Chef Samita Halder’s Ilisher Harano Pata: The Traditional Recipes of Bengal at YAYAvar, Hyatt Centric Ballygunge Kolkata, revived forgotten Hilsa recipes rooted in Bengal’s culinary heritage. The three-day monsoon pop-up celebrated traditional flavours, regional stories, and family memories through heirloom dishes, offering guests a meaningful journey into Bengal’s traditional food traditions.

Staying true to the roots whilst adding a finesse touch to the Punjabi plates, the menu at Saffron by voco, Amritsar, could easily be every North Indian’s dream meal. From contemporary takes to staples like paneer tikka, dahi ke kebab, naan, and more, here’s everything you need to know about dining at Saffron.

Are you switching your snack packs and sticking with the ones labelled “no-palm oil”? The ingredient once prized for being free of trans fat is now cast as the villain. So what actually changed? Is palm oil newly dangerous, or has the science stayed the same while the marketing moved on? Don’t fall victim to the trends, and read this Slurrp exclusive interview with a practising nutritionist.