In this issue

This issue, we speak to Nakul Anand, Executive Director, ITC Ltd, on how he has adapted the world’s greenest hotel chain’s abiding principle of ‘Responsible Luxury’ across its F&B offerings.

The “Responsible Dining” special issue also features:

In Conversation
* Asma Khan, London's newest cooking sensation, reveals the secrets of her success

Tribute to Jiggs Kalra
* Habib Rehman remembers fondly the Czar of Indian Cuisine, whom he had mentored

Restaurant Review
* We speak to Chef Dharshan Munidasa on getting Ministry of Crab to Mumbai and review his award-winning restaurant

A taste of honey
* How to transform your cooking with a drizzle of this gold nectar - its floral complexity and intense sweetness works in many dishes

Hot trends
* From coffee-infused cocktails to the rise of the tasting menus we take a peek at what will get us salivating in the months to come

Eat like a local
* Join Vicky Ratnani on a tour of Napa and San Francisco as he chances on the food stalls, sit-down eateries and local markets

PLUS:
* Master your metabolism
* Let's eat a humble pie
* Whip up super-speedy dips
* Get the most from your roast
* Nutritious solo suppers
* How to use special ingredients
* Fuss-free vegetarian meals

Spreading It Out

Food Exchange at Novotel Hyderabad Convention Centre is a contemporary all day-dining restaurant with a modern interpretation to global food markets

2 mins

Up For Crabs!

Sri Lankan award-winning restaurant Ministry of Crab has clawed its way and docked in Mumbai. Now, it is all about getting your hands dirty, says chef-owner Dharshan Munidasa and his Indian partner, Ramit Mittal

7 mins

Dining Responsibly

FROM ONE BITE WONDERS TO ALERT MEETS TO WELCOMMEALS, NAKUL ANAND, EXECUTIVE DIRECTOR, ITC LTD, ON HOW “RESPONSIBLE LUXURY” HAS ELEVATED THE LUX AND QUALITY QUOTIENT FOR BOTH PLATE AND PLANET

10 mins

Remembering Jiggs Kalra

DOWN MEMORY LANE WITH MY DEAR FRIEND

2 mins

Sandeep Pande - Culinary Wizard

Sandeep Pande, Executive Chef at JW Marriott New Delhi Aerocity, on how he creates magic with the freshest of ingredients

3 mins

Namasté Bordeaux!

The weight and boldness of Bordeaux wines are great company with opulent Indian cuisine

4 mins

Read all stories from BBC GoodFood India

BBC GoodFood India Magazine Description:

BBC GoodFood is UK's first and best-selling food magazine. In 22 years, the magazine has tested, cooked and eaten it's way through 7500 recipies and now has arrived in India, as it's first truly international food magazine. Thoughtfully customised to local taste buds, BBC GoodFood India is here to redefine food in the Indian imagination.