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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.
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By Hariharan U
Published on June 18, 2026
Harajuku Bakehouse in Mumbai’s BKC is set to transform into a vibrant matcha-inspired playground this weekend as it partners with Glow Glossary for a limited-time immersive pop-up experience from 19 to 21 June 2026.
The three-day event brings a curated selection of specialty matcha beverages, including Mango Matcha, Strawberry Matcha, and Coconut Oat Matcha, designed to highlight bold flavours and visual appeal. Guests can also pair their drinks with signature Japanese-inspired bakes such as Matcha Melon Pan, Mochis, and other artisanal desserts from the café’s Tokyo-inspired menu.
Beyond food and beverages, the experience extends into interactive elements designed to engage visitors throughout their visit. These include a live charm bracelet station for custom accessories, a café-wide crossword challenge, and scratch cards offering surprise rewards and offers.
Positioned as more than a café visit, the Glow Glossary x Harajuku Bakehouse pop-up blends food, design, and interactive storytelling to create a multi-sensory weekend experience for guests in Mumbai.
ITC Ltd has announced the launch of Ultra Mintz, a premium sugar-free mint range aimed at meeting the rising demand for sophisticated and convenient on-the-go freshness products in India.
The new offering comes in two variants - Strong Peppermint and Sensational Strawberry, combining bold flavour profiles with a refined taste experience. Designed for modern consumers, Ultra Mintz is packaged in a sleek, pocket-friendly tin that reflects a more premium and stylish identity.
According to the company, the launch is aligned with growing consumer interest in high-quality adult confectionery that blends convenience with enhanced product experience. Ultra Mintz aims to provide a refreshing solution for everyday moments such as travel, meetings, post-meal freshness, and quick refresh breaks.
Priced at ₹150, Ultra Mintz is currently available across leading quick-commerce platforms and select retail stores, marking ITC’s continued expansion in the confectionery and premium mint segment.
By Manu Vardhan Kannan
Mumbai's Pa Pa Ya is celebrating International Sushi Day with a special invitation for sushi enthusiasts to enjoy a day dedicated to one of the world's most loved Japanese delicacies.
Known for its contemporary approach to Asian cuisine, Pa Pa Ya offers guests an opportunity to savour a selection of expertly crafted sushi, ranging from timeless classics to innovative signature creations. The celebration highlights the artistry, precision, and flavours that have made sushi a favourite among food lovers across the globe.
Whether guests prefer traditional rolls or enjoy exploring modern interpretations, the restaurant's menu caters to a variety of tastes, delivering a dining experience that combines creativity with authentic flavours.
Adding to the occasion is Pa Pa Ya's vibrant and stylish ambience, creating the perfect setting for friends, families, and sushi enthusiasts to come together and celebrate International Sushi Day.
With a focus on quality ingredients, skilled craftsmanship, and memorable dining experiences, Pa Pa Ya continues to be a preferred destination for those looking to enjoy exceptional sushi in a contemporary setting.
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