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News18
24-07-2025
- Entertainment
- News18
Celebrate National Tequila Day With These Bold And Flavorful Cocktails
Last Updated: From fiery picantes to floral fusions, India's top bars are shaking up tequila in unforgettable ways this National Tequila Day. Sip your way through India's finest tequila cocktails this National Tequila Day From smoky spice to floral finesse, these tequila-forward cocktails crafted by India's finest mixologists are everything you need to sip and celebrate on July 24. Here's your all-star tequila cocktail lineup for the day. Picante Verde – The Original Flame From Mexico, with spice — the green fire that ignited a movement. Ingredients: 60 ml Patrón Reposado Tequila 15 ml Real Brand Agave Syrup 20 ml Fresh Lime Juice 12 Fresh Coriander Leaves 30 ml Jalapeño Water Ice Cubes Method: Rim an old-fashioned glass with Tajin salt. In a shaker, combine tequila, lime juice, agave, coriander leaves, and jalapeño water with ice. Shake and fine strain into the glass over fresh ice. Garnish with a red chili. Garnish: Tajin rim + small red chili A berry-kissed twist on the classic. 60 ml Tequila 30 ml Strawberry Syrup 10 ml Sugar Syrup 10 ml Fresh Lemon Juice Method: Shake tequila, strawberry syrup, sugar syrup, and lemon juice with ice. Strain into a salt-rimmed glass. Garnish: Salt rim Vibe: Sweet, juicy, crowd-pleasing Tamarind Margarita – by Bomba Tangy and tantalizing, with a tropical kick. Ingredients: 60 ml Tequila 30 ml Tamarind Purée 10 ml Lemon Juice 10 ml Sugar Syrup Shake all ingredients with ice and strain into a salt-rimmed glass. Garnish: Salt rim Vibe: Tart, earthy, refreshing Strawberry Society – by Fay Barretto (Dobaraa by Bellona Hospitality) A sophisticated take with bold shrub flavors and a hint of mint. Ingredients: 60 ml Jose Cuervo Especial Silver Tequila 25 ml Strawberry Shrub 20 ml Fresh Lime Juice 5–6 Mint Leaves 10 ml Agave Syrup 2 dashes Saline Solution Method: Shake all ingredients with ice. Double strain into an old-fashioned glass over ice. Garnish with a tart shell topped with strawberry compote. Garnish: Strawberry tart shell Vibe: Savory-sweet, complex, cocktail connoisseur's pick Scarlet Tranquility by Addoni's Where tequila meets wine, elegance in a glass. Ingredients: Blanco Tequila Passionfruit & Pimento Shrub Fresh Citrus Juice Float of Pinot Noir Shake tequila, shrub, and citrus juice with ice. Strain into a chilled glass. Float Pinot Noir on top by pouring gently over a spoon. Garnish: Citrus fruit Vibe: Aromatic, layered, refined El Coyote by Daisy Mae Cantina, Khan Market, Delhi Flavour: Earthy, sweet, citrusy Ingredients: 50 ml Fennel-infused Tequila 20 ml Triple Sec 30 ml Fresh Mango Pulp 15 ml Fresh Lime Juice Crushed Ice Method: Shake all ingredients with crushed ice and strain into a Tajín or fennel salt–rimmed rocks glass. Garnish with fennel frond and lemon wedges. Don Serenity Paloma by Venue: Cosy Box, Mumbai Flavour: Tropical, tangy, bubbly Ingredients: 50 ml Don Julio Blanco 30 ml Kokum & Grapefruit Cordial 10 ml Fresh Lime Juice Tonic Water (top-up) Cilantro Salt Rim Grapefruit Wedge (garnish) Method: Shake first three ingredients and pour into a cilantro salt–rimmed highball glass with ice. Top with tonic water. MKT Picante by MKT, The Chanakya, Delhi Flavour: Spicy, sweet, tropical Ingredients: 60 ml Tequila Guava Scram Fresh Lime Juice Muddled Jalapeño & Coriander Method: Shake with ice and fine strain into a spice-rimmed glass. Garnish with a slice of passion fruit. Tokyo Thriller by Amazonia, Mumbai Flavour: Fruity, floral, elegant Ingredients: Agave Fruit Jasmine Flower Litchi Sake Wine Rose Petals (garnish) Method: Infuse agave with jasmine, mix with litchi and top with sake. Garnish with rose petals. Not a Picante by Naarma, Epicuria, Delhi Flavour: Fresh, spicy, carbonated twist on a classic Ingredients (Batch): 30 ml Toasted Rice Tequila 30 ml Coriander-infused Reposado 15 ml Clarified Tamarind Juice 15 ml Lemongrass Syrup 15 ml Acid Solution 22.5 ml Water Saline + Chilli Tincture Method: Carbonated in-house and served over ice in a highball. Garnish with kaffir lime coin. Summer Picante by Ophelia, Delhi Flavour: Juicy, spicy, refreshing Ingredients: 50 ml Tequila 30 ml Watermelon-Mango Salsa 10 ml Agave 25 ml Lemon Juice Fresh Coriander Method: Shake and strain into a coriander salt–rimmed glass. Garnish with watermelon candy. Cherry Blossom by Smoke House Deli (Delhi NCR & Dehradun) Flavour: Floral, balanced, light Ingredients: 45 ml Reposado Tequila 15 ml Sake 5 ml Cherry Liqueur 10 ml Margarita Pre-Mix Method: Shake with ice and strain into a rimmed coupe or rocks glass. Garnish with an edible flower or cherry. Gulliver's Travel by Cosy Box, Delhi Flavour: Botanical, tart, fizzy Ingredients: 50 ml Tequila 25 ml Rhubarb Syrup 30 ml Hibiscus Infusion 10 ml Lime Juice Seltzer (top-up) Method: Shake first four ingredients, strain into ice-filled tall glass, top with seltzer. Garnish with dried hibiscus. Hearts on Fire by BeeYoung Brewgarden, Gurugram Flavour: Passion fruit, citrusy, vanilla warmth Ingredients: 60 ml Blanco Tequila 15 ml Limoncello 30 ml Passion Fruit Purée 15 ml Vanilla Syrup Method: Shake with ice and strain into chilled glass. Garnish with dehydrated orange or chili rim. TGR Tequila Martini by The Grammar Room, Delhi Flavour: Briny, bold, creamy Ingredients: 60 ml Tequila Blanco 15 ml Dry Vermouth 15 ml Amla Brine Goat Cheese Mousse + Pickled Amla (garnish) Method: Stir ingredients over ice, strain into chilled glass. Garnish creatively with goat cheese and amla. Si Señor recipe by Monkey Bar Flavour: Spicy, pineapple-forward Ingredients: 45 ml Tequila Blanco 5 ml Mezcal 30 ml Pineapple-Cucumber-Jalapeño Mix 15 ml Lime Juice 15 ml Agave Method: Shake with ice, strain into a short tumbler. Garnish with pineapple slice. Mambo Picante by Mezze Mambo Flavour: Spicy, herby, bold Ingredients: 60 ml Patrón Reposado Tequila Jalapeños, Green Chili, Coriander 20 ml Jalapeño Brine 5 ml Agave Syrup 10 ml Lime Juice Method: Muddle herbs and chillies with tequila, add other ingredients and shake. Serve in chili salt–rimmed glass. Garnish with sliced jalapeño. Hibiscus & Coffee Margarita recipe by Miss Margarita by Chef Noah Barnes & Faye Baretto Flavour: Floral, bitter-sweet, aromatic Ingredients: 45 ml Reposado Tequila 15 ml Orange Liqueur 30 ml In-House Hibiscus Cordial 15 ml Lime Juice 20 ml Cold Brew (float) Method: Shake all except cold brew, serve in hibiscus-rimmed rocks glass with ice, float cold brew on top. Garnish with leaf skeleton. Tokyo Spice by Guppy, Delhi Flavour: Spicy, sharp, clean Ingredients: 60 ml Tequila 15 ml Lemon Juice 15 ml Simple Syrup 10 ml Jalapeño Brine 4 Jalapeño Slices Method: Shake all ingredients, strain into salt-rimmed rocks glass. Garnish with jalapeño slices. Jamun Patrol recipe by Ikk Panjab by Bright Hospitality Flavour: Jammy, herby, tangy Ingredients: 60 ml Reposado Tequila 3 tbsp Fresh Jamun Mix (with herbs, jalapeño, brine) 10 ml Honey 20 ml Lime Juice Method: Shake and strain into Tajín-rimmed glass. Garnish optional. Ananas recipe by The Leela Bhartiya City, Bengaluru Flavour: Fruity, spicy, maple-kissed Ingredients: 60 ml Tequila 45 ml Pineapple-Jalapeño-Coriander Purée 15 ml Lime Juice 10 ml Maple Syrup Method: Shake and double strain into coupe. Garnish with coriander or pineapple wedge. Pickle Tickle recipe by Firewater Neo Bar & Kitchen, Hyderabad Flavour: Tangy, savory, playful Ingredients: 60 ml Tequila 15 ml Homemade Pickle Juice 15 ml Passion Fruit Purée 7 ml Lime Juice top videos View all 7 ml Agave Syrup Method: Shake all ingredients and strain over ice. Garnish with kaffir lime leaf or dill pickle. About the Author Swati Chaturvedi Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she's a weaver of wit and wisdom in the digital landscape. As a key figure in News18 More The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! view comments Location : New Delhi, India, India First Published: July 24, 2025, 08:33 IST News lifestyle Celebrate National Tequila Day With These Bold And Flavorful Cocktails Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
The Wire
09-07-2025
- Entertainment
- The Wire
Ishaara Presents 'Mungaru Mangaluru' - A Culinary Experience with Masterchef India Winner Mohammad Ashiq
Bangalore (Karnataka) [India], July 9: Ishaara, known for presenting unique culinary experiences is proud to announce 'Mungaru Mangaluru' an intimate pop-up menu offering Mangalorean Cuisines. The dishes will be curated by Chef Mohammad Ashiq, winner of Masterchef India Season 8 and this one-of-a-kind experience will start from 9th July, 2025 at Ishaara, Phoenix Mall of Asia, Hebbal, Bangalore. Mungaru Mangaluru meaning 'Mangalore in Monsoon' in Konkani, is a personal and nostalgic culinary journey that brings an intimate, limited edition experience. A step to celebrate the heart and heritage of Mangalorean cuisine especially celebrating its timeless connection with monsoons, Ishaara will offer traditional dishes which include Basale Southe Gassi, Kori rotti and Kadale Gassi, Neer Dosa prawn open Taco, Balekayi Tawa Fry, Ambe Upkari and more, which will take food enthusiast to an authentic Mangalore food journey. 'Mungaru Mangaluru is a memory of my childhood during the monsoons; its deep-rooted cultural significance and love have inspired me to cook.' Says Chef Mohammad Ashiq, Masterchef India season 8 winner, 'Through this menu, I wanted to share the warmth of those memories and experiences. It incorporates my love for the ocean and my hometown, Mangalore. It is a step towards creating food as an expression of love.' 'Food must incorporate a story that can stay with you long after the meal is over,' says Prashant Issar, Managing Director, Bellona Hospitality. 'At Ishaara, food offers- emotion, culture, and connection. We share the experience that resonates with the guest on a cultural and emotional level. Mungaru Mangaluru is bringing Konkani cultural flavours with the passion and precision of Chef Mohammad Ashiq. The love behind the Mungaru Mangaluru will elevate the variety of the menu. It is not only a meal but a culinary ode to grandmothers, Sunday feasts and shared memories. Guests can expect to relive memories, celebrate heritage and taste love on their plate, at Ishaara. Flavours come alive as each ingredient reflects a touch of soul. It crafts an atmosphere where significant story, traditional cultures, and modern elegance is served with food. About Bellona Hospitality: Bellona Hospitality, a subsidiary of The Phoenix Mills Ltd., operates 39 restaurants across Mumbai, Pune, Bangalore, Ahmedabad, and Lucknow. Founded in 2014 and based in Mumbai, it offers nine distinct brands, including Ishaara, Dobaraa, and Caffe Allora. Focused on innovation, sustainability, and quality, it delivers exceptional dining with curated ambiance and expert-crafted beverages. For more information, please visit: (Disclaimer: The above press release comes to you under an arrangement with PNN and PTI takes no editorial responsibility for the same.).
India Today
29-06-2025
- Lifestyle
- India Today
Easy 15-minute work dishes that bring restaurant flavours home
In today's fast-paced culinary world, flavour and speed have become the ultimate kitchen priorities. Wok cooking, with its sizzling technique and bold combinations, is now being embraced beyond restaurant walls—right into modern home kitchens. Known for its smoky aromas, sharp spices, and layered sauces, wok cooking brings culture, creativity, and convenience to everyday Today spoke with Chef Sagar Sarkar, Corporate Chef at Eight Restaurant, a subsidiary of Bellona Hospitality, who shared three standout wok dishes that prove dinner can be gourmet and quick, all under 15 GARLIC BAMBOO TOFUThis tofu recipe combines fiery heat with satisfying textures. With crispy tofu cubes, chilli-spiked sauce, and a subtle bamboo leaf fragrance, this dish is a flavour-packed experience that feels both comforting and gourmet. IngredientsTofu, shallots, bird's eye chilli, shredded ginger, minced garlic, celery, soy sauce, chilli oil, Shao Xing wine, Chin King vinegar, and bamboo it's madeStart by sizzling garlic in hot oil, then add onions and aromatics like ginger and sauces and wine for a rich base. Toss in tofu cubes and coat with the bubbling with fresh garnish and serve GARLIC KOREAN POTATOInspired by Korean street food and fused with Indian flavours, this dish offers a crispy, spicy and slightly sweet bite that feels indulgent yet simple to prepare. Think of it as comfort food with an international flour, salt, sugar, garlic, soy sauce, Korean chilli sauce, white vinegar, honey, sesame, chilli flakes, chilli powder, and chopped coriander it's madeFlour-coated potato wedges are fried until a wok, stir-fry garlic, then stir in sauces, spices, and the crispy potatoes into this spicy with sesame seeds and coriander for that final BINCA EGGPLANT STEAKThis eggplant steak offers a bold, meaty texture while soaking in rich, umami-forward sauces. With crispy edges, a sticky glaze, and bright garnishes, it's a vegetarian centrepiece worthy of a restaurant Binca eggplant, Chinese garlic, coriander sticks, soy sauce, chilli oil, chilli garlic sauce, caster sugar, sunflower microgreens, garlic chives, and it's madeEggplant rounds are seared until golden and crisp.A wok glaze is made from soy, garlic, chilli sauces and eggplant is then glazed generously, plated with edamame, and topped with microgreens and chives for added texture and WOK COOKING WINSWhat makes wok dishes special isn't just the speed—it's their depth of flavour and versatility. As Chef Sagar Sarkar points out, 'Wok cooking is about layering flavours quickly, using the high heat to extract the best from each ingredient.'advertisementThese recipes not only reflect pan-Asian influences—from Chinese to Korean—but also bring the spirit of Tangra cuisine, Kolkata's famous Indo-Chinese style, into the everyday Indian the right techniques and ingredients, weekday meals can be transformed into restaurant-style plates in under 15 minutes. Whether you're craving the crunch of Korean potatoes or the umami hit of eggplant steak, Chef Sarkar's wok recipes show how to cook smart, fast, and full of flair—without ever compromising on taste.- Ends
Hindustan Times
06-06-2025
- Lifestyle
- Hindustan Times
Tea and coffee in fine dining? Chef shares beverage pairing rules, Indian dishes to go with, and brew types
Swirling wine at a posh dining table alongside an equally fine gourmet meal has long been the vision of fine dining. Enter tea and coffee, your everyday beverages that have now stepped into the fine dining scene. Whether they will wobble wine's long-standing reign over high-end dining remains to be seen. But even beyond fine dining, tea and coffee bring a familiar touch to the table and your palate, even for everyday meals. In an interview with HT Lifestyle, Chef Sagar Sarkar, Corporate Head Chef, Bellona Hospitality, shared how tea and coffee are rising as beverage options for fine dining. Talking about the rapid surge in popularity, he elaborated, 'On the contemporary fine dining platform, tea and coffee are fast becoming modern pairing alternatives that wine once enjoyed. From New York to New Delhi, iconic chefs and sommeliers are crafting non-alcoholic pairing menus featuring these scented beverages back to health-aware consumers, cultural traditions, and increased emphasis on responsible use.' But before we head on to explore the nitty-gritty of tea and coffee pairing, let's address the elephant in the room with this popularity- whether tea or coffee might replace the most popular beverage, wine, in fine dining pairings. The chef, however, assured that wine is here to stay and clarified, addressing the cultural nuances. Sagar said, "Though not substituting for wine, tea and coffee have become suitable pairing partners at fine dining. They bring flavour interest, temperature contrast, and cultural interest, particularly in cultures where alcohol would not be served with the meal. Their addition demonstrates an intention to move towards inclusive meals that every palate can enjoy. But the tea and coffee combination is more than a craze, it's a new culinary experience. Whether at a high-end restaurant or at home with your own dinner party, these modest beverages are revealing new flavour bases for experience." Chef Sagar Sarkar shared a detailed guide, covering all the essentials, from the rules of beverage pairing and Indian foods to pair with, to the ideal brew types for each pairing: Similar to wine, tea and coffee pairings are based on a number of fundamental principles: Balance flavour to reach harmony (delicate desserts with floral jasmine tea), or contrast to reach sophistication (sweet pastries with bitter coffee). No sommelier is necessary to perform this at home. Begin by determining your dish's prevailing flavours, then pair with the coffee or tea that complements or counterbalances them. Here are a few hot Indian pairings: ALSO READ: Tired of your same old coffee? Try these trending recipes for a delicious upgrade
