Innholdsfortegnelse for July 2025 i Travel + Leisure India & South Asia

SOME STORIES LINGER LONG AFTER THEY ARE TOLD. Last month, during our editorial panel in Mumbai with chefs, culinary icons, and tastemakers, actor and model Lin Laishram shared a memory that stayed with me. She spoke about the shame she felt growing up in Manipur, surrounded by the bold, pungent aromas of her native food. She described hiding the smell of fermented bamboo shoot dishes, embarrassed by how others might react. She spoke in past tense, and with her newfound joy of showcasing her native food its a fading memory, but her words struck something in me. I thought back to my own teenage years in Singapore, then as a student in New York, and later, living with housemates from across the world. My own culinary heritage, a mix of…

THE MINI DOLCEVITA collection of jewellery watches from Swiss watchmaker Longines has long been a favourite among women who appreciate timeless elegance. Now, adding a new dimension of glamour, the maison unveils its latest range of two-tone models in stainless steel with accents of either yellow or rose gold. Each timepiece features a beautifully proportioned rectangular stainless steel case, measuring 21.50 mm x 29.00 mm, paired with a crown crafted in 18-carat yellow or rose gold. The silver rectangular dial is adorned with delicate flinqué detailing—a technique where geometric patterns are engraved in relief, creating a subtle guilloché effect that plays with the light. Blue-painted Roman numerals and blued steel hands offer a refined contrast, while the small seconds are displayed in a square sub-dial at 6 o’clock. The bejewelled…

ONCE SHAPED by India’s rich culinary heritage, Chef Himanshu Saini is now reshaping how the world perceives it. At Trèsind Studio—now honoured with three Michelin stars—the language of food has evolved with him: stereotypes shed, boundaries blurred, and Indian cuisine presented on its own terms. In conversation with YASHNA KUMAR, the young tastemaker delves into his personal archives, reminisces about nostalgic culinary moments, and reflects on why the Michelin win still feels surreal You’ve spoken about growing up in Old Delhi and being deeply inspired by its food. What’s a memory you particularly cherish? There are, of course, several memories I look back on fondly. I remember going out with my father, especially on Dussehra. We had this tradition of visiting the Red Fort to witness the festivities. On the…

FROM PEELING PUMPKINS in a sweet shop courtyard in Udupi to reimagining mithai at one of India’s most exciting modern dessert brands, Girish Nayak’s journey is a testament to quiet craftsmanship and relentless curiosity. The pastry chef and co-founder of Bombay Sweet Shop talks to SAMREEN TUNGEKAR about learning by hand, bridging Indian tradition with French technique, and why mithai is finally having its long-overdue moment in the culinary spotlight Your first job was at a sweet shop in Udupi in 2006. What did you learn there? I was turning 21, just out of college. My mom insisted I spend time learning about the sweets from our own Konkani community, so she sent me to work at a small, family-run place called Kamath Sweets in Udupi that’s been around for…

CHEF ADWAIT ANANTWAR doesn’t care much for comparisons—fitting, for someone whose cooking is anything but conventional. INJA, his debut project in India, blends Indian and Japanese culinary philosophies with a quiet confidence that comes from years spent absorbing flavour, memory, and technique. He opens up to YASHNA KUMAR about embracing fusion on his own terms, the rigours of building a restaurant from scratch, and why the best dishes often begin as stories What are some lessons or perspectives you brought back to India from the UAE? Dubai is incredibly multicultural. When I moved there, most restaurants were still being helmed by chefs from the UK or the US. But slowly, that began to change—homegrown talent was rising, and independent concepts were starting to make their mark. I entered the industry…

TRAVELLERS’ TALES, FROM NEAR + FAR AS A BENGALI FOOD WRITER who’s lived in Hyderabad most of her life, I’ve been surrounded by a strong mix of culinary cultures. But ever since I turned vegan six years ago, I’ve been seeking destinations where plant-based food isn’t an afterthought but a natural part of the traditional cuisine. Kerala had long been on my travel wishlist, as most of the state’s vegetarian delicacies are cooked in coconut milk and oil instead of ghee, butter or cream. So recently, I travelled 800 kilometres to Wayanad, a hilly district in north Kerala—just to relish the gastronomic offerings. What I didn’t expect was the rollercoaster this food trail would become. The Twist After a 15-hour train journey to Mysore, followed by a three-hour taxi ride,…

From conceptual zines to interactive puzzles, leading bars are transforming the humble cocktail menu into an immersive art form, a powerful storytelling device, and the ultimate opener for an unforgettable drinking experience, discovers Pratiksha Acharya REMEMBER THE COLLECTIVE sigh of disappointment when, post-pandemic, countless menus morphed into soulless QR codes? The joy of anticipating a delicious drink, flicking through artfully designed pages, feeling the texture of the paper, it all evaporated into a sterile digital link. While convenient for some, the cold, flat glow of a phone screen simply couldn’t replicate the sensory experience of a thoughtfully crafted menu. My own realisation hit home at the Little Red Door in Paris, where their menu, a tangible, tactile marvel, even detailed the carbon footprint of each drink, a stark contrast to…

I remember my last interaction with Chef Ranveer Brar, right before the pandemic. We met for a breakfast coffee at Suzette in Bandra, Mumbai, for a story—where he was to give me insight on how he has seen dining evolve. It probably was a few days before lockdown—after which, as we know, life just changed. Cut to this day in 2025—as the T+L crew sets up in the early hours of the day on a Monday morning, we await our cover star’s arrival. On time, he walks in, greets everyone, and springs into action. The Brar I see today, I observe, is different from the person I met in 2020. He was always busy, but the schedule currently seems gruelling. He’s just back from Cannes, and will jet off to…

MARRYAM H RESHII HAS long stood as one of India’s most thoughtful voices in food writing. With a career rooted in observation, history, and storytelling, she has documented the evolution of Indian cuisine far beyond restaurant menus. In a candid conversation with ROOPLEKHA DAS, she reflects on food as memory, the quiet power of simplicity, and why the soul of Indian cooking lies in its stories—not just its flavours What first sparked your fascination with food? I was around eleven, at boarding school in Nainital, when I first began thinking seriously about food. Until then, like most children, I lived with my parents, and meals were largely tailored to my tastes. In school, however, the food was dull and uninspired. As a way to counter that, I started a secret…

KNOWN FOR championing Indian spirits like feni, mahua and homemade bitters, Ami Shroff is reshaping the bar scene with her innovative cocktails and sustainable practices. From mastering flair bartending to launching her own premix brand, she combines tradition with modernity, pushing boundaries in a male-dominated industry. In conversation with ALFEA JAMAL, she shares insights on inclusivity, the art of flavour balancing, and why hospitality begins with how we treat our own team Flair bartending is eye-catching, but it’s also physical and demanding. What’s something people don’t realise about the toll it takes on your body and mind? Flair does not take a toll on the mind or body; in fact, it is therapeutic, even meditative. It does take practice and effort to learn a move well, but the work doesn’t…

ROOTED IN SIMPLICITY, Sneha Singhi Upadhaya has become a household name through her gooey desserts, comforting recipes, and an online presence that feels as warm as a home-cooked meal. In conversation with ROOPLEKHA DAS, the chef-turned-content-creator reflects on the grind behind the glamour, the balance between local and global, and why kindness will always be her secret ingredient What first drew you into the world of cooking? My greatest inspirations have always been my grandmother and my mum. They’re both exceptional cooks, and growing up, I saw how much joy their food brought to others. That left a deep impression on me. I knew early on that my future lay in the food and beverage space. Pastry is precise and technical, but your digital persona is spontaneous and inviting. How…

RAORCHESTES BOBINGIRI is a rare, endemic bush frog found only in the misty, high-altitude forests of Agastyamalai in the southern Western Ghats. I first saw it during a monsoon trek to Pandimotta in Shendurney Wildlife Sanctuary. The forest buzzed with frog calls, but this one stood out—perched on a bamboo reed, its vibrant colours glowing against the cold, dark night. Hearing its distinct call echo through the canopy was a moment I’d long awaited. Agastyamalai is a UNESCO Biosphere Reserve, and harbours countless endemic species, including R. bobingiri, which skips the tadpole stage via direct development. Frogs like this aren’t just fascinating to photograph—they tell the story of the forest’s health. Every sighting is a reminder of how fragile these ecosystems are, and why protecting such places is vital. —SEBINSTER…

A GLOBETROTTER’S GUIDE TO THE LATEST IN TRAVEL 1 MERCAT DE LA BOQUERIA IN BARCELONA, SPAIN Often considered one of the finest food markets in the world, Mercat de la Boqueria—commonly referred to as La Boqueria—attracts a steady stream of visitors with its fresh produce and artisanal fare. Situated on La Rambla in Barcelona, the market has a storied past dating back to the 1800s and is one of the oldest in the country. Today, after several transformations, it holds near-cult status, with over 200 traders setting up their stalls each morning. Amidst the vibrant bustle and stalls brimming with cured meats such as Spanish jamón, colourful peppers and pimientos, stacks of cheese, glossy olives, and bottles of Spanish olive oil, there’s plenty to discover. When you’ve finished shopping, stop…

TIPS + TRICKS TO HELP YOU TRAVEL SMARTER I KNEW IN MY HEART, when I was glancing through my itinerary of my trip to Queensland in Australia, that this journey will teach me something I wasn’t expecting to learn. Sure, who doesn’t love the sound of curated luxury experiences that bring the local culture to your plate—but the beauty of it lies in a power that isn’t my strongest suit: Patience. On a bright sunny morning, we set off from Brisbane for an hour-long drive to get to Scenic Rim, a region in Southeast Queensland that is green, lush, and has the World Heritage-listed Gondwana rainforests. A light drizzle begins to fall, making the landscape look even more luxuriant as we pull up for our first culinary experience. The Paddock’s…

FROM REIMAGINING Indian cuisine with theatrical flair to launching genre-defining restaurants across the country—and beyond—Zorawar Kalra is rewriting the rules of hospitality. Whether it’s molecular bhelpuri or AI-powered dining concepts, his empire blends heritage with high-concept innovation. Kalra speaks to ALFEA JAMAL about leading with instinct, honouring legacy, and why emotion is the true secret ingredient You’ve launched several new concepts recently, including one in Goa. What’s driving your current approach to expansion? For me, expansion isn’t just about scale—it’s about soul. Goa represents freedom, creativity, and energy, so the concepts we’ve launched there reflect that vibe. We’re not opening restaurants; we’re building cultural experiences. Each city deserves a concept that speaks its language—but with our unique accent. Right now, expansion is driven by intuition, opportunity, and the hunger to…

AT THE INTERSECTION of structure and soul—a perfect wabi-sabi of Indian craft and global aesthetic, of the maximalism of art and the minimalism of design—Ashiesh Shah has become synonymous with modern architecture and the evolving language of Indian design. He’s designed homes for some of India’s biggest celebrities and exhibited his art in leading galleries worldwide. As he sits down with STUTI AGARWAL, he shares how his love for food has influenced and inspired many of his acclaimed design projects From the material-forward language of Sequel, to the zen-like minimalism of Masque, and the art deco maximalism of the latest Paradox, your hospitality projects are deeply distinct. How do you approach each project, and what ties them together in your vocabulary? I see myself as a film director, a storyteller.…

FROM THE quiet corners of Nagpur to the global stage of coffee connoisseurs, Mithilesh Vazalwar has steadily carved out a name for himself as a pioneer in India’s specialty coffee scene. As the country’s first World Brewers Cup finalist and founder of Corridor Seven Coffee Roasters, Vazalwar isn’t just sourcing and roasting beans—he’s shaping a movement rooted in traceability, transparency, and bold experimentation. He speaks with STUTI AGARWAL about the balance of passion and pay cheque and the love for the fruit What is your earliest memory of coffee? I distinctly remember this one: I was perhaps In sixth grade, and the smell of coffee filled the corridors in my school (in Nagpur) where it was being brewed for the teachers. I remember the entire corridor fill with the aroma…

STANDALONE RESTAURANTS & BARS Best Vegetarian Restaurant Street Storyss, Bengaluru PHURR, Bengaluru Best New Restaurant Kaméi, Delhi Pastiche, Gurugram (Editor’s Choice) Japonico, Gurugram Best Instagrammable Restaurant Gallops, Mumbai VietNom, New Delhi Best Café Carbon-Craft Coffee Bar, Jaipur Best Legacy Restaurant Masala Library by Jiggs Kalra, Mumbai Khyber, Mumbai Best Speakeasy Mamma Killa, Delhi Sixteen33, Mumbai Best Bar Monkey Best Weekend Gourmet Experience Copper Chimney, Mumbai Best Speciality Restaurant Kokkam, Lucknow Hikki, Delhi RESTAURANTS IN HOTELS Best Contemporary Indian Made in India, Radisson Blu MBD Hotel, Noida Best Speciality Cuisine - Thai Soy x Neung Roi, Radisson Blu Plaza Hotel, Delhi Airport Best Speciality Cuisine - Japanese ADRIFT Kaya, JW Marriott New Delhi Aerocity Heliconia, JW Marriott Goa Best Speciality Cuisine - Pan Asian The Spice Route, The Imperial New Delhi…