Articles - Amin Ali

Articles

The Times of India • 2nd August 2026

What a Shabbat dinner in Jerusalem taught us about the holy Jewish tradition

On a culinary tour through Israel, we had been invited to a Friday night Shabbat dinner at the Jerusalem home of a lovely couple, Rachel and Eliyahu. We got to know was the profound significance of Shabbat.

The Times of India • 24th July 2026

Butter chicken to burpees: How Delhi shifted to hybrid training

Across gyms, parks and stadiums, a new breed of fitness enthusiasts has taken over, one that mixes heavy lifting with hard running and demands both strength and stamina in the same breath.

The Times of India • 17th July 2026

The Israel nobody told me about - The Times of India

You'd rarely hear the word "melting pot" used for Israel, but once there, you experience how different nationalities, even if followers of one Jewish faith, have all brought their own food, music and local cultures with them.

India Today • 8th June 2026

New Drinks Trend: Sustainable Cocktails

The top kitchen were known for the farm-to-table movement. It is the bars now that are leading the sustainability narrative. From foraging, seasonal ingredients to narrating local story through drinks, bars are now championing the ‘responsible consumption’ narrative in their own style.

Times of India Voices • 12th May 2026

The silent dollar coup

The world talks loudly about de-dollarisation. Quietly, ordinary people are adopting the dollar faster than ever, one stablecoin at a time.

The Times of India • 13th March 2026

How Indian food business is feeling the heat of US-Iran war

Disrupted LPG supply has brought India's street staples, all flame-intensive cooking, to a halt. The food gig economy, 56% of the sector, which feeds & employs millions, is showing its deep vulnerability

India Today • 7th March 2026

Non-Alcoholic Cocktails: The Biggest Bar Trend of 2026

Global Trend: Welcome to the world of zero proof or ‘no alcohol’ cocktails. These are not the sugar syrup and juice mixed with soda and served as mocktails. These beverages are being designed with the same intent and technique as cocktails. And in many cases, they demand even more precision.

The Times of India • 6th March 2026

Sudarshan drives data strategy at Newcastle FC

Sudarshan Gopaladesikan is Newcastle United’s Technical Director, one of the key figures guiding how tech is being used in on field performance and player recruitment.

India Today • 11th January 2026

Chef Gaggan Anand to open a restaurant in India in 2026

In an exclusive chat with India Today Spice, Chef Gaggan Anand reveals why 2026 represents a quantum leap for him.

India Today • 10th December 2025

The Alchemy of Pleasure

Johnnie Walker's first female Master Blender, Dr. Emma Walker decodes whisky with a scientist's precision and a storyteller's instinct.

India Today • 10th December 2025

The New Seven Wonders: World Marathon Majors

Travel plans now revolve around marathon dates, race medals are the new badges of honour and morning runs are no longer a mere exercise

HT Mint • 6th December 2025

Neeraj Kanwar of Apollo Tyres: Always in motion

The managing director of Apollo Tyres on learning the ropes from the ground up and how it feels to be be the latest sponsors of India’s cricket team jersey

The Times of India • 16th November 2025

Indian Accent - the iconic modern Indian cuisine restaurant - completes 16 years

Sixteen years on, Indian Accent remains the gold standard of modern Indian dining.

The Times of India • 2nd November 2025

India must put its cuisine at the centre of its global tourism pitch

Countries such as Japan, Italy, Spain, Thailand, Mexico, and France have turned their culinary heritage into irresistible global brands. Their food draws people in. It is time India did the same.

India Today • 24th September 2025

The best chef of New York State

Chef Vijaya Kumar, won the highest recognition, the James Beard Award for Best Chef in New York State this year. His restaurant Semma also retained its Michelin star. And, to top it off, it was rated as the number one restaurant in New York City by New York Times.

India Today • 23rd September 2025

The Year of Indian Cuisine

The past year has been nothing short of historic for Indian gastronomy, with unprecedented global recognition.

Robb Report India • 20th September 2025

The Intimate Plate

A quiet revolution reshaping Indian luxury dining in India and abroad. A new wave of chef-driven micro-diners, typically seating just 10 to 20 guests, is redefining what it means to dine out. What used to be a typical French or Japanese dining experience, is now being served at these 'destination' Indian diners. These aren't just restaurants; they're intimate stages where food, craft and storytelling collide.

The Times of India • 29th August 2025

Restaurant Review: Adyar Ananda Bhawan

The newly opened Janpath outlet is brand’s 175th serves tasty all-vegetarian South Indian fare, and gets a steady flow of families and office-goers who come, eat, and leave satisfied.

The Times of India • 29th August 2025

Restaurant Review: Matram

Matram in Dwarka is a welcome addition to the area’s dining map, bringing together flavours from across India under one roof.

The Times of India • 14th August 2025

Hunter Valley: A Gourmet Food and Wine Getaway Near Sydney

Discover Hunter Valley’s best food, wine, and experiences—just a short drive from Sydney. A perfect weekend getaway in New South Wales.

India Among World’s Most AI-Positive Nations, Says Booking.com Report

Indian travellers lead the world in enthusiasm for AI in travel

Say No-Cheese! Eateries Rise To Allergy Challenge

In Delhi, newer restaurants and chef-driven brands are treating food allergies and intolerances not as inconvenient exceptions, but as part of everyday service. Menus now include naturally gluten-free, dairy-free and vegan options

The Times of India • 17th July 2025

Sydney Travel: Flavours, lights & culture — Why Vivid is the perfect time to visit Sydney | - Times of India

We’ve always heard stories about Australia’s magnetic blend of nature, culture, and culinary brilliance, but being there in person during Vivid Sydney was experiencing all of this firsthand.

Load More