Bengaluru’s dessert lovers now have something rare and delicious to look forward to every Sunday. India Sweet House, known for its dedication to traditional Indian confections, has officially introduced Chandrahara to its menu—becoming only the second spot in the entire city to craft this legendary Karnataka dessert.

Chandrahara is no ordinary sweet. It’s a crisp, flaky biscuit shaped like a quarter moon, gently placed on a bed of rich Rabdi made with organic milk, sourced directly from India Sweet House’s own farms. This sweet isn’t just about taste—it’s a tribute to Karnataka’s deep-rooted culinary history.

Offered exclusively on Sundays at all 45 India Sweet House outlets across Karnataka, this move has already turned the brand into a go-to destination for dessert lovers from Mysore, Shimoga, Hassan, Mangalore, and beyond. And with a brand-new outlet opening in Chitradurga, even more people across the state can now enjoy this once hard-to-find treat.

The story behind Chandrahara is as charming as the sweet itself. Back in the 1950s, a local confectioner returned from France inspired by a delicate pastry he tasted there. Hoping to bring that same delight to Indian palates, he and his chefs recreated the recipe and named it French Sweet. But it didn’t click with customers. The turning point came when he renamed it Chandrahara, inspired by a popular Rajkumar film of the time. Suddenly, the sweet was a hit. That one smart change transformed a struggling dessert into a cultural treasure.

Fast forward to today, and India Sweet House is bringing Chandrahara back into the spotlight—with love, care, and premium ingredients.

“Bringing Chandrahara to our menu is not just about adding another dessert – it’s about reviving a piece of Karnataka’s culinary soul that was nearly lost to time,” said Shwetha and Vishwanath, Founders of India Sweet House.

Months of testing and perfecting the recipe went into this revival, and the founders’ passion is clear in every bite. The fact that this sweet is only available once a week adds to its charm, turning it into a Sunday ritual for many and creating a buzz among dessert connoisseurs.

Food historians and cultural experts have praised this move for its role in preserving Karnataka’s culinary traditions. With its growing footprint and focus on authenticity, India Sweet House is not only redefining the dessert scene in Karnataka but also reminding everyone of the emotional and cultural power behind a truly great sweet.

So, the next time you’re craving something special or planning a wedding or event, you know where to find Chandrahara. It’s more than just a dessert; it’s a taste of Karnataka’s soul.

For more info or to explore the nearest location, visit: https://indiasweethouse.in

DoubleTree by Hilton Gurugram Baani Square is bringing back its much-loved concept, ‘Chefs of Hilton’, a unique dining experience that takes guests on a nostalgic journey through India’s rich regional flavours. This culinary celebration, themed “Curated with Care, Timeless Flavours Rediscovered,” revives long-lost recipes by presenting 18 specially crafted dishes from different corners of the country, all plated together in a beautiful thali-style presentation.

From the rustic tastes of Odisha to the royal richness of Rajasthan, every dish has been carefully selected to reflect the true spirit of Indian culinary heritage. The experience spans the spicy streets of Kolkata, the soulful kitchens of Bengal, and the bold plates of Andhra – promising something for every palate.

At the heart of this initiative is Executive Chef Bishan Negi, who brings both creativity and deep-rooted culinary wisdom to the table. Having worked with top hospitality brands globally, Chef Negi leads his team with the belief that the kitchen is not just for cooking, but for creating stories through food.

“Chefs of Hilton is more than a menu — it’s a celebration of our chefs as artists, and a way for guests to connect with Indian culture one bite at a time,” shares Chef Bishan Negi.

The vegetarian side of the thali offers gems like Dalma with Masala Puri from Odisha, a hearty lentil and veggie stew paired with crisp, flavourful puris; Ghugni with Luchi, a Kolkata favourite of spiced yellow peas and puffy, soft breads; Besan ke Gatte with Khoba Roti from Rajasthan, gram flour dumplings in tangy curry served with ornate, hand-pinched roti; and Bombay Tawa Pulao with Kheera Pudina Raita, where street-style spiced rice meets the cool comfort of cucumber-mint curd. 

For non-vegetarian lovers, the thali includes delights like Champaran Mutton with Moti Roti from Bihar, mutton slow-cooked in mustard oil and spices, best enjoyed with thick, chewy roti; Katla Macher Jhol with Garam Bhaat, a traditional Bengali fish curry full of mustard warmth; and Andhra Royyala Vepudu with Malabar Parantha, where spicy stir-fried prawns are paired with flaky South Indian bread.

Thoughtfully priced and rich in flavour, these curated thalis offer a bite-sized journey across India  and a dining experience that’s all about comfort, culture, and care.

In a historic win for Indian cuisine, Chef Vijay Kumar, hailing from a small village near Madurai in Tamil Nadu, has been awarded Best Chef: New York State at the prestigious James Beard Awards 2025. Held on Monday night in Chicago, the awards are regarded as one of the culinary world’s highest honours — and for the first time, an Indian restaurant and chef have claimed this top spot in New York.

Kumar is the Executive Chef of Semma, a restaurant that has revolutionized the Indian fine dining scene in New York. Part of the Unapologetic Foods group led by Chintan Pandya and Roni Mazumdar, Semma is unapologetically rooted in South Indian heritage, serving dishes rarely seen outside Tamil homes. From fiery nathai pirattal (snail curry) to eral thokku (spicy prawns) and foxtail millet khichdi, the food is bold, soulful, and deeply personal — served in clay pots and on banana leaves, often without cutlery.

Dressed in a traditional Veshti while accepting the award, Kumar shared an emotional moment:

“When I started cooking, I never thought a kid like me from Tamil Nadu could make it to a room like this. But the food I grew up with — food made with care and fire, with soul — is now taking the main stage. There’s no such thing as poor people’s food or rich people’s food. If it’s true, it’s powerful.”

Semma has consistently earned accolades since its opening in 2021. It holds a Michelin star for three years running and was crowned No. 1 on The New York Times’ 100 Best Restaurants list — a rare feat for an Indian restaurant. But for Kumar, this moment is about more than stars and rankings. It’s about representation, roots, and reclaiming pride in food once hidden in shame.

Growing up in Arasampatti, a village surrounded by paddy fields and coconut trees, Kumar recalls how dishes like snail curry were once considered farmer’s food — something to be kept from classmates. It wasn’t until culinary school that he saw escargot on a fine-dining menu and realized: “Maybe the world just hadn’t tasted our food yet.”

Originally dreaming of becoming an engineer, financial limitations led Kumar to pursue catering college — a twist of fate that launched a career celebrating the food of his ancestors. Today, with a James Beard medal and a mission that resonates from New York to Tamil Nadu, Chef Vijay Kumar has not only redefined fine dining but also carved a powerful space for heritage cuisine in global gastronomy.

Semma is no longer just a restaurant — it’s a revolution in flavour, identity, and cultural pride.