enthucutlet

Burma Burma’s co-founder Ankit Gupta shares his essential list of Burmese dining experiences, from street food to fine dining, offering a journey through Myanmar’s rich culinary heritage. 124 Pyidaungzu Yeiktha Street A fantastic choice for lunch, Feel Restaurant offers a wide variety of Burmese food, ranging from street snacks to flavorful curries. It’s a great spot to experience a broad selection of local dishes.

There is chaat, there is chaat and there is Kolkata. Bas, there is no place which serves real authentic chaat with the passion and swaad that Kolkata does. Benaras probably comes a close second. That’s it. Here is the thing: there are some memories which stick. When you close your eyes you can actually see them, or rather taste them. This one, from the 1970s, for me, is one of those.

If you’ve read Renjie’s piece on rempah you know you need his super fun list on the best spots to get some proper local flavour in Singapore. Don’t fret, we got him to give it to us. Various locations My go-to curry puff today is this mini-chain’s version, which swaps out the regular crust for a flaky, layered pastry dough, and which somehow manages to encase within it a dangerously liquid filling.

We’ve heard of soju, sake, and even chhaang. Analina Sanyal says it’s time we also paid attention to handia. “Go to the land of red soil, Where you’ll find handia and madol” So goes a 1970s folk song, with lyrics penned by poet Arun Chakraborty. My childhood was spent humming it with my father, but I never understood what the lyrics really meant, until much later.

India’s OG food writer Vikram Doctor moved to Goa from Mumbai a couple of years ago. In this guide, he gives us the lowdown on what to get (and what not to get) in Mapusa Market. When Vikram recommends food, and places to get it at, we listen intently, and take notes obsessively. We suggest you do too. Simonia Stores has decent Shrewsbury biscuits and lapsi, a cold sweet wheat porridge that I actually like despite it looking like congealed vomit.

Chef Naveen Adhikari tells us about what to eat and buy at the Kumaon where their culinary practices are rooted in foraging ingredients from the wild amounting to an extremely hyper-local cuisine. Surrounded by dense oak and pinewood forests and striking mountains, Kumaon is a charming region in Uttarakhand. In recent times, it has also become a culinary destination, thanks to the craggy territory’s ancient culinary practices, hyper-local ingredients, and exquisite traditional cuisine.

What does growing up as an Army kid teach you about food, rations, creativity, and resourcefulness? Ishita Thakur’s light-hearted essay is ribboned with stories of grit and moments of great joy. Both my grandfathers and my father have contributed to how the Indian Army eats. I was around nine years old when I realised that #NotAllMums bake bread, puff pastries, or giant butterfly-shaped cakes at home for their kids’ birthday parties.

The “chief mithaiwala” at Bombay Sweet Shop ate his way through Varanasi’s street treats for, erm
 research and training purposes. We snagged his list. Here are his seven best spots featuring chaat and cheeni. When we learned that Chef G— as we call him, you may know him as Chef Girish of Bombay Sweet Shop – had recently eaten his way around Varanasi during a mithai-making research trip, we accosted him with great anticipation.

Cocktails in India have always been on the sweeter end of the spectrum, but sometimes they’re intended to be dessert. We are all for it. India has always been big on meetha. We need a sweet dose after every meal, whether it’s a mouthful or bite-sized. And when our cocktails are deliberately designed to be syrupy, we get more than just a sugar high.

Pankaj Balachandran, also famously known as @isaynegroni on Instagram, richly details the history and evolution of India’s cocktail bar scene. We have come a long, long way from our humble beginnings in the world of cocktail bars, bartenders, cocktails, and programs. And at an unprecedented pace at that. Without a fragment of doubt, it’s easy to say that India’s bar scene in recent years has undergone a remarkable transformation.