The season is spring, a time for new ideas and concepts to bloom. Which brings me to the theme of the cover feature in this issue, Evolving Flavours. Put together as a collaborative, research-driven feature with inputs from top chefs and restaurateurs, writers, wine connoisseurs and industry experts, this is a commentary that takes a considered look at the exciting movements that are shaping the culinary scene in India and beyond.

Speaking of movements, do catch our account of Kappa Chakka Kandhari, a culinary movement that aims to bring traditional, long-forgotten dishes from Kerala to the rest of the world. In Regional, explore Mughal cuisine with Osama Jalali and his family, who are single-mindedly devoted to the revival of lost recipes from a dynasty obsessed with gastronomic hedonism.

Getting back to a subject of libatory pleasure, whilst much thought is being given to the subject of food and wine, pairing wine with dessert is still relatively uncharted territory in India. To remedy this, Food Lovers curated a dessert and wine pairing at Amandé, a French pâtisserie, known for its decadent desserts. At a tasting table that comprised a writer, a pâtissier, and even a tech guru with a sweet tooth, twelve desserts with complex and nuanced flavours were put to the test with twelve wines. In this issue, you will find an account of the pairings that worked, and how.

In Spotlight, Vivek Singh, chef and restaurateur, behind The Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho, shares his philosophy of plating beauty and telling stories through food. Elsewhere, in Drink, Magandeep Singh makes a bold attempt to prophecise ‘2016 on the Wagon.’ Restaurant reviews, recipes, essays… there’s plenty more in this issue for you to savour.

Enjoy!

Food Lovers will reach its 10th anniversary milestone in the next few months. What began as a publication to celebrate the culinary landscape of a city has evolved today into what we believe is the country’s finest country’s finest content platform on food, wine and dining, now straddling the media gamut from print to digital.

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.

Bon Appétit!

The world of restauranting is a tough one. Glamorous and easy it may seem on the outside, but the grim realities of the food and beverage business, especially in the freestanding space, can bring the toughest men and women down to their knees. 

Before this editorial makes it seem like all is doom and gloom in the F&B business, and to clarify, that’s not the point being made, I seek inspiration from the shining beacons that have emblazoned their culinary mark in the restauranting space with commercial success and aplomb. In this issue, we feature two such stories. One, a family-run bakery born of dreams and heartbreak, is now a chain synonymous with formidable quality. The other, a carefully engineered formula whose design and scale were detailed at inception, backed by experience, where success seemed only inevitable. Read about Theobroma and Monkey Bar in Spotlight. 

In the same vein, Twist features Ebony, a Bangalore restaurant that has held fort for 22 years, evolving and keeping themselves relevant to their diners. An Indian Reincarnation delves into what it’s taken them to bring the best of Indian culinary traditions to the table.

There’s plenty more of the good stuff you’ve come to expect with Food Lovers over the years. Food & Wine pairs robust Western Barbecue cuisine at Blue Terrain with the choicest Indian wines; and in Wine Notes, we present a bouquet of fantastic Rosés. Elsewhere, read my account of the World Gourmet Summit 2015 from my travels to Singapore, representing Food Lovers as the summit’s exclusive Indian media partner.  

Last but not least, Karavalli, the iconic South-West coastal cuisine restaurant completed 25 years this summer. While there have been many who have contributed to this restaurant’s glory, one person has stood steadfast with the brand for nearly a quarter of a century; read my interview with Chef Naren Thimmaiah in Last Orders.

The last few years have seen an emphatic wave of wine consciousness emerge in India; thanks to global travel, media awareness and to a certain extent, educational efforts of the early wine houses and merchants, consumers today are seeking enhanced wine experiences, be it in the quality of wines, or exclusive soirees such as tastings and wine-paired dinners. And taking cognizance of this has emerged a new tribe of committed winemakers who are sparing no effort or expense to produce noteworthy wines, not just for the domestic consumer, but also for savvy global markets. Notwithstanding high import duties, wine importers too are playing their part in purveying wines that are higher up the appreciation curve as compared to the middle-of-the-road plonk that ruled the roost in the past. A few (the numbers are growing, but we need to see more) progressive restaurants are pulling out all stops to enhance their wine quotient, be it in terms of an in-depth wine list, increased number of wines served by the glass, wine-matched menus, appropriate glassware and more.

This issue is a celebration of the wine awakening that is slowly but surely taking root in the country. From Ruma Singh’s cover story on the changing Indian wine scenario to Chef Raheel Ahmad’s delectable recipe spread on Cooking with Wine, to Magandeep Singh’s essay on Romancing Indian Food and Wine, Sonal Holland’s Wine Trends for 2015, and more...

Needless to say, this issue also includes many other features and columns for you to savour. From Kaveri Ponnapa’s showcase of Mappila cuisine to an intimate tête-à-tête with Alex Sanchez, the young culinary wizard helming the kitchen at The Table, a much sought-after restaurant in Mumbai. Elsewhere Anisha Rachel Oommen chronicles the career of Chef Abhijit Saha, who brought with him a bold sense of adventure into the culinary space in India.

Our cover feature explores a new wave in dining. The restaurant world today is no longer dominated by highbrow fine dining, as was the case until even a few years ago. Restaurants today offer an atmosphere and service format that’s relaxed and easy. But the one aspect where the approach is anything but casual is the food, that’s deadpan serious. We talk to four restaurateurs who are the top of their game and are redefining the eating out scene in India. Spotlight features Rahul Akerkar, the man who many consider as the pioneer of quality dining in the freestanding restaurant space in the country. 

Geeta Doctor showcases The Bangala Table, a celebration of the legendary hospitality of the Nattukottai Chettiars of Tamil Nadu, and also the emergence of ‘Brand Chettinad’.  In Regional, Kainaz Contractor reminisces childhood meals and wedding fare whilst delving deep into Parsi cuisine. Kaveri Ponnapa makes a case for revisiting the simple, culinary pleasures that may just be in your neighbourhood, in Musings.

Food & Wine explores hearty Italian fare with Indian wines. Whilst in Wine Notes, our tasting panel picks out a selection of accessible Sauvignon Blancs and Cabernet Sauvignons for you to savour. Elsewhere Magandeep Singh speaks of the inescapable but much-debated concept of Terroir.

In Last Orders, catch my conversation with Chef Vikramjit Roy about his attempt to showcase Asian cuisine in a new culinary light. We have a new fold-out column, Twist; for this issue, Chef Kunal Kumar puts a delightful spin on four classic French desserts. And speaking of chefs, don’t miss Gautam Krishnankutty’s witty take on What Chefs Really Eat! 

There’s plenty more in the magazine. Keep those letters coming. 

Wish you a wonderful festive season!

Bon Appétit!

Presenting the all-new, pan India edition of Food Lovers.

Our lead story this issue explores a renaissance in Indian cuisine, hear what some of the world\'s most celebrated chefs,  in markets as diverse as Delhi, London, Singapore and Bangkok, have to say on this fascinating subject. Staying with the theme, Chef Abhijit Saha shares eight delectably stunning Modern Indian dishes from his newest restaurant, Saha in Singapore.

In By Invitation, Shoba Narayan presents a compelling case for celebrating traditional Indian cuisine, whilst Kaveri Ponnapa offers more than a glimpse into Coorg fare and the traditions that abound there.

Spotlight profiles the iconic Vineet Bhatia, the first Indian chef to be awarded the prestigious Michelin star and the only Indian chef to hold two, and one of the earliest proponents of modern progressive Indian cuisine.

Wine Notes features two varietals, Chardonnay and Syrah, and a tasting of some old world and new world labels. Staying with the subject, in Food & Wine, we delve into pairing India’s finest wines with hearty Chinese fare. Whilst Spirits raises a toast to the world’s finest drams

Two exciting cookbooks for vegetarians, Pure & Simple and Vicky Goes Veg are out at bookstores now. This issue features them both and an engaging tete-a-tete with Vicky Ratnani, celeb chef and author of the latter cookbook.

In Explore, walk the labyrinths of Lewduh, the largest market in Shillong, and in Artisan, experience the goodness of floral honey.

There’s plenty more in these pages, enjoy the issue!

Decadence is the theme of this issue.  We felt the timing was apt considering that the end of the year is fast approaching and almost everyone seems to be in the mood to kick back a bit. The atmosphere is ripe for indulgence, and this issue celebrates it, unabashedly. 

Our cover recipe feature by Chef Abhijit Saha offers an array of decadent delights that make use of the finest ingredients available, and are the perfect toast to the festive season. Serve them at your Christmas soiree and your guests will leave spellbound!

Decadent Dishes continues in the same vein with a round up of the most indulgent dishes at Bangalore’s favourite restaurants. Each of these heavenly creations use only the best, from Périgord foie gras to Icelandic Halibut to exotic Kashmiri morels and more… And should you wish to stay with the mood, Wine Notes features champagne, Around Town lists the city’s top chocolatiers, there’s a nifty piece on Celebration Cocktails and Nice & Easy dishes up a scrumptious macaron treat.

Moving on, do read up Wines with North Indian Cuisine, part two of our series to pair traditional dishes with quality Indian wines. Our study tables are only a start, but indicate there are immense possibilities that lie before us in the fascinating journey of pairing wines with Indian fare.

In By Invitation, noted television and celebrity chef, Aditya Bal de-mystifies the process of slow cooking, and why he believes this form of cooking is the way to go in today’s fast-paced world.

There’s plenty more in the issue, my team joins me in wishing you and your loved ones a Merry Christmas and a fabulous 2014 ahead.

In our cover feature, we not only chronicle the journey of this culinary icon, but also explore the little nuances that make for a satisfying biryani. In addition to showcasing a range of traditional, regional recipes of this delectable dish. 

Pairing Indian Food with Wine has thus far been a topic of much debate. Whilst there has been plenty of talk and some attempts aimed at marrying wine with milder, in most cases modified, Indian flavours, too little has been done when it comes to pairing robust Indian dishes with wine. So at Food Lovers we picked the gauntlet in a first of its kind, comprehensive study to complement traditional fare with the best that the Indian wine world has to offer. 

Plus many other features for you to enjoy!

Cheese is nearly unrivalled in its culinary versatility. It lends itself to delectable platters, pairs with wine at elegant soirees and plays an integral role in cuisine, be it fine dining or comfort fare. Our special feature on cheese will help you tell Brie from a Camembert, guide you to the best cheese stores in Bangalore, assist you with ways to store and serve cheese.  

Also, delve into the principles of pairing wine with cheese, and seek inspiration from our featured cheese makers. And to round up this cheesy special, we’ve put together a selection of 11 recipes that make use of this glorious ingredient. 

Plus many other features for you to enjoy!

Our cover story features a power-packed Lunch On The Go special, for which we commissioned four young and extremely talented chefs to give us their choice of recipes that would be perfect for lunch boxes, for grown-ups and kids. Our only caveat – each recipe had to pack a delicious punch, yet be simple enough to attempt. I think you’ll find these recipes, along with a bunch of tips and ideas curated by our content team extremely handy as you get back to work post your summer break.

And, needless to say, this issue is packed with all the regular features that our readers look forward to. Enjoy

Read about Food Lovers Chefs for Charity, our CSR initiative that bought together 450 gourmets and food lovers to savour over 93 dishes presented at the lush Prince of Wales lawns, The Taj West End.  

We’re in the thick of summer, this one’s been quite a scorcher. Our special feature, Beat the Heat will provide you much needed respite from the soaring mercury with our pick of nine ideas to stay cool this summer.

There’s plenty more in this issue, do read our interview with the legendary cookbook author, Madhur Jaffrey, who light-heartedly reveals, “I am an actress pretending to be a chef\".

Bread, the simplest of foods, yet one that can satisfy the palate like no other. The absence of which stands to make the finest of meals appear inadequate. Which precisely was the inspiration for our cover feature dedicated to the art and science of baking bread. 

In this issue, we present wine professional, Sonal Holland’s take on wine trends to look out for in 2013. And to celebrate the spirit of Valentine’s, check out Chef Rohan Malik’s Menu for Love, a set of recipes that aims to capture the magical allure of 5 aphrodisiacal ingredients. 

And lots more... Read on.

“Strength is the capacity to break a chocolate bar into four pieces with your bare hands – and then eat just one of the pieces.”
This line by American author Judith Voerst best captures the irresistible allure of chocolate.  And you may find it impossible to keep away from the contents of our cover feature dedicated to luscious chocolate, that first emerged from the pods of the Theobroma Cacao, meaning Food of the Gods, over 3000 years ago. Our main essay, Heavenly Pursuits, chronicles its fascinating history leading unto its spread in the modern world.

There’s plenty more in this issue...

It\'s October, and one can almost sense the spirit of festivity in the air. Needless to say, there will be parties and a great deal of entertaining with friends and family over the next few months. The perfect time, we thought, for a special issue with the complete lowdown on tips and recipes for a stylish celebration that will carry you right through the party season.

And there\'s plenty more inside… Wish you a fabulous festive season ahead.

Food Lovers brings you a choice of quality artisanal foods in this special tribute to artisan products and their creators.

Our second lead feature continues in the same vein, presenting nourishing options for an organic way of life. And to prove that this approach is practical enough to be put into daily practice, we coaxed noted chef, Abhijit Saha to rustle up a set of effortless recipes for a Mediterranean lunch, using 100% organic ingredients easily accessed through stores right here in Bangalore. 

There’s plenty more in this issue – restaurant reviews, ingredients, recipes, travel…

Our fifth anniversary feature is inspired by the legendary food writer, M.F.K. Fisher, who came up with An Alphabet for Gourmets in 1949 in her own inimitable style, with reflections on gastronomy, personal experiences and recipes, beginning with “A is for dining Alone”, and ending wittily, with Zakuski, a Russian hors d’oeuvre. Our alphabet choices may not be as capricious, yet they straddle an incredibly diverse spectrum of culinary ideas that we hope will inspire you to draw on your personal food related experiences, and create a unique one of your own.

Lots more inside... Download now!

Our cover feature celebrates the rich cuisine from the four Southern States – Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. The South On A Plate is a fascinating essay that “follows the currents of history and tradition, and the staggering antiquity of some of the foods that we eat today.” Followed by a portrait of four restaurants that are much loved by loyal patrons for their steadfast commitment to traditional cuisine. Rounding up this special is a selection of 16 recipes in Southern Classics. 

And there\'s plenty more in this feature-packed issue.

For our cover story, we have a special treat from Contributing Editor, Kaveri Ponnapa, in the form of two fascinating essays on Coffee. One follows the coffee bean in its historic travels from Africa to your cup, whilst the other captures the mood of the café. Sit back, relax and enjoy, over a refreshing cuppa, these accounts of the drink that shaped the world. 

Staying with the subject, you may also want to indulge in the blissfully sinful coffee-inspired creations of Avijit Ghosh, Corporate Pastry Chef , The Leela Palace Kempinski.

Lot\'s more in this issue. Enjoy!

Spring 2016

Winter 2015

Monsoon 2015

Spring  2015

Winter 2014

Monsoon 2014

December - January 2014

October - November 2013

August - September 2013

June - July 2013

April - May 2013

February - March 2013

December - January 2013

October - November 2012

August - September 2012

June - July 2012

Food Lovers’ is India’s finest food magazine dedicated to a celebration of food, wine and everything connected to the world of fine dining and gastronomy. 

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.

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Food Lovers - Spring 2016

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