Callebaut's Ongoing Partnership with Chef Arvind: A Sweet Success

By Author

Published on November 7, 2023

Callebaut, celebrated for its century-old legacy of authentic Belgian chocolates, is thrilled to announce its continued collaboration with the esteemed Chef Arvind Prasad, who will continue to serve as the brand ambassador in India for the second consecutive year. This partnership holds immense importance for Callebaut as it strives to strengthen its bonds within the culinary community and exemplify the diverse applications of its chocolate products.

Over the past year, Chef Arvind has been the face of the Callebaut brand across numerous significant platforms. Notable highlights from the previous year include his representation of Callebaut at India's largest trade show, Aahar in Delhi, active engagement with the chef community and food industry influencers, and participation in the CIBUS Parma trade show in Italy, where he proudly represented India.

Chef Arvind shared his thoughts, stating, “In my culinary journey, I've had the privilege of working with numerous renowned chocolate brands, but it’s with Callebaut that I’ve found a truly reliable partner. What excites me most about Callebaut chocolates is their workability, versatility, and the unique taste of Belgian chocolate, which allows me to craft my best creations.”

For this year's Diwali celebration, Chef Arvind has introduced 'Diya,' an egg-free creation that beautifully combines the richness of dark chocolate with saffron and a medley of nuts. He explained, “For this creation, I wanted to design an indulgent dessert that pairs Belgian Chocolate with ingredients synonymous with Indian festivities, such as a blend of pistachios, almonds, and cashews, which are extensively used in Diwali gifting.”

Discussing the brand’s growth and the ongoing partnership with Chef Arvind, Mr. Dhruva Sanyal, Managing Director of India for Barry Callebaut, the company behind the Callebaut brand, stated, “Our primary focus is on expanding our presence within the culinary community and promoting the Finest Belgian Chocolate throughout India. The collaboration with Chef Arvind has proven to be exceptionally fruitful, drawing attention to our Callebaut brand and integrating its products into renowned hospitality brands throughout India. We eagerly anticipate Chef Arvind's extensive pastry expertise and reputation, which will further enhance Callebaut's brand awareness and market share.”

This year, Chef Arvind is scheduled to conduct several masterclasses, with his first session set to take place at the Bakery Biz in Mumbai on November 29, 2023. He will continue to create, share, and inspire through Callebaut's digital platforms and will be actively involved in Callebaut's pan-India competition. This competition is designed to provide an opportunity for the chef community to showcase their talent and compete for the prestigious title of 'Callebaut Patissier of the Year.'

Callebaut and Chef Arvind's partnership continues to be a delectable success story, and we look forward to more sweet creations and collaborations in the coming year.

DeVANS GianChand Manshaa Wins Big at ISW Germany, Crowned "International Whisky of the Year 2025"

By Manu Vardhan Kannan

Published on August 1, 2025

In a landmark win for Indian spirits, DeVANS GianChand Manshaa has been crowned "International Whisky of the Year 2025" at the renowned Meininger’s International Spirits Award (ISW) held in Germany. The peated single malt not only secured the prestigious Grand Gold but also emerged as the top international whisky, outshining legendary competitors from whisky powerhouses like Scotland, Ireland, and the USA.

Out of 450 global spirit entries, only 11 earned the coveted Grand Gold, DeVANS GianChand Manshaa being the only Indian whisky to achieve this. This dual honour reflects the growing sophistication and recognition of Indian whiskies on a global platform.

The latest expression from DeVANS, GianChand Manshaa is the brand’s first peated single malt, crafted in the Himalayan region. The whisky impressed the international jury with its "long medicinal peat smoke, perfectly framed by citrus and spicy flavours." Esteemed whisky critic and author of the Whisky Bible, Jim Murray, praised it for its “charming smokiness, with peat in sparkling form.”

Crafted using pure Himalayan waters and shaped by the region’s distinct microclimate, GianChand Manshaa stands as a symbol of India’s potential in the premium single malt category. The win adds to the growing list of accolades for DeVANS, following their recent victories at the International Whisky Competition (IWC) in Las Vegas, where GianChand Adambaraa was named Best Indian Single Malt Whisky 2025 and Best Indian Whisky of the Year 2025.

“This prestigious Grand Gold and INTERNATIONAL WHISKY OF THE YEAR award at ISW Meininger, Germany 2025 is a great recognition of our passion, craft and commitment to quality,” said Prem Dewan, Chairman and Managing Director of DeVANS. “It’s not only a victory for DeVANS, but also a recognition of India’s growing role in the global whisky space.”

Speaking on the brand's journey, Dewan added, “GianChand Manshaa and GianChand Adambaraa represent two facets of our legacy, one bold and peated, the latter refined and elegant. Their success is a tribute to our team’s hard work and a reaffirmation of India’s place in the world of single malts.”

Currently available in Delhi and Hyderabad duty-free, both GianChand expressions will soon hit retail shelves in Haryana and Goa. These achievements underline DeVANS’ commitment to excellence and its vision to elevate Indian whisky to global acclaim.

For whisky lovers and industry insiders alike, this moment is not just a triumph, it’s a proud celebration of the craftsmanship and innovation coming out of India’s distilleries today.

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Organic Bistro Redefines Clean Comfort Dining in Delhi’s Khan Market

By Hariharan U

Published on August 1, 2025

Organic Bistro has opened its doors in the heart of Khan Market, New Delhi, offering a refreshing take on clean, ingredient led dining. With seating for 40 and interiors awash in soft pastels and natural light, the space reflects the bistro's philosophy: serving thoughtful, flavour forward meals without giing in to dietary fads or trends.

Founded by Saru Khemka and Arjun Gupta, Organic Bistro isn’t chasing trends or packaging wellness in cliché. It’s a space designed for people who want to eat clean — without being preached to. The focus? Good food, clear intent, and zero compromise on flavour or warmth.

Chef Nishant Choubey, along with in-house chef Gourav Singh Mahori, has created a menu that’s bold yet grounded. Highlights include Purple Potato Dahi Vada, Peri Peri Chickpea Hummus, Jackfruit Haleem, Urfa Chicken Kebabs, and Achari Rajma Khichri with Torched Portobello, every dish carrying a purpose but none trying too hard.

“We’re not trying to fit into binaries — indulgent vs. healthy. Organic Bistro sits in the thoughtful middle”, shares Saru Khemka. “People can keep coming back — solo or social — and the food will always feel real and comfortin”.

The beverage menu is no less intentional, with cold-pressed juices, smoothies, and preservative-free teas and coffees, extending the brand’s commitment to clean comfort.

Chef Nishant echoes this clarity: “Guests today want flavour and freshness without feeling excluded. They care, but they’re not buying gimmicks. We’ve kept the menu open, balanced, and intuitive — whether you're in the mood for a salad or something soul-soothing”.

With plans to expand seating upstairs and a Chandigarh flagship next, Organic Bistro’s journey seems to be just warming up serving taste with thought and comfort without clutter.

Location: 38, Khan Market, Rabindra Nagar, New Delhi, Delhi 110003

Timings: 11AM - 11PM