HeyJaredAnagha Maareesha
- Indexed articles, last 90 days
- 14
- Latest publication
- Sep 25, 2026
- Outlet visibility, for thehindu.com
- Top 5K sites
- Earliest in this view
- Jul 14, 2026
Latest articles
What is âdiaspora cuisineâ? Chef Aarthi Sampath is cooking up the answer in her New York restaurant, DrÄvida (opens the original)
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Only in New York can you walk into a restaurant and order a Maine lobster cooked with Indo-Chinese âSchezwanâ sauce. Or âMaggiâ noodles with blue crab. The diverse landscape of the city is the backdrop of chef Aarthi Sampathâs East Village restaurant, Dravida, that tells the story of South Asian cuisine, and its many iterations across the world. It is a divided world, and borders are hot button issues. But long before today, the South Asian diaspora was already on the move, carrying it
Bengaluru sweet makers offer low-sugar and diabetic-friendly festive treats, as the festive seasons rolls around (opens the original)
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Festive dining often leaves the health-conscious and diabetics navigating a field of sweet temptations. To keep everyone at the table, the city’s sweet shops are putting a modern spin on classic mithai by swapping refined sugar for alternatives like jaggery, dates, and natural substitutes. Diabetic-friendly kaju barfi from Asha Sweet Center. The “sugar-free” range of sweets use either alternative sugar substitutes made from natural ingredients or jaggery and dates. Asha Sweet Center, a landmark
Can a low-ABV cocktail bar impress in Bengaluru? Moonjar puts it to the test (opens the original)
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The moon plays muse at Bengaluru’s newest bar in Ulsoor. Nine months ago, Nila opened in Bengaluru as chef Rahul Sharma’s ambitious project to shine the spotlight on Indian cuisines. With Moonjar, located on the first floor of the space, the team explores their bar programme. Intentionally low ABV, the cocktails here use a base of the Korean spirit soju, wines and vermouth to deliver a rounded balanced curation of drinks. I visit on a cloudy Bengaluru evening, with ironically no moon in sight. T
Coffee omakase, specialty brews, and more at Bengaluruâs newest cafe, Kura (opens the original)
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A Japanese brew tower catches my eye as I walk into Kura, the newest cafe in Bengaluruâs already busy Indiranagar. The glass and copper structure stands at the cafeâs omakase brew bar, so you know they take their coffee seriously here. Started by cousins Kiran Vijayakumar and Prajwal Venugopal, Kura is designed for both coffee connoisseurs and newbies, with a robust food menu to back it up. A Japanese cold brew tower at the cafe | Photo Credit: Special arrangement Kiran grew up playing in th
Discover the terroir and tradition behind barrel-aged, Japanese soy sauce in Bengaluru and Mumbai (opens the original)
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Aged soy sauce can have terroir, techniques and flavour notes, just as wine or whisky. On the Japanese island of Shodo, umami-rich soy sauce is fermented in centuries-old wooden barrels, that gives it a nuanced rich flavour. On August 22 and 24, Oberoi Hotels in Bengaluru and Mumbai are hosting a dinner that pairs these soy sauces with a curated Japanese multi-course meal, bringing together history and craft. Soy sauce being brewed in Yamaroku Shoyu, a historic soy sauce company, that has been f
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For thehindu.com, the outlet · Measured Aug 1, 2026
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