Latest news with #NishantChoubey
Business Standard
09-07-2025
- Entertainment
- Business Standard
An Ode to Indus: Chef Nishant Choubey Launches 'Stay with Indus' at Novotel Kolkata Hotel & Residences
VMPL New Delhi [India], July 9: In a unique confluence of tradition, innovation, and storytelling with Celebrity Chef Nishant Choubey, in collaboration with Dram & Supper Club, and UNOX, presented An Ode to Indus: Conversation & Culinary -- a two-day immersive celebration on 4th and 5th July 2025 at Novotel Kolkata Hotel & Residences, which honored the evolving legacy of Indian cuisine through conversation and curated experiences. The event marked the official launch of Chef Nishant's latest culinary book, Stay with Indus, a tribute to the culinary heritage of the Indus region, thoughtfully brought to life across two days through a media-led pre-tasting experience managed by Sober Society and a one-night, members-only 7-course dinner in collaboration with Dram & Supper Club at Ministry of Kebabs. The event brought together Kolkata's media, influencers, and hospitality voices for an exclusive experience on the 4th of July. This event featured the launch of the book "Stay with Indus" and a high-impact panel discussion titled "From Memory to Modernity: Reimagining Indian Culinary Heritage for the Evolving Diner." "Stay with Indus is a reflection of the food philosophies that have shaped our subcontinent for centuries. This event was a deeply personal celebration for me, merging the stories of our culinary heritage with innovative techniques and flavors. It was about bringing people together to not only savor the taste of the Indus region but also connect with the rich narratives that defined our identity. I believed that food had the power to transport us through time and bridge generations, and I was honored to share this journey with everyone gathered here." -- Chef Nishant Choubey, Author & Celebrity Chef, The dialogue delved into how Indian cuisine rooted in memory is being transformed to suit modern palates through the use of technique, technology, and storytelling. Panelists included Chef Nishant Choubey, the culinary curator and author; Chef Shaun Kenworthy, a global cuisine specialist and the moderator of the panel; Chef Nikhil Rastogi from UNOX, who advocates for food technology; and Rajneesh Kumar, General Manager, Novotel Kolkata Hotel & Residences, a thought leader in the hospitality industry along with Prashant Jalan, Founder Member, Dram and Supper Club. The conversation took on a lively dynamic as the audience participated in an engaging open-format Q & A session, adding depth and excitement to the discussion. "At Novotel Kolkata, we take pride in curating experiences that go beyond hospitality -- experiences that celebrate culture, conversation, and culinary craftsmanship. 'An Ode to Indus' is a heartfelt tribute to our shared heritage, brought alive through the creativity of Chef Nishant Choubey. We are honoured to host this confluence of flavours, stories, and traditions at the Ministry of Kebabs in Novotel Kolkata Hotel & Residences."--Rajneesh Kumar, General Manager, Novotel Kolkata Hotel Residences "Innovation in food doesn't only come from the plate; it comes from the tools, the people, and the ideas behind it. UNOX is proud to support a project that honours tradition while embracing technology." -- Chef Nikhil Rastogi, UNOX The panel discussion concluded with a pre-tasting hi-tea experience, where attendees had a preview of select dishes bringing the book's narrative to flavour for the first time. The second evening on the 5th of July, transformed into an intimate and elevated dining affair -- a 7-course experiential dinner curated and executed by Celebrity Chef Nishant Choubey in collaboration with Kolkata's popular Dram & Supper Club members. Each course was drawn directly from the latest book, Stay with Indus, and reflected the stories, ingredients, and regional nuances of the Indus region, presented with refined technique and immersive storytelling. This one-night-only dinner saw guests explore India's ancient roots in a modern, sensorial way. "We at the Dram & Supper Club were thrilled to be part of this extraordinary experience. A huge thank you to Chef Nishant Choubey and the incredible culinary team at Novotel Kolkata for crafting a truly unforgettable meal for us last evening. Chef's passion for food and dedication to excellence shone through in every dish, and we're delighted to have him as part of our members' culinary journey."-- Prashant Jalan, Founder Member, Dram & Supper Club. With Stay with Indus, Chef Nishant Choubey presented a collection of recipes and reflections that bridged India's past with its culinary future. Focused on sustainability, regionality, and thoughtful innovation, the book revived lost techniques, showcased forgotten ingredients, and reimagined flavor pairings, making it both a soulful read and a kitchen companion.
Hindustan Times
30-05-2025
- Lifestyle
- Hindustan Times
In love with the shape of you: A culinary tribute
Potatoes, in all their forms—from straight-cut fries to shoestring fries, steak fries to waffle fries—hold a special place in our hearts and kitchens. When Pubity, the London-based culture and entertainment platform conducted a poll on 'Greatest Vegetable of All Time', it was predictable that potato will win the race. 'Our fans voted Potato as the 'Greatest Vegetable of All Time' in a 76% vs 24% decision over Garlic,' they wrote announcing the winner. 'Potato is the most versatile root vegetable, it can be used in millions of ways. Yet it delivers different taste and flavour when fused with different ingredients. Not just that, potatoes are often linked to a 'feel-good' factor due to their high starch content and the way they impact serotonin production, a neurotransmitter associated with mood and well-being,' says chef Reetu Uday Kugaji. So no matter what shape and size a potato is, it can uplift your mood in no time. Here are some best pairings to keep in mind: Straight-cut fries: The traditional, uniform fries—crispy on the outside, fluffy on the inside. Pair them with burgers, grilled chicken sandwiches, or classic fish and chips for a traditional combo. Shoestring fries: Ultra-thin and crispy, these fries cook quickly and are perfect for topping dishes or snacking. Serve alongside sliders, grilled cheese sandwiches, or crispy chicken tenders for a delightful contrast in textures Steak fries: Thick-cut wedges with a hearty bite, ideal for dipping in sauces. Complement with hearty dishes like steak, grilled sausages, or a classic club sandwich. Crinkle-cut fries: Wavy, ridged fries that hold sauces well and offer a satisfying crunch. Pair with crispy chicken sandwiches, burgers, or a classic hot dog for a nostalgic meal. Waffle fries: Lattice-patterned fries that maximize surface area, making them excellent for dipping. Great with grilled chicken wraps, barbecue pulled pork sandwiches, or a veggie burger. Curly fries: Spiral-cut fries seasoned with a blend of spices, offering a fun and flavourful twist. Serve with spicy chicken wings, grilled shrimp, or a classic cheeseburger for a flavourful meal. Tornado fries: Potato slices twisted into a spiral on a skewer, deep-fried for a crispy snack. Pair with spicy grilled chicken, barbecue ribs, or a hearty steak for an exciting twist. Pommes soufflées: Double-fried slices that puff up into delicate, airy balloons. Ideal with gourmet dishes like duck confit, filet mignon, or a delicate seafood platter. Tater tots: Grated potatoes formed into small cylinders, deep-fried to golden perfection. Perfect with chili, scrambled eggs, or a hearty breakfast burrito. Inputs from chef Nishant Choubey
