Holi isn't just about colours; it's a feast for the senses, especially your taste buds. As people get ready to celebrate Holi on March 14, there is lot to look forward to if you plan to eat at your favourite restaurants. This year, Mumbai's culinary scene is bursting with vibrant and innovative Holi menus that promise a delightful gastronomic experience. Forget the same old sweets and snacks – these restaurants are taking festive flavours to a whole new level. Peshwa Pavillion, ITC MarathaThis Holi, indulge in an unforgettable culinary experience at Peshwa Pavilion, ITC Maratha, with ‘A Colourful Feast’, a curated spread of timeless festive delicacies, blending tradition with luxury. Embodying the vibrant spirit of Holi, the special menu features an array of authentic Indian flavours, including Gujiya, Rasmalai, Dahi Bhalla, Chaat, Gulab Jamun, and the signature Kaju Mutter Makhana Subzi. Guests can immerse themselves in a symphony of sweet and savoury treats, crafted to evoke nostalgic flavours synonymous with the festival of colours. The celebration will be hosted as a Dinner Buffet on March 14th and 15th from 7:00 pm to 11:30 pm, and a Sunday Brunch on March 16th from 12:30 pm to 3:30 pm, offering an indulgent spread paired with soft beverages. Momo Cafe, Courtyard by MarriottMomo Café at Courtyard by Marriott Mumbai International Airport is offering a grand Holi feast that showcases the diverse flavours of India. The culinary journey begins with refreshing welcome drinks like Kokum Sherbet and Kesar Chaas. Appetizers include Kothimbir Vadi, Goan Rava Fried Prawns, Mini Dabeli Sliders, and Rajasthani Ghewar Chaat. Live counters feature Undhiyu with Thepla/Rotis and classic Pav Bhaji. For the main course, guests can savour Laal Maas with Bajra Roti, Goan Prawn Curry, Dal Baati Churma Trio, Gujarati Kadhi with Khichdi, and Masala Bhindi. The feast concludes with desserts like Shrikhand in Kesar, Mango, and Pistachio flavours, Puran Poli, and Mohanthal. This is a comprehensive Holi experience, perfect for those who want to explore a wide range of Indian regional cuisines. Thyme & WhiskThyme & Whisk is shaking things up with a modern twist on traditional Holi treats. Their menu features the Thandai Tres Leches Cake, a dessert lover's dream that infuses the creamy richness of Tres Leches with the aromatic spices of Thandai. The Falooda Thandai Fusion Drink offers a refreshing blend of Falooda and Thandai, perfect for cooling down after a vibrant Holi celebration. For a savoury delight, the Avocado Papdi Chaat Board presents a gourmet take on classic chaat, adding a creamy, healthy twist with avocado. If you're looking for innovative and Instagram-worthy Holi delights, Thyme & Whisk is your spot. BalibooBaliboo is turning Holi into a full-blown Mexican fiesta, a vibrant collision of cultures and flavours. Forget the traditional Thandai; they're unleashing the Margarita Fest, a celebration of tequila-infused joy in collaboration with Jose Cuervo, the world’s #1 tequila brand. Dance the night away as you sip on the zesty Classic Margarita, feel the fiery kick of the Mexican Spice Margarita, get swept away by the refreshing Jorgarita, savour the sweet heat of the Mango Chilli Margarita, and bask in the floral bliss of the Rose Margarita. This isn't just a drink; it's a tropical escape, a vibrant dance of flavours that'll have you shouting "Ole!" as you throw colours. Baliboo is where Holi's playful spirit meets the vibrant energy of a Mexican cantina—prepare for a fiesta like no other! Two Gud SistersThis Holi, Two Gud Sisters is adding a deliciously colorful twist to the festivities with a lineup of indulgent desserts that perfectly blend tradition with modern flavors. From creamy, coffee-infused Tiramisu to the delicate, flaky layers of a Mille-Feuille, every bite is a celebration of joy. The festival gets even sweeter with the rich, caramel goodness of a Biscoff Tres Leches and the refreshing burst of flavors in the Very Berry Cake. Whether you're looking to treat yourself or share the festive spirit with loved ones, Two Gud Sisters has the perfect Holi-inspired bakes to brighten up your celebrations. Get ready to indulge in colors, flavors, and a whole lot of sweetness this festive season! AmeliaAmelia is elevating Holi with a dessert experience that’s as sophisticated as it is indulgent. For those seeking a refined sweet escape, their curated menu is a masterpiece. Picture the delicate Gambas Cube, the smooth and citrusy Valencia Pana cotta, and the rich, nutty Pistachio Decadence. This isn't just dessert; it's a performance, a sweet symphony that'll leave you in awe. If you're looking to end your Holi festivities on a high note of pure elegance, Amelia’s is your destination. Blue Bop CafeAfter having a blast at the Holi bash, head over to Blue Bop Cafe for a sweet finale. This Holi, Blue Bop Cafe isn't just throwing colours; they're throwing a dessert party that'll make your sweet tooth dance. Dive into their Sushi Crepes, a wild fusion of chocolate, berries, and creamy delight. Get your taco fix with their dessert Taco Trio, bursting with gelato and sweet surprises. Indulge in the decadent 5th Avenue Sundae, or savor classics like Tiramisu and Lotus Biscoff Cheesecake. With everything from Tres Leches to mango cheesecakes and artisanal gelato, Blue Bop Cafe is turning Holi into a sugar-fueled celebration that's pure joy. Whether you're seeking the comforting embrace of traditional Indian flavours or the thrill of modern gastronomic adventure these Holi menus promise to ignite your senses and create unforgettable memories. So, ditch the ordinary, embrace the extraordinary, and let your palate revel in the joyous chaos of Holi.
13 March,2025 10:56 PM IST | Mumbai | mid-day online correspondentWith the summer here, Indian bubble tea brand Easy Boba has introduced a limited-time summer special Desi Boba Fest. This launch brings together the globally loved boba culture with traditional Indian beverages, offering a fresh take on summer refreshments infused with nostalgia. As part of the festival, Easy Boba will showcase a special lineup of drinks inspired by iconic Indian flavours, including Shikanji, Kala Khatta, Aam Panna, Spiced Guava, Aanar, Rose Falooda, Kesar Thandai, Kullhad Chai, and Mohabbat Sharbat, all infused with boba for a fusion experience. The concept aims to cater to the Indian palate while introducing an innovative twist to familiar favorites that evoke cherished memories. With Holi just around the corner, this festival aims to add a spark to the celebrations, offering a colourful and flavorful way to enjoy the season. Speaking about the initiative, Adnan Sarkar, Founder of Easy Boba, said, “With Desi Boba Fest, we want to celebrate India’s rich beverage culture while seamlessly integrating it with the global boba trend. This fusion is a tribute to traditional flavors with a contemporary edge, making bubble tea more relatable and exciting for Indian consumers. We hope to bring a sense of nostalgia with every sip, reminding people of the beloved drinks they grew up with.” The brand’s diverse menu offers a variety of flavours, including dairy-free, low-calorie, and plant-based options, which are all Jain-friendly and vegan, catering to different dietary preferences. The Desi Boba Fest will be available for a limited time this summer across all outlets.
13 March,2025 10:24 PM IST | Mumbai | mid-day online correspondentTIME has revealed the annual list of the World’s Greatest Places 2025, which highlights 100 extraordinary destinations to visit and stay. Papa’s Bombay, the 12-seater, chefs' counter restaurant in Bandra by Hunger Inc. Hospitality is featured as one of the exciting new places to visit. It is the only restaurant from India to be included in this year’s list. Papa’s Listing in TIME’s World’s Greatest Places 2025: An inventive, irreverent, Indian chef’s counter. Just when you think you’ve eaten your fill, chef Hussain Shahzad walks around with a tray of duck biryani offering khurchan — bits of crunchy, toasted rice scraped from the bottom of the pan (like socarrat in a paella). “Being the older sibling, I’d sacrifice it for my brother; now I can make enough for everyone to share,” says the Eleven Madison Park alum who helms the kitchen at the 12-seat chef’s counter Papa’s Bombay. Perched in the attic of a former bakery in Bandra, a hip neighbourhood with Portuguese heritage, it became one of the hottest tables in India within a year of opening. The name pays homage to Shahzad’s mentor, the late influential Indian-American chef Floyd Cardoz, fondly nicknamed Papa-ji, while the 13-course tasting menu blends traditional flavours and global techniques with a healthy dose of nostalgia. Highlights include the Bugs Bunny, wild rabbit meat marinated with weaver ants and grilled over charcoal; a rasam, or peppery South Indian broth, flavoured with cured trout and watermelon; lamb Wellington cooked korma-style; char siu shaped like modak, a festive local sweet; and samosas stuffed with tuna instead of potatoes. The show of personality continues as Shahzad pours Negroni shots from a hip flask, hands out sun-dried ants to sample in between courses, and plates food while guests pass around metal disentanglement puzzles. Bookings open on the first day of every month at 11 a.m. IST and are snapped up in seconds — its own kind of brain teaser. Commenting on the announcement Sameer Seth, founder & CEO, Hunger Inc. Hospitality says “Papa’s is about breaking conventions – taking the essence of Indian hospitality and reimagining it in a way that feels intimate, immersive, and unexpected. Being on TIME’s World's Greatest Places 2025 list reaffirms our belief that hospitality is not just about what’s on the plate, but about how it makes people feel. This recognition fuels our passion to keep pushing boundaries and crafting experiences that are uniquely Indian, yet universally memorable”. To compile this list, TIME solicited nominations of places — including hotels, cruises, restaurants, attractions, museums, parks, and more — from its international network of correspondents and contributors, as well as via an application process, with an eye toward those offering new and exciting experiences. See the full list here: https://time.com/collections/worlds-greatest-places-2025/
13 March,2025 09:41 PM IST | Mumbai | mid-day online correspondentKnown for spirited and slightly boisterous celebrations, the festival of Holi is right around the corner. While some are prepping for their outfit of the day, others are daydreaming about the delicious food they will indulge in. After all, no celebration is complete without indulging in a variety of sumptuous food. As festivities evolve with modern celebrations, traditional food has also made way for some interesting interpretations of the classics by chefs that are constantly experimenting with flavours and textures. If you are on the lookout for something beyond the usual, look no further. To make your Holi even more vibrant, we’ve curated inventive recipes to take your guests on a culinary journey. Eggless Thandai Tres leches A playful twist on the classic Latin American dessert, it will leave your guests guessing. “We’ve taken the familiar, creamy indulgence of tres leches and infused it with the aromatic spices of thandai—all without eggs. It’s a unique, festive treat that's as innovative as it is comforting,” says chef Sourabh Das, founder of Craft of Food 2.0 Bandra. Ingredients: For eggless tres leches sponge:Butter 100 gmSugar 100 gmMilk 30 mlYoghurt 250 gmAll-purpose flour 250 gmBaking soda 2 gmBaking powder 4 gm For thandai tres leches liquid Blanched almonds 4 noBlanched pistachio 4 noCashew nuts 4 noPoppy seeds ¼ teaspoon Black peppercorns 2 noCinnamon powder a pinchFennel seeds ¼ teaspoonNutmeg a pinchMelon seeds 1 tspCold milk 200 ml Powdered sugar 3 teaspoon Rose waterCondensed milk 100 gmEvaporated milk 100 gm Method: Prepare eggless tres leches sponge 1. Cream butter and sugar until its light and fluffy.2. Add the mixture of 15 ml milk, and 125 gm yoghurt.3. Add 125 gm flour, 2 gm baking powder, and 1 gm baking soda after sifting the ingredients.4. Repeat steps 2 and 3 again.5. Pipe in your desired baking mould, and bake for 30 mins at degrees Celsius.6. Check if they are done using a toothpick, you may bake it for few minutes if needed. Prepare thandai tres leches liquid 1. Add all the ingredients in a blender and process using 100 ml cold water till it becomes a thick paste. 2. Add 100 ml cold water again. Whisk it. 3. Strain it using a piece of damp muslin cloth. 4. Store and refrigerate it. Assemble 1. Once the sponge is baked properly, using a spoon, add little quantity of thandai liquid over the sponge multiple times. It helps in soaking the sponge appropriately. 2. Use half quantity of the liquid for soaking and remaining half for presentation purpose. 3. After the sponge is cooled, freeze it. 4. Demould or cut the sponge according to the baking mould. 5. Thaw it properly in the refrigerator. 6. Plate the sponge on a serving dish and pour liquid on top. 7. Garnish it with whipped cream and toppings of your choice (nuts/ rose petals/saffron, etc). Zaaq-e-ShahiSimple, traditional and truly indulgent, is how Sagarmoy Biswas, sous chef pastry at Sayaji Hotel, Pune describes this dessert. “A medley of textures that becomes a burst of flavour in your mouth, the Zaaq-e-Shahi is about balance—soft gulab jamuns, creamy rabdi, and the warmth of gajar halwa, each complementing the other,” he says. Ingredients: For Gulab jamunGulab jamun mix (atta) 18 gmSugar 80 gmGreen cardamom 1 gmSaffron 1 gm Oil 20 gm For RabdiMilk (350 ml) 110 gm Sugar 30 gmGreen cardamom 2 gm For Gajar Halwa Carrots 150 gmSugar 30 gmGreen cardamom 2 gm Cashew nuts 20 gm Raisin 20 gm Method Prepare gulab jamun 1. In a bowl, mix gulab jamun mix (atta) with water/milk as per packet instructions to form a smooth dough. 2. Divide the dough into small equal portions and roll them into round balls. 3. Heat oil in a deep pan and fry the jamuns on medium heat until golden brown. 4. In a separate pan, prepare the sugar syrup by dissolving sugar in water and adding green cardamom and saffron. 5. Once the syrup reaches a sticky consistency, soak the fried jamuns in it for at least 30 minutes. Prepare rabdi 1. Heat milk in a heavy-bottomed pan and let it reduce on low flame, stirring continuously. 2. Add sugar and green cardamom, stirring until the mixture thickens and becomes creamy. 3. Once done, let it cool to room temperature. Prepare gajar halwa 1. Grate carrots and cook them in a pan over medium heat until they soften. 2. Add sugar and stir well until it melts and caramelizes. 3. Mix in green cardamom, cashew nuts, and raisins. 4. Cook until the mixture thickens and the halwa has a rich, glossy texture. Assemble 1. Take a serving dish and place four pieces of gulab jamun. 2. Pour rabdi over the gulab jamuns. 3. Serve a portion of gajar halwa on the side. 4. Garnish with additional saffron strands, chopped nuts, or edible silver leaf for a royal presentation. Bajra malpua Crafted to be a guilt-free indulgence, this dessert is ideal for your Holi festivities. “Bajra Malpua is a beautiful blend of tradition and nutrition—earthy millet flour meets the indulgence of jaggery and nuts, creating a dessert that’s both soulful and satisfying,” shares Pratyush Swain, executive chef at Ira by Orchid, Bhubaneshwar. IngredientsPearl millet flour 100 gmWhole wheat flour 25 gmJaggery 80 gmWarm milk 250 mlCardamom powder 1 gmFennel seeds 1 gmChopped nuts (almonds, pistachios, cashews) 1 gmOil 200 mlChopped pistachios and almonds 10 gmRose petals 2 gm Method: 1. In a mixing bowl, whisk together bajra flour, wheat flour, fennel seeds, cardamom powder, grated coconut, and nuts. 2. To make the jaggery syrup, heat water and add grated jaggery, stir until fully dissolved. Strain to remove impurities and let it cool. 3. Slowly add the jaggery syrup and warm milk while stirring continuously to prevent lumps. 4. The batter should be smooth like pancake batter. Let it rest for some time. 5. Fry the malpuas until golden on both sides. 6. Garnish with chopped pistachios, almonds, and dried rose petals. Focaccia French toast with ricotta, thandai-infused figs, and strawberry anar chutney Holi is a celebration of colours and flavours, and this dish embodies both. “The richness of French toast meets the festive nostalgia of thandai, while our homemade strawberry anar chutney adds a burst of tangy sweetness. The balance of textures and flavors makes this dish a perfect indulgence for the occasion,” states Rupesh Ramnath Mokal, head chef at Tattva Bar and Cafe. Ingredients:Fresh focaccia bread 2 slicesEggs 3 noWhole milk ½ cupSugar 1 tbspCinnamon 1/2 tspVanilla extract 1 tspGhee (for frying) 1 tbspRicotta cheese ¼ cupFresh figs, sliced 5-6 noHoney 1 tbspThandai syrup (homemade or store-bought) ¼ cupChopped pistachios 1 tbspDried rose petals 1 tspSea salt a pinch For strawberry anar chutneyFresh strawberries, chopped 1/2 cupPomegranate seeds 1/4 cupHoney 1 tbspRoasted cumin powder 1/2 tspBlack salt 1/4 tspLemon juice 1/2 tsp Method: Prepare strawberry anar chutney1. In a pan over low heat, cook the chopped strawberries until they soften.2. Add pomegranate seeds, honey, cumin powder, black salt, and lemon juice.3. Simmer for 5 to 7 minutes until the chutney thickens slightly.4. Remove from heat and let it cool. Prepare thandai-Infused figs1. In a small pan, heat the thandai syrup over low heat.2. Add sliced figs and let them soak for 10 minutes, stirring occasionally.3. Remove from heat and set aside. Prepare French toast1. In a bowl, whisk together eggs, milk, sugar, cinnamon, and vanilla extract.2. Dip each focaccia slice into the mixture, ensuring both sides are well-coated.3. Heat ghee in a pan over medium heat.4. Cook the soaked focaccia slices for 2 to 3 minutes per side until golden brown and slightly crispy. Assemble:1. Place the French toast on a serving plate.2. Spread a layer of ricotta cheese over each slice.3. Top with the Thandai-infused figs.4. Add a generous spoonful of strawberry anar chutney on top.5. Drizzle honey over the dish.6. Garnish with chopped pistachios, dried rose petals, and a pinch of sea salt. Serve warm. Kulfi samosa Now that you’ve hadd your share of sweetness, here is a savoury fusion nobody could have imagined. “We have taken what is probably one of the most popular snacks, and upped the game. It’s all the essential flavours of a samosa but presented in a carnivalesque cone shape. Easy to eat, and easier to celebrate on the go,” says chef Firoz Khan, Craycraft. Ingredients: Edamame 50 gmChickpeas boiled 50 gmGaram masala powder 5 gmGreen chilli chopped 1 tbspRed chilli powder 1 tspPotato boiled 100 gmOil 500 mlSalt 5 gmAll purpose flour 225 gm Sesame seeds paste 100 gmAjwain 1 tspImli chutney 1 tbspNylon sev 10 gmPomegranate seeds 10 gm For Ragda chaatWhite peas boiled 100 gmSalt 5 gmLemon juice 5 mlOnion chopped 10 gmTomato chopped 5 gmGreen chilli chopped 1 tbsp Coriander chopped 1 tbspGreen chutney 1 tbsp Method: 1. Mix all-purpose flour, sesame seed paste, and ajwain to make a crumbly dough and rest for an hour.2. Heat oil, and fry green chilli, edamame, chickpeas and potatoes. Fry the potato mixture for 20 minutes, and add powder spices and herbs. Mix well, divide the dough into 25 gm balls and keep aside.3. Roll out the dough and cut into 10 cm length and 5 cm width. Fill the prepared mixture and shape into kulfi shape and seal the edges carefully. Deep fry till golden brown in moderate hot oil.4. Prepare the ragda by mixing all the ingredients.5. While serving, place the ragda ingredients first then the samosa on top. Garnish with mint leaves, imli chutney, pomegranate seeds and nylon sev. Serve hot.
13 March,2025 09:05 PM IST | Mumbai | Maitrai AgarwalHoli is all about colours, laughter, and of course, delicious food. This year, the festival of colours is being celebrated on March 14. What better way to celebrate than by whipping up festive treats that bring the true taste of India to your table? From crispy gujiyas to refreshing thandai, here are three must-try dishes from ‘The Tastes of India Podcast’ on Audible, that will make your Holi spread unforgettable. So, get your ingredients ready and let these recipes add a burst of flavour to the festivities. Whether you're cooking for family or hosting a festive gathering, these dishes are sure to add a delicious touch to the celebrations. For more inspiration beyond these recommendations, tune into Audible, where you can find plenty of food-focused podcasts with recipe ideas. Mawa Gujiya Ingredients:Full cream milk 2 litres (yields approximately 400 gm khowa)All-purpose flour (maida) 3 cupsOil 1/2 cupWater as requiredMaida 2 tbspWater 3 tbspHomemade Khowa 400 gmSemolina (suji), roasted 1/2 cupCoconut, grated 1/2 cupSugar 1 cupCardamom Powder (elachi) 4 podsGhee/oil as required Method:1. Pour the milk into a large, thick-bottomed pan and place it on medium heat. Allow the milk to boil, then reduce the flame to low and simmer. Stir at regular intervals to prevent burning and scrape milk solids from the sides back into the milk. 2. As the milk thickens, it will resemble rabri. Continue simmering and stirring until the milk reduces completely and bubbles stop appearing.3. Transfer the khowa to a bowl and let it cool.4. In a bowl, mix maida and oil. Rub the oil into the flour using your fingers until the mixture appears crumbly. 5. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.6. In a small bowl, mix maida and water to form a smooth paste. Set aside.7. In a bowl, mix khowa, roasted semolina, grated coconut, sugar, and cardamom powder. Stir well and set aside.8. Knead the rested dough for a minute and divide it into equal portions. Roll out each portion into a 4-5 inch disc.9. Place a spoonful of the filling on one side, leaving space at the edges. Apply the sealant to the edges. Fold the disc in half to form a crescent shape and press the edges to seal. Twist the sealed edge to form a decorative pleat. Repeat for the remaining dough and filling.10. Heat ghee/oil in a deep pan over medium heat. Once moderately hot, gently slide in the gujiya and fry until golden brown and crisp. Drain on an absorbent paper. It’s ready to serve! Malpua Ingredients:Maida (all-purpose flour) 1 cupFull cream milk: 1 1/2 cupsCashew nuts, broken 1 tbsp Raisins 1 tbspDry coconut, chopped 1 tbsp Cardamom, crushed 4 podsFennel seeds (optional) 1/2 tsp Water 3 cupsSugar 2 cupsGreen cardamom powder 1 tspOil as required Method:1. To prepare the batter, in a mixing bowl, take maida and add milk gradually, stirring continuously to avoid lumps.2. Add crushed cardamom, followed by cashew nuts, raisins, and chopped dry coconut. Mix well. Stir in fennel seeds (if using) and let the batter rest for about 15–20 minutes.3. For the sugar syrup, combine sugar and water in a large vessel. Add green cardamom powder and mix well.4. Cook over medium heat until the syrup reaches one-string consistency. Remove from heat and set aside.5. Heat oil in a kadai (deep pan) over medium flame. Pour one small ladle of the batter into the hot oil.6. Fry until golden brown, flipping to cook both sides evenly. Remove the fried pua from the oil and transfer it directly into the warm sugar syrup. Repeat the process for the remaining batter.7. Let the puas soak in the syrup for a few minutes. Serve the syrup-infused ras puas warm! Holi Special Thandai Ingredients:Full fat milk 1 litreSugar to tasteCashewnuts: 1/4 cup, soakedAlmonds: 1/4 cup, soakedPistachios: 1/4 cup, soakedCardamom: 10 pods, soakedPeppercorns: 10, soakedWatermelon Seeds (Magaj): 2 tbsp, soakedFennel seeds, soaked 1 1/2 tbspPoppy seeds (Khus Khus), soaked 2 tbspCinnamon powder 1/2 tspRose petals 1 tbspSaffron A generous pinch, soaked in a little warm milk or waterWater/milk A dash, for blendingIce cubes a few Method:1. Drain the soaked nuts and spices.2. In a blender, add cashew nuts, almonds, pistachios, cardamom, peppercorns, poppy seeds, fennel seeds, watermelon seeds, cinnamon powder, and saffron. Pour in 2-3 tablespoons of warm milk or water and blend into a smooth paste.3. In a deep non-stick pan, bring the milk to a boil over medium heat. Add sugar and stir until it completely dissolves.4. Stir in the prepared thandai paste and mix well. Cook for 2-3 minutes, ensuring all flavors blend together.5. Remove from heat, let it cool slightly, then transfer to a jar. Refrigerate for a few hours until well chilled.6. Pour into serving glasses. Garnish with chopped pistachios and rose petals. You can add ice cubes just before serving or enjoy at room temperature.
13 March,2025 08:37 PM IST | Mumbai | mid-day online correspondentWith Holi around the corner, Khandani Rajdhani is hosting their vibrant seven day 'Rangeelo Rajasthan' festival for Holi till March 14 at all outlets across Mumbai, Bangalore, Chennai and Pune. While many people may plan to eat outside, there are others who would like to stay indoors and enjoy a feast made by themselves. Catering to them, Maharaj Bhawar Singh, who is the corporate chef at Khandani Rajdhani has shared five easy recipes that people can follow to make interesting dishes for their Holi celebrations. Mawa Gujiya Ingredients: Maida 1 cup + 1 tbspGhee 2 and 1/2 tbspSalt a pinchMava 3/4 cup (Grated)Kopra - 1/2 cup (Grated)Powdered sugar 5 tbsp Cashewnuts 2 tbsp (Chopped)Chopped Almonds 2 tbspApple (grated) 1 noCinnamon powder 1/4 tspCardamom powder 1/8 tspOil to deep fry Method: 1. Combine 1 cup maida, salt and ghee in a bowl and mix well with your hands.2. Add enough cold water to knead a soft dough.3. Rest the dough for half hour for the stuffing.4. Heat a pan and add grated mava to it.5. Stir it continuously without burning. Cook until golden brown .6. Switch off the flame. Let it cool and set again.7. Add kopra, powdered sugar, dry fruits, grated apple, cardamom powder and cinnamon powder to mava and mix well.8. Make small balls out of dough and roll into small poories.9. Now, place the stuffing on one half of the rolled dough.10. Stick the sides and make a half moon by sticking the edges.11. Make all gujiyas and fry them in hot oil at medium low heat till golden in colour.12. Remove onto an absorbent paper and let them cool.13. In a pan make sugar syrup . once it in one string consistency remove from flame and allow it to cool.14. Once the syrup is cooled, put the gujiya in the syrup and soak for few minutes. Remove from the syrup and strain it. Place the gujiya on a plate and garnish the same with chopped almonds, pistachios Gulab Kesari Thandai Ingredients:Thandai masala paste 1 tbspBoiled chilled full Fat milk 200 mlSugar powder 2 tbspGulkand – 1 tbspMixed chopped nuts 1 tbspRose syrup 4 tbspDry rose petals 1 tspSaffron as required Thandai masala paste Ingredients:Peeled almonds – 1/2 cupCashew nut 1/2 cupBlack pepper corns 25 to 30 nosElaichi – 25 to 30 pcsPoppy seeds (Khus Khus) – 2 tbspFennel seeds 2 tbspMelon seeds (Charmagaj) 2 tbspSaffron – 25 to 30 strandsDry rose petals 2 tbsp Method:1. Soak all the ingredients in water for a minimum of four hours.2. Strain all the ingredients out from the water.3. Grind the ingredients in a wet grinder to smooth paste.4. Store in an air tight container.5. Can be stored for 3 days in the refrigerator. Jamnanagri Ghughra Ingredients:All-purpose flour/maida for outer crust - 1 cupOil 2 tbspSalt as per taste Half cup dry peas soak overnight for stuffingBoiled potatoes 3 nosOil 3 tbspSome cumin seedsGinger green chilli paste 1 tspRed chilli powder 1 tspLemon juice 1 tspChaat masala 1 tspRoasted cumin powder 1 tspSalt to taste Method:1. For outer crust - in a bowl take all purpose flour , add 2 tbsp oil and salt into it and mix well . Knead it dough by adding water . Leave them aside for 20 minutes .2. For stuffing - first drain and wash soaked peas and boil it .3. When peas are done , Mash them with a spoon or hand , add boiled potatoes and Mash both ingredients well.4. Heat oil in a pan add cumin seeds when they start to crackle add ginger green chilli paste and saute for 2 - 3 minutes. Add red chilli powder , chat masala , roasted cumin powder and salt to taste .5. Add boiled peas and potatoes mix.6. Add lemon juice and mix all ingredients well. Stuffing is ready.7. Now for making ghughra shape, take dough and divide it into equal portions of balls. Now roll these balls.8. Put stuffing at the centre and fold it and close edges.9. Fry these ghughra in hot oil at medium flame dip half the ghugra in garlic chutney and sev. Leelva Kachori Ingredients:Tuver 500 gmGinger chilli paste 1 tbspSalt to tastePinch of Cumin seedsPinch of AsafetidaTurmeric powder 1/2 tspGaram masala 1 tspLemon juice 1 tspCoriander leaves (chopped) 1/2 tbspOil 1 tbsp For doughAll purpose flour (maida) 300 gmSalt to tasteGhee 1 tbspWater according to requirementOil 4-5 dropsOil for frying Method: For dough:1. In a bowl, sieve flour and add salt, ghee in it. Mix and add water to make dough. Dough should be not more soft and hard. Add oil and knead very well. Keep it side. 2. For Stuffing Crush tuver. Then heat oil in a pan at slow flame. Add cumin seeds in it. When it is spluttering, add asafetida and turmeric powder. Then mix tuver, ginger chili paste and salt. Cover lid and cook till it becomes soft. Remove lid and mix garam masala and lemon juice. Cook for 2-3 minutes and add coriander leaves in it. 3. For KachoriMake medium balls of the dough and roll out like small puri. Fill stuffing in puri.Cover it like potli and seal all edges properly.Heat oil in a pan at medium flame.Deep fry kachori till golden brown.Serve with Green Chutney and sweet chutney. Thandai Ingredients: Full fat milk, boiled and cooled 4 1/2 cupsPowdered sugar 1/4 cupA few saffron (kesar) strandsFew drops of rose water (Gulab Jal) To be soaked:Almonds (Badam) 1/4 cupCashew 1/4 cupPista 1/4 cupPoppy Seeds (Khus-Khus) 2 tbspFennel Seeds (Saunf) 2 tbspWatermelon seeds 2 tbspCardamom (Elaichi) 1 tspPeppercorns (Kalimirch), whole 20 nosRose petals, dry 3-4 nos Method:1. Soak the above ingredients for 20 minutes and then grind it into coarse paste.2. Put milk in a deep bowl, add sugar, mix well using a whisk and refrigerate for 2 hours.3. Add the paste and mix well and refrigerate.4. Slightly roast the saffron strands and in a small bowl add little warm milk and add the saffron.5. Chill the thandai and add few drops of gulab jal before serving.
11 March,2025 03:26 PM IST | Mumbai | mid-day online correspondentParle Agro has appointed Indian actor Vicky Kaushal as the brand ambassador for Appy Fizz. Known for his unconventional choices and charisma, Vicky perfectly embodies the X-factor, according to them, that sets Appy Fizz apart—distinctive, confident, and unlike anybody else. Along with this partnership, Parle Agro has launched a new campaign, ‘The One, The Only,’ which reflects Appy Fizz’s individuality while channeling Vicky’s captivating personality. A powerhouse performer with mass appeal, the Indian company believes Vicky mirrors the brand’s persona—effortlessly stylish, original, and always standing apart. In their words, just as Appy Fizz redefined refreshment by pioneering the fruit-flavoured sparkling beverage category in India, Vicky Kaushal has carved a space in Indian cinema that is distinctly his own. Together, they represent an attitude that is commanding and unapologetically different. Vicky Kaushal joins Parle Agro’s impressive brand ambassador lineup which also includes Alia Bhatt for Frooti and Varun Dhawan for Smoodh. Now, fondly referred to as 'Chhaava,' Vicky is winning hearts with his latest film, captivating audiences with his effortless style and gritty choices—just like Appy Fizz. Conceptualised by &Walsh, the edgy new Appy Fizz television commercial, 'The One, The Only', redefines brand storytelling with its captivating narrative. Set in a high-stakes casino, the film puts Vicky Kaushal’s effortless swagger and risk-taking moves in the spotlight. With pulsating music and slick choreography, it brings to life the exhilarating, larger-than-life experience that Appy Fizz delivers — bold, vibrant, and unforgettable. The campaign has launched across TV, digital and social media creating an impactful brand presence across all touchpoints, with a high-voltage out-of-home rollout set to follow. Speaking on the announcement, Nadia Chauhan, joint managing director & CMO, Parle Agro, said, "Appy Fizz isn’t just another drink, it’s a one-of-a-kind experience. With its signature taste and fizz, it embodies confidence, individuality, and an aspirational spirit that connects with today’s generation. As we continue to evolve our brand narrative, Vicky Kaushal’s authenticity and energy add a dynamic new edge to our journey. With ‘The One, The Only,’ we’re celebrating what makes Appy Fizz distinct while reinforcing its place as the drink of choice for those who love to stand out and make an impression.” Expressing his excitement, Vicky Kaushal said, “Appy Fizz has always been a brand with a bold and stylish personality. It’s been part of so many memories from my college days, especially those Rs 10 bottles that were a go-to with my friends. I’ve admired the brand for its originality, and I’m thrilled to now be a part of its journey. This campaign is all about owning your uniqueness, and that’s something I deeply connect with."
07 March,2025 04:26 PM IST | Mumbai | mid-day online correspondentSheraton Grand Pune Bund Garden Hotel has launched a new menu at Chingari, as a heartfelt tribute to the soul of Awadhi cuisine—a celebration of flavours passed down through generations. The menu has been designed to beautifully capture how a dish has evolved with time cleverly illustrating the progress under first, second and third generation to showcase how it has come along through the decades. The journey begins with first-generation classics like Dal Ka Shorba, which evolves into the robust Gosht Shorba, and finally, the elegant Awadhi Yakhni Shorba with Smoked Chicken. Even the breads tell a story — starting with the soft, delicate Roomali Roti, moving to the fragrant Pudina Paratha, and culminating in the bold French Onion and Cheddar Kulcha. In appetisers, the traditional Reshami Kebab becomes the flavorful Nawabi Tikka in the second generation and takes on a modern twist as the Makhana-Crusted Chicken Kebab. In the main course, the iconic Nalli Ki Nihari transforms into the refined Nalli Gosht, and for a contemporary touch, turns into Sous Vide Chicken Roulade with Nihari Sauce. In addition to this, the menu celebrates vegetarian classics with the rich Badami Paneer from the first generation, which transforms into the comforting Paneer Tikka Masala, and reaches a creative crescendo with the Cottage Cheese and Jalapeño Kofta in Spinach Gravy, keeping up with the current times. No meal is complete without dessert. The first generation’s beloved Seviyan is elevated to Warqi Angoori Rasmalai, and in the third generation, it evolves into the indulgent Saffron and Fennel Crème Brûlée — a perfect blend of nostalgia and creativity. Each dish on the new menu aims to celebrate the old and the new, keeping the spirit of Awadhi cuisine alive while reimagining its future. Where: Chingari, Sheraton Grand Pune, Bund Garden HotelWhere: OngoingTime: 7:30 pm onwardsPrice: Rs 2,500 plus taxes for two people
01 March,2025 03:55 PM IST | Pune | mid-day online correspondentDuring Ramzan, Mumbai’s Mohammad Ali Road buzzes with energy as people come together to break their fast and dive into a feast of delicious street food. While spots like Bayroute, Jaffer Bhai’s, and Bademiyan are crowd favorites, there’s always something new to discover in the city. BayrouteAcross all its outlets in Mumbai, Bayroute presents an unforgettable Dawaat-E-Iftar, thoughtfully designed for both vegetarians and meat lovers. Break your fast with stuffed dates, seasonal fruits, and tangy pickled vegetables, accompanied by freshly baked pita. Savor the rich flavors of Harissa Chicken Kebab and Zaffrani Paneer Kebab, followed by signature mains that honor Middle Eastern culinary traditions. Enjoy Bayroute’s iconic Baklava, a beloved delicacy that adds the perfect touch of sweetness to your Iftar.Enjoy our specially curated meal combos: Non-Veg at Rs 1,645 + taxes and veg at Rs 1,345 + taxes BademiyanAs the holy month of Ramadan unfolds its blessings, Bademiyan in Bandra, Fort and Colaba is hosting an Iftar celebration. Whether you seek a cozy setting to break your fast with loved ones or plan a lively corporate gathering, their extensive menu caters to both meat lovers and vegetarians alike, featuring succulent kebabs, flavourful curries, and aromatic biryanis. End your meal on a sweet note with indulgent desserts like luscious Gulab Jamun and creamy Matka Rabdi. Jaffer Bhai's Delhi DarbarMumbaikars can experience the magic of Ramadan at Jaffer Bhai's Delhi Darbar across all outlets. Step into festive vibes all around as the place is decorated to celebrate Ramadan, making it a good spot for families to come together and enjoy. Experience the signature dishes, offering a unique blend of flavours and culinary expertise. The Ramadan special buffet features live counters showcasing iconic dishes such as Biryani, Kebabs, Haleem, and Sheermal, ensuring an authentic culinary journey. Persian DarbarThis Eid, diners can celebrate the festival of flavors at Persian Darbar across all its outlets with a feast fit for royalty. Indulge in Raan-E-Sikandari, rich Nalli Nihari, and fragrant Zafrani Gosht Biryani, crafted with time-honored Mughlai recipes. End on a sweet note with Sheer-E-Firdaus, a luxurious blend of slow-simmered milk, dates, and nuts. Enjoy Eid Daawat Platters, Live Qawwali Nights, and exclusive festive hampers for a truly unforgettable celebration. House of BiryaniRenowned for its authentic flavours and premium quality, the city-based delivery kitchen House of Biryani has a special box to celebrate Ramadan. Their specially curated meal boxes, featuring fragrant biryanis, succulent kebabs, and delectable desserts, ensure a hassle-free Iftaar experience. Whether you’re hosting an intimate family gathering or a grand celebration with colleagues, these meal boxes aim to cater to every palate, making your festivities truly memorable.
01 March,2025 02:37 PM IST | Mumbai | mid-day online correspondentMumbaikars can choose from a wide variety of restaurants in the city, and with more dining spots catering to every kind of palate, there is a lot to explore. Among the many, South of Vindhyas, the specialty restaurant at The Orchid Hotel is hosting its annual Seafood festival this week. From February 28 to March 9, seafood lovers can indulge in the celebration of coastal flavours, rich traditions, and exquisite preparations straight from the shores of South India. This specially curated festival pays homage to the ocean’s finest bounty. Diners can relish an exclusive a la carte menu featuring a variety of prawn, fish, squid, crab, and lobster preparations infused with the robust flavours of Andhra Pradesh, Telangana, Kerala, Karnataka, and Tamil Nadu. Additionally, for those seeking a truly immersive experience, South of Vindhyas presents a special seafood thali menu, offering a well-balanced feast that captures the essence of coastal indulgence. The restaurant’s regular ala carte menu will also be available throughout the festival, ensuring a delightful array of choices for all diners. A highlight of the festival is the sit-down fish buffet and sit-down seafood buffet, where guests can savour an elaborate spread that includes tantalising starters like Chepla Vepudu (spicy fried Surmai), Meen Moilee (delicate Pomfret cooked in coconut milk), and Nandu Masala (succulent crab in a spiced masala). Complementing the main dishes are traditional accompaniments such as Appam, Kal Dosa, Ponni Rice, and a selection of rich, comforting curries like Meen Kozhambu and Malabar Meen Curry. To conclude the meal, guests can indulge in a variety of traditionally made Payasam, each prepared with age-old recipes and the freshest ingredients, offering a sweet and satisfying end to the culinary experience. For those who prefer an ala carte experience, the festival menu offers an enticing selection of delicacies, from the fiery Prawn Rava Fry and the signature Meen Pollichathu, to the aromatic Crab Chettinad and the indulgent Golden Lobster Fry. The carefully crafted dishes promise to transport diners straight to the coastal kitchens of South India, where seafood is not just food, but a way of life. The ambiance of South of Vindhyas, with its elegant and traditional décor, enhances the dining experience, creating a warm and inviting atmosphere. Whether you’re a seafood connoisseur or simply looking to explore the vibrant flavours of South Indian coastal cuisine, the festival provides an opportunity for people to relish good food.
01 March,2025 02:14 PM IST | Mumbai | mid-day online correspondentBJP MLA Michael Lobo has reacted to his reported remarks that "Idli-Sambhar" sold in beach-shacks is one reason behind the decline in tourism in Goa. MLA Lobo said that he never said that people should not eat Idli Sambhar in Goa. "The beach shacks that lie on the beaches of Goa are given to traditional Goan inhabitants. The beach shacks are about showcasing Goan cuisine and seafood that can be sold. The beach shacks are not allowed to be subleased or rented to non-Goans to set up a business venture. They can set it up on the other side of the road or above the beach," he told ANI on Friday. Further, he expressed concerns over the decline in foreign tourism to Goa, attributing it to a combination of factors, including negative publicity and a lack of interest from social media influencers. Speaking to ANI, Lobo called for a collective effort from the government, the Tourism Department, and all stakeholders to address the issue and restore the state's tourism industry. "In the last few years, we have seen a huge decline in foreign tourists visiting Goa... I addressed a press conference yesterday, stating that stakeholders are also responsible for this decline. In the last four months, we have seen Goa tourism receive a lot of negative publicity. Social media influencers have not shown much interest in Goa. The government, the Tourism Department, CM Pramod Sawant, and all the stakeholders must sit together and implement corrective measures," Lobo said. Lobo emphasized the need for corrective measures to revive Goa's beach tourism, which he believes has been significantly affected in recent months. "As a coastal belt MLA, I have witnessed this decline on a daily basis... All stakeholders must take responsibility to bring back the lost glory of beach tourism in Goa," the BJP MLA said. On January 13, Goa Tourism Minister Rohan Khaunte strongly opposed claims of a decline in the Country's tourism industry, citing robust growth numbers to counter the narrative. He said that Goa's tourism industry will continue to thrive, and he's determined to "put a plug on the story of Goa's travel decline." Speaking at the Goa Tourism Stakeholder Conclave, Khaunte revealed that the state saw a 21 per cent increase in overall footfall in 2024, with December-to-December growth jumping by 54 per cent compared to 2023. Responding to the claims on social media about the decline in Goa tourism, Khaunte said, "In the last quarter we had a continuous attack. In December we had to decide whether to counter it or wait for the numbers and then talk about it. Taking to CM and board numbers we decided to wait. We have comfortably sailed as per the numbers." He also highlighted that the last week of December 2024 saw a "record" of 200 flights per day.
01 March,2025 12:28 PM IST | Calangute (Goa) | PTIADVERTISEMENT
