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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
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By Manu Vardhan Kannan
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.
Published on June 3, 2025
Via Bianca, a charming new destination for regional Italian cuisine, has officially opened its doors at N Block Market, GK I, New Delhi. Conceptualised and launched with the support of CYK Hospitalities, India’s premier F&B consultancy, Via Bianca promises a refined, heartfelt culinary experience rooted in tradition and authenticity.
At the heart of this venture is Chef Kamalika Anand, an alumna of Le Cordon Bleu, London, and ALMA, Italy. With experience in Michelin-starred kitchens and deep immersion in the European culinary world, Chef Kamalika envisioned a space that pays homage to Italy’s diverse regional fare. "Via Bianca has lived in my head and heart for a long time. It's more than a restaurant—it's a tribute to the Italy I studied, lived, and loved," she shared.
The restaurant’s ambience blends rustic Italian charm with contemporary elegance. Features like an open kitchen, wood-fired oven, and a pasta shaping station enhance the dining experience, offering guests an immersive look into the culinary craft.
The menu takes diners on a journey across Italy’s regions, with dishes such as Strata Bianca di Zucchini, Spaghetti all'Assassina, and Tigelle 'Nduja, reflecting both skill and soul. From seasoned gourmets to curious foodies, Via Bianca aims to make authentic Italian cuisine both accessible and memorable.
CYK Hospitalities played an instrumental role in bringing this vision to life—from designing ergonomic kitchen workflows to curating the entire guest journey. "Via Bianca is a reflection of meaningful collaboration. We saw Kamalika's passion and aligned it with a solid framework, from planning to execution," said Pulkit Arora, Director of CYK Hospitalities.
With its soulful food, striking interiors, and operational finesse, Via Bianca is more than a restaurant—it's a culinary landmark in the making. Backed by CYK Hospitalities' end-to-end brand-building expertise, it stands poised to redefine experiential dining in Delhi.
About CYK Hospitalities
Founded by Pulkit Arora and Simranjeet Singh, CYK Hospitalities is a full-service F&B consultancy providing turnkey solutions across the hospitality spectrum—from concept creation and chef hiring to menu engineering, SOP design, branding, and market strategy.
Published on May 31, 2025
Craving a sandwich that truly hits the spot? Bluebop Subs, the latest venture from the team behind Mumbai’s beloved Bluebop Café, is here to transform your sandwich experience. Now available for delivery on Swiggy, Bluebop Subs brings handcrafted, chef-driven sandwiches right to your doorstep — all made with in-house baked breads, premium ingredients, and a generous dollop of soul.
Bluebop Subs is not just another sandwich brand; it carries forward the Bluebop Café’s legacy of quality, creativity, and flavour. Each sandwich is crafted with care, featuring breads baked fresh in-house, including hearty rye and gluten-free options for mindful eaters. Whether you’re a vegetarian, meat lover, classic fan, or flavour adventurer, there’s a sandwich here made just for you.
Eesha Sukhi, Director of The Bluebop Café, shares, “We’ve poured the same care and craftsmanship into Bluebop Subs that made The Bluebop Café what it is today. This launch is a celebration of flavour, convenience, and creativity. We wanted to bring restaurant-quality sandwiches to your homes without compromise.”
Expect a lineup of sandwiches that go beyond the ordinary:
The OG Fried Chicken sub with slaw and house sauce
Bright, creamy Egg & Avocado delight
Indulgent Pepperoni Melt
Spicy, satisfying Peri Peri Cottage Cheese
Crisp and creamy Caesar Chicken Salad
Classic favourites like Caprese, Ham & Cheese, and BLT
Wholesome vegan options like Tofu Green Delight
And for the sweet tooth, don’t miss their decadent dessert sandwiches:
Lotus Cheesecake Sub
Oreo Cheesecake Sub
From gourmet to comfort, health-conscious to hearty, Bluebop Subs is designed to deliver happiness, whether you’re working late, binge-watching your favourite series, or just really hungry.
Available now for delivery across Mumbai on Swiggy.Follow them on Instagram: @bluebopsubsContact: 093722 02586
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