As Butterfly High celebrates its sixth anniversary, the restaurant has launched its sixth outlet in Goregaon on January 24. Founded by the brains behind Shiv Sagar, The Bigg Small Café + Bar, and Kyma, the restaurant continues its legacy of blending eclectic art décor with indulgent flavours, offering an unforgettable experience to food lovers and cocktail connoisseurs alike. Designed by duo Nishant Desai and Umesh Desai, founders of UDA India, the interiors are a stunning mix of earthy tones, modern design, chic elements, and contemporary aesthetics. Adding to the allure is our exclusive private dining room, a cosy, cocooned space ideal for celebrating milestones and hosting exclusive gatherings. The highlight of the new outlet is undoubtedly its grandest bar, one of the largest across all Butterfly High locations. This impressive space not only adds to the visual appeal but also elevates the drinking experience with a new menu of cocktails, including new innovations such as Lychee Bliss on a Coconut Breeze, Liquid Gold, Whispering Waves, and Electric Blossom, all crafted with unique flavors and locally sourced ingredients. Nikhil Rochlani, managing partner of Shiv Sagar Foods & Resorts Pvt. Ltd., expressed his enthusiasm, stating, “Our Goregaon outlet boasts one of the largest and sophisticated bars across all our locations. We’re proud to introduce a curated selection of extensive spirits, innovative cocktails and exquisite dishes that promise to elevate the dining and drinking experience to an entirely new level for our discerning patrons.” The menu at Butterfly High promises a delightful selection of standout new dishes specially curated for this venue. Begin your experience with flavourful starters like Green Tea and Pumpkin Soup, Teriyaki Grilled Sesame Chicken, Corn Chilli Pepper, and the exotic Pandan Wrapped Fish. For the main course, indulge in mouthwatering options such as Nasi Goreng, Kung Pao Double Pan-Fried Noodles, Black Sesame Chicken with Mini Kulchas, and the rich, savory Mushroom Shammi Pao. End your meal on a sweet note with indulgent desserts like the crispy, golden Honey Noodles with Ice Cream or the decadent Nutella Pancakes, crafted to leave a lasting impression. Speaking about this milestone, Narayan Poojari, Founder of Shiv Sagar Foods & Resorts Pvt. Ltd., shared, “At Butterfly High, our goal has always been to deliver an exceptional dining experience. The opening of our new outlet in Goregaon reflects our unwavering commitment to creating spaces that not only inspire but also offer a truly indulgent experience for our guests.” Adding to this, Nikita Poojari, director of Shiv Sagar Foods & Resorts Pvt. Ltd., expressed, “We’re thrilled to bring the Butterfly High experience to Goregaon. This outlet encapsulates everything the brand stands for: art, innovation, and a love for food.” Ankita Poojari, director of Shiv Sagar Foods & Resorts Pvt. Ltd., noted, “Our 6th outlet reflects not just a milestone for us but also an evolution in our vision. From the interiors to the menu, every detail has been carefully crafted to offer a one-of-a-kind dining journey.” Detail: Where: Unit No 4, Gate no. 2 Nesco H2FC, Nesco Center, Western Express Hwy, Goregaon, Mumbai, Maharashtra 400063Price: Rs 2,000 for two peopleCall: +91-9987700348 and +91-9987700349 for reservations
24 January,2025 06:15 PM IST | Mumbai | mid-day online correspondentIf you are looking to step out of your home for the Republic Day weekend, then there is a lot to do in Mumbai but more importantly, there is a lot of food on offer in various parts of the city. Among the many is a Republic Day celebration at ITC Maratha as its signature restaurant, Peshwa Pavilion, brings Mumbaikars an exclusive culinary experience, 'Chakh Le India'. Known for its immersive ambiance and delicious food, the restaurant at the five-star property promises a majestic dining experience infused with India’s rich culinary traditions. The 'Chakh Le India' feast is a tribute to royal Indian flavours, featuring traditional roasts, sweet delights, and a variety of exquisite dishes crafted to honour the country’s diverse heritage. With a wide array of Indian cuisine on offer, the culinary experience will include a chaat counter, Shrikhand Berliner live counter, Chole Kulcha live counter, Mithai thali and Biryanis. The celebrations include a lavish dinner on January 24 and 25 from 7 pm to 11:30 pm, starting at Rs 3,000 onwards per person. On January 26, diners can enjoy a grand Sunday Brunch from 12:30 pm to 3:30 pm, priced at Rs 3,300 onwards per person. Details:Date: January 24 - January 26Time: Dinner (7 pm - 11:30 pm) and brunch (12:30 pm to 3:30 pm)Price: Rs 3,000 onwardsAddress: Sahar, Andheri East, Mumbai, Maharashtra 400099 Call: 022 40341800 for reservations or email: [email protected]
24 January,2025 04:21 PM IST | Mumbai | mid-day online correspondentAs India celebrates National Tourism Day on January 25, culinary tourism has emerged as a driving force, transforming how vacations are experienced in India. What was once a secondary element of travel itineraries, food is now at the heart of the modern vacation. For today’s adventurous traveller, culinary experiences are no longer just an add-on; they are essential to shaping the entire travel journey. As culinary tourism in India rises to prominence, it is capturing the attention of both food lovers and the travel industry, signalling a new era in how people explore destinations. In 2024, a marked shift in travel behaviour saw Indians taking vacations more frequently and for longer durations than ever before. This increase in travel was accompanied by a nearly 25 per cent surge in vacation spending, a significant portion of which was driven by a growing desire for unique and immersive culinary experiences. As travellers seek out food-centric adventures that connect them to local cultures, the demand for food-focused tours continues to rise, setting the stage for culinary tourism to play an even more pivotal role in 2025. In light of this transformation, the Godrej Food Trends Report 2024, curated by Godrej Vikhroli Cucina and crafted with insights from over 190 food experts including renowned chefs, travel professionals, food bloggers, and nutritionists has identified the top culinary experiences that shaped Indian vacations in 2024. The report highlights how food has evolved from a peripheral aspect of travel to the very core of vacation planning. With growing interest in food-focused journeys, experts predict that culinary tourism will continue to thrive, as more travellers seek experiences that immerse them in the local flavours and traditions of their destinations. Top travel trends of 2024:1. Street food and market tours: The allure of local and regional flavours dominated travel itineraries, with 94.1 per cent of experts identifying street food and market tours as the biggest attractions of 2024. From vibrant spice markets to bustling food streets, these tours offered travellers an authentic taste of India’s culinary diversity. 2. Culinary site tours: Nearly 92.3 per cent of experts predict that culinary site tours, where travellers learn about the production of their favourite foods, will continue to gain popularity. These tours offered behind-the-scenes insights into food production, from tea estates to artisanal cheese-making hubs. 3. Home dining experiences and interactions with local experts: A significant 87.5 per cent of experts noted the growing trend of travellers booking home dining experiences. These experiences allowed visitors to delve deeper into local food cultures, learn traditional cooking techniques, and enjoy intimate interactions with regional and community experts. Additionally, excursions to source signature regional products emerged as a must-have in itineraries. "Food is no longer just a part of the travel experience, but its very essence," says Rushina Munshaw Ghildiyal, managing director of A Perfect Bite Consulting and editor of the annual Godrej Food Trends Report. "Today’s travellers are not just seeking destinations but connections—immersive, authentic experiences that allow them to explore the heart of a place through its culinary heritage. Whether it’s walking through vibrant spice markets, learning traditional recipes from local experts, or savouring unique regional flavours, food has become the bridge that links people to cultures and stories. As we celebrate National Tourism Day, this rise of culinary tourism highlights not only India’s rich food heritage but also its capacity to captivate and inspire travellers in entirely new ways and create opportunities for local people and small brands to showcase culinary culture and cuisine." As India celebrates National Tourism Day, the growing trend of culinary tourism invites food lovers to discover the nation's vibrant food culture, whether by tasting street food in local markets or learning from community food experts. The fusion of food and travel is not just a fleeting trend; it is a movement that is reshaping the future of vacations, both in India and globally, and promises to redefine how we experience food, culture, and destinations in the years to come.
24 January,2025 01:23 PM IST | Mumbai | mid-day online correspondentTo celebrate Chinese New Year, Bumipura is inviting Mumbaikars to ring in the Year of the Wood Snake with a menu that celebrates tradition, prosperity, and togetherness. Drawing from the rich cultural tapestry of Chinese communities in Singapore and Malaysia, this special Chinese New Year seasonal menu will be available from January 14 to March 9. It’s a celebration of heritage, brought to life through thoughtful dishes and inventive cocktails that capture the spirit of the season. This menu is specially curated around the idea of prosperity, a theme woven into every element of the Chinese New Year celebrations. The Auspicious Orange cocktail takes its cue from Mandarin oranges, cherished symbols of good fortune and wealth during Lunar New Year. The vibrant blend of Dewar’s 8 Japanese smooth whiskey, Nagpur orange distillate, cardamom, simple syrup, and citric acid is finished with a festive orange chewy. It’s bright, refreshing, and rooted in tradition. The restaurant push boundaries with another non vegetarian cocktail invention. The Porky Prosperity is a bold nod to Singapore’s iconic Bak Kwa, a barbecued pork jerky that’s synonymous with abundance and generosity. This adventurous creation combines bacon fat-washed Patron Silver tequila with campari, agave syrup, fresh lime, soya sauce, and chilli, topped with a slice of authentic Bak Kwa from Bee Cheng Hiang. It’s a daring and memorable mix that captures the essence of celebration and indulgence. The menu also offers two vegetarian dishes that bring comforting flavours with a festive twist. The Turnip Cake, made with radish, mushroom, and soya chaap, is a beloved dim sum staple that symbolises good fortune and prosperity. Meanwhile, the Lotus Leaf Rice—jasmine rice steamed with mushrooms, cashew nuts, and pumpkin and wrapped in a fragrant lotus leaf—represents unity and celebration, essential values of the Lunar New Year. Date: January 14 to March 9Venue: Bumipura, Kamala Mills, Trade Tower, Unit No.1, B Wing, Senapati Bapat Marg, Lower Parel, Mumbai, Maharashtra 400013Call:+91 89761 06059 for reservations
22 January,2025 11:58 AM IST | Mumbai | mid-day online correspondentUttar Pradesh's first double-decker bus restaurant, Pumpkin, near the media centre at Manveer Godra in Mahakumbh Nagar has been inaugurated on Monday. The eatery has a kitchen on the ground floor and the restaurant on the first floor, where 25 people can sit and enjoy pure vegetarian food. The Pumpkin brand being started from the Maha Kumbh will later be launched at religious places such as Varanasi, Mathura and Ayodhya. The cost of food has been kept economical and fasting food will also be available on special occasions. Interestingly, Maha Kumbh Nagar is a temporary city and the 76th district spread over 10,000 acres that has been created for four months for the event.The restaurant opens at a time when the Maha Kumbh Mela is underway in Prayagraj from January 13 to February 26. Occurring every 12 years, it is considered one of the largest religious gatherings in the world. As of today, more than 1.59 million devotees take dip in Sangam despite chilly weather, dense fog on day 9 of Mahakumbh. (With inputs from ANI and PTI)
21 January,2025 11:08 AM IST | Maha Kumbh Nagar (UP) | mid-day online correspondentSouth Mumbaikars can rejoice as there is another restaurant that they can visit in Churchgate with the opening of Quattro Bistro. It comes from the iconic Quattro Ristorante, renowned for its fusion of Italian and Mexican cuisines. Nestled in Jamshedji Tata Road, behind Eros Cinema and opposite Satyam Collection, this new venue aims to charm SoBo diners with its signature offerings and inviting ambiance. Since its inception in 2011, Quattro Ristorante is known for its vegetarian culinary innovations for diners in the city by combining authentic Italian techniques with the bold zest of Mexican flavours. The new Churchgate outlet extends this legacy, offering beloved classics alongside inventive desserts and an array of great coffees and beverages to choose from. Quattro Bistro takes pride in its inclusive and thoughtful menu that also caters to Jain preferences. The menu offers a wide variety of dishes that appeal to diverse palates. Whether indulging in the delicate richness of Italian recipes or savouring the fiery, rustic flavours of Mexico, every dish is a culinary art. The quaint yet welcoming ambiance aims to be apt for a get together with family and friends. Located in the heart of South Mumbai, the new restaurant aims to help diners get an option to savour not just its celebrated Italian-Mexican fare but also an extensive selection of coffees and non-alcoholic beverages – perfect for a quick coffee break or an indulgent meal. Where: Jamshedji Tata Road, behind Eros Cinema, opposite Satyam Collection, ChurchgateContact: +91 9833725903 for enquiries
20 January,2025 03:00 PM IST | Mumbai | mid-day online correspondentCafe Out of the Blue has unveiled its Fondue Festival, from starting today, and will go on till February 14, showcasing an irresistible array of savoury and sweet creations for diners in Mumbai. Each dish reflects the cafe's renowned culinary artistry, from the comforting Swiss Cheese Fondue and bold Peri-Peri Fondue to the aromatic Desi Curry Leaf Fondue. For the first time, Cafe Out of the Blue brings Tiramisu Fondue as part of its much-awaited festival, offering a rich, coffee-infused twist on the iconic Italian dessert. Sweet lovers can also indulge in the decadent Double Dark Fondue and luxurious Baileys Fondue. Rahul Bajaj, founder and director said, "Get ready to immerse yourself in an electrifying fusion of taste and creativity at our Fondue Festival. This high-octane celebration is packed with exciting flavours and unforgettable moments, guaranteed to leave every attendee thrilled and amazed." Highlights from the menu will include: Chocolate fondues:• Tiramisu Fondue: Dark chocolate infused with tiramisu flavors, paired with finger biscuits, fresh fruits, and tea cake—a dessert lover’s dream.• Double Dark Fondue: Decadent Vanhouten dark chocolate paired with brownie bites, fresh fruits, and tea cake.• Salted Caramel Fondue: Creamy Callebaut gold chocolate with salted caramel, served with an irresistible selection of brownies, fruits, and tea cake.• Baileys Fondue: A luscious blend of Vanhouten dark chocolate and Baileys, perfect for an indulgent treat. Cheese fondues:• Crispy Bacon Fondue: A heavenly blend of cheese with crispy bacon bits—pure indulgence!• Crab et Homard Fondue: A luxurious melange of gruyere and Emmenthal cheeses, served with crab cakes, sourdough croutons, and sautéed vegetables.• Swiss Cheese Fondue: A luxurious blend of Swiss cheese and Grover, served with crispy sourdough croutons and sautéed vegetables.• Desi Fondue: A bold curry-based fondue bursting with spices and cheese, paired with sautéed vegetables for a tantalizing twist.• Cracked Pepper Fondue: A zesty mix of homemade spice, Emmenthal, and cheddar that’ll leave your taste buds dancing.• Peri-Peri Fondue: A fiery take on fondue with bold Mexican flavors for that extra zing.• J.D. Melting Pot Fondue: Sharp cheddar meets Jack Daniel’s Old No. 7, served with pretzels, sourdough croutons, and sautéed vegetables—a true crowd-pleaser.• Curry Leaf Fondue: A chef’s masterpiece featuring fragrant curry leaf pesto, accompanied by sourdough croutons and sautéed vegetables. Details:When: Till February 14Where: Cafe Out of the Blue, Khar West
20 January,2025 11:56 AM IST | Mumbai | mid-day online correspondentMany fans are travelling to Mumbai to witness Coldplay live this weekend at the DY Patil Stadium in Navi Mumbai. The British band will be performing in the city on January 18, 19 and 21 before they go to Ahmedabad.While there is music in the air, food isn't far behind and even though it will be available inside the stadium for fans, some may reach early and want to enjoy good food nearby outside the venue. It is not only before the venue but also afterwards that fans will want to enjoy an after-party, and we have also got you covered for that. Here is your go-to food guide around Navi Mumbai during the Coldplay Mumbai concert: Mumbaikar Vishal Rao, who is a local, and lives in the neighbourhood suggests the best places to eat as follows: Legend's CaféFor those who don't want to travel too far from the venue, Rao suggest visiting Legend's Cafe, which is within the college premises. Café Patasa Cafe Patasa is a newly opened dining spot in the neighbourhood, but he believes has already become popular for its eggless desserts, which are a must try for all fans, and the gelatos are a local favourite, he says. PrithvishIf you are looking to enjoy some food and drinks at a cheaper place and a local hangout spot, then Prithvish is your place to be according to Rao. The local bar, which is the go-to for most D.Y. Patil students , has great tandoori food. Gourmet Burgers If you want to relish some burgers and are open to trying out new spots, then Gourmet Burgers has also opened up next to the stadium and can be your pre-concert meal if you are travelling from other cities or just want to grab a bite. While burgers are always an option, Rao says the fried chicken strips are a must-try. Venelicious Situated in Sector 4 Nerul, Rao says Venelicious is a very cute cafe with desserts if people want to feed their sweet tooth cravings before the concert any time during the day. Communion Cafe Last but not the least, Communion Cafe in Belapur, which is only 10 minutes from the campus, he says has amazing food and ambiance, and will be loved by all concert-goers who come for Coldplay's Mumbai performance. Midnight Memories - Late Night EditionNavi Mumbai Marriott Hotel is hosting a post-Coldplay experience under the midnight sky on January 18,19 and 21 Midnight buffet at 7 Isles Coldplay fans can delight in the lavish buffet spread crafted to satisy your late night cravings. Time: 11 pm to 1 amPrice: Rs 1,500 plus taxes per person Dance the night away at NazaaraConcert goers can head to Nazaara to keep the night alive with an electrifying after-party offering a panoramic view of the city. Time: 11 pm onwards Call: 022 6265 0000/8655707853
18 January,2025 01:38 PM IST | Mumbai | Nascimento PintoPopular ice cream brand Baskin Robbins has launched a winter menu with unique fusion ice creams that pair the comfort of traditional Indian mithais with the creamy goodness of ice cream. Think of it as your favorite desserts reinvented with a modern, delicious twist. Warm, decadent, and bursting with flavour -- these treats are for those who love enjoying ice creams even during the winter season. Carrot Halwa SundaeWhat’s better than cosying up with Gajar ka Halwa on a chilly winter evening? Adding a scoop of the ice cream to it. The Carrot Halwa Sundae aims to be the ultimate comfort dessert—rich and packed with the warmth of carrot halwa topped with creamy ice cream. It’s more than just dessert; it’s a hug in a bowl. Starting at Rs 210 plus taxes Sizzling Brownie Sundae Cold winter nights call for something warm and indulgent and the Sizzling Brownie Sundae is made for just that. A freshly baked, gooey brownie meets your favourite Mississippi Mud or Vanilla ice cream flavour to create the perfect hot-and-cold combination. One bite, and you’ll feel the warmth in your heart and the chill on your taste buds. Starting at Rs 210 plus taxes Rabdi Jalebi Ice cream No winter gathering is complete without this warm showstopper. The Rabdi Jalebi Ice Cream is a love letter to India’s most-loved sweets, bringing the classic flavours of rabdi and jalebi into the creamy, dreamy world of ice creams. Whether you’re sharing it at a party or treating yourself, it’s tradition like you’ve never tasted before. Starting at Rs 99 plus taxes
17 January,2025 05:28 PM IST | Mumbai | mid-day online correspondentEvery year, Pongal is celebrated during mid-January along with the likes of other harvest festivals like Makar Sankranti and Lohri. While Lohri is celebrated in north India, and Makar Sankranti in the west of the country, Pongal is celebrated by south Indians. This year, the festival begins on January 14 and ends on January 17, and will be celebrated like always with tradition but not without delicious food, that forms an integral part of the celebrations. PongalWhile there are many different dishes that can be made during Pongal, the festival, it would be difficult to ignore the dish that shares its name with the festival, that is also made not only now but during the year too. Ashish Vijay Kadam from Novotel Mumbai International Airport explains, "Pongal is a savory, comforting South Indian dish traditionally prepared for festivals like Pongal, but it’s perfect for any occasion. It’s a delightful combination of rice and lentils, spiced with black pepper, cumin, and ginger, making it warm and aromatic. The addition of ghee enhances the flavor and brings out the natural richness of the ingredients, while the cashews offer a crunchy contrast. It’s a simple yet hearty dish that balances both nutrition and taste." Ingredients:Rice 1 cupMoong dal (yellow split lentils) 1/4 cupGhee (clarified butter) 1 tbspBlack mustard seeds 1 tspCumin seeds 1/2 tspGreen chilies, finely chopped 1-2 nosGinger, grated 1/2 inchCurry leaves 1 sprigCashews 10-12 nosBlack pepper powder (optional) 1/4 tspSalt to tasteWater (4 cups for a softer texture or 3.5 cups for a firmer one)A pinch of asafoetida (hing)Fresh grated coconut (optional) 1 tbsp Method:1. Roast the Moong Dal: In a pan, dry roast the moong dal until it turns golden brown and releases a nutty aroma. Set aside.2. Cook the Rice and Moong Dal: In a pressure cooker, add rice, roasted moong dal, water, and a pinch of salt. Cook for about 2-3 whistles or until soft and well-cooked.3. Prepare Tempering: In a separate pan, heat ghee. Add mustard seeds and cumin seeds. Once they splutter, add green chilies, grated ginger, curry leaves, and a pinch of asafoetida. Stir-fry for a few seconds.4. Add Cashews and Black Pepper: Add the cashews and fry until golden brown. If using black pepper, add it now for an extra kick.5. Combine: Add the cooked rice and dal mixture to the pan with tempering. Mix everything thoroughly.6. Finish with Coconut (optional): Stir in fresh coconut for a touch of flavor and texture (optional). Adjust salt to taste.7. Serve: Serve hot with a side of coconut chutney or sambar for a complete meal. Sakkarai PongalWhile the savoury pongal dish is a classic, the sweeter Sakkarai Pongal is also absolutely delicious. Chef Prakash Chettiyar, director of culinary at JW Marriott Mumbai Sahar recommends making the dish to celebrate Pongal. Even if you aren't celebrating it, the dish is so easy to make, it can be relished any time of the year. Ingredients Raw rice or millet 1 kg Water 2.5 litres Yellow Moong Dal 250 gm Channa Dal 250 gm Jaggery 1 kg Cardamom 5 gm Cashewnut 50 gm Raisin 50 gm Ghee 250 ml Method:1. In a pot dry roast the lentils until you get an aroma and the lentils turns lightly golden.2. Keep stirring for even roasting. Add the rice to the dal and pour 2 litres of water and bring it to a boil.Cook the mixture until nice and soft. 3. While the rice and lentils cook, add 500 ml water and 1 kg jaggery to a pan and heat it on slow flame. Strain the syrup and set aside.4. Once the rice and lentils are well cooked mash th emixture slightly and add the jaggery syrup. Heat the mixture until light bubbles are seen. At this stage add the crushed cardamom to the mixture. 5. In a pan heat ghee and roast the raisin and cashewnut, pour it over the rice and lentil mixture, mix well. Bisibele BathWhen talking about Pongal, it is also impossible to talk about Bisibele Bath, and that's why the chefs at ITC Grand Central in Parel suggest making the delcious savoury dish. While Pongal is celebrated for three days, you can make it any time of the year because there is no particular day to enjoy good food. Ingredients:Rice 1 cupToor dal (split pigeon peas) 1/2 cupMixed vegetables (carrots, peas, beans, etc.) 1/2 cupBisibele Bath powder 3-4 tbspSmall onion, finely chopped 1 noTomato, small, chopped 2 nosTamarind pulp 2-3 tbspGhee or oil 2-3 tbspSalt to tasteWater as neededFor Tempering:1 tsp mustard seeds1 tsp cumin seeds1-2 dried red chiliesFew curry leavesA pinch of asafoetida (hing) Method:1. Rinse rice and toor dal separately, then soak them for 15-20 minutes.2. Pressure cook rice and dal together with enough water until soft.3. Heat ghee or oil in a pan, add mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida.4. Add chopped onions, chopped tomato and sauté until golden brown.5. Add mixed vegetables and cook until they are tender.6. Add strained tamarind pulp and Bisibele Bath powder, mix well.7. Add cooked rice and dal mixture, salt. Mix everything together.8. Adjust consistency by adding water if needed. Bring it to a boil, then simmer for a few minutes.9. Garnish with chopped coriander leaves.10. Serve hot with a side of raita or papad. Millets Sweet PongalIf you want to experiment with different kinds of Pongal, then Ritesh Raje, who is the executive sous chef at DoubleTree by Hilton Goa, in Panaji says you can make the Millets Sweet Pongal, to not only celebrate the harvest festival but also millets of different kinds. Ingredients:Barnyard Millet 1/2 cupJaggery 3/4 cupMoong dal 2 tbspWater 2 1/4 cupsMilk, boiled and cooled 1/2 cupCardamom powder 1/2 tspGhee 3 tbsp Cashews 10 nosRaisins 10 nosDry coconut slices (optional) 1 tbsp Method:1. Heat 1 tsp of ghee in a pan and add the moong dal. Roast it until golden brown.2. Add the rinsed barnyard millet to the pan and mix well. Pour in the water and combine.3. Cover the pan with a lid and cook on low flame until the millet is soft and cooked through.4. Once cooked, add the jaggery and stir until it melts completely.5. Add the boiled & cooled milk and cardamom powder, mixing everything well. Remove from heat.6. In a separate pan, heat the remaining ghee and fry the cashews and dry coconut slices(if using) until they turn light brown.7. Add the raisins to the pan and fry until they plump up.8. Remove from heat and pour the fried mixture over the cooked millet and jaggery blend.9. Mix everything together well and serve warm.
15 January,2025 03:48 PM IST | Mumbai | Nascimento PintoSyncing the love for music with the joy of savouring exquisite cocktails, Poco Loco is celebrating Coldplay’s much-awaited performance in Mumbai with a brand-new cocktail menu inspired by the band’s legendary hits. Diner can immerse themselves in Coldplay's magic as the popular Spanish-Mexican restaurant crafts a lineup of drinks that are as extraordinary as their songs. Each cocktail is designed to reflect the spirit and essence of the band’s most iconic tracks, letting you experience their music in a whole new way. Begin the night with The Scientist, a gin-based drink paired with blueberry purée and molecular fruit pearls for a touch of science-inspired artistry. Next, enjoy Yellow, a sunny mix of pineapple juice, vodka, and prosecco, garnished with lemon zest and edible gold dust to make you go “all yellow.” Sky Full of Stars dazzles with a combination of vodka, blue curaçao, and elderflower liqueur, brought to life with edible glitter and white pearls that perfectly resemble a starlit sky. Hum all weekend long with Hymn for the Weekend, a smoky concoction of dark rum, spiced whiskey, coffee, and hazelnut liqueur, garnished with a smoked cinnamon stick. Missed out on concert tickets? Let Fix You soothe your soul with a blend of Baileys ice cream, whiskey, chamomile tea, honey syrup, and vanilla, garnished with dried chamomile flowers and a honey-drizzled rim. Lastly, escape to Paradise, a tropical mix of coconut rum, tequila, pineapple juice, and passion fruit purée, complemented by blue curaçao and garnished with edible orchids and hibiscus flowers. If you didn’t score tickets to the concert, then Poco Loco’s Coldplay playlist aims to fill the air with fun, so you can still vibe to their music while enjoying the inspired drinks.
14 January,2025 07:57 PM IST | Mumbai | mid-day online correspondentADVERTISEMENT
