Heard of Michelin Stars? The Michelin Guide will now extend its selection to wine, a key reference in the gastronomic experience, to award the Michelin Grappe. The Michelin Guide has long highlighted exceptional wine lists and sommeliers, notably through the 'wine' pictogram created in 2004 to distinguish outstanding food and wine pairings. In 2019, the Michelin Sommelier Award was introduced to honor professionals whose expertise enhances the guest experience through exemplary mastery of wine selection and service. The Michelin Grappe will now spotlight wine estates across different regions of the world. It will assess their overall excellence based on five universal criteria applied consistently. As Gwendal Poullennec, international director for the Michelin Guide explains, "After having oriented wine-lovers towards the finest tables in more than 70 destinations and to the world’s most elegant hotels, the Michelin Guide is delighted to open a new chapter by with the world of wine. This new reference is designed for both the curious amateur and the most ardent expert - it rewards the men and women who are building the most demanding vineyards around the world.” The Michelin Grapes: A new reference for discovering and showcasing wine-growing talentIn the world of wine, the Michelin Guide rewards not only the vineyards but also, above all, the men and women who personify them. With this new distinction, the Guide intends to showcase unique situations and know-how transmitted down generations, but also innovative techniques and contemporary practices, using a strict and independent methodology. The Michelin Guide now provides wine-lovers with a trusted benchmark: Grapes 1, 2 or 3 and, additionally, a selection of recommended vineyards. Three grapesExceptional producers. Whatever the vintage, wine lovers can turn to the estate’s creations with complete confidence. Two grapesExcellent producers who stand out as exceptional within their peer group and region for both quality and consistency. One grapeVery good producers who craft wines of character and style, especially in the best vintages. Selected Dependable producers who have been chosen for regular review, producing well-made wines that deliver an experience quality. Methodology based on five criterias For its new distinction, true to its fundamental values of excellence and independence, the Michelin Guide applies five criterias uniformly and wherever it may be.1. The quality of agronomyThe assessment evaluates the vitality of the soil, the balance of the vine stocks as well as the care provided for the vines. All essential factors that directly influence wine quality. 2. Technical masteryThe evaluation focuses on the technical skills in the wine-making process. The in-house inspectors are seeking precise and rigorous wine-making processes producing well-developed wines which reflect the terroir and the vine types, without any distracting flaws. 3. IdentityThe Guide will highlight winemakers who craft wines that express the personality, the sense of place, and the culture behind them. 4. BalanceEvaluation of the harmony between acidity, tannins, oak, alcohol, and sweetness. 5. Consistency Wines will be evaluated across multiple vintages to ensure unwavering consistency in quality, even in the most challenging years. The Guide celebrates wines that reveal greater depth and excellence as time goes by. Expertise at the heart of the assessments Future selections will rely on the expertise of dedicated wine inspectors, all professionals employed by the Michelin Group. This team, which makes its recommendations collectively and with complete independence, will bring together seasoned wine specialists and newly recruited inspectors. All team members have been selected not only based on their qualifications, but also on their ability to assess a vineyard with rigor and integrity. They are all seasoned professionals in the sector - former sommeliers, specialized critics or production experts - and bring concrete and in-depth experience of the wine-producing world to the team. Their assessments follow a rigorous methodology including a panel review process and editorial supervision. In 2026, the Michelin Grapes adventure will be writing its initial chapter in the heart of two French wine-producing areas. The Michelin Grapes project will start with two regions among the most emblematic in the world-wide wine-producing landscape: Burgundy and the region around Bordeaux. A compelling choice, celebrating the diversity, the historical intensity and the cultural richness of wine à la française. Over the centuries, Bordeaux has established itself as a historic force in the world of wine Its distinguished vineyards and their reputation go far beyond our borders. The entire prestigious Bordeaux region is renowned throughout the world for its innovations and its traditions. Burgundy, for its part, differentiates itself by its approach deeply rooted in the local heritage. Its human-sized, family-owned, vineyards reflect rigorous traditions and care imposed at each stage in the production process. Generation to generation legacies have curated the local identity and forged the world-wide reputation of Burgundy.
04 December,2025 06:59 PM IST | Mumbai | mid-day online correspondentAs the winter season sets in with the days growing colder, there is nothing as comforting and satisfying as a plate of wholesome Indian food that warms you from the inside, and the best part about these dishes are that they are not only easy to make but also extremely delicious.If you have been meaning to enjoy such dishes that celebrate seasonal ingredients with familiar aromas and the nostalgia of winter cooking at home, then there are many to explore from across the north and south of India. Here are some handpicked from The Tastes of India podcast on Audible, hosted by Puja Darshan, that offer traditional Indian favourites. Whether it is the earthy goodness of methi paratha or the rich Kerala potato stew, each recipe promises warmth, nourishment and the joy of home-cooking this winter. Methi Parantha Ingredients:Methi leaves cleaned and chopped 250 gm Garlic chopped 10 nos Green chillies 4 to 5Besan 5 tsp Cumin seeds 1/2 tsp Salt 1/2 tspWheat flour 2 cupsGhee or Oil 2 tspAjwain 1 tspSaltWhole wheat flour as needed Method: 1. To knead the dough, take a bowl and add wheat flour, 1 teaspoon of oil or ghee, ajwain and 1/2 teaspoon salt and mix the ingredients. 2. Add water little by little to make the dough soft. 3. Keep the dough aside for 30 minutes to set. 4. To make the stuffing, heat oil in a pan on a medium flame and add the cumin seeds. 5. When the oil starts spluttering, add the chopped garlic and green chillies. 6. When the garlic turns slightly brown, add the chopped methi to it and stir for around 5 minutes. 7. Add the besan and salt to taste and keep stirring for about 5 minutes. Once completed, set aside for it to cool down. 8. Using the mixture, make small uniform balls and set aside. 9. Begin making the paratha by flattening the balls with your palm, take a spoon full of the mixture you have created and fill it into the flattened dough ball. Proceed to seal it from all sides. 10. Roll it into small round chapattis on a rolling board. 11. Preheat the tava and put the chapattis one at a time and apply ghee on both sides as you flip the chapatti. 12. When small brown patches appear on the paratha, remove it from the tava. 13. The parathas can then be served hot with curry, vegetables, raitha, dahi, sauce or achar. Kerala Style Potato Stew Ingredients:Potatoes finely chopped or diced: 250 gm Coconut oil 2 tbsp Onions thinly sliced 1/2 cupBay leaf 1 no Cardamom stick 1 inch Ginger peels and julienned 1 inch Black peppercorns crushed 1 tsp Cloves, crushed 2 nosGreen chilli, sliced and diced 2 nosCurry leaves spring 1 to 2 noCow milk 2 to 3 cups Water 1 to 2 cups Salt as required Method: 1. Crush whole black pepper and cloves in a mortar-pestle coarsely and set aside. 2. Heat coconut oil in a pan. 3. Add the onions, bay lead, ginger juliennes, curry leaves and green chilli. 4. Proceed to add the crushed black pepper, cloves and cinnamon stick. 5. Saute the onions on a low to medium heat until they soften and turn translucent. Ensure that they do not turn brown. 6. Ensure to keep stirring the onions until they turn translucent. 7. Add the potatoes and mix them well with the onions and spices.8. Add two cups of water and season with salt as required. 9. Cover the pan with a lid and let it simmer on a medium-low to medium heat until the potatoes get cooked. Keep checking and stirring while the potatoes cook. 10. Once the potatoes are cooked, switch off the flame. 11. Add milk and mix everything well. While adding the milk, ensure that the stove is switched off as there is a possibility of the milk getting curdled if switched on. 12. Now, switch on the gas and boil the curry on a low to medium heat. 13. Once the curry gets boiled nicely, switch off the flame. 14. Serve the stew with idiyappams, dosa, ghee rice, cumin rice, appams or Gothambu puttu. It can also be served with roti, poori, plain paratha or lachha paratha. Makhana Kheer Ingredients: Makhana 2 cupsBoiled milk 1 litre Sugar: 1/4 cupAlmonds, finely chopped: 1 tbspCashew, finely chopped: 1 tbsp Raisins 1 tablespoon Cardamom powder: 1/2 tspGhee 2 tsp Method: 1. Heat 1 teaspoon of ghee in a pan2. Add the chopped almond and cashew to the pan and roast it nicely. 3. Once they turn slightly brown, raisins can be added to the pan as well. 4. Roast everything together and when the raisins turn slightly pulpy, turn off the flame. The mixture can then be placed on a plate and set aside. 5. In the same pan, add 1 teaspoon of ghee. 6. Add the makhana and roast it for 2 to 3 minutes. Set this aside. 7. Taking 1 1/2 cup of the roasted makhana, place it in a grinder jar and grind until it turns coarse. This can then be set aside. 8. Ensure that the other 1/2 cup of makhana is kept as whole. 9. In the plain pan, add 2 cups of milk. 10. Proceed to add the whole roasted makhana and let the entire mixture boil for 5 minutes. 11. Add the coarsely ground makhana and the whole makhana to the pan with the milk. 12. Let it boil and cook until it’s done. 13. Sugar and green cardamom can then be added. 14. Proceed to cook for 2 to 3 minutes. 15. Once cooked, add dry fruits and let it boil for a few minutes. 16. Garnish further with dry fruits and serve hot or cold.
03 December,2025 11:51 AM IST | Mumbai | mid-day online correspondentAs the winter chill sets in, there’s nothing more comforting than a warm, soulful bowl of soup. This season marks a shift towards hearty, nourishing meals, and we explore the incredible diversity of warming traditions and the richness of fresh, seasonal produce, with insights from chefs across India. From regional dishes rooted in simple, wholesome ingredients to creamy indulgences offering Western-style comfort, from umami-rich flavour bombs to nourishing choices that pack a protein punch, these diverse soup recipes can be made at home, and can carry you through the colder months. Bajre ki Raab (Pearl millet soup)Bajre ki raab is a warming winter soup that exemplifies the culinary wisdom of Rajasthan. This essential dish is made from roasted pearl millet flour (bajra) and buttermilk, ingredients central to the region. “Bajre ki raab is one of those dishes that reminds me how Indian cuisine is deeply rooted in wisdom. For generations in Rajasthan, this raab has been a winter essential, offering both comfort and strength,” says Chetan, food and beverage manager at Jaisalmer Marriott Resort and Spa.Ingredients Pearl millet flour 2 tbspButtermilk 3 cupsGhee 1 tspCarom seeds 1/8 tspDry ginger powder 1/8 tspSalt to tasteBlack pepper or a little jaggery for sweetness (optional) a pinchMethod: 1. Heat the ghee in a pan and add the pearl millet flour. Roast it on low heat until it smells nutty and fragrant.2. In a separate bowl, whisk the buttermilk until it’s smooth and lump-free. Gradually add the roasted flour to the buttermilk while whisking continuously to keep the mixture smooth. 3. Pour the mixture back into the pan and cook on low to medium heat. Stir regularly until it thickens and becomes creamy. 4. Add ajwain, dry ginger powder, and salt. If you’d like, mix in a small amount of jaggery or black pepper. 5. Serve hot for a filling winter drink. Rustic herb and corn chowder soup This warm, creamy, Western-style soup can be made with simple ingredients easily found in Indian markets. “We took the creamy, wholesome base of a traditional chowder and infused it with a generous blend of fresh, aromatic herbs. It’s a beautifully balanced dish—the sweetness of the corn plays perfectly against the savoury herbs," says Mandar Kothekar, head chef, Fairfield by Marriott Andheri West. Ingredients BaseSweet corn kernels (fresh or frozen) 1 cupPotato, diced 1 mediumCarrot, chopped 1 mediumOnion, finely chopped 1 smallGarlic, minced 2 clovesButter 1 tbspOlive oil (optional) 1 tbspLiquid and seasoningVegetable or chicken broth (or water + 1 stock cube) 2.5 cupsMilk (or half-and-half for richer texture) 1 cupAll-purpose flour (to thicken) 1 tbspDried oregano 1/2 tspDried thyme 1/2 tspCrushed black pepper 1/2 tspSalt to taste Method Saute aromatics1. Heat the butter (and olive oil, if using) in a pot over medium heat.2. Add the chopped onion and sauté until they are soft and translucent, about 3 to 5 minutes.3. Add the minced garlic and cook for just 30 seconds until fragrant. Cook vegetables1. Add the diced potato and chopped carrot to the pot. 2. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften slightly. Build the chowder base1. Sprinkle the flour over the softened vegetables and mix well. 2. This step creates a roux and is essential for thickening the soup.3. Slowly pour in the broth while continuously stirring to ensure the flour dissolves and prevents lumps from forming. Simmer and season1. Add the sweet corn kernels, dried oregano, dried thyme, salt, and crushed black pepper.2. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are completely tender. Create creaminess1. Reduce the heat. 2. Stir in the milk (or half-and-half) and simmer gently for 3 more minutes until heated through.3. For extra thickness, lightly mash some of the corn and potatoes against the side of the pot with the back of a spoon.4. Taste the soup and adjust the seasoning. Add more salt, pepper, or herbs if desired before serving. Super green lentil coconut power soupThis super green lentil coconut soup is a vibrant fusion demonstrating South Indian culinary prowess. Shared by Rajeev thakur, executive chef at The Orchid Hotel, Chandigarh, this soup is a great addition to the winter diet of health-conscious individuals as it blends protein-rich lentils with freshly pressed coconut cream and mineral-rich seasonal greens. IngredientsGreen lentils (washed and soaked 20 mins) 1 cupCoconut milk (1 can) 400 mlSpinach or mixed greens (spinach, kale, amaranth), chopped 2 cupsOnion, chopped 1 mediumGarlic, chopped 4 to 5 clovesGinger, chopped 1 inchGreen chilli, slit (optional) 1 to 2Vegetable stock or water 4 cupsSpices and seasoningCumin seeds 1 tspTurmeric powder 1/2 tspBlack pepper 1/2 tspCurry powder or garam masala ½ tspSalt to tasteLemon juice 1 tbspFor garnishFresh coriander, chopped 1 tbspToasted coconut flakes (optional) 1 tspOlive oil or coconut oil 1 tbsp MethodSaute the base1. Heat coconut oil in a pot.2. Add cumin seeds, and let them splutter.3. Add ginger, garlic, green chilli, and chopped onion.4. Sauté until translucent. Add lentils and spices1. Add soaked green lentils.2. Add turmeric, pepper, curry powder, and salt.3. Mix well and sauté for 1 to 2 minutes. Add liquid1. Pour in vegetable stock or water.2. Bring to a boil, cover, and simmer for 25 to 30 minutes until lentils are soft. Add coconut milk and greens1. Add coconut milk and chopped spinach.2. Simmer for another 5 to 7 minutes until creamy. Blend (optional)1. For a smoother texture, blend half of the soup and mix back.2. For a chunky texture, leave as is. Garnish and serve1. Add lemon juice, and adjust seasoning.2. Top with fresh coriander, toasted coconut flakes, and a drizzle of olive or coconut oil. Roasted Bell Pepper SoupA classic velvety soup that’s both nourishing and easy to recreate at home. The roasted bell pepper soup is dairy-free and a transformation of seasonal produce into a comforting bowl of warmth. "Comfort food doesn’t always need to be heavy—sometimes comfort lies in simplicity. This roasted bell pepper soup celebrates the natural sweetness of slow-roasted vegetables, layered with fresh herbs and a clean broth. It’s nourishing, soulful, and something anyone can recreate at home with just a few honest ingredients," shares Pawan Bill, chef at Ophelia. IngredientsRed bell pepper 100 gTomato 50 gCarrot 20 gOnion, chopped 20 gLeeks, chopped 20 gCelery, chopped 20 gGarlic, chopped 20 gFresh thyme 5 gFresh basil 10 gOlive oil 10 mlVegetable stock 100 mlSalt and pepper to taste Method1. Preheat the oven to 180 degrees Celsius. 2. Place the red bell pepper, tomato, onion, garlic, leeks, celery, carrot, thyme, salt, and pepper on a roasting tray.3. Mix the ingredients well and roast them in the oven until they are properly browned.4. Remove from the oven and purée the mixture in a blender.5. In a saucepan, add the purée and vegetable stock, and cook for 5 minutes.6. Serve hot, garnished with fresh basil. Wild Mushroom Consomme A refined celebration of earthy flavours and patient technique, the wild mushroom consomme soup offers deep umami. “This consomme is our way of honouring the simplicity and depth of mushrooms. By extracting pure flavours through a slow, patient process, we allow the natural umami to shine. It’s a dish that feels both comforting and elevated” reveals Avinash Naha, executive chef at Spice Traders, W Goa. IngredientsShiitake mushrooms, fresh, sliced 150 gShimeji mushrooms 80 gOyster mushrooms 80 gChinese dried shiitake (rehydrated) 40 gDaikon, roughly chopped 50 gCarrot, roughly chopped 40 gSmall yellow onion, sliced 1Garlic, smashed 2 clovesSmall thumb of ginger, sliced 1Spring onion (white part) 1Small sheet of kombu 1Dried morel mushrooms (optional) 1–2 pcsSichuan peppercorns 2Water 800 ml SeasoningLight soy sauce 1 tspDark soy 1/2 tspShaoxing wine 1 tspSalt to tasteWhite pepper to finish Method Prepare the mushroom stock1. Heat a pot and sauté all fresh mushrooms until lightly caramelised.2. Add onion, daikon, carrot, ginger, garlic, and spring onion; sweat 2 to 3 minutes.3. Add kombu, dried mushrooms, and soaking liquid.4. Add water, soy sauces, Shaoxing wine, and Sichuan pepper.5. Simmer gently for 1 hour. Strain the stock and adjust seasoning1. Strain through a fine chinois and cool slightly.2. Ladle clear consommé through muslin cloth.3. Adjust with salt, white pepper, and a touch of soy.
02 December,2025 10:23 AM IST | Mumbai | Maitrai AgarwalAir India has unveiled its new global in-flight menu that combines Indian flavours with global influences, featuring Pan-Asian, European bistro, and geo-specific signature dishes. Menu rollout across routesThe refreshed menu is currently offered on most international ex-India routes, including flights from Delhi to London Heathrow, New York, Melbourne, Sydney, Toronto, and Dubai; from Mumbai and Bengaluru to San Francisco; and from Mumbai to New York. It will soon be expanded across all international and domestic sectors. Passengers can choose from a curated selection of dishes covering international cuisine, home-style comfort meals, and health-focused options designed to meet contemporary dietary preferences. Menu rollout across routesMenu highlights crafted by Chef Sandeep Kalra include signature Indian fare such as Awadhi Paneer Anjeer Pasanda (Veg Awadhi Thali) and Malabari Chicken Curry, along with global additions like the Japanese Teppanyaki Bowl, Manicotti Forestiere, and Mediterranean tapas. Gen-Z trends and dietary-inclusive mealsThe global menu also features two trending favourites among Gen Z diners — Chicken Bibimbap and Matcha-based offerings. Additional selections include home-style comfort food and vegan, gluten-free, and allergen-aware alternatives.. Culinary influencesThe menu design draws inspiration from India’s culinary variety — from iconic Delhi street food to South Indian tiffin culture — alongside international dishes that resonate with younger flyers. Commenting on the rollout, Rajesh Dogra, Chief Customer Experience Officer at Air India, said, “We are reimagining the in-flight dining experience to align with the tastes and expectations of global travellers. The thoughtfully curated menu appeals to guests with diverse cultural preferences. Our emphasis is on menu design, presentation, and culinary precision to ensure every meal onboard creates a memorable experience.”The airline will also provide over 18 special meal types to support modern lifestyle and dietary needs, enabling a more inclusive and personalised dining experience. Air India has further emphasised sustainability initiatives across the menu cycle, including responsible sourcing, packaging, and waste reduction. The airline says it is focusing on locally sourced seasonal ingredients to support farmers and reduce food miles, while adopting eco-friendly measures such as compostable cutlery, paper meal boxes, reduced single-use plastics, and onboard waste segregation for recycling and composting.
21 November,2025 11:08 AM IST | Gurgaon | mid-day online correspondentEvery year, while International Women's Day is observed on March 8, International Men's Day is observed on November 19 around the world to celebrate the contributions of men to family, community and the society. While there are many different ways to mark the occasion including giving them different kinds of gifts, one of the easiest ways is by enjoying some good food with the males in your life. There are many who will head out to enjoy good food and drink at the restaurants and bars around them, but there are some who have special menus and offers for you to enjoy not only in Mumbai but across the country. Celebrate with beer and food This International Men’s Day, we are raising a glass to the men who always show up with bold brews, bigger bites, and a brand-new beer lineup to make the day unforgettable. At Independence Brewing Company, anyone dining in can enjoy unlimited beer at just Rs 650, whether they love crisp lagers, punchy IPAs, or want to dive into our freshly tapped new brew. They have got the pours, the plates, and the easygoing vibes to make his day truly special. Take your group of friends or family to celebrate the men who make life better- good food, great beer, and an extra cheer. Where:- Independence Brewing Company, Across all outletsWhen: November 19Price: Rs 3000 plus taxes for two people Traditional feastThis International Men’s Day, Khandani Rajdhani is celebrating every man with a feast fit for kings. On November 19, all men can enjoy the iconic Rajdhani thali at a special price across all outlets in Mumbai, Bangalore, Chennai, and Pune. The thali brings together the best of Rajasthani and Gujarati flavours from rich Dal Baati Churma and soft Rotlis to golden Jalebi and creamy Shrikhand all cooked with warmth and tradition. It’s the perfect way to celebrate the men in one's life with a meal that honours togetherness, culture, and great taste. Where: All Khandani Rajdhani Outlets in Mumbai, Bengaluru, Chennai and PuneWhen: November 19Price: Rs 399 plus taxes for thali for all men.A Goan odyssey This International Men’s Day, JW Marriott Goa invites guests to unwind and celebrate the spirit of brotherhood with the Men’s Day Sundowner, an evening by Água Pool Bar & Café on November 21 from 4 pm to 10 pm. Savour poolside Italian bites that you can pair with a beverage selection by Chandon with sparkling pours. As the sun dips below the horizon, the venue will come alive with live DJ performances by renowned artists Vyxie, Zeon and Max. Where: Água Pool Bar & Café, JW Marriott Goa, AnjunaWhen: November 21Time: 4 pm - 10 pmCall: +91 7018654197 / +91 8956299288 for reservations
19 November,2025 12:01 PM IST | Mumbai | mid-day online correspondentEvery year, Children’s Day is celebrated on November 14 in India, and as it around the corner, the attention is on kids, it reminds us to celebrate the little joys that make childhood special, from play and laughter to the comfort of favourite foods. Every parent knows that when it comes to mealtime, kids look for taste first. Parents, on the other hand, want something more, food that feels good and is packed with nutrition, fibre, and protein. But between school runs, work calls, and the daily rush, convenience often becomes the deciding factor. That is where easy and smart recipes come in. The kind that keeps kids excited to eat and helps parents serve something wholesome without spending hours in the kitchen. It is a win for both sides of the dining table, and even better if you are not indulging in food at city restaurants. Good nutrition is not just about eating right; it is about building habits early. Kids need a mix of protein, fibre, and wholesome ingredients to stay active and healthy. These recipes bring together that balance of taste and nutrition in easy, everyday ways. They are simple ideas that parents can use beyond Children’s Day too, to make meals both fun and fulfilling. So, here are a few quick recipes by chef Varun Inamdar from the Godrej Millets Cookbook by Godrej Vikhroli Cucina that will help you entice their taste buds. They are not only tasty but also nutritious. Anjeer Ka Ice-cream IngredientsBarnyard millet 50 gmKodo millet 50 gmFoxtail millet 50 gmLittle millet 100 gmGodrej Jersey milk or any other milk 500 mlJaggery 1 cupFresh figs, when in season 1 cup or 1/2 cup dried figs, off-season Method: 1. Dry roast the millets in a dry pan. 2 Wash once. Then cook it all in a litre of boiling water until they are soft.3. To this, add jaggery, and dissolve completely.4. Then cool and make a smooth paste of this in food processor.5. Cool it down and strain it through a fine muslin.6. To the strained paste, add fig puree (fresh or dried) and milk to make it smooth and almost like a milkshake.7. Mix well and transfer to an ice cream tray.8. Freeze overnight.9. Once completely frozen, scoop and serve. 9 Millets Granola Bar IngredientsRoasted bajra puffs 50 gmRoasted jowar puffs 50 gmRoasted nachni puffs 50 gmAssorted millets flour, use any six of your choice 50 gmPumpkin seeds 20 gmRoasted sesame seeds 20 gmFlax seeds 20 gmDates, deseeded chopped 50 gmAlmonds, chopped 50 gmJaggery 200 gmFennel seeds, powdered 1 tbspGreen cardamom, powdered 1/2 tbspGhee 2 tbsp Method:1. Heat a pan and add ghee. Add chopped dates and cook till they become soft and mushy.2. Add jaggery powder and 1/4 cup water. Make a thick syrup by boiling for 6 minutes. Turn the flame off.3. Add all the other ingredients one by one and mix thoroughly till everything is well coated with the jaggery syrup.4. Transfer this to a greased tray or box and press tight so that it sets well.5. Once cooled, cut into 3 inch 'x 1 inch long strips and wrap each bar with butter paper and then with aluminium foil.6. This can be stored and consumed whenever you need that extra boost of energy.
13 November,2025 02:18 PM IST | Mumbai | mid-day online correspondentZohran Kwame Mamdani, a 33- year old Queens lawmaker, has made history as New York City’s 111th mayor — becoming the first Muslim, first South Asian, and the youngest person in over a century to hold the office. Zohran Mamdani, a Uganda-born, American naturalized citizen of Indian origin, didn’t miss the opportunity to showcase his Indian roots on his first day as the elected mayor. Sharing a glimpse of his 'busy first day' on social media, Mamdani posted a picture featuring Ocasio-Cortez enjoying Chai with Tibetan Tigmo bread, Aloo Dum and Chilli Chicken— a delightful ode to his South Asian heritage. This isn’t the first time Mamdani has celebrated his Indian identity; during his victory speech, he even quoted India’s first Prime Minister, Pandit Jawaharlal Nehru. Mamdani's father is academician Mahmood Mamdani—an Indian-origin Gujarati Muslim born in Bombay—and filmmaker Mira Nair, a Punjabi Hindu. His family migrated from South Africa when he was five years old and later moved to the United States when he was seven, eventually settling in New York City. On November 5, Mamdani clinched New York City's mayoral race against Andrew Cuomo. He got 948,202 votes (50.6 per cent), with 83 per cent of the votes counted, meanwhile Andrew Cuomo garnered 776,547 votes (41.3 per cent) and Curtis Sliwa got 137,030 votes. He won the mandate with a left-wing agenda focused on making New York more affordable by campaigning against wealth inequality and promoting affordability. View this post on Instagram A post shared by Zohran Kwame Mamdani (@zohrankmamdani)
06 November,2025 06:57 PM IST | Mumbai | mid-day online correspondentIndians have enjoyed eating pizzas for a long time now. This very love for the dish has led many to dish out authentic pizzas for the discerning Indian palate. Further pushing its growing popularity, India has just got a win for its culinary aspirations as an Indian cafe has become the first Indian pizzeria to receive the official certificate for authentic Neapolitan pizza. For the uninitiated, the Neapolitan pizza is made with 00 flour, water, salt, yeast, and traditionally topped with crushed or sliced tomatoes, fresh mozzarella, fresh basil leaves, and a little extra virgin oil. The recognised certification from the Associazione Verace Pizza Napoletana, known worldwide as AVPN, has been given to Si Nonnas in late October. The pizzeria, present across India, has been dishing out the flavours of Naples in India since 2022, starting with its first outlet in Mumbai at Kamala Mills in Lower Parel. The certification, which was given by Antonio Pace, president of AVPN, confirms that the Indian pizzeria's sourdough pizzas adhere to every international standard set by AVPN, including the precise method of dough preparation, fermentation, ingredient quality, oven specifications and baking technique. Each pizza is crafted using a twenty-four hour sourdough fermentation process that ensures a light, airy and flavourful crust. The recipe finds its inspiration in a serendipitous encounter with Nonna Galliano’s original mother dough in Naples. |Pace, who travelled all the way from Naples in Italy to Mumbai to hand over the certificate, shares, "Their pursuit of excellence and their respect for Neapolitan tradition in a market as diverse and fast growing as India demonstrate the universal appeal of our heritage. Their achievement represents a remarkable step in the global story of true Neapolitan sourdough pizza." Speaking to the media, Ayush Jatia, founder of Si Nonna’s, said, “Earning the AVPN certification is a landmark moment not only for Si Nonna’s but also for the evolution of pizza culture in India. It reaffirms our promise of bringing true Neapolitan flavours and techniques to Indian diners. Being the first pizzeria in India to achieve this honour is incredibly humbling and fills us with immense pride. This recognition reflects the hard work, dedication, and passion of our team, and it motivates us to continue sharing the joy of authentic Italian sourdough pizza with every guest who walks through our doors.”
04 November,2025 01:09 PM IST | Mumbai | mid-day online correspondentMumbai boasts of a diverse culinary and hospitality landscape that also makes it one of the best in the country. A new global recognition is the latest reason for Mumbaikars to celebrate this very spirit as The Taj Mahal Palace has appeared on ‘The World’s 50 Best Hotels 2025’ inaugural list. The celebrated heritage five-star property at Apollo Bander in Colaba has appeared at number 38 on the list, becoming the only Indian hotel in the top 50. While Rosewood Hong Kong has been voted as the ‘World’s Best Hotel’ at number one, and thus ‘The Best Hotel in Asia’, the top 50 closes with Mandapa in Bali. For the uninitiated, the hotel situated in South Mumbai near the Gateway of India, was commissioned by Indian entrepreneur and philanthropist Jamsetji Nusserwanji Tata in December 1903. Built in the Indo-Saracenic architectural style, the landmark is also one of the major tourist attractions in the city and has even appeared in many Indian films because of its sheer beauty and the fact that it overlooks the vast expanse of the Arabian Sea. The property celebrated 120 years in 2023, marking a major milestone not only for Mumbai but also for the country, as it sees many visitors from all over India and the world.Interestingly, there are three other India properties that make it to the extended list of the best hotels in the world, and all of them are from Rajasthan. While SUJÁN Jawai appears at number 91, The Johri in Jaipur appears at number 93, Amanbagh in Ajabgarh, closes the top 100 list. While the former is set amid a wildlife experience, the second is a boutique hotel that was opened in 2020 by Siddharth Kasliwal and Abhishek Honawar in a 19th century haveli (mansion) in the popular Johari Bazaar. The latter is also five-star luxury hotel situated at the foot of the Aravalli Hills.With that being said, earlier this year, Mumbai's Masque was declared 'The Best Restaurant in India' 2025. The restaurant also appeared at number 19 on 'Asia's 50 Best Restaurants 2025'. With every passing day, the Indian food and hospitality is evolving and these recognitions showcase the journey of these experiences that are not only limited to the Mumbai, but are now all across the country.
01 November,2025 01:28 PM IST | Mumbai | mid-day online correspondentJapanese sushi legend Jiro Ono won three Michelin stars for more than a decade, the world's oldest head chef to do so. He has served the world's dignitaries and his art of sushi was featured in an award-winning film.After all these achievements and at the age of 100, he is not ready to fully retire."I plan to keep going for about five more years," Ono said last month as he marked Japan's "Respect for the Aged Day" with a gift and a certificate ahead of his birthday.What's the secret of his health? "To work," Ono replied to the question by Tokyo Gov. Yuriko Koike, who congratulated him."I can no longer come to the restaurant every day ... but even at 100, I try to work if possible. I believe the best medicine is to work."Ono, the founder of Sukiyabashi Jiro, a tiny, 10-seat sushi bar in the basement of a building in Tokyo's posh Ginza district, turned 100 years old on Monday, October 7. Seeking perfectionIn one of the world's fastest-aging countries, he is now among Japan's nearly 100,000 centenarians, according to government statistics.Born in the central Japanese city of Hamamatsu in 1925, Ono began his apprenticeship at age 7 at the Japanese restaurant of a local inn. He moved to Tokyo and became a sushi chef at 25 and opened his own restaurant 'Sukiyabashi Jiro' 15 years later in 1965.He has devoted his life seeking perfection in making sushi.'I haven't reached perfection yet,' Ono, then 85, said in 'Jiro Dreams of Sushi', a film released in 2012. "I'll continue to climb trying to reach the top but nobody knows where the top is.Director David Gelb said his impression of Ono was "of a teacher and a fatherly figure to all who were in his restaurant."At the beginning, Gelb felt intimidated by the "gravitas" of the legend but was soon disarmed by Ono's sense of humor and kindness, he told the Associated Press in an interview from New Orleans. "He's very funny and very sweet.""I was filming an octopus being massaged for an hour, and he was worried about me," Gelb recalled. Ono told him he was afraid the director was making the most boring film ever and that he could leave if he wanted to."He was so generous and kind of humble of him to do that," Gelb said. "Of course I was determined, and I was like, no way ... Massaging the octopus to me is fascinating." Regulars come firstOno is devoted to what he serves to his regular clients, even turning down the Japanese government when it called to make a reservation for then-US President Barack Obama and former Prime Minister Shinzo Abe in 2014."I said no as the restaurant was fully booked, then they agreed to come later in the evening," Ono recalled. "But (Obama) was enjoying sushi and I was happy."Ono's son Yoshikazu, who has worked with his father and now serves as head chef at the Ginza restaurant, said Obama smiled and winked at them when he tried medium fatty tuna sushi.His restaurant earned three Michelin stars in 2007, as he became the first sushi chef to do so, and has kept the status until 2019, when he was recognised by the Guinness World Records as the oldest head chef of a three-Michelin-star restaurant, at age 93 years and 128 days.In 2020, Sukiyabashi Jiro was dropped from the guide because it started taking reservations only from regulars or through top hotels.In recent years Ono serves sushi only to his special guests, "as my hands don't work so well".But he hasn't given up. His son says Ono, watching television news about the death of Japan's oldest male at 113, said 13 more years seems doable."I will aim for 114," Ono said."I cherish my life so I get to work for a long time," Ono says. He doesn't drink alcohol, takes a walk regularly and eats well.Asked about his favorite sushi, Ono instantly replied: "Maguro, kohada and anago (tuna, gizzard shad and saltwater eel).""It's an incredible thing that this tradition continues and that he's still going strong 100 years in ... It's an inspiration to everyone," Gelb said, wishing Ono happy birthday in Japanese. This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever.
27 October,2025 11:19 AM IST | Tokyo | APHyderabad-based Manam Chocolate has earned a spot on TasteAtlas’s prestigious list of the ‘100 Best Chocolates in the World,’ with its 66 percent Dark Chocolate ranking at Number 81. The recognition shines a light on India’s growing presence in the global craft chocolate movement. The 66 percent Dark Chocolate is a single-origin creation, crafted using cacao sourced exclusively from Idukki, Kerala. The region is known for producing high-quality cacao beans with a complex flavour profile, thanks to its tropical climate and fertile soil. The 66 percent cocoa content offers a balanced intensity that appeals to both dark chocolate enthusiasts and those new to darker varieties. Originally located in the Banjara Hills area of Hyderabad, Manam Chocolate is a Pan-India premium handcrafted chocolate store. It is a celebrated destination among chocolate enthusiasts. Their chocolate is known for its creations that blend regional and unique ingredients like gondhoraj lime, chilli and guntur karam. Other notable mentions on the list include Goodnow Farms Maker’s Choice’s Asochivite with Maple Sugar from the USA and Hoja Verde Chocolate’s Orange 66 percent Organic Bar from Ecuador. The absence of chocolates from Mexico and Guatemala, considered the birthplace of chocolate, came as a surprise to many enthusiasts. TasteAtlas, known for curating global food rankings, recently made headlines when Butter Garlic Naan from India was voted the best bread in the world on October 16. Together, these mentions reflect how Indian culinary traditions — from breads to cacao — are increasingly being celebrated on international platforms.
24 October,2025 11:28 PM IST | Mumbai | mid-day online correspondentADVERTISEMENT
-1762435091536_d.png "Zohran Mamdani, a Queens lawmaker, has made history as New York City’s 111th mayor. Photos Courtesy: Instagram")
