#Culinary

Positive Reads

Telangana Serves Up India’s First Culinary and Experiential Tourism Accelerator

In a pioneering step for India’s tourism and food industries, the Telangana government has partnered with Hyderabad-based The Culinary Lounge to launch the nation’s first Culinary and Experiential Tourism Accelerator. The initiative, unveiled at The August Fest, seeks to harness the immense potential of the global culinary tourism market while strengthening the link between food, culture, and economic growth. Led by the Telangana Global Innovation Centre (TGIC) and NICE Org, with The Culinary Lounge serving as the knowledge partner, the accelerator is designed to nurture the next generation of culinary and cultural entrepreneurs. It focuses on innovation in sourcing, the revival of traditions, sustainability, heritage preservation, and the integration of modern technology into traditional practices.More Than Just Food: Building Innovation InfrastructureGopi Byluppala, Founder & CEO of The Culinary Lounge, sees this as much more than a tourism project. he says. His vision frames food as a bridge between heritage and modern entrepreneurship, creating opportunities for jobs, community development, and cultural branding. The accelerator will offer startups a comprehensive package. Access to expert mentors and industry leaders, state-of-the-art incubator facilities, cross-disciplinary collaboration opportunities, market access and funding avenues, a strong focus on regional inclusion and community impactPreserving Telangana’s Rich Cultural IdentityTelangana’s cultural heritage has always been a point of pride, from its distinct cuisine to its historic sites and folk traditions. Jayesh Ranjan, IAS, Special Chief Secretary for Tourism & Culture, highlighted the state’s strategic approach. This vision reflects a shift in policy thinking: culture is no longer just about preservation; it is about positioning it as an engine of sustainable growth.Culinary & Cultural Passport: A New Way to Explore TelanganaOne of the most exciting proposals linked to the accelerator is the Culinary & Cultural Passport, a digital and physical travel companion that will allow tourists to collect stamps from various culinary and cultural destinations across Telangana. The proposed trails include Oragallu, reflecting Warangal’s historic identity; the Ramappa Temple, a UNESCO World Heritage Site; traditional Telangana snacks like Sakinalu and Sarvapindi; tribal and folk dance forms such as Gussadi and Perni Natyam; and scenic spots like Ananthagiri Hills. By adding a gamified element to tourism, the initiative encourages travelers to explore lesser-known aspects of the state, ensuring a wider distribution of tourism benefits. Empowering Startups and Entrepreneurs The Culinary and Experiential Tourism Accelerator is not limited to established businesses; it is actively targeting startups with innovative ideas. From chefs who want to revive forgotten recipes to tour operators who can create immersive village experiences, the program seeks to empower entrepreneurs to turn ideas into scalable businesses.The Culinary Lounge: A Hub of CreativityFounded in 2016, The Culinary Lounge is known for designing unique culinary experiences, from corporate cook-offs to cultural events and skill-based programs. It blends creativity with entrepreneurship, creating an environment where food becomes a platform for innovation and connection. As the knowledge partner for this accelerator, The Culinary Lounge will guide participants in blending culinary artistry with business acumen, ensuring that their offerings are both authentic and market-ready. This initiative positions Telangana as a leader in integrating food and culture into the tourism economy. It has the potential to create an effect across India, encouraging other states to tap into their own culinary heritage as a driver of sustainable economic growth. By combining mentorship, infrastructure, and market access with a strong cultural foundation, the Culinary and Experiential Tourism Accelerator offers a blueprint for how heritage can be transformed into a modern-day opportunity.

18 Aug 2025

Positive Reads

Dorabjee and Sons: A Century-Old Legacy of Flavors and Tradition in Pune

Inception and Culinary Heritage: 1878 For over a century, Dorabjee and Sons has been a culinary institution in Pune, captivating the taste buds of locals and visitors alike with its rich history and delectable flavors. Established in 1878 by Sorabjee Dorabjee, this iconic restaurant has stood the test of time, preserving a remarkable legacy of Parsi cuisine and traditions. Dorabjee and Sons began its journey as a modest tea stall, renowned for its Bun Maska (bread and butter) and Irani Chai (Iranian tea). Over time, the demand for full meals grew, prompting Sorabjee to transform the tea stall into a full-fledged restaurant, catering to the needs of the people of Pune. Situated on Dastur Meher Road near Sarbatwala Chowk in Camp, the restaurant quickly became a popular dining destination, welcoming both Indians and British patrons under one roof during the colonial era. What makes Dorabjee and Sons truly exceptional is its enduring legacy and commitment to family traditions. Sorabjee's son, Jal, took over the restaurant's management and continued the family's culinary expertise. Even in his eighties, Jal would cycle to work every day, exemplifying the dedication and passion that have been the backbone of this establishment. Today, the restaurant is owned and managed by Mr. Darius Marazban Dorabjee, Sorabjee's grandson. Darius carries forward his grandfather's humble legacy, infusing the restaurant with his own cheerful and expert touch. From cooking mouth-watering dishes to overseeing the daily operations, Darius ensures that Dorabjee and Sons remains a cherished culinary destination for its loyal patrons. Colonial Era Charm: A Culinary Hub The history of Dorabjee and Sons is intertwined with the development of the city of Pune itself. Sorabjee and his brother, Pestonjee Dorabjee, migrated from Navsari, Gujarat to Pune in search of better opportunities. While Pestonjee established a store selling Parsi items, Sorabjee ventured into the restaurant business. During that time, Pune had limited dining options, with El Moretos, an Italian restaurant cum bar, exclusively catering to the British. Sensing an opportunity, Sorabjee seized the moment and opened a tea stall for the tongawallahs, who shuttled between the railway station and the racecourse. Enduring Legacy: The Journey Continues With an increasing demand for full meals, Sorabjee transformed the tea stall into a restaurant, serving authentic Parsi cuisine. Dorabjee and Sons became a go-to destination for the salaried people of Pune, offering them a warm and welcoming space to enjoy hearty meals. The restaurant's popularity continued to soar, drawing patrons from all walks of life. Throughout the years, Dorabjee and Sons has remained true to its roots, preserving its culinary traditions and family involvement. The men of the Dorabjee family take charge of the kitchen, while the women enjoy the sumptuous meals prepared by their skilled hands. This unique dynamic has been passed down through generations, contributing to the restaurant's distinct charm and authenticity. The ambiance of Dorabjee and Sons has evolved over time. In its early days, guests would sit on the floor, relishing their meals. In the 1950s, folding chairs and metal tables were introduced, providing a more comfortable dining experience. Today, the restaurant strikes a balance between tradition and modernity, with tiled floors and plastic tables and chairs. Darius proudly acknowledges that they have maintained their archaic ways, as it resonates with their loyal customers who cherish the nostalgic ambiance. The gastronomic journey at Dorabjee and Sons is a celebration of Parsi flavors and culinary delights. The menu showcases a range of dishes, from chicken and mutton pulao to dhansak (a lentil and meat stew), salli boti (a spicy meat dish), farcha (chicken cooked in eggs), and akuri (scrambled eggs) on toast for breakfast. One cannot forget the popular lagan nu custard, a traditional Parsi dessert that adds a sweet finale to a memorable dining experience. Beyond Cuisine: Creating Lifelong Memories Despite the changing times and evolving culinary trends, Dorabjee and Sons remains an unwavering symbol of authenticity and quality. Unlike many establishments that expand and open branches, Dorabjee and Sons has chosen to remain a single, iconic restaurant. The staff consists of long-term employees who have dedicated themselves to the restaurant, ensuring that the recipes, spices, and raw materials maintain the same high standards that have been upheld for generations. Dorabjee and Sons has become more than just a restaurant; it has become a cherished part of people's lives. Birthdays are celebrated, memories are made, and generations come together to experience the warm hospitality and flavors that Dorabjee and Sons has to offer. Senior citizens, women's organizations, and former Iranian students who studied in Pune during the 1970s and 1980s are among the regular patrons who hold a special place in their hearts for this timeless establishment. Looking ahead, Darius Marazban Dorabjee, the torchbearer of the family legacy, is determined to ensure that Dorabjee and Sons continues to thrive and serve its loyal customers. With a legacy spanning over a century, this iconic restaurant remains an enduring power of flavors, traditions, and the love for good food.

12 Jan 2024

Positive Reads

Historical Reunion: Descendants of Murdoch Brown Celebrate India's First Cake

In a heartwarming reunion spanning four generations, the descendants of Murdoch Brown paid a special visit to Mambally Bakery in Thalassery, Kerala, to celebrate the historic moment when the first cake was baked in India. More than a century ago, in December 1883, Murdoch Brown was intrigued by the exceptional talent of Mambally Bapu, who skillfully recreated the cake Brown had brought from England. Overwhelmed by the exquisite cake crafted by Bapu, Murdoch Brown was forever impressed. Dr. Paul Brown, representing the fourth generation of Murdoch Brown's family, led the visit to Mambally Bakery. Accompanied by his wife, two daughters, and sister-in-law, Paul Brown embarked on a journey to the place where his great-great-grandfather once resided during pre-independence India. During the visit, the Brown family had the opportunity to explore Mambally Bakery, which operates at Thalassery Harbour, and shared joyous moments at the Pearl View Hotel where they stayed. The reunion also included a press conference, where Paul Brown expressed his deep admiration for India and the profound impact it has had on their family. Reflecting on the significance of the occasion, Paul Brown highlighted Thalassery's historical importance and expressed their love for the city. The gathering was joined by other members of the Mambally family, including Renuka Bala, MM Prasad, MM Prakash, as well as MP Ramesh and MK Ranjith. The visit also included explorations of the Ancharakkandi Farmers Cooperative Bank, established by Murdoch Brown, the Ancharakkandi Registrar's office initiated by him, and the cinnamon plantation owned by his great-great-grandfather. The exquisite cake crafted by Mambally Bapu left an indelible mark on Murdoch Brown, and this culinary legacy has endured through time.

30 Oct 2023

Positive Reads

Dining on History's Tracks: The Rise of Rail Coach Restaurants in India

Imagine enjoying a sumptuous meal inside a vintage rail coach while the wheels of history roll beneath your feet. It's a dining experience like no other, and it's becoming a reality in several Indian cities. In Mumbai, a unique 'Restaurant on Wheels' made its debut in 2021, adding a delightful twist to the city's culinary scene. Dubbed 'Boggie Woggie,' this innovative restaurant was the first of its kind in Mumbai. The Central Railway ingeniously transformed a discarded railway coach into a gastronomic haven, situated at the iconic Chattrapati Shivaji Maharaj Terminus (CSMT). Nestled in the Heritage Gully near Platform-18, Boggie Woggie offers an eclectic menu, featuring North Indian, South Indian, continental, and Chinese cuisines. As you savor your meal, you'll be surrounded by rail artifacts, including locomotives, an old printing press, and cranes, creating a unique dining ambiance. However, Mumbai isn't the only city hopping on board the rail coach restaurant trend. The South Central Railway (SCR) has joined the party, setting up a 'Rail Coach Restaurant' at the Necklace Road railway station in Hyderabad. This venture promises a novel dining experience, making it the second such coach restaurant in Telangana after the "Restaurant on Wheels" at Kacheguda railway station. The first rail coach restaurant was introduced in Asansol. Many more such restaurants are offering unique dining experiences in places like Jabalpur, Nashik, Vizianagaram and Varanasi. These rail coach restaurants offer a unique blend of history and culinary delight, where diners can savor a meal while surrounded by the nostalgia of railway heritage. With plans for similar ventures in Rourkela and Bengaluru on the horizon, it's evident that this trend is fast becoming a delightful part of India's culinary landscape. So, if you're ever in Mumbai or Hyderabad, be sure to hop aboard these dining carriages for a truly memorable mealtime journey. All aboard!

14 Sep 2023

Positive Reads

Padayal: Redefining Healthy Dining with Raw, Nutritious Delights

Step into Padayal, a unique restaurant that challenges the conventions of traditional cooking. Nestled in the heart of Uppilipalayam, this two-year-old establishment offers a one-of-a-kind experience—a full-course South Indian meal that is completely raw. With its tagline "no oil, no boil," Padayal brings to life the founder R Sivakumar's philosophy that "food is medicine." Here, one might be intrigued by the unconventional flavors and textures. The flattened rice (aval) with slivers of shredded carrots replaces the usual rice, while finely chopped beetroot tossed with shredded coconut serves as a refreshing "poriyal." Sivakumar, the mastermind behind Padayal, has spent a decade researching and developing these raw recipes. He embarked on a journey across Tamil Nadu, meticulously perfecting each dish. The secret ingredient lies in the cashew and coconut paste, lending the curries their unique consistency. Beyond the restaurant, Sivakumar shares his knowledge through the Padayal Academy, offering recipes and techniques to those interested. With his creations, he aims to challenge the notion that healthy food is bland, proving that raw, nutritious cuisine can be equally tantalizing. Despite the variety and abundance of dishes, the meal leaves diners feeling light and satisfied, a testament to the health-conscious approach of Padayal's raw cuisine. Departing the restaurant, patrons are left with a profound appreciation for the innovative and flavorful possibilities of uncooked dishes. For those seeking an extraordinary dining adventure that nourishes both body and soul, Padayal beckons. With its raw, unadulterated flavors and a commitment to providing a truly unique culinary experience, this restaurant is poised to leave a lasting impression on the taste buds and minds of all who dare to explore the raw revolution. So, step into Padayal, open your mind, and savor the exquisite flavors of South India's raw cuisine—where health meets innovation on every plate.

3 Jul 2023

Positive Reads

Good News

India’s First National Young Chef Competition Launched in Chandigarh to Inspire Future Talent

In a landmark initiative to celebrate India's rich and diverse culinary legacy, the Ministry of Tourism, in collaboration with the PHD Chamber of Commerce and Industry (PHDCCI), launched the first-ever National Young Chef Competition (NYCC) in Chandigarh. Held at the Dr. Ambedkar Institute of Hotel Management, this inaugural event marked the North Zone round, spotlighting the talent and creativity of hospitality students from six northern states. This competition, open to final-year hospitality students across India, aims to provide a national platform to young chefs, allowing them to showcase their skills, reinterpret traditional Indian flavors, and connect with the industry for future career opportunities.Preserving Tradition, Encouraging InnovationThemed around “Celebrating Indian Culinary Heritage and Blending Tradition with Innovation,” NYCC reflects a deeper purpose: to preserve the cultural identity of Indian cuisine while inspiring chefs to reinvent it with a modern twist. Renowned culinary expert Chef Manjit Gill, President of the Indian Federation of Culinary Associations (IFCA), stressed the need to change the culinary vocabulary in India to reflect its rich food heritage. He emphasized that the competition isn’t just about winning—it’s about creating a movement that keeps Indian flavors alive in a rapidly globalized food industry.A Multi-Stage Culinary CelebrationThe National Young Chefs Challenge (NYCC) is a six-month-long culinary competition, thoughtfully divided into four zonal rounds to discover the best young cooking talents across India. The North Zone round was successfully completed in Chandigarh, while the upcoming East Zone round is scheduled for September 18 in Kolkata. The West Zone will follow in Mumbai, and the South Zone event will be held in Kovalam, Kerala, on December 18.The excitement will culminate in a grand finale in New Delhi in January 2026, where the zonal winners will compete for the national title. Organized in collaboration with the Ministry of Tourism, the Indian Federation of Culinary Associations (IFCA), the Tourism & Hospitality Skill Council (THSC), and other industry stakeholders, NYCC aims to celebrate and empower the next generation of culinary stars while promoting tourism and skill development in the hospitality sector.Culinary Talent on Display in ChandigarhAt the North Zone round in Chandigarh, 11 teams from top hospitality institutes participated, preparing a three-course Indian meal within 2.5 hours. Each team showcased starters, main courses, and desserts rooted in Indian tradition but elevated with modern techniques. After intense competition judged by top chefs and culinary experts, IHM Pusa (New Delhi) and IHM Kufri (Himachal Pradesh) emerged as winners, while the Indian Culinary Institute, Noida, was declared the runner-up. The judging panel, led by Chef Anil Grover, Certified WorldChefs Judge, included seasoned professionals like Chef Nand Lal Sharma, Chef Sanjiv Verma, and Chef Deepak Sarkar. Their feedback praised the confidence, finesse, and creativity displayed by students in reimagining traditional Indian cuisine.Institutions That ParticipatedThe North Zone round of the National Young Chefs Challenge (NYCC) witnessed enthusiastic participation from some of the region’s top hospitality and culinary institutes. Competing institutions included Dr. Ambedkar Institute of Hotel Management (AIHM), Chandigarh; Indian Culinary Institute (ICI), Noida; and several branches of the Institute of Hotel Management (IHM) from Pusa, Kufri, Hamirpur, Gurdaspur, and Lucknow. Other notable participants were the International Institute of Culinary Arts (IICA), New Delhi; The Lalit Suri Hospitality School, Haryana; Chandigarh Institute of Hotel Management (CIHM); and Ashok Institute of Hospitality & Tourism Management (AIHTM). Each team showcased a distinctive interpretation of Indian culinary heritage, combining the richness of regional flavors with their own creativity and modern techniques. This vibrant blend of tradition and innovation not only highlighted the culinary diversity of India but also reflected the unique perspectives and talents of the next generation of chefs.From Classroom to KitchenFor many students, NYCC is more than a competition; it’s a dream stepping stone. For instance, a participant from Himachal Pradesh shared how his childhood memories of cooking with his grandmother inspired his dish. By giving a platform to young voices, NYCC is helping students translate passion into profession. The National Young Chef Competition is not just a platform; it’s a movement to celebrate, protect, and promote India’s vast culinary heritage. In a world where food cultures are becoming increasingly uniform, NYCC is a powerful reminder that India’s traditional recipes, flavors, and cooking techniques hold timeless value. Through events like NYCC, India is not only preparing its future chefs but also preserving the soul of its cuisine one plate at a time.

9 Aug 2025

Good News

Indian Restaurants Shine in Asia's 50 Best Restaurants List

Indian restaurants have once again made their mark on the global culinary stage, securing top spots in Asia's 50 Best Restaurants list. The prestigious list, curated by anonymous industry experts, recognizes the finest dining establishments across the continent. Let's take a closer look at the Indian gems that have earned this remarkable achievement and what awaits food enthusiasts who visit them. Masque, Mumbai: Innovations in Indian Cuisine Ranked at #23, Masque in Mumbai has claimed the title of the Best Restaurant in India. Led by Chef Varun Totlani, this progressive fine-dining establishment offers a ten-course tasting menu that showcases his innovative take on Indian cuisine. Guests can expect playful reinventions of classics, such as the reimagined "makkai mathri" (corn and hemp seed crisps) served with a medley of chutneys and charred corn. The restaurant also boasts an impressive wine list and creative Ayurvedic-inspired cocktails. Prepare for a luxurious experience, with tasting menus starting from INR 4,583. Indian Accent, New Delhi: Modern Interpretations of Indian Flavors A mainstay on the list, Indian Accent in New Delhi secures the #26 spot this year. Founded by celebrated Chef Manish Mehrotra in 2009, Indian Accent is renowned for its inventive and modern interpretations of Indian flavors. Nestled within the elegant setting of The Lodhi Hotel, the restaurant offers a tasting menu (starting from INR 4,167) that allows guests to experience Chef Mehrotra's culinary prowess. Prepare for a symphony of textures and tastes, from unusual breads alongside traditional options to artfully crafted cornets filled with unique spiced fillings and showstopping mains like tamarind crab with coconut curry. Food enthusiasts can also experience Chef Mehrotra's artistry at the restaurant's outpost in New York. Avartana, Chennai: A Modern Homage to South Indian Cuisine Making its second appearance on the list, Avartana is located within the opulent ITC Grand Chola Hotel in Chennai. Under the guidance of Chef Ajit Bangera, Avartana crafts a modern homage to South Indian cuisine. Diners can choose from a variety of set tasting menus (starting from INR 2,916), featuring an array of vegetarian options and ranging from seven to thirteen courses. Each tasting menu presents a delightful procession of small bites, showcasing innovative techniques like molecular gastronomy alongside playful touches. Imagine cracking open a panna cotta "egg" nestled in a bird's nest with a miniature hammer. Avartana invites guests to embark on a culinary journey that celebrates the rich flavors and traditions of South India. Celebrating India's Culinary Landscape While all three Indian restaurants saw a slight dip in their rankings compared to the previous year, their inclusion in Asia's 50 Best Restaurants list highlights the vibrant and ever-evolving culinary landscape of India. These establishments serve as ambassadors of Indian cuisine, showcasing the country's rich culinary heritage and pushing the boundaries of gastronomic innovation. Indian Chef Gaggan Anand's Bangkok-based restaurant continues to impress, securing the coveted #3 spot on the list. This recognition further solidifies India's presence in the global culinary scene. The Asia's 50 Best Restaurants list is a unique platform where over 300 anonymous industry experts cast their votes. It allows establishments, ranging from street food stalls to fine-dining restaurants, to compete on an equal footing. Published by the UK-based William Reed Ltd, the list serves as a valuable guide for adventurous gourmands seeking exceptional culinary experiences across Asia. Visiting these Indian restaurants promises a memorable gastronomic journey, where diners can savor the creativity, flavors, and artistry of Indian cuisine. Whether it's the innovative dishes at Masque, the modern interpretations at Indian Accent, or the homage to South Indian flavors at Avartana, these restaurants invite guests to indulge in a culinary adventure that showcases the best of Indian fine dining.

28 Mar 2024

Good News

Revolutionary 'No-Kill Caviar' Method Saves Sturgeon and Yields Superior Product

A sustainable revolution is underway in the caviar industry, thanks to a pioneering German scientist who has developed a groundbreaking method that not only safeguards endangered sturgeon but also produces superior caviar. Dr. Angela Köhler, a polar and marine scientist from the Alfred Wegener Institute (AWI) in Germany, has created the "no-kill caviar" technique that allows for the harvesting of caviar without harming the sturgeon. Caviar is fish eggs, exclusively obtained from the sturgeon fish species. It is found in colors like olive green, grey, and orange. Caviar is harvested specifically from female sturgeon kept for this purpose. Traditionally, caviar production has relied on wild sturgeon, leading to overfishing and depletion of stocks. With the introduction of the "no-kill caviar" method, caviar culturalists can now sustainably harvest the precious black pearls. The AWI's patented process involves monitoring female sturgeon until their eggs are ready and then gently massaging them to release the eggs naturally. This innovative approach activates enzymes within the eggs, stabilizing their membranes and ensuring high-quality caviar. The caviar produced using the "no-kill" method has been praised for its exceptional quality and purity. Microscopy images have revealed that the caviar is free from blood vessels and follicle cells, eliminating the need for preservatives. It has a long shelf life of up to nine months and offers a fresh marine taste. The implementation of this method has not only contributed to the preservation of sturgeon but has also attracted interest from around the world. Farms in the United States, the United Kingdom, Iceland, Sweden, and Ireland have already obtained licenses, and there are requests from countries such as China, Iran, and Russia. With the "no-kill caviar" technique, a new era of sustainable caviar production has begun, ensuring the survival of sturgeon while delighting connoisseurs with an exquisite culinary experience.

25 Nov 2023

Good News

Nashik's Rail Coach Restaurant is all about an era where trains were more than just a mode of transportation!

In a bold endeavor to redefine dining, the Bhusawal division introduces an enchanting addition to Nashik's culinary landscape - the Rail Coach Restaurant. Set amidst the bustling Nashik railway station, this remarkable establishment embarked on its journey on August 13th, promising an unparalleled dining experience. Stepping into the Rail Coach Restaurant is akin to stepping into a time capsule. Impeccably crafted and meticulously detailed, the restaurant resides within a lovingly restored rail coach, transporting patrons to an era where trains were more than just a mode of transportation. The marriage of delectable cuisine and the nostalgic ambiance pays a heartfelt tribute to the rich railway heritage. This gastronomic gem marks the fourth of its kind in the Bhusawal division, following the resounding successes in Amaravati, Akola, and Shegaon. The decision to expand this unique dining concept underscores the division's unwavering commitment to providing diverse and captivating experiences to both travelers and locals alike. As you indulge in the culinary delights curated by master chefs, the symphony of wheels against rails and the vintage decor evoke a sense of nostalgia, making every moment a cherished memory. Nashik's Rail Coach Restaurant beckons not only to ardent railway enthusiasts but also to discerning food aficionados, swiftly becoming the city's epicenter for a dining escapade like no other. Inaugurating this gastronomic marvel, the Bhusawal division intertwines history, culture, and cuisine, inviting patrons to embark on a remarkable voyage. All aboard!

16 Aug 2023

Good News

Star Citizens

La Liste Honours India’s Dessert Queen: Pooja Dhingra Makes History!

In a proud moment for India and the global culinary world, Chef Pooja Dhingra, an expert in French-style desserts in India, has become the first Indian chef to receive the La Liste Pastry Game Changer Award. This prestigious international recognition not only celebrates her individual brilliance but also represents a giant leap for India’s dessert and pastry landscape on the global stage. What is the La Liste Pastry Game Changer Award?La Liste, a globally respected guide to the world’s best restaurants and chefs, annually honors those transforming the culinary world with creativity, innovation, and influence. The Pastry Game Changer Award is a rare and highly coveted accolade, reserved for pastry chefs who are not only masters of technique but also visionaries shaping the future of pastry with new perspectives and cultural impact. To be chosen for this award is to be seen as a revolutionary, someone changing how the world sees and tastes desserts. In 2025, that honor was bestowed upon Pooja Dhingra, a name synonymous with modern Indian patisserie. From Mumbai to Paris: A Dream Shaped in ChocolateBorn in 1986 in Mumbai, Pooja Dhingra was raised in a family with strong gastronomic roots; her father and brother are both restaurateurs. Her journey into baking began at home, learning from her aunt, long before she dreamed of becoming a professional chef. Initially enrolled in a law program, Dhingra found herself pulled toward the kitchen instead of courtrooms. In 2004, she made the bold decision to leave law and pursue a hospitality course at the César Ritz Colleges in Switzerland. But it was in Paris, while studying at the iconic Le Cordon Bleu, that her life truly changed. There, she tasted a macaron for the first time, created by world-famous French pastry chef Pierre Hermé. That one bite not only changed her palate but also her purpose. As she once shared, “I’ve loved chocolate my whole life. I think it was my first love.”Le15: A Slice of Paris in IndiaReturning to Mumbai with a suitcase full of dreams and Parisian inspiration, Pooja Dhingra opened India’s first macaron store, Le15 Patisserie, in 2010. The name was a heartfelt nod to her time living in the 15th arrondissement of Paris, where her dream began to take form. What started in a small kitchen with just two team members has now grown into a celebrated brand with seven outlets, seven bestselling books, and a national reputation. Le15 became not just a dessert shop but a movement bringing elegant French desserts to Indian palates while keeping warmth, accessibility, and storytelling at its core.Shaping the Future of Indian PastryThe recognition from La Liste is the culmination of more than a decade of dedication, innovation, and passion. Pooja has worked relentlessly to popularize macarons and modern French desserts in a country where traditional sweets dominate. Through her work, she has created an entire ecosystem of young Indian pastry chefs and bakers inspired by her story. She became a mentor and role model, most recently appearing as a judge on MasterChef India alongside celebrated chefs Vikas Khanna and Ranveer Brar, helping discover and nurture new talent in the culinary world. Her books, including The Big Book of Treats and The Wholesome Kitchen, are go-to guides for home bakers and aspiring chefs alike. The La Liste Pastry Game Changer Award is not just about technique or recipes; it’s about impact. It honors chefs who shift perspectives, start new conversations, and build bridges between culture and cuisine. By winning it, Pooja Dhingra has placed Indian pastry firmly on the global culinary map. At just 38 years old, Pooja Dhingra has done more than build a brand; she has rewritten the rules of what it means to be a pastry chef in India. With this award, she has not only made history but also created a path for others to follow. In her journey from Mumbai to Paris and back, from a law student to a pastry pioneer, Pooja Dhingra has proven that dreams, when fueled by passion and purpose, know no boundaries.

26 Jun 2025

Star Citizens

From Tamil Nadu to New York : Chef Vijay Kumar’s James Beard Award Marks a Defining Moment for Indian Cuisine

The James Beard Awards are among the most prestigious honors in the American culinary world. Often referred to as the Oscars of the food industry, they celebrate excellence and innovation in hospitality, food media, and the broader culinary system. In 2025, Chef Vijay Kumar made history by being named Best Chef in New York State, not just as an individual achievement but as a breakthrough moment for Indian cuisine on the global stage.Humble Roots: A Culinary Journey from Tamil NaduRaised in the southern Indian state of Tamil Nadu, Chef Vijay Kumar grew up surrounded by the aromas and flavors of traditional cooking. His path to success was not paved with luxury or fame, but with dedication, humility, and a deep connection to his cultural heritage. What began as a personal relationship with food evolved into a mission to share the soul of Tamil cuisine with the world.Semma: Elevating South Indian Cuisine in New YorkAs the executive chef of Semma, a Michelin-starred South Indian restaurant in New York City, Kumar has redefined what Indian fine dining can look like. Semma's menu shines a light on lesser-known dishes from Tamil Nadu and beyond that are bold, authentic, and deeply rooted in history. With each plate, Kumar challenges Western expectations and presents Indian food as worthy of the world’s highest culinary honors.An Emotional Moment: Chef Kumar’s Powerful Acceptance SpeechDuring his heartfelt James Beard acceptance speech, Kumar shared his deeply personal journey. “When I started cooking, I never thought a dark-skinned boy from Tamil Nadu would make it to a room like this,” he said. He spoke of the emotional power of food, stating, “There’s no such thing as poor person’s food or rich person’s food. It’s food. It’s powerful. And the real luxury is being able to connect with each other around the dinner table.”His words resonated far and wide, touching hearts and inspiring a global audience. Chef Kumar’s win goes beyond personal recognition. It marks a shift in how global cuisines, especially regional Indian food, are perceived in the West. The award shows not just a chef, but an entire culinary heritage. It reflects a growing appreciation for authenticity and cultural depth in fine dining, and it paves the way for future chefs to find success by staying true to their roots.For young chefs from underrepresented communities, Kumar’s story is a powerful message: success doesn’t require abandoning your identity. In fact, embracing one’s heritage can be the most powerful path forward. His rise to prominence is an invitation for others to cook with purpose, with pride, and with cultural integrity.Semma as a Movement, Not Just a RestaurantSemma is more than a restaurant. It’s a movement. By celebrating the everyday dishes of South India with elegance and authenticity, it has become a symbol of cultural storytelling through cuisine. It proves that food prepared with history and heart can transcend borders and connect people across the globe. As Chef Kumar’s story continues to inspire, it sets a new standard for what the culinary world can be—diverse, inclusive, and rooted in tradition.

23 Jun 2025

Star Citizens

Live Positively: PhD Sanskrit Scholar's Food Vlogging Revolution!

C S Soumya lives in the bustling heart of Thiruvananthapuram, a place where the scent of spices fills the air and the rhythm of everyday life pulses through the streets. At 39, Soumya’s life is a mosaic of passions and pursuits, pieced together by her deep-rooted desire to make a difference. A PhD holder in Sanskrit and a classical dancer by heart, Soumya spent a decade teaching at the Regional Centre of Sree Sankaracharya University of Sanskrit. Yet, it was the global covid pandemic that transformed her path in the most unexpected way. As the world went into lockdown, Soumya found herself teaching online classes from home. The isolation and monotony began to wear on her, and she yearned for something more—something that could reignite her spirit and connect her to the world outside her four walls. Thus, in July 2022, “Dancing Mind” was born. This YouTube channel was not just a creative outlet but a lifeline, offering a platform to share the untold stories of Kerala’s unsung culinary heroes. Unlike many food vloggers who flock to high-end restaurants, Soumya's lens focused on the modest wayside eateries and small shops struggling to survive. Her keen eye for social dynamics and a deep appreciation for authentic, heartwarming cuisine set her apart. Soumya traveled through narrow alleys and bustling markets, her camera capturing the soul of each dish and the resilience of those who prepared them. In an interview with ‘Open Digest’, Soumya explained,”My videos focus on the unsung heroes of the culinary world.” Soumya mentioned that she had met many elderly people from economically weak backgrounds who made unique food to sell in public spaces just to make ends meet. She explained that her channel focused on highlighting these individuals to the public so that more people could know about them and buy their food. Source: Open Digest Each episode of “Dancing Mind” is an evidence of the power of food as a unifying force. Viewers meet characters like Amma, an elderly woman who wakes up before dawn to make fresh idlis, and Ramesh, a father of three who crafts the most aromatic biryani in a makeshift roadside stall. Soumya’s vlogs delve into their lives, capturing not just their culinary skills but their dreams and struggles. With every story, Soumya’s following grew, not just in numbers but in heart. People were moved by the authenticity of her content, inspired to support these small vendors. Soumya stated that by highlighting such people, she hoped to not only support them but also foster a sense of connection among viewers. Her work went beyond tantalizing taste buds; it was about nourishing the spirit of resilience and solidarity. But Soumya’s dreams didn’t stop at vlogging. Deep within her, a larger vision began to take shape. “My dream is to have a home where these elderly, orphaned people who are willing to stay with me can live out their remaining years in a comfortable and peaceful environment with food, medicine, and leisure,” she confided. This vision was born from the countless conversations she had during her vlogging journey. She saw firsthand the harsh realities faced by the elderly who, despite their hard work, lived on the edge of poverty. Soumya dreams of creating a sanctuary where these individuals could find solace and dignity in their twilight years.

20 May 2024

Star Citizens

Ajjichya Pustakancha Hotel: Where Wisdom and Flavor Converge!

Shrimati Bhimabai Sampat Jondhale, a remarkable woman with a heart as vast as her dreams, has created a unique oasis of knowledge and flavors on the Mumbai-Agra Highway, between Nashik and Ojhar village. Her brainchild, the "Ajjichya Pustakancha Hotel" (Grandmothers Hotel with Books), showcases her relentless spirit and unwavering commitment to nurturing both the intellect and the palate. Bhimabai's journey is nothing short of inspirational. She dropped out from school in fifth grade and was married at the tender age of 11. When her land became unyielding due to its proximity to local industries, she resorted to setting up a humble tea stall in 2010. Alongside, she distributed newspapers and supplied meals to highway laborers. Over time, Bhimabai's tea stall transformed into a flourishing restaurant with an innovative twist. Inside the restaurant, she diligently accumulated a collection of over 8,000 publications. Initially, people scoffed at the concept of combining dining with reading. However, as her patrons began to browse through the treasure trove of books and magazines, the tide turned. Bhimabai's desire to instill a love for reading, especially among the younger generation, is unwavering. She gifts books on various occasions and worries about the excessive use of mobile phones and the internet by today's youth. Her selfless dedication earned her recognition when the BBC covered her story. Bhimabai, a 73-year-old dynamo, continues to work tirelessly, while her 84-year-old husband supports her in this noble endeavor. Her "Ajjichya Pustakancha Hotel" stands as a living monument to her unwavering commitment to knowledge, kindness, and community. In a world that often emphasizes modernity, Bhimabai's legacy reminds us of the timeless virtues of simplicity, generosity, and the enduring magic of books.

27 Oct 2023

Star Citizens

Indulge in Bliss: The Pink Rosette's Rise to Patisserie Stardom

In 2018, while on a delightful pursuit for the ultimate chocolate cake, Shruti Jain Arya embarked upon a remarkable journey filled with delectable indulgences. Starting as a humble, home-based cake studio, The Pink Rosette (TPR) has blossomed into a prestigious patisserie, confectionery, and bakery, setting new standards in the city. Today, TPR has become synonymous with exceptional taste and unwavering quality, capturing the hearts and palates of cake enthusiasts far and wide. Encouraged by their growing customer base, TPR took a significant leap forward in 2022. They unveiled their first outlet in the vibrant neighborhood of Bandra, marking a new era for the brand. This expansion not only brought their mouthwatering creations closer to their ever-growing fan base but also introduced TPR's unique essence to new connoisseurs of fine treats. But TPR's ambitions didn't stop there. They unveiled their flagship café and patisserie in the historic district of Fort, captivating patrons with an enchanting ambiance and an unparalleled menu. This charming establishment has become a sanctuary for food enthusiasts, providing an exquisite blend of culinary delights and a warm, inviting atmosphere. As The Pink Rosette continues to captivate taste buds and leave a trail of satisfied customers, it is evident that Shruti Jain Arya's quest for the perfect chocolate cake has blossomed into a flourishing empire of irresistible confections. TPR's journey is evidence of their dedication to crafting sweet wonders and their commitment to being a haven for those seeking the epitome of taste and quality.

13 Jul 2023

Star Citizens

Global News

Adejoke Bakare: The ascent of the UK's first female Black Michelin-starred chef

As the Head Chef at Chishuru, Bakare received a Michelin star on February 5, 2024, making her the first Black woman to get the honor in the United Kingdom and the second Black woman overall, following Chef Mariya Russell, who received hers in 2023. When she started gathering cookbooks at the age of eleven, her passion for food and cooking was ignited. However, she was urged to follow more traditional career choices, so she enrolled in a university in Kaduna, northern Nigeria, to study biological sciences. She relocated to the UK and worked in a variety of fields, such as property management and caregiving. having had the desire to create a restaurant since forever. Her Story: Adejoké Bakare, the chef and owner of Chishuru, a restaurant in London that serves food influenced by West African cuisine, recently received a Michelin star. This is a significant achievement for Bakare, who is now the first black female Michelin star chef in the UK and only the second in the world. When Joké first launched Chishuru as a pop-up in Brixton in September 2020, it became well-known owing to the British reviewer Jay Rayner, who has long been a part of The Guardian news publication. Rayner called Joké's food "full of warmth, vigor, and flavor." Thus, it should come as no surprise when in September 2023 the restaurant became a permanent fixture. In less than half a year after its permanent debut, Chishuru has become one of London's most talked-about restaurants. According to the Michelin Guide, it has greatly improved the UK's culinary options by bringing attention to African food. The meals, which include a sophisticated use of spices, are flavorful, rich, and delightful. The sauces, such as the caramelized onion and lemon with guinea chicken yassa or the scotch bonnet with ekuru, are particularly noteworthy. All of this is supported by a lively environment and welcoming service. Authentic food with a strong foundation in African cultures is what Joké and her crew strive to serve, along with taste combinations that will entice one to return for more. The food is fairly priced; lunch, for instance, will set you back between £35 and £40 per person because of a modified fixed-price menu that accommodates the demands of employees. Her style is unique and the restaurant is a wonderful reflection of her personality and her cooking – it is fun, full of life, generous, and hugely enjoyable. When asked if the industry needed to be more diverse, Bakare said: “Absolutely. Especially in London, where there’s so [much] food, there’s so many people, you can eat the world if you want to, if you know where to look. I think more publications, more food writers, should go out more and explore all of this.” Addressing The Variety of African Food ~ Africa has an amazing diversity of cuisines that represent the breadth of the continent, the variety of its climates, and the diversity of its people. Africa is a continent rich in natural beauty and cultural diversity. Dishes from the coast of North Africa, the marketplaces of West Africa, the highlands of East Africa, and the savannas of Southern Africa, each with its unique flavors and attributes, embellish the continent's culinary landscape. Africa is a huge and diverse continent with an abundance of basic grains that are the foundation of its cuisine, such as rice, millet, sorghum, and teff. As a source of vital protein and fiber, legumes—such as beans, lentils, and chickpeas—are a staple in many recipes. Rich in color and taste, vegetables and fruits are frequently prepared or served raw alongside stews and grilled meats. African cuisine is defined by the harmonious blend of spices and ingredients seen in dishes like Nigerian suya, Moroccan ras el hanout, and Ethiopian berbere. A plethora of methods, some old and others modern, come together in the world of African culinary traditions to produce dishes that are as diverse as they are delicious. Rich, heartwarming meals are produced by stewing and slow cooking, frequently in earthenware and clay pots, which enable flavors to mingle and deepen. Whether done in a contemporary oven or over an open flame, grilling and roasting give food a mouthwateringly caramelized and smokey outside. The ancient process of fermentation produces distinct aromas and textures, as the acidic, spongy Ethiopian injera demonstrates. African cuisine is an art form that goes beyond simple food intake; it is a cultural phenomenon that narrates the history, customs, and communities of a continent. African cuisine, which ranges from festive meals to daily fare and street food, is a reflection of the vast diversity of life on the continent. (Source Google Images) (Source Google Images) Her Achievement Before 2024 ~ Joké was named among the "100 Most Influential Women in Hospitality" by Code in 2022, selected as "Innovator of the Year" at the GQ Food & Drink Awards 2022, and voted "Chef to Watch" at the National Restaurant Awards 2023. ( Source: Google Images) ( Source: Google Images) Her Vision ~ A new generation of cooks from diverse ethnic origins is what Bakare aims to encourage. "It's nice to think my star might encourage other black female chefs in the UK," the Bakare adds, adding that representation counts. The sector is rapidly evolving, but landlords, critics, and investors also need to expand their minds beyond the most well-known cuisines. It's not only about the employers. Even still, Bakare's early recollections of family cooking—such as the spicy yam and smoked fish soup that awaited her after a tiresome trek to see her grandparents—are what rule her hunger. "That particular dish isn't on the menu today, but it inspires me today because of how I felt back then about that broth," she adds. "My mission is to honor and showcase the food of my heritage, which is the food my grandmother prepared for me. I've always cooked from the heart."

26 Mar 2024

Global News