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Food Lite Blogs

Chef Shipra Khanna Discusses Dual Aspects of Culinary World

Shipra acknowledged the dual nature of cooking for leisure versus running a professional kitchen, noting that each comes with its own charm and set of challenges… Shipra Khanna speaks with Akshay Acharya

Shipra Khanna, one of India’s prominent culinary stars, has made significant contributions to the country’s food landscape. Her journey into televised cooking began with winning the second season of ‘MasterChef India.’

Since then, Shipra has appeared on numerous cooking shows in India and abroad, establishing herself as one of the most successful ‘MasterChef’ winners globally, with over a decade of experience in television.

Cooking is often praised for its therapeutic effects, helping to calm the nerves of the person who is handling the process.

However, there’s another side of the coin, cooking and running a professional kitchen presents a different challenge, often leading to chaos, especially during peak times like weekends and holidays.

Shipra acknowledged the dual nature of cooking for leisure versus running a professional kitchen, noting that each comes with its own charm and set of challenges.

She told: “When I cook at home, it’s a meditative experience. The rhythmic chopping, the aroma of spices, and the joy of preparing something delicious for loved ones are incredibly therapeutic. It allows me to slow down and savour the process.”

Conversely, Shipra described the high-energy, dynamic environment of a professional kitchen, saying, “It’s about precision, teamwork, and consistently delivering high-quality dishes under pressure. Despite the chaos, there’s a sense of exhilaration and fulfillment in orchestrating a well-run kitchen and seeing satisfied customers. Both experiences enrich my culinary journey, teaching me patience, creativity, and resilience.”

Her journey in the culinary world has been a source of inspiration for many food enthusiasts.

When asked, in hindsight, what were some of her key decisions or innovations that brought her the kind of success that everyone dreams of, Shipra told IANS: “My journey has been deeply fulfilling, and looking back, several key decisions and innovations have shaped my path. First and foremost, participating in and winning MasterChef India was a pivotal moment. It gave me a platform to showcase my culinary skills and connect with a broader audience.”

Shipra also highlighted her embrace of fusion cuisine, blending traditional Indian flavours with global influences, as a significant factor in her success.

“My commitment to using fresh, locally-sourced ingredients has always been a cornerstone of my cooking philosophy, ensuring that each dish is not only delicious but also sustainable. Lastly, my decision to author cookbooks and host cooking shows has helped me reach and inspire countless home cooks and food enthusiasts, fostering a community that shares my passion for the culinary arts,” she added.

Cooking for home chefs in India saw a sea change, with the satellite of which ‘MasterChef India’ takes a huge chunk of credit. How has the scenario changed in the face of the Internet revolution and technological advancements?

Shipra told: “‘MasterChef India’ revolutionised the culinary landscape by bringing gourmet cooking into Indian homes. It empowered home chefs to experiment and dream big. The advent of the Internet and advancements in technology, like 4G and now 5G, have further transformed this landscape.”

“Access to online recipes, cooking tutorials, and global culinary trends has democratised cooking, making it accessible to everyone. Social media platforms allow chefs and food enthusiasts to share their creations, gain feedback, and build communities. These technological advancements have fostered a more connected and informed generation of home chefs who are eager to learn, innovate, and share their culinary journeys.”

ALSO READ-Master Chefs Reinvent Traditional Uttarakhand Noodles at Indian Accent

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Food Lifestyle Lite Blogs

Deepika Padukone on Diets: “I Eat Well!”

The 38-year-old shared that there is a misunderstanding around the word diet…reports Asian Lite News

Actress Deepika Padukone said that she eats well and has never followed a diet that she cannot be consistent with.

Deepika took to Instagram, where she shared a collage of pancakes paired with whipped cream, brownie with ice cream and samosas.

For the caption, the mother-to-be shared that she eats well.

“Surprised to see this on my feed? Well, I eat! And I eat well! Ask anyone who knows me. So don’t believe anything else you might hear or read. The trick? Balance, Consistency and Listening to YOUR Body,” Deepika said.

The 38-year-old shared that there is a misunderstanding around the word diet.

“There seems to be a lot of misunderstanding around the word ‘Diet’. We often believe that ‘Diet’ means to starve, to eat less and to eat all of the things we detest. What ‘Diet’ really means is the total of all the food and drink consumed by an individual,” she said.

“The word actually comes from the Greek word ‘diaita’, which means ‘way of life’. I’ve always, for as long as I can remember, followed a ‘Balanced Diet’,” Deepika wrote.

Deepika strongly said that she loves to indulge.

“And it is for me ‘a way of life’. I’ve never followed a diet that I cannot be consistent with or one that is a fad. Now, do I indulge? Of course, I do, as demonstrated above! But it most certainly isn’t my way of life,” she wrote.

“Ever heard the phrase ‘you are what you eat?’ If there’s one thing I’ve learnt (the hard-ish way) it is that those words couldn’t be truer.”

Talking about Deepika’s work front, the mom-to-be is basking in the success of ‘Kalki 2898 AD.’

Directed by Nag Ashwin, the post-apocalyptic film is inspired by Hindu scriptures and set in the year 2898 AD. Amitabh Bachchan, Kamal Haasan, Prabhas and Disha Patani are also part of the film. The film is a mythology-inspired sci-fi extravaganza set in the future. Actors Vijay Deverakonda, Dulquer Salmaan and Mrunal Thakur have cameos in the film.

Ranveer, on the other hand, will be seen headlining Farhan Akhtar’s ‘Don 3’ in the coming months.

Actors Deepika Padukone and Ranveer Singh, who attended the grand wedding of Anant Ambani and Radhika Merchant on July 12, shared a heartwarming picture with the newlyweds to convey their best wishes.

ALSO READ-From Deepika to Radhika: Celebrity Bridal Looks That Set Trends

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Food London News

Lucky Cat by Gordon Ramsay: Decadence and Culinary Excellence

Lucky Cat is inspired by the 1930s Tokyo’s kissas and Shanghai’s drinking dens, experiential dining, inventive cocktails, and a thriving entertainment roster are cornerstones of the dining experience. Opened in 2019, Lucky Cat was inspired by Gordon’s travels through different Asian countries including Thailand, Vietnam, Japan and China. Lucky Cat’s menu is exceptional; a culinary journey exploring different Asian cuisines in thoughtful fashion. A feature by FnB columnist Riccha Grrover for Asian Lite International.

The drinks menu at Lucky Cat features their own curated cocktail range, with the signature Lucky Negroni requiring our guests to roll the dice to determine their bespoke drink, amongst beloved classics featuring an Asian flavour twist. The wine and sake offering is equally extensive and immersive.

Discerning diners will marvel at the food menu which is a smart exploration of different Asian cuisines. From sashimi and sushi delivered from the raw bar to Lucky Cat’s signature black cod, ‘GFC’ (Gordon Fried Chicken), short rib and BAO. Guests will appreciate the elevated dishes cooked with only the finest ingredients. The menu’s journey through Asian means variety is key and diners can indulge in Lucky Cat every day of the week.

While desserts may not be commonplace at other Asian restaurants, this is one of Lucky Cat’s specialties. The dedicated all female pastry team in Mayfair carefully weave flavours of rose, lychee and yuzu through beautiful dishes that ensure dessert is a must-order.

Executive chef André Camilo proudly reflects that Lucky Cat is different to similar venues in Mayfair because they equally prioritise the food and the experience. Every detail across both facets are meticulously planned. “No one is doing what we’re doing. They’re not offering the variety and calibre of what our menu does, the expertly crafted cocktails or the ambiance that keeps people here all night. We are proud of our guest experience, and what we’re doing to continue Gordon’s vision when the team first created Lucky Cat,” Camilo said.

The team create new dishes every few months or, perhaps, revisit and refine some previous Lucky Cat favourites. Certain dishes, however, always appear on the menu, due to customer demand. These include GFC, the Bonito Fried Duck Leg Bao, the Hand-Dived Scallops with Yuzu, and the exquisitely simple, classic Yellowtail sashimi. Gordon’s vision of only offering the best at every touchpoint is evident with all the suppliers Lucky Cat has strong relationships with.

For those looking to for a more immersive dining experience, their semi-private options are an exceptional choice. The Chef’s Table seats 10 and is paired with a bespoke menu completely tailored to our guests tastes, while the Kitchen Table offers two menus that elevate the signature offering. There are also three stunning private dining rooms that capture the personality of the main restaurant.

The Lucky Cat team are committed to sharing their knowledge across exceptional food and beverage so offer a series of boutique masterclasses. From sake to sushi, desserts to cocktails, learn from the best in one of London’s premier restaurants as you expand your expertise and learn some of the secrets behind Lucky Cat’s specialties.

At Lucky Cat in London Mayfair the service is top-notch and ambiance is unparalleled, where the meal experience is both exceptional and experiential; is inspired by Gordon Ramsay’s extensive travels throughout Asia and his vision to bring together the best cuisines of the region with inventive cocktails and ambiance. Highly Recommended! Lucky Cat Manchester opened in June 2023 and Miami recently opened their doors in February 2024.

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Food Lite Blogs

Michelin Star Maestro Jacob Jan Boerma’s Culinary Journey

The two cities got to savour his lip-smackingly delicious culinary philosophy of blending global influences with locally sourced ingredients, emphasising flavours that are both innovative and respectful of tradition. Talking about local flavours, he’s still to recover from the umami bomb contained in the bheja fry he dug into when he was in Mumbai…writes Sourish Bhattacharyya

Unlike a lot of celebrity chefs, Jacob Jan Boerma enjoyed the rare privilege of being able to visit Michelin-starred restaurants when he was a child. His parents could afford the rather expensive privilege because they were in the shoe business and had fine tastes.

They also unknowingly nurtured in their son the ambition to become a chef and open one such celebrated establishment when he would grow up.

His parents, of course, laughed away the idea, saying he was “stupid” and wouldn’t ever earn any decent money. Boerma, however, pursued his dream, starting, like so many great chefs, as a dishwasher when he was 16, and schooling his taste buds by dipping his finger into the leftover sauces and licking them off. That was his first introduction to the fine art of creating taste.

Boerma, a Dutchman who was born in Austria, went on to preside over his own Michelin three-star restaurant, De Leest in Vaassen, The Netherlands, on the fringes of a nature reserve. The jolly chef wears the three stars lightly, but it’s an honour only some really talented members of his tribe around the world have earned in their lifetime.

And he had Mumbai and Delhi’s jet-set literally eating out of his hand when he was in India to headline a fine-dining programme named ‘Rendezvous by The Chambers: The Culinary Chronicles’ at the Taj Mahal Palace in Mumbai and Taj Mahal in New Delhi.

The two cities got to savour his lip-smackingly delicious culinary philosophy of blending global influences with locally sourced ingredients, emphasising flavours that are both innovative and respectful of tradition. Talking about local flavours, he’s still to recover from the umami bomb contained in the bheja fry he dug into when he was in Mumbai.

It is very tough to earn three Michelin stars, but Boerma not only got them, but also kept them for 18 years till 2020, when he shut down his restaurant to pursue his grand global ambition of collaborating with rising young stars around the world to set up Michelin-star restaurants, which he has already done with The White Room in Amsterdam, Fine Fleur in Antwerp, and SMAAK in Yokohama, Japan.

Boerma said he’s now in the business of creating “concept restaurants,” and by the end of next year, he would have seven of them running. “It is my mission now to create concept restaurants with young chefs,” the maestro said. “I put them on the podium. I looks at my restaurants now as a collaboration between two chefs, one experienced and one young.”

Talking about his journey, the Dutchman described it as getting to live his dream by following his passion. Running a Michelin three-star restaurant can be like living in a pressure cooker, for the stars come up for review each year, and as Boerma puts it, just any guest could be a Michelin Guide inspector on an anonymous mission to check out your food.

“It is more difficult than winning an Olympic medal, but I need this pressure,” Boerma said. His typical five-day working week stretches from 8 a.m. to 11 p.m., and his weekends also see him plotting out the week ahead.

“I need this pressure,” Boerma said. “My kitchen has been my home, but the pressure makes me feel good. You cannot reach the top without pressure.”

What he has learnt, though, is to focus on each guest. “The personal touch makes the real difference,” Boerma added.

Coming to India was a novel experience for Boerma, who has been used to such luxuries as getting his supplies of fish and crustaceans off the North Sea, but here, as he discovered, “even the garlic looks and tastes different”.

And then he had also to work around the fact that Indian food laws do not allow the import of Parmigiano Reggiano (the original Italian Parmesan cheese), but it’s par for the course for Boerma, who has made it his business of work with local ingredients and flavours.

“I always source my ingredients from the area around the restaurant,” Boerma said. Coming to India, his first visit, therefore, was a revelation for Boerma because it introduced him to a new world of ingredients and flavours.

Boerma may have earned three Michelin stars, and his new restaurants may have already won their first stars within months of opening, but he’s a untiring taste traveller.

And his journey in search of flavours unfamiliar to him and newer ways of expressing them is not likely to stop soon.

ALSO READ-‘India Requires Better Food Policies for Healthier Choices’

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Food India News Lite Blogs

‘India Requires Better Food Policies for Healthier Choices’

Elisa Pineda, Research Fellow at The George Institute for Global Health, UK, said, “India was generally better than neighbouring countries in terms of implementation of food environment policies and infrastructure support related to food and health” …reports Asian Lite News

India is ahead of neighbouring countries in the implementation of food environment policies, but needs stronger policies and infrastructure to enable healthier food choices to combat non-communicable diseases (NCDs) like obesity, diabetes, and heart diseases, according to an expert on Sunday. 

In a recent study, an international team of researchers, including scientists from The George Institute for Global Health, mapped the food policies and supporting infrastructure in four South Asian countries including Bangladesh, India, Pakistan and Sri Lanka.

The team assessed the level of implementation of these policies and identified priority actions for the primary prevention of diet-related NCDs.

Elisa Pineda, Research Fellow at The George Institute for Global Health, UK, said, “India was generally better than neighbouring countries in terms of implementation of food environment policies and infrastructure support related to food and health”.

“But it still needs improvement to prevent the rising incidence of diet-related diseases like obesity, type 2 diabetes, and cardiovascular diseases,” she added.

The study, published in the journal The Lancet Regional Health – Southeast Asia, showed that NCDs are the leading cause of illness and death worldwide.

South Asians, in particular, face a higher risk of developing Type 2 diabetes and cardiovascular diseases compared to other populations. The prevalence of diabetes in South Asia is projected to be about 151 million by 2045, it noted.

While the causes of NCDs are complex, an unhealthy diet is a leading modifiable risk factor, Dr. Elisa said.

Evidence suggests that improving food environments and implementing effective food-related policies are key to achieving healthier diets and reducing the prevalence of NCDs.

“India showed moderate progress in food labelling and taxation — all packaged foods were labelled in line with Codex recommendations and the government has introduced health taxes and regulations on the content of salt, sugar, and fat in food products, fruits and vegetables are tax-free, and there is a “Fat Tax” on unhealthy foods,” the researcher said.

“However, other areas like food composition, provision, trade policies, and promotion remained weak.

“Although the promotion of foods high in fat, sugar, and salt was prohibited in schools, regulation of the promotion of unhealthy foods in other settings is required,” Elisa said.

Further, the study showed that in terms of infrastructure support for healthier food environments, India performed relatively well in leadership, governance, monitoring, and funding compared to Bangladesh, Pakistan, and Sri Lanka.

However, “areas like platforms and integrating health into all policies were still weak, as there were no processes to assess the health impacts during the development of other non-food-related policies and no formal platforms between the government, the commercial sector, and civil society on food policies for improving population health,” Elisa said.

“Overall, while India was ahead in certain aspects, significant efforts are needed to achieve stronger and more comprehensive implementation in both policy and infrastructure support to enable healthier food choices and prevent non-communicable diseases like type 2 diabetes and cardiovascular diseases,” she added.

The study called for urgent action to expand food policies beyond hygiene and food security measures.

Key recommendations include enhancing food labelling to help consumers make healthier choices; introducing taxes on unhealthy foods and subsidies for healthy options to encourage better eating habits; implementing stricter regulations on the marketing of unhealthy foods, especially to children; and ensuring that school meals meet high nutritional standards to promote healthy eating habits from a young age.

ALSO READ-Junk Food Fuels Piles, Fistula, Fissures in Young Indian Adults

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Food London News Restaurant Reviews

UBA: A Pan-Asian Culinary Paradise In London

Be taken on a gastronomic journey through the bustling streets and aromatic alleys of Asia’s most vibrant cities, from Hong Kong and Hanoi, to Kyoto, Singapore and Bangkok at recently opened UBA in Shoreditch. From the team behind Sucre, Alma and CLAP London, UBA blends East London’s dynamic spirit with the flavours of South East Asia, providing fragrant sharing plates and innovative cocktails. Inspired by the rich heritage of Shoreditch, UBA is a celebration of authentic culture, where every dish and design detail tells a captivating story of craft. With their sophisticated ambiance and a commitment to inclusive luxury, UBA invites you to belong— to indulge, to connect, and to discover the art of contemporary Asian dining. A feature by columnist Riccha Grrover for Asian Lite International.

Inspired by the epicurean exploits of globetrotting Chef Paul Greening (Aqua Restaurant Group and Novikov), expect a menu which celebrates the vibrancy of South Asian cuisine. Featuring a plethora of Pan- Asian dishes, each plate is rooted in tradition, but with a theatrical twist from the freshest sashimi through to delicious dim sum, Hirata buns, ramen and smokey dishes from the robata grill.

Whilst the whole menu deserves to be discovered, highlights include super sweet corn with Tokyo butter and wasabi furikake, a chilled spinach salad and handmade soba tofu with a goma dressing; Larger plates from UBA’s robata grill include the baby chicken with barley ginger miso, crispy rice noodles, coriander and sesame; and yuzu shisho marinated lamb cutlets with a complex nashi pear tomato miso kimchi sauce.

Crafted to be consumed with childlike glee, UBA’s showstopping desserts include the lychee, jasmine and raspberry crème brulée with Calpis sorbet; and a vanilla tofu cheesecake, hidden beneath a fluffy cloud of Sakura floss.

The bar menu takes drinkers on a journey with libations that capture the essence of vibrant cityscapes, serene temple gardens, and bustling culinary scenes. Every sip promises a story, a connection to a faraway land, and a taste of authentic Asian culture. Must-tries from Head Bartender Alex Cernatu include the Jasmine Pearl with Roku gin, lemongrass and ginger cordial, jasmine pearl and peach soda, designed to whisk guests to the lush forests of Thailand; and transporting to Sichuan province tea plantation is the Smoky Dragon with Tarry Lapsang Souchong tea-infused tequila and Szechuan pepper infused agave.

A range of sakes from the Akashi-Tai family-run brewery,dating back to 1856, also feature alongside Japanese liqueurs and a carefully curated wine list.

Shoreditch’s new playful and decadent Pan Asian dining spot has also designed a lunch menu that’s set to make lunchtimes a whole lot livelier! With the Express Lunch, choose four flavour packed plates – either meat, fish or vegetarian options – and enjoy a noodle dish, salad, dim sum and a hot dish. Dishes across the meat, fish and vegetarian menu include highlights of Korean crispy chicken; rock shrimp tempura; spicy aubergine and spinach dim sum; and Tokyo corn with wasabi. Created by Head Chef Pavel Baranovs and a team of globetrotting chefs, the Express Lunch menu invites guests on gastronomic journey, inspired by the fantastic regions across Asia, at a great set price. With an elegant and experimental cocktail list to accompany, UBA is the perfect spot for a quick and tasty lunch.

Located within East London’s stylish Hart Shoreditch hotel, UBA’s opulent interiors are inspired by cultures and mythology across Asia. Painted in a palette of traditional and auspicious shades of red and gold, standout features include a statement marble bar offering counter dining for up to 14, red velvet banquette seating, lava stone tabletops with antique mirrors, Asian ceramics and decorative lighting. The restaurant also boasts a private dining room seating 12.

 UBA – an indulgent journey through the streets of Asia, where East meets East London.

Excellent service which is both helpful and attentive; delectable dishes, buzzing vibe, upbeat atmosphere, tantalising cuisine, palatable drinks, chic decor, plush interiors, charming presentation, with flavours on point makes it a journey through the streets of Asia in London and a memorable meal experience…Highly Recommended!

ALSO READ: Sail Into Summer With Skuna’s Brilliant Bbq Boats

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London News Restaurant Reviews Travel & Tourism

Sail Into Summer With Skuna’s Brilliant Bbq Boats

Skuna has brought BBQ boats to the waterways of the UK. Summer lovers looking for a fun way to spend the warmer days are set to get a fresh tasting way to experience the iconic waterways of Canary Wharf in London. The boats, which allow up to 10 friends to get out onto the water in Canary Wharf, feature top-of-the-range Cadac Grills that allow any aspiring grill-master to show off their cooking skills. Skuna Boats is the UKs most unique on the water experience operator. A feature by columnist Riccha Grrover for Asian Lite International.

Skuna, the UK’s leading BBQ & Hot Tub boat operator, has brought in a refreshed experience with four brand-new BBQ packages in partnership with one of the country’s favourite BBQ brands, Cadac. For the 2024 season, Skuna’s refreshed packages include a range of BBQ classics including burgers on Brioche buns, Corn-on-the-Cob, Lamb kebabs and Chicken skewers. Fans of the Mediterranean will also be catered to, with the top packages including an Antipasto platter and Hummus and flatbreads.

With two of the hottest summers on record being within the last decade, a wealth of new activities have become smash hits across the country.And as Brits are set to celebrate what could be the hottest year on record according to the Met Office, there will be more sun seekers than ever looking to find a way to enjoy the balmy weather.

Skuna Boats have exploded in popularity, with TikTok’s from travellers being watched by hundreds of thousands of people looking to find something different to do with their weekends.

Each trip lasts around 2 hours, with sailors able to bring their own food or choose from a selection of BBQ packages that they can pre-order to pick up from the dockside. Skuna also provides a full bar for those that want a little tipple as they sail off into the sunset.  The site can cater for groups of just 2 friends right the way through to huge parties of 100 guests. 

Prices start from as little as £20, and all boats come equipped with grills, safety equipment, and life jackets for younger Pitmasters and non-swimmers meaning everyone can enjoy the experience. Highly Recommended! 

About Skuna Boats

Skuna Boats is the UKs most unique on the water experience operator. With a passion for getting guests to enjoy boating, food and a commitment to excellence, Skuna Boats is dedicated to providing guests with unforgettable culinary experiences that delight the senses and create lasting memories.

ALSO READ: Mint Leaf Indian Restaurant & Cocktail Bar In London: Traditional Flavours With A Modern Twist

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Food London News Restaurant Reviews

A Blanc de Blancs Fit for Summer: Discover the elegance of Billecart-Salmon Champagne

As the summer unfolds, Champagne Billecart-Salmon invites wine enthusiasts to experience the finesse and freshness of Chardonnay. With each sip, the Blanc de Blancs promises an unparalleled sensory journey. The Blanc de Blancs is a testament to the champagne house’s savoir-faire in crafting great Chardonnays. Sourced from the finest Grand Cru parcels in the Côte des Blancs – Avize, Chouilly, Cramant, Mesnil-sur-Oger, and Oger – it embodies the excellence and finesse that has through the centuries become synonymous with Billecart-Salmon, which preserves a family legacy with passion and precision. A feature by columnist Riccha Grrover for Asian Lite International. 

A blend of two different vintages, this cuvée is distinguished by its complexity, excellent vinosity, and the refreshing finish. On the palate, the creamy sensation balances the meringue-like texture with nuances of fresh almonds and citrus zest. The nose offers a pure and mineral intensity with an uncommon typicity, releasing notes of brioche, fresh butter, and lemony citrus fruits.

This refined and nuanced champagne evolves delicately with remarkable finesse. This cuvée is a blend of two different years revealing the special quality of the Chardonnay. Its complexity, its great vinosity and the surprisingly fresh finish is particularly appreciated by a following of informed wine lovers.

Appearance: An ultra-delicate effervescence which translates into an abundance of elegant bubbles. It is sparkling and elegant with a luminous yellow gold hue with glints of green.

Aroma: Avery pure and mineral intensity with an uncommon typicity, releasing notes of brioche, fresh butter and lemony citrus fruits. A distinguished and subtle realm that delicately evolves with a remarkable finesse.

Palate: Acreamy sensation with achalky and meringue texture, associated with nuances of fresh almonds and citron zest. Asmoothness of great clas which si chiseled and persistent.

Tasting: An exceptional fermentation with a chalky, mineral sytel which wonderfully accompanies Ossetra caviar to fine marinated sashimi. Service temperature: 8°C.

About Maison Billecart-Salmon

Billecart-Salmon, founded in 1818, is one of the last remaining family-owned and family-run Champagne houses. Today, it is led by Mathieu Roland-Billecart, the seventh generation of the family. Its cuvées are distributed in luxury hotels, the finest restaurants and independent wine retailers in over a hundred countries around the world. Since its reception more than two centuries ago, its motto remains unchanged: ‘‘Give priority to quality, strive for excellence’’.

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Food Lifestyle Lite Blogs

Sonu Sood Stays Fit with TV Workouts, Debunks Diet Myths

The 50-year-old star shared the importance of portion control and balanced eating for maintaining a healthy lifestyle. He also stressed the significance of staying active throughout the day…reports Asian Lite News

Actor and humanitarian Sonu Sood, who is also a fitness aficionado, revealed that he incorporates ab crunches, sit-ups, and push-ups into his routine while watching television.

He also dispelled common myths about diets to make a “great physique”.

“People often have this misconception that you need to have a meaty diet for a great physique, but I’ve learned it’s more about sticking to a disciplined diet rather than snacking on seeds or diving into junk food,” he said in a statement.

The 50-year-old star shared the importance of portion control and balanced eating for maintaining a healthy lifestyle. He also stressed the significance of staying active throughout the day.

“Even during times like watching TV, I find ways to keep moving with crunches, push-ups, and sit-ups. These simple activities help me stay on my toes and reinforce the importance of being active and healthy,” he added.

On the professional front, Sonu is all pepped up about his upcoming film ‘Fateh’, which he has written, directed, and even bankrolled. The movie revolves around cybercrime and features veteran actor Naseeruddin Shah and actress Jacqueliene Fernandez.

Sonu is highly regarded for his humanitarian work, which he commenced during the pandemic and went out of his way to help people in need.

Starting his acting career with the 1999 Tamil film ‘Kallazhagar’ directed by Bharathi, Sonu swiftly transitioned to Hindi cinema with the 2002 film ‘Shaheed-E-Azam’. He has since appeared in numerous notable films, including ‘Yuva’, ‘Athadu’, ‘Aashiq Banaya Aapne’, ‘Jodhaa Akbar’, ‘Shootout at Wadala’, ‘R…Rajkumar’, ‘Kung Fu Yoga’, ‘Dabangg’, and ‘Simmba’.

A keen user of social media, Sonu recently took to Instagram to congratulate Team India after their victory in the T20 World Cup finals against South Africa.

“Proud of our heroes… World Cup champions,” he wrote in his congratulatory message.

Before the match, Sonu had predicted India’s victory and tweeted, “Congratulations Team India in advance… World Cup is ours #TeamIndia #IndiavsSouthAfrica @cricketworldcup @ICC.”

ALSO READ-Weight Gain Genes Linked to Early Menstrual Periods in Girl

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Food Lite Blogs

Noida’s Alma’s Bakery: A ‘Central Perk’ Experience

The all-green pizza for the vegetarians is a must try: it comes topped up with rocket leaves, tomato sauce, sun dried tomatoes and mozzarella…reports Durga Chakravarty

One of the hidden gems of Noida is Alma’s Bakery and Cafe in Sector- 104, which is six-years-old, and serves the best of Neapolitan pizzas, creamy pastas and thirst-quenching fresh smoothies, iced teas and kombucha.

Alma’s Bakery and Cafe is owned by Bogusia, who’s Polish-born, and Gaurav Dhingra, who make sure they welcome their patrons with warm smiles.

The cafe, where the average bill for two adds up to Rs 1,000-plus taxes, serves fresh and nourishing food in a cosy ambience that keeps drawing you back.

The bakery opened up first in 2018; a year later the cafe came up.

Alma’s is known for their perfectly made dough, which is prepared in-house.

Every bite of the pizza has a perfect amount of the sauce, cheese, veggies and meat.

The all-green pizza for the vegetarians is a must try: it comes topped up with rocket leaves, tomato sauce, sun dried tomatoes and mozzarella.

Bogusia’s favourite, though, is the Napolitana, which she calls a “dream”.

She said: “It is our USP till today. We did a lot of trial and testing. But we mastered the dough and then the sour dough.”

The cafe also caters to the local taste buds with their tikka-based pizzas.

Bogusia said the “desi twist” had to happen to cater to all.

Beyond pizzas, the chicken teriyaki sushi will not fail to impress.

The teriyaki sauce adds the sweet and sour sensation and togther with wasabi and soy sauce, it turns into a flavour bomb.

For weight watchers they have the ratatouille and the hydroponic salads, besides the ones with burrata and smoked salmon, which are light yet satisfying.

The rustic ratatouille at Alma’s, a colourful layer of ‘farm fresh’ vegetables baked on a bed of basil and tomato sauce with a side of garlic bread, shouldn’t be missed at any cost.

To give the palate a cleanse, the iced cinnamon and apple tea is a must. It cools down the body and opens up the palate. They don’t use extra added sugar in the drinks.

“We use farm fresh products,” Bogusia assured us.

“We try to use local vendors as much as possible. We personally pick products.”

Alma’s, according to Bogusia, offers a homely neighbourhood social space within the concrete jungle. A minimal decor actually brightens up the interiors, which is big on plants and the principles of sustainability. ‘Soil to Soul’ is the cafe’s guiding mantra.

At any time of the day, the cafe is bustling with people, either working or on a date, or hanging out with a group of friends. Here’s a safe and comfortable space to sit back and enjoy.

On a sweeter note, entering their bakery will turn you into a four-year-old in a toy shop. One just cannot decide what to have first because they serve the best cheesecakes, tiramisu, macaroons, eclairs, mud cakes and mousse.

Alma’s Bakery and Cafe will remind you of ‘Central Perk’, the coffeehouse made famous by the sitcom ‘Friends’: it has everything you need, including your mates.

ALSO READ-Junk Food Fuels Piles, Fistula, Fissures in Young Indian Adults