Latest news with #Idli
India.com
a day ago
- Business
- India.com
What is Mukesh Ambani's favourite food? Has been a tradition of eating this food since Dhirubhai Ambani's time, it costs just Rs…, not Vada Pav, Idli, Dosa, it is…
The chairman and managing director of Reliance Industries, Mukesh Ambani, is one of the wealthiest men in India. From building to managing an empire worth crores, the man is a name himself. Despite being one of the richest men in the country, it will shock you to know what exactly the man craves. From Matunga East for a crisp Mysore masala dosa to a humble rice-flour pancake called panki, the man craves all those normal things which a layman would want. But today, we will discuss a specific food item which is Mukesh Ambani's favourite food. What is Mukesh Ambani's favourite food? From the late Dhirubhai Ambani to Mukesh Ambani, and now to Anant Ambani and his bride Radhika Merchant, certain culinary traditions have remained untouched. At the heart of this gastronomic nostalgia are two iconic Mumbai eateries—Cafe Mysore and Swati Snacks—beloved by everyone, from daily commuters to India's most prominent business family. The Ambani family shares a special connection with this place. Mukesh used to visit this place since his college days. Another interesting thing about Mukesh and Matunga East, Cafe Mysore, is that usually, others send wine from France to India, but Ambani sends idlis the other way around. When Anant Invited the Idli Makers to His Wedding The bond between Cafe Mysore and the Ambanis goes beyond the roots. When, in July 2024, Anant Ambani and Radhika Merchant got married, the Ambani family invited Cafe Mysore's current owner, Naresh Nayak, with his mother, Shanteri, to the Ambani residence. Anant was seen introducing Radhika to the owners. The video of the warm interaction went viral on the internet. Meanwhile, the favourite dish of Ambani is panki—which costs less than a ride in an auto-rickshaw—hardly Rs 230.
Gulf Weekly
26-06-2025
- Entertainment
- Gulf Weekly
Celebrating their savoury seven!
melissa@ Bahrain-based group of dosa demolishers Bahrain Masala Dosa Meetup are set to celebrate another year around the sun on Saturday, June 28, marking seven years of savouring the stuffed and spiced Indian crepe across eateries in the kingdom. Fans of the dish will gather, this time at Divya Amudham in Segaya, to sample their version of the fermented rice and lentil creation, which emerged from the South Indian state of Karnataka in the 20th century but, overtime, has gained admiration from foodies around the world. Recently, YouTube was abuzz with reels by Indian content creators, filming their creative takes of the trending 'Dosa, Idli, Sambar, Chutney, Chutney' jingle. Prior to that, eight-Michelin star British celebrity chef and restaurateur Gordon Ramsey featured the 'spicy pancake' on his popular TV show Gordon Ramsey's Home Cooking. For the uninitiated, Masala Dosa is a crispy crepe-like dish stuffed with spiced potatoes and typically served with coconut chutney and sambar – a lentil and vegetable stew. Variations like Spring Dosa, stuffed with Chinese stir-fried noodles and spinach dosa, exhibitng a vibrant green, spinach-infused crepe, among others are also served at some local restaurants. 'As we celebrate this milestone, I want to thank each and every one of you who has been part of this journey – your presence, laughter, and stories have made this group truly special,' said the group's coordinator Keyem Thomas, who is also a 'laughter ambassador', promoting the practice of laughter as a form of well-being. 'Back in June 2018, when Sushma Gupta, Neil Desai, and I first dreamed of creating a group that celebrates South Indian breakfast and meaningful conversations, we never imagined how far it would go. Today, we are a family of over 40 members from different walks of life — doctors, teachers, engineers, athletes, Toastmasters, and more — all brought together by our mutual appreciation for food and friendship,' the 63-year-old from Zinj, who came to Bahrain in 1987, told GulfWeekly. United by their love for the humble dish, the group has explored numerous restaurants, staging monthly gatherings since 2018, give or take an occasional pandemic shutdown, with old members leaving the kingdom and newbies signing up to take up their places for the culinary sessions. 'We were surprised to learn that this delicious dish has 600 varieties,' Irish-English couple Shakti and Dominic McPolin, who have been part of the group for a year, said. 'This lovely bunch has given us the opportunity to try the breakfast dish in different restaurants in Bahrain. If dosa was available throughout the day, this would be our go-to.' The group's motto, 'Meet, Greet, and Eat', continues to unite and guide the foodies. 'It's not just about breakfast — it's about connection, culture, and community. Each meetup is a reminder of the joy that simple things can bring when shared with the right people. Here's to many more years of crispy dosas, delicious sambars, and cherished mornings together,' Keyem said. The upcoming meetup on Saturday starts at 8am - all are welcome. To RSVP, contact Keyem on 39867041
Business Standard
24-06-2025
- Business
- Business Standard
Celebrity Chef Sihi Kahi Chandru Becomes the Brand Ambassador for Kwality Foods' First-of-its-Kind Sambar Masalas tailored for Idli and Rice
NewsVoir Bengaluru (Karnataka) [India], June 24: With a rich legacy of combining traditional flavours with modern innovations, Kwality Foods continues to redefine the processed food segment through thoughtful, consumer-first products. Known for its expansive range of breakfast cereals, instant mixes, and masalas, the brand is once again creating excitement in Indian kitchens with a unique, heartfelt offering. In a recent consumer insight study conducted by Kwality Foods, one key observation stood out: "For a perfect Idli experience, an equally perfect Sambar is essential. Yet, the market lacks options that truly deliver the authentic, home-style flavour people crave." Rising to this challenge, Kwality Foods is proud to be the first to launch two distinct Sambar Masalas, each carefully crafted to bring back the taste of traditional, home-made cooking: Kwality Idli Sambar Powder: A clear, aromatic Sambar mix that delivers a delicate balance of sweet, salt, and spice--reminiscent of the comforting flavours found in every South Indian home, perfect to enhance your breakfast moments. Kwality Rice Sambar Powder: A rich and robust masala that brings depth and wholesomeness to rice-based meals, offering the full-bodied, slow-cooked taste of traditional family recipes. Both variants are proudly developed in the Kwality Recipe Lab, where culinary traditions meet innovation. Each spice blend reflects the brand's deep commitment to preserving the soul of Indian cooking while adapting to today's fast-paced lifestyles. Further adding to the flavour and credibility of this launch, Kwality Foods is thrilled to welcome celebrated Karnataka chef and television personality, Sihi Kahi Chandru, as its official brand ambassador. With decades of culinary experience and a deep cultural connection to South Indian cuisine, Chef Chandru brings authenticity and trust to the Kwality brand. His association will play a key role in driving awareness and relatability across households in Karnataka and beyond. Speaking on the launch, Naresh Pagariya, Managing Director, said, "At Kwality, we always strive to understand the pulse of Indian kitchens. This innovation fills a long-standing gap by offering Sambar powders that are not just convenient but also rich in authentic, home-made taste." Dheeraj Jain, Director, added, "Indian cooking is deeply emotional and rooted in memories. With these two distinctive Sambar Masalas, our goal was to bring back the traditional flavours that remind you of your mother's or grandmother's kitchen. We're proud to offer a product that truly celebrates South Indian culinary heritage." This launch further expands Kwality Foods' regional spice and instant mix portfolio, following the successful introduction of beloved products like Rava Idli Mix, Puliyogare Mix, Bisibelebath, Vangi Bath, Sambar Powder, and Rasam Powder.
Fashion Value Chain
24-06-2025
- Business
- Fashion Value Chain
Celebrity Chef Sihi Kahi Chandru Becomes the Brand Ambassador for Kwality Foods' First-of-its-Kind Sambar Masalas tailored for Idli and Rice
With a rich legacy of combining traditional flavours with modern innovations, Kwality Foods continues to redefine the processed food segment through thoughtful, consumer-first products. Known for its expansive range of breakfast cereals, instant mixes, and masalas, the brand is once again creating excitement in Indian kitchens with a unique, heartfelt offering. Celebrity Chef Sihi Kahi Chandru becomes the Brand Ambassador for Kwality Foods First-of-its-Kind Sambar Masalas tailored for Idli and Rice In a recent consumer insight study conducted by Kwality Foods, one key observation stood out: 'For a perfect Idli experience, an equally perfect Sambar is essential. Yet, the market lacks options that truly deliver the authentic, home-style flavour people crave.' L to R: Mr. Naresh Pagariya, Managing Director-Pagariya Foods, Celebrity Chef Sihi Kahi Chandru & Mr Dheeraj Jain, Director-Pagariya Foods at the launch event Rising to this challenge, Kwality Foods is proud to be the first to launch two distinct Sambar Masalas, each carefully crafted to bring back the taste of traditional, home-made cooking: Kwality Idli Sambar Powder : A clear, aromatic Sambar mix that delivers a delicate balance of sweet, salt, and spice-reminiscent of the comforting flavours found in every South Indian home, perfect to enhance your breakfast moments. Kwality Rice Sambar Powder: A rich and robust masala that brings depth and wholesomeness to rice-based meals, offering the full-bodied, slow-cooked taste of traditional family recipes. Both variants are proudly developed in the Kwality Recipe Lab, where culinary traditions meet innovation. Each spice blend reflects the brand's deep commitment to preserving the soul of Indian cooking while adapting to today's fast-paced lifestyles. Further adding to the flavour and credibility of this launch, Kwality Foods is thrilled to welcome celebrated Karnataka chef and television personality, Sihi Kahi Chandru, as its official brand ambassador. With decades of culinary experience and a deep cultural connection to South Indian cuisine, Chef Chandru brings authenticity and trust to the Kwality brand. His association will play a key role in driving awareness and relatability across households in Karnataka and beyond. Speaking on the launch, Mr. Naresh Pagariya, Managing Director, said, 'At Kwality, we always strive to understand the pulse of Indian kitchens. This innovation fills a long-standing gap by offering Sambar powders that are not just convenient but also rich in authentic, home-made taste.' Mr. Dheeraj Jain, Director, added, 'Indian cooking is deeply emotional and rooted in memories. With these two distinctive Sambar Masalas, our goal was to bring back the traditional flavours that remind you of your mother's or grandmother's kitchen. We're proud to offer a product that truly celebrates South Indian culinary heritage.' This launch further expands Kwality Foods' regional spice and instant mix portfolio, following the successful introduction of beloved products like Rava Idli Mix, Puliyogare Mix, Bisibelebath, Vangi Bath, Sambar Powder, and Rasam Powder. With this innovation and the association of Chef Sihi Kahi Chandru, Kwality Foods reaffirms its position as a progressive, 'Made in India' food brand that blends authenticity, taste, health, and convenience-bringing the warmth of home-cooked meals to every plate.
Time of India
20-06-2025
- Lifestyle
- Time of India
Man renames idlis as fermented rice cakes, gets trolled
An X user inadvertently irked desi netizens' ire when he renamed the iconic idli and sambar dish to a fancier, posh-sounding name. Taking to X, the user shared a picture of mouthwatering idlis and sambar and renamed the evergreen dish as 'Fermented rice cake with ground coconut condiment.' Netizens Troll Him Although the post went viral on X, gaining more than 11K likes, he became a laughingstock for renaming the classic dish. One X user demanded, 'Why don't you just call it idli and chutney?' Another quipped that he intends to sell the dish for Rs 250 instead of Rs 25. Another comment read, 'You forgot to name the grey-green delicacy in the top left-hand corner. Is it 'Artisan Mint and Coriander Relish'?' by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Full-Bodied Dental Implants In a Day in Tegal Parang: Senior Prices Might Surprise You Dental Implant | Search Ads Learn More Undo — AnshumatVakra (@AnshumatVakra) — karthikeyancbe (@karthikeyancbe) Another fumed, 'People who call it rice cake should be deported.' — IAISIB (@IAISIB) — Patel_Arvind (@Patel_Arvind) Idli: A Steamed South Indian Delight Reimagined A Beloved South Indian Morning Meal Idli, known by several names such as iddena, iddali, or idly (/ˈɪdliː/), is a time-honored breakfast item deeply rooted in South Indian culinary traditions and also widely enjoyed across Sri Lanka. These small, steamed rice cakes are savory in flavor and are crafted using a batter derived from fermented rice and dehusked black gram (also known as urad dal). Idli is celebrated not just for its taste and texture but also for its lightness and ease of digestion—a result of the natural fermentation process, which transforms starches into simpler compounds that are more easily broken down by the body. Nutrient-Rich Variants and Regional Twists Though the classic version is most popular, there are numerous adaptations of the dish. One such variation is rava idli, prepared using semolina (sooji) instead of rice. Another form, called sanna, is found in the Konkan belt and reflects regional influences in ingredients and preparation. These offshoots maintain the core method of steaming while experimenting with different grains and flavors, offering diverse sensory experiences. The Art of Preparation: A Time-Honored Ritual To make idli from scratch, both rice and lentils are required—typically in a ratio of four parts rice to one part black gram. Either idli rice or parboiled rice is suitable. These components are soaked individually in water for a minimum of four to six hours, or preferably overnight. In some versions, fenugreek seeds are added during the soaking phase to enhance the aroma and aid in fermentation. Once the soaking process is complete, each ingredient is ground separately. The lentils are ground into a smooth, velvety paste, while the rice is milled into a slightly coarse consistency. Both are then thoroughly mixed into a batter. This blend is kept undisturbed overnight in a warm place to ferment. During this natural rise, the batter's volume expands significantly—often doubling—as beneficial bacteria develop. Some of this fermented mixture is often saved to jumpstart the next batch, much like a sourdough starter. Steaming the Perfect Idli After fermentation, the airy batter is poured into small, greased molds arranged in a multi-tiered idli stand, often referred to as an idli "tree." These trays, punctuated with holes, ensure steam circulates uniformly around each cake, allowing them to cook evenly. The stand is placed above a pot of boiling water, covered with a lid, and left to steam. The cooking time typically ranges from 10 to 25 minutes, depending on the size of the idlis and the intensity of heat.
