Butchers of Sopore and Birmingham

Nine years of calm before icy storm

Kashmir turns crimson with blood of Pandits

AN UN-ISLAMIC KIDNAPPING AND CHAOS IN THE VALLEY

The illusion of azaadi and Kashmir’s historic deception

How Pak's terror policy evolved in Kashmir

Birth of social media jihadists, death of Article-370

Operation Sindoor: When Indian missiles rained on Pak terror parade

<div class='ite_mg_banner ads__container'><div class='it_mg_bnrBox'><div class='ite_bnr_cont'><div class='ite_cont_dtl'> <h4>Get <span class='bold_text'>37%</span> off on an annual Print +Digital subscription of India Today Magazine</h4><a href='https://subscriptions.intoday.in/indiatoday?utm_source=top-web-banner ' class='ite_subscribe_btn origin_conscent_url' target='_blank'>SUBSCRIBE</a></div></div></div></div>

US Election coverage

India

World

NewsMo

Fact Check

Programmes

Match Schedule

Teams

Player Stats

LIVE SCORES

<p><strong>ALL ABOUT EFFICIENCY</strong></p><p>Chef Radhika Khandelwal doesn&rsquo;t just run kitchens; she engineers ecosystems. As the force behind Trouble Trouble, Kona and Three Little Figs, Khandelwal balances a high-profile roster—ranging from private jets and embassies to brands like Spotify and Huda Beauty—with a grounded, producer-first philosophy. For her, the ultimate kitchen design is a marriage of industrial efficiency and raw seasonal transparency.</p><p><strong>OPEN SHELVES AND ISLAND VIBES</strong></p><p>Khandelwal champions a domestic layout that prioritises visibility. Her ideal space swaps bulky cabinets for open shelving. &ldquo;I like to see what I can grab at all times,&rdquo; she says. To elevate a home kitchen, she suggests, hanging pan racks to avoid stacking to maintain the longevity of your cookware; dedicated spice zones to keep your aromatics organised but accessible; and island cooking, shifting the stove to a central island turns cooking into a shared, social activity rather than a solitary chore.</p><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="5be14b8c-de2d-49fd-b60f-193c59763132" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><amp-img src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-2.jpg?VersionId=iuMjaDTHaFREVvXGCmZpJbnUk5eJULfI&amp;size=750:*&amp;size=750:*" alt="" height="512" width="770" class="image-style-medium-crop-simple" layout="responsive"></amp-img></div>


</div>
      
  </article>
</div><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="f4d9657c-a117-4c14-ad6c-311867163f16" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><amp-img src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-3.jpg?VersionId=P3ymf15sZSTpiW8iZLsJlecxFMZ_2BDS&amp;size=750:*&amp;size=750:*" alt="" height="195" width="770" class="image-style-medium-crop-simple" layout="responsive"></amp-img></div>


</div>
      
  </article>
</div><p><strong>THE SHOWSTOPPER</strong></p><p>The crown jewel of her redesigned space is the Churrascaria, a custom-built Brazilian grill designed alongside Anirudh Singhal of SpeedX. Unique to the Delhi culinary scene, this four-level grill is a masterclass in efficiency. The vertical heat management allows for simultaneous techniques and styles of cooking.</p><p>Khandelwal remains proudly cuisine agnostic, focusing on decade-long ties with local farmers rather than culinary labels. &ldquo;What drives food is seasonality,&rdquo; she explains. For her, the chef is merely the final link between exceptional produce and the guest, a role she considers a privilege.</p><p><strong>THE ALCHEMY OF SLOW COOKING</strong></p><p>For Chef Nitin Mathur, the Executive Chef at Taj Palace, New Delhi, a kitchen is more than a workspace; it is a meticulously choreographed stage. Steering the culinary narrative at Loya, the hotel&rsquo;s flagship North Indian destination, Mathur brings 32 years of Taj legacy to the beautifully laid out table.</p><p><strong>ANATOMY OF A CRAFT KITCHEN</strong></p><p>We found that the kitchen at Loya is a blend of high-tech efficiency and primordial heat, designed with distinct zones that cater to specific culinary disciplines. It features a dedicated curry section and a high energy live kitchen where the drama unfolds in full view of the diners. &ldquo;We have a live kitchen, which denotes sigri, tandoor, a tawa and the pots where slow cooking happens, which is visible from the restaurant,&rdquo; shares Mathur.</p><p><strong>BOTTOM&rsquo;S UP</strong></p><p>When discussing essential equipment, Mathur bypasses flashy modern gadgets in favour of the humble heavy-bottomed pan. He explains that the quality of the brass or metal vessel matters most because a thick base acts as a natural heat regulator. &ldquo;The heavier the bottom of the pan the more evenly and slowly it heats, instead of buring the food,&rdquo; he explains, adding that the, &ldquo;Quality of the pan and the pot what you are cooking matters the most.&rdquo;</p><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="acece396-9660-49e7-aed3-553c3793a5d9" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><amp-img src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-4.jpg?VersionId=iTRWCY8JjWrdQQ.gudYfN7z8_ZMkhi0g&amp;size=750:*&amp;size=750:*" alt="" height="626" width="770" class="image-style-medium-crop-simple" layout="responsive"></amp-img></div>


</div>
      
  </article>
</div><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="cc6a7d64-5d59-4d6e-8d55-7e3bef36c444" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><amp-img src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-5.jpg?VersionId=Bt9TffujNvWhngOCuidAM3Jk6T6R0SmB&amp;size=750:*&amp;size=750:*" alt="" height="219" width="770" class="image-style-medium-crop-simple" layout="responsive"></amp-img></div>


</div>
      
  </article>
</div><p><strong>GEOMETRY OF A DREAM KITCHEN</strong></p><p>For the professional and the home enthusiast alike, Mathur&rsquo;s vision of a dream kitchen centres on ergonomics and environmental comfort. He envisions a space where movement is minimised and everything is within arm&rsquo;s reach. &ldquo;Moreover, modern kitchens have shifted away from being stuffy,&rdquo; he says, highlighting the importance of superior exhaust and HVAC systems.</p><p>Mathur&rsquo;s final advice for home cooks is to look past the overwhelming number of internet recipes and focus on the why behind the techniques. He points out that understanding the specific role of an ingredient is what truly defines a dish. &ldquo;If you understand the dishes, it is easier to go because the recipe will always say saut the onions, but you need to know how much.&rdquo;</p><p><strong>FINE ART OF FINESSE</strong></p><p>For Maxime Montay, Executive Chef at Monique, the kitchen is a precision-tuned laboratory where engineering meets artistry. With a background as a Food Process Engineer, Montay brings a clinical discipline to his French bakeries across Delhi NCR. At Monique, the philosophy is simple, a kitchen must be spotless to be soulful. &ldquo;I believe it&rsquo;s important to keep your main work areas very tidy and clean as it makes one more efficient and it also opens your creativity somehow,&rdquo; he says. By merging rigorous French technique with a minimalist aesthetic, he ensures finesse is baked into the very layout.</p><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="68a135ea-f09d-44c4-a141-ac4d9676a5b0" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><amp-img src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-6.jpg?VersionId=cM82SDXs3mQ9PYayE31oJB_SwBfdwUvi&amp;size=750:*&amp;size=750:*" alt="" height="498" width="770" class="image-style-medium-crop-simple" layout="responsive"></amp-img></div>


</div>
      
  </article>
</div><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="71f9c573-58b6-4205-9adf-942017265e8b" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><amp-img src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-7.jpg?VersionId=1ROHGX4aXoeUg6ffRrp9kiOAXhSIQ0b6&amp;size=750:*&amp;size=750:*" alt="" height="280" width="770" class="image-style-medium-crop-simple" layout="responsive"></amp-img></div>


</div>
      
  </article>
</div><p><strong>ENGINEERING THE FLOW</strong></p><p>Montay&rsquo;s design DNA is rooted in a clean freak approach to organisation, viewing a well-ordered workspace as the primary fuel for innovation. He prioritises high ceilings and natural light. &ldquo;It&rsquo;s a choice one makes because keeping a space for a window is that much space less for a storage rack,&rdquo; he explains. In fact, he utilises Vastu principles as a practical tool for functional design. He creates equilibrium by separating fire elements like ovens from water stations like sinks. By placing heavy storage in the south west and keeping north east walls light, he ensures a natural flow. &ldquo;I also avoid black or dark tones in the kitchen which gives that feeling of an enclosed space and prefer beige or white,&rdquo; he notes.</p><p><strong>TECH THESE OUT</strong></p><p>While the soul of his bakery is a massive, 10-tray oven (the best corner for its warmth and fragrance), Montay&rsquo;s engineer heart beats for high-tech gadgets. He is currently experimenting with a Martello Spinner, an electric turntable for avant-garde piping.</p><p>Montay&rsquo;s final advice for any kitchen is to prioritise accuracy and visibility over clutter. He advocates for a kitchen built on cleanliness and the total elimination of hidden storage. &ldquo;Accuracy, quality and consistency are key, everything else is just noise,&rdquo; says the chef.</p><p><em>Photographs by Arun Kumar</em></p><div id="lrcmtcont"></div><div class="end_story">- Ends</div><div class="dottedimg"></div><div class="authors__container"><div class="authors__by"><div class="authlable">Published By: </div><div class="authdetaisl">Mansi </div></div><div class="published__on"><div class="authlable">Published On: </div><div class="authdetaisl">May 15, 2026 19:03 IST</div></div></div>

supplements

SUPPLEMENTS

home

Home

<p><strong>ALL ABOUT EFFICIENCY</strong></p><p>Chef Radhika Khandelwal doesn’t just run kitchens; she engineers ecosystems. As the force behind Trouble Trouble, Kona and Three Little Figs, Khandelwal balances a high-profile roster—ranging from private jets and embassies to brands like Spotify and Huda Beauty—with a grounded, producer-first philosophy. For her, the ultimate kitchen design is a marriage of industrial efficiency and raw seasonal transparency.</p><p><strong>OPEN SHELVES AND ISLAND VIBES</strong></p><p>Khandelwal champions a domestic layout that prioritises visibility. Her ideal space swaps bulky cabinets for open shelving. “I like to see what I can grab at all times,” she says. To elevate a home kitchen, she suggests, hanging pan racks to avoid stacking to maintain the longevity of your cookware; dedicated spice zones to keep your aromatics organised but accessible; and island cooking, shifting the stove to a central island turns cooking into a shared, social activity rather than a solitary chore.</p><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="5be14b8c-de2d-49fd-b60f-193c59763132" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><img  height="512"  title=""  width="770"  class="image-style-medium-crop-simple" alt="" src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-2.jpg?VersionId=iuMjaDTHaFREVvXGCmZpJbnUk5eJULfI&size=750:*" loading="lazy" /></div>


</div>
      
  </article>
</div><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="f4d9657c-a117-4c14-ad6c-311867163f16" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><img  height="195"  title=""  width="770"  class="image-style-medium-crop-simple" alt="" src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-3.jpg?VersionId=P3ymf15sZSTpiW8iZLsJlecxFMZ_2BDS&size=750:*" loading="lazy" /></div>


</div>
      
  </article>
</div><p><strong>THE SHOWSTOPPER</strong></p><p>The crown jewel of her redesigned space is the Churrascaria, a custom-built Brazilian grill designed alongside Anirudh Singhal of SpeedX. Unique to the Delhi culinary scene, this four-level grill is a masterclass in efficiency. The vertical heat management allows for simultaneous techniques and styles of cooking.</p><p>Khandelwal remains proudly cuisine agnostic, focusing on decade-long ties with local farmers rather than culinary labels. “What drives food is seasonality,” she explains. For her, the chef is merely the final link between exceptional produce and the guest, a role she considers a privilege.</p><p><strong>THE ALCHEMY OF SLOW COOKING</strong></p><p>For Chef Nitin Mathur, the Executive Chef at Taj Palace, New Delhi, a kitchen is more than a workspace; it is a meticulously choreographed stage. Steering the culinary narrative at Loya, the hotel’s flagship North Indian destination, Mathur brings 32 years of Taj legacy to the beautifully laid out table.</p><p><strong>ANATOMY OF A CRAFT KITCHEN</strong></p><p>We found that the kitchen at Loya is a blend of high-tech efficiency and primordial heat, designed with distinct zones that cater to specific culinary disciplines. It features a dedicated curry section and a high energy live kitchen where the drama unfolds in full view of the diners. “We have a live kitchen, which denotes sigri, tandoor, a tawa and the pots where slow cooking happens, which is visible from the restaurant,” shares Mathur.</p><p><strong>BOTTOM’S UP</strong></p><p>When discussing essential equipment, Mathur bypasses flashy modern gadgets in favour of the humble heavy-bottomed pan. He explains that the quality of the brass or metal vessel matters most because a thick base acts as a natural heat regulator. “The heavier the bottom of the pan the more evenly and slowly it heats, instead of buring the food,” he explains, adding that the, “Quality of the pan and the pot what you are cooking matters the most.”</p><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="acece396-9660-49e7-aed3-553c3793a5d9" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><img  height="626"  title=""  width="770"  class="image-style-medium-crop-simple" alt="" src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-4.jpg?VersionId=iTRWCY8JjWrdQQ.gudYfN7z8_ZMkhi0g&size=750:*" loading="lazy" /></div>


</div>
      
  </article>
</div><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="cc6a7d64-5d59-4d6e-8d55-7e3bef36c444" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><img  height="219"  title=""  width="770"  class="image-style-medium-crop-simple" alt="" src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-5.jpg?VersionId=Bt9TffujNvWhngOCuidAM3Jk6T6R0SmB&size=750:*" loading="lazy" /></div>


</div>
      
  </article>
</div><p><strong>GEOMETRY OF A DREAM KITCHEN</strong></p><p>For the professional and the home enthusiast alike, Mathur’s vision of a dream kitchen centres on ergonomics and environmental comfort. He envisions a space where movement is minimised and everything is within arm’s reach. “Moreover, modern kitchens have shifted away from being stuffy,” he says, highlighting the importance of superior exhaust and HVAC systems.</p><p>Mathur’s final advice for home cooks is to look past the overwhelming number of internet recipes and focus on the why behind the techniques. He points out that understanding the specific role of an ingredient is what truly defines a dish. “If you understand the dishes, it is easier to go because the recipe will always say saut the onions, but you need to know how much.”</p><p><strong>FINE ART OF FINESSE</strong></p><p>For Maxime Montay, Executive Chef at Monique, the kitchen is a precision-tuned laboratory where engineering meets artistry. With a background as a Food Process Engineer, Montay brings a clinical discipline to his French bakeries across Delhi NCR. At Monique, the philosophy is simple, a kitchen must be spotless to be soulful. “I believe it’s important to keep your main work areas very tidy and clean as it makes one more efficient and it also opens your creativity somehow,” he says. By merging rigorous French technique with a minimalist aesthetic, he ensures finesse is baked into the very layout.</p><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="68a135ea-f09d-44c4-a141-ac4d9676a5b0" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><img  height="498"  title=""  width="770"  class="image-style-medium-crop-simple" alt="" src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-6.jpg?VersionId=cM82SDXs3mQ9PYayE31oJB_SwBfdwUvi&size=750:*" loading="lazy" /></div>


</div>
      
  </article>
</div><div data-embed-button="ckeditor_image" data-entity-embed-display="view_mode:media.image" data-entity-type="media" data-entity-uuid="71f9c573-58b6-4205-9adf-942017265e8b" data-langcode="en" class="embedded-entity"><article class="media media--type-ckeditor-image media--view-mode-image">
  
      
            <div class="field field--name-field-media-image field--type-image field--label-hidden field__item">  <div class="itgimage"><img  height="280"  title=""  width="770"  class="image-style-medium-crop-simple" alt="" src="https://akm-img-a-in.tosshub.com/indiatoday/styles/medium_crop_simple/public/2026-05/chefs-7.jpg?VersionId=1ROHGX4aXoeUg6ffRrp9kiOAXhSIQ0b6&size=750:*" loading="lazy" /></div>


</div>
      
  </article>
</div><p><strong>ENGINEERING THE FLOW</strong></p><p>Montay’s design DNA is rooted in a clean freak approach to organisation, viewing a well-ordered workspace as the primary fuel for innovation. He prioritises high ceilings and natural light. “It’s a choice one makes because keeping a space for a window is that much space less for a storage rack,” he explains. In fact, he utilises Vastu principles as a practical tool for functional design. He creates equilibrium by separating fire elements like ovens from water stations like sinks. By placing heavy storage in the south west and keeping north east walls light, he ensures a natural flow. “I also avoid black or dark tones in the kitchen which gives that feeling of an enclosed space and prefer beige or white,” he notes.</p><p><strong>TECH THESE OUT</strong></p><p>While the soul of his bakery is a massive, 10-tray oven (the best corner for its warmth and fragrance), Montay’s engineer heart beats for high-tech gadgets. He is currently experimenting with a Martello Spinner, an electric turntable for avant-garde piping.</p><p>Montay’s final advice for any kitchen is to prioritise accuracy and visibility over clutter. He advocates for a kitchen built on cleanliness and the total elimination of hidden storage. “Accuracy, quality and consistency are key, everything else is just noise,” says the chef.</p><p><em>Photographs by Arun Kumar</em></p><div id="lrcmtcont"></div><div class="end_story">- Ends</div><div class="dottedimg"></div><div class="authors__container"><div class="authors__by"><div class="authlable">Published By: </div><div class="authdetaisl">Mansi </div></div><div class="published__on"><div class="authlable">Published On: </div><div class="authdetaisl">May 15, 2026 19:03 IST</div></div></div>

Step inside the high-performance cooking zones to learn why visibility, precision and zero-clutter are the secret ingredients to great food

India Today

Blueprint for better taste | The kichens of chefs Radhika Khandelwal, Nitin Mathur & Maxime Montay - India Today

Blueprint for better taste | The kichens of chefs Radhika Khandelwal, Nitin Mathur & Maxime Montay

Prince Harry and Meghan Markle are turning an Afghan war memoir into a Netflix feature film. The project connects closely to Harry’s own military past and marks a new chapter for Archewell Productions.

Prince Harry, Duke of Sussex,Meghan, Duchess of Sussex

Prince Harry, Meghan Markle adapt Afghan war memoir No Way Out for Netflix film

Blueprint for better taste

Nolte Küchen, a leader in German kitchen craftsmanship, has partnered with Essentia, India’s leading luxury interiors retailers to deliver world class kitchens and sets a new standard

a-century-of-craft--one-perfect-address--essentia-home-x-nolte-kchen-142603281-16x9.jpg

A century of craft, one perfect address | Nolte Küchen x Essentia Home

From sustainability and a restrained palette to Vaastu cooking islands, industry insiders break down what’s shaping the heart of the modern home

luxury-kitchen-designs--new-culinary-canvas-153025253-16x9.jpg

New culinary canvas | Kitchen design trends

What happens when German precision meets Indian homes?

evolution-of-the-modern-kitchen-154543238-16x9.jpg

Evolution of the modern kitchen | Häcker Kitchens

Play Time!

PM Modi

NEET

Petrol Price

Diesel Price

Donald Trump

Xi Jinping

VD Satheesan

Vijay

CBSE

Elections 2026

IPL 2026

Prime Minister Narendra Modi began his five-nation tour with a brief four-hour stop in Abu Dhabi on Friday, where he received a grand ceremonial welcome from the top UAE leadership. Upon entering Emirati airspace, his aircraft was escorted by the UAE F-16 fighter jets, a gesture Modi described as an honour for the people of India.

PM Modi in UAE

Video: PM Modi receives grand welcome in UAE- his first stop of 5-nation tour

The Madhya Pradesh High Court declared the disputed Bhojshala complex in Dhar as a Hindu temple dedicated to Goddess Saraswati and a historical center of Sanskrit learning.

Madhya Pradesh High Court declares disputed Bhojshala site as temple

The West Bengal government has suspended three senior IPS officers, including the former Kolkata Police Commissioner, over alleged lapses in the RG Kar case investigation.

Bengal govt suspends 3 IPS officers over 'lapses' in RG Kar rape-murder case

Did you know South Korea pauses flights during national-level entrance exams?

Download App

Get 37% off on an annual Print +Digital subscription of India Today Magazine

Blueprint for better taste | The kichens of chefs Radhika Khandelwal, Nitin Mathur & Maxime Montay

Step inside the high-performance cooking zones to learn why visibility, precision and zero-clutter are the secret ingredients to great food

PUBLICATIONS

TELEVISION

EVENTS

RADIO

GAMING

USEFUL LINKS

PRINTING

WELFARE

DISTRIBUTION

SYNDICATIONS

WEBSITES

EDUCATION