Despite a decline in the prices of onion, potato and pulses, the cost of a veg thali remained stable as tomato prices rose sharply, it added.

Onion prices fell 24 per cent on-year due to an influx of late kharif onions, while limited shelf life forced immediate market disposal amid subdued exports.

Potato prices fell 13 per cent on-year as the crop has entered peak harvest phase coinciding with continued liquidation of cold storage stock from the previous rabi season. Pulse prices declined 9 per cent on-year on account of higher opening stocks in the current fiscal.

The average cost of preparing a thali at home is calculated based on input prices prevailing in north, south, east and west India. The monthly change reflects the impact on the common man’s expenditure.

The cost of a non-veg thali fell due to an estimated 7 per cent on-year decline in broiler prices, which account for 50 per cent of the cost, on a high base

“Tomato prices surged due to delayed transplantation, which impacted crop development and yields. This was reflected in a 32 per cent on-year decline in crop arrivals in mandis between November 2025 and January 2026,” said Pushan Sharma, director, Crisil Intelligence.

Vegetable prices are expected to soften in the near term. Tomato prices will likely remain higher on-year until mid-April, and then firm up as seasonal arrivals tighten and the market transitions between crop cycles.

“Potato prices will likely stay subdued through March-April, during the peak arrival season, while onion prices may face pressure over the next two to three months unless exports pick up meaningfully,” said Sharma.

The Middle East uncertainties and potential trade disruptions may soften demand for basmati rice in the near term, exerting downward pressure on prices.

As Iran accounts for nearly 18 per cent of India’s basmati rice exports and other Middle Eastern countries for 55-60 per cent, exporters are cautious about potential logistical challenges.

“However, non-basmati rice exports, primarily destined for African countries, are unlikely to be affected significantly,” said Sharma.

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.

After initially opening to a select few including food influencers and some of the industry`s top names, they even hosted a free public food trial from March 2 to 5, coinciding with Holi festivities.

The serpentine lines outside Churchgate metro station showcased palpable excitement for the food that has seen many Bengaluru foodies become fans over the years.

Now, The Rameshwaram Cafe has finally opened to the public, according to their social media account. Taking to Instagram, the eatery posted, "Mumbai, the wait is over! We are delighted to announce that The Rameshwaram Cafe in Mumbai, officially opens its doors on 6th March." 

It further added, "We look forward to welcoming you to experience two distinct ways of enjoying authentic South Indian flavours, thoughtfully brought together under one roof." 

All you need to know about Rameshwaram Cafe`s Mumbai outlet

While the eatery traditionally has a standing dining area at its other outlets where people can expect fast service, the Mumbai area also has a seated dining area spread across the first floor of the two floor-restaurant at Churchgate. 

Additionally, the cafe also has a private dining area, and a separate scenic section for people who want to work out of there, with a charging sockets, making it ideal for many Mumbaikars, who have switched to work-from-home after the Covid-19 pandemic.

According to details shared on their Instagram account:

Ground Floor - QSR (Quick Service Restaurant) 
For a quick temple-style experience. Perfect for a quick meal with self service. 

Time: 5 am - 12 am 

First Floor - Dine-in Experience
A comfortable sit-down experience where you can enjoy the dishes at your leisure with full table service. 

Time: 7 am - 11 pm

Must-try dishes at Rameshwaram Cafe

While many people have already had the chance to experience the food at the cafe because of their free public food trials, others have a lot to explore. If you have been to the other outlets across India, then you are already an expert, but if it is your first time, then you will like a lot of delicious dishes there. While you can try out the ghee podi idli, and the filter coffee, there are many other traditional must-try South Indian dishes to not only explore but enjoy there.

The beauty of this outlet is that they have a Jain version of the puri bhaji, for which the vegetable is usually made from potatoes, but will be replaced with banana, commonly used a vegetable in south India.  

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Punekar News (@punekarnews)

The Pune outlet of the Bengaluru café, which first opened in Indiranagar in 2021, was launched in December 2025 as part of its expansion outside Bengaluru and Hyderabad. Taking to social media, The Rameshwaram Café said on Instagram, “Pune, thank you for your incredible love and support. With your blessings, the journey only gets stronger. We are back again to serve you the very best of South Indian cuisine.” Many followers and fans of the café reacted positively to the post.

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by The Rameshwaram Cafe (@therameshwaramcafe)

More recently, the café has been trending on social media as it is all set to open in Mumbai at the Eros building in Churchgate. The café is not only being visited by food influencers but also by Mumbaikars, who were invited to experience its free food trial from March 2 to 5, with long queues seen outside the railway station during Holi.

Must-try dishes at Rameshwaram Cafe

If you have been to the other outlets across India, then you are already an expert, but if it is your first time, then you will like a lot of delicious dishes there. While you can try out the ghee podi idli, and the filter coffee, there are many other traditional must-try South Indian dishes to not only explore but enjoy there.

The beauty of this outlet is that they have a Jain version of the puri bhaji, for which the vegetable is usually made from potatoes, but will be replaced with banana, commonly used a vegetable in south India. 

What is in The Rameshwaram Cafe in Mumbai? 

While the eatery traditionally has a standing dining area at its other outlets where people can expect fast service, the Mumbai area also has a seated dining area spread across the first floor of the two floor-restaurant at Churchgate. 

Additionally, the cafe also has a private dining area, and a separate scenic section for people who want to work out of there, with a charging sockets, making it ideal for many Mumbaikars, who have switched to work-from-home after the Covid-19 pandemic. 

Every year, World Dosa Day is observed on March 3 to celebrate the unique South Indian delicacy, and even as almost every other Indian loves it, the dosa has evolved into so much more. As Indian chefs continue to play around with its flavours, here are some interesting recipes. Imagine Jackfruit in your dosa, Truffle and mushroom, or arbi and podi among other savoury, because there are sweet ones that have chocolate and banana too. So, put on your chef’s hat and have fun with flavours.

Jackfruit Seed Dosa 

The beauty of making a dosa is that you can relish your own variations, and while there are many popular versions, Nagesh Poojari, who is the chef at Dakshin Legacy in BKC, says you can make Jackfruit Seed Dosa. He shares, "Some of the most sustainable recipes already exist in our grandmothers’ kitchens. This dosa celebrates ingredients we often discard but are deeply nutritious."

Ingredients:
Dosa rice 1 cup
Grated fresh coconut 1/2 cup
Boiled jackfruit seeds (peeled) 8-10 nos
Poha (flattened rice) 2 tbsp  
Cumin seeds 1/2 tsp
Dried red chillies 2 nos
Salt to taste
Water as required
Coconut oil for cooking 

Method:
1. Soak dosa rice for 5–6 hours.
2. Grind the soaked rice with coconut, jackfruit seeds, poha, chillies, cumin, and salt into a smooth batter.
3. Add water to achieve pouring consistency. No fermentation required.
4. Heat a dosa tawa and spread batter slightly thick.
5. Drizzle coconut oil and cook both sides until golden.

Truffle Mushroom and Cheese Dosa

While you can always have the traditional dosa varieties, there are many different kinds that have sprouted over the years, including other sweet varieties. However, Anshul Dhyani, who is the executive chef at ITC Grand Central in Parel says, "Innovation in food is about respecting tradition while adding your signature soul to it. A dosa is a canvas, paint it boldly." It is also why he shares recipes for not one but two different types such as Truffle Mushroom and Cheese Dosa, which he says is a luxurious, and earthy twist on the classic South Indian staple; he also says you can make a Chocolate Banana Dessert Dosa, which he says is a decadent, indulgent, and irresistible sweet dosa.

Ingredients (Serves 2–3)

For the dosa batter:
Regular dosa batter (fermented) 2 cups
For the filling:
Button mushrooms, finely chopped 1 cup
Butter 1 tbsp
Garlic, finely minced 1 tsp
Onion, small, finely chopped 1 nos
Crushed black pepper 1/2 tsp
Salt to taste
Truffle oil 1 tsp
Mozzarella cheese, grated 1/2 cup
Fresh parsley, chopped 1 tbsp

Method:
1. Heat butter in a pan over medium flame.
2. Add garlic and sauté until aromatic.
3. Add onions and cook till translucent.
4. Add mushrooms and cook until moisture evaporates and they turn lightly golden.
5. Season with salt and black pepper.
6. Finish with truffle oil and parsley. Set aside.
7. Heat a dosa tawa and spread one ladle of batter into a thin circular dosa.
8. Drizzle a few drops of oil around the edges.
9. Once crisp, spread the mushroom mixture evenly.
10. Sprinkle mozzarella cheese generously.
11. Fold and cook until the cheese melts beautifully.
12. Serve hot with coconut chutney or spicy tomato relish.

Chocolate Banana Dessert Dosa

Ingredients (Serves 2):
Dosa batter 2 cups
Bananas, ripe, sliced 2 nos
Dark chocolate chips 1/4 cup
Nutella or chocolate spread 2 tbsp
Butter 1 tbsp
Powdered sugar 1 tbsp
Cinnamon powder 1/2 tsp
Chopped roasted almonds 1 tbsp

Method:
1. Heat the dosa pan and spread batter thinly.
2. Drizzle butter around the edges.
3. Spread a thin layer of chocolate spread.
4. Arrange banana slices evenly.
5. Sprinkle chocolate chips and cinnamon powder.
6. Cook till the base turns golden and crisp.
7. Fold gently and cook for 30 seconds more.
8. Garnish with powdered sugar and roasted almonds.
9. Serve warm for that gooey, molten experience.

Charcoal Arbi Podi Dosa 

Exploring flavours through a little bit of drama, Rajan Kumar, who is the executive chef at Via Bombay in Chembur, says, "This is a show-stopping creation that combines the dramatic visual appeal of activated charcoal with the earthy richness of arbi (tarrow root) and the fiery punch of podi spice mix, a dosa that is as striking on the plate as it is on the palate." Kumar says they wanted to honour the soul of the traditional dosa while giving it a contemporary identity that excites the modern diner.

Ingredients: 

Charcoal dosa batter 
Dosa Batter 200 gm 
Activated Charcoal Powder 1 gm
Salt 2 gm ,
Sugar 2 gm   

Podi arbi mixture 
Ghee - 30 gm 
Curry leaves - 6 to 8 leaves 
Mustard seeds - 2 gm 
Onion - 30 gm 
Garlic - 5 gm 
Arbi (Taro Root) - 300 gm 
Salt - 1 gm 
Black pepper - 1 gm 
Podi powder - 20 gm 
Fresh coriander, chopped - 10 gm 

Serve along with 
Tomato chutney 
Podi butter

Method:

Charcoal dosa batter: 
1. Take a bowl and add regular dosa batter. Add salt, activated charcoal powder, and sugar. Mix properly until well combined. 

Podi arbi mixture: 
1. Wash and clean arbi thoroughly, removing all soil. 
2. Boil arbi in salted water until fully cooked. 
3. Remove from heat and mash well. 
4. Heat a pan, add ghee, then add mustard seeds and curry leaves. 
5. Add finely chopped garlic and onion; sauté until translucent. 
6. Add mashed arbi to the pan and adjust seasoning as required. 
7. Finish with a little ghee, sprinkle podi powder, and mix nicely. 
8. Add chopped coriander for freshness. 

Final assembly: 
1. Heat dosa tawa properly. Pour charcoal dosa batter on tawa and spread into a round shape. 
2. Drizzle some ghee on top, then add podi arbi masala over the dosa. 
3. Cook dosa until crispy on the outside. 
4. Serve along with Tomato Chutney and Podi Butter on top. 

Avakaya Dosa 

At Novotel Vijayawada Varun, executive chef Shivaramakrishna J, says you can make an Avakaya Dosa. He shares, "Indian breakfast dishes are often labelled as heavy or carb-loaded, but that perception does not always tell the full story. Take the humble dosa, a fermented South Indian crepe made from rice and black gram. Thanks to its natural fermentation, it is light on the stomach, easier to digest and wonderfully balanced, making it a wholesome way to begin the day."

Ingredients:
Regular dosa batter 250 gm
Avakaya pickle (mango pieces slightly mashed without shell) 45 g
Pickle oil (from the jar, for enhancing flavour) 10 ml
Onion, finely chopped 20 gm
Fresh coriander leaves, chopped 10 gm
Ghee as required

Method:
1. Heat a dosa tawa or flat griddle on medium heat. Ensure the surface is hot before pouring the batter.
2. Stir the dosa batter well. Pour one ladleful onto the centre of the tawa and spread it in a circular motion to form a thin dosa.
3. Drizzle a small amount of butter or ghee around the edges and on top of the dosa.
4. When the surface begins to cook and the edges start lifting slightly, spread a thin layer of mashed 
5. Avakaya pickle evenly over the dosa. Add a little pickle oil for enhanced flavour if desired.
6. Sprinkle chopped onion, green chillies, and coriander leaves evenly over the top, if using.
7. Cook on a medium flame until the base becomes crisp and golden brown.
8. Fold the dosa in half or roll it. Remove from the tawa and serve hot.
9. Serve immediately with coconut chutney (not too spicy) to balance the spice.

Red Lentil and Coriander Dosa with Avocado–Corn Filling

Experimenting with a wide variety of ingredients, Ashfaque Ali, who is the executive chef at The Westin Hyderabad Mindspace wants you to make Red Lentil and Coriander Dosa with Avocado–Corn Filling. He shares, "As chefs reinterpret traditional South Indian staples, lentils beyond rice are finding their way into dosa batters. This Red Lentil & Coriander Dosa is light, crisp, naturally gluten-free, and packed with flavour, paired with a smoky avocado–corn filling and a nutty tomato chutney."

Ingredients:

For the Red Lentil & Coriander Dosa Batter:
Red lentils (masoor dal), soaked 3–6 hours 1 cup
Poha (flattened rice), soaked 15 minutes 1/2 cup
Green chilli (adjust to taste) 1 no
Fresh coriander leaves 2–3 tbsp
Dried oregano 1/2 tsp
Salt to taste
Water as needed (for smooth batter)
Ghee for cooking

For the Avocado & Charred Corn Filling:
Sweet corn, charred 1 cup
Avocado, ripe, grilled or lightly charred 1 no
Fresh mint leaves, finely chopped 1 tbsp
Olive oil 1 tbsp
Lemon juice 1 tsp
Salt to taste

For the Tomato Chutney:
Tomatoes, medium, chopped 2 nos
Fresh grated coconut 1 tbsp
Roasted peanuts 1 tbsp
Curry leaves 6–8 nos
Salt to taste

For tempering:
Oil 1 tsp
Mustard seeds 1/4 tsp
A pinch of asafoetida (hing)
Curry leaves 4–5 nos

Method:

Prepare the Batter
1. Soak red lentils for 3–6 hours.
2. Soak poha separately for 15 minutes.
3. Drain and blend lentils, poha, green chilli, coriander leaves, oregano, and salt with enough water to make a smooth, slightly thick batter.
4. Prepare the filling
-Char the corn on a hot pan until lightly smoky.
-Lightly grill or char avocado halves for added depth.
-Mash corn and avocado separately.
-Combine them with mint, olive oil, lemon juice, and salt.
5. Adjust seasoning and keep aside. Rest for 20–30 minutes (optional but recommended).

Make the Tomato Chutney
1. Sauté tomatoes and curry leaves in a little oil until soft.
2. Cool and blend with coconut, peanuts, and salt into a smooth chutney.
3. Heat oil for tempering. Add mustard seeds, let splutter.
4. Add asafoetida and curry leaves.
5. Pour tempering over chutney.

Cook the Dosa
1. Heat the dosa tawa.
2. Pour a ladle of batter and spread in circular motion.
3. Drizzle ghee around edges.
4. Cook until crisp and golden.
5. Place avocado–corn filling inside, fold, and serve hot with tomato chutney.

While the buzz is already taking over the timeline of the city`s foodies, it is yet to open, but the date hasn`t been announced, however, there are some hints, and here`s what we know till now. 

Raghavendra Rao, founder of The Rameshwaram`s Cafe, revealed in a post on the eatery`s official Instagram page that "it is only a matter of few days" before the cafe opens to public. "It has been our dream to launch in Mumbai, that too in South Mumbai. We are there in the Eros building."

The video comes out 20 days after they released a statement on February 3 after their initial video on January 29, on Instagram saying, "Hello Mumbai, Thank you for all the love you`ve shown us over the past few days, we`re getting ready to welcome you very soon. Stay tuned for our launch date." 

IN PHOTOS: As Rameshwaram Cafe opens in Mumbai, here are 5 lesser-known facts to know about the eatery

While many Mumbai foodies want the eatery, situated just outside Churchgate railway station in the iconic Eros building, real soon, the launch date is still unknown, but we think we have figured it out to be at the end of February. 

When one checks for the restaurant details on Google last week, it had even given the date as February 27. While it doesn`t exist anymore, we believe they may have let us in on the secret, and we cannot be more excited, but you will have to wait for the official announcement.

Food at The Rameshwaram Cafe in Mumbai

Even as you get ready to visit, you can get ready to taste the ghee podi idli that is really popular there, along with other South Indian delicacies including their Benne Dosa and Paddu but not without the Filter Coffee, and Mysore Pak ice cream. 

The beauty of this outlet is that they have a Jain version of the puri bhaji, for which the vegetable is usually made from potatoes, but will be replaced with banana, commonly used a vegetable in south India. 

What is in The Rameshwaram Cafe in Mumbai? 

While the cafe traditionally has a standing dining area at its other outlets, the Mumbai area also has a seated dining area spread across the first floor of the two floor-restaurant at Churchgate. 

Additionally, the cafe also has a private dining area, and a separate scenic section for people who want to work out of there, with a charging sockets, making it ideal for many Mumbaikars, who have switched to work-from-home after the Covid-19 pandemic. 

In a post on social media, The Rameshwaram Cafe shared, “Dear Mumbaikars, With gratitude and excitement, we’re opening The Rameshwaram Cafe Mumbai for exclusive public food trials. Be among the first to experience our taste and tradition from 2nd to 5th March 2026, between 6 pm and 10 pm. Thank you for your love and patience we can’t wait to serve you.” 

Must-try dishes at Rameshwaram Cafe

As many of you may make your way to the café amid Holi celebrations, there is a lot of good food to explore, and you may often get confused about what to try while you are there. 

If you have been to the other outlets across India, then you are already an expert, but if it is your first time, then you will like a lot of delicious dishes there. While you can try out the ghee podi idli, and the filter coffee, there are many other traditional must-try South Indian dishes to not only explore but enjoy there.

The beauty of this outlet is that they have a Jain version of the puri bhaji, for which the vegetable is usually made from potatoes, but will be replaced with banana, commonly used a vegetable in south India. 

What is in The Rameshwaram Cafe in Mumbai? 

While the eatery traditionally has a standing dining area at its other outlets where people can expect fast service, the Mumbai area also has a seated dining area spread across the first floor of the two floor-restaurant at Churchgate. 

Additionally, the cafe also has a private dining area, and a separate scenic section for people who want to work out of there, with a charging sockets, making it ideal for many Mumbaikars, who have switched to work-from-home after the Covid-19 pandemic. 

Pushkarna, while talking to ANI, said that it was culinary diplomacy for her, and that her wish was granted as PM Modi thanked her.

She said, "I thank our Prime Minister Bibi (Benjamin) Netanyahu that for him India and Indian cuisine hold a lot of importance... It is a very close relationship, and their whole family has been visiting me for the last 30 years... For me, it is culinary diplomacy... He (PM Modi) thanked me... My wish was granted."

Her restaurant unknowingly played Cupid for Netanyahu. He said that he owed India a "great personal debt" as he revealed that prior to marrying his wife Sara they had both met and enjoyed the "unbelievable food" at an Indian restaurant in Tel Aviv.

"First of all, the food was unbelievable. Sara was introduced to it for the first time, it made for a great first date, not only was the food excellent, the date was excellent too. Obviously, I am indebted to you, as are my children," Netanyahu said.

Netanyahu confessed that his wife chose an Indian restaurant as a venue for their date. The date eventually was excellent, and so was the food, he recalled.

Adressing the India-Israel Exchange of MoUs and Press Statements with PM Modi, Netanyahu said, "I owe India a great personal debt. When I met Sara (his wife) for the first time, I think our first or second date was in an Indian restaurant in Tel Aviv. It was Reena Pushkarna.

In 1991, Sara married Benjamin Netanyahu. They have two sons, Yair and Avner.

Meanwhile, in a 2022 interview with ANI `Tandoori Tel Aviv`, Reena Pushkarna, the owner of the Indian restaurant in Israel`s Tel Aviv said that Netanyahu had met Sara on their first date here.

"The first date of PM Netanyahu and his wife Sara Netanyahu was on this, Table No 8." Reena Pushkarna, recalled.

Netanyahu, she said loves Indian food and orders at least twice a week. He loves butter chicken and karahi chicken.

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.

Situated at Eros, one of the most iconic Art Deco buildings in the city, near Churchgate railway station, the best part about the eatery is that it is easily accessible by many modes of transport that not only include local train, but also metro, bus and black-and-yellow taxis.

Here`s an easy guide to help you plan your trip there with the best mode of transport: 

Train journey 

If you are travelling by the Mumbai local train to Churchgate, then you can easily take any train on the Western Railway line, get down at the last terminal station, and walk out on the left side, along the taxi line, towards the pedestrian subway and cross over to the other side to reach Eros building, and you can easily spot the eatery, tha

If you are travelling from the Central Railway line, you can get down at CSMT station, and either take a black-and-yellow cab to Churchgate station. Alternately, you can also get down at Dadar railway station and take the Western line route to Churchgate railway station. 

Aqua Line Metro 

One of the easiest ways to travel to Rameshwaram Cafe, which had its first outlet in Bengaluru, is by taking the Aqua Line Metro that starts at Aarey in Goregaon, and ends at Cuffe Parade.

You can take it from either end and get down at the Churchgate metro station and exit at the B1 gate that brings out right outside the South Indian restaurant.  If you are travelling from BKC, you can simply take the same route and reach them in 30 minutes.

If you are travelling from any other metro routes, including the Ghatkopar - Versova route, you can get down at the Marol Naka metro station, and change to the Aqua Line, which is an underground metro line, if you don`t mind changing multiple trains.

The evolution of the Indian palate

Bartender, bar owner, author and co-founder of the India Bartender Show, Yangdup Lama is considered to be the foremost authority in the Indian bar scene. If anyone has earned the right to tell us what to drink, it’s him. For those looking to move past the ubiquitous (and often uninspired) gin and tonic, Lama points toward a tropical titan that has been unfairly relegated to poolside status, "The Mai Tai is a classic and delicious cocktail that I wish more customers would discover. It caters to all types of palate profiles and can be creatively improvised into modern variations while still maintaining the charm and relevance of its original recipe."

To understand where Indian bars are going, you have to look at where they started. Lama takes a measured, paternal view of our current gimmick era. While some might roll their eyes at the sight of another gold-leaf-topped glass, he sees it as part of the process. When asked which trending ingredient has finally overstayed its welcome, Lama’s response is surprisingly forgiving. "The Indian cocktail market is relatively young, so it’s difficult to pinpoint any specific ingredient as having overstayed its welcome. Yes, trends like truffle oil, exotic foams, gold leaf, and complex garnishes may occasionally feel overused, but the landscape is still evolving,” he reflects.

Rather than cringing at the smoke and mirrors, he views these as the training wheels of a young, hungry market still finding its identity. The mixologist notes a positive shift in the wind, "As the cocktail scene matures, I’ve noticed a shift toward prioritising flavour and balance over gimmicks." In other words, the gold leaf might still be there for now, but the liquid underneath is finally starting to do the heavy lifting. "Nothing has truly overstayed its welcome yet, especially since enduring trends are typically defined by a five-year presence," he adds. We`re just getting started.

Yangdup Lama, co-founder, India Bartender Show, and Mayur Marne, Cobbler and Crew

The showman’s perspective

For Mayur Marne, bar head and partner at Pune’s Cobbler and Crew, the bar is a theatre, and some drinks just don`t have enough act in them to be interesting for the performer. When asked which sophisticated drink is actually a chore to make, he points to a Hemingway favourite that lacks the flair he craves, "Death In The Afternoon is a forgotten classic made with absinthe and champagne and while it is a great cocktail, it doesn’t leave much room for creativity. Personally, I believe every cocktail should carry a sense of showmanship. After all, the bar is a stage, right?"

Unlike some who dread the vague ‘surprise me’ prompt, Marne thrives on the creative pressure. "For me, it’s never a nightmare. If I’m behind the bar and the guest genuinely enjoys the cocktail I’ve created and it puts a smile on their face that’s a win,” he insists. 

If you want to see Marne at his best, skip the trendy menu and order a Martinez. "A classic made with gin, sweet vermouth, and Angostura bitters, the Martinez is simple, elegant, and beautifully balanced. Honestly, it’s my superpower behind the bar,” he confesses. 

Savoury upgrades and the Saturday night glitch

The picante has become the little black dress of the Indian cocktail world—safe, reliable, and everywhere. However, Evgenia, drinks director at Nao Spirits and beverages (makers of premium craft gins Greater Than, Hapusa, and spiced rum Pipa) believes savoury-leaning patrons are settling for less than they deserve. She suggests, "For savoury drink lovers and all your picante fans, I must disclose one secret: there are drinks with a kick beyond picante. Try a Mezcal Paloma with bird’s eye chilli tincture for extra depth and heat. How about a spicy margarita with added charred corn puree?"

At MTW, the after-hours bar tucked away inside the Nao Spirits office in Goa, she takes this further with a complex house signature. "We have an amazing take featuring Hapusa gin, smoked pineapple cordial, amla juice, and Tajin. It’s far more complex than a regular Picante, with a really pleasing mouthfeel,” she poses. 
But while these complex flavours are a bartender’s pride in a controlled environment, they can become a logistical nightmare when the sun goes down and the music goes up. The same precision that makes an MTW house signature so special can cause a ‘glitch in the matrix’ when the bar is flooded with thirsty patrons. "On a packed Saturday night, a well-made Ramos gin fizz order is like something from a different planet," Evgenia exclaims. It’s not just a matter of preference; it’s a matter of physics. "Such requests are highly avoidable during a rush. It’s a technical process with several major steps, plus cream and egg white—not what you want to deal with amid a zillion orders on the rail,” she cautions. 

Ultimately, Evgenia suggests that the secret to a great night out is knowing your environment: save the five-minute, continuous-shake momentum killers for the quiet nights, and stick to the upgraded classics when the rail is full.

Rehan Guha, founder of Oxymorons, and Evgenia, drinks director at Nao Spirits and beverages 

Gateways and the owner’s name fallacy

Beyond the speed of service, there is a deeper question: are we drinking for the experience, or just the effect? Rehan Guha, founder of Oxymorons in Hyderabad, sees cocktails as bridges connecting traditional techniques with contemporary flavours. "For me, a must-try modern classic would definitely be the naked and famous. It’s everything a great cocktail should be: balanced and deceptively simple. Equal parts mezcal, Aperol, yellow Chartreuse, and fresh lime juice. It’s smoky, bitter-sweet, herbal, and bright,” says Guha.

He views the drink as the perfect educator for an Indian palate that often oscillates between too sweet and too strong. While favourites like the paper plane and penicillin have finally earned their place on mainstream menus, the naked and famous remains a hidden gem. "It still feels like a gateway cocktail in India. If more guests ordered even one drink like that in an evening, the entire bar conversation would elevate," Guha notes. 

However, elevating the conversation isn`t just about what you order—it’s about how you carry yourself at the bar. While many patrons think social currency is the key to a better drink, Guha reveals that knowing the boss might actually ruin your night. "Dropping the owner’s name rarely gets you better service. It usually just creates pressure. Instead of a relaxed evening, service shifts from natural hospitality to a rigid performance mode. In fact, with our own friends and family, we prefer they don’t mention they know us. We’d rather they experience the bar exactly the way any other guest would—that’s the only way we get honest feedback,” he warns. 

Substance over viral smoke

If the espresso martini is the new basic trap, what does a bartender actually consider sophisticated? Is it time to kill the drink entirely? Not quite, according to Karan Dhanelia, head mixologist at Atelier V and Masala Code in Indore. "The problem is not the drink itself but how casually it’s being made everywhere. Most places make it too sweet and it starts tasting like a dessert in a martini glass. We need to make it drier and more balanced. Use good-quality espresso, and cut down the sugar. Let the bitterness of the coffee show," he proposes.

What does he think of trending cocktails? Dhanelia is sounding the alarm on theatrical drinks that lack a soul—specifically those designed for a six-second viral loop. "A large percentage of ‘theatrical’ cocktails would slowly disappear without cameras. The obvious category is the excessive dry-ice, smoke-bubble, colour-changing drinks. The kind that arrives looking like a chemistry experiment but tastes like diluted sugar syrup. Those drinks are built for a six-second video, not for a second sip. Without Instagram, they wouldn’t survive on repeat order," he notes.

The pro-order cheat sheet

For your next visit to the bar, experts recommend swapping your go-to orders with these cocktails: 
1. Trade the gin and tonic for a Mai Tai. It’s complex, tropical, and respects the roots of mixology.
2. Trade the Picante for a Mezcal Paloma with bird’s eye chili for added depth.
3. Trade the LIIT for a Naked and Famous for a balanced, smoky-herbal profile.
The golden rule: Save the technical, high-effort orders for the quiet nights to ensure they get the attention they deserve.

Cafe Arpan uses specialised training modules and visual aids to help staff navigate complex kitchen tasks, said a representative of the establishment, which emphasises the `dignity of labour`.

By placing neurodivergent individuals in front-facing roles, the cafe seeks to dismantle societal stigmas and showcase the tangible economic contributions of a demographic often sidelined in the traditional job market.

The eatery, which started operating in 2018, recently relocated its operations from Juhu to Vile Parle (East).

Neurodivergent is an umbrella term covering various developmental and cognitive variations such as autism, dyslexia and Attention Deficit Hyperactivity Disorder (ADHD).

Beyond the economic empowerment, many of the staffers have gained newfound independence, said Sushama Nagarkar, founder of the Yash Charitable Trust, which runs the cafe.

"Our mission was to move beyond the traditional `charity` mindset. We wanted to create a professional environment where our team members are seen as capable employees rather than beneficiaries," she told PTI.

Nagarkar, who drew inspiration from inclusive workspaces in the US and Europe, noted that neurodivergent individuals, who have long been relegated to exclusionary roles, need a place to keep themselves busy. "They had to be made to realise that the world is wonderful when you are not afraid of it," she said.

The cafe staff has been trained as per their specific needs, strengths and how to capitalise on them. The trust took the help of consultants to design the space so that neurodivergent staff can navigate easily, Nagarkar said.

Over the years, people have become more accepting towards the neurodivergent community, she pointed out.

"We are against the whole notion of feeling sorry for them. They bring value to our society. It is more about respecting them for who they are and that`s what we are trying to work on...bringing a change in the mindset," she said.

For the patrons, the experience is a lesson in empathy. "The service here is as professional as any high-end cafe, but there is a warmth here that you don`t find elsewhere," a customer said.

The cafe stands as a blueprint for how the private and social sectors can collaborate to create a more inclusive workforce, another customer added.

Since its inception, Cafe Arpan has gained recognition for its inclusive business model.

The new location aims to tap into the dense, community-centric demographic, further integrating the staff into mainstream society.

"Moving a business is a challenge for any professional, but for our team, it was a moment to prove that their skills are not just site-specific but truly transferable," Nagarkar said.

"It`s a work in progress. The staff of six need to relearn and unlearn as they settle into the new premises," she said when asked if the team has adjusted to the new place.

On the logistical and social challenges in the initial setup process, Nagarkar said her organisation is a public charitable trust and they need funds.
"This is not about making a profit but bringing neurodivergent adults into the workforce and demonstrating to the community that they can contribute effectively. We need resources and society should also see the neurodivergent adults as contributing individuals," she said.

Regular patrons and disability rights advocates have hailed the move as a sign of the cafe`s long-term sustainability.

Nagarkar said their trust`s tiffin service continues in the Irla area, where the training and maintenance services are provided to the staff. There is a community kitchen where 40 to 50 lunches are provided to young neurodivergent children free of cost and some families who live on the streets, she added.

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.

`Rameshwaram cafe feels like home`

The 29-year-old foodie, who has been religiously going to the Bengaluru cafe since January 2022, shares, "The expansion to Mumbai says something powerful. It shows that Rameshwaram Cafe is celebrated, debated, trolled and still deeply loved. From the Silicon Valley of India to the Financial Capital. Same nostalgia. Same indulgence. The ghee poured generously and always with love."

The Mangaluru-born publicist, who has spent enough time at Matunga`s famed South Indian restaurants, says there are many dishes that she loves. You can try the Bisi Bele Baath, Ghee Podi Idli, Ghee Podi Masala Dosa, Open Butter Masala Dosa, Ragi Mudde and Paddu too. 

Why is The Rameshwaram Cafe so special for her? The publicist shares, "As a South Indian, eating at Rameshwaram isn’t an everyday affair it’s a celebration. It’s where I go to feel at home. To mark a milestone and to indulge a little.

That’s what happened to me when I relocated to Bengaluru from Mangaluru. The first ever store on 12th main in Indiranagar was my emotional support place. I would patiently stand and wait for my turn at 6:30 am on a Sunday morning for breakfast or maybe just go get a cup of coffee in the evening." However, she says, like everything, it has its pros and cons, and that means that not everybody may like it as much as her. 

Bengaluru-based George Baby George, though, is among the fans. He explains, "I`m all for Rameshwaram opening up anywhere. For dosa lovers it`s a paradise. However, I get that some folks are ride-or-die for classic spots like CTR and Vidyarthi Bhavan, and they may say Rameshwaram goes a bit heavy on the ghee. Not me; I`m a ghee fiend, so honestly, it`s the best dosa I`ve ever had." 

So it is no wonder when the 31-year-old lists out his favourites easily including Ghee Podi Masala Dosa, Ghee Podi Idli like Lynn, but adds filter coffee and Kesari bath to the mix, for people who are wondering what to eat there. Explaining his love, he says, "Ghee Podi Masala Dosa is the best in my opinion. It is the best dosa I`ve had in Bengaluru or anywhere for that matter. It`s rich and crunchy. 85 is thick but has a really crunchy chip-like texture outside that I love." 

Bringing Bengaluru to Mumbai 

Elsewhere, Pradeep Karun isn`t particularly a huge fan but can warm up to the place if it is here. "We have a number of similar options in Bengaluru, for even cheaper prices, but if it`s in Mumbai, I would visit. Benne`s success shows that Mumbai has got a market for hygienic south Indian dosa and tiffin places."

When he visits the restaurant between or after his work day, the 28-year-old marketing professional, says he enjoys the filter coffee, masala dosa, thatte idli, vada, and without a doubt the ghee podi dosa.

Even as Rishikesh, a 29-year-old product manager living and working in Bengaluru, loves their ghee thatte podi idli and masala dosa, he doesn`t miss out on the pattu, and sheera. Even though it is a little hyped in Bengaluru, he believes it will be good for people who like South Indian food, especially in Mumbai, where people love their South Indian food. 

For Muhammed Thahir, who doesn`t particularly enjoy the dosa, as he has found better places, he opts for the thali, whenever he is there because he believes it is really good. "I love how clean, systematic and organised everything is and the food is super fresh too." More than that, he believes it is going to give good competition to Benne Dosa and export Bengaluru brands to the global stage. "Mumbai is like the poster boy for India so the Mumbai branch will be crucial in creating a global brand," he concludes ahead of the opening slated for later this February.

Bayroute
Across all its outlets in Mumbai, Bayroute presents an unforgettable Dawaat-E-Iftar, thoughtfully designed for both vegetarians and meat lovers. Break your fast with stuffed dates, seasonal fruits, and tangy pickled vegetables, accompanied by freshly baked pita. Savor the rich flavors of Harissa Chicken Kebab and Zaffrani Paneer Kebab, followed by signature mains that honor Middle Eastern culinary traditions. Enjoy Bayroute’s iconic Baklava, a beloved delicacy that adds the perfect touch of sweetness to your Iftar.

Enjoy our specially curated meal combos: Non-Veg at Rs 1,645 + taxes and veg at Rs 1,345 + taxes

Bademiyan
As the holy month of Ramadan unfolds its blessings, Bademiyan in Bandra, Fort and Colaba is hosting an Iftar celebration. Whether you seek a cozy setting to break your fast with loved ones or plan a lively corporate gathering, their extensive menu caters to both meat lovers and vegetarians alike, featuring succulent kebabs, flavourful curries, and aromatic biryanis. End your meal on a sweet note with indulgent desserts like luscious Gulab Jamun and creamy Matka Rabdi.
 
Jaffer Bhai`s Delhi Darbar
Mumbaikars can experience the magic of Ramadan at Jaffer Bhai`s Delhi Darbar across all outlets. Step into festive vibes all around as the place is decorated to celebrate Ramadan, making it a good spot for families to come together and enjoy. Experience the signature dishes, offering a unique blend of flavours and culinary expertise. The Ramadan special buffet features live counters showcasing iconic dishes such as Biryani, Kebabs, Haleem, and Sheermal, ensuring an authentic culinary journey.

Persian Darbar
This Eid, diners can celebrate the festival of flavors at Persian Darbar across all its outlets with a feast fit for royalty. Indulge in Raan-E-Sikandari, rich Nalli Nihari, and fragrant Zafrani Gosht Biryani, crafted with time-honored Mughlai recipes. End on a sweet note with Sheer-E-Firdaus, a luxurious blend of slow-simmered milk, dates, and nuts. Enjoy Eid Daawat Platters, Live Qawwali Nights, and exclusive festive hampers for a truly unforgettable celebration.

House of Biryani
Renowned for its authentic flavours and premium quality, the city-based delivery kitchen House of Biryani has a special box to celebrate Ramadan. Their specially curated meal boxes, featuring fragrant biryanis, succulent kebabs, and delectable desserts, ensure a hassle-free Iftaar experience. Whether you’re hosting an intimate family gathering or a grand celebration with colleagues, these meal boxes aim to cater to every palate, making your festivities truly memorable.

Curious about how Indians cook and eat at home today, IKEA explored everyday moments in the kitchen and around the table. The Cooking & Eating Study reveals how changing routines and modern lifestyles are reshaping these habits at home.

The survey is one of the largest of its kind, drawing on insights from more than 31,000 interviews across 31 countries to offer a global lens on everyday cooking and eating behaviours. While factors such as busy schedules, compact homes, and competing priorities are global realities, Indian homes reflect a unique connection with food.

More Indians step into the kitchen

The confidence in cooking is growing with nearly half of Indians believe they will become more confident in their cooking abilities over the next decade. This is significantly higher than the global average. Nearly 1 in 5 expect to cook using home-grown produce in the future, reflecting increasing awareness around sustainability, self-reliance, and mindful consumption.

The rise of mindful cooking at home

The research finds that many Indians are becoming more mindful in the kitchen. More people in India are likely to save water, buy local produce, and use energy-efficient appliances as part of their everyday routines. There is also a strong sense of responsibility when it comes to food waste. Over half of Indians feel a responsibility to reduce the amount of food wasted in their homes, and many express guilt when food is wasted. However, 1 in 3 believe that little food is wasted in their household. Overcooking and oversized portions remain key contributors, pointing to opportunities for better planning, storage, and portion control.

Where and how India eats

Eating at home in India reflects a fluid mix of tradition and modern living. The dining table is no longer a fixed space. For some, it’s the sofa; for others, the floor or even the bed. While sitting on the floor remains rooted in comfort and cultural practice, informal eating habits are increasingly common, with nearly 1 in 5 Indians eating on the sofa and more choosing to eat in bed. This shift reflects to changing lifestyles and the rise of shared, living spaces that adapt to how people live, gather, and eat.

Watching television while eating is common when dining alone and continues even when eating with others. Nearly 1 in 5 use social media, regardless of device, during meals. This highlights how screens have become part of everyday eating habits.

India dines later than the world

The report finds that India tends to eat dinner later, with the average weekday dinner time at 8:14 PM, compared to the global average of 6:44 PM. Work schedules, commuting patterns, and daily routines continue to shape when families come together to eat.

Mealtimes are often unhurried, with people spending slightly longer over dinner, around 30 minutes, compared to global norms. Meals continue to serve as moments of pause, comfort, and connection at the end of the day.

Evolving kitchen needs in Indian homes

People are increasingly looking for kitchens that can do more, and Indian homes are no exception. Many feel their kitchens could better support everyday needs through smarter storage, more surface space, or layouts that adapt to how they cook and live today.

As homes become more compact and lifestyles more fluid, the kitchen is taking on a broader role. It is no longer just a place to prepare meals, but a shared space for eating, connecting, and spending time together. Younger generations are seeking kitchens that feel better suited to the realities of everyday life. This highlights the need for flexible, space-efficient, and well-organised kitchen solutions that adapt to different routines, preferences, and household sizes.

Cooking and eating as care and connection

For many Indians, cooking carries emotional meaning beyond daily necessity. Over a quarter describe cooking as their language of love, nearly double the global average. A similar share view cooking as a form of self-expression, while others see it as part of their daily routine.

At the same time, some Indians say they never cook. Common barriers include lack of time, limited skills, lack of inspiration, or the responsibility typically resting with another household member. Fresh ingredients remain central to Indian kitchens, with over half preferring to cook with them, while many also prepare food for multiple meals at a time.

Hosting meals continues to be an important social ritual. Nearly 4 in 10 Indians say having guests over helps build relationships with family and friends, while a similar number value the opportunity for social connection. Compared to global data, more Indians also say they enjoy experimenting with new recipes when hosting.

Balancing experimentation with familiar flavours

Many Indians show a strong interest in trying new recipes and foods, while preferences for Indian cuisine remain strong. Plant-based alternatives are also gaining interest, with adoption levels higher than the global average. Popular food choices continue to include strong flavours, fast food, nostalgic dishes, late-night snacks, and a growing preference for spicy flavours.

The Cooking & Eating Survey highlights a global truth: while food continues to hold deep emotional meaning, modern life is reshaping how people cook, eat, and connect at home. Even as homes become smaller and routines busier, the desire to come together around food remains central to everyday life. As part of Ingka Group, IKEA India continues to turn global insights into local action, supporting the many people with ideas, inspiration, and solutions that make cooking and eating at home easier, joyful, and more meaningful.

"Launched Rakta Rice, a premium organic indigenous red rice from Tawang, Arunachal Pradesh," Khandu said in a post on X, underlining that the initiative brings local agricultural practices to a wider platform.

Emphasising its cultural and nutritional value, he said the product is not just a food item, but a representation of the state`s identity and traditional knowledge systems.

Highlighting its origin and significance, the chief minister said the rice is produced and marketed by Rakta Organic, an initiative of Pema Tsewang of Grengkhar village.

"The initiative brings our traditional high-altitude farming wisdom to a wider market," Khandu said, while pointing to its potential to generate livelihood opportunities while promoting local entrepreneurship.

Describing the larger significance of the initiative, the chief minister said the product stands for more than commercial success.

"More than a food product, it represents preservation of traditional seed varieties and the agricultural heritage of our people," he said, stressing the importance of protecting indigenous crops and promoting sustainable farming practices in the state.

Red rice has traditionally been cultivated in the high-altitude valleys of Tawang by the Monpa community using age-old methods adapted to the cold climate and mountainous terrain, officials said.

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.

From 2 pm to 10 pm, ICW Mumbai will bring together iconic spirit brands, globally celebrated bartenders and cocktail lovers for an immersive festival experience.

Known as India’s biggest celebration of cocktail culture, the two-day food and drink festival will celebrate cocktails while showcasing cutting-edge mixology, gourmet food experiences, live music and immersive brand-led storytelling. With over 25 brand showcases and over 200 innovative cocktail offerings, the festival creates a vibrant space where discovery meets indulgence. 

The experience is further elevated through industry-led workshops and masterclasses, gourmet food pop-ups, live performances and design-forward brand zones that celebrate mixology as both a craft and a culture.

Adding to the buzz is a carefully curated entertainment lineup headlined by Peter Cat Recording Co., followed by performances by Sicklip, Sage, Aaliya, and more. 

Food and drink guide at ICW 2026

Participating brands include Absolut, Bacardi, Ballantine’s, Beefeater, Bombay Sapphire, Chambal Gin, Daku Rum, Don Julio, Fino Tequila, Jack Daniel’s, Jameson Irish Whisky, Licor 43, Monarch Legacy Edition Brandy, Nisaki Gin, Pistola, Rangeela Vodka, Red Bull, Roku Japanese Crafted Gin, Schweppes, Seven Islands Pure Malt Whisky, Simba, Smirnoff, Tanqueray, Tigerfire Vodka, Toki Suntory Whisky, Woodburns Whisky, Yello Whisky, and more - each bringing their own distinctive take on cocktail innovation.

The long drinking menu will be coupled with the likes of delicious food from Good Flippin, Fromagerie, TruFalafel, Suzette, Yazu, Chocolove, Kerala Quarters, and Lil Gamby, bringing together global flavours and indulgent bites alongside ICW’s cocktail showcases.

Sharan Behl, who is the co-founder of the ICW shares, “ICW was created to spotlight cocktails as a cultural movement, bringing together global influences, homegrown talent and a community that values creativity, craftsmanship and meaningful experiences.” 

ICW Mumbai 2026 caters to audiences aged above 21, and is family-friendly, along with dedicated security, medical support and on-ground safety teams. Sustainability remains a key focus, with initiatives such as rice husk glasses, upcycled paper cups and efforts to minimise single-use plastics.

The tickets for the event this February are available on District by Zomato for Rs 999.

Jasveer Singh, the founder of Knot Dating, posted about an incident on X putting the dining culture in India in the spotlight. On a recent visit to Bukhara in Delhi, Singh said upon asking the server for cutlery, he was told that while spoon is allowed at the restaurant, even some of the world`s biggest leaders like (Bill) Clinton, (Barack) Obama, (Donald) Trump have eaten there with their hand.

At a time when Indian fine-dining restaurants are seeing a boom as stand-alone restaurant that go beyond five-star properties, the importance of etiquette is often highlighted. However, this was an interesting experience for the diner, who goes by @jasveer10 on X, who went on to add, "In his head, tum kya America se aaye ho! Reverse pressure works better."

Asked for cutlery at Bukhara. Manager said sir spoon is allowed here - Then casually added Clinton, Obama, Trump ate by hand here. Rest is up to you

In his head, tum kya America se aaye ho! Reverse pressure works better pic.twitter.com/32OCL8XAdW

— Jasveer Singh (@jasveer10) February 2, 2026

Ever since he posted it on February 2 at 5:51 pm, the social media post has got over 1,75,000 views, 1,200 likes, 44 reshares, 63 comments, and over 194 people have saved it. Many people reacted to the post in different ways. While some agreed, others had their reservations about the approach.

It is important to note that Indians have for the longest time eaten with their hands, an experience that we swear by, and has fascinated people around the world. However, cutlery has become an essential part of the dining experience, especially when eating outside, though never enforced by anybody. However, it has become a part of our etiquette, and obvious action when dining at a restaurant today. 

While there may be people who are conflicted about the approach, it is encouraging to see dining establishments encourage people to eat with their hands. 

The pre-Budget document tabled in the Lok Sabha on Thursday also suggested restrictions on the marketing of infant and toddler milk and beverages, while flagging growing obesity among children.

"More troubling still, the prevalence of excess weight among children under five has risen from 2.1 per cent in 2015-16 to 3.4 per cent in 2019-21," it said.
According to estimates, over 3.3 crore children in India were obese in 2020, and it is projected to reach 8.3 crore children by 2035. The 2019-21 National Family Health Survey (NFHS) reports that 24 per cent of Indian women and 23 per cent of Indian men are overweight or obese," it added. Among women aged 15-49 years, 6.4 per cent are obese, and among men, 4.0 per cent are overweight, the survey said.

Suggesting measures to address the challenge of ultra-processed foods (UPF), it called for a "front-of-pack nutrition labelling" of high-fat, sugar and salt (HFSS) food with a warning, restricting marketing to children, and ensuring that trade agreements do not undermine public health policy.

Stating that improving diets cannot depend solely on consumer behaviour change, the survey said it will require coordinated policies across food systems that regulate UPF production, promote healthier and more sustainable diets and marketing. "The option of a marketing ban on UPFs from 0600 hours to 2300 hours for all media, and enforcing restrictions on the marketing of infant and toddler milk and beverages, could be explored," according to the survey.

Besides traditional media, it has also recommended UPF marketing restrictions to be mandatory and include digital media. It cited examples of Chile, which has integrated laws, along with Norway and the UK, where advertisement restrictions are in place for UPFs.

"Recently, the UK has banned junk food advertising before 9 pm on TV and online to reduce children`s exposure and curb childhood obesity. Further action on other marketing activities, including school and college sponsorship of events by UPF manufacturers, can be designed," it said.

According to the survey, Rule 7 of the Advertisement Code prohibits misleading, unverified, or unhealthy advertisements; it does not define "misleading" with measurable or nutrient-based criteria, leaving interpretation subjective and inconsistent. Similarly, the Central Consumer Protection Authority (CCPA) Guidelines for Prevention of Misleading Advertisements (2022) mandate that advertisements must not exaggerate health benefits or exploit children.
"...yet they lack clear nutrient thresholds or a framework for identifying misleading claims in food marketing," it said, adding that "this regulatory ambiguity allows companies marketing UPFs to continue making vague `health`, `energy`, or `nutrition` cues without violating any clearly defined standard, highlighting a critical policy gap that needs reform".

The survey expressed concern that India is one of the fastest-growing markets for UPF sales, which is contributing to chronic diseases worldwide and widening health inequalities. It also suggested a "multi-pronged approach" for tackling the increase of human intake of UPF -- popularly known as junk foods -- which includes burgers, noodles, pizza, soft drinks, etc., and said it is contributing to chronic diseases worldwide and widening health inequalities.

Sales of UPFs in India grew more than 150 per cent between 2009 and 2023. Retail sales of UPFs in India surged from USD 0.9 billion in 2006 to nearly USD 38 billion in 2019, a 40-fold rise. "It is during the same period that obesity has nearly doubled in both men and women", the survey said.

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.

These classics have been reinvented as India’s dessert scene is buzzing with fusions. Your homely classic is now turning into gajar ka halwa truffles with a sprinkle of orange zest, and jalebi cheesecake that brings back that nostalgic bliss instead of traditional rabdi. These guilt-free treats mark a new era of fusion desserts where nostalgia meets next-gen appeal, making classic sweets the new normal for today’s dessert lovers. 

Stepping into Indian patisseries and winter pop-ups these days showcases these very fusion desserts in so many different ways including the likes of Rasmalai cake, Boondi ke Ladoo cheesecake in tiny jars and Kheer Creme Brulee. These aren’t just desserts, these are the new favourites, blending grandma’s recipes with a modern touch for those cozy nights when you crave for something sweet.

Inspired by Sweet & Dessert trends from Godrej Foods Trend Report by Godrej Vikhroli Cucina where predictions from over 190 chefs, restaurateurs and food experts are proving true this winter. These fusion delights prove their foresight right: restaurant patisseries showcase them prominently while Instagram Reels overflow with savory-sweet fusion videos, turning classic sweets into viral, must-try creations. 

Winter-worthy dessert trends  

Here are some of the top dessert trends this winter season: 

Chocolate reigns with the cozy blanket: Chocolate dominates with 83 per  of experts predicting its takeover. Mumbai`s Bombay Sweet Shop serves Indie bites-54.5 per cent Dark chocolate Kaju Katli, layered with 55 per cent dark chocolate ganache and a generous dusting of Dutch cocoa powder. 

Healthier claims, the guilt-free glow: 78 per cent backing low-sugar, fruit-based, sugar-free options amid Indian’s diabetes epidemic. Food brands like Brahmras deliver date-sweetened dry fruit chikki with cashews and pistachio, bringing comfort. Innovation fuses global flavours like nutty crunch with desi sweetness keeping these foodie favourites alive.

Fruitful positions, the winter zest:  Experts champion seasonal oranges and pomegranates as dessert stars. These winter fruits shine in realistic fruit bowls, macaron fillings, and fusion treats that capture their fresh, vibrant essence.

Experts highlight India’s dessert evolution 

Winter desserts and cosy nights go together, with 78 per cent of Indians reaching for sweets post dinner and at family gatherings. The 26-30 age group leads at 82 per cent blending nostalgia with new ways of having dessert that tie food-to-feel good moments. Moreover, dessert indulgence has become a shared ritual over the years. This winter, everyone’s discovering this lighter fusion together from bakery shops to home kitchen. 

Chef Pooja Dhingra recalls, “Fruit based macarons have always been popular for us. The first one I did, 14 years ago, was strawberries and cream, which was introduced from the launch of Le 15 Patisserie in 2010." The flavour reflected her early intent to build fruit- forward offerings rooted in seasonality. Over time, this approach has led to sucessful limited drops of featuring fruit such as Jamun and Lychee. 

Chef Aarohi Sanghavi adds, “It makes sense to get the customer base to understand seasonality, because we’re sourcing fresh fruits directly from Indian producers, it’s not frozen raspberry puree that’s available year-round.”

Chef Heena Punwani concludes, “It helps to work with weekend specials and a flexible, seasonal menu like Maska bakery Mumbai, it’s almost like a chalkboard menu at a restaurant.” 

Conceived as a cultural exchange rather than a reinterpretation, the tribal food festival brings members of India’s indigenous tribal communities to cook,
present and share their own festival food traditions with an urban audience.

Centred around January harvest and New Year celebrations, the pop-up features culinary practices from the Negi tribe, showcased through food prepared for Losar, and the Santhal community, represented through dishes associated with Makar Sankranti; the Koya tribe through harvest dishes from Pedda Panduga, and the Karbi community through post-harvest foods linked to Hacha Kekan, each reflecting gratitude, seasonality and collective celebration.

The menu, cooked by the visiting tribal representatives themselves, includes dishes such as Board Bean Wada and Kila Nanjhu from the Koya tribe, Pahari Momos prepared in the Negi style, and Helta Pitha, a bamboo shoot prepared from Santhal kitchens.

Main course offerings like Leto Mandi, made with newly harvested rice and lentils, Hanmoi and Rice with Kangmoi, prepared using alkaline extracts, and Gatka (Jowar) with Chicken Curry reflect everyday and ceremonial food practices that prioritise nourishment, community and sustainability.

Desserts remain equally rooted in tradition, with preparations such as Sticky Rice Kheer and Cassava Steamed Cake, made with coconut and jaggery, commonly prepared during festivals and family gatherings.

These dishes are not adapted for the city palate but presented in their original form, offering diners a rare opportunity to experience food that carries lived history and cultural context.

In a city where tribal festival food is seldom given prominence, it aims to stand apart as a people-first initiative, bringing indigenous voices, kitchens and culinary knowledge into an urban dining space through participation rather than interpretation. 

When: Thursday, January 22 onwards
Time: 12 noon to 11:30 pm

While eating strawberries plain is the best activity during this time of the year, you can do so much more with it, especially if you love cooking. Mumbai’s chefs say you can not only make a classic cheesecake but also innovate with it while making tarts and tiramisu.

Classic Baked Cheesecake with Strawberry Compote

Amid the strawberry season, AnshulDhyani, who is the executive chef at ITC Grand Central in Parel, says you can make Classic Baked Cheesecake with Strawberry Compote.

He shares, “This cheesecake is a celebration of elegance, silky, rich, and delicately balanced brought to life by a vibrant strawberry compote that adds a refreshing burst of sweetness and colour.”

It also happens to be on their seasonal strawberry menu.

Ingredients

For the Cheesecake Base

Digestive biscuits, crushed 200 gm

Melted butter 80 gm

Sugar (optional) 1 tbsp

For the cheesecake filling

Cream cheese, softened 500 gm

Caster sugar 200 gm

Fresh cream 200 ml

Eggs 3 nos

Vanilla extract 1 tsp

Zest of lemon 1 no

Lemon juice 1 tbsp

For the strawberry compote

Strawberries, fresh or frozen, hulled 300 gm

Sugar 80 gm

Lemon juice 1 tbsp

Vanilla extract 1 tsp

Method

1. Prepare the base
2. Mix crushed biscuits, melted butter, and sugar.
3. Press firmly into a lined spring-form tin.
4. Chill for 15 minutes to set.
5. Make the filling
6. Beat cream cheese and sugar until silky smooth.
7. Add eggs one at a time, mixing gently.
8. Fold in fresh cream, vanilla, and lemon zest.
9. Pour the velvety mixture over the chilled base.
10. Bake
11. Bake at 150 degrees Celsius for 45–55 minutes, until the edges are set but the centre has a slight
12. Wobble.
13. Cool completely, then chill for at least 4 hours (overnight is best).

Prepare the strawberry compote

1. Combine strawberries, sugar, and lemon juice in a saucepan.
2. Cook on low heat until the berries soften and release their juices.
3. Add vanilla and simmer until thick and glossy.
4. Cool completely before serving.
5. Serve

Slice the cheesecake and spoon the luscious, ruby-red strawberry compote on top.

6. Garnish with fresh berries or mint if desired.

Strawberry Petit Gateaux

Ravinder Kumar, who is the executive chef at Karma Lakelands, says you can make Strawberry Petit Gateaux. It is a light, eggless, and gluten-free dessert that combines the natural sweetness of strawberries with creamy chocolate and smooth cream cheese. This no-bake treat is refreshing, visually appealing, and perfect for any occasion.

He explains, “I believe desserts don’t always have to be heavy. This petit gateau proves that simple ingredients, when handled with care, can create something just as sophisticated as any baked masterpiece.”

Ingredients

Cinnamon sticks 1 no

Butter 50 gm

Fresh strawberries 575 gm

Cream cheese 375 gm

Breakfast sugar 90 gm

Water 250 gm

Agar agar 12 gm

Amul cream cheese 375 gm

Whipped cream 380 gm

White chocolate 31 per cent 320 gm

Vanilla paste 12 gm

Method

1. Prepare the strawberries: Chop 575 gm fresh strawberries and cook until soft to make a compote.
2. Flavour the compote: Add 90 gm sugar, 50 gm butter, and 1 cinnamon stick to the cooked strawberries. Cook briefly and then let cool.
3. Soak agar-agar: Soak 12 gm agar-agar in 250 ml water for 10–15 minutes.
4. Cream cheese mixture: Meanwhile, beat 375 gm cream cheese with 90 gm sugar until smooth.
5. Chocolate mixture: Warm 375 ml fresh cream, remove from heat, add 320 gm chopped white chocolate, and mix until smooth.
6. Combine: Mix the cooled strawberry compote, chocolate mixture, and cream cheese mixture together.
7. Add agar-agar: Heat the soaked agar-agar until melted, add to the mixture along with 12 gm vanilla paste, and mix well.
8. Set: Pour into a mould and chill in the refrigerator for 4–5 hours until firm.
9. Serve: Decorate as desired and enjoy chilled.

Strawberry Tiramisu

At Poetry by Love & Cheesecake, chef Amit Sharma, who is the co-founder, says you can make the classic tiramisu with a twist – strawberries. It is a fresh take on the classic Italian tiramisu where this version swaps coffee for juicy strawberries. The layers of sponge cake soaked in strawberry syrup, mascarpone cheese, and fresh strawberries create a light, tangy, and irresistible dessert.

He further shares a tip, “For an extra touch, you can add a little bit of lemon zest to the mascarpone mixture for a citrusy twist”

Ingredients

Fresh strawberries, pureed 300 gm

Mascarpone cheese 200 gm

Heavy cream 200 ml

Powdered sugar 50 gm

Vanilla extract 1 tsp

Ladyfinger biscuits 1 packet

Strawberry jam or sugar (optional) 2 tbsp

Cocoa powder for dusting

Method

1. Prepare the strawberry syrup: Blend 200 gm of fresh strawberries into a puree. In a small bowl, mix the strawberry puree with a tablespoon of sugar or jam (optional). Set aside.
2. Prepare the mascarpone filling: In a bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
3. Assemble the tiramisu: Dip the ladyfinger biscuits quickly into the strawberry syrup and layer them in the bottom of a serving dish or individual glasses.
4. Spread half of the mascarpone mixture over the soaked biscuits.
5. Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
6. Refrigerate for at least four hours or overnight for the best flavour.
7. Serve: Before serving, dust with cocoa powder and top with fresh strawberry slices.

Strawberry Cheesecake with Almond Tuile

While chef Dhyani experiments with strawberry compote in a classic cheesecake, chef Arvind of Farzi Café changes its nature to make Strawberry Cheesecake with Almond Tuile. It is not only tart and creamy but also nutty.

Chilling Time: 4 hours

Difficulty: Medium

Ingredients

Cream cheese 300 g (room temperature)

Fresh cream 120 ml

Icing sugar 80 g

Vanilla essence 1 tsp

Gelatine 6 g (soaked in cold water)

Melted butter 60 g

For Almond Tuile

Egg whites 2 nos

Icing sugar 100 g

Melted butter 60 gm

Almond flour 60 gm

Plain flour 20 gm

Method

1. Prepare the base: Crush biscuits finely and mix with melted butter. Press into a lined mould or ring and chill for 15 minutes.
2. Cheesecake filling: Beat cream cheese and icing sugar until smooth. Add fresh cream and vanilla. Melt the soaked gelatine gently and fold it into the mixture. Pour into a piping bag and refrigerate for at least 4 hours.
3. Almond tuile: Mix all tuile ingredients into a smooth batter. Spread thin circles on a baking tray. Bake at 170 degrees Celsius for 8– 10 minutes until golden. Shape while warm.
4. Assembly: Unmould the cheesecake, and garnish with crisp almond tuile.

Sticky Strawberry Almond Tart

You can also use strawberries to make a delicious tart, says Nelson Fernandes, who is the executive pastry chef at The Westin Mumbai,Powai Lake. He recommends making the Sticky Strawberry Almond Tart served at the property’s Mumbai Express restaurant.

With the recipe celebrating the goodness of Mahabaleshwar’s peak season strawberries, he shares, “For this tart, the intention was to let the natural character of Mahabaleshwar strawberries take centre stage. The almond base adds depth and texture, while a delicate glaze brings harmony to the dessert without overpowering the fruit. It’s a composition that celebrates seasonality with finesse.”

Ingredients

Almond tart base

 Butter 120 gm

 Icing Sugar 80 gm

 Almond Flour 100 gm

 Refined Flour 120 gm

 Egg 1 no

Vanilla Essence 2 ml

Almond cream filling

Butter 80 gm

Sugar 80 gm

Almond powder 100 gm

Egg 1 no

Strawberry topping

Fresh Strawberries 250 gm (sliced)

Sugar syrup 5 ml

Method

1. Cream butter and icing sugar until smooth. Add egg and vanilla essence, followed by almond flour and refined flour to form a soft dough. Rest the dough in the refrigerator for 30 minutes.
2. Roll out the dough and line it into tart moulds. Blind bake at 170 degrees Celsius for 12–15 minutes until lightly golden.
3. For the almond cream, cream butter and sugar, add egg, and fold in almond powder. Pipe the mixture into the baked tart shells and bake again at 170 degrees Celsius for 10–12 minutes until set.
4. Arrange fresh sliced strawberries neatly over the almond filling. Lightly brush with sugar syrup to create a glossy, sticky finish.

Garnish

Crushed pistachio

Fresh berries (blueberries/raspberries)

Light dusting of icing sugar (optional)

Strawberry Velvet Rosette Tart

At St Regis Mumbai, chef Berizida Gandhi says you can don the chef’s

Hat to make Strawberry Velvet Rosette Tart. The delicious tarts will change the way you look at the fruit within your homes.

Individual tarts (8–9 cm)

Sweet Tart Shell (PâteSucrée)

Ingredients

Butter (Softened) 100 g

Icing sugar 60 g

Egg yolk 30 g

Vanilla Essence ½ tsp

All-purpose flour 200 g

Almond flour 30 g

Salt 1 gm

Method

1. Mix butter and icing sugar until smooth (do not overmix).
2. Add egg yolk and vanilla, mix just to combine.
3. Fold in flours and salt, rest dough (wrap & chill for 2 hours).
4. Roll to 3 mm, line tart rings.
5. Blind bake at 165 degrees Celsius for 18–20 minutes until golden.

Strawberry Compote Insert (Centre)

Ingredients

Fresh strawberry purée 150 gm

Fresh strawberry dice 80 gm

Sugar 35 gm

Lemon juice 5 gm

Pectin 4 g (alternative – 6 gm corn flour)

Method

1.Heat purée, sugar, and lemon.

2Add pectin, boil 1 minute.

3. Fold in fresh strawberry dice.
4. Pour into small silicone molds (disc shape).
5. Freeze solid.

Strawberry Mousse (Rosette Piping)

Ingredients

Fresh strawberry purée 250 gm

Sugar 60 gm

Gelatin -6 gm (bloomed)

White chocolate 80 g

Whipping cream (semi-whipped) 250 gm

Method

1. Heat purée + sugar to 60 degrees Celsius
2. Add bloomed gelatin.
3. Pour over white chocolate and blend using hand-blender.
4. Cool mixture to room temperature.
5. Fold in semi-whipped cream gently.
6. Transfer to piping bag with petal piping tip.

Assembly (Rosette Effect)

1. Fill baked tart shell with a thin layer of mousse.
2. Insert frozen strawberry compote disc in the centre.
3. Pipe mousse in braided / petal pattern, starting from outside inward.
4. Freeze the assembled tarts for a minimum 4 hours.

Pink Velvet Spray (Signature St. Regis Finish)

Ingredients

Cocoa butter 100 gm

White chocolate 100 gm

Oil-soluble pink food colour as needed

Method

1. Melt cocoa butter and chocolate separately.
2. Blend together and add colour.
3. Strain and load into a spray gun.
4. Spray frozen tart at -18 degrees Celsius for a velvety texture.

Garnish

Fresh strawberries (whole + halved)

Optional: micro mint/silver leaf

The harvest festival will be celebrated as Pongal in Tamil Nadu and Lohriin Punjab.

Amid customs and traditions, food, too, has a central role in every celebration, and this year is going to be no different.

In Mumbai, tilgudladdoos are synonymous with the winter harvest festival.

Making use of sesame and jaggery, different communities make different kinds of dishes that are enjoyed during this time of the year.

With the festival less than a week away, mid-day.com spoke to Indian chefs not only from Mumbai but also Chennai and Kolkata to share their favourite recipes for Makar Sankranti 2026.

While there is a known twist to the classic tilgudladdoo, they also share the recipe for attaladdooand even payesh.

Pinni/Atta Laddoo

AnshulDhyani, who is the executive chef at ITC Grand Central in Parel, says you can make the classic Pinni or Atta Laddoo this Makar Sankranti.

He shares, “Pinni, or Atta Laddoo, is an energy-rich sweet made with wheat flour, ghee, jaggery, and dry fruits. This wholesome dessert is commonly enjoyed during Lohri for its warming properties and high nutritional content. It symbolises the richness of the harvest and provides the strength needed for winter festivities. With its nutty flavours and rich texture, Pinni is a must-have during celebrations.” 

Ingredients

Wheat flour 2 cups

Ghee 1 cup

Jaggery (grated) 1 cup

Chopped nuts (almonds, cashews) ½ cup

Cardamom powder ¼ tsp

Method

1. Roast wheat flour in ghee until golden and aromatic.
2. Cool slightly, then mix in jaggery, nuts, and cardamom.

3.Shape into laddoos while the mixture is warm. Let them set and then serve.

Murmura and Tilladdoos

Makar Sankranti is incomplete without TilLaddoo, so Chetan Sharma, who is the F&B Manager – Sheraton Grand Chennai Resort & Spa, says you can make the classic with a slight twist to create the MurmuraTilLaddoo.

He shares, “MurmuraLaddoo is a timeless classic in Indian households, celebrated for its delightful crunch and nostalgic sweetness. Crafted with crisp puffed rice and rich, golden jaggery, these light yet satisfying treats are a staple of festive winter celebrations.”

This, Sharma believes, is a traditional delicacy that is a perfect blend of simplicity and heritage, offering a wholesome, airy bite that perfectly captures the soulful spirit of Indian confectionery.

Ingredients

Murmura (puffed rice) 100 gm

Jaggery (Gur) 75 gm

Ghee 10 gm

Roasted Sesame seed 20 gm

Cardamom powder 1 gm

Method

1. Roast the murmura on low heat for 2–3 minutes until crisp. Keep aside.
2. Heat a pan, add jaggery, and 30 ml water.
3. Cook on low heat until the jaggery melts and forms a sticky syrup

(softball stage).

4.Add ghee and cardamom powder, mix well.

5.Add roasted murmura and sesame mix quickly to coat evenly.

6.While the mixture is warm, grease your palms with ghee and shape into laddoos.

7.Let them cool and serve.

Payesh

All the way from Kolkata, chef AvisekBagchi, who is the executive sous chef at JW Marriott Kolkata, says you can try the Payesh this Makar Sankranti.

While sharing the recipe, he reminices, “As the winter sun slid behind the mustard fields, the kitchen filled with the scent of Nolen Gur. My grandmother stirred slowly, telling us how Sankranti meant new harvest, new hope. This year, the payesh is lighter and healthier—but the sweetness stays the same.It is because traditions don’t disappear, they grow, just like the crops they celebrate.”

While the traditional payesh is made with rice, milk, and sugar/jiggery, this one uses chia seeds (better digestion), almond or low-fat milk (lighter), but keeps Nolen Gur (date palm jaggery) for authentic flavour.

Ingredients (serves 3–4):

Traditional base

Milk (or almond milk) 2 cups

Gobindobhog rice 2 tbsp (or 1.5 tbsp rice flour for quicker cooking)

Grated Nolen Gur (date palm jaggery) 3 tbsp

Progressive additions

Chia seeds 1 ½ tbsp

Chopped almonds 1 tbsp

Chopped dates or raisins 1 tbsp

Cardamom powder 1 pinch

Method

1. Cook the base: Boil milk on a low flame. Add washed rice and cook till soft.
2. Add chia seeds: Stir in chia seeds and simmer 5 minutes until slightly thick.
3. Sweeten carefully: Switch off the flame. Add Nolen Gur (important: don’t boil jaggery).
4. Finish with flavour: Add cardamom, nuts, and dates. Mix gently.
5. Rest and serve: Let it rest for 10 minutes. Serve warm or chilled. 

According to Kyodo News, the bluefin tuna, one of the most desirable fish for Japan`s iconic dish, Sushi, weighed 243 kg and was caught off the coast of Oma in Aomori Prefecture in the Tohoku region.

The fish was purchased by Kiyomura Corporation, a Tokyo-based operator of the popular sushi restaurant chain Sushizanmai.

Calling the New Year`s first tuna a symbol of good fortune, Kiyomura President Kiyoshi Kimura said the company hopes customers will enjoy the fish and feel energised, as reported by Kyodo News.

"The year`s first tuna brings good luck. We hope as many people as possible can enjoy it and feel energised," Kimura stated, as quoted by Kyodo News.

The tuna will be cut at Sushizanmai`s Tsukiji head branch and distributed to its outlets across Japan.

Despite the record-breaking price, the company said it will serve the tuna to customers at regular menu rates, Kyodo News reported.

According to the Tokyo metropolitan government, this was the highest winning bid since comparable records began in 1999.

The price far exceeded the previous record of JPY 333.6 million set in 2019, following the relocation of the historic Tsukiji fish market to Toyosu.

The early-morning auction, which began at 5:10 am (local time), drew large crowds, including foreign tourists, who watched bidders compete in the traditional New Year event, Kyodo News reported.

High bids at the first auction of the year are widely seen as a sign of good luck and a promotional opportunity for restaurants.

Tuna prices have rebounded in recent years after slumping during the COVID-19 pandemic, with top bids recorded at JPY 36.0 million in 2023, JPY 114.2 million in 2024, and JPY 207.0 million in 2025, as reported by Kyodo News.

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

While Dough & Joe opened towards the end of 2025, along with other restaurants in the city, there is more that people can look forward to in this year.

Italian flavours 

After serving Tuscan-inspired flavours in Andheri and Navi Mumbai, Toscano has now opened a third outlet in the city in South Mumbai in Nariman Point in Tulsiani Chambers. 

The restaurant chain by Chef Jean Michel and Chef Goutham is all set to serve a wide variety of rich, handmade creamy pastas, crisp salads, classic grills, fresh sourdough pizzas and more for locals and tourists.

The menu features the likes of artisanal Sourdough pizzas, Insalata di formaggio di capra e pere (Goat Cheese & Roasted Pear Salad), Salmone Grigliato (Grilled Norwegian Salmon), Chicken di Toscano (Spinach & Ricotta Filled Chicken Breast, an Italian comfort food) and Spaghetti Aglio Olio. While enjoy savoury delights, you can enjoy your meal with Tiramisu or Kahlua Mousse but not without sipping on drinks like Toscano Sling, Ginger Berry Fizz and Lychee Lemonade. 

Where: Toscano, Nariman Point 
Time: 11 am - 11 pm
Call: +91 90369 72832

Laidback in Mumbai 

JW Marriott Mumbai Juhu opens Reflections, the refurbished lobby lounge and bar, with the aim of being a versatile, day-to-night space for casual dining, business conversations, and evening drinks. 

The menu has a focused selection of artisanal teas and coffees with green teas and gourmet leaves such as Silver Needle White Tea and Oolong, alongside functional infusions including hibiscus, peppermint, lemongrass, and chamomile, along with Lavazza India’s sustainably sourced Terra coffee.

The alcohol menu includes 80 global whiskies, including 40 single malts and premium Indian single malts, sake selection, along with light rums, premium spirits, and classic aperitifs.

The cocktail menu includes flavourful and unique cocktails like the gin-based Clover Club, Picante Collins, Brandy Alexander, Sazerac, and extends it to the  The JW Garden Signature Experience inspired by botanical-forward cocktails.

The food menu focuses on small plates and bar bites, Asian-inspired tapas, and thin crust Romano-style pizzas. 

Where: Lobby Level, JW Marriott Mumbai Juhu, Juhu 
Time: 11:30 am – 1 am

While you may sip on some steaming coffee or warm soup, the bright red strawberries are being added to menus of city restaurants in not only sweet but also savoury dishes. 

Here are some strawberry food menus in Mumbai you can indulge in this winter season:

Strawberry by the sea

If you love strawberries and Marine Drive, head to Hotel Marine Plaza, as it celebrates the delicious fruit in more than one way. Savour mouth-watering Strawberry Tart, Strawberry Cheesecake, Strawberry Gelato, and even a Strawberry Basil Cooler. 

You can also experiment with the Roasted Strawberry Croissant, Strawberry And Burrata Salad, but not without the Strawberry Shortcake Entremet. 

Where: Hotel Marine Plaza, Marine Drive
When: Ongoing 
Time: 12:30 pm onwards 
Price: A la carte menu 

Berrylicious

At Poetry by Love & Cheesecake, the Strawberry menu celebrates the delicious sweet and sour fruit with dishes and drinks of all kinds, that you will love. The menu includes Fresh Strawberry Cheesecake, Fresh Strawberry Tres de Leches, Fresh Strawberry Tiramisu, Fresh Strawberry Biscoff Cheesecake, Fresh Strawberry Nutella
Cheesecake, Fresh Strawberry Kunafa with Chocolate & Pistachio, Fresh Strawberry Double Chocolate Cake, and the dainty yet rich Fresh Strawberry Cheesecake Tart. 

Where: Poetry by Love & Cheesecake, across all outlets
When: Ongoing
Time: All Day 
Price: A la carte menu

Presented by the Specialty Coffee Association of India with support from the Coffee Board, the gathering unites every part of the value chain: farmers and producers from coffee-growing regions, processors, exporters, equipment innovators, roasters, retailers, café owners, baristas, and passionate consumers, all under one roof in Bengaluru.

With over 20,000 visitors expected, IICF 2026 is designed as a dynamic farm-to-cup experience. It’s a place to explore where coffee begins, how it’s transformed, and the many hands and innovations that shape every sip, from estates to cafés to home brewers. Knowledge sharing, business opportunities, and hands-on discovery meet in a vibrant environment dedicated to advancing India’s specialty coffee culture.

Here are the highlights of the festival:

The coffee trail

A curated pathway through the festival’s most engaging zones, featuring immersive farm-to-cup experiences, brewing workshops, tastings, sensory activities, and hands-on demos with experts across the value chain.

The national coffee championships

Six competitive categories, including Barista Championship, Brewers Cup, and a rapidly growing Coffee in Good Spirits segment. Finalists from the Mumbai, Bengaluru, and Delhi preliminaries battle for a chance to represent India on the world stage.

Latte art arena

Daily showcases from the country’s top latte artists, with opportunities for visitors to try their hand at pouring art.

The cupping exchange

Open cupping sessions hosted by leading Indian roasters, spotlighting rare lots, innovative processing, high-scoring regional coffees, and stories directly from producers and harvest teams.

Brew school

Practical sessions tailored for home brewers: pour-over fundamentals, espresso basics, grind science, flavour interpretation, and more.

The India innovation hub

Returning stronger for its second edition, this hub highlights Indian brands shaping the future of coffee tech. Discover working prototypes, new-to-market equipment, estate-level processing innovations, and conversations with engineering and design minds pushing standards forward across both farm and café.

Conversations, culture and community

Workshops and masterclasses led by industry leaders, both Indian and international, explore farming practices, post-harvest craft, brewing techniques, sensory development, sustainability, and the science of flavour. Live music, performances, and a Drum Jam by Roberto Narain add a cultural rhythm that keeps the festival buzzing. Stand-up comedy by Sonu Venugopal brings laughter into the mix, while Mysore Xpress takes the stage with electrifying live music, adding new rhythm to the coffee celebration.

IICF 2026 aims to be a meeting ground for everyone who cultivates, crafts, serves, studies, and loves coffee. It marks the next step for India’s coffee community: a place to taste, learn, innovate, connect, and be part of a culture that’s just getting started.

Where: Marakata, Bengaluru
When: February 12 – February 14

From the sun-soaked shores of Goa to the chic lounges of Mumbai, top mixologists are reimagining the "spritz" culture for the Indian palate. 

This curated collection of recipes offers something for every mood. Whether you are hosting an intimate dinner or a high-energy house party, these simple yet refined recipes ensure that your midnight toast is as indulgent as the year ahead.

Beerlin 75
Beer and champagne together might seem like a wild flavour profile, but it is sure to pique the interest of beer lovers. “Beerlin 75 is our take on a classic French 75, reimagined for Indian palates. The saffron-honey syrup brings warmth and depth, while the citrus and champagne keep it crisp and uplifting,” explains Bharat Singh, mixologist, The People`s Brewery.

This drink is a masterclass in "East meets West." The gin provides a botanical backbone, but the star is the saffron-honey syrup—a nod to traditional Indian flavors that pairs unexpectedly well with the dry, yeasty notes of a sparkling wine.

Ingredients
Gin 25 ml
Fresh lemon juice 10 ml
Saffron-honey syrup 10 ml
Champagne or sparkling wine

Method
1. Combine gin, lemon juice, and saffron-honey syrup with ice in a shaker.
2. Shake and strain into a chilled flute.
New Year’s Eve 2025Top with champagne.
3. Garnish with a lemon twist or saffron strand.

Sante
Featuring on their curated ‘Around the World in 12 Cocktails’ menu, Sante is the ideal aperitif. “A light, celebratory cocktail that captures the easy elegance of French aperitif culture. Sante is designed to be refreshing without being overpowering,” says Vedant Newatia, founder and head chef, Atelier V. 

For those who prefer their fizzy cocktails to be on the sweeter, more tropical side, Sante is the top choice. The passionfruit adds a tart, exotic dimension that cuts through the richness of New Year`s Eve appetizers, making it the perfect "welcome drink" for arriving guests.

Ingredients
Gin 40 ml
Passionfruit syrup 20ml
Fresh lemon juice 10ml
Sugar syrup 10ml
Sparkling wine
Mint sprig and orange peel, for garnish

Method
1. Add gin, passionfruit syrup, lemon juice, and sugar syrup to a shaker filled with ice.
2. Shake well until chilled.
3. Fine-strain into a chilled champagne flute.
4. Top up gently with sparkling wine. 
5. Clip a mint sprig and orange peel to the glass as garnish.

Snow Globe Mimosa
“Designed as a clean, celebratory cocktail for New Year’s Eve, the Snow Globe Mimosa focuses on balance, presentation, and ease of drinking,” states Prajwal Naik, senior bartender, Deltin Royale, Goa. With cranberries and champagne, this three-step cocktail is sure to be a crowd pleaser at your NYE celebrations.

With cranberries and champagne, this 3-step cocktail is sure to be a crowd-pleaser. Unlike a traditional breakfast mimosa, this version uses lime syrup and fresh botanicals to give it a more sophisticated, "evening" edge. It is bright, acidic, and incredibly festive.

Ingredients
Fresh cranberries 7–8 nos
Cranberry juice 20 ml
Lime syrup 10 ml
Champagne 

Method 
1. Add fresh cranberries to a chilled gin goblet. 
2. Pour in the cranberry juice followed by the lime syrup. 
3. Gently top up with champagne and stir lightly to combine.
4. Garnish with a fresh rosemary sprig.

Rossine
It is strawberry season, and what’s better than fresh berries in your bubbly cocktails! 
"Rossine is a celebration of simplicity elevated by finesse, with the fresh strawberry puree bringing natural sweetness and a soft acidity that pairs beautifully with the crisp effervescence of sparkling wine, allowing the bubbles to lift the fruit rather than overpower,” says Kunal Shanker, general manager, Novotel Mumbai Juhu Beach. This light yet indulgent drink works well throughout the day!

This drink is the Italian cousin to the Bellini. Because it relies heavily on the quality of the fruit, it is the ultimate seasonal luxury. This light yet indulgent drink works well throughout the day, from a late afternoon brunch into the midnight countdown.
 
Ingredients
Fresh strawberries 200 gm
Lime juice 1–2 drops
Prosecco

Method
1. Prepare the strawberry puree:
- Wash and hull fresh strawberries, then blend until smooth. 
- Strain to remove seeds for a silkier result.
2. Pour 50 ml of strawberry puree into a chilled champagne flute.
3. Slowly top with Prosecco to avoid too much foam.
4. Gently stir once from the bottom upward.
5. Garnish with a strawberry slice or mint if desired.

So, it is always a good time to bake. Baking during the festive season is less about perfection and more about the stories it carries, those of kitchens heavy with the scent of cinnamon, cakes baking slowly as carols hum in the background, and recipes passed down through voices rather than written pages.

These three traditional yet indulgent Christmas treats draw inspiration from The Tastes of India podcast on Audible, where home-style cooking unfolds through conversation, memory, and lived experience.

Thoughtfully festive and entirely eggless, these bakes are meant to be made without hurry, perfect for a Christmas or New Year`s Eve where food isn’t just prepared, but truly celebrated. You can not only make Oatmeal Raisin and Cranberry Cookies but also Chocolate Truffle Cake and Dry Fruit Cake.

Oatmeal Raisin and Cranberry Cookies

Ingredients: 
All purpose flour maida 3/4 cup
Ground cinnamon 1/2 tsp
Baking soda 1/4 tsp
Unsalted butter softened at room temperature 1/2 cup
White sugar 1 tbsp
Raw sugar 2/3 cup
Water 4-5 tsp
Rolled oats 1 1/3 cups
Mix of golden raisins, black raisins and cranberry 3/4 cup

Method: 
1. Preheat the cover to 350 degrees Fahrenheit (180 degrees Celsius) for at least 10 minutes.
2. Smear butter on a baking sheet and keep it aside. 
3. In a large bowl, take the dry ingredients (all purpose flour, baking soda and ground cinnamon) and whisk the ingredients until they are mixed properly. 
4. In another large bowl, add softened butter, white sugar and raw sugar. Beat this using a hand mixer (or with a stand mixer with a paddle attachment) until it smoothens. 
5. Add water to this mixture and beat it until it is thoroughly combined. Use a spatula scrap to scrap the sides of the bowl. 
6. Add the flour mixture and rolled oats to the bowl. Mix everything using your hand until everything comes together to form a soft dough. 
7. Now, add soaked raisins and cranberries into the mixture and fold it to form the cookie dough. 
8. Now take a portion of the cookie dough into your palm and shape it into a fairly smooth ball. Flatten it slightly to make a disk shape. 
9. Arrange the disks on a baking sheet and place them a few inches apart so that the cookies have room to expand. 
10. Bake the cookie dough in the preheated oven for about 30 minutes. You can check on the cookies after 20 minutes itself using a toothpick to see how much baking is further needed. The baking time  may vary depending on the oven. 
11. Let the cookies cool down for 5 minutes, so that they can firm up. Then transfer them into a cooling rack so they can cool down. 
12. Serve the cookies warm or at room temperature. 

Chocolate Truffle Cake 

Ingredients: 

For cake batter
All-Purpose flour 1 cup    
Powdered sugar 2/3 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Coffee powder 1 tsp
Cocoa powder 1/4 cup
Curd 1/2 cup
Refine oil 1/2 cup
Milk 1/2 cup

For chocolate ganache
Dark chocolate chopped 1 cup
Fresh cream 1/2 cup
Butter 1 tsp

Garnish
Dark chocolate 1/4  cup

Extras
Sugar syrup 2 tbsp 

Method: 
1. Take a 5-litre pressure cooker, put salt in it and spread it well in the base of the cooker. 
2. Close the cooker lid, switch on the stove and preheat the cooker for about 6-7 minutes.
3. As you preheat the cooker, take a bowl and add curd and oil. Whisk this for 2-3 minutes continuously. 
4. Sieve all the dry ingredients and mix it into the cake batter by the cut and fold method. 
5. Add milk and beat for 3-4 minutes. Ensure that you do not overmix. The cake batter is now ready. 
6. Grease the cake tin with oil on all sides. Dust it with plain flour and sift it to ensure uniform distribution of the flour. 
7. Shake and tap the tin onto a plate to remove excess flour. 
8. Pour the prepared cake batter into the greased and dusted tin and spread it evenly. 
9. The pressure cooker must have heated up by now. Open the lid of the pressure cooker, place the baking tray on the cooker plate and cover it with a lid without the ring and whistle. 
10. Now bake the batter in the preheated pressure cooker on a low flame for about 40 to 45 minutes. 
11. Open the lid after the duration of baking. Take a toothpaste and check if the cake has been baked by poking the toothpick in the center of the cake. If it comes out clean, then your cake is ready. 
12. If the cake is not ready, bake it for another 5-6 more minutes.
13. Separate the cake from the tin using a knife. 
14. Now, take a plate and cover the top. Flip it over and gently tap on the top so that the cake is released. 
15. Turn it upside down again and let the cake cool down completely. 
16. By that time, warm up the fresh cream a little and add chopped dark chocolate and butter. Mix this continuously for 2-3 minutes and set it aside. 
17. Now divide the cake into two layers by using a thread. 
18. Sprinkle 1 tbsp sugar syrup on each layer. 
19. Spread little chocolate ganache on the lower half of the cake and ensure it is spread evenly. Can do so using a palette knife. 
20. Sandwich the other half of the cake on top and press it gently. 
21. Now spread the remaining ganache evenly on top and on the sides of the cake. 
22. Decorate with sliced chocolates 
23. Keep the cake in the fridge for 2 hours. 
24. The chocolate truffle cake is now ready to be served.

Dry Fruit Cake 

Ingredients: 
Whole Wheat Flour 1 cup
Semolina sooji 3/4 cup
Cinnamon Powder 1 tsp 
Baking powder 1 tsp
Baking soda 1 tsp
Curd 1 cup
Sugar 1 cup
Oil 100 gm
Vanilla Essence 1 tsp
Cashew 75 gm
Raisins 75 gm
Dates 75 gm
Almonds 75 gm

Method: 
1. Soak all the dry fruits overnight. 
2. Drain the excess water and coarsely grind the dry fruits and set it aside. 
3. Take a large 5-litre pressure cooker. Use a cooker plate to keep distance between the cooker base and the baking tray. This will ensure that the cake will not be exposed to direct heat and get burned from the base. 
4. Keep the cooker plate on the cooker ensuring it does not touch any place else in the cooker. 
5. Close the cooker lid, switch on the stove and preheat the cooker for about 6-7 minutes. 
6. As you preheat the cooker, take a bowl, add wheat flour, sooji, baking powder, baking soda and cinnamon powder. Fold this well and keep it aside. 
7. Take another bowl and add curd, sugar, vanilla essence, vegetable oil and coarsely grind the dry fruits and fold it gently. 
8. Now add the dry ingredients into the wet ones and mix everything well. However, ensure that you do not overmix. 
9. Now, grease the cake tin with oil on all sides. Dust it with wheat flour and sift it to ensure uniform distribution of flour. 
10. Shake and tap the tin onto a plate to remove excess flour. 
11. Pour the prepared cake batter into the greased and dusted tin and spread it evenly. 
12. Top it up with some more chopped dry fruits. 
13. The pressure cooker must have been heated up by now. Open it and place the baking tin on the cooker plate. Cover it with the lid without the ring and whistle. 
14. Now bake in the preheated pressure cooker on low flame for 40 to 45 minutes. 
15. After 40-45 minutes of baking, open the cooking lid. 
16. Take a toothpick and check if the cake is baked by simply poking the center of the cake with the toothpick. 
17. If the toothpick comes out clean, then your cake is ready. If it is not, you need to bake for another 5-6 more minutes. 
18. Separate the cake from the baking tin using a knife. 
19. Now take a plate and cover the top of the baking tin and flip it over. Gently tap the tin on the top so that the cake is released. 
20. Turn it upside down again. 
21. The dry fruit cake is now ready to be served. 

While most people will rely on their community staples like sorpotel, roast chicken or duck, and even pork vindaloo, apart from the variety of other vegetarian dishes, there is a lot more that you can do, say Indian chefs. They want you add a little twist to your classic savoury and sweet dishes to spice up your celebrations with family and friends and even impress every person at the table in the process. 

Steamed Sea Bass with Ginger & Spring Onion
While the pork, beef and chicken are always a favourite, if you love enjoying seafood, then chef Golpin Sianipar, who is the executive sous chef at The Westin Mumbai Powai Lake, says you can make a mouthwatering Steamed Sea Bass with Ginger & Spring Onion. He shares, "Steaming preserves the natural sweetness of the fish, making it a light yet festive dish for Christmas.”

Ingredients:
Whole sea bass 700 gm
Ginger, julienned 2 tbsp
Spring onions sliced
Light soy sauce 3 tbsp
Sesame oil 1 tsp
Neutral oil 2 tbsp

Method:
1. Place fish on a plate and top with ginger.
2. Steam for 25 minutes until cooked.
3. Heat oil until hot and pour over fish.
4. Add soy sauce and sesame oil.
5. Garnish with spring onions and serve immediately.

Yuletide Cranberry–Glazed Chicken Roulade 
While the chicken roulade is classic dish for Christmas, Anshul Dhyani, who is the executive chef at ITC Grand Central in Parel, says you can tweak the recipe to make a rich Yuletide cranberry–glazed chicken roulade.

Ingredients:
Chicken breast, boneless, skinless 2 nos
Salt to taste
White pepper to taste
Fresh thyme, chopped 1 tsp
Cranberry compote/cranberry sauce 4 tbsp
Orange zest 1 tsp
Dijon mustard 1 tsp
Butter 30 gm
Olive oil 1 tbsp
For the Cranberry Glaze:
Cranberry juice or compote 1/2 cup
Honey or brown sugar 1–2 tbsp
Orange juice 2 tbsp
Cinnamon stick 1 small (optional)

Method:
1. Butterfly the chicken breast and gently pound to an even thickness; season with salt, white pepper, and fresh thyme.
2. Spread a thin layer of cranberry compote mixed with orange zest and Dijon mustard over the chicken.
3. Roll tightly into a roulade, secure with cling film or twine, and poach gently until just cooked.
4. Pan-sear the roulade in butter for a golden finish.
5. Glaze with warm cranberry reduction and rest before slicing. Serve with winter vegetables or mashed potatoes.

Eggnog Baked Cheesecake 
Bringing the best of both worlds together, chef Amit Sharma, who is the co-founder and chef at Poetry by Love & Cheesecake in Mumbai, says you can make an eggnog baked cheesecake. He shares, "Eggnog baked cheesecake is Christmas in dessert form the gentle warmth of spices, the nostalgia of festive evenings, and the joy of sharing something handmade with the people you love. Every slice is meant to slow you down, spark memories, and make the season feel a little more magical."

Ingredients

For the base:
Digestive biscuits, crushed 200 gm
Melted butter 100 gm

For the cheesecake:
Cream cheese, room temperature 400 gm
Thick eggnog 1 cup
Powdered sugar 3/4 cup
Eggs 2 nos
Vanilla essence 1 tsp
Nutmeg powder 1/2 tsp
Cinnamon powder 1/2 tsp
Cornflour 1 tbsp

Method:
1. Prepare the base: Mix crushed biscuits with melted butter. Press firmly into a lined springform pan. Chill for 15 minutes.
2. Make the filling: Beat cream cheese until smooth. Add sugar and mix well.
3. Add eggs one at a time, mixing gently. Stir in eggnog, vanilla, nutmeg, cinnamon and cornflour until smooth.
4. Bake: Pour the mixture over the base. Bake at 160 degrees Celsius for 45–50 minutes until the centre is just set.
5. Cool: Switch off the oven, keep the door slightly open and let the cheesecake cool inside. Refrigerate for at least four hours.

Linzer Torte 
Innovating with the Indian Christmas dishes, Ravinder Kumar, who is the executive chef at Karma Lakelands says you can make the linzer torte. He shares, "The Linzer Torte is one of the world’s oldest recorded cakes, and its charm lies in its simplicity. The nut-based pastry, lightly spiced with cinnamon and clove, pairs beautifully with a layer of fruit preserve, creating a dessert that is rich yet balanced. It’s best enjoyed slightly warm, with whipped cream or creme fraiche on the side."

Yields: one 9-inch / 23 cm tart (8–10 servings)

Ingredients

For the pastry:
Unsalted butter, cold, diced  250 gm
Granulated sugar (3/4 cup) 170 gm
Large eggs + egg yolk, room temperature (reserve a little for egg wash) 2 nos + 1 nos 
Vanilla extract 1 tsp
Zest of lemon 1 no
Ground cinnamon 1 tsp
Fine salt 1/2 tsp
Baking powder 1 tsp
All-purpose flour 300 gm
Finely ground hazelnuts — you may toast and cool them first for extra aroma 180 gm
For the filling and finish:
Red currant jam. Traditionally red currant is used 300–350 gm
Apricot jam, warmed, for glazing) 1 tbsp
Icing sugar for dusting

Method:
1. Prep and toast: Pre-heat oven to 180 degrees Celsius/350 degrees Fahrenheit. If using whole hazelnuts spread them on a tray and toast 8–10 minutes until fragrant; cool and blitz to fine meal. Toasting brings depth to the crust. 
2. Cream butter and sugar: In a stand mixer fitted with the paddle (or using hand beaters), beat the cold diced butter with the sugar on medium speed until pale and slightly fluffy (about 2–3 minutes). Scrape sides.
3. Add eggs and aromatics: Add the 2 whole eggs + 1 yolk, vanilla extract, and lemon zest. Mix until just combined.
4. Dry mix: In a bowl, whisk together flour, ground nuts, baking powder, cinnamon, cloves and salt.
5. Combine to form dough: Fold the dry mix into the butter–egg mix with the mixer on low or by hand using a spatula — work just until a homogeneous dough forms. Don’t overwork. The dough should be cohesive and slightly crumbly but hold together when pressed.
6. Chill the dough: Divide the dough: about 2/3 for the base and sides, and 1/3 for the lattice/top. Flatten each portion into discs, wrap in cling film and chill at least 45–60 minutes (can be rested overnight). Chilling firms the butter and makes rolling easier and the pastry tender.
7. Blind-bake the base (recommended for a crisper bottom)
- Roll the larger disc between two sheets of parchment to 3–4 mm thick. Line the tart pan, pressing dough evenly up the sides. Trim edges.
- Prick the base lightly with a fork, line with parchment and baking weights. Blind-bake at 180°C for 12–15 minutes until set but not fully browned. Remove weights and parchment and bake 4–5 minutes more until very light golden. (If you prefer to bake the whole tart together, you can skip blind-baking and bake after assembling — both methods are traditional.)
8. Fill: If blind-baked, let the base cool slightly. Spread 300–350 gm jam evenly over the base, leaving about 1 cm clear at the edge. If the jam is very thick, warm briefly to loosen for easy spreading. Traditional Linzer torte uses a comparatively thin layer of jam — don’t overfill. 
9. Make lattice and top: Roll the smaller disc thin (3–4 mm). Cut into 1–1.5 cm strips for a classic lattice, or cut shapes (stars, circles) for a decorative top. Arrange strips in a lattice and press ends into the rim; or place cut shapes artistically.
10. Egg wash and bake: Brush the exposed pastry lightly with the reserved egg wash for colour. Bake at 180 degrees Celsius/350 degrees Fahrenheit for 20–30 minutes, until the pastry is golden and firm. Baking time depends on the oven and whether the base was blind baked.
11. Glaze & cool: If desired, brush top with a thin layer of warm apricot jam (strained) for shine. Let the tart cool fully in the tin — cooling allows the jam to set and the crust to crisp.
12. Finish: Once cool, dust generously with icing sugar and remove from the tart ring. Slice with a warm knife for clean edges.

Chicken Porchetta 
If you want to experiment with your typical chicken fare, then Ayush Khandelwal, who is the head chef at Journal in Bandra, says you can make a chicken porchetta this time. He shares, "“I love recipes that look elaborate but are actually intuitive. This chicken porchetta is practical, easy to make, full of flavour, and has that simple moment of satisfaction when it’s sliced and served, ideal for stress-free entertaining.”

Ingredients:

Chicken
Whole chicken (1.5–1.8 kg), boned (skin on)
Or
Chicken thighs (boneless, skin-on) – 1 kg (easier version)

Herb–Garlic Porchetta Paste
Garlic 10–12 cloves
Fresh rosemary, finely chopped 2 tbsp
Fresh sage, finely chopped 1 1/2 tbsp
Fresh thyme 1 tbsp
Fennel seeds, toasted and crushed 1 1/2 tsp
Zest of Lemon from 1 no
Black pepper, coarsely crushed 1 1/2 tsp
Chilli flakes 1/2 tsp
Sea salt to taste
Olive oil 4–5 tbsp
Optional flavour boost (highly recommended)
Pancetta or chicken bacon, finely chopped 100 gm
Dijon mustard 1 tsp
White wine, for roasting 50 ml

Method:
1. Prepare the chicken: Lay the deboned chicken skin-side down on a board, gently flatten with a mallet for even thickness and season lightly with salt.
2. Make the porchetta paste: Pound garlic, herbs, fennel, lemon zest, pepper, chilli, salt, and olive oil into a coarse paste. Mix in chopped pancetta/chicken bacon if using.
3. Stuff and roll: Spread paste generously over the chicken flesh, roll tightly from one side to form a log/roulade and tie firmly with butcher’s twine at 2 cm intervals.
4. Refrigerate 6–12 hours (or minimum 1 hour): This step builds porchetta-style aroma.
5. Roast: Preheat the oven to 190 degrees Celsius, sear rolled chicken in a hot pan until the skin is golden. Transfer to a roasting tray, splash with white wine. Roast 45–60 minutes until internal temp reaches 74 degrees Celsius, and keep it to rest 10–15 minutes before slicing.

X-Mas Plum Cake 
Amid the celebrations, the plum cake is one of the most loved dishes during the festive season. Ruffy Shaikh, who is the senior sous chef at Peshwa Pavilion in ITC Maratha, “A Christmas plum cake is a classic for a reason. The slow soaking of fruits, the richness of butter, warming spices and, most importantly, time itself give the cake its depth and character. This slightly quicker method retains the traditional flavour that makes it special, carrying the same warmth of the season. The festival has always been close to my heart, and this cake is about moments spent in the kitchen and the joy of sharing something made with care. Christmas lives in these little rituals, soaking the fruits, waiting patiently, and finally sharing the cake with the people who matter most.”

Ingredients:
Sultanas, chopped 3 cups
Raisins, roughly chopped 1 1/2 cups
Dates pitted, finely chopped 1 3/4 cups
Dried currants 1 cup
Candied orange slices finely chopped 5 nos
Candied cherries chopped 1/3 cup
Candied pineapple, chopped 1/2 cup
Candied apricots, chopped 1/4 cup
Rum or brandy 1 cup
Unsalted butter softened 1 cup
Brown sugar firmly packed 1 cup
Eggs 7 nos
All-purpose flour plain flour 2 cups
Baking powder 1 tsp
Ground cinnamon 1 tsp
Ground cloves 1/2 tsp
Ground nutmeg 1/2 tsp
Rum or other alcohol, extra 3 tbsp

Method:
1. Combine all the dried fruits with the brandy in a large bowl. Mix very well, then cover and set aside at least overnight. You can soak the fruit for up to a week, stirring and recovering each day.
2. Preheat your oven. For a regular oven, preheat to 265 degrees Fahrenheit/130 degrees Celsius. For combi steam, set to the same temperature using Combi Steam setting, and no more than 30 per cent steam (low steam). Line the base and sides of a deep 9-inch (22 cm) round cake pan with a triple thickness of parchment paper, extending the sides up about 2 inches past the top of the pan.
3. Put the butter and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and a hand beater. Mix until well combined but not fluffy.
4. Add the eggs to the butter mixture, one at a time, beating to combine after each addition. The mixture is going to look lumpy and curdled, that`s normal.
5. Sift the dry ingredients into the butter and egg mix and mix to combine. Tip in the soaked fruit and any remaining liquid, and mix well. I prefer to do this part by hand with a wooden spoon, as the mixer blade has a tendency to squash the fruit.
6. Scrape the cake mixture into your prepared pan and smooth out the surface. Bake until it`s deep brown and form to the touch; 3 1/2 hours in a conventional oven or 2 hours 45 minutes in combi steam.
7. Brush the top of the hot cake with extra brandy, then cover and set aside to cool overnight in the pan. Turn out, brush with more brandy if you want to, then wrap well and store the cake in a cool, dark place.

Here are three Christmas-perfect recipes by Chef Roopa Nabar at TTK Prestige that will balance indulgence with ease, making them ideal for the holiday season.

Vegetable Muffins with Piped Mash
Cute, comforting and festive—these savory muffins are perfect for Christmas appetisers.
  
Ingredients
Carrot, medium, peeled and grated 1 nos 
Boiled corn kernels 3 tbsp
Green peas, blanched 3 tbsp
Broccoli, small florets 7-8 nos 
Olive oil 2 tsp
Garlic cloves, chopped 4-5 gm
Onion, chopped 1 medium
Semolina 1 cup
Buttermilk 1 1/2 cups
Salt to taste
Crushed black peppercorns 1/2 tsp
Processed cheese, grated 3 tbsp
Pinch of baking soda
Red chilli flakes 1 tsp
Dried mixed herbs 1/2 teaspoon
Butter for brushing

Potato mash 
Potatoes, medium, peeled and cut into cubes 2-3 nos
Butter 2 tbsp
Fresh cream 3 tbsp
Salt to taste
Black peppercorns, crushed 1/4 tsp
Pinch of nutmeg powder
Fresh parsley, chopped 1 tbsp

Method:
1. Heat olive oil in a Prestige durastone kadai. Add garlic, onion and sauté for a minute. Add carrot, corn, green peas and cauliflower, mix and sauté well. Remove from heat and cool to room temperature.
2. Take semolina in a bowl. Add buttermilk, sautéed vegetable mixture, salt, crushed peppercorns, cheese, baking soda, chilli flakes, mixed herbs and mix well.
3. Fill a piping bag with the prepared mixture and pipe out the mixture into mini tart shells.
4. Pre heat Airflip Airfryer at 180 degrees
5. Brush some butter on top of the muffins, place them in the air fryer and cook for 4 – 5 minutes at 180 degrees Celsius.
6. To make potato mash, boil sufficient water in a non-stick pan. Add potatoes and cook till fully done. Strain the potatoes.
7. Heat a non-stick pan, add the boiled potatoes, add the butter and keep on mashing the potatoes avoiding lumps in it.
8. Add cream, salt, crushed peppercorns, nutmeg powder and mix well. Garnish with parsley and when the mixture comes to room temperature fill it into the piping bag fitted with a star nozzle.
9. De-mould the muffins and cool to room temperature. Pipe the potato mash over the muffins. Serve.

Grilled Fish with Broccoli
A light yet festive dish that adds freshness and elegance to your Christmas spread.
 
Ingredients:
Fish fillet, sliced 500 gm
Broccoli florets 200 gm
Thyme
Salt and pepper to taste
Lemon juice 1 tbsp
Mustard paste 1 tbsp
Minced garlic 1 tbsp

Method:
1. Marinate the fish with mustard paste, salt pepper thyme
2. Blanch the florets and keep them aside
3. Preheat the Airflip Airfryer at 180 degrees.
4. On a silicon sheet apply little oil, put some garlic
5. Place marinated fish on the bed of garlic
6. Cook at 180 degrees for 6 minutes
7. All blanched florets and cook further for 2 minutes at 220 degrees till the fish has a crispy coat on top.
8. Serve with salsa

Roast Chicken
A classic Christmas centrepiece—juicy, aromatic and perfect for sharing.
 
Ingredients:
Chicken giblets removed (about 1.5 kg), whole 1 no
Dried Italian herbs 1 tbsp
Chicken Maggie seasoning (2 tablespoons) 2 packets
Paprika powder 1 tbsp
Olive oil 3 tbsp
Salt to taste

Method:
1. Preheat the Airflip Airfryer at 180 degrees
2. In a bowl whisk olive oil, Italian herbs, chicken maggie seasoning, salt and paprika
3. Pat dry chicken with paper towels
4. Brush the spice mixture on the chicken underneath the wings also
5. Place the chicken breast side down in the basket of the air fryer and cook for 40 minutes.
6. Flip the chicken with tongs and reduce temperature till 160 and cook further for 20 minutes
7. Remove chicken on a cutting board, let it rest for 10 minutes and serve with grilled vegetables.

From a comforting roast chicken that anchors the Christmas table, to a light grilled fish and charming vegetable muffins, these recipes cover every mood of the festive season. They’re warm, inviting and designed to make Christmas cooking feel joyful—not overwhelming.

Because at the end of the day, Christmas isn’t just about what’s on the plate—it’s about sharing, celebrating, and creating memories around the table. 

UNESCO added the rituals surrounding Italian food preparation and consumption to its list of the world`s traditional practices and expressions. It`s a designation celebrated alongside the more well-known UNESCO list of world heritage sites, on which Italy is well represented with locations like Rome`s Colosseum and the ancient city of Pompeii.

The citation didn`t mention specific dishes, recipes or regional specialities, but highlighted the cultural importance Italians place on the rituals of cooking and eating: the Sunday family lunch, the tradition of grandmothers teaching grandchildren how to fold tortellini dough just so, even the act of coming together to share a meal.

"Cooking is a gesture of love, a way in which we tell something about ourselves to others and how we take care of others," said Pier Luigi Petrillo, a member of the Italian UNESCO campaign and professor of comparative law at Rome`s La Sapienza University.

"This tradition of being at the table, of stopping for a while at lunch, a bit longer at dinner, and even longer for big occasions, it`s not very common around the world," he said.

PM Giorgia Meloni celebrated the designation, which she said honoured Italians and their national identity.

"Because for us Italians, cuisine is not just food or a collection of recipes. It is much more: it is culture, tradition, work, wealth," she said in a statement.

It`s by no means the first time a country`s cuisine has been recognised as a cultural expression: In 2010, UNESCO listed the `gastronomic meal of the French, as part of the world`s intangible heritage, highlighting the French custom of celebrating important moments with food.

Other national cuisines and cultural practices surrounding them have also been added in recent years: the `cider culture` of Spain`s Asturian region, the Ceebu Jen culinary tradition of Senegal, and the traditional way of making cheese in Minas Gerais, Brazil.

UNESCO meets every year to consider adding new cultural practices or expressions to its lists of so-called `intangible` heritage. There are three types: One is a representative list, another is a list of practices that are in `urgent` need of safeguarding, and the third is a list of good safeguarding practices.

This year, the committee meeting in New Delhi considered 53 nominations for the representative list, which already had 788 items. Other nominees included the Swiss yodelling, the handloom weaving technique used to make Bangladesh`s Tangail sarees, and Chile`s family circuses.

In its submission, Italy emphasised the sustainability and biocultural diversity, of its food. Its campaign noted how Italy`s simple cuisine valued seasonality, fresh produce and limiting waste, while its variety highlighted its regional culinary differences and influences from migrants and others.

"For me, Italian cuisine is the best, top of the range. Number one. Nothing comes close," said Francesco Lenzi, a pasta maker at Rome`s Osteria da Fortunata restaurant, near the Piazza Navona. "There are people who say No, spaghetti comes from China.` Okay, fine, but here we have turned noodles into a global phenomenon. Today, wherever you go in the world, everyone knows the word spaghetti. Everyone knows pizza."

Lenzi credited his passion to his grandmother, the `queen of this big house by the sea` in Camogli, a small village on the Ligurian coast where he grew up.` I remember that on Sundays she would make ravioli with a rolling pin.`

"This stayed with me for many years," he said in the restaurant`s kitchen.

Mirella Pozzoli, a tourist visiting Rome`s Pantheon from the Lombardy region in northern Italy, said the mere act of dining together was special to Italians:

"Sitting at the table with family or friends is something that we Italians cherish and care about deeply. It`s a tradition of conviviality that you won`t find anywhere else in the world."

Italy already has 13 other cultural items on the UNESCO intangible list, including Sicilian puppet theatre, Cremona`s violin craftsmanship and the practice of moving livestock along seasonal migratory routes known as transhumance.

Italy appeared in two previous food-related listings: a 2013 citation for the `Mediterranean diet` that included Italy and half a dozen other countries, and the 2017 recognition of Naples` pizza makers.

Petrillo, the Italian campaign member, said that after 2017, the number of accredited schools to train Neapolitan pizza makers increased by more than 400 per cent.

"After the UNESCO recognition, there were significant economic effects, both on tourism and the sales of products and on education and training," he said.

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