Costa Coffee's Diwali Fusion with Baker Shivesh Bhatia

Costa Coffee's Diwali Fusion with Baker Shivesh Bhatia

By Author

Published on November 8, 2023

If you're a coffee enthusiast and you love celebrating Diwali, here's some exciting news for you. Costa Coffee, the popular coffee brand under Coca-Cola, has unveiled its annual Diwali campaign, #CostaWaliDiwali. This time, they've partnered with Shivesh Bhatia, a renowned baker and content creator, to bring you a special Diwali-inspired coffee menu.

Costa Coffee and Shivesh Bhatia have come together to create a unique Diwali-themed menu that beautifully blends tradition with innovation. The highlight of this menu is the "Blisstachio Rose" beverage series, drawing inspiration from classic Indian sweets. This collection offers a modern twist to traditional flavors, and you can enjoy three delightful beverages: the soothing Blisstachio Rose Hot Latte, the invigorating Blisstachio Rose Iced Cappuccino, and the rich Blisstachio Rose Boba Frappe. It's a symphony of Diwali flavors in every cup.

Vinay Nair, General Manager, India & Emerging International, Costa Coffee at the Coca-Cola Company, shared their commitment to celebrating cultural richness through coffee. “At Costa Coffee, we are dedicated to embracing and celebrating cultural richness through our coffee. This Diwali, our collaboration with Shivesh Bhatia for the launch of Blisstachio Rose collection showcases our commitment to crafting unique experiences for our consumers. The skilful fusion of tradition with contemporary creativity builds a symphony of flavour that celebrates the richness of Diwali in every cup,” he added.

Shivesh Bhatia, the creative mind behind this Diwali-inspired menu, expressed his joy in creating a range of beverages that hold a special place in his heart. “I am thrilled to be joining hands with Costa Coffee for an exciting festive range of beverages. Creating this range using flavours that hold a special place in my heart, that I have enjoyed growing up has truly been a fulfilling experience. From brainstorming ideas to conducting trials and finally witnessing the Blisstachio Range launch, it has been an absolute joyride to spread festive cheer among people with the best of drinks,” he said.

To make your Diwali coffee experience even more special, Costa Coffee has collaborated with Shamon Sachdeva, a talented graphic design student from Anant National University. Shamon's designs on the coffee cups bridge traditional Diwali elements, like diya flames, with coffee beans. It's a creative way to embrace Diwali's spirit and Costa Coffee's commitment to blending tradition with innovation.

Costa Coffee recently marked a milestone with the opening of its 150th store in New Delhi. This is part of their ongoing expansion plan, which aims to establish more coffee outlets in the top 8-10 major Indian cities. Costa Coffee is committed to bringing exceptional coffee experiences to coffee lovers across the nation.

So, if you're looking for a delightful and festive coffee experience this Diwali, don't miss out on Costa Coffee's #CostaWaliDiwali menu. It's where traditional Diwali meets modern flair in every cup.


Tamil Nadu’s Vijay Kumar Wins James Beard Award, Puts Semma and South Indian Cuisine on the Global Map

Tamil Nadu’s Vijay Kumar Wins James Beard Award, Puts Semma and South Indian Cuisine on the Global Map

By Nishang Narayan

Published on June 20, 2025

In a historic win for Indian cuisine, Chef Vijay Kumar, hailing from a small village near Madurai in Tamil Nadu, has been awarded Best Chef: New York State at the prestigious James Beard Awards 2025. Held on Monday night in Chicago, the awards are regarded as one of the culinary world’s highest honours — and for the first time, an Indian restaurant and chef have claimed this top spot in New York.

Kumar is the Executive Chef of Semma, a restaurant that has revolutionized the Indian fine dining scene in New York. Part of the Unapologetic Foods group led by Chintan Pandya and Roni Mazumdar, Semma is unapologetically rooted in South Indian heritage, serving dishes rarely seen outside Tamil homes. From fiery nathai pirattal (snail curry) to eral thokku (spicy prawns) and foxtail millet khichdi, the food is bold, soulful, and deeply personal — served in clay pots and on banana leaves, often without cutlery.

Dressed in a traditional Veshti while accepting the award, Kumar shared an emotional moment:

“When I started cooking, I never thought a kid like me from Tamil Nadu could make it to a room like this. But the food I grew up with — food made with care and fire, with soul — is now taking the main stage. There’s no such thing as poor people’s food or rich people’s food. If it’s true, it’s powerful.”

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Semma has consistently earned accolades since its opening in 2021. It holds a Michelin star for three years running and was crowned No. 1 on The New York Times’ 100 Best Restaurants list — a rare feat for an Indian restaurant. But for Kumar, this moment is about more than stars and rankings. It’s about representation, roots, and reclaiming pride in food once hidden in shame.

Growing up in Arasampatti, a village surrounded by paddy fields and coconut trees, Kumar recalls how dishes like snail curry were once considered farmer’s food — something to be kept from classmates. It wasn’t until culinary school that he saw escargot on a fine-dining menu and realized: “Maybe the world just hadn’t tasted our food yet.”

Originally dreaming of becoming an engineer, financial limitations led Kumar to pursue catering college — a twist of fate that launched a career celebrating the food of his ancestors. Today, with a James Beard medal and a mission that resonates from New York to Tamil Nadu, Chef Vijay Kumar has not only redefined fine dining but also carved a powerful space for heritage cuisine in global gastronomy.

Semma is no longer just a restaurant — it’s a revolution in flavour, identity, and cultural pride.


PAUL to Bring French Culinary Excellence to Bengaluru in August with First Outlet at Orion Gateway Mall

PAUL to Bring French Culinary Excellence to Bengaluru in August with First Outlet at Orion Gateway Mall

By Nishang Narayan

Published on June 20, 2025

Globally celebrated French bakery and café PAUL is set to make its Bengaluru debut this August with its first outlet at Orion Gateway Mall, Rajajinagar. With a rich legacy spanning over 135 years, PAUL brings its signature French charm to the city in a stunning alfresco lakeside setting covering 3,850 square feet.

The menu will feature a refined selection of authentic French delicacies—from quiche lorraine, croque monsieur, savoury crêpes, and French onion soup, to caramelized canelés. Bengaluru’s food lovers can also enjoy sourdough Napoletana pizzas, tartines, pastas, rice bowls, salads, risottos, sandwiches, and refreshing beverages—all made using the finest locally and internationally sourced ingredients.

The Parisian-style ambience at PAUL makes it the perfect spot for a cozy breakfast, a laid-back brunch, or even a quick solo indulgence. Whether it's a casual coffee date or a business meeting, PAUL promises a slice of France in the heart of the city.

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Sunil Munshi, Senior Vice President – Retail, Brigade Group, said:

"The upcoming launch of PAUL at Orion Gateway Mall furthers our commitment to delivering globally inspired experiences crafted with innovation and care. We’re excited to bring this iconic French tradition to Bengaluru and confident it will become a favourite among the city's food connoisseurs.”

Vaibhav Kaushish, Chief Operating Officer, PAUL India, added:

“Opening our first outlet in Bengaluru is a significant milestone. Staying true to our brand's philosophy of Eat Well, Live Well, we bring the finest ingredients—free from palm oil and artificial additives—and French staples like viennoiseries, hot chocolate, and pain au chocolat to this vibrant city.”

PAUL’s commitment to authenticity, wellness, and sustainability, combined with its heritage of artisanal craftsmanship, makes it a much-awaited culinary destination for Bengalureans. With its debut, the city is all set to savour the best of French bakery traditions—one croissant at a time.


Figaro's Pizza Redefines Flavour with Signature Creations and Fresh Craftsmanship

Figaro's Pizza Redefines Flavour with Signature Creations and Fresh Craftsmanship

By Nishang Narayan

Published on June 20, 2025

Figaro’s Pizza has unveiled a bold new chapter, staying true to its roots while elevating every element of the pizza experience. Known for its dedication to freshness and flavour, Figaro’s reaffirms its core philosophy: honest ingredients, expertly crafted.

At the heart of every Figaro’s offering is fresh dough made daily, 100% real cheese, and never-frozen vegetables—a trio that ensures every bite is not just delicious but crafted with intention and integrity.

Spotlight on Signature Flavours

1. Mama’s Favorite Pizza
A classic with a twist. Perfect for those who love bold, meaty flavours, this pizza combines chicken pepperoni, sausage, mushrooms, olives, and capsicum, layered on your choice of red sauce or creamy garlic base. A celebration of richness and balance.

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2. Rainbow Pizza
Vegetarians, rejoice! This colourful and flavour-packed pizza brings together garlic mushrooms, baby corn, black olives, capsicum, and tomatoes. It’s a visual and gastronomic treat, offered with Figaro’s signature red or creamy garlic sauce.

3. Figaro’s Special Garden Salad
Fresh, light, and full of crunch, this salad brings together capsicum, onions, tomatoes, and olives tossed in Caesar or Italian dressing. A perfect pairing to any main.

4. Santa Fe BBQ Sandwich
Comfort meets bold in this grilled chicken sandwich, layered with sweet onions, red paprika, tomatoes, melted cheese, lettuce, and a generous drizzle of smoky BBQ sauce. A hearty choice for those craving depth and flavour.

Whether you’re a loyal Figaro’s fan or a new diner, the menu’s flavour-forward philosophy ensures there’s something to love. These creations are more than meals—they’re crafted experiences, designed to satisfy both the stomach and the soul.

At Figaro’s Pizza, flavour isn’t just served—it’s redefined.

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