fruits 7 results

What’s with the Small Plate Movement?

With wellness stretching across the horizon, food movements have come to define the way we eat and live in this millennial age. Joining in the bonhomie created by the vegan, raw vegan, gluten-free, organic, slow food and keto movements is the small plate movement. After evaluating what to eat and what to avoid, the wellness-conscious are now eyeing the plates that they use. But does plate size really matter for healthy living? Yes…if you are to believe experts and researchers. You can shed ...

Raw Veganism

It’s trendy to be a raw vegan. It’s uber chic to embrace the movement. A niche branch of veganism, raw veganism is catching on with one and all that look for a healthier lifestyle. What is it about? Being a raw vegan implies consuming farm fresh, raw, unprocessed, vegan food bereft of any dairy or animal products. But it’s not all raw. Raw foodies also eat certain food which is cooked, but not heated beyond 46C or 110F. The movement believes heating food beyond this specified ...

Charcoal Martini – A Healthy Cocktail

Healthy cocktails? Actually they are much more than mere oxymorons. Talented mixologists who know their trade can bring in elements of wellness to uplift a cocktail onto the health pedestal. Jack G Son Hangshing from Layla, the awe-inspiring rooftop restaurant at The Den Bengaluru is one such mixologist who gives a healthy twist to a tequila cocktail by concocting the Charcoal Martini. ‘’This cocktail takes on a healthy avatar with the addition of activated charcoal. The flavours from ...

Ssaffron – Incredibly Indian

Walk into any Indian restaurant and you’re sure to be overwhelmed by the aroma of spices and flavours that emanate from the kitchen. Being one of the most dynamic cuisines worldwide, bringing together food cultures, dining traditions and regional produce from across India’s states onto one restaurant menu is a herculean task. But Ssaffron, the signature Indian restaurant at Shangri-La Hotel, Bengaluru manages this pretty well. Ambience As you exit the lift on the 18th floor of ...

Eat Local, Be A Locavore

You’re in the tropics but on the lookout for an Alaskan crab or Norwegian salmon, or some Nordic lingonberries? Why not go local and embrace the fresh produce from nearby farms and markets? Heralded for its multiple health benefits and for supporting the ecology, the locavore movement is gaining in much traction with chefs. As sustainability emerges as a key value proposition for luxury hotels, several brands are now jumping atop the ‘’locavore movement’’ – which champions ...

Wine Talk with Abhay Kewadkar

Winemaking is second nature for Mr.Abhay Kewadkar. A veteran winemaker, consultant and wine connoisseur credited for revolutionising the nascent but fast-evolving wine market in India, he has over the decades collaborated with brands like Champagne India, Grover Vineyards, Champagne Veuve Clicquot, Champagne Mumms, Barton et Guestier and United Spirits to name a few. In a passionate pursuit of his entrepreneurial ambitions as the Managing Director of Tetrad Global Beverages, he has a new ...

Hacks to Crack Buffets

How often have you strolled out of a buffet feeling you should have eaten that over this, or eaten more than you actually did? The feeling of not having gotten your money’s worth is common amongst all buffet regulars. A must-do feature for dining destinations across the globe, buffets promise a time to eat-all-you-want. But can you really eat all you want? “No” say chefs who state that an average person can at best consume only 350 gms of food at a time. With varied consumption and ...