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By Author
Published on March 8, 2024
Lexicon Institute of Hotel Management (Lexicon IHM), known for its commitment to excellence in hospitality education, recently hosted an exclusive workshop on Royal Awadhi Cuisine led by renowned Celebrity Chef Mujeeb ur Rehman. The event, attended by enthusiastic students and industry experts, provided a unique opportunity to explore the intricate flavors and techniques of Awadhi cooking.
Chef Mujeeb ur Rehman, with over a decade of experience in various regional Indian cuisines, including a lineage tracing back to the illustrious Royal Kitchen of Awadh, shared valuable insights during the workshop. As an esteemed member of Lexicon IHM's Advisory Council, Chef Rehman's expertise added depth to the learning experience.
Nasir Shaikh, Group Chief Executive Officer of The Lexicon Group of Institutes, emphasized the significance of such workshops in providing hands-on learning experiences for aspiring hoteliers. He highlighted the workshop's role in fostering a practical understanding of hospitality nuances, crucial for industry success.
Throughout the workshop, Chef Rehman delved into the history and evolution of Awadhi cuisine, showcasing its unique characteristics and techniques. From the precise slicing of onions to the artful blending of spices, participants gained insights into the secrets behind authentic Awadhi dishes. Chef Rehman's demonstration of traditional cooking methods, such as the "Degh" steam cooking and "Ghee Durust" clarified butter process, offered a glimpse into the rich culinary heritage of Awadh.
Attendees had the opportunity to taste and learn the preparation of iconic Awadhi dishes, including Chappli Kebab, Murgh Pulao, and Galouti Kebab. Chef Rehman emphasized the importance of quality, presentation, and taste in culinary creations, inspiring participants to strive for excellence in their culinary pursuits.
Reflecting on Awadhi cuisine, Chef Rehman highlighted its refinement and tradition, with each dish encapsulating centuries-old culinary craftsmanship. He urged students to practice diligently, emphasizing the transformation of ordinary dishes into extraordinary culinary experiences through dedication and perfection.
The workshop served as a platform for culinary enthusiasts to immerse themselves in the rich heritage of Awadhi cuisine, honing their skills and mastering the intricate art of cooking. Lexicon IHM remains committed to promoting culinary excellence through such engaging workshops and seminars, enriching the educational journey of aspiring hospitality professionals.
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By Hariharan U
Published on August 16, 2026
Conrad Pune is bringing the bold flavours of southwestern China to the city with The Mala Market, a limited-time Sichuan cuisine festival at Koji from August 7 to 16, 2026.
Available during both lunch and dinner, the culinary promotion features a specially curated menu by Chef Gopal, showcasing authentic Sichuan preparations and traditional cooking techniques.
Sichuan cuisine is known for its distinctive balance of heat, aroma and depth, with the celebrated málà sensation at its heart. The characteristic combination of fiery chillies, fragrant Sichuan peppercorns and fermented broad bean paste creates the layered flavour profile associated with the region's cuisine.
The Mala Market brings together a selection of Sichuan classics, including Hot Pot, Mapo Tofu, Dan Dan Noodles, Stir-fried Green Beans and Roasted Pork. Each preparation has been crafted to highlight the bold flavours, aromatic spices and cooking techniques that define Sichuan's culinary heritage.
The specially curated à la carte menu allows diners to explore the diversity of Sichuan cuisine while experiencing its distinctive balance of spice, fragrance and umami.
Set within the contemporary Asian-inspired ambience of Koji at Conrad Pune, The Mala Market offers diners an opportunity to discover the culinary traditions of southwestern China through a focused regional menu.
Whether enjoyed over a leisurely lunch or an evening meal, the limited-time promotion brings together authentic flavours and contemporary dining in an experience designed for Sichuan food enthusiasts.
Promotion: The Mala MarketCuisine: Sichuan CuisineVenue: Koji, Conrad PuneDates: August 7–16, 2026Timings: Lunch & DinnerReservations: +91 91686 03648 | 020 6745 6745
By Manu Vardhan Kannan
This Parsi New Year, Sofitel Mumbai BKC is bringing the flavours of Parsi culinary heritage to the table with a special Navroz Brunch at Pondichéry Café on Sunday, 16th August 2026.
The curated brunch brings together the richness of traditional Parsi cuisine with the contemporary setting of Sofitel Mumbai BKC. Guests can explore heritage recipes, nostalgic street-side favourites, global dishes and interactive live stations as part of the festive spread.
The culinary highlights include much-loved Parsi preparations such as Patra Ni Machhi, Salli Boti, Berry Pulao, Dhansak, Jardaloo Salli Murgh, Mutton Cutlets, Kolmi No Patio, Kheema Pav, Lagan Nu Achar, and freshly baked brun pav.
Adding a nostalgic touch to the celebration, familiar favourites including Bun Maska, Akuri, Kejriwal Toast, Mawa Cakes, Pattice, and savoury bakes will be prepared live, allowing guests to enjoy these treats fresh from the stations.
The Navroz Brunch is designed as a celebration of Parsi food traditions, bringing together recipes and flavours that have been part of the community's culinary heritage, while adding the hospitality and dining experience of Sofitel Mumbai BKC.
Maize & Malt is bringing together India's rich pork traditions and craft beer with Pork & Pints, a month-long culinary festival running throughout August 2026.
The festival brings eight pork preparations from different parts of India onto one menu, giving food lovers an opportunity to explore the distinct flavours and cooking traditions associated with each region.
The menu features pork specialties from Kodagu, Malnad, Kerala, Goa, Mangaluru, Nagaland, Assam, along with dishes from the Anglo-Indian culinary tradition. Each preparation is made with regional ingredients and traditional cooking techniques, keeping the recipes close to their original flavours and culinary roots.
Adding to the experience, every pork dish comes with a carefully selected craft beer pairing from Maize & Malt. The combinations are designed to bring together the flavours of the food and the beer while offering guests a balanced food and beer experience.
The festival's highlights include Kodava Pandi Fry, Malnad Pepper Pork Fry, Kerala Pork Ularthiyathu, Goan Pork Cafreal, Mangalorean Pork Bafat Fry, Naga Smoked Pork with Bamboo Shoot, Assamese Til Pork, and Anglo-Indian Devilled Pork. Each preparation is accompanied by a recommended beer pairing chosen to complement its flavour profile.
Rather than giving traditional dishes a modern reinterpretation, Pork & Pints focuses on regional authenticity. The festival takes guests through different pork traditions across India while also highlighting the range of flavours that can be paired with craft beer. The festival will be available exclusively at Maize & Malt throughout August.
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