But keeping pace with the international boom has proven tricky for the archipelago nation's overwhelmingly smallholder farmers, with yields declining and some unable to commit to the plant's nine-month growing time.

Fears that biopiracy might take a chunk out of the blossoming market, meanwhile, have prompted the government to announce a ban on the export of the raw form of the yam.

Standing in his ube field south of Manila, farmer-exporter Al Bonifacio told AFP he was in favour of doing whatever it took to protect the crop from any growers overseas trying to cash in on the craze.

"Purple is so royal and is very pleasing to the eye," the 59-year-old said with a smile during a visit to his one-hectare (2.5-acre) ube farm.

"Our greatest fear is, if we are not able to supply ube to the world, someone (else) will step in."

Sold as powder, extract, paste, or frozen puree, ube is easily mixed into coffee, pastries, ice cream, spreads and even make-up.

At a Tokyo gelato shop, ube importer JP Mercado told AFP the Japanese market was expanding rapidly after the craze first hit neighbouring South Korea.

"It's really taken off like wildfire," he said as a batch of powder was slowly stirred into gelato, turning it a bright purple.

"I think social media has been hugely impactful," he said, adding his client list ranged from small cafes to luxury hotels.

Rooted in history

Ube was a staple of Philippine gardens as long as 5,000 years ago, boiled and eaten by families as a substitute to rice when their provisions ran out.

Beloved for its mildly sweet, nutty flavour and velvety texture, it later evolved into a party food, consumed as a jam or stewed with sticky rice balls in coconut milk.

Demand exploded locally this decade, most memorably during a purple bread mania that swept the archipelago in the darkest days of the Covid-19 pandemic.

"I'm super-obsessed with ube," university student Kym Trivino told AFP as she sipped an ube-matcha concoction at one of Manila's largest shopping malls.

Baker Diane Bustos said her company now sells seven types of ube cookies.

"It took over matcha. That's really something that we Filipinos should be really proud of," she said, referring to the bright green tea powder popularised by Gwyneth Paltrow and other celebrities.

But as ube mania grows globally, clouds loom at home.

Bonifacio told AFP the country's small farmers widely lacked the facilities for post-harvest storage and processing, while access to marketing and financing lagged.

Planting to harvest takes at least nine months, too long for most Filipino farmers who preferred the shorter growing period for beans, squash or bittergourd to feed their families, the farmer added.

Bonifacio said he had been forced to scour the rest of the country for raw ube to meet his growing export commitments, a process that can double his costs.

"We have the land, but quality planting materials are not always available," Leonilyn Ladao, a local agriculturist, told AFP.

A battle for the future

"Last year's production was just 12,483 tonnes," Jose Zalde Samson, from the country's plant industry bureau, told AFP of the five-year low.

Industry officials blamed typhoons, which hit key ube farming regions. For the first half of 2026, production was up around 17 percent.

"The government has only started promoting ube in the past two to three years as demand spiked," Samson explained.

"Before the ube craze, it was a niche market," he said, adding it had lagged behind high-value crops like bananas, mangoes and coffee.

With the pressure on, the government is now working on how it can boost supply.

"We are looking at how (the growing season) can be shortened to six months," Samson said.

With neighbours like Thailand and Vietnam now getting into the game, the Philippines is acting to protect its crown.

"We don't want to export it to countries that could use Philippine ube varieties to compete with us," Agriculture Secretary Francisco Tiu Laurel said last month while revealing the ban on raw ube exports.

"We've had data that tubers were being (surreptitiously) exported," Samson said, declining to provide further details.

In Tokyo, ube importer Mercado said he backed the Philippine government's move, which he believed would protect the country's cultural heritage.

"Ube really is, I would say, very interlocked with the Filipino identity," he said.

Bonifacio the farmer agreed.

"(We) are stewards of the ube industry," he said, looking out over his crop.

"We have a stake in this. We have to protect it."

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.

The carefully curated menu, with a special focus on the rich flavours of Kashmir, showcased an array of traditional delicacies for President Parmelin and other guests.

The spread featured Kashmir's famed Kanna Guchh Pulao, khatte baingan (Tsok Wangun) and the traditional Sheermal roti. The dessert selection included the much-loved Kashmiri delicacies phirni and shufta.

The culinary experience was complemented by traditional beverages, including aromatic Kashmiri Kahwa and traditional Gur Chai from Ladakh.

The Swiss President arrived in India on Monday as part of his visit from October 5 to October 7.

Welcoming Parmelin to India, President Murmu said the two countries enjoy warm and cordial relations based on shared values of democracy and the rule of law, while cooperation spans trade and investment, science, technology and innovation, culture and people-to-people contacts.

Murmu noted that following the implementation of the "historic India-European Free Trade Association Trade and Partnership Agreement", there are greater opportunities for expanding bilateral trade and investment.

She also highlighted the presence of Swiss companies in India, particularly in the infrastructure sector, where they have a notable presence in the construction of roads, railway bridges and tunnels.

Murmu said Swiss companies can also explore opportunities in emerging areas such as clean and green technology and Artificial Intelligence.

The President further noted that important agreements had been signed during Parmelin's visit to promote cooperation in migration and mobility, research, and technology transfer.

The two leaders also agreed that close cooperation between India and Switzerland can bring immense benefits to the people of both countries and expressed confidence that this visit will contribute to further strengthening relations between the two countries.

The banquet was also attended by Vice President CP Radhakrishnan.

"Hon'ble Vice President Shri C. P. Radhakrishnan attended the banquet hosted by Hon'ble President Smt. Droupadi Murmu in honour of the President of the Swiss Confederation, H.E. Mr. Guy Parmelin at Rashtrapati Bhavan today," the Vice-President said in a post on X.

Earlier, Parmelin held talks with Prime Minister Narendra Modi at Hyderabad House, with the discussions covering a broad range of areas aimed at taking the India-Switzerland partnership forward.

"In our talks today, President Guy Parmelin and I discussed ways to take the India-Switzerland partnership forward across key areas like: Trade and investment, especially in the wake of the India-EFTA agreement. Defence production. Nuclear energy. Infrastructure and mobility. Science, technology and innovation. Opportunities for students and professionals," PM Modi said in a post on X.

The Prime Minister said the two sides also discussed deeper cooperation in health, clean energy, space, Yoga and Ayurveda.

During the banquet, Murmu also noted that regular high-level exchanges between India and Switzerland have continued to provide momentum to bilateral relations, while expressing confidence that closer cooperation would benefit the people of both countries.

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.

With the festive season underway, Mumbai is buzzing with new food and drink menus that explore a wide variety of delicacies and if you are wondering how to go about choosing them, here is a new menu food guide for every palate:

Comfort food

Varsoo celebrates the Dal & Dhokli Festival, an ode to one of the most beloved comfort dishes through a menu inspired by different regions of India. From the grains and ingredients used to the gravies they are paired with, the menu presents eight distinctive preparations. 

The journey begins close to home with Kathiawadi Dhokli, where soft dumplings are simmered in a tomato-based vegetable broth, and Rasiya Dhokli, featuring methi dumplings in a tangy yoghurt gravy. The menu also celebrates indigenous grains through dishes like Jowar Dal Dhokli, where jowar dumplings are paired with a flavourful dal, and Bajra Gavar Dhokli, which combines bajra and bottle gourd dumplings with cluster beans and yoghurt.

Rajasthan inspires two preparations: the hearty Rajasthani Dal Dhokli, with soft wheat dhoklis in a robust dal, and Makai Dal Dhokli, a traditional favourite featuring maize flour dumplings served with dal. The menu moves beyond lentil-based preparations with Phansi Dhokli & Jowar Rotis, a comforting green bean preparation thickened with jowar dhoklis, and Walor Dhokli & Puris, where broad beans tempered with ajwain are paired with methi dhoklis.

At its heart, the menu celebrates the versatility of dal and dhokli and the many ways in which a familiar dish can evolve across regions.

Where: Varsoo, Girgaon
When: Ongoing
Time: 11:30 am to 10:30 pm (all days)
Price: Rs 550 onwards
Call: +91 9833700300 or 9833700400 for reservations

Flavourful shots

Shooters have usually been about getting the night started, but The Nook in Bandra is giving them a little more personality. The café and bar has introduced a new 10-shooters menu that plays around with nostalgic flavours, unexpected combinations and some seriously fun names.

From coffee and cream to strawberry, chilli, butterscotch and even Sour Patch, the menu is designed to make Shooters more than just a quick drink. They are priced at Rs 750. 

The menu includes whiskey-based The Green Tea Shooter, Buttery Nipples, Lemon Drop, Berry Dangerous, The Sour Gay, Birthday Cake, Reverse Baby Guinness, Syringe Shooter, Booty Fire, and After Eight. 

Where: 10 am to 12 am
When: Ongoing
Time: 10 am to 12 am
Call: 099679 69143

Celebratory new menu 

Onrique in Santacruz marks two years with a new menu that celebrates unique flavours. The new menu features an exciting selection of dishes that bring together unexpected combinations while retaining a sense of comfort and familiarity. 

It includes Avocado Patta Chaat reimagines a much-loved Indian street food classic with a contemporary touch, while the Watermelon Burrata Chaat brings together juicy watermelon and creamy burrata with the familiar flavours of chaat. The Burrata Makhani with Focaccia pairs the richness of a beloved Indian makhani preparation with the comfort of freshly baked focaccia, creating a dish that is indulgent yet approachable.

The menu continues its exploration of regional flavours with the Daab Chingri with Coconut Rice, drawing inspiration from Bengali flavours and the distinctive use of tender coconut. The Mushroom Ghee Roast brings the deep, aromatic character of a South Indian ghee roast to a vegetarian preparation, while the Thai Chicken Krapao captures the fragrant, savoury and spicy notes of Thai cuisine. Rounding off the selection is the Parsi Salli Kheema with Soft Rolls, bringing the comforting flavours of Parsi cuisine to the table in a format designed for sharing and enjoying.

Where: Onrique, Santacruz West 
When: Ongoing 
Time: 2 pm - 1:30 am
Call: +91 8097572100 or +91 8097572101 for details

Journey on the Grand Trunk Road

Among the many new menus in Mumbai, Taftoon in Bandra Kurla Complex stands out for its unique flavours as it explores a cocktail menu inspired by the Grand Trunk Road starting with Afghanistan and travelling through the Khyber Pass, Punjab, Rajasthan, Delhi, Panipat, Lucknow, Varanasi, Patna, West Bengal and Chittagong. 

Called 'Adventures on the Grand Trunk Road: Volume 1' through a colourful cocktail book full of stories about the inspiration behind the 11 drinks curated by city-based bartender Casilda Misquitta and the team, the menu takes what you would usually expect on the plate and puts it in to a glass with flavours across India and the world. 

Starting with Afghanistan's Khanbaba’s Dhaba, the cocktail has an interesting mix of d peated whisky, roasted almond ice cream, Aperol, smoked dry chillies and Afghan char masala bitters. The Khyber Pass, Call of the Valley brings together gin, sherry oloroso, roasted coriander seed tincture and dry apricot pickle. 

If you are adventurous, try the Sun & Gold of Punjab showcased through mustard-oil-washed tequila, carrot chilli cordial and dry vermouth. In Delhi, Dil Ka Darbaar draws from an encounter in the lanes of Shahjahanabad, bringing together vodka, raw mango-tamarind cordial, Lillet Blanc and puri tincture, inspired by the capital's chart culture. 

The Fate of Sun takes its cues from Rajasthan, combining mint, pomegranate and subtle chilli, while in Lucknow, The Courtesan’s Puzzle comes about with Campari, sweet vermouth, mogra, charred sumac and pineapple soda. 

While Fields of Citrus brings together Gondhoraj lime, passion fruit, Fino sherry and clarified puffed rice, the one from Varanasi with Depths of Water, a tribute to the city’s paan culture that brings together gin, Lillet Rosé, lemon gulkand and paan soda, feels like a refreshing dessert. 

Where: Taftoon, BKC
When: Ongoing 
Time: 12 noon to 12:30 am 
Call: 022 4973 5748 for more details

Among the many, if you are visiting New Orleans, the region's rich culinary history ranges from the distinctive flavours of Creole and Cajun cuisine to the blending of diverse cultural influences. However, New Orleans’ food offerings extend beyond restaurants to include food festivals, seasonal produce, and unique culinary experiences, offering visitors a culinary journey through the city’s cultural fabric. 

Food festivals

New Orleans’ local produce and abundant seafood resources are celebrated at several seasonal food festivals. Fall is an important time of year when food festivals take center stage as an integral part of New Orleans’ cultural fabric. The National Fried Chicken Festival is returning from October 2-4, 2026 at the New Orleans Lakefront, where the flavours of chicken wings, chicken sandwiches, chicken tenders, and chicken and waffles fill the air, along with the energy of visiting locals and live music.

The Oktoberfest at Deutsches Haus, returning over three weekends this October from October9-10, 16-17, and 23-24, 2026, offers traditional German fare, including sauerkraut, bratwurst sausage, and giant Bavarian pretzels with more than 20 German beers to wash it all down. 

New Orleans’ connection with confectionery is intimate, as seen during Beignet Fest, which returns to New Orleans City Park on November 7, 2026. Enjoy traditional beignets as well as creative ones, like Oreo-stuffed beignets, and savoury options like crawfish beignets. 

On Sunday, November 8, several blocks of Uptown New Orleans will transform into a foodie’s paradise featuring a feast of fresh seafood, roast beef, and vegetarian versions of the classic sandwich, plus live music and more at the Oak Street Po-boy Fest.

More culinary delights await at Réveillon Dinners. Réveillon is a holiday dining tradition that dates back to the 1800s, when Creole New Orleanians would feast on lavish meals after midnight mass on Christmas Eve. The tradition began at midnight on Christmas Day. Restaurants across the city have adopted it, offering decadent multi-course Réveillon feasts throughout December.

New restaurants

While New Orleans has many well-known and well-loved historic restaurants such as Antoine's Restaurant, Galatoire's, Commander's Palace, and Brennan's, the industry here is always growing and evolving, with exciting new dining destinations popping up all the time, thanks to new culinary concepts by chefs and innovators. Among the most recent are Safta's Table, featuring fast-casual Mediterranean food; The Crustacean Club, which sources its menu items fresh from the Gulf; and Kandy's, a Black, woman-owned restaurant serving classic New Orleans dishes prepared with French culinary technique. These restaurants closely explore the city’s unique cuisine through cooking methods, traditions, and special ingredients.

Unique culinary experiences

New Orleans boasts some unique culinary attractions that further elevate the city’s connection with food. The Southern Food & Beverage Museum is a culinary museum, offering a glimpse of nostalgia with its Popeye’s Chicken exhibit and an ode to Southern cooking. It takes you on a journey through the city’s culinary history and even hosts cooking classes taught by the Deelightful Roux School of Cooking.

Taking a cooking class in New Orleans is essential for gaining insider knowledge of the city’s signature cuisine, including the secret spice of gumbo, the creamy sauce of red beans and rice, or the flambé of a Bananas Foster. Most classes are hands-on, so you can enjoy the fruits of your labour and take recipes home with you. There are also demonstration-only classes. If you are interested in picking up a cooking trick or two, head over to New Orleans School of Cooking or the Mardi Gras School of Cooking.

Seasonal delights

The city’s culinary landscape and dining options also shift with seasonal produce and availability. Chargrilled on the half shell, deep-fried and piled high on a po-boy, or even raw, there are plenty of ways to enjoy oysters in New Orleans. Oysters are a must on any seafood lover’s list of what to eat when visiting New Orleans, but beginning in September, the official season sets in, bringing especially flavourful oysters. Drago's and Acme Oyster House are two popular spots where you can find some of the best oyster bites in the city.

Gumbo is synonymous with New Orleans, and this signature Creole dish is served throughout the city. Fall is the perfect time to enjoy a steaming bowl of gumbo in New Orleans at places such as Restaurant R’evolution, Mr B’s Bistro, or Dooky Chase, or at the Tremé Creole Gumbo Festival in November.

In the weeks leading up to Thanksgiving, Parkway Bakery & Tavern rolls out a beloved tradition, available exclusively on Wednesdays in November (except Thanksgiving Eve). The Thanksgiving Po-Boy is made with French bread and packed with cornbread dressing, cranberry sauce, juicy roasted turkey, and gravy.

These are only a glimpse of some authentic flavours of New Orleans, and visitors have many more choices while visiting during different seasons, with great food on offer, at all price points, across this unique city. 

This marked a 13.3 per cent increase from last year, with demand being heavily concentrated between 7 am and 11 am, averaging 11,500 orders per hour.

Mumbai, Bengaluru and Pune dominated the orders for modaks amongst metros, while Nashik, Jodhpur, and Patna dominated demand from emerging markets. Consumers favoured traditional modak varieties with Mawa modak (averaging 185 orders per hour), Ukadiche Modak, Kara Kozhukattai, and Kesar Modak emerging as top picks. 

Maharashtra celebrated the festival with high octane fervour, accounting for 41 per cent of all modak orders in India with Mumbai, Pune, Nagpur, Nashik and Amravati leading the charts. The top five highest-value modak orders nationally came from Mumbai, including a massive order worth Rs 29,693 from a single customer for an assortment of 144 modaks. 

Further elaborating on the festive season, Swiggy, who released the report, also shared a significant rise in orders on its platform, especially for Indian traditional sweets, as the festive season came alive with Janmashtami and Raksha Bandhan.

Janmashtami (September 4)

Traditional sweets and mithais continued to take center stage as demand grew 33 per cent compared to Janmashtami last year, with Kaju Katli, Milk Cake and Mathura Peda ruling the charts. Orders for sweets were 74.5 per cent higher on Janmashtami vs the day before and 60.1 per cent higher vs the next day reiterating the love for sweets on festival days. This surge was more pronounced in Kolkata, Jaipur, Noida, Patna and Guwahati- consistent with strong regional mithai culture around Janmashtami.

Peda stood out as a festival-favourite with an almost four times jump in orders vs the previous day, and demand for Mathura Peda on Janmashtami (September 4) spiked 46.4 per cent as compared to Janmasthmi last year. Orders for Kalakand (220 per cent), Shrikhand (213 per cent), Ladoos, Sandesh, Burfi and Kheer also witnessed huge spikes on Janmashtami vs previous day, consistent with milk-based sweets being traditionally offered on the festival.

Raksha Bandhan (August 28)

Sweets’ orders on the platform jumped 22.8 per cent compared to last year, averaging over 11,500 orders per hour and peaking between 10-11 am as India prepared for the Raksha Bandhan celebrations. Bengaluru, Hyderabad and Mumbai led the sweets’ orders amongst the metros while Patna, Jodhpur and Surat dominated emerging cities. A customer in Mumbai spent over Rs 12,000 on an order than included a box of 12 Chocolates, a box of 6 Macarons and Chocolate Hazelnut Mousse while another customer in Pune placed an order of Rs 11,550 for 35 Sugar-free milk cakes, showcasing the festive mood in the country. 

Indian classics, Kaju Katli (Barfi), Gulab Jamun, Rasmalai and Motichoor Laddus, featured in the most ordered sweets from the platform. The on-demand delivery platform delivered an average of 1668 orders per hour of Kaju Katli, the iconic cashew sweet with Bengaluru and Indore leading the charts. Amongst the emerging markets, most orders of Kaju Katli came from Jodhpur and Patna. Demonstrating the scale of festive indulgence, a customer in Noida spent Rs 15,406 on 12 boxes of Kaju Katli.

The also delivered an average of 1640 gulab jamuns every hour making it another favourite on Raksha Bandhan. A customer from Jodhpur placed an exclusive order of 14 boxes of Gulab Jamun, making it one of the largest orders of Gulab Jamuns in the country. 

In addition, families stepped out to celebrate the festival. The platform observed an 28.5 per cent growth in bookings on August 28-29 as compared to August 8-9 (last year’s Raksha Bandhan weekend), with Bengaluru dominating in metros and Ahmedabad leading the charts for emerging markets. A customer in Bengaluru spent Rs 2,54,798 making it the highest billing on Raksha Bandhan (August 28).

The one-day spikes in orders for sweets during these festivals prove that a strong appetite for cultural traditions and celebrations remain stronger than ever. They also reinforce the structural shift towards on-demand convenience during festivities, as technology continues to enable seamless celebrations.

From the freshest seafood to a blended community of unique culinary traditions, innovative chefs to vibrant food halls and markets across its neighbourhoods, Boston serves up a dynamic food scene that makes it the perfect culinary destination.

Boston’s diverse culinary neighbourhoods and global cuisine

Boston is home to different communities and cultures that have beautifully blended their traditions into the city’s culinary framework, resulting in an astounding food subculture across different neighbourhoods. From North End’s Italian flavours to Asian notes across Chinatown, the bistros and tapas restaurants of the South End to the steakhouses of Back Bay, the brasseries and craft brews offered across Cambridge and Somerville to the emergent culinary hotspot, Seaport District, the city is brimming with a diverse line-up of different culinary choices, defined by cultures and neighbourhoods.

Flavours of the north end

One of Boston's most iconic foodie neighbourhoods, the North End is a staple for visitors and locals alike. From the best chicken parmesan to the best espresso martini, this neighbourhood is a must-visit for some of the best Italian restaurants in Boston. One of the neighbourhood’s most popular restaurants is Bricco, which offers contemporary boutique dining featuring regional Italian dishes, an award-winning wine list and arguably one of the best espresso martinis that Boston has to offer. Boston’s first original trattoria in the North End, Trattoria Il Panino, is a very popular spot, featuring traditional Italian meals in an intimate indoor dining room, as well as a spacious outdoor patio. 

Boston’s seafood culture

The seafood culture in Boston defines the city’s culinary identity from the fresh oysters and lobster roils to the classic clam chowder. Whether you are looking for an old-school oyster house or a sleek spot with ocean-inspired fine dining, Boston’s seafood scene covers it all. Row 34 has become synonymous with Boston seafood for a reason. Known as a “workingman’s oyster bar,” here, towers of oysters, clams, and shrimp cocktail are the star of the show, but the menu also features standouts like fish tacos, lobster rolls, and daily whole fish specials. Row 34’s craft beer list is one of the best in Boston, making it a destination for both beer and seafood lovers. For seafood with a side of sophistication, Mooncusser is the spot. Tucked near the Public Garden, this fine-dining spot treats local fish with the same appreciation as other restaurants treat steak or foie gras. The tasting menus change with the seasons but often feature dishes like delicate crudos, seared scallops, or innovative takes on local fish. 

Food halls and markets

Boston’s endless sources of fresh, local ingredients find their way into the food halls and markets that capture a unique culinary tradition. Boston’s Food halls feature a variety of cuisines under the same roof, focusing on international fare with a local flair. One of the most vibrant food halls is Quincy Market, located in the iconic Faneuil Hall Marketplace. Opened in 1742, this hall is a food lover’s paradise, with over 75 vendors and a culinary experience through different flavours. And when it comes to farm-fresh produce from Massachusetts farmers, Boston has over 25 farmers' markets, including one of the oldest open-air markets in the US. Located in the heart of Boston's Back Bay, the Copley Square Farmers Market is one of the city's largest markets. From early spring to late fall, over three dozen local vendors gather to sell a vibrant selection of fresh produce, baked goods, ready-to-eat meals, and handmade goods, making it a must-visit for locals and tourists alike!

A taste of Michelin

In Boston, chefs and restaurateurs bring both global perspective and neighbourhood pride to each plate. Now, with MICHELIN recognition, Boston’s culinary identity shines on an international stage. Whether it is seafood straight from the Atlantic, cutting-edge tasting menus inspired by local farms, or the vibrant mix of immigrant-owned restaurants that shape the neighbourhoods, Boston’s flavour is unique to its own. From the one-starred Three 1 One Omakase in South End to Bib Gourmand favourites such as Bar Volpe and Fox & the Knife, as well as Michelin-recommended restaurants like La Padrona and Thistle & Leek, each destination showcases Boston’s exceptional culinary excellence.

Local food festivals 

Food festivals in and around Boston are a vibrant testament to the city’s celebration of both culinary traditions and culture. From the rich flavours and vibrant culture of Nepal at Somerville’s Nepali Street Food Festival to New England’s finest foods from popsicles to roasted Filipino-style pig, from blueberry crisps to raw oyster bar, from Jamaican Jerk sauce to Mexican-style street corn at Boston Local Food Festival, each celebration pays tribute to local and ethnic communities that have integrated into one culinary fabric that the city of Boston proudly stands for.

While North India has its own popular festive dishes, there is much more to explore in South India, where chefs suggest making classic preparations or giving them a contemporary twist. 

Millet and Sago Pala Thalikalu

For Vinayaka Chavithi (Ganesh Chaturthi), executive chef Shivaramakrishna at Novotel Vijayawada Varun, says you can make Millet and Sago Pala Thalikalu. 

He shares, "I wanted to give the humble Pala Thalikalu a contemporary expression by combining finger millet, foxtail millet, sago, jaggery, and milk, while keeping its traditional soul intact. Traditionally served with warm mudda pappu and melted ghee, the savoury richness of the dal and ghee beautifully complements the sweetness of Pala Thalikalu. This dish is my celebration of Andhra’s culinary heritage, native grains and the festive spirit of Vinayaka Chavithi." 

Ingredients 

For Thalikalu dough 
50 gm finger millet 
50 gm foxtail millet flour 
100 gm rice flour 
160 - 180 ml hot water 
55 ml milk 
16 gm sugar 
8 gm ghee 
1 gm salt 

For the milk base 
550 gm full-fat milk 
50 gm sago 
125 gm jaggery 
50 gm water for jaggery syrup 
1.5 gm cardamom powder 
8 gm ghee 

To garnish 
15 gm cashews
10 gm raisins 
10 gm dry coconut, sliced 
5 gm ghee for frying 

Method: 
1. Make jaggery syrup first for any payasam recipe as the aroma and taste are much superior to adding the jaggery directly. 
2. Secondly, most times, jaggery has debris or even sand. It is easy to get rid of them this way. However, if you still prefer to add it directly, you can skip this section and add grated jaggery directly towards the end. Add grated jaggery and water to a pan. Dissolve the jaggery and cook until it is slightly thick and sticky. No string consistency is required. Set this aside to cool completely. 
2. Pour 1/2 cup water and 1/4 cup milk to a pan 
3. Next add in 1 tbsp of sugar 
4. Also add in 1 tsp ghee. Heat until the sugar dissolves. 
5. When the water turns very hot, add the rice flour, finger millet flour, foxtail millet flour and turn off the stove. 
6. Mix it well to make a lump-free, smooth, and soft dough. The dough has to be slightly sticky and not tight. If the dough is too tight, the thalikalu will turn hard. If the dough is too sticky you can also add a tbsp of flour. 
7. Grease your murukku mould or janthikalu maker 
8. Mix 1 tbsp rice flour in 1/4 cup water to make a smooth lump free mixture. 
9. Set this aside. 
10. Put the dough inside the mould. When you press the mould gently the dough should come out easily without breaking. This indicates the right consistency. 
11. Heat ghee in a wide pan. I used a pressure pan. Add cashews and fry until light golden. Then add dried coconut and raisins. When they turn golden, transfer them to a plate. Add coconut and fry. 
12. Pour milk into the pot and bring it to a boil. Add soaked sago. When the milk comes to a boil, regulate the flame to medium. Make sure the milk is boiling, then gently squeeze in the dough from the mould. 
13. Squeeze up all the dough at once in a circular motion, as my pressure pan was wide enough to hold the entire dough. If you are using a small pan, then they will all clump up together due to less space. 14. Please note: Avoid using a spoon or ladle from here on. Just swirl the milk in the pan when needed to mix. This avoids breaking the pala thalikalu. 
15. Do not stir them or disturb them for three minutes. They will break as the dough is still not cooked. After 3 minutes, gently swirl the milk in the pan a few times to disperse the thalikalu evenly. 
16. Allow to cook exactly for another 4 to 5 minutes depending on the thickness of the thalikalu. So the total cook time is 7 to 8 minutes. Overcooking can make them hard and dense. 
17. Stir the rice flour mixture in the cup with a spoon. Slowly pour it into the pan towards the sides of the pan. Swirl a few times to disperse the rice flour in the milk otherwise lumps can form. Cook until it thickens. Swirl again if needed. Within 1 to 2 mins the mixture turns thick. Do not overcook until it turns too thick; a slight thickness is good enough, as it will thicken further after cooling. 
18. Add cardamom powder. Turn off the heat and remove the pan from the stove. If adding grated jaggery, then you can add it and stir until it dissolves. Cooking further may curdle the payasam. 
19. Ensure the jaggery syrup is cooled completely. Filter that to the pala thalikalu. Swirl gently as many times as needed until the jaggery is blended well. You can also use a ladle at this stage as the thalikalu firm up. 
20. Pour some ghee if desired and add the cashews, coconut and raisins. 
21. Cool the pala thalikalu and offer to Ganesha. 

Ellu Kozhukattai 

If you want to make a South Indian variety of the modak, then Saravanan, who is the executive chef at Sheraton Grand Chennai Resort & Spa, says you can make Ellu Kozhukattai. He shares, "Ellu Kozhukattai is a beautiful reminder that the simplest ingredients can create the most meaningful offerings. The earthy richness of roasted sesame, the warmth of jaggery, and the delicate rice flour shell come together in a sweet that's deeply rooted in tradition, devotion, and the joy of sharing." 

Ingredients (Serves 8–10) 

For the filling 
1/2 cup black sesame seeds 
1/2 cup powdered jaggery 
1/4 tsp cardamom powder (optional) 

For the dough 
1 cup rice flour 
1 and 1/4 cup water 
1 tsp sesame oil or ghee 
A pinch of salt

Method 
1. Dry roast the black sesame seeds until aromatic and they begin to splutter. Allow them to cool, then grind coarsely with the jaggery (and cardamom, if using) to make the filling. 
2. Bring water, salt, and sesame oil to a boil. Add the rice flour, mix well until it comes together as a soft dough, then cool slightly and knead until smooth. 
3. Divide the dough into small portions and shape each into a thin cup. Place a spoonful of the sesame-jaggery filling in the centre. 
4. Carefully seal the edges, shaping into a traditional kozhukattai or modak. 
5. Steam for 8–10 minutes until the outer layer turns glossy and is cooked through. Serve warm as a festive offering.

The new Korean food outlet is K-Bites, a new-age Korean street-food QSR by Ambros World Foods, that has opened its first outlet in Mumbai on Hill Road in Bandra, aiming to serve the unique flavours of Seoul to the city in a format designed for the way Mumbai eats today. 

Catering to Mumbai's fast-paced life

The menu includes freshly made Korean food, quick bites, casual meals and grab-and-go favourites, all brought together in a vibrant space that captures the energy of Korean street markets. 

At a time when more Indians are indulging in Korean food, its focus is on making Korean food more accessible, affordable and everyday, K-Bites is looking to take the cuisine beyond premium dining and into the heart of Mumbai’s neighbourhood food culture.

What's on the menu?

From a comforting bowl of Miso Ramen and punchy Khimchi Noodles to Bao, K House Special Rice and Bibimbap, the menu brings together familiar Korean favourites with flavours that are approachable for the Indian palate. The idea is simple food that is flavour-packed, satisfying and easy to come back to, whether it is a quick lunch, an after-college bite or a casual evening with friends. With an average price point of Rs 450 - Rs 500 per person, the outlet aims to be a place where people can enter any other day.

And then there is the space. Designed to feel less like a conventional restaurant and more like a slice of Seoul tucked into Bandra, the interiors draw from the colour, warmth and energy of Korean street culture. Korean lettering, vibrant graphics, lanterns, warm lighting, an open kitchen and an open counter come together to create a lively, youthful setting, while outdoor seating adds to the neighbourhood hangout feel. The brand’s playful personality continues onto the table and beyond, with colourful takeaway boxes, Fryo Towers and specially designed Corn Dog boxes carrying cheeky messages such as “Seoul in Mumbai” and “Korea in Mumbai.” Every detail has been designed to be as much a part of the experience as the food itself and, naturally, made for the camera.

After Bandra, there will also be outlets in Chembur, Bengaluru and Visakhapatnam.

New Asian restaurant in Bandra 

Elsewhere in Bandra, Aditya Birla New Age Hospitality (ABNAH) opens Supa San on the 14th floor of Mansionz One on Linking Road, bringing the the Japanese izakaya with influences from listening bars, vinyl cafés, neighbourhood eateries, record stores and karaoke culture and food to the neighbourhood.

Structured across The Counter, The Grill and The Pot, the menu features more than 100 dishes, offering breadth across different tastes, occasions and preferences. Almost 50 per cent of the menu is vegetarian, reflecting the restaurant's approach to Japanese cuisine, where vegetables are given the same creativity and attention as seafood and meat. 

The menu begins with a selection of small plates and cold dishes, designed for sharing. These include the Renkon Chizu Gyoza, delicate lotus root and cheese dumplings finished with chilli ponzu; Chawanmushi, a silky Japanese egg custard with chicken and mushroom; and Nasu Dengaku, aubergine glazed with miso. The cold section brings together lighter preparations such as Suika no Tataki, seared watermelon with jalapeno dressing, and Midori No Mori, a fresh combination of green apple and avocado.

The cocktail menu 'NOW PLAYING' is conceived like a curated record collection. Diners and cocktail enthusiasts can pick from five distinct sections - Low Volume, The Hits, Covers, Deep Cuts and Full Volume - with the menu moving from lighter, quieter drinks to more spirit-forward and intense serves.

The state-of-the-art complex was decked up for the occasion.

India is hosting the BRICS Summit at the sprawling venue in central Delhi on September 12-13.

The first day saw the presence of Chinese President Xi Jinping, Russian President Vladimir Putin and several other heads of state, among other top dignitaries.

The menu included 'khandvi mille' and 'khumb galouti' as starters, people familiar with the matter said.

'Khandvi mille' is a feuille steamed gram-flour roll, tempered with mustard, coconut and curry leaves. It is served with kesar mango, micro-greens and yoghurt dressing.

'Khumb galouti' is tender pan-grilled mushroom kebabs with mint pearls, served on a bed of sheermal bread, they said.

The main course offered 'paneer lababdar' -- soft cottage cheese cubes simmered in a rich gravy of shallots and tomato; 'gucchi marmik' -- Himalayan morel mushrooms and tender asparagus, gently simmered with saffron, raisins, and mamra almonds; and 'carrot bean poriyal' -- blend of carrots and green beans toasted in aromatic South Indian spices in hand-pressed virgin coconut oil and finished with freshly grated coconut.

The other items that were offered include 'thakkali belle saaru' -- light lentil broth of toor dal enriched with fresh tomatoes and curry leaves; 'millet pulao' -- fragrant basmati rice and pearl millets cooked with spices and seasonal aromatics; 'beetroot raita' -- chilled yoghurt with beetroot and fresh herbs; and assorted Indian breads, also featured on the vegetarian menu.

For the desserts, 'Old Delhi fruit cream with jalebi' -- seasonal fruits and lightly whipped cream paired with a crispy sweet fritter; and 'shahtoot phirni', a slow-cooked pudding of milk and rice, topped with sweet mulberries and gold leaf, wrapped up the menu for the VVIP guests, they said.

The gala dinner was served to the accompaniment of a performance by an ensemble of over 100 artistes drawn largely from India, as well as other member countries of BRICS.

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The cost of a vegetarian meal increased 1 per cent year-on-year and month-on-month to Rs 29.5 per thali, the monthly report by the research arm of domestic rating agency Crisil said.

In the case of the cost of a non-vegetarian meal, a 10 per cent jump in broiler prices pushed up the cost of a thali by 5 per cent year-on-year to Rs 57.5, the report by Crisil Intelligence said. However, the price was 1 per cent lower from Rs 58.3 in July.

Compared with last year, elevated prices of onion, vegetable oil, rice and Liquefied Petroleum Gas (LPG) kept the thali cost high despite a decline in potato and tomato prices, it said in the 'Roti Rice Rate' report.

Onion prices jumped 43 per cent in August 2026 to Rs 40 per kg, compared with the year-ago period's Rs 28 per kg, due to supply tightness caused by unseasonal rains and hailstorms in Maharashtra in March-April, it said, adding that there was an 11 per cent jump in vegetable oils and 10 per cent rise in LPG.

However, a 12 per cent decline in potato prices and a 28 per cent fall in tomato price helped limit the overall increase in costs of the thalis, it added. "In the next 2-3 months, onion prices are expected to remain firm due to tight rabi supplies and delayed kharif arrivals," its director Pushan Sharma said.

Month-on-month, there was a 17 per cent jump in onion prices, but the impact of the same was limited by a 7 per cent decline in tomato prices, it said.

The fasting month of Shravan, considered by the Hindus as holy, led to a 4 per cent decline in broiler prices, resulting in the 1 per cent month-on-month decline in the price of the non-veg thali, it said.

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Food and ambiance

The 50-seater restaurant has been designed to reflect the warmth and vibrancy associated with Punjab through a contemporary setting. The space combines an inviting ambience with elements that add to its celebratory character, while the launch introduces guests to the spirit of Punjab through live dhol and turban tying. 

At the heart of the offering is a menu featuring The Bawa Kitchen’s signature dishes, including Ambarsariya Chole Bhature, Murgh Biryani, Dal Makhni Rice Bowl, TBK Special Sarso Da Saag and Bawa’s OG Butter Chicken. Adding to the launch celebrations is a special ₹199 offer available for a limited time, giving diners another reason to experience the new Chakala outlet

Amid the craze about Mahjong in Mumbai, new cafe opens in Khar

This August, The Bawa Kitchen is yet another restaurant to open in Khar yet completely different. Building on the popularity of the game Mahjong in Mumbai, The Mahjong Club has been opened by Aspect Hospitality as the newest eatery in Khar, above Radio Bar. 

Part cafe, part Mahjong destination and, most importantly, a social hub, the new eatery is taking one of the world’s oldest and most inherently social games and giving it a new home in Mumbai. 

Building on the popularity of the game Mahjong in Mumbai, The Mahjong Club has been opened by Aspect Hospitality as the newest eatery in Khar, above Radio Bar. 

Part cafe, part Mahjong destination and, most importantly, a social hub, the new eatery is taking one of the world’s oldest and most inherently social games and giving it a new home in Mumbai. 

At the heart of the concept is the centuries-old game of Mahjong - tactile, strategic, mentally stimulating and wonderfully social. 

Experienced players can find their regular game. Beginners can learn through lessons and guided play. Younger players can discover the concentration and strategic thinking the game demands. Open play, tournaments and community events bring different players together and create the foundations of a real Mahjong community, but not without food.

Building on this very popularity, The Mahjong Club has been opened by Aspect Hospitality in Mumbai this August as the newest eatery in Khar, above Radio Bar. 

Part cafe, part Mahjong destination and, most importantly, a social hub, the new eatery is taking one of the world’s oldest and most inherently social games and giving it a new home in Mumbai. 

The Mahjong Club is designed around the simple idea of bringing people together over something genuinely engaging. Mahjong brings strategy, concentration and play to the table, while naturally creating space for conversation and connection across generations. Paired with great food and warm hospitality, the club is envisioned as a place people can return to not just for the game, but for the experience of spending time together. 

The game is only just beginning 

At the heart of the concept is the centuries-old game of Mahjong - tactile, strategic, mentally stimulating and wonderfully social. 

Four people sit around a table. The tiles begin to click. The game asks you to watch, remember, anticipate and think ahead, while conversation, competition and laughter carry on around you. 

Mahjong exercises the mind without taking the pleasure out of play. It demands concentration and strategy while remaining deeply social - a game that crosses generations and genders with ease. 

Experienced players can find their regular game. Beginners can learn through lessons and guided play. Younger players can discover the concentration and strategic thinking the game demands. Open play, tournaments and community events bring different players together and create the foundations of a real Mahjong community. 

What's on the menu? 

The pan-Asian-inspired, health-conscious menu has been created around the natural rhythm of the Mahjong table - dishes to share, enjoy between turns and pass around the table, with enough range and substance to stand firmly on their own. 

Highlights include Edamame Truffle Dim Sum, Asparagus Avocado Uramaki and Ma La Chilli Prawns, alongside Buddha Bowls and Salmon Crudo Bowls. Desserts include the Matcha & White Chocolate Cookie and Dark Chocolate Date Truffles. 

The drinks programme carries the Mahjong world further. Alongside espresso and tea are signatures including the East Wind Iced Tea, Golden Tile Latte, Jade Matcha Cloud and Four Winds Coffee Tonic. 

There are tables for regular players and casual drop-ins, reserved games and pre-booked groups, lessons for beginners, community events, and tournaments. Private tables and spaces allow the Club to host celebrations, group games, and intimate gatherings, as it becomes the newest eatery to open in Khar.

Where: Khar, Mumbai - Above Radio Bar 
Time: 9 am to 12 am every day
Call: +91 8879954244 for reservations 

Prices have surged by Rs 20 a kg in the past month alone, while the last four to five days have seen a sudden 10 per cent jump, they said.

Sugar-associated products such as jaggery, batasa (sugar drop), and nakuldana are also witnessing a similar spike.

The Centre on Thursday evening allowed sugar mills to import one million tonnes of raw sugar, a measure last resorted to a decade ago, but its impact is yet to trickle down to retail markets, traders said.

The government has also imposed a stockholding limit on bulk customers who consume more than 10 tonne of sugar a month, capping their stock at 15 days' consumption.

Confederation of West Bengal Trade Association (CWBTA) president Sushil Poddar said there was no control over sugar mills, with wholesale prices already touching Rs 65 a kg.

"I sold loose sugar at Rs 65 just three days ago, but today I can't sell below Rs 70 a kg," a neighbourhood kirana store owner said.

"There is no control on sugar mills. Wholesale prices have already shot up to Rs 65 a kg, and retail prices will reach about Rs 70 a kg. Diversion to ethanol is one of the key reasons. Moreover, higher blending is also damaging vehicles now," Poddar said.

"The sudden sugar price spike ahead of the festival season, between September and November, is a matter of concern. The government allowing import of one million tonnes of raw sugar will not be enough to stem the rise, and more interventions are needed," he said, adding that one million tonne was just about a fortnight's domestic demand.

Lower sugar production in Brazil has also added to the woes, traders said.

Sweetmeat shop owners said that after the LPG crisis and price hike, elevated commodity prices have now put further pressure on sweetmeat makers, with prices likely to rise further if sugar rates remain elevated for long.

West Bengal minister Dilip Ghosh blamed the sugar price spike on hoarding and not on ethanol blending.

However, an official of a leading sugar mill company said crushing had ended in April and mills were only releasing stock now, adding there was little more that mills could do at this stage.

According to a report by rating agency ICRA in May, gross sugar production for sugar year 2026 (SY2026) is projected to rise 5.03 per cent to 31.10 million tonnes, against 29.6 million tonnes in the previous year. Net sugar production, after an estimated diversion of 3.1 million tonne towards ethanol, is likely to remain at 28 million tonne, it said.

Considering domestic consumption of 28.3 million tonne and exports of 0.7 million tonne already undertaken, closing sugar stock is expected to be around 4.3 million tonne by September 2026, against 5.3 million tonne in the previous year, the report said, adding that this was about two months of consumption, indicating slightly lower inventory levels compared with previous years.

The report further said the SY2027 season is expected to be impacted by El Nino, which may result in lower sugar production.

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.

“I remember rushing home from the flag-hoisting ceremony at school every August 15, only to devour a serving or two of freshly steamed patoleos, with a generous topping of honey. As it was also the feast day, Mummy wouldn’t shout at me,” he chuckles. 

The Mangalorean’s love for the dish is so strong that, despite the tedious preparation, he tries to coax his mother into making the delicacy and is sure she will do it for him because there is no better feeling than enjoying the sweet juicy treat on the day. 

“August 15 is incomplete for me without patoleos,” he adds, while also hoping to learn to make it himself in the near future.

SEE PHOTOS: Patoleo: 5 fascinating facts about this seasonal delicacy Catholics make for August 15

Celebrating Independence Day and a Catholic feast

D’souza, 31, is among many Mumbaikars who celebrate Independence Day every August 15. However, being a part of the Catholic community, there is more to celebrate with the Feast of the Assumption of Mary, which coincides with the national holiday. In Christianity, the day marks the belief that God took the body and soul of the Virgin Mary into heaven at the time of her death. While most people attend church service, many of them are excited for a specific treat. 

While the Goans and Mangaloreans call it patoleos, the East Indians call it panmoris – a deliciously sweet dish made of a mixture of jaggery and coconut, wrapped in rice paste and steamed in turmeric leaves. Interestingly, the dish is a combination of seasonal and cultural traditions that gives many the opportunity to enjoy it on the day and the rest of August, too, owing to the availability of the leaves during the monsoon season. While Goans make use of black jaggery that is popularly found in Goa, Mangaloreans and East Indians make use of the jaggery found in the city.  

D’souza is married to an East Indian, who loves cooking and even has her own YouTube channel that documents recipes which are not only her own experiments but also those of her mother, and that’s why they hope to document this dish too. 

“My wife Neha Britto and I are very interested in learning how to make the dish, simply so that we can carry the tradition forward. Such dishes bring with them a sense of history and belonging. They make you feel responsible for keeping that history alive and taking it forward, and that’s a great feeling,” says D’souza.

The Mumbaikar adds, “When you come across more people who carry the same traditions forward, it’s an instant icebreaker. These dishes not only bring people in the same community closer but also bring other communities closer. To share dishes that span across communities and cultures is truly one of the greatest blessings of diversity that we get to experience in India.” 

Even as the dish is made across the western coast of India, D’souza says he and his wife in fact look forward to it. 

“As it’s made only once a year, there’s a sense of anticipation around it. I feel the exclusivity makes it even tastier,” he adds.

Continuing tradition with patoleos

The delicacy is no different for Natasha Almeida, who reminisces that some of her fondest memories are of everyone coming home and saying, “Mumma has sent patole for you all”. 

She explains, “In the East Indian community, they are commonly called Panmoris or Patole. Just as Christmas sweets or Easter eggs are exchanged, Patole are also shared between families, neighbours, and friends. It’s as much about the act of giving and sharing as it is about eating them.”

Just like her childhood, the Vasaikar says, “The day practically begins with hogging on Patole then you head for morning Mass, come back home and have more Patole, followed by lunch, and of course, even more Patole! It really is an entire day of eating and celebrating around them.”

While many eat it only on August 15, for others such as Almeida, the month is all about the dish. She explains, “The turmeric leaves start appearing in the markets in August, and since they are available for most of the month, Patole becomes a weekend ritual at home. We enjoy making and eating them on Sundays for as long as the turmeric leaves are available.” 

Over the years, the Almeida family has made the effort to continue this tradition like so many other Catholics who have roots in Goa and Mangalore but have called the city their home for generations. For East Indians, who are among the original inhabitants of the city, it is so much more, especially because there are still so many people who aren’t aware of their existence beyond the borders of the city. Being one of the many who is keeping the community’s traditions alive through its masalas, food, and traditions through Igoreyaa, an East Indian dining experience, she highlights, “Dishes like these are an important part of how food keeps our traditions alive. They are tied to the seasons and to the calendar, and making Patole for a particular occasion is also about coming together and sharing. Families make them in large quantities, send them across to relatives and neighbours, and the dish becomes a way of celebrating the occasion collectively.”

It is also one of the reasons why Almeida’s mother always makes sure Patole is made at home. 

“It’s a dessert she absolutely loves, wholeheartedly. So, it’s something that has always been made and enjoyed in our home,” Almeida adds, continuing, “The coconut and jaggery stuffing can be prepared in a large batch and kept ready. Then, as and when the turmeric leaves are available in the market, you can quickly assemble the Patole, steam them, and they’re good to go.” 

With just a day to go for the feast observed by followers of Christianity on August 15 the excitement is palpable for Almeida, who says that there is so much more to these traditions when you think about it because it may be made on one day, but the very tradition is what keeps the uniqueness of communities alive. 

“These are traditions that are passed down through generations, not only through food, but through the memories created around it. Every year, when Patole is made and exchanged, old memories come rushing back while new ones are created. I look forward to knowing that Aunty Leera (Almeida’s neighbour) will send some over again this year, or that my mom will make them at home. I may not have made the Patole myself, but the ritual of receiving, sharing, and enjoying them keeps those memories alive and gives us new ones every year,” shares Almeida, who gets ready for yet another year of gorging on the sweet treats. 

Celebrating the Goan way

For Nikhil Rodrigues, a Goan who has grown up with fond memories in South Mumbai, the tradition goes a step further. 

“My mom always makes Allebelle (pancakes) and Vonn, along with Patoleos.” 

While there are two other dishes fighting for his attention, the 31-year-old city-based musician has a specific memory associated with the day. 

“I remember during my school days my mom would always get up early in the morning and make them for breakfast and pack some for my friends at school too.” 

However, the celebrations have changed today because his mother, Maria Estella Rodrigues, has now moved to making Alle Belle for the occasion, to continue the tradition in her own way, because she has found it difficult to get the turmeric leaves over time. 

Ask him for the recipe and he is quick to laugh and say, “My mom doesn’t share her recipes like that. It’s classified information, a trade secret, a family DNA and everything.” 

However, prod him a little further and his mother actually shares the recipe, but not without sharing her version of the day, even as youngsters wait for the food. 

“First we would listen to the mass in the morning, and after coming home, the whole family used to sit and start making Patoleos, and send some to our neighbours and family members.” 

Even as the newer generation likes the soft pancakes, a staple in most Goan homes, the matriarch is quick to add, “The new generation likes pancakes, but we will be making Patoleos this time.” 

A memory of home

Elsewhere in Bengaluru, Lynn Misquith, a Mangalorean who is proud of her heritage, particularly preserves the experience while she is away from home, especially when she is unable to make it back home in time for the occasion and the season due to work commitments. 

She shares, “When the calendar hits August and September, it’s a hint we’d get the aroma during breakfast or tea-time. For us at home, it was about access. Whenever the leaves were available, it was made at home. The leaves used are turmeric or banana leaves. Turmeric just hits right.” 

Growing up, the 29-year-old says it was like exchanging soan papdi during Diwali, except it was Patoleos. 

She explains, “I remember at the start of the month it would always come from my granny’s place. Followed by my mum making it. Being a Mangalorean, I had the fortune of tasting Patoleos from different households – GSBs (Gaud Saraswat Brahmins) and Shetty’s. Even relatives who travelled to visit us from the outskirts like Kinnigoli, my grandmother’s hometown, (in Karnataka) would get us some. There’s no rocket science with the recipe, but every household has a secret, or maybe it’s just how they were introduced to the dish, adding a dash of extra love to it. I have eaten Patoleos made with raw sonamasuri rice purée as the base or even boiled and raw rice purée as the base. Extra jaggery, with coconut and cardamom, is the best.” 

Living away from home, if there is anything that reminds her of Mangalore, it is this very dish for the occasion. 

“It is only when you live away from home when you start valuing regional food delicacies the most. There is a ton of sources like YouTube which help us get close to it and make them whenever we crave for the same, However, there are few that come close to home,” adds the communications professional, who has been getting better at making the dish. 

“We start valuing traditional regional delicacies that are very seasonal and made for specific festivals only when you live away from home.  You pray to all your dead ancestors, manage to procure the ingredients based on what YouTube and Google recipes tell you, and try coming close to it by making it all by yourself,” she concludes.

Recipe to make Patoleos 

East Indian Patole/Panmoris by Natasha Almeida

Ingredients: 

For the rice flour: 
2 cups rice flour 
A pinch of salt 
For the filling: 
1 whole grated coconut 
2 tbsp sugar or jaggery 
A pinch of cardamom 
A pinch of nutmeg 

Method: 
1. Mix the grated coconut, sugar or jaggery, cardamom, and nutmeg together, and keep it aside. 
2. Mix the rice flour with salt and water, as required, to make a thick, spreadable paste. 
3. Spread the rice flour paste onto fresh turmeric leaves, then add the coconut-jaggery filling.
4. Fold the leaves over and steam until cooked. 
5. Serve with tea for breakfast or in the evening or eat as dessert after lunch. 

Goan Patoleos by Maria Rodrigues 

Ingredients: 
1 cup boiled rice or as per requirement 
1 cup grated coconut or as per requirement 
1 block of black jaggery or as per requirement 
As per requirement cardamom 
Turmeric leaves as per requirement 

Method: 
1. Soak boiled rice overnight. Then grind it to thick paste. Add salt. 
2. Take grated coconut, add black jaggery and cardamom and mix well. 
3. Take turmeric leaves, wash, and dry them. 
4. Apply a thin layer of rice paste to the whole turmeric leaf and add the mixture of jaggery, coconut, and cardamom (around 1.5 tbsp in the middle from top to the bottom) and close the leaf and press it so that the mixture of coconut/jaggery does not come out. 
5. Steam the Patoleos for 15 minutes and enjoy.

Babulnath has long been recognised for its thriving vegetarian community, and the vegetarian restaurant builds on this very nature to expands its authentic flavours and traditional cooking techniques to the locality in South Mumbai. 

The menu showcases signature creations including Pav Bhaji Fondue, Pani Puri, Naanza, Moti Paneer Makhani, papads of India and the iconic Flower Pot Dessert, alongside signature beverages, imaginative desserts from SpiceKlub Mithaas and seasonal chef specials. 

While the restaurant is best known for its inventive appetisers, beverages and desserts, its main course remains rooted in traditional Indian recipes, with many of its signature spice blends sourced from Punjab.

Inspired by old-world charm, the Babulnath outlet has interiors that depict understated elegance with abundant natural light and currently accommodates approximately 45 diners indoor, while a terrace with an additional 30 seats will be introduced during the winter months. 

After the second outlet in Mumbai, the restaurant will be launching in Nashik and Ahmedabad soon, apart from Bengaluru, Chennai and Dubai, where it is already present.

The consignment, procured directly from farmers in Darbhanga, has provided them with nearly 18 per cent more profit compared to the market price, Goyal posted on social media platform X. 

“India's GI-tagged Mithila Makhana has achieved another major milestone in the global market,” said the minister. 

With the support of APEDA, 18 metric tonnes of GI-tagged Mithila Makhana was exported from Bihar to Australia. 

Last month, India achieved a major milestone in agricultural exports by dispatching its first sea-based shipment of Bihar’s renowned Makhana (fox nuts) to Canada. 

The consignment of seven metric tonnes marked a significant step towards placing Bihar’s premium farm produce on the global map and strengthening the country’s value-added agricultural exports. 

The shipment, facilitated through the efforts of the Agricultural and Processed Food Products Export Development Authority (APEDA), was widely welcomed by exporters and farmers in the State. 

Goyal highlighted the achievement in a post on X. “Another major achievement for the farmers of Bihar. Through the efforts of APEDA, seven metric tonnes of flavoured Makhana were exported from Darbhanga to Canada via the sea route for the first time,” he wrote. 

The minister pointed out that farmers associated with this initiative were receiving prices more than 50 per cent higher than earlier. 

Bihar’s premium Makhana was now gaining recognition among consumers worldwide. The successful sea export is expected to open new markets for Bihar’s Makhana growers and encourage further investment in processing and value addition. 

The development will not only boost farmers’ incomes but also enhance India’s presence in the global ready-to-eat and healthy snack segment. 

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.

Sweet Potato & Peanut Misal (Farali Misal)

Taking the classic farali misal and innovating with it, Vividh Patil, executive sous chef at Sofitel Mumbai BKC, says you can make sweet potato & peanut misal.

He explains, "This farali misal celebrates the simplicity of traditional Shravan ingredients while bringing together contrasting textures and flavours. Sweet potato provides natural sweetness, roasted peanuts add richness and protein, and the yoghurt lends a subtle creaminess, making it a wholesome and satisfying vrat dish."

Ingredients
300 gm Sweet potatoes, boiled and diced
150 gm Roasted peanuts, coarsely crushed
2 tbsp Ghee
1 tsp Cumin seeds
2 nos Green chillies, finely chopped
1 tbsp Ginger, finely chopped
8–10 nos Curry leaves (optional if followed in your fasting tradition)
50 gm Fresh grated coconut 
1/2 cup Thick yogurt (curd)
2 cups Water
2 tbsp Roasted peanut powder 
1 tsp Roasted cumin powder
Rock salt (Sendha Namak) to taste
1 tsp Sugar or jaggery (optional)
1 tbsp Lemon juice
2 tbsp Fresh coriander leaves, chopped

For garnish
Fresh grated coconut
Coriander leaves
Roasted peanuts
Pomegranate pearls
Lemon wedge

Method
1. Heat ghee in a heavy-bottom pan and add cumin seeds. Allow them to crackle.
2. Add chopped green chillies and ginger. Sauté for 1 minute until aromatic.
3. Add the boiled sweet potato cubes and gently toss for 2–3 minutes.
4. Stir in the coarsely crushed peanuts, roasted peanut powder, grated coconut, roasted cumin powder and rock salt.
5. Pour in the water and simmer for 8–10 minutes until the flavours blend and the gravy thickens slightly.
6. Lower the heat and whisk in the yoghurt, stirring continuously to prevent curdling.
7. Add sugar or jaggery if desired and finish with fresh lemon juice.
8. Garnish with grated coconut, coriander, roasted peanuts and pomegranate pearls.
9. Serve hot with Farali Puri, Rajgira Paratha, or enjoy it as a wholesome fasting meal.

Kuttu Na Poodla

While there are many different kinds of dishes you can make, Chowpatty-based Varsoo's founder Pinky Chandan Dixit suggests making Kuttu Na Poodla, a simple and nutritious buckwheat pancake, perfect for a fasting meal or snack. She says these are sweet, salty, and spicy and ideal to satiate the taste buds.

Ingredients: Servings: (Makes 2 pancakes and Prep time: 30 minutes) 
3/4 cup whole buckwheat (kuttu)
1/4 cup buckwheat flour or Sama flour 
1/2 cup curd
1 chopped green chilli, cut into slices 
Salt and sugar to taste
Oil to cook

Method:
1. Wash the buckwheat very well till the water is clear.
2. Add to a bowl with the curds and 1/2 cup of water and soak for at least 30 minutes.
3. Add all the other ingredients and mix well.
4. Adjust the consistency so it is like a pancake batter by adding some buckwheat flour or water.
5. Make 2 medium-sized pancakes over a medium flame, using a little oil till they are golden brown.

Sweet Potato Rosti with Cashew Cheese Melt

Innovating with classic dishes, Shailendra Kekade, who is the head chef at Santé Spa Cuisine in Mumbai, says you can easily prepare a sweet potato rosti with cashew cheese melt as well as crushed peanut and kokum kadhi with steamed sama millet for your fasting days. 

He explains, "These recipes are my interpretation of how traditional vrat ingredients can be elevated with contemporary techniques while preserving their authenticity. They encourage people to look at fasting not as a period of limitation, but as an opportunity to reconnect with wholesome, indigenous ingredient-led cooking that is both satisfying and flavourful."

Kekade adds, "These recipes celebrate familiar fasting ingredients such as sweet potato, barnyard millet (samaa), peanuts, kokum, and buttermilk, while presenting them in a contemporary, restaurant-inspired format. The sweet potato rosti with cashew cheese melt combines global culinary techniques with traditional vrat-friendly ingredients, while the crushed peanut & kokum kadhi with steamed sama millet offers a refreshing take on a classic fasting comfort dish."

Ingredients
200 gm Sweet potato (grated)
15 gm Parmesan cheese
10 gm Paneer
3 gm Salt
1 gm Black pepper
15 ml Olive Oil

Method
1. Mix the grated sweet potato with parmesan cheese, paneer, salt, and black pepper.
2. Shape the mixture into a rösti.
3. Pan-roast with olive oil until crisp and golden on both sides.

Cashew Cheese Melt

Ingredients
150 gm Raw cashews (soaked)
100 ml Water
15 gm Nutritional yeast
15 ml Lemon Juice
3 gm Salt
10 ml Olive oil

Method
1. Blend all the ingredients until smooth.
2. Cook over low heat, stirring continuously until the mixture thickens.
3. Serve warm over the Sweet Potato Rösti.

Crushed Peanut & Kokum Kadhi with Steamed Samaa Millet

Steamed Samaa Millets

Ingredients
80 gm Samaa (Barnyard Millet)
200 ml Water
2 gm Salt
5 gm Ghee or olive oil

Method
1. Wash the millet thoroughly.
2. Steam or cook with water until tender (approximately 15–18 minutes).
3. Fluff gently and keep warm until serving.

Crushed Peanut & Kokum Kadi

Ingredients
30 gm Roasted peanuts
20 gm Fresh coconut
25 ml Kokum extract
180 ml Buttermilk
3 gm Green chilli
3 gm Ginger
1 gm Cumin powder
2 gm Salt
5 gm Coriander
15 gm Ghee
1 gm Curry leaves
2 gm Mustard seeds

Method:
1. Coarsely crush the roasted peanuts and fresh coconut.
2. Blend the buttermilk with kokum extract, ginger, green chilli, cumin powder, and salt.
3. Heat the ghee in a pan and prepare a tempering with mustard seeds and curry leaves.
4. Add the peanut-coconut mixture to the buttermilk blend and bring to a gentle simmer.
5. Garnish with fresh coriander and serve chilled.

In the India – Single Malt category, Godawan 01 Rich & Rounded was the only expression to receive the competition’s highest honour, the Master medal, while Godawan 02 Fruit & Spice and Godawan 173 were both awarded gold medals.

Judged through a blind tasting process by an independent panel of spirits experts, The World Whisky Masters, part of The Spirits Business’ Global Spirits Masters Competitions, assesses entries solely on the quality of the liquid, without the influence of brand identity, reputation or packaging. 

The recognition highlights the growing global appreciation for the quality, craftsmanship and distinct character of Indian single malt whisky.

Commenting on the win, Vikram Damodaran, chief innovation officer at Diageo India, says, "With each expression, we have explored a different interpretation of Rajasthan's terroir and craftsmanship. Seeing that breadth acknowledged at an international competition reinforces our belief that India has a compelling and distinctive story to tell in the world of whisky."

More about the winners

Godawan 01 Rich & Rounded is matured in premium PX Sherry casks, lending the liquid pronounced notes of sultanas, dried fruits, raisins, fig and apricot, with a smooth, syrupy texture and a finish of mature wood, caramel, and baklava-like butteriness. 

Godawan 02 Fruit & Spice is matured in virgin oak and finished in cherrywood casks, bringing together rich fruit and floral notes with vanilla, sweet ginger and coconut, followed by a subtle spice and roasted coffee bean finish. 

Godawan 173, the limited-edition collector’s expression created to honour the milestone rise in the Godawan bird’s numbers, is the world’s first artisanal liqueur cask-finished Indian single malt, matured for over nine years across ex-bourbon, Oloroso, PX Sherry and heritage Asha Liqueur Casks, with notes of roasted nuts, dried fruits, walnut, dark chocolate and cinnamon.

The recognition adds to a growing list of international accolades for Indian single malt whisky on the global stage while highlighting its quality and distinct nature.

Not because of flowers, but because thousands of rambutan trees burst into fruit, their hairy crimson shells hanging in thick clusters from branches that, until a few years ago, would have yielded latex instead.

For decades, rubber shaped the economy of Kerala's midland districts and other regions where the crop flourished.

But falling prices, labour shortages and changing weather have left many small farmers searching for another source of income. Increasingly, they believe they have found one.

Once considered an exotic fruit seen only in home gardens, rambutan has quietly grown into one of Kerala's fastest-expanding commercial fruit crops.

The change is most visible in the rubber-growing districts of Pathanamthitta, Kottayam, Ernakulam, Thrissur, Wayanad and Idukki, where young farmers are leasing land and planting rambutan orchards.

According to the Rambutan Mangosteen Farmers' Organisation, the crop now covers nearly 25,000 acres across Kerala, producing around one lakh tonne this season and generating an estimated Rs 1,000 crore in revenue.

But farmers say the industry's future depends on much more than cultivation.

They want the government to help them build mEarkets beyond south India, strengthen cold-chain logistics, promote Kerala rambutan across the country and abroad, encourage value-added products, support Farmer Producer Organisations, and counter misinformation that surfaces on social media during every harvest season.

For M C Saju, president of the Rambutan Mangosteen Farmers' Organisation at Thirumarady near Koothattukulam, rambutan represents an opportunity that Kerala's farmers cannot afford to ignore.

"As for cultivation, I have grown rambutan in two different ways. One is on one hectare of land with a spacing of 20 by 20. That is intensive farming. Then, on another hectare, I have planted it with a spacing of 40 by 40. They are two different methods. It can be cultivated in both ways," he said.

According to Saju, the crop starts yielding from the third year and continues producing for decades.
"Production starts in the third year. If a tree produces about 30 kg in the third year, it will produce about 50 kg in the fourth year and about 70 kg in the fifth year. That is how its production increases. As the years go by, the yield keeps increasing and can reach up to 300 kg per tree."

The economics, he says, are attractive for small farmers.

"If the price is even Rs 100 per kg, a yield of 300 kg means an annual income of Rs 30,000 from a single tree. That is the special feature of this crop."

Saju believes rambutan has advantages that many traditional crops no longer enjoy.

"One thing I have noticed is that rambutan has the potential to become a new cash crop for Kerala. Whatever crop we cultivate on one hectare, the maximum earning capacity is usually around Rs 2.5 lakh to Rs 3 lakh. Rubber does not reach that level even if the price goes up to Rs 300."

Another farmer from Ernakulam district said rambutan had transformed the economics of his farm.

"This season I got Rs 14 lakh from one hectare of rambutan. My total expenditure was only about Rs 60,000. This is the fourth year since I started getting yield," he said.

Farmers say the fruit requires comparatively less labour than rubber.

While rubber cultivation has become difficult because of an acute shortage of tappers and fewer tapping days caused by changing weather, rambutan demands much less labour once the orchard is established. However, they say the biggest challenge comes after harvest.

Rambutan is a non-climacteric fruit, meaning it ripens only on the tree and has a short shelf life after harvest. Without refrigerated transport, cold storage and modern packing facilities, sending the fruit to distant markets becomes difficult.

Saju believes the market potential is far greater than what Kerala is currently tapping.

"The market for this is outside Kerala. Right now, if you take the Kuttalam market, around five tonne can be sold there in a single day. If you take the wholesale market, around 15 tonne can be sold in a day. So, it has that kind of huge potential."

He said the fruit is currently sold mainly in cities such as Chennai and Bengaluru, while major markets further north remain largely untapped.

"At present, it is being traded mainly in places like Chennai and Bengaluru. If we can expand it further to markets like Hyderabad and other North Indian markets, and also to the APMC market in Navi Mumbai and the markets in Delhi, it will create tremendous opportunities."

"If we can take rambutan to such markets and develop the required refrigerated logistics system, then even if the whole of Kerala cultivates rambutan, the price of Rs100 per kg and price stability can still be maintained," Saju said.

Farmers also see strong export opportunities, particularly in Gulf countries, where Kerala's harvest season coincides with the region's peak summer.

Farmers are, however, worried about misleading campaigns on social media during every harvest season, including posts linking rambutan with diseases.

To discuss these concerns and chart the future of the crop, farmers, traders, startups and agricultural experts will meet at the Rambutan Conclave 2026 to be held at Koothattukulam on August 8.

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.

"We are fortunate that the weather this year was very favourable so far as almond cultivation is concerned. In previous years, weather factors led to reduced production. But by God's grace, favourable weather this year resulted in good production," Riyaz Ahmad Shah, Chief Horticulture Officer Pulwama, told PTI.

He said the almond growers are satisfied that this year, comparatively, there is a significant increase in production compared to the last two or three years.

"However, their demand is that the Agriculture and Horticulture Departments should give as much attention to almond farming," he said.

Shah said timely advisories to orchard owners by the horticulture department also helped the farmers in improving the produce of the almonds.

"We ensured they received technical advice on time regarding recommended practices from the Agricultural University. We communicated details about timely pesticide sprays and fertiliser application. All these factors, combined with the hard work of the almond orchard owners, contributed to this success, and they deserve the credit," he added.

Ghulam Mohammad Bhat, an almond grower, said the produce has improved this year compared to last year, but the yield has been gradually decreasing over the past three decades.

"The yield of almonds was very high in Kashmir earlier. I remember very well that from Awantipora, Tral, Beerwah, to Mattan and the Karewa area around there were only almond trees everywhere. Around 20 to 25 truckloads of almonds were sent daily from here to outside markets," Bhat said.

He said almonds from Pulwama used to go to Delhi, Kolkata and Chennai for further distribution all across India.

Bhat said climate change has drastically affected the almond crop over the years.

"The weather became unpredictable; sometimes droughts occurred, and sometimes there were heavy rains. The weather lost its natural balance, and the biggest impact of this was on the almond trees," he said, adding that the almond trees began to dry up due to dry spells and intense heat that reached up to 36 degrees Celsius.

The farmers shifted their attention to other crops like apples, which flourished, he said.

Bhat claimed that there was neglect from official stakeholders, which led to a shrinking of land under almond cultivation.

"The field staff of SKUAST or the horticulture department never visited the villages to advise farmers on how to manage these almond orchards, unlike the way they currently focus on apple farming," he claimed.

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.

What brought you to the United States to pursue cooking?

Food was always the centre of everything at home. But I reached a point where I wanted to understand it scientifically—why techniques work, not just how to execute them. The CIA's Culinary Science program was unlike anything available to me otherwise. It blended rigorous kitchen training with real food science: fermentation, heat transfer, emulsification. I knew that if I wanted to contribute something meaningful to the culinary world, I needed that foundation.

What was the CIA like, and how did it shape who you are as a chef?

Professor Zearfoss was a significant figure for me. He had worked in Michelin-starred kitchens before joining the faculty, and the way he connected culinary practice to broader science opened something up in me. I became obsessed with pastry—the precision of it, the chemistry. I started collaborating with Chef Daniel Keehner on original dessert recipes outside the curriculum. We developed a deconstructed mille-feuille with strawberry, rhubarb, and vanilla. That project taught me that the most interesting work happens at the edges of what's expected, rather than sticking with traditions.

You concentrated on dark chocolate ganache at the CIA. Why that subject?

Ganache is one of those preparations that looks simple but is deeply technical. The effect of different sugars on texture, shelf life, and sensory preference—that's genuinely complex food science. I wanted to master it completely. That work directly informed how I approached the Eleven Madison Park x Central collaboration in February of this year, where I had to improvise a ganache solution under real service pressure. The theory and the practice finally converged and was a huge achievement for me at that early point in my career.

Describe what your role at EMP actually looked like day to day.

Each service, I was responsible for roughly 400 pieces of bread. The timing had to be perfect—every piece needs to proof and bake on an exact schedule so that nothing sits too long before it reaches the guest. I also produced laminated doughs, cakes, confections, and tableside ice cream presentations using liquid nitrogen. The standards at EMP are uncompromising. A three-Michelin-star kitchen doesn't have margin for inconsistency, and that's what I loved about it. You are forced to be your best every single night.

What has working at a restaurant like EMP taught you that you couldn't have learned anywhere else?

That excellence at scale is its own discipline. Anyone can produce one perfect dish. The real challenge is producing hundreds of perfect dishes simultaneously, night after night, under pressure, in front of the most discerning diners in the world. Chef Pascal at EMP has been an incredible mentor in that regard. He came up through some of Europe's finest kitchens, and he pushes everyone around him to think not just about execution but about emotional resonance—what is this dish making the guest feel?

What's next for you?

I want to continue mastering my understanding of the science behind what we do in fine dining pastry so I can further strengthen my repertoire of original recipes. For this reason, I am moving onto Hani’s Bakery + Café in the East Village, where I will be soon serving as a Chef and a Kitchen Supervisor. Their philosophy places a deep focus on American baking traditions, and I look forward to contributing to the research and development of their desserts. Longer term, I would love to lead a pastry program where I can help shape the next generation of chefs the way Professor Zearfoss and Chef Rauwolf shaped me. But right now, I'm exactly where I want to be.

Located in Mehsana district, Unjha is home to one of Asia's largest cumin markets and has earned a reputation for producing premium-quality spices supplied across India and exported to international markets.

Businessman Binu Patel of APMC Unjha said the region has long been recognised for the quality of its cumin.

"Unjha is renowned for its premium-quality cumin and is home to one of Asia's largest spice markets. Cumin from the Unjha APMC is supplied to Rajasthan, Kutch, Saurashtra and several other regions before being distributed across India and exported worldwide," he said.

Another trader, Deepak Patel, described the GI recognition as a matter of pride for the region.

"The Central and State Governments have granted the GI tag to Unjha Cumin and Unjha Fennel. This recognition has further enhanced the prestige of Unjha and its internationally known spice market," he said.

Gujarat contributes nearly 80 per cent of India's exports of cumin and other spice seeds. During 2024-25, cumin and other spice seeds worth approximately Rs3,995 crore were exported from Mehsana district to 101 countries, with major export destinations including China (25 per cent), Bangladesh (16 per cent), the UAE (10 per cent), the United States (5 per cent), and Morocco (4 per cent).

Chairman of APMC Unjha, Dinesh Patel, said the GI tag is expected to enhance the products' reputation in international markets.

"With the GI tag, our products will gain greater recognition globally, leading to higher demand and better returns for farmers and traders," he said.

The GI recognition is expected to protect the identity and authenticity of Unjha's iconic spices, boost exports, improve market value and strengthen Gujarat's reputation as a global hub for high-quality agricultural produce.

Every year, National Cheesecake Day is observed on July 30, and while it started in the USA, the love for the sweet dish means that people across the world want to celebrate it, and will take any opportunity to not only enjoy it, but also make it at home. 

It is also why Indian chefs say you easily make a cheesecake at home, and even give it your innovative twist. While some explore familiar yet unexpected experiments, there are others who take it up a notch, whereas others give an Indian touch to it, and here are some of them.

Orange Blossom Cheesecake

If you want to explore flavours, then the chef at Cafe by St Regis Mumbai says you can make a delicious Orange Blossom Cheesecake. 

Pâte Sablée Base

Ingredients
104 gm Flour 
2 gm Baking powder 
57 gm Ground almonds 
57 gm Castor sugar 
113 gm Butter 

Method:
1. Combine the flour, baking powder, ground almonds and castor sugar.
2. Rub in the butter until a crumbly dough forms.
3. Bake at 160 degrees Celsius until lightly golden.
4. Cool completely, crumble, and press firmly into the base of two lined 18 cm cake rings.

Orange Blossom Cheesecake

Ingredients:
425 gm Cream cheese 
3 nos Eggs, large 
191 gm Castor sugar 
14 gm Cornflour 
284 gm Fresh cream 
21 ml Orange blossom water 

Method:
1. Preheat the oven to 150 degrees Celsius.
2. Beat the cream cheese until smooth, then add the castor sugar and mix well.
3. Add the eggs one at a time, mixing on low speed until just incorporated.
4. Whisk the cornflour into the fresh cream until smooth, then add to the batter.
5. Add the orange blossom water and mix until just combined.
6. Pour the cheesecake batter over the prepared pâte sablée base.
7. Bake in a water bath until the edges are set and the centre has a slight wobble.
8. Cool completely, then refrigerate for at least 6 hours or overnight before serving.

Finish:
1. Cut the cheesecake into the desired shape and dip in Gourmand glaze.
2. Pipe vanilla whipped ganache on half the cheesecake and spoon orange marmalade in the centre.
3. Garnish with a leaf tuile and half a dehydrated orange slice.

Baklava Gulab Jamun Cheesecake

Taking the innovation up a notch, Chef Avijith Ghosh at SMOOR, which has two lounges in Bandra and Powai, says you can make a delicious Baklava Gulab Jamun Cheesecake. With an aim to balance texture, flavour, and heritage, he not only celebrates one of India's most-loved sweets by using the gulab jamun but also combines it with baklava to produce a unique sweet dish.

Ingredients:

Cheesecake filling
300 gm Cream cheese 
60 gm Breakfast sugar 
36 gm Eggs 
5 ml Vanilla essence 
9 gm Cornflour 
75 gm Yoghurt 

Method:
1. Cream together the cream cheese, sugar, and vanilla essence at slow speed. 
2. Add the eggs gradually. 
3. Mix the cornflour with the yoghurt and add it to the above mixture. Mix well. 
4. Keep aside in the chiller. 

Cheesecake Base:
140 gm Thin homemade filo sheets 
55 gm Pistachio dices 
55 gm Almond dices 
40 gm Cashew dices 
10 gm Kishori pistachio powder 
210 gm Melted butter 
250 gm Gulab jamuns 

Assembly:
1. Line the 500 g cake mould with the baklava sheets and brush with melted butter. Repeat the process six times to form a layer of buttered filo sheets. Place the assorted roasted nuts at the base of the filo and pre-bake at 200°C for 10 minutes until lightly golden.
2. Fill the filo-lined cake tin with a little cheesecake filling. Cut the Gulab jamuns into halves and arrange them on the base, over the roasted nuts. Pour in the remaining cheesecake filling and bake at 170°C for 30–35 minutes. Check for doneness using a skewer or needle.
3. Brush the top with honey glaze and garnish with roasted nuts and Kishori pistachio powder.

Matcha Green Tea Basque Cheesecake

Bringing together the best of both worlds with matcha and basque, Pradeep Sable, executive pastry chef, Fairmont Mumbai & Roswyn - A Morgans Originals Hotel, says you can make Matcha Green Tea Basque Cheesecake. He explains, "World Cheesecake Day celebrates a dessert that has remained a timeless favourite, loved for its comforting nature and remarkable versatility. Every cheesecake tells a story of balance, where texture, flavour and technique come together in perfect harmony."

Ingredients:
440 gm Cream cheese 
220 gm Mascarpone cheese 
180 gm Sugar 
160 gm Eggs 
110 gm Fresh cream 
10 gm All-purpose flour 
8 gm Matcha green tea powder 
1/2 no Vanilla pod 

Method:
1. In a small bowl, mix 4–5 tbsp cream (taken from the same recipe) with the matcha powder to make a smooth paste.
2. In a mixing bowl, combine cream cheese, mascarpone, sugar, eggs, remaining cream, flour, vanilla pod seeds, and the matcha mixture.
3. Blend using a hand blender until smooth and lump-free.
4. Line a cake ring completely with butter paper.
5. Pour the batter into the ring, filling it to 90 per cent.
6. Bake at 230 degrees Celsius for 20 minutes, or until the top develops a deep golden pre-burnt Basque texture.
7. Cool completely, Serve chilled with vanilla crème anglaise and seasonal berries.

According to officials, the coordinated efforts of the district administration, the Agriculture Department, and the Gramotthan Pariyojana are not only promoting the cultivation of Doon Basmati but also placing special emphasis on providing market access to farmers, as well as on the conservation of quality seeds, testing, and branding.

Dehradun District Magistrate Dr. Ashish Chauhan stated that during the initial trial conducted in 2025, Doon Basmati was cultivated over an area of 65 hectares, yielding encouraging results. He noted that the cultivation area has since been expanded to 75 hectares this year, with 160 farmers in the district commencing planting.

Chauhan mentioned that following the Sahaspur and Vikasnagar development blocks, farmers in the Raipur and Doiwala blocks are also showing enthusiasm for cultivating Doon Basmati.

He stated that in the future, Doon Basmati would be developed into a strong brand-highlighting its unique aroma, quality, and local identity-thereby providing farmers with better market access and opportunities for higher income.

Abhinav Shah, the district's Chief Development Officer, noted that while about 100 farmers cultivated the crop on approximately 65 hectares in 2025, there is now a growing interest among farmers in this traditional crop.

He added that the farmers' produce was procured directly through REAP (Rural Entrepreneurship and Livelihood Project). He stated that last year, on the initiative of the district administration, over 200 quintals of Doon Basmati paddy were procured at a rate of Rs 65 per kg, resulting in the transfer of more than Rs 13 lakh to the farmers' accounts.

The CDO mentioned that, alongside promoting Doon Basmati cultivation, providing better market access for farmers is also a priority. Special emphasis is being placed on marketing Doon Basmati through REAP and Hilans (a brand for local products from Uttarakhand) to ensure farmers receive a fair price for their produce.

He announced that a seed bank would soon be established in Vikasnagar to conserve Doon Basmati and provide quality seeds to farmers, thereby ensuring easy future access to high-quality, high-yield Doon Basmati seeds.

The District Magistrate stated that work is also underway to develop proper testing facilities for Doon Basmati in Vikasnagar. He emphasized that the district administration's priority is to preserve Dehradun's traditional agricultural heritage while boosting farmers' income by developing Doon Basmati's unique aroma, quality, and local identity into a recognized brand.

Chief Agriculture Officer Devendra Singh noted that Doon Basmati was once cultivated across approximately 550 hectares, but the cultivation area had gradually shrunk.

Surya Prakash Bahuguna, a farmer from Herbertpur, mentioned that around 25 to 30 farmers from his area are involved in the campaign to revive Doon Basmati. He expressed hope that the cultivation area would expand in the future and that farmers would secure better prices for their produce.

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.

Vincenzo Capuano, the third-generation Neapolitan master pizzaiolo and World Champion of Contemporary Pizza (2022), who is also founder of global artisan pizza chain by the same name, has opened his first outpost in India in Mumbai's Lower Parel. 

Who is Vincenzo Capuano?

Vincenzo Capuano was raised in his grandfather's pizzeria in the Scampia neighbourhood of Naples, the third in an unbroken line of Neapolitan master pizzaiolos. He learned the craft at fifteen, schooled by his grandfather Vincenzo and father Luigi, both revered figures in the city's pizza tradition. 

Two decades later, that legacy has evolved into over 50 outlets worldwide and has also been ranked 12th in the 50 Top World Artisan Pizza Chains in 2024 and 13th in 2025. 

The Vincenzo Capuano pizza outlet is now in India, after expanding across Italy, Germany, the Netherlands, Spain, Kosovo, Singapore, and Hong Kong. 

Uniqueness of the pizzas

At the heart of Vincenzo Capuano is its signature Cloud Pizza - a 30-hour Biga-fermented dough made with Nuvola Super flour (developed in direct collaboration with legendary Neapolitan flour millers Mulino Caputo), hydrated to produce a crust that is airy, leopard-spotted, and remarkably light. 

Served at every table with the iconic golden scissors designed to preserve the honeycomb structure of the cornicione that a traditional wheel would crush. 

Launching in India 

On the India launch, Vincenzo Capuano, founder, shares, "India has one of the most curious, food-forward dining communities in the world. Mumbai was always where this had to begin. We are not bringing a pizza to India, we are bringing a culture, a philosophy, and a craft that took three generations and one World Championship to perfect."

Founding partners Himanshu Bakhda, Ajay Kedia, Manish Bhansali and Rohan G Pai, bring together decades of experience across business, hospitality, and brand development in India bringing Vincenzo to the country for Indian diners for the pizzas.

"India is in the middle of a third wave of pizza appreciation. The first wave was fast food. The second was casual Italian. The third - happening right now in Mumbai, Delhi, and Bengaluru - is about craft: sourdough, fermentation, artisanal toppings, and the story behind the dough. Vincenzo Capuano does not arrive in India as a trend. He arrives as the man who defined the trend ”, Rohan G Pai, Founding Partner, Vincenzo Capuano India. 

Here's everything that is on the menu with a Neapolitan touch

The menu has also been thoughtfully curated to honour the Indian palate without diluting the award-winning standards: 

1. The pizza menu brings together Neapolitan classics and contemporary favourites like Diavola alla Nonno Enzo topped with spicy salami, Margherita con Bufala featuring creamy buffalo mozzarella, Napolitudine for an authentic Naples-inspired experience, and Tetti Illuminati for something slightly more elevated and indulgent. 
2. India-exclusive pizzas include the Chicken Tikka Pizza, Paneer Chimichurri Pizza, Pesto Basilico Pizza, and Tartufo Pizza, bring local familiarity into the brand's contemporary Neapolitan format - without compromising the Cloud dough at the centre of the experience." 
3. The Antipasti selection features comforting Italian small plates like Burrata Classica, spicy Holy Wings, rich Parmigiana di Melanzane, and truffle-loaded Patatine Fritte al Tartufo, designed for sharing and easy indulgence. 
4. The Pasta offerings range from comforting classics to indulgent flavours with dishes like Carbonara, spicy Arrabiata, Aurora Tartufo con Gamberi, and the slow-cooked Ragu di Agnello. 
5. Jain-friendly options feature a specially developed "No Root" San Marzano tomato sauce, ensuring the Cloud experience is fully inclusive for Mumbai's significant Jain community. 
6. The dessert selection includes signature favourites like the classic Tiramisu, decadent Biscoff Cheesecake, silky Creme Brulee, and rich Mousse al Cioccolato. 

Core ingredients like Caputo Nuvola flour, San Marzano tomatoes, and Italian extra virgin olive oil are imported directly from Naples. Fresh proteins and dairy are sourced from hand-selected Indian vendors to ensure peak quality in the local climate. 

The beverage programme 

A classic bar with an international cocktail menu, local favourite draught beers on tap, and a varied wine list spanning prosecco to house reds. The programme is designed to complement the smoky, fermented notes of the dough, Italian bitters like Aperol, Negroni variations, and Limoncello feature prominently. 

The Mumbai outlet is a 110-seat dine-in space featuring an open kitchen, live pizza-making theatre, and a full bar programme with Italian cocktails, draught beers, and a curated wine list. It is situated at Lodha Signet on Senapati Bapat Marg in Lower Parel, and will be open from 12 pm to 12 am daily with Rs 3,000 for two people. 

This International Tequila Day, observed on July 24 every year, elevate your happy hour with mixologist-approved recipes that are surprisingly easy to recreate at home. From a spicy tequila sour to tropical mango blends, these cocktails celebrate tequila in all its forms. Gather your ingredients, shake up a glass, and raise a toast to one of the world's most iconic spirits.

Picante Pepino Margarita

Not every margarita plays it safe. Some come with a little heat, a little crunch, and a whole lot of attitude. The Picante Pepino Margarita strikes the perfect balance between crisp and fiery. "It's bold, refreshing, and incredibly easy to recreate at home,” says Vedant Newatia, founder, Atelier V.

Ingredients
Tequila Blanco 50 ml
Fresh lime juice 20 ml
Agave syrup 15 ml
Cucumber slices 3 to 4
Jalapeño slices 2 to 3
Tajín for the rim
Ice

Method
1. Rim a rocks glass with lime and coat lightly with Tajín. 
2. Lightly muddle the cucumber and jalapeño in a shaker. 
3. Add tequila blanco, lime juice, agave syrup, and ice. 
4. Shake hard for 10–12 seconds until chilled. 
5. Double strain into the prepared rocks glass over fresh ice and serve. 

Spicy Tequila Sour

A little citrus, a little spice, and a generous measure of tequila make the Spicy Tequila Sour a refreshing cocktail with a savoury edge. "Served over crushed ice, it's refreshing, easy-drinking and perfect for those who enjoy savoury cocktails," says Abhishek Banerjee, assistant manager, Tulleeho.

Ingredients
Tequila 45 ml
Lime chunks 6
Castor sugar 2 tsp
White pepper powder ½ tsp
Crushed ice
Lime peel spiral for garnish

Method
1. Add the lime chunks, castor sugar, and white pepper powder to an Old-Fashioned glass. 
2. Muddle well to release the lime juice. 
3. Fill the glass about three-quarters full with crushed ice. 
4. Pour in the tequila and stir gently. 
5. Garnish with a lime peel spiral and serve immediately. 

Picante Pepino Margarita, Spicy Tequila Sour and Smoky Picante

Democrat

Fresh, floral and visually striking, Democrat offers a dramatic colour-changing effect. "Democrat balances crisp cucumber, floral elderflower and bright citrus with a beautiful blue pea flower finish. It's incredibly easy to recreate at home and perfect for entertaining," shares Kaustubh Sawardekar, mixologist at Yazu in Mumbai.

Ingredients
Fresh cucumber chunks 4 to 5
Fresh mint leaves 6 to 7
Lime juice 25 ml
Elderflower syrup 15 to 20 ml
Tequila 45 ml
Blue pea flower water
Ginger ale to top up

Method
1. Muddle the cucumber and mint in a shaker. 
2. Add lime juice, elderflower syrup, tequila, and ice. 
3. Shake well and strain into a tall glass filled with fresh ice. 
4. Top with ginger ale. 
5. Gently layer blue pea flower water over the drink. 
6. Garnish with a cucumber ribbon or fresh mint sprig. 

Mango Tango

If tropical flavours are your preference, Mango Tango delivers ripe mango sweetness balanced by fresh jalapeño and Tabasco for a lively finish. "Made with fresh mango, tequila and a hint of jalapeño, Mango Tango strikes the perfect balance of sweet and spicy. It's an easy way to bring bold tropical flavours into your home bar," says Jagdish Thakur, head bartender, Tikitii Goa.

Ingredients
Tequila 60 ml
Fresh mango juice 45 ml
Mango purée 20 ml
Fresh lime juice 15 ml
Tabasco sauce 2–3 dashes
Fresh jalapeno slices 2–3

Method
1. Gently muddle the jalapeno slices in a cocktail shaker. 
2. Add tequila, mango juice, mango purée, lime juice, Tabasco sauce, and ice. 
3. Shake well until chilled. 
4. Double strain into an ice-filled rocks glass and serve. 

Mango Tango at Tikitii Goa

Spiced Paloma

The Spiced Paloma is a lively twist on the classic tequila highball. "Fresh grapefruit and lime bring vibrant citrus notes, while jalapeño adds gentle heat balanced by tequila and sparkling soda," says Rahul Singh, senior bartender, Bluebop Cafe and Bar in Bandra.

Ingredients
Blanco Tequila 60 ml
Fresh pink grapefruit juice 45 ml
Fresh lime juice 20 ml
Agave syrup 15 ml
Jalapeño syrup 10 ml (or 2 fresh jalapeño slices, muddled)
Angostura bitters 2 dashes (optional)
Soda water 60 to 80 ml

Method
1. Rim half a highball glass with sea salt. 
2. Shake the tequila, grapefruit juice, lime juice, agave syrup, jalapeño syrup, bitters, and ice. 
3. Strain into the prepared glass filled with ice. 
4. Top with soda water. 
5. Garnish with a grapefruit wedge, thin jalapeño slice, and a rosemary sprig. 

Smoky Picante

For those who enjoy layered, smoky flavours, Smoky Picante blends tequila blanco and mezcal with guava, coriander, ginger and Thai chilli to create a vibrant infusion. "Home bartenders can recreate a simplified version by infusing the ingredients in a sealed jar for 24 to 48 hours before straining. It's an easy way to bring a bar-quality, smoky-spicy cocktail experience into your own home," suggests Harish Chimmwal, lead mixologist, Olive Cafe and Bar.

Ingredients
Tequila Blanco 750 ml
Mezcal 250 ml
Maple syrup 250 ml
Guava (sliced) 300 g
Coriander leaves (roughly chopped) 50 g
Ginger (peeled and sliced) 25 g
Red Thai chilli (slit) 5 g

Method
1. Add sliced guava, slit red Thai chilli, sliced ginger, and chopped coriander leaves into a vacuum bag. 
2. Combine the tequila blanco, mezcal, and maple syrup separately and pour into the bag. 
3. Vacuum seal and sous vide for 1 hour at 60°C. 
4. Transfer immediately to an ice bath to cool. 
5. Strain through filter paper until clear and use as the base for cocktails. 

Home Version: Combine all ingredients in a sealed jar, infuse for 24 to 48 hours, then strain before serving.

Two Coasts

Inspired by the meeting point of Goa's Sal River and the Arabian Sea, Two Coasts celebrates regional flavours with kokum, kaffir lime and green bell pepper paired with tequila. "By pairing the crispness of Don Julio Blanco with a homemade kokum and kaffir lime cordial, we've captured the soul of both the inland waters and the coast in a single sip," say Amol Sawant and Akash Kuriyawar, bartenders at The St. Regis Goa Resort.

Ingredients

For the homemade kokum and kaffir lime cordial
Kokum syrup 600 ml
Lukewarm water 600 ml
Kaffir lime leaves (no stem) 30 leaves
Fresh lime juice 200 ml
Salt 2 pinches
Don Julio Blanco 60 ml
Homemade kokum and kaffir lime cordial 30 ml
Fresh lime juice 15 ml
Green bell pepper slices 2 to 3 (approximately 15 to 20 g, for muddling)
Kokum gel on a stick, for garnish

Method

For the cordial
1. Blend the kokum syrup, water, kaffir lime leaves, lime juice, and salt until well combined. 
2. Let the mixture rest for 30 minutes. 
3. Strain through a fine sieve and bottle. 

For the cocktail
1. Muddle the green bell pepper in a shaker. 
2. Add the Don Julio Blanco, homemade cordial, fresh lime juice, and ice. 
3. Shake well. 
4. Double strain into a serving glass. 
5. Garnish with a kokum gel on a stick. 

While masala dosa remains a beloved staple, South Indian cuisine is home to a variety of regional dosa styles that showcase unique ingredients, textures, and culinary traditions. From Andhra Pradesh's protein-rich  specialties to Karnataka's coastal classics, these lesser-known dosas deserve a spot on every dosa lover's radar.

Pesarattu Masala Dosai

A speciality from Andhra Pradesh, Pesarattu Masala Dosai is made using green gram instead of the traditional rice-and-lentil batter, giving it a distinctive texture and earthy flavour. Paired with a flavourful onion masala filling, it offers a delicious introduction to the regional diversity of South Indian cuisine beyond the classic masala dosa.

Where: Dakshinayan
Price: Rs 265 plus taxes

Neer Dosa

A staple of coastal Karnataka cuisine, Neer Dosa is known for its delicate, paper-thin texture and light flavour. Made from finely ground rice batter, this soft and lacy dosa is a refreshing departure from its crisp counterparts and highlights the simplicity that defines many coastal South Indian dishes.

Where: Via Bombay
Price: Rs 215 plus taxes

Mushroom Sukka Dosa

Bringing together the crisp comfort of a dosa with the bold flavours of a coastal-style mushroom sukka, this variation offers an inventive twist on a South Indian staple. Filled with a savoury mushroom preparation, it delivers layers of flavour while showcasing how traditional regional preparations can be reimagined in unexpected ways.

Where: Banana Leaf
Price: Rs 295 plus taxes.

Refreshing flavours and beverages ruled the carts, according to Swiggy’s Summer Trends 2026. Analysing the consumers’ food ordering behaviour between April 15 and June 16, the Indian on-demand convenience platform, observed that the demand for desserts grew 19.2 per cent YoY, with emerging cities like Amaravati (63 per cent growth YoY) and Thanjavur (44.1 per cent YoY) leading the way. Also, the demand for cold beverages increased 20.7 per cent YoY.

King of the season: Mango

The ‘king of fruits’ was no doubt the ‘king of the season’ also. Mango-mania gripped the country with demand for mango-flavoured treats such as desserts and ice creams growing 19.3 per cent YoY. On average, Swiggy delivered 1547 Mango Lassis everyday during this period, making it one of the most ordered mango beverages.The platform also observed Pune’s Mango Mastani trending in Nashik, Mysuru, Mangaluru during the period.Also, Mango Tart topped the charts in baked desserts.

In a true display of mango-mania, a Swiggy customer in Bhopal placed a single order for 120 pieces of Mango Cake! Meanwhile, a customer in Mumbai spent INR 16,644 on an order of 38 units of Mango Gateau! 

Chocolate and Coconut were among top ice cream flavours

While mango ruled the charts, coconut flavour was also one of the season's most sought-after coolant. 

Coconut flavoured ice cream was a national favourite, with demand growing 13.4 per cent YoY during the two-month period. The demand for coconut ice cream was concentrated in Mumbai, Bengaluru and Hyderabad amongst the metros, while Surat, Raipur, and Vadodara led the emerging markets. 

There were also customers who placed big orders of coconut ice creams. A customer in Central Goa ordered 60 units of tender coconut ice cream in a single order, while a consumer in Hyderabad spent INR 17,780 on an exclusive order of the same.

Coffee and mocha cold beverages for the win

To beat the heat, consumers turned to cold beverages. While Mango, Orange, Lime, Watermelon, Strawberry, and Pineapple featured in the top ten favorites, it was Coffee and Mocha that stole the show. Demand for coffee and mocha-based drinks increased 38.4% YoY with orders peaking between 4:00 PM and 9:00 PM. 

Caffeine recorded 2.5 times faster growth than the overall cold beverage category. Mumbai, Delhi and Bengaluru lead the demand. Also, 4-9 pm was the peak ordering window.

Healthy eating continued to be the focus

Swiggy also observed a strong demand for healthy and conscious options with a 84 per cent YoY growth in demand for High-Protein food and 105 per cent growth in demand for low calorie food, while demand for Zero/Sugar-Free foods increased close to 30 per cent YoY. 

The new additions feature more than 210 restaurants, 110 bars and 130 hotels, as well as the integration of more than 190 vineyards as a new category. With this update, 50 Best Discovery now features over 3,500 hospitality establishments from across more than 800 cities and towns worldwide. Each venue, including Indian Accent Mumbai, is selected after receiving a certain number of votes from the expert voting Academies that create 50 Best’s leading global and regional lists.

Located within the iconic Nita Mukesh Ambani Cultural Centre, the restaurant, which is situated in the national capital, has been in the financial capital since 2023 with an aim to celebrate contemporary Indian dining in Mumbai through regional flavours, modern techniques and exceptional craftsmanship with executive chef Rijul Gulati at the helm.
 
"Indian Accent has spent over a decade redefining how contemporary Indian cuisine is experienced around the world. We have always been driven by the belief that Indian cuisine belongs on the world's finest dining tables, while remaining deeply rooted in its own traditions and memories. Indian Accent in New Delhi has been featured on Asia's 50 Best Restaurants list for an unprecedented 13 consecutive years. To see Indian Accent Mumbai join 50 Best Discovery is especially meaningful, coming just three years after opening at the Nita Mukesh Ambani Cultural Centre. We are honoured that the international 50 Best Academy has recognised our Mumbai outpost alongside exceptional hospitality destinations from across the world. At Indian Accent, we have always believed that hospitality is about far more than excellent food; it is about making every guest feel genuinely cared for. That philosophy has guided us since the restaurant first opened in Delhi and continues to define every Indian Accent today. We are delighted that 
Mumbai is increasingly finding its place on the global culinary map, and are grateful to the 50 Best Academy for recognising our restaurant alongside some of the world's finest hospitality destinations” says Nitin Mathur, COO, EHV International.

A highly curated digital guide, 50 Best Discovery is the ultimate reference tool for discerning travellers, diners and cocktail-lovers. A combination of more than 3,000 Academy members, who are experts in their local restaurant, bar, hotel and vineyard scenes — vote for the venues that are ultimately featured on the platform. This means those following 50 Best Discovery are being guided by the world’s foremost travel and hospitality connoisseurs. 50 Best Discovery operates as an extension of the annual 50 Best rankings of restaurants, bars, hotels and vineyards, though is not itself a ranking. 50 Best is ultimately responsible for the curation of the database. Restaurants, bars and hotels cannot apply to be part of 50 Best Discovery.

For World Rum Day, observed on July 11, mixologists share easy-to-recreate cocktails that showcase rum at its most balanced and expressive — from bright, tropical blends to timeless classics. The result is a collection of drinks that proves rum can be elegant, refreshing and far more nuanced than its playful reputation suggests.

Rasa Tropis

Bright tropical fruit, fresh herbs and layered rum come together in Rasa Tropis, a cocktail designed to feel vibrant yet balanced. “The pandan coconut soda adds a creamy, aromatic finish that pairs beautifully with the rum, making it an easy cocktail to recreate and enjoy, especially on a warm evening,” says Kaustubh Sawardekar, mixologist at Yazu Mumbai.

Ingredients
White Rum 45 ml
Dark Rum 15 ml
Lemongrass 2 g
Fresh lychee 1
Lemongrass Syrup 10 ml
Pandan Syrup 7.5 ml
Lemon Juice 15 ml
Pandan coconut soda 90 ml

Method

To make pandan coconut soda
1. Mix 45 ml pandan syrup with 45 ml coconut water.
2. Add 45 ml fresh soda just before serving to retain the fizz.
3. Stir gently and use to finish the cocktail.

For the cocktail
1. Muddle the fresh lychee and lemongrass in a cocktail shaker.
2. Add the lemon juice, lemongrass syrup, pandan syrup, white rum and dark rum.
3. Fill the shaker with ice and shake well until chilled.
4. Strain into a tall glass filled with fresh ice.
5. Top with pandan coconut soda and serve.

Passionfruit Colada

Creamy coconut, tropical fruit and white rum make this an easy escape in a glass. “Using everyday ingredients like white rum, fruit juices and coconut cream, you can enjoy a bar-style drink without any special equipment,” says Raj Chaurasia, head mixologist at Millo, Nagpur.

Ingredients
White Rum 60 ml
Pineapple Juice 60 ml
Lychee Juice 60 ml
Coconut Purée (or coconut cream) 15 ml
Fresh Passion Fruit Pulp ½ fruit
Ice

Method
1. Add white rum, pineapple juice, lychee juice, coconut purée and passion fruit pulp to a cocktail shaker filled with ice.
2. Shake well until thoroughly chilled.
3. Pour the entire mixture into a tall glass over fresh ice.
4. Garnish with a pineapple leaf, edible flowers or fresh passion fruit and serve.

Dark ’n Stormy

Minimal ingredients and bold flavour make the Dark ’n Stormy one of rum’s enduring classics. “The richness of dark rum, fresh lime and spicy ginger beer come together to create a refreshing, well-balanced drink,” says Khrawkupar Muktieh, mixologist at Royal China Bengaluru.

Ingredients
Dark Rum 40 ml
Fresh Lime Juice 20 ml
Ginger Beer
Cubed Ice
Lime Wedge for garnish

Method
1. Fill a highball glass with cubed ice.
2. Pour in the fresh lime juice.
3. Top with ginger beer, leaving some space at the top.
4. Carefully float the dark rum over the ginger beer by pouring gently.
5. Garnish with a lime wedge and serve immediately.

Daiquiri

Proof that simplicity never goes out of style, the Daiquiri lets rum take centre stage with crisp citrus and restrained sweetness. “These classics are a reminder that sometimes less is more,” says Swapnil Kulkarni, restaurant manager at Turque, Sayaji Hotel, Pune.

Ingredients
White Rum 60 ml
Fresh Lime Juice 10 ml
Sugar Syrup 10 ml
Ice Cubes
Pineapple wedge for garnish
Maraschino cherry for garnish

Method
1. Fill a cocktail shaker with ice cubes.
2. Pour in the white rum.
3. Add fresh lime juice and sugar syrup.
4. Shake vigorously for 12 to 15 seconds until well chilled.
5. Double strain into a chilled cocktail glass.
6. Garnish with a pineapple wedge and maraschino cherry and serve immediately.