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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

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

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

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

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

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.

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Savouring Singapore in Mumbai

Southern Soul, Global Spotlight

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

Stirring the Pot: Chef Suvir Saran on Identity and Inclusion

Meet The Chef

Savouring Singapore in Mumbai

Southern Soul, Global Spotlight

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

Indian Fire Meets Tasmanian Wild

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

Stirring the Pot: Chef Suvir Saran on Identity and Inclusion

The Future of Hotel Restaurants