Ishaara, a well-known restaurant celebrated for its ingredient-driven culinary philosophy, has teamed up with Chef Sherry for a unique dining experience, “Undivided Punjab.” Starting on September 20th, this collaboration aims to honor the rich culinary heritage of the region before its division, bringing forgotten recipes and traditional techniques back to life.

The “Undivided Punjab” menu is more than a selection of dishes; it’s a tribute to the region’s cultural and emotional legacy, which transcends geopolitical boundaries. Through this culinary journey, diners will experience flavors and traditions from both sides of the border, evoking memories of ancestral kitchens and recipes that have been passed down through generations.

Chef Sherry, with deep roots in Punjab, seeks to capture this nostalgia. "This menu isn’t just about food; it’s about connecting to the soul of Punjab, to the flavors I grew up with, and paying homage to the recipes that many have forgotten," says Chef Sherry. Through carefully curated dishes, guests will embark on a journey through time, discovering the heartfelt stories behind each recipe.

The menu features an array of vegetarian and non-vegetarian options, many of which carry a rich, forgotten legacy.

Some standout dishes include:

Karachi Fry Kebab: A spiced minced meat kebab slow-cooked with 32 spices, representing the depth of flavors from traditional kitchens.

Charsi Tikka: Smoky, tender char-grilled mutton boti cooked in its own fat, enhancing its flavor.

Quetta Special Rosh: Lamb shanks slow-cooked in the dum style, bringing out the bold flavors of the dish.

Zamindoz Shikampuri: A vegetarian kebab stuffed with Aam da Murabba, a tribute to Punjab’s underground vegetable dishes.

Ludhiana Ka Safed Murgh Makhani: The original white butter chicken, a creamy, slow-cooked delight from Ludhiana’s streets.

Kachi Haldi Ki Pinni: A dessert made with raw turmeric and dry fruits, reminiscent of celebratory treats from ancestral homes.

The menu also includes accompaniments such as probiotic Kaanji drink, Amritsari Papad, and a variety of Achaars & Chutneys, offering a well-rounded culinary experience.

Prashant Issar, Director of Bellona Hospitality Services Limited, expressed excitement about the collaboration. “This is more than just a dining experience—it’s about connecting our guests to the essence of Punjab through flavors, culture, and history. Every dish tells a story, and we’re thrilled to share these stories with our diners.”

At the heart of this collaboration is a commitment to authenticity. Native ingredients like anardana (pomegranate seeds), jamun (black plum), and kacchi haldi (raw turmeric) are combined with traditional cooking methods like slow cooking and hand-ground spices. These elements ensure that the dishes stay true to their roots, offering diners an authentic taste of Punjab’s past.

Whether you’re a food enthusiast eager to rediscover lost recipes or simply looking for a memorable dining experience, “Undivided Punjab” at Ishaara promises to be an unforgettable celebration of culinary heritage.

Address: Ishaara, Phoenix Mall of Asia, Bellary Main Road, Batrayanpura, Hebbal, Bangalore 560094

Timings: 12 pm to 12 am

Hyatt Regency Chennai is set to transport its guests back to the golden age of jazz with its first-ever J4Jazz Weekender Edition, held from September 20th to 22nd. Organized in collaboration with Social Spirit, this event is more than just a jazz festival—it’s an immersive experience that recreates the charm of 1950s New York City jazz clubs.

Over the course of three days, attendees will be treated to world-class performances by top jazz bands such as AV Trio, Joey Sharma Band, Matt Littlewood's Quartet, Kirtana Krishna Kvartet, Many Things Ensemble, Refuge by Aman Mahajan, Suryan & Shanks, and the Tuesday Jazzers. The soulful melodies of saxophones and sultry vocals will transport listeners back to Manhattan’s golden era.

The weekend promises not just great music but an all-around experience. Guests can indulge in luxurious brunches at 365 AS and Focaccia, where the cuisine pays homage to New York’s vibrant food culture. A jazzy high tea at the Lobby Lounge will offer a relaxed ambiance, complemented by live jazz performances.

For those who enjoy classic films, the event will also feature screenings of jazz-themed movies such as Midnight in Paris and New York, New York at 365 AS, adding a cinematic element to the weekend festivities. Additionally, a flea market at Biscotti will showcase unique local crafts alongside mouthwatering desserts.

Ruban Das, General Manager of Hyatt Regency Chennai, emphasized the cultural significance of jazz, stating, "Jazz isn't just music; it's a cultural legacy that evokes an era of sophistication and timeless melodies. Our lounge bar, 365 AS, has become a haven for those seeking the artistry and tradition of this beloved genre. By hosting jazz nights, we've cultivated a vibrant cultural hub where patrons can savor not only exceptional F&B offerings and warm hospitality but also the soulful rhythms that have captivated generations."

With its blend of world-class music, fine dining, and rich cultural experiences, the J4Jazz Weekender is a must-attend event for jazz enthusiasts and those looking for a weekend filled with unforgettable moments.

Reservations can be made through HyattRestaurants.com, the HDC website, or BookMyShow.

Recipes for Onam, Ganpati & Eid Milad Un Nabi
Chef: Sanjiv Kumar, Executive Chef, The Fern Goregaon

Onam Recipes

1. Ada Pradhaman
Ingredients:

• Ada (Dry Boiled Rice Flakes): 1 cup

• Water: 1 cup

• Palm Jaggery: 1 cup

• Fresh Coconut Milk: 1.5 cups

• Ghee: 2 tbsp

• Cashew Nuts: 10-12

• Chopped Coconut: 2 tbsp

• Saffron: 1/6 tsp

• Dry Ginger Cardamom Powder: 1/8 tsp

Instructions:

1. Preparation: Wash the Ada thoroughly and strain to dry.

2. Frying: Heat 1 tbsp ghee in a pan on low heat. Fry the cashew nuts and chopped coconut until golden. Set aside.

3. Cooking Ada: In the same pan, fry the Ada with the remaining ghee until golden brown. Add 1 cup of water and cook until half-cooked.

4. Sweetening: Add palm jaggery and cook until dissolved.

5. Final Cooking: Pour in fresh coconut milk and cook for 10-12 minutes. Add saffron and dry ginger cardamom powder and cook for another minute.

6. Garnishing: Serve hot, garnished with fried coconut and cashew nuts.

2. Aviyal Curry
Ingredients:

• Mixed Vegetables (Potato, Yam, Carrot, Beans, Ash Gourd, Cucumber, Raw Mango, Drumstick, Raw Banana): 500 gm

• Turmeric Powder: 1/2 tsp

• Thick Curd: 1/2 cup

• Salt: To taste

• Fresh Coconut: 1/2 cup

• Cumin Seeds: 1/2 tbsp

• Green Chilli: 2

• Coconut Oil: 3 tbsp

• Curry Leaves: 8-10

• Hing (Asafoetida): 1/4 tsp

• Mustard Seeds: 1/2 tsp

Instructions:

1. Preparing Vegetables: Cut vegetables into finger-sized pieces.

2. Boiling Vegetables: Boil the vegetables with turmeric and salt until tender but crunchy. Drain and set aside.

3. Coconut Paste: Grind fresh coconut and green chillies into a coarse paste.

4. Tempering: Heat coconut oil in a pan, add mustard seeds, cumin seeds, hing, and curry leaves. Sauté for a minute.

5. Combining Ingredients: Add the coconut paste and cook for a few minutes. Then add the boiled vegetables and cook until the raw coconut smell fades, about 3-5 minutes.

6. Final Touches: Adjust salt and mix in the curd once cooled slightly. Serve with brown boiled rice.

Ganpati Recipe

Kaju Pista Modak
Ingredients:

• Cashews: 100 gm

• Pista: 100 gm

• Raisins: 50 gm

• Roasted Almond: 50 gm

• Sugar: 100 gm

• Milk: 200 gm

Instructions:

1. Prepare Nut Powder: Grind the cashews and pista to make a coarse powder.

2. Cooking Syrup: Heat a pot on medium flame, add 100 gm of sugar and 200 gm of milk. Cook until the mixture starts bubbling. Simmer for 5 minutes.

3. Combine: Add the nut powder and cook for 3 minutes until dry.

4. Stuffing: Chop 50 gm of raisins and 50 gm of roasted almonds. Use this as stuffing for the modaks.

5. Shape Modaks: Form modak shapes using the mixture and the stuffing inside.

Eid Milad Un Nabi Recipe

Zarda Pulao
Ingredients:

• Rice: 1 kg

• Sugar: 150 gm

• Honey: 50 gm

• Ghee: 150 gm

• Refined Oil: 50 gm

• Cashews: 20 gm

• Almonds: 20 gm

• Raisins: 20 gm

• Cherry: 20 gm

• Pista: 20 gm

Instructions:

1. Preparing Rice: Soak 1 kg of rice in water for 30 minutes.

2. Boiling: Boil water and cook the soaked rice for about 15 minutes until 80% cooked. Drain and set aside.

3. Frying Nuts: Heat 150 gm of ghee in a pot. Fry 20 gm of almonds, cashews, raisins, and pista. Set aside.

4. Making Syrup: In the same pot, add 150 gm of sugar and cook until it forms a syrup.

5. Final Cooking: Add the partially cooked rice to the syrup. Top with 50 gm of honey, cherries, and the fried nuts.

6. Dum Cooking: Cover with aluminium foil and cook on low heat for 10 minutes. Let it sit for a few minutes before serving.

Chef’s Quote:

"Celebrating festivals from across India—Onam, Ganpati, and Eid Milad Un Nabi—is a joyful reminder of our rich cultural heritage. Each festival carries unique traditions and flavors that bring people together in celebration. At The Fern Goregaon, we take pride in sharing special recipes that honor these vibrant occasions. Our culinary creations not only reflect the essence of these festivals but also offer a taste of the diverse and delightful cuisine that defines our nation."

— Chef Sanjiv Kumar, Executive Chef, The Fern Goregaon