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<loc>https://www.robbreportindia.com/home-and-design/art/the-ladakh-biennale-signals-a-new-chapter-for-indian-art</loc>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-17/66e06lw5/Ladakh-Biennale</image:loc>
<image:caption><![CDATA[ Curated under the theme “Signals from Another Star”, it brings Ladakhi and international artists.]]></image:caption>
</image:image>
<image:image>
<image:loc>https://media.assettype.com/robbreportindia/2026-05-17/1k9nqbit/Ladakh-Biennale</image:loc>
<image:caption><![CDATA[ The biennale runs from August 1 to 10, 2026. ]]></image:caption>
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<image:image>
<image:loc>https://media.assettype.com/robbreportindia/2026-05-17/1c74enxh/Ladakh-Biennale</image:loc>
<image:caption><![CDATA[ The sā Ladakh Biennale 2026 marks India’s highest and one of its most radical art events. ]]></image:caption>
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<lastmod>2026-05-17T14:33:18.655Z</lastmod>
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<loc>https://www.robbreportindia.com/food-and-drink/gastronomy/meet-culinary-masters-vikas-khanna-zorawar-kalra-prateek-sadhu-and-more</loc>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/wwh354jn/Bharat-Bhavan-Bhopal-10.jpg</image:loc>
<image:caption><![CDATA[ According to chef Prateek Sadhu, a guest is someone willing to travel for meaning rather than convenience. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/82gkxcpc/Bharat-Bhavan-Bhopal-12.jpg</image:loc>
<image:caption><![CDATA[ From left:  Rahul Akerkar is the creative and culinary director of Ode, Waarsa, and Flint; For the chefrestaurateur, quality is key. ]]></image:caption>
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<image:image>
<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/63jbu8tr/Bharat-Bhavan-Bhopal-13.jpg</image:loc>
<image:caption><![CDATA[ From left: Rakshay Dhariwal has founded brands that address a gap in the Indian bar scene ; Maya Pistola Agavepura is Asia’s first aged 100 % agave spirit.]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/o3xpm8f2/Bharat-Bhavan-Bhopal-14.jpg</image:loc>
<image:caption><![CDATA[ From left: The mutton potato curry at Chatti is served with Malabar fried bread; Chef Regi Mathew spent three years travelling through Kerala before opening Kappa Chakka Kandhari in Chennai; diners can enjoy the Cochin Sour at the Keralainspired restaurant Chatti in NYC. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/a3562xzy/Bharat-Bhavan-Bhopal-15.jpg</image:loc>
<image:caption><![CDATA[ From left: Comorin is a relaxed all-day restaurant in Mumbai, offering regional Indian cuisine with a twist and an innovative bar programme ; Rohit Khattar opened Chor Bizarre in 1990; the potato chaat with black truffle shavings.]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/ndabimf2/Bharat-Bhavan-Bhopal-20.jpg</image:loc>
<image:caption><![CDATA[ Yash Bhanage (right) and Sameer Seth (left) are the co-founders of Hunger Inc. Hospitality. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/j4yvzbu9/Bharat-Bhavan-Bhopal-21.jpg</image:loc>
<image:caption><![CDATA[ The squid keema pao, a coastalinspired dish served at The Bombay Canteen, includes a runny quail egg. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/ydiukkt5/Bharat-Bhavan-Bhopal-16.jpg</image:loc>
<image:caption><![CDATA[ From left: Samyukta Nair spent her early years in design and operations at The Leela Palaces, Hotels & Resorts. MiMi Mei Fair is situated within a Georgian townhouse on Mayfair’s Curzon Street in London. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/t5rgzhqf/Bharat-Bhavan-Bhopal-17.jpg</image:loc>
<image:caption><![CDATA[ From left: Vijaya Kumar won the James Beard Award for Best Chef in New York State ; NYC’s Semma specialises in regional south Indian cuisine, with dishes rooted in the culinary heritage of Tamil Nadu. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/x4z2cy8w/Bharat-Bhavan-Bhopal-18.jpg</image:loc>
<image:caption><![CDATA[ From left: Vikas Khanna has been one of the first judges on the reality television series, MasterChef India; Khanna wishes to present Indian cuisine with its full cultural context]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/0vc3x6g4/Bharat-Bhavan-Bhopal-19.jpg</image:loc>
<image:caption><![CDATA[ From left: Zorawar Kalra is the founder of Massive Restaurants; the Coorg pepper chicken wontons on the menu of Farzi Café; the avocado laphing roll, also at Farzi Café. ]]></image:caption>
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<image:image>
<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/0l6ibmx0/Philipp-Plein.jpg</image:loc>
<image:caption><![CDATA[ Have a look names elevating India’s gastronomic landscape.]]></image:caption>
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<lastmod>2026-05-17T04:30:00.000Z</lastmod>
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