More than 7,700 complaints related to food adulteration and safety were received in 2024-25, out of which nearly 6,000 have been resolved, the Parliament was informed on Wednesday. In a written reply in the Lok Sabha, Minister of State for Consumer Affairs B. L. Verma said consumer complaints about food safety are received through the online portal of the Food Safety and Standards Authority of India. According to the government data, 4,330 complaints were received in 2022-23, out of which 4,074 were resolved. In 2023-24, the number of complaints increased to 4,735, with 3,993 cases resolved. The figure rose further in 2024-25, when 7,705 complaints were registered and 5,952 of them were addressed. The complaints are registered on the Food Safety Connect platform, which is part of the Food Safety Compliance System (FoSCoS). Once a complaint is registered, the concerned Designated Officers and Food Safety Officers as well as food business operators get online access to the grievance, the minister explained. “Regulatory action on such complaints is taken by the respective state food safety departments in accordance with the provisions of the Food Safety and Standards Act, 2006,” Verma stated. The minister said the food regulator is responsible for setting science-based standards for food products and regulating their manufacturing, storage, distribution, sale and import to ensure safe food for consumers. However, enforcement at the ground level is mainly carried out by state food safety authorities through designated officers and food safety officers. To ensure compliance with food safety standards, the regulator conducts inspections, sampling and targeted enforcement drives through its regional offices and state authorities. These include activities under the National Annual Surveillance Plan as well as other monitoring initiatives. The authority has also introduced a Risk Based Inspection System that decides the frequency of inspections based on the level of risk associated with different food products. If violations of safety standards are found, food business operators may face regulatory or punitive action under the Food Safety and Standards Act. 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.
11 March,2026 04:43 PM IST | New Delhi [India] | IANSAs the sun gets warmer and the days start to stretch; there’s nothing quite as satisfying as a cold drink that captures the essence of the season. Enter the strawberry: bright, sweet, and undeniably vibrant. While we often think of this beautiful fruit as just a snack or a dessert topping, it is actually a powerhouse ingredient for any home bartender or host looking to elevate their drink game. Across India’s most creative bars and kitchens, mixologists and bartenders are coming up with exciting recipes to showcase this seasonal star. They are moving beyond the simple garnish to explore how strawberries can bring depth, colour, and a touch of indulgence to our glassware. Whether you’re looking for a rich, playful treat to serve after dinner or a light, fizzy cooler to beat the afternoon heat, we’ve gathered some of the most delicious recipes to celebrate the season’s bounty—one sip at a time. Very Berry Strawberry Think of it as a decadent milkshake with a serious kick. Combine creamy strawberry ice cream with a basket of fresh berries and dark rum to create the perfect poolside refresher—or the ultimate after-dinner dessert. As Vikram Achanta, founder and CEO of Tulleeho puts it, “It’s a drink that evolves quickly: one minute you’re admiring the fresh berries, the next you’re three deep and wondering why all fruit salad doesn’t come with a side of rum." Ingredients: Dark rum 60 mlStrawberry ice cream 4 scoopsFresh strawberries 5Orange juice 1 splashIce 1/2 scoopFresh strawberry 1 (garnish) Method:1. Wash and stem the strawberries.2. Add the strawberries, dark rum, strawberry ice cream, orange juice, and ice to a blender.3. Blend the mixture until it is smooth and thick.4. Pour the contents into a margarita glass.5. Slit the reserved strawberry and perch it on the rim to garnish; serve immediately. Punk Slip Who actually thought a pink slip was the best way to say, "You’re fired"? It’s hilariously iconic, so the team at Nao Spirits and Beverages turned the joke into their favourite drink. Made with fresh Punk Gin, lime, and a whisper of vanilla and pepper, the Punk Slip is light, tart, and undeniably fresh making it the perfect companion for those long, hazy afternoons that turn into early evenings,” says Evgenia, drinks director, Nao Spirits and Beverages. Ingredients:Punk gin 45 mlAperol 10 mlVanilla syrup 15 mlLime juice 15 mlFreshly ground black pepper (garnish)Basil leaf (garnish) Method:1. Add all ingredients to a shaker with ice.2. Double shake and fine strain into a chilled coupe glass.3. Garnish with ground black pepper, single basil leaf and serve.4. Use 10 drops of vanilla essence or syrup. Strawberry Aperol Spritz For those looking to add a seasonal refreshing tweak to the Italian classic, here is an easy yet elevated recipe. “Strawberry Aperol Spritz is the perfect sundowner sipper with a strawberry breeze on the palate,” says Deepankar Sardana, head bartender at Raasta, Khar. Ingredients:Aperol 60 mlFresh strawberries 2-3Prosecco 60 mlSparkling water 30 mlOrange wedge (Garnish)Basil leaf (Garnish) Method:1. Clean and dry the fresh strawberries, then submerge them in the Aperol within a sealed glass jar for 24 hours to infuse.2. Add ice to a chilled wine glass.3. Pour 60 ml of the strawberry-infused Aperol into the glass.4. Add 60 ml of Prosecco (sparkling wine).5. Top with a splash (approximately 30 ml) of sparkling water or soda.6. Garnish with an orange wedge, a strawberry, and a fresh basil leaf. Summer Strawberry Cooler Looking for a vibrant pick-me-up? This Strawberry Mint Cooler is the perfect non-alcoholic escape. "Summer calls for something fun and vibrant, and that’s exactly what this cooler is. The sweetness of strawberries, the freshness of mint, and the sparkle of soda come together in a way that instantly lifts your mood,” says Yashwant Sopane, executive chef, Sayaji Hotel. Ingredients:Fresh strawberries 2-3Mint leaves 4-5Strawberry crush 10 mlMint syrup 5 mlSimple syrup 15 mlSoda 150 mlCrushed ice 1 scoopMint sprig (Garnish)Strawberry slice (Garnish) Method:1. Pre-chill a Tom Collins glass or Champagne flute.2. In a shaker, gently muddle the fresh strawberries and mint leaves to release the juices and oils without making the mint bitter.3. Add the strawberry crush, mint syrup, and simple syrup to the shaker with a small scoop of crushed ice.4. Shake or stir lightly for 10 seconds to combine the flavours.5. Strain the mixture into the chilled glass filled with fresh crushed ice (double strain for a smoother texture).6. Slowly pour 150 ml of chilled soda into the glass and stir once gently.7. Garnish with a slapped mint sprig and a strawberry slice. The Queen of Hearts Martini While brandy might not be the first choice for a fruity drink, for those looking for a stronger kick with your strawberries, fifth-generation distiller Sanaya Dahanukar, Marketing Manager, Tilaknagar Industries Ltd, shares a polished martini. “In the Queen of Hearts Martini, the grape richness of Monarch meets the brightness of strawberry and instantly lifts the entire drink. It is vibrant and deceptively easy to sip, yet it still carries enough depth and structure,” she poses. Ingredients:Monarch Brandy 45 mlStrawberry/Mixed berry marmalade 1 bar spoonOrange liqueur 15 mlLime juice 15 mlFresh strawberry 1 (Garnish) Method:1. Add the brandy, marmalade, orange liqueur, and lime juice into a cocktail shaker with ice.2. Shake vigorously to ensure the marmalade is fully incorporated and the drink is well-chilled.3. Strain the mixture into a chilled martini glass.4. Garnish with a fresh strawberry (optional: dip the strawberry in sugar or chocolate for a romantic touch).
09 March,2026 02:47 PM IST | Mumbai | Maitrai AgarwalThe cost of a home-cooked vegetarian (veg) thali was flat (on-year) in the month of February, while a non-vegetarian (non-veg) thali declined 3 per cent, a Crisil Intelligence report showed on Friday. 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.
06 March,2026 04:46 PM IST | New Delhi | IANSIt's been a little over a month since Rameshwaram Cafe first announced that they are going to open in Mumbai, and social media has been abuzz since then asking about the date but there wasn't an update until now. 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 ExperienceA 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.
06 March,2026 11:22 AM IST | Mumbai | mid-day online correspondentThe Pune Municipal Corporation conducted a demolition drive at Rameshwaram Café in Viman Nagar on Wednesday, following reports of illegal construction in the front area. The extensions were razed as part of an anti-encroachment drive in the city against unauthorised structures, according to reports. 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.
05 March,2026 04:49 PM IST | Pune | mid-day online correspondentThe dosa is possibly one of the most delicious creations to come out of India, especially if you love something simple yet delicious, that you can play around with so many different kinds of flavours, the possibilities are endless. Over time, we know of the classic Sada Dosa but that has transformed into so many variations such as the Masala Dosa and Mysore Masala Dosa. However, Indians love to innovate and have since popularised the cheese version, and in many eateries in Mumbai, there is also an Ice Cream Dosa. While we don’t want to go that far, innovation is key with dosa, according to Indian chefs, whom we spoke to, especially one where you take flavour up a notch with the use of ingredients that every one of us are enjoying now more than ever before. 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 cupGrated fresh coconut 1/2 cupBoiled jackfruit seeds (peeled) 8-10 nosPoha (flattened rice) 2 tbsp Cumin seeds 1/2 tspDried red chillies 2 nosSalt to tasteWater as requiredCoconut 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 cupsFor the filling:Button mushrooms, finely chopped 1 cupButter 1 tbspGarlic, finely minced 1 tspOnion, small, finely chopped 1 nosCrushed black pepper 1/2 tspSalt to tasteTruffle oil 1 tspMozzarella cheese, grated 1/2 cupFresh parsley, chopped 1 tbspMethod: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 cupsBananas, ripe, sliced 2 nosDark chocolate chips 1/4 cupNutella or chocolate spread 2 tbspButter 1 tbspPowdered sugar 1 tbspCinnamon powder 1/2 tspChopped roasted almonds 1 tbspMethod: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 gmSalt 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 butterMethod: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 gmAvakaya pickle (mango pieces slightly mashed without shell) 45 gPickle oil (from the jar, for enhancing flavour) 10 mlOnion, finely chopped 20 gmFresh coriander leaves, chopped 10 gmGhee as requiredMethod: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 cupPoha (flattened rice), soaked 15 minutes 1/2 cupGreen chilli (adjust to taste) 1 noFresh coriander leaves 2–3 tbspDried oregano 1/2 tspSalt to tasteWater as needed (for smooth batter)Ghee for cookingFor the Avocado & Charred Corn Filling:Sweet corn, charred 1 cupAvocado, ripe, grilled or lightly charred 1 noFresh mint leaves, finely chopped 1 tbspOlive oil 1 tbspLemon juice 1 tspSalt to tasteFor the Tomato Chutney:Tomatoes, medium, chopped 2 nosFresh grated coconut 1 tbspRoasted peanuts 1 tbspCurry leaves 6–8 nosSalt to tasteFor tempering:Oil 1 tspMustard seeds 1/4 tspA pinch of asafoetida (hing)Curry leaves 4–5 nosMethod:Prepare the Batter1. 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 Chutney1. 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 Dosa1. 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.
03 March,2026 09:51 AM IST | Mumbai | Nascimento PintoIt has been almost a month since Bengaluru's famed Rameshwaram Cafe revealed that they are all set to open their first-ever outlet in Mumbai, after Hyderabad and Pune, apart from the Silicon Valley of India. 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.
02 March,2026 01:56 PM IST | Mumbai | Nascimento PintoThere has been visible excitement around the opening of Bengaluru's Rameshwaram Cafe in Mumbai at Eros in Churchgate, as a select few people, including food influencers, have got to experience the food and ambiance over the last week. Amid all of this, Mumbaikars have been asking about when the eatery will be open to the public, and while it is set to be some time this March, the café has revealed on social media that people will get to taste the food before its official opening. 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.
02 March,2026 01:56 PM IST | Mumbai | mid-day online correspondentReena Pushkarna, renowned restaurateur and Pravasi Bharatiya Samman Award Recipient, expressed her gratitude towards Israeli Prime Minister Benjamin Netanyahu for mentioning her in his press statement with Prime Minister Narendra Modi. 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.
27 February,2026 11:37 AM IST | Jerusalem | ANIThe buzz around the opening of Mumbai's Rameshwaram Cafe in Churchgate is seeing many people get excited about visiting it soon, even as they are yet to announce the opening date. 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.
26 February,2026 11:12 PM IST | Mumbai | mid-day online correspondentWhile the rest of India is busy ordering their fifth espresso martini or picante, the masters behind the bar are reaching a breaking point. We often see the bar as a stage for theatrical pours and Instagrammable smoke, but for the person with the shaker, the view is very different.To celebrate World Bartender Day, observed on February 24 every year, we spoke to the sharpest minds in the business to separate the substance from the spectacle. Top mixologists dish out the most overrated and underrated cocktails currently being slid across bar counters from Mumbai to Hyderabad. From the technical nightmares that kill a bar’s momentum to the social faux pas that actually ruin your service, here is an insider’s guide on how to navigate the menu like a pro and, more importantly, elevate what’s in your glass. 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.
24 February,2026 03:06 PM IST | Mumbai | Maitrai AgarwalADVERTISEMENT
