Travel I Food I Stories
A city that was once compared to Paris and Rome and whose temples, mosques, bazaars and homes still reflect the nuances from Nawabi and Colonial era, Lucknow is for all those who appreciate finer things in life -- art, architecture, music and food. Join us for a weekend of food, culture, heritage, and architecture as we show …
Continue reading "Lucknow with Anubhuti – 27th – 28th April 2024"
Award winning chef-entrepreneur Tarun Sibal returns to his home turf, Delhi, with a chic bar that serves cheeky cocktails and gourmet Indian plates. The first thing that strikes you is the wall. A contemporary take on the Indian women who celebrate life with gay abandon. The KHI KHI wall as they call it, is made …
Spread across 12 acres, JW Marriott Jaipur Resort and Spa is dedicated to the royal heritage of Rajasthan. Photo courtesy: JW Marriott Jaipur Resort & Spa BY Anubhuti Krishna POSTED ON December 26, 2018 I have always been fascinated by the tales of Rajasthan’s maharajas and their opulent lifestyles. I have also always nursed a secret desire …
Continue reading "Heritage Stay: Hitting the High Notes in Jaipur"
In the city of nizams and nazakat, traditional-modern elegance has a new address at ITC Kohenur—in luxe interiors and on your plate. The Peacock Bar, which gets its name from a bejewelled bird etched across its ceiling, symptomizes the regal ethos of Kohenur’s larger premise. Photo Courtesy: ITC Kohenur BY Anubhuti Krishna POSTED ON January 2, 2019 …
It is 7:30 in the morning and the queue at Krishna Bhavan runs long. The kitchen is busy and the dining area is full. Smoke wafts from the large iron griddle churning out dosas at the back; steam clouds the sambar cauldron in the corner. Some people walk around balancing plates of piping hot idlis …
Continue reading "Why Darshinis of Bangalore will remain its most important cultural landmark."
Like most people of my generation train travel occupies a special place in my heart, especially the food. From the homemade poori-aloo-pickle packed neatly in steel tiffin boxes, to pantry made not-so-hot meals served in foil casings, to the piping hot samosas and cutlets that arrived fresh at every station – it was the food …
That Girl In Muddy Boots 