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By Nithyakala Neelakandan
Published on November 15, 2024
Ishaara, a contemporary Indian dining establishment, is set to unveil Swaad by Ishaara, an exclusive pop-up experience meticulously curated by celebrated food expert Rushina Munshaw Ghildiyal. This unique event, titled Swaad: A Journey Through Taste, takes diners on an extraordinary exploration of India’s culinary heritage, reviving regional flavors and age-old ingredients in a modern setting. It’s an invitation for guests to experience Indian cuisine in a fresh light while connecting with its deep cultural roots.
The Swaad experience is a carefully crafted 7-course meal, each course representing a distinct taste profile, from bitter to sweet. Through this progressive menu, diners embark on a sensory journey that merges ancient Indian culinary practices with contemporary expression. Each course is a tribute to traditional ingredients, honoring regional farmers, communities, and the ecosystems they support.
The meal opens with Katu (Bitter/Astringent), highlighting the rhizome family through an Osaman soup infused with turmeric, ginger, and mango ginger—a nod to the healing spices of Gujarat. Namak (Salt) follows, paying homage to salt’s integral role in Indian cuisine with Patra Shaka, Australian Salt Bush, and the prized Pisyoon Loon from Uttarakhand. This course celebrates salt as a transformative ingredient that defines flavor across various regions.
Khatai (Sour) brings a refreshing tang to the table, combining Gondhoraj lime with exotic Australian lemon myrtle and finger lime dukkah. For the spice lovers, the Mirch (Spice) course transports diners through India’s vast history of spice trade, featuring Pipali, Naga chili, and Australian Mountain Pepperberry—each bringing a unique heat and depth to the experience.
The meal continues with Tadka, an ode to the art of tempering spices in Indian cooking. This course uses traditional pahadi wild tubers, filling the air with aromas that evoke the mountain regions of northern India. The sixth course, Svada, draws inspiration from ancient Indian texts, featuring dishes like Black Moong Dal, Mansodan biryani, and Takra, a seasoned buttermilk—all of which showcase heritage recipes cherished across generations.
The experience concludes on a sweet note with Sugandha, a final course that blends toasted puffed rice, fragrant paan leaves, and vanilla-infused cream with Bengali gur patasha, a delicate sweet made from jaggery. This dessert provides a memorable end to a journey that celebrates India’s culinary diversity and timeless flavors.
Each plate in the Swaad experience is designed to capture the cultural significance of its ingredients, bringing the stories of India’s diverse landscapes, people, and traditions to the table. By showcasing regional ingredients in an innovative format, Ishaara hopes to foster a deeper appreciation for India’s rich food heritage and honor the contributions of local farmers and artisans.
The Swaad by Ishaara pop-up will be hosted at Ishaara Palladium, High Street Phoenix in Mumbai, on the evenings of November 20th through 23rd, 2024, from 7:30 pm to 10:30 pm. The exclusive experience is priced at ₹2950, inclusive of all charges, providing a culinary experience that promises to leave diners with a newfound appreciation for India’s remarkable flavors.
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By Manu Vardhan Kannan
Published on May 31, 2025
The Glenwalk, a premium blended Scotch whisky brand co-founded by Bollywood actor Sanjay Dutt and Cartel Bros, has bagged the 'Most Disruptive Brand of the Year' title at the 8th Talent Track Awards 2025, held recently in Mumbai. Known for recognising excellence in digital content, branding, and marketing, the Talent Track Awards celebrated Glenwalk's innovative approach in a competitive spirits market.
This award adds to a long list of prestigious honours the brand has earned in a short span of time. These include a Bronze Medal at the London Spirits Awards 2025, Gold Medal at ProWine 2023, Silver Medal at ProWine 2024, Silver Medal at the London Spirits Competition 2024, Silver Award at IWSC 2024, and Gold at Spiritz Achiever 2024, among others. These accolades reflect the brand’s unwavering focus on quality and innovation, led by co-founders Mokksh Sani, Jitin Merani, Rohan Nihalani, Manish Sani, and Chief Business Officer Neeraj Singh.
“Winning the 'Most Disruptive Brand of the Year' title is both an honour and a responsibility. We have always believed in pushing boundaries, and this recognition reaffirms that our bold choices and fearless brand narrative are not only resonating but also setting new benchmarks,” said Mokksh Sani, Co-founder of Cartel Bros and Founder of Living Liquidz and Mansionz.
Since its launch, The Glenwalk has gained attention for its edgy brand storytelling and premium quality. By blending heritage craftsmanship with a bold, modern identity, it has carved a strong position in the Indian spirits market. The brand closed FY 2024–25 with 1.4 million bottles sold and has ambitious plans to triple this number to 4.2 million bottles in India, travel retail, and global markets.
“From day one, we set out to challenge the status quo and create something that would stand apart, not just in taste, but in approach,” said Sanjay Dutt, The Glenwalk’s brand ambassador and co-founder. “This award is a testament to the vision, the bold risks we took, and the incredible team behind the brand.”
This recognition as the 'Most Disruptive Brand of the Year' marks a major milestone for The Glenwalk. With a clear commitment to innovation and quality, the brand continues to reshape the premium whisky space in India and beyond.
By Nishang Narayan
Feathers Hotel’s Sangamithirai restaurant invites you to embark on a unique culinary voyage with AYALAGAM – A Thamizh Food Festival. Running from 30th May to 8th June, this week-long celebration brings the authentic flavours of Thamizh cuisine as lovingly preserved in Singapore and Malaysia, curated by the internationally acclaimed Chef Devagi Sanmugam — famously known as the “Spice Queen of Singapore.”
AYALAGAM is more than just a food festival. It’s a heartfelt journey into the soul of Thamizh cooking, reflecting the rich traditions and vibrant flavours that have travelled across oceans. Each day features a special curated set menu named after the iconic rivers of Tamil Nadu — Bhavani, Vaigai, Amaravathi, Thamirabharani, and Siruvani — capturing the diverse tastes and textures unique to different regions.
Prepare your palate for a spectacular range of dishes blending tradition with innovation, including:
Peerkangai Kaintha Eral Soo Hoon Soup
Kozhi Sambal
Mutta Briyani
Palakkai Murungakai Kurma
Tauhu Urulai Kizhangu Sambal
Inippu Urappu Tamarai Thandu
Kadalai Paruppu Aatu Kothu Erachi Pirathal
Karuvepillai Meen
Vazhai Elai Kathirikai Chops
Nandu Parcel Soup
Sura Puttu Urundai
Palakai Biryani
Pudina Rasam
Masala Kalan Kutti Uttapam
Masala Sweet Potato Paniyaram
Maravalli Kizhangu Halwa
Pandan Idiappam with Vazhai Pazham Sauce
Chendol
Javarisi Elai Kozhukattai
Parangikkai Payasam
Each dish tells a story of tradition, spice, and home—elevated by Chef Devagi’s global expertise.
Chef Devagi Sanmugam’s culinary journey spans over four decades, with 22 cookbooks and a global reputation as a culinary educator and consultant. Her passion for spices and Asian flavours shines through in this festival, bringing generations of recipes and memories to the table.
Feathers Executive Chef Murthi shared, “AYALAGAM is close to our hearts — it's about sharing the rich, soulful flavours of Thamizh cuisine from beyond our borders. Every dish brings a bit of home, with a twist.”
Chef Devagi adds, “Cooking for AYALAGAM feels like bringing my roots back to where it all began. These dishes are full of memories, spice, and love — just the way our grandmothers made them.”
Event Details:Date: 30th May to 8th June 2025Time: Lunch & DinnerVenue: Sangamithirai, Feathers Hotel
Reservations: +91 78239 77825 | +91 73580 18812
Join AYALAGAM to taste the timeless culinary treasures of the Thamizh diaspora, celebrated with love and flair under one roof.
Bengaluru and breakfast are a love story for the ages—and Four Seasons Hotel Bengaluru just added the perfect new chapter. Say hello to “Saturdays, All Day Breakfast”, curated by CUR8, the hotel’s popular all-day dining restaurant. Designed for anyone who believes breakfast is a state of mind, this weekend special runs from 10:30 AM to 3:00 PM, making it your newest Saturday ritual.
Start your day with early breakfast classics and watch the spread evolve into a hearty mid-day selection as the hours roll on. Think live stations, warm mains, compound salads, and a smoothie and mocktail bar ready to refresh your palate. Whether you’re a dosa die-hard or a global breakfast adventurer, CUR8 has your cravings covered.
From 12:30 PM to 2:30 PM, enjoy live music that adds rhythm to your meal and transforms CUR8 into a weekend hotspot. And if you’re into art, you’re in luck—CUR8 is also showcasing rotating art exhibitions from local talent, turning your meal into a cultural journey.
For something extra special, join hands-on cooking demos and classes led by the Four Seasons’ expert chefs. From decorating cupcakes to flipping perfect dosas, it’s an experience families and foodies will love. Plus, take home a personalized apron, signed chef’s cap, and recipe cards to recreate the magic.
Whether you’re brunching with friends, hanging with the fam, or just chasing the perfect smoothie bowl—Saturday at Four Seasons is where breakfast never ends.
Venue: CUR8, Four Seasons Hotel BengaluruReservations: +91 76191 46004
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