Telangana Chefs Association Marks 6th Anniversary with a Visionary Culinary Conclave

Telangana Chefs Association Marks 6th Anniversary with a Visionary Culinary Conclave

By Nishang Narayan

Published on May 26, 2025

The Telangana Chefs Association (TCA) celebrated its 6th Anniversary in grand style with the Culinary Conclave 2025 at The Park, Hyderabad. With the theme “Roots to Robots – The Evolution of Culinary Craft,” the event was inaugurated by the esteemed Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and drew culinary experts, academicians, students, and hospitality professionals from across the country.

Gracing the occasion as Guests of Honour were notable figures including Chef Vijayabaskaran, General Secretary, IFCA; Chef MS Gupta, Treasurer, IFCA Presidium; Chef Sudhir Sibal, Board Member, IFCA Presidium; Chef Dharmendra Lamba, President, TCA; Chef Vimal Dhar, President, Royal Rajasthan Chefs Association; Chef Nimish Bhatia, Indian Cuisine Custodian; Mr. Kamal Krishnan, Strategic Marketer; and Ms. Maud Miquau, Director, Alliance Française.

A panel discussion titled “AI – Ruin or Rule the Kitchen?” sparked vibrant exchanges about balancing cutting-edge technologies like artificial intelligence and robotics with the timeless culinary wisdom passed through generations. Another highlight was the dynamic presence of culinary students from Telangana, especially from Tier-2 cities, who brought fresh energy and perspective to the event.

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One of the key competitions leading up to the conclave was the Telangana Culinary League 2.0, which saw participation from budding chefs across the state. Regency College of Culinary Arts and Hotel Management was crowned Overall Champion, earning applause for their creativity and skill.

The conclave’s lineup of inspiring sessions included:

  • Future Kitchens by Chef Nimish Bhatia

  • Rise of Regional Cuisine by Chef Mandaar

  • Beyond Biryani by Begum Fatima Shahanaaz

  • Food from Telangana Homes by Mrs. Radamma

  • Social Media & Chef Branding by Chef Jerson Fernandez

  • Chef Wellness & Mindfulness by Mr. Jiteesh Mogli

In his keynote, Chef Manjit Singh Gill emphasized the importance of preserving India’s culinary heritage while embracing innovation. “Our kitchens are not just places for cooking—they are classrooms and temples,” he said, reminding the audience of their responsibility in carrying forward the wisdom of ancestors while shaping the future of food.

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Chef Dharmendra Lamba, President of TCA, called the event a movement rather than a celebration. “It’s about building a future-ready culinary community—rooted in tradition and driven by innovation.”

In a touching moment, TCA recognized the Youngistan Organization and Regency College for conducting impactful life skills and culinary training programs for children in government safe homes. The initiative was applauded as a strong step toward social responsibility in the hospitality industry.

The event also saw lively cultural performances from hospitality college students and concluded with an awards ceremony celebrating culinary mentors and the TCA Culinary League winners.

Leading exhibitors such as Monin, Goldee, Chefmate, Damati Foods, Spreaders, GHA, Excellent, and Agromach showcased innovative tools and products, adding a vibrant commercial dimension to the conclave. A standout moment was a live culinary performance by Chef Sanjeev Kumar Patra, drawing admiration from both young students and seasoned professionals.

As TCA steps into its seventh year, the association continues to strengthen its foundation with a blend of tradition, mentorship, and future-focused thinking.


Celebrate World Rum Day at BLR Brewing Co. with the Solapur Cocktail and Tandoori Jhinga

Celebrate World Rum Day at BLR Brewing Co. with the Solapur Cocktail and Tandoori Jhinga

By Nishang Narayan

Published on July 9, 2025

This World Rum Day, BLR Brewing Co. is turning up the heat with an irresistible pairing that promises to delight every palate. Raise a toast with the Solapur, a vibrant cocktail made with Bacardi White Rum and raw cold-pressed Solapur sugarcane juice, perfectly complemented by their fiery, smoky Tandoori Jhinga. Together, they set the stage for an unforgettable celebration of flavours.

Solapur Cocktail

Ingredients:

  • 50 ml Bacardi White Rum

  • 90 ml raw cold-pressed Solapur sugarcane juice

  • 5 ml citric acid

Garnish:

  • Edible rice paper

Technique:

  • Built up

Method:

  1. Pour the rum, sugarcane juice, and citric acid directly into a glass filled with ice.

  2. Stir gently to combine.

  3. Top with edible rice paper for a playful finish.

Tandoori Jhinga with Spicy Yogurt Dip

Served sizzling from the tandoor, this dish features succulent prawns paired with a spicy yogurt dip, mint chutney, and a refreshing salad.

Ingredients (Serves 1):

  • 200g prawns (cleaned and deveined)

  • 100g red masala (tandoori marinade)

  • 30g spicy yogurt dip

  • 20g pickled onion (sliced)

  • 5g chopped coriander

  • 30g butter

  • Mint chutney (optional, for plating)

  • Mixed salad (lettuce, onions, cucumber, carrots) – optional, for serving

Instructions:

  1. Marinate the prawns: Combine the prawns with red masala and let them marinate in the fridge for 30–60 minutes.

  2. Cook: Skewer the prawns and grill them in a preheated tandoor or on a grill. Baste with melted butter midway and cook until lightly charred and done, about 8–10 minutes.

  3. Plate: Arrange the prawns on a tandoor plate with a side of spicy yogurt dip and mint chutney. Add a portion of salad topped with pickled onions and a sprinkle of chopped coriander.

So, whether you’re here for a crisp, refreshing cocktail or smoky seafood straight off the grill, BLR Brewing Co. ensures your World Rum Day is a memorable one.


Bagelstein Enters India with Hyderabad Launch, Plans 100 Outlets by 2029

Bagelstein Enters India with Hyderabad Launch, Plans 100 Outlets by 2029

By Nishang Narayan

Published on July 9, 2025

Bagelstein, the celebrated French bagel brand known for its artisanal offerings and irreverent charm, has officially launched its first Indian outlet at the Ground Floor Atrium, Nexus Mall, Kukatpally, Hyderabad. This marks the beginning of Bagelstein’s journey in India through a partnership with Franchise India, the official master franchiser, with ambitious plans to roll out more than 100 outlets across the country by 2029.

Founded in Strasbourg in 2011 by Thierry Veil and Gilles Abecassis, Bagelstein has grown into a cult favourite across Europe, operating 107 stores across France, Italy, Luxembourg, and Switzerland. Popular among Gen Z for its bold personality, edgy humour, and out-of-the-box store ambience, Bagelstein offers more than just fresh, hand-rolled bagels—it’s an entire lifestyle experience. Each outlet blends quirky décor with a menu that creatively reimagines traditional favourites.

At the heart of Bagelstein’s menu are its distinctively flavoured bagels, crafted with an unmistakable artisanal touch. Highlights include the Halloumi Bagel, loaded with grilled halloumi, onion relish, cream cheese, cheddar, and crisp lettuce, and the Josephine Bagel, a hearty mix of falafel, hummus, pickled onions, tomato, and lettuce. All bagels are baked fresh on-site—steering clear of cold storage and heavy cooking equipment to focus on quality ingredients and efficient preparation.

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The brand also charms visitors with its sassy wall art, playful placards, and an ambience designed for fun, turning a simple meal into a lively experience. Social media favourites like the Mango & Banana Smoothie and Strawberry Iced Tea have further amplified Bagelstein’s cult following, helping it resonate with audiences well beyond Europe.

"India presents a strategic growth and exciting opportunity for us, and we are delighted to introduce our delicious blend of French charm and cuisine to Hyderabad," said Thierry Veil, Founder & CEO of Bagelstein. "Our master franchise partner, Franchise India, plays a vital role in our blueprint expansion across the country."

The Hyderabad outlet offers Indian guests Bagelstein’s signature line-up of gourmet bagels, specialty coffee, and a lively café atmosphere that fuses Parisian chic with local cultural touches. This launch underscores the evolving Indian QSR landscape, meeting the growing appetite for international dining experiences with flair and personality.


Muro Mezz Launches Musings 2.0: A Cocktail-First Experience with Thai-Cantonese Bites

Muro Mezz Launches Musings 2.0: A Cocktail-First Experience with Thai-Cantonese Bites

By Manu Vardhan Kannan

Published on July 9, 2025

Muro Mezz, located above MURO on Museum Road, has officially transformed its upstairs bar into a cocktail-first destination with the launch of the Musings 2.0 menu. Paired with Thai and Cantonese-inspired bar bites, the space now speaks to drinkers who crave more than just a good drink — it caters to mood, memory, and multi-sensory storytelling.

From tequila infused with Doritos and salsa in El Mariachi to a cocktail version of Mango Sticky Rice topped with textured sweetness, the Musings 2.0 menu goes beyond the expected. Other standouts include Sweet Chin Music that finishes with coconut namelaka and lavash, and carbonated highballs like Coffee Pandan Rum and Melon Cream Soda, triple-carbonated and chilled to perfection at -21°C. Even non-alcoholic options like the Garibaldi, using nitro-charged orange juice, deliver complexity and surprise.

Each cocktail is paired with vibrant small plates like sesame prawn toast, charcoal-grilled duck meatball, and curry puffs, echoing the energy of Thai and Cantonese street food. The pairings are crafted to complement the drinks, offering contrast, texture, and flavour that engage beyond the plate.

“At Muro Mezz, food and drink are in constant conversation — sharp, aromatic, and intentionally unexpected,” says Niharika Raval, Co-Founder, Muro. “The bar bites were thoughtfully designed to complement our cocktails, creating a seamless and layered experience.”

By day, Muro Café welcomes guests with serene, Asian-inspired breakfasts in a relaxed setting. By noon, it transforms into MURO, serving refined Thai-Cantonese cuisine. But from 7 pm, the scene shifts upstairs to Muro Mezz, where flavours grow bolder and cocktails take centre stage.

This is not just another night out — it’s a mood-driven experience for the curious and the conscious, built around timing, texture, tension, and taste.

Location: MURO, Museum Road

Hours: 12 PM – 12 AM

Muro Mezz Menu Timing: Served Upstairs from 7 PM onwards.

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