Culinary Renewal

April 2026

Even as the world races ahead in modern pursuits, there is a quiet renewal brewing in the food industry. Only, this movement is harking back to age-old techniques, the wisdom of seasonality, and the warmth of culinary nostalgia.

In our Cover Story, we look at how slow cooking has made a comeback, and ask the question: is time the new currency of luxury? We also discover supper clubs in Mumbai, custodians of culture who are bringing regional fare and stories to guests. We speak to actor Mona Singh whose restaurants are built around the concept of nostalgia, where food is warm, comforting, and familiar. At Air India too, as we refresh our food and beverage menus, we
attempt to offer regional dishes that speak to you and underscore our warm hospitality.

Exploring international flavours enriches your palate, so we have Michelin-star Chef Gaggan Anand giving us his recommendations for Bangkok, a city he has called home for more than 15 years. You may want to bookmark this one. We also take you to Chicago, Zürich, Singapore, and Madrid, to explore new vistas through the lens of culture, craft, and, of course, cuisine.

In our Soul section, author Pico Iyer talks about how his life has been strung together by a series of serendipitous events, and that may just inspire you to set off on unplanned explorations of your own. Sometimes, a lack of structure is just what you need to absorb, process, and heal—that is what our ʻIntrospection’ story delves into. In Body, we
decode two trends—biohacking and protein. While one involves using tech to measure metrics and make mindful changes, the other gives you options on ways to consume protein naturally and through supplements, after gauging how much your body truly needs. All you need to do, is listen.

Happy Reading!