Category Food

This delectable jigsaw of desserts showcases a bold intersection of ancient Indian sweet-making traditions and flavour wizardry. Together, the country’s master halwais and culinary innovators are presenting nostalgia, and heritage on a storied platter of indulgence. By stripping away what’s artificial and honouring age-old goodness, they have been transforming traditional mithai offerings into edible art, with a heart. MOSAIC’s considered curation is an invitation for the conscious connoisseur to sample a sweet passage to India’s cherished festive memories

WORDS by ABHAY SOLOMAN

With Salad Life, Zorawar and Dildeep Kalra are not just tossing leaves, they are shaking up the salad game, one delicious, nutritious bowl at a time.

By Sharmi Adhikary

Reviving authentic Indian food traditions and cultures that fit snugly into mainstream discourse, Chef Unnati Gupta’s unique, experiential catering brand Tari is serving nostalgia and heritage with every meal,
By Sharmi Adhikary

Is Building India’s Plant-Protein Future

Eating For The Next Decade

The Millet Chef of India

Farmlore Where The Land Dictates The Plate

In the mist-shrouded hills of Himachal Pradesh, where apple orchards cling to steep slopes like nature’s own rebellion against gravity, Phal Phool took root not from a glossy business plan, but from a daughter’s quiet fury at a broken system. Aprajita Bansal, the self-proclaimed “favourite farmer girl” behind it all, never set out to launch a food venture. She was an IT engineer hustling in Noida’s corporate world, far from the family farm where her parents toiled year-round. But one supermarket sticker on apples at ₹360 a kilo flipped a switch. Why, she wondered, did city shoppers pay a fortune, while her folks scraped by at ₹30-40 in the local mandi?

Explores The Magic In Every Meal

Unleash the Power of Plant-Based Living!