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By Nishang Narayan
Published on May 26, 2025
The Indian culinary landscape continues to evolve with a harmonious blend of heritage and innovation. This week, two landmark events—one in Telangana and the other in Rajasthan—brought chefs, food lovers, and industry leaders together to celebrate culture, creativity, and community.
In Hyderabad, the Telangana Chefs Association (TCA) marked its 6th anniversary with a vibrant Culinary Conclave 2025, themed "Roots to Robots – The Evolution of Culinary Craft." Held at The Park, Hyderabad, the event was inaugurated by Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and attended by top chefs, academicians, global dignitaries, and budding culinary students from across Telangana.
Key guests included Chef Vijayabaskaran, Chef MS Gupta, Chef Sudhir Sibal, Chef Dharmendra Lamba, Chef Vimal Dhar, Chef Nimish Bhatia, and marketing and cultural leaders like Mr Kamal Krishnan and Ms Maud Miquau. One of the most talked-about segments was the panel discussion "AI – Ruin or Rule the Kitchen?" which explored the balance between technology and traditional culinary wisdom.
TCA also hosted the Telangana Culinary League 2.0, where Regency College of Culinary Arts and Hotel Management clinched the Overall Champion title. Students from tier-2 cities stole the spotlight, showcasing the emerging talent across the state. The conclave also featured engaging sessions on regional cuisine, chef wellness, branding, and mindful cooking, adding immense value to the professional community.
Adding a warm social touch, TCA felicitated Youngistan Organization and Regency College for their life skills training for children in government safe homes. The day wrapped up with lively student performances, a grand award ceremony, and a much-applauded live culinary performance by Chef Sanjeev Kumar Patra.
Meanwhile, in Rajasthan, Rajasthali Resort & Spa unveiled a culinary renaissance at its signature restaurant, Jharokha. With a reimagined menu steeped in royal flavours, the resort is offering guests a taste of regal Rajasthan—revamped for the modern palate.
Dishes like Laal Maas, Jungli Maas, Ker Sangri, and Gatta Curry honour Rajasthani tradition, while globally-inspired offerings like Chicken Parmigiana and Mediterranean Quinoa Mix add a contemporary twist. For dessert lovers, Kesari Rasmalai and Moong Dal Halwa serve up nostalgic sweetness with a refined touch.
“This new chapter at Jharokha is a culinary tribute—crafted not just for the appetite, but for the soul,” said Mr. Vichin Sehgal, Vice President of Rajasthali Resort & Spa.
From the streets of Telangana to the palaces of Rajasthan, India’s kitchens are buzzing with passion, purpose, and pride—preserving traditions while boldly embracing the future.
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Published on July 9, 2025
This World Rum Day, BLR Brewing Co. is turning up the heat with an irresistible pairing that promises to delight every palate. Raise a toast with the Solapur, a vibrant cocktail made with Bacardi White Rum and raw cold-pressed Solapur sugarcane juice, perfectly complemented by their fiery, smoky Tandoori Jhinga. Together, they set the stage for an unforgettable celebration of flavours.
Solapur Cocktail
Ingredients:
50 ml Bacardi White Rum
90 ml raw cold-pressed Solapur sugarcane juice
5 ml citric acid
Garnish:
Edible rice paper
Technique:
Built up
Method:
Pour the rum, sugarcane juice, and citric acid directly into a glass filled with ice.
Stir gently to combine.
Top with edible rice paper for a playful finish.
Tandoori Jhinga with Spicy Yogurt Dip
Served sizzling from the tandoor, this dish features succulent prawns paired with a spicy yogurt dip, mint chutney, and a refreshing salad.
Ingredients (Serves 1):
200g prawns (cleaned and deveined)
100g red masala (tandoori marinade)
30g spicy yogurt dip
20g pickled onion (sliced)
5g chopped coriander
30g butter
Mint chutney (optional, for plating)
Mixed salad (lettuce, onions, cucumber, carrots) – optional, for serving
Instructions:
Marinate the prawns: Combine the prawns with red masala and let them marinate in the fridge for 30–60 minutes.
Cook: Skewer the prawns and grill them in a preheated tandoor or on a grill. Baste with melted butter midway and cook until lightly charred and done, about 8–10 minutes.
Plate: Arrange the prawns on a tandoor plate with a side of spicy yogurt dip and mint chutney. Add a portion of salad topped with pickled onions and a sprinkle of chopped coriander.
So, whether you’re here for a crisp, refreshing cocktail or smoky seafood straight off the grill, BLR Brewing Co. ensures your World Rum Day is a memorable one.
Bagelstein, the celebrated French bagel brand known for its artisanal offerings and irreverent charm, has officially launched its first Indian outlet at the Ground Floor Atrium, Nexus Mall, Kukatpally, Hyderabad. This marks the beginning of Bagelstein’s journey in India through a partnership with Franchise India, the official master franchiser, with ambitious plans to roll out more than 100 outlets across the country by 2029.
Founded in Strasbourg in 2011 by Thierry Veil and Gilles Abecassis, Bagelstein has grown into a cult favourite across Europe, operating 107 stores across France, Italy, Luxembourg, and Switzerland. Popular among Gen Z for its bold personality, edgy humour, and out-of-the-box store ambience, Bagelstein offers more than just fresh, hand-rolled bagels—it’s an entire lifestyle experience. Each outlet blends quirky décor with a menu that creatively reimagines traditional favourites.
At the heart of Bagelstein’s menu are its distinctively flavoured bagels, crafted with an unmistakable artisanal touch. Highlights include the Halloumi Bagel, loaded with grilled halloumi, onion relish, cream cheese, cheddar, and crisp lettuce, and the Josephine Bagel, a hearty mix of falafel, hummus, pickled onions, tomato, and lettuce. All bagels are baked fresh on-site—steering clear of cold storage and heavy cooking equipment to focus on quality ingredients and efficient preparation.
The brand also charms visitors with its sassy wall art, playful placards, and an ambience designed for fun, turning a simple meal into a lively experience. Social media favourites like the Mango & Banana Smoothie and Strawberry Iced Tea have further amplified Bagelstein’s cult following, helping it resonate with audiences well beyond Europe.
"India presents a strategic growth and exciting opportunity for us, and we are delighted to introduce our delicious blend of French charm and cuisine to Hyderabad," said Thierry Veil, Founder & CEO of Bagelstein. "Our master franchise partner, Franchise India, plays a vital role in our blueprint expansion across the country."
The Hyderabad outlet offers Indian guests Bagelstein’s signature line-up of gourmet bagels, specialty coffee, and a lively café atmosphere that fuses Parisian chic with local cultural touches. This launch underscores the evolving Indian QSR landscape, meeting the growing appetite for international dining experiences with flair and personality.
By Manu Vardhan Kannan
Muro Mezz, located above MURO on Museum Road, has officially transformed its upstairs bar into a cocktail-first destination with the launch of the Musings 2.0 menu. Paired with Thai and Cantonese-inspired bar bites, the space now speaks to drinkers who crave more than just a good drink — it caters to mood, memory, and multi-sensory storytelling.
From tequila infused with Doritos and salsa in El Mariachi to a cocktail version of Mango Sticky Rice topped with textured sweetness, the Musings 2.0 menu goes beyond the expected. Other standouts include Sweet Chin Music that finishes with coconut namelaka and lavash, and carbonated highballs like Coffee Pandan Rum and Melon Cream Soda, triple-carbonated and chilled to perfection at -21°C. Even non-alcoholic options like the Garibaldi, using nitro-charged orange juice, deliver complexity and surprise.
Each cocktail is paired with vibrant small plates like sesame prawn toast, charcoal-grilled duck meatball, and curry puffs, echoing the energy of Thai and Cantonese street food. The pairings are crafted to complement the drinks, offering contrast, texture, and flavour that engage beyond the plate.
“At Muro Mezz, food and drink are in constant conversation — sharp, aromatic, and intentionally unexpected,” says Niharika Raval, Co-Founder, Muro. “The bar bites were thoughtfully designed to complement our cocktails, creating a seamless and layered experience.”
By day, Muro Café welcomes guests with serene, Asian-inspired breakfasts in a relaxed setting. By noon, it transforms into MURO, serving refined Thai-Cantonese cuisine. But from 7 pm, the scene shifts upstairs to Muro Mezz, where flavours grow bolder and cocktails take centre stage.
This is not just another night out — it’s a mood-driven experience for the curious and the conscious, built around timing, texture, tension, and taste.
Location: MURO, Museum Road
Hours: 12 PM – 12 AM
Muro Mezz Menu Timing: Served Upstairs from 7 PM onwards.
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