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By Nishang Narayan
Published on November 29, 2024
CYK Hospitalities, a leading end-to-end F&B consultancy, has recently curated the menu and helped launch an Asian Fusion cuisine restaurant, called PhoMo, in Model Town, Jalandhar. The innovative dining aims to reimagine Asian fusion cuisine, combining traditional flavors with cutting-edge culinary creativity. PhoMo is designed to captivate food enthusiasts seeking a truly engaging dining experience.
PhoMo exemplifies CYK Hospitalities’ expertise in crafting unique dining concepts. To bring PhoMo into a distinct dining experience, CYK offered its proficiency in Menu Creation, Staffing and Training, Procurement and Vendor Management, and Operational Excellence that reflect the brand’s values. This project is another testament to CYK’s dedication to delivering exceptional F&B solutions, merging innovation, sustainability, and cultural appreciation.
On collaborating with the owners at PhoMo for another innovative restaurant project, Simranjeet Singh, Director of CYK Hospitalities, said, “At CYK Hospitalities, we believe dining is more than just food—it’s an experience that bridges innovation and tradition. With PhoMo, we’ve created a space where cultural authenticity meets bold Asian flavors, offering guests a spiritually nourishing and palate-exciting journey.”
PhoMo’s founder Vidur Malhotra said “CYK Hospitalities has played a pivotal role in transforming our vision for PhoMo into reality. While the concept of PhoMo was deeply rooted in our passion for creating a unique dining experience, CYK brought their expertise to the table by curating an exceptional menu, optimizing staffing and vendor management, and providing operational insights that elevated the overall execution. A special shoutout to Chef Arastu Chaturvedi with Team CYK for working closely with us to refine every detail and ensuring it’s all crafted to perfection. Their professionalism and dedication has been instrumental in crafting a dining experience that seamlessly blends innovation with cultural authenticity.”
PhoMo’s menu boldly explores progressive Asian cuisine, offering dishes that harmonize authenticity with innovation. Signature creations like Sushi Tacos—featuring sushi-grade fish, avocado, and spicy mayo in crispy taco shells—and Burmese Tealeaf Salad highlight how traditional recipes are elevated using modern techniques. Drawing inspiration from Vietnamese, Thai, Korean, Japanese, and Indonesian cuisines, PhoMo’s dishes celebrate the diversity and richness of Asian flavors.
PhoMo’s beverage offerings are equally impressive, featuring, soon to be introduced, cocktails crafted with unique ingredients like Yuzu, Okinawa Black Sugar, and Matcha. Standouts like the Yuzu Chuhai and Okinawa Smash are carefully curated to complement the bold and vibrant flavors of the menu, ensuring a cohesive and satisfying dining experience.
PhoMo welcomes visitors into a well-designed area where cultural elegance and minimalism coexist. The restaurant's interiors, with their earthy hues, verdant surroundings, and crisp architectural lines, exude refinement and warmth, creating the ideal atmosphere for gastronomic exploration.
About CYK HospitalitiesCYK Hospitalities, led by experts in the F&B segment, specializes in comprehensive brand-building services for the food and beverage and hospitality sectors. Offering solutions such as location mapping, leasing, menu engineering, chef hiring, SOP formation, competitor analysis, and more, CYK has established itself as a trusted partner for renowned clients.
The consultancy has collaborated with leading space providers, including Phoenix Mall, Pacific Mall, DLF, Vegas Mall, Lulu Group, Lakeshore, and Lovely Professional University, to create impactful dining concepts that resonate with modern consumers.
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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.”
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.
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.
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 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.
1. Mama’s Favorite PizzaA 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.
2. Rainbow PizzaVegetarians, 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 SaladFresh, 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 SandwichComfort 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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