Food Lovers - Winter 2015
A magazine created specifically for those who like to delve deep and indulge in their passion for food, wine and gastronomy.
Though this magazine is created for the discerning reader, it has enough and more to embrace the thousands of aspiring connoisseurs who are exploring food like never before. Thanks to the opening of noteworthy restaurants, particularly in the freestanding space, the availability of quality wines, including some commendable domestic labels, and the awareness of it all, heightened greatly by media.
We live in exciting culinary times, and Food Lovers hopes to be at the forefront of this movement with this magazine.
Each and every article in Food Lovers – restaurant reviews, wine notes, food and wine pairings, recipes, gourmet trails, essays, interviews and more – is carefully curated and pieced together. Making this issue and every subsequent one that follows a keepsake.
Moving on to our current issue, we explore Progressive Indian Dining in Dubai. Attracting some of the best Indian chefs from London, New York and India, catering to a discerning global audience, we present five restaurants that are a must-visit when in Dubai, with a culinary philosophy centred on sourcing prime ingredients from the far corners of the world.
In Food & Wine, we seize the opportunity to curate an ambitious food and wine tasting in collaboration with The Indian Culinary route, using hyper-regional Indian dishes in a pairing hitherto never done before. The food festival, conceptualised and executed by the Bengaluru Marriott Hotel, saw twelve chefs from twelve different regions of the country prepare native delicacies like Oondhiyu, Sabudana Vada, Laal Maas and more… Expect to find in these pages, dishes that you’ve never seen paired with wine before!
Regional pays tribute to Anglo-Indian fare with Bridget White-Kumar who is determined to preserve the cuisine of a colonial era, the result of a happy reinterpretation of essentially Western fare with Indian spices and culinary traditions. You will also enjoy recipes by Chef Sandip Narang from the annals of The Taj West End, perhaps one of the last vestiges of this wonderful cuisine.
Last but not the least, we ring in the festive season with Festive Macarons, unveiled by the talented pastry chefs of Delice at Novotel, Bengaluru; handcrafted with ingredients and flavours that capture the spirit of celebration across cultures.
And there’s plenty more in this issue. My team joins me in wishing you and your loved ones a glorious and appetising festive season ahead.
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