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By Hariharan U
Published on September 30, 2026
Taj Coromandel, Chennai, hosted a special showcase of India's tribal culinary heritage on September 25, bringing the food traditions of the Koya community of Andhra Pradesh and the Karbi community of Assam to the city.
The experience was organised in association with Samvaad, enabled by Tata Steel Foundation, and formed part of Taj Coromandel's celebrations around Taj's 2026 brand recognitions. The showcase at The Ballroom brought together indigenous ingredients, traditional recipes and stories connected to the communities' food cultures.
Four tribal home cooks and community practitioners presented the culinary traditions of their respective communities. Representing the Koya community were Sodem Kranthi Kiran and Peesam Dulaiah, while Jorlin Taropi and Anima Rongpipi represented the Karbi community.
Samvaad, enabled by Tata Steel Foundation, works to create platforms for tribal communities to share their knowledge, traditions and cultural practices with wider audiences. Its work around tribal cuisine has included collaborations with home cooks and practitioners to bring greater visibility to indigenous food traditions.
At Taj Coromandel, the collaboration created an opportunity for the participating cooks to present their culinary heritage directly to guests through food, stories and traditional practices.
Ian Dubier, Vice President – Operations, Tamil Nadu, Kerala and Lakshadweep, IHCL, said the showcase was intended to celebrate India's cultural diversity while giving guests an opportunity to discover the Koya and Karbi communities through their food and traditions.
The menu featured traditional preparations from both communities. From the Koya tradition, Bamboo Chicken was cooked inside a bamboo tube with ginger, garlic and green chilli, showcasing a traditional cooking technique. Kiken Kusir, a tamarind-based fish curry with tribal spices, and Chukkudu Pappu, prepared with board beans, spinach and local spices, highlighted the use of locally available produce.
The Koya menu also included Gatka, a jowar-based staple, and Mahua Kheer, combining mahua flowers with milk and jaggery.
The Karbi menu featured Mutton Curry with Bamboo Shoot and Sweet Potato, bringing together meat, bamboo shoot and regional ingredients. Kangmoi, prepared with masoor dal, brinjal, seasonal greens and alkaline water, offered another traditional preparation, while Chicken with Black Lentils and Black Rice Kheer highlighted ingredients associated with the region. Bara Ahim, a fried bun made with sticky rice and jaggery, was prepared live for guests.
Koya cuisine reflects the community's relationship with forests, agriculture and locally available resources. Millets, maize, pulses and vegetables form part of the traditional food system, alongside forest produce such as edible roots, flowers, fruits and herbs.
Preparations and beverages including Ragi Malt, Pulgam and mahua flower-based dishes offer insights into a food culture shaped by seasonality and the resources of the surrounding landscape.
Karbi cuisine, associated with the hills of Karbi Anglong in Assam, draws on indigenous vegetables, forest herbs, bamboo shoots, smoked meats and naturally fermented foods. Preparations such as Kangthu and Kimung, cooked in bamboo tubes, along with indigenous chutneys and rice-based dishes, reflect culinary knowledge passed through generations.
Sodem Kranthi Kiran, associated with Samvaad since 2019, has worked to promote tribal cuisine through Rustic Dine, a mobile platform he co-founded with fellow Koya home cook Peesam Dulaiah. The initiative focuses on documenting and showcasing indigenous culinary traditions across India, including products created by tribal women's self-help groups.
Peesam Dulaiah, a farmer from the Koya community, has worked with Samvaad to engage with different tribal communities and explore diverse food practices while continuing to preserve and share Koya cuisine.
Representing the Karbi community, Jorlin Taropi is an entrepreneur from Karbi Anglong who works on documenting and preserving traditional Karbi food knowledge. Through initiatives including Kormandu – Youth and Heritage Hub and Lin and Green, she engages with communities around indigenous recipes, ingredients and culinary practices.
Anima Rongpipi, also from the Karbi community, runs The Cake Corner, a bakery outlet, and conducts workshops for local youth and women, using culinary skills to support livelihood opportunities and entrepreneurship within her community.
The showcase placed the focus not only on the food itself but also on the relationship between cuisine, community and the natural environment. Ingredients such as millets, mahua flowers, bamboo shoots, black rice and indigenous greens offered a glimpse into food systems shaped by local landscapes and knowledge passed down across generations.
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Published on October 20, 2026
Sayaji Raipur is bringing the festive season to the table with two special dining experiences this October, combining a Dussehra celebration at Cravings with a themed Halloween evening at its rooftop destination, Horizon.
Designed around food, festivities and social gatherings, the hotel's October calendar offers guests opportunities to celebrate traditional occasions and enjoy a contemporary seasonal experience with family and friends.
On October 20, 2026, Cravings at Sayaji Raipur will mark Dussehra with a special festive dining experience featuring traditional flavours and a celebratory atmosphere.
Guests can avail themselves of a 2+1 offer during lunch, providing an opportunity for families and groups to gather over a festive meal.
The celebrations will continue on October 31, 2026, with a themed Halloween Night at Horizon, Sayaji Raipur's rooftop destination.
The evening will feature Halloween-inspired food and drinks, themed décor and an entertaining ambience, bringing a seasonal twist to the rooftop dining experience.
Guests can also enjoy 15% off the à la carte menu, while drinks will be available at MRP.
Together, the two events reflect Sayaji Raipur's approach to seasonal dining, bringing traditional festivities and contemporary themed celebrations into its October programme.
Dussehra at Cravings
Date: October 20, 2026
Offer: 2+1 during lunch
Halloween Night at Horizon
Date: October 31, 2026
Offer: 15% off the à la carte menu
Drinks: Available at MRP
Published on October 19, 2026
The Big Chill has opened at Ambience Mall, Vasant Kunj, bringing together its signature cakery and creamery with The Big Chill Brasserie, the brand's latest dining concept featuring an expanded savoury menu.
The new outlet introduces visitors to three distinct offerings under one roof, combining the brand's established dessert selection with a broader range of savoury dishes. The Big Chill Brasserie expands the menu with new pizza styles, Smash Burgers and other food options.
Known for its comfort food, youthful atmosphere and neighbourhood-café appeal, The Big Chill has built a strong presence in Delhi's dining landscape. Its arrival at Ambience Mall, Vasant Kunj, adds another established homegrown brand to the destination's food and beverage portfolio.
The Big Chill Brasserie is the latest addition to the brand's dining format, offering a wider savoury selection alongside its familiar desserts and ice creams.
The expanded menu includes new pizza styles and Smash Burgers, giving diners additional options beyond the brand's traditional cakery and creamery offerings. The concept brings together different aspects of The Big Chill's culinary identity in a single destination.
For visitors to Ambience Mall, the three formats offer an opportunity to explore the brand's savoury and sweet offerings during a shopping or leisure outing.
Commenting on the opening, Arjun Gehlot, Director, Ambience Group, said, “Ambience Malls have always focused on creating destinations that bring together exceptional brands and memorable experiences. The Big Chill is a much-loved name in Delhi's dining culture, and its arrival at Ambience Mall, Vasant Kunj, adds to our diverse culinary offering. With The Big Chill Brasserie introducing an expanded menu of pizzas, Smash Burgers and more, visitors will have even more to explore. We look forward to welcoming the brand and offering our guests another compelling reason to visit and spend quality time at the mall.”
The addition further strengthens Ambience Mall, Vasant Kunj's mix of dining, shopping and leisure experiences. By bringing The Big Chill Brasserie, Cakery and Creamery together, the mall adds a multi-format dining destination catering to visitors looking for both savoury meals and desserts.
By Manu Vardhan Kannan
Published on October 16, 2026
The inaugural Corbett Literature Festival, themed Stories from a Living Landscape, concluded at The Golden Tusk with a final day dedicated to wildlife photography, natural history, conservation, river ecosystems and nature writing. The three-day festival brought together writers, conservationists, historians, photographers and storytellers to explore the many stories of the Corbett landscape.
The final day began at noon with a Wildlife Photography Exhibition at Jungle Grill, The Golden Tusk, curated by Sriroopa Raheja Bajaj. The exhibition featured images capturing the beauty, behaviour and fragility of Corbett's wildlife and natural landscapes.
The opening session, Corbett: Seen & the Unseen, offered a visual journey into the wild, with Ajay Suri in conversation with Vikramjit Singh Bal.
Acclaimed playback singer Jubin Nautiyal, who hails from Uttarakhand, also made a special appearance at the festival. Speaking about his connection with the state and the importance of conservation, he said, "I am truly happy to be here at the first Corbett Literature Festival. Uttarakhand is my home, and Corbett is one of its greatest treasures. A festival like this, which brings together stories, music, culture and conservation, will help more people discover the beauty of our state and understand why we must protect it. I hope it becomes an annual celebration."
The day's discussions covered several aspects of the natural world. The session Wild Histories, Living Landscapes featured Raza Kazmi and Dr Manoj Kumar discussing natural history, conservation and the relationship between wildlife and people.
In The Conservation Imperative, Dipankar Ghose was in conversation with Dr Samir Sinha and Praveen Singh Pratapsingh Pardeshi on wildlife protection, local communities and coexistence in the Corbett landscape.
The session Rivers of Faith & Forest: The Ganga and Ramganga explored the rivers' importance to sacred traditions and wildlife habitats, along with the impact of modern development on their future. Ramesh Bhatt, Chinmay Shah and Dr Anjali Capila joined moderator Sumantha Ghosh for the discussion.
The final session, The Wild Word: Writing Nature in Fact and Fiction, featured Gargi Rawat in conversation with Prerna Singh Bindra, Stephen Alter and Richard Kerridge. The discussion examined how fiction and non-fiction influence the way people understand nature and the wild.
Commenting on the festival's first edition, Saket Badola, Field Director, Corbett Lit Festival 2026, said, "The success of this first-of-its-kind initiative has demonstrated how a literary perspective can present a destination in an entirely different light. Stories of Corbett and the wild are inherently captivating. It was heartening to see so many luminaries from diverse fields come together to showcase the unique and fascinating facets of Corbett. We look forward to organising many more editions of the festival in the years ahead."
Anirudh Lakhotia, Director, Ivory Destinations, which owns The Golden Tusk, highlighted the importance of protecting the region's natural heritage while sharing its stories. He said, "Hosting the final day of the first Corbett Literature Festival has been a privilege. As people who live and work in this landscape, we believe the future of tourism here depends on protecting what makes Corbett special, and on telling its stories well. We are proud to have helped bring these voices together and hope the festival returns for many editions to come. We are also extremely grateful to all the Speakers who accepted the invite and graced the festival with their presence and establishing it as one of its kind festival."
The festival concluded with a gala dinner on the Plumeria Lawn at The Golden Tusk, featuring an instrumental retro performance by the collective led by Murad Ali Khan and a live painting of the Corbett landscape.
Across three days, the inaugural edition hosted more than 30 writers, conservationists, historians, photographers and storytellers through over 20 sessions at various properties in Corbett. The festival brought literature, culture and conservation together, highlighting the importance of sharing the stories of the landscape while protecting its natural heritage.
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