If you've ever believed that a great sandwich is one of life's simplest pleasures, DOU Brew Room and Bakehouse in Chennai is about to make a very strong case for that. Their newest festival, Sandwiches Without Borders, is a global tour of some of the world's most iconic sandwiches, and it's running right now at their Alwarpet and Nungambakkam outlets.

The idea is as straightforward as it is exciting. Every culture has its version of bread with something delicious inside, and DOU has picked some of the best from around the world and built them on their own freshly baked breads. From baguettes and milk bread to pita and soft rolls, the bread itself is treated as a key ingredient rather than just a vessel, which is exactly the right approach.

The lineup reads like a culinary passport. The Chicago-style Italian Beef brings bold, flavour-packed American deli energy to the table. Japan's Tamago Sando is the kind of deceptively simple egg sandwich that has built a devoted following far beyond convenience store shelves. Spain's Bocadillo is rustic, satisfying, and exactly what a good sandwich should feel like. The Cuban Sandwich brings together layers of slow-roasted pork, ham, pickles, and mustard in a pressed format that's been a crowd favourite for generations.

Germany's Fischbrötchen adds a North Sea coastal character to the spread, while the Tunisia-inspired Fricassé is a deep-fried bread roll stuffed with a combination of ingredients that reflects the warmth and spice of North African street food. Rounding things out are American comfort classics like the Tuna Melt and the Shrimp O' Boy, both the kind of sandwiches that remind you why this format has universal appeal.

The festival runs from March 12th onwards at both DOU locations in Chennai. Whether you're a dedicated sandwich person or just someone who appreciates thoughtful food done well, Sandwiches Without Borders is worth making a trip for.

With the holy month of Ramzan underway, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has shared a special recipe of Nalli Nihari, prepared by Chef Hitesh Pant. Known for its rich flavours and comforting warmth, this traditional dish is widely enjoyed during Ramzan and holds a special place in festive meals.

Nalli Nihari is a classic slow-cooked delicacy made using lamb shanks simmered in an aromatic gravy of traditional spices. The dish is finished with fragrant rose water and kewra water, giving it a distinctive flavour that makes it a favourite Ramzan speciality.

Prepared by Chef Hitesh Pant from Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, Bengaluru, the recipe highlights the essence of slow cooking and the deep flavours that develop when spices, meat, and stock are gently simmered together.

Ingredients (Serves 4)

• 500 g Nalli (lamb shank, 4-inch cut)
• 10 g Ginger garlic paste
• 35 g Degi chilli powder
• 20 g Turmeric powder
• Salt to taste
• 50 ml Mustard oil
• 100 g Onion, sliced
• 5 g Black cardamom
• 5 g Green cardamom
• 5 g Cinnamon
• 3 g Bay leaf
• 50 g Poppy seeds
• 50 g Curd, whisked
• 20 g Yellow chilli powder
• 20 g Coriander powder
• 100 g Mutton stock
• 20 g Nihari masala
• 10 ml Rose water
• 10 ml Kewra water

For Garnish

• Fresh coriander sprigs
• Ginger juliennes
• Rogan or ghee

Method:

Marinate the lamb shanks with ginger garlic paste, turmeric, degi chilli powder, salt and mustard oil, and set aside for some time. Heat mustard oil in a heavy-bottomed pan and add black cardamom, green cardamom, cinnamon and bay leaf. Once aromatic, add sliced onions and sauté until they turn golden brown.

Add the marinated lamb shanks and sauté well, allowing the flavours to blend. Stir in the remaining spice powders except the nihari masala and mix thoroughly. Gradually add the whisked curd while stirring continuously to avoid splitting.

Add the poppy seeds and mutton stock, then allow the mixture to cook slowly until the lamb becomes tender. Once the meat is cooked, add the nihari masala and mix well. Finish the dish with rose water and kewra water to enhance the fragrance.

Adjust the seasoning if needed. For a smoother texture, the lamb pieces can be removed and the gravy strained before returning the meat to the pan. Allow the dish to simmer briefly before serving.

Chef Tip: For an authentic flavour and texture, allow the nihari to slow cook on low heat for a longer duration. This process helps the marrow from the lamb shanks blend into the gravy, enriching its depth and taste.

India has one of the most diverse culinary traditions in the world, but a large part of it is quietly disappearing. Recipes passed down through generations are being replaced by convenience, and the regional dishes that once defined entire communities are becoming harder to find in their most authentic form. Novotel Vijayawada Varun is doing something about that.

The hotel has launched Culinary Voices, a six-month Sunday brunch series dedicated to bringing forgotten regional Indian recipes back to the table. Once a month, the brunch will spotlight a different culinary tradition, each edition curated in collaboration with home chefs who carry generations of cooking knowledge within them. It's a thoughtful initiative that goes well beyond a regular food promotion, treating cuisine as what it truly is: a living record of culture, tradition, and memory.

The first chapter of Culinary Voices opens with Marwari cuisine from Rajasthan, and it's a strong start. The menu reads like a journey through the flavours of a Rajasthani home kitchen. Pyaaz Kachori and Kalmi Bada set the tone as starters, followed by the comforting depth of Panchmel Dal paired with Bajre Ki Roti. Gatte Ki Sabzi, a beloved speciality from the Mewar region known for its robust, rustic character, anchors the main spread. For dessert, Ghevar with Rabdi brings a festive sweetness to the meal, with Churma available for those who want an extra touch of indulgence.

Executive Chef Shivaramakrishna J shared what drives the initiative. "With Culinary Voices, we wanted to celebrate the depth and diversity of India's culinary heritage. Each edition of the Sunday brunch will spotlight a different set of heritage recipes, thoughtfully recreated in collaboration with home chefs who bring with them generations of culinary knowledge. This initiative further underscores our commitment to staying ahead of the culinary curve by constantly introducing guests to meaningful, culturally rooted dining experiences in a contemporary hospitality platform."

Over the next six months, the series will travel across India's regional food landscape, one brunch at a time. It's the kind of initiative that reminds you how much richness still exists in Indian cooking, and how much of it is worth preserving before it fades further into memory.
The first Culinary Voices brunch is scheduled for March 15th at Novotel Vijayawada Varun.