Lynn Misquith is elated at the idea of The Rameshwaram Cafe coming to Mumbai, as it gets ready to open at Eros in Churchgate. Having lived in both cities in the last seven years, and spending many days at the South Indian restaurants in Mumbai, she believes the iconic Bengaluru cafe is coming to Mumbai at the right time. '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.
20 February,2026 09:55 PM IST | Mumbai | Nascimento PintoDuring Ramzan, Mumbai’s Mohammad Ali Road buzzes with energy as people come together to break their fast and dive into a feast of delicious street food. While spots like Bayroute, Jaffer Bhai’s, and Bademiyan are crowd favorites, there’s always something new to discover in the city. BayrouteAcross 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 BademiyanAs 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 DarbarMumbaikars 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 DarbarThis 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 BiryaniRenowned 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.
19 February,2026 10:23 AM IST | Mumbai | mid-day online correspondentFood remains one of the most powerful ways Indians connect with family, culture, and everyday life. It is never just about the meal, but about shared stories, laughter, and connection that linger long after the plates are cleared. 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.
18 February,2026 10:36 AM IST | Mumbai | mid-day online correspondentArunachal Pradesh Chief Minister Pema Khandu on Monday launched 'Rakta' rice, organic red rice from Tawang district, describing it as a symbol of traditional farming wisdom, heritage preservation and sustainable agriculture in the state. "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.
16 February,2026 10:04 PM IST | Itanagar | PTIIndia Cocktail Week 2026, popularly known as ICW returns for its new edition that promises two days of flavour, culture and high-energy celebration. The festival will take place on February 28 and March 1 in Mumbai at Jio World Garden. 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.
03 February,2026 03:53 PM IST | Mumbai | mid-day online correspondentIn an interesting incident in the national capital, a Delhi businessman has shared a post on social media highlighting his experience at a restaurant that was nothing like he expected. 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.
03 February,2026 03:34 PM IST | New Delhi | mid-day online correspondentRaising concerns on the growing consumption of ultra-processed foods containing high fat, salt and sugar amid India becoming one of the fastest growing markets for such items in the world, the Economic Survey has pitched for a ban on their advertisements from morning to late night. 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.
29 January,2026 07:04 PM IST | New Delhi | PTIJanuary's chill has wrapped every person in a shawl, craving the classic gajar ka halwa and garam jalebi -- both timeless favourites that warm almost every Indian's soul. 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.”
28 January,2026 04:58 PM IST | Mumbai | mid-day online correspondentThis January, Mumbai restaurant Ishaara is hosting Heritage and Roots, a Tribal Festival, a limited-time food and beverage pop-up starting January 22. 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 onwardsTime: 12 noon to 11:30 pm
15 January,2026 05:24 PM IST | Mumbai | mid-day online correspondentIt’s the season of strawberries! If you’re not excited, then you should know that Indian chefs are busy whipping up some of the most delicious dishes desserts for you at your favourite restaurant in the city. 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 Prepare the base Mix crushed biscuits, melted butter, and sugar. Press firmly into a lined spring-form tin. Chill for 15 minutes to set. Make the filling Beat cream cheese and sugar until silky smooth. Add eggs one at a time, mixing gently. Fold in fresh cream, vanilla, and lemon zest. Pour the velvety mixture over the chilled base. Bake Bake at 150 degrees Celsius for 45–55 minutes, until the edges are set but the centre has a slight Wobble. Cool completely, then chill for at least 4 hours (overnight is best). Prepare the strawberry compote Combine strawberries, sugar, and lemon juice in a saucepan. Cook on low heat until the berries soften and release their juices. Add vanilla and simmer until thick and glossy. Cool completely before serving. Serve Slice the cheesecake and spoon the luscious, ruby-red strawberry compote on top. 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 Prepare the strawberries: Chop 575 gm fresh strawberries and cook until soft to make a compote. Flavour the compote: Add 90 gm sugar, 50 gm butter, and 1 cinnamon stick to the cooked strawberries. Cook briefly and then let cool. Soak agar-agar: Soak 12 gm agar-agar in 250 ml water for 10–15 minutes. Cream cheese mixture: Meanwhile, beat 375 gm cream cheese with 90 gm sugar until smooth. Chocolate mixture: Warm 375 ml fresh cream, remove from heat, add 320 gm chopped white chocolate, and mix until smooth. Combine: Mix the cooled strawberry compote, chocolate mixture, and cream cheese mixture together. Add agar-agar: Heat the soaked agar-agar until melted, add to the mixture along with 12 gm vanilla paste, and mix well. Set: Pour into a mould and chill in the refrigerator for 4–5 hours until firm. 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 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. Prepare the mascarpone filling: In a bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. 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. Spread half of the mascarpone mixture over the soaked biscuits. Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Refrigerate for at least four hours or overnight for the best flavour. 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 Prepare the base: Crush biscuits finely and mix with melted butter. Press into a lined mould or ring and chill for 15 minutes. 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. 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. 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 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. Roll out the dough and line it into tart moulds. Blind bake at 170 degrees Celsius for 12–15 minutes until lightly golden. 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. 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 Mix butter and icing sugar until smooth (do not overmix). Add egg yolk and vanilla, mix just to combine. Fold in flours and salt, rest dough (wrap & chill for 2 hours). Roll to 3 mm, line tart rings. 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. Fold in fresh strawberry dice. Pour into small silicone molds (disc shape). 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 Heat purée + sugar to 60 degrees Celsius Add bloomed gelatin. Pour over white chocolate and blend using hand-blender. Cool mixture to room temperature. Fold in semi-whipped cream gently. Transfer to piping bag with petal piping tip. Assembly (Rosette Effect) Fill baked tart shell with a thin layer of mousse. Insert frozen strawberry compote disc in the centre. Pipe mousse in braided / petal pattern, starting from outside inward. 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 Melt cocoa butter and chocolate separately. Blend together and add colour. Strain and load into a spray gun. Spray frozen tart at -18 degrees Celsius for a velvety texture. Garnish Fresh strawberries (whole + halved) Optional: micro mint/silver leaf
09 January,2026 10:18 AM IST | Mumbai | Nascimento PintoPeople in Maharashtra are all set to celebrate Makar Sankranti on January 14. 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 Roast wheat flour in ghee until golden and aromatic. 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 Roast the murmura on low heat for 2–3 minutes until crisp. Keep aside. Heat a pan, add jaggery, and 30 ml water. 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 Cook the base: Boil milk on a low flame. Add washed rice and cook till soft. Add chia seeds: Stir in chia seeds and simmer 5 minutes until slightly thick. Sweeten carefully: Switch off the flame. Add Nolen Gur (important: don’t boil jaggery). Finish with flavour: Add cardamom, nuts, and dates. Mix gently. Rest and serve: Let it rest for 10 minutes. Serve warm or chilled.
08 January,2026 05:16 PM IST | Mumbai | Nascimento PintoADVERTISEMENT
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