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Food Lovers Bangalore is an urban-centric magazine that celebrates food and beverage in its many myriad forms. Restaurant reviews, recipes, in-season specials, markets, foodie profiles, chef stories, gourmet travel, food and wine, cocktails and spirits, special features - expect to find all these and more in each issue of Food Lovers.

December - January 2014: Decadence is the theme of this issue. We felt the timing was apt considering that the end of the year is fast approaching and almost everyone seems to be in the mood to kick back a bit. The atmosphere is ripe for indulgence, and this issue celebrates it, unabashedly. Our cover recipe feature by Chef Abhijit Saha offers an array of decadent delights that make use of the finest ingredients available, and are the perfect toast to the festive season. Serve them at your Christmas soiree and your guests will leave spellbound! Decadent Dishes continues in the same vein with a round up of the most indulgent dishes at Bangalore’s favourite restaurants.

October - November 2013: In our cover feature, we not only chronicle the journey of this culinary icon, but also explore the little nuances that make for a satisfying biryani. In addition to showcasing a range of traditional, regional recipes of this delectable dish. Pairing Indian Food with Wine has thus far been a topic of much debate. Whilst there has been plenty of talk and some attempts aimed at marrying wine with milder, in most cases modified, Indian flavours, too little has been done when it comes to pairing robust Indian dishes with wine.

August - September 2013: Cheese is nearly unrivalled in its culinary versatility. It lends itself to delectable platters, pairs with wine at elegant soirees and plays an integral role in cuisine, be it fine dining or comfort fare. Our special feature on cheese will help you tell Brie from a Camembert, guide you to the best cheese stores in Bangalore, assist you with ways to store and serve cheese. Also, delve into the principles of pairing wine with cheese, and seek inspiration from our featured cheese makers. And to round up this cheesy special, we’ve put together a selection of 11 recipes that make use of this glorious ingredient. Plus many other features for you to enjoy!

June - July 2013: Our cover story features a power-packed Lunch On The Go special, for which we commissioned four young and extremely talented chefs to give us their choice of recipes that would be perfect for lunch boxes, for grown-ups and kids. Our only caveat – each recipe had to pack a delicious punch, yet be simple enough to attempt. I think you’ll find these recipes, along with a bunch of tips and ideas curated by our content team extremely handy as you get back to work post your summer break. And, needless to say, this issue is packed with all the regular features that our readers look forward to. Enjoy

April - May 2013: Read about Food Lovers Chefs for Charity, our CSR initiative that bought together 450 gourmets and food lovers to savour over 93 dishes presented at the lush Prince of Wales lawns, The Taj West End. We’re in the thick of summer, this one’s been quite a scorcher. Our special feature, Beat the Heat will provide you much needed respite from the soaring mercury with our pick of nine ideas to stay cool this summer. There’s plenty more in this issue, do read our interview with the legendary cookbook author, Madhur Jaffrey, who light-heartedly reveals, “I am an actress pretending to be a chef".

February - March 2013: Bread, the simplest of foods, yet one that can satisfy the palate like no other. The absence of which stands to make the finest of meals appear inadequate. Which precisely was the inspiration for our cover feature dedicated to the art and science of baking bread. In this issue, we present wine professional, Sonal Holland’s take on wine trends to look out for in 2013.