<p>When Chef Vijaya Kumar of Michelin-starred NYC restaurant Semma took the stage at James Beard Awards, he didn't have a polished thank you list handy. Instead he looked out at the room and said, “I never thought a dark-skinned boy from Tamil Nadu would make it to a room like this.” It wasn't an ordinary statement. It was a small act of defiance, soaked in memory and truth. In that moment, he wasn't just accepting an award, he was kicking down a door, making space for the cooks who never thought their food, or their skin, or their stories belonged under the spolight. And the food he's brought with him, doesn't apologize for where it comes from.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_photo%20jeff%20schear%20copy%20%281%29_1753355637556.jpg"><figcaption>Image Credit: Jeff Schear</figcaption></figure><p>To understand Kumar's food is to understand where he began. Quiet, smoke-scented mornings in rural Tamil Nadu, where the sizzle of mustard seeds in gingelly oil was the soundtrack to life. His strongest memories aren't of feasts, but of restraint. Dishes such as keerai masiyal, mashed greens with dal and a final lick of garlic oil, made by women who knew how to pull flavour from very little. It's this food, humble, intense, slow-cooked over fire that now fills plates at Semma in New York. Not reinterpreted, not softened for a Western palate. Just served straight with context and conviction.</p><h3>Edited excerpts:</h3><h2>1. Growing up in Tamil Nadu, what are some of your most vivid food memories? Is there a particular smell or dish that instantly takes you back home?</h2><p>Growing up in Tamil Nadu, mornings were quiet but full of subtle sounds and smells. For me, it’s always the smell of woodfire smoke mixed with tempered mustard seeds that takes me back. If there’s one dish that takes me back, it’s keerai masiyal, simple greens mashed with dal, finished with garlic and ginger oil. The quiet, everyday dishes always take me back.</p><h2>2. You often talk about ‘unapologetic rural Tamil cooking’. What does that phrase mean to you personally?</h2><p>When I say ‘unapologetic rural Tamil cooking,’ I mean letting those flavours stand on their own, exactly as they are. It means cooking without compromise and keeping the food I grew up with bold, simple, and honest.</p><figure class="media"><oembed url="https://www.instagram.com/p/DCuCCVYuKj8/?hl=en"></oembed></figure><h2>3. In what way did your mother or grandmother shape the way you view food today?</h2><p>Everything I know about food started with them. My mother and grandmother taught me that cooking isn’t just about recipes, it’s about patience, discipline, and respect for the ingredients. They also taught me to value simplicity, that a dish of just greens, dal and spice can feel complete.</p><h2>4. Rural Tamil cuisine is often misunderstood or overshadowed. What is the most misrepresented part of Tamil food in the global culinary scene?</h2><p>People often think Tamil food is just dosa, idli, and sambar, but that’s restaurant food. Tamil cuisine is heavier on millets, foraged greens, country chicken, freshwater fish, goat, and dishes cooked slowly over woodfire. Overall it is sharper, more aggressive, not at all soft or mild.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_IMG_7907%20%281%29_1753356239424.jpg"></figure><h2>5. How do you navigate the balance between preserving tradition and adapting dishes for a New York palate?</h2><p>What I focus on is explaining the food, giving the guests context. I explain why a dish is sour, why something is fiery with black pepper, why gingelly oil is used instead of ghee. People in New York are curious, they’ll be more open to trying things if you’re honest with them. I trust the food to speak for itself, my job is just to help them listen.</p><h2>6. When you held the James Beard Award in your hand, what was the first thought that flashed in your mind?</h2><p>That moment felt bigger than me. Holding that award, it felt like all the people who cooked that way were finally being seen and respected. It was a proud moment.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_photo%20Eliesa%20Johnson%20%20copy%20%281%29%20%281%29_1753355887831.jpg"><figcaption>Image Credit: Eliesa Johnson</figcaption></figure><h2>7. You said, “When I started cooking, I never thought a dark-skinned boy from Tamil Nadu would make it to a room like this.” That’s such a powerful statement. What made you feel that way and how did you overcome that sense of limitation?</h2><p>That’s the reality I grew up with, that dark skin often meant you were seen as less. Opportunities felt small, and dreams felt like something other people had. I didn’t necessarily overcome that feeling, I carried it with me, and it kept me grounded. Even now, standing in a room like that, I don’t feel like I’ve arrived. But I do feel like I’m representing everyone who was never expected to stand there. That’s why I cook the way I do, not to fit in, but to remind myself where I come from.</p><h2>8. What does this recognition mean for young chefs in India especially those from rural or underrepresented backgrounds?</h2><p>I hope it tells them they don’t need to change who they are to be seen. They don’t need to leave behind their village food, language, skin colour, or story to succeed. Cook what you know. Stand by it. Let the food speak.</p>

An unapologetic Tamil journey that's rewriting the rules of fine dining in New York.

Award-Winning Chef Vijaya Kumar on Culinary Journey & Inspiration

James Beard Award-Winning Chef Vijaya Kumar On How Rural Tamil Cuisine Lives At Semma In NYC

Chef Vijaya Kumar

James Beard Awards

James Beard Awards 2025

Semma NYC

Best Speakeasy Bars Across The World That Should Be On Your Bucket List

8 New Bars In Goa That Promise Boozy Cocktails And Trippy Vibes

<p>India's hospitality sector is thriving thanks to a harmonious fusion of global influence, cultural diversity, and changing customer demands. The nation's outstanding bars, where history and innovation collide in each cocktail, are at the centre of this thrilling energy. Indian bars, from cosy lounges in big cities to little speakeasies in historic towns, are raising the bar for storytelling, service, and sensory experiences. The focus is on hyperlocal foods, experimental mixology, and homegrown spirits, and the atmosphere is still authentically Indian. These establishments are spearheading India's new-age hospitality revival by crafting moments rather than just serving drinks.</p><p>And the proof that India has an incredible cocktail scene? Five of our amazing bars have just made it onto the esteemed Asia's 50 Best Bars 2025 list! Bengaluru showed off its mixology prowess with Soka at number 28, ZLB23 at number 31, and Bar Spirit Forward at number 37, while New Delhi's seductive Lair jumped in at number 8 and won the title of Best Bar in India. Boilermaker earned spot No. 30 as Goa also increased the ante. Not to mention the expanded lineup: Hideaway (94), Bar Outrigger (55), Sidecar (62), and The Bombay Canteen (69) completed the 51–100 group.</p><h2>All about Asia’s 50 Best Bars</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMKWomjsepR/"></oembed></figure><p>Who decides which establishments make it to Asia’s 50 Best Bars you ask? Oh we have the answer. Unless you’ve been living under a rock, we’re sure you heard about the lists of the 50 Best Restaurants 2025 that were released over the last few months, first the <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/asia-s-best-restaurants-7-indian-eateries-make-it-to-the-51-100-list-8807">Best Restaurants in Asia 2025</a>, and then the <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/the-world-s-best-restaurant-2025-list-announced-peru-s-maido-takes-the-top-spot-9357">Best Restaurants in the World 2025</a>. Asia’s 50 Best Bars also comes under the same umbrella, as does the 50 Best Bars North America edition which was simultaneously announced.</p><p>As the brand's first worldwide evaluation of once-in-a-lifetime eating experiences, The World's 50 Best Restaurants was established in 2002 and has since been released yearly. The first two regional lists, Asia's 50 Best Restaurants and Latin America's 50 Best Restaurants, were introduced in 2013, marking 50 Best's expansion. The company purchased Asia's 50 Best Bars, which had been published since 2016, and The World's 50 Best Bars, which had been published since 2009.</p><p>AlsoRead0</p><h2>Best Bar India 2025 - No. 8 Lair, Delhi</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMIZ2-byH9s/?hl=en"></oembed></figure><p>A new entrant on the list, New Delhi’s Lair landed on the 8th spot on the Asia list, and was announced as the best bar in India. With its sleek, Prohibition-inspired <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/discover-the-world-of-secret-bars-india-s-top-speakeasies-7808">speakeasy</a> and its monochromatic, glass-and-concrete drama, it offers whisper-quiet sophistication and immersive vibes. </p><p>Designed by Jairaj Singh and Dhruv Raj Vij, and led by barman Navjot Singh, Lair takes guests on a three-tiered cocktail adventure. Imagine luscious Blueberry Cheesecake, Himalayan-infused Mountain Breeze, and the eccentric Not-A-Berry.</p><h2>No. 28 Soka, Bengaluru</h2><figure class="media"><oembed url="https://www.instagram.com/p/DLzoaEtS6Tp/?img_index=1"></oembed></figure><p>Another new entrant to the list of Asia’s Best Bars, Bengaluru’s Soka, has been winning hearts all over. Nestled in the bustling centre of Indiranagar, Soka stole the show at No. 28 on Asia's 50 Best Bars 2025, captivating with flair and intimacy. Under a large cocoon lamp, this 38-seat cocoony speakeasy, which was created by chef Sombir Choudhary and barman Avinash Kapolian, has a dark Art-Deco ambience. Its cocktails, which are artistically created in a cosy, communal table setting, are miniature love letters to Bengaluru: the nostalgic Black Cadillac, the fun Cheese Cherry Pineapple, and the spicy-zesty Mofo Don (red cabbage + cilantro rim).</p><h2>No. 30 Boilermaker, Goa</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMKI27YIeha/"></oembed></figure><p>Boilermaker, tucked away in a sunny corner of Siolim, ranked No. 30 on Asia's 50 Best Bars 2025, and wow, it's delivering authentic, unadulterated Goan feelings. Imagine a high-energy, outdoor dive bar that pulls you into the jungle-shack party with its 15-foot industrial-chic counter, corrugated-metal front and mismatched stools. </p><p>Co-founders Pankaj Balachandran and Nakul Bhonsle have managed to create a liquid symphony that includes 12 craft beers from Great State Aleworks on tap, as well as creative cocktails like the feni-and-cashew sour "Boilermaker" and small "Little Friends" for sipping pleasure.</p><p>AlsoRead1</p><h2>No. 31 ZLB23, Bengaluru</h2><figure class="media"><oembed url="https://www.instagram.com/p/C9mb547sqws/"></oembed></figure><p>ZLB23 at The Leela Palace, Bengaluru's crown jewel, glistened at number 31 on Asia's 50 Best Bars 2025. With its sophisticated taste and immersive theatricality, this speakeasy with a Kyoto influence demonstrates how Bangalore's gastronomic revolution is truly magical. Jazz rhythms, crystal chandeliers, soft velvet draperies, and a 50-seat cocoon of elegance were put in motion by a service-lift ride, a kitchen corridor, and a secret stairway via gardens.</p><p>Under the innovative direction of Suchismita Roy and mixologist Rajib Mukherjee, ZLB23 offers hickory-smoked duck, rare whiskies, and robust drinks like Kyoto Collins and Shoyu Ramen. ZLB23 is Bangalore's hidden weapon, intimate, creative, and unabashedly expensive, in a city that is currently blazing with culinary brilliance.</p><h2>No. 37 Bar Spirit Forward, Bengaluru</h2><figure class="media"><oembed url="https://www.instagram.com/p/C0l5Z6grzD-/?img_index=1"></oembed></figure><p>When we said Bengaluru is simply shining bright with its culinary brilliance, this is what we meant. Out of the 5 Indian establishments to make it to Asia’s 50 Best Bars 2025, 3 are based out of Namma Bengaluru. </p><p>With a fantastic debut at No. 37 on Asia's 50 Best Bars 2025, Bengaluru's Bar Spirit Forward demonstrated once more how this city's cocktail culture is stealing the show from every other metro. This sleek, mid-century modern retreat, designed by mixologist Arijit Bose, is tucked away in Hotel Southern Star on Lavelle Road. </p><p>It boasts a gorgeous teak-and-granite bar with craftsmanship as sharp as the drinks. From the smoky Campfire Old Fashioned to the powerful 3-Gin Vesper Martini, every cocktail is an epic. The cheeky Southern Star, which combines tequila, plum, guava, and pickled jalapeño, embodies the affection of the locals. In 2024, it was even named Bangalore's top newcomer and Best Independent Bar, which is great recognition in a city full of style.</p><h2>Best Bar in Asia - Leone, Hong Kong</h2><figure class="media"><oembed url="https://www.instagram.com/p/DK_k3mJBGjP/?hl=en"></oembed></figure><p>The only establishment to ever keep the top rank for two consecutive years is Bar Leone in Sheung Wan, Hong Kong, which has once again been named The Best Bar in Asia and will continue to be The Best Bar in Hong Kong for 2025. With wood-panelled walls, vintage football memorabilia, and a menu devoted to "cocktail popolari"—classic, approachable drinks like the pre-batched Leone Martini and Filthy Martini, which go perfectly with mortadella focaccia and smoked olives—this cosy Italian-styled gem was created by award-winning mixologist Lorenzo Antinori and channels Roman neighbourhood vibes.</p>

The Asia’s 50 Best Bars 2025 list is out! Lair, Delhi leads India’s charge, with 5 bars making it to the top and more turning heads in the extended lineup!

Asia’s 50 Best Bars 2025: List of Indian Bars That Secured a Spot

Lair Leads The Way: Indian Bars That Made It To Asia’s 50 Best Bars 2025

Asia's 50 Best

Best Bars

 Best Bars In Bengaluru

Best Bars In India

Best Bars In Delhi Ncr

Stop By At These Restaurants In Mumbai For An Easter Feast

6 Top Romantic Restaurants In Mumbai For The Perfect Date

7 Top Restaurants For The Best Thali In Mumbai

<p>2025 is all about innovation when it comes to food, especially with cosmopolitan flavours emerging in Mumbai! These new places add new flavours to the culinary scene in Mumbai—from Japanese fare to revamped versions of old favourites! And since food is a full-blown sensory affair, we’re putting these restaurants to the test through the holy trinity of sight, smell, and taste! Heading out this weekend and want to try something new in Mumbai? Your doomscrolling can take a break, as this is the only list you need for new restaurants in Mumbai! If gluttony is a sin, these new restaurants are worth the guilt! <br>AlsoRead0</p><h2>New restaurants in Mumbai</h2><h2>Wagamama, Churchgate </h2><p><strong>Take in the sights: </strong>Your friendly neighbourhood ramen bar!</p><figure class="media"><oembed url="https://www.instagram.com/p/DMhux3oSJGj/"></oembed></figure><p>The venue has an uncanny resemblance to old Mumbai buildings, being located on the first level of the sleek and historic Cumbata Building across Oval Maidan. All over the floor are identical, modern, blond-wood dining tables. Although it does not extend onto a busy sidewalk, the Mumbai outpost is perched right above it, providing a view of Oval Maidan, the High Court, and the Rajabai Clock Tower, which form a Victorian Gothic ensemble. </p><p><strong>Smells like: </strong>Umami, delicious pungency, and freshly grilled meat</p><figure class="media"><oembed url="https://www.instagram.com/p/DMajZLRyq5z/"></oembed></figure><p>Each bowl of ramen at Wagamama Mumbai, known for its flavourful broths, springy noodles, and abundant toppings with every slurp, stands out as perhaps the most iconic dish on the menu for everyone who has eaten there. It smells like an authentic ramen bar come to life, like you just discovered a piece of Tokyo in the quaint bylanes of Mumbai! </p><p><strong>Tastes like: </strong> Fresh, full-bodied, and authentic </p><figure class="media"><oembed url="https://www.instagram.com/p/DMUthYCt-RK/"></oembed></figure><p>Coconut seafood broth and chilli tantanmen are two of the most popular dishes, with the former attracting vegetarians and the latter drawing non-vegetarians alike with its layered umami and calming, heartwarming, rich-yet-delicate coconut-seafood noodle broth that is perfect for meditative silence. The freshly squeezed juices are prepared to order and supplied just as quickly as the cuisine. The revitalising punch of carrot, orange, and ginger delivers as promised, reawakening you with a tang of citrus and the perfect amount of heat from ginger</p><p>AlsoRead1</p><h2>Fireback, Lower Parel</h2><p><strong>Take in the sights:</strong> Modern contemporary with Asian-inspired accents </p><figure class="media"><oembed url="https://www.instagram.com/p/DMcUIefI3_9/?hl=en&img_index=1"></oembed></figure><p>When you arrive at the restaurant, you enter a lengthy, arched hall that is lit up at regular intervals by narrow ribbons. A dining room with earth tones and a luminous river of cane and rice paper that winds across the ceiling leads off the light mosaic floor that is stippled in colours of grey and brown. With fronds emerging from planters placed among the wooden arches that frame walls, fluted glass dividers, and screens separating tables, the space is very picturesque. More fluted glass adorns the chandeliers, which shine a gentle, pleasant light on the curved floor mosaics, terracotta-colored booths, and high chairs made of leather strips. </p><p><strong>Smells like:</strong> Pandan leaves, smoked meat and the unmissable smell of galangal</p><figure class="media"><oembed url="https://www.instagram.com/p/DMafkc8viv9/?hl=en"></oembed></figure><p>Guests are invited to go up to the Josper grill via a kitchen display glass and see the chefs sear, smoke, flame, churn, cut, and char the meat. A heady smell of galangal and roasting corn greets you, and as that fades out, you smell the freshness of the vegetables, the aromatic curries, and the unmistakable fragrance of coconut milk!</p><p><strong>Tastes like: </strong>Tropical, spicy, earthy and light </p><figure class="media"><oembed url="https://www.instagram.com/p/DLukeJ5SToL/?hl=en&img_index=1"></oembed></figure><p>Their fried pork belly, which is crispy on the exterior and buttery on the inside, is a must-try. To accompany it, they use slippery, smoky leaves that they pull from a wedge of scorched cabbage. Then, you may choose bits of sweet potato that are melting and barely holding themselves together, slathered with thick and creamy gorlae BBQ sauce. The ajad served with the potatoes is a chopped salad primarily made of brined cucumber, which has both a gingery and a vibrant, sweet flavour. Perched on top of the shell are lightly charred king prawns, accompanied by pounded chilli nahm jim; with every mouthful, you can taste the sweet crustacean laced with tonnes of flavour!</p><p>AlsoRead1</p><h2>Harajuku, BKC</h2><p><strong>Take in the sights: </strong>Quaint bakehouse meets urban elegance </p><figure class="media"><oembed url="https://www.instagram.com/p/DMDGKhexd3c/?hl=en"></oembed></figure><p>A robot DJ, karaoke, and sake rituals are just a few of the interactive features that transform the main 72-seater café from a kaiten zushi (conveyor belt sushi) experience during the day into an izakaya at night. The UFO Chicken Platter, Korean corn dogs, shrimp dynamite, and trademark rolls, nigiri, and sashimi from sushi take centre stage, while tiny meals reflect the vibrancy of Tokyo's street food scene. The Bakehouse next door offers boba teas, shokupan sandos, cheesecakes, soufflé pancakes, and more in a pastel-hued area decorated with manga murals and a Live Bakes zone.</p><p><strong>Smells like:</strong> Sweet caramel foiled with the freshness of yuzu and wasabi, and the rich smell of smoked meat </p><figure class="media"><oembed url="https://www.instagram.com/p/DFshycIoP84/?hl=en"></oembed></figure><p>They say smells transport you to memories and places- this restaurant will directly place you in the busy bylanes of Harajuku with their diverse variety of Japanese street food! At Jio World Drive in BKC, Harajuku Tokyo Café & Bakehouse brings its pop-culture-forward, whimsical take on Japanese cuisine and drinks to Mumbai, complete with jiggly pancakes, sushi boats, and sake bombs. With the help of Japanese chefs Asami Indo and Higuchi Nariaki, a once-popular café in Delhi has grown into a full-service eatery and bar with an attached bakehouse.</p><p><strong>Tastes like: </strong>Sweet, umami, spicy, and tangy</p><figure class="media"><oembed url="https://www.instagram.com/p/DL7h-gQzF_t/?hl=en"></oembed></figure><p>The UFO Chicken Platter, Korean corn dogs, shrimp dynamite, and trademark rolls, nigiri, and sashimi from sushi take centre stage, while tiny meals reflect the vibrancy of Tokyo's street food scene. In addition to the robata grill, this restaurant makes its ramen with flavours like kara miso and creamy toripaitan. Drinks such as the Call Me Kimchi (Tequila Reposado with house kimchi) and the Whisper of the Peach (Japanese whisky, peach, chamomile) are as expressive as the neon-lit, manga-inspired decor of the bar.</p><h2>Sahib Room & Kipling Bar, St Regis, Lower Parel</h2><p><strong>Take in the sights: </strong>Regal, modern, and refined. </p><figure class="media"><oembed url="https://www.instagram.com/p/DMIU7MwtSRp/"></oembed></figure><p>One of the most refined Indian restaurants in Mumbai has returned after a brief absence, maintaining its signature antique-tented decor but incorporating some modern touches. Dark wood flooring, mint-toned ceilings, antique mirrors and foliage-lined nooks recall a genteel, colonial-era jungle lodge in the rebuilt Sahib Room & Kipling Bar, which leans towards nostalgia without falling into kitsch. </p><p><strong>Smells like: </strong>Kebabs being freshly roasted on the tandoor</p><figure class="media"><oembed url="https://www.instagram.com/p/DL4yTZQtp3U/"></oembed></figure><p>To take in the smells, seat yourself near the open kitchen to see the tandoor drama up close, or search for the new chef's table positioned behind a tented canopy if you're looking for a more secluded evening.</p><p><strong>Tastes like: </strong>Rich, meaty, savoury and complex </p><figure class="media"><oembed url="https://www.instagram.com/p/DLw82QSsxrn/"></oembed></figure><p>The menu continues to be a gastronomic ode to regional Indian cuisine, with dishes from every area of the nation, under the direction of chef Taj Mohammed Sha and supported by the impeccable service of The St. Regis. For vegetarians, there is smoky dal-e-khaas, dahi ke gullar, and tulsi-kalonji paneer. Meatier options include kakori kebabs, murgh rezala, yakhni, and a rich nalli nihari made in the Rampur manner; khamiri kulchas and Mughlai parathas are the perfect accompaniments. The bar also gets its inspiration from all throughout the Indian subcontinent. "Bring Me Betels" (Banaras), "The Bay" (Mumbai), and "A Sip from the Mahal" (Bundi) are some of the new cocktails that take their cues from the places that had an impact on Kipling's India. </p><p>AlsoRead2</p><h2>One8 Commune, Worli</h2><p><strong>Take in the sights:</strong> An elegant homage to a superstar</p><figure class="media"><oembed url="https://www.instagram.com/p/DMZ5JYexIr7/?hl=en"></oembed></figure><p>Nothing gaudy about the decor or the hues is out of place, and the bar isn't pushing too hard either. Just subdued plums and maroons with some crazy ceilings and a cheesy neon sign here and there. One eye-catching feature on the upper level is a wall-mounted, illuminated cricket scoreboard. It's a tasteful way to incorporate Kohli's brand values into your design without being overbearing.</p><p><strong>Smells like: </strong>Earthy spice, wood-fired warmth, and a burst of savoury umami in the air.</p><figure class="media"><oembed url="https://www.instagram.com/p/DMebu6zBHrc/?hl=en"></oembed></figure><p>In this restaurant, you can smell a symphony of flavours! The food selection features an eclectic assortment of dishes from various cultures; for example, it includes meat and mock-meat tikkas, satay, hummus, lavash, coconut prawns, Greek salad, tzatziki, and what may have seemed like a mishmash of too many culinary experiments that instead come together uniquely. Their devotion to the "commune" in their name shines through in every aspect of their business, from the extensive menu to the communal nature of their serving style (i.e., sharing platters and quantities). The ultimate goal of One8 is for all types of eaters, from strict vegetarians to die-hard meat eaters, to feel comfortable dining here. </p><p><strong>Tastes like: </strong>Wholesome, indulgent, global.</p><figure class="media"><oembed url="https://www.instagram.com/p/DMiAoDHBxEI/?hl=en&img_index=1"></oembed></figure><p>The batsman has a portion of the menu that is devoted to his favourite healthy cuisine, such as avocado tartar and superfood salad. Peripheral cottage cheese, Malabari prawn curry, crab thermidor, kebabs, laksa, and a plethora of other decadent selections are available from a variety of cuisines.</p><h2>Burma Burma at Gourmet Village, Lower Parel</h2><figure class="media"><oembed url="https://www.instagram.com/p/C-fJoHVMiCg/?hl=en"></oembed></figure><p><strong>Take in the sights: </strong>Modern contemporary, sleek, traditional<br>The new Palladium Mall Burma Burma outlet transports you to Burmese cave temples, featuring curved ceilings and the signature umbrella-inspired decor. With terracotta-coloured flooring and a massive tea bar adorned with Nepali marbles, the decor of this new restaurant truly dazzles you as you take in the textured walls, the handcrafted Burmese accents and the golden lighting. Make sure to check them out at the new Gourmet Village at Palladium Mall, Lower Parel.<br><strong>Smells like: </strong>Floral, smoky, citrusy</p><figure class="media"><oembed url="https://www.instagram.com/p/DMfgvEINA97/?hl=en&img_index=1"></oembed></figure><p>As soon as you enter, you get a delightful whiff of sesame-lime. When you combine this with fragrant tea leaves, the complex yet beautiful aroma instantly captivates you. Add the floral sweetness of pandan, jaggery, and kaffir limes, and you'll feel as if you're in the most beautiful yet delicious garden ever!</p><p><strong>Tastes like: </strong>Fresh, spicy, umami, hearty, savoury</p><figure class="media"><oembed url="https://www.instagram.com/p/DMc3gdZTXKu/?hl=en"></oembed></figure><p>Expect bold small plates like Charred Edamame with Laphet, Broc n’ Cheese with chilli garlic, Nori Shiitake Chips, Canteen Puffs, and the Shan State Cheung Fung. Sip on zero-proof cocktails like Laphet Lush, Pandan Royale, and Yangon Sunset. End with the Celebration Cake, Milk Tea Cheesecake, or tropical pavlova from the new ‘Sweet Life’ dessert menu—each dish a flavour-packed tribute to Burma.</p><h2>Nando's, Lower Parel</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMSw7VwyTvK/?hl=en"></oembed></figure><p><strong>Take in the sights: </strong>Fun, vibrant, cosy<br>The world-renowned Nando's comes to Mumbai with its globally beloved peri peri flavours and succulent chicken! With a fun and cosy atmosphere, it is just the perfect place for a family lunch or just the spot if you're craving delicious chicken!</p><figure class="media"><oembed url="https://www.instagram.com/p/DLrSvfcI9ps/?hl=en"></oembed></figure><p><strong>Smells like: </strong>Spicy, fresh grills, smoky <br>The grills are famous for their fresh African smoky flavours! With their different cuts and preferences for spice, the restaurant smells like a dream, more importantly, its fragrance of fresh grills and smoke will invite you in! <br><strong>Tastes like: </strong>Savoury, spicy, juicy, and sweet.<br>The first bite into the chicken tells you why it is world-renowned! Perfectly cooked, tender and rightly spiced it is just perfect! Pair your chicken with their Portuguese cafreals or peri peri rice for the perfect meal! </p><h2>BANG BANG! Noodle, Goregaon</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMhOHldtAAG/"></oembed></figure><p><strong>Take in the sights: </strong>Colourful, bold and story-driven </p><figure class="media"><oembed url="https://www.instagram.com/p/DMVkLMxyC1k/"></oembed></figure><p>BANG BANG! They bring the fiery flavour of traditional Chinatown to their Mumbai outlet! With their punchy red neon aesthetic, street style and the exciting mascot Pai Mei with their energy and overall cute vibes rounds off a dining experience that’s truly one of a kind! It’s theatrical, intense, and unmistakably Chef Rahul Punjabi.<br><strong>Smells like: </strong>Fiery, nutty, peppery</p><figure class="media"><oembed url="https://www.instagram.com/p/DL0Wh8qzvpH/"></oembed></figure><p>So what is the signature BANG BANG! Smell? Think wontons fresh off the wok, the pungent spice of chilli oil and the umami smells of freshly brewed broth. <br><strong>Tastes like: Hand-pulled, spicy, slick, unforgettable</strong></p><figure class="media"><oembed url="https://www.instagram.com/p/DMKcjAwSJiT/"></oembed></figure><p>Signature Biang Biang Mien noodles are thick, chewy, and hand-pulled to order. Wontons arrive wrapped fresh, swimming in chilli oil or delicate broth. Small plates and stir-fries bring heat and crunch. Don’t miss the Chilli Oil Soft Serve — a sweet-and-spicy dessert twist that closes the meal with a bang.</p><h2>Uppu, Bandra</h2><p><strong>Take in the sights: </strong>Warm, sunlit, and quietly soulful</p><figure class="media"><oembed url="https://www.instagram.com/p/DNQlpxIS8nK/"></oembed></figure><p>Uppu is where mornings in Bandra slow down. Here, the delicate puff of freshly steamed idlis, the swirl of frothy filter coffee served the old-fashioned way, and the golden sizzle of a dosa striking the pan mark the start of the day. Whether you grew up in Chennai or Chembur, this breakfast will remind you of home. Uppu's simplicity and honesty are what make it so charming, from its earthy tableware to the soft murmur of conversation, perfect for a slow weekend. </p><p><strong>Smells like:</strong> Fresh, toasty, spiced, nostalgic</p><figure class="media"><oembed url="https://www.instagram.com/p/DM8AJxXsQvz/"></oembed></figure><p>Walk in and breathe deep. There's roasted richness of filter coffee, the soft steam of fluffy idlis, the buttery warmth of ghee melting into crisp dosas, and the slight lift of curry leaves crackling in oil. What we call the aroma of mornings well spent.</p><p><strong>Tastes like: </strong>Soft, crunchy, fiery, soothing</p><figure class="media"><oembed url="https://www.instagram.com/p/DNLKzF5y_Ey/"></oembed></figure><p>From Kerala's coconut-sweet gravies to Tamil Nadu's substantial curries, Andhra's fiery chilli to Karnataka's mild, nutty comfort, the menu meanders across the South. Sambars are soul-deep and slow-simmered, dosas are golden and paper-thin, and gravies are ideal for pulling apart fluffy appams. At Uppu, food is meant to be shared, enjoyed, and cherished! </p><h2>Robata Kuuraku, Lower Parel</h2><p><strong>Take in the sights: </strong>Smoke, flame, and Japanese elegance</p><figure class="media"><oembed url="https://www.instagram.com/p/DMSTFoHMuWZ/?hl=en"></oembed></figure><p>Robata Kuuraku, the newest gem in Phoenix Palladium's Gourmet Village, is where fire meets finesse. Inside, you'll find a dining room that hums with warm wood interiors, clean design lines, and the soothing buzz of conversation. Oh, and the open robata grill and chefs working with rhythmic precision? Leaves you spellbound. </p><p><strong>Smells like: </strong>Smoky, savoury, umami-rich, irresistible</p><figure class="media"><oembed url="https://www.instagram.com/p/DMu-kaeo--i/?hl=en"></oembed></figure><p>The scent hits before the first plate lands. Rich, smoky scent of skewers caramelising on the grill, the mild saline of fresh fish, the nutty scent of sesame oil, and the umami punch of soy and miso, we could go on. </p><p><strong>Tastes like:</strong> Crisp, tender, melt-in-your-mouth, unforgettable</p><figure class="media"><oembed url="https://www.instagram.com/p/DLU3iAsxfuO/?hl=en"></oembed></figure><p>This is robata done right. Think sushi rolls elegantly wrapped, tempura with the freshest crunch, buttery salmon that flakes when sliced, and yakitori skewers with the ideal smoky edge. The perfect balance of Japanese flavour is present in every bite. Additionally, the sake list will have you planning your next visit before you've even finished your first pour! </p>

New restaurants in Mumbai this August are serving up bold flavours, cool vibes, and Insta-worthy plates. Here's where to book your next meal.



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9 Most Popular Brands And Blends For Whiskey Drinkers

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<p>Cheer up—now you don’t have to pay a pretty penny for your glass of neat <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/best-bourbon-whiskies-in-india-top-picks-for-smooth-sipping-8810">scotch</a>! India has now approved a deal with the United Kingdom that will make your Friday nights out a little less costly, a move welcomed by all of us who pay for our drinks with our teeth. Looking forward to the weekend? Keep reading to see how your Scotch is about to get smoother than your best one-liner, without leaving your wallet out in the cold!</p><h2>Why is Scotch whiskey going to get cheaper in India?</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Scotch%20whiskey%20to%20gte%20cheaper%20_1753426391582.jpg"></figure><p><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/know-all-about-india-s-no-1-blended-scotch-that-retails-at-just-rs-780-8792">Scotch whiskey</a> imported to India from the United Kingdom would be available to Indian customers at a reduced price of 75 per cent as a result of the signing of the Comprehensive Economic and Trade Agreement (CETA) between India and the United Kingdom today. So why did this happen? Scotch imports are exempt from the historic agreement's minimum import price (MIP) regulations, which the Indian sector had been seeking. And hold on, scotch whiskey may even get cheaper in the future as the agreement calls for an initial 25% reduction in tariffs by India, followed by a 40% reduction over the next decade. UK Scotch distillers are thrilled about the tariff cut, which will allow them to sell more whiskey in the world's largest market. In 2024–25, with a value of almost $260 million, whiskey ranked as the fifth-biggest export commodity from the United Kingdom to India.</p><p>AlsoRead0</p><p>And hold on, there’s more good news! If you prefer gin over whiskey, there’s a surprise for you too! India has agreed to cut its tariff on British whiskey and gin from 150% to 75% and then to 40% in the tenth year of the free trade agreement that was inked in London between the two countries. So how will these tariff cuts also impact Indian retailers of scotch whiskey? Yes! Both bulk imports used to make Bottled in India (BIO) goods and bottled-in-origin (BIO) products, as well as IMFL (Indian produced foreign liquor), would be subject to the new tariff system. </p><h2>So, how will the price change affect me? </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Scotch%20Whiskey%20%282%29_1753426411444.jpg"></figure><p>Too long, didn’t read? Let's delve into the specific price differences that you, the consumer, will experience! Indian consumers should anticipate little price changes for luxury brands like Johnnie Walker and Glenfiddich despite a significant drop in import levies on spirits made in the United Kingdom as a result of the recently inked India-UK Free Trade Agreement (FTA). But why might you not experience a cost change even after these tariffs? For one thing, excise taxes continue to be a substantial source of income for state governments, and secondly, the authority to levy alcohol taxes rests with the individual states. Imported Scotch (whiskey) pricing to consumers is unlikely to vary substantially. Consumers may expect to pay between Rs 100 and Rs 300 less per bottle for imported Scotch whiskies, even after all customs duty reductions are passed on.</p><p>AlsoRead1</p><p>Now that you know the price difference that you can expect, it is time to <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/scotch-whiskies-india-2022-2366">stock up</a>! Here are some brands that you should buy after this latest move! </p><h2>Imported Scotch Whiskey brands available in India </h2><h2>Glenmorangie</h2><figure class="media"><oembed url="https://www.instagram.com/p/DHqVw2Pt5l7/"></oembed></figure><p>The distillery in Rothes, Scotland, created this Speyside whiskey. The lush, golden liquid, which has been aged for a decade in bourbon barrels, is ideal either neat or on the rocks; it has a soothing flavour profile of fruits and malt. This mild dram is perfect for balmy summer nights since the liquor lingers in the tongue for a longer period of time. The strong tastes, accentuated by a touch of vanilla, enhance the lemony scent, which contributes to the product's popularity among young customers. </p><p>AlsoRead2</p><h2>Bushmills </h2><figure class="media"><oembed url="https://www.instagram.com/p/DMK9oCxxXRW/"></oembed></figure><p>Bushmills 12 Year Old is a full-bodied, complex whiskey that has been aged in former Spanish Oloroso sherry barrels. It has fortified and sweet vinous undertones and a beautiful scent of dried fruits. Sherry, dark cocoa, and spice are prominent notes in this Irish whiskey. For those just getting into single malts, this is the ideal whiskey: mild, complex, and finished smoothly.</p><h2>Jameson</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMQKVFWNw3q/"></oembed></figure><p>During the monsoon season, instead of drinking whiskey neat, try making a tasty cocktail with bitters. Jameson Black Barrel is the ideal foundation spirit for an Old Fashioned because of its butterscotch and vanilla flavours.</p><h2>The Famous Grouse</h2><figure class="media"><oembed url="https://www.instagram.com/p/DLFlYTXMknf/"></oembed></figure><p>The Famous Grouse is one of the best inexpensive Scotch whiskies; you can acquire it for less than $20 a bottle. With an annual sales volume of over 2 million cases, The Famous Grouse is proud to be the best-selling Scotch whisky in Scotland. With hints of honeycomb, apple, biscuit, and tobacco, it may be used to create a wide variety of cocktails.</p><p>AlsoRead2</p><h2>Glenfiddich </h2><figure class="media"><oembed url="https://www.instagram.com/p/DLsVB80i1qU/?hl=en&img_index=1"></oembed></figure><p>When it comes to single malt Scotch whiskies, Glenfiddich 12 Year Old is up there with the finest of them. The wonderful aroma of orchard fruits, including pears, green and red apples, a hint of peaches, and a medley of sweet vanilla and cinnamon, sets the stage for an exquisite palate experience. Palate flavours of apple pie, powdered sugar, and a trace of spice from cardamom and nutmeg reflect the fruity aromas, which are light and crisp. An ideal traditional Speyside whiskey to enjoy with company, thanks to its buttery malt, dry oak, vanilla, and clove-tinged finish.</p>

Great news for whiskey lovers—Scotch is now more affordable in India thanks to reduced import duties. Time to stock up for those happy hours!



Scotch Whiskey In India To Get Cheaper!

Happy Hours Just Got Cheaper! Scotch Whiskey To Become Cheaper In India

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5 Chatpata Chutneys From Grandma's Kitchen To Complete Your Meals

<p>Easy dinner ideas sound appealing in concept, but too often, we succumb to the convenience of delivery apps. While ordering in occasionally is fine, there is no meal as nutritionally rich as your typical ‘ghar ka khana’. And yes, making elaborate 3-course meals at home does sound arduous; not everyone’s professionally skilled like our moms—there are easy dinner ideas that can turn your dinner from food congealed in packages to fresh and nutritious deliciousness! Making quick weeknight dinners can also help you get into the habit of cooking for yourself—join us as we share fast dinner recipes that are both fuss-free and delicious! </p><h2>What should my dinner plate look like? </h2><figure class="media"><oembed url="https://www.instagram.com/p/DJCDYj3xGIS/?hl=en"></oembed></figure><ul><li>Include at least half of your plate with fruits and veggies at each meal. Aim for variety and colour, and keep in mind that potatoes aren't considered vegetables on the Healthy Eating Plate due to their detrimental effects on blood sugar.</li><li>Try to fill up half of your plate with healthy grains. Compared to refined grains like white bread and rice, whole grains, including wheat, barley, quinoa, oats, brown rice, and dishes prepared with them like whole wheat pasta, are gentler on blood sugar and insulin levels.</li><li>Powerful protein—one quarter of your dish. Nuts, beans, fish, and chicken are all excellent protein choices, as they are flexible, healthful, and pair well with salads and other vegetables. Eat less processed meats like bacon and sausage, and less red meat.</li><li>Instead of partly hydrogenated oils—which include harmful trans fats—go for healthy vegetable oils like peanut, olive, canola, soy, maize, sunflower, and others. Just because something is low-fat doesn't imply it is healthy.</li></ul><p>AlsoRead0</p><h2>Easy 30-minute dinner recipes you should try</h2><h2>Chicken and veggies sheet bake </h2><figure class="media"><oembed url="https://www.instagram.com/p/C2xaICrL7ID/"></oembed></figure><p>Now, this easy dinner idea is the foolproof way to get your daily protein and micronutrients in! This can be a great opportunity to use seasonal produce and layer it with some chicken thighs for that dose of protein! For this dish, try using chicken thighs to achieve a rich and juicy bite of chicken that pairs well with your veggies. </p><p>For an easy marinade, soya sauce, brown sugar, chilli sauce, and some Italian seasoning are a tried-and-tasted (see what we did there?) way to make your chicken taste delicious and healthy! Since you are using the thighs, a drop or two of olive oil is all you need for the chicken to perfectly cook. This fast dinner recipe comes together in less than 30 minutes from prep to bake! Cut up your choice of veggies, marinate in the same seasoning as your chicken, and bake the whole thing for 20–25 minutes max. You have the best weeknight dinner one could ever want! </p><h2>Easy Chicken Yakhni </h2><figure class="media"><oembed url="https://www.instagram.com/p/DFKvX1MiSaW/?hl=en"></oembed></figure><p>Hold up! We may be sleeping on this fast dinner recipe, because it might be your new favourite quick weeknight dinner. Why? This is due to its health benefits, similar taste to biryani, and ease of preparation. You can use pre-made chicken stock for this recipe to create an easy 30-minute dinner, but if you prefer a more authentic approach, you can make the yakhni or chicken stock from scratch. Add in minimal ghee and some whole Indian spices and seasonings, and add rice. Wait for 25 minutes, and you have the most delicate and delicious weeknight dinner! Top it up with a colourful vegetable salad and you have a well-balanced meal! </p><p>AlsoRead1</p><h2>Spicy and cheesy squash </h2><figure class="media"><oembed url="https://www.instagram.com/p/Cz2P1TTumWS/"></oembed></figure><p>Showcasing the finest summer vegetables, this meal combines sweet, spicy, and savoury flavours with cheesy squash and hot honey. After roasting sliced yellow squash, the dish is covered with melted cheese and allowed to bubble and become golden. A splash of fiery honey brings a spicy bite that harmonises with the cheesiness and subtle squash flavour. It’s a perfect veggie dinner recipe for folks who want to up their vegetable intake without compromising on flavours!</p><h2>Egg-salad sandwich </h2><figure class="media"><oembed url="https://www.instagram.com/p/DLSgvIPsEQj/?hl=en"></oembed></figure><p>With the advent of alternative options to bread that bloat you or take the taste away, this sandwich is a quick weeknight dinner that comes together in 10 minutes! Chop up your eggs, and dress them the way you like! We love combining mustard, hot honey and some rice-wine vinegar for the perfect balance. Toast your bread and add some arugula to perfectly cap this sandwich. We recommend sourdough or zero-maida bread for this meal to keep any dinner-time bloats away! Trust us, it’s too simple and delicious NOT to try. </p><p>AlsoRead2</p><h2>Prawn coconut curry with lemon quinoa rice </h2><figure class="media"><oembed url="https://www.instagram.com/p/C_FjTO7JUnX/?hl=en"></oembed></figure><p>This less-than-30-minute meal packs both flavour and nutrition! Prawns are an amazing source of protein that hardly takes time to cook! You can prepare both these items together to manage your time. This quick weeknight dinner requires you to just prep and cook your quinoa as per your package instructions and simultaneously make the curry. Don’t worry, it’s fairly simple. </p><p>Combine some curry leaves, mustard seeds, kallonji and temper well with a touch of ghee and ginger-garlic paste. Add some tomato paste and braise these spices well till you get a fragrant aroma. Add in prawns and lightly sauté them for 2 minutes and remove, but make sure most of that braised spice is still in the pan. Add in the coconut milk, let all the flavours get to know one another, and then add your prawns- stir well and enjoy them steaming hot with your quinoa. Quick tip: if you have some extra time, convert your quinoa to an amazing dish of mock lemon rice for the full coastal feel! </p><h2>Veggie Quesadilla </h2><figure class="media"><oembed url="https://www.instagram.com/p/DB3nWToPk5-/?hl=en"></oembed></figure><p>This simple 30-minute dinner recipe is ideal for satisfying your craving for Mexican cuisine! Get some whole-wheat store-bought tortillas, or you can make them if you have the time. Impressively, a cheese quesadilla can be crisply fried in an air fryer in record time! Quesadillas loaded with cheese and vegetables are ready to devour in under ten minutes. For a filling dinner, try it with some guacamole or a side salad. Use colourful veggies, and some cheese and beans for a dose of protein!</p>

Tired of ordering greasy food in takeout boxes? Try these easy 30-minute dinner recipes for a healthier and tastier dinner every day!

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The Unheard Tale Of Tamil Nadu’s Ambur Biryani

<p>Tamil Nadu food is highly regarded and adored all around the world. Whether you're a vegetarian or not, you'll be impressed by the variety of vegetables used in traditional food of Tamil Nadu, as well as their distinctive tastes, acidity, sweetness, and infusions. However, it is also illegal to lump together all cuisines from the southern Indian subcontinent. Tamil Nadu's cuisine surpasses that of neighbouring regions like Kerala, Andhra Pradesh, and Karnataka.</p><h2>A gastronomic kaleidoscope</h2><figure class="media"><oembed url="https://www.instagram.com/p/DCJe7pPuq6e/?img_index=1"></oembed></figure><p>When it comes to Tamil Nadu cuisine, you can experience a gastronomic whirlwind of tastes, from the golden crispiness of dosas to the melt-in-your-mouth idlis, all while merging the rich rice-based meals with the fiery kick of <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/travel/chettinad-musings-discover-everything-that-makes-the-region-special-4757">Chettinad</a> curries. Ancient Tamil literature, influential kingdoms like the Cholas, and long-lived religious practices all contribute to the state's rich culinary heritage. The Chétiar community's distinctive spices added a new level of spiciness, while the inclusion of potatoes and other colonial elements gave it a distinctive flavour. Despite its reputation for robust meat meals, the traditional food of Tamil Nadu also offers surprising vegetarian options.</p><p>AlsoRead0</p><h2>The pan-Indian origin of the traditional food of Tamil Nadu </h2><figure class="media"><oembed url="https://www.instagram.com/p/CAydTfoBvkv/?img_index=1"></oembed></figure><p>Like every regional cuisine, Tamil Nadu cuisine is a delicious sum of its equally tasty parts! Take sambar, for example. The mere mention of the term "sambar" evokes images of a sour, spicy stew that complements both soft idlis and crunchy vadas. <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/from-classic-to-regional-sambar-recipes-and-the-must-have-ingredients-9399">Sambar</a>, however, has a Maharashtrian flavour, right? According to folklore, the Thanjavur region was the birthplace of sambar when the Marathas were in power. During his time as city ruler, Shivaji's relative Shahuji Bhonsle dabbled in culinary experimentation. Shahuji modified the recipe for the Maharashtrian dish amti by substituting arhar dal for moong dal and kokum for tamarind. After his visitor Sambhaji raved about it, Shahuji decided to name the meal after him; the result was sambar.</p><p>While this story's provenance is up for question, culinary historians cite Thanjavur documents that lend credence to the legend. The sambar recipe has changed over time. In contrast to Tamil sambar, which is made with dry sambar powder and is brimming with veggies like drumstick and brinjal, the Thanjavur version is a tamarind soup that does not include onions or garlic. The one from Karnataka is sweeter, while the one from Palakkad Iyers in Kerala is made with coconut.</p><figure class="media"><oembed url="https://www.instagram.com/p/CPl7f1zh3rn/?img_index=2"></oembed></figure><p>Some of the most popular veggies used to make sambar include pumpkin, brinjal, and drumstick. Cauliflower and bottle gourds aren't used, while asafoetida and onion are often left out because of their disagreeable flavours. Rasavangi and pitlai are relatives of sambar; they are thicker, prepared with Bengal gram, and have various spice profiles and vegetable combinations. In addition to tasting great, this stew aids digestion, weight loss, and immunity thanks to its high vitamin, fibre, and protein content. The heat from the peppers also aids in cooling off during the hot summer months. Did you think Tamil Nadu cuisine is just restricted to sambar and idli? In fact, Tamil cuisine happens to have different regional flavours and sub-cuisines, too! </p><p>AlsoRead1</p><h2>The different flavours of Tamil Nadu Cuisine </h2><h2>Nellai cuisine </h2><figure class="media"><oembed url="https://www.instagram.com/p/DGxa2xmRApk/?hl=en"></oembed></figure><p>The cuisine of the Nellai people, who live close to the southern point, has deep agricultural and seaside traditions. Coconut, tamarind, and banana blossom are typical components. In addition to its world-renowned halwa, this area is known for its delicious mashed greens (keerai masiyal), lentil and vegetable curry (kootu), and plain rice with podi. It has a local character and is full of soul.</p><h2>Chettinad cuisine </h2><figure class="media"><oembed url="https://www.instagram.com/p/DMecgv1pACF/?hl=en"></oembed></figure><p>Even while Chettinad is famous for its fiery meat dishes, it also serves daring vegetarian options with ingredients like star anise, kalpasi (stone flower), and fennel. Many dishes here are prepared in iron pots and have strong, fragrant flavours. Layers of taste are cooked slowly in curries. Tamarind, garlic, and dry-roasted spices are some of the digestive aids used to make this delicious dish.</p><p>Newbie to Tamil nadu food? Well here are some Tamil Nadu traditional snacks you should try! </p><h2>Tamil Nadu snacks you should try!</h2><p>Beyond sambar, if you are actually looking for tamil dishes, here are some must-try options! </p><h2>Porotta</h2><figure class="media"><oembed url="https://www.instagram.com/p/CyioBLRPNpN/?hl=en"></oembed></figure><p>The famed Wellington Special Parotta is a popular Coonoor favourite known for its hefty quantities and nostalgic tastes. Picture a huge <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-malabar-parotta-recipe-by-chef-ajay-chopra-40">parotta</a> that is packed with spicy mutton mince and served hot.</p><h2>Bonda</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMQZaCEzio7/"></oembed></figure><p>Everyone has seen and eaten bondas before, but this one uses a different filling while still being baked in the same manner. Stuffed with bananas instead of potatoes and other vegetables, it is cooked in oil. Enjoy this sweet banana Bonda as a tea snack for a change from the regular fiery Bonda. The cuisine of Tamil Nadu is always surprising.</p><p>Infact, there are plenty of options like bonda that you'll love if you are trying <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/best-street-food-in-chennai-you-just-can-t-miss-3321">street food in Chennai</a> and nearby. </p><p>AlsoRead2</p><h2>Paruppu payasam</h2><figure class="media"><oembed url="https://www.instagram.com/p/CRLpNOhlGkz/"></oembed></figure><p>When it comes to sweets, Paruppu Payasam is a top contender from Tamil Nadu. Moong dal is roasted before being cooked in a pressure cooker. After mashing the moong dal, add a little jaggery syrup and simmer, stirring occasionally. Rich and creamy, it's served with roasted cashew nuts. If this seems exciting, make sure you try this easy <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-moong-dal-payasam-recipe-by-kunal-kapur-125">Parappu Payasam recipe</a>! </p><h2>Poriyal</h2><figure class="media"><oembed url="https://www.instagram.com/p/DMfkwpETnTY/"></oembed></figure><p>Shredded or chopped veggies cooked in a spice mixture make up the poriyal, a mildly sautéed vegetable meal. Tossed with turmeric, dried red chillies, spices, and coriander, this dish combines urad dal, onions, and mustard seeds with whatever vegetable you choose. The use of shredded coconut as a garnish is common in several regions. Traditional three-course meals in Tamil Nadu include sambar, rasam, and tayir sadam, or yoghurt, with poriyal as a side dish. Poriyal is known as Palya in Karnataka and Porutu in Andhra Pradesh, among other regional variants.</p><h2>Murukku </h2><figure class="media"><oembed url="https://www.instagram.com/p/DBiJv-mzVAN/"></oembed></figure><p>Murukku, which literally means "twisted," is a popular food that originated in Tamil Nadu. Once again, the murukku batter is a combination of rice flour, urad dal, salt, water, cumin seed, and other spices. The next step is to form it into different shapes and fry them in oil until they become firm. People all around India adore it. Here's a <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/chakli-murruku-1107">quick recipe for Murukku</a> you can follow!</p>

Step off the beaten culinary path with these underrated regional dishes from Tamil Nadu that showcase the state’s rich and diverse food heritage.

Lesser-Known Tamil Nadu Dishes to Try

Beyond Sambar And Chutney, A Deep Dive Into Tamil Food

Discover Tamil Nadu

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<p>In a fast paced world as that of today, where stress, fatigue, and poor dietary habits have become the norm, it often becomes easy to overlook the silent minerals that work tirelessly behind the scenes to keep our bodies functioning at their best. One such unsung hero is magnesium. A powerhouse nutrient that is involved in over 300 biochemical reactions in the body, magnesium enriched foods are an absolute non negotiable when it comes to our dietary habits. From supporting muscle and nerve function to promoting a steady heartbeat and healthy bones, magnesium plays a vital role towards our overall wellbeing.</p><p>However, despite its importance, many people unknowingly fall short of their daily magnesium requirements. The good news still is that nature provides us with a delicious and diverse array of foods high in magnesium that help towards bridging the gap, and you do not need to take additional supplements to meet your daily magnesium intake. So, whether you are someone who is aiming towards boosting their energy levels, finding ways to improve sleep, or simply follow a diet that is more mindful, here’s for you to explore some of the best magnesium foods that are flavourful and wholesome, helping nourish your body from the inside out. </p><h2>Benefits of consuming magnesium rich foods</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_benefits_1753259129173.jpg"></figure><p>A mighty mineral that often goes overlooked, magnesium does wonders for your health. </p><ol><li><strong>Boosts energy naturally</strong>- Foods that have magnesium are essential for turning food into energy. It helps the cells generate ATP, thus helping boost your overall energy levels.</li><li><strong>Calms the mind, and fights stress</strong>- Magnesium helps in regulating the neurotransmitters in your body which in turn influences your mood, including your serotonin levels. It also helps reduce cortisol, ease anxiety and improve focus.</li><li><strong>Relieves muscle cramps and aches</strong>- Muscle cramps and tightness can often be quite frustrating. Consuming magnesium enriched foods helps aid proper muscle contractions and relation.</li><li><strong>Improves sleep quality</strong>- Magnesium helps in activating the parasympathetic nervous system, which is the part of the brain responsible for relaxation. Magnesium foods help in regulating melatonin, which is the sleep hormone, thus improving the quality of your sleep cycle.</li><li><strong>Supports heart health</strong>- Consuming foods that have magnesium ensures that your heart pumps efficiently. It helps regulate blood pressure, supports healthy heart rhythms, and prevents calcification of arteries.</li></ol><p>AlsoRead0</p><p><strong>Check these foods enriched with magnesium that are an absolute must include for your regular dietary requirements </strong></p><h2>1. Spinach </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Image%20Resizing%20for%20ZZ%2030_1753259159331.jpg"></figure><p>More than just Popeye’s go to snack, spinach is a magnesium marvel. Packed with approximately 157 mg of magnesium per cooked cup, spinach helps towards fueling your muscles, nerves and bones. A food high in magnesium, incorporate spinach as a part of your regular diet by making smoothies, salads or even a sauteed side dish to provide your body with a burst of minerals with every bite. </p><h2>2. Almonds </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_almonds_1753259176877.jpg"></figure><p>A handful of <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/health/health-benefits-of-almonds-in-the-morning-you-should-know-about-4495">almonds</a> isn't just a satisfying snack, but it is a nutritional goldmine. Among the top magnesium foods that helps combat fatigue, supports heart health, and keeps stress at bay, this magnesium enriched food is a smart snack that is also great for your wellness over time. </p><h2>3. Avocado </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_avocado_1753259196911.jpg"></figure><p>Smooth, savoury and absolutely delicious, avocados offer you a buttery burst of nutrients. Beyond their Instagram-worthy appeal, this magnesium food is a green gem that promotes nerve function and muscle recovery. Add slices of avocado to your toast, or make salads and smoothies for a delicious magnesium upgrade. Here are some <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/5-avocado-recipes-you-must-try-4814">avocado recipes</a> you can try! </p><h2>4. Mackerel </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mackerel_1753259214057.jpg"></figure><p>One of the best magnesium enriched foods, mackerels are rich in omega 3 and heart healthy fats. A food that has magnesium and is equally great for your brain, mackerels are truly a superfood. </p><h2>5. Pumpkin seeds</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_pumpkin%20seeds_1753259232923.jpg"></figure><p>Although tiny in size, pumpkin seeds, or pepitas are absolute magnesium dynamos. Just an ounce of this magnesium food delivers 150 mg of magnesium. Sprinkle the <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/amp/web-stories/6-seeds-to-add-to-your-diet-this-summer-to-keep-yourself-healthy-220">seeds</a> on salads, or blend them into smoothies for a crave worthy crunch!</p><h2>6. Bananas </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_bananas_1753259250376.jpg"></figure><p>Mainly known for their potassium punch, bananas are also a sneaky source of magnesium. A tropical treat and food high in magnesium, having bananas regularly helps in muscle relaxation and energy production. Bananas also make for a great pre or post workout snack. </p><h2>7. Dark chocolate </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_dark%20chocolate_1753259267550.jpg"></figure><p>This is where indulgence meets nutrition. High quality bars of <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/ideal-food-pairings-to-enjoy-with-hot-chocolate-8327">dark chocolate</a> are a great source of magnesium per ounce. Rich in antioxidants and mood lifting compounds, dark chocolates are definitely your guilt free excuse to treat yourself while also topping up your mineral intake. </p><p>AlsoRead1</p><h2>How much magnesium do you require? </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_right%20amount_1753259290327.jpg"></figure><p>The ideal daily intake of magnesium varies depending on the person’s age, sex, and life stage. For adult men, the recommended amount is around 400-200 mg per day, whereas for adult women it is slightly less, ranging from about 310-320 mg daily. For lactating and pregnant women, the requirement of magnesium increases slightly to about 350-360 mg daily, which helps in supporting maternal health as well as fetal development. Children and adolescents have age-specific requirements that range from 80 mg for toddlers to 410 mg in teenage boys. </p><p>Although excessive magnesium may not be detrimental, it can lead to digestive discomfort. Maintaining a balanced diet by including green, leafy vegetables, nuts, seeds, and whole grains is essential. </p><h2>FAQs about magnesium-rich food</h2><p><strong>Q1: What are the top 3 magnesium-rich food items? </strong></p><p>Ans: The top three magnesium-rich food items you can add to your diet are pumpkin seeds, spinach, and almonds. </p><p><strong>Q2: How much magnesium do adults need daily?</strong></p><p>Ans: Most adults need between 310–320 mg (women) and 400–420 mg (men) each day. Some doctors recommend slightly more for pregnancy or gut health concerns. If you’re curious about supplements, always check with a healthcare provider first, especially if your diet may already deliver enough through food.</p><p><strong>Q3: What are the signs of magnesium deficiency?</strong></p><p>Ans: Low magnesium can sneak up on you, but watch for muscle cramps, fatigue, mood swings, insomnia or irregular heartbeat. </p>

Discover the best magnesium rich foods that are sure to do wonders for your overall health and wellbeing. 


Best Magnesium Rich Foods | Zee Zest

 Top Magnesium Rich Foods To Boost Health Naturally

Magnesium

 Nutritious Foods

Magnesium Foods

<p>Today is World Tequila Day, which basically means that your weekend plans need to start with a tequila cocktail. World Tequila Day, or International Tequila Day as its also called, is a day for all tequila lovers to come together and celebrate the ancient agave spirit. Ancient because the first official license to produce tequila was given by the King of Spain in 1600s. Since then, tequila has grown in leaps and bounds and is now enjoyed across the world – either as a sipping spirit and with a cocktail. While we would encourage you to sip your añejo and extra añejo tequilas as is, here are the best tequila cocktails that you need to try from across the country, as recommended by our bar experts.</p><h2>1. Anirudh Singhal, founder of SpeedX Bars and global jury for best bar design, 50 Best Bars</h2><p>“Tequila is new everything of the day today in the cocktail world and Picantes are the new avocados on toast,” Anirudh Singhal says. Indeed, from its initial days when tequila was used for making classics such as Margaritas and Tequila Sunrise, today the cocktail most identifiable with tequila is the Picante, a spicy, savory drink that is perfect for the Indian palate.</p><figure class="media"><oembed url="https://www.instagram.com/p/Czd_OTyS88U/"></oembed></figure><p>Singhal ranks the Picante at Lair in New Delhi as his favourite. “I’ve had Picantes at so many bars, including some international bars but there’s something about Lair’s Picante that makes it my go-to,” he says. Lair is currently ranked India’s best bar according to 30 Best Bars India and recently ranked eighth at Asia’s 50 Best Bars 2025.</p><p>Another tequila cocktail Singhal recommends is the Siolim Salsa at Boilermaker in Goa. Made with pineapple, gochujang, pineapple and some grapefruit, the drink is recommended for anyone who doesn’t want a Picante-style drink.</p><p>“Interestingly, the drink was conceived during the pandemic by Pankaj when we were stuck at our homes. He called me one day saying he’s made a special drink and we made plans to catch up, which is when I had my first Siolim Salsa in 2021. Who knew it would be in the menu of a Goa bar which is now on Asia’s 50 Best Bars 2025 list as well at #30,” Singhal adds.</p><p>Singhal also adds the Southern Star at Bar Spirit Forward in Bangalore to his list of India’s best tequila cocktails. “Apart from being a great drink, I love how its presented with a diamond-cut ice and the stemware,” he says. <br>Singhal rounds off his recommendations with another Bangalore bar – Soka in Indiranagar with its Mofo Don cocktail with red cabbage, pickled pineapple, cilantro and jalapeno. “It’s a spice-heavy drink but it’s not a Picante.”</p><h2>2. Pearl Fernandes, Brand Ambassador, West and South India, Patron Tequila</h2><p>In Mumbai, Fernandes recommends both Bombay Canteen and its sister brand O Pedro for their tequila cocktails. “The Bombay Canteen has the Waiting List inspired by Matunga’s Udipi restaurants, which I absolutely adore, while the Kokum Picante at O Pedro served with a slice of Bhavnagri chilli is a delicious drink as well,” she says.</p><figure class="media"><oembed url="https://www.instagram.com/p/DCja37Ly4km/?hl=en&img_index=1"></oembed></figure><p>Fernandes also adds Saz American Brasserie at BKC, Mumbai to the list for their Let’s Gherk and Roll cocktail made with gherkin-infused Patron Reposado, jalapeno and coriander brine, rosemary distillate and sea salt foam. “It’s a take on the Rick and Morty series and the air on top (sea salt foam) just hits right.”</p><p>In Goa, Fernandes recommends Boilermaker, Hideaway and Slow Tide cocktail bars for their tequila cocktails.</p><figure class="media"><oembed url="https://www.instagram.com/p/CpXSIgyozqt/"></oembed></figure><p>“Slow Tide’s Acid Eric, a clarified cocktail with yuzu, watermelon, basil and acid mix, is a top recommendation. At Hideaway, the Mogambo cocktail made with guavas and other ingredients is just the best and I cannot recommend the Siolim Salsa at Boilermaker enough,” she says.</p><h2>3. Vikram Achanta, co-founder, Tulleeho and co-founder of 30 Best Bars India</h2><p>Vikram Achanta, who has the pulse of the country’s cocktail scene thanks to his work with 30 Best Bars and spirits education and consultancy Tulleeho recommends the Meloma cocktail at Slink & Bardot, Mumbai as one of his top tequila cocktails.</p><figure class="media"><oembed url="https://www.instagram.com/p/DGSu1pFoNdI/"></oembed></figure><p>“It’s a lovely variation of the classic Paloma cocktail in a tall glass with their house melon spritzer and some mezcal and a good Highball to have,” he says.</p><p>Achanta says he enjoys a mezcal Negroni and rates Shoot The Gringo at Bar Spirit Forward in Bangalore as a top agave cocktail. “I believe they’ve moved the cocktail to the new bar Uno Hacienda upstairs but if you ask for it, you can still get it at Bar Spirit Forward,” he adds.</p><p>For his final recommendation, Achanta names the Nudist Picante at the newly-opened Latango in Delhi as a must-try tequila cocktail. Made by Tulleeho, Achanta says that the drink is close to him because it’s a restrained version of the Picante made with kaffir lime, apple, and a house made spice tincture. “Plus, I named it as well so I am pretty attached to it. People said what should we call it. I said it’s a clear drink so let’s call it a Nudist Picante,” Achanta says with a chuckle.</p><h2>4. Ajit Balgi, Founder, The Happy High Bartending Academy</h2><p>Sommelier Ajit Balgi is a big fan of the Lalbaug Picante at Mag Street Bandra. “I love it for the complexity in flavours, from the turmeric to the byadgi chilli to the black garlic mix on the rim,” he says.</p><figure class="media"><oembed url="https://www.instagram.com/p/C7_RzHio5J7/"></oembed></figure><p>Balgi, too, is a fan of the Meloma at Slink and Bardot. According to him, the tropical melon and earthy mix of agave creates a refreshing cocktail that he recommends to everyone.</p><p>Another tequila cocktail on his list includes Puli at the Cheroot, ITC Grand Chola Chennai. “The drink with tequila and tamarind with a hint of chilli heat and served with fried poppadum and buttermilk chilli is absolute perfection,” Balgi explains.</p><h2>5. Gagan Sharma, Certified Sommelier and Director, Indulge India</h2><p>For Gagan Sharma of Indulge India that curates cocktail menus and hosts spirit events, tequila cocktails start with the Rose Hibiscus Paloma at Lair. “The drink is always balanced fabulously with the right amount of sweet, tart, floral flavours. Whenever I’m at Lair the team knows to make it, irrespective of my mood. So much so, if I don't mention it, I think the Lair team will disown me!” he says.</p><figure class="media"><oembed url="https://www.instagram.com/p/Ce3poySPvGF/"></oembed></figure><p>Another favourite of Sharma’s is the Ninjin Suppai at Call Me Ten in Delhi. “A carrot sour with aged tequila. Who would have thought! This is a daring drink - putting a crazy concept and ingredients like carrot juice, ponzu, aged tequila, and egg together that just works.”</p><figure class="media"><oembed url="https://www.instagram.com/p/DAdHFJCzv3C/?img_index=1"></oembed></figure><p>For a final suggestion, Sharma mentions Bang Bang at Siren, BLR, “I'm not the one for spicy drinks, and Asian drinks can be a hit or a miss. But this clarified drink with a homemade Bang Bang sauce, tobasco, and of course tequila hits different,” he adds. <br>With some banger recommendations, we suggest you save this list not just for World Tequila Day but any time you feel like having a tequila cocktail at any of the places mentioned above.</p>

It’s World Tequila Day and you need to be raiding a glass with some of the finest cocktails in India – expert recommended.

5 Alcobev Experts Share Their Favourite Tequila Drinks In The Country

World Tequila Day

Tequila

Agave Cocktails

<p>The Khar Social in Mumbai is buzzing with activity on a rain-drenched weekday afternoon. One longtime employee and acquaintance gives a look that says, “The boss is here.” Riyaaz Amlani, Founder and MD of Impresario Entertainment & Hospitality Pvt Ltd., is indeed here, with a wide grin on his face as some food items and even a matcha drink make their way to the table. He invites us to join in a freewheeling discussion whilst we share some of the new items from a revamped menu available across all Social outlets in the country.</p><h3>Edited excerpts:</h3><h2>1. The menu refresh looks timely but does it mark a shift in preferences from millennials to Gen Z with matcha drinks, a Nihari Prashant instead of Croissant etc.?</h2><p>Social has been around for 12 years now and every brand needs to evolve. Also, Social has always been a celebration of India’s social places, be it Kolkata’s coffee shops, Irani cafes, toddy shops etc. Our attempt with the new menu is to have something for everyone at every time of the day.</p><h2>2. What are the experimentations that the chain looks into that gives it its peculiar character?</h2><p>India is all about <i>jugaad</i>. We are an unique amalgamation of where we are from and where we are going and the kind of limbo that we find ourselves in sometimes. That’s what we celebrate at Social. The entry points into what we do can be different because every property in every location is different for us. For me, if I look and listen hard at the property, it kind of tells you what it wants to be. The other entry point is celebrating social spaces such as single screen cinema halls, parks, post offices, chawls at our locations. We also throw in some Easter eggs in our design for people to enjoy.</p><figure class="media"><oembed url="https://www.instagram.com/p/C7bJSQhIlge/?igsh=cDVpc20xdDU0d2dp"></oembed></figure><h2>3. Social is infamously famous for bringing LIITs into the mainstream. Does that stay in the new menu?</h2><p>When we started off, we wanted to make drinking affordable and fun and LIIT fit right in. We cannot move away from LIITs. In every menu we have some SOS, what we call Soul of Social, which will always remain. We’ll bring in a few more of what we think will become future classics.</p><h2>4. Since Social primarily caters to a young, impressionable crowd, do you feel it needs to stand out on its own in any particular way?</h2><p>There are two aspects to this. One is that yes, it’s a place where you discover things for the first time so we try to make the experience fun, affordable and almost like a friendly adda for them. I also think we get a lot of migrant audiences who are in a city for the first time, not just in a bar or restaurant. People are coming to cities like Mumbai, Bengaluru, Gurugram and building their connections. For us, making this audience have a sense of belonging is also very important.</p><h2>5. What has Social taught you that has helped you in your other establishments?</h2><p>I’ve learnt that good restaurants are not about just good food and good drinks but also doing simple things right and making people feel welcome. I also realised that it’s better to create a product for a wider audience than cater to the intelligentsia that doesn’t really care and so-called connoisseurs that don’t know their elbow from their backside. To me, Social is by far my best work as a restauranteur compared to any of my other places for the way the brand has stayed consistent across markets and geographies. It’s far more easier to create a cult restaurant than something like Social.</p><h2>6. Social and social media have grown together in the country. How much has that impacted the overall restaurant business?</h2><p>Social media has definitely had an impact but I also feel they are mistaking the reel world for the real world. A lot of social media just plays up on imposter syndrome I think.  Restaurants should be places that you have a connection with than feel like having imposter syndrome. You have to be able to connect with people and connection doesn’t happen on Instagram. Instagram is challenging and it’s beneficial because you can tell your story in an engaging manner, but once the trending song fades people will only come back if they have a connection with the place.</p><h2>7. What is your opinion about F&B awards today?</h2><p>There are awards and then there are awards. I mean there are certain awards that are more sought after than the others but in many ways, awards are also propagating sameness today. So you’ll find everybody emulates what a best bar awardee wins with a certain type of décor and new cocktail techniques etc. but even a local bar can be as good as any other bar. These places have a certain charm and vibe but they will never stand up to the scrutiny but the best restaurant must be progressive and have 14 courses to win. I feel awards lead to sameness and don’t celebrate the diversity of the space.</p><p>Having said that, I find awards advantageous for two reasons. One is the capacity to bringing the community together at award ceremonies and making it tighter. We all come together, have drinks, create a certain bonhomie which I don’t see in other professions. Like I don’t know if builders come together and party at any realty awards. And second, awards do inspire you to push your own art form forward in a certain way, regardless of whether the jury or award goes to the right person. Ultimately, it’s the people who vote with their wallets that helps restaurants survive.</p><h2>8. What are your top three cocktail recommendations at Slink & Bardot?</h2><p>The most popular drink at Slink & Bardot is the Paanch, which is our take on the punch cocktail. Another one is the Meloma, which is a Paloma cocktail but with melon and is delicious and my final recommendation is Devil’s Share, which is Slink’s version of the Picante.</p><h2>9. What are your favourite bites at Bandra Born?</h2><p>The East Indian Crab Curry with the croissant puff is delicious and a top recommendation. I also think the Kamina Karpaccio is fantastic and from the new menu, I think the Podi bread with malai is amazing.</p><figure class="media"><oembed url="https://www.instagram.com/p/DCqeU7VzxeD/?hl=en&img_index=1"></oembed></figure><h2>10. Finally, what can one expect from Banng Mumbai that’s opening soon?</h2><p>I think Thai food is similar to Indian food in many ways even though Indian food relies more on spices and Thai food is big on herbs but both cuisines have a lot of depth. So far the Thai we’ve been getting is the green curry and the Pad Thai and Tom Yum, which is like getting butter chicken and chicken tikka and naan. There’s a lot more that Thai food has to offer. I think that Banng. Mumbai, with the expertise and sensibility of Chef Garima Arora will bring lot more flavours and depth that Thai cuisine has to offer than what you normally see on most menus. </p>

Social has launched a new, revamped menu with added signature offerings. Now in its 12th year, head honcho Riyaaz Amlani decodes Social’s success story.

Riyaaz Amlani On Award Ceremonies, The Rise Of Social Media And Why Social Is His Best Work To Date 

Riyaaz Amlani

Social

Bandra Born

Slink & Bardot

Banng

From Bandra Born to Slink & Bardot in Mumbai to Banng in Gurgaon, here are some top recommendations straight from the man behind them, India’s OG restaurateur Riyaaz Amlani.

From Social to Bandra Born in Mumbai, here are some top recommendations straight from India’s OG restaurateur Riyaaz Amlani

In Conversation with Riyaaz Amlani

riyaaz amlani

<p>Nothing can quite prepare you the first time you visit Latango, the latest buzzing restobar in Delhi helmed by serial restaurateur Sahil Sambhi. The open two-storey live kitchens on one side is an immediate draw but then the bar setup in the middle of the space with its rock grottoes and shiny glass bartop demands attention as well and just as you’ve taken in the views, the stairway leading to the mezzanine with its stone architecture and a grand view of Latango beckons.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Latango-4749%20%281%29_1753089752039.jpg"></figure><p>Sambhi, who helms places like Bawri, Vietnom and Japonico among others, definitely knows how to draw in diners to his concept-driven places. “I want people to come in for an experience, not just dine and leave. We’ve taken care to create each element at Latango as a way to wow them and make them linger, be it India’s first double decker open kitchen setup or the bartop put together with 2100 pieces of cut glass,” he says.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Latango-4694%20%281%29_1753089682791.jpg"></figure><p>Designed by Vivek Guha of Orphic Designs, it's not hard to believe you’re at an upmarket European joint when you combine the views at Latango with the space’s corten steel ceilings, mood lighting and quiet sophistication. Only once you take a seat at the al fresco area outside and look up at the crowd at Nehru Place Metro station to remind you where you are, instead of the European wonderland that Latango evokes in its décor and menu. For a place oozing with charm and sophistication, it’s location outside the quartet of Hauz Khas, Khan Market, Connaught Place and Vasant Vihar is a bit of a surprise but Sambhi believes the location is ripe for a premium spot like Latango.</p><h2>The food</h2><p>The kitchen at Latango is headed by two Italian chefs, Joe Stanchi and Roberto Blondi, both of whom come with serious chops and over three decades of combined experience. While Blondi has previously had stints at Michelin-starred restaurants such as Eleven Madison Park, Stanchi is a master at pizzas who trained at Naples’ formidable Pizzeria Starita a Materdei.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Octopus%20Salad%20%281%29_1753089859150.jpg"></figure><p>The dinner began with a serving of Octopus Salad and Scallops Sashimi, two unusual but ultimately interesting dishes. The Octopus Salad with fried capers and garlic chips was flavourful without being chewy, showing restraint in overcooking the octopus. The Scallops Sashimi, paired with a homemade smoke ponzu sauce and togarashi hit the spot perfectly with the sauce quickly turning into the hero. <br>The dishes probably set expectations too high because the Ebi Roll Takosu and the Crispy Rice & Spicy Tuna that came next seemed a tad underwhelming in comparison. The Corn on Cob is another plate that we didn’t much care for. Too many times, only certain hero dishes steal the spotlight but with two expat chefs, it was only natural to expect more.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Burrata%20Truffle%20Shokupan%20%28second%20from%20top%29%20%281%29_1753089601023.jpg"><figcaption> Burrata & Truffle Shokupan </figcaption></figure><p>The deceivingly simple Burrata & Truffle Shokupan immediately lifted moods with the combination of fresh burrata and the earthy truffle hitting all the right spots. This was followed by the Atlantic Crab California Gunkan sushi-style dish that is better with a little less cream cheese to allow the crab flavour to come through. The Chilean Seabass Yakitori is an interesting combination that thankfully works in favour of this fusion creation while the Grilled Pork Belly was comfort food at its best.</p><p>Considering Joe Stanchi’s mastery over pizza, Latango offers one of the widest selections of the dish with variations ranging from Korean (Gochujang) to Indian (Namaste) apart from Italian selections. If the extensive menu feels overwhelming, we recommend going for the Diavola and Tartufata. Diavola is a pepperoni pizza enhanced with pork nduja sausage that brought sighs of satisfaction across the table. Tartufata is a vegetarian pizza with sliced fresh truffle that might look simple on the outside but packs a punch in more ways than one.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Latango-4578%20%281%29_1753089927098.jpg"><figcaption>Latango Tiramisu</figcaption></figure><p>For desserts, the Latango Tiramisu, enclosed in a caviar tin box and made with rum and topped with coffee jelly pearls to resemble caviar was intensely flavourful and the best way to close a superb meal.</p><h2>The cocktails</h2><p>Latango has one of the most interesting cocktail theme programs out there for sure. Created by spirits education consultancy Tulleeho, the theme of Letters From Two Worlds asks what would happen if famous Western artists wrote letters to their Indian and Eastern counterparts.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_jul%2021%20V2_1753089649624.jpg"><figcaption>Cubist Negroni </figcaption></figure><p>The drinks become “liquid letters” and features artists such as Pablo Picasso writing a letter to Amrita Sher-gil with a cocktail called Cubist Negroni that swaps gin for tequila and comopenes with an Aperol candy to suck on while enjoying the drink – a combination that sounds weird in principle but actually works in the glass.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Dali%20Bloom%20%20%281%29_1753089619740.jpg"><figcaption>Dali Bloom</figcaption></figure><p>Another drink that catches the eye is Dali Bloom, a tequila cocktail with blue tea and grapefruit that lets the spirit shine even as its unusual blue-purple colour keeps you mesmerized. If minimalism is your thing, you can hardly go wrong with the Nudist Picante, a clarified tequila cocktail with apple and kaffir that dials back the heat usually associated with Picantes.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Expressionist%20Elixir%20%281%29%20%281%29_1753089986466.jpg"><figcaption>Expressionist Elixir</figcaption></figure><p>If you’ve kept a sharp eye, you would notice that all top three recommendations are tequila cocktails but if you’re in the mood for a different spirit, we recommend the Rococo Rhapsody, a vodka, sparkling rose, French vanilla and rhododendron syrup mixed cocktail that works as an easy, refreshing drink. Another drink worth checking out is Expressionist Elixir where whisky and amaro work their magic in the drink while a white chocolate splash outside the cocktail glass creates art in your hand to sip on.</p><h2>Final thoughts</h2><p>There’s little doubt that Latango is one of the boldest new entrants to the dining scene in Delhi today. With a bold menu of European flavours crafted by two seasoned expat chefs, a cocktail menu that makes you ponder about art and artists while sipping on some delicious drinks and a grand space to take it all in, Latango is a place where imagination comes in many forms. From imaginary letters turned into drinks, unusual food combinations and a space that makes you do a double take, the execution of it all is almost pitch perfect.</p><p><i><strong>Where: 01 Epicuria, TDI South Bridge, Unit No S, Next to Nehru Place Metro Station, New Delhi</strong></i></p><p><i><strong>Price: INR 6000++ for two (with one cocktail each)</strong></i></p>

Delhi’s newest restobar packs in the punches and lets you bring in your curiosity to the table.

Why You Must Visit Latango, Delhi's Newest Spot With Double-Decker Kitchens And Artist-Inspired Cocktails

Latango

Restobar

Restaurant Reviews 

Delhi Restaurant Review

Traditional Summer Foods Of India: Regional Flavours To Cool & Nourish

Discovering The Regional Cuisine Of Arunachal Pradesh With Ziro

<p>Tucked away in the heart of the eastern coast of India, Odisha is a state where tradition simmers gently in clay pots and stories are stirred into every ladleful of curry. While much of the world knows Odisha for its majestic temples and iconic Pakhala Bhata, the true essence of its culinary identity lies beyond the spotlight. In the quiet kitchens of its tribal hamlets, coastal villages, and ancient inland towns, are age old recipes that carry centuries of culinary wisdom. Odisha is a land where food is not merely a nourishment but a sacred connection to ancestry, festivals and the rhythms of nature. </p><h2>Diversity in Odia cuisine</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_odia%20cuisine_1752830597729.jpg"></figure><p>Odisha’s cuisine is a mosaic shaped by geography, history, and deeply rooted cultural rituals. Influenced by both the bounty of the Bay of Bengal and the earthy produce of its forests and plains, Odisha food balances subtle spices with soulful depth. Yet, many of the authentic Odia food remain hidden in plain sight, overshadowed by the more mainstream Indian fare or generalized under the broader East Indian labels. The lesser known foods of Orissa tell tales of forgotten traditions, seasonal ingenuity, and the intimate relationship between food and faith. Here’s for you to discover the unsung heroes of Odisha cuisine that continue to be loved in the local households. From tribal preparations that rely on foraged greens to wild tubers to elaborate temple style offerings with complex layers of flavours, each dish from the traditional Odisha cuisine is a delicious revelation awaiting to be savoured. </p><p><strong>Let your taste buds travel through the heartlands of Odisha with these lesser known traditional Odia dishes</strong></p><h2>1. Dalma </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_dalma_1752590777939.jpg"></figure><p>Quite similar to South India’s sambhar, minus the tamarind, dalma is an everyday staple in the Odia food culture. A dish that is prepared from arhar dal along with all kinds of seasonal vegetables like raw banana, potatoes, pumpkin, brinjals, tomatoes, yam, papaya and a lot more, this Odisha food is wholesome and delicious at its best. Slow cooked in a big wok, and packed with flavours, dalma is usually paired with rice and tempered with panch phutana, making up for not just a delicious regional delicacy of the region, but also an extremely healthy dish. </p><h2>2. Chakuli pitha with mutton tarkari </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chakuli%20pitha_1752827742323.jpg"></figure><p>Chakuli pitha is a soft rice-lentil pancake with a slightly fermented zing, which is majorly consumed as a breakfast staple across Odisha. However, in the tribal belts and rural kitchens of the region, chakuli pitha is generally paired not with chutneys, but with a rather bold, red coloured mutton curry that is rich, and bursting with flavours from mustard oil, garlic and hand pounded spices. This authentic Odia food is an earthy duo that forms an important part of village feasts and Sunday indulgences. </p><p>AlsoRead0</p><h2>3. Mandia jau </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Mandia%20jau_1752828165353.jpg"></figure><p>Hailing from the tribal heartlands of southern Odisha comes mandia jau, which is a drinkable porridge prepared from finger millet, water, and sometimes buttermilk. A dish which was once the farmer’s hydrating breakfast, this food of Orissa has naturally cooling effects, and makes for an iron rich concoction with a mild sourness and deep earthiness. Packed with nutrients and rustic charm, this dish is Odisha’s ancient answer to modern day superfoods. </p><h2>4. Santula</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_santula_1752590883253.jpg"></figure><p>A traditional part of the Odisha cuisine, santula is the stealth health hero of the Odia kitchens. Prepared from a medley of vegetables such as raw papaya, pumpkin, brinjal and potatoes, and lightly tempered with ghee, green chilies, and paanch phutana, this dish is gentle on your palette as well as on the stomach. A Odisha food that is often recommended for the sick, this dish is now being rediscovered for its clean, Ayurvedic vibe. </p><h2>5. Kakharu phula bhaja </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Kakharu%20phula%20bhaja_1752590968388.jpg"></figure><p>A monsoon delicacy, kakharu phula bhaja is a tribute to Odisha’s zero waste cooking ethos. Prepared from the delicate yellow flowers of pumpkin blossoms which are dipped in a rice flour batter and spiced with cumin and garlic and then fried until golden and crisp, this Odisha food is light, floral and absolutely unforgettable. Paired alongside hot rice and dal, these are fritters which are truly delicious. </p><p>AlsoRead1</p><h2>6. Badi chura</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_badi%20chura_1752591053600.jpg"></figure><p>A dish that offers you the ultimate explosion of flavours, badi chura are sun dried lentil dumplings that are crushed and mixed with garlic, green chilies, and raw mustard oil. A dish that although sounds simple, is actually highly addictive. Served alongside rice, dal and even pakhala, this no-cook food of Orissa delivers heat, depth, and umami flavours. </p><h2>7. Chhatu besara </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chhatu%20besara_1752829733787.jpg"></figure><p>Odisha’s forest fringes have long harvested wild mushrooms, which are known as chhatu in the local dialect. These mushrooms are generally stir fried or turned into curries. In chhatu besara, the mushrooms are cooked alongside potatoes and simmered in a thick mustard paste that is infused with flavours of garlic and turmeric. Pungent, creamy and utterly aromatic, this dish is a part of Odisha’s jungle cuisine that has been reimagined for the spice lovers. </p><p>The aroma of tempering mustard oil, the crunch of kakharu phula bhaja, and the warmth of chakuli pitha with mutton tarkari are all examples of how soulful Odia cuisine is. Beyond the well-known titles, each dish has a backstory that tells about Odia festivals and kindred love.  Food is always about heart and honesty on a platter, whether it's earthy mandia jau or modest badi chura. These flavours are not just recipes but memories that have been passed down through Odia kitchens. So which one will you be trying first?</p>

Discover a new surprise with every bite with the lesser known regional culinary delights of Odisha.


Lesser Known Regional Dishes You Have To Try From Odisha

Odisha

 Food

<p>When news first started swirling about SoBo 20, a Franco-American restaurant swaggering its way into Mumbai’s already heaving restaurant scene, it did seem like just another flashy new restaurant trying to ride the hype wave. A mix of French and American food (which by the way is a first for Mumbai), good-looking interiors, and a drinks menu that promised a lot. All this with the usual ‘curated’ menus, ‘elevated’ comfort food, cocktails that promised to be both shaken and stirred. It had all the ingredients of a place that would trend hard for a day or two and then quietly fade out. But two weeks later, not only is it still packed, people are actually going back, talking about it, and recommending it without being asked. That’s not just rare, it’s impressive.</p><h2>The interiors</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo-1391_1752143228341.jpg"></figure><p>As you enter, you notice there's a quiet intentionality to every detail at SoBo 20 and while the burnished brass trumpets and the sweeping bar get their fair share of attention, there are subtler cues that are just as expressive. Sarah Sham, Founder of Mumbai-based interior design firm Essajees Atelier says, “One of these is the interplay between texture and temperature across materials. From the cool gloss of the marble-topped central table to the warm grain of walnut wood panelling, every surface invites touch, not just admiration. The walls are finished in a textured marine-toned fabric that evokes both the sea and the decadence of a lounge. It's a nod to the Franco-American spirit that sweeps through space.”</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_sobo-25_1752143886234.jpg"></figure><p>The design brief was simple. It was to create a space that doesn't just house the menu, but reflects its spirit. So the palette is dusky and moody, with deep greens, warm brass and blues that evokes both the bayou and the Bombay coastline. There's a certain lived-in polish to the space here. Then there's the lighting such as the soft-glow sconces and under-bar illumination that recall the shimmer of Bourbon Street nights, without the noise. “We drew from the smoky glamour of 1920s New Orleans brasseries, the structural elegance of South Mumbai's Art Deco buildings and the drama of French salons. We blended them to create a boîte and bar that feels timeless yet unmistakably modern,” she adds.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_jul%209%202_1752143929702.jpg"></figure><p>At its core, SoBo 20 is about movement between eras, cultures and stories. And the space does feel like a conversation between tradition and reinterpretation, between the coastlines of Louisiana and Marine Drive.</p><h2>The cocktails</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Supradeep%20Dey_1752143330084.jpg"></figure><p>First things first, Mixologist Supradeep Dey is in no mood to serve you Picante. There’s something missing from the current cocktail scene that Dey wanted to bring back, and hence the ‘Forgotten Classics’ that once ruled the bar world but slowly faded into obscurity. He believes the world should move on from picante already and embrace the lost gems, not just for nostalgia but to show that simplicity, balance and history still have a place on a modern menu. Dey says, “What makes our bar unique is how we blend one French and one American classic together. It’s rooted in what I call ‘crossbreeding tradition’. Today, you’ll find most bartenders riffing on single classics, but I took it a step further by fusing two distinct cocktail heritages into one balanced creation. We focus on keeping things simple yet elegant just as the original classics were born, in a time before modern techniques like sous vide or switching became popular.” There’s English Rose which is fruity but not too sweet, Millennium Manhattan packs a punch with bourbon and peach, and Limoncello Sparkle is light, fizzy, and fresh.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo_%20Brass%20%26%20Bitters_v1%20%281%29_1752143989854.jpg"><figcaption>Brass and Bitters</figcaption></figure><p>From their signatures, Dey suggests starting with Brass and Bitters, a fusion of the Boulevardier and the Whiskey Sour, two classics with very different personalities. The Boulevardier brings a bold, bittersweet depth with bourbon and Campari, while the Whiskey Sour adds a fresh, citrus forward contrast. He explains, “We wanted to explore what happens when these worlds collide and the result is a spirit forward drink with notes of bitterness, sweetness, and a touch of acidity. It plays on all corners of the palate and gives you a layered experience in a single sip bold yet approachable.” Next up, the Nightcap is a beautiful marriage of Blood and Sand and Alexander No. 1, two often overlooked classics. Dey says, “Blood and Sand offers complexity with Scotch, orange juice, sweet vermouth and maraschino liqueur. Alexander No. 1, on the other hand, is a dessert style cocktail made with gin, white crème de cacao, and cream. We’ve created a Blood and Sand milk punch for silky texture and depth, and paired it with a shot of Alexander No. 1. The idea is to sip the creamy Alexander first, which coats the palate, and then enjoy the milk punch in three sips creating a sensory shift and dimension you don’t expect.”</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo-1102%20%281%29_1752143367447.jpg"><figcaption>Sidecar Smoke</figcaption></figure><p>There’s Sidecar Smoke, which is not inspired by the Sidecar in Delhi, a question Dey is often asked. This cocktail is a thoughtful blend of the Sidecar and the Old Fashioned. Dey elaborates, “We took the base of a Sidecar cognac, triple sec, and lime and combined it with the spirit-forward elegance of an Old Fashioned. But instead of simply mixing them, we reimagined the drink through the lens of sustainability. We use leftover lime transformed as a cordial (to be less wasteful), cognac as the base spirit. Knowing that bourbon (used in an Old Fashioned) is made with at least 51% corn, we created a corn air foam to top the drink capturing the essence of bourbon without actually using it.”  </p><h2>The inspiration behind the food menu</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chef%20Kashikar%202_1752143391022.jpeg"><figcaption>Chef Sudeep Kashikar</figcaption></figure><p>Helmed by Chef Sudeep Kashikar, the menu was born from people moving, adapting, and creating something new. So what inspired Chef Kashikar to spend months understanding the history and techniques, and then pair them with French foundations, we ask. He says, “I was deep into studying different culinary traditions when I discovered Creole and Cajun cooking from Louisiana. The bold spices, the layering techniques, there's real soul there. And it hit me that these flavours would resonate strongly with Indian palates. It felt like the right thing to do for Mumbai.”</p><p>Incorporating local Indian ingredients or flavours into the Franco-American menu is non-negotiable for Kashikar. He explains, “We use Ambad prawns in multiple ways, smoked, pickled, even as a mousse. There's this ingredient called sukkat, sun-dried shrimp, that adds incredible umami to our dishes. Even our dairy comes from Gujarat. My thinking is simple. Respect the French-American framework, but let these amazing local ingredients do what they do best.” Franco-American cuisine to Kashikar is something he finds deeply compelling. It is food that's travelled and transformed. He elaborates, “Creole cuisine developed through African, French and Spanish influences. Cajun came with French-Canadian immigrants. These are cooking styles but also stories of adaptation and survival. I'm drawn to how food evolves when cultures meet. What we're doing at SoBo 20 continues that conversation, just in a Mumbai context.”</p><h2>The food</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo_SOBO%20Bread_Edited_v3%20%281%29_1752143694486.jpg"><figcaption>SoBo bread </figcaption></figure><p>Their SoBo bread and Fume Prawns have already made it to most people’s Instagram feed and for all the right reasons. The SoBo Bread is a two-day commitment. They do a 48-hour cold ferment and are constantly adjusting the hydration based on Mumbai's humidity, daily. “It's almost like babysitting a two day old. After baking, we glaze it with chilli-honey and finish it over charcoal. The result comes with house-made mascarpone, salted white butter and fried sage. It's technically demanding, but that's what makes it work,” he adds. It is their workhorse and showstopper.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo_Fume%CC%81%20Prawns_v2%20%281%29_1752143717059.jpg"><figcaption>Fumé Prawns </figcaption></figure><p>The Fumé Prawns everyone has been drooling over is about showcasing what they have locally. Chef explains, “We oven roast prawns, glaze them with our house-made Ambad prawn pickle and then serve with warm sourdough. The combination of smoke, acid and texture, that's what people walk away remembering.”</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo-Chicken%20Paillard_v1%20%281%29_1752144090386.jpg"><figcaption>Chicken Paillard</figcaption></figure><p>We also tried the Chicken Paillard, a playful twist on a classic, the tender chicken paired surprisingly well with caviar over a silky white beurre blanc. The Clams Rockefeller is briny, buttery, and beautifully textured, with rye breadcrumbs and brown butter adding a deep, nutty crunch. The Wood-Fired Sea Bass is perfectly cooked with crisped edges, that goes well with burnt lemon, velvety lime sauce, and a pop of trout roe.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo-Burrata%20Ice%20Cream_v1%20%281%29_1752143731966.jpg"><figcaption>Burrata Ice Cream</figcaption></figure><p>Time for desserts now. You can’t leave without trying their Burrata Ice Cream, a quiet stunner. It's delicately floral, slightly savoury and incredibly creamy. It's definitely something you won’t see coming. He shares, “We churn eggless burrata into a base, finish it with honey and orange blossom vinaigrette, add toasted almonds for texture.”</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SoBo_Fried%20Beignet%20with%20Caviar_v2%20%281%29_1752143756649.jpg"><figcaption>Fried beignet with caviar</figcaption></figure><p>Another must-have is the beignets with caviar which is a heartfelt homage to Café du Monde but with an unapologetically French twist. They start with a batter that gets nitrogenated overnight (patience is key here). Inside, they stuff a ginger-infused crème brûlée bonbon, freeze it solid, then pipe it into the batter using a siphon. After frying, they sugar-torch the crust exactly like a traditional brûlée and crown it with Ossetra caviar. It's indulgent, cheeky and technically demanding. Basically a tiny, precise bite that packs a feel reminiscent of the sensory delight of eating a pani puri.</p><h2>Last word</h2><p>Maybe Mumbai did need a place like this. Something fun but not fake, stylish but not over the top. Everything that’s new and shiny isn’t always good, but SoBo 20 has managed to be both. The food actually delivers, the cocktails are clever without trying too hard, and the vibe hits that sweet spot. It’s a lot better than it needs to be, and right now, that feels like more than enough. It has the determination to be genuinely good. By the end of your meal, you begin to understand why this place isn’t just the current crush, it might be The One.</p><p><i><strong>Where: Ground Floor, InterContinental Hotel, 135, Marine Dr, Churchgate, Mumbai</strong></i></p><p><i><strong>Meal for two: INR 7,000 (including alcohol)</strong></i></p>

This Franco-American restaurant is here to stay. Maybe Mumbai did need a place like this. Something fun but not fake, stylish but not over the top.

This Franco-American restaurant is here to stay as it has the determination to be genuinely good.


SoBo 20 Mumbai Is A Cross-Cultural Culinary Experience That Delivers Beyond The Hype

Mumbai's Newest SoBo 20 Serves A Cross-Cultural Dining Experience That Delivers Beyond The Hype

SoBo 20

SoBo 20 Mumbai

Restaurant Review

Visit The Smallest Town In The World: Hum, Croatia

6 Fun And Different Egg Dishes From Across The World You Must Try

<p>Nestled along the sparkling shores of the Adriatic Sea and stretching into the heart of the Balkans, Croatia is a country where culinary traditions run as deep as its cultural roots. A country that boasts of a landscape offering everything, from the fertile plains to verdant hills, pristine islands and a rugged coastline, Croatian cuisine is a rich tapestry woven from centuries of regional diversity. With the Croatia cuisine displaying Mediterranean influence at its best, the various Croatia traditional foods are age old recipes that have been passed down through generations. </p><p>What makes Croatian food so very captivating is its incredible variety. Each region of the country with its different dishes portray a distinct flavour profile, that reflects upon its unique history and geography. In the coastal areas of the country, like Dalmatia and Istria, the cuisine is infused with the Mediterranean charm, boasting of olive oil drenched seafood, wild herbs and sunripened vegetables. Towards the inland, you will find hearty and comforting dishes which have been inspired by Central European, Ottoman and Slavic culinary traditions. From slow cooked meats to savory pastries, the culinary mosaic of Croatia invites you to taste your way through the nation where every bite tells a story. So, whether you are savouring a perfectly grilled fish or a robust meat stew, Croatian cuisine offers to you a flavourful journey full of surprises and delights. </p><p><strong>From national treasures to hidden regional gems, here are some of the must try dishes from Croatian cuisine</strong></p><h2>1. Peka </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_peka_1752130866461.jpg"></figure><p>Imagine tender meat or seafood, nestled in potatoes, onions, and herbs, which are all slowly cooked under a bell shaped iron dome in embers, that is how Peka is prepared. A Croatian culinary treasure that boasts of a melt in the mouth perfection with the whisper of wood smoke and Mediterranean spice, Peka is a must try Croatia famous food. Best enjoyed in a konoba on the Dalmatian coast, often with octopus or lamb, pair it with a bold local red wine like Palvac Mali for an incredible culinary treat. </p><h2>2. Cevapi </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Cevapi_1752130883301.jpg"></figure><p>Small, juicy, skinless sausages prepared from beef, pork or lamb, Cevapi is the ultimate comfort food in Croatia cuisine. Served in a warm somun flatbread with raw onions, ajvar and a dollop of sour cream, these grilled morsels are street food heaven and one of the top Croatia traditional foods with roots across the Balkans. </p><h2>3. Black risotto </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_black%20risotto_1752130902582.jpg"></figure><p>Crni Rizot is a true seafood lover’s dream. Cooked with cuttlefish or squid and their ink, this risotto gets its dramatic colour and briny intensity from the Adriatic itself. Garlic, red wine, and a hint of lemon elevate this dish to a gourmet greatness that makes for a delightful sensory experience. </p><h2>4. Pasticada </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Pasticada_1752130919999.jpg"></figure><p>A beloved Croatia traditional food that is prepared on special occasions such as weddings or Sunday feats, Pasticada is stewed beef marinated in vinegar, wine and spices for days before being simmered with prunes, onions, and root vegetables. Served over homemade gnocchi, this Croatian dish is rich, with a sweet and savoury flavour profile that speaks of centuries old coastal traditions. </p><p>AlsoRead0</p><h2>5. Soparnik </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Soparnik_1752130941398.jpg"></figure><p>A humble yet heavenly specialty hailing from the Polijica region, Soparnik is a savoury pie filled with Swiss chard, garlic, and parsley between two thin layers of dough, that is baked on a stone slab under hot embers. Drizzled with olive oil and cut into diamonds, this dish boasts of simplicity at its best. </p><h2>6. Brudet </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_brudet_1752130958456.jpg"></figure><p>A must try dish from the Croatian cuisine, Brudet is a fisherman’s stew which boasts of a hearty medley of fresh fish, shellfish and tomato based broth that is slowly simmered with garlic, wine and spices. The preparation style and flavours of this dish vary from household and region, since in some places polenta is added, whereas others add a splash of vinegar. Either way, each variation is accompanied with a bite that is bold, rustic and upholds the pure Adriatic soul. </p><h2>7. Zagorshki Strukli </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Zagorshki%20Strukli_1752130975391.jpg"></figure><p>Baked or boiled, sweet or savoury, Zagorshki Strukli are a doughy delicacy from the Croatia cuisine that is filled with cottage cheese and cream, and often drizzled with sour cream and then baked to a golden perfection. A Croatia famous food that originates in the lush Zagorje region north of Zagreb, this dish is truly wholesome at its most indulgent. Pair it along with truffles or wild herbs for a more enhanced taste. </p><h2>8. Bakalar </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bakalar_1752130993314.jpg"></figure><p>A Croatia traditional food that is served around Christmas, Bakalar is dried cod rehydrated and slow cooked with potatoes, garlic, and olive oil. Simple, rustic and full of flavours, this dish is a holiday staple that traces Croatia’s deep Catholic roots and Mediterranean connections. </p><p>AlsoRead1</p><h2>9. Fritule </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Fritule_1752131022832.jpg"></figure><p>Croatia’s irresistible mini donuts that are golden, bite sized and dusted with powdered sugar, Fritule are festive favourites from the Croatian cuisine. Crispy on the outside while being fluffy from the inside, Fritule is sold at Christmas markets and summer fairs.</p><h2>10. Rozata </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_rozata_1752131046591.jpg"></figure><p>Silky, sweet and laced with liquor, Rozata is the Dalmatian cousin of creme caramel. Prepared from eggs, milk, sugar and a splash of rosulin, this dessert holds a place along the line of nostalgia and sophistication.</p><p> </p>

Here’s your guide to the must try dishes from Croatian cuisine that perfectly capture the soul of the Adriatic.


Best Dishes From Croatian Cuisine | Zee Zest

Discover The Best Of Croatian Cuisine With These Top Dishes 

Croatian Cuisine

Croatian Food

Croatian Dishes

Top Scenic Spots In Laos – Natural Wonders & Hidden Gems

Tantalising Thai Temptations: 10 Culinary Marvels To Enthrall Your Palate

<p>Tucked away between Thailand, Vietnam, Cambodia, China and Myanmar, Laos is a landlocked gem that often falls under the radar of Southeast Asia’s culinary spotlight. Yet for those who venture off the beaten path, Laos offers a treasure trove of flavours that are packed with earthiness, aroma, and also deeply rooted in the traditions of the region. Laos cuisine is a beautiful reflection of the country’s lush landscapes and vibrant culture, where sticky rice reigns supreme and meals are shared communally, radiating a sense of warmth and ritual. </p><p>From the bustling streets stalls of Vietnam to the tranquil riverside eateries in Luang Prabang, traditional Laos food boasts of a rich tapestry intertwined with flavours of bold herbs, fermented ingredients, and savoury spice. A cuisine where every bite has a unique story to tell, Laos cuisine reflects upon ancient customs, seasonal harvests, and the Lao philosophy of kin khao, which means eating rice, as the heart of daily life. Whether you are savouring a tang of freshly made larb, enjoying the crunch of riverweed crisps, or sipping a rich, aromatic broth, Laos dishes promise you a sensory experience that is at once comforting and excitingly unfamiliar. So, if you are someone wondering what to eat in Laos, here’s your guide to some of the must try delicacies from the Laotian cuisine. </p><p><strong>Dive into the unforgettable flavours of Laos, with the best dishes to try</strong></p><h2>1. Larb (Laap) </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_larb_1751812326945.jpg"></figure><p>Among the top traditional Laos food that boasts of the zesty soul of Laos, Larb is often hailed as the national dish of the region. A vibrant and herb packed minced meat salad that bursts with citrusy brightness and earthy complexity, Larb is typically made with chicken, pork, duck or fish. The proteins are tossed with toasted rice powder, lime juice, fish sauce, fresh mint and fiery chillies, and served at room temperature while being paired with sticky rice. A dish that is the best of Laotian cuisine, Larb is a celebration of balance between flavours of spicy, sour, salty and savoury. Largely consumed by the natives of the region during special occasions and festive gatherings, having Larb is believed to bring luck and prosperity. </p><h2>2. Khao Poon </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_khao%20poon_1751812346127.jpg"></figure><p>A spicy noodle soup that warms the soul, Khao Poon is a Laos Thai food. Prepared with shredded meat, vermicelli noodles, and a deeply flavourful broth that is further spiced with lemongrass, galangal and red curry, the inclusion of coconut milk in the dish soothes out the heat, while the fresh herbs and fresh, crunchy vegetables add a refreshing contrast. The ultimate Laos comfort food that is nourishing, bold and unapologetically aromatic, Khao Poon is a delight to savour. </p><p>AlsoRead0</p><h2>3. Sai Oua </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Sai%20Oua_1751812369460.jpg"></figure><p>Among the top Laos Thai street foods, Sai Oua is a grilled sausage with a punch. Not your ordinary sausage, but rather a herbaceous flavour bomb, this grilled pork sausage is generously seasoned with kaffir lime leaves, lemongrass, galangal and chillies. Delivering you with an explosion of smoky, spicy and citrusy flavours, Sai Oua is served as a snack or a part of a larger meal, often paired alongside sticky rice or raw vegetables. Every bite into this street food delicacy feels like a culinary thrill. </p><h2>4. Mok Pa </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mok%20pa_1751812394252.jpg"></figure><p> </p><p>Lao’s answer to fine culinary artistry in a humble package, Mok Pa is steamed fish in banana leaves. This delicate masterpiece is prepared from freshwater fish which is then mixed with herbs, shallots, lime leaves and fish sauce, and then wrapped in banana leaves and gently steamed. The ultimate dish that this results in is a moist and fragrant bundle, where the delicate fish meets the brightness of the lemongrass and the depth of fermented fish paste. </p><h2>5. Or Lam </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_or%20lam_1751812412415.jpg"></figure><p>Originating from Luang Prabang, Or Lam is a hearty jungle stew that is packed with a peppery kick. A thick and rustic stew that brings the forest to your bowl, Or Lam is prepared from buffalo meat or chicken, eggplants, wood ear mushrooms, yard long beans and the curious addition of sakhan, which is a kind of spicy wood stem. A well known dish from Laos cuisine that represents a complex medley of textures and sensations, this recipe is a mildly spicy one, which is also a little smoky and utterly comforting. </p><p>AlsoRead1</p><h2>6. Nam Van </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Nam%20Van_1751870956885.jpg"></figure><p>A popular Laos dessert drink that feels like a sweet escape in a glass, Nam Van is prepared from coconut milk, crushed ice, and colourful jelly or tapioca pearls. Often layered with sweet corn, pandan-flavoured noodles, and palm sugar syrup, this traditional Laos food is an extremely refreshing one. A refreshing carnival of textures and sweetness, Nam Van is more like Laos’ very own bubble tea. </p>

Laos cuisine is rich, aromatic, and criminally underrated. These dishes will have you craving sticky rice, herbs, and chili long after the trip ends.


Must-Try Traditional Lao Foods For Your Next Foodie Adventure

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Laos Food

Laos Cuisine

9 South Indian Snacks To Try At Tea Time

Thengai Paal Sadam Recipe: A Flavorful South Indian Coconut Milk Rice Dish

<p>Sambar, the name itself evokes the comforting aroma of simmering spices, the earthy richness of lentils, and the unmistakable tang of the tamarind. A cornerstone of South Indian cuisine, this is an iconic dish that transcends regional boundaries, evolving in flavour, texture and the sambar ingredients which continue to travel and thrive from one state to another. Whether served as a piping hot accompaniment to fluffy idlis, or as a soul-satisfying side to crisp dosas, sambar is more than just a dish. A tradition that is steeped in history and flavour, even an easy recipe of sambar is diverse and delicious.</p><p>While many associate the dish with a standard recipe and basic sambar ingredients list, the sambar recipes and ingredients have a lot more to discover. From the thick and subtly sweet Arachuvitta Sambar of Tamil Nadu, made with sambar ingredients list that includes freshly ground spices, to the coconut-heavy, and slightly spicier Kerala Varutharacha Sambar, each variant offers a unique expression of local culture and taste. Karnataka’s version leans towards a mildly sweet profile, often enriched with jaggery and aromatic spice blends, while the Andhra-style sambar recipe ingredients pack a bolder punch with generous use of rich chillies and tamarind. </p><p>At the heart of every sambar is a comforting blend of toor dal, tamarind extract, and a symphony of sambar ingredients vegetables such as drumsticks, carrots, pumpkin, brinjal, and okra. The magic of the dish, however, lies in its blend of spices which consists of mustard seeds, curry leaves, fenugreek, asafoetida, and freshly ground sambhar powder that elevates the dish into a flavourful experience. Here’s for you to delve a little into the various types of sambar and how each recipe is a beautiful blend of authenticity and taste. </p><p><strong>Grab your ladle and get ready to stir up some serious flavour as you discover the delicious world of sambar</strong></p><h2>1. Classic South Indian sambar</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_classic%20sambar_1751614827513.jpg"></figure><p>A velvety, mildly sweet and spicy easy recipe of sambar that is often served for breakfast, the key sambar ingredients list for this dish includes toor dal, tamarind pulp, onions, tomatoes, the timeless sambar powder, curry leaves, mustard seeds, hind and jaggery. Making up for thicker consistency, that is smooth in texture and typically made with a soft cooked version of the toor dal, this variant of sambar goes perfectly with idlis, dosas and pongal. Boasting of a balanced and gentle spice profile with a hint of sweetness, this is the classic sambar recipe. </p><h2>2. Arachuvitta sambar </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Arachuvitta%20sambar_1751614848671.jpg"></figure><p>A ground masala sambar recipe hailing from the state of Tamil Nadu, this version of the dish comes with rich flavours made with a freshly ground coconut spice paste. ‘Arachuvitta’ means ‘ground’, and that is exactly where the magic of the dish lies. Prepared with fresh sambar ingredients vegetables such as drumsticks, brinjal or ash gourd, with the basic sambar ingredients like toor dal, tamarind extract and ghee. The sambar powder for this recipe is freshly ground masala consisting of roasted chana dal, coriander seeds, dried red chillies and coconut. Giving off a deep, earthy and intensely aromatic flavour, this sambar recipe is mostly served alongside steamed rice. </p><p>AlsoRead0</p><h2>3. Mysore sambar </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mysore%20sambar_1751614868784.jpg"></figure><p>Creamy and luxurious, Mysore sambar is made with basic sambar recipe ingredients consisting of toor dal, tamarind, roasted coconut and spice paste, along with sambar ingredients vegetables like carrots, beans and chow chow, fresh coriander and ghee for garnishing. Embodying a truly unique taste that essentially comes from the roasted coconut and distinct spice mix, the Mysore sambar is thicker and more indulgent than its Chennai cuisine. </p><h2>4. Kerala sambar </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_kerala%20sambar_1751614885887.jpg"></figure><p>Also known as Varutharacha sambar, this easy sambar recipe makes for the perfect pairing with red rice and papadam. Prepared with a sambar ingredients list that consists of toor dal or a mix or dals, along with a sambar powder made from roasted coconut ground masala, with the addition of a medley of fresh vegetables, tamarind and coconut oil tempering with curry leaves and mustard seeds, this sambar variant is thick in texture and dark in colour. Packed with flavours that range from smoky, nutty and richly textured, the Kerala style sambar is surely a coastal delight worth savouring. </p><p>AlsoRead1</p><h2>5. Udupi sambar </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_udupi%20sambar_1751614910230.jpg"></figure><p>The perfect side dish to have alongside neer dosa or rice, the Udupi sambar is a temple style sambar hailing from the state of Karnataka. Prepared from very basic sambar ingredients like toor dal, tamarind, pumpkin or ash gourd, along with an Udupi style sambar powder, jaggery and coconut oil, this sambar recipe skips the inclusion of onions and garlic. Staying true to its sativa roots, the Udupi style sambar has a distinct sweet and tangy taste from the special blend of spices which is quite soul soothing to experience. </p>

The ultimate comfort food that is nutritious as it is delicious. Here’s all you need to know about the different types of sambar and its rich blend of ingredients. 


The ultimate comfort food that is nutritious as it is delicious. Here’s all you need to know about the different types of sambar and its blend of ingredients. 


Types Of Sambar & The Ingredients You Need For It | Zee Zest

From Classic To Regional: Sambar Recipes And The Must-Have Ingredients

Sambar

Sambar Recipes

Sambar Ingredients

4 Ways To Go Green With Bamboo Décor In Your Home

A Taste Of The Monsoons In The Northeast

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<p>One delicate ingredient that takes the stage in several monsoon dishes is the young shoots of edible bamboo. This crispy treat often appears during the monsoons and is known for its distinctive and sometimes divisive flavour. Additionally, fresh bamboo shoots must be prepared before cooking. Bamboo recipes are amazing if you are looking to include new and offbeat ingredients in your kitchen!</p><p>Although bamboo is a grass, the Indian Forest Act of 1927 classified it as a tree, making it unlawful to harvest and transport bamboo from either forest or non-forest areas. Nevertheless, bamboo cultivated in non-forest regions is no longer considered a tree according to a 2017 change to the Act. Given that bamboo often grows in non-forest regions, felling or transit authorisation is unnecessary for this crop. However, since climate change and shifting rainfall patterns affect bamboo production, sustainable consumption is always important.</p><h2>Bamboo recipes—a culinary icon from the Northeast</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bamboo%20shoot%20recipe_1751631885496.jpg"></figure><p>There is no way to separate the Northeast's cultural milieu from bamboo recipes. In any case, the use of bamboo extends beyond mere consumption. This plant can produce a wide range of products, such as fuel, building materials, home goods, medicine, and farming tools. The abundant supply of appetising young shoots during the monsoon binds the eight states together in the culinary world. Add the shoots to your meat, seafood, pickles, salads, broths, and stir-fries in any of these forms: fresh, dried, fermented, or extract. There are many bamboo recipes, like bamboo chicken recipes, bamboo biryani, and bamboo steamer chicken recipes, that you need to try!</p><p>AlsoRead0</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bamboo%20shoot%20recipes_1751631960583.jpg"></figure><p>Mizorami food is based on fermented bamboo shoots, while Tuai um refers to the broader concept of fermentation. The first step is to crush the shoots and then wrap them in banana leaves. After that, you need to let the packages sit in a kiln for three consecutive nights. In the same vein, pitika (mash) and the popular Assamese masor tenga (sour fish curries) are both made using khorisa (fermented bamboo stalk). Pickling is a widespread practice, and it involves combining salt, turmeric, and oil with fresh shoots. Soibum is the most popular type of fermented bamboo shoot pickle in Manipur. Optimal quality is achieved after an incubation period of around five to six years. The locals would be lost trying to make the inexpensive eromba dish—a mixture of mashed and cooked veggies and fermented fish—without it.</p><p>AlsoRead1</p><h2>Bamboo shoot recipes—what are the health benefits? </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_bamboo%20shoot_1751632015737.jpg"></figure><ul><li>Bamboo shoots aid digestion due to their high cellulose content, which stimulates the peristaltic movement of the intestines. Bamboo shoots not only reduce body fat but also prevent constipation. Plus, they feed the good bacteria in your stomach, which is called a prebiotic.</li><li>Bamboo shoots are an excellent source of phytosterols, which may help reduce levels of bad cholesterol (LDL). The cardiovascular system as a whole benefits from this because it increases blood flow. Bamboo is known as a heart-protective vegetable due to its high potassium content, which aids in maintaining normal blood pressure.</li><li>Many people know that bamboo shoots are a beneficial source of silica. Following zinc and iron in abundance inside the human body, silica ranks third. Silica, which is one of the amino acids needed to make collagen and elastin, raises tissue concentrations of this essential molecule.</li><li>The manganese and calcium found in abundance in bamboo shoots help to strengthen and densify bones. In addition, they are rich in vitamin C, which the body uses to absorb calcium and other essential nutrients for strong bones.</li><li>A nutritious weight-reduction diet would greatly benefit from the inclusion of bamboo shoots due to their low calories and high fibre content. To help you feel full longer between meals, fibre might decrease the emptying of the stomach.</li></ul><p>AlsoRead2</p><h2>Bamboo shoot recipes you should try!</h2><h2>Mautak tuai</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Mizo%20bamboo%20shoots_1751632097507.jpg"></figure><p>Many different kinds of edible bamboo have shoots that are perfect for a wide variety of recipes. Mautak tuai, a type of Melocannanna baccifera, is highly prized in Mizoram. If you boil it and add salt and hmarchamuh, a coarse powder made from sun-dried Mizo bird's-eye chillies, you may eat it plain or make it into a chutney. Slow cooking methods for mautak tuai include hand-shredding and frying or stewing. The Aizawl-based food scientist Kawl Thanzami mentions rawnal tuai (Dendrocalamus longispathus) and other very desirable species. Since they are time-consuming, pressure cooking is a typical method. The local style involves steaming them over a wood fire with a banana leaf.</p><h2>Bamboo stalk curry</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bamboo%20curry_1751632170573.jpg"></figure><p>Kodagu is renowned for its delicious bamboo stalk curry, which goes by many names: kalale, kanile, and others. The coconut curry is packed with various spices, including onions, garlic, mustard seeds, cumin seeds, chillies, and kachampuli. Traditionally, people serve baimbale kari with akki rottis, or rice flatbreads. Now this is a bamboo shoot recipe that you should try!</p><h2>Chicken bamboo shoot recipe </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chicken%20bamboo%20shoot%20_1751632242728.jpg"></figure><p>It is not surprising that chicken and bamboo shoots went so well together. It was the Assamese who cracked this beloved bamboo chicken recipe! The flavourful and uncomplicated Baanhgajor Lagot Kukura is made with chicken, bamboo shoots that have been finely chopped or grated, mustard oil, aromatics like garlic, ginger, and onions, and spice powders. Serve the traditional Assamese curry with steamed rice. This chicken bamboo recipe is a must-try! </p><h2>Keerla sukke</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_bamboo%20sukka%20_1751632410791.jpg"><figcaption>This image is for representation purposes only. </figcaption></figure><p>Many Saraswat Brahmins who speak Konkani love to make keerla sukke, a spicy, sweet, and sour meal. Serve the semi-dry curry with chapati or a classic tur dal-based dish like daali toy with rice. The foundation of the cuisine is a paste made of urad dal, coconut, coriander seeds, dried Kashmiri chillies, jaggery, and tamarind pulp or hog plum. This combination is used to prepare boiled bamboo shoots. Mustard seeds and curry leaves are added as a tempering agent before the meal is served. So if you are looking for an offbeat bamboo shoots recipe—this is it! </p><p> </p><p> </p><p> </p><p> </p>

From smoky rice to spiced meats, discover unique regional dishes across India that are slow-cooked inside bamboo for rich, earthy flavour.


From smoky rice to spiced meats, discover unique regional dishes across India and Asia that are slow-cooked inside bamboo for rich, earthy flavour.


Delicious Recipes Cooked In Bamboo Shoots

Check Out These Delicious Dishes Cooked In Bamboo Shoots! 

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Bamboo Shoot

Northeastern Food

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Food Trends 2025

5 Mango Dessert Ideas To Make Summer Days Magnificent

Crazy For Mango? These 9 Mango Cooler Recipes Deserve Your Attention

<p>When the sun is high and the days are long, few ingredients capture the essence of the summer quite like the mango. Juicy, vibrant and naturally sweet, this tropical fruit brings a burst of sunshine  to any dish that it is graced with, especially salads. From the zesty Thai mango sales to a creamy avocado and mango blend, or a tangy Caribbean style creation using mango, the best mango salad recipes are the perfect harmony of sweet, savoury and spicy. Just as refreshing as they are bold, colourful and bursting with the most complex flavours and textures, mango salads are truly great! Each mango salad recipe is designed in a way that automatically elevates your warm weather meals. So whether you are preparing a quick lunch, planning a backyard barbeque, or just looking for a light and healthy dinner option, here are some of the best mango salad recipes that are a lot more than just side dishes. Statement plates that celebrate mango in all its glory, these mango salads are nourishing and delicious. </p><p><strong>Dive into the world of mango salads that are fresh and filling</strong></p><h2>1. Mango bean salad </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mango%20bean%20salad_1751460472846.jpg"></figure><p>A nutritious mango salad recipe that incorporates a colourful mix of kidney beans along with diced mangoes, onions and lime juice, which in turn also makes for one of the best mango salad dressing recipes as well, mango bean salad is nutritious and wholesome. A filing mango salad recipe that keeps you going throughout the day, this salad is also great for those trying to lose weight. High in protein content, the mango bean salad makes for a great choice to consider for light lunch or a quick dinner. </p><h2>2. Mango cucumber mint cooler salad </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mango%20cucumber%20salad_1751460496191.jpg"></figure><p>Bursting with freshness and flavours, this mango cucumber mint cooler salad consists of crisp cucumber and juicy mangoes, making for a delicious mango salad recipe. A salad that feels like a breeze on a hot day, to make the mango salad dressing for this recipe, use ribbons of mint, a touch of honey and splash of rice vinegar. The perfect palate cleanser or side dish to balance out spicy mains, this mango salad recipe is light, hydrating and invigorating. </p><p>AlsoRead0</p><h2>3. Spicy mango black bean salad </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mango%20black%20bean%20salad_1751460593158.jpg"></figure><p>Packed with plant based protein and vibrant flavours, this mango salad is hearty with equal parts wholesome and exciting. Prepared with juicy black beans, red bell pepper, corn and red onions, all tossed in a cumin-lime vinaigrette with a touch of jalapeno heat, making for the best mango salad dressing recipe, this mango salad recipe works perfectly for a meal prep, taco toppings or even a standalone main dish. One of the best mango salad recipes, the spicy mango black bean salad feels like a fiesta in a bowl. </p><h2>4. Mango caprese twist </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mango%20caprese%20salad_1751460548422.jpg"></figure><p>An Italian classic that gets a sun kissed tropical upgrade, the mango caprese salad is a stunningly layered and juicy salad recipe made with mango slices, fresh mozzarella and ripe tomatoes. Finished with a mango salad dressing prepared from torn basil and a tangy balsamic reduction drizzle, the natural sweetness of the mango perfectly offsets the creamy cheese and acidic tomato. This is a luxurious salad recipe which boasts of silky bites that feels indulgent yet refreshingly light. </p><h2>5. Green mango crunch salad</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Green%20mango%20crunch%20salad_1751460580718.jpg"></figure><p>A bold and crunchy Thai inspired green mango salad which offers you a rollercoaster of textures and flavours, this is surely one of the best mango salad recipes out there. Prepared from unripe mangoes that are crisp, paired with shredded carrots, red bell pepper, roasted peanuts and the fragrant Thai basil, the salad dressing recipe is prepared from the umami rich sauce with a touch of palm sugar, garlic and lime juice. A mango salad recipe that is sour, sweet, salty and spicy with every bite, the green mango crunch salad is truly a flavour bomb. </p><p>AlsoRead1</p><h2>6. Tropical mango salad </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_avocado%20mango%20salad_1751460707530.jpg"></figure><p>A juicy celebration of the sweet, spicy, and tangy, the tropical mango salad is prepared from slices of ripe mango which are tossed with creamy avocado, cherry tomatoes, red onion slivers and fresh cilantro. The zesty lime-chilli dressing further adds a gentle heat to this mango salad recipe that awakens your palate without overwhelming the mango’s golden sweetness. Perfect for summer cookouts or as a refreshing side, this one’s definitely among the best mango salad recipes. </p><h2>7. Mango kale salad </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_mango%20kale%20salad_1751460761482.jpg"></figure><p>Combining the crunchy kale with the sweetness from the mangoes, mango kale salad is a nourishing and flavourful mango salad recipe. A salad recipe that is low in calories while being high in fibres and antioxidants, this mango salad recipe is nutritious and perfect as a little snack when you are in the mood for something light. </p>

Fresh, flavourful and irresistibly delicious, mango salads are truly wholesome. Here’s for you to discover some of the top mango salad recipes. 
