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<loc>https://www.esquireindia.co.in/lifestyle/health-and-wellness/the-muscle-hustle-can-you-eat-a-gram-of-protein-for-every-kilogram-of-your-body-weight</loc>
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<lastmod>2026-04-14T10:07:50.245Z</lastmod>
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<loc>https://www.esquireindia.co.in/food-and-drinks/what-to-eat/tasting-menus-the-art-of-savouring-it-all</loc>
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<image:loc>https://media.assettype.com/esquireindia/2026-04-03/hhq8x1eh/_2024_12_05T08_3A32_3A02_137Z_Crispy_Pork_Belly.jpg</image:loc>
<image:caption><![CDATA[ Handpicked dishes like the crispy pork belly highlight Koko’s signature creations]]></image:caption>
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<image:loc>https://media.assettype.com/esquireindia/2026-04-01/v0hd89wu/_2024_12_05T08_3A33_3A34_908Z_Shoyu_Ramen_w__gyoza.jpg</image:loc>
<image:caption><![CDATA[ Shoyu ramen with gyoza at Nasi and Mee]]></image:caption>
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<image:caption><![CDATA[ A duck's massacre at Farmlore in Bagalur]]></image:caption>
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<image:loc>https://media.assettype.com/esquireindia/2026-04-01/8eusnfcn/_2024_12_05T08_3A36_3A20_539Z_Hokkaido_Scallop.jpg</image:loc>
<image:caption><![CDATA[ Cajsa serves tasting menus exclusively in seven, nine, and eleven-course options]]></image:caption>
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<image:caption><![CDATA[ The Salmon Tataki with Flying Fish Roe is one of the signature dishes at Wabi Sabi]]></image:caption>
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<image:caption><![CDATA[ The December tasting menu at Moglu is a five-course menu themed Smoked, Grilled and Charred and will showcase American barbecue flavours carefully picked to suit the Indian palate]]></image:caption>
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<image:loc>https://media.assettype.com/esquireindia/2026-04-01/ow7nqu4b/_2024_12_05T08_3A46_3A28_714Z_Smoked_Pomfret_Vichyssoise.jpg</image:loc>
<image:caption><![CDATA[ Smoked-Pomfret-Vichyssoise]]></image:caption>
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<image:caption><![CDATA[ Celeste by Mindescapes celebrates the art of roasting, baking, and grilling]]></image:caption>
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<image:loc>https://media.assettype.com/esquireindia/2026-04-01/yvol6ntq/_2024_12_05T08_3A48_3A42_007Z_DSC_4708.jpg</image:loc>
<image:caption><![CDATA[ French patisserie techniques meet Indian ingredients and flavours at Sakaré ]]></image:caption>
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<image:loc>https://media.assettype.com/esquireindia/2026-04-01/bal9438o/_2024_12_05T08_3A50_3A09_294Z_IMG_0735.jpg</image:loc>
<image:caption><![CDATA[ Focaccia infused with in-house spices, topped with tamarind jam, and paired with a boondi-studded yogurt dip]]></image:caption>
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<image:loc>https://media.assettype.com/esquireindia/import/article/2024-12-05T08-52-00-391Z-Lead_horz_Chef-in-action.jpg</image:loc>
<image:caption><![CDATA[ Vivek Salunkhe, chef & partner at Crackle, in action]]></image:caption>
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<lastmod>2025-01-22T05:35:15.974Z</lastmod>
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