A Bite-Sized Bengali Bliss Ball

A Bite-Sized Bengali Bliss Ball

By Author

Published on March 13, 2024

The world of Indian sweets is a treasure trove of diverse flavors and textures. Among these gems lies the Pantua, a delectable Bengali delicacy offering a unique taste and delightful history.

Pantua, also known as Pontooa, finds its roots in the vibrant culinary scene of West Bengal, India. Its origin story is believed to be linked to the iconic Bengali sweet, Chhena Gaja. Legend has it that leftover chhena (cottage cheese) from making Chhena Gaja was used to create Pantua. This resourceful practice resulted in a melt-in-your-mouth sweet that quickly gained popularity.

Unlike its close cousin, the Gulab Jamun, Pantua boasts a subtler sweetness. The fluffy exterior, made from a mixture of chhena, semolina, and flour, gives way to a soft, slightly grainy interior. The key to its unique flavor lies in the use of cardamom, which adds a warm and aromatic touch.

Traditionally deep-fried in ghee, some modern renditions of Pantua opt for healthier methods like baking or shallow frying. This adaptation caters to health-conscious individuals while preserving the essence of the dish.

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Ready to Indulge? Here's a Recipe for Homemade Pantua:

Ingredients:

250 gms fresh chhena (cottage cheese)

2 tbsp semolina (sooji)

2 tbsp all-purpose flour

1/4 tsp baking powder

A pinch of baking soda

1/4 tsp cardamom powder

Sugar syrup (1 cup sugar dissolved in 1/2 cup water)

Ghee (for frying)

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Instructions:

Knead the chhena, semolina, flour, baking powder, baking soda, and cardamom powder into a smooth dough.

Divide the dough into small balls.

Heat ghee in a pan (or preheat oven to 180°C).

Deep fry (or bake) the balls until golden brown.

Immerse the fried balls in warm sugar syrup for at least 30 minutes.

Tips:

Ensure the chhena is well-drained to avoid a wet dough.

Adjust the sugar syrup consistency based on your preference.

For a richer flavor, add a few drops of kewra water to the sugar syrup.


Yazu Launches “Thursday Rituals” to Redefine Midweek Dining in Bengaluru

Yazu Launches “Thursday Rituals” to Redefine Midweek Dining in Bengaluru

By Hariharan U

Published on May 26, 2026

Bengaluru’s dining scene gets a midweek boost with the launch of Thursday Rituals at Yazu, a new weekly dining IP designed to turn Thursdays into a high-energy Pan Asian culinary and cocktail experience.

Positioned as more than just a dining offer, Thursday Rituals brings together Yazu’s signature flavour-led approach with a curated set menu and handcrafted cocktails, aimed at guests looking to unwind before the weekend rush.

The food experience spans across Yazu’s Pan Asian favourites including sushi, dim sums, small plates, large plates, rice, noodles, and desserts. The menu features dishes such as Truffle Edamame Dumpling, Cream Cheese and Truffle Dumpling, Yazu Signature Chicken, Fish in Dark Sichuan Sauce, Butter Garlic Sichuan Prawns, Burnt Garlic Fried Rice, Spicy Korean Ramyun Noodles, Prawn Tempura Roll, and Classic Prawn Hargao.

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The experience concludes with desserts like Salted Caramel Tart and Blueberry Cheesecake, designed to balance indulgence with familiarity.

Complementing the food is Yazu’s cocktail programme inspired by Asian flavour profiles. With its blend of curated dining, cocktails, and social energy, Thursday Rituals is positioned as a midweek escape for after-work gatherings, casual celebrations, and spontaneous dining plans.

The concept reflects Yazu’s continued focus on evolving experiential dining formats that extend beyond weekends and position midweek as a lifestyle moment in itself.


Torii Introduces Chef’s Tasting Menu for a Premium Pan-Asian Dining Experience

Torii Introduces Chef’s Tasting Menu for a Premium Pan-Asian Dining Experience

By Hariharan U

Published on May 26, 2026

Torii has introduced a newly curated Chef’s Tasting Menu, designed to offer guests a premium, multi-course exploration of contemporary Asian cuisine in Mumbai’s evolving dining landscape.

Known for its immersive interiors and bold Pan-Asian flavours, the restaurant continues to focus on experiential dining, and this new offering reflects a more structured and elevated way to experience its culinary identity.

The tasting menu takes diners through a progressive journey of sushi, dim sums, small plates, mains, and desserts, carefully curated to balance flavour, texture, and presentation. The concept is designed for guests who prefer a deeper exploration of the menu rather than individual ordering, offering a more holistic dining experience.

Key highlights include the Truffle Edamame Mushi-Gyoza with cream cheese and the Katsu Chicken Roll featuring confit garlic, egg salad, and tobiko. The experience concludes with a Honey Almond Crunch Sundae, rounding off the meal with a sweet and textured finish.

Positioned as an intimate yet energetic dining experience, the Chef’s Tasting Menu is ideal for long dinners, date nights, and relaxed midweek gatherings. It reflects Torii’s continued effort to evolve its guest experience while maintaining its signature bold and flavour-forward culinary style.

The tasting menu will be available every Tuesday and Wednesday, exclusively for dinner service at the Mumbai restaurant.


Kiran’s Houston Introduces ‘Punjabi By Nature’ Cocktail Experience Inspired by India

Kiran’s Houston Introduces ‘Punjabi By Nature’ Cocktail Experience Inspired by India

By Manu Vardhan Kannan

Published on May 25, 2026

Kiran’s Houston has introduced its latest beverage programme, Punjabi By Nature, a new cocktail experience that brings together Indian nostalgia and contemporary mixology. Conceptualised and designed by Prrateek Chaudhary, Director of Beverages, the menu reflects a thoughtful mix of cultural storytelling, regional flavours and modern drink-making techniques.

Designed around the idea of turning familiar Indian flavours into refined cocktail experiences, the programme takes inspiration from memories, traditions and ingredients deeply rooted in Indian culture. Each drink aims to create an experience that goes beyond taste by bringing together emotion, creativity and a strong sense of place.

The menu features a wide range of signature cocktails including Jahangir Lassi, Chai Old Fashioned, Kashmiri Margarita, Summer In Shimla, TNT Sour, Nolet’s 75, East India Negroni, Malabar Martini, Rosé Martini, Lychee Martini, CB G&T, Old Wives’ Tale, Mezcal Is My Pal, Delhi Glitterati, Smoky Isle and Mumbai Miracle.

The creations combine premium spirits with ingredients and flavours inspired by India, including chai blends, mango lassi, pistachio, Kashmiri mirch, tamarind, saffron bitters, cardamom, rose, masala pin and nimbu pani.

Adding a luxury touch to the offering is a dedicated segment titled Kaun Banega Crorepati featuring the Millionaire Martini, crafted using Nolet’s Reserve Gin.

Speaking about the concept behind the menu, Prrateek Chaudhary said: "With Punjabi By Nature, our intention was to take familiar Indian flavors and reimagine them through a global cocktail lens. Each drink is designed to evoke emotion, memory, and a sense of place, while maintaining elegance, balance, and innovation. It’s not just a cocktail menu, it’s a storytelling experience in a glass."

With a modern visual identity and a strong narrative approach, the menu aims to create a seamless connection between Indian heritage and contemporary beverage culture.

Through this latest launch, Kiran’s Houston continues to strengthen its positioning as a destination where Indian culinary experiences and modern beverage craftsmanship come together with global standards of creativity and sophistication.

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