In a proud moment, Indian cuisine, which features unique and rich local flavours, has earned global reputation as Taste Atlas, a travel and food guide and ranking platform, has placed it on the 12th position in the ‘100 Best Cuisines in the World’ list for 2024-25. India missed the Top 10 rank by just two places. Recognising world’s most loved culinary destinations, the rankings were based on 4,77,287 valid ratings for 15,478 foods in their database. The listed cuisines earned the highest average scores. Top Indian dishes and restaurants Amritsari Kulcha, Butter Garlic Naan, Murgh Makhani and Hyderabadi Biryani were termed as some must-try food items of Indian cuisine. Interestingly, a special Indian spice ‘Garam Masala’ also found a place here. Garam Masala, which is a blend of 8-10 different spices, is a staple in Indian kitchens. Additionally, the guide also mentions celebrated traditional restaurants like Dum Pukht (New Delhi), Glenary’s (Darjeeling), Ram Ashraya (Mumbai), Shree Thaker Bhojnalay (Mumbai), among others. Who is on the first place? Greek cuisine topped the list with a rating of 4.6 out of 5. Italian cuisine followed closely with a rating of 4.59, featuring culinary delights like Pizza Napoletana, Parmigiano Reggiano, Pomodoro di Pachino, among others. View this post on Instagram A post shared by TasteAtlas (@tasteatlas) Here are the top 10 cuisines in the list: 1. Greek cuisine 2. Italian cuisine 3. Mexican cuisine 4. Spanish cuisine 5. Portuguese cuisine 6. Turkish cuisine 7. Indonesian cuisine 8. French cuisine 9. Japanese cuisine 10. Chinese cuisine Polish cuisine is ranked just above Indian cuisine, while US follows on the 13th rank. Also Read: 'This is just the beginning': Chef Vikas Khanna’s New York restaurant ‘Bungalow’ wins Michelin 2024 Bib Gourmand Award
11 December,2024 11:35 PM IST | Mumbai | mid-day online correspondentMarking her debut in the hospitality industry, Salman Khan's sister Arpita Khan Sharma proudly has launched Mercii in Santacruz in Mumbai. The restaurant is in partnership with Ketul and Gaurav Parikh, and Anuj and Vicky Chugh. The restaurant aims to be a refined European dining destination as it blends timeless elegance with a heartfelt celebration of gratitude. As the founder and driving force behind this new venture, Arpita brings her discerning taste and passion to every aspect of Mercii—from its curated menu to its immersive ambiance. Arpita chose the name Mercii because, in French, it means "thank you"—a simple word that holds immense power. “In today’s world, where empathy and basic courtesy often seem to be fading, expressing gratitude feels more important than ever,” Arpita shares. “The first step in starting any venture should be gratitude: gratitude for the journey, for the people who join us along the way, and for the society we serve. With Mercii, we offer a sincere gesture of gratitude to the universe and to every individual who becomes part of our journey,” says Arpita. “We envisioned a space where luxury and gratitude converge, creating an environment where guests feel both cherished and celebrated. Every detail at Mercii—from the elegant interiors to well crafted dishes—reflects our commitment to offering a sophisticated experience that honors life’s special moments. We believe true luxury lies not just in opulence but in heartfelt appreciation, and we hope each visit leaves our guests with a sense of warmth and lasting memories.” or ‘’We wanted to create a place where luxury feels warm and inviting, not just extravagant. Every detail, from the elegant interiors to the carefully crafted dishes, reflects our love for good food and genuine hospitality. At its heart, Mercii is about celebrating life and making our guests feel appreciated, creating memories they’ll cherish long after their visit.’’ Arpita’s deep-rooted passion for food and hospitality is at the heart of Mercii’s story. “In our family, food has always been more than just a meal—it’s an expression of love, celebration, and togetherness,” she shares. “For generations, we have embraced the tradition of welcoming guests with a table rich in diverse, thoughtfully prepared signature curations. Hospitality is not just a practice but a defining part of our core identity and completely woven in our lives.” Building on this heritage, Arpita wanted to take her love for food to the next level by creating an experience that reflects this deep connection. “Along with my family’s passion for food, my travels across Europe have shaped the spirit of Mercii,” she adds. “I’ve had the opportunity to explore different cultures, culinary traditions, and diverse palates, and I’ve brought the best of those experiences to the Mercii table. Each dish tells a story, offering guests a luxurious and heartfelt journey through the flavors of Europe.”Behind the creation of Mercii is a remarkable team of partners who share Arpita’s vision of luxury, gratitude, and culinary excellence. Anuj Chugh, founder of Richboyz Hospitality and Richboyz Entertainment, brings over 18 years of experience in the hospitality industry, known for his exquisite design sensibilities. His expertise is reflected in the stunning interiors and impeccable service at Mercii. Gaurav Parikh, another key partner, is renowned for his marketing acumen and brand-building prowess. His strategic vision has played a crucial role in shaping the identity of Mercii as a top-tier dining destination in Mumbai.Varun Chugh and Ketul Parikh are also instrumental in bringing Mercii to life. Varun, known for his role in reshaping the nightlife scene with ventures like Raeeth in Goa, has brought his expertise in curating world-class entertainment and unique experiences to Mercii, ensuring that it is not just a place to eat but a destination to indulge all the senses. Ketul Parikh, with over a decade of experience in operations, ensures that Mercii runs seamlessly, from sourcing premium ingredients to maintaining a high level of consistency and service.Together, this dynamic team has crafted an experience that transcends dining—an immersive journey of indulgence, elegance, and, most importantly, gratitude. At the helm of Mercii kitchen is group culinary director, Dennis Koll whose passion for culinary excellence has shaped an illustrious career. His expertise was honed under the mentorship of Michelin-starred chefs and showcased in world-renowned establishments like the iconic Burj Al Arab.Bringing a wealth of global experience to Mercii, he ensures that every dish reflects an unwavering commitment to quality. From sourcing the finest ingredients to executing each recipe with precision, his leadership guarantees a dining experience where authenticity and excellence are never compromised. Each plate is a testament to his sophisticated palate and dedication to European culinary artistry, promising guests an unforgettable journey through refined flavors and innovative techniques.The menu opens with vibrant offerings that celebrate fresh, organic produce. Vegetarian and vegan guests will delight in creations like Mushroom Ceviche, bursting with earthy flavors, and the fragrant Truffle Gomma Kale showcase the creative possibilities of plant-based cuisine. Inspired by Chef Dennis’s rich German heritage, the Farmer’s Selection offers a colorful assortment of marinated vegetables, while the signature White Asparagus Carpaccio captures the essence of spring with its delicate, refined profile.For those seeking seafood, the raw bar presents exquisite offerings such as the Hamachi Carpaccio with truffled ponzu and the refreshing Tuna Ceviche with edamame and pumpkin seeds. Each plate is a testament to culinary artistry, blending European techniques with global influences. Signature dishes like the Farmer’s Selection, featuring a medley of artisanal marinated vegetables, pay homage to fresh, seasonal bounty. The Coco Lobster reimagines a Goan Xec Xec, transforming it into a silky beurre blanc sauce paired with grilled coconut flesh and daily fresh prime lobster—a stunning blend of European technique and local flavors. For those seeking indulgence, the Potato Mille Feuille with Périgord truffle and chives offers layers of luxurious flavor, while fusion Taquitos, ranging from roasted cauliflower to braised lamb, invite diners to share and savor.The mains continue this culinary journey, featuring dishes that celebrate classic European ingredients with refined simplicity. The Truffle Pasta, prepared tableside in a Parmigiano wheel, is adorned with aromatic Périgord truffle for an opulent experience. Sweet Potato and Blue Cheese Gnocchi offers a delicate balance of richness, while Rigatoni Arrabbiata delivers a satisfying kick with its robust, spicy tomato sauce. Chef Dennis’s signature Tortellini, stuffed with a cheese fonduta and completed with a fruity Moët Chandon emulsion, encapsulates Mercii’s blend of elegance and innovation.No dining experience at Mercii is complete without indulging in its exquisite desserts. The Hazelnut Tiramisu, infused with praline and Arabica coffee, offers a sophisticated twist on a classic favorite. For a lighter yet equally satisfying end, the Pavlova topped with shadow morels and raspberries provides a delicate balance of sweetness and texture. Each dessert is a masterful creation, promising the perfect finale to a luxurious meal.Chef Dennis Koll encapsulates Mercii’s philosophy saying, “We’re bringing something truly special to Mumbai. Our focus is on authentic Western cuisine with a global twist, using only the finest ingredients. I’ve seen a lot of European food here that’s been Indianized, and we wanted to take a different approach. Every dish stays true to its roots while blending in subtle influences from my travels. It’s all about letting the natural flavors shine and telling a story through each bite.”Mercii’s cocktail program is a masterclass in blending tradition with innovation, offering an array of drinks that elevate the dining experience.The Modern Classic collection reinterprets timeless favorites with a fresh, creative flair. The Heet Mango Margarita stands out with its vibrant fusion of José Cuervo tequila, mango, and chaula spice, served in a glass rimmed with chamoy and adorned with mango leather. For those who appreciate bold flavors, the Greon Fairy Sour combines Dewar’s whiskey, green apple, and sour mix, theatrically topped with flaming absinthe and a dusting of nutmeg. Meanwhile, the La Familia Sangria offers a sophisticated take on the classic, featuring Jacob’s Creek red wine infused with poached pears, apricots, and warm spices—perfect for a leisurely dinner accompaniment.The Retro Classic selection pays homage to the timeless cocktails that have defined luxury drinking. Favorites like the Negroni, crafted with Tanqueray gin, Campari, and sweet vermouth, and the enduring Old Fashioned, with Jim Beam bourbon and bitters, provide a sense of familiarity and refinement.Mercii’s signature Cocktail Le Trésor series unlocks a treasure trove of innovative creations, thoughtfully designed to complement the menu. The Smoky Terrain delivers a bold, layered experience with Talisker whisky, passion fruit, and orange. For a playful twist, the TNT combines José Cuervo tequila, fresh pineapple juice, and star anise, elevated with a hint of truffle oil. The Purple Haze offers an aromatic journey, blending Tanqueray gin with lavender and blue pea tea, topped with tonic and a sprig of smoked rosemary. Mercii's interior design is a breathtaking fusion of opulence and elegance. The restaurant’s artificial skylights create a dynamic atmosphere, shifting from a bright, sunlit space by day to a starry night sky as evening falls. This feature allows the ambiance to evolve, offering a unique experience for every guest, whether it’s a leisurely lunch or an intimate dinner.The restaurant also includes an exclusive private chamber for intimate events, accommodating up to 30 guests. This elegant space ensures that Mercii remains a versatile venue, ideal for both casual gatherings and special celebrations.DetailsCost: Rs 4,000 approx for two people without alcoholAddress: Mercii, 81 crest Linking Road, below The Collective Showroom, Santacruz (West)Timings: 12 noon to 1:30 am
10 December,2024 09:23 PM IST | Mumbai | mid-day online correspondentExtending his list of achievements in the culinary world, celebrity chef Vikas Khanna added another feather in his cap as his latest venture, the New York-based restaurant Bungalow, won the prestigious Michelin 2024 Bib Gourmand Award. The eight-time Michelin star winner took to Instagram to pen a heartfelt note announcing the win. He wrote, “260 days of Bungalow & today we received the Michelin 2024 Bib Gourmand Award. While I’ve previously received the Michelin Star 8 times, today felt different. I felt that it was for some higher purpose, it was like a tribute, it was like a promise to my land and to my people. To my sister.”“This is just the beginning. We will work harder & harder everyday to give our guests an experience that will be a testament to Indian hospitality,” he added. View this post on Instagram A post shared by Vikas Khanna (@vikaskhannagroup) Khanna has not only earned widespread acclaim in India but also taken Indian cuisine global with innovative creations. About Bungalow Since its opening in March 2024, Bungalow has become a favourite culinary destination in New York, especially for people who enjoy Indian flavours with a contemporary touch. Many celebrities including Priyanka Chopra, Shah Rukh Khan and the Ambanis have visited the restaurant. About Michelin Bib Gourmand Award According to the Michelin Guide website, Michelin Bib Gourmand Award recognises the best value-for-money restaurants that offer great three-course meal at a reasonable price. It also mentions, “What Bib restaurants do have in common is their simpler style of cooking, which is recognisable and easy-to-eat. A Bib Gourmand restaurant will also leave you with a sense of satisfaction, at having eaten so well at such a reasonable price.” Also Read: India's Paul & Mike secures first gold at the prestigious International Chocolate Awards 2024
10 December,2024 09:22 PM IST | Mumbai | mid-day online correspondentPaul and Mike, India’s farm-to-bar chocolate brand, has made history by clinching the prestigious gold at the International Chocolate Awards 2024, which is considered the ultimate benchmark of excellence in fine chocolate-making. This milestone marks India’s first-ever gold win in the competition, spotlighting the country’s burgeoning expertise in chocolate craftsmanship as their creation, Milk Chocolate Coated Salted Capers, won the top award. The brand’s award-winning creation has been crafted with the finest Lilliput capers sourced from the arid lands of Tuticorin on India’s East Coast and premium cacao grown in the lush Western Ghats. This extraordinary treat marries the unique pairing of flavours and textures—umami and salty against caramelly and sweet, with crunchy capers contrasting creamy milk chocolate. Developed over three years in collaboration with Ishka Farms, it is a celebration of India’s diverse terroirs and the artistry of two pioneering farm-to-fork brands. Reflecting on the achievement, Vikas Temani, head of Business at Paul and Mike, expressed, "Winning gold at the hyper-competitive International Chocolate Awards is a dream realised. It underscores our dedication to crafting world-class chocolates that celebrate Indian ingredients and innovation. This prestigious recognition not only honors our journey but also places Indian chocolate firmly on the global stage. We are deeply grateful to our partners and supporters who made this milestone possible." This remarkable win underscores the global potential of Indian chocolate, and Paul and Mike’s innovative Milk Chocolate Coated Salted Capers stands as a beacon of creativity, delighting chocolate connoisseurs around the world.
09 December,2024 06:19 PM IST | Mumbai | mid-day online correspondentThe National Restaurant Association of India (NRAI) on Monday cautioned restaurants regarding the potential long-term adverse effects of in-dining deep discount programmes and aggregator payment platforms. According to the apex hotel industry body which represents more than 5 lakh restaurants, these programmes — while appearing beneficial in the short term — could threaten the economic stability and autonomy of restaurants and disrupt the restaurant ecosystem. “Our industry is at a crossroads, and the decisions we make now will shape the future of dine-in operations. Deep discounting may appear appealing in the short term, but they also pose long-term risks to restaurants' independence and viability, especially when mandatorily bundled with the aggregator’s payment gateway,” said Sagar Daryani, NRAI President. Deep discounting has caused significant challenges in the food delivery market, and NRAI warned that similar tactics are being employed to capture the dine-in market through aggressive aggregator payment gateway adoption. Aggregator payment gateways provide various issues for eateries. These networks reward clients with aggressive discounts and cashback, which are sometimes sponsored at the expense of the restaurants themselves. However, restaurants must pay substantial commissions on transactions, ranging from 4-8 per cent, significantly higher than the 1-1.5 per cent charged by standard payment gateways. The NRAI emphasised that deep discounting presents substantial economic hurdles to the restaurant business. Unlimited and unsustainable discounts alter price structures, setting unreasonable expectations for customers and undervaluing the dining experience. These practices disproportionately affect small, independent enterprises, who lack the financial resources of larger, better-funded competitors, making it harder for them to compete and survive in the long run, said the industry body. As customers become more reliant on these gateways, restaurants face a significant risk of losing direct ties with their customers, thereby transferring them into the aggregator's ecosystem and compromising the restaurant's autonomy. The NRAI asked restaurants to be cautious and thoroughly consider the terms and conditions of aggregator payment systems before making decisions, taking into account the financial implications of deep discounting campaigns. Also Read: Biophilic design, sustainability, and mono-material: How restaurant interiors are evolving in Mumbai to immerse diners into an experience This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
09 December,2024 10:45 AM IST | Mumbai | IANSStep into a world where elegance meets eccentricity. Amelia, the newest culinary gem to grace Bandra Kurla Complex's vibrant food scene. More than a restaurant, it's a space for connection and conversation, where every detail, from the art-inspired décor to the innovative cuisine, tells a story. Drawing inspiration from the elegance and spirit of European art, the promoter and founder Geeta Amin, together with investor Deepak Amin and co-founder Timanshu Mokal set out to create a dining experience that would redefine Mumbai's culinary landscape. The result is Amelia—a captivating restaurant that marries classic European flavours with a modern twist, destined to become a must-visit destination in the city. “The name 'Amelia' resonated with us instantly. It is elegant, playful, and full of character, much like Picasso's muse. We wanted a name that captured the essence of our restaurant: a place where sophistication meets fun. 'Amelia' does just that. It is a name that reflects our vision: a timeless classic with a modern twist,” said Geeta Amin, promoter and co-founder of Amelia. Inspired by European art, the menu features refined flavours and expertly crafted dishes, including modern takes on classic French and Italian influences, all made with fresh, high-quality ingredients, reimagined for the Indian palate. From the light and refreshing Poached Pear Salad to the indulgent Burrata and Truffle Ravioli and the classic comfort food of Brie and Berry, a timeless combination that never fails to satisfy, the menu offers a diverse range of flavours and textures. Meat lovers can savour the tender New Zealand Lamb Rack, while seafood enthusiasts will delight in the flavorful Amelia's Gambas Cube. For a truly indulgent experience, the Pistachio Decadence is a must-try. This decadent dessert is the perfect way to end a memorable meal. The star of the show is the pizza menu which features unique creations named after Picasso's famous muses. Savor Sylvette’s Classic, a timeless masterpiece inspired by the serene beauty of the young model Sylvette David. Dora’s Truffle Delight, a luxurious indulgence, pays homage to the enigmatic and passionate Dora Maar. And finally, Jacqueline’s Spicy Kick, a bold and fiery sensation, is a tribute to the vibrant and spirited Jacqueline Roque. Each pizza is a work of art, a fusion of flavours and textures that captures the essence of Picasso’s muses. Amelia’s cocktail menu is a journey through Europe, a celebration of the continent’s rich history and culture. From classic cocktails with a modern twist to inventive non-alcoholic concoctions, each drink, a masterpiece in its own right, elevates the dining experience. Savour the elegance of the Quarto, a refreshing blend of whisky, melon, ginger honey shrub, and truffle air. For a taste of Dutch history, try the Pineapple Pits, a unique combination of toasted pineapple whisky, thyme rosso, and bitters. Or perhaps indulge in the creamy and complex Creation of Adam, a gin-based cocktail with coconut cream, Campari, and lime. For those seeking a non-alcoholic experience, Amelia offers equally enticing options. The Moldovian Hangover Cure, inspired by traditional remedies, blends Seedlip, lemon juice, and Zeama, while We Believe in Elves, a refreshing beetroot juice and rhubarb shrub-based drink, celebrates Icelandic folklore. Timanshu Mokal, Co-Founder of Amelia, “The menu at Amelia is a celebration of European cuisine, reimagined for the Indian palate. We've carefully curated a selection of dishes that showcase the best of French and Italian flavours, infused with our signature touch. From our innovative pizzas to our Divine desserts, every dish is a masterpiece. And our cocktail menu? It's a journey through Europe, with each drink telling a unique story. We're excited to share this culinary adventure with our guests.” The interior design is a harmonious blend of post-modern European elegance and contemporary vibrancy. Inspired by the spirit of Italian hospitality, the space is designed to be both inviting and upscale. Open, communal areas encourage interaction, while the central bar serves as a focal point for social gatherings. The attention to detail is evident in every element, from the hand-painted ceiling lights to the carefully curated art installations by renowned European artists. The play of natural light, filtering through the space throughout the day, creates a dynamic and inviting atmosphere. The overall effect is a sophisticated yet high-energy environment that captures the essence of European dining, making Amelia a destination for both culinary indulgence and social experiences. Geeta adds, “We wanted to create a space that's both elegant and inviting, a place where people can relax, connect, and indulge. The interior design is inspired by European art and architecture, with a modern twist. The play of light and shadow, the carefully curated art pieces, and the comfortable seating create a warm and inviting atmosphere. We believe that Amelia is not just a restaurant, but a destination.” Amelia is more than just a restaurant; it’s a cultural experience. It’s a place where art, food, and drinks come together to create unforgettable memories. Whether you're seeking a romantic dinner, a lively evening with friends, or a sophisticated business lunch, Amelia is the perfect destination. Address: 102, Ground Floor, B Wing, ONE BKC, Bandra Kurla Complex, Mumbai 400051Phone: 9619221133
06 December,2024 06:40 PM IST | Mumbai | mid-day online correspondentMalaika Arora has teamed up with restauranteur Dhaval Udeshi to launch Scarlett House, a new restaurant tucked away in the leafy bylanes of Pali Village in Bandra. Housed in a 90-year-old quaint, weathered bungalow, the restaurant makes a bold entrance to the city’s culinary scene. With its unmissable brick red exterior and a charming design philosophy that makes you feel like you’re in an extension of a living room, everything about Scarlett House is designed to make you feel right at home—from the vintage crockery and old-world charm that has been retained in the interiors, to sun-lit nooks and corners and a culinary philosophy that focuses on clean eats backed by wellness. The doors to Scarlett House officially opens in December, 2024 With four partners at the helm, Dhaval Udeshi, founder of Dhaval Udeshi Hospitality, celebrity entrepreneur Arora, her son Arhaan Khan along with Malaya Nagpal; the quartet have combined creative forces for a refreshing concept that the city hasn’t experienced before, alongside creating a platform for indigenous small manufacturers to offer wellness products and reach out to the right audience. You have a wholesome menu that evolves through the day, a dedicated water bar serving an assortment of healthy elixirs, a cocktail bar that will feature a compact menu of tipples (and is by-invitation only), along with a selection of retail products where the restaurant has teamed up with small-batch, local vendors, in an effort to give them a platform to showcase their produce. The 45-cover restaurant is split between two levels. The lower floor houses a coffee bar, a wine and cheese room, a retail section, and seating that features cosy sofas and armchairs where you can while away your afternoon. Take the wooden staircase to the upper level which resembles an intimate, attic-like space with vintage wallpaper, a cocktail bar (operational once the restaurant receives its liquor license), a live sushi bar and a reading corner where you can settle in with a book.Dhaval Udeshi says, “After launching over 20 hospitality projects I wanted to curate something that was more than just food— I wanted to craft a dining experience that feels like home, but with a touch of culinary adventure. Scarlett House is a culmination of global cuisine curated through locally produced ingredients. This is the first Scarlett House and we plan on expanding the brand with more outlets in Mumbai and other cities in India and across the globe, along with the Scarlett Retail kiosks at strategic locations. The idea is to offer solution-based eats that serve a purpose, rather than be just another restaurant. Scarlett House is a work of many months focussing on giving a platform to local entrepreneurs to showcase their produce." For Malaika Arora, Scarlett House is truly a labour of love. “I’ve always been a firm believer in the fact that food brings people closer. I myself host and eat with the same ethos. Food isn’t just about calories and macros, but also sustenance and most importantly—love. That’s what we have tried to do at Scarlett House. This has been a long-standing dream and finally it’s coming to fruition. The fact that I’m doing this venture with my son Arhaan, makes it all the more special,” she shares. “There is a shift in the F&B industry, particularly in the post pandemic world. More and more people want to go out, but It’s not just about the food anymore. Customers are looking for an overall experience every time they go. Scarlett House intends to provide this and plug the gap that currently exists in the Indian market today. That’s where we see tremendous value and what forms our core investment thesis for a brand like Scarlett House,” by Afsana and Amit Verma, Investors and Partners at Scarlett House. The interiorsLeave behind the cacophony of the neighborhood as you step inside a homely space that blends old-world charm with rustic simplicity. Whitewashed walls, distressed accents, wooden shutters and tiles mingle effortlessly with the sun-dappled interiors, which feature mismatched wooden tables, vintage chairs in bright pops of colour, and artwork framing the walls. Potted plants add to the pleasant aesthetic, while a scarlet-hued door makes a statement near the coffee bar. The cosy theme hints at the bungalow’s Portuguese heritage, combined with the clink of cups and murmur of gentle conversation which ebbs and flows with the history of the bungalow. In fact, much of the house’s original character has still been retained. The culinary philosophyScarlett House is more than just a place to dine at, catch up with friends or sip on brews. The idea is to offer a wholesome experience that goes beyond a regular cafe. You’re welcomed with the philosophy of healthy and nourishing eats combined with creating a space to simply ideate and unwind. Evenings can be spent enjoying an intimate wine and cheese session, where the restaurant has carefully curated a list of local and international wine labels that you can pair with cheese sourced from regional cheesemakers from across India. This includes a selection of vegan cheeses. Chef Beena Noronha has designed the menu which transforms as the day progresses and features global flavours with an Indian twist, using ingredients sourced from across the country. Enjoy a stack of Matcha Waffles with Pistachio Cream and Candied Lemon or a Portuguese-style Egg Skillet for breakfast. If you’re feeling peckish, order portions of the Salmon Mille Feuille sandwiched between layers of jeera khari, Asparagus Soufflé or Chicken Ghee Roast Wrap. Pair these with freshly-pressed juices and smoothies or visit the dedicated Water Bar on the upper level where you can make your own elixirs depending on specific concerns—from glowing skin to better sleep or digestion. A separate page on the menu is dedicated to ‘Malla’s Favourites’ that Arora often whips up at home. This includes Scarlett House’s take on her popular baked fish or banh mi stuffed with offal. If you’re craving Asian flavours, how about handmade maki rolls from the Sushi Bar using indigenous rice from Uttarakhand? Other signatures on the menu include Russian blinis, gluten-free wraps made with almond and chickpea flour, vegan rolls, sandwiches, salads and hearty mains. Desserts are indulgent with a healthy twist, such as Chocolate Sourdough with Blueberries and Brie Cheese (lets add one more dessert here). The mixology aims to be elevated with a cocktail program that will change every 45 days or so. What’s more, international mixologists will be encouraged to visit Scarlett House for bar takeovers as they whip up eclectic cocktails in collaboration with the restaurant’s in-house team. The retail experienceAfter your meal, stop by the retail wall where you can purchase ingredients used across the menu, from nut butters that are freshly churned in-house, to flavoured salts, sauces, compound butters in savoury notes such as Madras Curry or Furikake & Bacon, as well as protein bars. Millet-based products have been carefully sourced from local, women-led vendors in the city, while you also have ingredients like jamun vinegar. The idea to create a retail wellness space comes from the coherent idea of building a platform for small indigenous manufacturers and offering homegrown sips and eats to people. With its warm, inviting ambiance and a philosophy that is rooted in nourishing the mind, body, and soul, Scarlett House is a chic addition to Mumbai’s food scene that is all set to offer a superlative dining experience. Address: Scarlett House, Opposite Yellow Rose apartments, Pali Village, Bandra West, Mumbai- 400050Timings: 8:30 am to 10:30 pmApproximate cost for two people: Rs 2,000 Pre-bookings via Instagram
29 November,2024 10:00 AM IST | Mumbai | mid-day online correspondentIndian wine producer Sula Vineyards has won the gold and silver medal for its sparkling wines at the prestigious Asian Sparkling Masters 2024. The competition is organised by The Drinks Business Asia, a renowned publication in the wine and spirits industry. The Source Moscato, a delightful expression of sweet sparkling wine, earned the coveted gold medal, while Sula Brut and Sula Tropicale Rosé were honoured with Silver medals. Rajeev Samant, founder and CEO of Sula Vineyards, expressed his delight at this milestone achievement, stating, “Winning these accolades during our 25th anniversary year is a profound testament to how far Sula has come in its journey. From humble beginnings to crafting sparkling wines that now stand tall on the global stage, this recognition reaffirms our relentless pursuit of quality. These awards at the Asian Sparkling Masters highlight the meticulous craftsmanship behind each bottle and inspire us to continue redefining the possibilities of Indian viticulture for global appreciation.” The Source Moscato, from The Source range, is a sweet, floral sparkling wine with a refreshing bubbly finish. From the Sula Classics range, the Sula Brut offers crisp elegance, while the Sula Tropicale Rosé delights with tropical fruit notes and a hint of sweetness, perfect for indulgent moments.
28 November,2024 03:52 PM IST | Mumbai | mid-day online correspondentActor Sara Ali Khan has revealed her winter favourite delicacies, which include the Gujarati dish undhiyu and Punjabi dish sarso ka saag. Taking to Instagram stories, Sara shared a picture with these dishes kept on a table. One had ‘undhiyu’ written on it, while the other was tagged as ‘sarso ka saag’. “My two favourite things!! Winter is here,” she wrote as the caption. Undhiyu, a mixed-vegetable dish, is a regional specialty of Gujarat. The name of this dish comes from the Gujarati word ‘undhu’, which translates to 'upside-down', since the dish is traditionally cooked upside-down underground in earthen pots called matlu that are fired from above. Sarson ka saag originated in the Punjab region. Called sarson da saag in Punjabi, the dish is made with mustard greens and served hot with the famous makke ki roti. Both these dishes are considered winter staples in India. Here are other popular Indian dishes you can try to keep yourself warm in this season. 1. Gajar Ka Halwa One of the most popular Indian desserts, Gajar ka Halwa is a go-to winter dessert in several parts of India. Topped with dry fruits and served hot, it is an irresistible delight! 2. Thukpa Originally from Tibet, Thukpa, a noodle soup, is comfort food for winters. This piping hot bowl, consisting of broth, vegetables and sometimes meat, is perfect to keep you warm. 3. Bajra Khichdi A staple in Rajasthan, Bajra Khichdi is an easy-to-prepare dish that features bajra, rice, moong dal and mild spices. It makes for a filling meal on a cozy winter day. 4. Gushtaba A star of Kashmiri cuisine, Gushtaba consists of mutton balls cooked with royal spices. It takes time to prepare and is a loved delicacy in the region. 5. Makhan Malai Popular in parts of Uttar Pradesh and other north Indian regions, Makhan Malai is a popular winter dessert prepared with milk cream. Also Read: These superfoods can help boost health and immunity during Mumbai’s seasonal transition
27 November,2024 01:37 PM IST | Mumbai | mid-day online correspondentCoffee, a beverage that has come to occupy a personal and cultural significance for many, is loved in different forms across the globe. From the geography of coffee beans to brewing methods, various factors determine the taste and appeal of the drink. Espresso, an Italian variant that boasts bold and refreshing flavours, is one of the most loved forms of coffee. National Espresso Day is observed on November 23 to highlight the history and evolution of this fresh brew. While espresso is loved in its raw form, it can be used to create innovative cocktails and desserts that blend the richness of coffee with diverse flavours. Chefs and mixologists share some recipes you can try to celebrate the beverage. Espresso Martini The classic coffee cocktail, Espresso Martini is a refreshing mix of flavours. Chef Firoz from Craycraft, Andheri, shares, "The first time I tried an Espresso Martini, it felt like a revelation, a masterpiece in a glass – rich, velvety and brimming with character. This drink is a true celebration of bold flavours and craftsmanship. To me, it’s the perfect blend of indulgence and magic, and even today, every sip takes me back to that first spark of inspiration and passion." Ingredients Vodka – 40 ml Coffee liqueur (like Kahlúa) – 20 ml Freshly brewed espresso (hot or chilled, as per your preference) – 30 ml Ice cubes (for shaking) Method Brew your espresso shot in advance. Allow it to cool slightly if you're using it hot, as this helps balance the drink's temperature when shaken. Add ice cubes to a cocktail shaker. The more ice, the better for proper chilling and dilution. Pour the vodka, coffee liqueur and espresso into the shaker. Secure the shaker lid and shake vigorously for about 15-20 seconds. This creates a creamy foam from the espresso. Double strain the mixture (using a fine mesh strainer) into a chilled martini or coupe glass. The double strain ensures the foam is smooth and there are no ice shards. Top the drink with 3 coffee beans arranged in a triangle, symbolising health, wealth and happiness. First Kiss This cocktail recipe by mixologist Rahul Kankekar brings together bold and sweet flavours to create a perfect blend. "The inspiration behind First Kiss was to create a drink that captures the essence of innocence and romance. The boldness of bourbon meets the sweetness of rose and milkmaid, with espresso adding a rich intensity,” he shares. Ingredients Bourbon whiskey – 60 ml Espresso shot – 30 ml Milkmaid – 15 ml Rose syrup – 15 ml Method Shaken and double strain. Garnish with a Little Heart biscuit. Tiramisu Martini Coffee + cocktail + dessert = A perfect combination! Tiramisu Martini offers a caffeine kick, alongside the beloved vanilla and chocolate experience. “While creating this cocktail dessert, our mindset was to bring the 90s old world aura together with a contemporary energy,” shares Dipankar Sardanha, Corporate Mixologist, Raasta Bombay. Ingredients Kahlua (coffee liqueur) – 20 ml Vodka – 50 ml Chocolate liqueur – 10 ml Heavy cream (half & half) Whipped cream (for garnish) Chocolate shavings, ground coffee or cocoa powder (for garnish) Ladyfingers (for garnish, optional) Method Chill your martini glass: Place your martini glass in the freezer for a few minutes to chill it. Combine ingredients: In a cocktail shaker filled with ice, add the Kahlua, vodka, chocolate liqueur and heavy cream. Shake well: Shake vigorously for about 15-20 seconds to chill and combine the ingredients. Strain and serve: Strain the mixture into the chilled martini glass. Garnish: Top with whipped cream and sprinkle with chocolate shavings, ground coffee or cocoa powder. You can also add a crumbled lady finger for a touch of tiramisu authenticity. White Russian Tiramisu This cocktail merges the rich, creamy texture of the classic White Russian with the decadent flavours of tiramisu. It's a dessert drink with an indulgent twist! Guneet Singh, F&B manager, Sesame, Hyatt Centric Juhu shares, “It’s a luxurious fusion that balances the richness of Baileys and vodka with a dollop of mascarpone and cocoa dust, bringing a touch of dessert to every sip.” Ingredients Vodka – 30 ml Baileys Irish Cream – 30 ml Double espresso (freshly brewed and cooled) – 30 ml Mascarpone cream – 2 tbsp Savoiardi (ladyfinger) for garnish Cocoa powder (for dusting) Method Prepare the espresso: Brew a strong double espresso and let it cool to room temperature. Mix the cocktail: In a cocktail shaker, combine the vodka, Baileys Irish Cream and cooled espresso. Fill the shaker with ice and shake well until chilled. Serve: Strain the mixture into a glass filled with ice (or serve it neat, depending on preference). Top with mascarpone cream: Gently float a dollop of mascarpone cream on top of the cocktail. You can whisk the mascarpone slightly to make it smoother if desired. Garnish: Lightly dust the top with cocoa powder, then garnish with a piece of Savoiardi or a small swirl of the mascarpone cream. Classic Tiramisu This coffee dessert is the perfect blend of creamy texture and rich flavours. “Tiramisu is a perfect harmony of creamy mascarpone, bold coffee and a touch of sweetness—simple yet indulgent. The key to a great tiramisu is balancing these flavours in every bite, creating a dessert that feels both comforting and luxurious at the same time,” says chef Parab of Laurel, By Flavors, Ahmedabad. Ingredients Mascarpone cheese – 500 g Powdered sugar – 1/2 cup Vanilla extract – 1 tsp Heavy cream (whipped to stiff peaks) – 1 cup Strong brewed coffee (cooled) – 2 cups Coffee liqueur (optional) – 2 tbsp Sugar (optional) – 1 tbsp Eggless ladyfingers or sponge cake fingers – 24-30 Unsweetened cocoa powder (for dusting) Dark chocolate shavings (optional, for garnish) Method Prepare the coffee soak: Brew 2 cups of strong coffee and let it cool. Stir in coffee liqueur and sugar if using, then set aside. Make the mascarpone mixture: In a bowl, whisk together mascarpone cheese, powdered sugar and vanilla extract until smooth. Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Combine: Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy. Assemble the tiramisu: Quickly dip each ladyfinger into the cooled coffee soak and layer them in a dish. Spread half of the mascarpone mixture over the ladyfingers. Layer again: Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Chill: Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight. Serve: Before serving, dust with unsweetened cocoa powder and garnish with dark chocolate shavings if desired. Also Read: International Coffee Day: From filter coffee to mousse, indulge in these easy recipes to celebrate coffee
23 November,2024 04:00 PM IST | Mumbai | Raaina JainAfter the Lok Sabha 2024 elections earlier this year, the highly anticipated Maharashtra elections are here. While there is a lot of talk about political implications, a lot of it is going to depend on the voter turnout today. Incidentally, a lot of Mumbaikars are going to be coming out to vote but not without having to stand in long queues. It gets worse because the winter hasn't even set in so the sweltering heat is going to be hard to deal with, especially after what the last few days has shown us about the weather. So, while many people are eager to cast their vote, Jinal Patel, dietitian at Zynova Shalby Hospital, says there are certain things to keep in mind. She explains, "On election day, many people find themselves standing in long lines for extended periods in the hot scorching sun. This can take a heavy toll on their physical well-being. Prolonged standing or exposure to heat can lead to a range of health issues like dehydration, fatigue, headache, dizziness, nausea, muscle cramps, and leg pain." In order to avoid these health issues, Patel says it becomes crucial to take proactive steps in advance and be well-prepared before stepping outdoors. She adds, "If you are heading outdoors for voting then make sure that you are eating full meals that are jam-packed with essential nutrients to help you stay full for a longer duration. You can also pack light snacks and drinks to help you stay energized and hydrated while standing in the lines." The Mumbai-based dietitian says for hydration, one can carry easy-to-make yet tasty drinks like buttermilk, lemonade, iced tea, fruit juice, and water. These can not only keep you hydrated but also refresh you while you vote. "You can pack yourself a quick fruit salad with fruits of your choice topped with chaat masala to elevate its taste." Sharing a quick recipe, Patel says people can try making simple healthy granola bars. Simply put together one cup of rolled oats, a dash of honey, or maple syrup for the sweetness, butter, mixed nuts, dry fruits, and a few chocolate chips for a fun twist. "Mix these ingredients well put them onto parchment paper in the baking tray and let them chill in the freezer for an hour or two until the texture becomes consistent. Once set, you can cut them into bite-size and carry them in a tiffin box for quick snacking," she adds. Celebrity chef Aananya Banerjee also says, "People can carry granola bars and a chia/sabja seeds drink to keep them satiated and hydrated for a long time." Granola bar Banerjee adds a twist with some different kinds of seeds, peanut butter and even vanilla extract. Ingredients:Rolled oats 2 cupsAlmonds, chopped 1/2 cupWalnuts, chopped 1/2 cupPumpkin seeds 1/4 cupSunflower seeds 1/4 cupDried fruits (raisins, cranberries, apricots) 1/2 cupHoney or maple syrup 1/2 cupPeanut butter or almond butter 1/3 cupVanilla extract 1 tspA pinch of saltDark chocolate chips (optional) 1/4 cup Method:1. Toast the dry Ingredients: Preheat the oven to 180 degrees Celsius (350 degrees Celsius). Spread oats, almonds, walnuts, pumpkin seeds, and sunflower seeds on a baking sheet. Toast for 8–10 minutes, stirring halfway. Let them cool. 2. Combine wet ingredients: In a saucepan, warm honey (or maple syrup) and peanut butter. Stir until smooth. Add vanilla extract and a pinch of salt. 3. Mix everything: In a large bowl, combine the toasted mixture with the wet mixture. Add dried fruits and chocolate chips (if using). 4. Shape and set: Line a square pan with parchment paper. Press the mixture firmly into the pan. Chill in the fridge for 2–3 hours or until set. 5. Cut and serve: Remove from the pan and cut into bars. Store in an airtight container for up to a week. Chia and Sabja drink People can also make a chia and sabja drink, she says, that has a variety of ingredients. Ingredients:Chia seeds 2 tspSabja (basil seeds) 2 tspWater 1 1/2 cups (to soak seeds)Fresh lime juice 2 tbspHoney or jaggery syrup 1 tbsp (optional)Mint leaves a fewChilled water or coconut water 2 cupsIce cubes as needed Method:1. Soak the seeds: Soak chia seeds and sabja seeds in separate bowls with enough water for 10–15 minutes until they swell. Drain excess water if needed. 2. Prepare the drink: In a large pitcher, combine chilled water or coconut water, lime juice, honey (if using), and mint leaves. Stir well. 3. Add the seeds: Mix the soaked chia and sabja seeds in the drink. Let it rest for 5 minutes for flavours to blend. If you don't have the time to make these, then Dr Vedika Premani, who is the clinical dietician at Sir H.N. Reliance Foundation Hospital in Mumbai, says you can make simple beverages like lime water with mint, coconut water, sabza water with mint, jaljeera water, sattu drink and jeera buttermilk too. If you are looking for snacks, then Premani says you can just simply carry along nuts and seeds like almonds, pistachio, walnuts, pumpkin seeds, flaxseeds, fruits like apples, bananas, oranges, roasted makhana, roasted kurmura, Greek yogurt and roasted channa. At Tattva Bar and Cafe, chef Rupesh Ramnath Mokal explains, "These snacks and coolers are simple to prepare, nutritious, and perfect for staying energised while participating in democracy. A perfect snack for a long day needs to be quick, nourishing, and packed with energy to keep you going strong." He suggests making the following dishes quickly. 1. Power Pack Wrap Ingredients: Whole wheat wrap, hummus, fresh greens, cherry tomatoes, grilled chicken or tofu, and a squeeze of lemon. He shares, "The Power Pack Wrap is easy to carry, nutritious, and provides a boost of energy from protein and healthy carbs, ensuring people stay fueled throughout the day." 2. Spicy Masala Chickpeas Ingredients: Boiled chickpeas, a dash of olive oil, chili powder, cumin, salt, and lemon juice. "This snack is protein-packed, flavorful, and o ers a burst of energy. It’s mess-free and can be enjoyed even on the move." 3. Fruit and nut energy bars Ingredients: Rolled oats, honey, mixed nuts, dried berries, and a touch of cinnamon. Mokal adds, "Homemade energy bars are wholesome and provide a quick burst of energy. They’re lightweight, easy to carry, and don’t require refrigeration." Coolers: 1.Lemon Basil Cooler Ingredients: Fresh lemon juice, basil leaves, a splash of honey, and chilled water. He explains, "Refreshing and hydrating, this drink keeps you cool in the heat while providing a vitamin boost." 2. Coconut Mint Refresher Ingredients: Fresh coconut water, mint leaves, and a hint of lime. "Naturally hydrating and packed with electrolytes, this drink ensures voters remain energised and refreshed," he concludes. Also Read: Maharashtra elections 2024: These Mumbaikars drove back 680 km to vote today, will you go 2 km?
20 November,2024 09:35 AM IST | Mumbai | Nascimento PintoADVERTISEMENT
