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Saffron is named after the world’s most precious spice and is known for serving handcrafted, passed-down and re-imagined Indian flavours. This new avatar is a re-imagination of tradition while embracing the grandeur of its cultural depths. It transcends prevalent conversations with a fresh approach to techniques, flavour amalgamations and the passionate research of a skilled team.

As part of the world-renowned J.W.Marriott chain, Saffron stands out as a top-notch restaurant. It draws visitors with its exquisite ambiance, impeccable service, and, of course, its sumptuous Indian cuisine.

The restaurant’s tasteful décor blends traditional Indian elements with contemporary design, creating a perfect blend of opulence and comfort.

The star of the restaurant, is undoubtedly its menu, which showcases an array of rich and authentic Indian dishes. Master chefs with a deep understanding of regional flavours prepare them.

The restaurant primarily focuses on North Indian cuisine, known for its robust spices, creamy gravies, and aromatic biryanis. Each dish is carefully crafted with the finest ingredients. It includes some of the freshest spices and herbs, to ensure an unforgettable culinary journey for every guest.

The attentive and well trained staff treats Guests like royalty. The servers are knowledgeable about the menu and are more than happy to guide diners through their culinary journey, suggesting dishes that suit individual tastes and preferences.

The dining experience at Saffron is more than just a meal; it’s an immersive journey into the heart of Indian cuisine and culture. Whether you’re a connoisseur of Indian food or a curious gastronome looking to explore new flavours, Saffron offers something to delight every palate.

In conclusion, Saffron at J.W. Marriott Juhu is a culinary gem that elevates Indian cuisine to new heights. Its commitment to authenticity, paired with the luxurious ambiance and excellent service, creates an extraordinary dining experience. Whether you’re a hotel guest or a Mumbai local, a visit to Saffron promises an unforgettable and indulgent journey through the vibrant flavours of India.

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Saffron and Pearls by Doreen Hassan is a food memoir doubles up as a recipe book, that captures the vibrant soul of Hyderabadi cuisine in addition to some beautiful food photography. This is a collection also documents Doreen’s own journey from not knowing how to cook to being ‘the host with the most’

and also captures the vibrant soul of Hyderabadi cuisine in addition to some beautiful food photography.

For the Hassan family, Hyderabad is not just where their roots lie. It is also the city that informs the way they lead their lives. They are known and loved for their legendary hospitality. For over four decades, Doreen and Peter Hassan have preserved a way of life, a culture and a cuisine with great affection and pride.

There is little doubt that everyone who buys this book will add to their culinary expertise. In addition to some mouth watering food photography.

Like generations before them, the Hassan’s continue to honour Hyderabadi traditions in their cosmopolitan home in Delhi.

Central to this is the fact that Doreen Hassan has, over the decades, archived priceless family recipes from both her husband’s storied Hyderabadi family and her own traditional Goan one. Hyderabadi cuisine at its best.

The result is an astonishingly rich record of culinary history. This speaks of a city that absorbed influences from across the world and made them its own. It is this treasure of recipes that forms the heart of this book. This is not a collection of Hyderabadi recipes that stops at the biryani, kababs or saalan’s.

An invitation to dine at the Hassans’ involves not just the finest wines and a spread of food that would make any connoisseur happy.

One comes back from their home with a full stomach, an engaged, recharged mind and new perspectives. Above all, first-time visitors to the Hassans’ become friends for life with Peter, Doreen and the rest of the family.

In conclusion, Saffron and Pearls is a personal story – a tribute to the city that the Hassan’s call home.

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The Karwar Palate is a recipe book that captures the vibrant soul of Karwar Cuisine in addition to some beautiful Food Photography.

Author Sudha Kamat shares her culinary journey along with a treasure trove of her familial recipes in her cookbook, The Karwar Palate.

The book consists of over a hundred recipes that will tantalise the taste buds of the chefs and readers alike. It explains in simple step by step over a 100 authentic Karwar Cuisine recipes.

The thought that I should record these recipes was first suggested by my children way back in 2006. Both are big time foodies and they can smell a failed dish from a mile away. That’s because they take after the typically Karwari Saraswat side of the family. They are known to be staunch followers of the philosophy ‘Live to Eat’.

So I began writing down recipes in 2006. But the effort never really took off until after Radhika’s marriage in 2015. She flew to San Francisco with her husband, who is also a foodie. Answering her questions over the phone, I realised that it did make sense to write down whatever I had mastered over decades.

I finally decided that it was not such a bad idea after all. I dug out my old recipe notes to make a compilation.

Some traditional Karwari foods and other styles that I have perfected over the years. This has helped me pass off as a good cook with family and friends. To introduce as much precision as possible, I cooked each dish again and again, recording each step methodically.

I realised how in mundane matters – such as everyday cooking – there is a wealth of detail, seemingly obvious and simple, but in fact so elusive and complex. I hope the Food Photography inspires you as well.

Small things make all the difference! I hope I have captured some of these nuances for all of you who yearn to become good hosts and homemakers.

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Party Like A Star by Shilarna Vaze has recipes and hacks from Bollywood’s Favourite Chef, in addition to some brilliant food photography. Shilarna Vaze, who is the founder of Gaia Gourmet, will turn you into the perfect host with her scrumptious recipes and some secret tips to getting every detail just right.

The brief while shooting this book was to keep it glamourous. My challenge was to enhance the depth of the rich flavours that Shilana’s food entails. I endeavoured to capture the oomph of the food with my photography, not just in the flavour but in the presentation and creativity as well.

In an era when a ‘do’ at home is often a BYOB affair with food ordered in. For instance, recipes are shared on YouTube and Instagram. Cookery shows are available round-the-clock on streaming channels, a shelf of cook books is fast becoming an endangered heirloom.

The recipes are arranged according to the type of party. From brunches and high tea to baby showers, the chef has collated a fabulous array of recipes that are easy to read.

The all-important checklists are stashed at the end. These deal with everything from what should be served at the bar, and what should make it to the prep lists. Thrown into the mix are also essential tips for your décor, service and menu planning.

People’s perception is typically dominated by what the eyes see. As a food photographer it is essential that one brings an emotion or flavour through the images. Texture as well plays an important part in determining that. This book has varied occasions like high tea, weddings, barbecues and brand events. In conclusion, it made it really fun to shoot and it produced an eclectic bank of images.

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The Big Book Of Treats by Pooja Dhingra is the ultimate home baker’s cookbook, from Mumbai’s very own ‘macaron lady’.

Cupcake addict, Macaron lover and Baker. She is founder and owner of Mumbai’s most famous French-style pâtisserie, Le15.

Her passion for baking led Pooja to Le Cordon Bleu in Paris.  She opened Le15 Pâtisserie on her return to Bombay.  In addition to being one if India’s top professional bakers, Pooja heads one of India’s finest pâtisserie’s as well.

Moreover, mouth- watering food photography of the recipes fill this lavishly produced dessert book. The recipes include her delicately-flavoured macarons which she’s best known for.

Firstly, the book starts with a Baking 101 guide. It takes readers through commonly used ingredients, essential equipment and techniques and tips. For instance, some are really useful, like the distinction between baking soda and powder and the handy conversion table.

As a home baker, she makes hearty, relatively easy desserts. Above all, these are done with kitchen staples that can be found at any corner shop. The Big Book of Treats is Pooja’s gift to Indian home bakers. A lot of recipes have international products, which are tough to find and measurements which can be confusing.

Moreover, this book helps the reader to avoid all that. Written with a professional’s eye and a home chef ’s ability to improvise. In addition, it teaches you how to make everything from cookies and cupcakes to brownies and birthday cakes.

In conclusion, recipes are accessible, engaging and undeniably delicious. The book promises to bring all sorts of baked goodies, even macarons, into your own kitchen.

The Big Book of Treats, won second place at the Gourmand World Cookbook Award.

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TYGR is a modern Thai bar and grill is helmed by Zorawar Kalra and Dildeep Kalra of Massive Restaurants Pvt. Ltd. It brings the same sense of wholesomeness in their food, but in a lounge-like environment and setting.

With the kitchen run by Chef Sahil Singh, the highlight of the menu is the Thai food, although they have a separate section for American cuisine as well.

The bar at TYGR has been curated by mixologists Dino Koletsas and Barnaby Ingram who have been associated with Artesian, at London’s Langham Hotel. The cocktails are very in sync with the food menu, and you can find a little Thai element in each drink.

Dim orange and yellow lights with upbeat music, the restaurant is designed in a sleek and modern way. It also has splashes of tropical imagery like palm leaves and tiger stripes to elevate the look.

Shooting for Zorawar Kalra’s restaurants is always a pleasure. The cuisine and drinks are unique and have an element of fun to them. The place has high energy, interiors are expectedly classy. The ingredients speaks of freshness, coupled with Spot-on taste as well as presentation

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The Park Hotel Mumbai commissioned this shoot for their new bar called The Walt.

The Walt is a dramatic whisky bar with a cosy alfresco patio. The menu has an interesting array of blends and signature cocktails, complimented by flavours from around the world.

Mr Walter Garcia provided the inspiration for the concept of this bar. He was a captain of a ship who lived in nearby Bandra and a lover of malted grain, hence the whisky offerings.

He was a musician and lover of things who travelled the world collecting memories and tastes. The Walt is his special place reflecting his favourite flavours, drinks and music.

This shoot was great fun as it provided a vast array of cuisine. Above all, Walt offers cuisine from all around the world. The menus have an interesting array of blends and signature cocktails, complimented by flavours from around the world. However, the challenge for me, was providing a common thread to all the images .

I experimented a lot with this project with different techniques, especially for the cocktails and was very pleased with the results.

In conclusion, I tried to incorporate the opulently designed bar, with metallic structures hanging from the ceiling as well.

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