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By Author
Published on December 22, 2023
IndiGo, India's leading airline, has etched its name in history by becoming the first Indian airline to transport 100 million passengers within a single calendar year. This remarkable feat not only places IndiGo in an elite global group of carriers but also solidifies its position among the world's ten largest airlines by passenger traffic.
Reflecting on this milestone, Pieter Elbers, CEO of IndiGo, expressed his delight, stating, "We are incredibly delighted to achieve this historic milestone, welcoming aboard 100 million passengers in a year. This landmark figure is the result of the love and trust shown by our customers and the hard work and passion of all IndiGo colleagues."
IndiGo's journey to this achievement has been marked by strategic expansion. Over the past six months, the airline has added more than 20 new international routes to its network while simultaneously strengthening its domestic connectivity. Looking ahead, IndiGo has ambitious plans to continue this growth trajectory by including sought-after destinations such as Bali, Indonesia, and Medina, Saudi Arabia, to its network in the coming months.
Notably, in November, IndiGo dominated the domestic market with an impressive 61.8% share of passengers carried, a significant lead over its closest competitor, Air India. The airline's influence extends internationally, boasting a substantial market share of 18.5% in the July-September period among all international airlines operating flights to and from India.
IndiGo's commitment to expansion is further underscored by its historic order of 500 Airbus A320 family planes earlier this year, in addition to existing orders. With close to 1,000 planes in its backlog, set to be delivered over the next decade, IndiGo is poised for sustained growth.
As IndiGo celebrates its 17th anniversary, this milestone signifies not only its success in air travel but also its integral role in connecting people and aspirations for the past 17 years. The airline remains dedicated to serving the mobility needs of its customers while contributing to the progress of India in the most financially and environmentally sound manner.
In conclusion, IndiGo's achievement of carrying 100 million passengers in a single year is a testament to its unwavering commitment to excellence, strategic expansion, and the trust it has earned from passengers over the years.
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Published on June 20, 2025
In an age when molecular gastronomy dazzles and precision-driven plating steals the limelight, Chef Vinod Kumar stands rooted like a flame—steady, fierce, and quietly illuminating a legacy of flavor. Revered for his soulful connection with the tandoor, Chef Vinod has become a name synonymous with tradition, mastery, and the kind of cooking that doesn’t just please the palate but stirs the soul.
With a culinary journey that began in 1984, Chef Vinod’s path was shaped under the guidance of his late mentor, Chef Madan Lal Jaiswal, who imparted not just skills but a philosophy: “In the tandoor, you don’t just cook—you listen. Every crackle tells a story.” From his early days at Nirula’s in New Delhi to helming award-winning kitchens like ChaanDi at the Hilton Jaipur, and currently being a key figure in the Fine Indian Dining Group, Chef Vinod’s rise has been marked by excellence, authenticity, and accolades including multiple Times Food Awards for “Best Indian Restaurant.”
Internationally, his culinary prowess has represented India at prestigious events from Paris to Tokyo to Trinidad, yet he continues to draw inspiration from the fire-kissed ovens of home. The tandoor, for him, isn’t merely a cooking tool—it’s a storyteller, a vessel of memory, and a crucible of transformation. Whether it’s the gentle charring of Seekh Kebabs or the bold flavor of Smoked Lamb Chops, every dish that passes through his tandoor carries both heritage and innovation.
Among his signature dishes is the majestic Raan-e-Sikandar, a showpiece that embodies his culinary ethos—simple ingredients treated with respect, technique rooted in legacy, and flavors allowed to speak without interference. A baby lamb leg is marinated overnight in yogurt, rum, ginger, garlic, and warm spices before being slow-roasted and finished in a clay oven, then served with mint chutney, lemon wedges, and naan. It’s not merely a recipe—it’s a ritual.
Ingredients
Method
“Every time I open the tandoor lid,” he says, “I open a door to my roots.” And for those lucky enough to taste his food, that door opens wide into a world of warmth, heritage, and unforgettable flavor.
By Nishang Narayan
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.
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