Chef Rhea Aaron of Klaa Kitchen in Bengaluru.

0 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ]

Chef Aaron assembling a dish.

1 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ]

Goa-based chef Christopher Fernandes.

2 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ]

Travelling chef Aditya Raghavan.

3 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ] Click here

A seafood-based dish by chef Raghavan.

4 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ]

Bengaluru-based chef Anurag Arora.

5 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ]

Banana Pain perdu: Overnight soaked banana bread, miso caramel sauce, walnuts, chilli labneh by chef Arora.

6 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ]

Mangaluru-based chef Megha Polali.

7 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ] Click here

A miso bowl by Polali.

8 || 8 [ { "selector": ".wxsve-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ { "offset": 0, "transform": "translateY(calc(600px - 467px))", "opacity": 1 }, { "offset": 1, "transform": "translateY(0)", "opacity": 1 } ] } ] Click here

Chef Rhea Aaron of Klaa Kitchen in Bengaluru.

Photo Credit: Prarthana Shetty

web stories

By Team Lounge
Published May 12, 2023

Mint Lounge

Chef Aaron assembling a dish.

Photo Credit: Prarthana Shetty

Goa-based chef Christopher Fernandes.

Travelling chef Aditya Raghavan.

A seafood-based dish by chef Raghavan.

Bengaluru-based chef Anurag Arora.

Banana Pain perdu: Overnight soaked banana bread, miso caramel sauce, walnuts, chilli labneh by chef Arora.

Mangaluru-based chef Megha Polali.

A miso bowl by Polali.

Chef Rhea Aaron of Klaa Kitchen in Bengaluru.

Photo Credit: Prarthana Shetty

web stories

By Team Lounge Published May 12, 2023

Mint Lounge

Chef Aaron assembling a dish.

Photo Credit: Prarthana Shetty

Goa-based chef Christopher Fernandes.

Travelling chef Aditya Raghavan.

A seafood-based dish by chef Raghavan.

Bengaluru-based chef Anurag Arora.

Banana Pain perdu: Overnight soaked banana bread, miso caramel sauce, walnuts, chilli labneh by chef Arora.

Mangaluru-based chef Megha Polali.

A miso bowl by Polali.

By Team Lounge
Published May 12, 2023