CATEGORIES

The second coming of age

Parents and grandparents have realised that they don't owe their children cushy lives, nor do they have to save every penny for them. After all, YOLO

Hallyu Korea. What's cooking?

Korean cuisine is fast replacing Japanese at trendy restaurants around the world. Indians know more about South Korea too. Cool locals, however, are enjoying global flavours, with a traditional twist

Ladies' knights

If men onscreen are warmer, chattier, more emotional and caring, it's because women filmmakers behind the scenes are braver. Slowly, they're making us realise that portraying aman as vulnerable might be the most daring plot twist after all

Beauty Trends Unboxed

Simpler skincare, new goodies from Korea, foundations that actually match, ageing without shame. Experts list the biggest changes in the months ahead

Glow forth and conquer

Growing up is no picnic. These 10 celebs, however, transformed right before our eyes, leaving us reeling

Qup for a new future

Audi's newest EV, the Q6 e-tron, is a step into tomorrow. It has a bold new platform, integrated AI and new tricks and thrills

The princess and the plea

After weeks of speculation, the Princess of Wales was forced to reveal her cancer diagnosis, just so that the out-of-control conspiracy theories could be laid to rest

The hands-on success

Bukhara, possibly the most famous Indian restaurant in the world, is 45 years old this year. No rice, no cutlery, huge kababs and legendary dal. How do they pull it off?

What's Imaad into?

The musician, actor and soon-to-be filmmaker is tripping on Libyan disco, reading up on Delhi's history, plugged in to nerdy podcasts and loves a little-known fish from Goa. Are these your favs too?

Jungalow, but keep it clean

The big plant trends of the moment are also the messiest. Here's expert help on greening up well

Country Western fails

Indian talent wins Oscars. So why does Hollywood still see us through the same old clichés when it tells Asian stories?

The future has arrived

And charge up. Here are 10 new devices we can't wait to try out

Source from farm and wide

India's super-rich vegetarians want more than paneer. So, high-end chefs now offer exotic mushrooms, creamy cheeses, hardto-find veggies and more. Bless the bounty

What's India eating now

We scanned more than 60 menus across 6 cities to see what trendy restaurants are serving. What we found: A new bird is flying in, pricing has a magic number, one fruit has had a veggie makeover, everyone wants local, seasonal, unusual. And one delicious word is forbidden. Dig right in

Imitation game theory

Blurry monograms, stitching shortcuts, uneven seams. Are you buying legit fashion or clever fakes? Here's help

Who asked for a remake?

Live-action followups can't be a movie studio's only trump card. They fail more than they succeed. Leave our animated classics alone

The good wich of the East

The hero of modern Japanese cuisine is not sushi, ramen or tempura. It may be the convenience-store sandwich: Cheap, mass produced, high quality and delicious

Shut up and take my money

Big splurge coming up? First time? Calm the butterflies. Count the zeroes. We've got help from luxury-investment experts

The fast and the curious

He's 21, loves speed but practises mindfulness. Indianorigin racer Yuven Sundaramoorthy is changing what motorsports can do

Contrite. And done right

Sorry seems to be the hardest word. For those doing the apologising, at least. here's how to deal with a gesture that's less than sincere

Give more than vibes

Why does India love the idea of charity, but stop short of actual donation? Is there a way to open our hearts and wallets better?

Who's a space cadet now?

If these 10 aliens are anything to go by, we don't mind a bit of an abduction or an intergalactic takeover

A filter for the strain

Everybody’s stressed. Few manage it well. Skip the boring advice, ditch what the IG gurus say and do what works for you.

Making Reels come true

Filters. Collabs. Transitions. Clips that last 10 seconds. Making videos for Insta calls for being a new kind of genius

Land firmly on your bot

The bots are coming! They’re coming for our jobs!They’re learning fast! They’re going to evolve and wipe us out of existence! Enough exclamations. Nvidia’s chief executive officer Jensen Huang says that the peak of artificial intelligence advancements may come in five years. We’ve got time. Why not make AI work for us until then?

Baby, DON'T just say, "Yes"

Big budgets, drama, tantrums, tears. Why are we still prioritising one day over the life ahead?

The re-verse of love

Urdu poetry, fuelled by love and longing, fired up by politics, amplified by Instagram, and reimagined by indie bands, is finding new fans. Ghazal, nazm, Shayari — it’s hearts all around

Tracking the package

We know intuitively that highly processed foods, from bread and pasta to sausage and sauces, can’t be a good thing. But is it actually bad for our health?

Just go with the floe

Driving an Audi RS4 Avant and the e-tron GT over a frozen lake in Finland is a test of control, speed and ultimately, your ego

The trips you can taste

Some foods are worth travelling for. Some taste best with a side portion of nostalgia. Some are impossible to detach from the city that made them famous. Dig in