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Can One Restaurant Change How India Thinks About Its Own Food? Ekaa Just Might.

Nidhi Pandey -
There's a dish at Ekaa that looks like French toast. It tastes like French toast. But it's made entirely from potatoes. This kind of deception...
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Core by Clare Smyth: The Elevation of British Cuisine

Dakshta Bhambi -
In the world of fine dining, where innovation often overshadows ingredients and technique can eclipse taste, Clare Smyth has charted a different course. At...
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What Somni’s $720 Menu Teaches About Creating Experiences People Can’t Forget

Nidhi Pandey -
His mother's kitchen was forbidden territory. Aitor Zabala remembers standing outside his family's restaurant in Barcelona, hearing his grandmother give orders in rapid Catalan....
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Serving ‘Food from God’ at Dewakan: How Darren Teoh Found Himself in Malaysia’s Local Flavors

Nidhi Pandey -
Darren Teoh never felt like he belonged anywhere. Part Chinese, part Indian, fluent in neither language, he grew up caught between cultures in a...
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LPM Restaurant & Bar: A Mediterranean Odyssey Through La Belle Époque

Dakshta Bhambi -
In a world saturated with dining experiences, few restaurants dare to transcend the ordinary and create something truly transformative. LPM Restaurant & Bar stands...
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Fu He Hui: China’s Most Expensive Vegetarian Restaurant Where Diners Pay $130 for Turnips (Willingly!)

Nidhi Pandey -
When Tony Lu told his friends he was opening an upscale vegetarian restaurant in Shanghai with tasting menus costing up to $120 per person,...
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Trèsind Studio: Ancient Spices Meet Avant-Garde Vision 

Dakshta Bhambi -
In Dubai's ever-evolving dining landscape, where restaurants rise and fall with the seasons, Trèsind has maintained its luminous presence for over a decade. This...
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Sushi Saito, Tokyo: Inside Takashi Saito’s Kitchen Where “Warmth” is the Key Ingredient 

Nidhi Pandey -
"I used to think that sushi was cold," admits Takashi Saito, chef-owner of Sushi Saito and the youngest sushi chef to head a three...
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Chef Tam’s Seasons: When Time Becomes the Ultimate Ingredient

Dakshta Bhambi -
Every fifteen days, while the world barely notices the earth's subtle shift in its celestial dance, Chef Tam Kwok Fung rebuilds his culinary universe....
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Florilège and the Radical Vision of Chef Hiroyasu Kawate

Nidhi Pandey -
The knife slices through silence before it touches the beef. At Florilège, every cut is theater, every plate a statement. But this isn't your...
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