Life & Style

Rhea Raj on her love for Chennai, the Commotion tour, and what made 2025 special


Rhea Raj’s day in Chennai begins at 5am. “I think I am still a bit jet-lagged,” she laughs. “I get to have a nice long morning. I sit with my grandfather, have two cups of chai back-to-back and pick up a book to read. I went to the beach yesterday, and it was so rejuvenating,” she says. 

The Indian-American pop artiste has had a packed year. After performances at the iHeartRadio festival and her stage debut at Lollapalooza Chicago alongside Aliyah’s Interlude with a performance of their hit song ‘Haute Couture’, Rhea released her second EP, Commotion, and in December, went on her first headline tour of the same name, across five venues in the US.  

It has been over a year-and-a-half since her last visit to Chennai and over the last few days, Rhea has been treating her fans to several updates; from walks at Besant Nagar beach, a visit to the Ashtalakshmi temple, attending a Bharatanatyam class, shopping for fruits, and decoding the dishes in an elaborate ela saapad she thoroughly enjoyed. “I feel like I go back to the US after a trip to Chennai feeling so much more alive and refreshed,” she says, over a video call from her grandfather’s house, looking every bit as relaxed as she describes her time here. 

Rhea has been keeping fans updated by sharing photos from her days in Chennai

Rhea has been keeping fans updated by sharing photos from her days in Chennai
| Photo Credit:
Special Arrangement

Rhea and her sister Lara Raj, who is part of the pop girl group KATSEYE, have drawn attention not only for their artistry, but also for their Tamil roots; a rarity in mainstream pop music. Their South-Asian, and Tamil identity in particular, is something both sisters speak about, and flaunt with pride. 

Born to Tamil Parents Kavita and Sri Rajagopalan in the US, 25-year-old Rhea says her childhood and teens were filled with Bharatanatyam classes, regular visits from her Chennai-based grandparents, and a steady supply of Indian food. “All of this was always part of our DNA; something we’ve always really loved and cling on to very strongly. We feel really proud of our identity. We are at this global stage right now where we have a lot of eyes on us, and we want to bring forward parts of our culture that are important to us,” she says. 

Rhea and her sister Lara

Rhea and her sister Lara

Both onstage and in her music videos, Rhea is often seen sporting bindis, maang tikkas, and chunky Indian jewellery. Earlier this year at the Billboard Women in Music Awards, Rhea walked the red carpet draped in a sari that once belonged to her grandmother. “This felt like a big moment, a cultural statement; but is also something that has been a part of our lives forever,” she says. 

Rhea recalls how growing up in the US, there was very little to no representation in the entertainment field for Indians, specifically South Indians. “I now feel really proud, and excited to explore new ways of bringing the culture forward, even if it means something as simple as showing people the food that I’m eating every day at home like my rasam, which I absolutely love,” she says, smiling. “Our fashion, food, music, and everything else is so vibrant and cool. I hope young kids see this, and they feel empowered and proud,” Rhea adds. During the Commotion tour as well, Rhea performed a Bharatanatyam dance break in her song ‘Hunter’, choreographed by her mother.

“I spent about two months prepping for the tour, and was in dance rehearsals basically every day for eight to ten hours, getting my costumes ready and going in for fittings. I got to work with many women designers as well, and it was really cool,” she says, describing the whirlwind lead-up to the tour. 

As a composer, producer, and lyricist on her songs, Rhea also has songwriting credits on ‘Priceless’ by Maroon 5, featuring Lisa of Blackpink. Be it in her latest EP Commotion which featured songs like ‘Mumbai’, ‘Killer’ and ‘Now That Ur Gone’, or her debut EP Hunter, Rhea’s songs are backed by her strong vocals, and themes of femininity and empowerment. “It is also about being the fiercest version of myself; that’s what also makes me feel good when I am performing onstage,” she says.

Something she is excited to explore more in her next era of music, Rhea says, is more vulnerable storytelling that delves into her relationships, past experiences and even her connection with spirituality. 

“The Commotion tour was so energizing for me, and it was honestly like the best experience of my life. So, we are very much right now in the works of planning more live shows in the US, but also outside the US and being able to take the tour globally. And of course, the next big thing is new music,” she says, of what fans can expect from her in 2026. 

Looking back at 2025, we ask Rhea about a moment that truly stood out for her. “From my tour, it was my show in Los Angeles where I got to perform at The Roxy. Not only was I concluding the tour in my hometown, but to be able to perform at a legendary venue which has hosted greats like Guns N’ Roses felt surreal. I woke up the next day thinking how I haven’t felt this level of gratitude and fulfillment before,” she says. 

Rhea and her parents were recently joined in Chennai by her sister Lara, as well. What are her plans in Chennai over the next few days, we ask. “Shopping! I am buying a lot more bindis, tikkas, and jhumkas to take back, for music videos, red carpet appearances and everything else. There are temple visits being planned, and I also just love to eat good food, so I am eating all the amazing food here,” she says. 

Published – December 30, 2025 07:06 pm IST



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Terns restaurant in Coimbatore: Themed around the world’s longest migratory bird, it celebrates curated global cuisines


It’s a sunny day, and a cool breeze sweeps over as I enter the newly-opened Terns by Habitat Holding for lunch. The building resembles a runway with two sweeping wings, and multiple levels of seating. Guests can choose among indoor dining, a spacious outdoor seating area open to the sky, quieter family zones, party zones with high decibel music, and the coveted bridge seating that hovers over a dramatic 23-feet tall cascading waterfall. The design, themed around the silhouette and spirit of the Arctic Tern, the world’s longest migratory traveller, is an ode to the guiding philosophy of the property.

“The bird travels great distances while migrating during winters. We wanted a space that carried that idea, of rising above, moving constantly, exploring,” says Akilesh Surendhiran, an architect who studied in the UK before returning to home-town of Tiruppur to build this dream. The other partners are Surendhiran Ramasamy, Sabarivasa AP, and Abinav Sabari.

Sourdough Neapolitan-style pizza margarita

Sourdough Neapolitan-style pizza margarita
| Photo Credit:
K Jeshi

The team chose Goldwins as the location based on research that predicted growth around the L&T Bypass with upcoming IT office spaces. Also with proximity to Kerala, Tiruppur, Pollachi, and Palakkad, the restaurant now sits pretty at a perfect crossroad. “Families seek safe, stylish but accessible dining. Guests are well-exposed. They won’t compromise on quality. We want to match up to their expectations and grow organically,” adds Akilesh. Once inside, seated in an elegant dining hall, I go over the diverse menu that offers multi-cuisine options. What arrives first is a plate of crispy, golden samosas packed with flavourful mutton mince and spices, served with a refreshing curry leaf mayonnaise dip. Soon, the aroma of fresh basil fills the air. It comes from the sourdough Neapolitan-style pizza margarita, served straight from the wood-fired oven topped with tomato, mozzarella and basil leaves.

The menu features Indian, Japanese, Italian, Pan-Asian, and fusion

The menu features Indian, Japanese, Italian, Pan-Asian, and fusion
| Photo Credit:
Special Arrangement

Four months old, the property has already welcomed guests running to thousands. “Once guests walk toward a glowing bridge that stretches over a 24-foot water body, the phones are out. Most of them click a photo right there,” laughs Abinav, adding, “We planned it that way. An experience should begin immediately.”

Crisp, golden mutton mince samosas

Crisp, golden mutton mince samosas
| Photo Credit:
K Jeshi

The team studied hospitality models across Ubud in Bali, London, Chennai, and Bengaluru right from seating, entertainment, ambience, and movement within a space to create a restaurant where every corner is camera-ready. “When you enter, you should feel like you’ve walked into a new world.”

A global menu curated for Coimbatore’s evolving palate features Indian, Japanese, Italian, Pan-Asian, fusion, and comfort classics. There is prawn tempura, chicken tikka, nasi goreng, truffle dumplings as well as podi idli. The bar is designed to be transparent. “The idea is to remove the distance between bartender and guest, another lesson borrowed from global bars where performance is part of the experience,” says Akilesh.

Over plates of fluffy butter naan and laal mass, a fiery meat curry and donne biryani, a Karnataka-style biryani that uses short-grain seeraga samba rice, and a vibrant green masala base of mint and coriander, the founders speak about the 4,000 sq ft kitchen that has as many as 40 staff including chefs from across India. The team underwent three months of grooming and service training before the opening.

The menu is curated to suit Coimbatore’s evolving palate

The menu is curated to suit Coimbatore’s evolving palate
| Photo Credit:
Special Arrangement

The founders also travelled through Europe and Southeast Asia to get new ideas. Explains Akilesh, “We are planning monthly speciality menus ranging from Asian, seasonal, South Indian, chef’s table and more. We previously ran popular cloud kitchens, Pan Asian and Indian. It taught us fast learning, consistency, scalability. This project was a big leap for us. We want to set a benchmark. Not just food. An experience.”

The desserts menu is playful and nostalgic including triple chocolate cake inspired by UK memories, gulab jamun cheesecake, rasmalai sandwich, mishti doi, brownies and cashew barfis. I round off my meal with the rasmalai sandwich, a breezy dessert that has a fun carrot halwa twist to it.

Located at 26, Thottipalayam Pirivu, Goldwins. A meal for two costs ₹1500 approximately. For reservations, call 9943377773

Published – December 30, 2025 06:11 pm IST



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The best meals that chef had in 2025


2025 has been a great year for restaurants in India, be it winning international awards, or pushing the boundaries with creative menus. We loved eating what the chefs created for us, but what did the chefs savour? We speak to five Indian chefs, and ask them about the best meal they had this year.

Ruchira Hoon, chef patron, Draavin Canteen, New Delhi

In Colombo, I had this beautiful meal at Ceylon Curry Club. I love Sri Lanka very much so I try and go there on holiday often. What I love about this place is they have an appam cart. The cart is wheeled to you, and you can select different hoppers. They have chicken hoppers, coconut milk hoppers and sea food options. They have the whole setup, and the hoppers are made in front of you. It is served with a lot of sambol. It is a masterclass in Singhalese Sri Lankan food.”

Chef Ruchira Hoon

Chef Ruchira Hoon
| Photo Credit:
Special arrangement

A dish from Ceylon Curry Club in Sri Lanka

A dish from Ceylon Curry Club in Sri Lanka
| Photo Credit:
Ruchira Hoon

Chef Will Aghajanian, culinary director, Food Matters Group, leads The Table and Kaspers, Mumbai

“I have had many good meals through the year, but maybe the one that stands out the most is the one at Trattoria Fita. It is an unassuming family-run joint in Borgo Tossignano, about two hours from Florence. I happened to stumble upon it on Google Maps, and honestly, it looked good so we just headed there.

They are an amazing family, offering super simple cooking. I would 100% travel out of the way, to go back there for the steak, steak tartare, ham plate and secret green limoncello.”

Chef Will Aghajanian

Chef Will Aghajanian
| Photo Credit:
Special arrangement

Chindi Varadarajulu, creative chef and founder, Pumpkin Tales and Zhouyu, Chennai

A restaurant I went to in 2025 called Fyn, in South Africa, was a Japanese style restaurant, but with Cape Town ingredients. They had a seafood tasting menu. The dish I loved was the yellowtail tuna, done three ways. I also dined on octopus and oysters. Fyn is also where I have had the best chawanmushi (steamed egg custard).

Some unique meats I tried there, was springbok (an antelope found mainly in south and southwest Africa), and ostrich. I did not expect the ostrich to be so tender. The whole meal was paired with South African wines. The service was excellent and it was a beautiful experience.”

Chawanmushi at Fyn restaurant in Cape Town

Chawanmushi at Fyn restaurant in Cape Town
| Photo Credit:
Chindi Varadarajulu

Tuna at Fyn restaurant in Cape Town

Tuna at Fyn restaurant in Cape Town
| Photo Credit:
Chindi Varadarajulu

Chef Sombir Choudhary, SOKA, Bengaluru

I would say the best meal experience I had in recent months is a newly opened cafe in Hyderabad by Chef Vignesh Ramachandran called Coffee Sangam. It has elevated Telugu snack staples. Dishes like the pistachio idli and peri peri punugulu are a part of this menu, while birthday party cutlets, jam rolls, cream buns, egg puffs, and chilli cheese toast took us back in time to our childhood.

Chef Sombir Choudhary

Chef Sombir Choudhary
| Photo Credit:
Special arrangement

Chef Vignesh Ramachandran is personally involved in every step of building this café, which you can see which is evident from the entrance to food and the crockery. I feel Hyderabad is changing, and people will definitely start accepting the small plates concept. We will see many more concepts like this in the coming years.

Gresham Fernandes, chef partner, Bandra Born, Mumbai

Gresham Fernandes, chef partner, Bandra Born, Mumbai

Gresham Fernandes, chef partner, Bandra Born, Mumbai
| Photo Credit:
Special arrangement

One of the best meals I had this year was at Nouri, in Singapore. It is run by chef Ivan Brehm and the style of cooking he does is called crossroad cuisine, which is a mix of dishes and ingredients from the whole world. I had the tasting menu there, and we also did a pop-up together in June. One standout dish was the confit chicken skin dumplings in a beef consommé and a wagyu ‘nduja (a spreadable sausage). The way he came up with this, was amazing.

Black Gold at Nouri, in Singapore

Black Gold at Nouri, in Singapore
| Photo Credit:
Gresham Fernandes

There was another dish calledblack gold. It is Japanese Koshihikari rice, and he makes a really nice foam out of the Kampot peppercorns. What I also like about the restaurant is that women run nearly 75% of its operations.

Published – December 30, 2025 05:49 pm IST



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Darbuka Siva returns to the stage with a special live concert in Chennai


Darbuka Siva

Darbuka Siva
| Photo Credit: Special Arrangement

Darbuka Siva is no stranger to the stage. A part of independent music bands before plunging into films full-time, Siva has seen several Chennai stages as a percussionist and musician; his last appearance was is 2012.

More than a decade later, Siva — now armed with multiple film album hits as a composer, besides his acting and directorial ventures — returns to the stage. This Friday, he is presenting an “intimate live concert experience” that will be built around the emotion and nostalgia of his familiar songs, along with his larger musical world beyond film tracks.

Presented by The Madras Collective, the concert has been aptly titled ‘Maruvaarathai Pesaathey’, after one of his biggest hits. “It’s exciting and nerve-wracking at the same time,” he says, “I feel free when I’m on stage, and when I see an audience in front of me, it helps me to push myself more.”

While Siva will perform his hit tracks like ‘Mudhal Nee Mudivum Nee’, ‘Visiri’ and ‘Hey Nijame’, he also hopes to share details about the varied world musical influences that made him explore the arts. “It is going to be an intimate setting aimed at making it an immersive experience, rather than a usual large-stage concert style show.”

The evening will also feature Grammy winner Tanvi Shah and other Siva’s frequent collaborators like Gautham Vasudev Menon, Kishen Das and Meetha Raghunath. “He (Gautham) has been following my work since my independent music days, which led to me working with him on film projects as well. He has always supported me and kept enquiring about a live performance,” reveals Siva.

With some surprise performances and an evening packed with musical arrangements and storytelling, this concert comes at a time when Chennai is already basking in a lot of music, thanks to the ongoing Margazhi season. “This city’s audiences have always been receptive to new music styles; I hope they will discover something new during this show too. I’m excited to start the year with a live performance, which you’ll see more of,” says Siva, who is currently busy with the music score of director Dayal Padmanabhan’s Lakshmikanthan Kolai Vazhaku, director Umapathy Ramaiah’s satire, and a couple of other projects.

Maruvaarthai Pesaathey’ is on January 2 (3:30 PM and 7 PM) at Museum Theatre, Egmore. For tickets, log on to district.in



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What did Thiruvananthapuram eat in 2025


Thiruvananthapuram’s contributions to Kerala’s culinary map are often downplayed in comparison to Kochi, with many dishes arriving in the capital years after they gain popularity in the state’s commercial hub. In 2025, however, the city saw a surge of continental eateries making their mark — from pizzerias to Egyptian dessert spots and smokehouses.

Here is a quick look at the culinary trends that shaped Thiruvananthapuram last year.

Bread wins dough

From pizzas to sandwiches, bread was the star of many menus in the city, with dishes featuring white bread to the slightly more complicated ciabatta breads — the latter recently announced its arrival in the city.

Toasteria at Kesavadasapuram serves sandwiches inspired by Turkish, Japanese, American and Indian cuisines, featuring dishes such as Tamago sando (a Japanese egg sandwich), Turkish delight sandwich, and Bombay sandwich, among others.

Tamago sando from Toasteria

Tamago sando from Toasteria
| Photo Credit:
SPECIAL ARRANGEMENT

Inippu at Kannammoola and Frost & Toast at Kowdiar serve sweet and savoury toast, which seems to have gained a following in the city. Another outlet, Cocoa & Crust at Pettah, puts special focus on bread, offering chilli cheese toast, ciabatta and eggs, and Kim-credible (an in-house bun filled with homemade kimchi).

Ciabatta & eggs from Cocoa & Crust

Ciabatta & eggs from Cocoa & Crust
| Photo Credit:
Nainu Oommen

The city has also seen new pizza spots, including Pizzeria Toto at Ulloor, known for its sourdough pizza crusts, and Sahib’s Brick Oven Pizza at Nanthancode.

Vegan gains ground

Vegan options have been on the rise this year, with plant-based dishes gaining attention. Grasshopper, a food start-up, sells vegan shawarmas, kombucha and health drinks, replacing meat with jackfruit.

Vegan shawarmas from Grasshopper

Vegan shawarmas from Grasshopper
| Photo Credit:
NIRMAL HARINDRAN

Mama’s Oven Trivandrum, a home baker in Paruthippara, introduced vegan, gluten-free, lactose-free desserts like vegan chocolate cake, ragi jaggery banana walnut cake, wheat and oats pineapple cream delight cake and sugar-free dates cupcake.

A good time for desserts

Desserts were on the rise, too, offering continental options in cakes and puddings, witnessing a growth in spaces devoted to desserts such as Tree of Treats, Nanthancode, which began as a weekend home cafe selling puddings. Luxuree Crumbl, an English dessert spot in Kuravankonam, opened in early 2025.

Sticky toffee pudding topped with vanilla ice cream from Tree of Treats

Sticky toffee pudding topped with vanilla ice cream from Tree of Treats
| Photo Credit:
Nainu Oommen

Dessert kiosks selling waffles, churros, cakes and other sweet goods flourished in Kesavadasapuram and Kowdiar.

Arabian desserts such as Koshari dessert and Salankatia, riding social media trends, also became popular. Farsi Laban and Qasr Laban, serving pistachio, nutella and lotus biscoff-flavoured, layered desserts, trended. Other dessert outlets, such as Smoocho and Choco Bae, have also added a range of kunafa bowls to their menu.

Kunafa bowl from Choco Bae

Kunafa bowl from Choco Bae
| Photo Credit:
SPECIAL ARRANGEMENT

Haps the Melting Happiness, an Egyptian dessert kiosk at Kulathoor, has sweets like bambokza, hebba cake and qashtota on their menu.

Hop, hop, hop

It was a good year for cafe hoppers, with new restocafes like Casamigo at Nalumukku and Tangerine Resto Cafe at Kowdiar opening their doors. Malibu Club, an e-game hub and a cafe, began operations in the city in September 2025. The Artists’ Cafe at Sreevaraham is another addition to the city’s line-up of cafes.

Cafes with board games such Pakida, Frost & Toast and Savour Street Cafe have become the new hangout spots.

Meaty developments

Briskets and burgers found footing this year. Eateries and cloud kitchens like Tex&Mex by ChefJee and Smokey Ridge (which started in 2024) gained popularity among meat lovers, further popularising beef briskets and slow cooked meat.

Beef brisket from Smoky Ridge

Beef brisket from Smoky Ridge
| Photo Credit:
SPECIAL ARRANGEMENT

New burger outlets, such as The Burger Kitchen at Kuravankonam and Smokies Hamburger at Kumarapuram, gained popularity. The outlets offer chicken and beef burgers, stacked with fillings such as mushrooms, fried eggs and bacon, among others.

Idli eateries continued to be popular, a boom that began in 2024. Outlets such as Sudu Suda Idli and Chaikaari have expanded their business over the past year.

Published – December 30, 2025 05:00 pm IST



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How Kerala’s love for water adventure took off in 2025


Kayaking through the placid backwaters of Kochi, flanked on either side by mangroves, is  meditative. Jumping off a cliff at about 30 feet, makes one let go of fear. And few things would compare with the thrill of navigating through foamy rapids in an inflatable raft. Kerala has developed an appetite for water adventure activities, and it definitely saw an uptick in 2025. 

One can try anything from stand-up paddling to surfing, rafting, kayaking, sailing, rowing, scuba diving and skimboarding in Kerala, which has a geographical advantage with its abundant lakes, rivers and long coastline. 

Recreational water sports has caught up as the professional level water sports has set a benchmark, says Anoop KP, an ISA-certified SUP flatwater coach and founding member of SUP Kerala (sup.kerala) in Kochi. With professional level kayaking, canoeing, rowing in place at SAI centre at Alappuzha, surfing at Varkala, whitewater kayaking in Kozhikode and stand-up paddling in Kochi, opportunities for indulging in recreational water sports has opened up. District tourism boards started organising hobby events associated with different water sporting items. Sailing clubs in Kochi now attract hobby members, says Anoop.

Sand-up paddling in Kochi 

Sand-up paddling in Kochi 
| Photo Credit:
Special Arrangement

Stand-up and paddle

 While kayaking remains one of the most popular water sports in Kochi, stand-up paddling (SUP) is witnessing a steady increase in demand. “SUP treads the space between kayaking and surfing, both of which are now possible in Kerala. Those who prefer serene waters can SUP on backwaters or rivers whereas those who love the sea can try SUP in the sea,” Anoop adds. Kochi’s picturesque islands including Chitrapuzha, Kadamakkudy, Panangad, and Mulavukad have emerged as hotspots for SUP.  

Scuba diving in Kochi

Scuba diving in Kochi
| Photo Credit:
Special Arrangement

Fresh water deep dive

Scuba diving is a much-sought-after experience, too. Joseph Deleesh, director of Aqualeo PADI Dive Centre in Kochi, says the number of people coming in for scuba diving has grown steadily. “While the Andamans and the Lakshadweep islands were the most preferred spots for scuba, people have opened their eyes to what we have here in our own city,” he says. Deleesh recently trained a group of 40 women in scuba at the Shasthamugal Lake at Thiruvaniyur, about an hour from Kochi. “The sea in Kochi is not ideal for scuba diving, as the visibility is very low. In the Shasthamugal Lake, at a depth of about 30 metres, the visibility is great and one can see schools of freshwater fish,” Deleesh adds. 

An authorised PADI (professional association of diving instructors) centre, Aqualeo offers training programmes in diving and rescue operations in addition to recreational water sports. “Though scuba diving and kayaking always have takers, there is growing interest in cliff jumping, as well. Those who try it here say it is a great stress buster,” says Joseph. Participants are required to jump off a cliff, about 30 feet high, into the water.  Every activity is done with property safety measures in place, Deleesh adds.

Surfing in Varkala, Thiruvananthapuram

Surfing in Varkala, Thiruvananthapuram
| Photo Credit:
Special Arrangement

Surf’s up

When Anandhu SG started Sur N Sea at Varkala in 2019, with his friend Amal, most of his clients were foreign tourists. Six years down the line, he has a number of Indians who love the waves turn up for surfing. “We have a strong surfing community now. This year, we have formed an association to create awareness about surfing and offer training to children in local schools,” says Anandhu.

Varkala is one of the best spots for beginner, intermediate and expert surfers, he adds. Surf N Sea offers training in surfing and stand-up paddling. “Surfing is exciting and adventurous, and when there are options to try it in one’s own land, why not? The feeling one gets while riding a wave is inexplicable,” says Anandu.

Sikmboarders in Fort Kochi

Sikmboarders in Fort Kochi
| Photo Credit:
THULASI KAKKAT

Skim across the water

A lesser-known, yet extremely popular water sport catching on in Kochi is skimboarding. Not to be confused with surfing, it is a sport where the skimboarder glides over the surface of the water and meets the surf to ride it back to the shore. Usually done in shallow waters, it is gaining popularity as a family fun activity, says Bimal Xavier, a coach at Skim B, an outfit that offers workshops in skimboarding in Kochi. 

Founded by Francis Kurien and Sreekumar Santhosh, Skim B manufactures the boards used for skimboarding. “People love it, because it is not a deep water activity and one does not have to know swimming. It is also ideal for children,” adds Bimal. SkimB has already built a passionate community of skimboarders in Kochi, who meet up at Vypeen beach.

Whitewater rafting in Kozhikode

Whitewater rafting in Kozhikode
| Photo Credit:
Special Arrangement

Thrill of the rapids

Social media has contributed a great deal in popularising these sports among the larger public, says Prasad Thumbai, founder of Jellyfish Watersports, a Kozhikode-based water adventure company. Founded in 2013, it has been gradually cultivated a community that enjoys rafting, rowing, stand-up paddling, kayaking and sailing on the waters of the Chaliyar. Over the years, awareness about water adventure activities has gone up and there is a marked difference in the way people approach these events, says Prasad. The Malabar River Festival, an annual water sporting event organised by the Kerala Adventure Tourism Promotion Society and the Kozhikode District Tourism Promotion Council with support from the Indian Kayaking and Canoeing Association, is an example, he points out. “In 2026, it would enter into its 12th year, and it is now a looked forward to annual event,” Prasad says.

“With certified professional trainers, instructors, and lifeguards with first-aid/rescue training, families including children can indulge in water sporting activities because it blends excitement, laughter, and makes memories,” he adds.

Published – December 30, 2025 01:37 pm IST



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A local’s guide to experiencing Hyderabad


A view of the Hyderabad city from Golconda Fort

A view of the Hyderabad city from Golconda Fort
| Photo Credit: RAMAKRISHNA G

To experience the true pulse of Hyderabad, immerse yourself in activities that reflect its spirit. The city’s dynamic food culture blends tradition and modernity with ease, honouring regional flavours, rural vibrancy, layered histories, and its iconic rocky landscape.

Try teneera (neera)

Canned Neera

Canned Neera

Sample canned fresh neera — the natural nectar tapped from palm trees. A cloudy drink that vaguely resembles Limca, it is mildly sweet with a gentle aroma of ripe palm fruit. Unfermented and non-alcoholic, neera is suitable for everyone, from young children to the elderly. It does, however, have a short shelf life of up to four days under refrigeration. Teneera is bottled and sold by the Palm Products Research and Development Institute (PRDI) in Kadthal mandal, Ranga Reddy district, using a cold supply chain that preserves freshness from tapping to transport.

Visit a flower-growing village

Pollam Gattu is also an ideal place for some Sankranti fun

Pollam Gattu is also an ideal place for some Sankranti fun

Visitors at flower fields

Visitors at flower fields

Those classic DDLJ-style moments amid mustard fields can be recreated in Telangana’s flower farms. Villages like Moinabad offer sweeping fields perfect for long walks and photographs. Farm stays such as Pollam Gattu facilitate visits to flower fields, allow leisurely photo sessions, and offer evenings of barbecue and stargazing. The stays are comfortable and cosy, offering a genuine taste of village life — but do not expect hotel-style indulgences or an on-call butler.

Go for a rock walk

Khajaguda

Khajaguda

Hyderabad’s rocky terrain is one of its most underrated features. Look for areas with accessible rock formations — or head straight to Khajaguda Rocks in Hyderabad or Moula Ali in Secunderabad. These spots are easy to approach and climb. Take a leisurely walk, and make the most of the city’s short-lived winter chill. On your way back, remember to carry any trash with you.

Try local Telangana food

If you are new to the city and have not yet explored its regional cuisine, step into a restaurant that serves traditional Telangana food. If spice is not your best friend, opt for gentler dishes like bagara annam with a curry of your choice, pacchi pulusu paired with fish fry, or a simple potato fry. Drop by at Telangana Spice Kitchen where one must try the Golichina mamsam, Karimnagar Kodi Wings and Korameen fry.

Sign up for a heritage walk

Golconda Fort

Golconda Fort
| Photo Credit:
G Ramakrishna

Heritage walks are one of the most immersive ways to experience Hyderabad’s past. Guided narrations by local experts — such as @thathyderabadiboy — bring alive the stories embedded in the city’s paths, rocks, and walls, revealing histories we often walk past without noticing. Heritage walk with @thathyderabadiboy will take you lesser common corners of the popular heritage structures. Walks are mostly planned during the weekend at a very nominal price.

Fly a kite

Roadside kite shop at Dhoolpet

Roadside kite shop at Dhoolpet
| Photo Credit:
G. Ramakrishna

As the year winds down and Sankranti approaches, learn to fly a kite — a skill, a sport, and a seasonal joy rolled into one. Choose the right manja while learning, avoiding plastic or hazardous varieties that can harm birds and people alike. Make it a habit to collect used manja after flying.



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Once Vijay Mallya’s country manor, now a vineyard escape


“To understand wine, you must understand ‘terroir’ — the sense of place. What came before and what happens after, to truly grasp the now,” says Craig Wedge, the Australian estate manager of the newly opened vineyard hotel, Hotel Irada. It’s 4 pm on a pleasant Tuesday afternoon. Under a beaming sun, we’re standing amid the freshly trellised vines that form the mise-en-scène of this contemporary boutique retreat.

The estate in rural Maharashtra has been reimagined by 30-year-old Kanpur-based hotelier Yash Malhotra.

The estate in rural Maharashtra has been reimagined by 30-year-old Kanpur-based hotelier Yash Malhotra.

It is, fittingly, terroir — that intrinsic sense of place — that defines the spirit of India’s newest luxury vineyard hotel. Once the countryside manor of former liquor baron and ex-Kingfisher Airlines chief, Vijay Mallya, the estate in rural Maharashtra has been reimagined by 30-year-old Kanpur-based hotelier Yash Malhotra. Close to Baramati, it is now a stylish, design-forward 32-key getaway (only retaining the original structure) that thrives on creative collaborations, and channels the energy of modern club culture that is on the rise globally. 

The ‘Irada’ experience begins even before you arrive — with a call from Craig a day prior, to gauge how you’d like to spend your time.

The ‘Irada’ experience begins even before you arrive — with a call from Craig a day prior, to gauge how you’d like to spend your time.

The estate in rural Maharashtra has been reimagined by 30-year-old Kanpur-based hotelier Yash Malhotra.

The estate in rural Maharashtra has been reimagined by 30-year-old Kanpur-based hotelier Yash Malhotra.

Even after Mallya’s exit, the estate remained a working vineyard, producing Four Seasons wine (it still does), passing through a few hands — Diageo and Grover Zampa — before serendipitously finding its way to Malhotra. He transformed the estate into Hotel Irada in just 11 months, opening doors late October; while Grover Zampa continues to operate the winery. It has also just been named Marriott’s first design hotel from India.

The art collection has been curated by Method Gallery in Mumbai.

The art collection has been curated by Method Gallery in Mumbai.

Picture a rug

A five-hour drive from Mumbai (or just two from Pune airport) brings you to a little stretch of wilderness off the highway. Hotel Irada is hidden within the folds of Maharashtra’s wine country — an ‘if you know, you know’ secret, known only among the initiated for now.  

The art collection has been curated by Method Gallery in Mumbai.

The art collection has been curated by Method Gallery in Mumbai.

The imposing, neo-classical chateau, surrounded by a 66-acre vineyard (beyond which are pomegranate and solar farms, as well as 4,000 acres of reserve forest), is fronted by a grand fountain from the Mallya era. Sweeping twin staircases frame the entrance, leading you into an eclectic interior — a 19ft x 7ft custom wall installation by Jaipur Rugs depicting a typical day at Irada anchors the lobby, and Italian bistro Rosso (open to non-residents) sits right across. 

Hotel Irada is hidden within the folds of Maharashtra’s wine country.

Hotel Irada is hidden within the folds of Maharashtra’s wine country.

Beyond it, a leafy courtyard dotted with tables and board games could be anywhere in the world. I might just as easily imagine myself at Babington House in Somerset, Estelle Manor in Oxfordshire, or one of The Hoxton or The Standard hotels around the globe. Unlike many other vineyard resorts in the country, the focus here seems to be on curating a rounded experience for young, well-travelled Indians, on a par with international standards. 

Hotel Irada is hidden within the folds of Maharashtra’s wine country.

Hotel Irada is hidden within the folds of Maharashtra’s wine country.

‘Dial nine for wine’ 

The idea to build a chain of design- and collaboration-led boutique hotels across India had been fermenting in Malhotra’s mind for nearly five years, inspired by his stint in the hospitality industry in the US. Hotel Irada is the first in a series of outposts to follow. 

The art collection has been curated by Method Gallery in Mumbai.

The art collection has been curated by Method Gallery in Mumbai.

Originally designed by architect Navzer Irani, the property has now been reimagined by Calicut-based Humming Tree, who have leaned into the location for inspiration. For instance — the burgundy poolside umbrellas borrow from the hues of wine, as do the bathtubs in the rooms. And the key cards cheekily read ‘dial nine for wine’. The art collection has been curated by Method Gallery in Mumbai, even featuring pieces from Parisian flea markets. Instagrammable? Yes. But also thoughtfully layered. 

Beyond it, a leafy courtyard dotted with tables and board games could be anywhere in the world. 

Beyond it, a leafy courtyard dotted with tables and board games could be anywhere in the world. 

As I walk towards my suite, I pass the glass-fronted bottling unit tucked behind a staircase, allowing guests a glimpse into the workings of the facility. Ditto with the glass skirting along the hallway, offering a peek into the fermentation room in the basement below — a reminder that we are residing in a living, breathing winery as much as a hotel.

No two rooms here are alike. Mine features arched ceilings, chevron upholstery and a burgundy bathtub. The small balcony overlooks the driveway and vineyard beyond, where a new 14-room wing is slated to open in January.

The imposing, neo-classical chateau, surrounded by a 66-acre vineyard, is fronted by a grand fountain from the Mallya era. 

The imposing, neo-classical chateau, surrounded by a 66-acre vineyard, is fronted by a grand fountain from the Mallya era. 

Forest hikes and wine tastings 

The ‘Irada’ experience begins even before you arrive — with a call from Craig a day prior, to gauge how you’d like to spend your time. There’s plenty to do: forest hikes and sunset trails, with the occasional chinkara sighting if you’re lucky.

At the Irada Pool Club on the first floor, the all-day menu moves easily from misal pav-inspired bruschetta to Neapolitan pizzas and Asian comfort food, even dosa at breakfast. Rosso masters hearty Italian fare, from champagne cacio e pepe and merlot poached beetroot carpaccio to tiramisu and artisanal gelato. The espresso shot right after? That comes from Subko. 

Their Nyāsa spa is managed by the award-winning Ananda in the Himalayas (Ananda’s first such collaboration), with a tightly curated menu of immersive treatments. Located at the edge of the forest, the spa wing is replete with its own yoga pavilion, hot tub deck, and a sauna room looking out to the vineyard. Keeping up with the global trend of social wellness is Irada’s racquet club, with a pickleball and padel court right by the helipad originally installed by Mallya.

The tour of the vineyard, with grape varieties used to make Chenin Blanc and Cabernet Shiraz, and the tasting that follows aim to demystify wine.

The tour of the vineyard, with grape varieties used to make Chenin Blanc and Cabernet Shiraz, and the tasting that follows aim to demystify wine.

But the marquee experience here, naturally, is the wine tasting. This is led by Craig — who brings nearly two decades of experience in hospitality, with eight of these years as the brand director for Fratelli. The tour of the vineyard, with grape varieties used to make Chenin Blanc and Cabernet Shiraz, and tasting that follows aim to demystify wine, especially “wine from India versus Indian wine,” as he puts it. The result is conversational, inclusive, and refreshingly jargon-free. 

Soon, Irada will also introduce its own single-estate range of wines, to be sold exclusively on the property. It will complement an already robust wine selection — think global bests from Pinot Blancs to the cult Super Tuscan, Sassicaia — curated by French wine consultant Irène Hebrard. 

Hotel Irada is hidden within the folds of Maharashtra’s wine country.

Hotel Irada is hidden within the folds of Maharashtra’s wine country.

So yes, there’s plenty to fill your time with at Irada — or you could choose to do nothing at all. Disconnected from the rush of city life, time here moves at its own rhythm. And so can you.

Rooms from ₹25,000 and above.



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Visual artist Taarika John celebrates Kerala’s classical art forms with an illustrated book


Taarika John

Taarika John
| Photo Credit: SPECIAL ARRANGEMENT

Illustrator and visual artist Taarika John explains how she came to create her illustrated book, Sacred Rhythms, Painted Faces, on 10 classical art forms of Kerala and Kerala-inspired art generally. “The longer I stayed away [from Kerala], I gravitated towards Kerala,” says the artist who studied art in Bengaluru, and divided her time between Kochi and New York, where she completed her Masters from the School of Visual Arts. 

With her latest book she dives into classical dance/theatre/music forms like the ensemble Panchavadyam, Mohiniyattam, Kathakali, Theyyam, Pulikali and Kummattikali among others. The book, illustrated in the deep, jewel tones with striking images, can be starters to these art forms for children as well as for culture-curious adults. 

The illustrated book, ‘Sacred Rhythms, Painted Faces’ celebrates Kerala's classical art forms

The illustrated book, ‘Sacred Rhythms, Painted Faces’ celebrates Kerala’s classical art forms
| Photo Credit:
Prem Sam Paul

Taarika has done her research on each form, speaking to experts, reading up on the Net and watching performance videos on YouTube. For instance, she speaks of her research on the hairstyle for Mohiniyattam, to figure out which side of the head the dancer puts up her hair in a bun. 

She had been collecting bits and pieces of information as a foundation. As part of her 100 Days of Kerala series on Kerala’s traditional art forms and culture, on her Instagram handle, she has showcased similar illustrations of traditional art forms. The ones she has used in her current book, however, are new. 

From Taarika John's illustrated book, ‘Sacred Rhythms, Painted Faces’ which serves as an introduction to some of Kerala's classical art forms

From Taarika John’s illustrated book, ‘Sacred Rhythms, Painted Faces’ which serves as an introduction to some of Kerala’s classical art forms
| Photo Credit:
Prem Sam Paul

This work has been something with which she had been toying for a while. “I wanted to work on a Kerala arts related book. As I started spending more time away from Kerala, I wanted to do it more. I did not know so much about Kerala and wanted to know more, which compelled me to start on the book.” The book delves into aspects of the traditional art forms like the mudras [hand gestures], the symbolism of the make-up, musical instruments and other details. 

What is interesting about the book are the visually appealing illustrations. Taarika confesses that as an artist she feels compelled to draw images which are not stereotypically ‘beautiful’. “I don’t want to draw idealised images. I want representation — to see myself, to see people I know.” Hence the conventionally pretty pictures in shades of cream and off white are few, instead the skin tones are deep and rich.

Her aesthetic, in all her works, has been consistently Indian contemporary and she has strived to maintain it even in this book. “The kind of colours and the typography, for example, are important for the art [in this book]. Even when it came to the illustrations, a suggestion was to make the illustrations of some of the artists ‘delicate’. But that would be going into stereotypes. I wanted to go into darker tones.”     

As part of her freelance work, Taarika has worked for the United Nations, Columbia University, Levi’s, Loewe, Wipro, Adidas, New York Times, Nat Geo Traveller among others. Her other works includes comics and zines like the colouring books, The Malayalee Alphabet and The Secret Garden, notebooks and journals, fashion accessories and home decor.   

Sacred Rhythms, Painted Faces priced ₹1,750, is available on taarikajohnshop.com



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Of trends, lifestyle, living spaces: How 2025 redefined these and more


As the year 2025 comes to an end, we look into who dominated India’s art and design ecosystem. In the fashion scene, we cover craft-focused pieces that lean into native design and sustainability. We speak to experts from different fields to find out what habits to let go off in 2025 and what to adopt in 2026.

On the food space, we ask chefs about the best meals that they had. We look into the cafe culture, auto trends, home interiors and real estate. We ask influential figures what books they read this year. We also look into books that explore diverse themes and narratives.



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