India 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 PintoA bluefin tuna on Monday was sold for a record 510.3 million Japanese Yen (JPY), about USD 3.2 million, at the first auction of the year at Tokyo's Toyosu fish market, Kyodo News reported. According to Kyodo News, the bluefin tuna, one of the most desirable fish for Japan's iconic dish, Sushi, weighed 243 kg and was caught off the coast of Oma in Aomori Prefecture in the Tohoku region. The fish was purchased by Kiyomura Corporation, a Tokyo-based operator of the popular sushi restaurant chain Sushizanmai. Calling the New Year's first tuna a symbol of good fortune, Kiyomura President Kiyoshi Kimura said the company hopes customers will enjoy the fish and feel energised, as reported by Kyodo News. "The year's first tuna brings good luck. We hope as many people as possible can enjoy it and feel energised," Kimura stated, as quoted by Kyodo News. The tuna will be cut at Sushizanmai's Tsukiji head branch and distributed to its outlets across Japan. Despite the record-breaking price, the company said it will serve the tuna to customers at regular menu rates, Kyodo News reported. According to the Tokyo metropolitan government, this was the highest winning bid since comparable records began in 1999. The price far exceeded the previous record of JPY 333.6 million set in 2019, following the relocation of the historic Tsukiji fish market to Toyosu. The early-morning auction, which began at 5:10 am (local time), drew large crowds, including foreign tourists, who watched bidders compete in the traditional New Year event, Kyodo News reported. High bids at the first auction of the year are widely seen as a sign of good luck and a promotional opportunity for restaurants. Tuna prices have rebounded in recent years after slumping during the COVID-19 pandemic, with top bids recorded at JPY 36.0 million in 2023, JPY 114.2 million in 2024, and JPY 207.0 million in 2025, as reported by Kyodo News. This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
07 January,2026 11:06 AM IST | Tokyo | ANIMumbai is constantly buzzing with new cafes and restaurants opening every other week in the city, offering Mumbaikars and all those coming to the city something new every single time. While Dough & Joe opened towards the end of 2025, along with other restaurants in the city, there is more that people can look forward to in this year. Italian flavours After serving Tuscan-inspired flavours in Andheri and Navi Mumbai, Toscano has now opened a third outlet in the city in South Mumbai in Nariman Point in Tulsiani Chambers. The restaurant chain by Chef Jean Michel and Chef Goutham is all set to serve a wide variety of rich, handmade creamy pastas, crisp salads, classic grills, fresh sourdough pizzas and more for locals and tourists. The menu features the likes of artisanal Sourdough pizzas, Insalata di formaggio di capra e pere (Goat Cheese & Roasted Pear Salad), Salmone Grigliato (Grilled Norwegian Salmon), Chicken di Toscano (Spinach & Ricotta Filled Chicken Breast, an Italian comfort food) and Spaghetti Aglio Olio. While enjoy savoury delights, you can enjoy your meal with Tiramisu or Kahlua Mousse but not without sipping on drinks like Toscano Sling, Ginger Berry Fizz and Lychee Lemonade. Where: Toscano, Nariman Point Time: 11 am - 11 pmCall: +91 90369 72832 Laidback in Mumbai JW Marriott Mumbai Juhu opens Reflections, the refurbished lobby lounge and bar, with the aim of being a versatile, day-to-night space for casual dining, business conversations, and evening drinks. The menu has a focused selection of artisanal teas and coffees with green teas and gourmet leaves such as Silver Needle White Tea and Oolong, alongside functional infusions including hibiscus, peppermint, lemongrass, and chamomile, along with Lavazza India’s sustainably sourced Terra coffee. The alcohol menu includes 80 global whiskies, including 40 single malts and premium Indian single malts, sake selection, along with light rums, premium spirits, and classic aperitifs. The cocktail menu includes flavourful and unique cocktails like the gin-based Clover Club, Picante Collins, Brandy Alexander, Sazerac, and extends it to the The JW Garden Signature Experience inspired by botanical-forward cocktails. The food menu focuses on small plates and bar bites, Asian-inspired tapas, and thin crust Romano-style pizzas. Where: Lobby Level, JW Marriott Mumbai Juhu, Juhu Time: 11:30 am – 1 am
05 January,2026 09:37 PM IST | Mumbai | mid-day online correspondentThe winter season has brought with it a different kind of chill this year in Mumbai. Cooler than usual, you can enjoy everything warm but it's hard to ignore the abundance of strawberries that make their presence felt through various dishes and drinks. While you may sip on some steaming coffee or warm soup, the bright red strawberries are being added to menus of city restaurants in not only sweet but also savoury dishes. Here are some strawberry food menus in Mumbai you can indulge in this winter season: Strawberry by the sea If you love strawberries and Marine Drive, head to Hotel Marine Plaza, as it celebrates the delicious fruit in more than one way. Savour mouth-watering Strawberry Tart, Strawberry Cheesecake, Strawberry Gelato, and even a Strawberry Basil Cooler. You can also experiment with the Roasted Strawberry Croissant, Strawberry And Burrata Salad, but not without the Strawberry Shortcake Entremet. Where: Hotel Marine Plaza, Marine DriveWhen: Ongoing Time: 12:30 pm onwards Price: A la carte menu Berrylicious At Poetry by Love & Cheesecake, the Strawberry menu celebrates the delicious sweet and sour fruit with dishes and drinks of all kinds, that you will love. The menu includes Fresh Strawberry Cheesecake, Fresh Strawberry Tres de Leches, Fresh Strawberry Tiramisu, Fresh Strawberry Biscoff Cheesecake, Fresh Strawberry NutellaCheesecake, Fresh Strawberry Kunafa with Chocolate & Pistachio, Fresh Strawberry Double Chocolate Cake, and the dainty yet rich Fresh Strawberry Cheesecake Tart. Where: Poetry by Love & Cheesecake, across all outletsWhen: OngoingTime: All Day Price: A la carte menu
05 January,2026 08:08 PM IST | Mumbai | mid-day online correspondentThe India International Coffee Festival (IICF) returns in 2026 for its second edition, this time bigger, bolder, and crafted as a true celebration of India’s thriving coffee movement. Presented by the Specialty Coffee Association of India with support from the Coffee Board, the gathering unites every part of the value chain: farmers and producers from coffee-growing regions, processors, exporters, equipment innovators, roasters, retailers, café owners, baristas, and passionate consumers, all under one roof in Bengaluru. With over 20,000 visitors expected, IICF 2026 is designed as a dynamic farm-to-cup experience. It’s a place to explore where coffee begins, how it’s transformed, and the many hands and innovations that shape every sip, from estates to cafés to home brewers. Knowledge sharing, business opportunities, and hands-on discovery meet in a vibrant environment dedicated to advancing India’s specialty coffee culture. Here are the highlights of the festival: The coffee trail A curated pathway through the festival’s most engaging zones, featuring immersive farm-to-cup experiences, brewing workshops, tastings, sensory activities, and hands-on demos with experts across the value chain. The national coffee championships Six competitive categories, including Barista Championship, Brewers Cup, and a rapidly growing Coffee in Good Spirits segment. Finalists from the Mumbai, Bengaluru, and Delhi preliminaries battle for a chance to represent India on the world stage. Latte art arena Daily showcases from the country’s top latte artists, with opportunities for visitors to try their hand at pouring art. The cupping exchange Open cupping sessions hosted by leading Indian roasters, spotlighting rare lots, innovative processing, high-scoring regional coffees, and stories directly from producers and harvest teams. Brew school Practical sessions tailored for home brewers: pour-over fundamentals, espresso basics, grind science, flavour interpretation, and more. The India innovation hub Returning stronger for its second edition, this hub highlights Indian brands shaping the future of coffee tech. Discover working prototypes, new-to-market equipment, estate-level processing innovations, and conversations with engineering and design minds pushing standards forward across both farm and café. Conversations, culture and community Workshops and masterclasses led by industry leaders, both Indian and international, explore farming practices, post-harvest craft, brewing techniques, sensory development, sustainability, and the science of flavour. Live music, performances, and a Drum Jam by Roberto Narain add a cultural rhythm that keeps the festival buzzing. Stand-up comedy by Sonu Venugopal brings laughter into the mix, while Mysore Xpress takes the stage with electrifying live music, adding new rhythm to the coffee celebration. IICF 2026 aims to be a meeting ground for everyone who cultivates, crafts, serves, studies, and loves coffee. It marks the next step for India’s coffee community: a place to taste, learn, innovate, connect, and be part of a culture that’s just getting started. Where: Marakata, BengaluruWhen: February 12 – February 14
05 January,2026 03:12 PM IST | Bengaluru | mid-day online correspondentADVERTISEMENT
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