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News & Features | Food    See All Updates : 13157

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Enter the Dragon for a fine China experience

DNAHM109982 | 3/19/2017 | Author :Jumana Shah and Rama Moondra | WC:948

First things first - this is NOT an Indo-Chinese place (Chiness or Chaines in local lingo) and it’s still pretty damn good. Join us as we explore India’s favourite international cuisine Chi

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Mocha Ahmedabad

DNAHM109906 | 3/17/2017 | Author :ESHA SHAH & ROHAN BHATT | WC:459

The ever-so-evolving tastebuds of the diners and the never-give-up attitude of new-age restaurateurs leaves very little scope for any new developments in the field of hospitality. Although, I must

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There’s seaweed in my dessert

DNMUM385004 | 3/17/2017 | Author :Melissa D’Costa D’Silva and Ayushi Anand | WC:592

Until recently, the only sea vegetable most people were familiar with was nori. Used to create sushi rolls, nori is now being used not only for maki rolls but also to flavour soups,

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Far from lip service

DNMUM384774 | 3/12/2017 | Author :Heena Khandelwal | WC:345

While several cafes are hiring people with hearing and speech impairments, some cafes are designed keeping them in mind — from the ambience to special arrangements to help them communicate. Just lik

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Tossed up tales

DNDEL2934 | 3/11/2017 | Author :Ayushi Anand | WC:431

salads are no longer about just leaves and mayo, they are colourful creations packing in the punch with a lot of interesting innovative culinary techniques and presentation. And just in time for su

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Food trail in Hong Kong

DNMUM384705 | 3/11/2017 | Author :Preeti Verma Lal | WC:767

Hungrily, I have gawked at the naked chef as he tore herbs, pounded garlic, basted the salmon fillet and rattled recipes in his very British drawl. That chef with a golden mane who can turn courgettes

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