CATEGORIES

Intimate and Welcoming

Reserve a table at AI Garamond in the centre of Turin for a taste of authentic Piedmonteset and Sicilian cuisine

Tribute to the Kerala Kitchen

Kappa Chakka Kandhari is a restaurant like no other. Chef Regi Mathew, the presiding genius, speaks to Kaveri Ponnapa about how the award-winning restaurant, specialising in the homecooking of Kerala, came into being

SWIRLING IN THE DIGITAL ERA - How social media is influencing wine culture

The ever-evolving world of wine is currently witnessing a significant shift towards social media. Devati Mallick steers us through the many ways one can navigate the digital landscape with a simple click, tap, or swipe

Bottling It - The times they are a-changing

Wine in glass bottles has been traditional for a very long time but now change is a-foot, says Carol Wright. The carbon foot print of the glass bottle is not planet friendly

BANDOL - The ruby in the Provence crown

If you thought Provence was only about rosés, you are wrong. Bandol, one of the more prestigious appellations of Provence, is renowned for its bold and structured red wines. Here's what Elizabeth Gabay MW has to say

A Splendid Septet of Wines

Raymond Blake tastes seven vintages of the Burgundy premier cru, Gevrey-Chambertin 'Aux Combottes', from Domaine Dujac, owned by the Seysses family

CYPRUS Dawn of a New Era

On a recent visit to Cyprus, Rosemary George MW is struck by the island's numerous indigenous grape varieties and high altitude vineyards

Madeira The world's longest living wine

Carol Wright on what makes Madeira the 'hottest' thing in wine

AT THE FOOT OF MOUNT ETNA

Altitude, fertile volcanic ash, and abundant sunlight create a unique environment for vineyards

Putting their best foot forward

Craig Wedge is bullish about the rising quality of Australian wines entering the Indian market

Shining the spotlight on the Wine Growers Association of India

Brinda Gill catches up with Ashwin Rodrigues, Secretary of the Wine Growers Association of India as he tells us about the aims and efforts of the organisation to promote Indian wines

Should restaurants in India adopt the BYOB programme?

Gagan Sharma on the pros and cons of allowing guests to bring personal bottles of wine to accompany a restaurant meal

RAISING A GLASS TO SOMMELIERS

The Sommeliers Association of India makes its debut with an ambitious programme in step with the ideals of ASI - Association de la Sommellerie Internationale. Ruma Singh has the scoop

Celebrating the Global Diversity of Fine Wine

When the London Wine Fair 2024 announced the Judgement of London, it sparked curiosity on whether it would be as sensational as the historic \"Judgement of Paris\" in 1976.

M. Chapoutier breaks a record in the latest James Suckling report

In the latest James Suckling report on In the latest James Suckling report's single-vineyard wines achieved an unprecedented record with four wines awarded a perfect 100 points, never before seen in James Suckling reports.

Uncorking The Past: Exploring The Fascinating World Of Wine

Shalini Singh takes us on a tour of four unique wine museums that create an interactive and immersive wine experience

Cure, fine Irish cuisine at its best

Chef Andrew Walsh draws on his Irish roots to create his own brand of Nua Irish Cuisine at Cure restaurant

SARPOSH - A Kashmiri Oasis in Bengaluru

An unusual restaurant, styled after a living room in a Kashmiri home, Sarposh presents a new style of dining as it explores a vast and nuanced regional cuisine. Sarposh introduces a different kind of restaurateur. Azmat Ali Mir, an engineer by training, left corporate life to take on the challenging role of showcasing a cuisine that is frequently misrepresented. Her interest lies in sourcing the best ingredients and presenting a menu that is embedded in the wider culture of Kashmir. Kaveri Ponnapa speaks with Azmat Ali Mir, who is slowly changing people’s perceptions of Kashmiri cuisine and through it, of Kashmir itself.

Indian whiskies to the fore

Indian single malt whiskies have come into their own winning international awards. Here, Gagan Sharma lists the whiskies to keep in your drinks cabinet

WINE AUCTIONS - The Collective Napa Valley program raises funds year-round

The wine fraternity in Napa Valley is known for giving back to the community generously, reports Mira Advani Honeycutt who attended its latest Auction

Historic Wine Cellars

Britain’s famous universities have long held prized wines, estimated at millions of pounds in their venerable cellars

The Women in Wine Network

The international Women in Wine Expo brings women from around the world together to collaborate and exchange experiences. Ruma Singh attended the Expo in London this year

Spring frost - A Burgundian winemaker's singular cross

Raymond Blake on winemakers’ battle against dreaded spring frosts in Burgundy – just one of the many nasty curveballs that nature hurls from time to time

BORDEAUX EN PRIMEUR BORDEAUX 2022 - A Collectors Vintage

Namratha Prashanth shares her personal experience of the wines at the 2022 En Primeur tastings in April

WINES OF HUNGARY - LIQUID GOLD

Tokaji Aszú is a sweet botrytised wine from northeastern Hungary, prized by connoisseurs around the world.

The wondrous wines of Jura

V SANJAY KUMAR enjoys exploring the wonders of Jura wines with his friends, introduced to him by his wine guru

The Enduring Power of Pink

RUMASINGH writes persuasively about the growing trend towards rosé wine in India and abroad

The punctilious protocols and perilous of pairing

Whether it is food and wine you want to pair or Scotch and soda, have no fear and pair with eclectic elan

Wine Cellar Ideas For Your Prized Wine Collection

From contemporary cabinets for compact spaces to traditional wine-wall designs, Devati Mallick offers a primer on how to set up a functional home wine cellar

Say Cheese!

Dr Manoj Mishra, Executive Director, Sahjeevan, and Member - National Advisory Committee, (Ministry of Fisheries, Animal Husbandry & Dairying), has advised national and international organisations on policies related to sustainable livelihoods. He anchors the work related to livelihoods of Centre for Pastoralism, a virtual community working for India's pastoralists. Dr Mishra, pictured below, shares his thoughts on the production and potential of pastoral cheese in India with Brinda Gill