Andalusia Menu at St. Regis for Dalí’s Cosmic Rhinoceros Unv

St. Regis Café Curates Andalusia-Inspired Menu for Salvador Dalí’s Cosmic Rhinoceros Unveiling at Phoenix Palladium

By Nishang Narayan

Published on November 28, 2024

Mumbai’s iconic Phoenix Palladium has unveiled Salvador Dalí’s renowned bronze sculpture, Cosmic Rhinoceros, cementing its position as a hub for luxury and culture. Launched by Gayatri Ruia and art connoisseur Shalini Passi, the masterpiece blends surrealism with cosmic themes, reflecting Dalí’s fascination with the interplay of art, mathematics, and the universe.

The Cosmic Rhinoceros represents strength and virility, wrapped in Dalí’s signature surrealistic symbolism. Its bold design captivates viewers, inviting them into a world where earthly forms intertwine with cosmic philosophies.

A Feast of Surreal Flavors

Enhancing this artistic celebration, Demenico Iannone of St. Regis Café curated an exclusive Andalusia-inspired menu, elevating the unveiling with a culinary tribute to Dalí’s avant-garde spirit. Each canapé mirrored the surrealist master’s penchant for dreamlike imagery and experimental forms.

Menu Highlights:

Surrealism – Dreamy Forest: A playful cracker topped with wild mushrooms, beetroot, and queso.
Illustration – Extravaganza: Saffron arancini paired with potato puree and heirloom tomato relish.
Abstract Expressionism – Night in the Hotel: Charcoal toast served with whipped feta, dehydrated olive, and a touch of silver.
Desserts:
- Installation – The Dream of Venus: A blueberry petit gâteau inspired by Dalí’s ethereal themes.
- Paranoiac Critical – The Metamorphosis of Narcissus: A decadent Belgian chocolate moelleux.
- Symbolism – The Red Orchestra: Fresh strawberry paired with crème pâtissière.

Each dish showcased the intersection of food and art, reimagining flavors and textures with Dalí’s signature eccentricity.

About Phoenix Palladium

Known as a premier destination for luxury and lifestyle, Phoenix Palladium continues to redefine experiences for its patrons. As part of The Phoenix Mills Limited (PML), the mall is committed to creating destinations that blend retail, art, and hospitality seamlessly.

With an operational retail portfolio of over 11 million sq. ft. across eight cities, PML’s legacy includes diverse projects in Grade A offices, residential spaces, and hospitality, including The St. Regis, Mumbai, and Courtyard by Marriot, Agra.

The unveiling of Cosmic Rhinoceros at Phoenix Palladium highlights its dedication to fusing art, culture, and luxury for an unparalleled shopping and lifestyle experience.

GRB Dairy Foods Showcases Science Behind Pure Ghee

By Manu Vardhan Kannan

Published on August 28, 2026

GRB Dairy Foods has launched a new campaign that gives consumers a closer look at the science behind its GRB Ghee. The campaign highlights the advanced testing methods used to check the purity and composition of the product, with a focus on Gas Chromatography (GC) technology.

The multilingual campaign will be rolled out across digital and social media platforms in Tamil, Telugu, Kannada, Malayalam, Marathi, Hindi, Odia, and Bengali. Gas Chromatography is a high-precision laboratory technique used in food science to study the chemical composition of products. For ghee, the process creates a unique “molecular fingerprint”, helping authenticate its composition and check whether it meets GRB's quality standards.

Through a campaign film and digital content, GRB Dairy Foods aims to make this scientific process easier for consumers to understand. The campaign focuses on how technology and expertise work together to maintain the purity and consistency expected from the brand.

Balakarthik Balasubramaniam, Director, GRB Dairy Foods, who has worked in food processing and product innovation, said that much of the work that supports food quality happens behind the scenes. The new campaign is an effort to bring that process closer to consumers.

While taking about the new milestone, he said, "Food science has made remarkable advances over the years, but much of that knowledge remains confined to laboratories and manufacturing facilities. We saw an opportunity to bridge that gap by introducing consumers to Gas Chromatography which is an advanced analytical technique used globally to evaluate the purity and composition of ghee. While the science behind it is sophisticated, the objective is simple: helping consumers better understand the rigorous processes that support the products they bring into their homes. We believe that greater awareness leads to greater confidence, and this campaign is a step towards making the science of quality more accessible to consumers in India and across our international markets."

The company has also recently introduced an Inductively Coupled Plasma Mass Spectrometry (ICP-MS) instrument at its Central Laboratory in Hosur. The technology is used for food safety testing of metal contaminants and adds another layer to the company's quality testing process.

Together, the GC campaign and the ICP-MS investment reflect GRB Dairy Foods' focus on using science and technology as part of its quality and consumer trust efforts. After four decades of building its presence in the food industry, the company is now bringing more attention to the processes that support its products. Because at GRB, purity has never been a promise made lightly and now, consumers can see exactly why.

The Kitchen by Chef Deepa Curates Raksha Bandhan Feast

By Manu Vardhan Kannan

Published on August 28, 2026

This Raksha Bandhan, The Kitchen by Chef Deepa is bringing a festive vegetarian feast to family dining tables with a specially curated Raksha Bandhan Lunch / Dinner Menu.

Designed for celebrations at home, the menu brings together familiar Indian flavours and festive favourites, making it suitable for both small and larger family gatherings. The meal begins with Tomato Shorba and Thandai, followed by starters including Multani Paneer Tikka, Tandoori Cauliflower & Broccoli, and Samosa.

For the main course, the menu features Paneer Lababdar, American Corn Palak, Aloo Gobi and Dal Makhani, served with Vegetable Biryani, Ajwain Laccha Paratha, Boondi Raita, Papad and Salad. The festive spread ends with Rabri Jamun, adding a traditional sweet touch to the meal.

The special menu is available in portions suited to different family celebrations:

For 2 pax:
For 4–5 guests:
For 10–12 guests:
Delivery charges: additional

From an intimate celebration for two to a larger family gathering, the menu is planned to make Raksha Bandhan dining convenient while bringing the warmth of a festive Indian meal home. For added convenience, The Kitchen by Chef Deepa is available for orders through Swiggy and Zomato, along with direct orders.

For direct orders, contact: The Kitchen by Chef Deepa: +91 93635 44123

Pamma Biryani Debuts as India’s First Punjabi Biryani Brand

By Manu Vardhan Kannan

Published on August 27, 2026

Pamma Biryani, a brand by Sandoz, has entered the food scene as India’s first Punjabi Biryani brand, bringing the bold flavours, generosity and warmth of Punjabi kitchens to one of the country’s most loved dishes.

Created as a delivery-first brand, Pamma Biryani combines traditional dum cooking with rich Punjabi flavours. At the heart of the brand is its philosophy of ‘Seva Before Sales,’ which reflects its belief that food should be prepared and served with care, generosity and authenticity.

The idea carries beyond the kitchen, with Pamma Biryani looking at food as an act of care rather than simply a transaction. The biryani menu takes inspiration from the way food is prepared in Punjabi homes, with a focus on patience and traditional cooking methods. The preparations begin with overnight marinades, followed by bhuna masalas that are cooked slowly to bring out their full flavour. Mustard oil, black cardamom, dried plums and white butter add a distinct Punjabi character to the biryani. The handi is then sealed for dum, allowing the rice, spices and protein to cook together slowly.

Along with its biryani, Pamma Biryani serves every order with raita, pyaaz, chutney and a Gulab Jamun, turning the meal into a complete spread. The menu includes both vegetarian and non-vegetarian options, with each dish following the brand’s signature cooking style.

Pamma Biryani has started its journey as a cloud kitchen, allowing the team to concentrate on recipes, consistency and the quality of every order. The brand currently delivers freshly prepared biryani across Delhi NCR through leading food delivery platforms, while also working towards future dine-in experiences.

Speaking about the launch, Gurmeet Singh Ahluwalia, Founder, Pamma Biryani, said:

"At Pamma, we commit entirely to two things at once: the craft of biryani and the soul of a Punjabi kitchen. We see absolutely no contradiction in that. The dum is real. The technique is honoured. But the personality in the pot, the audacity of the masala, the sheer quantity of ghee, that is ours and no one else's. Not because Punjab never cooked biryani. Of course it did. It just never planted a flag. Never said, this is ours, this has a name, this deserves to be known. Today, Pamma Biryani is India's first Punjabi biryani brand, and we're proud to finally give that legacy the name and identity it deserves."

The launch is the first step in Pamma Biryani’s larger vision of giving Punjabi biryani its own place alongside India’s well-known regional biryani styles.

With its focus on bold flavours, traditional cooking and the warmth associated with Punjabi food, Pamma Biryani aims to build a brand that gives diners a new answer to a simple question: what would biryani taste like if it came straight from a Punjabi kitchen?

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St. Regis Café Curates Andalusia-Inspired Menu for Salvador Dalí’s Cosmic Rhinoceros Unveiling at Phoenix Palladium

A Feast of Surreal Flavors

Menu Highlights:

About Phoenix Palladium

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GRB Dairy Foods Showcases Science Behind Pure Ghee

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The Kitchen by Chef Deepa Curates Raksha Bandhan Feast

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Pamma Biryani Debuts as India’s First Punjabi Biryani Brand

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