Ayandrali Dutta

2 days ago | timesnownews.com | Ayandrali Dutta

Sonal Holland is India's first Master of WineAfter spending seven years climbing the corporate ladder in a finance firm, Sonal Holland made a bold career pivot at the age of 33. Her new ambition? To become India’s first Master of Wine—the most prestigious title in the wine world. A decade of rigorous study, training, and tough examinations later, she achieved her goal.

1 week ago | timesnownews.com | Ayandrali Dutta

Delicious Lots of Bengali home made food in a mud platePohela Boishakh, or Nobo Borsho, is the Bengali New Year and will be celebrated in India on 14 April 2025. It is the first day of the Bengali calendar and is celebrated throughout West Bengal, Tripura and the Barak Valley of Assam. The day is of cultural, social, and religious significance to Bengali communities throughout India.

1 week ago | timesnownews.com | Ayandrali Dutta

Baisakhi celebrates seasonal ingredients, Credit- Ikk PanjabBaisakhi, the vibrant harvest festival of Punjab, is a true celebration of seasonal abundance and traditional feasting. It marks the arrival of the new harvest, especially wheat, and brings families together to prepare hearty, festive meals. Seasonal ingredients like sugarcane, jaggery, wheat, and mustard greens take center stage, turning into beloved dishes such as sarson da saag, makki di roti, and atte di pinnis.

2 weeks ago | timesnownews.com | Ayandrali Dutta

TAFFETA COFFEE, North India's first ModbarEver wondered what’s a Modbar or rather let's call coffee Modbar? This new concept for coffee lovers sees new type of espresso machin that is hidden from the counters, revolutionary espresso machine design that's nearly invisible. Instead of bulky equipment, three sleek chrome taps emerge from the countertop, resembling beer taps. Each tap is dedicated to crafting espresso, steaming milk, or brewing pour-over coffee.

2 weeks ago | timesnownews.com | Ayandrali Dutta

Avinash Martins, Courtesy - InstagramAvinash Martins, was recently in Hyatt Regency Delhi’s "Syrah" giving us a taste of Goan flavours and plating dishes laced with his childhood memories. Known for his ingredient-first approach and love for Goa’s local communities, the menu was curated centering around his childhood memories and love granny's kitchen. From tender coconut to sol kadhi to cheese-filled local Goan pao (bread) to kopra he gave the classics an elevated take.