As the monsoon rain kisses Hyderabad’s streets, the city transforms into a cozy location for coffee and conversations. A cool getaway atmosphere naturally demands special cravings a cup of steamy coffee, a plate of piping-hot pakoras, or a decadent slice of cake. From charming garden nooks to rustic hideaways, Hyderabad’s cafes come alive during the rainy season, offering comfort, warmth, and the perfect ambiance to chase away the monsoon blues. MANOGNA REDDY explores these authentic cafés, which are the best hangout spots in Hyderabad during monsoons. Let’s enjoy monsoons the way they are. Aaromale Located in Film Nagar, Aaromale is a charming café that blends culinary delights with a creative ambiance. The café offers a fusion of Italian and Mexican cuisines, offering dishes like BBQ chicken pizza, peri-peri chicken, and onion strings. The dessert menu includes indulgent options such as cheesecakes, ice cream, and brownies. With both indoor and outdoor seating, it’s an ideal spot for casual hangouts and meaningful discussions. The café is known for its cozy atmosphere and friendly service. Aaromale offers a perfect setting with its rich greenery, and a roof made of terracotta cladding gives a cozy look attuned to the tradition of the Western Ghats. Lé Vantage Café Bar Located in Jubilee Hills, Lé Vantage Café Bar offers a serene and elegant setting with a blend of European and Mediterranean cuisines. The café features a beautiful outdoor seating area adorned with white umbrellas and lush greenery. It’s a perfect spot for brunches, evening cocktails, and casual gatherings. The ambiance is both romantic and relaxed, making it a popular choice for various occasions. The menu includes dishes like chowder, leek potato soup, avocado halloumi sandwich, pesto pasta, and beverages such as hot chocolate and Orange Twist. The café also offers indoor games like chess and Scrabble

Intro: Kolkata isn’t just a city, it’s a feeling. A place where time moves slowly through the mist of nostalgia, where conversations brew over clay cups of tea, and where every street corner hums with the scent of something delicious. From colonial cafes to humble street stalls, Kolkata serves up a feast of flavors rooted in tradition, yet ever-evolving. If you want to taste the true essence of the city. Dhanush Kumar, writes about the most popular foods in Kolkata that no visit, or memory should be without. Kathi Rolls Born in the heart of Kolkata at Nizam’s in the early 20th century, the Kathi roll is the city’s gift to fast food lovers. Think flaky, golden paratha wrapped around juicy skewered kebabs, onions, and a tangy sauce, rolled into a perfect handheld meal. Today, it’s everywhere, from upscale eateries to street carts in Park Street, and remains a lunchtime favorite for Gen Z college- goers and office crowds alike. Phuchka Delhi may claim the golgappa and Mumbai the pani puri, but Phuchka reigns supreme in Kolkata. Crisp semolina shells are filled with spicy mashed potatoes and dunked into tangy tamarind water with just the right amount of fire. Seek out roadside vendors near Vivekananda Park or Gariahat for a soul-satisfying bite. It’s not just food, it’s a ritual. Shorshe llish Come monsoon, and the Bengali heart beats only for Shorshe llish, hilsa fish steeped in a mustard-based gravy, served with steaming rice. The mustard lends it pungency, the hilsa, its delicate richness. No food defines the Bengali monsoon palate better. This dish isn’t fast food. It’s slow, ceremonial, and deeply roasted in heritage. Kosha Mangsho If Kolkata had a love language, it would be Kosha Mangsho. This slow-cooked mutton curry, thick with spices and emotions, is typically a Sunday

Cardamom, commonly known as elaichi, is one of the most valuable and aromatic spices used in Indian kitchens. From masala chai to rich curries and sweets, its flavour is unmatched. However, with rising prices and increasing demand, the market has seen a surge in adulterated or fake cardamom. Consuming such fakes can not only compromise flavour but also pose health risks. Hashtag Magazine tells you how to distinguish real elaichi from the counterfeit ones and what consumers and authorities can do about it. 1. Why Is Elaichi Being Faked? Cardamom is one of the most expensive spices by weight. High-quality green cardamom from regions like Kerala and Karnataka fetches premium prices. To capitalise on this, unscrupulous traders often mix inferior or dyed cardamom pods, or even entirely fake seeds, into the supply chain. Some even dye old or dried pods green to make them look fresh. 2. How to Identify Real Elaichi a) Colour and Appearance Real elaichi: Natural green, not overly shiny or unnaturally bright. The shade can range from pale green to deep forest green, depending on the region. Fake elaichi: Often unnaturally bright or uniform in colour. If pods appear unusually shiny, it may be due to artificial colouring. b) Smell Real elaichi has a strong, sweet, aromatic smell. You’ll recognise it instantly as the typical elaichi fragrance. Fake or dyed pods may lack fragrance or smell slightly chemical or artificial. c) Texture Gently press a pod. Real pods are firm but may crack slightly to reveal tiny black seeds inside. Fake pods may be unusually soft, hollow, or have empty or dried-out interiors. d) Water Test Drop a few pods into a glass of warm water. Real elaichi: The pods may sink, and the water may slowly release the natural fragrance. Fake or colored elaichi: May

In the lush landscapes of Assagao, Goa, Jugnu emerges as more than just a restaurant; it’s an immersive journey through flavours, stories, and spaces. Housed within a meticulously restored 160-year-old Portuguese villa, this destination dining spot seamlessly blends tropical nostalgia with bold Indian culinary artistry, all under the creative vision of founders Sandeepraj Salian and Vicky Bachani. The name “Jugnu,” meaning firefly, aptly symbolizes the restaurant’s ethos: a wanderer illuminating diverse culinary paths. Sandeepraj Sailan, Co-Founder, says, “Just like a firefly is a wanderer, our menu is a journey too celebrating coastal flavours from across India, the Mediterranean, and even Thai influences, all curated with care to spark curiosity and comfort in equal measure,” and it does just that! Ambience: A Tapestry of Spaces Jugnu’s design is a masterclass in creating immersive environments. The property unfolds through nine distinct dining zones, each thoughtfully curated to evoke emotion and curiosity. From the lush tropical garden and alfresco decks to the cozy indoor dining rooms and a moody dance floor, every corner tells a story. A standout feature is the striking indoor and outdoor bars, all tastefully done, combining rustic and modern aesthetics. Culinary Artistry Rooted in Tradition Under the guidance of celebrated Chef Ajay Chopra, Jugnu’s menu celebrates India’s tropical belt and its shared culinary DNA with coastal cultures worldwide. Dishes like the Khandeshi Raani Noir, a slow-cooked mutton raan with black masala from Maharashtra—and the refreshing Watermelon Somtam showcase this global yet rooted approach. The Jugnu Butter Chicken pays homage to Delhi’s legendary Pandara Road kitchens, offering a comforting yet elevated experience. During our visit, the Pan-Seared Chilli Cheese Toast Pudding, drizzled with sriracha honey and garlic, stood out for its bold flavours, though its uniqueness might not appeal to all. The Bhatti Ke Aloo, accompanied by charred eggplant moutabel,