Ghewar Chaat: A Festive Twist to a Classic Delight by Chef Sarfaraz Ahmed

Ghewar Chaat: A Festive Twist to a Classic Delight by Chef Sarfaraz Ahmed

By Nishang Narayan

Published on March 12, 2025

Join Chef Sarfaraz Ahmed, Corporate Chef at Passion F&B India – Tresind, as he unveils his exquisite recipe!

Ingredients

For Ghewar (6g per Ghewar)

  • Refined Flour – 700g
  • Whole Wheat Flour – 100g
  • Gram Flour – 100g
  • Ghee – 150g
  • Water – 1.2L
  • Ice – 600g (as per consistency)

For Ghewar Chaat (85g per portion with Ghewar)

  • Chickpea – 100g
  • Hass Avocado – 25g
  • Boiled Potato – 50g
  • Moong Sprout – 20g
  • Tamarind Pulp – 30g
  • Ajwain Chutney – 40g
  • Mint Chutney – 15g
  • Sweet Curd – 70g
  • Fresh Strawberries – 30g
  • Pomelo – 15g
  • Beetroot Powder – To sprinkle
  • Mint Powder – To sprinkle
  • Yellow Chilly Powder – 5g
  • Black Salt – To taste
  • Chaat Masala Powder – 5g
  • Salt – To taste

Method of Preparation

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For Ghewar:

  1. Measure and mix refined flour, whole wheat flour, and gram flour in a bowl.
  2. In a separate bowl, add ghee and start mixing with ice little by little to emulsify.
  3. Gradually add the flour mixture while stirring continuously until a smooth consistency is achieved.
  4. Heat ghee in a pan along with the Ghewar mould.
  5. Once the ghee reaches the desired temperature, slowly pour in the batter until the Ghewar forms.
  6. Carefully remove the Ghewar from the mould and allow it to cool completely before using.

For Chaat:

  1. Soak chickpeas overnight, boil them the next day, and let them cool.
  2. Boil potatoes, cool them down, and cut them into small cubes.
  3. In a bowl, mix the boiled chickpeas, diced potatoes, and moong sprouts.
  4. Add thick tamarind pulp (strained) and ajwain chutney for flavor.
  5. Season with chaat masala, black salt, and regular salt to taste.
  6. Dice the Hass avocado and gently fold it into the mixture.
  7. In a serving bowl, layer the chaat mixture and top it with sweet curd and mint chutney.
  8. Garnish with fresh diced Mahabaleshwar strawberries and pomelo.
  9. Sprinkle beetroot powder and mint powder for added vibrancy and flavor.
  10. Finally, place the crunchy Ghewar on top of the chaat, creating a visually stunning and delicious dish.

Celebrate Holi with a Unique Twist on a Traditional Favorite!

This Ghewar Chaat is an innovative fusion dish that brings together traditional Indian flavors with a contemporary twist. Whether you're hosting a Holi party or simply looking to try something new, this savory take on Ghewar is sure to be a showstopper. Enjoy the festival of colors with a plate full of flavors!


The Glenwalk Wins 'Most Disruptive Brand of the Year' at Talent Track Awards 2025

The Glenwalk Wins 'Most Disruptive Brand of the Year' at Talent Track Awards 2025

By Manu Vardhan Kannan

Published on May 31, 2025

The Glenwalk, a premium blended Scotch whisky brand co-founded by Bollywood actor Sanjay Dutt and Cartel Bros, has bagged the 'Most Disruptive Brand of the Year' title at the 8th Talent Track Awards 2025, held recently in Mumbai. Known for recognising excellence in digital content, branding, and marketing, the Talent Track Awards celebrated Glenwalk's innovative approach in a competitive spirits market.

This award adds to a long list of prestigious honours the brand has earned in a short span of time. These include a Bronze Medal at the London Spirits Awards 2025, Gold Medal at ProWine 2023, Silver Medal at ProWine 2024, Silver Medal at the London Spirits Competition 2024, Silver Award at IWSC 2024, and Gold at Spiritz Achiever 2024, among others. These accolades reflect the brand’s unwavering focus on quality and innovation, led by co-founders Mokksh Sani, Jitin Merani, Rohan Nihalani, Manish Sani, and Chief Business Officer Neeraj Singh.

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“Winning the 'Most Disruptive Brand of the Year' title is both an honour and a responsibility. We have always believed in pushing boundaries, and this recognition reaffirms that our bold choices and fearless brand narrative are not only resonating but also setting new benchmarks,” said Mokksh Sani, Co-founder of Cartel Bros and Founder of Living Liquidz and Mansionz.

Since its launch, The Glenwalk has gained attention for its edgy brand storytelling and premium quality. By blending heritage craftsmanship with a bold, modern identity, it has carved a strong position in the Indian spirits market. The brand closed FY 2024–25 with 1.4 million bottles sold and has ambitious plans to triple this number to 4.2 million bottles in India, travel retail, and global markets.

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“From day one, we set out to challenge the status quo and create something that would stand apart, not just in taste, but in approach,” said Sanjay Dutt, The Glenwalk’s brand ambassador and co-founder. “This award is a testament to the vision, the bold risks we took, and the incredible team behind the brand.”

This recognition as the 'Most Disruptive Brand of the Year' marks a major milestone for The Glenwalk. With a clear commitment to innovation and quality, the brand continues to reshape the premium whisky space in India and beyond.


AYALAGAM: A Thamizh Food Festival Celebrating Authentic Flavours at Feathers Hotel

AYALAGAM: A Thamizh Food Festival Celebrating Authentic Flavours at Feathers Hotel

By Nishang Narayan

Published on May 31, 2025

Feathers Hotel’s Sangamithirai restaurant invites you to embark on a unique culinary voyage with AYALAGAM – A Thamizh Food Festival. Running from 30th May to 8th June, this week-long celebration brings the authentic flavours of Thamizh cuisine as lovingly preserved in Singapore and Malaysia, curated by the internationally acclaimed Chef Devagi Sanmugam — famously known as the “Spice Queen of Singapore.”

A Cultural and Culinary Homecoming

AYALAGAM is more than just a food festival. It’s a heartfelt journey into the soul of Thamizh cooking, reflecting the rich traditions and vibrant flavours that have travelled across oceans. Each day features a special curated set menu named after the iconic rivers of Tamil Nadu — Bhavani, Vaigai, Amaravathi, Thamirabharani, and Siruvani — capturing the diverse tastes and textures unique to different regions.

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Highlights to Savor

Prepare your palate for a spectacular range of dishes blending tradition with innovation, including:

  • Peerkangai Kaintha Eral Soo Hoon Soup

  • Kozhi Sambal

  • Mutta Briyani

  • Palakkai Murungakai Kurma

  • Tauhu Urulai Kizhangu Sambal

  • Inippu Urappu Tamarai Thandu

  • Kadalai Paruppu Aatu Kothu Erachi Pirathal

  • Karuvepillai Meen

  • Vazhai Elai Kathirikai Chops

  • Nandu Parcel Soup

  • Sura Puttu Urundai

  • Palakai Biryani

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  • Pudina Rasam

  • Masala Kalan Kutti Uttapam

  • Masala Sweet Potato Paniyaram

  • Maravalli Kizhangu Halwa

  • Pandan Idiappam with Vazhai Pazham Sauce

  • Chendol

  • Javarisi Elai Kozhukattai

  • Parangikkai Payasam

Each dish tells a story of tradition, spice, and home—elevated by Chef Devagi’s global expertise.

Meet the Spice Queen

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Chef Devagi Sanmugam’s culinary journey spans over four decades, with 22 cookbooks and a global reputation as a culinary educator and consultant. Her passion for spices and Asian flavours shines through in this festival, bringing generations of recipes and memories to the table.

Feathers Executive Chef Murthi shared, “AYALAGAM is close to our hearts — it's about sharing the rich, soulful flavours of Thamizh cuisine from beyond our borders. Every dish brings a bit of home, with a twist.”

Chef Devagi adds, “Cooking for AYALAGAM feels like bringing my roots back to where it all began. These dishes are full of memories, spice, and love — just the way our grandmothers made them.”

Event Details:
Date: 30th May to 8th June 2025
Time: Lunch & Dinner
Venue: Sangamithirai, Feathers Hotel

Reservations: +91 78239 77825 | +91 73580 18812

Join AYALAGAM to taste the timeless culinary treasures of the Thamizh diaspora, celebrated with love and flair under one roof.


Saturday Breakfast Never Ends at Four Seasons Bengaluru with CUR8’s All-Day Feast

Saturday Breakfast Never Ends at Four Seasons Bengaluru with CUR8’s All-Day Feast

By Nishang Narayan

Published on May 31, 2025

Bengaluru and breakfast are a love story for the ages—and Four Seasons Hotel Bengaluru just added the perfect new chapter. Say hello to “Saturdays, All Day Breakfast”, curated by CUR8, the hotel’s popular all-day dining restaurant. Designed for anyone who believes breakfast is a state of mind, this weekend special runs from 10:30 AM to 3:00 PM, making it your newest Saturday ritual.

A Feast from Morning to Midday

Start your day with early breakfast classics and watch the spread evolve into a hearty mid-day selection as the hours roll on. Think live stations, warm mains, compound salads, and a smoothie and mocktail bar ready to refresh your palate. Whether you’re a dosa die-hard or a global breakfast adventurer, CUR8 has your cravings covered.

More Than Just Food

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From 12:30 PM to 2:30 PM, enjoy live music that adds rhythm to your meal and transforms CUR8 into a weekend hotspot. And if you’re into art, you’re in luck—CUR8 is also showcasing rotating art exhibitions from local talent, turning your meal into a cultural journey.

Interactive Fun for All Ages

For something extra special, join hands-on cooking demos and classes led by the Four Seasons’ expert chefs. From decorating cupcakes to flipping perfect dosas, it’s an experience families and foodies will love. Plus, take home a personalized apron, signed chef’s cap, and recipe cards to recreate the magic.

Whether you’re brunching with friends, hanging with the fam, or just chasing the perfect smoothie bowl—Saturday at Four Seasons is where breakfast never ends.

Venue: CUR8, Four Seasons Hotel Bengaluru
Reservations: +91 76191 46004

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