Rohan Mangalorkar’s Pack-a-Pav showcases the versatility of Bombay’s iconic bread and the litany of flavours it can be paired with.
The family-owned Red Earth Resorts are using tourism to educate and make people aware about conservation and the need to preserve India’s depleting forestland and wildlife.
Subah and Harsh Saraf founded the Satvic Movement to apply the knowledge of the vedas to food and lifestyle.
Yogisattva is India’s first Plant Based Culinary Academy founded by Chef Raveena Taurani, and her culinary journey started with yoga.
Karnataka is home to several wildlife reserves, so the next time you visit Mysore for yoga, find the time to say hello to tigers and leopards, too.
The head chef at Mysore’s Anokhi Rooftop cafe shares her recipe for these delicious laddoos.
Want to give your dog a special spa day? Consider Mysore’s Bow Bow Pet Resort.
With the coronavirus lockdown suspending all our travel plans, we recommend turning to books to discover new cities and stories.
Self-taught Chef and Founder of SAPA Sour Dough and Pastry, Dina Weber, shares her recipe for Chocolate Ganache Tarts.
Pastry chef Namrata Pai shares recipes for Portuguese custard tarts and raspberry and frangipane tarts.