somewhere once because it's new. They only come back because it makes them feel something." There's a tendency to blame social media every time we talk about shrinking attention spans — that feels too convenient. People haven't stopped caring. They've simply become harder to impress. Curiosity gets them through the door. Emotion is what earns the second reservation. The places that endure, he adds, are usually solving a deeper need than food alone — where you celebrate milestones, where you take visiting friends, where you go after a difficult week, where you know exactly how you'll feel the moment you walk in. Those emotional connections are hard to replicate.

View this post on Instagram

A post shared by Veronica’s (@veronicasbombay)

Even Bhanage, despite building some of the city's most-loved restaurants, doesn't believe reputation buys permanence. "We're only as good as the last meal we served," he says. It's a wonderfully grounding reminder. No matter how beloved the restaurant, every service begins at zero. Every guest gets to decide all over again. And perhaps that's exactly as it should be — cities don't owe restaurants loyalty. Restaurants earn it. One meal at a time. One guest at a time. One ordinary Tuesday at a time.

Daron, who's turned Darry's House into the kind of neighbourhood spot people recommend almost instinctively, sees the conversation from yet another angle. The problem, he insists, isn't that people are chasing new openings — they always have. "Chasing the newest opening has always existed," he says. "What's changed is that restaurants and creators have become much better at grabbing attention and pointing it towards their own creation." Attention itself isn't the enemy. If anything, it's become part of the craft. The real question is what happens after you've earned it. "As long as the attention-grabbing doesn't become more important than the creation, we're fine as a culture." Not business or marketing. Culture. That's the word that stays with me — because maybe this piece was never really about restaurants. It's about what kind of city Mumbai wants to become. One that's constantly searching for the next new thing. Or one that still leaves room for places to become part of people's lives.

View this post on Instagram

A post shared by Darry’s House 🏡 (@darrys.house)

Before we end our conversation, Daron leaves me with a line that's funny enough to crack you up but still leaves you thinking — probably the best summary of this entire story. "The Beatles haven't written a new song in ages," he says. "We still listen to them." Maybe that's what the best restaurants understand. They're not chasing relevance. They're building recall. And those are two very different things.

So perhaps Mumbai doesn't have a restaurant problem after all. If anything, the city's curiosity is one of its greatest strengths. Every new opening, every ambitious chef, every first-time restaurateur willing to take a chance on an idea adds something to the city's dining culture. That's worth celebrating. The boom isn't the problem. The question is what comes after it — because eventually, every restaurant runs out of launch weekend. The flowers wilt. The guest lists disappear. The influencers move on. The PR campaign ends. What's left is the restaurant, standing on its own, waiting to find out whether it was simply visited or whether it was genuinely chosen.

The places we carry with us are rarely the ones we spent weeks trying to book. They're the ones that quietly became part of our routines. The neighbourhood spot where birthdays somehow always end up happening. The place your parents request every time they're in town. The restaurant where the waiter starts pouring your drink before you've asked. The table that's never officially yours, but somehow always feels like it is. Nobody becomes nostalgic for opening weekend. They become nostalgic for ordinary Wednesdays — for the comfort of knowing exactly what they'll order, for walking into a room that feels just a little bit familiar. That's the thing about institutions. They aren't born. They accumulate. One meal. One conversation. One anniversary. One heartbreak. One regular. At a time.

The city isn't short of beautiful restaurants. It isn't short of novelty, or ambition, or investment. It's simply asking a much harder question than it used to: in a city where there's always somewhere new to go, what gives people a reason to come back here? Because the restaurants that define cities have never been the loudest. They've been the most lived in — the backdrop to celebrations that were never photographed, the place where your parents first met your partner, the room where a difficult conversation turned into an easier one, the dessert that appears on the house because someone remembered your birthday from last year. Those moments don't happen because a restaurant was trending. They happen because somebody came back. Again. And again. And again.

Perhaps that's the real challenge facing Mumbai's restaurant boom. Not opening another remarkable restaurant — building one people choose often enough that, somewhere along the way, they stop calling it the new place. They simply call it our place.

Because launches earn your attention. Memories earn your loyalty. And in the end, that's what every great restaurant is really serving.

Colin Tait is puzzled. He has spent 15 years at bars across Europe, Asia and now heads the beverage programme at The Ritz-Carlton Bangalore. He always imagined that one day rum would shine across the world given its rich history, varied production styles and versatility as a spirit. After all, there’s no other spirit you can get in a white, dark, spiced and infused form and still have it hold its own. 

“Rum was popular in 2010, be it at bars in London or San Francisco, but today even tropical places like Bangkok aren’t asking for rum cocktails. I had a conversation in Shanghai some time ago about how rums are coming back in vogue, but honestly, it still seems far off,” Tait, who recently launched the drinks programme at the property’s new speakeasy bar The Cloak Society, says.

It’s easy to understand why Tait is befuddled. Most bartenders in India and across the world did not innovate enough with rum cocktails. Instead, nostalgia took over, and classics such as Daiquiris and Rum & Coke became the default cocktails when it came to rum. Worse, the tiki hangover with its typical mock Polynesian figurine mugs meant that rum was never really seen as a serious spirit.

Signature Rum Cocktails

Things are looking up for rum though. A fresh combination of factors such as wider availability of premium brands, the spirit’s versatility needed to balance unique ingredients and bartenders’ love for the spirit has begun to propel rum to fresh heights in the country. 

Rahul Raghav, co-founder of Sip Savvy, a beverage consultancy firm that has set up bars in Jaipur, Chennai, Bengaluru, Hyderabad and Mumbai, says that the last couple of years have revitalised rum. He must know – his Instagram handle is ‘yescubalibre,’ the actual cocktail name for rum and Coke. “In India especially, people thought rum was just a winter drink. Some others dismissed it because of its harsh taste notes. But bartenders have pushed rum quite a lot in recent years, thanks largely to availability of better brands and also their own creativity. Today, it’s easier to spot someone drinking a Rum Old Fashioned or a signature rum cocktail than ever before.”

Take Punchline for example. Built around the theme of punch bowl cocktails, the first thing the Mumbai-based bar does is hand out welcome shots of their signature cocktail called OG Punch, made with Havana Club 3YO rum and a blend of apple, apricot and five spices and is among the bar’s top three selling cocktails. 

In Delhi, another new bar’s signature cocktail also features rum prominently. Top Banana at GK 2 in Delhi has an eponymous cocktail that features aged rum, pear juice, rosso vermouth, milk and pineapple syrup. 

Rajan Sethi, co-founder of Top Banana, explains the drink saying, "The Top Banana cocktail is probably the best representation of who we are as a bar. We wanted our signature drink to reflect the same personality as the space—playful, a little unexpected, but backed by serious craftsmanship.”

“My co-founder Chirag and I wanted to make a welcome drink that everyone would have so our focus was to make sure it’s a delicious cocktail that everyone would love,” Punchline’s co-founder Jeet Rana says. “While gin and tequila are spirits that people usually go for, rum’s history with Punch cocktails also helped us pick the spirit.” 

Rana has been uniquely poised to see the rum revolution almost reach Indian bars. In 2018 at Arth in Mumbai, as a finalist for the Bacardi Legacy cocktail competition, Rana had to create and sell one unique cocktail using the brand’s rum. His creation, called OTP for One True Pairing, combined Bacardi rum with Campari, curry leaves, lemon and pineapple. OTP became famous after Shah Rukh Khan came and tried the cocktail and ended up with four rounds of the drink, but it was also a harbinger for layered rum cocktails that we see today. 

Rum Goes A La Mode

Bartenders enjoy the flexibility that rum lends to cocktails. Rana says that gin cocktails can sometimes become one-dimensional. Tait also propounds rum’s regionality, batting for smooth and delicious Caribbean rums. At The Cloak Society, Tait’s rum cocktail called Golden Codex is made with a little-known rum called Embargo Anejo Blanco that blends three different Caribbean rum styles, viz., Spanish, British and French Agricole. 

“With Golden Codex, I wanted a cocktail mix of a Daiquiri and Piña Colada that we’ve achieved with yuzu, lemon foam and the Embargo rum. It’s a perfect drink for anyone who wants a tropical and fruity drink without too much sweetness,” he adds. 

Indeed, elevating rum cocktails with modern techniques seems to be the new norm amongst bartenders. At the newly-opened Gong in Mumbai, Shirotide is one of the most technique-forward cocktails on the menu, made with coconut-washed rum, lemon, mango shrub, pandan syrup and tinctures. Explaining the making of the drink, Saurabh Das, Head Mixologist and Bar Manager, says, “The cocktail is clarified using the milk-wash technique, which gives it a crystal-clear appearance while softening the flavours into a smooth, elegant finish. Finally, it's carbonated and served over a block of ice with a fresh pandan leaf, making it crisp, refreshing, and perfect for a highball experience.”

Creative Director Jishnu AJ has created a tropical drink with savoury depth at 8ish in Mumbai. Called Alternate Logic, the cocktail blends rum with roasted pineapple, sage and cumin over bright citrus that balances fruity and herbaceous flavours anchored by the spirit. 

Yauatcha’s Around The World cocktail brings together Seville orange marmalade, Mediterranean rosemary, Asian lychee, limoncello and Aperol from Italy that’s held together with Venezuelan rum. 

As Merwyn Alphonso, Beverage Head at Yauatcha, says, “Today's cocktail culture is redefining the way rum is perceived and enjoyed. It's no longer limited to classic serves and is increasingly being showcased through innovative flavour pairings, global ingredients and contemporary bartending techniques.”

A Bright Future 

Raghav says that people fell out of Cuba Libres, or rum and Coke, mainly because it began to be perceived as an unhealthy cocktail. Tait concurs, saying he can count the number of rum and Coke cocktails he’s sold in one hand over the last decade. 

Sethi believes rum is at an inflection point. “I think we're entering a very exciting phase for rum. As bartenders continue to experiment and consumers become more curious, I think we'll see rum take its rightful place alongside every other premium spirit—not because it's trying to be something else, but because people are finally discovering everything it already is.”

While technique-driven signature rum cocktails have since taken over, there’s an entire cohort that has also rediscovered the joys of classics such as Daiquiris, Mojitos and the Dark And Stormy. In fact, Raghav says his new favourite drink is a well-made Rum Old Fashioned because of its rich and textured flavour notes. 

8ish’s Jishnu says, “I think rum is one of the most versatile spirits behind the bar. Unfortunately, many people still see rum as something they drink at home rather than order at a bar. That's changing, though, as bartenders continue to showcase its versatility and elevate it through thoughtful, ingredient-led cocktails.”

For their part, rum brands are doing a lot more than ever before too. Nicaraguan rum brand Flor de Caña will soon start work on its highly anticipated Sustainability Cocktail Challenge that flies regional winners from across the globe to Nicaragua to compete for a USD $10,000 prize. 

As part of its consumer programming, Diageo’s The Good Craft Co in Bangalore is holding a session called Cane To Cask: The Indian Rum Story later this month that will combine storytelling, guided tastings, and behind-the-scenes access to help participants better understand the history, craft, and evolution of Indian rum. New rum brands are always being launched across the country as well, the latest one being a spiced rum called Rum Bharosey by Goa-based Kantala Spirits.

Clearly, there’s no dearth of action happening in the rum space across the country. It’s only a matter of time before it makes a splash in your cocktail glass too. 

We all love our pets. They’re cute, cuddly, endlessly loyal, and for most of us, they’re family. So it’s only natural to want them by our side, whether it’s a morning coffee, a brunch, or dinner with friends. That’s why seeing a “Pets Not Allowed” sign at the entrance can be such a disappointment. Thankfully, things are changing. Across India, more cafés and restaurants are opening their doors to excited wagging tails, making it easier than ever to enjoy a great meal without leaving your four-legged companion behind. So, if you’ve been looking for your next outing together, this list is pawfect for you.

Mumbai

Shelter By Javaphile, Versova and Bandra

View this post on Instagram

A post shared by Shelter (@sheltercafe.mumbai)

If you are from Versova/Bandra and own a pet, you definitely might have visited this cafe at least once. If you have not, you and your pet can surely add it to your list.

The Deli, Bandra

View this post on Instagram

A post shared by The Deli (@thedeli.cafe.kitchen)

One of Bandra’s newest additions, The Deli is quickly becoming a favourite for pet parents. With an all-day menu and even a dedicated menu for pets, it’s just as exciting for them as it is for you.

Zane’s Café

View this post on Instagram

A post shared by Zane’s Cafe & Bar (@zanes.coffee)

Zane’s Café doesn’t hold back when it comes to pampering pets. It even has a dedicated pet menu, prepared in the same kitchen using the same quality ingredients as the dishes served to people.

The Conservatory, Juhu

View this post on Instagram

A post shared by The Conservatory (@theconservatory.in)

One of my personal favourites, this conservatory-style space is definitely worth a visit, especially if you are planning a date with a fellow pet parent. 

SAZ American Brasserie

View this post on Instagram

A post shared by SAZ Bombay (@sazbombay)

Located in Jio World Drive, SAZ is a great place to stop for a meal after a shopping spree. Since the mall is pet-friendly too, you can spend the day exploring with your furry companion before settling in for a bite.

Suzette

View this post on Instagram

A post shared by Suzette Café & Bakery (@suzettecafebakery)

Known for its crêpes and salads,  all-day café fare, Suzette is a favourite among Bandra regulars and pet parents.

Subko

View this post on Instagram

A post shared by Subko Coffee Roasters (@subkocoffee)

Great coffee and thoughtfully designed spaces have made Subko a city favourite. Bring your pet along and settle in for a nice cup of coffee.

Blondie 

View this post on Instagram

A post shared by @mumbaiblondie

Blondie is just as excited to welcome your furry companion as it is to serve up fresh bakes and great coffee.

Doolally Taproom

View this post on Instagram

A post shared by Doolally Craft Beers (@godoolally)

One of the city’s most well-known pet-friendly hangouts, Doolally Taproom has long welcomed pets, making it a favourite among Mumbai’s pet-parent community.

Delhi

The Big Tree Café

View this post on Instagram

A post shared by The Big Tree Delhi (@thebigtreedelhi)

Hidden beneath towering trees, this garden café is perfect for long brunches with your pet. The peaceful setting and generous comfort food menu make it easy for this café to turn into a go-to place.

Café Dori

View this post on Instagram

A post shared by Café Dori (@cafe.dori)

A Delhi favourite for good reason, Café Dori blends European café charm with excellent coffee, sandwiches and brunch plates. The outdoor seating makes it an easy stop with pets.

Diggin

View this post on Instagram

A post shared by Diggin Cafe (@diggincafe)

Known for its fairy lights and picture-perfect courtyards, Diggin is just as memorable for its comforting Italian-inspired menu. It’s the kind of place you’ll want to revisit along with your pet, who might get too excited looking at the fairy lights. 

Colocal

View this post on Instagram

A post shared by Colocal "Indian Origin Chocolate" (@colocalchocolates)

While you enjoy their chocolates, your pet is going to enjoy their spacious environment and the warm feeling that Colocal gives off.

Goa

Elephant & Co.

View this post on Instagram

A post shared by Elephant & co. | Community Bar Goa (@humansofecogoa)

Bright, lively and full of energy, Elephant & Co. serves everything from comfort food to crowd-pleasing cocktails. It’s the perfect place to wind down after a day outdoors with your pet.

Bean Me Up

View this post on Instagram

A post shared by Mahua Saha (@mahua25)

Known for its wholesome menu and lush garden setting, Bean Me Up is one of Goa’s most-loved cafés. And your pet might end up making new friends here.

Baba Au Rhum

View this post on Instagram

A post shared by 𝑩𝒂𝒃𝒂 𝑨𝒖 𝑹𝒉𝒖𝒎 𝑪𝒂𝒇𝒆 (@babaaurhumcafe.goa)

Loved for its artisanal breads, pastries, breakfast menu, and pet-friendly outdoor space. Definitely worth a visit after your morning walk.

Bengaluru

The Kind Roastery & Brew Room

View this post on Instagram

A post shared by The Kind Roastery & Brew Room (@thekind.india)

If coffee is non-negotiable, this one’s worth bookmarking. Alongside speciality brews, you’ll find excellent all-day breakfasts and spacious outdoor seating that’s perfect with pets.

Dyu Art Café

View this post on Instagram

A post shared by Indrani (@ino.here)

Set inside a charming heritage home, Dyu Art Café will turn into a place you can't stop coming back to, especially if you are an artist. While you paint peacefully, munching on a dish from their menu, your pet can take a quick nap.

Green Theory

View this post on Instagram

A post shared by Green Theory, Bangalore (@greentheory)

Surrounded by greenery, Green Theory serves wholesome vegetarian dishes in a beautiful heritage bungalow. They guarantee good vibes to you and your pet.

Nandan Coffee

View this post on Instagram

A post shared by Nandan Coffee | Organic & Speciality Roasters (@nandancoffee)

Nandan Coffee is one of Bengaluru’s newest coffee addresses, bringing its three-generation farm-to-cup legacy from Kodaikanal to the city and the best part? It's a pet friendly space.

Pune

The Daily All Day

View this post on Instagram

A post shared by The Daily All Day - Pune (@dailyallday_pune)

True to its name, this café works for every meal of the day. From breakfast classics to fresh salads and hearty mains, there’s something for every craving, plus it's definitely a place where you can celebrate with your pet.

The Flour Works

View this post on Instagram

A post shared by The Flour Works (@theflourworks)

A Pune favourite, The Flour Works is known for its breakfasts and a warm, welcoming atmosphere. The food is as good as the ambience.

Barrels The Craft House

View this post on Instagram

A post shared by Barrels - The Craft House (@barrels_thecrafthouse)

If weekends call for good food, beer, live music, and your favourite hooman by your side, Barrels The Craft House fits the bill.

Beans Talk Café

View this post on Instagram

A post shared by Aachal🌻 (@pinterest__muffin)

Whether you’re craving a hearty breakfast, a cup of coffee, or something sweet, Beans Talk Café is the kind of spot you’ll find yourself returning to. The fact that your pet can join you is simply the cherry on top.

Hyderabad

Roastery Coffee House

View this post on Instagram

A post shared by Roastery Coffee House (@roasterycoffeehouseindia)

Housed inside a beautiful bungalow, Roastery Coffee House pairs speciality coffee with one of the city’s prettiest outdoor spaces. It’s a favourite for slow mornings with pets.

PS Cheese Café

View this post on Instagram

A post shared by PS Cheese Cafe (@pscheese.cafe)

If you’re a cheese lover, this one’s an easy yes. Expect indulgent sandwiches, loaded pastas and desserts that are every bit as comforting as the mains.

Sobremesa

View this post on Instagram

A post shared by Sobremesa™ (@sobremesa_hyd)

Bright interiors, beautifully plated food, and an all-day menu make Sobremesa a café you visit often to chat with your friend and your pet.

Aaromale Café

View this post on Instagram

A post shared by SBH (@stashbyher)

A slice of Kerala in Hyderabad, Aaromale serves comforting Malabar flavours in a warm, welcoming setting. It's also a creative space, so you can enjoy your hobbies while your pet keeps you company.

We all love a good snack, whether it’s during a movie marathon, between meetings at work, or simply to satisfy an afternoon craving. And while there’s nothing wrong with reaching for a quick bite, it’s worth paying attention to what’s actually going into it.

Honestly, whenever you go shopping for snacks, the aisle always offers endless variety. But one thing I’ve noticed is that one ingredient keeps showing up on packet after packet, and that’s palm oil. It has become a common ingredient in everything from chips and cookies to crackers and granola bars. While it’s widely used for its affordability and shelf life, many consumers today are choosing to cut back because of concerns around nutrition and the environmental impact of unsustainable palm oil production. Finding snacks without it, however, isn’t always easy.

So if you’re looking to cut back on palm oil, these are the Indian brands to keep on your radar.

Let’s Try

View this post on Instagram

A post shared by Let's Try (@letstryfoods)

Starting with a brand you definitely need to try, Let's Try. The brand swaps palm oil for groundnut oil across its snack range, proving that crunchy, flavour-packed snacks don’t have to compromise on ingredients.

Open Secret

View this post on Instagram

A post shared by Open Secret (@opensecretsnacks)

Known for its “No Secret” approach to snacking, Open Secret has built a loyal following with everything from cookies and nut mixes to bhujia and crackers. Its commitment to keeping palm oil off the ingredient list makes it a convenient choice for everyday snacking.

BRB

View this post on Instagram

A post shared by BRB Popped Chips (@feel.like.brb)

BRB has made popped chips its signature. From potato and corn to rice-based snacks, the brand focuses on lighter alternatives made without palm oil, offering plenty of flavour without the usual fried-snack formula.

Knacks

View this post on Instagram

A post shared by Knacks | Low Calorie Indian Snacks (@eatknacks)

Best known for its khakhras, Knacks gives the traditional Gujarati staple a modern twist with flavours ranging from Cheesy Peasy to Peri Peri. The snacks are not fried and made without palm oil, making it an easy pantry staple.

NoCap Foods

View this post on Instagram

A post shared by Nocap.foods (@nocap.foods)

NoCap Foods is on a mission to “de-junk” snacking. Its millet chips are made without palm oil while putting indigenous grains front and centre, creating a snack that’s as satisfying as it is wholesome.

Nutrirootz

View this post on Instagram

A post shared by Aditi’s Lens 📸 (@explore.throughmylens)

Whether it’s roasted edamame or protein-rich bean snacks, Nutrirootz focuses on high-protein options made without palm oil. It’s a great pick for anyone looking to switch up their usual snack routine.

Flavor Fusion

View this post on Instagram

A post shared by Flavor Fusion™️ (@flavorfusion.co)

If you’re craving something crunchy, Flavor Fusion’s roasted jowar chips deliver exactly that. Made with rice bran oil instead of palm oil, the brand offers a range of flavours without relying on conventional frying oils.

Jatara Snacks

View this post on Instagram

A post shared by Jatara Snacks (@jatarasnacks)

Inspired by regional Indian flavours, Jatara brings together traditional recipes and cleaner ingredients. Its range is made without palm oil, alongside other clean-label commitments such as no maida and no preservatives.

Noice

View this post on Instagram

A post shared by Noice (@getnoice)

Noice keeps things simple with clean-label cereals, cookies and snack bars that skip palm oil altogether. It’s a brand for those who like their pantry stocked with everyday snacks.

Munch Aura

View this post on Instagram

A post shared by Munch Aura (@munch_aura)

From roasted makhana to trail mixes and seeds, Munch Aura’s snacks are all about uncomplicated and healthy ingredients. 

Farmley

View this post on Instagram

A post shared by Makha Shaka (@makhashaka)

From roasted nuts and trail mixes to date bites and seed mixes, Farmley has made mindful snacking its focus. The brand combines wholesome ingredients with bold flavours, creating snacks that are designed to fit effortlessly into everyday routines. Whether you’re reaching for a protein-packed trail mix or a naturally sweet date bite, Farmley proves that better-for-you snacking can still feel indulgent. 

Sweet Karam Coffee

View this post on Instagram

A post shared by Nurain khatri | food blogger | homemaker (@cookandvlogs)

Sweet Karam Coffee brings South India’s favourite traditional snacks to modern pantries. From crispy murukku and ribbon pakoda to tapioca chips and nippattu, many of its savoury snacks are made without palm oil, preservatives or maida, while staying true to regional recipes and flavours. It’s the perfect stop for anyone looking to rediscover Indian snacks with a clean-label approach. 

Indian Snack House

View this post on Instagram

A post shared by Indian Snack House (@indian.snackhouse)

Apart from being palm oil free, this South Indian snack brand uses traditional recipies. Something you totally need to check out if you are into healthy snacking.

Whether you’re in the mood for a proper London boozer, a speakeasy with drinks as stylish as the surrounds or a wine bar with small plates for grazing, there is a local for every taste in the capital.

With an ever-changing hospitality scene, it also means there is a new favourite to discover nearly every week. These are our picks of the best new openings to explore.

Brutes of Mayfair

View this post on Instagram

A post shared by Bar (@brutesofmayfair)

The martini remains the undisputed chart-topper of every drinks list. New opening Brutes of Mayfair is dedicated to the classic tipple and takes inspiration from its location in Bruton Place, formerly a covert meeting spot for artistic types and cultural figures. The martini menu (wet, dry, brutal and dirty) keeps it simple, but garnishes are more experimental – think blue cheese olives, loaded crisps and caviar bumps. The lounge area, with its green Yarwood leather banquette and vintage Persian rugs, is the perfect spot to enjoy a nightcap, shaken or stirred. brutesofmayfair.com

Bar ALTA

View this post on Instagram

A post shared by ALTA (@alta.london)

Soho eatery ALTA has given over its ground floor and outdoor terrace to Bar ALTA, a casual space that reflects the pintxos culture of Northern Spain. These small, moreish bar snacks are typically enjoyed with locally made wines and ciders, both of which feature on the menu alongside cocktails and a rotating selection of vermouths and sherries. Expect the likes of flatbread with green romesco and manchego, spiced cecina with Kampot oil, and padrón peppers with mint, sour cream and pickled chilli from head chef Robbie Jameson.

Arcus

View this post on Instagram

A post shared by The Imperial (@theimperialbloomsbury)

Bloomsbury’s first rooftop bar is set to launch in August. Located within the refurbished Imperial Bloomsbury hotel, Arcus has near-360-degree views that stretch from the City and St. Paul’s Cathedral to the London Eye and domes of the British Museum. Just as impressive as those skyline vistas is an artfully devised cocktail menu accompanied by small plates inspired by the changing seasons.

Honey & Co. Great Portland

View this post on Instagram

A post shared by Honey & Co. Great Portland (@honeyandcogreatportland)

Middle Eastern restaurant group Honey & Co. has become a much-loved stalwart of the London hospitality scene. Now, fourteen years after its first opening, founders Sarit Packer and Itamar Srulovich are shifting focus from food to beverages. Well, sort of – you can still expect the type of vibrant, produce-led dishes the restaurateurs are synonymous with (think flame-grilled skewers, anchovies on aubergine agrodolce crostini and grilled whole fish), but the wine list is what guides the establishment, with an exciting list that spans Greece, Italy, Lebanon, Israel, Palestine and beyond.

Café 1922

View this post on Instagram

A post shared by Café 1922 (@cafe_1922)

One of London’s most prestigious members’ institutions, The Sloane Club, loosens its collar and opens its doors to the public for the first time in 104 years with the opening of this new watering hole. Interiors by Russell Sage Studio marry warm textures with characterful materials to create a laid-back atmosphere. 

Prince Arthur

View this post on Instagram

A post shared by Prince Arthur, Belgravia (@princearthur.belgravia)

This boutique watering hole with a Basque eatery is stepping into the sun with a new outdoor terrace. A bespoke drinks station takes centre stage in the stylish space where guests can enjoy the full restaurant menu, including seasonal dishes such as scallop crudo and grilled lamb cutlets with smoky aubergine, or simply graze on the likes of gildas or the eatery’s famed in-house caviar, best washed down with a Vermouth Spritz. Bathed in sunlight with classic bistro seating and surrounded by verdant greenery, this is a true al fresco oasis in one of London’s most storied neighbourhoods.

Gambit Bar

View this post on Instagram

A post shared by Gambit Bar (@gambitbarlondon)

With an increasing number of people favouring health over hedonism on a night out, no- and low-alcohol drinks are no longer an afterthought. At Gambit Bar, located in The Newman hotel, every signature cocktail is available alcohol free, while the same attention to detail can be found in the short and tempting snacks menu, including oysters and rullepølse (Danish cold cuts). The atmospheric space, featuring a coffered ceiling and handsome bar with burr veneer frontage and living copper top, reflects the legacy of artist Percy Wyndham Lewis who lived in the area. 

Rocola

New East London spot Rocola, from the team behind Crudo and Tiny Wine, takes its name from the Spanish word for jukebox. It’s a fitting moniker given the ever-changing nature of this restaurant, bar and rotating kitchen that will host a programme of guest chefs, residencies, wine tastings and collaborations. An expansive wine list is at the heart of this venture, and a strong by-the-glass section means guests can explore the list with ease as they watch the open kitchen in action. 

Kiyori

View this post on Instagram

A post shared by Kiyori (@kiyoribar)

There’s nothing quite like London’s underground, and no, we’re not talking about the Tube. We mean the capital’s ever-expanding roster of subterranean spots that define its nightlife. A recent addition is Kiyori, a seductive bar tucked beneath the former bank turned restaurant Aki London in Cavendish Square. The interiors are by Francis Sultana, who delivers his signature high glamour: gilded ceilings, cinematic washes of burnished gold and deep bronze offset by velvet and reflective surfaces. Guests descend past Aziza Kadyri’s Procession/Descent tapestry into an intimate, low-lit space where Japanese-inspired cocktails are paired with a concise menu of small plates.

Read the original article on ELLE Decor UK

There's a moment, somewhere between your second and third cup of Kangra first flush, when you stop talking. Not because there's nothing to say, but because the tea demands a certain quality of attention — the same kind the Dhauladhar range demands when it rises, white and sudden, above the treeline. Both stop you mid-thought and let you soak in the flavours.

I had arrived in Palampur the way most people do — as an afterthought, a one-night buffer to reach the more photographed charms of Dharamshala and McLeod Ganj. But what was meant to be a single night somehow became more. And the thing that kept me there wasn't the mountains or the monasteries. It was a cup of tea.

Five days later, with a rewritten itinerary and more tea than I could carry, I realised I had found something very few people knew about — the extraordinary tea heritage of Palampur.

A 170-Year-Old Tea Affair

Palampur's romance with tea began just the way the best affairs do — unexpectedly, in a place nobody had quite thought to look, with a feeling that was impossible to walk away from.

In 1849, a British botanist named Dr. Jameson, then Superintendent of the Botanical Tea Gardens, arrived in the Kangra Valley on what was essentially a scouting mission. What he found stopped him in his tracks. The valley sat at around 1,220 metres — high enough for cool, mist-laden mornings, low enough for generous warmth through the growing season. The Dhauladhar range rose behind it like a wall, shielding the valley from harsh winds and creating a microclimate that was, in his assessment, close to perfect. The soils were fertile. The rainfall was between 230 and 250 centimetres annually and arrived reliably and well-distributed throughout the year. The spring water running off the mountains was clean and cold. Everything, in other words, that Camellia sinensis could ask for.

By 1852, the first commercial plantation had been established, and the valley's reputation grew steadily from there. The Kangra district's Gazetteer of 1883 noted, with characteristic British understatement, that the tea produced here was "probably superior to that produced in any other part of India." Three years later, in 1886, Kangra tea received its most significant validation — a gold medal at an exhibition in London. By 1892, over 9,000 acres of the valley were under tea, and Kangra was rated among the finest tea regions in the world for its flavour and quality. The teas were delicate, floral, naturally sweet, with a clean finish different from the strong maltiness of Assam or the muscatel and brisk notes of Darjeeling.

Then came the 1905 earthquake that flattened estates, disrupted supply chains, and sent many British planters away for good. The industry never recovered its colonial-era scale. And while tea production continued, the region gradually slipped out of the spotlight, overtaken by the louder stories of Assam and Darjeeling. For decades, Kangra tea grew without fanfare, tended by families who never left and never stopped believing in what the valley could produce.

Today, Kangra tea holds Geographical Indication(GI) status, recognised in India since 2005 and by the European Union with Protected Geographical Indication status. An acknowledgement, finally, that what grows here is singular and irreplaceable.

Keeping The Flame Alive, One Estate At A Time

The story of Kangra tea's revival is not the story of a grand industry turnaround. It is a more personal one where a handful of families, across generations, believed in the land and have been working relentlessly to put Kangra tea on the world tea map.

Visit Palampur today, and you will find them still here — planters who have given generations to this land, and who are, in every sense, the story of Kangra tea.

Bundla Tea Estate

Established by the British in 1860 and acquired by the Butail family in 1907, Bundla Tea Estate has been part of the Kangra tea story for well over a century. Over the years, its teas have earned recognition far beyond the valley, including a gold medal at the London Exhibition and a merit certificate at the Lahore Congress Exhibition—reminders of a time when Kangra tea was counted among the world's finest.

Yet what fascinated me most about Bundla was not its history but its determination to keep writing new chapters.

For decades, Bundla sent its green leaf to the Palampur Co-operative Tea Factory for processing. Then, in 2023, Kalyani's father, B.B.L. Butail, made a decision that surprised many in the industry. At 81, he restarted tea manufacturing at the estate because he felt Bundla's leaf deserved better.

"After decades of working with the Co-operative, my father felt he was no longer doing justice to the quality leaf being produced in our gardens," says Kalyani. "It was a big, difficult undertaking, but one that has allowed us to once again manufacture tea in a way that reflects the quality of our leaf."

Listening to her, I was struck by the conviction that Kangra tea's future lies not in nostalgia but in confidence that the region's teas can hold their own anywhere.

That belief now extends far beyond Palampur. Based in Seattle, Kalyani has begun importing tea from the region under her own label, Camellia Hill, introducing Kangra tea to American consumers.

"The response has been incredibly encouraging," she says. "Once people taste Kangra tea and learn its story, it speaks for itself."

For Kalyani, the goal isn't competition. "My hope is simply that Kangra tea receives the recognition it deserves—not because it needs to compete with other regions, but because its history, terroir and character make it truly unique."

That confidence seems to define Bundla itself: an estate rooted in history but firmly focused on the future.

Instagram: https://www.instagram.com/explore/locations/747260387/bundla-tea-estate/ 

Wah Tea Estate

If Bundla revealed the soul of Kangra tea, Wah Tea Estate helped me understand its character.

Located against a stunning backdrop of tea gardens and mountains, the estate has been managed by the Prakash family since 1953. However, their association with tea stretches back more than a century. Today, the estate produces a range of teas—from green, black and white teas to oolongs and handcrafted specialty teas—each designed to express the unique character of the Kangra Valley.

That character begins with the land.

"Kangra's terroir is shaped by its location in the foothills of the Dhauladhar mountains," explains Upasana Prakash. "The combination of altitude, cool mountain air, fertile soils, abundant rainfall and clear spring water creates ideal growing conditions."

The result is a tea unlike any other produced in India. "Kangra teas are typically elegant, floral and naturally sweet, with a clean finish," she says.

It is a distinction that becomes apparent the moment the tea hits the cup. The first flush black tea produced at Wah is one of the estate's signature offerings. "It offers floral notes, gentle sweetness and a smooth finish that reflect the unique terroir of the region," says Upasana. "It is a tea that balances elegance with character and captures what makes Kangra tea so distinctive."

For visitors, the experience extends beyond the tasting room. Guided walks through the tea gardens and factory tours offer a chance to follow the journey from leaf to cup. Guests can even try their hand at plucking tea before settling down for a traditional Kangri Dham meal overlooking the gardens.

"More than anything, we hope visitors leave with a deeper appreciation for where tea comes from," says Upasana. "Many guests tell us they leave feeling more connected to nature and to the story behind every cup."

In a world increasingly obsessed with origin stories, Wah offers something increasingly rare: the opportunity to taste a place and understand exactly where it came from. 

Himalayan Brew

The Raipur Tea Estate has been in the Sud family since 1894, but it took Rajiv Sud, the current owner, to reimagine what it could become. In 2006, he took over the reins, renamed it Himalayan Brew, and set about doing something the valley hadn't quite seen before: turning Kangra tea into an experience.

The motivation was straightforward. "I started Himalayan Brew because I saw a huge gap in the market," he says. "Kangra tea is one of India's finest teas, yet it was not being presented or marketed in a way that reflected its true value and heritage." The problem, Rajiv believed, wasn't the tea. It was the way it was being sold — as a commodity rather than a story.

His response was to build a brand that closed that gap entirely. Alongside traditional Kangra green and orthodox black teas, Himalayan Brew now offers kombuchas, iced teas, tea syrups, and blends made with locally sourced herbs, flowers, and fruits from nearby villages. And then there is the tea gelato, which, by most accounts, is one of the favourites. "It is a great way to introduce tea to people who were not regular tea drinkers," Rajiv says, "and to create a brand that connects tea with lifestyle, tourism, culture, and innovation."

The idea is working. Travellers who walk in expecting a cup of tea often leave with a much broader understanding of the region and its produce. Guided factory tours, tastings, and the more experimental offerings demonstrate just how versatile and extraordinary Kangra tea can be. A dedicated Tea Museum, Tea Restaurant, and Tea Club are in the pipeline, a destination that will bring the full history and future of Kangra tea under one roof.

For Rajiv, all of it serves a larger purpose. "The challenge has always been awareness rather than quality," he says. "As more people discover the story behind Kangra tea, its reputation continues to grow."

In a valley shaped by tea for over 170 years, Himalayan Brew is writing the next chapter — one that speaks to a new generation without losing sight of where it all began.

For some reason, the monsoon never just brings rain and chilly weather. It also brings a whole new set of cravings. Maybe it’s for a flaky pastry fresh from the oven, a steaming cup of coffee, or a comforting bowl of something warm. Or maybe it’s simply the urge to sit by a window with your favourite book, listening to the rain.

That’s exactly how it is for me. The moment the rain slows down, even for a little while, all I can think about is finding a cosy spot to spend the next few hours in. The good news? Across India, restaurants, cafés and dining spaces are embracing the season with comforting menus, hearty dishes and limited-time monsoon specials that make stepping out worth it. Whether you’re looking for a warm cup of coffee, a lunch or a seasonal menu available only during the rains, here are some dining spaces to add to your monsoon list.

Mumbai

Masa 

View this post on Instagram

A post shared by MASA Bakery (@masabakery.in)

A personal favourite of mine. I visited this café-bakery some time back, and I couldn’t help but think how perfectly the smell of freshly baked bread would pair with a rainy day. And while you’re there, don’t miss out on their pastries.

Sweeney

View this post on Instagram

A post shared by Sweeney (@sweeneybombay)

Served in heated stone bowls that stay warm till the very last bite, Sweeney’s new monsoon specials are made for rainy afternoons. Choose from the Thai Vegetarian Udon Noodle, Miso Vegetable Sticky Rice, Thai Chicken Rice Noodle, or Prawn Bibimbap Rice, and pair your meal with a comforting cup of Chamomile, Butterfly Blue Pea, Green Tea or Earl Grey beneath the restaurant’s iconic mango tree.

Donna Deli

View this post on Instagram

A post shared by Donna Deli (@donnadelibombay)

Love visiting Donna Deli, especially for their Alfredo spaghetti. It is creamy, warm and exactly the kind of dish you want on a chilly monsoon day.

Blondie

View this post on Instagram

A post shared by @mumbaiblondie

Rainy days call for comforting bites and cups at Blondie. Dig into the Masala Avocado Benne Dosa, Truffle Mushroom Benne Dosa or 3 Cheese Benne Dosa, before pairing them with the colourful Earth Matcha Latte, Matchamisu, or the refreshing Blondie Sunrise.

Milagro

View this post on Instagram

A post shared by Milagro (@milagromumbai)

If your idea of the perfect rainy afternoon involves good food and even better conversations, Milagro’s seasonal lunch experience is worth trying. Expect comforting soups, fresh salads, shareable tapas, hearty mains like Homemade Pesto Gnocchi, Veg Lasagne, Seabass with Champagne Sauce and Chicken Diavolo, before ending with dessert and tea or coffee.

Pause Cafe

View this post on Instagram

A post shared by Pause Cafe (@pause.mumbai)

Pause Cafe is embracing the season and serving up monsoon specials like the Messylicious Corn Ribs, Mumbai Monsoon Delight Platter alongside other indulgent rainy-day favourites.

House of Akina

View this post on Instagram

A post shared by House Of Akina (@houseofakina.ind)

Asian comfort food always hits differently during the rains, and House of Akina’s monsoon specials prove exactly why. Try the Drunken Noodles, Dry Ramen Noodles, Tteok-bokki, Mongolian Pepper Lamb Flatbread, Crispy Noodle Prawn, or the Tempura Fried Shishito Pepper for a meal packed with warmth and bold flavours.

Houdini

Comfort food takes centre stage at Houdini this season. Warm up with a bowl of Laksa Soup, snack on Fried Macaroni & Cheese or Spinach & Ricotta Fried Ravioli, and finish with hearty Lamb Sliders. Wash it all down with monsoon-inspired cocktails like the Monsoon Mule, Classic Cold Coffee or the comforting Chai Spiked Hot Toddy.

Luuma House

View this post on Instagram

A post shared by Luuma House (@luumahouse)

Mediterranean flavours meet rainy-day comfort at Luuma House’s seasonal menu. Begin with the Turkish Lentil Soup, share the Lyali Beirut Mezze, indulge in the Moroccan Dijaj, Turkish Moussaka or Chelo Chicken, and don’t leave without trying the comforting Steamed Date Pudding.

Roxanne’s Bar & All Day Diner

Roxanne’s monsoon menu is all about playful comfort food. Standouts include the Potato Layers, Enoki Crunch Roll, The Burrata Affair, Thecha Paneer Pizza, Honey, I’m Sweet Korean Fried Chicken Burger and the indulgent Lazy Lobster Roll, paired with drinks like the viral Dubai Chocolate Shake and Y2K Potion.

Tokki & Tora

View this post on Instagram

A post shared by Rachita & Ekansh | Mumbai food blogger (@where_to_weekend)

Few things feel more comforting than a steaming bowl of ramen on a rainy day. Tokki & Tora’s seasonal menu features Miso Ramen, Shoyu Ramen, Korean Ramen, Vegetable Hot Pot, Seafood Hot Pot, Tori Nabe, and Kimchi Jjigae, making it an easy choice for monsoon dining.

Tipsy Tiger Garden Bar

View this post on Instagram

A post shared by Tipsy Tiger🐯 (@the.tipsytiger)

Bringing together bold Southeast Asian flavours, Tipsy Tiger’s seasonal menu features dishes like Chicken Satay Lilit, Pomelo Bali Salad, Balinese Banana Grilled Fish, Lamb Rendang, Mee Goreng, and Seafood Kari. End on a sweet note with the Black Rice Coconut Pudding or Dadar Gulung Coconut Crepe.

Epitome

View this post on Instagram

A post shared by Epitome - Global Dining & Bar (@epitome.mumbai)

If you’re someone who believes monsoon and sizzling food are a match made in heaven, Epitome’s special menu is for you. From Bhajiya Basket, Pahadi Dal Wada Popcorn and Charred Corn Ribs to the Red Pepper Chilli Paneer Sizzler, Tofu in Black Bean Sizzler, and a classic Sizzling Brownie, there’s plenty to indulge in.

Chaitanya

View this post on Instagram

A post shared by Chaitanya Assal Malvani Bhojangruh (@chaitanya_malvani)

This monsoon, Chaitanya is celebrating seasonal Malvani cooking with two limited-time offerings. Seafood lovers can explore its Monsoon Fish Menu featuring Sule, Tamboshi, Bandoshi, Shetka and Mud Crabs, while the nostalgic Wadval Chicken Thali brings together Chicken Masala, Malvani Vade, Roasted Kaleji and Solkadhi, served traditionally on patravali.

Oriental Blossom, At Hotel Marine Plaza

View this post on Instagram

A post shared by Hotel Marine Plaza (@hotelmarineplaza)

Nothing feels quite as comforting as steaming dim sum during the rains. Oriental Blossom’s Har Gow Prawn Dumplings are the perfect rainy-day indulgence and pair beautifully with a warm bowl of soup or noodles.

The Bayview

View this post on Instagram

A post shared by bayviewcafe (@bayviewcafecolaba)

Rain, harbour views and comfort food make for the perfect combination. Their crispy Fish & Chips, served with tartar sauce, fries and a squeeze of lemon, is one of those simple pleasures best enjoyed while watching the rain over Marine Drive.

Dakshinayan

View this post on Instagram

A post shared by Dakshinayan (@_dakshinayan_)

Comfort food doesn’t get much better than Dakshinayan’s iconic dishes. 
Bisibelle Hulianna is one such dish from their special menu that you need try.

GIGI Bombay

View this post on Instagram

A post shared by GIGI à Bombay! (@gigibombay)

GIGI Bombay’s limited-edition Izakaya menu brings the warmth of Japanese taverns to the monsoon season. Tuck into dishes like the Asparagus & Parmigiano Okonomiyaki, Smoked Shoyu Shiitake Ramen, Squid Ink Soba, and Miso Lobster Lasagna, alongside Japanese-inspired cocktails such as Ikigai and Akai Tsuki, before ending with the indulgent Sakura Kumo Lava.

Banana Leaf

View this post on Instagram

A post shared by Banana Leaf India (@bananaleaf_india_)

Their Thuppa Masala Dosa, infused with aromatic ghee and served alongside piping hot sambar and chutneys, is exactly the kind of meal the weather calls for.

Via Bombay

View this post on Instagram

A post shared by ViaBombay (@viabombay)

Gather your seafood-loving friends and order the indulgent Seafood Boil, packed with mussels, crab, prawns and squid. Choose between the fiery Kolhapuri Masala Gravy or rich Butter Garlic Gravy, both served with flavourful rice.

CinCin

View this post on Instagram

A post shared by CinCin /chin-chin/ (@cincinindia)

Fresh pasta is always a good idea during the monsoon, and CinCin’s Tagliatelle al Ragù coated in a slow-cooked meat sauce, is one of the restaurant’s ultimate comfort dishes.

Le Café

View this post on Instagram

A post shared by Le Cafe (@lecaferesto)

Le Café is serving a limited-edition Lobster Spice Bag, combining lobster, crab, tiger prawns and scampi with crispy fries, corn, peppers and its signature spice blend for a hearty seafood feast.

Supa San

View this post on Instagram

A post shared by Supa San (@supasanindia)

Nothing says monsoon comfort quite like a steaming bowl of ramen, and Supa San delivers just that. Warm up with comforting bowls like the Tori Shoyu Ramen, Yasai Miso Ramen, or the rich Chashu Paitan Ramen, each packed with flavourful broths that make rainy days even better.

The Nutcracker 

View this post on Instagram

A post shared by The Nutcracker (@thenutcrackermumbai)

The Nutcracker has rolled out a special monsoon menu filled with comforting seasonal favourites. Highlights include the Leek, Potato & Roasted Garlic Soup, Breakfast Croffle, Ema Datshi Eggs, Risotto Pomodoro, and Warm Almond & Blueberry Crumble Pie, alongside cosy drinks like Kashmiri Kahwa, Palm Jaggery Tea, and the refreshing Peaches in the Rain. Perfect for lingering over a long meal while it pours outside.

Someplace Else

View this post on Instagram

A post shared by Someplace Else, Mumbai (@someplaceelsemumbai)

This monsoon, Someplace Else is serving up a special menu featuring Pakoda Basket, Fire-cracker Potato Pops, Charred Cottage Cheese & Corn Flatbread, along with cocktails like the Chai Fashioned and After the Rain, making it a great spot for rainy evening catch-ups.

Bengaluru

Circa 11

View this post on Instagram

A post shared by Pradyumna Harithsa (@harithsa)11’s beautiful interiors and globally inspired menu make it easy to spend a few extra hours here.

Circa 11’s beautiful interiors and globally inspired menu make it easy to spend a few extra hours here. If you’re stopping by during the rains, don’t miss dishes like the Mushroom Birria Taco, Chicken Meatball Skewers, Garden Plate, and the comforting Warm Chocolate Banana Bread.

Yoüchi by Shiro

View this post on Instagram

A post shared by Yoichi (@yoichibyshiro)

This monsoon, warm up with Yoichi’s seasonal menu featuring interactive Cantonese and Vietnamese Hotpots, comforting Claypot dishes, and hearty bowls of Ramen that are perfect for rainy evenings.

Paper & Pie

View this post on Instagram

A post shared by Paper and Pie (@paperandpiebangalore)

This cute and minimalist space is perfect if you want to just chill and enjoy reading your book over some good food to go with.

Yauatcha, Bengaluru

View this post on Instagram

A post shared by Yauatcha Bengaluru (@yauatchabengaluru)

Celebrate the season with Yauatcha’s special monsoon offering, pairing handcrafted dim sum with soothing teas. Choose from favourites like the Har Gau, Chicken and Coriander Dumpling, Chicken Shanghai Dumpling, Vegetable Chive Dumpling, and Vegetable Char Siu Bun, served alongside Jasmine Green Tea or Chamomile Tea.

LOYA, Taj West End 

View this post on Instagram

A post shared by Loya (@loya.taj)

Set amidst lush gardens and tranquil water bodies, LOYA offers a monsoon dining experience inspired by Northern India’s regional flavours. Highlights include the Wari Spiced Sigdi Macchi, Burni Ka Jhinga, Cha Gosht, Chaunk Wali Arbi, Tudkiya Bhaath, and the signature Him Paat hand-churned ice cream.

Yataii at Shangri-La hotel Bengaluru

View this post on Instagram

A post shared by Shangri-La Bengaluru (@shangrilablr)

Yataii’s new seasonal menu is packed with warming dishes perfect for rainy evenings. Look out for the Tom Yum Seafood Miso Soup, Jjigae Spicy Tofu Soup, Ebi-Chili Prawn, Peri-Peri Vegetable, and comforting bowls of Miso, Chicken, Veg, and Spicy Chilli Seafood Ramen.

Chinita Real Mexican Food 

View this post on Instagram

A post shared by Chinita Real Mexican Food (@chinitarealmexicanfood)

This season, Chinita is serving comforting Mexican favourites including Grilled Corn, oven-fresh Enchiladas, rich Mexican Spiced Hot Chocolate, and warm Churros, making it a cosy stop during the rains.

Oota

View this post on Instagram

A post shared by Oota Bangalore (@oota.bangalore)

Oota’s seasonal Malegaala menu celebrates Karnataka’s monsoon food traditions through dishes like Kokum Rasam, Shunti Panaka, Mysuru Heerekai Chops, Halasina Beeja Basale Soppina Huli, Mangalore Chicken Curry with Pundi Gassi, Pandi Pulimunchi, and Junka Vade with Shunti Bella Chutney.

Zarqash, The Ritz-Carlton Bangalore

View this post on Instagram

A post shared by zarqashbangalore (@zarqashbangalore)

 
Curated by Chef Rohit Ghai, Zarqash’s seasonal kebab menu is made for rainy evenings. Highlights include the Duck Seekh Kebab, Barrah Kebab, Edamame & Asparagus Seekh, and Cauliflower Steak, all cooked over live fire in the restaurant’s open kitchen.

Dyu Art Café

View this post on Instagram

A post shared by Dyu Art Cafe (@dyuartcafe)

Hidden behind a quiet courtyard, this art-themed café feels like a peaceful escape from the city, exactly the kind of place you need to visit this monsoon.

Kochi

French Toast

View this post on Instagram

A post shared by French Toast (@frenchtoastindia)

Nothing says monsoon comfort quite like an indulgent breakfast, and French Toast knows exactly how to do it with its loaded toasts, bakes and coffee.

Kashi Art Café

View this post on Instagram

A post shared by Kashi Art Cafe and Gallery (@kashiartcafe)

Coffee, art and conversations have always gone hand in hand at Kashi. Add a rainy afternoon, and it only gets better.

Lila Art Café

View this post on Instagram

A post shared by Lila Art Cafe (@lilaartcafe)

Another art cafe, because there's just something about monsoon that brings out creativity. Bright colours, wholesome food and creative corners make Lila a lovely escape from Kochi’s grey monsoon skies.

Trouvaille Café & Bakery

View this post on Instagram

A post shared by TROUVAILLE (@trouvaille_cochin)

Beautifully plated dishes and a warm atmosphere make Trouvaille a sweet addition to your monsoon café list.

Delhi

Jugmug Thela

View this post on Instagram

A post shared by Jugmug Thela (@jugmugthela)

Hidden inside Champa Gali, Jugmug is where you’ll want to escape with a warm drink, fresh bakes and no plans to leave anytime soon.

Café Tesu

View this post on Instagram

A post shared by Cafe Tesu (@cafetesu)

The all-day brunch and a beautiful setting make Cafe Tesu an easy place to unwind.

The Grammar Room

View this post on Instagram

A post shared by The Grammar Room (@thegrammarroom)

Surrounded by greenery, The Grammar Room makes for a lovely monsoon stop with comforting food and a relaxed atmosphere.

Goa

Tikitii

View this post on Instagram

A post shared by Tikitii Goa (@tikitii.goa)

Monsoon is one of the best times to experience Goa differently, and Tikitii’s seasonal menu embraces exactly that. Warm up with the Kafirlime Veg Rasam or Kafirlime Prawn Rasam, followed by the Matara Tikki, Chicken Satay Skewers, Arabic Exotic Bowl, or Chai Chatori Samosa. Pair it with cocktails like Curry on the Beach or Scarlet Shore while soaking in the quieter side of Goa.

Black Sheep Bistro

View this post on Instagram

A post shared by The Black Sheep Bistro - Panaji 🌴 (@bsbpanaji)

One of Goa’s most iconic dining destinations, Black Sheep Bistro is perfect for lingering over a long meal while the rain pours outside. Known for its creative approach to global cuisine with Goan influences, don’t miss favourites like the Crab Ravioli, Seafood Paella, Malvani Mushroom Stroganoff, and Chocolate Salami for dessert. It’s the kind of place that makes a rainy afternoon stretch effortlessly into dinner.

Jaipur

1932 Trevi

View this post on Instagram

A post shared by 1932Trevi (@1932trevi)

Set inside a beautifully restored heritage space, 1932 Trevi is the kind of place you’ll want to linger at during the rains. Pair the refreshing Compressed Watermelon Salad with comforting dishes like the Lamb Shorba with Keema Ravioli, and round off your meal with the indulgent Rasmalai Parfait. If you’re in the mood for cocktails, don’t miss signatures like the Song of Pearls and Trevi Paloma.

Swinton House

View this post on Instagram

A post shared by The Swinton Hoouse (@theswintonhoouse)

With its heritage architecture and timeless charm, Swinton House makes for a cosy monsoon escape. Dig into dishes like the Laal Maas Uttappam, Butter Chicken Inferno, and Ghee Roast Prawns Toast, paired with their signature cocktail, Just A Refreshing Drink.

Room No. 102

View this post on Instagram

A post shared by RoomNo.I0II (@roomno.l0ll)

Hidden behind an unassuming entrance, this cocktail-forward speakeasy is perfect for rainy evenings. Sip on creations like The Florist, The Heiress, or The Rogue, alongside standout bites including the Kachori Ravioli and Pulled Junglee Maas Bao.

Jacob’s Brew House

View this post on Instagram

A post shared by Jacob's Brew House (@jacobs_brewhouse)

Few things pair better with gloomy weather than a great cup of coffee. Stop by for a comforting Spanish Latte, pair it with the Thecha Avocado Toast or Brown Butter Ravioli, or opt for refreshing sips like the Hibiscus Iced Tea or Tropical Harmony smoothie.

Pan India

AMA Café

View this post on Instagram

A post shared by AMA (@amacafeindia)

Think generous breakfasts, hot coffee and desserts that are worth saving room for.

Conçu

View this post on Instagram

A post shared by Conçu Mumbai (@concu_mumbai)

Whether you’re escaping the rain or simply craving something sweet, Conçu’s elegant pastries, artisanal desserts and beautifully crafted coffee make it a favourite across cities.

Nandan Coffee

View this post on Instagram

A post shared by Nandan Coffee | Organic & Speciality Roasters (@nandancoffee)

Rainy days and great coffee are an unbeatable combination, and with new outlets opening across India, Nandan is bringing its carefully sourced Indian beans and thoughtfully brewed cups to more coffee lovers this monsoon.

Harvest Salad Co.

View this post on Instagram

A post shared by Harvest Salad Co (@harvestsaladco)

If you’re looking for something lighter, Harvest Salad Co.’s new Korean Kimchi Bowl combines fresh vegetables, grains, kimchi, furikake and spicy gochujang dressing with your choice of protein for a wholesome monsoon meal.

I’m not sure if you’ve noticed, but recently there has been a strange phenomenon in grocery stores everywhere: sardines are flying off the shelves. At the onset of the trend a few months ago, sardines had gone so viral that Trader Joe’s even implemented a two-tin-per-customer limit for a short period of time. On Reddit threads, conversations stirred about how locations nationwide were facing a sardine shortage.ELLE’s beauty editor, Katie Berohn, had even received messages from friends shopping at an Upper East Side Trader Joe’s branch saying sardine tins were being gatekept. “You have to ask for them at the front desk,” they shared, along with a picture of empty shelves where they would normally be. But what many people didn’t know is that it was all in the name of beauty. If you’ve been scrolling on BeautyTok lately, there’s a good chance your timeline has been a bit fishy. Over the last few weeks, influencers—and the influenced—have been raving about sardines and the various recipes and health benefits that the tiny tinned fish can produce.

Why Choose Sardines?

Now, sardines are nothing new. I’m sure many of us have stories of our parents or grandparents popping open a can of tinned fish and scooping its contents onto a cracker as the air filled with an oceanic stench. It was only a matter of time before the next generation adopted the practice with a bit of a rebrand from boring pantry staple to coveted beauty secret. On TikTok, the hashtag #sardines has amassed hundreds of millions of views with over 200,000 videos posted by people sharing the results of incorporating sardines into their diets, including glowing skin and shiny, healthy hair.

Beauty influencer Toni Bravo is leading the recent sardine charge on TikTok, but she’s no stranger to the idea of eating seafood for health benefits. “I grew up eating cod liver oil, so tinned fish were like a delicacy in comparison,” says Bravo. Over the last few months, she has gone viral many times over for sharing her sardine recipes featuring the colorfully illustrated tins of the canned fish brand Fishwife. The brand, which quickly surged in popularity, prides itself on sustainably sourcing premium wild-caught fish and providing customers with a variety of flavors and options.

View this post on Instagram

A post shared by Toni Bravo (@tonibravo)

Chef and food influencer Stephanie Ho and health-and-wellness influencer Ally Renee are also known to reach for this brand, citing the health benefits and high-quality taste.

View this post on Instagram

A post shared by Ally Renee (@ally.renee1)

In February, Bravo posted a video to TikTok opening with, “Everybody wants a skin care routine until I bring up sardines.” Her 1.1 million followers took it and ran. “It was mainly a joke, but I know the benefits of sardines because I’ve heard about them my whole life,” says Bravo. Bravo isn’t the only one who has mentioned the tie between sardines and skin care. Model Anok Yai revealed in a TikTok interview with Hypebae that she eats a can every night for glowing, smooth skin, referring to the tinned fish as her “beauty secret.”

Will sardines really clear your skin? “There is some truth to the trend, but it’s important to keep expectations realistic,” says board-certified dermatologist Kristina Collins, MD. “Sardines are a nutrient-dense food that contains omega-3 fatty acids, vitamin D, selenium, protein, and vitamin B12, all of which support overall skin health.” According to the National Institutes of Health, these fish are also rich in skin-loving nutrients including zinc, taurine, calcium, and magnesium, which all work to combat inflammation, strengthen the skin’s moisture barrier, and aid in cell turnover, which results in brighter, healthier-looking skin. The health benefits of sardines and fish in general have long been proven.

But don’t consider tinned fish a cure-all. “No single food is a miracle cure for clear, glowing skin,” says Collins. “Healthy skin is the result of an overall balanced diet, good skin care habits, sun protection, adequate sleep, and managing inflammation.” Nutrition plans like the Mediterranean diet have touted major skin care benefits such as enhancing moisture retention, boosting elasticity, and even combatting inflammatory conditions like psoriasis and acne. The main source of protein in this diet comes from seafood, which is no surprise. But as for sardines’ recent virality, that was simply luck. “It was very unexpected that it would be received like this, but I’m glad that more people are being introduced to sardines from my videos,” says Bravo.

View this post on Instagram

A post shared by Toni Bravo (@tonibravo)

For anyone who’s made it this far and is still wary about eating tinned fish, there are many recipes out there that might change your mind. For Bravo, there are three ingredients that she can’t live without for her sardine recipes: hot sauce, freshly ground pepper, and lemon. For a more substantial meal, a simple rice bowl with spicy mayo or hot sauce, avocados, and pickled onion usually does the trick. And if the flavor isn’t enough, healthy skin might be worth a bit of fishy aftertaste.


Read the original article on ELLE USA.

In a city that is constantly welcoming new restaurants and bars, Heyou stands out by creating a space that feels warm, relaxed and instantly approachable. Spread across two levels, it offers two distinct moods under one roof. The ground floor revolves around the bar, a lively walk-in destination filled with animated conversations, clinking glasses, the buzz of afternoon catch-ups and after-work gatherings. Upstairs, the atmosphere softens into a more intimate dining room, where leisurely meals, family gatherings and celebrations unfold at an unhurried pace.

Designed by Nativity, the interiors strike a fine balance between bold design and comfort. Shades of blue, teal and deep red, geometric patterns, arches and layered textures lend visual character without overwhelming the senses. The dramatic double-height volume creates a sense of openness, while thoughtfully planned seating nooks retain a feeling of intimacy. As daylight fades, the lighting gradually transforms the space. The bar comes alive with energy while the dining room settles into a warm, inviting glow, making the transition from lunch, cocktails to dinner feel completely natural.

The Drinks

The beverage programme is undoubtedly Heyou's biggest draw. Rather than relying on novelty, the menu celebrates familiar flavours executed with precision and inspired by drinking cultures from Seoul, Singapore, Melbourne, London and Barcelona. Cocktails are grouped by mood for the evening, making the menu easy to explore.

The experience begins with a playful welcome bite, a cube of watermelon infused with vodka, dusted with passion fruit chilli salt and finished with mint caviar. It is bright, refreshing and immediately signals the flavour philosophy that follows. Among the standouts, Red Room is an easy opener, blending vodka, watermelon and passion fruit into a crisp and refreshing cocktail. Green Room layers pandan, coconut and pineapple into a tropical drink that is fragrant and silky without becoming overly sweet. Jam Session brings together berry notes, citrus and subtle spice in a lively, fruit-forward cocktail that is playful yet balanced, while Soft Serve is a delightful dessert-inspired creation that combines creamy textures with spirited indulgence.

For those skipping alcohol, Heyou gives equal attention to its zero-proof programme. Pressed Green is clean, vibrant and herbaceous with fresh greens and citrus, while Panna Picante cleverly reimagines raw mango with a gentle chilli kick, making it both nostalgic and refreshing. The bar is equally well stocked with beers, an extensive wine list, premium spirits and classic straight pours, ensuring there is something for every kind of drinker.

The Food

The kitchen follows the same philosophy as the bar. Instead of limiting itself to one cuisine, the menu moves comfortably across Asian, European and Indian influences, encouraging diners to order, share and graze as the evening evolves. The Quinoa Kale and Citrus Salad is bright and refreshing, bringing together earthy grains, crisp greens and bursts of citrus for a light yet satisfying beginning. The Chilli Rock Shrimp delivers exactly what it promises with delicately crisp prawns coated in a spicy glaze that balances heat with sweetness.

Dim sum lovers should head straight for the Shrimp Har Gow, where delicate translucent wrappers give way to juicy prawns, while the Sambal Butter Cuttlefish impresses with tender seafood elevated by smoky sambal and rich butter. The Sriracha Chicken Open Bao offers soft steamed bread topped with succulent chicken and just enough spice to keep every bite lively.

Among the larger sharing plates, the Butter Garlic Prawn Pav is indulgent, pairing juicy prawns with buttery toasted pav that begs to be mopped clean. The Ajwaini Fish Tikka is beautifully charred, delicately spiced and wonderfully moist, while the Mutton Seekh Kabab arrives smoky, succulent and packed with robust flavour. For those settling in for dinner, the Tiger Prawn Pad Thai strikes an excellent balance of sweetness, acidity and umami, with perfectly cooked prawns adding generous bites throughout.

Dessert keeps things comfortingly familiar and provides exactly the kind of finish that encourages "just one more" conversation before heading home. The feather-light Japanese Cheesecake offers welcome restraint after an indulgent meal, while the Salted Caramel Churros arrive crisp on the outside, soft within and served with a luscious salted caramel accompaniment that makes sharing almost impossible.

The Vibe

Service throughout the evening is warm, attentive and refreshingly unpretentious. The soundtrack complements rather than competes with the room, only dialling up the tempo and energy on weekend nights as the crowd settles in for a livelier evening.

One of Heyou's most pleasant surprises is its pricing. While many food and beverage spaces are often positioned as occasional indulgences, Heyou delivers thoughtfully crafted food and drinks at prices that encourage repeat visits, making an impromptu evening out feel like an easy decision.

The Team

Behind Heyou is Keen Mustard Ventures, founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder, the team behind Bengaluru favourites including Suzy Q, Daysie, Quarter House and Serious Slice. Their philosophy is simple: build restaurants around the way people naturally gather, eat and socialise.

ELLE Gourmet’s Verdict

Heyou is not trying to reinvent Bengaluru's dining scene, and that is exactly what makes it so appealing. It recognises that great hospitality is about far more than food and cocktails. It understands that today's diners are not necessarily looking for a destination meal. They are looking for a place they can return to after work on a Wednesday, celebrate on a Saturday or simply catch up with friends on an unplanned evening. Above all, it creates a space where people feel comfortable enough to linger. One drink becomes two, a few small plates turn into dinner, and before long, an evening you never planned has become one you do not want to end.

Where: Ground Floor, No. 18, Ramanashree Arcade, Mahatma Gandhi Rd, Craig Park Layout, Ashok Nagar, Bengaluru, Karnataka 560001
Timings: 12 PM to 1 AM
Cost for two: INR 1200 (without alcohol) and INR 1800 (with alcohol)
For reservations, contact: 080 4725 0000

There is a version of Bali that exists entirely in Instagram's memory: the infinity pool, the lotus flower, the Bali swing, the neon smoothie bowl at a café with no roof. While this part of Bali is touristy, and occasionally delicious, it is a very small fraction of the expansive gourmet playground that the island has evolved into.

The food-and-culture story is longer, older, and considerably more fragrant. It begins at 5 am in a market in Denpasar, where women arrange mountains of turmeric and galangal root by torchlight before the city wakes. It continues through the spice smoke of an Ubud farm kitchen, through the clink of unfiltered pétillant naturel at a natural wine bar in Berawa, and ends somewhere on a limestone cliff above the Indian Ocean with a Wagyu short rib and a cocktail that tastes faintly of kecombrang.

To eat well in Bali, you must first understand its geography, because the island is not one place but several, each with its own culinary personality, its own rhythm of eating, its own logic of flavour.

South Bali

The corridor running from Seminyak through Kerobokan into Canggu and Pererenan is where the island's most cosmopolitan restaurant scene is concentrated. This is where a French chef ages duck breast in a repurposed satay cabinet, where a neo-bistro pours your third glass of skin-contact Chenin Blanc alongside a riff on arrabbiata made with Indonesian sambal, where craft breweries sit a hundred metres from surf breaks. It is sophisticated, crowded at dinner, and indisputably exciting.

Ubud

45 minutes North – 90, if you are unlucky with traffic – is a different proposition entirely. Higher, cooler, more spiritually purposeful, it is where the island's finest tables have been established, not despite its remoteness but because of it. The farms are nearby. The ingredients are extraordinary. The rice fields have been there for a thousand years. The restaurants that have grown from this landscape are among the best in Asia.

Uluwatu and the Bukit Peninsula

At the island's cinematic punchline, limestone cliffs plunge into the Indian Ocean, beach clubs are perched on the edge of everything, and a dining scene has quietly grown well beyond its reputation for spectacular views and expensive cocktails.

Sanur

The one that most visitors skip and most insiders love. Calmer, older, and less concerned with fashion, it is where Bali's most enduring food institutions have survived unchanged for decades, and where the evening light on the beach still belongs to the locals.

Jimbaran

Expect one thing superbly here: fresh seafood grilled on an open fire, eaten at a plastic table with sand between your toes while the sun disappears into the sea.

One Rule Above All

Plan your trip by meals, not by monuments. Every journey between neighbourhoods is an opportunity to eat something exceptional, to stumble through a market, to sit at a warung counter and let the owner decide what you're having. The island will reward this approach every time.

12 Traditional Dishes You Must Know 

Balinese cooking is built on a foundation called base genep. This foundational spice paste grinds together galangal, turmeric, shallots, garlic, lemongrass, candlenut, shrimp paste, and dried chilli into a heady, aromatic base used in everything from roasted pork to temple offerings. This paste is the backbone of the cuisine, the thing that binds it across every village and every kitchen on the island. Learn to identify it by smell, and Bali's food will start to make complete sense.

Babi Guling is the dish that announces Bali's culinary identity most prominently. A whole suckling pig, stuffed with a paste of turmeric, kaffir lime, garlic, and lemongrass, is rotated slowly over a coconut-husk fire for several hours until the exterior becomes an amber shell of crackling and the interior is soaked through with spice. In Ubud, Warung Ibu Oka on Jalan Tegal Sari is the most celebrated address and the one that has drawn food writers from around the world for three decades.

Bebek Betutu takes patience to make and time to understand. Duck, marinated inside and out in a spice paste, is tightly wrapped in banana leaves, then cooked overnight at the lowest possible heat until the meat collapses from the bone and the fat carries the flavour of every ingredient in the base.

Nasi Campur Bali is an everyday meal that encapsulates the entire cuisine. A mound of rice surrounded by small portions of whatever the kitchen has prepared that morning, a sliver of crackling, a spoon of lawar, a fragment of satay, a puddle of sambal, Nasi Campur is simultaneously simple and endlessly complex. No two warungs serve the same version. Warung Wardani in Denpasar is the address locals reach for when this is what they want.

Ayam Betutu is the pork-free counterpart to the duck preparation described above – a whole chicken slow-cooked in the same method, slightly drier and considerably spicier. The town of Gilimanuk in west Bali is famous for having the finest version on the island, a claim that requires a long drive but rewards the effort.

Sambal Matah is raw, sharp, and irreplaceable, a chopped condiment of shallots, lemongrass, fresh bird's eye chilli, kaffir lime leaf, and a splash of coconut oil that accompanies nearly every meal. Unlike cooked sambals, which develop their heat slowly, sambal matah detonates immediately on the tongue and then dissolves into fragrance. It changes with the season and the village. It may be Bali's most perfect thing.

The Markets

Every serious food journey in Bali begins in a market, before the city has fully woken up. The pasar pagi or morning market, is where Balinese food culture is most honestly expressed: vendors arranging towers of young coconuts, bundles of pandan and galangal, live chillies still wet from the field, and intricate ceremonial arrangements of palm leaf and rice poured into offering baskets. Arrive before 7 am. Carry small denomination IDR notes. Do not take photographs without asking.

Pasar Badung, Denpasar is the island's oldest and largest traditional market, a multi-storey building on the Badung River that operates around the clock, its ground floor dedicated to fresh produce and the upper floors to fabrics, batik, and daily household goods. Dawn is the moment: the vegetables are at their most vivid, the vendors are unhurried, and the smell of the whole building is extraordinary – turmeric, clove, frangipani and river water. The street food along the riverside bank at dusk is a parallel experience entirely: sempol (spiced chicken skewers on bicycle-spoke sticks), surabi (thick Balinese pancakes with palm sugar), and bulung petilung, a seaweed salad dressed in peanuts and spiced coconut.

Ubud Traditional Market occupies the centre of town and offers the most accessible entry point for anyone new to Balinese cooking culture. Come for spices, fresh herbs, and the chance to watch vendors assemble ceremonial offerings for the morning temple visit.

Pasar Sindhu, Sanur is a night market that opens at dusk and runs until late, offering a genuinely local dining experience with grilled fish, cheap sate, and cold beer at tables set up beside the beach path.

The Best Tables In Bali’s Three Favourite Towns:

SEMINYAK to KEROBOKAN: Where Bali Dresses for Dinner

This is Bali at its most polished: Indonesian-forward kitchens, serious wine lists, international chefs who have long since stopped treating the island as a posting and started treating it as a home.

Merah Putih

View this post on Instagram

A post shared by Merah Putih (@merahputihbali)

Walk through the entrance of Merah Putih, and the first thing that strikes you is the architecture: a soaring teak-and-glass cathedral with carved wooden pods suspended on the mezzanine level, each one large enough for a table of four and intimate enough for a proposal. The kitchen beneath this extraordinary room is equally ambitious, devoted entirely to the food traditions of the Indonesian archipelago, reinterpreted with precision and restraint. A jackfruit bao arrives tender and savoury; a Bebek Menyat-Nyat brings crispy duck in a ferociously spiced balado sauce; a Nasi Campur Merah Putih is presented with the ceremony and completeness of a tasting menu. The cocktail flight, themed around the flavours of different Indonesian islands, is the kind of concept that should have been done everywhere by now.

Sangsaka

View this post on Instagram

A post shared by Sangsaka Restaurant (@sangsakabali)

The entrance is easy to miss: a gate on a side street, a path through tropical plants, and then a small, warm room that smells of wood smoke and something charring softly at the back. Sangsaka has the quality of a restaurant that knows exactly what it is and has no interest in being anything else: a wood-fired Indonesian kitchen of genuine rigour, sourcing rare regional ingredients and presenting them with the kind of confidence that comes from deep knowledge rather than culinary fashion. The Wagyu beef satay, lacquered in a sticky Madura-style sauce, is one of the most satisfying dishes on the island.

Mauri

Chef Maurizio Bombini operates a kind of Italian restaurant that most Italians on the island are quietly jealous of. No heavy cream sauces, no tourist-facing concessions; instead, delicate Hokkaido scallop with Oscietra caviar, an extraordinarily well-constructed Ravioli with 24-month Parmigiano Reggiano, and a piece of Grilled Branzino that needs nothing beyond a squeeze of Amalfi lemon. 

Mama San

View this post on Instagram

A post shared by Mama San Bali (@mamasanbali)

Something about Mama San's vintage Shanghai interiors – the high ceilings, rattan panels, and ceiling fans turning at the speed of nostalgia – makes the cooking taste better. The menu runs across Southeast Asia without pretending to belong to any single cuisine: pork belly with sticky dark soy, a Thai beef salad that arrives underdressed and perfect, a Malabar prawn curry that is actually spiced with conviction. The bar programme is serious, and the Negronis, made with Batavia arrack in place of gin, are the island's most interesting.

KAUM (at Potato Head Cultural Village)

Occupying the upper floor of the Potato Head complex, KAUM is the most intellectually serious of all the beach-club-adjacent restaurants on the island, a kitchen whose entire philosophy is dedicated to recovering and presenting dishes from across Indonesia's 17,000 islands, many of which have no other public presence in Bali. The Gado-Gado is made with the patience of a grandmother; the Soto Ayam Medan arrives with the complexity of a broth that has been building for hours.

Potato Head Beach Club

Potato Head is the beach club that all the others have spent the better part of a decade attempting to improve upon. An entire creative village by the sea, a seamless merger of architecture, music, sustainability, and genuine food ambition, it occupies the western edge of Petitenget beach with the confidence of something that knows it cannot be replicated. The kitchen's commitment to organic sourcing means the menu reads better than most beach club food on the island: house-cured meats, market vegetable dishes that do not taste like an afterthought, and slow-cooked Indonesian heritage plates that hold their own next to the cocktails. Come at 4 pm. Stay until the lights come on.

CANGGU & PERERENAN: The Neighbourhood That Changed Everything

There was a period not long ago when Canggu meant cheap rice bowls, avocado toast, and a scramble for the best wave at Echo Beach. That era has not entirely gone, but it has been joined by something considerably more interesting. Canggu is now home to some of Bali's most adventurous restaurants and its most developed craft beverage culture. The shift happened quickly and without announcement, the way the best neighbourhood transformations always do.

Santanera

Co-founded by Chef Andres Becerra, Chef German Rincon and Gabriel Steinberger, Santanera is one of Canggu’s most atmospheric rooms, but what makes it memorable is not just the rooftop setting or the polished crowd. The restaurant is built on the idea that Latin American cooking, European technique, and Bali’s produce can be brought into the same conversation without losing their individual character. The menu is designed around generosity and sharing, with dishes that feel expressive rather than literal, shaped by seasonal ingredients sourced from local farmers, fishermen, and producers. 

Sazón

View this post on Instagram

A post shared by Sazón (@sazon.bali)

The biggest new opening of 2026, a Spanish tapas bar and live-fire parrilla grill that brought Michelin-standard thinking to Batu Bolong's increasingly serious restaurant row. Three distinct spaces within one venue: a garden for aperitivo, a long bar for solo dining, a dining room built around an open kitchen, each one designed around the spectacle of the grill. The Txuleta is dry-aged, the croquetas are crumbed by hand, the Japanese scallop crudo is seasoned with something bright and citric that takes a moment to identify, and the black ink paella arrives in a pan that has clearly spent its whole life over a fire. 

Lulu Bistrot

The closest Bali comes to a Parisian neighbourhood bistro, and by a meaningful margin. A live jazz trio plays on certain evenings while the kitchen sends out roasted oysters folded in Roquefort butter, a country terrine with cornichons, a lamb bourguignon that has been cooking since mid-morning, and a profiterole that lands at the table with theatrical excess. 

Luma

View this post on Instagram

A post shared by The Kelusa (@thekelusa)

Two London-trained chefs, one from the kitchens of Soho, one from the bars and restaurants of West London, built a fire-kitchen restaurant that uses the flavours of southern Europe and the ingredients of Indonesia with the same easy fluency. The house-made charcuterie is exceptional; the charcoal-kissed reef fish with native herbs is the kind of dish that will stay in your memory beyond the holiday. The handwritten wine list reads like a conversation between a Burgundy obsessive and someone who genuinely believes in the natural wine movement.

SKOOL Kitchen 

View this post on Instagram

A post shared by SKOOL (@skoolkitchen)

Perched above The Lawn beach club on Canggu's oceanfront, SKOOL Kitchen is an all-fire kitchen where the grill is not a technique but a philosophy. Every dish passes through the flame: roasted pumpkin with coconut yoghurt and chilli oil; charred octopus with an escabeche bright enough to reset the palate; glazed Wagyu short ribs that have spent long enough over heat to become something between braised and smoked. 

Shelter Pererenan

Follow the road north from Canggu past the last surf shops and into Pererenan, where Shelter occupies a candlelit garden beneath a traditional joglo roof. The menu crosses the Mediterranean and the Middle East without committing to either , flatbread baked in the house oven, baba ganoush smoked properly rather than suggested, a grilled lamb chop with a dukkah crust, and a wood-roasted chocolate dessert that arrives warm and dark and unapologetic.

Mosto

View this post on Instagram

A post shared by Mosto (@mostobali)

In 2021, five industry professionals opened Indonesia's first natural wine bar in a compact room in Berawa, inspired by the wine bars of Sydney's inner suburbs and the neo-bistros of the 11th arrondissement in Paris. What followed was arguably the most significant shift in Bali's beverage culture in a decade. Mosto now carries over seventy labels from small independent producers across Europe, the Americas, and Australia, organic, biodynamic, and low-intervention wines chosen for character rather than conformity. The food, by Executive Chef Lorenzo De Petris, is the kind of thing you eat when you have spent too long in the tropics and need something cold, bright, and sharp: chicken liver parfait cut with sumac onions, a ham-and-butter open sandwich that could start an argument in Paris, and a tagliolini arrabbiata made with house-ground Indonesian sambal in place of dried chilli flakes. The house pétillant naturel, Lazarus, produced under the Mosto collective's own label and said to be the first pet-nat bottled in Indonesia, has found its way onto the wine lists of many of the island's finest restaurants.

Black Sand Brewery

Bali's original microbrewery occupies a red-brick building beside Batu Bolong's rice fields, where unfiltered, unpasteurised craft beer flows without additives or compromise. Founded by Mattia Di Bitonto in 2019, the brewery's core range includes a Kölsch-style lager that handles the heat with effortless elegance, a punchy IPA built for the late afternoon, an Amber Ale, a Margarita Sour, and a Porter with notes of coffee and dark chocolate that is completely out of step with the beach-club context, and all the better for it. The outdoor beer garden is exactly what craft brewing should look like in the tropics: relaxed, communal, and unselfconscious.

Bars In Canggu

Old Man’s

A classic Canggu hangout with beach-bar energy, live music, happy hour appeal, and an easy social atmosphere that makes it a reliable sunset-to-late-night stop. Best bets are the classic margarita and espresso martini, both suited to its lively, all-hours mood.

UBUD: The Island's Finest Tables

Ubud operates at a different altitude , literally and figuratively. The air is cooler, the light more diffuse, the mornings thick with mist over the river gorges. Food here is not an extension of lifestyle; it is the whole point. The restaurants that have grown from this landscape are among the most ambitious in Asia, their kitchens fuelled by the extraordinary proximity of rice fields, organic farms, heirloom spice gardens, and a community of chefs who chose to be here because nowhere else would allow them to cook the way they wanted.

Locavore NXT 

The best restaurant in Indonesia and one of the defining dining experiences in contemporary Asian gastronomy. Chefs Eelke Plasmeijer and Ray Adriansyah, Dutch and Indonesian respectively, spent a decade at the original Locavore on Jalan Dewi Sita before relocating to an entirely new purpose-built facility amidst the rice fields of Lodtunduh, where a rooftop food forest, a live fermentation laboratory, and a mushroom fruiting chamber supply the kitchen year-round. The tasting menu, multi-course, meticulously composed, is a sustained argument that Indonesian ingredients are among the most extraordinary in the world, needing only the right perspective to reveal them. Book two to four months in advance. This will be THE meal of your trip.

Apéritif 

Belgian Executive Chef Nic Vanderbeeken calls his philosophy at Apéritif "Borderless Food", a tasting menu that moves fluidly across culinary traditions without ever losing its grip on Indonesian ingredients as the anchor. The setting, inside a 1920s-inspired dining hall at Viceroy Bali above a jungle river gorge, is among the most beautiful interiors on the island. Seven courses, each one more layered than the last; a wine cellar maintained by a dedicated sommelier; and service that somehow manages to be both formally excellent and genuinely warm, a combination that defines the very best restaurants anywhere. 

Room4Dessert

Chef Will Goldfarb appeared on Netflix's Chef's Table doing something that most of the food industry considered professionally risky: running a tasting menu composed entirely of desserts, from a small restaurant in Ubud, serving a clientele that flies in specifically for it. The experience unfolds across three acts: savoury nibbles at the chef's counter, five plated desserts in the main dining room, then handmade petits fours in the garden, and it is one of the most genuinely surprising restaurant experiences in Southeast Asia. The cocktail pairing is designed to mirror the flavour progression of the courses. This place is a wonderland indeed.

Home by Chef Wayan

Home in Pererenan is one of those rare Bali restaurants that feels both personal and polished, built around the culinary identity of chef-owner Wayan Kresna Yasa, a Nusa Penida native who draws on Balinese heritage, family recipes, and years of fine-dining experience abroad. The restaurant presents modern Indonesian cooking through a warm, home-style lens, with an emphasis on local produce, seafood, and the kind of flavours that feel rooted in the island rather than adapted for it. 

Mozaic

View this post on Instagram

A post shared by Mozaic Restaurant (@mozaicrestaurantubud)

Chef Chris Salans has been cooking at the end of a small lane off Jalan Sanggingan since the early 2000s, when the idea of European fine dining in Ubud was eccentric rather than fashionable. What emerged over those years is the only restaurant in Indonesia to hold membership in Les Grandes Tables du Monde, the international association that groups the Michelin-starred establishments of the world, from Paris to São Paulo.

Nusantara by Locavore 

The more accessible sibling of Locavore NXT, a lunch and dinner restaurant in the heart of Ubud that serves a revolving menu of Indonesian dishes from across the archipelago, cooked by a local team and priced for daily visits rather than special occasions. The Sate Lidah (beef tongue satay) is the dish that most reliably astonishes newcomers. The Basa Manis, a pork dish in sweet soy and aromatic spices, is the one regulars return for. An essential table.

Hujan Locale

Everything at Hujan Locale is served family-style, and this is precisely the right decision. Chef Will Meyrick's modern-Indonesian restaurant does not attempt fine dining; it attempts something harder: making Indonesian food that is both deeply authentic and completely approachable for an international audience, without patronising either. The slow-cooked Sumatran beef rendang, served with fragrant coconut rice, is the best version of this dish available in a restaurant setting on the island. 

Begawan Biji (Farm-to-Table Destination)

Set on regenerative land twenty minutes from Ubud's centre in Bayad Village, Begawan Biji is a restaurant built around what can be grown rather than what can be imported. Head chef and farmer Andrew tends heirloom rice varieties found at fewer than two farms on the entire island, runs the only certified organic free-range poultry operation in Bali, and filters water through a natural system using sand and lotus flowers. Meals are cooked over a fire built from coffee tree branches, a decision that is both ecological and flavour-driven. The farm is located in Bayad Village, 20 minutes from Ubud, and one can visit by reservation only.

Syrco BASÈ

Syrco BASÈ brings a very different kind of energy to Ubud: quieter, more precise, and deeply rooted in the ideas of traceability, nature, and transparency. Founded by Chef Syrco Bakker, who brings the Michelin discipline with him, the restaurant treats Indonesian ingredients with a modern fine-dining lens, while keeping the origin of every element visible and part of the experience. That philosophy is not just stated; it is built into the structure of the restaurant, from the regenerative garden to the sourcing relationships with farmers, fishers, and artisans, and the way the menu changes with season and harvest. In Ubud, where many restaurants speak the language of provenance, Syrco BASÈ stands out for making that language feel exact.

Bars in Ubud

Night Rooster

A serious cocktail bar in the heart of Ubud, known for inventive drinks, strong technique, and a more intimate, speakeasy-style experience than most island bars. Ask for the Marigold, the Ubud Old Fashioned, or the Pomelo Smoked Negroni.

Apéritif Bar

Elegant and formal in the best way, with destination-level cocktails, beautiful interiors, and a fine-dining-adjacent mood that makes it ideal for a long pre-dinner drink. A good starting point is the house aperitif cocktail or a classic martini made with the same precision as the kitchen.

ULUWATU & THE BUKIT: On the Edge of the World

The Bukit Peninsula is where Bali runs out of land and falls into the ocean: limestone cliffs, emerald water, and a sky so large it makes the mainland feel enclosed. The food and drink scene here has grown considerably beyond its original identity as a collection of surf shacks and cliffside sunset bars, though both of those things are still very much present and still very much worth seeking out.

Savaya Beach Club 

View this post on Instagram

A post shared by Savaya Bali (@savayabali)

Formerly known as Omnia, renamed and refocused, Savaya sits at the top of the Uluwatu cliff with an architectural confidence that justifies its reputation. The food programme has grown into something more substantial than most cliff-edge day clubs manage: technically executed plates that blend local Balinese herbs and spices with international fine-dining technique, paired with a cocktail menu assembled by a team that understands the difference between a drink for a hot afternoon and a drink for a sunset.

Single Fin

Single Fin does not need to try very hard. It sits at the top of the famous left-hand break at Suluban Beach, where the view down to the surf is so perfect that it turns everyone who sits here into a temporarily credible surfer-philosopher. The food is unpretentious: tacos, flatbreads, a good burger, the cocktails are cold and uncomplicated, and the Sunday afternoon sessions have been an institution for long enough that regulars measure their years by them.

CUCA 

Chef Kevin Cherkas trained at El Bulli, and it shows, not in the form of foam and theatrics but in the discipline that separates a well-executed plate from a great one. CUCA in Jimbaran serves tapas-format dishes built around high-quality local and imported ingredients with a wit and economy that rewards repeat visits. The BBQ octopus with a cold Asian gazpacho is a technically confident dish; the tempeh "ribs" in a Memphis-style glaze are the kind of thing that makes you wonder why tempeh is not being treated this way everywhere; the lobster roll, when it appears as a seasonal special, is the best on the island.

Bars in Uluwatu

View this post on Instagram

A post shared by White Rabbit (@whiterabbit.bali)

White Rabbit

A world-class cocktail bar in Uluwatu with a hidden-gem feel, known for polished drinks, a friendly atmosphere, and a more intimate bar experience than the bigger beach-club venues. A good way to understand it is as a proper cocktail room rather than a party bar, with signatures that tend to lean classic, clean, and well-balanced.

Single Fin

Still one of Uluwatu’s most iconic places to drink, especially for sunset, with an unbeatable clifftop setting above the surf at Suluban. It is special less for technical mixology than for the full ritual of being there, the view, the crowd, the music, and the sense that the bar is part of the landscape itself

Practical Notes

Reservations: Locavore NXT fills 2-4 months ahead during peak season. Apéritif, Mozaic, and Sangsaka require at least 2-4 weeks in July-August and December-January. Merah Putih, CUCA, and Hujan Locale can typically be secured 5-7 days in advance. Mosto and most beach clubs operate on a first-come basis; arrive early for a front row seat to sunset or accept a bar seat.

Markets: All morning markets in Bali operate between 5 am and 10 am. Arrive before 7 am for the best produce and the most atmospheric experience. Most local warungs serving Nasi Campur, Babi Guling, and Lawar sell out before 2 pm; lunch before midday is a practical rule.

Getting Around:  A private driver, arranged through your hotel or independently by you, is the most sensible option for any day that involves more than one neighbourhood. The Seminyak-Ubud corridor takes 40-90 minutes depending on traffic; afternoon travel (4-7 pm) is to be avoided if possible. Grab and GoJek function reliably within individual areas.

Rainy Season (November, March): The rice paddies are at their most vividly green, the farm experiences at their most atmospheric, and the tables at Begawan Biji and Uma Garden are surrounded by a landscape that looks painted rather than grown. Book covered or sheltered tables for outdoor venues and carry a light rain layer on any evening that begins overcast.

Cakes are perhaps the world's most experimented-with dessert. People simply cannot stop finding new ways to have fun with them. First came hyper-realistic cakes shaped like shoes, handbags and just about everything else imaginable. Then came the era of slicing cakes with wine glasses. Now, the internet has moved on to turning a birthday cake into a latte. It is the perfect low-effort gesture for someone you like, but perhaps not enough to buy them an actual cake. Because if it were true love, you'd probably show up with a dessert they could sink their teeth into instead of one they could sip.

What Are Birthday Lattes?

A birthday latte is a dessert-inspired coffee or matcha drink that recreates the flavours and spirit of birthday cake in liquid form. Typically made with espresso or matcha, steamed milk, and flavourings such as vanilla, cake batter, almond, white chocolate or marshmallow syrup, it is topped with whipped cream, colourful sprinkles, edible glitter or flavoured cold foam. Some cafés even complete the experience with a tiny birthday candle. While there is no single origin story, birthday lattes gained momentum through independent cafés before becoming a viral favourite on Instagram, where playful drinks have become just as important as pastries.

View this post on Instagram

A post shared by Castaways Vintage Cafe (@castawaysvintagecafeglo)

Cafés have spent the past few years transforming beloved sweets into beverages, from tiramisu lattes and banana pudding coffees to crème brûlée coffees, cloud matchas and strawberry matcha. Rather than recreating an entire dessert, these drinks borrow familiar flavours and textures, delivering a hint of nostalgia without the heaviness of the real thing. Matcha versions have become particularly popular because the earthy bitterness of finely ground green tea tempers the sweetness, creating a drink that feels balanced rather than cloying. The contrast between vivid green matcha and pastel pink or vanilla cold foam has also made the drink instantly recognisable.

The Rise Of Little Treat Culture

The birthday latte is also a reflection of a wider shift in café culture. Consumers are increasingly embracing what social media has dubbed little treat culture, the idea that small, affordable indulgences can brighten an otherwise ordinary day. Instead of reserving celebrations for birthdays or milestones, people are finding joy in everyday rituals, be it a beautifully crafted coffee before work, a mid-afternoon pick-me-up or a post-errand reward.

This philosophy has transformed cafés into destinations for experiences rather than simple caffeine fixes. Drinks are no longer judged solely on the quality of their espresso or matcha but also on how they make customers feel. Dessert-inspired beverages tap into nostalgia, reminding people of childhood birthday parties, buttercream frosting and colourful confetti while offering a playful escape from routine. For many, ordering a birthday latte is less about satisfying a caffeine craving and more about embracing a fleeting moment of celebration amid a busy day.

The trend also reflects a broader consumer appetite for accessible luxuries. While lavish dining experiences may be reserved for special occasions, an eye-catching latte offers a similar sense of indulgence at a fraction of the cost. It is this blend of comfort, nostalgia and affordability that has helped birthday lattes become far more than another viral café trend, turning them into a symbol of finding delight in life's smallest moments.

No Two Birthday Lattes Look The Same

Part of the birthday latte's appeal lies in its versatility. There is no fixed recipe, allowing cafés to interpret the concept in their own way. Some lean into classic birthday cake flavours with vanilla and white chocolate, while others experiment with raspberry, pistachio, cotton candy or brown butter syrups. Matcha versions have become especially popular, though espresso remains the preferred base for coffee purists. Seasonal twists, dairy-free alternatives, and house-made cold foams mean no two birthday lattes are quite alike, giving customers another reason to keep coming back in search of the next iteration. DRNK in Bandra West has brought the trend home with their iteration of birthday lattes, and by the signs of it, more are soon to follow suit.

Designed For The Camera

Visual storytelling has become as essential to modern café culture as flavour itself. Layered drinks, pastel hues and theatrical garnishes encourage customers to pause before taking the first sip. Birthday candles, rainbow sprinkles, edible glitter and colourful foams turn an ordinary latte into a shareable moment. For cafés, that visual appeal has become an effective form of organic marketing. Every photo or video posted online introduces the drink to a new audience, proving that in today's café landscape, a beverage's second life often begins on social media.

How To Make A Birthday Latte At Home

You don't need a café to recreate the trend. With a handful of pantry ingredients, you can make your own birthday latte in under 10 minutes.

Ingredients

• 1 shot espresso (or ½ cup strong brewed coffee)
• 1 cup milk of your choice
• 1 tbsp vanilla syrup
• 1 tsp white chocolate sauce or syrup
• Whipped cream
• Rainbow sprinkles
• Edible glitter (optional)

For a birthday matcha latte: Replace the espresso with 1 tsp ceremonial or culinary-grade matcha whisked with 60 ml hot water.

Method

1. Brew the espresso or whisk the matcha until smooth.
2. Warm the milk and froth it using a handheld frother or steam wand.
3. Stir the vanilla syrup, white chocolate sauce and cake batter flavouring into your espresso or matcha.
4. Pour in the frothed milk and gently stir to combine.
5. Top generously with whipped cream or vanilla cold foam.
6. Finish with rainbow sprinkles and a dusting of edible glitter. For the full birthday effect, add a miniature candle just before serving.

ELLE Gourmet Tip

For an iced birthday latte, fill a tall glass with ice, add the syrups and espresso (or matcha), pour over cold milk, then crown it with vanilla cold foam and sprinkles. The colourful layers make it every bit as photogenic as the café version.

Birthday lattes are part of a broader evolution in speciality coffee, where drinks increasingly blur the line between beverages and desserts. Alongside tiramisu coffees, crème brûlée lattes and seasonal fruit-forward creations, they reflect a growing appetite for novelty, nostalgia and a touch of whimsy. Whether made with espresso or matcha, the birthday latte is ultimately less about caffeine than creating a reason to celebrate. In an era where everyday rituals are becoming acts of self-care, a cup topped with sprinkles and a tiny candle reminds us that not every celebration needs a special occasion.

It’s raining, and you just can’t help yourself. You end up brewing the perfect cup of coffee with your favourite beans. But what’s the point if you’re not pouring it into the right kind of cup?

Monsoon has officially arrived, and I don’t know about you, but you’ll almost always find me with a cup of coffee or chai in my hand. I’m someone who romanticises the rain just enough to survive the endless downpours, and I have a feeling I’m not the only one. If I’ve spent time perfecting my cuppa, I want to pour it into a cup that feels just as special. You might wonder why the cup even matters. But there’s something undeniably comforting about wrapping your hands around a warm mug on a chilly, rain-soaked day. Because let’s be honest, your favourite coffee or chai deserves a cup that looks just as good.

So I went looking for the perfect match for my monsoon cuppa and discovered nine Indian brands crafting beautiful, thoughtfully crafted, high-quality cups and mugs that make every sip feel a little more special. 

1. Costola Tea Cup and Saucer Set by Nestasia

If your Pinterest board is filled with earthy tones, linen tablecloths, and cosy breakfast nooks, this olive green tea cup set is for you. The olive green colour, textured finish and matching saucers make it ideal for your daily chai or coffee ritual.

Buy here.

2. Vintage Reel Mug by Craftribal

A fun addition to your quirky mug collection, this mug is inspired by old film reels with its bold black and white design. It’s perfect for movie lovers or anyone who likes unique pieces that instantly stand out on the coffee table.

Buy here.

3. Victorian Green Cup and Saucer Set by Vigneto

Love florals and dream of hosting a classic tea party? This set is made for you. With its delicate floral print and vintage-inspired design, it’s perfect for when the girls come over for tea, coffee and long conversations. It brings just the right touch of elegance to your table, and you are definitely going to fall in love with this cute tea cup.

Buy here.

4. Kanha Elephant Mug by Kainaat

To all those who love Indian prints and colourful designs – this mug is for you. With elephants, florals and vibrant colours, it brings a beautiful desi touch to your coffee or chai. I honestly fell in love with the print; it’s the kind of mug that instantly brightens your day.

Buy here.

5. Tea Set by Tattva Handmade

There’s something so calming about this tea set. The earthy colours and handcrafted finish give it a peaceful, almost meditative feel. If slow mornings, quiet evenings and mindful tea breaks are your thing, this set is one you’ll keep reaching for.

Buy here.

6. Dasara Coffee Mug Set by Kaunteya

With intricate Mughal-inspired details, delicate birds and gold accents, this mug has a regal charm that’s hard to miss. If you love collecting statement mugs with an old-world, royal feel, this one deserves a spot in your kitchen. It makes every cup of coffee or chai feel a little more special.

Buy here.

7. Bloomcraft Mug by House of Ceramics

For all the whimsy girlies out there, this mug is for you. With its soft pink checks and adorable flower-shaped handle, it looks like it belongs in a cosy cottage. It’s the perfect pick for slow mornings, sweet treats and your favourite cup of coffee or chai.

Buy here.

8. Ripple Bliss Jumbo Mug by The June Shop

Looking for something playful? This one’s for you. The ripple design and pastel colours give it a fun look that instantly stands out. It’s a pretty addition to your collection and perfect for those oversized cups of coffee, chai or hot chocolate.

Buy here.

9. Inside Outside Ceramic Mugs by The Wishing Chair

If you’ve been obsessed with the Lenox Spice Village collection, you’re definitely going to fall in love with these mugs. The charming little house illustrations give them the same cosy, storybook feel, making every cup of tea or coffee feel a little more magical. They’re the perfect addition to your cutesy mug collection.

Buy here.

There’s something about being unwell that has a way of taking us back to childhood. To being tucked into bed, having a grandmother insist on one more spoonful, or watching your mum quietly disappear into the kitchen to make the one dish she knew you’d eat. In those moments, food became more than just nourishment; it became a way of saying, “I’m here.”

Growing up in an Indian household, that dish was always my mum’s curd rice with a simple tadka. No matter what I was down with, a warm bowl would inevitably make its way to my bedside. To this day, it’s the first thing I crave whenever I’m feeling under the weather.

As I grew older, I realised our home wasn’t unique in this ritual. Across India, every region has its own sick-day staple, healthy recipes that have quietly travelled through generations, carrying stories of care, comfort and home. Whether it’s a peppery broth, a warm porridge or a bowl of dal and rice, these dishes remind us that sometimes, the most comforting medicine isn’t found in a bottle but in the kitchen.

North India

Bajra Raab, Rajasthan

Long before protein powders and wellness drinks became pantry staples, Rajasthani homes turned to a warm bowl of bajra raab. Made by slowly cooking pearl millet flour into a porridge, it has long been associated with the colder months and those days when someone in the family was feeling under the weather. Passed down through generations, it’s one of those recipes that proves that sometimes you just need the simplest ingredients.

Dalia, Punjab & North India

Almost every North Indian family has a version of dalia tucked away in their recipe book. Simmered until creamy with broken wheat, it’s the kind of meal that quietly appears beside your bed when you’re too unwell for anything rich. It’s humble, wholesome and has remained a household favourite for generations because it asks so little while offering so much comfort.

Kashmiri Yakhni, Kashmir

Unlike the elaborate yakhni served at festive feasts, the home-style version is lighter, fragrant and deeply soothing. Built on a delicate yoghurt broth with fennel and dry ginger, it reflects Kashmir’s love for subtle spices. It’s the sort of meal that’s less about just filling up your stomach and more about warmth, care and nourishment.

West India

Pez, Goa

Every Goan kitchen has its own version of pez, a simple rice porridge that has comforted families for generations. Made with rice and its starchy cooking water, it’s proof that some of the most enduring recipes were born from everyday necessity rather than extravagance. Its gentle flavours have made it a familiar companion during slow recovery days.

Osaman, Gujarat

Osaman is Gujarat’s understated answer to comfort food. This thin lentil broth, often served over steamed rice, strikes a delicate balance of sweet, tangy and savoury flavours. While it’s rarely found on restaurant menus, it has quietly earned its place in countless homes as a meal that’s light, satisfying and deeply nostalgic.

Varan Bhaat, Maharashtra

This one is especially close to my heart. It’s a dish I grew up eating, and one that still feels like home whenever I’m under the weather. A comforting combination of plain varan (toor dal), steamed rice and soft potatoes, finished with a spoonful of ghee, it’s the kind of meal that never fails to bring comfort. Found in countless Maharashtrian homes, varan bhaat has been a go-to sick-day staple for generations. And if you’re feeling just a little better, pair it with a crispy papad and a spoonful of pickle.

South India

Kanji, Kerala

For generations, kanji has been Kerala’s ultimate comfort meal. This unassuming rice porridge has long been served with simple accompaniments like green gram, coconut chutney or pickles. As described by a friend of mine, it carries with it memories of rainy afternoons, quietness and comfort 

Milagu Kozhambu, Tamil Nadu

Pepper takes centre stage in this deeply aromatic tamarind-based curry that has been a staple in Tamil homes for centuries. Its bold flavours come from everyday pantry spices rather than complicated techniques, making it one of those recipes that families instinctively turn to when someone has got a bad nose block.

Ganji, Andhra Pradesh & Telangana

Across Telugu households, ganji is comfort in its most uncomplicated form. Made from rice and its starchy water, it again lets simple ingredients do the talking. Though modest in appearance, it remains one of the region’s most cherished home remedies.

East India

Macher Jhol with Rice

When someone starts regaining their appetite, many Bengali households serve a light macher jhol, a delicate fish curry made with potatoes and minimal spices. It’s a staple of everyday Bengali cooking and reflects the region’s belief that comfort lies in simplicity.

Pakhala Bhaat, Odisha

Celebrated every year on Pakhala Divas, this fermented rice dish is far more than a summer staple. Its cooling, tangy flavours have made it a cherished part of Odia food culture for centuries, with many families turning to it whenever lighter meals feel more comforting than elaborate spreads.

Patla Dal with Rice, Assam

Assamese cuisine celebrates restraint, and nowhere is that more evident than in a bowl of patla dal served with steamed rice. Lightly seasoned and intentionally simple, it reflects the region’s belief that good ingredients need very little embellishment. It’s the meal many Assamese families instinctively prepare when comfort is the priority.

North-East India

Chakhao Kanji, Manipur

Made using Manipur’s prized black rice, chakhao kanji transforms one of India’s most distinctive grains into a comforting porridge. Once reserved for royalty and special occasions, black rice lends the dish its beautiful purple hue and delicate aroma, making even the simplest bowl feel special.

Thukpa, Sikkim & Arunachal Pradesh

High in the Himalayas, few meals are as comforting as a steaming bowl of thukpa. With noodles swimming in a light broth alongside seasonal vegetables, it reflects centuries of culinary exchange between India, Tibet and Nepal. On cold mountain days, it’s as much a source of warmth as it is of nourishment.

Zan, Arunachal Pradesh

Prepared using millet and served warm, zan has long been part of the traditional diets of several tribal communities in Arunachal Pradesh. Deeply rooted in the region’s agricultural heritage, it is a reminder that some of India’s oldest comfort foods remain among its least celebrated, quietly preserving stories of culture, climate and community.

The moment I walked into BNDRA W, I realised it doesn’t fit into just one category. It was one of those rainy Mumbai mornings that instantly make you want to slow down. As raindrops rolled down the floor-to-ceiling glass windows, the European conservatory-style space, lined with lush greenery, statement chandeliers and classic black-and-white checkered floors, felt warm, inviting and almost transportive. It was the kind of place that naturally made you want to linger over breakfast.

Located in the heart of Bandra West, as the name suggests, BNDRA W is an all-day dining destination by founders Romeo, Francesca Smith and Suved Lohia Hospitality. I walked in expecting a breakfast tasting, but as the hours passed, I found myself in no hurry to leave. That’s when I realised what sets BNDRA W apart isn’t just its menu, but the way the entire space evolves with the day. The bright, sunlit conservatory that welcomes you in the morning gradually gives way to a moodier Art Deco-inspired restaurant centred around its indoor-outdoor bar, making it feel like two completely different experiences under one roof.

Breakfast Delights 

We started the morning the only way you should, with coffee. The Apple Pie Latte was exactly what the weather called for. Warm, comforting and subtly spiced, it felt like a hug in a cup. If you’re someone who isn’t a fan of strong coffee, I’d point you straight to the Black Forest Iced Coffee. It leans more towards chocolate, with a hint of cherry, making it an easy pick for anyone with a sweet tooth. The drink I kept going back to, though, was the Mango Sticky Rice Matcha. I wasn’t sure what to expect from a combination like that, but it turned out to be one of those experiments that just work. The sweetness of the mango balanced the earthy matcha beautifully.

Breakfast arrived soon after, and it was a spread that catered to every kind of morning craving. The Açaí Bowl felt light and refreshing, while the Akuri Tofu brought a comforting, familiar touch to the table. If you’re in the mood for something more filling, the Full English Breakfast doesn’t disappoint either. My favourite, however, was the Chicken Chipotle Croissant. Freshly baked, buttery and perfectly flaky, it was layered with smoky chipotle chicken, creamy avocado and melted cheddar that tied everything together. To end on a sweeter note, the pancakes arrived topped with fresh fruit. Soft, fluffy and not overly sweet, they made for the kind of breakfast I’d happily spend a rainy morning over. For vegetarians, the Pesto Sun-dried Tomato and Mozzarella Sandwich is also a great option to try.

Don’t Leave Just Yet

As the day shifted, so did the vibe. What had started as a bright, relaxed breakfast spot slowly began to transform. The outdoor conservatory continued to soak in the daylight, while the indoor dining room took on a warmer, moodier character. Rich wood finishes, bold prints, layered textures and Art Deco-inspired interiors created a striking contrast to the airy space I had spent the morning in. As someone who loves bold prints, I think I fell in love with the leopard-print bar stools, a small detail that perfectly complemented the restaurant’s playful yet elegant aesthetic. That's exactly what I meant when I said BNDRA W doesn’t fit into just one category. It isn’t just the menu that changes throughout the day; it’s the entire atmosphere. What starts as a peaceful breakfast spot slowly evolves into a lively dinner destination, making you feel like you’ve experienced two different restaurants without ever leaving your seat.

The Two-Sided Bar Takes Centre Stage

At the centre of the restaurant sits a two-sided bar, seamlessly connecting the outdoor conservatory with the indoor dining room. It quietly ties both spaces together during the day, but as evening sets in, it naturally becomes the heart of the restaurant. Surrounded by portraits of Hollywood legends, warm lighting and a lively atmosphere, it reminded me of an intimate jazz club. It didn’t feel like I’d walked into a different venue, yet somehow the entire mood had changed. The conversations grew louder, the lights became softer, and the bar turned into the kind of place where you could easily spend hours without noticing the time.

Hollywood Legends Take Over The Cocktails

The storytelling doesn’t stop with the interiors. My favourite part of the entire experience was BNDRA W’s signature cocktail menu, inspired by Hollywood legends. Whether you’re ordering the Marilyn Monroe, Frank Sinatra, Van Gogh or Marlon Brando, each cocktail carries its own personality, making the menu feel just as thoughtfully curated as the space itself. The Marilyn Monroe was my favourite. Elegant, refreshing and every bit as glamorous as its namesake, it balanced coconut, citrus, white chocolate and sparkling wine into a cocktail that was light, playful and incredibly easy to sip.

To accompany the drinks, we sampled a selection of bar bites. The Potato Mochi was crisp on the outside with a satisfyingly chewy centre, making it the perfect snack to keep reaching for. The Fried Calamari was light, crisp and exactly what you’d want alongside a cocktail. If you’re a truffle lover, don’t leave without ordering the Truffle Spaghetti. Rich, creamy and packed with truffle in every bite, it was easily one of the standout dishes from the evening. We also tried the BNDRA Pizza, served on a crisp sourdough base that made it ideal for sharing around the table.

ELLE Gourmet's Verdict

Planning a day out in Bandra West? Make BNDRA W your first stop, and if you can, your last too. The restaurant is best experienced from breakfast through an evening of cocktails. Watch the space change with the day, order something from both menus and let the restaurant unfold at its own pace. That’s when BNDRA W truly comes into its own.

The first time I heard about the Valley of Flowers, it felt like stumbling upon a secret. As a teenager, I spent hours daydreaming about the places I hoped to visit someday. Coffee-table books and travel magazines often transported me to the lavender fields of Provence, and I knew every picture-perfect route to those violet-hued landscapes. It never occurred to me, in my naive ignorance, that India had a spectacle just as enchanting, tucked away so close to my home and waiting to be discovered.

Few places in India feel as surreal as the Valley of Flowers. Hidden deep within the Garhwal Himalayas in Uttarakhand, this UNESCO World Heritage Site comes alive for just a few months each year, when thousands of alpine flowers bloom across its vast meadows. What remains blanketed in snow for much of the year transforms into a vibrant tapestry of pinks, blues, yellows, purples and whites, drawing botanists, trekkers, photographers and nature lovers from around the world.

Beyond its breathtaking scenery, the Valley of Flowers is an ecological treasure. Home to hundreds of endemic Himalayan plant species and rare wildlife, the national park offers a rare glimpse into one of India's richest alpine ecosystems. Whether you're planning your first Himalayan trek or looking for a memorable monsoon escape, here's everything you need to know.

Where Is The Valley Of Flowers?

Located in Chamoli district, Uttarakhand, the Valley of Flowers National Park stretches across nearly 87 square kilometres at an elevation ranging from approximately 3,250 to 3,650 metres above sea level. The park forms part of the Nanda Devi Biosphere Reserve and was recognised as a UNESCO World Heritage Site in 2005 for its exceptional biodiversity.

The valley is believed to have remained largely unknown to the outside world until 1931, when British mountaineer Frank Smythe stumbled upon it while returning from an expedition to Mount Kamet. Captivated by its spectacular carpet of blooms, he named it the "Valley of Flowers" and later wrote a book of the same name, bringing international attention to the region. Today, the valley supports more than 600 species of flowering plants, alongside rare medicinal herbs and alpine vegetation that flourish during the brief Himalayan summer.

Best Time To Visit

The Valley of Flowers is open to visitors only during the summer and monsoon months, typically from late June until the end of October.

June marks the beginning of the trekking season. Snow begins to melt, fresh greenery covers the landscape, and early blooms start appearing.

July to mid-August is considered the best time to witness the valley in full bloom. Seasonal rains nourish the meadows, resulting in an extraordinary display of colourful wildflowers. This is also the busiest period for visitors.

Late August and September bring a different kind of beauty. While the number of flowers gradually decreases, the valley becomes greener, waterfalls swell with rainwater and the skies often clear, offering spectacular mountain views.

How To Reach The Valley Of Flowers

Reaching the Valley of Flowers involves a combination of air, rail, road travel and trekking.

By Air: The nearest airport is Jolly Grant Airport in Dehradun. From the airport, travellers can hire a taxi or board a bus to Govindghat, a journey of approximately 290 kilometres that takes around 10 to 12 hours.

By Rail: The nearest major railway stations are Haridwar and Rishikesh. From either city, travellers drive approximately 270 kilometres to Govindghat through the scenic mountain roads of Uttarakhand.

From Govindghat, shared taxis ferry visitors to Pulna village, the starting point of the trek.

The trek unfolds in two stages:

Pulna to Ghangaria: Approximately 10 kilometres

Ghangaria to Valley of Flowers: Around 3 to 4 kilometres

Most visitors spend at least one night in Ghangaria, the only settlement near the national park, before exploring the valley.

Popular Route Options

Route 1: Haridwar/Rishikesh → Govindghat → Pulna → Ghangaria → Valley of Flowers

Route 2: Dehradun (Jolly Grant Airport) → Govindghat → Pulna → Ghangaria → Valley of Flowers

Trek Difficulty

The Valley of Flowers trek is generally classified as easy to moderate, making it suitable for beginners with a reasonable level of fitness. The trail is well-defined and steadily climbs through forests, streams and mountain pathways. However, the high altitude can make walking more strenuous than expected, particularly for those unaccustomed to mountain conditions. Proper hydration, slow pacing and spending a night in Ghangaria before entering the park help with acclimatisation.

Flora And Fauna

The valley is often described as a natural botanical garden. Visitors may encounter vibrant Himalayan flowers including blue poppies, cobra lilies, primulas, marsh marigolds, Himalayan balsam, anemones, orchids, asters and potentillas, among hundreds of other species that bloom in succession throughout the season.

The park also shelters rare wildlife, although sightings are uncommon due to the dense terrain. Species found here include the Himalayan black bear, musk deer, blue sheep, Himalayan tahr, red fox, Himalayan monal, snow partridge and, on rare occasions, the elusive snow leopard. The area is equally significant for medicinal plants traditionally used in Ayurveda and local Himalayan communities.

Entry Fees And Timings

The national park generally remains open from 7:00 am until 5:00 pm, with visitors required to return to Ghangaria by evening as overnight stays inside the park are not permitted. Entry fees vary for Indian and international visitors and are revised periodically. Tickets are available at the park entrance near Ghangaria.

What To Pack For Valley Of Flowers

The weather in the Himalayas changes quickly, particularly during the monsoon. Packing appropriately can make the trek far more comfortable.

Essentials include:

• Waterproof trekking shoes with good grip
• Rain jacket or poncho
• Warm layers, including a fleece or insulated jacket
• Quick-dry T-shirts and trekking pants
• Extra pairs of socks
• Lightweight backpack with a rain cover
• Reusable water bottle or hydration pack
• Energy bars, trail mix or dry fruits
• Sunscreen (SPF 30+), lip balm and moisturiser
• Sunglasses with UV protection
• Cap or sun hat
• Personal medications and a basic first-aid kit
• Insect repellent
• Trekking pole (optional but highly recommended)
• Headlamp or flashlight
• Power bank and charging cable
• Valid government-issued ID
• Small towel and biodegradable toiletries
• Cash, as digital payments may not be accepted everywhere along the route

Avoid carrying single-use plastic, as the region follows strict environmental conservation practices.

Where To Eat

The journey to the Valley of Flowers is as much about the mountain towns as it is about the destination itself. While dining options become increasingly simple as you ascend, you'll find enough hearty meals to fuel your trek. Govindghat offers a selection of small restaurants, dhabas and cafés serving North Indian staples such as parathas, rajma chawal, dal, roti and seasonal vegetable curries. Given its proximity to Hemkund Sahib, the town also has several vegetarian eateries catering to pilgrims and trekkers. Ghangaria, the final stop before the Valley of Flowers, is where most visitors spend the night. The village is lined with modest restaurants attached to guesthouses, serving freshly prepared vegetarian meals, including dal, rice, chapati, mixed vegetables, Maggi, sandwiches, soups, tea and coffee. Simple breakfasts featuring aloo parathas, toast and omelettes are widely available before setting off for the day's trek.

Travellers looking for a more leisurely meal can stop in Joshimath, around 22 kilometres before Govindghat. The town has a wider choice of cafés, restaurants and hotels serving North Indian, Chinese and South Indian cuisine, making it an ideal place to enjoy a proper meal before heading deeper into the mountains. As the Valley of Flowers National Park is a protected eco-sensitive zone, food stalls and restaurants are not permitted inside the park. Carry enough drinking water and light snacks such as energy bars, trail mix, or dry fruits.

Responsible Travel Tips

The Valley of Flowers is an ecologically sensitive landscape that deserves careful stewardship. Stay on marked trails, avoid picking flowers or disturbing wildlife, carry back all waste, refill reusable water bottles whenever possible and respect park regulations. Even seemingly harmless actions such as stepping off the designated path can damage fragile alpine vegetation that takes years to regenerate.

For trekkers, photographers and anyone seeking a quieter side of the Himalayas, the Valley of Flowers offers an experience that extends far beyond scenic landscapes. It is a reminder of nature's extraordinary ability to flourish in the most unexpected places, rewarding those willing to make the journey with one of India's most unforgettable mountain adventures.

There was a time when the bowl occupied the same corner of the menu as green juices and protein shakes: worthy, sensible and slightly joyless. Grain bowls, Buddha bowls, and poke bowls arrived, carrying the language of wellness—superfoods, macros, meal prep, and clean eating. They were functional meals, often chosen with the head rather than the heart.

Yet somewhere along the way, the bowl slipped outside the bounds of healthy eating. Today, it appears everywhere – in cafés serving salmon Buddha bowls, salad chains built around grain-and-protein combinations and restaurants layering rice, vegetables and sauces into complete meals. More notably, people aren't ordering bowls because they feel they should. They're ordering them because they want to. The shift reveals something larger about how urban diners are eating now—not chasing wellness for its own sake, but seeking meals that balance nourishment, comfort and convenience in equal measure. 

Beyond Wellness

The first sign that bowls were changing came when they stopped feeling like a compromise. "We realised bowls were becoming much more than a wellness trend when people started choosing them not because they were healthy, but because they genuinely enjoyed eating them," says Pratiksha Barasia, co-founder of Harvest Salad Co. What began as a functional lunch evolved into something customers actively craved for flavour, variety and ease.

At Mai Mai in Bengaluru, founder Yash Bhatia observed a similar shift. "Guests weren't ordering bowls as a compromise anymore. They were actively choosing them because they were satisfying, complete meals." That change mirrors a broader evolution in attitudes towards healthy eating. The calorie-conscious language that once dominated food culture has given way to conversations around nourishment, protein, freshness and balance. "Earlier, healthy eating was often associated with sacrifice," says Bhatia. "Today, consumers want food that is nourishing but also enjoyable."

That doesn't mean wellness has disappeared entirely. If anything, it has become less rigid. "The Loud Mouth answer is: why choose?" says founder Alya Vachani. "We've cracked how to make healthy food genuinely flavour-packed and convenient." Rather than rejecting health, today's bowls simply refuse to place it above pleasure.

The Appeal Of A Complete Meal

Part of the bowl's success lies in something surprisingly simple: it feels complete. Unlike salads, which are often perceived as a side act, bowls promise a meal. There are grains, proteins, vegetables, sauces, crunch and texture—all contained within a single serving. That balance is also what gives bowls their emotional appeal. As Tejinder Singh Saini of Scarlet Kolkata puts it, "A well-crafted bowl offers warmth, familiarity and a sense of satisfaction while still feeling fresh and contemporary."

"A comforting bowl brings together everything people instinctively look for in a meal," says Bhatia. For Chef Shamsul Wahid of Goodness To Go, the winning combinations are those that create contrast: something fresh alongside something hearty, something creamy balanced by something bright. Diners, he says, increasingly gravitate towards bowls that feel abundant rather than austere.

The appeal may also feel familiar because, in many ways, it is. Long before poke bowls and grain bowls entered the dining lexicon, Indian food cultures had already mastered the art of the complete meal in a single vessel. Khichdi, curd rice, pongal and rajma chawal all deliver the same satisfaction: comfort, convenience and balance in one bowl. The modern restaurant version may feature avocado, kimchi or salmon, but the underlying instinct is remarkably similar.

An Antidote To Decision Fatigue

The bowl's rise is also a story about modern life. Urban diners are increasingly eating between meetings, workouts, commutes and social plans. Meals need to travel well, arrive quickly and require minimal thought. "Poke bowls may have entered the market through the wellness lens, but they became relevant because they solved a much more everyday problem," says Wahid. "People don't always have the time or headspace to plan a balanced meal." The bowl essentially does that work for them. Protein, carbs, vegetables and flavour are already built in.

"It isn't just something you order, it's something that slots into your day," says Vachani. Whether eaten at a desk, after the gym or on the sofa in front of Netflix, the format adapts effortlessly to different routines. Barasia echoes the sentiment, describing bowls as a format that reflects contemporary life: portable, customisable and easy to fit into busy schedules.

The bowl's enduring appeal has less to do with wellness than with versatility. It can be nourishing without feeling restrictive, comforting without feeling heavy and convenient without sacrificing flavour. In an age when diners increasingly expect all those qualities from a single meal, perhaps it's no surprise that the bowl has moved beyond trend status altogether. It's no longer the healthy option on the menu. For many people, it's simply the default.

Long before the first spoonful of soup is served or a curry reaches the table, lemongrass has already made its presence known. A single bruise to its pale green stalk is enough to release an intoxicating aroma that fills the kitchen with bright citrus notes, gentle florals and the freshness of rain-soaked grass. It is an ingredient that announces itself not through flavour but through fragrance, setting the tone for everything that follows.

"It wasn't a dish, it was a smell," recalls Chef Shailendra Kekade, Head Chef, Sante Spa Cuisine. "That sharp and earthy citrus hit without any actual citrus fruit felt almost deceptive." His first taste of the ingredient came in a bowl of Thai tom yum, where, as he puts it, "this ingredient doesn't shout, it perfumes."

That sentiment captures why lemongrass has endured for centuries. Although synonymous with Southeast Asian cooking, the grass has travelled far beyond its origins, finding a place in Indian kitchens, contemporary tasting menus, craft cocktails and refined desserts. Today, chefs are discovering that its greatest strength lies not in dominating a dish but in bringing clarity, balance and elegance.

An Extraordinary Aroma

Lemongrass (Cymbopogon citratus) belongs to the grass family, Poaceae, making it a close botanical relative of cereals rather than herbs. The culinary variety is prized for its pale, bulbous lower stalk, while the tougher green leaves are used to perfume stocks, teas and broths before being discarded. It has been cultivated for centuries across India, Sri Lanka, Thailand, Vietnam and Indonesia. Its unmistakable fragrance comes from citral, a naturally occurring aromatic compound also used extensively in perfumery and essential oils. In India, it flourishes in the warm climates of Kerala, Karnataka, Tamil Nadu, Maharashtra, Assam and the Himalayan foothills, where it is grown for both culinary use and essential oil production.

Known by many names across India, lemongrass reflects the country's linguistic and culinary diversity. It is commonly called Nimbu Ghaas in Hindi, Gavati Chaha in Marathi, Elumichai Pul in Tamil, Nimmagaddi in Telugu, Naranga Pullu in Malayalam and Nimbe Hullu in Kannada. While these regional names differ, they all point to the ingredient's defining characteristic: its bright, lemony aroma. Despite its popularity, lemongrass remains one of the most misunderstood ingredients in the kitchen. It delivers the brightness of lemon without the sharpness of citrus, making it remarkably adaptable.

Freshness Without Acidity

"It wasn't a particular dish as much as it was a moment of understanding the ingredient itself," says Sous Chef Subham Dhar of UNO Izakaya, JW Marriott Hotel Bengaluru. "I remember bruising a fresh stalk for the first time and being surprised by the aroma that emerged from something so unassuming. What fascinated me was how it delivered the freshness of citrus without the acidity. That quality makes it incredibly versatile in the kitchen."

That distinction explains why lemongrass works so effortlessly alongside coconut milk, seafood, poultry and vegetables. Rather than adding tang, it introduces freshness while allowing delicate flavours to remain intact. Executive Chef Tushar Das of DoubleTree by Hilton Bengaluru Airport traces his appreciation of the ingredient back to the beginning of his culinary career. Working in the Oriental kitchen at Trident Jaipur, he watched fresh lemongrass transform a simmering broth: "It transformed a simple soup into something vibrant and layered. That experience taught me how a single ingredient can elevate an entire dish without overpowering it."

It Rewards Restraint Like No Other

Professional chefs agree that lemongrass is less about flavour than technique. "I treat lemongrass like a structural aromatic rather than a flavour," says Kekade. "I'm always trying to extract its clean, green and earthy citrus note without letting it become woody or soapy." For him, success comes down to restraint. "It's about gentle bruising, controlled infusion, and knowing when to pull it out rather than cook it down endlessly."

Dhar shares a similar philosophy. "A stalk steeped in a liquid offers a gentle fragrance, while finely chopping or pounding it releases a much more intense flavour," he explains. "It's the same ingredient, but the experience can be entirely different depending on the technique." He also believes freshness is crucial. "Fresh lemongrass has layers of flavour, citrusy, herbal and slightly minty, that gradually fade as it ages. Those nuances are what make the ingredient so rewarding to work with." Kekade perhaps sums it up best: "Treat it like you would a bay leaf, but with more finesse."

Beyond Tom Yum And Thai Curries

Although lemongrass is most closely associated with the cuisines of Thailand and Vietnam, it has long found a place in Indian homes and has taken on new significance in contemporary kitchens. In Maharashtra, it is steeped into tea with ginger, tulsi, black pepper or jaggery, especially during the monsoon. Across Kerala and Karnataka, its citrusy aroma complements coconut milk, making it a natural addition to fish curries, vegetable stews and coastal gravies. In parts of Tamil Nadu and Andhra Pradesh, it is occasionally infused into rasam, soups and homemade herbal brews, while communities in the Northeast use it to flavour meat broths, smoked pork, bamboo shoot preparations and indigenous dishes like Lemongrass rice.

While lemongrass remains synonymous with Southeast Asian classics such as tom yum, tom kha and laksa, chefs are increasingly using it in ways that challenge expectations. At Sante Spa Cuisine, Kekade has paired lemongrass-infused coconut malai with charred tender jackfruit, allowing the aromatic grass to lift the richness without overwhelming it. He has also created a lemongrass and kaffir lime sorbet that delivers what he describes as "a very clean, coastal" flavour profile. At UNO Izakaya, Dhar has explored both ends of the culinary spectrum. A fragrant coconut curry accompanying Signature Lamb Chop surprised him with the way lemongrass balanced the richness of the meat. "It added a freshness and aromatic lift that actually made the curry feel lighter than it reads," he says.

Equally memorable was incorporating finely minced lemongrass into dim sum fillings. "Lemongrass is usually associated with larger preparations, broths and curries where it has time and volume to develop," he explains. "In a dumpling filling you have very little space to work with, and minced finely it added a clean citrus note that made each piece feel more balanced without being immediately identifiable as lemongrass."

Das, meanwhile, has found inspiration in desserts. His lemongrass and chilli crème brûlée combines bright citrus perfume with gentle warmth, creating layers of flavour that unfold gradually with every spoonful. "It's not about making the dessert spicy," he says. "It's about creating layers of flavour that surprise the palate."

Unexpected Pairings 

If chefs have their way, lemongrass will soon shed its reputation as an ingredient reserved for Thai cuisine. Kekade believes fermented ingredients offer exciting possibilities. Pairing lemongrass with mild rice ferments, subtle miso or even peppery Indian greens such as radish leaves and colocasia creates what he calls "tension in a very elegant way." 

For Dhar, deeply savoury ingredients are equally compelling. "I think lemongrass works beautifully alongside umami-rich ingredients such as miso, dashi or aged fish sauce," he says. "Most people associate it exclusively with Southeast Asian cuisine, but when paired with ingredients that have depth and richness, it brings a freshness that can brighten the entire dish." He is equally enthusiastic about desserts, where infusing lemongrass into creams, custards and ice creams produces a delicate floral-citrus character that remains surprisingly underexplored.

Das pushes the boundaries even further, suggesting pairings with dark chocolate, sea salt, coffee, mango, strawberry, gin and even aged Parmesan. One of his favourites combines dark chocolate ganache infused with lemongrass and finished with sea salt. "The lemongrass lends a delicate citrus perfume that enhances the chocolate rather than competing with it," he says. For all its versatility, lemongrass remains an exercise in restraint. It isn't meant to dominate a plate but to connect its many elements.

"I wish more people understood that lemongrass is much more than an ingredient associated with Thai cuisine," says Das. "It's incredibly versatile and can enhance soups, curries, seafood, poultry, desserts, beverages and even baked goods." Dhar agrees. "For me, it supports, enhances and brings harmony to the plate rather than demanding attention for itself."

In Cocktails

View this post on Instagram

A post shared by KOKO (@kokohyderabad)

Lemongrass has become one of the defining aromatics of India's evolving cocktail culture, prized for its ability to lend brightness and fragrance without the sharp acidity of citrus. Bartenders are infusing it into syrups, tinctures and house-made cordials, where it pairs effortlessly with spirits such as gin, rum, vodka and tequila, adding a clean, herbaceous lift to both classic and contemporary serves. At KOKO, the Tom Yum Cup draws inspiration from Thailand's iconic soup, weaving together lemongrass, citrus and warming spice into a cocktail that is both savoury and refreshing.

View this post on Instagram

A post shared by Nara Thai India (@narathaiindia)

The 13th Floor's Bangkok Sour reimagines the classic sour with tropical flavours, where lemongrass adds an aromatic freshness that ties the drink together. At Otra, the Cuba Libre receives a thoughtful twist with the addition of lemongrass, bringing a delicate herbal complexity to the familiar pairing of rum and cola. Staying true to its Thai roots, Nara Thai showcases the ingredient in signature serves such as the Lemongrass Whisper and Tom Yum Twist, both celebrating the ingredient's unmistakable citrus fragrance and its affinity for Southeast Asian flavours. Lemongrass is equally compelling in alcohol-free creations, as seen in Ness's Hibiscus Lemongrass Basil Iced Tea, where floral hibiscus, fragrant lemongrass and fresh basil come together in a vibrant botanical cooler. From refined cocktails to refreshing iced teas, lemongrass has become an indispensable ingredient in India's beverage landscape, proving that its versatility extends well beyond the kitchen.

Buying and Storing Lemongrass

Choosing fresh lemongrass is relatively simple. Look for firm, heavy stalks with pale green or creamy white bases, tightly wrapped layers and a clean citrus fragrance. Avoid stalks that feel limp, show excessive browning or have dried, cracked ends. Stored in the refrigerator inside a perforated bag or loosely wrapped in a damp paper towel, fresh lemongrass keeps well for up to three weeks. It also freezes exceptionally well, making it easy to keep on hand for soups, curries and herbal infusions.

A Nutritional Boost

Although used in modest quantities, lemongrass contributes small amounts of vitamin C, potassium, magnesium, iron and manganese. It is also rich in essential oils containing compounds such as citral, geranial and neral, which have been studied for their antioxidant and antimicrobial properties. While these qualities add to its appeal, chefs continue to value lemongrass primarily for the depth and freshness it brings to food.

Perhaps Kekade offers the simplest description of all: "It's not meant to be eaten. It's meant to be experienced." That is precisely what makes lemongrass such an enduring ingredient. It perfumes rather than shouts, brightens without adding acidity, and reminds cooks that some of the most memorable flavours are the ones working in the background. Whether infused into a delicate broth, folded into a custard or lending freshness to a rich curry, lemongrass continues to prove that subtlety can be one of the kitchen's greatest strengths.

A memorable meal is rarely just about the food, but also about the feeling a place leaves you with: the ease of settling into your chair, the warmth of being greeted at the door, the unspoken confidence that you belong there and deserve to have a good time.

But belonging isn't something every diner takes for granted.

For some, stepping into a restaurant or hotel comes with a silent checklist. Will the receptionist question a same-sex partner for couples’ entry? Will the seating comfortably accommodate disabled or plus-sized bodies? Will the space feel safe enough to relax, or will dinner be interrupted by curious strangers asking you to explain who you are? Hospitality has always promised a welcome. Yet for the people reimagining India's food and hospitality landscape, the more interesting question is whether a welcome can be intentionally designed rather than simply declared.

As Pride Month prompts businesses to drape themselves in rainbow branding, a growing number of queer chefs, restaurateurs and hospitality leaders are asking a different question altogether: what does inclusion actually look like once the flags come down?

For chef and restaurateur Roshni Kapoor (they/them) of Delhi and Goa-based restaurant Anar, the answer begins with recognising that food is never just food. "For me, being queer and disabled isn't just an identity marker. It informs how I create spaces," they say. "I keep asking: if I know what makes me feel safe and affirmed, what permission slips can I give other people [to feel that way in this space as well]? After all, people's relationship with food is never just about taste. There's trauma, joy, memory, and pleasure associated with it, and all of that sits in the body."

That philosophy in hospitality extends far beyond the menu. When Roshni opened Anar, they saw an opportunity to challenge an industry they describe as notoriously unforgiving. "Hospitality workplaces are known for being deeply toxic, long hours, intense pressure, misogyny, abuse, and so much of it gets excused because the customer has to be happy," they say. "I realised that if I was ever going to run a space, I wanted to see whether I could do things differently."

Doing things differently meant questioning details that many never notice. "I have a friend who's a plus-size writer and podcaster, and I've learned so much from them about our own internalised fatphobia," Roshni explains. "I realised that 99 per cent of chairs in restaurants are basically inaccessible because they have armrests. So I started asking: what does it look like if you want beautiful furniture but also accessible seating?" The solution that Roshni and their team arrived at was booth seating, but the point was much bigger than furniture. 

"Booths work for my friend, but they're also useful if you have a child who needs somewhere to sit comfortably, or if, like me, you have chronic illness and need to fold your legs up. Having my own restaurant meant I could actually make those decisions instead of constantly negotiating my own safety and access while working for someone else." Those decisions transformed not only the physical space but the atmosphere within it.

"People wanted to have Anar cater a trans wedding. They wanted to celebrate a 65th birthday there. People would say, 'This feels like home.' Kids could run around. People could lie down on the booth seating. We served water in proper glasses, used ceramic tableware, and eating with your hands was encouraged. It was about giving people permission slips to inhabit the space in ways that felt natural."

For 23-year-old Artemis Sharma (he/him), Head Chef at DRNK in Mumbai, inclusion is shaped less by interiors than by the culture of the kitchen itself. Professional kitchens have long been associated with rigid hierarchies, shouting and humiliation masquerading as discipline. Sharma rejects that model entirely. "I've noticed other managers being quite ruthless, creating an environment of fear within their teams just to get work done. If something isn't executed perfectly, it is immediately brought up in front of everyone else to humiliate them. But is humiliation truly the answer to anything? Isn't leading with calmness, patience, and mutual respect a much better way to achieve results?"

His own team affectionately calls him "Dad", a nickname he wears with pride. "If there is no love among your team, there will be no love in the food you cook," he says. "You should wake up in the morning feeling like you want to go to work, not because it's just a job, but because you have the passion to cook and serve the best way you can." That philosophy also reshapes traditional ideas of authority. "We respect what every single person has to say, regardless of their position in the kitchen hierarchy. If a commis chef tells me they have a better technique for cooking a chicken, we try it out. There is only one way to truly discover what works, and that is through trial, error, and trying again until you succeed."

Rather than seeing queerness as something that changes the food itself, Sharma believes it changes how people work together. "Just like queer people belong in all spaces, everyone who is in the kitchen deserves to be there for one reason or another. Everyone's voice should be heard."

That emphasis on collaboration also defines the work of Shalini Krishan and Anumitra Ghosh Dastidar, co-founders of Edible Archives in Goa as well as Bento Bento in Bengaluru. For them, belonging begins with relationships, not branding. "Belonging for us is about connecting with what's around us: the place we are in, its ecology, its seasons and its unique context," they explain. "Our menu reflects that story through seasonal ingredients and the interplay between local ingredients and global culinary techniques, without glorifying one over the other."

Inside their kitchens, hierarchy is treated as functional rather than permanent. "For a given purpose, someone needs to be in charge, but the person in charge changes according to the expertise needed. We try not to ritualise roles. Staff food is the same for everybody. Everyone washes their own dishes and cleans their own stations. We strongly discourage ideas like there being a hierarchy between front-of-house and kitchen staff, or men assuming they can give orders to women."

Care, too, becomes something intentionally redesigned. "We've become aware of queering traditional ways of caring," they say. "Most people running a restaurant wouldn't think about whether staff food has enough fibre or fruit in it, but we do. At the same time, that care doesn't become boundary-crossing or paternalistic. It's about creating systems that genuinely support people."

Keshav Suri (he/him), who is the Executive Director of The LaLiT Suri Hospitality Group and founder of the Keshav Suri Foundation, reads these individual practices as pointing towards a larger transformation within hospitality as a sector in itself. "For many people, welcome is a greeting. For queer people, welcome is a feeling. And those are two very different things." The hospitality group, in partnership with the foundation, recently launched the Queer Professionals in Hospitality Mentorship Programme, a career-accelerating initiative for queer professionals in the space to connect with industry leaders, receive meaningful mentorship, and access leadership development.

He argues that genuine inclusion cannot exist as a seasonal campaign. "Queerness teaches us that belonging is not accidental. It is designed and built intentionally, policy by policy, interaction by interaction, room by room." At The LaLiT, that philosophy extends from gender-neutral washrooms and same-sex partner benefits to hiring practices and leadership. More broadly, Suri believes queer people have quietly reshaped hospitality through the emotional intelligence developed by navigating an often hostile world. "Many of us grew up reading rooms for safety, anticipating reactions and deciding how much of ourselves we could reveal in a given situation. What began as a survival skill became an extraordinary professional skill."

Looking ahead, he hopes conversations about queer ownership become wonderfully ordinary. "I want to see queer-owned restaurants, queer-run boutique hotels, transgender-led kitchens and LGBTQIA+-founded hospitality brands become a recognised and respected part of India's hospitality landscape, not a special feature every June."

Ultimately, the people redefining hospitality are not simply asking businesses to celebrate Pride, but redesigning what welcoming someone feels like.

Sometimes that could look like rewriting HR policies or rethinking hierarchies. Sometimes it looks like changing staff meal schedules during Ramadan, serving everyone the same food regardless of rank, or replacing chairs with booths because one conversation exposed an exclusionary practice that was always hiding in plain sight.

The smallest decisions often reveal the biggest values.

There was a time when wine in India belonged mostly to occasions: celebrations, formal dinners, and moments reserved for something special. Today, that relationship is changing. Wine is becoming more personal, more experiential, and increasingly part of how people gather, host, travel, and slow down. At the heart of this shift is an evolving Indian wine culture that values not just what is poured into the glass, but everything that surrounds it – the setting, conversation, and experience itself. Among the brands helping shape this shift is Fratelli Vineyards.

Rooted In India, Inspired By Italy

The name Fratelli translates to “brothers” in Italian, reflecting the spirit of partnership and shared passion that sits at the centre of the brand. While deeply rooted in India’s winemaking landscape, Fratelli was built with a global outlook, drawing from Italian winemaking traditions while embracing the richness and potential of Indian terroir.

Located in Akluj, Maharashtra, the vineyards unfold across a landscape that feels intentionally removed from the pace of everyday life. More than a place where wine is made, the estate offers an experience that invites people to slow down and immerse themselves in the rhythm of vineyard living.

With vineyard stays, guided tastings, and a setting designed around discovery and connection, the destination reflects a growing interest in vineyard experiences in India, where travel, hospitality, and wine come together.

Wine For Different Moments

As Indian consumers continue to explore wine with greater curiosity, the category itself has become more expressive. Fratelli’s portfolio reflects this shift through expressions created for different moods and moments. Fratelli Brut brings an easy sense of celebration, Master Selection Rosé pairs effortlessly with lighter plates and slower evenings, and Pinot Noir finds a natural rhythm with Indian flavours. This evolution is also visible in newer introductions that reflect changing preferences and contemporary tastes.

Among them is the recently launched Shiraz Cabernet, a blend that brings together familiarity and character in a way that feels suited to today’s wine drinker: approachable, expressive, and designed for moments that don’t necessarily need an occasion.

Together, these experiences continue to shape a growing confidence in premium Indian wine, one that feels both globally informed and distinctly Indian.

Beyond The Glass

Luxury today looks different from what it once did. It is becoming less about occasion and more about meaning. Less about excess and more about choosing experiences that feel memorable and shared. As Indian wine culture continues to evolve, Fratelli Vineyards represents a perspective that feels both rooted and forward-looking, bringing together Indian identity, Italian inspiration, and a belief that great wine creates space for connection. Because sometimes, the most memorable part of wine isn’t what fills the glass. It’s the place, the people, and the moments created around it. A reason to pour more into life. 

Many years ago, at an acquaintance’s place in Mumbai, food historian and anthropologist Kurush Dalal had the good fortune of trying out a delicious bacon and scrambled egg ice cream. “They made the creme anglaise for ice cream, scrambled some eggs, made the bacon really crunchy and chopped them up really fine. Then they mixed in the bacon at the last minute when the ice cream was coming together and served it with freshly cracked pepper on top. It was such a fun thing!” he recalls. 

Meat in a dessert? While it may not be a popular choice on the traditional Indian table, a handful of chefs and boutique creators across the country are pushing the envelope, blurring the lines where sweet and savoury stop behaving like opposites. The challenge they face, however, isn’t just about balancing contrasting flavours; it is about dismantling deep-seated cultural food taboos. “Savoury and sweet is not the problem,” notes Dalal, pointing out the mass popularity of trends like salted caramel. “The problem is the concept of meat in a sweet dish. Indians don’t traditionally do meat as a dessert,” he says. In a landscape where even eggless gelato is a business necessity, introducing a non-vegetarian sweet course is an uphill climb.

When Indian culinary history has allowed for meat and sweetness to merge – the traditional ande ka halwa or gosht halwa being prime examples – Dalal says that they have mostly stayed region-specific. “Ande ka halwa is specific to Bengal, whereas gosht ka halwa was a royal dish. In the latter, the meat is boiled three or four times to cut its ‘meatiness’,” he shares. 

Pushing The Envelope 

However, some of the modern chefs today aren’t trying to hide the ingredient – they are celebrating its intrinsic qualities. At NĀVU in Bengaluru, co-founders Kanishka Sharma and Pallavi Menon fold rendered bone marrow directly into a classic custard base for their Bone Marrow Crème Brûlée. “Bone marrow has this incredible richness and silkiness, almost decadent in the way cream and butter can be,” they explain, adding that they didn’t start with the intention of putting meat into a dessert; they started with an ingredient and followed where it led them.

Similarly, at Tres in Delhi, Chef and co-founder Jatin Mallick has turned a classic Parisian savoury staple on its head with his Chicken Liver Ice Cream, served alongside a caramelised shallot tarte tatin. Using a Pacojet to flash-churn cooked chicken liver into a velvety, spreadable frozen parfait, Mallick plays with the concept of “yin and yang.” “I wondered how it would be to serve a hot tart with a cold pate. Now, a cold pate is a very classic, Parisian dish, and we wanted to enhance it, which is how we hit upon the idea of a chicken liver ice cream,” he says.

Though initially met with scepticism by diners who couldn’t reconcile frozen livery notes with an ice cream format, the dish, which is served as part of the initial courses and not a dessert, has defied the odds, remaining a menu staple for eight years. 

Meanwhile, in Mumbai, Alyssa Chesson of Bono Boutique Ice Cream experimented with a Milk Chocolate Bacon ice cream when they started their brand almost a decade ago, alongside other flavours such as Blue Cheese Honey, and Dark Chocolate with Italian Truffle Oil. Her inspiration was artisanal chocolate bars from Boston. “We used a smooth and creamy milk chocolate for the base and then folded in grilled and crispy bacon bits. The ice cream was also smoked for a woody flavour,” she says. 

While they initially had to discontinue the niche flavour because the broader market wasn’t quite ready for it a decade ago, a dedicated cult following has been requesting its return.

“We are contemplating doing a limited edition again – maybe tweak it a little with maple bacon, or some other combination,” she reveals. In the pipeline, hopefully, is also a foie gras ice cream. “What is needed is a niche audience who will understand the flavours and support you,” she adds. 

Expanding Boundaries

In a manner of speaking, these meat-infused creations seem to occupy a polarising space in the Indian culinary landscape. While they offer an exciting thrill for adventurous gourmands, experts believe they are likely to remain an exclusive experience. “As a one-off, it works. As a fun gag thing or part of a curated tasting menu, it works beautifully, but not as a regular, mainstream choice,” observes Dalal. 

For the creators pushing these boundaries, it is about challenging the rigid definitions of how we eat. “We’re not particularly interested in whether something is considered sweet or savoury,” say Sharma and Menon. “Those boundaries have always felt fairly fluid. What interests us is when an ingredient finds a place in a dish that feels unexpected but completely natural once you taste it.”

Chef Mallick believes that it is this tension between tradition and experimentation that drives modern gastronomy forward. “This is how cuisine gets developed, this is how culturally we advance, because cuisine is integrally interlinked with culture,” he reflects. “For us, as chefs, it is also our responsibility to educate and train the people. Otherwise, how else is one going to try?” Now, whether these dishes eventually find broader acceptance or appeal only to a niche audience, they are successfully nudging the Indian palate into uncharted, delicious territories. Which is precisely the point of it all. 

To enter Fireback Hyderabad, you need to walk past Barback, its newbie sister brand, right at the entrance. A nod to the late-night spirit of Bangkok’s Chinatown, Barback beckons with a high community table in the centre and a bar on the side. Interestingly, this is EHV International’s first-ever Barback, making its pan-India debut here in Hyderabad.

The first impression of Fireback is that of a warm, contemporary and elegant vibe, with a few traditional Oriental touches, like the rattan chairs and lantern lampshades. Soft lighting, subtle gold detailing and layered textures, contrasting with rich burgundy tones, accentuate its aesthetic appeal.

At the centre of the main dining space is an attention-riveting, monumental bespoke metal installation inspired by a tree in full bloom. Finished in warm bronze and champagne gold hues, this is a definite highlight of the interiors.

At the core of the restaurant is the live kitchen, with a Josper robata grill –  a charcoal-fired cooking system which combines Japanese robata grilling with modern culinary technology –taking centre stage. The restaurant seating – intimate, community and a PDR – has a ringside view of the kitchen and all the fire, flame and theatrics around the creation of food.

While Fireback and Barback are two separate F&B entities with different menus – Barback offering more of Chinatown faves) – the two spaces are designed to make for one seamless and happy dining (and wining) experience. 

Helming the Fireback kitchen is culinary director Chef David Thompson, globally acknowledged as an authority on Thai cuisine. “Thai food is not about heat and spice, it is about the right balance, which in earlier times was achieved by traditional Thai cooking methods, and that is getting rare to find. The true flavours of Thailand, to a large extent, are also found on its streets and in its unique traditional cooking techniques like fire-grilling, and this is also what inspires many of our dishes at Fireback,” says Thompson.

Cocktails

I start my evening with a refreshing Tom Yum Gimlet, gin with lemongrass, ginger-guava cordial, kaffir lime and chilli. The Rose Rickey (vodka, rose, lime leaf, pineapple fino and carbonated water), which follows, is a smart take for its ability to camouflage the strong aroma notes of rose. But it is the Fireback Sangrita, a tequila-mezcal-fresh tomato-chilli and sangrita mix, which works best for me, for packing the perfect punch! Says Varun Sharma, EHV International’s head of bars, “Our cocktail menu is inspired by the flavours and ingredients of Southeast Asia, such as pandan, yuzu, kaffir lime, coconut, mango, lemongrass and tamarind. You will be seeing a lot more innovation in the days to come at Barback.”

Food

At Fireback, it is the simple yet flavourful Pineapple Som Tam, with its tamarind, palm sugar and peanuts dressing delivering both comfort and delight, which grabs our palates and attention, setting the tone for the evening. The Grilled Chicken Gorlae (chicken on skewers), basted with a marinade of coconut milk and Thai red curry sauce, hot and crisp from the Josper grill and served with ‘ajaad’, a zesty cucumber-bird’s eye chillies shallot salad, was perfection personified. The Thai BBQ pork ribs had the perfectly cooked texture if you prefer yours well-done.

While the Fireback signature Three-Flavoured Prawn was delicious, it was the Salt & Pepper Rock Shrimp from the Barback menu which scored more brownie points because of its simple but addictive flavour and comfort quotient. The Barback menu, incidentally, has been curated by chef Kaustubh Haldipur, the brand chef for Fireback. For main courses, the Chicken Krapow (minced chicken with Thai basil and bird’s eye chilli) served with jasmine rice topped with a fried egg represented Thailand on a plate, so balanced was the Thai flavour palette. The Street Wok Chicken Fried Rice and Spicy Mala Lamb Curry were staples from the Barback menu, both of which turned out to be excellent choices.

For desserts, you would be well-advised to try the Grilled Banana, Thai Crisp Roti and Coconut Jaggery Ice Cream – basically heaven on a plate!

ELLE Gourmet’s Verdict

Fireback is all set to fire up a lot of palates for Thai cuisine with its bold, fire-grilled flavours in
Hyderabad, which does not have too many players. Barback makes for a spirited addition, too, with its Chinatown-inspired food and Asian-inspired cocktails. 

Where: Ground Floor, The Loft, Shilpa Gram Craft Village, HITEC City, Hyderabad

Timings: 12 noon to 12.30 am (Barback), 12 pm-3 pm, 7 pm to 11 pm (Fireback)

Cost for two: Rs 2,000 (excluding drinks)

Phone: +91 8448724646

There is something about the monsoon that makes you want to step away from everything for a while. Maybe it’s the way the rain slows the world down, or how suddenly every hill looks greener, every road trip feels more exciting, and every hot meal tastes a little better. The season has a way of making even the simplest moments feel special.

It’s also the time of year when checking out of the city feels like a very good idea. Think of a view where it feels like clouds are hugging the mountains, endless cups of tea with a view, quiet mornings by the water, and afternoons spent listening to the rain from a cosy corner. Whether you’re craving a change of scenery or simply looking for a reason to switch off for a few days, these stays across India offer the perfect setting to do just that.

Radisson Blu Plaza Resort and Convention Centre, Karjat, Maharashtra

View this post on Instagram

A post shared by Radisson Blu Plaza Resort and Convention Centre, Karjat (@radissonbluresort_karjat)

Just a couple of hours away from Mumbai, Karjat feels like the city’s rainy season alter ego. The hills are greener, waterfalls are everywhere, and the pace feels noticeably slower. Set against this backdrop, Radisson Blu Resort and Convention Centre, Karjat, offers the kind of getaway where your biggest decision is whether to spend the afternoon by the pool or watching the rain roll across the mountains.

Don’t miss: The resort’s 137-foot-long infinity pool overlooking the lush Sahyadri landscape.

Araqila Resort & Spa by SaffronStays, Arawali, Sindhudurg, Maharashtra

View this post on Instagram

A post shared by Araqila (@araqila_resort)

Some places make you want to put your phone away the moment you arrive. Araqila is one of them. Perched along the Konkan coast, it offers uninterrupted views of the Arabian Sea, where stormy skies and crashing waves create a scene that feels different every hour. The sound of the rain, the scent of the sea, and the stillness of the surroundings make it easy to lose track of time.

Don’t miss: The cliff-facing infinity pool and uninterrupted views of the Arabian Sea.

JW Marriott Mussoorie Walnut Grove Resort & Spa, Mussoorie, Uttarakhand

View this post on Instagram

A post shared by JW Marriott Mussoorie (@jwmussoorie)

There is something undeniably charming about Mussoorie during the rains. Clouds drift across the hills, pine trees disappear into the mist, and every winding road feels like the beginning of an adventure. At JW Marriott Mussoorie, you’ll find yourself slowing down without even trying. One moment you’re sipping tea while looking out at the valley, the next you’re watching the clouds move in from your balcony.

Don’t miss: Breakfast overlooking the valley as clouds drift through the mountains below.

The Postcard Cuelim, Cansaulim, South Goa

View this post on Instagram

A post shared by The Postcard Cuelim, Goa (@thepostcardcuelim)

Forget everything you think you know about Goa. At The Postcard Cuelim, the monsoon isn’t about beach clubs or crowded shores. It’s about quiet village lanes, swaying palms, and long afternoons spent listening to the rain. Housed within a beautifully restored Portuguese mansion, the property feels intimate, warm, and wonderfully unhurried.

Don’t miss: The property’s beautifully restored 350-year-old Portuguese heritage manor.

MAYFAIR Tea Resort, Siliguri, West Bengal

View this post on Instagram

A post shared by Mayfair Tea Resort, Siliguri (@mayfairsiliguri)

There is something comforting about being surrounded by tea country when it’s raining. Located at the gateway to Darjeeling, MAYFAIR Tea Resort combines old-world charm with sprawling gardens and mountain air. The monsoon only adds to the experience, bringing with it cool breezes and an excuse to reach for another cup of tea.

Don’t miss: Tea-inspired experiences that celebrate the region’s rich tea-growing heritage.

Evolve Back Kabini, Karnataka

View this post on Instagram

A post shared by Evolve Back Resorts (@evolvebackresorts)

Few places feel as connected to nature as Kabini during the rains. The forests seem fuller, the river comes alive, and wildlife sightings become all the more exciting. Evolve Back Kabini blends seamlessly into its surroundings, allowing guests to experience the wilderness without giving up comfort.

Don’t miss: The signature coracle ride on the Kabini River, inspired by traditional circular boats.

MAYFAIR Spa Resort & Casino, Gangtok, Sikkim

Wrapped in mountain views and inspired by traditional Sikkimese architecture, MAYFAIR Spa Resort & Casino feels almost storybook-like during the monsoon. Clouds drift through the hills, colourful gardens bloom, and the air carries that unmistakable freshness that only comes after rain.

Don’t miss: The monastery-inspired architecture and intricate cultural detailing throughout the property.

The Oberoi Sukhvilas Spa Resort, New Chandigarh, Punjab

View this post on Instagram

A post shared by The Oberoi Sukhvilas (@theoberoisukhvilas)

Hidden within acres of forest, The Oberoi Sukhvilas feels wonderfully removed from the outside world. The rains make the surrounding landscape even more enchanting, turning every pathway into a lush green corridor. Whether you’re spending the day at the spa or simply enjoying the quiet, there’s a sense of calm here that lingers long after you’ve left.

Don’t miss: The Kohinoor Villa, complete with a private pool and garden.

Hyatt Regency Dehradun Resort and Spa, Dehradun, Uttarakhand

View this post on Instagram

A post shared by Hyatt Regency Dehradun Resort and Spa (@hyattregencydehradun)

Set against the Himalayan foothills, this retreat offers front-row seats to one of the season’s most beautiful transformations. Rain-washed forests stretch into the distance, clouds drift across the mountains, and mornings begin with some of the freshest air you’ll find anywhere.

Don’t miss: The forest-facing infinity pool overlooking the Himalayan foothills.

The Cliff by Zuper, Panchgani, Maharashtra

View this post on Instagram

A post shared by The Cliff by Zuper (@thecliffpanchgani)

The name says it all. Perched dramatically above the valley, The Cliff by Zuper offers views that become even more spectacular during the monsoon. As clouds move through the landscape and the hills turn a vivid green, every window feels like a picture frame.

Don’t miss: The cliff-edge infinity pool with sweeping views of the valley below.

Courtyard by Marriott Shillong, Meghalaya

View this post on Instagram

A post shared by Courtyard by Marriott Shillong (@courtyardshillong)

If there was ever a season to visit Meghalaya, this would be it. Shillong’s misty roads, rolling hills, and countless waterfalls feel at their most beautiful during the rains. The city has a charm that encourages you to slow down, explore a little less, and simply take it all in.

Don’t miss: Its central location, making it the perfect base for exploring Meghalaya’s rain-soaked landscapes.

Taj Malabar Resort & Spa, Cochin, Kerala

View this post on Instagram

A post shared by Taj Malabar Cochin (@tajmalabarcochin)

Overlooking the waters of Kochi’s harbour, Taj Malabar Cochin has long been one of the city’s most beloved addresses. During the monsoon, the views become moodier, the breeze cooler, and the experience all the more memorable. There’s something special about watching boats drift by while rain clouds gather over the water.

Don’t miss: The property’s sunset cruise across Kochi’s scenic backwaters.

The St. Regis Goa Resort, Cavelossim, Goa

View this post on Instagram

A post shared by The St. Regis Goa Resort (@stregisgoaresort)

Spread across lagoons, gardens, and palm-lined pathways, The St. Regis Goa offers a side of Goa that feels worlds away from the usual. The rains bring a fresh energy to the property, filling every corner with lush greenery and making leisurely walks around the estate feel particularly rewarding.

Don’t miss: The sprawling 49-acre estate woven together by lagoons, waterways, and tropical gardens.

They say when one door shuts, another opens. But for that to happen, you also need the right people around you to help build something new.

Ruchyeta Bhatia and Amit Sharma have long found success with Poetry, Love & Cheesecake and their Powai-based Pan-Asian restaurant, Sesami. But when the latter shut down after the building it occupied went into redevelopment, Amit wasn't ready to close that chapter completely. Instead, he wanted to create something new.

He shared the idea with Sherwyn Noronha, Founder of Design Circle, who has designed many of his restaurants. Sherwyn was immediately on board, but felt the project needed one more person: his sister, Samantha Noronha, founder of Bard & Butter, who specialises in building restaurant brands and content strategy. Within a mere 48 hours, the four of them were on the same page, setting the foundation for what would become JÙUN.

Housed inside the iconic Eros Theatre Building—which has quickly transformed into one of Mumbai's newest culinary hubs—JÙUN brings the spirit of Hong Kong to the city.

JÙUN wasn't the team's first idea. Initially, they explored a concept rooted in Southeast Asian cuisine, but eventually moved away from it in favour of something more comforting and approachable. After exploring various Chinese regional cuisines, they landed on Cantonese food, drawn to its understated confidence and nuanced flavours. "It all came down to comfort. It's not about overpowering flavour or mirch masala. The flavours are nuanced and quietly confident. That's the spirit of the brand we wanted to build," shares Samantha.

The Space

When you think of Cantonese or Chinese restaurants, bright red interiors and dragon motifs come to mind. JÙUN strips away those cliches in favour of an elegant, understated colour palette. There's an instant feeling of zen the moment you step inside. 

That restraint is intentional. Hong Kong and Mumbai form the foundation of the concept—two port cities shaped by movement, trade and appetite. Drawing inspiration from Hong Kong's colonial homes, where Eastern and Western influences coexist effortlessly, Sherwyn designed a space that's layered without feeling overwhelming.

Interpreted through a distinctly South Bombay lens, the space feels intimate and layered. Think blue upholstered seating, wooden tables, a sleek bar, and a striking wall featuring illustrations that capture Hong Kong's spirit – from its iconic tram and Tian Tan Buddha to the Dragon Lion Festival.

An open kitchen allows you to watch all the action – from dumplings and baos to decadent pastry artistry. There's also a private dining room that has been transformed into a chef's table experience with a set menu. The team hopes to host collaborations that extend beyond the Cantonese and Pan-Asian space, pairing Cantonese cuisine with entirely different culinary traditions. When that happens, I'm definitely coming back.

The restrained design also serves another purpose: honouring the heritage and architecture of the Eros Building. 

The Drinks

After a tour of the restaurant, I returned to my table only to find that the Sesame Martini I'd been sipping had disappeared. In its place sat a compass, its needle pointing north—the direction of the bar. Moments later, Rosslyn Karpanam, the Bar Manager, explained what had happened. Since I'd stepped away for a while, the team had refrigerated my drink so I could continue enjoying it at the intended serving temperature. It's a small touch, but one that speaks volumes about the attention to detail here. 

The cocktail menu approaches Hong Kong through a different lens. Inspired by the city's vertical nature, it is structured like a building, moving from Street Level to Mid Floor, Penthouse and Off Grid.

"Both Bombay and Hong Kong are very vertical cities," says Samantha. "The place where you start your night is rarely the place where you end it. We've explored these different elevations through the cocktail menu."

Street Level features easy-drinking, approachable cocktails, while Mid Floor moves into bolder territory. Penthouse houses the most expressive drinks on the menu, while Off Grid serves as the team's experimental playground, with cocktails that will rotate every month or two. The idea is simple – people drink differently, and the menu is designed to cater to those varying preferences and price points. 

The cocktails come with playful garnishes and one-bite food pairings for an elevated experience. For instance, the Sesame Martini comes with a side of soba noodles that you're encouraged to slurp up before taking your first sip. It also features a sesame crisp on top, made intentionally sweet to cut through the spirit-forward drink. Being a Picante lover, I naturally gravitated towards the Sichuan Plum Picante with plum leather-washed tequila blanco, homemade Sichuan pepper cordial, and a hint of citrus – easy and light on the palate. The Yuzu Highball is equally refreshing and is paired with a prawn – a combination that sounds unusual but works surprisingly well. 

And apart from that, you must try the house liqueurs – cherry, orange 44, cacao and limon – which are great additions to classic cocktails. But I preferred to have them as is, and secretly hope they're bottled and sold soon. 

The Food

There's a separate menu for vegetarians and non-vegetarians, but both celebrate the breadth of Cantonese cuisine. Expect everything from dumplings and cheung fun to small plates, claypot dishes and wok-tossed specialities, alongside nods to Hong Kong's culinary legacy through ingredients like XO Sauce and techniques such as Typhoon Shelter cooking, inspired by the city's historic floating fishing communities.

The kitchen is led by Executive Chef Mahesh Pattyam, whose previous stints include Executive Chef at Sesami and Head Chef at KOKO, alongside Head Chef for Dimsum Santosh Singh and Head Chef for Pastry, Chandan Singh.

Before your food arrives, you're presented with a wooden box containing nine sauces, from which you can select three. I went with the scallion, smoky coriander, and lemon coriander sauces, all of which paired beautifully with the dumplings that followed. The King Crab Crystal Dumpling was filled with sweet king crab wrapped in a translucent crystal skin and accented with a whisper of Shaoxing wine gel. Delicate and elegant, it highlighted the kitchen's precision. The Asparagus & Water Chestnut Dumpling was equally impressive, clean and lightly sweet with subtle notes of sesame. 

I also sampled the Lacquered Mock Duck & Toasted Almond Salad. A generous portion arrived at the table, featuring glazed mock duck crisped to order, pomelo, pickled daikon and toasted almonds, all brought together by a rich sesame dressing. It was refreshing and flavourful. 

You can't miss the Chicken Xiao Long Bao, packed with an 18-hour chicken broth that bursts with flavour once you bite into it. 

What fascinated me most, however, was the Non-Veg JÙUN Tiffin. Inside were three classics: pillowy char siu bao, a crisp turnip cake, and the one that I liked the most – a prawn and lychee ball with yuzu chilli, which was equal parts juicy, crunchy, and citrusy. It felt like a tasting tour of Hong Kong's favourites packed neatly into a single box. 

For mains, the Tiger Prawns in Roasted Pumpkin Sauce delivered a lovely balance of sweetness and richness, while the Wok-Tossed Chicken in House Toban & Sesame was bold, aromatic and lightly spiced. 

Don't skip the claypot section. My favourite dish of the evening was the Tenderloin & Bone Marrow Claypot Rice, where buff tenderloin, black pepper and oyster sauce are cooked into charred jasmine rice, with the addition of bone marrow enriching every bite – rich, indulgent and deeply satisfying. Make sure you get the crispy, charred rice bits at the bottom.  

For dessert, the Hong Kong Egg Tart Trio offered three different fillings – classic custard, dark chocolate ganache and fresh pineapple cream – made to perfection. And the Dark Chocolate Crystal Dimsums (inspired by the one at Din Tai Fung) cleverly combined the appearance of a har gow with the molten centre of a chocolate fondant. 

ELLE Gourmet's Verdict

The name JÙUN means talented in Cantonese, not in the sense of being gifted, but in craftsmanship that's earned through repetition, discipline and knowing when to stop. That philosophy runs through every aspect of the restaurant. At a time when excess often passes for ambition, JÙUN champions quiet luxury through thoughtful design, precise cooking and an experience that doesn't try too hard.

The restaurant allows you to discover pieces of its story through your own experience. You won't be bombarded with lengthy explanations from servers, unless you ask for it. Instead, the details reveal themselves naturally, from the interiors and cocktails to the food on your plate. The result is an upscale restaurant without being intimidating. The food is comforting yet refined, the drinks are clean, and the overall experience feels relaxed and unhurried. 

My only complaint? My appetite wasn't big enough to try everything I wanted. Then again, that just gives me a reason to return, and the dining experience gives me plenty of reasons to do exactly that.

A few years ago, chilli oil was something I mostly associated with the little bowls served alongside momo or noodles at my favourite Indo-Chinese spots. Today, it feels like it’s everywhere. Open Instagram, and you’ll find someone drizzling it over eggs. Scroll through social media, and there’s a spicy cucumber salad swimming in crisp chill oil, or end up watching a K-drama, and chances are you’ll spot a table full of steaming ramyeon, fried chicken and side dishes that leave you craving a late-night snack. The truth is, chilli oil didn’t suddenly appear in India. Many of us grew up pairing spicy sauces and oils with noodles and street-style Chinese food. It has been around for years, making appearances on restaurant tables and food carts. But somewhere between our collective obsession with East Asian food culture, viral food trends and the rise of home cooking, chilli oil went from being a side condiment to the main character.

And honestly, if there was ever a country destined to fall in love with chilli oil, it was India. We’re the people who ask for extra chutney with our snacks and somehow find ways to make spicy dishes even spicier. So when chilli oil started appearing more frequently on our feeds and in our favourite restaurants, embracing it felt less like discovering something new and more like reconnecting with a flavour we already loved.

The rise of Korean and Japanese pop culture certainly helped fuel the trend, but not in the way many people think. It wasn’t that these shows introduced chilli oil to Indians. Rather, they sparked a curiosity about the food cultures surrounding them. From recreating the comforting ramen scene from Ponyo to trying meals inspired by K-dramas, people suddenly wanted to bring a little bit of what they were watching into their own kitchens. And with those dishes came a growing fascination with the condiments that made them taste even better. 

At some point for me, chilli oil stopped being something I only reached for when eating out. Instead of finding it next to a plate of momos at a restaurant, I started noticing jars of it in friends’ kitchens, on grocery apps and eventually in my own pantry. People are now adding it to eggs before work, spooning it over leftover rice and using it as a shortcut to make everyday meals more exciting.

And once it entered our homes, there was no going back. Perhaps the biggest sign of its success is the fact that people are no longer just buying chilli oil, they’re making it. Social media is packed with recipes for homemade versions featuring dried chillies, garlic, sesame seeds and everything from curry leaves to regional spice blends. Like all beloved ingredients, chilli oil has begun evolving beyond its origins and taking on a distinctly Indian identity.

As chilli oil’s popularity continued to grow, a new generation of brands emerged with their own interpretations of the condiment, each bringing something different to the table.   

Here are a few worth trying.

Naagin

View this post on Instagram

A post shared by Naagin - The Home of the Instant Taste Upgrade (@naaginsauce)

With a focus on Indian chillies and locally inspired flavours, Naagin has played a key role in bringing flavour-packed condiments to Indian consumers, including its take on chilli oil.

MasterChow

View this post on Instagram

A post shared by MasterChow™ (@masterchow.in)

One of the brands that helped popularise chilli oil in India, MasterChow is known for bringing Asian pantry staples to Indian consumers through flavour-packed, versatile condiments.

Small Batch Co.

View this post on Instagram

A post shared by Small Batch (@smallbatch.co.in)

Offering artisanal chilli oils with nuanced flavours, the brand proves that chilli oil can be about more than just heat.

Boombay

View this post on Instagram

A post shared by Boombay (@boombayway)

Known for its bold, flavour-first approach, Boombay's chilli oils are versatile enough to complement everything from Asian dishes to everyday comfort food. 

Kaatil

View this post on Instagram

A post shared by kaatil.in (@kaatil.in)

A homegrown brand that spotlights Indian chillies, from Bhut Jolokia to Lavangi. Its small-batch chilli oils are known for bold flavour, texture and serious heat.

Nomad

View this post on Instagram

A post shared by Nomad Food Project (@nomadfoodproject)

Inspired by flavours from across Asia and India, Nomad's small-batch chilli oils balance heat with crunch, making them a favourite among home cooks and food enthusiasts.

Moi Soi

View this post on Instagram

A post shared by MOI SOI 🍲🍛🍜🧋 (@moisoi.official)

Known for bringing Asian pantry staples to Indian consumers, Moi Soi offers approachable chilli oils that pair well with noodles, rice bowls and everyday meals.

Mumbai is never short on new restaurants, but every so often, a place arrives that manages to stand out for reasons beyond the menu. INKA by Bastian is one such restaurant. Located in Lower Parel, it brings together a distinctive setting, Nikkei cuisine and a dining experience that feels designed for the way people like to eat out today.

What first catches your attention is the space itself. Unlike Bastian’s other properties, INKA has its own identity. Monochrome interiors, atmospheric lighting and artistic details create a setting that feels striking without trying too hard. It’s the kind of place that works equally well for a weekday lunch, an evening out with friends or a celebration that calls for something a little special.

The restaurant is built around Nikkei cuisine, bringing together Peruvian flavours and Japanese technique. While the combination has gained recognition around the world, what makes it interesting here is how naturally it sits alongside Bastian favourites. The menu brings together INKA signatures with dishes such as the Mac and Bao’s and the Hazelnut Pull Me Up, giving diners the opportunity to explore the restaurant’s Nikkei offerings while still returning to some of Bastian’s most recognisable dishes. It’s a combination that adds familiarity to a menu built around discovery.

One of the more interesting additions is the restaurant’s lunch offering. In a city where dinner often gets most of the attention, INKA gives daytime dining the same sense of occasion. Whether it’s a client meeting, a long-overdue catch-up or simply an excuse to step away from the workday, the experience feels considered from start to finish.

The cocktail programme follows the same approach as the food menu. Inspired by Japanese and Peruvian flavour profiles, it incorporates ingredients such as pisco, sake, shiso, miso, elderflower and açaí. What stands out is how closely the drinks are tied to the food. Rather than competing for attention, the cocktails are designed to complement what is on the table, creating a more connected dining experience. Together, the food and drinks reflect the restaurant’s broader approach of bringing different influences together in a way that feels cohesive.

Perhaps that is what makes INKA resonate. It understands that people rarely go out just for one thing anymore. A meal is often about the atmosphere, the company, the conversation and the experience as a whole. INKA brings those elements together in a way that feels natural, offering a space where lunch can turn into cocktails and a quick catch-up can easily stretch into a longer afternoon.

At a time when diners have more choice than ever, INKA by Bastian has found a way to carve out its own space in Mumbai’s restaurant scene, one built on good food, thoughtful drinks and an atmosphere that keeps people coming back.

There are few dishes as satisfying as a steaming bowl of ramen, especially when it is infused with the creamy richness of peanut butter and coconut milk. This hearty vegetarian version by Karishma Mehta draws inspiration from Thai flavours, combining red curry paste, miso, fresh vegetables and crisp tofu in a fragrant broth that strikes a balance between savoury, spicy and slightly sweet notes. Ideal for weeknight dinners or leisurely weekend meals, this creamy peanut ramen is both nourishing and indulgent, packed with colourful vegetables and finished with crunchy toppings for added texture.

Creamy Peanut Ramen Recipe

Ingredients:

• 5 cups asian vegetable stock
• 200 ml coconut milk
• 2-3 tbsp red Thai curry paste
• 3 tbsp peanut butter
• 1 tbsp white miso paste (optional)
• 1 tbsp honey or maple syrup
• 1 bowl of mushrooms (button/shitake/shimeji)
• 1 yellow and red bell pepper, sliced
• 1 small broccoli, chopped
• 5-6 baby corn, sliced
• 1 bowl of baby spinach
• 1 block of extra firm tofu, cut into cubes
• 1 onion, diced
• 1 tsp ginger, grated
• 2 cloves garlic, grated
• 1 packet of ramen noodles or udon noodles
• 1 tbsp lemon juice
• 1 tsp sesame oil
• Salt to taste
• Chopped peanuts, togarashi, sesame seeds, spring onions to garnish

Method:

Step 1
Cook the noodles as per the instructions on the packet and set aside.

Step 2
In a large pot, sauté together the onion, ginger and garlic and sauté for 5 minutes.

Step 3
Add in the curry paste and peanut butter and sauté further for 5 minutes.

Step 4
Slowly add in the broth and coconut milk, honey or maple syrup.

Step 5
Separately steam the broccoli, baby corn and spinach and set aside.

Step 6
Sauté the mushrooms in a pan and set aside

Step 7
Sprinkle a little cornflour over the tofu and pan-cook the tofu until crisp, and set aside

Step 8
Bring the soup to a boil over high heat. Add the lemon juice just before taking the soup off the heat.

Step 9
Stir in the noodles just before serving the soup; stir until the noodles are soft.

Step 10
Ladle the soup into bowls, add in the sautéed veggies, mushrooms, crisp tofu and garnish with peanuts, sesame seeds and spring onions. Serve hot!

Starting a home baking business is never easy, especially when you’re a beginner trying to turn your passion into something more. Between testing recipes, taking orders, and creating bakes that look just as good as they taste, there’s already a lot on your plate. And like every artist, you’ll need the right tools to help bring your creations to life.

While talent and creativity are what make a baker stand out, the right equipment can make the process smoother, more efficient, and a lot less stressful when orders start piling up. Whether you’re planning to sell cookies, cakes, brownies, or pastries, these are the home baking essentials worth investing in before you get started.

Get The Measurements Right

One extra spoon of flour or a little less butter can change the final result. When you’re baking for customers, consistency matters, which is why these measuring tools are worth investing in from the start.

Digital Kitchen Scale

A digital kitchen scale is arguably the most important tool in a baker’s arsenal. Unlike measuring cups, which can vary depending on how ingredients are packed, a scale provides precise measurements every single time. This is especially important when baking breads, cakes, macarons, and other recipes where accuracy affects texture and flavour. Look for a scale that can measure both grams and ounces and has a tare function for easy weighing.

BUY HERE

Measuring Scoops and Cups

Measuring cups and scoops remain useful for quickly portioning ingredients, particularly when following recipes written in cup measurements. Having a complete set of dry ingredients allows you to work more efficiently while ensuring consistency across batches.

BUY HERE

Liquid Measuring Cups

Unlike dry measuring cups, liquid measuring cups feature clear markings and a pouring spout, making them ideal for measuring milk, cream, oils, syrups, and other liquids accurately. Heat-resistant glass options can also double as mixing containers.

BUY HERE

Whisk, Whisk, Mix It Up Well

The right mixing tools can significantly reduce preparation time while helping you achieve the desired texture in your baked goods.

Whisk

A good whisk is useful for everything from beating eggs and mixing batters to creating smooth custards and whipped cream. Balloon whisks are particularly effective for incorporating air into mixtures, helping create lighter cakes and mousses.

BUY HERE

Stand Mixer

As orders increase, a stand mixer quickly becomes one of the best investments you can make. It takes care of labour-intensive tasks such as kneading bread dough, whipping cream, beating buttercream, and mixing cake batters. The hands-free operation allows you to multitask, making production more efficient during busy baking days.

BUY HERE

Spatula

A silicone spatula is essential for folding ingredients gently without deflating mixtures. It’s also perfect for scraping bowls clean, reducing ingredient waste and ensuring every bit of batter makes it into the pan.

BUY HERE

Shape It Right

Presentation plays a huge role in a baking business. Customers often buy with their eyes first, making shaping and finishing tools essential.

Rolling Pin

From sugar cookies and pie crusts to fondant-covered cakes, a rolling pin helps achieve an even thickness throughout your dough. This ensures uniform baking and a more professional appearance.

BUY HERE

Cookie Cutters and Dough Cutters

Whether you’re creating festive cookies or neatly portioning dough, these tools help maintain consistency in shape and size. Uniform products not only look more professional but also bake more evenly.

BUY HERE

Bench Scraper

Often overlooked, the bench scraper is one of the most versatile tools in a baker’s kitchen. It helps divide dough, lift sticky ingredients, clean work surfaces, and even smooth buttercream on cakes. Its multifunctionality makes it indispensable for both beginners and professionals.

BUY HERE

Heat It Up

Your oven may be doing the baking, but these supporting tools ensure every bake comes out exactly as intended.

Baking Timer

Timing can make or break a bake. A dedicated baking timer helps prevent overbaking and allows you to manage multiple items in the oven simultaneously. Digital timers with multiple countdown functions are particularly useful during busy production days.

BUY HERE

Cake Pans and Muffin Trays

Quality bakeware ensures even heat distribution, reducing the chances of burnt edges or undercooked centres. It’s worth investing in durable cake tins, loaf pans, brownie trays, and muffin tins, depending on the products you plan to sell.

BUY HERE

Silicone Baking Mat

A reusable silicone baking mat prevents sticking without requiring excess butter or parchment paper. It’s particularly useful for cookies, choux pastry, macarons, and other delicate baked goods while also reducing long-term costs and waste.

BUY HERE

The Fun Part

Once the baking is complete, decoration is where your creativity truly comes to life. These tools help transform simple bakes into products customers will remember.

Piping Bags and Tips

From elegant rosettes on cupcakes to intricate cake borders, piping bags and decorating tips allow for endless creative possibilities. Having a variety of nozzle designs can help diversify your product range without requiring additional ingredients.

BUY HERE

Offset Spatula

An offset spatula gives you greater control when spreading frosting, ganache, or fillings. Its angled design helps achieve smoother finishes and cleaner edges, especially on layered cakes.

BUY HERE

Cake Turntable or Cake Stand

A turntable allows you to rotate cakes while decorating, making it easier to achieve even frosting and precise detailing. It’s a simple tool that can dramatically improve the quality of your cake finishes.

BUY HERE

Modelling and Sculpting Tools Kit

For bakers who work with fondant or sugar paste, modelling tools open up a world of creative possibilities. From creating sugar flowers to intricate decorative details, these tools help add a premium touch to custom cakes and themed desserts.

BUY HERE

The Bottom Line

Starting a home baking business doesn’t require a professional bakery setup from day one. Focus on building a toolkit that improves accuracy, efficiency, and consistency. As your orders grow, you can gradually invest in more specialised equipment. The right tools won’t replace skill and creativity, but they will help you spend less time struggling with the process and more time doing what you love.

When Vikas Narula and his brother-in-law, sound engineer and musician Girjashanker Vohra, opened Depot29 in Safdarjung in 2014, the ambition was deceptively simple: create a venue where music came first. Built around acoustics, intimate listening and fair compensation for artists, the space quickly evolved into something far greater than a live music venue. Today, as Depot48, it stands as Delhi’s longest-running independent live music and culture venue, having hosted more than 5,000 performances while nurturing some of India’s most celebrated independent artists long before they found mainstream recognition.

For Narula, whose career spanned marketing and writing roles in Sydney and the Gold Coast before returning to India, the inspiration came from a noticeable absence. The kind of thoughtfully designed, intimate venues he had grown up around in Australia simply did not exist in Delhi. Together with Vohra, he set out to build one. Over the years, Depot48 has become equally known for its unwavering commitment to queer inclusion, with initiatives such as Pink Thursdays and Night Shift fostering spaces where community, conversation and self-expression can flourish year-round. In conversation with ELLE Gourmet India, Narula reflects on the evolution of Depot48, the importance of queer-positive cultural spaces, the enduring relevance of intimate listening rooms and why creating a sense of belonging remains at the heart of everything they do.

ELLE Gourmet India: What was the original vision behind Depot48 when you launched it?

Vikas Narula (VN): Most live music venues in Delhi treated sound as an afterthought. The brief for the space was acoustic-first. Everything else came after: the sightlines, the layout, the intimacy.

When I moved back to Delhi, I kept looking for the kind of places I'd taken for granted in Sydney – small, considered, built around actually listening. They didn't really exist here. That absence was as much a reason to build Depot as anything else. We kept asking ourselves: what does a venue look like when its entire purpose begins with the act of belonging and listening?

When we opened in 2014 as Depot29 in Safdarjung, we had one clear idea: promote original work, ticketed, with artists receiving a fair share of the door. In the Indian independent music ecosystem at that time, that was a fairly radical position. We believed live music was an economic exchange – audiences pay, artists get paid. That's it. Everything else grew from there. Queer people, artists, and people who found conventional nightlife exhausting started showing up and just staying. Not always for the headliner. Sometimes, just to sit, order a drink, and be around others who weren't going to make them feel like they needed to explain themselves.

ELLE Gourmet India: Was there a defining moment when you realised Depot48 had grown beyond a music venue and become a community space?

VN: There wasn't a single moment. It accumulated. Prateek Kuhad performing to 60 people on a Friday, years before his music reached Barack Obama's playlist. Bharat Chauhan showing up at an open mic before anyone outside this city knew his name. You watch enough of those moments, and you start to understand what the space is actually doing…it's not hosting artists, it's incubating them.

The community part happened more quietly. People started arriving early, not because they were eager for the show but because they wanted their usual spot. Someone tells you they met their partner at one of your gigs. A queer collective organises a fundraiser in your space without asking permission first because they assumed it was theirs to use. The one that got me, genuinely, was when people started saying they brought parts of themselves to Depot that they kept hidden everywhere else. That's not something you can plan for. You can create conditions for it, but you can't manufacture it. It either happens or it doesn't. When it does, you realise you're not running a venue anymore. You're maintaining something closer to a neighbourhood.

ELLE Gourmet India: Many venues celebrate Pride during June, but Depot's approach appears year-round. Why was it important for inclusivity to be embedded into the venue's everyday operations rather than treated as seasonal programming?

VN: Because queer people don't stop existing on the first of July. We didn't start a queer night because it became commercially smart to do so. Girjashanker pushed for it from the beginning. Depot is queer-owned and queer-led. Inclusion isn't a campaign we run; it's in the hiring, the training, how we handle a bad situation at the bar at midnight, which artists we book in October, how we respond when something goes wrong, and all-gender restrooms. That's where inclusion actually lives. Not in the rainbow graphics.

The thing I feel most strongly about is this: we were never trying to create a "special" space for queer people. We were trying to create a space where queer people don't have to negotiate their existence to begin with. Those are very different goals. One is accommodation. The other is just…normalcy. The radical thing we were after was making queerness the least interesting thing about you when you walked in. Pride Month lets us amplify and celebrate that. But the work is every day.

ELLE Gourmet India: What challenges still exist when creating and maintaining queer-positive spaces within India's nightlife ecosystem?

VN: The biggest misconception is that you host one Pride event and you've done it. You haven't. You've done one night.

Real inclusion is the unglamorous stuff. Staff culture. How a conflict gets handled. Whether your team knows how to de-escalate without humiliating someone. Whether your harassment policy is actually enforced or just printed on a wall somewhere. None of that shows up in a press feature, but that's where a space is either safe or it isn't.

The other challenge is financial. Independent cultural spaces in India are operating under real pressure — costs, licensing, changing habits, and economic uncertainty. And queer-positive spaces often absorb an additional weight: they're expected to simultaneously be venues, community centres, support networks, and political statements. That's a lot to ask of a business running on its own funding with no institutional safety net.

We are managing it, but I won't pretend it's been easy. It requires a very specific kind of stubbornness.

ELLE Gourmet India: Why do you think intimate listening spaces continue to matter in an era dominated by social media and large-scale festivals?

VN: Because scale flattens experience. There's something that happens in a smaller setting that a festival can't replicate, and I say that as someone who genuinely loves festivals. When you're in a space where the artist can see your face, when you can hear what happens between the notes, when the audience is small enough that you're collectively holding something rather than just consuming it, that changes the nature of the experience entirely.

It's also where careers actually begin. Before anyone headlines a festival, they spend years playing to fifty people and figuring out who they are on stage. Small spaces are where that happens. They're not a stepping stone to something more important; they're important in themselves. As a hospitality instinct too, there's something about intimacy and a well-made meal and music you can actually hear that creates an evening people remember for years. That's what we're chasing. Not scale — depth.

ELLE Gourmet India: Pink Thursdays has become one of Delhi's longest-running queer nights. What has allowed it to remain relevant and meaningful over the years?

VN: It started before it was safe to start it. That matters. Pink Thursday wasn't a response to 377 being struck down or Pride becoming visible in mainstream culture. It predates all of that. Girjashanker wanted it from day one, and we built it in – a regular, committed, weekly queer night in Delhi in 2016. The need was real, and the gap was enormous. We never designed it to be a trend, so it didn't die when the trend did. When Pink Thursdays started, there were almost no regular queer nightlife options in Delhi. The need was genuine, and the gap was real. We weren't creating demand; we were responding to it.

What's kept it alive is that we've let it change. Different generations come through it. New people keep discovering it. We've resisted the temptation to freeze it into one idea of what a queer night should look like, because that idea would have aged badly. But underneath all of it, the core reason it still exists is simple: people want a place to flirt, dance, laugh, argue, meet someone interesting, and feel visible without having to justify it. That need hasn't gone anywhere.

ELLE Gourmet India: Night Shift takes a slower, more intimate approach to gathering. What inspired that format?

VN: Exhaustion, partly. With the pace of everything. Nightlife defaults to loud, fast, and consumptive. Night Shift came from wanting to build the opposite – an evening where conversation was as central as anything else. Where the food mattered, the pace was slow, and people left having actually talked to each other rather than just been in the same space. There's a long history of queer life surviving through exactly this kind of informal gathering. Dinner tables, house parties, someone's living room. A lot of community knowledge and solidarity were passed through those settings. Night Shift is, in some ways, a formalised version of that, a structured excuse to slow down and be present with people. The response told us that hunger was real. People are tired of events that are all spectacle. Sometimes what they actually want is a thoughtful evening and enough time to be in it.

ELLE Gourmet India: What gives you hope about the future of queer cultural spaces in India?

VN: The fact that people aren't waiting for permission anymore. When we started, you could count the visible examples on one hand. Now I see queer entrepreneurs opening their own things, artists building their own platforms, collectives organising without asking anyone if it's okay. That energy is different. It's not dependent on a single venue or a single moment…it's spreading out and becoming an ecosystem.

The younger generation also carries fewer assumptions about who belongs where. That's not nothing. That shift in baseline expectation…that's what infrastructure is built on. Progress is not linear, and I'm not naive about what still needs to change. But the foundation being laid right now feels more serious and more durable than anything I saw when we were starting out.

ELLE Gourmet India: If someone were to walk into Depot48 for the very first time, what feeling would you hope they leave with?

VN: That they were welcome exactly as they are. Not as a demographic, category, or someone who got through the door because this month happens to be June. But just as themselves. I hope they hear something that stays with them. I hope the food is good and the evening feels unhurried. But more than any of that, I hope they leave feeling slightly more connected than when they arrived to the music, to the people around them, and to the city. The best version of what we do is when someone walks in expecting a gig and leaves having had an evening. There's a difference. After twelve years, creating that difference is still the whole point.

There is a specific kind of confusion that Seoul produces in the hungry traveller. You have perhaps come with a mental image assembled from K-dramas and Korean fried chicken. Then you find yourself standing at an unmarked door down a neon-lit alley, sipping a sour New England IPA order on a tablet, while the restaurant a couple of shops down the road is serving a plate of Goheung oysters drizzled with olive oil and black pepper. This is the actual Seoul, and it has been becoming one of the world's most interesting food cities for years.

Modern Korean cuisine is shaped as much by resilience as by flavour. Under Japanese occupation, traditional fermentation practices and culinary identity were suppressed, while the Korean War and American military presence introduced a generation to survival foods like budae jjigae and instant ramyun. What's remarkable is that all of this became source material for reinvention. Chefs like Jungsik Yim, Sung Anh, and Mingoo Kang returned from kitchens across the world to elevate deeply Korean ingredients like doenjang, perilla leaf, and anchovy stock into the foundation of Neo-Korean cuisine.

Today, Seoul reflects that evolution with a food culture that stretches far beyond Korean cuisine itself. The city may house 10 million people across 25 districts, but its key neighbourhoods are remarkably connected from the markets and alleyways of Myeongdong, Euljiro, and Ikseon-dong to the polished boulevards of Gangnam, the international dining scene of Itaewon and Hannam-dong, and the creative warehouse-cafe culture of Seongsu.

Mapping A Food Trail

For Indian travellers, Seoul feels oddly familiar. The reverence for fermentation mirrors our own – kimchi functions much like achaar, building depth, memory, and comfort into every meal. There’s also the shared belief that the best food often comes from tiny, slightly chaotic family-run spaces that have perfected one dish over decades. Myeongdong Kyoja is exactly that: four items on the menu, with dumplings and noodle soup delivered through a system so efficient it feels military. Go just after the weekday lunch rush, and you’ll likely walk straight in.

Start at Myeongdong Market, where a street vendor flames whole ribeye steaks before slicing them onto paper plates. There’s no signboard, just a queue moving with quiet certainty. Nearby, a bungeoppang stall hands over warm fish-shaped pastries filled with custard. For dinner, Backdon is the Korean BBQ stop worth waiting for. The set for two arrives with aged pork cuts, endless banchan, and a kimchi stew that deepens as it simmers through the meal.

In nearby Euljiro, Seoul’s old industrial district of printing presses and hardware shops has transformed into its most confident food neighbourhood without losing its grit. Rewire Coffee opens at 7:30 am and serves a cream coffee layered with condensed milk, espresso, and whipped cream, best drunk straight from the glass.

Around the corner, Oldies Taco draws crowds for birria tacos soundtracked by yacht rock, while Oyoyoy pairs oysters and sea urchin with crisp white wine. End the evening at Trois Wine Bar, a tiny upstairs space that feels more like someone’s living room than a wine bar.

Ikseon-dong is a maze of restored hanok houses now filled with cafés, restaurants, and independent shops. While Mil Toast draws long queues for its famous French toast, the real appeal is the neighbourhood itself, playful, layered, and distinctly Seoul, with caricature studios, pet cafés, and even one café built around a train track. It’s also the best place to try Einspanner, the Viennese-style espresso topped with thick whipped cream that has become synonymous with the area.

The Haebangchon alley, a hillside strip near the old US base, compresses a remarkable density of bars and cafes into a single street. Tipsy Taco is there for Korean beef with guac and cheese, side by side with Calm Wine Bar, which requires a reservation via Catch Table.

If hotel buffet breakfasts are not your thing, there are far better ways to begin the day in Seoul. Eggdrop’s soft egg sandwiches – especially the bacon, cheese, and scrambled egg combination - are worth standing in line for. Go early, carry cash, and you’ll usually get through faster. Ssalbebe, wedged discreetly between convenience stores, serves sandwiches in chewy rice bagels; the ham and cheese version is unexpectedly excellent. Then there’s Avek Cheri in Hannam-dong, where the salt bread arrives still warm, and the savoury cream coffee feels like the perfect start to a slow morning.

In Seochon, Goatt Deli's apple, cheese, bacon and pastrami sandwiches are served in a warehouse-style restaurant. Best to show up at the opening hour (11.30 am) to skip the queue. Over in Hongdae, Mibbedong's salmon noodles arrive in a dashi-tomato broth that you will want a second bowl of immediately. End anywhere with Gelatoment's kumquat and almond ice cream, and the question of whether Seoul is a great food city will be fully settled.

Also Worth Your Time

Seoul is dangerously good for shopping. Olive Young is everywhere, stacked with practically all kinds of Korean skincare, while Daiso becomes the inevitable stop for every oddly useful thing you didn’t know you needed. In Hongdae, Vinyl & Plastic offers listening booths that can easily steal an hour, while Topologie blends climbing utility with minimalist design through bags and accessories worth bringing home. End at Starfield Library, a soaring public library lined with 13-metre bookshelves and over 50,000 books.

Tips: Download Catch Table (restaurant reservations), Naver Maps (navigation), Klook (Book your airport express train and e-sim in advance here and explore activities), K-Ride (cabs). T-money card for the subway, refillable at any station. Cards are accepted almost everywhere; keep cash for street food. A thin adapter is required for Korean sockets. Tax refund processed at the airport.

The people we become are often shaped by moments that seem ordinary at the time. A meal shared after a long day, a favourite snack brought home without being asked, a recipe passed down across generations, or conversations that unfolded over cups of tea. With fathers, many of these memories find their way to the dining table. 

Food is the oldest love language. Sometimes, just the faintest aroma of a dish can bring childhood rushing back so vividly it almost feels like you’re there again. Mine is the butter garlic stir-fried vegetables from one of my dad’s favourite restaurants, a dish he once insisted I try when I was six. I didn’t know then that I was tasting something that would stay with me for years. Fifteen years later, it is still my safest comfort food, the kind of flavour that feels like home in the middle of everything changing. We all carry something like that, a taste, a moment, a quiet memory of our fathers tucked into food.

This Father’s Day, we asked chefs and creators to share the food memories they hold closest to their hearts – the meals, flavours, and rituals that remind them of their fathers, and how some of those memories have even found their way onto the menus they create today.

Chef Manuel Olveira, Chef & Owner, La Loca Maria & La Panthera

"My dad, also called Manuel, is from Galicia in northwest Spain, a region that's famous for its incredible seafood, especially octopus called Pulpo à la Gallega. Some of my earliest food memories are tied to family meals there and visits to traditional tapas bars, where simple dishes made with great ingredients were always at the centre of the table. He was the person who first introduced me to the joy of eating out. Whether we were in a local Galician tavern or a restaurant somewhere else in Spain, he always encouraged me to try new flavours and dishes. He believed that food was meant to be shared, so meals were never about ordering one plate for yourself. Instead, we'd fill the table with different tapas, seafood, good wine and spend hours talking, tasting, and enjoying each other's company. One dish at La Panthera that always reminds me of him is our Charred Octopus. In Galicia, octopus is more than just a dish—it's part of the culture. From family celebrations to casual lunches at tapas bars, octopus was always present and remains one of my father's favourite things to eat. The dish reflects many of the values he passed on to me as a chef: respect great ingredients, keep things simple, and let flavour speak for itself."

Chef Pravin Kadam, Head Chef, Houdini 

"One of my fondest food memories with my father is from the monsoon season. Every year, whenever it rained, sharing bhutta at home became a special tradition for us. Our Miso Butter Bhutta from the monsoon menu is inspired by that nostalgia, with an Asian twist that reflects our modern Indian and global culinary style. It’s a small plate with a big story behind it."

Suryansh Singh Kanwar, Chef and Co-founder, Theysee And See

"If there's one thing on our menu that I'd want people to know the story behind, it's the Jawa Phool rice we serve at TheySee. It's not just an ingredient choice; it's personal. My dad spent years as a hybrid rice research scientist, and growing up, I'd hear him talk about grain varieties, soil, and harvests the way some people talk about wine. I never thought any of that would end up shaping my own menu. But when I started TheySee, it was through one of his old friends – someone he worked with back then – that I found our Jawa Phool vendor. So every time we plate that rice, it's not just about texture or aroma for me. It's a quiet thread connecting his world to mine, proof that the things our parents care about quietly become part of who we are, even when we don't realise it at the time."

 Chef Sanjay Kumar Chauhan, Executive Chef, Mirai 

"One of my favourite childhood memories is helping my father in our small kitchen garden. He loved growing fresh vegetables and always taught me the importance of using fresh ingredients. After working in the garden, we would sit together and enjoy simple home-cooked meals as a family. At Mirai, our Spinach Goma Salad reminds me of those moments. Made with fresh spinach and a rich sesame dressing, it celebrates the natural flavours of quality ingredients. It is a simple dish, but it reflects the values my father taught me—freshness, simplicity, and respect for food. My father’s hard work and dedication inspired me to become a chef, and those lessons continue to guide me every day in the kitchen."

Sohini Bhattacharya, Public Beerhall & Snack Bar

"My father has an extraordinary love for eggs. Breakfast, lunch, dinner, or a midnight snack—he’ll happily eat them at any time of day. One of my favourite food memories with him is from a morning when I made a giant batch of akuri using nearly two dozen eggs for a breakfast gathering. It was meant to feed eight to ten people. Before the guests arrived, my father had quietly eaten almost the entire thing himself. To this day, it’s one of the funniest family stories we tell. Our Boiled Egg Akuri & Maska Pav at Public is a little nod to that memory. It’s topped with crisp salli, another one of his favourites, and celebrates the kind of simple, comforting food that brings people together. Every time I see the dish on a table, I’m reminded of my dad and his legendary appetite for eggs."

Chef Chetna Chopra, Culinary Director, OMO

"My father only visited Lahore once, but the experience stayed with him for the rest of his life. He visited the old family home that had belonged to his great-grandfather and returned with stories, spices and a renewed fascination for the food traditions that existed on both sides of the border. One dish he spoke about often was nihari, not just for the richness of the meat, but for the craft behind it. He would talk about onions being cooked to the perfect amber colour, the slow extraction of flavour from marrow bones, and the patience required to build depth without rushing the process. Our Nalli Nihari at Ikk Panjab's Father's Day pop-up is inspired by those conversations. It is a tribute to the recipes, memories and stories that travelled across generations long before they appeared on a menu."

Chef Pooja Dhingra, Founder, Pardon Our French 

"Our 'Pardon Our French Toast' is inspired by my dad. Growing up, he would make what we called French toast at home, but it was actually a masala omelette toast, nothing like the classic French version. For years, that's what I believed French toast was.

It was only when I moved to Paris that I realised I'd been calling the wrong thing French toast all along. That discovery became the inspiration for this dish. "Pardon Our French Toast" is a playful tribute to the version I grew up eating and loving.

On our menu, it's a cheese toast wrapped around a masala omelette and served with a salsa made using Maggi Hot & Sweet ketchup—a nostalgic nod to my childhood flavours and the breakfasts my dad made for me."

Chef Prachi Mehta, NINES by Evren, GOA

"My father is a true son of Rajasthan, a man who grew up far from the sea, with a deep love for fiery food and considerable scepticism for anything without spice. When he came to London for my convocation, I was working at The Wolseley. I sat him down and served him grilled sea bass with Café de Paris butter. No heat. No chilli. Just the fish and that deeply flavorful, herbaceous butter I'd fallen for in London's kitchens."

Nitin Mongia, Chef & Co-Owner, The Deli

"Long before I ever stepped onto a race course on the water, I watched him do it. An Arjuna Awardee. A champion sailor. A man whose life was shaped by discipline, resilience, and an unwavering respect for the sea. His mornings began before sunrise, his lessons rarely needed words, and his example set the course for everything that followed.
Years later, I was fortunate enough to earn an Arjuna Award myself. But every achievement traces back to those countless hours watching my father navigate both the water and life with quiet determination.

Sailing teaches you many things: patience, perseverance, and the importance of simple comforts after a long day battling the elements. Some of my fondest memories are of coming ashore, hungry and tired, and sitting down to a hearty meal together.
The Choris Benny is my tribute to those moments. Slow-cooked Goan choris, perfectly poached eggs and housemade pao. An elevated yet comforting take on the humble sausage and eggs that awaited us after long hours on the water.
Today, I celebrate not just my father, but my first coach, my greatest inspiration, and the man who showed me what excellence looks like."

Reading through these stories, it's clear that the dishes themselves are only part of what is being remembered. Behind every plate is a father teaching patience, encouraging curiosity, preserving tradition, or simply making time to share a meal. Years later, those moments live on in restaurant kitchens, menu creations and family recipes passed from one generation to the next.

What is a 'true' speakeasy? The Prohibition-era watering holes that speakeasies were a century ago were not meant to be fancy—they were places where you could literally ‘speak easy’. Today, commercial speakeasies replicate that vibe to give you a sense of theatre. Of course, they're not actual secrets; they are businesses, after all. For those that aren't commercial and really are speakeasies, we shall never read about them in promotions and previews.

Within these confines, Olive Delhi’s new broom cupboard/funky back-of-kitchen trial room does as well as it can to be an 'actual' speakeasy. Meet The Hidden Club, which seats only four, and that too with your elbows bumping into each other. This means a few things: one, you'll never go here without a group of four; two, you're always focused on what the bartenders are up to right in front of you; and three, you always get a sense of being somewhere you're not supposed to be.

The Hidden Club began life as something else entirely. Long before it became a customer-facing concept, it functioned as Olive's experimental beverage laboratory. This was where cocktail ideas were tested, techniques refined, ingredients explored, and future menus imagined.

Does The Vibe Work?

Certainly. You know what you're here for, and what the evening shapes up to be is a six-course experiment of cocktails in increasing ranks of potency. You can also ask for redos, or let your mixologists know if you like or don't like something. It feels like a personal experiment, and in some ways, it is.

Many of the cocktails served at THC emerge from ongoing experimentation by Olive's beverage team, with several eventually finding their way onto menus across the group's restaurants and bars. Guests get a front-row seat to the creative process, often tasting ideas and techniques in a setting where curiosity matters more than expertise. 

 

The programme is led by Chong Sherpa, one of India's most respected bartenders and beverage creators, who oversees cocktail research and development across the Olive Group. His work shapes beverage programmes for Olive Café & Bar, Monkey Bar, Call Me Sofia and now THC. Alongside him is Rajat Tolia, whose experience across leading hospitality destinations brings a distinctly guest-first approach to the proceedings.

For Olive Founder and Managing Director AD Singh, THC emerged from a simple desire to recreate a feeling. "I first experienced this room with a few friends when it was still being used as our R&D space. What stayed with me wasn't just the cocktails. It was the atmosphere. Ideas were being tested, stories were being swapped, conversations flowed effortlessly, and the bartenders were doing what they do best — not just making drinks, but bringing people together."

 

It is, however, important to note that given the intimacy and out-of-bounds vibe of the setup, different groups of four would have different sets of expectations for the evening. Some, especially the absolute alcohol nerds, would come prepped for an evening up close with three of NCR's top mixologists. Still others, in search of an experiment that stands out, might want a mix of both—a close chat with the team, but also room for the group to have their conversations. Given that this is a supervised experience with the trio of Sherpa, Tolia and Anmol, the setup is certainly not adept for having a quiet evening of chats over a drink or two.

The Cocktails

 

The format is deliberately interactive. In a nod to the classic Windows game Minesweeper, the menu invites guests to become part of the experiment. Like a board game, each cocktail is represented by a numbered square. Enjoy a drink, and you can mark it with a little flag. Think it needs work, and you can doodle a bomb. Unsure? A shovel does the job. It is a playful way of gathering feedback, but also a reminder that many of these drinks are still evolving.

That fluidity explains why the menu itself is numbered from one to six rather than listing cocktail names. The programme is expected to change frequently, with recipes being refined, replaced and reimagined as the team continues to experiment.

The experience feels less like a menu and more like a live laboratory, one in which you happen to be a willing participant.

Among the drinks we sampled, the Mourtade Highball stood out for its balance. Built around mustard notes, it walked a careful line between sweetness and tartness without allowing either to dominate. It arrived with a garnish of smoked cheese, although I couldn’t help wondering whether a sharper cheese might provide an even more compelling contrast to the cocktail’s gentle sweetness.

The Silk Sheet, meanwhile, was the drink that won the table over almost instantly. Whiskey-forward, potent and beautifully balanced, it possessed the sort of confidence that many cocktails aspire to but few achieve. If the tasting menu is designed as a narrative arc, this is the chapter where things come together. It is exactly the sort of drink with which one wants to end the evening, not quietly, but with a bang.

ELLE Gourmet's Verdict

You can see the intent here: driven by owner-ace restaurateur AD Singh's demand for his flagship to create a speakeasy, the goal is to create a six-course cocktail tasting session where the cocktails are no passing afterthought. The intensity of the experience, however, likely warrants an added layer of gloss—perhaps trimming off the two no-alcohol drinks at the start, or starting with a swashbuckler.

At the end, though, there's no denying that Olive's new speakeasy will be an experience that many will take pride in talking about—the "I've been there" hubris that shot Papa's in Mumbai to towering fame. Will this one achieve it too? Only time will tell.

There's a good chance your dad has bought you something you casually mentioned liking, not once, but ten times over. Maybe it was your favourite snack, a particular drink, or something you pointed out in passing months ago. Fathers have a funny way of expressing love, often through small acts of thoughtfulness rather than grand declarations. They remember the little things, quietly making sure you never run out of what brings you comfort or joy.

This Father's Day, return the favour with one of these 14 thoughtful gift ideas. From premium whiskies and craft beers to artisanal chocolates, entertaining essentials, and everyday indulgences, these picks are a small way of showing appreciation for the man who has always been looking out for you.

1. The Dalmore 12 Years Old

A refined single malt Scotch whisky matured in bourbon and oloroso sherry casks, offering notes of citrus, dried fruits, vanilla, dark chocolate, and roasted coffee.

Price: ₹8,535-₹13,900 (varies by city) 

Buy Here

2. Entisi Chocolatier Father’s Day Collection

A curated range of handcrafted chocolates, including pralines, dragees, sugar-free treats, and Kunafa bites made with premium cocoa and global ingredients.

Price: From ₹450

Buy Here

3. Enzo Hybrid Lager 

A smooth beer made for relaxed moments, easy conversations, and casual celebrations.

Price: Available on request 

4. Moët & Chandon Brut Impérial

A timeless champagne crafted for celebrations, offering a fresh, elegant profile perfect for meaningful toasts and special moments.

Price: ₹6,700-₹9,700 

5. VAHDAM® India Drift Mug Insulated (Marble)

A vacuum-insulated mug designed to keep beverages hot or cold for hours, combining practicality with a sleek marble finish.

Price: ₹1,299 

Buy Here

6. Fryst Wooden Bottle Cooler with Glass Insert by ellementry

A handcrafted wooden bottle cooler with a glass insert designed to keep beverages chilled while adding an elegant touch to the serving experience. Ideal for fathers who enjoy entertaining or unwinding with a favourite drink, it combines functionality with sophisticated design.

Price: ₹4,150 

Buy Here

7. The Glenlivet 25-Year-Old

A luxurious aged single malt finished in sherry and cognac casks, offering rich notes of chocolate, citrus, fig, honey, and spice.

8. Toska Chocolates – The Black Box Bag

An artisanal chocolate selection featuring single-origin bars and unique flavour profiles crafted for premium indulgence.

Price: ₹1,950 

Buy Here

9. Plate & Peonie Bamboo Bottle Opener

A minimalist bamboo and steel bottle opener designed as a reliable everyday essential with understated style.

Price: ₹4,150 

Buy Here

10. IDAAYA Himalayan Sipping Rum

A multi-award-winning dark sipping rum crafted using aged bourbon-cask rum and pure Indian rum blended in Sal wood casks. Inspired by the Himalayas, it offers rich notes of caramel, dark chocolate, toffee, vanilla, oak, and warming spices, making it a thoughtful gift for fathers who appreciate artisanal spirits and slow sipping experiences.

Price: Approx. ₹7,000 (750ml)

11. Bar Tools Gift Set, Blue & Tan by The Bar Collective

A thoughtfully designed bar accessories set featuring essential bar tools secured within a compact case. Finished with suede lining, a leather handle, and a metal lock, it makes an elegant gift for fathers who enjoy mixing and serving drinks at home.

Price: ₹3,995

Buy Here

It was a little past 11 pm. I had stepped out of a late show, and an extra-large tub of popcorn and a Diet Coke — somehow always insufficient — had left me properly hungry. The usual options at that hour are limited: the last of the street food carts winding up their tarps and switching off that lone bulb, and most cafés long since shuttered for the night. So it came as a genuine surprise to find Bokka abuzz on 16th Road in Khar, doing last orders, with a menu which was a relief — all-day food in the truest sense, where breakfast for dinner was the call for the day. I ordered the açai bowl, thick Greek yoghurt, blueberries, a generous tangle of fruit, and noticeably low on sugar — a meal disguised as a treat, and a satisfying one at that. 

It's worth remembering how the café used to function in India. Not so long ago, it was a quick pitstop — a flat white before a meeting, a place to sit between errands. There were also the ones attached to a theatre - canteen style, such as Prithvi, or even the upscale Mocha. Soon after, chains such as Starbucks, Barista started a slightly westernised culture — the café became the second office: the place where the meeting is the coffee, people would linger for hours, and cafés, for their part, were designed to stay in.

Taking a leaf from these chains, across India's cities, independent cafés are turning the wheel on what they offer — menus with a real global range, a thread of Indian flavour running through, plenty of comfort, and breakfast available at almost any hour. Today's café is catering to a genuinely hungry and varied crowd. Price points have widened, too, drawing in a broader range of ages than the café ever used to serve. And in that widening, a new tier of cafés has emerged — one not content with the omelette-on-a-bagel formula, instead reaching for a more pronounced culinary identity of its own.

As Chef Tarannum Sehgal of Espressos AnyDay puts it, “Café food isn't second-class cuisine. It's its own category designed for real life: for the morning rush, the afternoon pause, and the late-night hang." It's a sentiment echoed almost word for word by Vikaas Passary of NAAD, who describes café cuisine as carrying "the same depth of technique, regional storytelling, and culinary seriousness as any restaurant kitchen" — just without losing the ease that makes a café a café.

What follows is a tour of eight cafés across India with a favourite, must-have dish.

1. The Red Bari, Kolkata 

A hundred-year-old, restored colonial mansion on Sadananda Road, that now functions as a café, co-working space, and BnB in one — heritage architecture put to genuinely daily use rather than roped off as a museum piece. 

The dish: Mallifulo Brown Rice Congee with Chicken Salad — a comforting bowl made with heritage brown rice grown and sourced through a collaboration with Kolkata’s Amar Khamar, simmered in a hearty chicken broth and topped with a cured egg. This dish is all about sourcing — Amar Khamar works directly with farmers across Bengal, and The Red Bari sources consciously from organic tea gardens and heritage grain farms across India.

2. Old Road Café and Bar, Leh

Set along Leh's old trade lanes, Chospa folds the city's Silk Route history directly into its food and drink programme rather than treating it as a backdrop. 

The dish: The Samso, a samosa-adjacent snack, is a direct nod to Chute Rantak, Leh's historic bakery lane shaped by centuries of caravans and traders passing through, leaving behind ingredients and techniques from distant lands.

3. Espressos AnyDay, Gurugram

This café is for the everyday guest rather than the occasion-diner — food with restaurant-level technique

The dish: Benedict Pizzette — a single-serve pizzette on three-day-fermented poolish dough, cooked in a wood-fired oven, layered with poached eggs and imported Italian ham, finished with brown butter hollandaise, house chilli crisp, sesame, and fresh herbs. Chef Sehgal brings a high standard of living to an approachable, relaxed vibe.

4. Café Lento, Pune

A new Pune café with a strong, specific read on the city's large vegetarian community, this café's second outpost takes it up a notch. 

The dish: The Cornlette — a savoury pancake made from steamed corn purée blended with white pea (vatana) flour, served with a banana chilli salsa that sits between a Mexican salsa and an Indian chutney. Chef Jyoti Singh built it as a riff on India's many regional savoury pancakes — cheela, besan roti, akki roti, dosa — using corn as the new ingredient around an old format. It's offered in three ways, including a halloumi version drawing on his time cooking in the Middle East.

5. NAAD, Hyderabad 

Restaurateur Vikaas Passary's third Hyderabad venture, set in the same Durgam Cheruvu complex as his earlier projects, has an A-grade coffee programme shaped with international Q-grader Marc Tormo Altimira — three years in the making before a single cup was served. 

The dish: Beetroot Thecha Toast— beetroot paired with a reinterpreted Maharashtrian thecha, the fiery chutney traditionally crushed on a silbatta (the word "thecha" literally means "to crush”) is NAAD's clearest expression of its house philosophy: translating regional Indian flavour and technique into café format without diluting it.

6. Pardon Our French, Mumbai

Pooja Dhingra's newest venture, built around the lighter, early-career version of France she carries from her training years — easy and unfussy rather than precious. 

The dish: Brown Butter Madeleines with miso caramel and honey cinnamon butter. In Dhingra's words, this is "the cleanest expression" of the café's ethos — the madeleine itself unmistakably, unapologetically French, while the miso caramel pulls east and the honey cinnamon butter pulls back toward the Indian palate.

7. Shooketts, Bengaluru

A bakehouse-first café built by Chef Manish and Chef Melvin around French baking traditions, with its hot kitchen and coffee programme growing organically around the bread rather than the other way round. 

The dish: Tiramisu French Toast — thick slices of house-made Shokupan soaked in espresso-infused crème, layered with a coffee-chocolate crémeux and mascarpone, finished with a dark chocolate tile. This dish began as an offshoot of a simple question from the kitchen — could French toast have the lightness of a soufflé pancake without the heaviness? — and ended up pulling together the café's bread programme and its espresso-led coffee identity into a single, unplanned signature.

8. Padaria Prazeres, Goa

Goa’s most beloved neighbourhood European-style bakery-café in Caranzalem, Panjim, opened in 2021 by husband-wife duo Chef Ralph Prazeres and Stacy Gracias. The chef brings his Le Cordon Bleu and Michelin kitchen training to small-batch bakes and breakfast delights in his space with an unhurried, community-first sensibility.

The dish: Egg Mayo Sandwich — soft-boiled eggs cooked for exactly six minutes for a jammy centre, layered with a wasabi-spiked mayo and fresh chives between crunchy toast. Chef Ralph built it as a corrective to the dry, chalky egg mayo sandwiches of his London working years, where the classic often relied on hard-boiled eggs. An upgrade on a sandwich whose roots trace back to late-1800s Britain.

Grab your chopsticks because we're going sushi hopping. Whether you're a maki loyalist, a nigiri lover, or someone who orders an entire sushi platter just to try a bit of everything, these restaurants across India are serving some of the country's most exciting sushi experiences. From luxury hotel dining rooms to cosy neighbourhood favourites, here's where to celebrate World Sushi Day, one roll at a time. 

Mumbai

If there's one city that has fully embraced sushi, it's Mumbai. From iconic fine-dining institutions to trendy new openings, the city offers everything from traditional nigiri and maki to creative rolls with a contemporary twist. 

Wasabi by Morimoto, Mumbai

Located within The Taj Mahal Palace, Wasabi by Morimoto is often considered one of India's finest destinations for Japanese cuisine. Expect impeccably crafted sushi, premium seafood, and a dining experience that feels every bit as luxurious as the setting.

What to try: Zuwagani tempura roll, Avocado Maki

Where: The Taj Mahal Palace, Mumbai, Apollo Bandar, Colaba, Mumbai, Maharashtra 400001 

Supa San, Mumbai

One of Mumbai's buzziest Asian dining spots, Supa San brings together sleek interiors and a menu packed with inventive sushi rolls. It's the place to go if you enjoy contemporary Japanese flavours with a touch of flair.

What to try: Ebi Katsu Salmon, Crispy Avocado Roll

Where: Shop No. 003, Ground Floor, Raheja Towers, Plot No. C-30, Avenue 4, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai, Maharashtra 400051 

Kauai Kitchen, Mumbai

View this post on Instagram

A post shared by Kuai Kitchen (@kuaikitchenindia)

This Bandra favourite offers a more laid-back take on Japanese dining, serving fresh sushi alongside comforting bowls and small plates. The menu strikes a balance between approachable flavours and authentic techniques.

What to try: Salmon Avocado Roll, Enoki Mushroom Roll

Where: Shop no 3/4, Khar Pali Rd, Khar West, Mumbai, Maharashtra 400052

Izumi, Mumbai

View this post on Instagram

A post shared by Izumi Assagao (@izumiassagao)

A long-time favourite among Mumbai's sushi lovers, Izumi is known for its commitment to authenticity and seasonal ingredients. The restaurant's intimate setting and carefully crafted sushi have earned it a loyal following.

What to try: Spider Roll, Prawn Tempura Roll, Sugoi Maki

Where: Ground Floor, Sunrise Cooperative Society, Rd Number 24, Khar West, Mumbai, Maharashtra 400050 

Mirai, Mumbai

A sleek, modern Japanese dining space that leans into contemporary presentation while keeping flavours clean and balanced. Mirai’s sushi menu is known for its creative rolls, fresh ingredients, and a stylish, upbeat dining vibe that fits right into Mumbai’s new wave of Asian restaurants.

What to try: Spicy Salmon Roll sushi,Cream Cheese and Avacado Roll

Where: 6th Floor, Mansionz One, Linking Road, Bandra West, Mumbai, Maharashtra 400050, India

Otoki, Mumbai

View this post on Instagram

A post shared by Otoki Restaurant (@otokirestaurant)

Inspired by Japanese izakayas, Otoki pairs inventive cocktails with a menu of sushi, small plates, and grilled dishes. The atmosphere is lively yet refined, making it a great choice for both casual dinners and special occasions.

What to try: Salmon Aburi Roll, Avocado Tempura Roll

Where: Ground Floor, Pheroze Building, 5, Apollo Bandar, Colaba, Mumbai, Maharashtra 400001 

Sesame, Mumbai

View this post on Instagram

A post shared by Sesami (@sesami.mumbai)

Blending Asian influences with modern dining, Sesame serves a range of sushi that appeals to both newcomers and seasoned sushi enthusiasts. Its contemporary approach makes it a popular choice for group outings and relaxed meals.

What to try: Tempura Prawn Roll, Vegetabble Futomaki-Age

Where: Sesame - Hyatt Centric Juhu, Juhu Tara Rd, Santacruz (West), Mumbai, Maharashtra 400049 

Mizu, Mumbai

View this post on Instagram

A post shared by Mizu Izakaya🏮 (@mizuizakaya.mumbai)

Mizu focuses on bringing clean flavours and quality ingredients to the forefront. The restaurant's elegant setting and thoughtfully curated Japanese menu make it a standout for sushi lovers seeking a refined experience.

What to try: Spicy Salmon Maki, Cream Cheese California Roll

Where: Ground Floor, Ganga Jamuna Building, 14th Rd, Khar West, Pali, Mumbai, Maharashtra 400052 

Minka, Mumbai

View this post on Instagram

A post shared by Minka (@minkamumbai)

Designed around the warmth of Japanese home-style hospitality, Minka offers a cosy escape from the city's bustle. Alongside comforting Japanese dishes, its sushi selection showcases fresh ingredients and careful craftsmanship.

What to try: California Roll

Where: 13-B, Pali Rd, Bandra West, Mumbai, Maharashtra 400050 

Torii, Mumbai

With its striking interiors and modern Asian menu, Torii has quickly become one of Mumbai's most talked-about dining destinations. The sushi offerings balance classic techniques with contemporary presentation.

What to try: Dragon Roll

Where: Pali Hill Rd, Union Park, Khar West, Mumbai, Maharashtra 400052 

Amaru, Mumbai

Amaru combines stylish design with a globally inspired menu that includes a strong selection of Japanese dishes. The sushi here is beautifully presented and designed to be shared, making it ideal for leisurely meals with friends.

What to try: Prawn Tempura Maki 

Where: KC Marg, General Arunkumar Vaidya Nagar, Bandra West, Mumbai, Maharashtra 400050 

House of Akina, Mumbai

House of Akina celebrates Japanese cuisine through a menu that spans sushi, robata grills, and comforting classics. The restaurant's contemporary setting and attention to detail make it a favourite among Mumbai's growing community of Japanese food enthusiasts.

What to try: White tiger potato maki

Where: Golden Palace, Turner Rd, opposite Mala Sinha Bunglow, Bandra West, Mumbai, Maharashtra 400050

Delhi

Delhi's sushi scene is all about variety. Whether you're looking for an indulgent omakase experience or inventive rolls in a stylish setting, the capital has no shortage of options.

OJU, Delhi

OJU brings a contemporary approach to Japanese dining, pairing stylish interiors with a menu that balances tradition and innovation. Its sushi offerings showcase fresh ingredients and bold flavours, making it a favourite among Delhi's growing community of Japanese food enthusiasts.

What to try: Spicy Tuna Roll

Where: Ambawatta One Complex, Kalka Das Marg, Mehrauli, New Delhi, Delhi 110030 

MalCha, Delhi

View this post on Instagram

A post shared by MAL CHA [ 말•차 ] (@malchadelhi)

Nestled in the heart of Delhi, MalCha offers a sophisticated dining experience with a menu inspired by flavours from across Asia. Its sushi selection focuses on premium ingredients and elegant presentation, perfect for those looking for a refined meal.

What to try: Salmon Avocado Roll

Where: Malcha Marg Market, Chanakyapuri, New Delhi, Delhi 110021 

Chica, Delhi

View this post on Instagram

A post shared by Chica (@chicadelhi_)

Known for its chic ambience and globally inspired menu, Chica has quickly become a hotspot for diners seeking contemporary flavours. The sushi here blends classic techniques with creative touches, making it ideal for adventurous palates.

What to try: Tempura Prawn Roll

Where: One Golden Mile, Block A, Netaji Nagar, New Delhi, Delhi 110066 

Megu, The Leela Palace, Delhi

One of Delhi's most celebrated Japanese restaurants, Megu is synonymous with luxury dining. Located within The Leela Palace New Delhi, it is known for its authentic approach, premium seafood, and beautifully crafted sushi that keeps guests coming back.

What to try: Otoro Nigiri, Avocado Maki

Where: he Leela Palace, Africa Avenue, Diplomatic Enclave, Chanakyapuri, New Delhi, Delhi 110023 

Hikki, Delhi

View this post on Instagram

A post shared by Hikki (@hikki.asian)