This Diwali, Bombay Brasserie the acclaimed dining destination nestled within Taj Dubai, presents a culinary celebration like no other, crafted by the restaurant’s newest culinary artist, Chef Pranav Upadhyay. Known for his boundless creativity and passion for bold, vibrant flavors, Chef Pranav’s dishes promise to turn an ordinary meal into an extraordinary dining experience. His debut Diwali menu offers a four-course gastronomic journey that showcases his talent for innovation and respect for tradition. A preview feature by columnist Riccha Grrover for Asian Lite International.
The specially curated menu highlights a perfect blend of vegetarian and non-vegetarian options, designed to cater to diverse palates. Start your meal with Peri Peri Tandoori Soya Chap, a vegetarian twist on classic Indian tandoori flavors infused with a tantalizing peri-peri spice. For those who prefer the comforting warmth of dairy and vegetables, the Chowki Dahi aur Karai Subji delivers a harmonious mix of textures and flavors that is both hearty and satisfying.
Non-vegetarian diners can indulge in the rich and tender Mutton Ghjhia Ki Chaat or the decadent Kashmiri Murgh Kofta, which are sure to evoke the traditional spirit of Indian festive feasts, while pushing the boundaries of creativity. Each dish draws inspiration from a Diwali element, with décor adding to the festive ambiance.
No Diwali feast is complete without a sweet indulgence, and Chef Pranav’s dessert selection offers the perfect end to this culinary journey. Guests can choose between the refreshing and colorful Very Berry Ghewar, a modern take on a traditional Indian dessert, or the indulgent Akhrot Chocolate Halwa, a rich walnut and chocolate treat that embodies the spirit of celebration and sweetness.
The four-course menu, available from 22nd October to 4th November between 6:00 PM to Midnight, is designed not only to elevate your Diwali dining experience but also to create lasting memories. To add a special touch to the occasion, each guest will receive a thoughtful Diwali gift, a token to remember this extraordinary dining experience at Bombay Brasserie.
Whether you are looking to immerse yourself in the festive flavors of India or simply seeking a luxurious dining experience, Bombay Brasserie’s Diwali menu by Chef Pranav Upadhyay offers a journey that will delight your senses and make your Diwali truly unforgettable. This Diwali menu promises to be a culinary extravaganza that showcases the rich tapestry of Indian cuisine in a contemporary setting. Highly Recommend you try it out!
About Taj Dubai
Taj Dubai stands as an urban icon in one of the world’s most dynamic and exhilarating cities. Boasting world-class dining, wellness facilities, and a range of activities, it distinguishes itself among the Taj hotels in Dubai. A captivating blend of Taj Dubai’s illustrious heritage and impeccable hospitality intertwine with contemporary luxury and distinctive local touches. Behind the soaring grey glass and steel of its exterior is a melange of colours, indulgence and a remarkable diversity of restaurants. Despite its central location in the business hub, this 5-star hotel in Dubai is crafted to prioritise the comfort and relaxation of its guests.
About Taj
Established in 1903, Taj is The Indian Hotels Company Limited’s (IHCL) iconic brand for the world’s most discerning travellers seeking authentic experiences in luxury and has been rated as the World’s Strongest Hotel Brand and India’s Strongest Hospitality Brand as per Brand Finance 2022. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Grand Palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury. The unique portfolio comprises hotels across the globe including presence in India, Middle East, North America, United Kingdom, Africa, Malaysia, Sri Lanka, Maldives, Bhutan, and Nepal.
Dr. Leena Aggarwal, Dermatologist, at Vibes Healthcare Ltd. shares age-defying skincare hacks to make every man look and feel your best every day….reports Asian Lite News
Ageing is an inevitable part of life. While genetics, stress, and lifestyle habits may be factors that influence how fast one age, however, with the right skincare products, treatments, and lifestyle habits, you can promote healthy, natural ageing. Just like women, a grooming routine is essential for men of every age. Typically, a man’s skin is up to 25 percent thicker than a woman’s, and men are more susceptible to irritation and sensitivity from the impact of shaving. The good thing is, today, men recognise the importance of skincare and self-grooming and are investing more time and money to appear good, healthy, and younger.
Dr. Leena Aggarwal, Dermatologist, at Vibes Healthcare Ltd. shares with IANSlife age-defying skincare hacks to make every man look and feel your best every day.
The mandatory CTM routine
Cleansing, Toning and Moisturising (CTM) your skin is a simple routine to start with. Cleansing the skin regularly twice a day is important to remove the dirt, debris, pollutants, and oil secretions from the skin’s surface. Regular cleansing also minimises clogged pores and acne on the skin. Using a toner removes all dust or dirt adhering to the pores and maintains the pH of the skin. A toner is safe to use even after shaving. Post cleansing and toning, the skin usually becomes dry. For soft and supple skin, it is best to apply a moisturiser. It is advisable to use gentle yet effective products that do not contain any toxic ingredients. Look for AHAs (such as glycolic and lactic acids) and antioxidants such as vitamin C and resveratrol in toners, creams, and other skincare products.
Protect your skin from the sun
The sun is the biggest culprit of accelerated ageing. UV rays cause uneven pigmentation, sun spots, reduced skin elasticity, skin degradation, etc. Whether spending a day at the beach or running errands, sun protection is essential. Applying sunscreen, preferably SPF 30 (or higher) regularly will shield the skin from adverse effects of UV, UVA, UVB, and IR radiations. Additionally, you can protect your skin by covering it up with a lightweight and long-sleeved shirt, pants, cap, and sunglasses with UV protection.
Retinol, salicylic acid, and glycolic acid to your rescue
Go for products rich in these ingredients, be in the form of a mask, face wash, or serum. Retinol is widely known to have the best actual evidence for anti-ageing benefits. Although salicylic acid is better known as an acne treatment, this beta-hydroxy-acid (BHA) has some serious exfoliating powers, which makes it a good option for managing signs of ageing as well. Additionally, it can boost the production of collagen. Unlike other chemical exfoliants, salicylic acid is also oil-soluble, allowing it to get deeper into your greasy pores. If you have especially oily or acne-prone skin, salicylic acid could be a key ingredient for you. Glycolic acid is another helpful ingredient for reducing signs of ageing, such as hyperpigmentation, fine lines, and wrinkles.
Hyaluronic acid-infused bio-remodelling treatment for long-lasting effect
The natural decrease of your collagen supply can give way to skin laxity and wrinkles around the face and neck. Bio-remodelling is the latest and best in collagen-boosting treatments, especially formulated with the highest concentrations of ultra-pure hyaluronic acid (HA) to restore skin elasticity, firmness, and youthfulness. Unlike other injectable treatments, bio-remodelling harnesses your body’s natural collagen production, spreading smoothly beneath the skin to trigger widespread rejuvenating effects. Bio remodelling procedures such as Profhiloimproves ageing and sagging tissue by smoothing and tightening the skin. Besides the face, it can also be injected into the neck, hands and other areas with high skin laxity.
A nutritious diet
Several studies say eating plenty of fresh fruits and vegetables may help prevent damage that leads to premature skin ageing. A diet rich in healthy fats, fibre, antioxidants, vitamins C, A, B3, E, K, and selenium can promote collagen production and keep the skin firm and plump. Some foods to include are red bell peppers, papaya, avocado, berries, broccoli, spinach, sweet potatoes, nuts, fish, and yoghurt. Also, it is important to keep your body hydrated by drinking plenty of water.
Limit alcohol and smoking
Alcohol is a diuretic that dehydrates the skin and promotes the formation of free radicals. Wrinkles, collagen damage, sagging skin, skin staining, etc., are examples of the toll the toxins in cigarettes take on your skin. Not only does smoking speed up skin ageing, but it also constricts the skin and makes it look dull, dry, and full of wrinkles. Quitting smoking and watching your alcohol intake will result in healthy and youthful-looking skin.
Exercise and sound sleep
Along with making you feel better in body and mind, exercise can improve the skin by carrying oxygen to the cells, increasing blood flow that flushes away cellular waste and free radicals, and nourishing and replenishing your skin’s appearance. Similarly, a good 8-9 hours of sleep gives a man a healthier appearance, with smoother skin, brighter eyes, and fewer breakouts. While you snooze, your body also has a chance to repair and recover leading to a long list of great benefits for your looks and body.
A dermatologist plays an important role in educating, screening, and treating various skin issues. Regular appointments with your doctor will ensure you’re up-to-date on the latest and suitable skincare developments.
Choya is made from the ume fruit, a popular fruit in Japan. The liqueur is 100% natural and vegan friendly and is a combination of umeshu liquid extracted from the ume fruit, sugar and alcohol and has a light, fruity flavour that is both sweet and tart. Choya fruit liqueur is a versatile drink that is enjoyed chilled either straight, on the rocks or as a base for cocktails. Choya was founded but the Kondo family in 1914 and first focused on viticulture. After realising that the Japanese wine market could not compete with European wines the company decided to focus on beverages that could only be produced in Japan. It is now the 7th largest liqueur producer in the world. A feature by columnist Riccha Grrover for Asian Lite International.
In 1959 the company started production of umeshu which at that time was produced individually by each family. Today Choya is responsible for the development of umeshu into a commercially viable product. It is a brand with countrywide recognition, available across the whole of Japan and exported to over 60 countries worldwide.
The brand took its name from the combination of a Japanese butterfly species called the Gifu Chõ founded in the Komagatani area near the company’s headquarters and artefacts from the Stone Age shaped like arrowheads (called ‘ya’ in Japanese) also found there. The dual honouring of nature and local community – a key mantra ever since – became the combination of the two and Choya was born.
Ume is often known as the Japanese plum and came to Japan from China over 2,000 years ago. It is a fruit that not only tastes delicious but also has a number of health benefits being rich in potassium, magnesium and fibre. The ume fruit has an acid content of 4-5%, much higher than that found in a plum. As the ume fruit ripens, the level of citrus acid in the fruit overtakes that of organic acids. The flesh and skin from the ume fruit also contain the antioxidant polyphenol and this also increases as the fruit matures. In addition the fruit contains multiple amino acids and other organic acids such as citric acid.
Choya Extra Shiso With Soda
There are several hundred varieties of Japanese ume fruit but Choya uses only four different varieties. Nanko-ume from Wakayama is a premium variety with plump flesh and high acidity, making it particularly suitable for umeshu.
Umeshu is the fruity liqueur made from the unripened Japanese plums, ume. Choya Umeshu uses traditional harvesting methods with the ume harvested during the summer months and carefully washed and inspected before going though a process that is similar to making gin. The unripe ume plums are soaked in sugar and shochu (Japanese clear distilled spirit) which contains about 35 % alcohol. The plums are aged with their stone intact as this adds to the flavour which also comes from the skin and flesh.
Making umeshu takes at least six months before the final product is ready for consumption.
Experts recommend ageing past nine months for optimal flavour and Choya Umeshu is aged for a minimum of 12 months. The final product will have moderate acidity and a faint aroma from the plums. The sugar and ageing from the alcohol provides a pleasant sweetness sometimes compared to almonds or marzipan.
Choya Extra Years Hot Serve
CHOYA PRODUCTS
Choya Extra Years Aged Umeshu – a premium Umeshu made with the finest grade Nanko-ume fruit, harvested in the Wakayama region of Japan. This fruit liqueur is well balanced, sweet and slightly vicious.
Choya Single Years Umeshu – a blend of at least three ume liqueurs aged between one and two years. It is rich, aromatic and surprisingly fresh.
Choya Royal Honey Umeshu – Choya Umemshu Extra Years can be made with Royal Honey which imparts additional sweetness and a darker vanilla colour which is completely natural. It is perfect enjoyed on the rocks or with soda to release the honey flavour.
Choya Royal Honey Spritz
Choya Yuzu Fruit Liqueur – a sweet tasting liqueur made with the filtered pulp of the Yuzu fruit, similar in size to a grapefruit and ume fruit. A delicious citrus drink it is a classic alternative to Pimms, Summer Pitchers or great in cocktails.
Choya Ume Salut Sparkling Wine – a crisp and refreshing blend of Italian wine blended with Choya’s exotic sparkling plum wine. A wonderful marriage of Japanese and Italian wines, best enjoyed chilled as an aperitif or with your favourite food.
Choya, made from Japan’s ume fruit, is a 100% natural, vegan-friendly liqueur. Sweet and tart, it’s enjoyed straight, on the rocks, or in cocktails. Founded by the Kondo family in 1914, Choya shifted from wine to Japanese beverages and is now the world’s 7th largest liqueur producer. A feature by columnist Riccha Grrover for Asian Lite International.
In 1959 the company started production of umeshu which at that time was produced individually by each family. Today Choya is responsible for the development of umeshu into a commercially viable product. It is a brand with countrywide recognition, available across the whole of Japan and exported to over 60 countries worldwide.
The brand took its name from the combination of a Japanese butterfly species called the Gifu Chõ founded in the Komagatani area near the company’s headquarters and artefacts from the Stone Age shaped like arrowheads (called ‘ya’ in Japanese) also found there. The dual honouring of nature and local community – a key mantra ever since – became the combination of the two and Choya was born.
Ume is often known as the Japanese plum and came to Japan from China over 2,000 years ago. It is a fruit that not only tastes delicious but also has a number of health benefits being rich in potassium, magnesium and fibre. The ume fruit has an acid content of 4-5%, much higher than that found in a plum. As the ume fruit ripens, the level of citrus acid in the fruit overtakes that of organic acids. The flesh and skin from the ume fruit also contain the antioxidant polyphenol and this also increases as the fruit matures. In addition the fruit contains multiple amino acids and other organic acids such as citric acid.
There are several hundred varieties of Japanese ume fruit but Choya uses only four different varieties. Nanko-ume from Wakayama is a premium variety with plump flesh and high acidity, making it particularly suitable for umeshu.
Umeshu is the fruity liqueur made from the unripened Japanese plums, ume. Choya Umeshu uses traditional harvesting methods with the ume harvested during the summer months and carefully washed and inspected before going though a process that is similar to making gin. The unripe ume plums are soaked in sugar and shochu (Japanese clear distilled spirit) which contains about 35 % alcohol. The plums are aged with their stone intact as this adds to the flavour which also comes from the skin and flesh.
Making umeshu takes at least six months before the final product is ready for consumption.
Experts recommend ageing past nine months for optimal flavour and Choya Umeshu is aged for a minimum of 12 months. The final product will have moderate acidity and a faint aroma from the plums. The sugar and ageing from the alcohol provides a pleasant sweetness sometimes compared to almonds or marzipan.
CHOYA PRODUCTS
Choya Extra Years Aged Umeshu – a premium Umeshu made with the finest grade Nanko-ume fruit, harvested in the Wakayama region of Japan. This fruit liqueur is well balanced, sweet and slightly vicious.
Choya Single Years Umeshu – a blend of at least three ume liqueurs aged between one and two years. It is rich, aromatic and surprisingly fresh.
Choya Royal Honey Umeshu – Choya Umemshu Extra Years can be made with Royal Honey which imparts additional sweetness and a darker vanilla colour which is completely natural. It is perfect enjoyed on the rocks or with soda to release the honey flavour.
Choya Yuzu Fruit Liqueur – a sweet tasting liqueur made with the filtered pulp of the Yuzu fruit, similar in size to a grapefruit and ume fruit. A delicious citrus drink it is a classic alternative to Pimms, Summer Pitchers or great in cocktails.
Choya Ume Salut Sparkling Wine – a crisp and refreshing blend of Italian wine blended with Choya’s exotic sparkling plum wine. A wonderful marriage of Japanese and Italian wines, best enjoyed chilled as an aperitif or with your favourite food.
Boil the chicken with 1 cup water, salt, red chili powder and black pepper powder. Cook the chicken on medium flame until it is cooked and the water evaporates.
After the chicken is cooked shred it and keep it aside.
Heat a pan on medium flame. Add some butter and let it melt. Add the chopped garlic and saute for a minute. Add the sliced onions and cook it until it becomes translucent.
Now add in the chopped chillies and the thinly sliced bell peppers, saute until it becomes soft. Add salt accordingly. Add in the shredded chicken. Mix everything together and cook for 2 mins.
Add in the mayonnaise and ketchup. Give it a mix. Lastly add in the cheese and switch off the flame.
Lay the bread slices flat. Spread this chicken mixture on one slice. Place the second slice on top of it.
Heat up a non-stick pan on medium heat.
Spread butter on both side of the sandwich. Place the sandwich on the pan. Cook for 2 – 3 mins on each side until golden – brown.
Fun, quirky and unabashedly Indian – India’s first and favourite gastropub, part of the Olive Group of restaurants, is now open as a new space, only this time it’s Edgy-ier & Vibe-ier. A feature by FnB columnist Riccha Grrover for Asian Lite International.
Situated in its iconic pyramid glass building in Vasant Kunj, New Delhi, Monkey Bar promises an elevated experience for food and drink enthusiasts. The newly imagined gastropub of today promises a delicious culinary adventure. In the menu, you’ll find regional food from India sitting pretty next to favourites from across the world; and street food from ‘patli gullies’ holding their own against culinary gems discovered down narrow lanes across the planet. Drawing inspiration from the evolving world bar scene and old Mo Bar favourites, every element of the bar has been reimagined with a nod to India’s indigenous food and beverage scene.
The design direction reimagines Monkey Bar as an ‘Urban Tropical Dreamscape’. It’s the start of a series of immersive transformations. Expect a contemporary Monkey Bar with an inviting ambience, lush terrace, and an innovative bar scene.
Founder and Managing Director of the Olive Group of Restaurants, AD Singh, said ,”The Olive group is excited to launch a new generation of bars in Delhi with its gorgeous new gastropub Monkey Bar. It’s set in a beautiful Pyramid which is like no other space in Delhi. Here we showcase delicious, unusual Indian regional food as well as our iconic burgers and more. The food is perfectly complemented by a menu of some of the most irresistible cocktails in town. You can also come to Monkey Bar for some of the best coffee in town or if you’re in the mood for games like pool, foosball and more. See you soon’
At Monkey Bar, Delhi you’ll see a familiar face as super model and entrepreneur Sonalika Sahay has partnered with the Olive Group to help give the Olive level hospitality to the guests who visit us. She brings with her a social experience of over a decade and will help in making the new Monkey Bar a lovely buzzy experience for drinking or dining.
First launched in Bangalore in May 2012, the gastropub currently has outposts in Delhi, Mumbai, Bengaluru and Chennai. Celebrating its enduring popularity in Delhi, the brand’s renewed commitment is to offer a vibrant and inviting atmosphere.
At the heart of the new Monkey Bar is a diverse menu that weaves a narrative through each dish and drink. Iconic Monkey Bar favorites are featured alongside new Indian flavors from across the country and international classics layered with surprises, ensuring there’s something for every palate. The menu begins with an exquisite variety of salads, offering options such as Puy Lentil Salad and Barley & Pomegranate Salad. The small plates section boasts of the fiery Fire Pork, a crispy fried pork dish adorned with crushed chillies and a hint of lemon, Deep Fried Anchovy, which delivers a satisfying crunch, Bacon-wrapped Prawns, Sahuji Mutton Roll- a Nagpur specialty! Spicy mutton chunks stuffed in a bohri mohalla-inspired naan sheet; served with mango pickle, onions and green chilli chutney.
The small plates also offer a South Indian blend like – Padduswith a Twist, featuring onion, coriander, and chilli Paniyarams, accompanied by a tangy tomato and mint, and coconut chutney, Curry Leaf Wings – double-cooked wings first fried tossed in a curry leaf sauce, toasted coconut flakes, curry leaf and chilli crumble, Coconut Buff, slow-cooked buff in malabar spices and lots more.
The menu also highlights some really out-of-the-boxdishes like the aromatic Dabeli bursting with spicy potato filling, Methi-spiced Prawns delicately seasoned with fenugreek, and Jackfruit Tacosoffering a unique vegetarian delight.
The selection of flatbreads showcases a variety of flavours like Wild Mushrooms & Baby Mozzarella, and Harissa Chicken & Salami. The mains in the menu feature some unique dishes from the regional specialties like Puliogare Rice and Bhindi Raita and MalaBar Egg Roast, alongside hearty mains such as Country Mutton Curry and Malvani Seafood Curry. Other menu highlights include the Prawns Kheema Pao, prepared with house East Indian bottle masala and served with buttered pav, and the Juicy Lucy Burger, featuring rosemary and garlic-infused lamb patties. The OG MoBar Burgerremains a beloved staple of the gastropub, and to cap off the meal, indulge in The Monkey BarMonkey dessert, a creative twist on the classic Snickers bar.
Paddus with a Twist
Monkey Bar’s new bar menu, crafted by Lead Mixologist Harish Chhimwal, is a masterful blend of innovative cocktails and classic favorites. Inspired by the evolving global bar scene and MoBar’s timeless offerings, every element has been reimagined to pay homage to India’s rich food and beverage heritage. The new cocktails in the menu that will surely make you go tipsy like Down & Dirty, Indian gooseberry in a pickle, gin, chardonnay, lime, amla brine and sugar together creates this dirty number.
Try the Manga Mule which is inspired by desi marmalade mixed with green mango murabba, vodka, lime and ginger ale. Rasam ki Kasam, curry-infused tequila with rasam water, agave spirit, crystal lime, asafoetida saline and habanero shrub is one of the unique cocktails we serve. That’s not all, they have special Pyramid signatures that will surely sweep you off your feet. Choose from the Chocolate Old Fashioned, a classic concoction of cocoa nibs-infused bourbon, in-house chocolate bitters, angostura, orange and muscovado sugar; Voodoo Child – a mix of peru, salt, chilli, pink guava, tequila and agave; Petha Pisco Sour, ash-gourd-infused pisco, crystal lime, syrup and topped with vegan foam.
Methi-spiced Prawns
For non-drinkers they have Zero proof cocktails like Shrub & Tonic, strawberry & mint shrub with tonic water, Barley & Tonic, house-roasted barley and vanilla tea with tonic water and Sorbet Tonic, passion fruit skin shrub, passion sorbet and tonic water.
Harish Chhimwal, Lead Mixologist, Olive Groupsays, “At Monkey Bar, we take pride in crafting cocktails that celebrate the local flavors of India while embracing global techniques. Our menu is a reflection of our unabashedly Indian yet cosmopolitan approach, featuring locally sourced ingredients like amla, mango, asafoetida, and citrus from the Himalayas. We also believe in promoting a zero-waste and sustainable beverage program, ensuring that every sip is not only delicious but also environmentally conscious.”
Voodoo Child
Monkey Bar now offers a new coffee program with a diverse selection of high-quality brews to cater to every palate and preference. We are also one of the very few places in Delhi doing Decaf Coffee. The Coffee program has three categories – The Usual Suspects, You Do Your Brews, and The Unusual Suspects. The Usual Suspects comprise classics such as Espresso, Americano, Cafe Cubana, Monkey’s Honey Vanilla Latte, and more. In You Do Your Brews, patrons have the opportunity to customise and refine their coffees from various estates like Ratnagiri Estate, Baarbara Estate, Kaimara Estate, using methods such as hand-pressed Espresso, AeroPress, French press, or pour-over which is done by Baristas at the customer’s table. The Unusual Suspects category presents a unique and exciting range, including Nitro (cold brew infused with nitrogen), Banana Cream Cold Brew (housemade cold brew with fresh banana cream), Date Shake Cold Brew, made entirely from dates with no added sugar and more. That’s not all, customers can choose their milk for the coffee as per their dietary preferences like- almond milk, soy milk or oat milk.
Monkey Bar Delhi is brimming with exciting spots perfect for capturing fun moments with friends. Challenge your friends to a game at our pool table, use our striking yellow banana tub that’s ideal for snapping lively group photos, and a quirky banana sofa complete with a fun neon caption with playful monkey vibes.
Sabina Singh, Design Director of the Olive Group of Restaurants, and the creative genius behind this evolution has worked in close partnership with WDA and Raseel Gujral Ansal, the celebrated interior designer and architect behind Casa Pop.
Community Table
The color palette chosen for the new Monkey Bar is bright, sunny and inviting, bathed in an abundance of natural light from the pyramid. This marks a departure from the previous darker, evening-oriented ambiance, transforming Monkey Bar into an all-day destination. Guests are greeted by a vibrant mix of hues, including oranges, yellows, sage greens, pigeon blue, and plenty of white, complemented by various prints and textures to create a comfortable and engaging environment.
Overall, Monkey Bar is a great spot for casual outings, especially for those who enjoy fusion food and craft cocktails in a vibrant setting. It’s popular for weekend brunches and evening hangouts, making it an appealing choice for groups of friends or a fun date night at this premium Delhi gastro-pub. The decor has playful elements, the music is upbeat, service at Monkey Bar is efficient, drinks menu inventive and the cuisine is innovative. Highly Recommended!
One of the most important dates on the Chinese calendar, the Mid-Autumn Festival celebrates the end of the autumn harvest with family gatherings, lanterns and, of course, mooncakes. A feature by columnist Riccha Grrover for Asian Lite International.
From now until 22 September 2024, London’s acclaimed Chinese fine dining restaurant Imperial Treasure is marking this cherished tradition of celebrating Mid-Autumn with exquisitely handcrafted Mini Golden Custard Mooncakes. Offering a luxuriously textured and deeply satisfying taste experience, these delightful creations feature buttery pastry and rich custard infused with savoury salted egg yolk, and are presented in an elegant box decorated with timeless Chinese art that exudes a sense of serenity. Handcrafted with the utmost attention to detail and a commitment to excellence, the mooncakes are freshly made and free from preservatives or artificial ingredients.
Available at the restaurant only, this ultimate gift is priced at £79 per box of eight mini mooncakes. Those dining at Imperial Treasure can also indulge in a trio of mooncakes for £20.70 for three pieces.
Bringing an elevated Chinese dining experience to the capital, Imperial Treasure is the London outpost of one of Asia’s most admired and lauded Chinese restaurant groups, whose 20-strong portfolio includes two venues with 2 Michelin Stars and three with one. Located in a stunning Grade II listed building in the heart of St James’s, it enjoys an enviable reputation for its exquisite blend of authentic Chinese flavours and contemporary presentation.
A moon cake is a Chinese bakery product traditionally eaten during the mid-autumn festival. The festival is primarily about the harvest while a legend connects it to moon-watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese Festivals.
Arq Mithai brings a luxurious, modern twist to traditional Indian sweets, blending French patisserie techniques with artisanal mithai-making. A feature by lifestyle columnist Riccha Grrover for Asian Lite International.
Arq is more than just a modern day Indian sweets brand; it’s the embodiment of the brand and brand owners’ love and passion. They are proud of their Indian heritage and the centuries-old tradition of mithai-making that they celebrate. They have worked hard to preserve the authenticity of their craft and pay homage to the generations that have come before.
As perfectionists, they know that every detail matters, and that’s why they handcraft all their mithai with organic ingredients and only natural flavours. Their passion for using the finest and freshest ingredients is evident in the taste of the products. They source the ingredients locally and ethically, ensuring that they only use the best quality produce.
Their commitment to the environment is a core part of their values. They care about the planet and use only plastic-free and completely recyclable packaging. They understand that every small step counts towards a sustainable future.
At Arq, they believe that their mithai is artisanal happiness. They want to share the joy of their delicious treats with the world and invite everyone to celebrate with them. They understand that their products are not just about satisfying a sweet tooth; they are about creating unforgettable moments of joy and happiness. Arq invites everyone to join them on this journey of creating artisanal happiness and celebrating the beauty of Indian mithai-making.
In India, the love for sweets is deeply ingrained in the culture. It’s an integral part of every celebration, whether it’s a happy occasion of a daughter getting into a great college or a rather sad one, of a son moving abroad. They believe that no matter what the event is, there’s always room for something sweet. That’s why the first thing we say when we receive good news is “Muh Meetha Karo,” which means it’s time to sweeten our mouths.
Growing up, they watched people come together over boxes of Mithai, relishing the flavours and smells of traditional Indian sweets. They realised that no other region in the world has such a diverse range of sweets with such emotional meaning attached to them.
In 2019, the founders decided to create Arq, an endeavour to bring Artisanal Indian Mithai to enrich your body and soul. Their goal is to grace joyous and emotional moments with the quintessential Indian artisanal sweets.
“I am Ashay, one half of the duo behind Arq Mithai. My best friend and business partner, Neha, and I have spent years mastering the art of fine French food and pastry. But we felt that Indian mithai was still relatively unexplored in the international world of patisserie and boulangerie. That’s why we decided to embark on a journey to rediscover and learn mithai-making for fun. This led us to come up with the idea of Arq Mithai.” Said Akshay.
He further stated “As we delved into the world of Indian mithai-making, we were fascinated by the sheer variety and complexity of traditional mithais. We wanted to bring our own unique touch to this ancient art, so we spent countless hours experimenting and perfecting our recipes. We made sure that every ingredient was carefully chosen, and every step was meticulously executed, resulting in mithais that were not only delicious but also visually stunning and perfectly suited for modern tastes. At Arq, we believe that tradition and innovation can coexist. We draw inspiration from our rich heritage and the changing seasons to create unique and exciting mithais that capture the essence of India. Every mithai tells a story, and we strive to make our mithais not just a treat for your taste buds but also a journey of discovery and delight.”
Arq caters for various festival in the Indian festival calendar. Talking about Modaks as a seasonal special which are in the spotlight at this time Chef Neha Lakhani said “Our Modaks are a celebration of purity and tradition. Made with locally sourced ingredients, pure cow’s milk, and ghee, they are free from artificial flavors and preservatives, offering a truly authentic taste. Each bite reflects our dedication to quality and devotion. This Ganesh Chaturthi at Arq, we’re honouring the festival by crafting these divine sweets with love and care, ensuring every Modak is a perfect offering for your prayers and celebrations. Join us in making your festivities extra special with our handmade delights.”
Meet the Founders
Chef Neha Lakhani is a true Renaissance woman with a diverse skill set that ranges from finance to pastry-making. After completing her Pastry Diploma from Le Cordon Bleu in Ottawa, Chef Neha has dedicated her life to pursuing her passion for culinary excellence. In addition to her work as a co-founder and Chief Patissier at Arq Mithai, Chef Neha also serves as a food consultant, teacher, and writer on the NDTV Panel of Chefs.
She is a faculty member at Le Cordon Bleu at G.D. Goenka School of Hospitality and holds the position of Chef Patissier at LIT Hospitality in New Delhi.
Chef Neha’s expertise in the culinary arts has been widely recognized, and she has been invited to speak at TEDx events to share her insights and experiences. She is also the co-founder of Troublesome Duo Official, a private consultancy for restaurants and hotels that helps businesses optimise their food and beverage offerings.
Through her various roles, Chef Neha has demonstrated her commitment to innovation, creativity, and excellence in the culinary arts. Her passion for food and her deep understanding of the industry have helped her to establish herself as a respected figure in the world of gastronomy.
Chef Ashay Dhopatkar is a highly skilled modern British and Modern European food specialist, with an impressive educational background. He holds a postgraduate degree in Culinary Arts from the Hammersmith & West London College, U.K. as well as an MBA from the University of Wales, U.K.
Chef Dhopatkar has honed his skills while working with several Michelin-starred chefs. He worked alongside the renowned Gordon Ramsay at the Savoy, Chef Mark Hix from the Ivy & Caprice Group at the Tramshed in Shoreditch, and Chef Herbert Berger at the iconic Michelin starred restaurant and brasserie No.1 Lombard Street opposite the Bank of England. He has also worked with Michelin starred Chef Chris & Jeff Galvin at the award-winning Bistro De Luxe at Marble Arch. Over his long career he has also cooked alongside Michelin starred chefs such as Chef Thomas Keller, Chef Raymond blanc, Chef Shane Orborne, Chef John Campbell and so on.
His hard work and ambition led him to Dubai, where he was a part of the early opening team at the acclaimed carnivore restaurant “The Rib Room” in Jumeirah Emirate Towers. He then returned to his homeland, where he spearheaded Delhi’s finest French Bistro “Le bistro Du Parc” in Defence Colony Delhi. He also took on the helm at the Passcode Hospitality Group, curating nibbles and chic menus for the American speak-easy PCO in Vasant Kunj Delhi and designing and executing an ultra-luxury European dining experience for Delhi’s finest at the exclusive members-only club A Ta Maison.
Chef Dhopatkar is a certified judge for international culinary competitions and is an NDTV chef panellist. He has also featured in his very own cookery show, the Zee TV channel ‘Living Foods’ by the name of “Chatpata India,” and has been featured in several telly commercials for the likes of Mcdonalds, India Gate, etc. He has also been featured in several magazines such as Conde Nast Traveller, The Times Of India, The Hindu, The Mid-Day, and several others.
Currently, Chef Dhopatkar is one of the founders and Chef de Cuisine of Troublesome Duo Official, a private consultancy for restaurants and hotels. Arq Mithai is their latest venture.
Arq’s Offerings
Indulge in a variety of sweets, ranging from traditional motichoor laddoo and pinni to modern-day delights such as besan truffle and caramel pedha. Their artisanal sweets are crafted using the freshest and purest ingredients, with recipes handed down over the years. In addition to their year-round selection, they release seasonal and festive specials, as well as savouries that will transport you back to your childhood. With over 40 different types of sweets and 20 Indian savouries, they are constantly innovating and adding new creations to their menu. Each season, they feature a special menu using fresh, seasonal produce.
Their Ethos
By eliminating preservatives and additives, they ensure that our products are healthy and safe for consumption. They believe that the natural flavours and ingredients speak for themselves and don’t require any unnecessary additives.
In short, at Arq, they are committed to using fresh, ethically-sourced ingredients, eco-friendly packaging, and promoting healthy, additive-free mithais.
At the end of the day, their goal is simple – to create mithais that bring joy and happiness to people’s lives, and to keep the traditions of our rich culinary heritage alive for generations to come. If you’re looking for a blend of tradition and modern gourmet flair, Arq Mithai is a top contender. Highly Recommended!
Manchester-based restaurant Brand Bardez is gathering more feathers in its cap reports Rahul Laud
The dynamic partnership of these entrepreneurs and specialist chefs in Manchester – Markus Dsouza, Zico Dsouza, Surat Singh, Panwar Singh, and Rana Balvir Singh have helped the popular restaurant Bardez located in two locations at Rusholme and Didsbury in the city of Manchester to win two prestigious awards and acclaim in the UK.
Lord Raj Loomba who hosted the Bharat Mahatsov (Festival of One India) in collaboration with Dr. Amitabh Srivastav’s Confluence at the House of Lords in the UK Parliament House of Commons awarded the Bardez team the Bharat Gaurav Sanman – a prestigious title for their stellar contribution in serving in the UK authentic Indian cuisine. The special award recognized their contribution to culinary art and hospitality.
To add another feather to their cap the Bardez team won the Best Restaurant in Manchester award at the recently held Asian Catering Federation’s 8th Awards function. The award was given to Badez as a special recognition for being the Best Asian Restaurant in Manchester. The Asian Restaurant Awards 2024 gave a special certificate honouring excellence in the catering sector among Asian restaurants.
On winning these awards, Marcus Dsouza said “It’s sheer hard work, dedication, passion to cook and serve and excellent teamwork and support and encouragement of all customers encouraged us to be the best in the field.” “Bardez is a taluka place in North Goa,” thus as Goans “hospitality and offering the best cuisine comes naturally to us”, he added. Bardez’s popularity has grown in the last two since its inception and it expanded to two outlets quickly.
The judges at the Asian Catering Federation awards recognized the peak performance of outstanding restaurateurs and chefs for their culinary excellence, innovation, creativity, and endeavour throughout the past year.
Packaged juices harmful, no matter ‘healthy’ branding, warn experts New Delhi, Sep 3 (IANS) Packaged juices, even the ones that come with the label “healthy”, are dangerous for health, and are low in nutritional value, warned experts on Tuesday, stressing the need to avoid them. National Nutrition Week is observed annually from September 1 to September 7. The theme this year is ‘Nutritious Diets for Everyone’. Packaged juices usually contain minimal fruit pulp and are unhealthy due to their high sugar content, posing the risk of diabetes and obesity — a rising health concern in the country.
Processed juice also lacks fibre, vitamins, and minerals. “Packaged juices are not healthy at all. They are high in sugars and low in nutritional value. When it comes to nutrition, the percentage of fruit pulp is low, while artificial flavours, stabilisers, sugar/ sweeteners/ fructose syrup are generally very high,” Dr. Shweta Gupta, Unit Head- Dietetics, Fortis Hospital, Shalimar Bagh told IANS. Importantly, Gupta also recommended having fresh fruits instead of juices (both fresh/ packaged). It is because “when juice is prepared, the pulp is removed and along with its vitamins, minerals, fibres also are removed. Hence, to maintain good health avoid juices, especially packaged juices”, the expert said. Dr Sukhvinder Singh Saggu, Director of Minimal Access, GI & Bariatric Surgery at the CK Birla Hospital, Delhi told IANS that consuming packaged fruit juices can also lead to weight gain, insulin resistance, and other health issues.
Instead, the expert called for eating fresh fruits that provide a balanced mix of vitamins, minerals, and antioxidants. “Despite their healthy branding, packaged fruit juices are often loaded with added sugars and stripped of essential nutrients and fibres that whole fruits provide. In addition, the processing involved in making these juices often destroys beneficial enzymes and reduces the overall quality of the product,” Saggu said. If you’re aiming to maintain a healthy diet, it’s best to avoid packaged fruit juices altogether. Opt for whole fruits or freshly squeezed juices instead, as they offer the complete nutritional profile that your body needs. –IANS ts/rvt/
