Loading...
You have Successfully logged In !
Already have an account? Login
By clicking Register you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Don't have an account?Register
Enter your E-mail address below, We will send the verification code
Please enter the code send to
Didn't receive the email?Click to resend
Your password has been successfully reset!.
Please login again to access your account.
An OTP has been sent to
Enter the 4-digit code
By Nishang Narayan
Published on September 14, 2024
We have carefully curated this newsletter to ensure it becomes your go-to resource for all things hospitality-related. Whether you are an industry professional, an avid traveller, or simply passionate about the art of hospitality, this newsletter will be your gateway to a world of inspiration, knowledge and unforgettable experiences.
Recipes for Onam, Ganpati & Eid Milad Un NabiChef: Sanjiv Kumar, Executive Chef, The Fern Goregaon
Onam Recipes
1. Ada PradhamanIngredients:
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:
Preparation: Wash the Ada thoroughly and strain to dry.
Frying: Heat 1 tbsp ghee in a pan on low heat. Fry the cashew nuts and chopped coconut until golden. Set aside.
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.
Sweetening: Add palm jaggery and cook until dissolved.
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.
Garnishing: Serve hot, garnished with fried coconut and cashew nuts.
2. Aviyal CurryIngredients:
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
Preparing Vegetables: Cut vegetables into finger-sized pieces.
Boiling Vegetables: Boil the vegetables with turmeric and salt until tender but crunchy. Drain and set aside.
Coconut Paste: Grind fresh coconut and green chillies into a coarse paste.
Tempering: Heat coconut oil in a pan, add mustard seeds, cumin seeds, hing, and curry leaves. Sauté for a minute.
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.
Final Touches: Adjust salt and mix in the curd once cooled slightly. Serve with brown boiled rice.
Ganpati Recipe
Kaju Pista ModakIngredients:
Cashews: 100 gm
Pista: 100 gm
Raisins: 50 gm
Roasted Almond: 50 gm
Sugar: 100 gm
Milk: 200 gm
Prepare Nut Powder: Grind the cashews and pista to make a coarse powder.
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.
Combine: Add the nut powder and cook for 3 minutes until dry.
Stuffing: Chop 50 gm of raisins and 50 gm of roasted almonds. Use this as stuffing for the modaks.
Shape Modaks: Form modak shapes using the mixture and the stuffing inside.
Eid Milad Un Nabi Recipe
Zarda PulaoIngredients:
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
Preparing Rice: Soak 1 kg of rice in water for 30 minutes.
Boiling: Boil water and cook the soaked rice for about 15 minutes until 80% cooked. Drain and set aside.
Frying Nuts: Heat 150 gm of ghee in a pot. Fry 20 gm of almonds, cashews, raisins, and pista. Set aside.
Making Syrup: In the same pot, add 150 gm of sugar and cook until it forms a syrup.
Final Cooking: Add the partially cooked rice to the syrup. Top with 50 gm of honey, cherries, and the fried nuts.
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
"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
The Timeless Murals of Dr. Saju Thuruthil: A Legacy of Colou...
We turn our attention to one of India’s most remarkable pain...
Conrad Pune Celebrates World Chocolate Day with Bonbons, Wor...
This World Chocolate Day, Conrad Pune is making the city’s s...
Novotel Visakhapatnam Varun Beach Earns Green Key Certification
Novotel Visakhapatnam Varun Beach, a flagship Accor property...
Hilton Debuts Tapestry Collection in Northern Ireland with T...
Hilton has unveiled The Marcus Portrush, a Tapestry Collecti...
Published on July 8, 2025
This July, immerse yourself in pure chocolate bliss as Dolci celebrates World Chocolate Day with a stunning collection of handcrafted creations designed to delight every chocolate lover. From silky truffles to indulgent cakes, each dessert showcases Dolci’s dedication to premium chocolate craftsmanship, promising an experience that’s rich, luxurious, and unforgettable.
Whether treating yourself to a moment of indulgence or sharing sweet memories with friends and family, this specially curated collection is crafted to satisfy even the most discerning chocolate connoisseurs. With a strong commitment to quality ingredients and traditional techniques, every bite at Dolci celebrates the rich heritage of fine chocolate.
At the core of each creation is the world-renowned Callebaut chocolate from Belgium, known for its exceptional quality and deep flavour profile. This premium chocolate forms the foundation of all Dolci’s chocolate offerings, ensuring each dessert delivers the authentic taste and smooth texture that true chocolate enthusiasts seek.
Event Details:
Date: July 7, 2025
Venues: Dolci outlets at Cunningham Road, New BEL Road, and Lavelle Road, Bengaluru
Featured treats include:
Fresh Cream Truffle
Matilda Cake
Chocolate Noisette
Chocolate Praline
Chocolate Éclair
Gooey Chocolate Cake
Rich, decadent, and crafted with love — this isn’t just dessert, it’s a celebration of chocolate at its finest. Each creation is a testament to artisanal excellence, blending classic methods with a touch of contemporary flair.
Step into Dolci this World Chocolate Day and discover why for true chocolate lovers, quality always comes first.
By Manu Vardhan Kannan
This World Chocolate Day, Conrad Pune is making the city’s sweetest dreams come true with an exclusive celebration titled The Chocolate Chapter, hosted at the beloved Pune Sugar Box. From 6th to 16th July, dessert lovers can dive into a special chocolate menu featuring decadent creations like Passion Fruit Gel Bonbons, Pan Bahar Bonbons, Irish Maple bites, and indulgent Nama Chocolate, all handcrafted to perfection.
The celebration reaches its peak on 7th July with an exclusive invite-only chocolate tasting and high tea event from 4:00 PM to 5:30 PM, led by award-winning pastry chef Krutika Gawas. With over 8.5 years of expertise in French patisserie and a recent win at a prestigious French pastry competition, Chef Krutika offers guests an intimate, behind-the-scenes experience into the world of chocolate making.
The highlight includes uncovering the "Conrad Chocolate Secret" and exploring a curated chocolate tasting paired with a beautiful high tea setup. Whether you're attending the workshop or simply dropping by Pune Sugar Box for the chocolate menu, this celebration promises a sensorial journey through flavours and artistry that makes World Chocolate Day a truly memorable affair.
Published on June 10, 2025
Lenexis Foodworks, a key player in India’s quick-service restaurant (QSR) industry, has made a remarkable mark in 2025, with its brands Chinese Wok and Big Bowl sweeping top honours across multiple award platforms nationwide. These recognitions reflect the group’s consistent growth, operational strength, and deep connection with Indian consumers.
Chinese Wok, the company’s flagship brand, was crowned QSR Chain of the Year at the ET Great India Retail Awards, and was celebrated as a Category Disruptor in the Restaurants, QSR & Food Services segment at the ET Brand Disrupt Awards. Its innovation in digital engagement was recognized with a win at the MOMMY Awards 2025 for Best Use of AR/VR, showcasing its shift towards experiential marketing.
At the Food Connoisseurs India Awards 2025, Chinese Wok earned the title of Best Quick Service Restaurant Chain - West India. Regionally, it stood out at the Times Food & Nightlife Awards with multiple titles including:
Best Asian Casual Dining – Navi Mumbai and Thane
Best Chinese Restaurant – Thane, Navi Mumbai, Jaipur, and Noida
Best QSR Casual Dining – Gurgaon
On the delivery front, the Swiggy Awards 2025 recognized Chinese Wok’s popularity across several cities:
Best Chinese:
Rank 1 in Madurai, Amritsar, Mysore
Rank 2 in Vadodara, Mumbai, Faridabad, Kanpur
Rank 3 in Jalandhar, Chennai, Vijayawada, Jaipur, Lucknow, Nagpur
Best Momos – Chennai
Best Newcomer – Manipal
Meanwhile, Big Bowl, the cloud kitchen brand from Lenexis, won Cloud Kitchen of the Year – West India at the Food Connoisseurs India Awards, and ranked second in Best Chinese (Amritsar) at the Swiggy Awards.
These accolades come as Lenexis Foodworks pursues its vision of scaling up to 500 stores by 2027, opening 100 new outlets annually. From one outlet in 2015, the company has grown to over 235 locations in 35+ cities, positioning Chinese Wok as India’s largest Chinese QSR chain. The group is also expanding into East India with aggressive growth plans in Kolkata and neighbouring markets.
2025 also marked a year of fresh innovations. Chinese Wok launched new street-style offerings such as Kurkure Momos and Desi Chowmein, tailored to local tastes. The brand also debuted its cricket season ad campaign, blending themed visuals, contests, and special packaging.
Lenexis Foodworks continues to invest in storytelling and community efforts, from school outreach programs to revamped in-store experiences, strengthening its identity as a vibrant, home-grown brand. As it celebrates a decade of impact, the company is set to redefine Asian fast food experiences across India.
Stay up-to-date with the latest Hospitality news and trends in the Hospitality industry!
Subscribe to Hospitality news e-magazine for free and never miss an issue.
By clicking subscribe for free you agree to the Terms & Conditions and acknowledge our Privacy Policy.
A platform dedicated to showcase the skills and creativity of hospitality professionals. Share your articles, videos and other content related to the industry and get recognized for your unique perspective and expertise. By posting your content and gaining likes from your own community, we'll categorize your talents and expose them to the hospitality world. Join our community of passionate hospitality professionals and let your talent shine!.
Already have an account?Login
By clicking you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Subscribe for ₹2,000 and receive our monthly magazine for one year (12 months) from the coming month and save 2 months cost.