Sette Mara-St Regis, Mumbai

Souk-The Taj Mahal Palace Mumbai

Anar, Goa

With storytelling, ingredient authenticity, and regional nuance at the forefront, a handful of high-end restaurants in India are reshaping perceptions of Middle Eastern food—from casual staples to cultural statements.

Saffron, Sumac and Storytelling

A perfect balance

A culinary evolution

World-class beach club vibes

Olive Bar &amp; Restaurant, Goa, the chic Anjuna beachside club, enters a new culinary chapter as chef Dhruv Oberoi blends Mediterranean flair with Goa’s vibrant local flavours.

Chef Dhruv Oberoi brings Olive Delhi’s culinary edge to Olive Goa

Celebrating India’s soul in London

Other distinctive experiences

Cocktail Therapy

Baluchi, the grand Indian dining room at The LaLiT London, redefines fine Indian dining. SOH steps inside to savour its grandeur.

The LaLiT London Elevates Indian Dining with Baluchi

Sofitel BKC Mumbai recently hosted&nbsp;Savour Singapore, a 10-day culinary festival&nbsp;at Sofitel Mumbai BKC.&nbsp;SOH had an exclusive interaction with Chef Mohamad Shahril Jamarudin, Sous Chef at Fairmont Singapore, on the&nbsp;Lion City’s rich gastronomic heritage.

Savouring Singapore in Mumbai

Five Indian bars in the World’s 50 Best List spotlighted the explosive impact of bar takeovers

Spirited synergies

Collaborative energy revitalises hotels

Mixologist-led bar takeovers significantly elevate&nbsp;a hotel's reputation and revenue, attracting diverse audiences, enriching team skills, and redefining guest experiences beyond standard nightlife.

The Power of Bar Collaborations

From India to New York

The power of honest cooking

Culinary vision

Regional Indian cuisine makes history

Semma, Chef Vijay Kumar’s unapologetically South Indian restaurant in NYC, wins the prestigious James Beard Award and lands the No. 1 spot on The New York Times’ Top 100 list.

Southern Soul, Global Spotlight

Memories Reimagined

Heritage Meets Innovation

Ode turns a new page with a refreshed menu, one that honours Chef Rahul Akerkar’s heritage while embracing inventive flavours and an expanded emphasis on plant-forward dining.

Ode’s New Menu is a Continuation of My Journey: Chef Rahul Akerkar

Research insights: quantifying the impact

Looking ahead: future trends in AI for kitchens

Why is Indian hospitality still on a slow adaptation route?

Globally, hotel kitchens are leveraging AI to enhance sustainability, reduce waste, and foster culinary innovation. In India, a few hotels and restaurants have begun to explore this technology, though the cultural emphasis continues to favour personal touch.

The Intelligent Pantry: How Hotel Kitchens Are Leveraging AI

A Dining Experience That Stands Out

Hydration Beverages and Emotion-Led Cocktails

A Menu Rooted in Comfort and Nostalgia

A place you'll love to return to

Nestled in the vibrant bustle of Juhu, Scarlett House is built on the belief that spaces should nourish more than just the appetite. This all-day haven invites you to relax, connect, and truly come alive.

Malaika Arora's Scarlett House Unveils A Breezier Sequel in Juhu

Scarlett House Unveils A Breezier Sequel in the Heart of Juhu

A Bold & Thoughtful Reimaginging

A Culinary Evolution

Seasonality on the Plate

Elevated Spirits, Indian Soul

Time-Honoured Dishes and Contemporary Presentation

Guest Experience Through Word of Mouth

In the heart of London’s Buckingham Gate, Taj’s fine-dining restaurant, Quilon, has returned, reimagined, opening a bold new chapter in South-West India’s vibrant cuisine.

Taj Quilon London Reimagines Coastal India

Why the craze?

Is it a movement or just a mood?

A new kind of buzz

Brewing across India

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

Coffee  Rave:  India's Freshest Cultural Crossover

Championing Indian culinary heritage on a global stage

Menu as myth: The poetry of fire and flavour

Harmonising Indian boldness with Tasmanian terroir

The fire within: mastery born of world-class kitchens

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

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

Cocktail Charm meets Modern Mixology

Taj Hotel’s 121 Years: Distilled into Crafted Cocktails

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

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

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

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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Saffron, Sumac and Storytelling

Chef Dhruv Oberoi brings Olive Delhi’s culinary edge to Olive Goa

The LaLiT London Elevates Indian Dining with Baluchi

Savouring Singapore in Mumbai

The Power of Bar Collaborations

Southern Soul, Global Spotlight

Ode’s New Menu is a Continuation of My Journey: Chef Rahul Akerkar

Taj Quilon London Reimagines Coastal India

Coffee Rave: India's Freshest Cultural Crossover

Pan-Asian Plates with a Presidential View

Stirring the Pot: Chef Suvir Saran on Identity and Inclusion

Dine & Drink

Saffron, Sumac and Storytelling

Chef Dhruv Oberoi brings Olive Delhi’s culinary edge to Olive Goa

The LaLiT London Elevates Indian Dining with Baluchi

Savouring Singapore in Mumbai

The Power of Bar Collaborations

Southern Soul, Global Spotlight

Ode’s New Menu is a Continuation of My Journey: Chef Rahul Akerkar

The Intelligent Pantry: How Hotel Kitchens Are Leveraging AI

Scarlett House Unveils A Breezier Sequel in the Heart of Juhu

Taj Quilon London Reimagines Coastal India

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

The Izakaya Alchemy

The Future of Hotel Restaurants

Pop-Ups Offer Unique Gastronomic Adventures

Indian Regional Cuisine Grabs the Spotlight

Northern Flavours, Rediscovered

New Spirits, New Trends

Dubai’s Avatara has a Mumbai Outpost