Tamra, at Shangri-La Eros, New Delhi, hosted Sri Lanka's Signature Sensations, dedicating one of the restaurant’s five interactive live kitchens to the island’s culinary traditions. Find out how Chef Malith built the spread.

An enormous 52,000-square-foot luxury dining and wellness ecosystem has landed adjacent to the Ahmedabad airport. But how does a brand famous for Mumbai high-energy cocktail nights and decadent seafood adapt to a transit hub in a dry, predominantly vegetarian state? The arrival of Maison Twenty-Seven by Bastian is testing the boundaries of airport hospitality, blending wellness therapies, progressive menus, and a unique business model to capture both transient flyers and local residents. 

Indian single malt is shifting from imitating Scotch to building its own identity. Industry expert Hemanth Rao explains that cask experimentation, distillery character and confident Indian names — not terroir — set brands like Rampur, Amrut and Paul John apart, even as easing import duties threaten to bring Scotch competition roaring back next year