Shashi Tharoor launches his book in Hyderabad
Celebrated writer, politician Dr Shashi Tharoor launches his 23rd book ‘Pride, Prejudice and Punditry’ during the ‘Kitaab’ event held in Hyderabad A... Read More
‘Bahaar-e-Hajar’ – an artistic ode to Hyderabad rocks
Beautiful, mysterious, strong, and with a language of their own; Hyderabad has been home to spectacular rock structures as has been the... Read More
There is no absolute truth possible in Indian way of thinking: Amish Tripathi (HLF 2021 – Curtain Raiser)
There is no absolute truth possible in the Indian way of thinking: Amish Tripathi (HLF 2021 – Curtain Raiser) Amish co-authored the... Read More
How to protect succulent plants from rain
Untimely rains can spell doom to your otherwise resilient succulents…Here’s a run down on things to do to protect them – Kiran... Read More
Highway to health
Early to bed, early to rise makes you healthy, wealthy and wise – so goes the old adage. Less and less people... Read More
Grand Classification, and other stories
In France, wine is a religion. No wonder the famed classification of red wines that happened in what is known as the... Read More
Journey of a dancer and Guru
Aharyam is an integral part of classical dance, which is as important if not more than the abhinayam and angikam. Each... Read More
An ode to music & a city
Pandit Jasraj, the legend of Hindustani music, the Sangeeth Marthand of Mewati Gharana, the son of soil along with his family and students was in Hyderabad for his annual Pandit Motiram Pandit Maniram Sangeet Samaroh
The Vegetarian Philosophy
Last couple of weeks, I had been to two vegetarian restaurants in Hyderabad that were a delight in two different ways. Tatva in Jubilee Hills had a change of menu that treated me to some amazing options, classics presented well, and a few others given a twist to add some excitement. Yet another restaurant has the double trouble - to create amazing vegetarian food in its organic version. Jivati managed to do both and is expanding it's menu.
South Indian Michelin Star Chef in San Francisco
A south Indian by origin, Srijith Gopinathan grew up learning the intricacies of Indian cooking and flavours of ingredients in his mother’s kitchen and from his grandmother.
