Le Cordon Bleu Concludes Successful Culinary Tour Across India

Le Cordon Bleu Concludes Successful Culinary Tour Across India

By Nithyakala Neelakandan

Published on August 24, 2024

Le Cordon Bleu, the world-renowned leader in culinary arts and hospitality education, recently concluded a significant 17-day tour across India. The tour spanned several major cities, including Delhi, Mumbai, Pune, Bangalore, Manipal, Hyderabad, and Aurangabad, and featured events at eight culinary and hospitality schools, along with three independent sessions supported by London alumni. Prominent chefs such as Chef Sambhavi Joshi in Delhi, Chef Delzad in Mumbai, and Chef Sailaja in Hyderabad participated in the events.

The tour engaged over 600 aspiring chefs and culinary enthusiasts through hands-on demonstrations, interactive sessions, and discussions about the latest trends in the culinary world. The initiative aimed to inspire the next generation of Indian chefs by showcasing the rich legacy of Le Cordon Bleu.

Reflecting on the tour, Chef Marco Ardemagni stated, "After experiencing first-hand India's hospitality, I am impressed with the diversity and growth I observed. The demand for skilled professionals who understand both traditional techniques and modern innovations presents immense opportunities for aspiring chefs."

During the tour, Chef Marco demonstrated Le Cordon Bleu’s unique approach to combining traditional French techniques with modern creativity. One highlight was his preparation of Roasted Poussin with Fondant Butternut Squash and Dark Chocolate Madeira Jus, offering participants a glimpse of the culinary expertise taught at Le Cordon Bleu campuses.

Founded in Paris in 1895, Le Cordon Bleu has trained many culinary legends, including Pooja Dhingra, Garima Arora, and Anahita Dhondy, who have achieved global recognition. The institution continues to evolve, recently expanding its programs to include plant-based culinary arts and nutrition, reflecting the growing demand for sustainable dining options.

Chef Marco, who has worked in Michelin-starred establishments, praised the school, saying, "The knowledge and professionalism that Le Cordon Bleu graduates bring to the table have always been an asset to any team."

Le Cordon Bleu remains a global leader in culinary education, with 35 schools in over 20 countries, training more than 20,000 students annually. While rooted in traditional French culinary techniques, the school continuously adapts its programs to meet the evolving needs of the hospitality industry.


Yazu Launches “Thursday Rituals” to Redefine Midweek Dining in Bengaluru

Yazu Launches “Thursday Rituals” to Redefine Midweek Dining in Bengaluru

By Hariharan U

Published on May 26, 2026

Bengaluru’s dining scene gets a midweek boost with the launch of Thursday Rituals at Yazu, a new weekly dining IP designed to turn Thursdays into a high-energy Pan Asian culinary and cocktail experience.

Positioned as more than just a dining offer, Thursday Rituals brings together Yazu’s signature flavour-led approach with a curated set menu and handcrafted cocktails, aimed at guests looking to unwind before the weekend rush.

The food experience spans across Yazu’s Pan Asian favourites including sushi, dim sums, small plates, large plates, rice, noodles, and desserts. The menu features dishes such as Truffle Edamame Dumpling, Cream Cheese and Truffle Dumpling, Yazu Signature Chicken, Fish in Dark Sichuan Sauce, Butter Garlic Sichuan Prawns, Burnt Garlic Fried Rice, Spicy Korean Ramyun Noodles, Prawn Tempura Roll, and Classic Prawn Hargao.

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The experience concludes with desserts like Salted Caramel Tart and Blueberry Cheesecake, designed to balance indulgence with familiarity.

Complementing the food is Yazu’s cocktail programme inspired by Asian flavour profiles. With its blend of curated dining, cocktails, and social energy, Thursday Rituals is positioned as a midweek escape for after-work gatherings, casual celebrations, and spontaneous dining plans.

The concept reflects Yazu’s continued focus on evolving experiential dining formats that extend beyond weekends and position midweek as a lifestyle moment in itself.


Torii Introduces Chef’s Tasting Menu for a Premium Pan-Asian Dining Experience

Torii Introduces Chef’s Tasting Menu for a Premium Pan-Asian Dining Experience

By Hariharan U

Published on May 26, 2026

Torii has introduced a newly curated Chef’s Tasting Menu, designed to offer guests a premium, multi-course exploration of contemporary Asian cuisine in Mumbai’s evolving dining landscape.

Known for its immersive interiors and bold Pan-Asian flavours, the restaurant continues to focus on experiential dining, and this new offering reflects a more structured and elevated way to experience its culinary identity.

The tasting menu takes diners through a progressive journey of sushi, dim sums, small plates, mains, and desserts, carefully curated to balance flavour, texture, and presentation. The concept is designed for guests who prefer a deeper exploration of the menu rather than individual ordering, offering a more holistic dining experience.

Key highlights include the Truffle Edamame Mushi-Gyoza with cream cheese and the Katsu Chicken Roll featuring confit garlic, egg salad, and tobiko. The experience concludes with a Honey Almond Crunch Sundae, rounding off the meal with a sweet and textured finish.

Positioned as an intimate yet energetic dining experience, the Chef’s Tasting Menu is ideal for long dinners, date nights, and relaxed midweek gatherings. It reflects Torii’s continued effort to evolve its guest experience while maintaining its signature bold and flavour-forward culinary style.

The tasting menu will be available every Tuesday and Wednesday, exclusively for dinner service at the Mumbai restaurant.


Kiran’s Houston Introduces ‘Punjabi By Nature’ Cocktail Experience Inspired by India

Kiran’s Houston Introduces ‘Punjabi By Nature’ Cocktail Experience Inspired by India

By Manu Vardhan Kannan

Published on May 25, 2026

Kiran’s Houston has introduced its latest beverage programme, Punjabi By Nature, a new cocktail experience that brings together Indian nostalgia and contemporary mixology. Conceptualised and designed by Prrateek Chaudhary, Director of Beverages, the menu reflects a thoughtful mix of cultural storytelling, regional flavours and modern drink-making techniques.

Designed around the idea of turning familiar Indian flavours into refined cocktail experiences, the programme takes inspiration from memories, traditions and ingredients deeply rooted in Indian culture. Each drink aims to create an experience that goes beyond taste by bringing together emotion, creativity and a strong sense of place.

The menu features a wide range of signature cocktails including Jahangir Lassi, Chai Old Fashioned, Kashmiri Margarita, Summer In Shimla, TNT Sour, Nolet’s 75, East India Negroni, Malabar Martini, Rosé Martini, Lychee Martini, CB G&T, Old Wives’ Tale, Mezcal Is My Pal, Delhi Glitterati, Smoky Isle and Mumbai Miracle.

The creations combine premium spirits with ingredients and flavours inspired by India, including chai blends, mango lassi, pistachio, Kashmiri mirch, tamarind, saffron bitters, cardamom, rose, masala pin and nimbu pani.

Adding a luxury touch to the offering is a dedicated segment titled Kaun Banega Crorepati featuring the Millionaire Martini, crafted using Nolet’s Reserve Gin.

Speaking about the concept behind the menu, Prrateek Chaudhary said: "With Punjabi By Nature, our intention was to take familiar Indian flavors and reimagine them through a global cocktail lens. Each drink is designed to evoke emotion, memory, and a sense of place, while maintaining elegance, balance, and innovation. It’s not just a cocktail menu, it’s a storytelling experience in a glass."

With a modern visual identity and a strong narrative approach, the menu aims to create a seamless connection between Indian heritage and contemporary beverage culture.

Through this latest launch, Kiran’s Houston continues to strengthen its positioning as a destination where Indian culinary experiences and modern beverage craftsmanship come together with global standards of creativity and sophistication.

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