How our menu is built, why our beef is hills-only, what happens between the kitchen and the wall.
At 6 AM, two cooks take their places at a long table in Koramangala. By noon, 400 pieces of hand-folded dim sum are ready. Here is how that actually works.
Xin Coonoor’s launch was powered by a team that showed up with heart, energy and care, turning busy services into warm experiences and 5-star memories.
Slow-cooked Nilgiri beef meets Vietnamese pho, Malaysian rendang and Thai massaman. Here is why we only serve it in the hills.