The Lab Mag

As The Lab Mag turns ten, our founder, Shreya Soni takes a beat to look at the future of digital, the foundations on which we’re built and most importantly, to say a big big thank you to everyone who helped turn a crazy dream into a lasting legacy.

[The Lab Mag, 10 Years of The Lab Mag, Anniversary Edition, Digital Publishing, Food Culture]

Nobody can deny the epic love story between every Indian and their samosa. But we’re not alone. While most people know the samosa. Far fewer know the samuza, Burma’s remix of it, eaten as a salad, torn up and tossed with tamarind, chilli and lime. How did it get there? Read the full carousel to find out. Now this is our kind of history lesson.

[The Lab Mag, Samosa History, Burmese Samuza, Food Migration Stories, Indian Street Food]

This World Cocktail Day we look at the spicy, citrusy, and impossible to ignore. The Picante has quietly become the most ordered cocktail across bars in India. What started as a bold drink has now turned into a modern classic, driven by our love for spice, flavour-forward drinking, and cocktails that feel familiar yet exciting. Experts say it’s no longer a trend but a reference point, a drink guests return to instinctively and measure menus against. But why is everyone ordering it? Click on the link in bio to read the full story.

[The Lab Mag, World Cocktail Day, Picante Cocktail, Cocktail Trends India, Indian Bar Culture]