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Gaggan Anand’s ‘Gaggan’ in Bangkok crowned The Best Restaurant in Asia 2025'
Indian chef Gaggan Anand’s ‘Gaggan’ in Bangkok has been crowned as ‘The Best Restaurant in Asia 2025’, according to a social media post by ‘World’s 50 Best’. With that, the Thailand based restaurant has also become ‘The Best Restaurant in Thailand 2025’. A statement on the post said, “Bombastic chef Gaggan Anand (and much of his current team) held the title of Asia’s Best Restaurant for four years at the previous iteration of Gaggan, before moving across town to a smaller space in 2020.”It further said, “Anand long ago dubbed his cuisine ‘progressive Indian’, and while many nods to his home culture — like the use of Indian spices and herbs and reinterpretations of traditional dishes, street food in particular — remain on the 20-course menu, the food also carries signals and influences from Japan, France, Thailand and beyond.”“The plating is a riot of colours and a jumble of textures. Be prepared to experience explosions in your mouth, to eat with your hands and to attack one dish with only your tongue,” it concluded. Earlier today, Mumbai's Masque was declared 'The Best Restaurant in India' 2025, according to the social media account of 'The World's 50 Best'. In the statement, it said, "One of India's most forward-thinking restaurants, Masque's raison d'être is to show off the wealth of India's produce, extracting maximum flavour from local ingredients in a tasting menu served in a stylish former Mumbai textile mill.With vegetarian and non-vegetarian options, Masque's seasonal menu degustation in dishes such as Kashmiri morels with patra (Colocasia leaves), stuffed with either fresh peas or barbecued pork. The restaurant appears at No. 19 on 'Asia's 50 Best Restaurants 2025'.
25 March,2025 08:07 PM IST | Mumbai | mid-day online correspondent
Mumbai's Masque declared 'The Best Restaurant in India 2025'
As a part of the highly-anticipated Asia's 50 Best Restaurants 2025, Mumbai's Masque restaurant has been declared 'The Best Restaurant in India' 2025, according to the social media account of 'The World's 50 Best'. The prestigious title comes to the Mumbai-based restaurant for the fourth time in a row after first getting it in 2022, followed by 2023 and 2024. In the statement following the announcement, it said, "One of India's most forward-thinking restaurants, Masque's raison d'être is to show off the wealth of India's produce, extracting maximum flavour from local ingredients in a tasting menu served in a stylish former Mumbai textile mill. It added, "With vegetarian and non-vegetarian options, Masque's seasonal menu degustation in dishes such as Kashmiri morels with patra (Colocasia leaves), stuffed with either fresh peas or barbecued pork." The restaurant appears at No. 19 on 'Asia's 50 Best Restaurants 2025'. It has jumped 59 places to appear in the top 20, after being at No. 78 in 2024.City-based restaurateur Aditi Dugar is the founder, director, and owner of Masque Restaurant, where Varun Totlani is the head chef. The restaurant is popularly known for its 10-course tasting menu that showcases India's rich produce.The only other Indian restaurant in the Top 50 is New Delhi's Indian Accent at No. 46. In the extended list of Top 100, city-based restaurant The Bombay Canteen, appeared on No. 91, and The Table appeared on No. 88, while Americano is at No. 71. The list also feature's other restaurants from the Indian capital like Dum Pukht at No. 89 and Inja at No. 87. Bengaluru's Farmlore is on No. 68, while Naar from Kasauli in Himachal Pradesh is on No. 66.
25 March,2025 06:35 PM IST | Mumbai | mid-day online correspondent
Gudi Padwa: Follow these traditional, innovative recipes for a festive feast
Many Indians from different parts of the country including Maharashtra, Daman, Goa and parts of Karnataka are all set to come together in their neighbourhoods to celebrate Gudi Padwa on March 30 later this month. While culture and traditions will take centre stage, food is also an integral part of celebrations and cannot be ignored be ignored during this time of the year. Ahead of the festival, mid-day spoke to Indian chefs and asked them for their favourite recipes that people can make. They not only share a recipe for a traditional Mango Shrikhand and Puri but also an innovative Beetroot Kokum Risotto that people can make to celebrate the festival. Mango Shrikhand with PuriWhen you talk about Gudi Padwa, it is impossible to talk about Mango Shrikhand with Puri, as the mango season is upon us. Ritesh Raje, executive sous chef at Doubletree by Hilton Goa Panaji suggests making the dish to celebrate the Marathi New Year. He explains, "Mango Shrikhand with crisp, golden puris is a celebration of flavours and textures — creamy, fragrant, and indulgent. The sweetness of ripe mangoes, the warmth of cardamom, and the crunch of nuts create a perfect balance. Paired with piping hot puris, it’s a timeless delight that brings joy to every bite." Ingredients: For Mango Shrikhand:Hung curd (thick yogurt) 2 cupsMango pulp (fresh Alphonso or Kesar mango) 1 cupPowdered sugar (adjust to taste) 1/2 cupCardamom powder 1/2 tspA few saffron strands (soaked in 1 tbsp warm milk)Chopped nuts (almonds, pistachios) 1 tbsp For puri:Whole wheat flour 2 cupsSemolina (optional, for crispiness) 1 tbspSalt 1/2 teaspoonOil or ghee 1 tbspWater (as needed for dough)Oil (for deep frying) Method: Step 1: Prepare Mango Shrikhand:1. Place thick hung curd in a bowl and whisk until smooth.2. Add mango pulp, powdered sugar, cardamom powder, and saffron milk. Mix well.3. Chill in the refrigerator for at least 1 hour.4. Garnish with chopped nuts before serving. Step 2: Prepare puri1. In a bowl, mix whole wheat flour, semolina, salt, and oil.2. Gradually add water and knead into a firm dough. Let it rest for 15 minutes.3. Divide into small balls and roll each into a small, round puri.4. Heat oil in a deep pan and fry puris until golden brown and puffed up.5. Drain on paper towels. Assembly:1. Serve chilled mango shrikhand with hot, crispy puris. Enjoy your delicious traditional dessert! Beetroot Kokum RisottoAt Brasserie in Hilton Mumbai International Airport, executive chef Altamash Patel says drawing from his roots in Maharashtra, he recommends making Beetroot Kokum Risotto, blending tradition with elegance. He explains, "Gudi Padwa represents new beginnings, vibrancy, and the celebration of the harvest, and I wanted to capture that energy in this dish. The beetroot, with its earthy sweetness and rich red colour, is a visual and symbolic tribute to the festival, and kokum is a beloved ingredient in Maharashtrian cuisine, which brings a tangy and aromatic contrast. The creamy risotto serves as the perfect base to bring these elements together, slow-cooked to build depth and balance." Ingredients: For the risotto:Arborio rice 1 1/2 cupsBeetroots, medium peeled and cubed 2 nosGhee (clarified butter), medium 2 nosOnion, medium, finely chopped 1Garlic cloves, minced 2 nosMustard seeds 1 tspCurry leaves 8-10 nosHing (asafoetida) 1 pinchVegetable stock (or chicken stock) 4 cupsKokum (soaked in 1/2 cup warm water for 10 minutes) 1 cupWhite wine (optional, or you can skip this and use stock) 1/4 cupParmesan cheese (optional for extra creaminess), grated 2 tbspSalt and pepper to taste For garnish:Roasted cashews, roughly chopped 2 tbspFried onions 2 tbspFresh coriander or mint leaves, chopped (for garnish)Pomegranate seeds for garnishA drizzle of ghee for finishing Method:1. Preheat the oven to 180 degree Celsius (350 degrees Fahrenheit). Toss the cubed beetroots with ghee, salt, and pepper, and roast for 25-30 minutes until tender. Set aside.2. Soak the kokum in warm water for 10 minutes, then strain and add the kokum water to warm vegetable or chicken stock. Keep the stock simmering.3. Heat ghee in a large pan over medium heat. Add mustard seeds, curry leaves, and hing, and cook for a few seconds until fragrant.4. Add chopped onions and garlic to the pan and sauté until soft and translucent, about 3-4 minutes.5. Stir in the Arborio rice and cook for 2 minutes, then add white wine (if using) and cook until absorbed.6. Begin adding the warm kokum-infused stock, one ladle at a time, stirring frequently, until the rice is tender and creamy (about 18-20 minutes).7. Stir in the roasted beetroot cubes and cook for a few minutes until heated through.8. Finish with a drizzle of ghee, adjust seasoning, and garnish with roasted cashews, fried onions, fresh herbs, and pomegranate seeds. Serve hot.
25 March,2025 10:35 AM IST | Mumbai | Nascimento Pinto
Ramzan 2025: Sanjeev Kapoor shares three unique recipes through this podcast
With Muslims following observing a fast during this time, sehri and iftar are important meals for them. During this time, people in India see it as an integral part of this period is sharing meals with loved ones. As you come together for iftar, here are three recipes from 'Simple Recipes with Sanjeev Kapoor' on Audible to add a flavour of happiness and joy to your meals. Packed with spices, these preparations are perfect for enjoying with family and friends. Join this culinary adventure and bring the aromas of tradition and the joy of togetherness to your iftar table, as celebrated chef, Sanjeev Kapoor breaks down the steps and takes the listeners through each dish in his signature style in this podcast. Chana Mutton IngredientsKabuli Chana 1 cup (soaked overnight in 3 cups of water)Mutton pieces (with bone preferred) - 750 gm (2-inch-sized)Oil 3-4 big spoonsBlack pepper 8-10 nosGreen Cardamon 2-3 nosBlack cardamon, big 1 noClove 3-4 nosCinnamon 1 noGreen chilli sliced 3-4 noBay Leaf 1 noOnion, big, sliced 2 noGinger garlic paste 2 big spoonsYoghurt 1 cupRed chilli powder 1 spoonTurmeric powder 1/2 small spoonSalt as per tasteGreen coriander leaves, chopped to sprinkle on topMethod1. This can be made in an instant pot or pressure cooker. Add oil to the vessel.2. Once hot, add black pepper, green cardamom, black cardamom, clove, cinnamon and bay leaf, and stir.3. Add onion and cook till golden brown. Add ginger garlic paste and stir for 2-3 minutes. Add green chilli and stir.4. Add chopped mutton and chana and stir and let it cook for 5-6 minutes.5. Add yoghurt and mix properly until properly integrated.6. Add red chilli powder, turmeric powder and salt. Mix all the ingredients properly.7. Add 1/2 cup water to this and mix properly. Close the lid of the pressure cooker/instant pot.8. Once the steam starts to release, place the whistle and let it cook on high flame.9. After the first whistle, cook on a medium flame for 5-6 whistles to ensure the mutton and chana are well cooked.10. After 5-6 whistles, take it off the flame and let the pressure release on its own.11. Add chopped green coriander and serve.Green Chilli Chicken Ingredients:Chicken, medium-sized (approx 800 gm) without skin, chopped into 14-16 pieces (with bone preferred) 1 noGreen chilli (less spicy, light green) 30-40 nosGreen chilli (more spicy, dark green) 30-40 nos (adjust according to preferred spice level)Paste of ginger 2 inchesGarlic 10-12 clovesGreen coriander leaves 1 cupLight green chillies, less spicy 5 nosDark green chillies, more spicy 5 nosOil 3 big spoonsJeera - 1 spoonTurmeric powder 1/2 small spoonSalt as per taste Method:1. Take a big bowl, and add the chopped chicken pieces, paste and salt and mix well. Let it marinate in the fridge for 2 hours.2. Take a big pan, add oil and once hot, add jeera.3. After the jeera slightly changes colour, add chillis (remaining ones after making the paste) as a whole (without the stem). Add salt and mix.4. Close the lid and let it cook for 3-4 minutes.5. Add the marinated chicken to the pan. Add turmeric powder and mix.6. Cook on high flame for 5-10 minutes.7. Reduce the flame and cook for 20-25 minutes on medium flame.8. If there is too much water left, cook on high flame for another 10 minutes.9. Remove from flame, mix well and serve. Palak Chicken Kheema IngredientsSpinach 1 bunch (remove any thick stems)Chicken kheema/minced 400 gmOil 3 big spoonsOnion, medium-sized, finely chopped 3 nosGinger, finely chopped 1 big spoonGarlic, finely chopped 2 big spoonsTomato, medium-sized, finely chopped 1 noGaram masala powder 1 small spoonLime juice 1 small spoonJeera 1 small spoonGreen chilli 3-4 nosSalt as per taste Method1. Take 3-4 cups water, once boiled, add salt. Add the spinach leaves to the boiling water. Mix well and let it cook for 30 seconds. 2. Remove the cooked spinach leaves, remove the excess water and move to another bowl of chilled (with ice) water.3. Take a blender and make a puree using the cooked spinach and green chilli.4. Take a pan, heat it and add oil. Once hot, add jeera.5. After the jeera changes colour, add chopped onion and let it cook.6. Once the onion becomes slightly brown, add chopped garlic and ginger. Mix well for 1 minute.7. After the onion turns brown, add chopped tomato and salt. After the tomatoes turn soft and pulpy.8. Add minced chicken and mix well. Cook on high flame. If the minced chicken is taking too long to cook, add 1/2 cup water and cook on medium flame.9. Once the mix has cooked well and become dry, add the spinach puree. Mix well and cook on high flame.10. Add garam masala powder and mix well. Add lime juice and mix again.11. Take it off the flame and serve. Tastes best with pav.
23 March,2025 11:56 AM IST | Mumbai | mid-day online correspondent
IPL 2025: Complete food guide for exciting food and drink offers in Mumbai
The IPL season is back, and what’s better than catching the action with a cold beer, an IPL menu, and a buzzing crowd? Whether you're a hardcore cricket fan or just here for the vibes, many Mumbai restaurants have unique food and drink offers for Mumbaikars to enjoy over the next two months.Here are Mumbai hotspots for live screenings, match-day deals, and mouthwatering bites to keep the excitement going 1. Independence Brewing CompanyIf you love craft beer and cricket, Independence Brewing Company is the ultimate IPL screening destination. Their special IPL menu like Crispy Curried Chickpeas, Tater Tot Nachos, and Crispy pork belly bites pairs beautifully with their lineup of freshly brewed craft beers, ensuring you have the best flavors to enjoy while cheering for your team. The spacious interiors, large projector screens, and energetic atmosphere make it a perfect match-day spot. Whether you’re a beer connoisseur or just looking for a great place to watch the game,Where: Mumbai(Versova & Powai) & Pune (Kalyani Nagar & Balewadi)When: March 22 to May 25 2. Café Out of the BlueCafé Out of the Blue is bringing the heat this IPL season with exclusive offers. Known for its cozy yet lively ambiance, this spot is perfect for match screenings with friends and fellow cricket enthusiasts. Adding to the excitement, they’re offering Beers & Wines at MRP,making it one of the best deals in town. But the real showstopper? Free shots on the house every time Mumbai Indians win a match! With great food, chilled drinks, and unbeatable vibes, this is the place to be for all MI fans. Where: Cafe Out of the Blue, KharWhen: March 22 to May 25 3. SocialA go-to for IPL screenings, Social transforms into a high-energy sports hub every cricket season. With massive projector screens, and curated match-day food, and drink combos, it’s a hotspot for fans who love a buzzing atmosphere. Their quirky cocktails and loaded platters are perfect for sharing with a group while you scream for every six and wicket. Whether it’s Khar, Colaba, Lower Parel, or Andheri, every Social outlet promises an electrifying IPL experience with great company, delicious food, and a never-ending supply of drinks. Where: Social, all outlets in Mumbai When: March 22 to May 25 4. Berlin BrewMumbai’s cricket enthusiasts are in for a thrilling season as Berlin Brew, Andheri’s newest taproom, gears up with electrifying screenings of the Indian Premier League (IPL). Located in Times Square, Andheri East, the taproom has an exclusive 1+1 offer on all straight drinks (excluding beers). They also have an IPL food menu that includes Mumbai’s Cheese Melt Mini Vada Pav to Kolkata’s iconic Kathi Roll (Chicken/Paneer) and Delhi’s indulgent Butter Chicken on Mini Kulcha. Fans can also relish Lucknowi Galouti Kebabs, Hyderabadi Highway Murg Kebabs, Amritsari Stuffed Paneer, Gujarati Chakhna Thali, Royal Chicken Nuggets, and crispy Chennai Onion Rings. Where: Berlin Brew, Andheri EastWhen: Ongoing 5. Doolally TaproomA paradise for beer lovers, Doolally Taproom is all about laid-back vibes, great craft brews, and comfort food. This IPL season, their taprooms turn into the ultimate cricket-watching den, where you can sip on house-brewed beers, ciders, and special pitchers while catching the live action on big screens. Known for its pet-friendly atmosphere and cozy seating, Doolally is perfect for those who love to enjoy the game in a relaxed yet spirited setting. Add to that their delicious finger food, and you’ve got an ideal match-day experience. Where: All outlets in Mumbai When: March 22 to May 25 6. Mostly Grills, The Orchid HotelMostly Grills, the Mediterranean alfresco rooftop lounge, bar, and restaurant at The Orchid Hotel, Mumbai, is turning up the excitement with live screenings on a big screen, a vibrant open-air setting, and a specially curated ‘Pitch Perfect Menu'. Guests can sip on top-shelf selections such as Black Dog Triple Gold, JW Black Label, Chivas Regal 12 Y.O, Glenfiddich 12 Y.O, and Laphroaig. Vodka lovers can enjoy Grey Goose, Absolut, and Stolichnaya, while gin enthusiasts can indulge in Hendrick’s, Jodhpur Baori, and Jodhpur Mandore. For beer lovers, the celebration gets even better with special beer bucket deals on sets of 4 featuring fan-favorite brews like Hoegaarden, Corona, Kronenbourg 1664 Blanc, Heineken Silver, and Kingfisher Ultra. Where: Mostly Grills, The Orchid Hotel When: March 22 to May 25 7. ToitOne of Bangalore’s most iconic breweries, Toit has taken Mumbai by storm with its legendary craft beers and dynamic ambiance. During IPL, Toit’s big screens, match-themed drink specials, and beer buckets create the perfect setting to enjoy the high-energy cricket action. Their delicious wood-fired pizzas, burgers, and signature brews ensure that your taste buds are just as entertained as you are. Whether you're an RCB loyalist or a Mumbai Indians die-hard, Toit promises an electrifying match experience with top-notch food and drinks. Where: Toit, Lower ParelWhen: March 22 to May 25
22 March,2025 09:34 PM IST | Mumbai | mid-day online correspondent
Navroze: Celebrate with unique Parsi delicacies at these Mumbai restaurants
With Mumbai's rich history with the Parsi community, there is a lot that one can celebrate and what better time than Navroze with food and culture. While Jamshedi Navroze, which is popularly called Navroze or Parsi New Year, is being celebrated on March 20 this year, the feast continues at many places this weekend. If you have been wanting to relish Parsi delicacies, here is your go-to guide in Mumbai: ITC Grand CentralUsher in the Parsi New Year with an unforgettable culinary experience at Hornby’s Pavilion, ITC Grand Central, Mumbai. This Navroz, indulge in the vibrant flavors and heartwarming traditions of Parsi cuisine, renowned for its rich, unique, and delectable dishes.Step into a world of festive merriment, where the warmth of Parsi hospitality meets the magic of exquisite flavors, creating an experience that is sure to leave you with cherished memories and a smile. When: March 21Time: 7:30 pm - 11:45 pmPrice: Rs 2,450 plus taxes per personCall: 022 - 6704 5121/22 for reservations JW Marriott Mumbai JuhuEmbark on a gastronomic voyage through the rich culture of Parsi cuisine as Lotus Café at JW Marriott Mumbai Juhu presents The Parsi Flavor Punch, a ten-day epicurean showcase that continues till March 23. Curated by the home chefs, Chef Parvez Sidhwa and Chef Benaifer Sidhwa from Bee’s Kitchen, it is a tribute to the community. When: Till March 23Time: 7 pm onwards Price: Rs 3,000 plus taxesCall: +91 90046 16506 Gallops Situated in South Mumbai’s Mahalaxmi Racecourse, Gallops is hosting an exclusive and intimate Navroz Nu Bhonu experience on March 21. Extending their celebrations, they also have an a la carte menu till March 23. Navroz Nu Bhonu experience:When: March 21 Time: 8 pm Price: Rs 2,999 plus taxes (Vegetarian); Rs 3,999 plus taxes (Non-Vegetarian) Navroze menuWhen: March 23 Time: Gallops restaurant - 12:00 pm to 11:45 pm; Al Fresco - 12 noon to 11:45 pmPrice: A la carte Call: 022-6960011 | 8591093010 for reservations
21 March,2025 04:49 PM IST | Mumbai | mid-day online correspondent
International Tiramisu Day: Enjoy the Italian dessert at these Mumbai places
Mumbaikars can all agree that Mumbai has no shortage of cafés serving Tiramisu, the classic Italian dessert. While the palates and flavours may differ, mastering the art of balancing coffee-soaked layers, rich fillings, and the perfect hint of chocolate is the most important aspect of the dish. Every year, International Tiramisu Day is observed on March 21 to celebrate the delicious dessert. Whether you're a purist or looking for a creative twist, here are some Mumbai cafés to satisfy your cravings Café Out of the Blue, BandraCafé Out of the Blue in Bandra serves a unique take on tiramisu. It’s made with dark chocolate ganache, ladyfinger biscuits, vanilla sponge, tiramisu syrup, and a creamy tiramisu filling. The layers are perfectly balanced, offering a rich blend of chocolate and coffee flavors with a soft, melt-in-the-mouth texture. Unlike the traditional version, which includes eggs and alcohol, Café Out of the Blue takes a different approach. This one has a deeper chocolatey twist, making it a standout dessert. Whether you're a tiramisu fan or a chocolate lover, this indulgent treat is worth trying! Where: Cafe Out of the Blue, BandraPrice: Rs. 474 plus taxes Bastian, Bandra and WorliIf you’re looking for a luxurious take on tiramisu, Bastian’s version will not disappoint. Made with premium mascarpone and an intense coffee infusion, this dessert is rich, smooth, and utterly satisfying. The indulgence factor is high, much like the rest of their dessert menu. Pro tip: Go early because their tiramisu often sells out! Where: Bastian, Bandra & WorliPrice: Rs 1,200 plus taxes Salt Water Café, Bandra and Churchgate A staple for gourmet lovers, Salt Water Café serves a tiramisu that is perfectly balanced between light and indulgent. Made in-house with delicate espresso-soaked sponge, velvety layers of creamy filling, and a generous dusting of cocoa, this dessert is a comforting yet refined treat. The café’s elegant European vibe makes it a perfect spot to enjoy this classic Italian dessert. Where: Salt Water Cafe, Bandra and ChurchgatePrice: Rs 310 plus taxes CinCin, Bandra Kurla ComplexFor an authentic Italian experience, CinCin’s tiramisu is a must-try. Served in a classic glass dish, this version is made with house-brewed espresso, velvety mascarpone, and cocoa dusting—just like how it’s done in Italy! The balance of coffee and creaminess makes it a top-tier choice for tiramisu connoisseurs. Where: CinCin, BKCPrice: Rs 490 plus taxes Americano, Kala GhodaAmericano has been making waves in Mumbai’s food scene, and their modern take on tiramisu is one of their standout desserts. It’s an elevated version with a slight twist—expect deeper coffee notes and a hint of dark chocolate for a bold yet balanced flavor profile. A perfect ending to a meal at this buzzing eatery. Where: Americano, Kala GhodaPrice: Rs 550 plus taxes
21 March,2025 11:29 AM IST | Mumbai | mid-day online correspondent
Watch: Bill Gates enjoys vada pav with Sachin Tendulkar
Microsoft co-founder and philanthropist Bill Gates shared a video with Indian cricket legend Sachin Tendulkar, captioned "A snack break before we get to work," as per a video posted by Gates on Instagram. In the video, Gates and Tendulkar can be seen enjoying vada pav together while sitting on a bench. The clip concludes with the caption, "Serving soon." Reflecting on his visit to India, Gates wrote in his blog, "I came away with new ideas because India is full of smart, ambitious people tackling some of the world's hardest problems in creative ways." Tendulkar, famously known as the 'God of Cricket,' still holds the records for the most runs in Test and One-Day Internationals (ODIs), along with the unique achievement of scoring 100 international centuries. Renowned for his exceptional skills and mastery of cricket, he entertained fans across the globe from 1989 to 2013. The Maharashtra-born cricketer made his Test debut on November 15, 1989, at just 16 years old, and played his first ODI on December 18 of the same year. Across 664 international appearances, he scored a total of 34,357 runs at an average of 48.52, remaining the highest run-scorer in international cricket. His 100 centuries and 164 half-centuries remain unmatched in the sport's history. View this post on Instagram A post shared by Bill Gates (@thisisbillgates) Tendulkar was the first cricketer to score a double century in ODIs and played a record 200 Test matches. In ODIs, he accumulated 18,426 runs at an average of 44.83, including 49 centuries and 96 half-centuries. In Tests, he amassed 15,921 runs at an average of 53.78, with 51 centuries and 68 fifties. A key member of India's ICC Cricket World Cup-winning squad in 2011, Tendulkar fulfilled his lifelong dream of lifting the prestigious trophy after making his World Cup debut in 1992. From 2008 to 2013, he represented the Mumbai Indians in the Indian Premier League (IPL), helping them clinch the title in 2013. This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever.
21 March,2025 10:12 AM IST | Mumbai | ANI
Ramzan 2025: Follow these 5 easy millet-based recipes to make popular dishes
The holy month of Ramzan is underway. During this time, members of the Muslim community are fasting and start their day with sehri (morning meal eaten before the Sun comes up), and end it with iftar (evening meal when the fast is broken). Over time, the popularity of Mohammad Ali Road has made many Mumbaikar from different communities relish the food that is made during this time of the year. While some may have the time to travel all the way, others can opt to make the dishes at home. Keeping this in mind, Chef Varun Inamdar has curated a special millet-based menu from the Godrej Vikhroli Cucina Millets Cookbook, featuring dishes with recipes that people can follow and make at home. Gond Katira Falooda Ingredients: For the hand-pressed noodlesCorn starch 5 heaped tbspLittle millets flour 2 heaped tbspWater 1 1/2 cupSugar 1 1/2 tbsp For the assemblyMilk, chilled 3 cupsAny plant gum of your choice; badam pisin works best 2 tbspNannari syrup/ rose syrup 4 tbspBasil seeds, soaked 1 tbsp Method:1. In 1/3rd cup water, soak badam pisin (or plant gumof your choice) and keep aside till the hand-pressed noodles are ready2. Similarly, and separately, keep basil seeds to bloom in 1/3 cup water For the hand pressed noodles:1. Grease a noodle press and set aside2. Fill a container with water and ice cubes and set aside till we are ready with the mixture3. In a cooking pan, make a lump-free slurry of water, cornflour, little millets flour and sugar4. Heat the pan on medium flame and keep stirring continuously till the mixture turns transparent and glossy5. Immediately transfer into the greased mould and press noodles into the iced water6. Our falooda sev is ready within minutes. For the assembly:1. In individual glasses, add our hand-pressed falooda noodles to the bottom of the glass2. Top with bloomed basil seeds, bloomed badam pisin and the syrup of choice3. Top with chilled milk4. Serve chilled Kodo Chocolate Phirni Ingredients:Kodo Millet 100 gmMilk 1 litreSugar 200 gmCardamom powder 1/4 tbspChopped nuts 1 tbspDark chocolate, couverture, chopped 1/4 cupAdditionally, milk to adjust consistency 1/4 cup Method:1. Dry roast the kodo millet and grind into a fine powder2. Heat milk with sugar and the kodo millet powder. Stir well3. Cook on medium flame until the millet gets well cooked4. Add the remaining milk and chocolate. Stir in chopped nuts and cardamom powder5. Serve chilled topped with more nuts Paan Custard Ingredients:Bajra flour 3/4 cupSugar 1/2 cupCoconut cream 1/2 cupMilk 2 cupsPaan syrup 3 tbsp OR ready-made maghai paan, ground into a paste 3 nosAgar agar, soaked in 1/2 cup water 1 tbsp Method:1. In a heavy bottomed pan, mix all the ingredients thoroughly till lump-free2. Cook it on low flame till it the mixture thickens and the flour cooks3. Strain and transfer mixture in moulds or bowls to set4. Keep refrigerated. Serve cold. Kodo Millets Fruit Chaat Ingredients:Mixed sprouts 1 cupKodo millets 1/2 cupMilk 2 cupsPineapple, cleaned and diced 1/2 cupOrange, segmented 1 noFresh pomegranate seeds 1/2 cupGreen grapes 1/2 cupCucumber, peeled and diced 1/2 cup Dressing:Lemon juice 4 tbspChaat masala 1/2 tspPepper powder 1/2 tspBlack salt 1/2 tspSalt 1/2 tspSugar 1 tbspSesame oil 1 tbsp Method:1. Wash kodo millets twice in running water.2. Transfer in a pressure cook with milk and 1/2 tsp additional salt.3. Cook for 6 whistles or till they are tender.4. The milk would have all been absorbed by now. If not, cook it with an open lid on high flame till it does.5. In a bowl, transfer the cooked millets and all the other ingredients including the ones for the dressing and toss it Your warm salad is ready to eat.6. You can also serve this salad chilled. Bajra Chicken Curry Ingredients:Chicken, curry cut 1 kgBajra flour 1/4 cupGinger, crushed 1 inchWater 2 cupsRed chilli powder 1 tbspTurmeric powder 1/2 tbspGaram masala powder 1 tbsp Method:1. Wash & drain the chicken and add in all the ingredients excluding water.2. Transfer all to a pot3. Heat water and add to the marinated chicken.4. Cook on medium to high flame.5. While the chicken gets cooked, keep it covered for the natural fat of the chicken to release.6. Serve with steamed rice.
17 March,2025 12:32 PM IST | Mumbai | mid-day online correspondent
Holi 2025: Your complete food guide to dining in Mumbai
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 correspondent
Easy Boba unveils ‘Desi Boba Fest’ with nostalgic summer flavours
With 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 correspondent