Be a fox by temperament and a hedgehog by conviction, Gaurav Dalmia tells Bhupesh Bhandari. Then, he explains why. IMAGE: Gaurav Dalmia, left, with Martin Indyk, former US special envoy for......
Being a restaurateur is a sexy idea--until you realise how hard starting a restaurant really is. Soon enough, questions will be flying like grains of sea salt. What permits do you need? What are......
The catering industry was once wedding-centric. Now it's learning to do things in style, to match the evolving tastes of a young, corporate India. Blue Label scotch but also custom-made rose-petal......
"It's 5.15 pm and I haven't had my lunch yet," says Jayant Kishore Paul, executive chef of Mumbai's five-star Sun 'n' Sand hotel. But it isnot a complaint. He is only too happy to be part of......