Taj Chandigarh has commenced its Christmas preparations with its annual Cake Mixing Ceremony, bringing together guests, city influencers and hotel associates for an afternoon celebrating festive traditions and togetherness. Held on November 12, the gathering marked the beginning of the hotel's preparations for the Christmas season.

Participants joined the traditional ritual of mixing premium dry fruits, nuts, candied fruits and aromatic spices. Dressed in festive aprons and caps, guests took part in the activity, while social media influencers from Chandigarh joined the celebrations and shared moments from the event.

Rooted in a centuries-old European tradition, the Cake Mixing Ceremony is associated with abundance, prosperity and togetherness. The mixture prepared during the event will be left to mature, allowing the ingredients to develop their flavours before being used in the hotel's Christmas cakes and other festive delicacies.

Speaking on the occasion, Surinder Singh, Area Director – Operations & General Manager, Taj Chandigarh, said, “The Cake Mixing Ceremony is a beautiful celebration of traditions, togetherness and the joy of creating memories. At Taj Chandigarh, we take pride in curating experiences that bring people together while celebrating the warmth and spirit of the festive season. It is wonderful to see our guests and the city's leading influencers join us in celebrating this cherished annual tradition.”

The ceremony concluded with the hotel looking ahead to its Christmas and New Year celebrations, with festive food and seasonal experiences planned for the coming weeks.

About The Indian Hotels Company Limited

The Indian Hotels Company Limited (IHCL) and its subsidiaries operate a portfolio of hospitality brands spanning luxury, upscale, wellness and lean-luxe segments. Its portfolio includes Taj, Claridges Collection, Brij, Atmantan, SeleQtions, Gateway, Vivanta, Tree of Life and Ginger.

The company combines Indian hospitality traditions with contemporary service offerings across its hotels, resorts and wellness destinations. Taj has been recognised as the World's Strongest Hotel Brand 2025 and India's Strongest Brand 2025 by Brand Finance.

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Festive cheer filled the air at Taj Chandigarh as guests and team members came together for the hotel's annual Cake Mixing Ceremony. The celebrations were ceremonially kicked off by Surinder Singh, Area Director – Operations & General Manager, Taj Chandigarh.

Mumbai is set to host the inaugural edition of The Great Indian Feast Trail (GIFT), a three-day culinary and cultural festival bringing together more than 45 chefs, 100+ curated kitchens, 400+ signature dishes and 13 immersive zones at Jio World Garden from November 27–29, 2026.

Moving beyond the conventional food festival format, GIFT will explore India's culinary heritage through regional cuisines, indigenous food traditions, temple kitchens, royal recipes and community-led food practices. The experience will bring together chefs, traditional cooks and cultural practitioners, offering visitors an opportunity to discover the country's diverse food traditions alongside its craftsmanship and cultural stories.

Celebrated Chefs Bring Regional Culinary Traditions

The festival will feature several prominent culinary personalities, including Chef Ajay Chopra, Founder and Director of Zion Hospitality and author; Chef Vicky Ratnani, celebrity chef and food connoisseur; Chef Varun Inamdar, chef, consultant, chocolatier and author; and Chef Suresh Pillai, British chef and restaurateur of Indian origin.

Through curated experiences and masterclasses, the chefs will showcase culinary techniques, regional influences and distinctive food traditions associated with their work. Their participation will form part of a wider programme that brings together established culinary professionals and lesser-known food cultures from across India.

Exploring Temple, Tribal and Royal Food Traditions

One of the festival's key experiences will be the Temple and Sattvic Trail, led by Gauranga Das, senior ISKCON spiritual leader, author and director of Govardhan Ecovillage. Featuring 16 recipes from temples across India, the trail will explore the culinary traditions of temple kitchens and the relationship between food, devotion and spirituality.

The festival will also bring cooks from tribal communities into the spotlight, allowing visitors to experience food traditions preserved and practised across generations. Another distinctive showcase will focus on India's royal kitchens, presenting recipes and culinary practices historically associated with royal households.

13 Zones Across India's Culinary Landscape

GIFT's 13 immersive zones will take visitors through different regional food cultures and culinary traditions.

The Himalayan Trail will feature Kashmiri Wazwan by Chef Varun Inamdar, Kashmiri Pandit and Hadaki food by Akanksha/Brothers Homestay, along with mountain cuisines represented by Himachali Rasoi and Darjeeling Kitchen.

The Royal and Heritage Trail will explore recipes associated with India's royal kitchens, including Rajasthan's hunting fare and the culinary traditions of Rampur. The showcase will feature Royal Repast and the Rampur Pop-up.

Beyond the food experiences, the festival will include interactive activities, live demonstrations and cultural programming celebrating India's artistic traditions, craftsmanship and community stories. These elements are intended to extend the experience beyond dining, connecting visitors with the people and traditions behind the country's culinary heritage.

Food Curation Meets Documentary Storytelling

The festival is presented in partnership with Greed Goddess Media and Gourmet Tales Co. (GTC).

GTC is a food curation and experience management agency led by Ruchi and Sumit, with food curator and strategist Preet Sanghvi bringing experience across more than 250 events. The agency focuses on food-led experiences and event curation.

Greed Goddess Media, the culinary partner, is a boutique production house led by two National Award-winning filmmakers. Its work includes research-led documentaries and series exploring India's people, traditions and lesser-known stories, with a focus on food, travel and immersive cultural experiences.

Taking India's Food Stories to Global Audiences

With Mumbai as its inaugural destination, The Great Indian Feast Trail has plans for future editions in London, Dubai and Singapore. The proposed expansion seeks to take India's regional food traditions and community-led culinary knowledge to international audiences.

By bringing together celebrated chefs, traditional cooks, indigenous communities and heritage kitchens, GIFT positions food as an entry point to exploring India's wider cultural identity.

Event Details

• Event: The Great Indian Feast Trail (GIFT)

• Venue: Jio World Garden, Mumbai

• Dates: November 27–29, 2026

• Scale: 13 immersive zones, 100+ curated kitchens, 45+ chefs and 400+ signature dishes

About The Great Indian Feast Trail

The Great Indian Feast Trail (GIFT) is a culinary and cultural festival celebrating India's regional cuisines, food heritage and community traditions. Its inaugural edition will bring together chefs, traditional cooks, curated kitchens and cultural experiences across 13 immersive zones. The festival seeks to create a platform for discovering regional food traditions, forgotten recipes and community-led culinary knowledge.

Mumbai-based dairy brand Punjab Sind is expanding beyond paneer with its entry into the artisanal ice cream segment, introducing a range of small-batch flavours made using quality milk and Italian ingredients. The move marks another step in the family's effort to build a broader dairy portfolio while drawing on its experience in dairy production.

The brand's journey began with Jagjit Singh Bajaj, who established the family's paneer business. His son, Jasvinder Singh Bajaj, subsequently gave the business a distinct brand identity and developed its market presence. The name Punjab Sind draws inspiration from Mumbai's Khar neighbourhood in the 1990s, when Punjabi and Sindhi communities formed an important part of the area's cultural and food landscape.

With its new ice cream range, Punjab Sind is bringing its understanding of dairy into another category. The products are made in small, fresh batches using Italian machinery, with an emphasis on ingredient quality, consistency and texture. Their higher-fat composition gives the ice creams a rich, creamy mouthfeel. Each scoop contains approximately 5–10 grams of protein, although the range is positioned primarily as an indulgent dessert rather than a health-focused product.

A Range of Familiar Favourites and New Flavours

The collection includes Melon, Tiramisu, Biscoff, Wild Berries and Malai Kulfi, alongside familiar choices such as Vanilla and Mango, the latter made with Alphonso mango. Other options include Coffee, Chocolate, Hazelnut and Pistachio, as well as Raspberry and Mixed Berry Sorbets.

The brand is also exploring ways to incorporate ice cream into more elaborate dessert creations. One example is the Milky Way Sundae, which pairs malai ice cream with warm milk cake. The combination brings together contrasting temperatures and textures while drawing on familiar dessert flavours.

Punjab Sind plans to keep the range evolving through seasonal fruit flavours, creations inspired by Indian mithai and other experimental combinations.

Speaking about the brand's expansion, Jasvinder Singh Bajaj said, "Our journey began with my father, Jagjit Singh Bajaj, who started our paneer business, and I have always believed in carrying that legacy forward while finding new ways to serve our customers. With our artisanal ice creams, we wanted to bring the same commitment to quality into a new category, using real milk, rich cream and authentic ingredients without compromising on taste or texture. Made in small batches, each flavour reflects our belief that good dairy takes time, care and craftsmanship. For us, ice cream is more than a dessert; it is about creating moments of happiness and sharing something we truly believe in. As we grow, our aim is to keep innovating while holding on to the values that have shaped Punjab Sind across generations."

Paneer and Other Dairy Categories

Alongside its ice cream launch, Punjab Sind is preparing to introduce new packaging and an improved recipe for its high-protein paneer around Dussehra. According to the brand, the revised formulation will provide 7–10 grams of protein in every 200-gram pack, while retaining the soft texture and familiar taste of paneer.

The company says the new formulation is intended to offer a protein-rich option that remains suitable for everyday cooking, without the firm or dense texture sometimes associated with high-protein paneer.

Looking ahead, Punjab Sind plans to explore additional categories, including sweets, pickles and bakery products. The developments form part of its broader strategy to evolve from a paneer-focused business into a more diversified dairy and food brand.