Agnibh Mudi has recently been appointed as the Corporate Chef at one8 Commune, a venture by True Palate Hospitality.

Agnibh Mudi has recently been appointed as the Corporate Chef at one8 Commune, a venture by True Palate Hospitality.

By Author

Published on July 6, 2023

With a steadfast belief in classical European techniques, Chef Agnibh has always sought to bring his unique interpretations to the world of cooking. Equipped with comprehensive knowledge in various aspects of kitchen operations, from costing and kitchen design to quality assurance and pre-opening logistics, he possesses the ability to create dynamic menus that cater to both fine dining and casual dining experiences, drawing inspiration from global influences.

Chef Mudi, who trained at IHM Kolkata, discovered his passion for cooking and culinary arts from the very beginning of his practical kitchen classes. His career took off under the guidance of Chef Sabyasachi Gorai at the prestigious Olive Bar and Kitchen in Delhi, where he had the opportunity to refine his culinary skills under the tutelage of one of India's pioneers in European cuisine.

His journey continued at Trés Restaurant, working alongside Chef Jatin Mallik and Chef Julia. It was here that he explored his culinary interpretations, experimenting with a diverse range of cooking techniques and ingredients sourced both locally and internationally, introducing new flavours to the Indian culinary scene.

As a member of the Young Chef's Association, facilitated by renowned journalist and culinary critic Sourish Bhattacharya, Chef Agnibh had the privilege of collaborating with chefs from across the country. He played a pivotal role in promoting homegrown produce and seasonal ingredients, working closely with organizations such as Tasting India and Original Indian Table.

Chef Agnibh further honed his skills under the guidance of Chef Manu Chandra at Monkey Bar in Delhi, developing versatile culinary expertise. His career ascended as he took on the role of Executive Chef at Perch Wine and coffee bar, where he orchestrated a remarkable transformation, elevating the establishment to one of the city's most sought-after dining destinations, garnering rave reviews and record sales.

His culinary journey continued with the opening of Piso 16, a fine dining restaurant situated on the 16th floor of Eros corporate towers in Nehru Place. Additionally, he served as the Brand Chef for Foxtrot by Azure hospitality, overseeing multiple branches nationwide and contributing to the growing trend of multi-cuisine experiences in the Indian culinary landscape.

Chef Agnibh ventured into Goa's culinary scene, collaborating with Chef Gracian DeSouza at The Village Bistro, where he crafted a remarkable fine dining experience using locally sourced ingredients, particularly indigenous seafood. His participation in The Goa Culinary Club allowed him to immerse himself in the rich cultural heritage of Goa, fostering creative exchanges with fellow chefs and food influencers in the region.

Inspired not only by India's diverse culinary traditions but also by renowned international chefs such as Marco Pierre White, Jock Zonfrillo, Dan Barber, Brian Howard, Daniel Watkins, and many more, Chef Agnibh continues to explore new horizons and push the boundaries of culinary excellence.


The Macallan M 2023: A Luxurious Whisky Experience Arrives in India

The Macallan M 2023: A Luxurious Whisky Experience Arrives in India

By Nithyakala Neelakandan

Published on April 21, 2024

The Macallan has unveiled its highly anticipated The Macallan M 2023 whisky, signaling a new era of sophistication and exclusivity in the country's spirits landscape. With only 10 meticulously chosen bottles available, this release not only exemplifies the pinnacle of craftsmanship but also underscores The Macallan's unwavering commitment to excellence.

This extraordinary whisky embodies The Macallan's Six Pillars – Natural Colour, Mastery, Curiously Small Spirit Stills, The Estate, Exceptional Oak Casks, and Sherry Seasoning – serving as a testament to the brand's dedication to quality and tradition. Each bottle encapsulates a legacy of distilling expertise and artistry, offering a sensory journey like no other.

image

Crafted with precision and care, The Macallan M 2023 presents a harmonious blend of flavors, where sweet black cherry and demerara sugar intertwine with smooth crème anglaise, leading to an opulent fusion of chocolate orange, subtle wood spice, and decadent dark chocolate undertones. It's a symphony of indulgence that captivates the palate and leaves a lasting impression.

Debuting at prestigious locations such as the Taj Mahal Hotel & The Oberoi in Delhi, The Macallan M 2023 transcends the realm of whisky, embodying a celebration of heritage and craftsmanship. As the most valuable spirit ever introduced in India, it adds an unprecedented level of prestige to the discerning whisky aficionados across the nation.

image

This launch heralds a significant milestone in India's spirits landscape, inviting enthusiasts to embark on a journey of discovery and appreciation for the rich history and unparalleled quality that define The Macallan. It's not just a whisky; it's a testament to the brand's enduring legacy and its relentless pursuit of perfection.


Rakul Preet Singh Launches Millet-Based Restaurant 'Arambam' in Hyderabad

Rakul Preet Singh Launches Millet-Based Restaurant 'Arambam' in Hyderabad

By Nishang Narayan

Published on April 20, 2024

Rakul Preet Singh, renowned Bollywood actress and fitness enthusiast, has ventured into the culinary world with the launch of her first restaurant, 'Arambam – Millet Beginnings,' located in Madhapur, Hyderabad. This new dining establishment is introduced in partnership with Curefoods, a notable player in the food and beverage and cloud kitchen industry in India.

Arambam is not just any restaurant; it is a millet-centric eatery that embodies Singh’s passion for fitness and nutrition. "I’m thrilled to open my first restaurant focused on nutritious food that tastes great. Hyderabad holds a special place in my heart, starting from my acting career to now my F&B venture," Rakul Preet Singh stated during the inauguration.

image

The restaurant’s mission is to highlight the nutritional benefits of millets—an ancient grain integral to Indian cuisine—through a unique culinary experience. Millets are known for their rich content in complex carbohydrates, proteins, and fibers, making them an excellent dietary choice. The Government of India has been promoting millets due to their health benefits and minimal environmental footprint.

Ankit Nagori, Founder of Curefoods, expressed enthusiasm about the collaboration, "Arambam is a testament to our commitment to promoting a healthy lifestyle and mindful eating. We are excited about this venture and plan to expand with more restaurants in Bangalore and Chennai, as well as ten cloud kitchens this year."

Arambam’s menu features a variety of millet-based dishes that promise a delightful balance of health and flavor, catering to a growing demographic of health-conscious diners in the city. This launch marks a significant step towards popularizing sustainable and nutritious eating practices in urban India, resonating with contemporary dietary trends that favor both wellness and environmental consciousness.


Experience the Bold Flavors of Punk Gin, A Nao Spirits’ Innovative Gin Creation

Experience the Bold Flavors of Punk Gin, A Nao Spirits’ Innovative Gin Creation

By Nithyakala Neelakandan

Published on April 20, 2024

Joining the vibrant lineup of Nao Spirits' innovative gin creations is Punk Gin, a rebellious take on the classic pink gin. Crafted with a blend of fresh strawberries and hibiscus flowers, Punk Gin challenges the norms of traditional gin-making with its bold flavors and anti-establishment attitude.

Unlike conventional pink gins laden with artificial additives and sugars, Punk Gin stays true to its craft by using only the freshest ingredients. Handpicked strawberries from Mahabaleshwar, renowned for their exquisite flavor, are meticulously macerated with Nao Spirits' classic London Dry Gin for 48 hours. A hint of dried hibiscus flowers adds a touch of brightness and acidity, resulting in a champagne-pink gin bursting with freshness.

Punk Gin offers a sensory journey with every sip. Fresh and vibrant strawberry notes greet the palate, followed by hints of lemon peel, black pepper, and juniper on the finish. This delightful combination makes Punk Gin the perfect companion for warm summer days and balmy evenings.

image

Anand Virmani, Co-founder and CEO of Nao Spirits, says “Pink Gins are all the rage, but most pink gins have artificial flavouring, colour and lots of sugar, bearing little semblance to a real gin. As the pioneering craft gin brand in India, we use every opportunity to guide the category forward and set the right example for what it means to be ‘craft’. That is exactly what we did with Punk Gin – stuck to our principles in a fast-growing and competitive landscape by using fresh ingredients and taking Pink Gin back to its origins and showcasing what it was really intended to be.”

Punk Gin is currently available in Goa and Karnataka, with plans for expansion to Haryana. To fully appreciate its flavors, enjoy Punk Gin with tonic water and garnish with a slice of fresh strawberry, accompanied by a basil leaf or sprig of rosemary. Remember to refrigerate Punk Gin to preserve its freshness and vibrant taste.

As the Indian gin scene continues to evolve, Nao Spirits remains at the forefront of innovation and excellence. With Punk Gin, they invite gin enthusiasts to embrace the spirit of rebellion and indulge in a truly refreshing experience. Join the revolution and discover the bold flavors of Punk Gin today.

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.

Advertise With Us

We have various options to advertise with us including Events, Advertorials, Banners, Mailers, etc.