Category Food

Hyderabad, Dec 18: Final-year culinary students of Regency College of Culinary Arts and Hotel Management, Irramanzil, organized a Vintage-Themed French Gourmet Gala Lunch on 17th December 2025 at the Radiance Restaurant. The event featured an elegant seven-course pre-plated Table d’Hôte (TDH) menu, inspired by classical European cuisine and executed to professional fine-dining standards.

Such gourmet gala events form an integral part of the students’ academic journey, enabling them to conceptualize, plan, and execute large-scale culinary operations. Through these platforms, students develop expertise in menu engineering, artistic presentation, time management, and coordinated service – key competencies required in the global hospitality sector.

The gala presented an elaborate culinary spread, including over 50 varieties of charcuterie and cured meats, a refined cheese display, a visually distinctive Smörgåstårta (Scandinavian savoury cake), an artisan bread counter, and thoughtfully curated salads and hors d’oeuvres. The décor reflected a carefully designed thematic transition from vintage charm to contemporary elegance, symbolizing the seamless blend of tradition and modern gastronomy.

A signature highlight of the event was the Butter Swan Sculpture, intricately carved from 10 kilograms of butter, showcasing exceptional precision, creativity, and aesthetic sensibility. The sculpture exemplified the students’ technical mastery under the expert guidance of Chef Naga Manikanta.

The event was graced by distinguished guests:

·        Mr. Gareth Wynn Owen, British Deputy High Commission

·        Chef Naveen Nagaraj, Corporate Chef, Tatva & General Secretary, Telangana Chefs Association

·        Chef Rizwan Abdul Khader, Corporate Chef, Terrai & Executive Member, Telangana Chefs Association

Principal Mr. P. Ramesh Kumar Reddy appreciated the dedication and professionalism displayed by the final-year students in delivering a refined gourmet experience. He highlighted that the institution’s emphasis on industry-relevant exposure and experiential excellence plays a pivotal role in shaping confident, skilled, and career-ready hospitality professionals.

The Gourmet Gala affirmed Regency College’s strong commitment to culinary innovation, academic excellence, meaningful cultural exchange, and enhanced international career pathways for its students.

HETC Foods Launches “Navdhan”, Bringing Science-Backed Sprouted Millet Nutrition to Indian Kitchens

Hyderabad, Dec 16: HETC Foods Private Limited today announced the launch of its new-age food brand “Navdhan”, a range of scientifically processed sprouted millet powders, at a press briefing held at FTCCI OBT Board Room, Red Hills, Hyderabad.

Navdhan aims to make millet consumption easy, scalable, and sustainable. Currently the products are available in Telangana and Andhra Pradesh, soon they will be made available across India. 

They are also available online through e commerce portals, through the company website as well as retain network. 

The real challenge is cooking difficulty & time it consumes.   Traditional millet preparation often involves soaking, fermenting, grinding, or slow cooking. In today’s fast-paced lifestyles, this complexity discourages daily use compared to rice or wheat. The second major concern is digestibility concerns Improperly processed millets contain anti-nutrients (phytates, tannins) that can reduce mineral absorption and cause bloating or discomfort. Without awareness of sprouting or scientific processing, many consumers abandon millets after a poor experience. The Navdhan addresses these concerns.  

The press conference was addressed by Mr. Sai Srinivas Vavilala and Mr. Srinivas Garimella, Co-Founders of HETC Foods Private Limited, serial entrepreneurs who outlined the vision behind Navdhan and the science-driven approach adopted to reintroduce millets in a more nutritious, digestible, and convenient form for modern Indian households.

Speaking at the briefing, Mr. Sai Srinivas Vavilala, CEO of HETC Foods, said that

“Navdhan represents the convergence of traditional food wisdom and modern engineering discipline. “Millets have always been part of India’s food heritage, but their full nutritional potential is often locked by anti-nutrients. At HETC Foods, we apply scientific rigor to sprouting, processing, and milling, ensuring better mineral absorption, improved digestibility, and consistent quality,” he said.

Under the Navdhan brand, HETC Foods has developed a controlled sprouting process that carefully regulates water quality, soaking duration, sprouting conditions, hygiene, temperature, and milling. This process significantly reduces anti-nutrients such as phytates and tannins, thereby unlocking essential minerals and enhancing bioavailability. Each batch is produced at HETC’s state-of-the-art facility in Hyderabad, reinforcing the brand’s commitment to food science and quality.

Mr. Srinivas Garimella, Chairman of Daifuku Intralogistics India Pvt. Ltd. and Co-Founder of HETC Foods, highlighted the larger purpose behind Navdhan.

“This is not just a product launch; it is about building a movement that aligns with India’s push for millets under the Shree Anna initiative. Navdhan aims to make millet consumption easy, scalable, and sustainable at a national level,” he said.

The founders noted that while millets are widely recognised as superfoods, their adoption has remained limited due to challenges in preparation and availability at a household scale. Navdhan seeks to bridge this gap by producing sprouted millets at industrial scale while preserving their nutritional integrity.

The choice of Hyderabad as the launch city was described as both strategic and symbolic, given its prominence as a hub for food science, nutrition research, and innovation.

With the launch of Navdhan, HETC Foods aims to inspire families to adopt healthier, sustainable food choices, demonstrate how scientific processing can transform traditional grains, and position Navdhan as a proudly Indian food innovation that honours tradition while nourishing modern lives

Bengaluru, Dec 15: Some restaurants open quietly. PHURR doesn’t. It glides in—light, confident, and beautifully loud, exactly the way Indiranagar likes it.

After becoming a constant “houseful” phenomenon in Jayanagar, PHURR Elevated Vegetarian Cuisine has officially opened its second outpost in Indiranagar, bringing with it the brand’s unmistakable blend of maximally designed spaces, decadent mocktails, standout vegetarian plates, and the kind of hospitality that makes you feel like you slipped into the VIP section without asking.

PHURR’s newest home carries forward everything the brand stands for: overwhelmed, comfortable, happy a dining experience that lifts you off the ground without ever losing its sense of comfort.

A Space Designed to Make You Feel Something

The Indiranagar location is PHURR turned up a notch visually expressive, playful, artistic, and unmistakably premium.

The kind of place where you pause mid-conversation just to take in a corner you somehow missed earlier.

Like Jayanagar, the space continues the brand’s warm, maximalist identity—bold yet elegant, lively yet thoughtful. It’s not a restaurant you sit in; it’s a restaurant you experience.

And yes, you still eat with your eyes first.

Vegetarian Food, Elevated Without Losing Its Soul

PHURR continues to champion what made it a citywide favorite: vegetarian cuisine that feels indulgent, exciting, and imaginative.

Expect returning icons like:

• Tender Coconut Fritters
• Andhra Chilli Broccoli with Pesto Hummus
• Vegetable Kofta with Banarasi Pukhtan Curry
• Bhindi 2 Way
• Phurrrrr (Lucknow Malaiyo)

And making its debut at the Indiranagar outpost:

• Finger Millet Nihari  a slow-comfort, richly layered showstopper that has already made pre-launch diners talk.

Everything is backed by the same rigorous training and consistency that allow PHURR to run at 100% occupancy, seven days a week, without compromising on experience one of the brand’s biggest flexes.

A Bar That Doesn’t Need Alcohol to Impress

PHURR’s mocktail-only bar is back—and the Indiranagar edition takes it even further.

Sip from their signature lineup:

• Humming Berry
• Penguin Potion
• Citrus Hermit
• Jack Sparrow 2.0

Alongside new playful additions from their beverage menu featuring cold-pressed juices, cheesecake-inspired blends, tropical spritzers, crafted botanicals, and “how-is-this-alcohol-free?” showpieces.

This is where the brand truly stands apart—a bar experience without alcohol, yet somehow more fun than most bars that serve it.

A Brand That’s Become a Community

PHURR’s journey from Jayanagar to Indiranagar was propelled by strong word-of-mouth, high-end content production, brand collaborations, and a unique identity built around their iconic bird a symbol of taking off, lightness, and joy.

The new branch deepens that ethos: A place for everyone seeking good food, good design, good energy, and a moment of effortless uplift.

PHURR Indiranagar marks the next step in the brand’s PAN-India expansion plan.

The message is clear: Elevated Vegetarian Cuisine is not a niche it’s the future.

This Christmas, let the magic of the season unfold at Sheraton Grand Pune Bund Garden Hotel. Join us for unforgettable dining celebrations where festive traditions meet culinary artistry, creating moments of joy, togetherness, and indulgence that you and your loved ones will treasure long after the season ends.

Christmas Eve Dinner & Christmas Day Brunch and Dinner feature spectacular spreads including soulful soups, Mediterranean mezze, ocean-fresh seafood bars, and artisanal charcuterie. Explore live interactive stations that keep you warm during this nippy season like Dim Sum, Pasta, Pizza, grills and select others, offering endless culinary adventures.

Savor festive mains including classic roasted Turkey, succulent Beef Wellington, honey-glazed Ham, Tandoori Raan, and diverse Asian and Western specialties. Conclude at our dessert wonderland featuring traditional seasonal cakes, Yule Logs, Plum Puddings, flowing chocolate fountains, delicate verrines, and hearty Churros.

Experience beautifully decorated ambiance, live Carolers, Santa’s special visits, and curated festive beverages, creating cherished memories filled with warmth, joy, and festive cheer.

Venue: Feast, KMCY, Sheraton Grand Pune

Dates: 24th December and 25th December

New Delhi, Dec 12: This Christmas, Ophelia invites guests to celebrate the season with a luxurious and immersive Christmas Brunch that blends festive flavours, elegant décor, and soulful live music. Set within Ophelia’s signature European-inspired ambiance, the space transforms for the season with warm winter florals, rich berry-toned accents, twinkling ornaments, and charming holiday décor that evokes the feel of a modern festive fairy tale.

The Christmas Brunch features an indulgent culinary spread curated by Ophelia’s chefs, showcasing global holiday classics alongside the restaurant’s signature winter specials. Guests can enjoy festive small plates, wholesome roasts, handcrafted artisanal breads, comforting soups, winter-inspired entrées, and decadent desserts that embody the spirit of Christmas. Complementing the feast are Ophelia’s handcrafted winter cocktails warm, aromatic, and perfect for a cozy celebration.

Adding to the festive charm is a live band performing through the afternoon, offering classic Christmas melodies, soulful acoustic sets, and warm, feel-good tunes that elevate the ambience. The combination of music, décor, and culinary artistry creates a cozy, luxurious, and memorable Christmas Day experience.

Designed as a complete holiday celebration, Ophelia’s Christmas Brunch is perfect for families, friends, and festive gatherings looking to immerse themselves in the magic of Christmas in a thoughtfully crafted setting.

New Delhi, Nov 21st: Shangri-La Eros New Delhi will celebrate the vibrant flavours of Southern Italy this November as One Michelin-starred Chef Riccardo Sculli returns to Sorrento for an exclusive five-day culinary showcase from 26 to 30 November 2025. Drawing inspiration from the coast of Calabria -where land and sea meet in effortless harmony – the pop-up will offer guests a rare opportunity to experience Chef Sculli’s signature expressions of purity, provenance, and elegant simplicity on the plate.

The award-winning Italian restaurant Sorrento – honoured with the prestigious Golden Q from Ospitalità Italiana – has long stood as the city’s benchmark for refined Italian cuisine. Renowned for its artisanal craftsmanship and devotion to natural, high-quality ingredients, the restaurant now invites Chef Sculli to reinterpret its culinary story. This collaboration introduces Delhi to a dining experience that is both comfortingly familiar and refreshingly contemporary, rooted in heritage yet expressed through a distinctly modern lens.

At his Michelin-starred restaurant Gambero Rosso, perched along Calabria’s azure coastline, Chef Sculli has reimagined Southern Italian cuisine with a philosophy grounded in integrity. For him, cooking begins not with recipes but with nature’s charm, what the fishermen bring in that morning, what the fields yield that day. The sea dictates the menu, and seasonality shapes the story. The outcome is a meal that carries the quiet confidence of restraint, dishes that linger like memory.

The curated set menu unfolds as a journey through Calabria’s coastal soul, beginning with choices such as Cold Tuna Tataki or a vibrant Marinated Vegetable Salad. The primi course showcases Chef Sculli’s mastery with offerings such as Risotto with Hokkaido Scallops or handmade Tortello filled with Ricotta and a surprising as well as succulent Aubergine reimagined with a modern take. For the second, guests may choose between Farm-Raised Chicken Breast with Organic Carrot and Ginger, Pan Seared Lamb Rack with Cauliflower and Hazelnut, or Eggplant Parmigiana featuring glazed eggplant, hazelnuts, and red onion for a refined vegetarian celebration. The experience concludes with indulgent dolce options, including a rich Hazelnut, Cocoa and Vanilla creation and the classic Coffee Panna Cotta – “Cappuccino”. 

Beyond the set menu, the à la carte selection presents Chef Sculli’s culinary signatures in their full glory. Standouts include Tiger Prawns adorned with Sea Urchin Emulsion and Burrata, Saffron Lobster with an unexpected pairing of Raspberries and Soya, Spaghetti with Prawns and Black Winter Truffle. The offerings span from Chilean Sea Bass with White Asparagus to Pan Seared Lamb Rack. Each dish is a testament to the chef’s commitment to letting premium ingredients shine through with thoughtful, minimal intervention.

Born in Toronto to Calabrian parents, Sculli’s journey began in his family’s kitchen and matured into a pursuit of culinary expression that bridges continents. His plates reveal his dual identity – the precision of a classically trained chef and the intuition of someone who still cooks with the sea breeze in mind. Each composition, from delicately cured fish and handmade pasta to contemporary seafood pairings, recalls his mastery of balance, lightness, and depth.

For his Delhi showcase, Chef Sculli presents a bespoke tasting and à la carte menu, crafted exclusively for Sorrento. 

Speaking about the collaboration, Abhishek Sadhoo, General Manager, Shangri-La Eros New Delhi, says

“Welcoming Chef Sculli to Sorrento is a celebration of shared values – of artistry, respect for produce, and an unwavering pursuit of excellence. Through this collaboration, we invite our guests to experience not just Italian cuisine, but a way of life defined by beauty and authenticity.”

The set menu and a la carte menu are available for Lunch and Dinner. The set menu is priced at INR 5000 plus taxes, while diners looking for a more layered, indulgent experience can choose the wine-accompanied menu at INR 7500 plus taxes.

Be ready to taste Europe in a new way – its sunlit coasts, alpine villages, and countryside kitchens reimagined for today. Onrique now brings this spirit to the table with a menu that carries the essence of tradition yet speaks in a fresh, contemporary voice.

The menu travels across Europe; from the lavender fields of Provence and the alpine pastures of Ticino to the sunlit shores of Greece and Italy. The Head Chef builds on traditions where open-fire cooking, artisanal cheese-making, cellar-aged preserves, and communal bread rituals form the soul of everyday meals. Guided by the philosophy of heritage over haute, stories over trends, the menu revives ancestral techniques with a contemporary touch.

Highlights include the Ligurian Olive Focaccia layered with sun-dried tomatoes and rosemary, the stone-baked Pinsa Romana with its perfect char, and the delicious Seafood Nelusko crowned with a pistachio crust and silken mornay sauce. The Josper grill lends depth to French classics like Coq au Vin, while Alpine-style Spätzle arrives in a rich cheese sauce with peas and crisp onions. Sweet finales feature the chocolate-laden Swiss Nocturne and a lemon-zested Crème Fraîche Panna Cotta with lavender and almond crunch.

The craft behind the menu extends into methods like charcoal-oven roasting for depth and smokiness, preservation and pickling inspired by Alpine and Mediterranean pantries, and heritage grain pasta-making reminiscent of Roman artisanship. Layers of flavor emerge through unexpected pairings, lavender with pistachio, orange blossom with hazelnut, while slow braises and fire cooking bring authentic ingredients into focus with warmth.

Onrique’s inclusive philosophy responds naturally to Mumbai’s changing tastes with vegetarian favourites; nearly 40% of the menu caters to plant-based diners or adapts easily to vegan preferences. Dishes like Charred Aubergine with salsa verde, Grilled Peach Panzanella with burrata and heirloom tomatoes, and Swiss Potato Rösti with mushroom ragout prove that thoughtful dining can be both dietary-conscious and flavourful. Gluten-free elements weave through soups, fire-grilled mains, and desserts, while seasonal specials will evolve with the harvest calendar to keep the menu ever fresh.

“We’ve looked to the kitchens of Europe where cooking was slow, soulful, and rooted in memory,” shares The Head Chef. “From Provence’s sunlit slopes to Ticino’s mountain farms and the Aegean’s salt-tinged air, our menu is inspired by traditions where food carries stories across generations rather than leaning on fleeting theatrics.”

As thoughtful as the menu they accompany, the cocktails bring Europe’s pantry into the glass – herbaceous, citrusy, and bright, each one designed to pair naturally with the food rather than compete with it. 

Small rituals slip into the evening with ease, shaping dinner into an experience worth remembering. Every so often, a communal toast rises, a pause shared over a spirited cheer, a mindful bite, and a ringing “Santé!”, while rooftop gatherings sparkle with glasses raised for birthdays and anniversaries. Simple traditions, rooted in European dining culture, bring people together and mark the night with warmth and meaning. The rhythm they create stays with you long after the last dish leaves the table.

Adding a unique layer to the evening, Onrique’s Memory Makers bring an extra warmth to the table, setting a narrative around the experience and the small rituals that shape the meal. This keeps  the evening flowing with just the right mix of pace and personality, making sure the service feels personal. The presence turns service into storytelling, giving the experience a sense of occasion without ever feeling staged.

Mumbai,  Nov 19:- From Sumit Govind Sharma’s Monarch Liberty Hospitality comes TAT, a restaurant that brings the authentic richness of regional cuisines from across the length and breadth of India under one roof. Dining at TAT isn’t just a meal but experiencing India on a plate. Turning this philosophy into a nine-day culinary festival, the restaurant is welcoming Mumbai to The Royal Kitchens of Rajasthan to indulge in the rich, rustic, and regal flavours of the region. TAT will host Maharaj Lalaram, a celebrated Rajasthani chef who will travel from his village to bring an authentic slice of his land to Mumbai from 15th to 23rd November 2025, during lunch and dinner service.

Known for his heirloom recipes, hand-ground spices, sun-dried ingredients and traditional slow-cooking methods, Maharaj Lalaram will elevate the flavours of Rajasthan through authentic Marwari and Rajasthani thalis, both vegetarian and non-vegetarian. Each thali invites the guests to indulge in a tribute to the state’s rich, soulful culinary heritage prepared with ghee, patience, love and pride. The festival will feature specially curated thalis as well as à la carte selections.

“At TAT, our philosophy has always been about storytelling through food; It’s also about the people behind every recipe. Each pop-up is a journey into a different region— its people, produce, and palate. With the Royal Rajasthan Festival, we’re bringing guests an experience that’s both nostalgic and new — celebrating heirloom recipes, age-old techniques, and the warmth that defines Rajasthani hospitality,” said Sumit Govind Sharma, Director and Founder of Monarch Liberty Hospitality.

Rajasthani guest chef, Maharaj Lalaram, said; “Tat, Mumbai mein khana banakar main apne parivaar dwara peediyon se banaye ja rahe khaane ka swaad sabke saath baant paunga. Har vyanjan mein hamare rasoi aur Rajasthan ki mitti ki khushboo hogi. Mujhe ummeed hai ki Mumbai ke log hamare rasoi ki daal baati choorma ya laal maas chakhkar muskurayenge, wahi mere liye sabse bada garv hoga.”

Chef Pai, Culinary Head at TAT Restaurant; added, “Collaborating with Chef Lalaram has been inspiring. His knowledge of traditional methods and my approach to modern presentation come together beautifully. This festival is really a celebration of India’s regional richness, told through food that feels like home. Our aim was to create something that stays true to Rajasthan’s heritage while appealing to today’s diner, and the menu for the festival does just that.”

Located at Godrej One in Vikhroli, Mumbai; TAT offers its patrons an all-round sensorial experience. Complementing the authentic food, prepared with ingredients sourced directly from the region where the dish originates, is the ambience. The décor blends modern design with touches and artwork on the panels inspired by stories of India’s diverse traditions and regions, adding a visual layer to the flavours on your table. With soft music and warm service, TAT turns every visit into a celebration of India’s culinary heritage.

Whether you’re craving a traditional Rajasthani feast or looking to explore regional Indian cuisine with a contemporary touch, this limited-time festival is a must-visit. Follow TAT on Instagram for updates and glimpses from the festival

Kolkata, 17th November 2025: The freshly cooked food aroma, the clinking of plates, and the children’s laughter all played their role as India Autism Center celebrated Children’s Day with a heartwarming Sit-Down Supper and Kitchen Takeover. In a beautiful celebration of inclusion and confidence, children on the autism spectrum donned aprons, took charge of the kitchen, and served up joy, one dish at a time.

On November 12 and 13, the children from Amrit Somani Memorial Center, Marga Wellness Studio, and WeCan Society held a unique initiative comprising more than 30 young participants. Under the mentorship of Chef Shashwat Sachdev, the children planned, prepared, and presented a delicious supper for their parents and mentors in the kitchen, which had now become the space for creativity, connection, and pride. 

Parents watched with pride as the young chefs plated up their creations, turning an ordinary supper into a celebration of talent, patience, and boundless enthusiasm.

Mr. Jaishankar Natarajan, CEO, India Autism Center, shared,

“Children’s Day at India Autism Center is always about celebrating ability, joy, and inclusion. This year’s Sit-Down Supper and Kitchen Takeover beautifully captured that spirit, showing us what happens when you give children the freedom to express themselves and the confidence to lead. Every dish served carried the flavour of pride and happiness.”

Chef Shashvat Dhandhania, founder of To Die For (restaurant in Park Street, Kolkata) added,

“Handing over our kitchen to these young chefs was an experience I will never forget. Their creativity and passion were truly inspiring. It reminded me that when you focus on potential instead of limitation, magic happens. Each plate they served was a masterpiece of effort and love.” 

Priyanka Guha, a parent of a 17-year-old boy on the spectrum shared her heartfelt experience after the celebration, shared, “When my son Inesh was diagnosed with autism at two, I didn’t imagine moments like this. Watching him cook and serve with such excitement was overwhelming. The India Autism Center and Amrit Somani Memorial Trust have given him what many couldn’t, acceptance, opportunity, and a space to just be himself. These moments are priceless.”

Adding to the warmth of the celebration, Chefs – Vasundhara Kochar and Stuti Saraf Jain, who are the founders of Cheesserted Patisserie, along with Jayatri Biswas, founder of The Mischief and Company, joined the children, making the experience even more special with their encouragement and presence. 

Building on the success of this initiative, the India Autism Center aims to make such inclusive, skill-based experiences a regular part of its annual calendar, fostering confidence, creativity, and a sense of belonging among children on the spectrum. 

Hyderabad, 12th November 2025: Paradise Food Court, the legendary name synonymous with Hyderabadi cuisine, today launched a new outlet at Nexus Hyderabad Mall in the city bringing the popular delicacies within better reach. Considering the footfalls at Nexus Hyderabad Mall and its vicinity to Hitech City and a number of businesses and institutes in the area, the new outlet is all set to serve the visitors through dine-in & take-away

Marking its 55th outlet in Hyderabad, the new Paradise branch adds another feather to the brand’s seven-decade legacy of delighting customers with its authentic Hyderabadi cuisine. Serving quality food with meticulously monitored safety and hygiene protcols without compromising the taste is at the core of the Paradise value.

“Our strategy is to deepen our presence across Southern India while steadily expanding into Northern markets over the next few years. The Hyderabad expansion reaffirms our commitment to regional growth with a focus on excellence, customer satisfaction, and maintaining the legacy of authentic Hyderabadi cuisine.” said Mr. Abhik Mitra, MD & CEO, Paradise Food Court Pvt. Ltd.

Mr. Robinder Singh, COO Paradise Food Court Pvt. Ltd. said,

“The new outlet represents our endeavour to bring Paradise foods closer our customers and make Hyderabadi cuisine more accessible. Given the proximity of the Hitech City and the number of traders, students and youth who traverse the area, Nexus Mall has been our location choice for the new outlet. This will strategically help us serve our customers better.”

Paradise Food Court has carved an indelible mark in the culinary world, with accolades such as the Limca Book of Records entry for ‘Most Biryanis Served in a Year’, serving over 90 lakh plates in 2018 alone. The brand has also won multiple awards, including the Asia Food Congress Award, Golden Spoon Award, and recognitions from GHMC, Times Food Awards, and Pride of Telangana.