Tamashaa Indian Restaurant, one of Washington DC’s rising culinary stars, has unveiled an all-new menu that brings together bold Indian flavours and global influences. Designed by Chef Manoj Goel, the Director of Culinary at Tamashaa, the menu introduces over 40 new dishes, reimagining the Indian dining experience with flair, creativity, and deep-rooted authenticity.

The new menu reflects Tamashaa’s vision of offering Indian cuisine that resonates with the modern global palate while staying rooted in traditional Indian culinary heritage. “Our goal was to create a dining experience that’s not only rooted in Indian authenticity but also resonates with the evolving tastes of global diners,” said Chef Manoj Goel. “This menu is a vibrant expression of innovation, nostalgia, and culinary storytelling.”

Diners can expect a burst of colour and creativity from the small plates, including the tangy Crispy Okra Sweet Potato Chaat, dramatic Panipuri Shots with guava and pineapple water, Multigrain Sev Puri with avocado and cranberry, and plant-based innovations like Pulled Jackfruit Bao. Non-vegetarian highlights include the aromatic Kerala Fried Chicken and the flavour-packed Old Monk Haldi Chili Fish.

Tamashaa’s Tandoor & Grill section redefines clay oven cooking with dishes like Truffle Malai Broccoli, Kasundi Seabass, and Jama Masjid Seekh Lamb, inspired by Old Delhi’s kebab legacy.

The Large Plates section goes deeper into regional specialties, offering elevated versions of classics such as Goat Vindaloo with Granny Smith Apple Koshimbir, Soft-Shell Crab in Coconut Curry, and Black Dal slow-cooked for richness. Makhmali Saag Paneer brings velvety comfort with a modern touch.

The Bread Bar is another standout, showcasing innovative options like Amul Cheese & Onion Kulcha and Black Garlic Naan, paired with creative chutneys such as Raw Mango Harissa, Gooseberry Cilantro, and Bombay Tadka Guacamole.

Tamashaa also caters to rice lovers with its Biryani Selection available in vegetable, chicken, lamb, or shrimp — alongside luxurious dishes like Lamb Nihari, Masala Lobster, and Andhra Fish Curry.

Signature dishes like the Mushroom Cappuccino with Curry Foam and Pistachio-Crusted Lamb Chops with Saffron Glaze bring Indian flavours into a modern, global spotlight, making Tamashaa a space where culinary traditions are honoured and redefined.

With this bold new menu, Tamashaa DC continues to evolve as a modern Indian dining destination, inviting guests to experience Indian cuisine as a journey, rich in flavour, identity, and imagination.

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:

1. Pour the rum, sugarcane juice, and citric acid directly into a glass filled with ice.

2. Stir gently to combine.

3. 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:

1. Marinate the prawns: Combine the prawns with red masala and let them marinate in the fridge for 30–60 minutes.

2. 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.

3. 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.