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It has been a super exciting week at Lavaash by Saby, and this time it was behind the bar! We hosted some of our friends to go behind the bar and do some of the most exciting mixes of their personal stories as well.

Our cocktail menu at Lavaash is inspired by memories, places, and people from Chef Saby’s growing up years. As a child , Chef Saby grew up in Asansol, a rural industrial setting in West Bengal. Further growing up as he moved to the more civilized metropolis of Calcutta, it also influenced him in ways more than one. …


If you have grown up in The Indian subcontinent or have read the authors who have lived their childhood to sketch it in anecdotal beauty, it will be quiet a stir if it does not have memories studded and sweetened with the tales of Mango.

Most of us have summer memories of sitting in verandahs and eating mangoes, a lot of us have seen mothers and grand-mothers industrially pickling them and a lucky few of us also have vivid adventures of getting our prized mangoes from the tree itself. These conversations are inclusive of sibling frolics of who could eat more, to the grand parents spoiling us with choices, to the chase of getting our own from the neighbours orchids. …


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Despite all that is being spoken and written about the current state of affairs for the restaurant business in our country, I still think that this is still the one of the most exciting times that we are living in.

We are forced to argue— Has the culinary conversation of the city have become a boring rant or is it going to be a new one with fresher ideas or like she puts it, fresh ingredients.? …


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Matnakash — The other Armenian Bread

To begin with, we are extremely happy to start off with stories from Lavaash by Saby. Everyday,the restaurant for us is full of possibilities and inspirations waiting to be turned into stories, and we could not have thought of anything other that a beautiful Matnakash. All this while with so many of you writing in to us praising the food and some of you also asking for these amazing recipes.

Everyday, our Chef’s inbox gets one or two odd requests to either share the recipes or invitations to cook/eat with people who are now becoming regulars at Lavaash.

We decided to put forward our stories which are so deeply ingrained into our culture and in Armenia. …


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A little insight into a marketers head, designing and selling restaurants in Delhi.

Our everyday at studio starts with one question, what new is it that we need to do to help rise our businesses and market them better. My partner and I start many such meetings with these looming questions to keep innovating. Ideas are thrown, validated and rejected with same feverishness.

What remains a part of our everyday issues are these unsolicited “offers for invitations”, “collaborative efforts”, and most irksome “review opportunities for your restaurant” thrown at us.

On setting the same tone, both of us get extremely sad too when restaurant owners, chefs and other people from the industry diss reviews or food blogging. Well most of the times we try to defend (I am a self proclaimed food blogger too) and sometimes we let this conversation pass into non responded abyss. …


Well, about Khan market, remains the fact that — eateries and other places need to be great and nothing else. In the middle of few of the most pompous like Town Hall and hot cakes from the likes of The Big Chill Cafe and SodabottleOpenerWala, comes a new entrant.

Parallel is keen and bright, the flight to the first floor single floor dining space me suggest otherwise but unlike most of the places it is a breathable, as the first impression is of an expansive, no nonsense diner, stripped down to the barest and liveliest ambience, it wants you to focus on what you have come in for, good food and cocktails! …


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Imagine a time where in the early 1600s, when the focus shifted from Versailles to Paris and one of the first ideas that would have come to the mind of designers were of minimalist, clean fashion? Still captivating the imaginations of vintage romances in its most simpler, non titular ways.

The story visualises a dreamy state, a time where idea of maximalist baroque is fading and we are moving toward a more sophisticated minimal earthy approach. We reach the point where we achieve what the Rococo might never think of(at least in dreams). …


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Sometimes it is just so obvious that you want to post the real bits of what you believe in, when people like us have responsibility to tell stories, it sometimes best to tell them straight up honest.

Sometimes, the plain turns out to be the most intense kinds, sometime the distressing works more than dressing. And sometime not stylish is something that you find the most comfort in. Do not get me wrong, this is not bashing the apparent attractive or its not a rant on male body shaming ideas. …


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From about twenty four thousand restaurants serving haute cuisines, from ubiquitous and thriving cultures from around the world of trattorias, coffee shops, food trucks and diners; NYC is definitively the most exciting city to be when it comes to food.

The city, is as unique as its accent. From the most recognised dialect around the globe, there lives the true Brooklynese, talking animatedly of the city of their present and future — Nu Yawk, it is a food enthusiast’s dream come alive.

But why am I talking suddenly in details and rather insignificant facts of city which we have fantasised watching TV and cinema from the last hundred odd years?! …


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I almost knew where the place was situated, Whistling Duck is tucked hidden in backlanes of a shopping mall in a queue of typically night clubish location. You’d expect the place to be like many of those with high tempo music, talking aloud of opulences and imagery of everything frilly. Well, this is where the story begins to get interesting.

Whistling Duck cleverly conceals itself in the array of drinking holes as it is trying to shy away from those wanting to come in for those large patialas. The moment you step in the courtyard, chic minimal post modern vibe takes over setting it apart from its cousins as they stand together in a line. …

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