A new kind of buzz

Brewing across India

Why the craze?

Is it a movement—or just a mood?

There’s a new kind of buzz brewing across India’s café culture—and it’s not just the caffeine.

Coffee  Rave:  India’s Freshest Cultural Crossover

The fire within: mastery born of world-class kitchens

Championing Indian culinary heritage on a global stage

From Mumbai’s urban pulse to  Lutruwita’s wild larder

Menu as myth: The poetry of fire and flavour

Harmonising Indian boldness with Tasmanian terroir

When fire is the language and flavour of the medium, few stages are as visceral—or as venerated—as Tasmania’s Dark Mofo. This winter, Mumbai’s chef Niyati Rao became the first Indian invited to join its primal feast.

Indian Fire Meets Tasmanian Wild

XO & Mì

Menu choices galore

Reimagined to match modern tastes and capitalise on its unparalleled location, XO &amp; Mì at Le Meridien is a case study of how thoughtful design, market-driven menus, and storytelling through space can reposition a legacy restaurant for contemporary relevance and standout appeal in a crowded market.

Pan-Asian Plates with a Presidential View

What sets them apart?

Evolving production

A conscious movement

Heritage craft liquors act as liquid archives of culture in the country of many tribes. Beyond the usual pour, India's native liquors are redefining the drink. &nbsp;

A  Heritage  Spirit  Movement

The Baccarat Private Barrel Program

Baccarat’s Private Barrel Program brings together two storied whiskey and champagne brands to create oak barrel-aged libations like no other. &nbsp;

Liquid Luxury : Inside Baccarat Hotel’s Bespoke Spirits Program

A Bartending Collective—That Represents A Movement

Breaking Barriers, One Bartender at a Time

Words of Wisdom

To commemorate Pride Month, we speak to Fay Barretto, founder of Mr Bartender &amp; The Crew—India’s first LGBTQ+ inclusive bartending company in Goa—who is committed to empowering women and the LGBTQIA+ community.

Meet Fay Barretto Who Leads A Bartending Collective for Women and Transgenders

To celebrate Pride Month, SOH sits down with renowned chef Suvir Saran to explore his trailblazing journey as an openly queer culinary leader, breaking barriers, and his vision for truly inclusive hospitality.

Stirring the Pot: Chef Suvir Saran on Identity and Inclusion

Intuitive Bartending, Mindful Mixology

Taj Hotel’s 121 Years: Distilled into Crafted Cocktails

Cocktail Charm meets Modern Mixology

In an exclusive preview, SOH explores Adega Camoens at Goa’s Taj Exotica—a bar inspired by Hollywood’s golden era and the legacy of a Portuguese poet—where the spotlight is on a Legacy Cocktail Menu that pays tribute to the Taj’s iconic hotels across India and the world.

Taj Exotica Goa’s New Bar is an Ode to the Romanticism of Portuguese Poet Luís de Camões

Pop-ups play a crucial role

Indian chefs spice up the global  culinary scene

Chefs are resurrecting forgotten recipes, reimagining traditional techniques, and showcasing the rich diversity of India's local flavours.

Indian Regional Cuisine Grabs the Spotlight

Creating the right  ambience

Journey through the heart of the north

The third outlet of Taj’s Loya opens in the group’s flagship hotel in Mumbai.

Northern Flavours, Rediscovered

The Glenwalk

Amrut Expedition

Davana Vermouth Indica

A mix of herbs, spices and flowers

SOH explores three spirits that are testament to meticulous craftsmanship and offer distinct qualities to enrich your bar's selection.

New Spirits, New Trends

Move aside sushi-sashimi. 

Why izakayas?

As dining trends shift from formal to casual, Japanese izakayas, focusing on seasonality, are becoming popular hangouts for Indians. They present an opportunity for food-forward hotels and standalone outlets to capitalise on the growing interest in this unfussy dining style.

The Izakaya Alchemy

The evolution of hotel restaurants

The Indian city that scores over global favourites

This is the thing with Chef Hari Nayak’s food

From Udipi to New York to the world

Chef Hari Nayak, an India-born, New York-based culinary virtuoso, envisions the future of hotel dining in collaborations with world-renowned independent restaurants and the rise of signature eateries helmed by celebrity chefs.

The Future of Hotel Restaurants

Chef pop-ups open up new horizons

India gets its first Michelin-starrred restaurant

The heritage of pop-ups

India is going through a culinary renaissance

Pop-ups engender culinary exchange

How hotels are leveraging the pop-up trend

Buoyed by the response and spending power of their guests, hotels and restaurants beeline to book global,&nbsp;Michelin, and celebrity chefs. SOH delves deep into this culinary movement that is adding much-needed revenue&nbsp;to the bottom line.

Pop-Ups Offer Unique Gastronomic Adventures

What would a checklist for a great restaurant look like?

In a world increasingly driven by climate concerns and the movement against animal abuse, the one Michelin Star Indian vegetarian fine dining restaurant explores the future of sustainable and plant-based dining.

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Coffee Rave: India’s Freshest Cultural Crossover

Indian Fire Meets Tasmanian Wild

Pan-Asian Plates with a Presidential View

A Heritage Spirit Movement

Liquid Luxury : Inside Baccarat Hotel’s Bespoke Spirits Program

Meet Fay Barretto Who Leads A Bartending Collective for Women and Transgenders

Stirring the Pot: Chef Suvir Saran on Identity and Inclusion

Taj Exotica Goa’s New Bar is an Ode to the Romanticism of Portuguese Poet Luís de Camões

Dine & Drink

Coffee Rave: India’s Freshest Cultural Crossover

Indian Fire Meets Tasmanian Wild

Pan-Asian Plates with a Presidential View

A Heritage Spirit Movement

Liquid Luxury : Inside Baccarat Hotel’s Bespoke Spirits Program

Meet Fay Barretto Who Leads A Bartending Collective for Women and Transgenders

Stirring the Pot: Chef Suvir Saran on Identity and Inclusion

Taj Exotica Goa’s New Bar is an Ode to the Romanticism of Portuguese Poet Luís de Camões

Indian Regional Cuisine Grabs the Spotlight

Northern Flavours, Rediscovered

New Spirits, New Trends

The Izakaya Alchemy

The Future of Hotel Restaurants

Pop-Ups Offer Unique Gastronomic Adventures

Dubai’s Avatara has a Mumbai Outpost