Innholdsfortegnelse for August 2024 i Travel + Leisure India & South Asia

When was the last time you truly savoured a moment? savour verb [T] UK /'seı.v r/ To enjoy food or an experience slowly, in order to enjoy it as much as possible I RECENTLY RETURNED from a long weekend getaway with friends—some old, some new, some from India, and some from across the globe. We spent a few nights at the second-largest hill station in the Nilgiri highlands, Coonoor, in Tamil Nadu. The sight was a feast for the eyes—stunning clear blue skies parting only to reveal rugged landscapes draped in emerald splendour. Our hosts’ home, a treasure trove of memories, has been in their family for decades. Stone carvings on the walls, framed textiles, and curios adorning every corner told stories of journeys that have stitched together a life…

THE SETS OF Amit Aggarwal’s show turned into a dramatic galaxy with installations, reflecting the universe’s relationship with time as he showcased a futuristic collection at the recently concluded India Couture Week 2024 in Delhi. A sci-fi backdrop seemed apt for the collection, titled ANTEVORTA, after the Roman goddess of future. As models dressed in metallic outfits that created an illusion of infinite patterns walked on the ramp, it was clear that Aggarwal had taken Indian couture beyond the defined norms. In one masterstroke, Aggarwal blended art, architecture, science, and couture. He reveals how travel enables him to appreciate architectural forms and keep breaking boundaries. Excerpts: Tell us about the inspiration behind the title ANTEVORTA, and the new collection. Our brand’s narrative revolves around celebrating the relationship with time as…

A HERD OF HORSES thundered down a slope, through tall grass feathered with golden light. The animals, including the one I was riding, charged across the wide, unbroken steppe of central Mongolia, their tails fanning out and their manes flapping wildly. In the lead was Dashaa Lkhagvajav, who sported the trilby hat commonly worn by herders in Mongolia. He stood up straight in his metal stirrups, his body raised above the traditional wooden saddle, the reins in one hand, riding with ease. At the start of our ride, he had warned me, “Mongolia’s horses are half-wild because they spend most of their time roaming freely across the grasslands. We only occasionally bring them in.” Having successfully rounded the herd up, we all cantered back toward camp. My husband, Mark, our two…

BEST WHITE WINE The Source Sauvignon Blanc Reserve by Sula Oak-aged and tropical, Sula’s The Source Sauvignon Blanc Reserve is counted amongst India’s best white wines. A rare Sauvignon Blanc, it pairs well with aromatic salads and asparagus as well as sushi and steamed fish; those who prefer Indian flavours can sip it alongside lehsuni palak (spinach flavoured with garlic). Barrelfermented and aged partially in French oak barrels, the Source Sauvignon Blanc Reserve is made in a sustainable and environmentfriendly way in Sula’s picturesque vineyard in the rolling hills of Nashik Valley. A reservation at Sula’s boutique hotel The Source, also allows access to their tasting room and vineyard. sulavineyards.com BEST TONIC WATER Jade Forest What happens when fresh botanicals and balanced citrusy notes blend with the subtle bitterness of…

EXECUTIVE CHEF, HUNGER INC. HOSPITALITY We’ve seen you innovate a fair bit this past year, first with Veronica’s and now Papa’s, which is breaking all the rules of fine dining as we know it. What inspired you? Simply put, it’s always been about giving the city something new and exciting. Veronica’s was born from the idea that the city needed a great sandwich shop—a casual, fun neighbourhood spot that also feels like a cocktail bar. Papa’s was a concept we’ve had in mind for years. Sameer, Yash [Hunger Inc.founders] and I have all worked in fine dining establishments and wanted to open a restaurant that felt right for us. We were particularly inspired by the shophouse restaurants in Southeast Asia, where the ground floor is a restaurant, and the upper…

FOUNDER, SUBKO SPECIALTY COFFEE ROASTERS Tell us a bit about the origin of Subko Coffee Roasters. I was inspired to focus on the Indian coffee scene after realising that South Asia, particularly India, was largely absent from the specialty coffee markets I had experienced in cities like London, New York, Los Angeles, and Paris. This gap motivated me to explore how we could create and redefine specialty coffee from our subcontinent, blending local roots with global appeal. This vision led to the founding of Subko Coffee Roasters and significantly shaped our approach to developing our brand. How does Subko’s focus on homegrown coffee influence your sourcing criteria and the selection of coffee lots from farmers? We focus on hyper-traceable coffee sourcing across the Indian subcontinent, working with both smallholder farmers…

Stalwarts of food and hospitality gathered at Le Méridien New Delhi on August 5, 2024, for the fifth edition of the readers’ choice Delicious Dining Awards by Travel+Leisure India & South Asia. Like every year, DDA felicitated restaurants, bars, and homegrown spirits and mixers across categories. Eight individuals who have elevated the country’s culinary offerings in different ways were honoured as T+L Tastemakers. Additionally, DDA also had a Jury Approved category, where restaurants, menus, and bars across categories were chosen based on votes from a jury of industry veterans. Members of the jury included Rashmi Uday Singh, author and TV host; Anahita Dhondy, chef, author, consultant; Eeshaan Kashyap, food and beverage curator; Maria Goretti, TV host, chef, author; Maharajkumari Mrinalika M. Bhanj Deo of Mayurbanj, owner and managing director, Belgadia…

TIPS + TRICKS TO HELP YOU TRAVEL SMARTER IT’S A RAINY SUNDAY afternoon and we have planted ourselves on low-slung plastic stools outside a hole-in-the-wall coffee shop on a narrow winding street with tightly clustered, slender, run-down houses on both sides. Colourful lanterns and flowerpots adorning the balconies, and laundry lines strung on the top floors impart a certain Asian vintage charm to the buildings. There is mounting excitement as locals start pushing their stools closer to the walls and request all the selfie-clicking tourists to move off the rail tracks. Sipping on a warm cup of silky, delectable salt coffee, I find myself popping my head out now and then. We are at the Old Quarter’s quaint and chaotic Train Street, and the 3.20pm train is about to arrive…

DIRECTOR & FOUNDER, MASQUE AND URBAN GOURMET INDIA Masque debuted on the World’s 50 Best Restaurants list at No. 78—what do you think has worked for the restaurant and led to this consistent growth? I’m so incredibly proud of debuting on the World’s 50 Best Restaurants list. And it’s even more special because none of this would have been possible without each team member putting in their 100 per cent every day. For starters (no pun intended), chef Varun Totlani [head chef] is one of the most visionary chefs in India. Even outside of the kitchen, we’re constantly mindful of the experience we create for guests. It’s never just about the food and drinks in this business—you have to think about the décor, service, music, the scent in the air,…

FOUNDER, NARU NOODLE BAR, BENGALURU How did you get into the restaurant business? I studied engineering, but I always loved to cook. One day, I got the opportunity to train to become a chef. I’ve never looked back since. How did your interest in food begin? I often tinkered around with simple dishes in the kitchen. I would get into kitchens every chance I got. [The itch to become a chef] was always inside me. What inspired you to start Naru Noodle Bar? I always loved ramen. It’s the one dish that has encapsulated me and has gotten my complete attention. But when I returned to India, I didn’t find any ramen to my liking. So, I decided to try and open a shop of my own. What were the…

1 VIETNAM RIDE IN THE WORLD’S LONGEST CABLE CAR OVER SEA Have you ever been on a cable car over the sea? Panoramic views over the horizon and myriad hues of blue water below make it an unforgettable experience. Phu Quoc Island in Vietnam now boasts the world’s longest cable car over the sea, spanning 7,899.9 meters. The 15-minute ride from Sunset Town to Hon Thom Island offers stunning views of the An Thoi archipelago, a pristine coastline, fishing villages, the lush jungle, and the verdant neighbouring islands of Hon Dua and Hon Rai. Once you land on Hon Thom Island, you can enjoy the beautiful beaches and watersports at Sun World Hon Thom Nature Park. The cable car ticket also includes entry to the Aquatopia water park that features more…

Omega CONSTELLATION, 29 MM The Omega Constellation 29 mm in yellow gold is a stunning timepiece that epitomises luxury and elegance. Crafted entirely with yellow gold, this watch features a sleek 29 mm case with dazzlingzling diamonds on the bezel, adding a touch of brilliance to its classic design. The iconic Constellation star sits proudly at the 6 o’clock position on the refined dial, which is also enhanced with diamond hour markers. The yellow gold bracelet seamlessly complements any ensemble, creating a cohesive and timeless aesthetic. ₹31,85,9 Chopard ALPINE EAGLE 41 The Chopard Alpine Eagle 41 is a luxurious 41 mm timepiece crafted from ethical yellow gold, underscoring the brand’s commitment to sustainability. This automatic watch is distinguished by its sporty elegant design, with a textured dial inspired by an…

TRAVELLERS’ TALES, FROM NEAR + FAR ‘OH, IT’S LIKE AN amalgamation of South Goa and Bir, or perhaps Old Manali. You know what, it also reminds me of Arunachal Pradesh, and Alleppey in parts.’ This would be my standard response whenever anyone asked me to describe Pai. And when people learnt I was travelling back to this little northern Thailand town for two weeks within a year, they were further intrigued. So, here’s my attempt at bringing you closer to the mountain town that I’d only ever read about in storybooks. A four-hour long road trip from Chiang Mai, and one of the top cities to visit in the world, is the mesmerising town of Pai. The only way to reach here is by road. Either you can hire a…

BEST CONTEMPORARY INDIAN Jyran – Tandoor Dining & Lounge Sofitel, BKC, Mumbai This award-winning signature restaurant specialises in authentic Northwest Indian Frontier Province cuisine presented with a modern twist. Intimate seating arrangements—indoor and al fresco—and eclectic music complement the culinary experience. Under the expert guidance of chef Waris Qureshi, who hails from Lucknow and specialises in Awadhi, Hyderabadi, and Kashmiri cuisines, the menu includes north Indian, Mughlai, and tandoori dishes, apart from heirloom recipes from the Frontier. Choose from their limited edition set menus or the à la carte menu. At the Gin Bar by Jyran, you will be served delightful gin cocktails or popular classics made with the best local and international gin brands. sofitel-mumbai-bkc.com Made In India Radisson Blu MBD Hotel, Noida Presenting classic Indian dishes with a…

BEST SEASONAL MENU NĀVU, Bengaluru Bengaluru’s NĀVU is wowing visitors with high-quality food prepared from locally-sourced ingredients. Expect to find small plates of cauliflower crème brûlée and beef carpaccio on the bistro menu, or sample salt baked cabbage and oxtail pappardelle in the big plates section before finishing off with a poached pear tart or pavlova. Spot NĀVU by looking for a yellow awning in the city’s K.R.Colony, Domlur. Open from Tuesday to Sunday between 7 pm and 11 pm, it is hosting the second edition of The NĀVU Brunch Club in the format of a weekend pop-up. Walk-ins are not advisable as NĀVU accepts reservations for up to five covers per booking and for groups over five, on WhatsApp and Instagram. navu.in BEST EATERY Mag St., Mumbai Looking for…

CHEF AND RECIPE DEVELOPER What are some of your earliest memories of food and cooking, and how did they lead you to becoming a chef and recipe developer? I grew up in Guwahati, Assam, where options for eating out or trying different cuisines were quite limited. I would learn and absorb a lot from watching cooking shows or poring over cookbooks. That’s where my tryst with food really began. I also attribute my love for food to my father, an avid cook and foodie himself. In fact, most of our dinner table conversations would revolve around planning the next meal. While I initially pursued a career in finance as a chartered accountant, a strong desire to explore the culinary space led me to enrol at Le Cordon Tell us about…

CREATIVE & CULINARY DIRECTOR, ADITYA BIRLA NEW AGE HOSPITALITY (ABNAH) You’ve been at the helm of successful restaurant ventures, the latest being Ode. What has been a motivating factor for you when launching a new concept? Relevance. I’m always questioning it. My own tastes have changed as I’ve grown older. The way I eat and entertain, what I seek when dining out, what excites me and what doesn’t—it’s constantly evolving. Similarly, the way most of us eat today is quite different from 10 years ago. Being able to figure out what that difference is and addressing that conceptually is what helps you score a winner. Having said that, the basics of a good restaurant never change. People still want a creative and consistent dining experience, great service, value for money,…

CO-FOUNDER, LAVONNE HOSPITALITY, AND EXEC PASTRY ARTIST, LAVONNE CAFE AND ACADEMY Baking is equal parts science and art. What are your thoughts on the same? Vinesh: Science and baking have always been associated. You need a lot of precision to be able to create a lot of recipes. But what’s always been interesting for me is being able to understand the science, and then breaking the rules to bring out the art form. What are some of the most common myths surrounding chocolate that you debunked along the way? Vinesh: One of the things that everybody tries to complicate, especially TV shows, is to make something as easy as tempering chocolate look as if it’s the most difficult thing. This is why everybody was snapping chocolate (breaking chocolate apart by…

GONBO RANGJON, LOCATED in the Zanskar Valley of Ladakh, is considered ‘God’s mountain’ by the local Tibetan population because it dominates the landscape. It is also one of the few standalone mountain peaks in the world with a height of over 6,000 meters. But beyond this towering beauty, it is serene. There is no mobile network; it’s just you in the lap of mother nature. At night, you can witness the Milky Way without even needing a telescope. The experience is out of this world. —MAYUR GAUDANA ON HIS PHOTOGRAPH, TAKEN WITH AN APPLE iPHONE 15 PRO MAX ON JUNE 24, 2024.…