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By Author
Published on October 17, 2023
Monkey Bar, ever a connoisseur of unconventional culinary delights, unveils its latest masterpiece, “Tales of India.” A menu that doesn’t just satisfy your taste buds but takes them on an evocative journey through the diverse flavors of India. With the innovative magic of Group Head Mixologist, Harish Chhimwal, and the culinary artistry of Corporate Chef, Irfan Pabaney, and Chef Sumit Choudhary, the “Tales of India” is not a meal but an experience, a story, a celebration of the subcontinent’s culinary treasure.
Cocktails with a Twist of Tradition
Each cocktail is a creative explosion of traditional and contemporary, where Indian classics meet innovative mixology. Imagine sipping on a ‘Pom Pom Cola’ with the rich, beloved flavor of Old Monk rum, tickled with pomegranate cordial and a zest of lime, or the ‘Rum Cha,’ a nostalgic nod to the iconic cutting chai, swirled with the warmth of homemade masala tea cordial and the bold embrace of rum.
A Symphony of Flavours
Each drink is a narrative, each sip, a paragraph of a tale that unwinds the rich tapestry of Indian flavors. The menu, a brainchild of exceptional innovation, brings together Parsi cola and masala tea, murabba and panipuri, in a dance of flavors so harmonious, it's poetic. Every ingredient, sourced from the varied terrains of India, adds a stroke of authenticity, painting a canvas that’s as Indian as the warm, golden embrace of the afternoon sun.
A Culinary Canvas
The culinary offerings, a meticulous orchestration by Chefs Pabaney and Choudhary, are not just meals but palettes where Indian ingredients waltz in flawless synchrony. From the tangy revelation of the Baked Mirchi Salan to the homey embrace of the Mix Veggie Cutlet and the fiery melody of the Shroom Tikka, every dish is a sonnet, a lyrical expression of the regional flavors of India.
Dine in the Lap of Luxury
Yet, the elegance isn’t confined to the plate. The experience is heightened by the aesthetic allure of the cocktails served in earthen pots, crafted meticulously by local artisans. Every sip, a harmonious blend of taste and visual delight. Every bite, a tribute to the traditional and contemporary, the local and the global, the classic and the innovative.
A Journey Across Regions
Each dish, from the Kerala Roast Chicken's tender embrace to the fiery revelation of the Shroom Tikka, is a journey. The menu takes you through the valleys of Uttar Pradesh with the Chicken Nihari Kulcha, to the spicy terrains of Tamil Nadu with the Chettinad Mutton Seekh. Desserts like Gur Kulcha don’t just satisfy your sweet tooth but transport you to the nutty, sweet landscapes of North India.
The Monkey Bar Experience
With outlets in New Delhi, Bangalore, Kolkata, and Mumbai, each visit to Monkey Bar is not just a dining experience but a sensory journey. A narrative of flavors, aromas, textures, and visuals that pays tribute to the rich, diverse, and vibrant culinary landscape of India. In the world of Monkey Bar, dining is not just a necessity but an art, a story, a celebration - a tale as diverse, rich, and enchanting as India itself.
Connect with Monkey Bar
A delight awaits the gourmet soul at every corner of India. Each outlet is a unique chapter of the “Tales of India.” For inquiries and reservations, connect with Monkey Bar on their social media handles @monkeybarind or contact the outlets directly in New Delhi, Mumbai, Kolkata, and Chennai.
Indulge in the narrative, be a part of the story, experience the “Tales of India” - where every bite is a paragraph, every sip a line, of a tale that unfolds the mystical, diverse, and enchanting flavors of India.
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By Hariharan U
Published on February 18, 2026
Daryaganj has expanded its culinary legacy with the launch of Rolls & Kebab by Daryaganj, designed for quick delivery and easy enjoyment at home. After six successful outlets worldwide, the brand now brings its signature North Indian flavours to customers’ doorsteps, combining traditional recipes and techniques with a fast, convenient format.
The menu features soft, flavourful rolls and kebabs, perfect for anytime indulgence. Vegetarian and non-vegetarian options include Paneer Tikka, Soya Malai Chaap, Aloo Tikka, Chicken Tikka, Chicken Malai Tikka, Chicken Seekh, Bhatti Chicken, Mutton Seekh, and Sole Fish Tikka. Each roll is wrapped in soft rumali roti and paired with mint chutney, onions, and chaat masala for that authentic taste.
Amit Bagga, Co-founder & CEO of Daryaganj, said, "Rolls & Kebab by Daryaganj was created for people who love our food but want it in a quicker, more convenient format. It carries the same recipes, techniques and flavours we have followed for decades, just wrapped in a way that fits into today's fast-moving lifestyles."
Whether it’s a quick lunch, a late-night snack, or a comforting bite during a busy day, Rolls & Kebab by Daryaganj offers the warmth, familiarity, and flavour of classic North Indian cuisine in a format made for modern life.
Golden Dragon at Taj Coromandel Chennai invites guests to celebrate the Chinese New Year and welcome the Year of the Horse with a thoughtfully curated festive menu. Symbolising energy, progress, confidence, and good fortune, the occasion is marked with Cantonese classics and creative interpretations that reflect prosperity and togetherness.
Known as one of Chennai’s finest Chinese restaurants, Golden Dragon offers authentic Sichuan and Cantonese flavours. The special menu begins with comforting bowls like Double Boiled Monkey Head Mushroom Broth with cilantro, carrots, and sesame oil, and Shi Hu Lamb Soup enriched with minced lamb, tomatoes, and egg drop. Guests can also enjoy delicate Chicken and vegetarian Shuijiao dumplings.
Highlights include Braised Duck with Chilli Bean slow-cooked with garlic and sesame, Pulled Duck Spring Rolls with roast duck shreds and blanched greens, and seafood specials such as Tiger Prawns in XO sauce and Lobster with Ginger Scallion and Shaoxing rice wine. Other offerings include Koi Rou, pork belly steamed with bok choy and soy, and Hang Zhou Tenderloin stir-fried with okra and young chillies.
Vegetarian options feature Kong Cin Chai, morning glory tossed with garlic and dry red chillies, Silken Tofu in Fresh Chilli Sauce, Steamed Longevity Noodles, and Moon Fan jasmine rice with Chinese five spice. Desserts include Water Chestnut, fruit and Lotus Dim Sum with Pineapple Sweet Chilli Ice Cream, and Chocolate & Banana Cremeux with candied walnuts and salted caramel.
The festive experience is complemented by signature cocktails like Rose Mary Gin Fizz, Dragon Wall with dragon fruit jam and jasmine tea, and Cherry Moon, along with refreshing mocktails including Cucumber Lemonade Huanggau and Lychee Delight.
With its auspicious menu and elegant setting, Golden Dragon offers the perfect way to welcome the Year of the Horse, celebrating new beginnings with flavour, tradition, and style.
Spice Traders at W Goa has reimagined Chinese dining in India, combining authenticity with a modern, balanced approach. The restaurant’s renewed menu embraces the philosophies of China’s Eight Great Cuisines without merely replicating regional dishes. Instead, Chef Avinash focuses on understanding how each cuisine thinks, layering heat, using fermentation for depth, and achieving balance through contrast.
This contemporary take is guided by Spice Traders’ BA philosophy - a space between opposites. Tradition meets modernity, fire meets freshness, and comfort meets curiosity. Every dish is composed intentionally, letting flavours unfold naturally without overwhelming the palate. Sauces support, techniques are precise, and the experience feels both familiar and thoughtful.
The menu highlights seafood as the star, with scallops, prawns, sea bass, and black cod prepared to retain their natural character. Dim sum is crafted delicately, while vegetables like mushrooms, lotus root, and tofu are treated with equal care. Fire and smoke are used subtly, adding warmth and depth through gentle charring and slow cooking.
Chef Avinash explains, “The Eight Great Cuisines were our starting point, not our framework. What interested me was how each cuisine thinks about balance, restraint, fermentation, and heat. BA is that space in between. This menu is about understanding ingredients deeply and letting flavours speak with clarity and confidence.”
The storytelling extends beyond the plate. A curated cocktail program mirrors the same philosophy, using Chinese ingredients, teas, spices, and fermented elements. The gong service ritual punctuates the dining experience, blending tradition with contemporary expression and reinforcing the restaurant as more than just a place to eat- it’s a full sensory journey.
Spice Traders at W Goa offers a fresh route to Chinese dining in India, presenting a story of flavours, thought, and time, an old tradition told again with clarity, balance, and quiet confidence.
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