Prachi Joshi

2 weeks ago | cntraveller.in | Prachi Joshi

As I dig into my first ceviche on Peruvian soil, I contemplate the view — a 1,500-year-old adobe-and-clay pyramid bathed in golden light. It's hard to believe this pre-Inca structure is in the middle of Lima's chic Miraflores neighbourhood, much less there's a restaurant next to it. Huaca Pucllana was built as a ceremonial and funerary centre, with remains of tombs, pottery, and mummies being excavated from there.

2 weeks ago | livemint.com | Prachi Joshi

The dual-level restaurant designed by Sarah Sham of the Mumbai-based design firm Essajees Atelier, reflects the quintessentially Japanese minimalist ethos. True to its name, which means elegant or classy, Otoki is all about intentional restraint. The earthy palette is muted and natural materials like warm wood and stone abound. A striking light fixture of white metallic ginkgo leaves suspended over the main dining area, is the only ornamentation.

2 weeks ago | newindianexpress.com | Prachi Joshi

By Prachi Joshi As you travel around Cusco and Peru's Sacred Valley or further south in the region of Puno (near Lake Titicaca), keep an eye on the rooftops. You will often find a pair of terracotta bulls-sometimes plain, sometimes decorated in eye-catching colours-standing atop houses. The tradition originated deep in the Andes, notably in the town of Pucará in the Puno region, hence these figurines are called (torito means 'little bull').

3 weeks ago | livemint.com | Prachi Joshi

The origins of pisco go back to the 16th century when Spanish conquistadors brought grapevines to Peru. The vines flourished in the fertile soil, especially in the coastal valleys, and wine production boomed. In 1641, Spain’s King Philip IV prohibited Peruvian wine imports to protect the Spanish wine market. Local producers then began distilling surplus grape juice into a clear brandy.

3 weeks ago | htsyndication.com | Prachi Joshi

Posted On: 2025-05-11 Posted By: Prachi Joshi Health & Lifestyle Real Estate & Construction MINT New Delhi, May 11 -- Come on, c'mon faster! You need to shake it really hard for the foam to form," says Kini Chacon as I work the cocktail shaker. Chacon is a chef at Rooftop Kitchen, a cooking class in Cusco in south-eastern Peru.