Latest news with #IndiaTodaySpice
India Today
04-07-2025
- Entertainment
- India Today
How chef Himanshu Saini earned a third Michelin star for Dubai restaurant
(NOTE: This article was originally published in the India Today Spice issue dated June 2025)Chef Himanshu Saini never played it safe, and in hindsight, we're all luckier for it. Saini's journey reads like the kind of plot that makes biopics irresistible. If anyone needed proof that cumin, cardamom, and creativity could build an empire, Trsind Studio is your answer. With three Michelin stars under his belt at just 38, Chef Himanshu has done what only a select few chefs in the world can boast of. Legendary Chef Joan Roca dubs him 'a chef with artistic flair at its finest.' One of India's top chefs, Manish Mehrotra, lauds him for 'eloquently reshaping Indian cuisine on the global gastronomic stage.' And the most visionary Michelin star chef in Dubai, Vladimir Mukhin of Krasota, calls him 'a bold visionary, redefining flavours and presentation with a progressive edge.'advertisementWELL BEGUN IS HALF DONEBorn into the delightful chaos of a joint family in India, his earliest lessons weren't rooted in textbooks but in the kitchen. 'My connection to food was forged in the bustling lanes of Old Delhi, where I was raised in a lively, multi-generational household. There, I learned early on that food was more than just sustenance, it was a way we expressed love.' Though his first passion was athletics, it was at Banarasidas Chandiwala Institute of Hotel Management and Catering Technology in New Delhi that he discovered his true calling in the culinary arts and met collaborators, 'who remain part of my journey to this day,' shares the chef. His first brush with brilliance happened at none other than Delhi's famed Indian Accent. From trainee to sous chef in a matter of years, Saini displayed a streak of genius that couldn't be ignored. This led to other stints launching pathbreaking concepts, but this chef wanted he was tapped to helm a restaurant in the Big Apple, he jumped. After all, it was 'New York City'. The dream, right? wasn't. 'The pace wasn't for me. Communication was hard,' he confesses. Most people would soldier on, maybe settle. Saini didn't. In a move that could only be described as gutsy, he called up Bhupender Nath, CEO and founder of Passion F&B, and asked a loaded question: 'Is Trsind Dubai still hiring?' Turns out, it was. Fast-forward a few years, and Saini has been consistently rewriting the rules of Indian fine dining. Trsind Studio in Dubai is now an institution, one with three shiny Michelin stars, no other chefs might lean on the comfort of nostalgia, or heavy regional cooking, Saini pushes boundaries. His interpretations are cerebral yet playful, elevating Indian cuisine without taking away the soul that makes it special. 'The road has had its share of obstacles, from early struggles to navigating the pandemic, but it's these challenges that have shaped me and my culinary vision, shaping Trsind Studio into the experience it is today', shares chef Himanshu. Clockwise from Left: Kitchen view, Tresind Studio | Lobster tail, Alleppey curry, pickled carrot Bar lounge NEW MENU: RISING INDIASaini doesn't just cook food; he crafts narratives that bridge the past, present, and future with the finesse of a poet weaving verse. His India Rising menu is an ode—both tender and bold—to a country alive with a million flavours, where each dish unfolds like pages from a storybook, vivid and unforgettable. Take the 'Pandhra Rassa', a creamy lamb stew rooted in Maharashtra's heartland, which breathes in the hushed whispers of coconut groves and quiet fireside meals. But here's the kicker: nestled inside are Gorgonzola-filled tortellinis, a clever twist that adds a modern flair. It's comfort with an edge. And then there's the 'Pickled Pepper Tempura', which takes you on a tangy escapade reminiscent of spice bazaars, cooled by an unexpected buttermilk curry ice cream, an interplay that catches you off guard, in the best way possible. But it's Saini's 'Sadya' that steals the show. Inspired by Kerala's Onam feast; it's tradition reimagined on a banana leaf. Twelve vibrant components, mango curry, tomato rasam, lentil and papadum join forces in a harmonious tribute to heritage. It stirs something deep: nostalgia for some, debates on authenticity for others. But that's the magic. Saini doesn't replicate; he reshapes. This isn't just food, it's memory, culture, and quiet rebellion shared in every bite. And, it to India Today Magazine- Ends
India Today
03-07-2025
- General
- India Today
Can AI make a difference to culinary creations?
(NOTE: This article was originally published in the India Today Spice issue dated June 2025)Once upon a stovetop, a chef learned to cook by kneeling at the altar of French technique. Sauces whispered secrets in mother tongues—bchamel, velout, hollandaise—each a step in the sacred choreography of cuisine. To be a 'real' chef meant to master the classics: the stiff whites of culinary school, the ballet of knife skills, the reverence for Escoffier. That was the gospel. That was the gold standard. That was then there was everything food of the Global South—fiery, fermented, fragrant—was boxed up and labeled 'ethnic.' A word that didn't just define origin, but diminished it. These were not cuisines, they were curiosities. Not disciplines, but deviations. Dosa was never a doctrine. Mole was a mystery. Kimchi, curry, injera, pho—delicious, but never 'refined.' These foods, these mother cuisines, motherships of flavor and tradition, were seen as spice-laden sideshows to the main act. Northern Europe had 'gastronomy.' The rest had 'ethnic food.' That schism—soaked in colonial echoes—became culinary canon. But the kitchen is a living thing. And now, the walls are AI. The algorithm doesn't play favorites—not unless we train it to. It doesn't arrive with bias or baggage. It doesn't know which cuisine sat at the head of the colonial table, which was served last, or which was never invited at all. On its own, AI might be cleaner than many mortal minds—minds weighed down by racism, sexism, ageism, xenophobia, and all the ghettoizing, gendered, gatekeeping ways we've ranked and reduced each other. But AI can also become as bigoted, as small-minded, as spiteful as the people who feed it. If we pour in prejudice, it will remix that too. That's the danger. Yet if we leave it open to learn from everywhere—freely, imaginatively—it just might become better than us at seeing food for what it really is: shared, shifting, this way, AI is a bridge—a blender of boundaries, a batter of traditions. It brings cuisines to curious cooks and opens palates that once paused at the unknown. It's beautiful. It's bold. It's not kid ourselves—it's not the whole food isn't just code. It's context. Recipes are not spreadsheets. They are stories. They carry the weight of history, the hush of grandmothers, the hands of labour, the breath of the land. You cannot truly taste Thai green curry without understanding the wet heat of Bangkok, the snap of morning markets, the silence before a monsoon. You cannot recreate rasam unless you've felt its comfort on a sick day, its sharpness on a hot afternoon, its pulse inside a Tamil can suggest. It can simulate. It can serve up patterns. But it cannot replicate presence. It cannot simulate soul. Here lies the peril—not in the machine, which is magnificent—but in our minds, if they go lazy. If we stop hungering. If we let curiosity calcify. The danger is not that technology will take over. The danger is that we'll let it—gladly, passively, eyes closed, hands idle, taste buds untrained. We will lose to technology only if we lose our will to cook is to commit. To commit is to care. The best chefs are not just technicians—they are travelers, tinkerers, thinkers. They sweat and stir, taste and tweak, question everything and absorb anything. They know that to understand a cuisine, you must immerse. You must walk the farms, drink the water, touch the spice, talk to the aunties, hear the hymns. You must know what grows when, what's cooked why, and how joy finds its way to the table in twenty thousand yes, bring on the bots. Use them. Train them. Let them spark ideas. But let us not forget that culinary alchemy still needs fire—real fire. The fire of feeling, of fatigue, of failure, of fierce raise AI in the kitchen, not as a savior, but as a sous-chef. Let it help us remember what we might've missed, what the world once ignored. Let it be a map, not the meal. A guide, not the guru. A prompt, not the cuisine is not just what you cook. It's how you live. It's memory, migration, meaning. And no machine, no matter how smart, can taste that for Saran is a Michelin awarded chef, author and to India Today Magazine- Ends
India Today
03-07-2025
- India Today
Luxury on rails: Five top trains to see the world
(NOTE: This article was originally published in the India Today Spice issue dated June 2025)Discover legendary routes along which traders once traversed in the east, landscapes that vary from the lush green countryside to the stark vastness of the Saudi desert and pristine rainforests of Malaysia, from the comfort of your gilded luxe cabins aboard new luxury trains that revive the golden days of slow travel with a new layer of opulence. While some are already on track, others will launch in the coming months. Get set to turn back the OF THE DESERT, SAUDI ARABIA Dream of the Desert is Saudi Arabia's first luxury train with 34 luxury suites on board advertisementIf crisscrossing lush green countryside is the first thing that comes to mind when you think of a train journey, then board the Middle East's first five star luxury train to uncover a dramatically different landscape – the mystique of endless stretches of brown and red sand. The Dream of the Desert will depart from Saudi Arabia's capital Riyadh and go through some gorgeous terrain and natural sites which are expected to include Hail region, a UNESCO world heritage site. The itineraries are being finalised as it debuts towards the end of next year. Taking inspiration from what lies beyond its windows, the train, which has 34 suites will reflect the aesthetic of the desert while paying homage to Saudi culture and craftsmanship. It will all come with a touch of glamour -- think sandy and beige tones offset by shades of gold; intricate wood carvings, woven textiles and wood panelled walls. The reception lounge is designed like a traditional majlis, a communal sitting room in a Saudi home. Art pieces and photographs of Saudi cultural sites will adorn the corridors. When it comes to dining, the chefs will curate local and international cuisines. The train, a collaboration between Saudi Arabia Railways and Italy's Arsenale group, is being launched as the country steps up its game to woo by the end of 2026https:// The itineraries are being worked onLA DOLCE VITA ORIENT EXPRESS, ITALY Chug along with the gentle rhythm of the Italian countryside or the country's stunning southern coastline ensconced in a luxury cabin that evokes memories of the world's most famous train that once traversed Europe. The La Dolce Vita Orient Express, Italy, made its debut in April with a run from Rome to the medieval hilltop town of Montalcino along the 'Tastes of Tuscan Vineyards' route. It is the first of six trains that will wind along towns like Venice, Siena, Matera and the shores of Sicily for one or two nights offering eight itineraries. This luxury train fleet is not just reviving a legacy, it is redefining the world of slow travel from the moment you step into the plush La Dolce Vita lounge at Roma Ostiense its design inspired by 'the sweet life' (la dolce vita), the train's 12 deluxe cabins come with double beds, carpeted floors and wooden beamed ceilings. In its 18 suites, lounge on a sofa or armchairs as you watch Italy disappear in a blur from your window. For a more opulent experience, check into the signature La Dolce Vita suite. Sip the best wine from the region you are traversing as singers belt out Italian numbers and dine on crisp linen laid out with the finest porcelain on a menu curated by three-Michelin-starred chef Heinz Beck with local culinary traditions in in April 2025Https:// train runs along eight different itineraries varying from 1 to 2 nightsBRITANNIC EXPLORER, UNITED KINGDOM There are two gorgeous dining cars at Britannic Explorer Come July and explore a slice of the English countryside, whether it is the rolling hills of Wales, the shimmering coast of Cornwall or the peaks and serene water bodies of the Lake District in the country's first luxury sleeper train by the Belmond Group. Starting from London, it will glide along these three regions offering either three or six night journeys. Besides 15 plush, oak panelled suites, it has three grand suites that come with double beds, marble bathrooms and personal butler service. Meals are curated by award-winning British Chef Simon Rogan The experience will be quintessentially English all the way—from a typical afternoon tea to meals crafted by award-winning British Chef Simon Rogan. They will be served in two dining cars where soothing cream and green interiors reflect an English country garden. When you want a tipple, head to the Observation car—the train's social hub— stocked with artisan gins and craft beers or choose a cocktail mixed with botanicals inspired by Victorian apothecaries. Depending on the route you are traversing, stroll in a lavender meadow, hike, swim, party at a Cotswolds pub, or attend a gala dinner in a 15th century mansion in Oxfordshire when the train halts. And while on board, take time out to indulge in relaxing therapies and massages in the Wellness will run from July train offers seven itineraries varying from 3 to 6 nightsEASTERN & ORIENTAL EXPRESS,MALAYSIA There are two dining cars on board offering cuisine from East Asia; One of the train itineraries goes through a national park You wouldn't have experienced South East Asia like this before. Winding its way from Singapore to Malaysia's tropical jungles, islands and small towns, the luxury Eastern and Oriental Express was relaunched last year after the pandemic. While its trademark green and gold exterior is unchanged, the interiors have been given a facelift and it has added two new seasonal routes to the six itineraries it offers. On 'Wild Malaysia,' the hero stop is the Teman Negara National park, one of the world's oldest rainforests which one explores in open jeeps, hoping of course to sight the endangered Malayan tiger. The other new route - Essence of Malaysia - goes through Kuala Lumpur, Langkawi and Penang allowing time for activities like the three nights on the train, spend time in revamped cabins, suites and two Presidential Suites that come with cherrywood panelling, silk fabrics and patterned carpets. Dine on sumptuous East Asian cuisine prepared by chef Andre Chiang in the two beautiful dining cars. The train's social heart is the gorgeous Piano Bar where performers entertain passengers as they sip wine or a signature cocktail in crystal glasses. The pampering does not end here – when there is time to spare, head to Southeast Asia's first Dior spa on a train. Done up with the brand's iconic Toile de Jouy motif, it offers five treatments in two rooms. But the journey's best moments may well be just sitting back in the Observation Car to enjoy the train's gentle rhythm as picturesque rice fields and small towns roll in February 2024Https:// train offers six itineraries – five are for 3 nights and one is for 6 nightsGOLDEN EAGLE SILK ROAD EXPRESS, ASIA The train goes through various terrains including a desert The bathroom of the Han Dynasty Suites comes with a bathtub For centuries, merchants plied the ancient Silk route in horse and camel driven caravans. Starting next year, explore some of those legendary trails in the lap of luxury on board the new Golden Eagle Silk Road Express via three different itineraries. Take a 22 day journey from Beijing to Tashkent in Uzbekistan that will cross historic cities like Samarkand and Bukhara, a 13 day journey from Urumqi to Lhasa in Tibet. Whatever you choose, ancient cultures will unravel. In its two restaurant cars—Western-style and Chinese-style—the smallest details scream sophistication. The luxury quotient will go up many notches for those checking into the Han Dynasty Suite that comes with a bottle of Dom Perignon champagne, a separate living room and dining table. The Observation Car is the perfect place to watch the landscape rolling by and when you want to unwind with a cocktail or wine, head to the Bar Car where tunes from a grand piano fill the room each train will launch in train will have three itineraries varying from 12 to 22 daysSubscribe to India Today Magazine- Ends
India Today
01-07-2025
- Entertainment
- India Today
Spirits: The Patrón saint of indulgence
(NOTE: This article was originally published in the India Today Spice issue dated June 2025)At the heart of the celebration were two icons—Patron and Karan Aujla—coming together to launch Patron El Alto, a super-premium tequila crafted in Hacienda Patron which is is located in the municipality of Atotonilco el Alto in the Mexican state of Jalisco. Tradition, craftsmanship, and contemporary cool came alive at Bastian on Top, the swanky roof-top lounge that hosted this magnificent dapper in black, brought his magnetism and electric energy to the stage. His performance was a spectacle—Wavy, On Top 2, and the mega-hit Tauba Tauba had the crowd dancing nonstop. Sleek bars lined with Patron Silver, Reposado, and Anejo—its classic variants—set the tone, while silver-accented agave leaf installations evoked the brand's Mexican torchlights, and glowing wristbands fired up Aujla's pan-Indian and global fanbase red hot. Just six months after his last sold-out concert in the city, the Punjabi music icon had returned with an even bigger bang. The Patron El Alto, poured in teal coloured flutes advertisementAt 28, Aujla has achieved what few have—his music is rooted in raw emotion, his global footprint has seen more than 48 crore views for his song Tauba Tauba, a collaboration with Vicky Kaushal which went viral last year. His roster of upcoming concerts across seven countries reflects just how widely his music resonates with younger audiences. In fact, in May this year, his laidback hit hip-hop number Courtside debuted on Billboard Canadian Hot has painstakingly set his own rules. The songwriter- singer's appeal extends far beyond India with global audiences drawn to his voice, his style and his soulful words. Described by Jassie Gill, in an earlier interview, as a 'prolific writer', Aujla's poetry probably comes from pain; he lost his parents when he was a young boy, and turned to songwriting, eventually breaking out with a hit Range in 2014 alongside Gill. Aujla effortlessly blends Punjabi music with hip-hop and rap beats, creating a sound that is unique and appealing, which has propelled him to global acclaim. His sold-out concerts have surpassed ticket sales of big international acts. Artists performing to the foot-tapping music played by the DJ Patron cocktails poured over artisanal branded ice cube It's no surprise that the Punjabi-Canadian singer-musician was handpicked by Patron as its global ambassador. 'At Patron, we are relentless in our pursuit of excellence—crafting tequila with an uncompromising commitment to quality, tradition, and innovation. Karan Aujla's journey—from breaking barriers in the music industry to becoming a global icon—embodies the same ambition and pioneering spirit that defines Patron El Alto. This collaboration is a celebration of those who push boundaries, challenge conventions, and continuously strive for greater heights,' says Roberto Ramirez-Laverde, Global Senior Vice President, Patron has long collaborated with musicians and creators whose work is path-breaking and aspirational. In the past, the brand has partnered with Grammy Award-winner Michelle Zauner, artist Jessie Reyez and supported the More Than Tequila Music Series. Aujla is the new popular musical name that promises to take the brand to new big-market audiences in India and the Asian, Middle East and African latest launch, the El Alto is a super-premium tequila crafted in the Mexican highlands of Jalisco and is a meticulous blend of Reposado, Anejo, and Extra Anejo tequilas. It is distilled from hand-harvested 100 per cent Weber Blue agave grown in Jalisco and handmade in small batches using only three ingredients—agave, water, and yeast. Rich, smooth, and luxurious, it symbolises the soul of modern tequila global partnership with Aujla is emblematic of Patron's ethos—rooted in heritage but global in reach and innovation. The partnership between the two creative brands is a powerful statement. Both embody bold ambition, artistic precision with a global appeal that eschews boundaries. El Alto, crafted in the Mexican highlands and celebrated across the globe, redefines luxury tequila. Aujla, with his fusion of Punjabi rhythm and global sound, has transformed music for an entire generation, and is one of the most influential voices in the industry today. Together, they represent a collusion of craftsmanship, creativity, and charisma. Karan Aujla steps into the world of handcrafted luxury tequila at the Patron hacienda in Mexico The Patron El Alto launch in Mumbai was sheer spectacle as the El Alto bottle was unveiled and Aujla's high-energy chartbusters kept the spirits high and the room grooving to the beats of Fireball, Ishq, Magic In The Air and other dance tracks spun by a young DJ, until Aujla took to the stage. Amid a rousing welcome, the rapper-singer belted out chartbusters such as Wavy, On Top 2, and Tauba Tauba and his magnetic stage presence simply raised the bar. Every detail about the evening spoke of tasteful extravagance. The venue shimmered in a luxe palette of teal and silver, a visual nod to the distinctive El Alto the crowning glory was reserved for the evening's finale: the Patron El Alto, poured into elegant teal-hued flutes added a melodic rhythm to Aujla's pulsating music. The singer, whose creative journey recently took him into the heart of Jalisco's agave fields as Patron's global partner, mirrored the brand's sentiment. 'Success isn't instant; it's built over years of dedication, perseverance, and passion. That's why Patron speaks to me. It's about staying true to your craft as you play by your own rules. I'm proud to collaborate with a brand that embodies this pursuit of excellence and is part of truly unforgettable moments.'Once a party-ender gulped down with salt and a wedge of lemon, tequila is now the soul of an evening, inspiring innovative cocktails or sipped neat on artisanal ice. The charm of Patron El Alto lies in its exclusivity. The hand-harvested agave is distilled in traditional processes and each bottle is inspected and individually labelled and Alto's India launch at duty free stores in Mumbai and Delhi comes during the peak travel months of international travel. As the music finally winds down, the spirited evening prepares for another tequila to India Today Magazine- Ends
India Today
10-06-2025
- Entertainment
- India Today
Giving whisky cocktails a summer twist
(NOTE: This article was originally published in the India Today Spice issue dated May 2025 )Whisky in summer? At first glance, it might sound like a one night stand, but it's turning out to be an affair to remember. Step into any bar this season, and you'll find that the rules have changed. No longer confined to the clink of winter ice or the comfort of leather armchairs, whisky is being shaken, stirred, and crafted into something brighter, bolder, and undeniably season's summer cocktail menu is an ode to reinvention. Crafted with care, intuition, and a dash of playful rebellion, each cocktail on this list embraces whisky's rich soul while giving it space to breathe and surprise. Think tropical fruits, garden herbs, crisp citrus, and even savoury twists—all curated to complement the whisky's ITC Maurya, whisky takes a fresh turn—creative, unexpected, and still rooted in solid craft. The Throughway is a fine example—bold yet balanced, it layers whisky with orange marmalade, citrus, falernum, and a hint of spice. It is rich in flavour like a well-told story. Then there's Oliviya, the kind of drink that makes you do a double-take. Bourbon meets olive brine, sweet and sour, and ginger ale—an unlikely mix that somehow works beautifully. It's savory, intriguing and just the right amount of From left to right: Bay of Kaffir, Whisky Orchard Cocktail, Raspberry Sour, The Throughaway, and the Passion Blossom Crafted with care, intuition, and a dash of playful rebellion, each cocktail on this list embraces whisky's rich soul while giving it space to breathe, surprise and delight—shaken, stirred and crafted into something brighter, bolder, and undeniably summery. For those who like their cocktails with a bit of fire, The Bout goes all in. Smoky whisky, honey, and grapefruit come together in a drink that's unapologetically bold and full of character. And if you're after something vibrant and layered. Summer Ember is your glass of sunshine—whisky meets passion fruit, lime, orange, and a surprising note of bell pepper. It's juicy, zesty, and just unpredictable enough to keep things the Eastern Breeze served at The Leela Palace Hotel, which has bourbon whisky as its base. This drink adds peach syrup, lime juice, and a generous splash of champagne. Served in a tulip glass with a twist of orange, it's everything you want on a languid summer afternoon—light, sparkling, and just a little there's Bay of Kaffir, where Scotch whisky is paired with pineapple juice and passion fruit syrup, shaken with lime, and finished with a fragrant kaffir lime leaf. It's tropical, textured, and beautifully balanced—a sip of seaside in a Sour leans into classic cocktail craftsmanship but with a juicy, berry-forward twist. With fresh lemon juice, raspberry syrup, and a silky egg white foam, this is one of those cocktails that feels both familiar and completely you prefer your whisky with a little more depth, Passion Blossom is your go-to cocktail. It mixes pomegranate juice and passion fruit syrup with a whisky base, delivering a sweet-tart profile that plays beautifully against the warmth of the spirit. The garnish of fresh pomegranate seeds adds a visual sparkle and a burst of course, no whisky-forward menu feels complete without a nod to the modern icons. The Laphroaig Penicillin has a smoky, honeyed appearance. Ginger-honey syrup and lemon juice balance the bold peat of Laphroaig for a drink that feels both restorative and refreshing. And then there's the Whisky Paloma, reimagined from its agave roots. Grapefruit soda, lime, and a touch of agave bring whisky into bright, fizzy territory—surprising in the best The bout Joining this vibrant summer whisky renaissance is The Claridges, New Delhi, with cocktails that speak of craft, freshness, and elegant restraint. Their Sunlit Sour celebrates sunset in a glass—blending peaty whisky, Campari, citrus, and raspberries, shaken with egg white for a soft, velvety texture. It's tart, smoky, and just sweet enough, topped with a dehydrated strawberry that hints at its delicate refreshing is Whisky Orchard, a garden-inspired cocktail that marries bourbon with citrus juice, cucumber, and honey cordial. Muddled with garden herbs and finished with bitters, it's shaken and served over clear ice in a rock you're lounging in linen, chasing the sunset, or simply looking to elevate your evening, these cocktails offer a new way to meet an old friend. This summer, whisky doesn't smoulder—it to India Today Magazine
