It has been almost a year since Prismma was launched and as we gear up for a long grueling summer ahead, our March issue brings you a selection of features that will inspire you as it takes you on a journey—exploring the vision and inspiration of individuals in the culinary world.
In India, every conversation starts with a cup of chai, and Gaurav Saria at Infintea introduces us to different forms of tea.
Teatime also means the usual accompaniments of snacks and Vijay Malhotra at the ITC Windsor shares his recipes. As the sun sets, it is time for a nice cocktail and Avinash brings us a few interesting fruit cocktails at the Cloud bar.
In an unusual addition to this segment we have Sattvic cuisine as served at the Isckon institutions. The famous Tirupathi vada is an all-time favourite and we also have a couple of other popular dishes.
The Mudaliyar cuisines of the south extends well beyond the popular breakfast dishes like idlis and dosas and Chef Velu at the Dakshin Sheraton shares his recipes.
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