Beyond Kingfisher: The Sommelier’s Guide to Pairing Wine with Spice
For decades, the standard advice for drinking with Indian food has been lazy and predictable: “Just order a lager.” While a cold Kingfisher has its […]
Month: January 2026
The 18-Hour Lentil: The Legend of Dal Bukhara
In most Indian restaurants, the “Dal Makhani” is a side dish—a creamy, comforting bowl of black lentils meant to accompany the main event. But at […]
The Wazwan Guide: Inside Kashmir’s 36-Course Royal Feast
In the world of fine dining, the French have the dégustation and the Japanese have kaiseki. But in the snowy valleys of Kashmir, the ultimate […]
The Science of Cultured Ghee: Why “Bilona” Matters
In the West, Ghee is often described simply as “clarified butter.” While technically true for the jars you find in a standard supermarket, this definition […]
The Mayfair Standard: Why Gymkhana is Still the King of London
London has no shortage of high-end Indian restaurants. From the historic Veeraswamy to the modern glitz of Benares, the capital is saturated with talent. Yet, […]
The Angel’s Share: Why Indian Single Malt is Beating Scotland
For decades, “Indian Whisky” was a polite euphemism for molasses-based spirits that were technically rum. They were sweet, harsh, and cheap. But in the last […]