Boys boys boys!
The men & women who have been instrumental in changing the landscape of food in India. Thank you @bazaarindia for the feature! 🥂
Life is not easy in my profession. Behind all the raging are early morning alarms and very hard workouts. I take personal transformation seriously by running miles and going on low carb meals. #PowerToOutshine @proquestnutrition
In 1806 a cocktail was just four key simple ingredients— booze, bitters, sugar, water. Or the "old fashioned" way. The cocktail in this video is the Hennessy Very Special Old-Fashioned that I have come to love. I enjoy it because Hennessy tastes young, tastes fabulous and makes a good night a great one :) Whoever said Cognac is for elderly has obviously never had Hennessy cocktails. Old Fashion
#Delhi M.I meat shop, Meherchand Chand Market I revisted this little hole in the wall after a year. Below are the dishes I tried. 1. Chicken Pakora 2. Mutton Tikka 3. Malai Tikka 4. Nihari The Nihari was out of this world, I had it with khameeri roti.
Lads lads lads
#LosAngeles Fanny bay oysters, Kumamoto oyster, fresh catch fried calamari, fish tacos and a crab with a garlic herb sauce. The restaurant has a drawback- you must stand in line to place an order. A little overpriced but I guess you are paying for the view. Love the frozen margaritas here. Oysters change their gender at least once in their lifetimes. All oysters start off as male, but most chang
#Delhi Recently I made my way to Ek Bar, Def Col for a boozy Sunday Brunch vibe when I stumbled upon their ongoing North Eastern pop up, and fell in love. Tanisha Phanbuh, and her award-winning mixologist husband Nitin Tewari met at Ek Bar, fell in love, got married and have come back here with an insane pop-up! The pop up is called #TribalGourmet which is also the title that Tanisha received at
This #WorldAIDSDay, make sex sexy again! Talking about safe sex and HIV will create an environment where anyone who needs your support will be comfortable reaching out. #LetsTalk #SafeIsSexy @safemasti
Ardbeg Kelpie is named for the legends of the sea around Ardbeg. Its powerful aromas of peat, salt and seaweed have been produced by virgin oak casks, intermingled with the Ardbeg flavour profile. Waves of spicy black pepper give way to a delectable tide of bacon and dark chocolate. Incredibly deep. A peppery mouthfeel is followed by rich flavours. Toffee, Turkish coffee, smoky bacon and lots of
Shoot day with @proquestnutrition
Ricard Aperitif is a classic French aperitif that tastes of fresh, crisp liquorice, accented with a blend of herbs, spices and botanicals. Real top-drawer stuff that’s ideal as a sipper before meals to stimulate the appetite. The first aromatic blast is seductively anise-like, then it mellows, turning softer, more herbal, and plumper. At palate entry the intensely bitter taste of anise both enliv
#Gurgaon A more sophisticated cousin of Mamagoto is Mr Mamagoto. Great ambiance, prompt service and clean toilets(I can tell a lot about the place from this) Strongly recommend this place and you should order the below 1. Poached prawns with chilli lime jelly(Its suppose to be served cold guys, saw some weird reviews on Tomato) 2. Hoisin chicken bao 3. Pan fried dumping in chilli oil 4. Prawn te
I receive usually five to ten messages a week from followers asking for my opinion on The Glenlivet 15. So, naturally I thought I should investigate. Tasting notes of this single malt have understandably emphasized the oak. The oak is good. But, I taste some sherry, not a great deal, but a little. With a little research I found out that it does age a very small amount of this spirit in sherry cas
History of the Espresso Martini: Created in the early eighties by London bartender Dick Bradsel. A famous model entered the bar where he was working, and asked him to create a drink that would “Wake me up and fuck me up”. As there was a coffee machine next to where Dick was serving drinks, he decided to combine the coffee with vodka. Naming it the Vodka Espresso, the original recipe featured vodka
Kashmiris love to have baker’s bread for their breakfast and hence, every Kashmiri colony has one traditional bakery known as ‘Kaandar/ Kandur’. Kandurs can be found everywhere in the cities, every locality will have one atleast. In Kashmir, there is a bread for every season. Bread is an integral part of social customs too – engagements, weddings, birth. Long before dawn, hundreds of baker familie
Whiskey Sour! One of my favourite cocktails
@garymehigan and I behind the scene at a shoot for @foxlife_india
Dressed up and ready to get into the caparo with @f1mikahakkinen :)
@f1mikahakkinen and I after a spin in the caparo last afternoon. Thank you @johnniewalker for this fantastic experience
Went for a spin yesterday with @f1mikahakkinen -Johnnie Walkers responsible drinking ambassador to promote the global cause to NEVER DRINK AND DRIVE! I hope you #JOINTHEPACT and never drink and drive too.
Behind the scene, @Hennessy and me shoot today! Remind me to make a cocktail for you when we bump in next 🍹
In love with this beauty.. I have never seen a car with such a great aesthetic pleasure and comfort. Renault CAPTUR with its innovative lighting system, R17 Crystal Cut alloys, smart access card and ErgoDesign leather seats give a new expression to my style statement. I am #ReadyForCAPTUR. Are you?? @renaultindia #ad
I will be happy to save a spot for you at the next one ❤️
2004 seems like a long time back buddy @ikacks
Paan is a great aphrodisiac. It was a ritual for a wife to give this preparation to her husband every night after dinner. Betel leaves also have invigorating and deodorant properties that help stimulate your reproductive organs. Apart from that, the gulkand also helps give you that boost of energy, which can be especially important after a long, tiring day.
Hey @kyliejenner ❤️ shoot day with @bazaarindia
Hosted and curated a dinner with Chef Emiliano at Prego. The evening started with the Ricard Signature Serve followed by a divine four-course meal paired with Glenlivet 15
Glimpses of the @theroom26 membership launch night last month! See you this Saturday at The Living Room Pop Up Party at Kitty Su, New Delhi #StartLiving
Hey guys, I have been bombarded with calls and messages for tables for Saturday. Request you all to look at the chart above and call the number below for Table Reservation queries. Table reservation: 8826613999 #TheLivingRoom
After a 5 year break from nightlife, I am back with a bang! @theroom26 is an invite-only membership that gets you access to the best pop up parties in New Delhi. . . If we organize a party, we make sure that the entire place is ours, there is no one except our members. It's our music, our spirits and our rules. . . PS: 600 Memberships have been dispatched today #Room26
Hamachi Carpaccio. Yellowtail is a species of jack fish in the family Carangidae. It is native to the northwest Pacific Ocean, from Japan to Hawaii. When they reach 3 kilograms they called hamachi, or 5 kilograms called buri. Carpaccio is a dish of raw meat or fish thinly sliced or pounded thin and served mainly as an appetiser. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Veni
An amuse-bouche is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are served to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine. In French, bouche refers to the human mouth, while gueule is also used to refer to the mouth or snout of an animal, but it is also a commonly used colloquial and familiar te
Showing a German Friend my favourite time of the year. Wish you all the best in health and wealth ❤️ #Diwali
At the @hennessy very special night at @kokomumbai. Fantastic food and even better cocktails. My current favourite is the Hennessy Sour.
Eel aka Unagi is a great way for non-fish eaters to make the transition to trying fish! It is eaten cooked and usually teriyaki flavored, and has a subtle fish flavor. This is one of the more traditional nigiri that can be found in most sushi restaurants. It is delicious. I hope you like sweet salty flavor of the unagi.
Enjoyed this exceptionally creamy lobster risotto for dinner last night. A rich velvety texture, filled with flavour in every bite. Very glad that Artusi has opened in Gurgaon, close to home. Wine pairing: I hold by the rule that oak and shellfish don’t mix. The risotto — and the lobster — are rich so a little flinty acidity will help. Fine, or very fine, Chablis would be my top pick.
Hahahahaha Selfie lovers in the house?