Kyoto Kitcho Arashiyama Honten - Tokyo, Japan

Azabu Kadowaki - Tokyo, Japan

Ginza Kitafuku - Tokyo, Japan

Sublimotion - Ibiza, Spain

From Ibiza to New York City and Tokyo, these restaurants prove that food is more than a collection of ingredients cooked well. It is emotion, technique, and perfection­— served on a plate at prices starting at $500 and reaching up to $2000 per meal.&nbsp; &nbsp;

Michelin's High Rollers

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

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

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

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

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

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

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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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

Michelin's High Rollers

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

New Spirits, New Trends

Indian Regional Cuisine Grabs the Spotlight

Northern Flavours, Rediscovered

Pop-Ups Offer Unique Gastronomic Adventures

The Future of Hotel Restaurants

The Izakaya Alchemy

Dubai’s Avatara has a Mumbai Outpost