A simple yet powerful moment on Instagram has once again reminded people why Vikas Khanna continues to be more than just a celebrity chef. In a video that has now crossed over 2 million views and 86,000 likes, Khanna is seen cooking langar at a public kitchen alongside his mother, set to a soulful track about how one reveals their deepest pain only to their mother. View this post on Instagram A post shared by Vikas Khanna (@vikaskhannagroup) What made the post truly stand out was not just the act, but the emotion behind it. In a deeply reflective caption, Khanna recalled how his sister once told him that after all the struggles he had faced, he deserved to be at the front when happiness was finally distributed. He went on to compare life to dates — fruits that grow in extreme heat and still become sweet — drawing a parallel to how hardship shapes what we eventually offer to the world. “With my Maa beside me, I know I am already there,” he wrote, turning a simple moment into a profound reflection on life and gratitude. A caption that spoke volumes Khanna’s caption was as moving as the video. Reflecting on his journey, he shared a memory of his sister saying that after all the struggles he had faced, he deserved to be first in line when happiness was distributed. "God has tested you so much... I hope when it is time to distribute happiness, He places you at the very front of the queue," read the caption. He then connects this idea to his present, saying that each time he opens the doors of his restaurant, Bungalow, he feels that sense of arrival as if he has finally reached that place his sister once spoke about. "Today, I feel that each time I open the doors of Bungalow at 4.30 pm. A divine presence during Ganga Arti." He compared life to dates and fruits that grow in harsh heat and still become incredibly sweet. “What we endure… becomes what we eventually offer to the world,” he wrote, capturing the essence of resilience and transformation. Standing beside his mother, he added, “With my Maa beside me, I know I am already there,” suggesting that true success lies not in fame, but in moments of connection and gratitude. A Chef shaped by resilience Behind this moment lies a journey built on years of perseverance. Long before global recognition, Khanna worked with some of India’s top hotel groups. His path then led him to New York, where he worked and today, his restaurant Bungalow is among the most sought-after dining spaces in the city, often fully booked, reflecting the scale of his success. And yet, moments like these show that success, for Khanna, is not just about packed restaurants or global fame. It is about staying rooted, about remembering where he came from, and about giving back in the most genuine way possible. In a world where social media often feels curated and distant, his post felt real, a quiet, heartfelt reminder that what we endure in life ultimately shapes what we become.
03 April,2026 03:13 PM IST | Mumbai | mid-day online correspondentSouth Indian food is all over our reels right now in Mumbai, and for all the good reasons. For a city that boasts of Matunga, a neighborhood that has been synonymous with the cuisine, March has seen quite a few new additions that are going beyond the popular locality, and people are loving it. It started with the opening of Bengaluru's The Rameshwaram Cafe in Churchgate in the first week on March 6, followed by Karnataka Tiffin Room's second outlet in Bandra on March 19 ,after their first one in Versova. More recently, Bangalore Room opened in Thane in late March. The last addition has been Benne, Heritage Bangalore Dosa, which opened its third outlet at Chowpatty in Girgaon on March 27. The eatery made the announcement on Instagram sharing, "Benne Chowpatty Soft Launch Update. We are (finally) opening doors at Chowpatty for limited hours this weekend. Friday, Saturday, and Sunday, 27th, 28th and 29th March 2026 3:30 pm-11:30 pm We are excited!" Launching amid the LPG gas crisis, the Mumbai restaurant in their social media post had added that they are operating for a limited number of hours. While it started with eight hours on the first weekend, they will now be open on April 3 from 3 pm - 11:30 pm, and April 4 and 5 from 7 am to 11:30 pm, and have said they will be informing patrons through the medium about their timings, while navigating the challenge. Even through all this, the restaurant has already seen Ranveer Singh and Deepika Padukone pay a visit in the first week. After opening in Bandra and Juhu, apart from Greater Kailash 2 in Delhi, the popular South Indian eatery opened in South Mumbai amid the LPG crisis in late March, and is already seeing long lines, just like the Bandra outlet, according to onlookers including locals. The latest addition comes almost two years since they opened in the 'Queen of Suburbs' on May 24 in 2024, before it opened in Juhu in March 2025, and in the capital city in December. Coincidentally the new outlet is among quite a few to celebrate dosa, or more particularly the Benne Dosa, apart from Bengaluru food, and South Indian food from Karnataka apart from its neighbouring states, and looks like the trend will only build from here.
03 April,2026 12:33 AM IST | Mumbai | mid-day online correspondentSouth Indian food needs no introduction in Mumbai but somehow it feels like there is reintroduction that took place in March itself after Bengaluru’s The Rameshwaram Cafe opened in Churchgate. Celebrating the flavours of South India, and more particularly bringing Karnataka cuisine to the city, even Karnataka Tiffin Room opened in Bandra, its second outlet after Versova. The latter part of March saw another South Indian restaurant open but this time, it wasn’t in South Mumbai or the western suburbs. Bangalore Room has opened in Thane, and as the name suggests, is yet another restaurant serving Bengaluru flavours in the city. The new eatery prides itself on “Bengaluru roots” and a place “Built on butter”, as per their post on Instagram. They have already got over 1,300 followers with limited social media game till now, but one that certainly looks like it is building on the buzz surrounding South Indian food in Mumbai right now. IN PHOTOS: First look of The Rameshwaram Cafe in Mumbai; here's all you need to know The restaurant, calling it casually as ‘BLR Room’, launched on March 22, and is now open from 8:30 am to 11:30 pm every day. It celebrates ‘butter’, or should we say ‘Benne’, a word that has existed for a long time but is going viral right now for Mumbaikars and has become synonymous with the so-called “new age” South Indian restaurants in the city. This makes Bangalore Room the newest entrant among a number of eateries in the city to jump on the bandwagon.Just like Churchgate and Bandra, Thane has always had restaurants celebrating South Indian food, but this restaurant intends to be more, and while that is yet to be seen, it is a reminder to Mumbaikars about how much we love South Indian food. As many say, there may be more places opening in the city, but Matunga will always be the hub, but in a city that has new restaurants serving global cuisine, South Indian restaurants are certainly having their moment in the best possible way. Popularity of South Indian food In fact, Benne Dosa has also opened its newest outlet in Chowpatty at Girgaon this March, after Bandra and Juhu, in Mumbai, and taking it all the way to Delhi, over time. If the openings are enough proof, March also saw Berlin-based electronic music collective Keinemusik visit The Rameshwaram Cafe in Churchgate during their visit to India for their performance in Mumbai on March 27. If the photos are to be believed, they were clearly enjoying their food as their ate the dosa with their hands, showcasing the beauty of Indian food.
01 April,2026 02:55 PM IST | Mumbai | mid-day online correspondentTaftoon in BKC celebrates the diverse culinary traditions of the Indian subcontinent, drawing inspiration from the regions, routes and cultures that shaped them. The restaurant’s approach often looks beyond familiar restaurant formats, focusing instead on the landscapes, journeys and circumstances that shaped how food evolved across the country. That same thinking forms the foundation of Pagdandi: a month-long food festival inspired by the lesser-seen food trails of Rajasthan. Pagdandi is a path that never appears on maps. It forms slowly over time - through footsteps across Rajasthan’s desert landscapes - linking villages, hunting grounds and settlements long before formal roads came into existence. Along these narrow trails travelled traders, shepherds and communities, and with them travelled food. The dishes that took shape here were not born from abundance but from necessity: ingredients that could endure the desert climate, cooking methods that relied on fire and preservation, and meals that could sustain long journeys across unforgiving terrain. Pagdandi draws from these lesser-documented food traditions. Instead of dividing the menu into vegetarian and non-vegetarian sections, the dishes are organised around the circumstances that shaped them: what grew despite the desert, what could be preserved for travel, what was cooked over open fires during hunts, and what was prepared when journeys ended. The menu moves through these ideas in a natural progression, beginning with From Night Fires, where dishes like Shikari Jungli Shorba reflect food cooked in camps and over open desert flames. It then transitions into From the Bazaar Paths, bringing in familiar roadside and town favourites such as Mirchi Vada and Makai Dahi Ke Kebab. The narrative continues into From the Hunting Trails, where meat preparations such as Maas Ke Soole and Khad Murg highlight cooking shaped by fire, patience and instinct. The Desert Table is where dishes like Panchmel Dal, Baati and Churma represent everyday sustenance built around grains and lentils in a harsh landscape. The menu further explores resilience through What Grew Despite the Desert, with dishes such as Ker Sangri Sabzi, Besan Gatte and Bhune Besan Ki Bhindee showcasing ingredients that endured Rajasthan’s climate. This is followed by What Was Hunted & Shared, where robust preparations like Lal Maans and Bajre Ka Soyta reflect the bold, hearty cooking styles shaped by the terrain. The experience is complemented by accompaniments of the Desert, including Lasoon Ki Chutney, Mirchi Ka Kutt, Kachri Ki Chutney and Aam Ki Launji, alongside Breads of the Millet Belt such as Khooba Roti, Missi Roti, Bajre Ki Roti and Makki Ki Roti. The journey concludes with For the Return, where desserts like Ghevar and Paan Kulfi mark the end of the meal, much like they would at the end of a long journey. Adding to the experience is a selection of traditional Rajasthani alcohol inspired by royal heritage liqueurs. Crafted in-house, these drinks draw from the flavours of desert feasts and palace kitchens, reinterpreted in a contemporary format. The Kesar Kasturi (Hot Toddy Style) is saffron-infused, aromatic and regal, while Chandr Hass (Sour Style) offers delicate floral notes with a smooth finish. Shahi Gulab (Martini Style) is floral and expressive, echoing desert gardens, and Royal Saunf (Straight Up) brings a fennel-forward profile that is cooling and digestive. “Pagdandi is not just about presenting Rajasthani dishes, but about understanding the circumstances that shaped them,” says the chef. “Much of the region’s cooking evolved around limited resources, preservation techniques and fire-based methods. Through this menu, we’ve tried to stay true to that philosophy - keeping the approach minimal, focusing on traditional techniques, and allowing the ingredients and context to lead. The idea is not to change the dishes, but to honour them as food shaped by resilience, ingenuity and necessity”. Through this month-long festival, Taftoon invites diners to follow a culinary trail shaped by desert landscapes and lived histories, where every dish carries the memory of the paths that quietly sustained life along the way Where: Taftoon, BKCWhen: April 1 - May 1Time: 12:30 pm - 11 pm Call: 022 4973 5748 for details
31 March,2026 05:46 PM IST | Mumbai | mid-day online correspondentNashik's Sula Vineyards has signed an agreement to acquire Chandon’s wine production facility and estate in Dindori in Nashik, in an attempt to pursue the company’s next phase of growth. Spread across 19 acres in the Maharashtrian city, the estate comprises a highly advanced wine production facility with an annual capacity of 4.5 lakh litres, which is scalable up to 13 lakh litres. The property also features an ultra-premium visitor centre, a banquet facility, and five acres of vineyards, offering a premium immersive wine tourism platform, while also remind people why Nashik is at the centre of wine not only in the state but also India. Sula will commence operations of the existing hospitality facilities and tasting room upon handover, ensuring continuity without skipping a beat. Additionally, the estate’s strategic location offers key advantages. It is located 20 minutes away from Nashik Airport, which is expected to see increased air traffic and enhanced connectivity ahead of the upcoming Kumbh Mela. Moreover, proximity to Sula’s existing wineries in Dindori enables seamless operational integration. Following completion, Chandon will cease wine production in India, and wines produced from the estate will be marketed by Sula under its own portfolio, with no ongoing use of the Chandon brand. Commenting on the acquisition, Rajeev Samant, who is the founder & CEO of Sula Vineyards said, “This is a once in a lifetime opportunity to acquire a truly world-class estate. When I first visited the property, I was immediately struck by its beauty and potential. The team at Chandon has built an exceptional foundation, and we are excited to unlock its full value. Dindori is widely regarded as the home of India’s finest wine grapes, and this acquisition strengthens our presence here." Samant adds that they want to build on the success of their flagship wine tourism destination near Gangapur Lake in Nashik, as the vineyard gets over 3 lakh visitors annually, and thus seeing the potential to develop another landmark destination wine resort in Dindori. Leveraging its strategic location and picturesque setting, they believe the estate will play a key role in the next phase of growth for their wine tourism business.
31 March,2026 10:47 AM IST | Mumbai | mid-day online correspondentAmid reported shortage of LPG due to the ongoing conflict in West Asia, food at the Maa Chandrika Devi Temple in Lucknow is being prepared over a wood fire for the Bhandara during Chaitra Navratri. Shivraj Singh, also known as Bhandari Baba, said, "Earlier, we used to cook the Bhandara using LPG, but due to a shortage of gas, we have shifted to cooking on wood fire. We prepare prasadam for around 1,000 devotees daily. Currently, two stoves are in use, and we are continuing this arrangement for about 15 days and will do the entire Navratri." He added that members of the temple committee have been making necessary efforts to ensure uninterrupted food service for devotees during the festival. On the eighth day of Chaitra Navratri, Devotees cross India flocked to temples to offer prayers on the occasion of Maha Ashtami during Chaitra Navratri, seeking blessings for prosperity, health, and happiness. Meanwhile, on the issue of the LPG situation, on Wednesday, the Petroleum Ministry said that the Centre is prioritising Piped Natural Gas (PNG), while noting that there is adequate petrol and diesel available and the fuel prices have not changed. Addressing the Inter-Ministerial briefing, Sujata Sharma, Joint Secretary, Ministry of Petroleum and Natural Gas, highlighted that the government is ensuring 100 per cent domestic PNG supply and has issued a notification, streamlined and time-bound framework for laying and expanding pipelines across the country, and developing the natural gas infrastructure. The Centre has conducted 2700 raids and seized 2,000 cylinders amid black marketing and hoarding of LPG cylinders. Iranian Foreign Minister Abbas Araghchi on Thursday said that they have permitted the passage of vessels for friendly countries, including India, through the Strait of Hormuz. Consulate General of Iran in Mumbai said in a post, "Iran FM Abbas Araghchi: We permitted passage through the Strait of Hormuz for friendly nations including China, Russia, India, Iraq, and Pakistan." As of Thursday, at least five vessels with their end destination in India have safely transited through the Strait of Hormuz. Two of these vessels, the Jag Vasant and Pine Gas, are expected to dock by the end of the week. 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.
26 March,2026 01:36 PM IST | Lucknow | ANIMadhya Pradesh's MSME Minister Chetan Kumar Kashyap has appealed to entrepreneurs to maximise the use of the GI tag and promote Ratlami Sev products in the national and international markets. All you need to know about Ratlami Sev Ratlami Sev, a crispy fried snack from Ratlam in MP, earned the Geographical Indication (GI) tag in 2014 and it was renewed in 2024. GI tag certifies that a product originates from a specific location. It highlights a product's unique qualities, protects the authenticity of traditional goods and promotes regional heritage. Addressing the One District One Product (ODOP) summit in Ratlam on Sunday, Kashyap said, "Everyone should strive to ensure that Ratlami Sev's products are world-class, as per its reputation.""The primary objective of the 'One District One Product' scheme is to promote the district's traditional products globally through GI tag, branding and marketing," he said at the event, attended by entrepreneurs, investors and officials. Due to the Madhya Pradesh government's efforts, products like Ratlami Sev, Shivpuri's jackets, and Morena's gajak have become the state's signature products, the minister for micro, small and medium enterprises (MSMEs) said. Prime Minister Narendra Modi had also mentioned about Ratlami Sev, which has given it international recognition, he noted. Highlighting the work done to promote Ratlam's sev business and the individuals and businesses who have brought it global recognition, Kashyap said that PM Modi considers MSMEs to be the backbone of the country's economy and prioritises the development of local enterprises. Chief Minister Mohan Yadav has accelerated industrial development by prioritising recognition for local products and has simplified the industrial policy to provide a favourable environment for entrepreneurs to invest in the state, he pointed out. The minister urged entrepreneurs to come to the district and help advance the Ratlami Sev business and assured the government's support in this endeavour. On the occasion, Kashyap honoured Shailendra Gandhi, who secured the GI tag for Ratlami Sev. A digital presentation was given on the origin, development journey, and characteristics of Ratlami Sev, and participants were briefed on the historical and commercial significance, marketing and logistics of the business. Kashyap said that under the leadership of CM Yadav, rapid progress is being made towards developing industries in Madhya Pradesh. Currently, agriculture contributes 30 to 40 per cent to the state's GDP, while industry contributes 20 per cent, and efforts are underway to increase it further, he said. To promote industrial potential in the state, various regional industry conferences are being organised, inviting local and foreign investors. Through these conferences, the state's regional identity is strengthened and its industries are being developed in a multifaceted manner by attracting new industries, the minister 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.
24 March,2026 11:22 AM IST | Bhopal | PTIAmid the buzz about Bengaluru's Rameshwaram Cafe opening in Mumbai in Churchgate, Karnataka Tiffin Room, popularly known as KTR, has opened its second outlet in Mumbai in Bandra on March 19 after first opening in Versova in November 2024. Situated off Carter Road, the eatery, aiming to dish out the flavours of the Silicon Valley of India, is yet another addition to the growing number of South Indian cuisine restaurants opening in the 'Queen of Suburbs'. The last few years have seen the likes of Benne and Kari Apla, two of quite a few celebrating south Indian food not only limited to Karnataka but also Kerala, apart from Maharastra and Goa in case of the latter. Even as Bandra has always had the likes of Balaji restaurant on Hill Road, the opening of KTR now in the western suburb, and Rameshwaram Cafe on March 6 in South Mumbai, Mumbai foodies are noticing a change. Taking to social media, Karnataka Tiffin Room shared on Instagram, "Bandra gets a new address tomorrow! 7:30am. Doors open. From KTR, with Love." In the age of social media buzz, they even went on to share glimpses of the new restaurant and their first customers too. For many decades, Matunga has been considered the hotspot for South Indian cuisine in the city, for any tourist or locals, who know other popular restaurants in the city, but Bandra seems to be taking over, especially with the long lines outside Benne, while Churchgate gets more offerings, making it easier for people to enjoy good south Indian food across the city while not having to particularly travel to Matunga but more than that is Bengaluru food taking over Mumbai? We'll have to wait and find out.
20 March,2026 02:31 PM IST | Mumbai | mid-day online correspondentMany South Indian communities across India including people from Karnataka, Andhra Pradesh and Telangana have come together to celebrate Ugadi, the first day of the Hindu New Year. While the festival is observed with traditions, it is incomplete without delicious food that include many specialities. If you are celebrating the festival in Bengaluru or Mumbai, here are some delicious food menus to help you enjoy this weekend:MumbaiSouth Indian flavoursITC Grand Central, Mumbai, presents a Traditional Ugadi Celebration at Dakshin, marking the South Indian New Year with a thoughtfully curated dining experience. It opens with the quintessential Ugadi Pachadi. Diners are then invited to savour Dakshin Vishesha, an Ugadi special assortment of starters served from Iyer’s trolley, accompanied by an array of house-made chutneys and an appalam basket. The meal unfolds into a generous spread of regional vegetarian classics, including Bendakaya Vepudu, pan-tossed okra; Padhpe Upakari, local greens tempered with garlic, chilli, and coconut; Muvvankaya, slow-cooked aubergines in a green chilli and poppy seed paste; and Puttagodugulu Jeedipappu Iguru, a robust combination of mushrooms and cashew nuts. The main course further features comforting South Indian staples such as Tarkari Kurmah, Tomato Pappu, Sambar, and Rasam, complemented by traditional accompaniments including Kal Dosai, Chitrannam, and Bagala Baath, offering a complete and satisfying festive experience. The celebration concludes on a sweet and indulgent note with Basundi and Payasam, followed by Dakshin’s signature South Indian filter coffee (Dakshin Kaapi), bringing the Ugadi feast to a soulful close. Where: Dakshin at ITC Grand Central, ParelWhen: On till March 22Price: Rs 3,750 plus taxes per personTime: Lunch: 12 noon to 3 pm; dinner: 7 pm to 11:30 pm Call: 022 67045121 and 022 67045122 for reservations Sweet festivities As Ugadi marks the beginning of the New Year across many South Indian traditions, the festival is often celebrated through dishes that symbolise the many flavours of life. In keeping with this tradition, this year, Banana Leaf is serving a special Bella Payasam, prepared with jaggery (gud), which represents the sweeter side of life and the hope for happiness and prosperity in the year ahead. Deeply rooted in festive cooking across Karnataka and Andhra households, the dessert carries a comforting richness that makes it a beloved part of Ugadi celebrations. Where: Banana Leaf, across all outlets When: March 19 Time: All day Bengaluru Ugadi in south India JW Kitchen, JW Marriott Hotel Bengaluru, the spirit of the festival is celebrated with a special Ugadi lunch that brings together the beloved culinary traditions of Karnataka, Andhra Pradesh and Telangana. The afternoon begins in the traditional way with cooling glasses of Panakam, the jaggery based festive drink, along with refreshing buttermilk and tender coconut water. The live counters lend the warmth of a festive kitchen, where freshly prepared Obbattu (Holige) is made through the afternoon, filling the air with its comforting aroma. A variety of dosas served with house-made chutneys adds to the lively spread. At the heart of the meal is the symbolic Ugadi Pachadi, a dish that captures the essence of the festival with its blend of sweet and tangy flavours, a gentle reminder of life’s many experiences. Alongside it are time honoured favourites such as Bisibele Bath, Puliyogare, Kosambari and Avial, dishes that evoke the comfort of a traditional Ugadi feast. The celebration concludes on a sweet note with Obbattu, a trio of Payasams and Kesari Bath, offering a simple and comforting finish to the festive afternoon. Where: JW Kitchen, JW Marriott Hotel BengaluruWhen: On till March 22Time: 12 noon to 3 pm; 12:30 pm to 4 pmPrice: Rs 2750 plus taxes per person; Brunch: Rs 4,000 (without alcohol) and Rs 5,500 (with alcohol); Kids: Rs 2,000 per personCall: 88844 94037
19 March,2026 03:52 PM IST | Mumbai | mid-day online correspondentFestivals like Gudi Padwa are synonymous with indulgent sweets, but celebrating tradition doesn’t have to mean compromising on mindful eating, a way of life that many people have adopted over the years. With modern cooking methods like air frying, it’s easier than ever to recreate festive favourites with lighter ingredients and minimal oil while still preserving their comforting flavours. Using an air fryer, home cooks can enjoy crisp textures, rich aromas, and perfectly balanced sweetness without deep frying. The result? Desserts that feel festive, flavourful, and a little more wholesome. As many people celebrate Gudi Padwa today, here are four delightful air fryer sweets that BSH Home Appliances believe can bring a touch of creative flair for your Gudi Padwa celebrations. Saffron-Pistachio Puran Poli Mille-Feuille A creative spin on the classic Maharashtrian favourite, this layered dessert transforms puran poli into a delicate pastry-like treat. Crisp air-fried wheat sheets are stacked with fragrant chana dal puran and a creamy pistachio yogurt filling, creating a dessert that feels surprisingly light. To prepare the puran, cook chana dal until soft and mash it smoothly. Heat it gently with grated jaggery, saffron strands, and cardamom powder until the mixture thickens and becomes aromatic. Meanwhile, knead whole wheat flour with ghee, salt, and water to form a soft dough and allow it to rest for about 20 minutes. Roll the dough into thin sheets and cut them into small rectangles. Place these in the air fryer and cook at 180 degrees Celsius for five-six minutes until crisp. Blend pistachios into a powder and mix them with thick Greek yogurt and honey to create a creamy filling. To assemble, layer the crisp poli sheets with the puran mixture and pistachio cream, stacking them like a mille-feuille pastry. Finish with a light drizzle of saffron syrup for an elegant festive presentation. Mini Saffron Shrikhand Cheesecake Shrikhand is a beloved festive dessert, and this version turns it into delicate mini cheesecakes that feel both indulgent and refreshing. Start by mixing almond flour, melted ghee, and honey to form a crumbly crust. Press the mixture into silicone muffin moulds to create a base. For the filling, combine thick Greek yogurt with honey, saffron strands, and cardamom powder until smooth and fragrant. Pour the mixture over the prepared crust and air fry at 150 degrees Celsius for about seven minutes until lightly set. Once cooked, refrigerate the cheesecakes for two to three hours to allow them to firm up. Before serving, garnish with crushed pistachios and a few saffron strands for a dessert that looks as celebratory as it tastes. Sweet Potato Peda Brulee Pedas are a festive staple, but this version introduces sweet potato for natural sweetness and added nutrition. The caramelised topping gives it a delightful brulee-style twist. Begin by combining mashed steamed sweet potato with almond flour, jaggery powder, and a pinch of cardamom. Mix until the ingredients come together into a soft dough-like consistency. Shape the mixture into small pedas and place them in the air fryer. Cook at 170 degrees Celsius for about seven minutes until lightly golden. Sprinkle a thin layer of coconut sugar on top and torch it gently until it caramelises into a crisp golden crust. Serve with a spoon so guests can crack the caramel layer before enjoying the soft, fragrant peda underneath. Pistachio Oats Ladoo with Rose Cream For those looking for a lighter festive sweet, these pistachio oats laddoos offer a wholesome alternative packed with flavour and texture. Start by mixing powdered oats with date paste and chopped pistachios. Combine well and shape the mixture into small laddoos. Place them in the air fryer and cook at 160 degrees Celsius for around five minutes, allowing them to firm up while developing a slightly toasted aroma. For the accompaniment, whisk together Greek yogurt, rose water, and dried rose petals to create a fragrant rose cream. Serve the warm laddoos with a swirl of rose yogurt cream for a dessert that balances earthy nuttiness with delicate floral notes.
19 March,2026 02:22 PM IST | Mumbai | mid-day online correspondentMore 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] | IANSADVERTISEMENT
-1775208708136_d.png?tr=w-436,h-271 "Chef Vikas Khanna. Pic/Insta")
