In This Issue
02
Global Gastronomy
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.
JAN 2026
03
Haute Cuisine & Chefs
The First Three Stars: How Himanshu Saini Rewrote History
For decades, there was an invisible glass ceiling in the culinary world. Indian food could be “good,” “spicy,” or even “luxury,” but it was rarely…
FEB 2026
04
Global Gastronomy
Why Bangkok is Becoming the New Capital of Progressive Indian Cuisine
For decades, the pilgrimage for high-end Indian cuisine had a predictable itinerary: London’s Mayfair, New Delhi’s diplomatic enclave, and perhaps a stop in New York.
FEB 2026
05
The Heritage Kitchen
The Red Gold Guide: How to Spot Fake Saffron (Kashmiri vs. Iranian)
It costs more per gram than gold. It has caused wars, trade embargoes, and countless culinary arguments.
FEB 2026
06
Haute Cuisine & Chefs
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.
JAN 2026
07
Spirits & Sommelier
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…
JAN 2026
08
Spirits & Sommelier
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.
JAN 2026
09
The Heritage Kitchen
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…
JAN 2026
10
Spirits & Sommelier
Medicine in a Glass: The Indian Origins of the Gin & Tonic
Order a Gin & Tonic in any bar from New York to Tokyo, and you will be served a refreshing highball with a wedge of…
DEC 2025
Global Gastronomy
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.
JAN 2026
03
Haute Cuisine & Chefs
The First Three Stars: How Himanshu Saini Rewrote History
For decades, there was an invisible glass ceiling in the culinary world. Indian food could be “good,” “spicy,” or even “luxury,” but it was rarely…
FEB 2026
04
Global Gastronomy
Why Bangkok is Becoming the New Capital of Progressive Indian Cuisine
For decades, the pilgrimage for high-end Indian cuisine had a predictable itinerary: London’s Mayfair, New Delhi’s diplomatic enclave, and perhaps a stop in New York.
FEB 2026
05
The Heritage Kitchen
The Red Gold Guide: How to Spot Fake Saffron (Kashmiri vs. Iranian)
It costs more per gram than gold. It has caused wars, trade embargoes, and countless culinary arguments.
FEB 2026
06
Haute Cuisine & Chefs
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.
JAN 2026
07
Spirits & Sommelier
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…
JAN 2026
08
Spirits & Sommelier
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.
JAN 2026
09
The Heritage Kitchen
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…
JAN 2026
10
Spirits & Sommelier
Medicine in a Glass: The Indian Origins of the Gin & Tonic
Order a Gin & Tonic in any bar from New York to Tokyo, and you will be served a refreshing highball with a wedge of…
DEC 2025