Despite the odds, chefs and restaurateurs must keep pushing out great food concepts if we are to have a flourishing eating out scene and raise standards all round.
For restaurants, there’s no ignoring the presence of the food aggregators. Is this going to transform restaurants as we know them?
The Kochi Muziris Biennale is witnessing a food project that is both unique and impactful, one that could well become a template for a restaurant of the future
Should we modernise Indian food when the original and the traditional is so soul-satisfyingly brilliant? Those who venture to experiment must do so only if they can better that.
