Ishaara, renowned for its soulful Indian cuisine, has brought back its celebrated Undivided Punjab menu to Mumbai. After winning hearts in Pune, Bangalore, Lucknow, and Ahmedabad, this special pop-up makes its final stop at Ishaara in Palladium Mall, starting 16th July 2025.

Curated by Chef Sherry Mehta, the menu was born out of a heartfelt conversation with Bellona Hospitality’s Managing Director, Prashant Issar. As they reminisced about their Punjabi roots, they realised how many treasured dishes had quietly disappeared over time. This sparked a mission to revive forgotten recipes and celebrate the rich, cross-cultural culinary traditions of pre-partition Punjab.

The Undivided Punjab menu brings to life dishes from the kitchens of Lahore, Amritsar, and Rawalpindi—before the tandoor became commonplace—showcasing curries, pulaos, kebabs, and breads influenced by Greek, Persian, Moorish, and British cuisines. Each dish is a glimpse into a Punjab that once knew no borders, telling stories of unity and shared heritage.

“Undivided Punjab began as a deeply personal idea, a nostalgic conversation about lost recipes and fading culinary memories. To see it resonate with people across cities has been incredibly moving. This final showcase in Mumbai is an ode to recipes long lost in time across borders,” said Prashant Issar.

Chef Sherry Mehta added, “This journey has been deeply personal. With every dish, I’ve tried to honour the forgotten kitchens and stories of a land that once thrived in unity. Undivided Punjab is more than a menu; it’s a memory, a legacy, and a tribute to generations before us. Bringing it to Mumbai one last time feels like coming home.”

The dishes, slow-cooked in clay pots, seasoned with hand-ground spices, and crafted using local ingredients, promise a rich, nostalgic experience. Hosted at Ishaara—an award-winning restaurant recognised by Times Food & Nightlife Awards and NDTV—this pop-up offers a final opportunity to savour these long-lost flavours.

About Bellona Hospitality:

A subsidiary of The Phoenix Mills Ltd., Bellona Hospitality operates 39 restaurants across Mumbai, Pune, Bangalore, Ahmedabad, and Lucknow. Founded in 2014 and headquartered in Mumbai, the company manages nine distinctive brands, including Ishaara, Dobaraa, and Caffé Allora, delivering exceptional dining through innovation, sustainability, and curated ambiance.

Andrea’s Brasserie has officially opened its doors in Mumbai, bringing its celebrated mix of global cuisine and heartfelt hospitality to Phoenix Palladium Mall, one of the city’s premium lifestyle destinations. This launch marks a significant moment for the brand and its founder, Andrea Aftab Pauro, who has long admired Mumbai’s dynamic food culture.

Known for crafting dishes influenced by travels across Asia and Europe, the Andrea’s Brasserie team brings over 20 years of combined culinary experience. With this new outlet, the brand is set to serve Mumbai’s food lovers a thoughtful and flavour-rich menu that blends global inspiration with local charm.

The Mumbai-exclusive menu features fan favourites like Andrea’s House Salad, Burrata Apulia, Steamed Wontons in Chilli Oil, Andrea’s Sushi Roll, Butter Chilli Garlic Prawns, Krapow, and New Zealand Lamb Chops, along with sweet treats like the San Sebastian Cheesecake. A few new dishes have been specially created for the city, staying true to Andrea’s philosophy of bringing the world to the plate.

Complementing the food is a creative cocktail menu, where classics get a refreshing twist. From the zesty Florence Fizz and Milano Sour to the vibrant Pistachio Mai Tai and Rosemary Spritzer, each drink is crafted with care, drawing from Asian and Italian inspirations.

The space itself mirrors the spirit of Mumbai, open, warm, and full of life. Designed to seat 92 guests indoors and 20 in an outdoor garden-style setting, the brasserie mixes breezy coastal aesthetics with natural textures and greenery. Whether you're stopping by for a casual lunch, a quiet coffee, or a special evening out, the venue promises comfort with an artistic touch.

With allergen markers clearly indicated, and vegan or gluten-free options available, the menu is inclusive and flexible. Guests can also expect seasonal specials and limited-time offerings, ensuring there’s always something new to discover.

The brasserie will soon be available for online delivery via Zomato and Swiggy, making it easy to enjoy everything from wheat beer and prawns to lamb chops with red Bordeaux right at home.

Speaking about the opening, the team expressed gratitude for Mumbai’s warm welcome, noting that the city’s love for food and openness to new experiences aligns perfectly with what Andrea’s Brasserie stands for—authenticity, flavour, and heartfelt service.

Located on the fourth floor of Phoenix Palladium Mall’s Gourmet Village, the restaurant can be found at FR-06 and FR-06A in the new wing. It is now open daily from 12:00 PM to 11:00 PM, ready to welcome guests into a world of global flavours and homegrown warmth.

In the world of haute cuisine, where foam, fermentation, and flamboyance often steal the show, it’s rare to find a dish that whispers instead of shouts. Yet sometimes, it is in the whisper that we find our deepest truths. For Chef Himanshu Pandey, that whisper comes in the form of Lapsi—a humble, heartwarming dessert born in the hills of Uttarakhand.

Currently the Executive Chef at RAA NYC, Chef Himanshu has earned global recognition for redefining Indian cuisine with a modern lens while keeping its soul intact. His pre-plated Indian creations and commitment to storytelling through food have placed him among the most respected voices in the culinary industry today. But even as he crafts menus in one of the world’s most sophisticated dining capitals, his creative compass often points back to a quiet pahadi kitchen where it all began.

The Taste of Home, The Soul of the Mountains

“Lapsi is more than just a sweet dish—it’s a bowl of heritage and heart,” says Chef Himanshu.

In the crisp winter air of his childhood village, Lapsi was a dish that warmed both body and soul. Traditionally made with broken wheat (daliya), roasted in ghee, and sweetened with jaggery, it was a dish of celebration, comfort, and community. Spiced gently with cardamom and sometimes flecked with fennel seeds and dry fruits, Lapsi was often served during pujas, festivals, or as a special winter evening treat.

But for Chef Himanshu, it was more than just its flavor. It was a memory—a ritual—etched in scent and sound.

“I remember the firewood crackling, the scent of roasted wheat filling the room, and my mother’s calm, steady hands guiding the process. There were no recipe books, no measurements—just instinct, care, and ancestral wisdom.”

Cooking with Sabr (Patience) and Sanskar (Values)

“Beta, sabr se pakao, khana bhi tabhi ashirwad banega,” his mother would say—"Cook with patience, only then does food become a blessing."

It’s this philosophy that defines Chef Himanshu’s culinary style today. Whether he’s developing fine-dining menus in the U.S. or revisiting forgotten Indian recipes, his food is rooted in feeling, culture, and emotion. His version of Lapsi may now be plated with artistic flair, served in New York’s contemporary dining spaces, but the spirit remains untouched—an ode to his roots.

Even the act of preparing Lapsi has become, for him, a sacred moment of reconnection—with self, with home, and with the women who shaped his life. It’s a dessert that transcends time and geography, carrying with it stories of resilience, love, and inherited grace.

Uttarakhandi Lapsi: The Recipe, The Ritual

Category: Dessert / Sweet Dish
Cuisine: Uttarakhandi Vegetarian
Portion Size: 150g
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

• ½ cup Whole Wheat Flour (Gehu ka Atta) – the base of the dish
• 2 tbsp Ghee – for roasting
• 2 cups Water – to dissolve jaggery
• ¼ cup Jaggery (grated/powdered) – adjust to taste
• ½ tsp Crushed Fennel Seeds – optional, for a traditional note
• ¼ tsp Cardamom Powder – for aroma and warmth
• 1 tbsp Chopped Dry Fruits (almonds, cashews) – optional garnish

Preparation:

1. Roast the Flour:
   Heat ghee in a heavy-bottomed pan. Add flour and roast slowly on a low flame until it turns golden and fragrant.
2. Make Jaggery Water:
   In a separate pot, dissolve jaggery in water. Bring to a gentle boil and strain if needed.
3. Combine:
   Slowly add the jaggery water to the roasted flour, stirring continuously to avoid lumps.
4. Simmer:
   Cook on low heat until the mixture thickens and leaves the sides of the pan. Add fennel and cardamom.
5. Garnish:
   Stir in the dry fruits and a little extra ghee for richness.
6. Serve:
   Warm in small steel katoris—the way tradition intended.

A Culinary Memoir in the Making

Chef Himanshu’s journey—from village kitchens in Uttarakhand to award-winning culinary innovation in New York—is one of dedication, humility, and rooted reinvention. He’s currently working on his debut culinary memoir and recipe book, where stories like Lapsi will find a permanent home. Set to blend childhood tales, modern techniques, and heirloom recipes, the book promises to be a soul-stirring journey through flavors, memories, and milestones.

A Message to the Culinary World

In Chef Himanshu’s world, food is not just plated—it is passed down, preserved, and presented with purpose. Dishes like Lapsi remind us that the most powerful flavors are the ones that carry stories within them. 

“Bridging borders with bold flavors-One heritage plate at a time”