Courtyard by Marriott Bengaluru Hebbal is set to bring the rich flavours of India's coastline to the city with a specially curated Coastal Brunch at The Hebbal Cafe on 7th June. Inspired by the diverse culinary traditions found along the country's shores, the brunch promises a flavourful afternoon celebrating fresh ingredients, regional recipes, and coastal favourites. Curated by the culinary team at The Hebbal Cafe, the brunch menu showcases a selection of dishes that reflect the essence of coastal cooking. Guests can enjoy signature preparations such as Mangalorean Fish Ghee Roast, Prawn Uli Uppu, Neer Dosa with Coconut Milk Stew, Crab Rasam Shots, Prawn & Coconut Appam, and Malabar Veg Korma served with Malabar Parotta. To complete the experience, diners can indulge in Tender Coconut Payasam, offering a refreshing and authentic coastal finish to the meal. Designed as a tribute to India's vibrant coastal heritage, the brunch brings together traditional recipes, regional ingredients, and warm hospitality in a welcoming setting. Whether guests are planning a family gathering, meeting friends over the weekend, or simply looking to enjoy a leisurely afternoon, the Coastal Brunch offers a memorable culinary journey inspired by the country's coastal regions. What: Coastal Brunch. Where: The Hebbal Cafe, Courtyard by Marriott Bengaluru Hebbal. When: 7th June 2026. Time: 12:30 PM – 3:30 PM.

Serious Slice on Cunningham Road is set to host a unique culinary collaboration on Sunday, 28 June 2026, bringing together two chefs known for their dedication to technique, flavour, and wood-fired cooking. For one afternoon only, Chef Harilal Kumal, Executive Chef at Keen Mustard Ventures and the driving force behind Serious Slice's kitchen, will join hands with guest chef Clive for an exclusive live Sunday lunch experience. The special lunch will feature an à la carte menu prepared entirely in front of guests, offering diners a chance to watch the chefs at work. Unlike a tasting menu or ticketed event, the collaboration is designed as a relaxed Sunday lunch where guests can enjoy dishes created by two chefs who share a passion for honest food and traditional cooking methods. Named the "Red Sauce Club" menu, the offering combines seasonal ingredients, Italian influences, and wood-fired cooking. Guests can begin with dishes such as Pomelo & Grapefruit Salad with toasted pine nuts and basil pannacotta, Tomato Tramezzini with stracciatella and tomato caramel, and Wood Fired King Oyster Mushroom Spiedini. For the mains, the menu includes Egg Yolk Ravioli finished with black truffle and red vodka sauce, alongside Sea Bass alla Griglia served with white bean purée and caper raisin relish. The collaboration also shines a spotlight on Serious Slice's wood-fired oven through two signature pizzas. The Patata Bianca features mascarpone, rosemary potatoes, lemon ricotta, and shaved parmesan, with an optional drizzle of house-made chilli honey. Meanwhile, the Pollo Nero brings together smoked mozzarella, wood-fired chicken, roasted leek, chilli honey, crispy chicken skin crumb, and sage ash for a rich and smoky flavour profile. Guests can end the meal with a light Olive Oil Cake paired with seasonal mango and lime curd. Chef Harilal brings more than two decades of experience to the collaboration. Over the years, he has worked with some of India's notable restaurant brands, including The Fatty Bao and Cantan Chinese Bar House, where he worked under Chef Manu Chandra. He was also awarded a Gold Medal by the Indian Federation of Culinary Associations at the AAHAR Food Fair in 2011. At Serious Slice, Chef Harilal's approach centres on long-fermented dough, hand-stretched bases, wood-fired cooking, and a focus on flavour without unnecessary additions. This philosophy forms the foundation of the upcoming collaboration. "When two people who are truly serious about food get into a kitchen together, it's not about ego, it's about curiosity. What can we make this afternoon that we couldn't make alone? That's the only question we're trying to answer," says Chef Harilal Kumal, Executive Chef, Serious Slice. "Cunningham Road has always felt like a place where the food does the talking. Coming in here to cook with Harilal, in front of people, live, on the pass is the kind of afternoon I look forward to. No safety net. Just the dough and the fire," says Chef Clive. "Serious Slice has always been about the people who believe in honest food. When two chefs who share that belief get into our kitchen together, we want Bengaluru to be in the room for it. This is what Cunningham Road was built for  not just great pizza, but great moments around it," says Anirudh Kheny, Founder, Serious Slice. The collaboration will take place during Sunday lunch service on 28 June 2026 at Serious Slice, 14 Cunningham Road, Vasanth Nagar, Bengaluru – 560052.

Literature rarely travels without transformation. A sentence that feels natural in one language may appear over-explained in another. A joke may lose its rhythm in translation, while a cultural reference may require careful unpacking or none at all. Every act of translation becomes a series of interpretive choices shaped by meaning, tone, and cultural distance. As Indian writing continues to move across linguistic and international boundaries, the role of the translator has evolved significantly. Once seen as a background intermediary, the translator is now emerging as a central voice within the literary ecosystem, shaping how stories are read, understood, and received across cultures. In this context, Siyahi is launching a week-long writers’ retreat in August dedicated entirely to literary translation. Titled “Translations by Siyahi,” the programme will be held at the historic Samode Haveli in Jaipur and is positioned as India’s first residency focused exclusively on the craft, ethics, and future of literary translation. The retreat will be led by Deepa Bhasthi, the first Indian translator to win the International Booker Prize for her acclaimed translation of Banu Mushtaq’s “Heart Lamp” from Kannada into English. Her leadership brings global recognition to the initiative and anchors the programme in contemporary translation practice and discourse. Set between 1–8 August 2026, the residency will bring together writers and translators to explore key questions shaping modern publishing and translation theory. Discussions will include the responsibility of a translator to the original text, the balance between clarity and cultural nuance, and how translation decisions can either preserve or flatten linguistic identity. At its core, the programme aims to examine how English and other global languages can adapt to India’s multilingual literary landscape without erasing its diversity. It also seeks to create a reflective space where translation is understood not merely as linguistic conversion but as a creative and ethical practice. As intellectual and cultural exchange expands across India, Siyahi, under the guidance of Mita Kapur, continues to curate literary experiences that move beyond conventional formats and itineraries, focusing instead on immersive learning and dialogue. At a time when Indian literature is gaining increasing global visibility, “Translations by Siyahi” positions the translator at the centre of the conversation, highlighting the unseen yet powerful role they play in carrying stories across worlds. The programme also reflects a growing recognition that the future of Indian literature will be shaped not only by writers, but equally by those who translate, interpret, and reimagine it for new audiences. For more information, visit: Siyahi Writers Retreats Chapter Five