Forbes Life
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Putting the AR in art
As the global art world gradually takes to augmented reality, Singapore's artists are adapting it to a very local context
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Surfing is gaining ground in India—just not among Indians
India's coasts are attracting professional surfers from countries as far as Norway and Switzerland, but locals are yet to embrace the waves
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How the Good Fashion Fund works: Q&A with director Bob Assenberg
The investment fund focuses on implementing innovative solutions for sustainable fashion, connecting promising technology to industry
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Travel: Vienna is reinventing itself
Vienna, judged the most liveable city in the world, is remoulding its historic identity with the help of technology and creativity
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Fashion for Good: Taking sustainable ideas mainstream
By connecting innovators with large-scale manufacturers, Fashion for Good is working on making the industry greener
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Travel: Inside Fiji's adult-only resorts
The boutique luxury havens in Fiji take playing Cupid very seriously, amping up the romance quotient with blandishments
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Travel: In Dubrovnik, Croatia, where the walls tell tales
The Walls of Dubrovnik in Croatia are an example of the old world's need for, and fascination with, stone fortifications
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How Sankar Venkateswaran melds social conscience with experimental theatre
"Last November, Venkateswarnan was the recipient of the Bengaluru-based Ranga Shankara Theatre's annual national prize—The Shankar Nag Theatre Award—given to a "theatre all-rounder below the age of 40""
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Kokni Muslim: The Konkan's hidden cuisine
Long thought to be simple fare, Kokni Muslim cuisine's unique flavours and aromas are slowly wafting out of the confines of home kitchens
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A Mumbai bar goes foraging to the North East
Thirsty City 127's chefs and bartenders travelled across Meghalaya and Assam, learning about age-old techniques and local ingredients to formulate a menu with dishes, cocktails, dessert and specialty beer
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Sips from Sri Lanka: The making of Ceylonese tea
Distinct from its Indian counterparts, tea from the country has its own story and flavours to boast