BarNaan, the Indian dining destination in Brookfield, Connecticut, has introduced a new dessert menu designed by Pastry Chef Kushal Topo, bringing together traditional Indian sweets and contemporary pastry techniques. The selection offers a fresh take on familiar Indian flavours through modern presentation, creative combinations and contrasting textures.

The menu draws inspiration from Indian culinary heritage while exploring the possibilities of contemporary dessert-making. From the richness of gulab jamun and kaju katli to creations featuring tropical fruits and floral notes, the new selection reimagines familiar ingredients for today's dining experience.

Among the highlights is Gulab-e-Khass & Apple Murabba, a combination of rose mousse, apple marmalade, tapioca and rose syrup. The menu also features a contemporary interpretation of Kaju Katli, pairing layered cashew cake with pistachio cream and jaggery-peanut toffee.

Another creation, Yogurt Tulsi Pannacotta, brings together yoghurt, basil seeds, spiced mango and mint sorbet. The combination balances herbal notes with fruit-led flavours, drawing inspiration from ingredients commonly found in Indian kitchens.

For those who prefer a lighter dessert, Sago & Coconut Kheer combines tapioca, coconut toffee and mango punch, offering a contemporary take on the traditional Indian pudding. The selection is complemented by sorbets and ice creams in flavours such as guava, spicy mango-mint, coconut and lychee.

The broader dessert offering also includes gulab jamun served with saffron, rose and cardamom syrup, along with tropical tres leches cake and mango mousse. Together, these preparations showcase how familiar Indian sweets and ingredients can be explored through modern pastry techniques without losing their distinctive character.

Chef Kushal Topo brings experience from hospitality establishments across the United States, India, the United Arab Emirates and Vietnam. His professional background includes dessert development, bakery and pastry production, modern plating, seasonal menu creation and preparations catering to different dietary requirements.

Before continuing his journey at BarNaan, Chef Topo served as Pastry Sous Chef at ROOH in San Francisco, where he worked on pastry production and dessert development. His experience across different culinary settings has shaped his approach to flavour, presentation and consistency.

The new dessert menu complements BarNaan's focus on contemporary Indian dining, offering guests an opportunity to explore traditional flavours in new formats. By combining familiar ingredients with thoughtful pairings and modern techniques, the restaurant places dessert at the centre of its evolving culinary experience.

Shangri-La Group has appointed Hakan Ozel as Vice President, Operations, overseeing three of its flagship European properties: Shangri-La The Shard, London; Shangri-La Paris; and Shangri-La Bosphorus, Istanbul.

With more than 28 years of international hospitality experience, including over two decades with Shangri-La Group, Ozel brings extensive expertise in luxury hotel operations, strategic leadership and guest experience management across diverse markets.

Before taking up his new role, Ozel served as Vice President, Operations for the Middle East and General Manager of Shangri-La Dubai. During his tenure, he played an important role in strengthening the hotel's market positioning, operational performance and reputation for service excellence. His career also includes senior leadership positions across Asia and the Middle East.

Commenting on his appointment, Hakan Ozel said, “Having the opportunity to lead three of Shangri-La's flagship properties in Europe is both a privilege and an exciting new chapter. London, Paris and Istanbul are extraordinary destinations, each with its own unique character and opportunities. My focus will be on building on the strengths of our teams, creating truly memorable guest experiences and welcoming more guests into our Shangri-La Circle community. Through the art and joy of Asian hospitality, we want every guest to feel a genuine sense of belonging, discover meaningful connections and ultimately find their own Shangri-La.”

In his new role, Ozel will focus on driving operational excellence, strengthening commercial performance and further elevating Shangri-La's distinctive hospitality experience across London, Paris and Istanbul. The appointment reflects the Group's focus on strengthening leadership across its luxury hotel portfolio while maintaining its commitment to personalised service and the art of Asian hospitality.

Curry Cuisine in Winchester, Virginia, USA, has appointed Chef Kundan Kumar Kashyap as its new Research & Development (R&D) Chef. In his new role, he will focus on culinary innovation, new product development, recipe standardisation and menu development, with an emphasis on maintaining food quality, consistency and operational efficiency.

With experience across restaurant kitchens and hospitality establishments in the United States, India and Ghana, Chef Kundan brings expertise in recipe development, food cost management, product testing and kitchen operations. His responsibilities at Curry Cuisine will include developing new dishes, standardising recipes, conducting food cost analysis, maintaining food safety standards, training junior chefs and introducing seasonal and festival menus.

Commenting on his appointment, Chef Kundan Kumar Kashyap said, “I look forward to contributing to Curry Cuisine through culinary innovation, research and the development of new dishes. My focus will be on creating distinctive food experiences while maintaining consistency in taste, quality and presentation. I believe that continuous experimentation, standardised recipes and teamwork are essential to developing a successful and sustainable food programme.”

Before joining Curry Cuisine, Chef Kundan worked as an R&D Chef at Hypnotic Bar-Infusion Food in Cape Girardeau, Missouri; Train to Mumbai Farm Indian Kitchen in Lovettsville, Virginia; and The Shout House in Texas. His work across these establishments included introducing new dishes, recipe benchmarking, product testing, cost control, staff training and developing standard operating procedures.

His professional experience in India includes serving as Executive Chef for New Product Development at Shunshine Teahouse Pvt. Ltd., associated with Chaayos and Ghee & Turmeric, a speciality North Indian food brand. He has also worked with ICS Hospitality, including Hide Away Suites Hotel, Luscious Temptation Café-Coffee-Bar and A&C Square Mall in Accra, Ghana. His wider hospitality experience includes the Embassy of Algeria, Golden Huts Resort and Heritage Resorts, Coorg.

Chef Kundan received industrial training at InterContinental Eros in Nehru Place, New Delhi, where he gained exposure to food production, front office operations, food and beverage service, and housekeeping. He also completed vocational training with Satnam Overseas Ltd. in Haryana.

His appointment highlights the growing role of research and development in restaurant kitchens, where culinary creativity must work alongside recipe consistency, food cost management and operational efficiency. Through menu innovation and product development, R&D chefs help restaurants introduce new offerings while maintaining quality and responding to evolving guest preferences.