Holi today blends vibrant daytime celebrations with relaxed, thoughtfully curated evenings. Once the colours fade, gatherings often move indoors to intimate dinners, music and premium pours. For hosts seeking something beyond predictable festive drinks, rare Indian single malts bring character, craftsmanship and conversation to the table.

Crazy Cock “Madhuca: The Heritage Editions” stands out for its pioneering finish in Mahura (Mahua) casks, a first for global single malts. Distilled at South Seas Distilleries, it layers floral sweetness, soft spice, vanilla and dried fruit over a smooth ex-bourbon and ex-sherry base. For hosts, it offers both heritage storytelling and refined taste.

From Jammu’s Himalayan foothills, GianChand Adambaraa and Manshaa present two distinct styles. Adambaraa delivers honeyed fruit and gentle spice for easy sipping, while Manshaa (Laggerbach) introduces peat smoke and citrus brightness, ideal for a slower, late-evening dram.

Limited to just 500 casks, DŌAAB 01 “Six Blind Men and the Elephant” pairs balanced sweetness with artistic packaging inspired by Rajasthan’s Mandana art, making it as display-worthy as it is enjoyable.

Distilled in Haryana, Indri Triple Wood Limited Editions combine ex-bourbon, wine and PX sherry casks, delivering layers of dried fruit, honey and oak that pair beautifully with festive fare.

Finally, Amrut Special and Cask-Strength Releases offer bold spice and dark chocolate notes shaped by tropical maturation, perfect for seasoned enthusiasts.

As Holi evolves into a celebration of tradition and contemporary luxury, these rare Indian single malts ensure the evening ends with depth, distinction and a memorable final pour.

In a quiet corner of Sangolda, Vaarta has opened its doors inside a beautifully restored 160-year-old Goan home. The restaurant brings a fresh way of experiencing Indian street food, where flavours, memories, and conversations come together in an intimate setting.

Vaarta is not designed like a typical street food spot or a nostalgia-themed café. Instead, it slows things down and gives street food the space and respect it deserves. Set within a heritage home that already carries decades of stories, the restaurant allows food to unfold as an experience rather than a quick bite.

One of the most distinctive elements at Vaarta is its interactive dining style. Guests are welcomed by a live Puchka counter, where each puchka is prepared fresh. Diners can choose fillings such as Aloo Masala, Aloo Dum, Dahi Aloo, and Churmur, paired with house-made waters ranging from Sharp Jaljira and Tangy Tetul to sweet Saunth and cooling Pudina. The experience recreates the excitement of a street-side ritual, now placed within a calm and personal environment.

Adding to this sense of play is the ‘Make Your Own Barf Ka Gola’ cart, brought straight to the table. Guests can customise flavours, textures, and spice levels, turning a childhood favourite into a shared moment that naturally sparks conversation.

The setting plays a major role in shaping the experience. The 160-year-old home has been carefully restored, keeping its original arches, aged flooring, and vintage windows intact. Interconnected lighting flows through the space, while vintage round bakelite power switches have been retained to preserve an old-world charm. Rather than reshaping the house to fit a concept, Vaarta allows the home to guide the atmosphere, creating a space that feels warm, unhurried, and deeply connected to Goa.

“Vaarta was born from a simple longing, the kind of food that carries memory and invites conversation. I didn’t want to recreate street food; I wanted to give it the space and respect it deserves,” says Neha Mehta, Founder of Vaarta.

The menu draws from Indian street food traditions across regions, prepared with care and restraint while staying true to their roots. It moves from chaat favourites like Palak Patta Chaat, Jhal Muri, and Tokri Chaat to comforting dishes such as Chelo Kebab, Suz Ke Seekh, and Aloo Ki Taheri. Bar bites include Spinach Chop, Tujj Tikka, and Chicken Roast Kulcha, while main courses highlight regional flavours with Dalcha Gosht, Gavran Chicken, Bharwaan Karela, Moti Pulao, and Cholar Dal. Desserts such as Bhapa Doi, Patishapta, Payasam, Shahi Tukda, and Basundi bring the meal to a nostalgic close.

The bar follows the same philosophy, reworking familiar Indian flavours into creative drinks. Cocktails like Pani Puri Popper, Kala Khatta Kamikaze, Masala Chai Martini, Nimbu Mirch Margarita, and Aam Panna Sour sit alongside refreshing options such as Shikanji Sparkler and Rose & Cardamom Lassi, keeping the experience playful yet comforting.

Vaarta appeals to a wide audience. For locals, it brings back flavours tied to everyday moments and memories. For long-term settlers, it offers a comforting reminder of home. For travellers, it becomes a quiet discovery, where Indian street food feels thoughtful and personal.

In a region known for beach shacks and global cuisines, Vaarta offers something different: a return to Indian flavours that shaped childhoods and cities. Here, street food slows down, conversations stay longer, and every dish carries a story.

India’s evolving food scene welcomes a fresh and thoughtful addition with the launch of AnnYatra, a vegetarian fine-dining destination that opens its first flagship outlet in Delhi NCR. With this debut, AnnYatra sets out to reimagine how Indian cuisine is explored and experienced, one region at a time.

Conceptualised as a journey rather than a fixed menu, AnnYatra presents Indian food as an unfolding story. Each course is inspired by a different Indian state, drawing from its local ingredients, traditions, and culinary thinking. These elements are interpreted through a contemporary approach, while staying true to their original essence, resulting in a dining experience that is immersive, reflective, and indulgent.

In a space where vegetarian dining is often viewed as either traditional or trend-driven, AnnYatra chooses a more balanced path. It positions itself as refined, intentional, and unapologetically Indian. Seasonal produce, indigenous grains, and heirloom spices form the backbone of the menu, handled with care, restraint, and modern technique. The approach highlights how plant-forward cuisine can feel elevated while remaining deeply soulful.

The flagship outlet mirrors the brand’s philosophy of quiet sophistication. The interiors are warm and elegant, designed to support the dining experience without overpowering it. The focus remains on the food, the rhythm of the courses, and the stories behind them. Hospitality is calm and intuitive, allowing guests to move through the experience at an unhurried pace.

Sharing the thought behind the concept, Deepak Tandon, Founder & Visionary, says: “AnnYatra began with a desire to honour India’s culinary diversity in its truest form. This first outlet is not about scale, but about setting the foundation, creating a space where vegetarian cuisine is celebrated with depth, dignity, and refinement. It is an invitation to experience India not through excess, but through understanding.”

Backed by decades of experience in elevated hospitality, Tandon’s vision for AnnYatra is rooted in purpose-led dining. Provenance, storytelling, and guest experience take priority, creating meaningful connections rather than relying on theatrics.

With the opening of its first address, AnnYatra introduces itself as more than just a restaurant. It marks the beginning of a journey that invites diners to slow down, dine mindfully, and rediscover India through a more thoughtful and elevated culinary lens.