Category: Food

The image of sliced jackfruit neatly arranged on a plate with a full, spiky-skinned fruit looming in the background is more than a visual treat—it is a snapshot of Kerala’s deep-rooted bond with this colossal fruit. In the lush state of Kerala, jackfruit is not merely a seasonal produce but a constant presence in the household. It is commonly found growing in backyards, coexisting with other tropical staples like mango and coconut trees, and holds a central place in the region’s culture and cuisine.

Known as the largest fruit that grows on trees, jackfruit boasts an extraordinary size. Each fruit can weigh anywhere from 11 kilograms to a hefty 35 kilograms, occasionally extending up to two feet in length. Indigenous to South India, the jackfruit is no stranger to the region’s history or its people. Mentions of the fruit are found in ancient Sangam literature, and archaeological records suggest that it has been cultivated in the area for more than 3,000 years. These facts testify to its enduring relevance and long-standing cultivation. What further cements its popularity is the tree’s sheer productivity and resilience. A single tree can yield over 100 fruits a year, making it not only plentiful but also reliable. Its natural resistance to pests and diseases further enhances its reputation as a sustainable and cost-effective food source.

The jackfruit’s role in Kerala’s culinary repertoire is equally significant. It is an incredibly versatile ingredient, capable of taking on numerous avatars depending on its stage of ripeness. Whether raw or ripe, jackfruit can be transformed into a vast array of dishes. From savoury meals to sweet desserts, pickles to rich stews, the fruit’s applications are nearly endless. In Kerala households, jackfruit, or chakka as it is locally known, is not just a fruit—it is an integral part of everyday cooking as well as festive meals. Its ability to traverse the full spectrum of daily staples and celebratory fare speaks volumes about its adaptability.

Its growing fame isn’t confined to the Indian subcontinent. In recent years, jackfruit has begun to gain traction on the global food scene. As international interest in plant-based diets continues to rise, jackfruit has emerged as a promising meat alternative. Its fibrous texture bears a striking resemblance to pulled pork or shredded chicken when cooked, making it a favorite among vegetarians and vegans. Additionally, jackfruit is praised for its potential health benefits, particularly its ability to help regulate blood sugar levels. This intersection of health consciousness and culinary utility has significantly boosted its commercial appeal in international markets.

Such renewed interest has led to a formal recognition of its value back home. In 2018, Kerala officially declared jackfruit as its state fruit. This decision wasn’t just a symbolic gesture—it was a nod to the fruit’s profound cultural roots and increasing economic relevance. The declaration helped spotlight the fruit’s contributions to the state’s identity and livelihood.

Despite its current popularity, jackfruit hasn’t always enjoyed such widespread appreciation. For many years, it was often bypassed, mainly due to its intimidating size and the labor-intensive process required to clean and prepare it. Extracting the fruit’s edible parts from its sticky sap and fibrous body can be time-consuming, leading some to avoid it altogether. However, such challenges are now being overshadowed by the fruit’s nutritional value and culinary potential. Modern innovations in food processing and preparation have made it more accessible to a broader audience, allowing its full potential to shine.

What is most remarkable about jackfruit’s resurgence is the strong sense of nostalgia it evokes. For many Keralites, the fruit brings back memories of family farms, childhood summers, and traditional meals prepared with care and patience. It is as much a part of the state’s emotional landscape as it is a staple in its kitchens. Now that it has been embraced by the global food industry, jackfruit carries with it not just the flavors of Kerala but also the stories and traditions passed down through generations.

“From nostalgic associations with family farms to its emergence as a global superfood, jackfruit remains a powerful symbol of Kerala’s culinary heritage,” the original article rightly states. This statement encapsulates the journey of jackfruit—from being a humble backyard fruit to becoming a celebrated ingredient in health-conscious kitchens around the world. Its evolution mirrors the balance Kerala maintains between preserving traditions and embracing change.

Jackfruit’s place in Kerala’s story is thus multifaceted. It is a botanical marvel, a cultural icon, and a culinary chameleon. Its ability to feed families economically, delight palates through diverse dishes, and meet modern dietary demands makes it a true treasure. In celebrating jackfruit, Kerala is not merely championing a fruit—it is reaffirming its connection to the land, to sustainability, and to a shared history that continues to thrive with every harvest.

With global food trends now spotlighting natural, nutritious, and eco-friendly ingredients, jackfruit seems poised to maintain its place in the limelight. And for Kerala, this isn’t a new discovery but a rediscovery—a reaffirmation of something it has always known: that jackfruit is not just a fruit, but a part of life itself.

Every day, we may be ingesting far more plastic than we realize, according to emerging scientific studies. Recent findings suggest that microplastics have quietly become a serious public health concern, raising alarms among researchers and global organizations. The World Economic Forum, for instance, has labeled the growing presence of microplastics in the human body as “one of the most concerning health crises arising from environmental pollution.”

To understand the seriousness of this issue, it’s important to first understand what microplastics are and how they find their way into our bodies.

Microplastics, or MPs, are extremely small plastic fragments—ranging from microscopic sizes to anything under 5 millimeters. These particles are not just found floating in the ocean or stuck in landfill sites; they have now made their way into human bodies. Studies have found microplastics in places as diverse and sensitive as our bloodstream, excretory waste, joints, arterial plaque, and even critical organs such as the liver, lungs, and brain.

These plastic fragments can originate from a wide variety of sources. Some are deliberately manufactured in small sizes, like the tiny beads found in exfoliating skin care products. Others are produced as a result of the gradual breakdown of larger plastic items, such as tires, furniture, water bottles, food containers, or plastic bags. Synthetic fibers from clothing also shed during washing, contributing significantly to the microplastic load in our environment.

And this environment is now saturated with microplastics. They’re in the air we breathe, the food we consume, the water we drink, and even in the soil where we grow our fruits and vegetables. The extent of our exposure is deeply concerning. A 2019 study by the American Chemical Society, which looked at the caloric intake patterns of about 15% of the American population, estimated that “annual microplastics consumption ranges from 39,000 to 52,000 particles, depending on age and sex. These estimates increase to 74,000 and 121,000 when inhalation is considered.” Importantly, these figures do not even take into account the particles ingested through bottled water, which turns out to be a major culprit.

Many Americans opt for bottled water because they assume it’s cleaner and safer than tap water. A survey aimed at understanding this consumer behavior showed that the top two reasons people prefer bottled water are its “convenience and taste.” However, a study carried out by the State University of New York paints a different and troubling picture. Researchers analyzed 259 samples of bottled water from 11 leading brands across nine countries and found microplastics in 93% of them. Among the types of plastic discovered were nylon, polypropylene, and polyethylene terephthalate. The study revealed that “every liter of water sold had an average of 325 plastic particles.”

Microplastics are not limited to our drinking water. They are also pervasive in our seafood. On the U.S. West Coast, nearly every sample of seafood tested contained microplastics. Researchers in Oregon studied 182 different seafood species and discovered plastic particles in virtually all of them. These particles included microfibers from laundry, residues from personal care products, and fragments from tire degradation. Across the U.S., microplastics have been detected in all major waterways. Other research has shown that 12% of freshwater fish sold for consumption also contain microplastics.

Even a simple cup of tea might not be safe from this invisible threat. If you’re using tea bags, it might be time to reconsider. Some tea bags are made using plastic fibers that can release microplastics into the tea when brewed. Research suggests that “a cup of tea from a tea bag made with plastic fibers could contain about 2.3 million micro-sized plastics.” Moreover, other packaged foods—especially those wrapped in plastic at grocery or convenience stores—also pose significant risks for microplastic contamination.

So, what does this mean for our health? The presence of microplastics in the human body carries numerous potential dangers. These particles are linked to various serious health issues:

• They may trigger inflammation and negatively affect the immune system.
• By disrupting the gut microbiome, microplastics can cause gastrointestinal problems.
• There are cardiovascular risks too, including a heightened chance of heart attacks, strokes, and chronic conditions like high blood pressure and diabetes.
• When inhaled, microplastics can settle in the lungs, leading to respiratory issues.
• Reproductive systems may also be compromised, possibly affecting fertility and fetal development.
• There are concerns that microplastics might contribute to neurological and cognitive disorders.
• While more research is needed, some studies suggest a potential connection between microplastic exposure and certain types of cancer.

Recognizing the magnitude of this issue, the state of California has taken pioneering steps to combat plastic pollution. In 2022, California passed a groundbreaking piece of legislation—the Plastic Pollution Prevention and Packaging Producer Responsibility Act (SB 54). With a timeline extending to 2032, this law places significant obligations on producers and vendors of goods within the state.

The law requires that businesses must:

• Reduce the sale of single-use plastic packaging and foodware by 25%.
• Ensure all single-use packaging and food-related plastics are either recyclable or compostable.
• Achieve a recycling rate of 65% for all such plastic items.

In addition, SB 54 mandates the creation of an industry-funded $5 billion initiative. This fund will support programs specifically targeting plastic pollution, especially in areas that are disproportionately affected.

What can individuals do to reduce their own exposure to microplastics? While it’s impossible to eliminate all risk, there are practical steps that can make a difference:

• Cut back on single-use plastics like bottled water and disposable cups and containers. Instead, consider bringing your own reusable mug to your favorite café.
• Use glass or metal containers, particularly for storing hot food.
• Avoid microwaving food in plastic containers, as the heat can cause plastics to leach into food.
• When it comes to clothing, opt for natural materials like cotton, wool, and linen rather than synthetics such as polyester or nylon.
• Choose fresh and minimally processed foods that are less likely to be exposed to plastic packaging.

The growing presence of microplastics in our lives is no longer just an environmental issue—it’s rapidly becoming a human health crisis. While governments like California are taking action, it is equally essential for individuals to be aware, informed, and proactive in reducing their exposure wherever possible.

Over the past two decades, whiskey has experienced an extraordinary resurgence. Once mired in declining sales through the late 20th century, established categories like Scotch, bourbon, and Irish whiskey made a powerful comeback in the early 2000s. Simultaneously, new entrants emerged from American craft distillers and international single malt producers, helping propel whiskey into a golden era of visibility and popularity. Today, whiskey brands are as likely to be found on a major sports jersey or a hit TV series as they are behind a bar. Celebrities, too, have flocked to invest in or endorse whiskey brands, cementing its status as a cultural touchstone.

Yet, the once-limitless ascent of whiskey is now encountering a sobering reality: saturation. Unlike other consumer goods such as fashion or tech, whiskey production can’t quickly adjust to trends. It requires years of aging, making it inherently prone to mismatches between supply and demand. If interest suddenly spikes, producers can’t deliver aged whiskey quickly. But if demand cools, warehouses start overflowing.

That’s the dilemma currently facing the whiskey industry. A growing surplus is building across the sector. It’s not the first time this has happened—and history shows it can take years to recover.

Scotland’s Storied Surpluses

Scotch has faced these cycles before. The 1980s saw a major glut—dubbed the “whisky loch”—that forced dozens of distilleries to close. Recovery came slowly, helped by an eventual uptick in demand in the 2000s. Distillers responded by dramatically increasing production, particularly of single malt Scotch. Renowned producers like Macallan, Glenlivet, and Glenfiddich invested millions into new distilleries and ramped up output.

Initially, this seemed like the right call. Soaring demand led to supply shortages of aged stock, prompting brands to drop age statements and hike prices. But while total revenue grew, the actual number of bottles sold began leveling off. In recent years, single malt volume sales have stagnated—and even declined—especially in the U.S., the category’s largest export market.

David Stirk, a respected Scotch consultant, points to the sharp rise in warehouse construction over the last decade as a warning sign. “The malt side doesn’t need much more product,” he says. “It just needs to continue as it was.” He emphasizes that profit margins have risen not because of more sales, but because of higher prices—a trend that may not be sustainable.

Analysts like Michael Kravitz have been warning of a surplus for years. Back in 2017, Kravitz predicted that without significant growth in volume sales, the industry would face an oversupply within a decade. His words appear prescient: Scotch exports declined in value by 3.7% in 2024, even as volume rose by 3.9%—a clear signal that consumers are opting for less expensive products, particularly blends over single malts.

Meanwhile, the Scotch Whisky Association (SWA) has become less transparent about production figures, further clouding visibility. But the overall picture is evident—there’s too much whisky in storage compared to what’s being sold.

Bourbon’s Boom and Slowdown

Bourbon’s rise came a few years after Scotch’s, and it has enjoyed a similarly enthusiastic embrace from consumers and investors. But now, the signs of strain are showing.

While the bourbon slowdown is more recent, the effects of overproduction are already visible. MGP, one of America’s largest contract whiskey distillers, announced in late 2024 that it was cutting back production due to reduced demand from clients. Its profits plummeted by 68%. Diageo, another major player, temporarily shuttered its Kentucky facility—opened just three years ago—highlighting a widespread pullback.

The most dramatic evidence comes from the contract whiskey market. Barrel prices have dropped steeply. In 2022, 4-year-old Kentucky bourbon fetched around $4,000 per barrel. Today, similar barrels are selling for as little as $1,200. Rob Arnold, president of Advanced Spirits, explains that there’s now a glut of high-quality aged whiskey, especially in the 6- to 8-year range, selling at “corrected” prices.

A key driver of this excess was the speculative “investor barrel” trend. Many new distilleries opened with business models that assumed steady income from selling capacity to non-distiller producers (NDPs)—startups or investors looking to launch whiskey brands without building a distillery. In the mid-2010s, when few contract options existed, this made sense. But as more distilleries entered the space and more investors bought barrels without a clear plan, the market became saturated.

Dixon Dedman, founder of Kentucky Owl and 2XO, likens it to the California gold rush. “Everyone ran west, staked their claims, leveraged everything they had… and it didn’t happen,” he says. Many assumed there would be endless demand for 4-year-old bourbon at inflated prices. That bet is now unraveling.

Some distilleries built around this model are shutting down. Garrard County Distilling closed in April, facing unpaid taxes and millions in debt. Others, like Blue Run, have delayed or paused planned expansions. Even established producers like Green River have laid off staff and cut back production.

What’s Next?

Despite these adjustments, the industry’s supply-demand imbalance will take years to work through. A report from Bernstein in 2023 modeled various scenarios based on 2022’s production levels. Even if demand grows by 9% annually—an optimistic forecast—there would still be an oversupply of nearly half a million barrels by 2028. With sales now slowing, the actual surplus will likely be much greater.

This doesn’t mean the entire whiskey industry is doomed. Larger companies with strong brands and diversified offerings are better positioned to weather the storm. Smaller or newer producers, however, may struggle—especially those heavily reliant on contract clients or speculative investors.

Yet, where some see risk, others see opportunity. With barrel prices falling, savvy buyers may find high-quality aged whiskey available at a fraction of recent prices. As Dedman notes, “If you have the vision and stomach for it, there’s a real opportunity to acquire some barrels at a great price that are likely going to be very valuable one day.”

Ultimately, the outcome will depend on how quickly producers can adapt, whether consumer preferences shift again, and the broader economic climate. But for now, the golden age of whiskey appears to be entering a sobering new chapter—one marked by caution, correction, and recalibration.

Renowned chef, author, and filmmaker Vikas Khanna has been honored as Person of the Year by the South Asian Association (SAA) at Harvard University, a prestigious accolade that underscores not just his personal achievements but also the growing global recognition of Indian cuisine. This significant award celebrates Khanna’s relentless efforts to spotlight India’s culinary traditions on the international stage. In response to receiving the honor, a visibly moved Khanna shared his thoughts on social media, saying, “What a milestone for Indian cuisine! To be named Person of the Year by Harvard University’s SAA is beyond words. This recognition is not just an award—it’s a promise. A commitment to continue honoring our culture through every dish, every detail.”

Khanna’s journey to this moment has been marked by dedication, perseverance, and an unwavering passion for culinary storytelling. Originating from Amritsar, a city steeped in flavor and history, his early days were spent honing his craft in modest Indian kitchens. Over time, that humble beginning laid the foundation for an exceptional global career, which includes earning a Michelin star and establishing himself as a culinary force in New York.

His path from the narrow lanes of Amritsar to global fame is a testament to how deeply food can serve as a vessel for cultural exchange. From running Kinara, his fine-dining restaurant in Dubai, to creating the critically acclaimed documentary The Last Color, and serving as a judge on Celebrity MasterChef India, Khanna has continuously utilized food as a conduit for storytelling and cultural dialogue. Each of these endeavors has served as a platform for showcasing India’s culinary diversity and richness.

He expressed his deep appreciation for the recognition, saying, “This is amazing, because Harvard recognizes excellence in representation. Every single morning at my restaurant, Bungalow, is a tribute to India. I’m thankful to everyone involved for choosing me for this honor.” Khanna’s words reflect his view of food not merely as nourishment but as an artistic and cultural experience that connects people to traditions, values, and identity.

Vikas Khanna’s influence stretches beyond his restaurants and public appearances. His genuine humility, warmth, and unbreakable connection to his roots have made him an icon not only in culinary circles but also within broader cultural conversations. He has long been regarded as an ambassador of Indian culture, using cuisine as a bridge between East and West. His television presence on Celebrity MasterChef India has further broadened his reach, encouraging budding chefs to pursue their passions while staying connected to their heritage.

The recognition by Harvard is particularly meaningful, given the institution’s stature and the visibility such an honor provides. For Khanna, it is not merely a personal accolade but an opportunity to elevate Indian cuisine in academic and cultural discourse. It also serves as validation of his unique approach to food—one that blends storytelling, emotional connection, and technical excellence. It affirms that the world is increasingly ready to embrace the nuanced complexity and beauty of Indian culinary traditions.

Khanna’s tribute to India through his work is evident not just in the ingredients he selects or the recipes he prepares, but in the themes and values that run through everything he does. At Bungalow, his New York-based restaurant, each dish tells a story. From decor to service style, the experience is crafted to reflect the heart and soul of India. He uses these dining spaces as more than just venues for meals—they are arenas for cultural immersion.

His acknowledgment of this moment came with heartfelt gratitude. “No words to express my feelings today—from the bylanes of Amritsar to the stage at Harvard University. Thank you, Boston, for so much love. Heading back to New York with a full heart,” he said. These words capture the emotional significance of the journey he has undertaken—from modest beginnings to becoming a global culinary ambassador celebrated by one of the world’s most esteemed universities.

The South Asian Association at Harvard University, known for recognizing individuals who have made substantial contributions to South Asian culture and heritage, chose Khanna not just for his professional accolades but for his embodiment of what it means to carry one’s culture with pride on an international platform. This selection affirms the growing relevance of food as a cultural and diplomatic tool, and Khanna’s ability to bring communities together through a shared culinary language.

Khanna’s work has often highlighted underrepresented stories. His documentary The Last Color, which focuses on the lives of widows in Vrindavan, India, received critical acclaim for shedding light on social issues while intertwining them with the visual poetry of food and tradition. His books, including several bestsellers, also reflect a similar commitment to storytelling, often weaving personal narratives with recipes, making them as emotionally resonant as they are delicious.

Over the years, he has also been involved in numerous humanitarian efforts. During the COVID-19 pandemic, Khanna led large-scale food distribution initiatives in India, further emphasizing his belief that food should serve a greater purpose beyond the plate. His approach combines excellence in gastronomy with deep social responsibility, reinforcing why he is deserving of such recognition.

The honor by Harvard is a reminder of how far Indian cuisine and its representatives have come on the global stage. From being stereotyped as exotic or niche to now being celebrated for its complexity and depth, Indian food has undergone a transformative journey, and figures like Khanna have been at the forefront of that change. His meticulous attention to culinary detail, commitment to authenticity, and passion for sharing his heritage have all contributed to redefining how Indian cuisine is perceived around the world.

For many young chefs and aspiring culinary professionals, Vikas Khanna’s recognition is not just a moment of pride but a beacon of hope. It signals that authenticity, hard work, and cultural pride can lead to global acknowledgment. His story inspires not just those in the food industry, but anyone who believes in the power of dreams and determination.

In celebrating this milestone, the spotlight also returns to India—a land of rich culinary traditions, flavors, and stories waiting to be told. Through Vikas Khanna’s achievements, a broader audience is invited to explore and appreciate the depths of Indian cuisine. And as he continues his journey, one dish at a time, he carries with him the hopes and pride of a nation that has long known the magic he now shares with the world.

Johnnie Walker Black Label is one of the most recognizable and beloved blended scotches worldwide. Its smooth, slightly smoky character, balanced with subtle sweetness, makes it a go-to choice for whisky enthusiasts.

The best part? Its versatility. Whether sipped neat, on the rocks, or mixed into a cocktail, Black Label delivers a satisfying experience every time. If you’re looking to switch things up, here are five different ways to enjoy it—some classic, some unexpected.

1. Neat (or With a Splash of Water)

The purest way to appreciate Johnnie Walker Black Label is neat. Pour yourself a dram, find a comfortable spot, and savor the layers of sweet fruit, spice, toffee, and a touch of smoke.

For those who prefer a slightly smoother sip, adding a few drops of water can help open up the flavors, reducing the alcohol burn and highlighting the whisky’s depth. If you’re new to whisky, this method allows you to fully experience Black Label as it was crafted by the blender.

2. On the Rocks

If you enjoy a cooler, mellow sip, try Black Label on the rocks. Adding a large ice cube (or a couple of smaller ones) softens the whisky’s intensity, making it smoother and more refreshing.

As the ice slowly melts, it subtly dilutes the whisky, toning down the smoke and spice while enhancing its honeyed sweetness. This is an excellent option for those who prefer a more relaxed drinking experience, especially on a warm evening.

3. Johnnie Walker Black Label Highball

The Highball is a light, crisp, and refreshing way to enjoy Black Label. It’s simple to make and an excellent choice for warm weather or when you want an easygoing drink.

How to Make It:

• Fill a tall glass with ice
• Pour in 50ml of Johnnie Walker Black Label
• Top with chilled soda water
• Stir gently and garnish with a lime wedge for a zesty kick

This serve keeps the whisky’s smoky sweetness, spice, and fruit notes intact while softening the intensity. It’s also a great introduction to whisky cocktails for beginners.

4. Johnnie Walker Black Label Rusty Nail

For a richer, more complex serve, try the Rusty Nail. This classic cocktail combines Black Label with Drambuie, a Scotch-based honey and herb liqueur, creating a smooth yet layered drink.

How to Make It:

• Fill a rocks glass with ice
• Pour in 45ml of Johnnie Walker Black Label
• Add 25ml of Drambuie
• Stir gently and garnish with a twist of lemon peel

Drambuie’s honeyed sweetness and herbal spice blend perfectly with Black Label’s smoky, fruity depth, making for a slow-sipping, sophisticated cocktail.

5. Johnnie Walker Black Label Penicillin

For those who enjoy bold, flavorful cocktails, the Penicillin is a modern classic. It combines the smokiness of Black Label with the warmth of ginger and the sweetness of honey for a balanced and intriguing drink.

How to Make It:

• 50ml Johnnie Walker Black Label
• 20ml fresh lemon juice
• 20ml honey-ginger syrup (equal parts honey and hot water, infused with fresh ginger)
• Ice
• (Optional) 10ml smoky Islay whisky or Johnnie Walker Double Black for a smoky float
• Garnish: A slice of fresh or candied ginger

Shake the Black Label, lemon juice, and honey-ginger syrup with ice, then strain into a rocks glass filled with fresh ice. For an added smoky dimension, gently float the Islay whisky on top.

The Penicillin is an adventurous cocktail that highlights Black Label’s smoky and malty sweetness, balanced with citrus and spice.

Final Thoughts

Johnnie Walker Black Label’s versatility makes it a favorite among whisky lovers. Whether enjoyed neat, over ice, or in a cocktail, there’s a perfect serve for every palate. Try these variations and discover your favorite way to enjoy this classic Scotch.

Johnnie Walker’s famous colored labels have been a staple on whisky shelves for over a century, but there is more to these bottles than their distinctive packaging. Ranging from the affordable Red Label to the prestigious Blue Label, each expression has its own unique characteristics.

As the world’s most recognizable Scotch whisky brand, Johnnie Walker accounts for 20% of the global whisky market. It offers six distinct expressions, each designed for different drinkers and occasions. While many recognize Black Label as a dependable choice and Blue Label as a premium indulgence, the history and nuances behind each variant might surprise even seasoned whisky enthusiasts.

The Foundation: Red and Black Labels

Johnnie Walker’s range begins with two well-established expressions, each serving a distinct purpose. Red Label, priced between $26 and $33 (£20-25), was one of Alexander Walker’s early blending experiments. It was developed with the emerging cocktail culture in mind and remains a bold, mixable whisky frequently used by bartenders for creating long drinks.

In contrast, Black Label ($30-40/£25-30) tells a different story. Introduced in 1909 and initially branded as ‘Extra Special Old Highland Whisky,’ this 12-year-old blend has become synonymous with consistency and accessibility in Scotch whisky. The recipe, which prominently features Cardhu malt, combines approximately 40 whiskies to deliver what could be described as a “greatest hits” of Scotch flavors, including subtle smoke, honeyed sweetness, and orchard fruit notes.

While Red Label finds its niche in the world of mixed drinks, Black Label remains a reliable gateway to blended Scotch, offering superior value compared to many similarly priced competitors.

Exploring the Premium Expressions

Double Black ($40-50/£35-40) was introduced in 2011 to cater to the growing demand for smoky whiskies. It can be considered a more intense version of Black Label, with an increased emphasis on peated malts. While this results in a bolder profile, the absence of an age statement has raised some questions about its pricing.

Many whisky enthusiasts regard Green Label ($65/£47) as the sweet spot of the Johnnie Walker lineup. Unlike its blended counterparts, it is composed entirely of single malts and comes with a guaranteed 15-year age statement. A blend of Talisker, Linkwood, Cragganmore, and Caol Ila, Green Label offers remarkable complexity and depth. It is akin to discovering a director’s cut of a favorite film—less commercial and more nuanced.

Gold Label ($60-70/£50-55), which is centered around Clynelish malt, positions itself as a luxurious everyday dram. It boasts a honey-forward flavor profile and smooth character. However, it occupies an awkward middle ground in the Johnnie Walker hierarchy—lacking the distinct personality of Green Label while falling short of the prestige associated with Blue Label.

The Pinnacle of the Range: Blue Label

At the top of the Johnnie Walker range sits Blue Label ($200-250/£160-180), a whisky designed to make a statement. From the moment the bottle is lifted, its weight—nearly a kilogram heavier than a Red Label bottle—reinforces its premium status.

Blue Label is crafted from rare casks, with only one in 10,000 barrels reportedly meeting the strict selection criteria. It incorporates high-quality malts from Benrinnes, Cardhu, Clynelish, and Caol Ila, along with carefully chosen grain whiskies. In bars, it often holds the highest shelf position, signifying both exclusivity and luxury.

This whisky can be compared to the Golf GTI in the automotive world—it is a significant step up from the standard range, offering refinement and craftsmanship within a specific framework. The result is a blend that is both sophisticated and well-balanced, featuring layers of honey, tropical citrus, and delicate smoke.

For many, Blue Label serves as an introduction to the world of premium spirits. From its elegantly designed satin-lined box to the gold-etched labeling, every aspect of the presentation reinforces its prestige. While experienced whisky connoisseurs might suggest alternative options at this price point, there is no denying the allure of unveiling a bottle of Blue Label for a special occasion.

Choosing the Right Johnnie Walker for You

Each Johnnie Walker expression fulfills a distinct role within the range. Red Label dominates the cocktail scene, while Black Label remains a dependable and affordable daily dram. Double Black provides a smokier alternative, albeit at a price that some might find difficult to justify.

For those in search of a balance between quality and value, Green Label’s all-malt composition and 15-year age statement make it an underappreciated gem. Gold Label offers a smoother entry into the world of premium whisky, while Blue Label provides a luxurious experience that extends beyond just the liquid itself.

“My verdict? While Blue Label may wear the crown, Green Label takes the title of best value, offering enthusiast-level complexity at a surprisingly accessible price point. If you’re making just one addition to your cabinet from the range, that’s where your money is best spent,” writes whisky expert Mark Littler.

Chivas Regal and Johnnie Walker are among the most recognized Scotch whisky brands worldwide.

For decades, these two iconic blends have vied for the loyalty of whisky enthusiasts across the globe. Both boast rich histories, extensive whisky portfolios, and devoted followings.

But which one stands out? The answer depends on individual preference.

The Origins of the Brands

Chivas Regal originated in the early 20th century when master blender Charles Stewart Howard crafted a 25-year-old whisky in 1909. However, the Chivas Brothers brand has roots dating back to the 19th century in Aberdeen. Initially known for luxury goods, the company later focused on whisky blending, establishing itself as a premier name in Scotch whisky. Today, Chivas Brothers operates under the ownership of Pernod Ricard, with the Strathisla distillery in Speyside serving as the home of Chivas Regal and its visitor center.

Johnnie Walker, on the other hand, traces its beginnings to Kilmarnock in the 19th century. Now owned by industry giant Diageo, it is considered the world’s top-selling Scotch whisky brand. Its iconic striding man logo is instantly recognizable worldwide. Johnnie Walker offers an immersive visitor experience at Princes Street in Edinburgh, along with brand homes at four distilleries: Glenkinchie, Clynelish, Cardhu, and Caol Ila.

A Look at Their Signature Expressions

The Chivas Regal collection includes a variety of blends, such as Chivas Regal 12 Year Old, 18 Year Old, Mizunara, and the prestigious 25 Year Old. Meanwhile, Johnnie Walker’s range features the Red Label, Black Label, Green Label, Gold Label, and the highly sought-after Blue Label.

Both brands cater to different segments of whisky drinkers, from those seeking affordable, mixable options to those indulging in high-end, luxury editions. The more budget-friendly selections work well in Highballs—simply mix with soda, ginger ale, cola, or lemonade—or classic cocktails like the Whisky Sour. Premium expressions like Chivas Regal 18 Year Old and Johnnie Walker Blue Label are better suited for sipping neat.

To compare the two brands, let’s examine two flagship expressions: Chivas Regal 12 Year Old and Johnnie Walker Black Label.

Chivas Regal 12 Year Old is known for its smooth, approachable character. It offers a balanced blend of orchard fruit, honey, and vanilla, with a creamy mouthfeel and a touch of floral notes on the finish. The Speyside whisky influence gives it an elegant, mellow quality.

Johnnie Walker Black Label 12 Year Old, in contrast, is defined by its bold, smoky complexity. With a base of Islay and West Coast malts, it delivers notes of dried fruit, spice, and a subtle hint of peat. This makes for a more intricate and challenging dram, characterized by a lingering, slightly smoky finish.

Ultimately, preference comes down to personal taste. Johnnie Walker Black Label’s spice and smokiness make it a robust choice for Highballs or cocktails, while Chivas Regal 12 Year Old offers a smoother, more easygoing experience.

Chivas Regal exudes Speyside charm with its refined smoothness, while Johnnie Walker provides a structured, complex profile. Rather than asking which one is superior, the real question is: which suits your palate best?

After prolonged negotiations, Singapore’s state-owned investment firm Temasek is close to acquiring a 10 percent stake in Haldiram Snacks Foods. This deal, valued at $10 billion, would be a significant milestone for the consumer products company, according to reports by Moneycontrol on Tuesday.

Both parties — the Agrawal family, which promotes Haldiram Snacks Foods, and Temasek — have signed a term sheet, marking an important step toward finalizing the agreement. Haldiram Snacks Foods represents the merged fast-moving consumer goods (FMCG) businesses of the Delhi and Nagpur branches of the Agrawal family, who have long been associated with the Haldiram brand.

Temasek was among several private equity (PE) firms, including Bain Capital and Blackstone, that had expressed interest in acquiring a stake in the unlisted company. However, it was Temasek’s offer that gained traction, surpassing Blackstone’s competing proposal for a 20 percent stake, which came with a lower valuation.

Deal Progress and Future Plans

Temasek is currently conducting due diligence and is anticipated to make a binding offer within the next month. Should the deal go through, it would rank among the largest transactions in India, especially given the company’s valuation. Sources indicate that the Agrawal family plans to capitalize on the booming initial public offering (IPO) market by listing the company within a year.

When approached, a spokesperson for Temasek declined to comment on what they termed “market speculation,” while the Agrawal family did not respond to email inquiries regarding the potential transaction.

Temasek’s Broader Investment Strategy in India

Temasek has been vocal about its commitment to India’s growth potential, especially in the healthcare, consumer products, and information technology sectors. In July last year, Ravi Lambah, Temasek’s head of India and strategic initiatives, announced plans to invest $10 billion in the country by 2027, which would bring its total exposure in India to $47 billion. Notably, this figure excludes investments made by Temasek subsidiaries in the region.

Lambah also highlighted Temasek’s focus on four key investment themes: increasing lifespan through healthcare, rising consumer demand, advancements in digitization, and sustainability. These priorities align with the expected expansion of Haldiram’s consumer products business, making the proposed partnership strategically significant.

Structure of the Haldiram Business

The Haldiram brand operates under three separate entities controlled by different branches of the Agrawal family in Delhi, Nagpur, and Kolkata. While each entity functions independently, a significant development occurred when the Delhi and Nagpur families decided to merge their FMCG operations. The merger combined Haldiram Snacks and Haldiram Foods International, which were part of the Delhi group, into a newly formed company, Haldiram Snacks Foods Private Ltd (HSFPL). In this merged entity, shareholders of Haldiram Snacks and Haldiram Foods International hold 56 percent and 44 percent stakes, respectively.

Post-transaction, HSFPL will oversee all consumer product operations for the Haldiram group, further consolidating the brand’s reach and market presence. Meanwhile, the Kolkata branch of the family continues to operate independently, retailing products under the brand name “Prabhuji.” In November, it sold a minority stake in its business to Bharat Value Fund for ₹235 crore.

Financial Growth and Market Potential

Haldiram Snacks Foods has demonstrated strong financial growth in recent years. In FY23, the company reported consolidated revenue of ₹6,375 crore, a significant rise from ₹5,195 crore in FY22. Its net profit for the year surged by 74 percent to ₹593 crore. Similarly, Haldiram Foods International saw consolidated net sales of ₹4,551 crore in FY24, reflecting a 10.9 percent increase, with net profit rising to ₹597 crore compared to ₹436 crore in FY23.

Private equity officials have noted the immense potential for Haldiram’s products in the international market. With its wide array of traditional Indian snacks and packaged foods, the company is well-positioned to tap into the growing global demand for Indian cuisine. This aligns with Temasek’s focus on consumption-driven growth and expanding markets.

Conclusion

The acquisition of a 10 percent stake in Haldiram Snacks Foods by Temasek signals a pivotal moment for the Indian FMCG sector. If the deal materializes, it will not only solidify Temasek’s presence in India but also provide Haldiram with the resources and strategic guidance to expand its operations further, both domestically and internationally. As the IPO market continues to thrive, the Agrawal family’s plans to list the company could unlock significant value for stakeholders while positioning Haldiram as a formidable player on the global stage.

Consuming coffee has long been associated with improved heart health and increased lifespan. However, the timing of your coffee consumption might play a significant role in maximizing its benefits, according to a study published in the European Heart Journal. The research suggests that drinking coffee exclusively in the morning could be the most beneficial for health, regardless of the amount consumed or other external factors.

“This is the first study testing coffee drinking timing patterns and health outcomes,” stated Dr. Lu Qi, the study’s lead author and a professor at Tulane University’s School of Public Health and Tropical Medicine. “We don’t typically give advice about timing in our dietary guidance, but perhaps we should be thinking about this in the future.”

Coffee Timing and Its Health Implications

While previous studies have highlighted moderate coffee consumption as being linked to reduced risks of type 2 diabetes, cardiovascular diseases, and premature death, inconsistencies in data related to genetics, the quantity consumed, or the use of sweeteners have muddled the results. Dr. Qi’s team sought to address these gaps by examining the impact of coffee drinking patterns on health outcomes.

The researchers analyzed dietary and health information from 40,725 adults aged 18 and above, based on data from the National Health and Nutrition Examination Survey spanning 1999 to 2018. Participants detailed their food and beverage intake over 24-hour periods across 10 survey cycles. A subgroup of 1,463 individuals provided weeklong dietary records for deeper analysis. Both caffeinated and decaffeinated coffee were included, with consumption periods categorized into morning (4 a.m.–11:59 a.m.), afternoon (12 p.m.–4:59 p.m.), and evening (5 p.m.–3:59 a.m.).

The study identified two primary coffee consumption patterns: morning-only and all-day drinking. Over a median follow-up of nearly 10 years, the data revealed 4,295 deaths from all causes, including 1,268 from cardiovascular disease and 934 from cancer.

Benefits of Morning-Only Coffee Consumption

The findings showed that individuals who drank coffee only in the morning experienced a 16% lower risk of premature death from any cause and a 31% lower risk of cardiovascular-related death compared to non-coffee drinkers. In contrast, those who consumed coffee throughout the day did not show similar benefits.

Remarkably, the amount of coffee consumed in the morning—whether less than one cup or more than three—did not significantly alter these positive outcomes.

“The study was observational, meaning that it wasn’t an experiment setting, (which) is the gold standard,” explained Vanessa King, a registered dietitian nutritionist with the Academy of Nutrition and Dietetics. While the research cannot establish causation, its implications are significant given that cardiovascular diseases remain the leading cause of death in the United States.

Possible Reasons for the Timing Effect

Timing might influence coffee’s health benefits through its interaction with the body’s circadian rhythms and hormone levels. “Consuming coffee in the afternoon or evening may disrupt circadian rhythms and levels of hormones such as melatonin,” Dr. Qi explained. Low melatonin levels are linked to increased blood pressure, oxidative stress, and greater cardiovascular disease risk.

Coffee contains antioxidants that can combat inflammation by neutralizing free radicals, unstable molecules from environmental sources such as cigarette smoke or pesticides that damage cells. According to King, this anti-inflammatory property may be most effective when coffee is consumed in the morning.

Additionally, some inflammatory markers in the blood peak in the morning. The study’s authors suggest that concentrating coffee intake during this time could enhance its anti-inflammatory effects compared to spreading consumption throughout the day.

Study Strengths and Limitations

Dr. David Kao, a cardiologist not involved in the research, praised the study for its robust methodology. “Highlights include using a machine learning-style method to categorize coffee drinking patterns, and validation of findings in (more than one) external data source which are distinct from the primary source,” Kao noted. This approach reduces the likelihood of accidental or false-positive results.

However, the study has its limitations. Dietary recalls, a primary data collection method, can be prone to inaccuracies or biases and may not capture long-term habits. Furthermore, while the researchers adjusted for numerous confounders—including sleep patterns, age, race, education, physical activity, and pre-existing health conditions—other unmeasured factors could still play a role.

The study also noted that the morning coffee pattern might be a marker of an overall healthy lifestyle. “For example, morning-type coffee drinkers may be more willing to exercise and eat non-ultra-processed foods,” the authors wrote. Additionally, genetic data was unavailable, preventing analysis of how variations in caffeine metabolism might affect the results.

Adjusting Coffee Habits for Better Health

For those looking to limit coffee consumption to the morning, addressing underlying sleep issues could be a good starting point. “Consider whether you’re regularly getting enough quality rest,” King suggested. Seeing a sleep specialist for conditions such as sleep apnea could also be beneficial, Dr. Kao added.

To reduce daytime coffee intake, try diluting servings with water, which also promotes hydration, King recommended. For those feeling fatigued, getting thyroid, vitamin D, and iron levels checked could identify potential deficiencies, according to Sue-Ellen Anderson-Haynes, a dietitian with the Academy of Nutrition and Dietetics.

Non-coffee drinkers considering adding coffee to their routine should focus on broader lifestyle factors. “Are you living an overall physically active, balanced, sustainable, and healthy diet and lifestyle?” Anderson-Haynes asked.

Until more research confirms the best timing for coffee consumption, following a doctor or dietitian’s recommendations regarding caffeine intake remains the safest approach.

This study sheds light on an intriguing connection between coffee drinking patterns and health outcomes. While further research is needed, the findings underscore the potential importance of timing in dietary habits. As Dr. Qi noted, “We don’t typically give advice about timing in our dietary guidance, but perhaps we should be thinking about this in the future.”

Eight recently opened restaurants in New York City have made it to Esquire’s prestigious 2024 list of the Best New Restaurants in America, which was unveiled on Tuesday. Among these, Le Veau d’Or in Lenox Hill received the distinctive title of “comeback of the year.”

Esquire’s list of 35 restaurants celebrates establishments that excel in offering great value, romantic atmospheres perfect for date nights, or simply the ideal setting for a lively evening with friends. The magazine described its selections as destinations where culinary artistry thrives. Notably, California also had eight mentions, including the “Restaurant of the Year,” Four Kings in San Francisco.

Other states represented on the list include Pennsylvania, South Carolina, and Texas, with two restaurants each. Additional states like Colorado, Florida, Georgia, Illinois, Louisiana, Maine, Michigan, Minnesota, Ohio, Rhode Island, Tennessee, Washington, and the District of Columbia each had one restaurant on the list.

Here’s a closer look at the New York City entries:

Le Veau d’Or

Located at 129 E 60th St. in Lenox Hill, this French restaurant originally opened in 1937 and was a favorite among notable figures such as Andy Warhol, Jacqueline Kennedy Onassis, and Orson Welles. After decades of tradition, chefs Lee Hanson and Riad Nasr modernized both the menu and interior in July 2023, breathing new life into the restaurant. Esquire recognized the transformation, calling Le Veau d’Or “intimate” and “vibrant” and awarding it the “comeback of the year” title.

An Esquire editor praised its culinary delights, writing, “It’s the CBGB’s of Escoffier, Carême’s Blue Note—the place where the legend lives on. Frog legs sizzle in so much garlic and butter that only a fool doesn’t order fries for sopping. And damn if the duck magret aux cerises, pink under a crust of peppercorns, isn’t the best thing from Long Island since Billy Joel.”

Sailor

At 228 Dekalb Ave. in Fort Greene, Sailor is helmed by acclaimed chef April Bloomfield and is known as a “neighborhood bistro.” However, Esquire lauds it as much more than that. Opened in 2023 and already listed in the Michelin guide, Sailor is described as a “temple of culinary exactitude” by Esquire.

“Modesty is a mask. Sailor is a temple of culinary exactitude that happens to be disguised as a neighborhood restaurant,” an Esquire editor noted.

Demo

Located at 34 Carmine St. in the West Village, Demo is a wine bar that opened in February and features an innovative menu by chef Quang “Q” Nguyen and a rare wine selection curated by beverage director Jacob Nass. Esquire highlighted its unique dishes, encouraging diners to enjoy the back-bar experience.

“Sit at the back bar of this West Village bolt-hole and watch chef Quang ‘Q’ Nguyen emerge from the kitchen with plates of vertiginous focaccia topped with sesame seeds and za’atar and paired with a tangle of Cantabrian anchovies. Bet the house on a crab casino, glistening with café de Paris butter and accompanied by Ritz crackers,” the editor wrote.

Four Twenty Five

Located at 425 Park Ave. in Midtown, Four Twenty Five is an upscale restaurant by Jean-Georges Vongerichten and Jonathan Benno. This venue has become a favorite among Wall Street executives looking to unwind after market hours. Esquire praised its elegant offerings, calling it a culinary symphony.

“Take a small vessel of silken tofu and coddled egg topped with caviar, black pepper, and olive oil. It’s a symphony of softness and subtlety, like the light filtering through the frosted windows. Marvel at the two-part harmony of fluke in a plush tahini-citrus dressing stippled with chile oil,” an editor remarked.

Naks

At 201 1st Ave. in the East Village, Naks delivers a blend of traditional and experimental Filipino cuisine. The name itself is the Tagalog equivalent of “Daaamn!” The restaurant specializes in barbecue dishes like charcoal-grilled pork marinated in lemon soda, along with coconut-infused crab and crispy fried duck. Esquire commended the concise and thrilling menu for its unique flavors and storytelling.

“The menu is concise and thrilling, not just for its flavors but for the world it conjures,” an editor wrote.

Penny

Situated at 90 E 10th St. in the East Village, Penny is a seafood counter by chefs Joshua Pinsky and Chase Sinzer. Opened in March, the restaurant has reinvented the concept of the American raw bar. Esquire compared its significance to classic cinema.

“Penny is to the American raw bar what The Godfather was to American mob movies. It’s a genre reinvention so virtuosic that—no exaggeration—it can change the way you think about something as simple as shrimp cocktail,” an editor observed.

Tolo

Located at 28 Canal St. in Chinatown, Tolo offers an array of small dishes inspired by the life of head chef Ron Yan in Hong Kong. The menu features salty and spicy options like fried rice with crabmeat, raw tuna with sesame oil, and rice noodles in XO sauce. Esquire highlighted Tolo’s extensive wine list and inviting atmosphere.

“The best things at Tolo come in little bowls. Their spices and salt make you thirsty, and that’s a fortunate development, because Tolo happens to be a wine bar, one with hundreds of bottles at hand,” an editor noted.

Hellbender

Hellbender, a Mexican-American restaurant located at 68-22 Forest Ave. in Ridgewood, is helmed by chef Yara Herrera. Known for its inventive take on traditional dishes, the restaurant features nixtamalized tortillas and creative items like Mexican mozzarella sticks and a watermelon salad with homemade chamoy. Esquire celebrated the chef’s originality.

“Whether these dishes are authentically Mexican is not only a moot question but gatekeeper-y and sus. The food at Hellbender is authentically Yara Herrera, addictively good, and wildly inventive,” an editor commented.

These eight establishments not only showcase New York City’s culinary diversity but also reflect the city’s unending capacity for innovation and reinvention in the dining scene.

“It’s not just about brewing a good cup of coffee but connecting with customers on a deeper level.”

This philosophy led Harmanpreet Singh to make an unconventional career move—leaving his family bakery to establish a specialty coffee shop in Jalandhar, a northern Indian city where tea has traditionally reigned supreme.

Coffee, a staple in India’s southern states where it is brewed strong and served frothy in steel tumblers, has never been the preferred beverage in northern regions. However, during the Covid-19 pandemic in 2021, Singh noticed a shift in consumer preferences. Youth and overseas residents returning to India were increasingly drawn to specialty coffee.

To cater to this emerging trend, Singh relocated to Bengaluru, the heart of India’s coffee culture, to learn the nuances of brewing. “I studied everything—from the way coffee is served to the role things like decor, cutlery, music, and even packaging played in the overall experience,” he explained.

Three months later, he applied his newfound knowledge by opening Buland Café in Jalandhar. Today, Buland Café boasts 40 outlets across the city and is a favored spot for young people seeking a place to relax or work while savoring freshly brewed coffee. Singh sources his beans from Karnataka’s renowned coffee estates, using various roasting techniques to craft unique blends. He also personally trained his staff to ensure that every cup meets exacting standards. “It’s a thriving scene,” he remarked.

Singh is part of a growing cohort of young entrepreneurs capitalizing on the rising demand for specialty coffee in India’s smaller towns and cities.

India has long had a vibrant cafe culture, albeit mostly limited to metropolitan areas where international and homegrown chains dominate. The pandemic, however, brought a surge in demand for specialty cafes in tier-two cities, fueled by the rise of remote working and a need for social spaces.

According to café owners, consumers are increasingly willing to pay a premium for coffee roasted in small batches and tailored to individual tastes. Bharat Singhal, founder of Billi Hu roasteries, noted, “Clients have become more knowledgeable about the roasts and are interested in the origins of their coffee.”

This growing interest is reflected in data. A 2023 report by CRISIL revealed that over 44% of Indians now drink coffee. While much of this consumption occurs at home, small-city cafes are playing a significant role in driving specialty coffee demand. Bhavi Patel, a coffee consultant and dairy technologist, emphasized the trend’s importance.

For roastery owners, the shift is measurable. Sharang Sharma, founder of Bloom Coffee Roasters, reported a 50% increase in subscription-based orders over the past year. “Customers have moved from French presses to pour-over or espresso machines, adopting more sophisticated brewing methods,” he said.

Despite being a nation associated with tea, India has a rich coffee-drinking heritage. In the early 1900s, Indian Coffee Houses emerged as intellectual hubs, hosting discussions on politics and societal issues in colonial-style cafes that served English breakfasts alongside steaming coffee.

The 1990s marked a turning point for India’s coffee culture. Economic liberalization enabled entrepreneurs to open private cafes, attracting young patrons who viewed these establishments as trendy social spaces. Café Coffee Day (CCD), launched in 1996, became a national sensation with over 1,700 outlets at its peak. However, financial troubles and the untimely death of its founder led to a steep decline in CCD’s presence.

In 2012, Starbucks entered the Indian market, spurring the rise of homegrown specialty coffee brands such as Blue Tokai Roasters, Third Wave Coffee, and Subko Coffee.

While major cities like Delhi, Mumbai, and Bengaluru remain the epicenters of coffee culture, smaller cities are catching up. Entrepreneurs like Singh credit social media for some of this growth. “People want good coffee but they also want to be in a space that’s trendy and which they can post online,” he observed.

Nishant Sinha from Lucknow recognized this shift early. His Roastery Coffee House combines a stylish ambiance, free Wi-Fi, and cozy seating with a diverse range of coffee roasts. While his beans are sourced from southern coffee estates, the food offerings cater to local North Indian tastes.

Experimentation is also driving growth. In Ludhiana, Jatin Khurana serves a reimagined version of the “Shadi Wali Coffee,” a nostalgic blend of instant coffee, milk, sugar, and chocolate powder popular in the 1990s. At his Urban Buhkkad café, Khurana replaces instant coffee with freshly ground beans in various roasts to elevate the flavor. “The idea is to capture the essence of the beverage that many Indians grew up drinking,” he explained.

However, the booming industry faces challenges. Bharat Singhal pointed out that some small coffee shop owners compromise on quality by using inferior machines, serving weak coffee, or hiring untrained baristas. Additionally, running a specialty café involves high costs, from sourcing premium beans to maintaining infrastructure.

For Neha Das and Nishant Ashish, who opened The Eden’s Café in Ranchi in 2021, profitability was initially elusive. They envisioned the café as a safe and relaxed space for students to gather. Over time, their hazelnut coffee and cold brews have become local favorites.

“It took some time, but longevity requires more than profit,” Das reflected. “It’s about dedication, crafting local flavors, and understanding customers, even if it means working with slim profit margins for the long haul.”

As India’s coffee culture evolves, entrepreneurs are proving that specialty coffee is more than just a trend—it’s an opportunity to create spaces that blend quality, innovation, and community.

On a typical Tuesday evening, a crowd gathers outside an emerald green storefront in New York City’s East Village, eager to secure a table at Bungalow, the latest culinary creation by renowned Chef Vikas Khanna. Lauded by critics, food bloggers, and social media influencers, the restaurant has achieved something rare: resounding praise from the South Asian diaspora.

Diners offer varied descriptions of the food, calling it “fusion” or “fancy Indian food.” However, Khanna sees it differently, explaining, “It’s traditional Indian cuisine that has been reimagined.”

This reinterpretation of Indian food is deeply rooted in Khanna’s extensive travels across India and the broader South Asian region. Reflecting on his journey, he shared, “I’ve been an obsessive traveler throughout the country since 1991. From working in Delhi, Agra, Mumbai, and Kathmandu during my college training to writing travel books and hosting TV shows, I’ve just loved understanding and experiencing India through travel. It all helped me bring diversity to Bungalow’s menu.”

Each dish on the menu tells a story inspired by these travels. For instance, his anarkali chicken tikka incorporates pomegranate in three ways: as a marinade tenderizer, in the garlic and chili paste, and in the glaze. The inspiration came from a visit to Jammu, where he encountered a chicken curry made with pomegranate molasses. “It blew my mind. I’d never had such tender chicken,” Khanna said, describing the profound impact of that experience.

Khanna’s menu acts as a culinary map of India, offering tributes to specific regions and their unique flavors. The yogurt kabab draws from his time in Indore, Madhya Pradesh, while the white peas guguni pays homage to Cuttack, Odisha. Chicken amrit, his version of butter chicken, celebrates the flavors of his hometown, Amritsar, Punjab.

One standout dish, and Khanna’s personal favorite, is the spiced roasted pineapple inspired by a temple visit in Udupi, Karnataka. This dish is prepared with intricate detail: the pineapple is pan-seared to order, while the accompanying South Indian spice-infused coconut curry is made tableside. “People go crazy for this dish,” Khanna said, noting its immense popularity, even surpassing butter chicken in sales. The preparation, which takes two days, is a labor of love. “The smell of the fresh coconut makes this dish stand apart,” he added.

Having lived in New York for 24 years, Khanna has witnessed the evolution of Indian cuisine in the city, transitioning from a takeout option to Michelin-starred acclaim. He played a pivotal role in this transformation, serving as the chef at Junoon when it earned its first Michelin star in 2011.

Reflecting on his favorite South Asian restaurants in New York, Khanna praised Angel in Jackson Heights, Dhamaka, Semma, and Sarvana Bhavan. He also expressed admiration for chef Hemant Mathur’s contributions to Indian cuisine through his ventures such as Chola, Chote Nawab, Dhaba, Sahib, Malai Marke, and Saar Indian Bistro.

Despite his culinary triumphs abroad, Khanna holds his roots close to his heart. He described the best meal of his life as one he had at the Golden Temple in Amritsar, Punjab. “That is the foundation of what I learned as a chef and what I experiment and express,” he said. Khanna added that the prasad served there would be his choice for a last meal, emphasizing its spiritual and emotional significance.

Among his many travels, Khanna holds a special fondness for northeastern India, a region that surprised him with its culinary depth. Yet, his two favorite food cities remain Varanasi, Uttar Pradesh, and Kolkata, Bengal. “I was moved to tears by the cooking in these cities,” he shared, highlighting the emotional connection he feels with their rich culinary traditions.

Outside of India, Khanna was profoundly impacted by his visit to Paro, Bhutan. “There’s something about the culture and the people being so generous,” he reflected. He equated generosity with great cooking, noting, “While I’ve seen everything — I’ve been to most of the Michelin stars in Paris and Tokyo — nothing moved my soul like what happened to me in Bhutan.”

When exploring new places, Khanna seeks guidance from chefs and food writers but often finds that locals offer the best recommendations. Recalling his early days in New York in 2000, he credited a cab driver for introducing him to Punjabi Deli, a hidden gem in the East Village.

Fast-forward over two decades, and it’s now his own restaurant that cab drivers recommend. “Everyone really loves that place,” one driver remarked while passing by the bustling Bungalow. “I haven’t heard one bad thing. You should try it.”

Bungalow not only showcases Khanna’s mastery of Indian cuisine but also encapsulates his lifelong journey of culinary discovery, blending tradition and innovation in a way that resonates deeply with diners from all walks of life.

Highlighting the event was an engaging keynote address by Dr. Pritesh Mutha, a “Castle Connolly Top Doctor” renowned for his expertise in gastroenterology, lifestyle medicine, and stress management. Dr. Mutha captivated the audience with his compelling presentation on “Unlocking Gut Health: A Natural Way to Reverse Diseases.”

**Key Highlights from Dr. Pritesh Mutha’s Talk**:

1. The Power of the Gut Microbiome

   – The gut microbiome impacts 80% of bodily functions, influencing immunity, digestion, and chronic disease prevention. 

   – Gut-friendly choices play a vital role in overall health and well-being. 

2. The Importance of a High-Fiber, Whole-Food, Plant-Based Diet (WFPBD)

   – Dr. Mutha emphasized aiming for 40 grams of fiber daily and incorporating 30 different plants per week, including fruits, vegetables, legumes, grains, nuts, seeds, herbs, and spices. 

   – He introduced the concept of a Rainbow Diet, urging participants to include colorful, nutrient-rich foods in their meals. 

3. Avoid Animal and Processed Foods

   – Dr. Mutha discussed how avoiding animal products and processed foods promotes gut integrity and reduces inflammation. 

4. Eliminating Dairy for Better Health

   – He highlighted the negative effects of dairy, including inflammation and chronic health risks, and encouraged adopting plant-based alternatives like almond, oat, and soy milk. 

5. Lifestyle Practices to Enhance Gut Health

   – Dr. Mutha stressed the importance of holistic practices, including: 

     – 7-9 hours of quality sleep nightly

     – Daily exercise

     – Mindfulness techniques such as meditation to manage stress 

6. The Role of Nature in Gut Health

   – Exposure to nature and soil microbes can diversify gut bacteria and strengthen immune health. 

Dr. Mutha’s engaging and practical approach left attendees with a wealth of actionable steps to improve their health naturally. 

“This event was more than a Thanksgiving celebration—it was a powerful reminder of the importance of compassion, health, and sustainability,” said Rakesh Bhargava, President of World Vegan Vision’s New York Chapter. “We are thrilled with the turnout and the overwhelmingly positive response to Dr. Mutha’s inspiring talk.” 

The event emphasized World Vegan Vision’s commitment to promoting a plant-based lifestyle as a path toward better health and environmental stewardship. With guests leaving informed and inspired, the day successfully underscored the organization’s mission to make veganism a mainstream choice. 

World Vegan Vision extends its gratitude to all attendees, partners, and volunteers for making this event a grand success. For more information about upcoming events and how to join the movement, visit our website or contact us directly. 

About World Vegan Vision:

World Vegan Vision is a 501(c)(3) nonprofit organization. The mission of World Vegan Vision is to increase public awareness about the 3 main aspects of Veganism – Health, Animal Rights & Environmental Conservation. The organization aims to organize activities to raise awareness about these issues.

Warm regards,
Rakesh Bhargava
President
World Vegan Vision NY Chapter
Mobile: 516-484-0018

Indian food is steadily earning recognition worldwide, with the United States finally beginning to appreciate the depth and diversity it offers beyond chai tea and naan bread. This growing appreciation owes much to Indian chefs who have passionately championed regional cuisines and showcased the culinary wealth of India. One of the pioneers in this movement is Chef Vikas Khanna, whose New York-based restaurant recently earned a spot on The New York Times’ list of the 50 best restaurants.

Khanna’s latest venture, Bungalow, has been a resounding success, winning accolades from both patrons and critics for its authentic approach to Indian dining. The restaurant features lesser-known Indian dishes that Khanna grew up enjoying in his hometown of Amritsar. Bungalow, in partnership with Bombay House Hospitality—the team behind GupShup, Chote Miya, and Ammi—brings alive the golden age of India’s elite social clubs.

The restaurant derives its name and inspiration from the colonial-era single-story residences that became social hubs for India’s upper class. These bungalows were not just architectural marvels blending European and Indian aesthetics but also the epicenter of a unique dining culture that reflected sophistication and exclusivity. By reimagining this era, Bungalow serves as a tribute to India’s rich heritage and culinary traditions.

Unapologetically Indian, the restaurant’s menu mirrors its heritage. For Khanna, this is not just a business venture but a deeply personal one. Throughout his career in the United States, he has spoken candidly about the racism he encountered and the challenges of introducing American audiences to Indian cuisine beyond the stereotypical fare. Bungalow represents an opportunity for Khanna to bring his vision of Indian dining to life, showcasing the intricacies of the dishes he holds close to his heart.

The restaurant’s opening also had a sentimental undertone. It was launched on what would have been the 50th birthday of Khanna’s late sister, Radhika. “Bungalow is more than just a restaurant; it’s a homage to my roots and a tribute to my sister,” Khanna has shared, emphasizing the emotional and cultural connections that underpin the venture.

Bungalow’s inclusion in America’s 50 Best Restaurants is a significant milestone, marking a pivotal moment for Indian gastronomy on the global stage. This recognition celebrates the innovative vision behind the restaurant and underscores a broader transformation in the perception of Indian cuisine internationally.

Gone are the days when Indian food in the U.S. was relegated to curry houses and casual dining. Bungalow exemplifies the sophistication, depth, and artistry that Indian culinary traditions offer. It challenges preconceived notions, presenting Indian food as a refined, complex, and dynamic cuisine worthy of global acclaim.

Chef Khanna’s journey reflects the larger story of Indian food’s ascent in the global culinary hierarchy. His efforts have paved the way for a more nuanced understanding of the diverse and rich traditions that define Indian gastronomy. Through Bungalow, Khanna continues to introduce diners to the flavors, stories, and history that make Indian food an unparalleled experience.

Bungalow’s success not only affirms its quality but also signifies a broader acceptance of Indian cuisine as a global contender. As Khanna continues to break barriers, he redefines what it means to celebrate Indian food in a foreign land. With this recognition, Bungalow has cemented its place as a transformative force in the global culinary narrative, a symbol of Indian food’s rightful place on the world stage.

The 3 restaurants are run by Chefs Vijay Kumar, Chetan Shetty, and Sujan Sarkar

Three Indian eateries received one-star ratings at the first-ever Michelin Guide Ceremony, which was held in New York City and brought together attendees from Chicago, Washington, and New York.

Semma in New York City, Rania in Washington, DC, and Indienne in Chicago were given a one-star rating, which means “high quality cooking, worth a stop,” according to the Michelin guide.

Chef Vijay Kumar, renowned for his innovative spin on regional South Indian cuisine, moved from Rasa in San Francisco to run “Semma” in New York. Noting that the restaurant’s “authentic Indian cooking does not pander to American expectations,” the guide advises guests who are not familiar with the flavors and specific dishes to “lean on the staff who know their stuff and are eager to share.”

“Rania” in Washington, DC’s Penn Quarter, is home to Chef Chetan Shetty, who “delivers something entirely enticing here with his inventive menu,” according to the Michelin Guide. “Rania” translates to “queen” in both Sanskrit and Hindi.

According to the guide, Rania’s menu features “plenty of contemporary touches along with a few surprises,” like the braised pig belly vindaloo. Other dishes, like ghee-roasted lamb with a delicate lentil cheela and a buttermilk mousse, have a spicy kick that is balanced with a buttermilk mousse. And finally, there is shiso leaf chaat, which has a playful spirit but elegant overtones.

The guide states that “Indienne” in Chicago is where Chef Sujan Sarkar first gained recognition. For first-timers, it recommends the tasting menu, where Sarkar presents a fresh and contemporary take on Indian cuisine, although there is also an à la carte option.

” Although Sarkar’s cuisine “may seem like works of art, it tastes like well-known favorites from throughout his colorful homeland.” The meal is occasionally infused with a touch of French sensibility, as the guide describes it as “deftly spiced and elegantly presented.”

For some individuals, the day doesn’t begin until their espresso cup is vacant. People drink coffee to wake themselves up and get more done because it is thought to make you feel more alert. Portuguese researchers concentrated on espresso consumers to comprehend whether that attentiveness impact is subject to the properties of caffeine, or whether it’s about the experience of drinking espresso.

“There is a typical assumption that espresso increments readiness and psychomotor working,” said Prof Nuno Sousa of the College of Minho, comparing writer of the concentrate in Wildernesses in Conduct Neuroscience and Field Boss Proofreader of the diary. ” It is possible to investigate the factors that may influence a biological phenomenon and even the potential benefits of that mechanism when you gain a deeper comprehension of the mechanisms that underlie it.

A kickstart with caffeine The researchers sought out individuals who consumed at least one cup of coffee per day and instructed them to avoid caffeine-containing foods and beverages for at least three hours prior to the study. They talked with the members to gather sociodemographic information, and afterward did two brief practical X-ray checks: one preceding and one 30 minutes after either taking caffeine or drinking a normalized mug of espresso. During the useful X-ray checks, the members were approached to unwind and allow their brains to meander.

In light of the realized neurochemical impacts of drinking espresso, the researchers expected that the utilitarian X-ray sweeps would show that individuals who drank espresso had higher joining of organizations that are connected to the prefrontal cortex, related with chief memory, and the default mode organization, associated with thoughtfulness and self-reflection processes. They found that the availability of the default mode network was diminished both subsequent to drinking espresso and in the wake of taking caffeine, which demonstrates that polishing off one or the other caffeine or espresso made individuals more ready to move from laying to chipping away at assignments.

However, coffee consumption also increased connectivity in the right executive control network and the higher visual network, which are brain regions involved in working memory, cognitive control, and goal-directed behavior. Waking up on the right side of the bed This didn’t occur when members just took caffeine. At the end of the day, if you need to feel ready as well as all set, caffeine alone will not do – you really want to encounter some espresso.

“Intense espresso utilization diminished the utilitarian availability between cerebrum locales of the default mode organization, an organization that is related with self-referential cycles when members are very still,” said Dr. Maria Picó-Pérez of Jaume I College, first creator. ” After drinking coffee, functional connectivity between the somatosensory/motor networks and the prefrontal cortex also decreased, whereas connectivity between regions of the higher visual and the right executive control network increased. Simply put, after drinking coffee, the subjects were more alert to external stimuli and ready to act.

“Considering that a portion of the impacts that we found were replicated by caffeine, we could expect other jazzed beverages to share a portion of the impacts,” added Picó-Pérez. ” Notwithstanding, others were explicit for espresso drinking, driven by variables like the specific smell and taste of the beverage, or the mental assumption related with polishing off that beverage.”

The creators brought up that it is conceivable that the experience of drinking espresso without caffeine could cause these advantages: this study couldn’t separate the impacts of the experience alone from the experience joined with the caffeine. This study did not test the hypothesis that the benefits claimed by coffee drinkers could be due to the alleviation of withdrawal symptoms.

“The progressions in network were contemplated during a resting-state grouping. The common function assigned to the regions and networks found is used to interpret any association with psychological and cognitive processes, but it was not directly tested,” Sousa warned. Additionally, it would be interesting to investigate individual differences in caffeine metabolism among participants in the future.

Chef Nok Chutatip Suntaranon’s culinary journey began in her childhood, growing up in Trang, southern Thailand. She recalls, “I grew up helping my mom making curry paste to sell in her little shop in the market.” Little did she know that her authentic southern Thai cuisine would later make a splash in Philadelphia when she opened Kalaya four years ago.

Despite its bold flavors and spiciness, Kalaya has flourished, expanding from a 35-seat establishment to a spacious, sunlit venue that accommodates up to 300 guests. Suntaranon has also been nominated for the prestigious James Beard Foundation award three times. She believes that the key to her success is staying true to her culinary roots: “Once we present it with authenticity — just like being true to yourself and the flavors, I think people would feel the honesty about it.”

Immigrants have always been central to restaurant kitchens, but now they are gaining recognition at the top tier of the industry. The upcoming James Beard Foundation awards in Chicago feature around 75 finalists competing for chef and baker awards, with more than half being immigrants or children of immigrants.

The awards themselves have evolved to address diversity concerns, reflecting a wider shift in chefs’ culinary choices and diners’ preferences. One example of Suntaranon’s innovative dishes is her bird-shaped dumplings with a flavorful filling made from steamed cod, palm sugar, garlic, shallot, radish, and cilantro.

Even Suntaranon’s mother was amazed at how American diners embraced her daughter’s cooking. “‘Can farang eat spicy?’ And I said, ‘you will be surprised!'”

In response to criticisms over diversity, the James Beard Foundation has reevaluated the purpose of its awards. Dawn Padmore, Vice President of Awards at the foundation, explains that the focus is now on rewarding excellence in various forms. The awards have incorporated an emphasis on racial and gender equity as well as sustainability. Additionally, the voting process has been adjusted to include a more diverse range of voices.

Padmore also attributes the success of immigrant chefs to the growing appetite for diverse cuisine among consumers. Younger chefs, in particular, are more inclined to express their culture and background directly through their culinary creations.

One such chef is Serigne Mbaye, a 29-year-old finalist for Best Emerging Chef at his restaurant Dakar NOLA in New Orleans. Born in Harlem but raised in Senegal, Mbaye has honed his skills in multiple fine dining kitchens before opening his own restaurant, which explores the culinary connections between West Africa and the southern U.S.

He is pleased to see increased recognition for immigrant chefs, especially those from Africa, stating, “People cannot deny our existence, you know? It’s great that it’s happening now. But I think that it should have been happening for years.”

Chef Nok Chutatip Suntaranon’s culinary journey began in her childhood, growing up in Trang, southern Thailand. She recalls, “I grew up helping my mom making curry paste to sell in her little shop in the market.” Little did she know that her authentic southern Thai cuisine would later make a splash in Philadelphia when she opened Kalaya four years ago.

Despite its bold flavors and spiciness, Kalaya has flourished, expanding from a 35-seat establishment to a spacious, sunlit venue that accommodates up to 300 guests. Suntaranon has also been nominated for the prestigious James Beard Foundation award three times. She believes that the key to her success is staying true to her culinary roots: “Once we present it with authenticity — just like being true to yourself and the flavors, I think people would feel the honesty about it.”

Immigrants have always been central to restaurant kitchens, but now they are gaining recognition at the top tier of the industry. The upcoming James Beard Foundation awards in Chicago feature around 75 finalists competing for chef and baker awards, with more than half being immigrants or children of immigrants.

The awards themselves have evolved to address diversity concerns, reflecting a wider shift in chefs’ culinary choices and diners’ preferences. One example of Suntaranon’s innovative dishes is her bird-shaped dumplings with a flavorful filling made from steamed cod, palm sugar, garlic, shallot, radish, and cilantro.

Even Suntaranon’s mother was amazed at how American diners embraced her daughter’s cooking. “‘Can farang eat spicy?’ And I said, ‘you will be surprised!'”

In response to criticisms over diversity, the James Beard Foundation has reevaluated the purpose of its awards. Dawn Padmore, Vice President of Awards at the foundation, explains that the focus is now on rewarding excellence in various forms. The awards have incorporated an emphasis on racial and gender equity as well as sustainability. Additionally, the voting process has been adjusted to include a more diverse range of voices.

Padmore also attributes the success of immigrant chefs to the growing appetite for diverse cuisine among consumers. Younger chefs, in particular, are more inclined to express their culture and background directly through their culinary creations.

One such chef is Serigne Mbaye, a 29-year-old finalist for Best Emerging Chef at his restaurant Dakar NOLA in New Orleans. Born in Harlem but raised in Senegal, Mbaye has honed his skills in multiple fine dining kitchens before opening his own restaurant, which explores the culinary connections between West Africa and the southern U.S. He is pleased to see increased recognition for immigrant chefs, especially those from Africa, stating, “People cannot deny our existence, you know? It’s great that it’s happening now. But I think that it should have been happening for years.”

Celebrity chef and restaurateur Vikas Khanna, who’s now a judge on the reality show, ‘MasterChef India’, shared his fitness secret and what all he includes in diet for his physical and mental well-being.

He said: “I am extremely diet conscious. As I live in New York, I do everything on my own, especially cooking. I plan my meals in advance for the whole week. I eat like a puppy. I eat the same food for breakfast, lunch and dinner.”

Appearing on ‘The Kapil Sharma Show’ along with his fellow judges Ranveer Brar and Garima Arora, he revealed all that he loves to eat the entire day.

“In the morning I eat oats with almond milk and cold coffee. But if I am in Amritsar, then I usually end up eating paranthas as my mother starts emotionally blackmailing me. For lunch, I eat roasted vegetables with less carbs and I often eat dinner early. I try my best to finish it before 9 pm as I believe that we should maintain a gap of three hours between dinner and going to sleep.” The Kapil Sharma Show’ airs on Sony Entertainment Television. (IANS)

Nearly three years after COVID forced the city that never sleeps to dim its lights, New York’s restaurant scene feels like it’s back to its old self. Many of the beloved classics on this list, like Italian charmer Via Carota, Michelin-starred Le Bernardin, and pizza destination Lucali, can now say they made it to the other side.

And with the addition of outdoor dining, some now have even more seats to welcome guests. There are also new genres of restaurants—like Contento, which works to be truly accessible to all, and the wildly spicy Dhamaka that opened during the pandemic and persevered—establishing themselves as important contenders among the best restaurants in New York City.

With tourism numbers back up, the best tables in the city have once again become highly coveted commodities. Be sure to book them in advance, swing by early, or try your luck at the end of the evening for an open seat at the bar.

The best tables in the city prove that if you can make it here (as a restaurant), you can make it anywhere.

Dhamaka

Restaurateur Roni Mazumdar and chef/partner Chintan Pandya have taken the city’s dining scene by storm in the past few years with a string of openings that, without question, match their company’s name: Unapologetic Indian. Their West Village spot Semma, which recently received a Michelin star, is often rightfully in the spotlight, but Dhamaka is the cool older sibling that has their own thing going on.

Dhamaka is not a restaurant of restraint, it’s one of abundance and exuberance. Pandya and his team’s cooking looks deep into regional cuisines of India to share dishes we rarely see on menus in the U.S like the restaurant’s acclaimed rabbit dish from Rajasthan, which must be ordered in advance. It’s marinated for 48 hours in spiced yogurt and then slow cooked for hours. There is also doh khleh, a chili-laced pork salad with cilantro and ginger from Meghalaya near Bangladesh and chenna poda, a baked cheese dessert from a state in eastern India below Kolkata. Some dishes like the exceptional goat neck dum biryani, which is served in a pot that’s sealed with a thin flatbread, are larger, so check in with your server about the number of items to order.

MICHELIN Guide’s Point Of View: “This rousing Indian restaurant in Essex Market is refreshingly unapologetic with its complex spices, fierce heat levels and inspired preparations of more unusual items (kidneys, anyone?). Dhamaka, which means “explosion” in Hindi, is a bold love letter to the country’s more rustic dishes, many of which are drawn from the owner’s childhood.

“Where else have you had smoky goat belly flecked with coriander seeds and wrapped in cedar wood? How often does your mutton come in a clay pot filled with a deliciously dark chili oil and an entire bulb of roasted garlic? The kitchen grinds many of its spices daily, and the crowds have been quick to recognize such attention to detail. Tables are comically small but bring friends anyway.

Adda Indian Canteen

New York’s neighborhoods are dotted with Indian takeout spots that serve a rotation of standards like chicken tikka masala and paneer.

Adda, in Long Island City, Queens is not part of this club. Run by Roni Mazumdar of Rahi and executive chef Chintan Pandya, Adda offers, as they say, “‘unapologetically’ authentic Indian food.” That includes the housemade paneer. There’s also junglee maas, or goat curry, and snacks that come with a fair warning on the menu: “highly addictive.” (Conde Nast Traveller)

Established in 2018.

“Adda, meaning “a place where people hang out,” holds up to its name with its bright, casual atmosphere, collage wall of Indian newspaper covers, and rustic, “unapologetically” authentic Indian food. We at Adda believe that food is a conversation of life and want to recreate that dialogue through our ingredient-focused menu. By evoking hints of their own nostalgia, owner Roni Mazumdar and Chef Chintan have created traditional dishes the way it’s meant to be cooked: with a variety of herbs and spices made in-house while staying true to India. It’s unpretentious and unapologetically Indian. Come with your spice-appreciating friends and join us for a sensational feast!”

Michelin’s 2022 guide to New York City, has 73-starred restaurants and 17 restaurants were awarded single stars for the first time. South Indian restaurant Semma is one of them.

Semma, a restaurant in New York City’s (NYC) Greenwich Avenue, which has been serving heritage South Indian dishes since October last year has earned its first Michelin Star. It’s the only Indian restaurant in the US with a Michelin star in the year 2022. Michelin’s 2022 guide to NYC, has 73-starred restaurants and 17 restaurants were awarded single stars for the first time. Michelin characterises one star as “High quality cooking, worth a stop!” Unapologetic Foods, the team behind Semma and other popular restaurants such as Dhamaka, Masalawala & Sons and more across NYC, set out on a mission to tell the real story of Indian food. Authentically sharing regions and ingredients with a clear perspective without changing the food for anyone else.

After opening Adda and Dhamaka to immense critical success, the team set out to tell the story of Southern India with Chef Vijay Kumar at the helm. Drawing from Chef Kumar’s rural and ancestral background, they put together a menu that is difficult to find even in India. It reflects the deeply impactful memories of the chef and explores ingredients that break the mould of Indian cuisine across the country — snails just as he used to forage with his grandmother to venison that he used to hunt with his grandfather, tells the story of the forgotten side of India, unapologetically. Chef Vijay Kumar, talks about Semma, the unique experience that it offers, influences in curating the menu, and more.

1. What is that one experience that the guests at Semma get that makes it so unique?

It’s the closest they can travel to those regions and memories without us compromising anything. They get a taste of the distinct flavour profiles that are embedded in Southern India. The cuisine is from all around South India and particularly from Tamil Nadu. It reflects my childhood memories of growing up in my home town in Tamil Nadu.

1. Where do you source the ingredients from for creating authentic South Indian dishes?

We source all the best ingredients possible that are sustainable and all the spices are imported from India via vendors.

1. A Michelin star. What’s next?

Just continue to tell our story by cooking unapologetically. For me, cooking heritage Southern Indian food brings immense pride and just getting the opportunity to do so is exciting. We want to continue to push ourselves to bring the guests as close to our ancestral homes as possible and share a sacred moment together.

1. How did you go about creating the menu? Were the recipes tweaked for the palates of the patrons in the US?

Most of the dishes on the menu were created based on my childhood memories that I grew up eating. There is absolutely nothing tweaked! We just want to be who we are unapologetically!

1. What are some of the most popular items on the menu?

Every dish on the menu is popular and much appreciated from our guests, but particularly Gun Powder Dosa, Aattu Kari Sukka (lamb dish), Nathai Pirattal (snails) are very popular. (MSN.COM)

It’s a perfect time to chill at home with your favourite drinks as the rain drizzles in the background as the monsoon season descends upon us in all its majesty. A simple DIY cocktail in your hand is the ideal way to enjoy a quiet rainy day. Let the flavour of the conversation permeate as you sip on these delectable whisky and gin cocktails as everyone chatters away.

Here are some of the best drinks for the monsoon season:

Rich & Restless

INGREDIENTS

60 ml Grant’s Distinction

Pineapple — Parsley oleo — 30 ml

Lemon Juice — 15 ml

Paprika salt — to rim

METHOD

Shake all ingredients over ice, strain in a coupe

Pineapple, parsley oleo: 2 Big chopped pineapples, 500gm sugar, 50-gram parsley

Keep overnight in a covered jar.

Strain

Paprika salt — 1:1 of sweet paprika and salt

Grant’s Distinction can unquestionably create an upscale ambiance thanks to its raisin cake richness that makes it very mixable. Grant’s Distinction, which maintains the family’s “House style,” has a powerful, malty character with delicate fresh fruit flavours that add a special blend of sweet and spicy overtones. In order to cater to a younger generation of Scotch Whiskey drinkers, it is made from the finest malt and grain whiskies, which were personally chosen by master blender Brian Kingsman. Grant’s Distinction is only sold in India and costs Rs 2,500 for 750 ml in Mumbai and Rs 1,200 for 750 ml in Gurugram.

Tropical Green Apple

INGREDIENTS

60 ml Grant’s Triple Wood

22.5 ml Green Apple Syrup

15 ml Fresh Lemon Juice

2 sprigs of thyme

Soda to top

METHOD

Pour in a shaker, muddle thyme a little and shake over ice.

Strain into a high ball glass with ice and top up with soda.

Garnish with a thyme twig and dehydrated apple

In order to provide a smoother, richer, mellower flavour, Grant’s Triple Wood is aged in three different types of wood: virgin oak barrel, which adds a peppery strength; american oak, which adds a subtle vanilla smoothness; and the bourbon refill, which adds a brown sugar sweetness. It boasts rich pear and summer fruit aromas, a lengthy, sweet finish, and a little whiff of smoke. It is offered in a few locations around India and costs Rs 1,950 for 750 ml in Mumbai.

Mighty Mizaru (A version of clarified New York Sour)

INGREDIENTS

60ml Monkey Shoulder

Orange Marmalade — 2 bars spoons

20ml Lime juice

Clarified with 30 ml Milk

Shiraz wine float

METHOD

Combine all the ingredients except wine, then put the mixture of monkey, jam and lime into the milk so that it curdles.

Clarify the mixture using a coffee filter and then batch the mixture.

Pour the mixture in an old-fashioned glass over a block of ice.

Pour red wine over the top to float.

Monkey Shoulder is a versatile, fun-loving, and free-spirited scotch whiskey. It is the ideal 100 per cent malt whiskey for combining due to its richness and vitality, fruity smells, and subtle vanilla undertones. It can be sipped neat, on the rocks, or in various cocktail concoctions. In Mumbai, Monkey Shoulder costs Rs 6,050 for 700 ml and is sold all over the nation.

Hendrick’s Martini

Since its invention sometime in the 19th century, the Martini has slinked across our collective imagination in literature, cinema and song. Here we meet the flavours of gin in a primal pure form. This classic of classic cocktails, this melodious master, is further heightened when it entertains Hendrick’s Gin herself.

INGREDIENTS

50ml Hendrick’s Gin

7ml Dry Vermouth

Cucumber slice

METHOD

Stir vermouth and Hendrick’s Gin over ice cubes in a mixing glass

Strain into a martini glass

Garnish with a cucumber slice

Hendrick’s Gin is a delightful, ultra-premium gin that is created with a variety of unique twists. Hendrick’s mixes a unique blend of eleven botanicals with the signature infusions of cucumber and rose petals to give a flavour that is both strange and pleasantly distinctive. The result is a beautifully refreshing gin with a delightfully distinctive scent. Hendrick’s is the only gin that uses a marriage of spirits from both a Carter head and Bennett Copper Pot Still, a combination that results in a divinely smooth gin that has both the necessary character and balance of subtle flavours. Hendrick’s is handcrafted in Scotland in tiny batches by William Grant & Sons. In Mumbai, Hendrick’s Gin costs Rs 5,000, while in Delhi, it costs Rs 3,995. (IANS)

Wanna start your New Year with a guilt-free sweet treat? This yummy chocolate goodness is perfect to satisfy your sweet tooth cravings and is quite easy to make as well!

How I developed this recipe-

There are definitely a lot of chocolate fondant and molten lava cake recipes out there on google and many different cookbooks. But trust me, most of them haven’t come out perfect for me. It was always either overdone or undone, cakey or too gooey ..etc. This one here is a never-fail recipe and once you see the results by yourself, you’ll definitely make  it again.
And yeah, it’s dairy-free as well- that simply means it won’t trigger any inflammatory reactions in any dairy allergic or intolerant or restricted person. But yeah, this is a versatile recipe and you can refer notes for more details.

What’s special about this recipe-

Dairy-free & refined sugar-free: Sugar & Dairy are known to mess up with the hormones and cause acne triggers for many. Considering this, along with the rise in healthy fancy diets for lactose intolerant people, this recipe is a saver for almost everyone in the family to equally enjoy a chocolate dessert.

Real goodness of dark chocolate: Known to be rich in antioxidants and mood boosting properties dark chocolate has a high reputation in today’s world. But most of the time, it’s adulterated by low quality fats and dairy in most desserts. This recipe here preserves the purity and thus the goodness of dark chocolate, so that your chocolate would literally feel yummy in the tummy.

What you’ll need-

70 g good quality dark chocolate (* I used Van houten)
50g vegetable oil (preferably avocado/coconut or neutral oils like sunflower or canola. * I used avocado oil)
1/6 cups brown sugar (half of 1/3 cup)
1 large egg
1 egg yolk
Half a tablespoon of vanilla extract
1 tablespoon of white flour
Oil & cocoa powder for greasing & dusting pots, respectively

How to make-

Preheat the oven to 200 degree Celsius. Grease and dust 2 ceramic ramekins or mini oven-proof pudding bowls with oil and cocoa powder respectively.

Combine chocolate & oil in a bowl and melt it in the microwave in 30-second increments, stirring after each 30-seconds until fully combined.
Stir in the eggs and beat until even combined & gloppy. Now mix in vanilla and finally the white flour.

Pour this chocolate mixture into the prepared ramekins and bake for 10 to 13 minutes, just until the sides are little puffed up, whereas the centre is still moist and gooey.

Take it out from the oven and flip it onto the serving plate after cooling for not more than 30 seconds.

Notes, Tips and Suggestions-

. You could you either use 70 % dark chocolate chips or your favourite dark chocolate bar leftovers (chopped up) for this recipe.

. It’s best served with a scoop of vanilla ice cream and fresh berries. Also dust your mini dessert with snow sugar (powdered/icing sugar) before serving to make it look more appealing.

. If not preferring to go dairy-free, you could make this dessert the traditional way by substituting the same amount of oil with butter in the recipe.

. Baking for longer time could result in a cakier chocolate dessert rather than a molten chocolate centre, which is undesirable.

Thanks,
Certina Romel

Hello peeps!

Got some fresh raspberries from your local store and wondering what to do with them?

Ditch your weekday super berry smoothies.

It’s time for a cheat sweet treat for this weekend. I’ve come up with a fancy dessert this time. Enjoy this with your family & friends. I’m sure you’ll be surprised with the compliments you are going to receive for this lovely treat that could satisfy your sweet tooth cravings.

What makes this recipe special?

. A combination of berries and chocolate is the best when you want your dessert to standout.

. This recipe is easy when it comes to how lovely the final dessert roll turns out to be- it’s not your boring Swiss roll guys!

. No store bought sponge rolls with additives like preservatives & emulsifers tastes as good & wholesome as this vanilla sponge sheet in this recipe.

How did I develope this recipe?

This recipe is basically my favourite vanilla sponge sheet recipe + easiest cream less white chocolate  firm ganache recipe + fresh cream raspberry filling.

I developed this recipe out of my husband’s craving for a white chocolate raspberry cake. But I didn’t want to make the usual boring raspberry cake with white chocolate & buttercream filling as that’s what everyone would go for when they are given these 2 key ingredients or could be a cookie / pannacotta to the farthest for us home cooks.

This recipe here, uses less cream, sugar and butter, it’s delicious and best for a dessert that doesn’t go too far with fat & carbs. And so, this is the kind of sweet indulgence  I would offer my family and now, from me to you

What you’ll need-

Basic Vanilla Sponge Cake Roll-

. 100 g sifted cake flour

. 100 g castor sugar

. 4 eggs (yolks & whites seperated

. 1/4 tsp cream of taster or white vinegar

. 1/2 tbsp vegetable oil (any flavourless oil like canola/sunflower)

. 1/2 tsp Vanilla extract

White Chocolate Rasberry Cream Filling –

. 100g chopped white chocolate

. 125g fresh raspberries

. 125 ml heavy cream

. 2 tablespoons unsalted butter ,at room temperature

White Chocolate Ganache frosting (firm finish)-

. 100g white chocolate

. 100g butter, at room temperature

. Half tablespoon milk (if needed to loosen up)

How to make-

For frosting

• Melt white chocolate & butter on a water batch (double boil method), stirring constantly until white chocolate is just melted & well incorporated.
• Let it cool down & refrigerate after cling wrapping for a minimum of 2 hrs.Make it a day ahead and refrigerate overnight if you choose to.

Cake sheet roll-

• Preheat oven to 230 degree Celsius . Grease & line a sheet cake pan with parchment paper.
• Beat egg whites with cream of tartar trill foamy. Add in sugar little by little untill well incorporated and soft peaks are formed.
• On low speed, stir in egg yolks & vanilla too.
• Gently fold in sifted cake flour little by little and end by folding in vegetable oil, all with a spatula.
• Pour the cake batter evenly onto the lined pan & bake for 7-8 minutes until it springs back.
• When done, cover & flip onto a damp cloth & it up when keeping it moist & to avoid cracking.

Filling–

• Mash up the fresh raspberries and cook for 6-10 minutes in a saucepan pan. Then strain out the seeds from this purée.
• Melt chocolate with the cream in a Microwave for 30-40 seconds & stir well to incorporate the cream every 20 seconds & set aside to cool.
• Add butter to the above & mix well. Stir in the raspberry purée & whisk well
• Refrigerate after clingwrapping.

Laying & mounting-

• Unroll ,Remove parchment paper& cloth, trim-up the sponge sheet & spread a good amount of the prepared filling on it. Roll back tightly.
• Clinwrap the entire sponge cream roll and refrigerate for 20-30 minutes to firm up.
• Whisk up the chilled frosting mix using a hand/stand mixer (adding half tablespoons milk- if necessary) until fluffy.
• Spread it evenly onto the cake roll & run a fork several times on the ganache to create a pattern pf vertical lines
• Sprinkle chopped pistachios and decorate with raspberries on top.
• Cut into circle slices& serve after refrigeration.

Notes & tips-

. If you don’t have cake flour & all you have at home is All- purpose flour, Mix all – purpose flour to cornstarch in the ratio of 7:1. ie., 14 tablespoons of all- purpose flour + 2 tablespoons cornstarch for 1 cup (16 tablespoons) of cake flour – DIY cake flour !

. You can add in your favourite raspberry / strawberry jam instead of raspberry purée , if you can’t get fresh raspberries.

. You can use butterscotched (praline) nut bits instead of pistachios if you prefer.