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By Shreenidhi Jagannathan
Published on April 29, 2025
Hospitalitynews had the distinct pleasure of being hosted at the newly reimagined Soy Soi, Chennai’s beloved Pan-Asian dining destination, on April 28, 2025. We extend our heartfelt thanks to Pricol Gourmet Private Limited, Mr. Siddharth Malhotra (Director of Operations), Chef Peter Tseng (Culinary Director), and Brand Chef Rajat Gurung, who took the time to personally welcome us and guide us through this extraordinary culinary journey.
Since its opening in March 2017 at the prime location of Kotturpuram, Soy Soi has been a pioneer in presenting authentic, lesser-known cuisines of South East Asia. Conceptualized after an immersive 21-day food research trip across Singapore, Bali, Ho Chi Minh, Kuala Lumpur, Malacca, Jakarta, and Bangkok, Soy Soi was never just another Pan-Asian restaurant — it was a passion project dedicated to authenticity, flavour, and experience.
Now, stepping into its 9th year, Soy Soi returns with a minimalistic fine-dining avatar, putting a sharper focus on elevated food, impeccable service, and a sophisticated new ambience. The revamped menu, curated by Chef Peter Tseng, celebrates the best of South-East Asia while introducing exciting Japanese and Korean influences.
During our visit, we savoured some truly remarkable dishes from the refreshed menu:
Wild Mushroom Gyoza: Tender pockets filled with assorted mushrooms, napa cabbage, and leeks, pan-seared to perfection.
Crispy Spicy Avocado Sushi: A vibrant roll layered with jalapeño, creamy avocado, spicy mayo, and a crunchy tanuki crust.
Avocado Carpaccio: Elegant slices of avocado served with jalapeño relish, rice crispies, and a zingy ginger ponzu dressing.
Eggplant Aka Miso: Smoky grilled eggplant glazed with a rich miso dressing, complemented by roasted sesame sauce and karashi mustard.
Karipap: Deep-fried mini curry puffs stuffed with curried vegetables, paired beautifully with Malay potato curry.
Spicy Pho: A comforting Vietnamese broth with rice noodles and thinly sliced chicken or beef, freshened with basil.
Malaysian Vegetable Curry: Aromatic vegetables slow-cooked in coconut milk, delivering bold, traditional Malaysian flavours.
Every dish was brought alive by the passion and attention of Chef Rajat Gurung, who patiently shared the inspirations, ingredients, and techniques behind each creation, making the dining experience even more special.
The newly designed 2800 sq. ft. space with a seating capacity of 92 offers a relaxed yet refined setting, allowing the vibrant food to take center stage.
Exact Name: Soy Soi
Wallet Factor: Meal for 2 approx. ₹2,400
Address: 2/10, Gandhi Mandapam Road, Chitra Nagar, Kotturpuram, Chennai, Tamil Nadu 600085
Cuisine: Pan Asian (with new Japanese & Korean influences)
Timings: 12:00 PM to 11:00 PM
Seating Capacity: 92
Total Area: Approx. 2800 sq.ft.
Partners: Pricol Gourmet Private Limited
With such extraordinary food, warm hospitality, and an unforgettable overall experience, Hospitalitynews has no doubt that Soy Soi is set to bag all the top accolades in the city’s culinary scene.
Whether you're a longtime fan or discovering it for the first time, Soy Soi’s soulful flavours and elevated fine-dining journey await you.
Highly recommended.
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By Manu Vardhan Kannan
Published on October 18, 2025
1.5 Degree, India’s leading plant-based dairy alternative brand, has unveiled an exciting new range of signature beverages, frozen sundaes, traditional kulfis, and refreshing popsicles this festive season. The announcement comes on the heels of the company securing seed funding from BITS Pilani and being recognised among its top emerging startups.
The new collection reflects 1.5 Degree’s philosophy of combining indulgence with responsibility. Designed for the conscious consumer, the range features sugar-free café-style beverages like Kesar Badam, Salted Pistachio, Hazelnut Coffee, and Cold Vegan Tea, crafted for refreshing, guilt-free sips.
The Frozen Sundaes promise rich, layered indulgence in flavours like Salted Peanut Butter and Nutty Choco Fudge, while the Kulfi Collection, also sugar-free, reimagines the classic Indian favourite with plant-based innovation. The Popsicle lineup includes fruity and tangy favourites such as Chilly Guava, Jamun, and Shikanji, complemented by rotating seasonal sorbets for an extra-refreshing twist.
“At 1.5 Degree, we believe in indulgence without compromise,” said Vedansh Goyal, Founder of 1.5Degree.co. “With the overwhelming response to our gelatos, this new range brings familiar Indian favourites like kulfi and shikanji into the plant-based space, while also offering global café-style beverages, now with sugar-free options that keep taste front and centre.”
All products are 100% plant-based, dairy-free, lactose-free, and cholesterol-free, made using natural ingredients without artificial additives or preservatives. Ethically sourced and responsibly produced, the brand reinforces its mission to support a cooler planet while offering full-flavoured experiences.
1.5 Degree’s new offerings are available across Delhi NCR and Mumbai through select retail outlets, quick-commerce platforms, kiosks, and cloud kitchens. Orders can also be placed online via Swiggy, Zomato, or directly at 1.5degree.co.
Founded with a vision to make plant-based indulgence mainstream, 1.5 Degree continues to expand its product line with an aim to merge taste, sustainability, and innovation, one scoop and sip at a time.
By Hariharan U
Published on October 16, 2025
JW Marriott Mumbai Sahar has opened the doors to its latest dining experience, BarQat, a restaurant that reimagines India’s rich culinary traditions through the lens of heritage and innovation. Meaning “abundance” in Urdu, BarQat captures the spirit of generosity and connection through food, celebrating regional flavours from Kashmir, Lucknow, Bhopal, and Hyderabad.
Designed as a culinary journey along India’s historical route, BarQat brings together the nuanced flavours and stories of these four regions, each offering its own interpretation of classic dishes. The restaurant’s philosophy is simple yet profound, to honour heirloom recipes while giving them a contemporary touch. Every dish tells a story of how shared roots evolved into diverse traditions across India’s culinary landscape.
Speaking about the relaunch, Sachin Mylavarapu, General Manager at JW Marriott Mumbai Sahar, said, “At JW Marriott Mumbai Sahar, we believe true luxury is found in abundance — abundance of flavour, culture, connection, and celebration. The relaunch of BarQat embodies this philosophy. We've created a space where Straight-line Cuisine comes to life and the abundance of India's culinary heritage unfolds through heirloom recipes passed down through generations. Here, every gathering becomes an opportunity to foster deeper bonds with loved ones. From the lavish spread of regional delicacies to the warm embrace of shared meals, BarQat is designed for those special moments of togetherness. It's about celebrating abundance in every form — on your plate, in your conversations, and in the memories you create.”
Open daily from 7:00 PM to midnight, BarQat offers guests a place to unwind, celebrate, and savour the flavours of India’s most storied kitchens. With its rich textures, soulful aromas, and immersive storytelling, BarQat promises a dining experience that feels both timeless and contemporary.
Guests can reserve their tables by calling +91 7710009250 or visiting www.jwmumbai.com.
At the seventh edition of the IWS Awards, held at the iconic Taj Lands End, Crazy Cock Indian Single Malt Whisky secured the highest rating and was crowned Best in Show in the Indian Single Malt Whisky category. The recognition cements Crazy Cock’s position among India’s finest whiskies and alongside some of the world’s most celebrated names.
Born from a century-old legacy of craftsmanship at South Seas Distilleries, Crazy Cock is the result of patience, precision, and quiet obsession. Established long before India’s single malt revolution took hold, South Seas Distilleries stands today among the few whose heritage can be mentioned in the same breath as Yamazaki Distillery of Japan and Glenturret Distillery of Scotland.
Hosted by Vinexposium Paris, the IWS Awards are regarded as one of the world’s most respected wine and spirits recognitions. This year’s event was curated by Sonal C. Holland, Chairperson of the IWS Awards, and graced by Grace Ghazale.
Over the years, South Seas has built India’s largest private cask collection, sourcing exclusive bourbon and sherry casks from across the globe. Each drop of Crazy Cock Single Malt is drawn from this collection, matured with precision, and bottled in limited batches, ensuring every release remains truly exceptional.
At South Seas, time is the ultimate artisan. Each cask, nurtured under India’s tropical sun between the mountains and the sea, yields whisky with profound depth and bold character. The result is a spirit of extraordinary complexity and distinction, admired by connoisseurs worldwide.
“The distillery has always been obsessed with quality and meticulous in its attention to detail. Its unique location gives our whiskies the benefit of tropical maturation, creating Indian single malts of unmatched richness and character,” says Hamavand Chinoy, Director, South Seas Distilleries.
Available in select domestic markets and duty-free locations, Crazy Cock Indian Single Malt Whisky offers a rare and refined experience for those who seek India’s best.
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