While you don't need one particular day to celebrate your mom, Mother's Day, which will be celebrated on May 11, gives you the opportunity to remind her about how much you love her. As people get ready to celebrate the day, every person can agree that the best way to do that beyond gifts is by indulging in delicious food and drink. Feeling the emotion, there are many Mumbai restaurants that have now curated special menus that can be relished with your mother and family this week. Here is a guide to help you get started: Indian flavoursIn Grand Hyatt Mumbai, Fifty Five East is hosting a special brunch to help you celebrate the day with your mother with good food and drink. Among the highlights, guests can savour the Seafood Grills, Quiche Lorraine, and Shepherd’s Pie to Purani Dilli Chaat, Pithla Thecha, and a dedicated Roast Counter - each dish crafted to stir memories of family feasts and laughter-filled lunches. At the heart of this celebration is Mama’s Kitchen, a live cooking station where age-old family recipes come alive, just the way mom used to make them. Where: Fifty Five East, Grand Hyatt MumbaiWhen: May 11Time: 12:30 pm – 4 pmPrice: Rs 3,000 plus taxes per person (food and soft beverages); Rs 4,000 plus taxes per person (food and select alcoholic beverages) Asian on your plateThis Mother's Day, Pondichéry Café, Sofitel Mumbai BKC with a brunch special. Experience the coastal charm of Aai’s Fish Fry Counter, indulge in Mom’s Sunday Meatloaf, and delight in Steamed Dim Sum and Ah-Ma’s Spring Rolls, celebrating Asian culinary traditions. End on the sweetest note with Mama’s Chocolate Fudge Brownies. Each dish is a heartfelt tribute to the mothers, grandmothers, and matriarchs Where: Pondichéry Café, Sofitel Mumbai BKC, Bandra EastWhen: May 11; Sunday Brunch – 12:30 pm to 4 pmFor reservations: 022-61175000 | +91 9167391130 A touch of the world At JW Marriott Mumbai Juhu, Lotus Cafe is hosting a special brunch that let's you experiment with a variety of dishes such as Spring Vegetable Frittata, Smoked Trout Salad, Roasted Lamb Chops, Tomato-Poached Cod, Classic Lemon Tart, and Strawberry Pavlova, but not without sipping on Blanc and Rosé Spritz. While you enjoy your food and drink, diners can also enjoy live music, and kids can in their dedicated corner. Taking it beyond, the Bombay Baking Company has also curated a hamper that includes gourmet delights like fresh muffins, assorted pralines, bespoke teas and teapots, as well a specially chosen book, as well as special spa indulgence and food & beverage experience coupons—perfect for extending the indulgence beyond the celebration. The hampers will be available from May 5 to May 11 from 8 am to 9 pm. They are priced at Rs 5,500 plus taxes and Rs 7,500 plus taxes respectively. Where: Lotus Café, JW Marriott Juhu, JuhuWhen: May 11Time: 12:30 pm to 3:30 pm Price: Rs 4,000 plus taxes (exclusive of alcohol); Rs 5,200 plus taxes (inclusive of alcohol)
05 May,2025 08:40 PM IST | Mumbai | mid-day online correspondentTuna, locally called kupa in Mumbai, is a delicious fish that can be consumed in so many different ways. Interestingly, the easiest way to enjoy them is by making sandwiches or burgers, as it requires the least amount of effort. Every year, World Tuna Day is observed on May 2 to not only celebrate the fish but also raise awareness about its conservation and promoting sustainable fishing practices. While it is important to eat them, it is also important to be careful and use them at the right time in our food. Interestingly, Indians not only indulge in fresh tuna, but have been experimenting canned tuna for quite a long time now to not only make salads but also include it in other flavourful dishes.If you are somebody who loves tuna, then Indian chefs say there are many different ways to add them to your dishes. While they suggest making a Japanese-inspired burger, they also tell you to make a sandwich while not only adding tuna but also seasonal fruits like mango to it.Tuna Katsu Burger Having travelled to Japan, chef Harsh Garg, who is the founder of burger brand Boomburger, says one of the most interesting things he ate there was Katsu Curry with Rice. He explains, "It wasn’t the typical Chicken or Pork Katsu but Tuna Katsu, introduced to me at a small eatery in Tokyo. It was a breaded and fried piece of tuna, sliced and served over a bed of rice seasoned with nori and shichimi togarashi. Covered in katsu curry, and then topped with an egg yolk and toasted sesame seeds. It was one of the best things I did not expect to eat." So when he came back, Garg wanted to recreate it in burger form. "Tuna is one of my favourite fish to eat because it feels very fatty and luxurious, both excellent qualities if you want to put it in a burger. Being the highest consumers of tuna in the world, I wanted to pay homage to Japan, keeping the flavours authentic, but also putting my own twist on it," he adds. Ingredients: (Serves 6) For the Katsu curry sauce:Vegetable oil 30 mlCarrot, roughly chopped 150 gmOnion, roughly chopped 100 gmGinger, roughly chopped 30 gmGarlic cloves, roughly chopped 30 gmCurry powder 30 gmHoney 10 gmKetchup 15 gmMiso paste 15 gmSoy sauce 10 gmWater 500 ml For the tuna patty:Fresh tuna, finely chopped 500 gmSpring onion greens, finely chopped 15 gmGinger, grated 8 gmGarlic, grated 8 gmSalt 4 gmBlack pepper 3 gmShichimi togarashi 8 gmKewpie mayo 60 gmEgg 1 noPanko breadcrumbs 100 gmFor the slaw:Carrot, julienned 100 gmCabbage, julienned 100 gmSalt 3 gmBlack pepper 2 gmKewpie mayo 40 gmToasted sesame oil 10 mlToasted sesame seeds 5 gmFor the burger:Brioche burger buns 6 noButter 30 gmWasabi 15 gmKewpie mayo 90 gmEgg, cooked as an omelette and cut into 6 pieces 1 noCheese slices 4 nosFlour, for breading 120 gmEgg, for breading 1 noPanko, for breading 200 gm Method: 1. In a large saucepan, heat up the oil and add the carrot and onions. Let them brown lightly. Add the ginger and garlic and saute for 1 minute. Add the curry powder, honey, ketchup, miso paste, and soy sauce and mix everything well to create a thick paste. Add 500ml of boiling water to the paste and mix well. Cover and simmer until carrots are soft. Pour everything into a blender and blend into a smooth sauce. Season with salt to taste.2. Mix all the ingredients for the tuna patty into a homogenous mixture and place in the refrigerator for about half an hour. Take it out of the fridge and divide the mixture into 6 equal parts and shape them into patties. Place them back in the fridge until ready to use.3. In a large bowl, add the shredded carrot and cabbage. Season with salt, and let it sit for a few minutes. The vegetables will release moisture so squeeze the excess water out and place in another bowl. Now season with a tiny bit more salt, and black pepper. Add the kewpie mayo, toasted sesame oil, and toasted sesame seeds and mix well. Set aside in the fridge.4. Set up your breading station with 3 plates: 1 for flour, 1 with beaten egg, and 1 with panko.5. Take the tuna patties and coat with flour, followed by egg, and finally in the panko. Make sure the panko is well stuck on and try to get a good layer on the patty with no tuna being visible from any sides. Place the breaded patties back in the fridge for a few minutes while you heat the oil to fry the patties.6. Spread butter on both halves of the brioche bun and toast it until golden brown. In a small bowl, mix together the wasabi and the mayo to create a nice pungent burger sauce. And make a nice thin omelette with the egg. Cut the omelette into 6 equal pieces.7. Reduce the flame to a medium-low, and in the hot oil, cook each tuna patty until golden brown on both sides and cooked all the way through. It should take just 3 minutes on each side.8. Once fried, toss the tuna patties in the katsu curry sauce you have made and start assembling the burger.9. On the bottom half of the bun, add a tbsp of wasabi mayo. Top this with a heaped tbsp of carrot and cabbage slaw. Place the katsu tuna patty on the bed of slaw and top with a slice of cheese. Add the omelette on top and sprinkle with toasted sesame seeds. Add a big dollop of katsu curry sauce on the top bun and place it on top.10. Keep some katsu curry sauce in a shallow bowl if you want to dip the burger some more as you eat. Spiced Tuna & Pickled Mango Focaccia Sandwich Chef Prantik Biswas, who is the executive chef at Araiya Gir, says you can use tuna while giving it a seasonal touch to make a delicious Spiced Tuna & Pickled Mango Focaccia Sandwich. He explains, “Tuna is versatile, but often underappreciated in Indian kitchens. This dish draws on the coastal spirit of Gujarat with raw mango and mustard, while still feeling global. It’s punchy, fresh, and full of personality.”Ingredients: (Serves 2)For the tuna mix:Canned tuna (in brine or olive oil) 200 gm, drainedGarlic 1 clove, mincedGreen chili, small, finely chopped 1 no Homemade mayonnaise 2 tbspKasundi mustard (or regular Dijon) 1 tspChopped fresh coriander 1 tbspBlack pepper 1/4 tspSea salt to tasteLemon juice 1/2 tsp For the Pickled Mango Slaw:Raw mango, julienned 1/2 noRed onion, thinly sliced 1/2 no Sugar 1 tspSalt a pinchWhite vinegar 2 tbspCrushed mustard seeds 1/2 tspOther:Fresh focaccia or sourdough 4 slicesButter for toastingMicrogreens or lettuce handful (optional)Method:1. Make the Pickled Mango Slaw: Combine raw mango, red onion, sugar, salt, vinegar, and crushed mustard seeds. Let it sit for at least 15 minutes to mellow and pickle slightly.2. Prepare the Tuna Mix: In a bowl, mix the drained tuna with garlic, green chili, mayo, kasundi, coriander, pepper, salt, and lemon juice. Taste and adjust seasoning.3. Assemble: Lightly butter the focaccia slices and toast them on a pan until golden and warm. Layer the tuna mix generously, top with the pickled mango slaw, and add microgreens or lettuce if using.4. Serve: Slice diagonally and serve with a side of sweet potato chips or a chilled cucumber salad.
02 May,2025 06:39 PM IST | Mumbai | Nascimento PintoMaharashtra's cuisine is extremely diverse because the western state also boasts of a long coastline that lends it seafood beyond the vegetarian and meat dishes. While the interiors of Maharashtra rely on different kinds of masalas, the coastal region has much more to offer -- and together they make up an expansive cuisine. Every year, Maharashtra Day is observed on May 1 to mark the formation of the western state, and separation of Bombay into Gujarat, which is also why it coincides with Gujarat Day. While the two cuisines may have some similarities, they are vastly different too, and that is what makes their food unique. To celebrate Maharashtrian cuisine, mid-day asked Indian chefs and restaurateurs to share recipes for innovative dishes that have been inspired by traditional dishes. They not only share one but two seafood inspired dishes. While one reinvents, the other celebrates the spicy and seasonal specialities of the region. Malvani Masala Soft Shell Crab with Prawn Bisque Curry Chef Akash Deshpande, who is the head chef at Luv Restaurant in Andheri, has taken the liberty to innovate with traditional seafood. He advises that people can make a Malvani Masala Soft Shell Crab with Prawn Bisque Curry. The city chef shares, "Most people in India know crabs as having hard shells, and that's how they're usually caught and cooked here. The idea of catching crabs right after they shed their old shell, when they're soft, isn't very common in India." Deshpande adds that the way Indian food is usually made, with strong flavours and sauces, may not be the best way to enjoy the special soft texture of these crabs, which he also likes to work with even though, he believes other restaurants fear wastage, and avoid working with it. Ingredients: For the Soft Shell Crab: Soft shell crab 1 piece Malvani masala as required Fresh garlic, finely chopped, to taste Chilli flakes to taste Fresh coriander, chopped to taste Lemon juice a splash Salt to taste Black pepper to taste Tempura batter as needed (for coating) Oil – for deep frying For the curry: Oil 15 ml Ginger 3 gm (finely chopped or grated) Onion masala 30 gm In-house kanda (onion) masala as required In-house prawn bisque 100 ml Fresh cream 90 ml Butter 15 gm Salt 1 gm Kokum 1/2 tsp Broth powder or concentrate 1 gm Fresh coriander, chopped 1 gm For serving: Freshly baked bun stuffed with caramelised onions Method: 1. Prepare the Soft Shell Crab: Marinate the soft shell crab with Malvani masala, fresh garlic, chilli flakes, salt, pepper, fresh coriander, and a splash of lemon juice. Let it rest for at least 10 minutes to absorb the flavours. Dip the marinated crab into tempura batter, ensuring it is well coated. Deep-fry in hot oil until golden brown and crispy. Set aside on a paper towel to drain excess oil. 2. Prepare the curry: Heat 15 ml of oil in a pan. Add ginger and saute briefly until fragrant. Add onion masala and cook for a minute. Stir in the in-house Kanda masala. Pour in the prawn bisque and stir well. Simmer gently, then add cream and butter, stirring until the curry becomes rich and silky. Season with salt and broth powder. Finish with chopped fresh coriander. 3. Assemble: Place the crispy soft shell crab on a plate. Pour the hot prawn bisque curry over or around the crab. Serve immediately with a freshly baked bun stuffed with caramelised onions. Taleli Kolambi On the other hand, chef Pankaj, senior chef at HyLo, suggests making Taleli Kolambi, which is a seasonal take on the classic fried prawns dish. He explains, "This dish sees succulent prawns meet the tanginess of raw mango, creating unique flavours on your palate." Ingredients: Prawns (with the tail attached) 8 nos Raw mango pulp 4 tbsp Ginger-garlic paste 1 tbsp Green chilli paste 1 tbsp Turmeric powder 1/2 tsp Salt (as required) Lime juice 2 tbsp Cornflour 1 tbsp Refined oil for frying Method: 1. Take the prawns, de-vein them and wash properly. 2. Create a marinade with the raw mango pulp, ginger-garlic paste, green chilli paste, turmeric powder, salt, and lime juice. 3. Mix the prawns in the marinade. 4. Add in the cornflour and mix well. 5. Fry in refined oil until crispy.
01 May,2025 11:47 AM IST | Mumbai | Nascimento PintoEvery year, Maharashtra Day is observed on May 1. Coinciding with Labour Day and Gujarat Day, which is also marked on the same day, there is a lot to celebrate for Indians including their different cultures and cuisines. While there are many different days that can be done, food is one of the easiest ways, as it differs every few hundred kilometres. As people bring in the day, Indian chefs not only highlight the lesser-known dishes, but also share interesting recipes that people can follow to make the dishes. While one from the coastal region is not popularly seen on city menus, the other is one that is much-loved but doesn't get its due credit, chefs believe. Vaalache Birdhe While there are many dishes known in Maharashtrian cuisine, chef Anshul Dhyani, executive chef at ITC Grand Central in Parel, says the Konkan coastal region boasts of Vaalache Birdhe, which is a sprouted hyacinth bean curry. "It’s one of those dishes that rarely makes it out of the Konkan household,” says Dhyani, continuing, “Yet, it’s incredibly nuanced, hearty, and deeply comforting.” The city chef says it is a simple recipe that's frequently found in village kitchens, boiling away in clay pots. "The main component, vaal (field beans or hyacinth beans), are soaked, sprouted, and cooked slowly in a gravy made from coconut and flavoured with curry leaves, mustard seeds, and a hint of jaggery. The end product is a meal that is fragrant, creamy, and subtly strong in flavour." Even though it's full of flavour and a plant-based protein, Dhyani says Vaalache Birdhe isn't often found on menus in cities. "Slow-cooked dish like this where you soak, sprout, roast, and grind, feels like a luxury in today's fast-paced society. However, that is precisely the reason it ought to be kept intact. It's a bowlful of heritage," he concludes. Ingredients:Hyacinth beans, or sprouted vaal 1 cup Freshly shredded coconut 2 tbsp Cumin seeds 1 tsp Green chilli (optional) 1 no Powdered turmeric 1/2 tsp Red chilli powder 1/2 tsp Jaggery 1/2 tsp Add salt to taste. Oil 1 tbsp Mustard seeds 1/2 tsp Curry leaves 5 to 6 nos A pinch of hing, or asafoetida For garnish, use fresh coriander Method: 1. To sprout the beans, soak the vaal for the entire night. After draining, cover with a muslin towel and let it sprout for 24 to 36 hours. If you want a smoother texture, peel off the outer skin. 2. Make the coconut masala by using a little water to grind the coconut, cumin seeds and green chilli (optional) to get it as a smooth paste. 3. To prepare the curry, heat some oil in a skillet. Add curry leaves, mustard seeds, and a dash of asafetida (hing). Sauté for a short while. Sauté the sprouting vaal for 2 to 3 minutes. 4. Add salt, red chili powder, turmeric and a small amount of water. Cover and cook until the beans are tender, 8 to 10 minutes. Add the jaggery and coconut paste and stir. If necessary, add water to achieve the desired consistency & simmer for an additional 4 to 5 minutes. 5. Serve hot with amboli (soft rice pancakes) or steaming rice, garnished with fresh coriander. Thalipeeth All the way from Ranchi, chef Ranjeet Yadav, executive chef at Courtyard by Marriott in the city, says Thalipeeth is a multigrain masterpiece that is overlooked. He explains, "When we talk about Maharashtrian cuisine, the spotlight often falls on vada pav, puran poli, or poha. Yet tucked quietly behind these dishes is Thalipeeth." He further adds, "It’s a multigrain flatbread traditionally made using a special flour mix called bhajani, blending roasted grains, legumes, and spices. Full of flavour, high in nutrition, and deeply satisfying, Thalipeeth represents wholesome eating at its best." Unfortunately, it is not known much outside of Maharashtra, says Yadav, because it does not fit into the mould of ‘trendy’ foods — it’s brown, coarse, hearty, and demands slow eating, not fast admiration. Ingredients: Bhajani flour (or make your own: roasted jowar, bajra, wheat, rice, chana dal ground together) 1 cup Onion, small, finely chopped 1 no Green chilies, finely chopped 1-2 nos Fresh coriander leaves, chopped 2 tbsp Cumin seeds 1 tsp Turmeric powder 1/2 tsp Salt to taste Water, as needed Ghee or oil, for roasting Method: 1. Make the dough: In a mixing bowl, combine bhajani flour, chopped onions, chillies, coriander, cumin, turmeric, and salt. Add water little by little to form a soft, slightly sticky dough. 2. Shape the thalipeeth: Wet your palms. Take a portion of dough and pat it into a thin circle (about 5-6 inches) directly onto a plastic sheet, banana leaf, or butter paper. Traditionally, small holes are poked in the centre to help it cook evenly. 3. Cook: Heat a tawa (griddle), drizzle a little ghee or oil, and gently transfer the thalipeeth onto it. Cook on medium heat until golden brown and crisp, flipping once. 4. Serve: Serve hot with a dollop of homemade butter (loni), a side of curd, or spicy pickle.
01 May,2025 11:30 AM IST | Mumbai | Nascimento PintoThere’s something fun about seeing a new restaurant pop up in the city, right? Whether it’s the unique dishes, beautiful interiors, or just a new vibe to dine in, trying out a new spot always feels like a little adventure. If you’re wondering where to head next, we have shortlisted some restaurants to visit this Summer BayrouteThe wait is over. Bayroute has arrived at NESCO, Goregaon, bringing its signature blend of bold Middle Eastern flavors, luxury, and authenticity to the suburbs. With a stunning indoor-outdoor and a serene Open Garden, the new space offers a refined yet immersive dining experience. Inspired by the rih culinary traditions of Morocco, Turkey, and Egypt, Bayroute’s menu is a flavorful journey through the Middle East. The newly launched menu features showstoppers like 7 Layer Shawarma, Lamb Pirzola, and Salmon Tripoli, alongside indulgent desserts like the Baklava Sundae. Sip signature cocktails like the Gin Blossom or Zanjabeel & Grapefruit as you soak in the ambiance. Bayroute NESCO is set to be Goregaon’s newest fine-dining gem. Where: Bayroute Nesco, Goregaon Cafe Out of the BlueSummer is in full swing at Café Out of the Blue, and it’s all about mango magic this year!Their much-loved Mangoholic Menu 2025 is here, packed with vibrant, mango-infused dishes and drinks that scream summer. Dig into fresh bites like Baby Spinach & Mango Salad, or treat yourself to a dreamy Mango Pull Me Up and Baked Mango Cheesecake.Sip on tropical cocktails like the Mango Mule and Mango Tango, or cool off with refreshing mocktails like the Mango Ginger Fizz. Whether you are there for a boozy mango margarita or a nostalgic mango tiramisu, this limited-time menu is pure summer happiness. Where: Cafe Out of the Blue, Mango Menu ZekiLooking for a breezy new spot to kick back this summer? Check out Zeki, a cozy new bistro and bar in Andheri West.With its mud house-inspired vibe and feel-good energy, it’s made for long lunches, creative catch-ups, and slow conversations. The menu is packed with fresh, seasonal flavors think Beiruti Hummus, Ancient Grain Salad, and Calamari a la Plancha.Sweet tooth? Don’t miss their Burnt Basque Cheesecake and Nonna’s Tiramisu.And the cocktails? Totally summer-ready, with picks like the pistachio-laced Baklava and the floral Lilac Breeze.Zeki is where you’ll want to linger a little longer this season. Where: Zeki- Community Bistro + Bar, Andheri
30 April,2025 11:50 PM IST | Mumbai | mid-day online correspondentEvery year, people around the world celebrate Mother's Day on the second Sunday of May, and this year, it falls on May 11. While there are a million ways to show your love towards your mother, food is one of the easiest ways to do it. As people get ready to celebrate, restaurants in Mumbai have curated special menus for the day not only with your mother but also your family. Brunch with your motherThis Mother’s Day, Grand Hyatt Mumbai presents a heartfelt celebration of motherhood with a special brunch at Fifty Five East the all-day dining restaurant at the hotel. Among the highlights, diners can savour the Seafood Grills, Quiche Lorraine, and Shepherd’s Pie to Purani Dilli Chaat, Pithla Thecha, and a dedicated Roast Counter - each dish crafted to stir memories of family feasts and laughter-filled lunches. At the heart of this celebration is Mama’s Kitchen, a live cooking station where age-old family recipes come alive, just the way mom used to make them. Where: Fifty Five East, Grand Hyatt MumbaiWhen: May 11Time: 12:30 pm – 4 pmPrice: Rs 3,000 plus taxes per person (Food & Soft Beverages), Rs 4,000 plus taxes per person (Food & Select Alcoholic Beverages)
30 April,2025 11:23 PM IST | Mumbai | mid-day online correspondentEvery year Cinco de Mayo is celebrated on May 5 in Mexico but has over the years extended to many countries around the world. If you love Mexican food or want to experiment with something new, here are some menus to get you started: Tostadas and tacos If you are in Bandra Kurla Complex, head to Someplace Else, as they host a unique menu called 'Tostadas and Tacos' to celebrate the festival with Mexican delicacies. Diners can indulge in golden, crispy tostadas, chipotle chicken skewers, Tex-Mex flatbread, and even Mutton Kakori Tacos, an Indo-Mexican fusion creation. Where: Someplace Else, BKC When: Monday, May 5 Time: All day Call: 8356984990
30 April,2025 10:59 PM IST | Mumbai | mid-day online correspondentIf you are among those who love a glass (or bottle) of wine but believe that it is meant to only be paired with indulgent European, or refreshing Levantine fare, fret not because there is more to it. Although the extensive range of textures and spice profiles of various regional Indian delicacies present a unique challenge, it is perfectly possible to pair a glass of white or red with your smoky tandoori appetisers, and creamy curries. Keeping in mind the distinct flavour profiles and levels of heat, Sumit Jaiswal, COO of Grover Zampa Vineyards, and chef Guntas Sethi share their expertise with practical advice to help you elevate your favourite comfort meals. Balancing Indian spices with wine Pairing wine with Indian cuisine is about balancing spices, textures, and flavours from various regions of the country. Chef Guntas Sethi says, “Indian cuisine’s depth of spices pairs well with wines that offer acidity, undertones of fruitiness and sometimes a gentle touch of sweetness. While certain spices can overwhelm certain wines, it’s important to choose combinations that enhance the experience and is a joyous blend.”She shares three approaches:1. Complementing: Wines that mirror the dish’s spice and aromatic profile, like Sauvignon Blanc with biryanis or Rosé with masala-based dishes.2. Contrasting: Crisp, high-acid wines like Sauvignon Blanc or Champagne balance the richness of creamy curries.3. Cutting through spice: Off-dry wines like Riesling or Chenin Blanc tame chili heat while refreshing the palate.There is more wine and food pairing because there are also specific wine varietals or regions that pair well with Indian cuisine. Sethi explains, “With bold curries, smoky tandoori dishes, and delicious plates, the correct wine pairing enhances the experience. In particular, acidic wines work well to complement the bold spices. I do think that European wines work perfectly with Indian flavours due to the wide variety.”The culinary expert advises that people should avoid wines that are bitter and highly astringent as they amplify spice, making dishes feel harsher. Instead, she recommends opting for medium-bodied reds like Grenache or Pinot Noir. Common misconceptions about pairing wine with Indian foodWhile most people believe that wine should be exclusively paired with Western food, this is not the only myth surrounding wine pairings. “Pairing wine with Indian food can be tricky because of the complex spices, bold flavours, and varying heat levels,” says Sumit Jaiswal, chief operating officer, Grover Zampa Vineyards. He lists the most common misconceptions:1. Red wine is always the best choiceMany assume that robust red wines pair well with all Indian dishes. However, heavy tannins in reds can clash with spicy food, making them taste more bitter. Lighter reds like Pinot Noir or Grenache work better than bold Cabernet Sauvignons.2. White wine doesn’t work with spicy dishesSome believe white wines lack the depth to match Indian flavours, but aromatic whites like Riesling, Sauvignon Blanc, and Chenin Blanc complement spice and heat beautifully. These grape varieties are expressive in tropical fruit and intense floral aromas, hence work wonderfully well with Indian food matching its aroma profile. 3. Spicy food needs a heavy wineMany think a bold, high-alcohol wine can stand up to spice, but high alcohol can intensify heat. Lower-alcohol, fruit-forward wines are often better choices.4. Sweet wines don’t belong with Indian foodA little residual sugar in wine (like off-dry Riesling or Moscato) can actually help balance the spice, making for a smoother experience.Pairing wine with creamy, tomato-based curriesJaiswal shares, “Creamy, tomato-based curries like butter chicken have a rich combination of tomato acidity, creaminess, mild spice, and a hint of sweetness. The best wine pairings balance these elements without overpowering them.” He shares some great choices:White wines1. Oaked Chardonnay – The creamy texture and buttery notes complement the richness of the dish, while its acidity balances the tomato.2. Riesling (off-dry) – The slight sweetness softens the spice, and its high acidity cuts through the creaminess.3. Sauvignon Blanc– Aromatic with floral and spice notes that pair well with the warm Indian spices.Viognier – Its rich mouthfeel and stone fruit flavours complement the creamy sauce.Red wines1. Art Collection Merlot – A light to medium-bodied option with bright acidity and soft tannins that won’t clash with the tomatoes or spice.2. Syrah Grenache Blend– Fruity and soft tannins, with subtle spice enhance the curry flavours in this pairing.Sparkling winesThe effervescence of the sparkling wines balances and cuts the creaminess of the dishes, giving way to a better more enjoyable appetite and meal experience. Best wine pairings for tandoori foodJaiswal adds, “Tandoori-cooked meats, like tandoori chicken, seekh kebabs and even vegetarian tikkas and kebabs are dry, smoky, and often marinated in yogurt and spices. The key is to find wines that complement the charred, smoky flavours, mild heat, and tangy yogurt marinade without overwhelming them. While the fruity and spicy Reds complement the smoky, grilled flavours, the oaked and aromatic whites enhance the richness of the marinade. Rose and sparkling Wines add a refreshing contrast to the smoky heat.” He names the specific wines you should keep an eye out for:Red wines 1. Syrah/Shiraz – The smoky, peppery notes enhance the charred flavours of tandoori cooking, while its dark fruit complements the spices.2. Grenache/Garnacha – Juicy, fruit-forward, and slightly spicy, it pairs well with smoky meats.3. Merlot – Bold, jammy, and slightly spicy, this works well with grilled meats.4. Tempranillo (Rioja) – Offers earthy, smoky notes with balanced acidity, making it a great complement to tandoori flavours.White wines 1. Oaked Chardonnay – The creamy texture and subtle oak enhance the richness of yogurt-marinated meats.2. Viognier – Full-bodied, aromatic, and slightly spicy, it complements the warm Indian spices.Rose and sparkling wines1. Dry Rosé – A good balance of fruitiness and acidity to complement the smokiness while refreshing the palate.2. Sparkling Wine (Brut or Extra Brut) – The bubbles and acidity cut through the charred flavours and spices, making it a refreshing pairing.Pairing wine with vegetarian fareSeth explains, “From decadent curries to tangy street food, the range of texture and spice in vegetarian Indian dishes varies and requires thoughtful wine pairings.” She recommends the following pairings:1. Lentil-based dishes (dal tadka, dal makhani, sambhar)Pair with wines with crisp fruity flavours which balances the dishes earthiness and richness with acidity. 2. Paneer dishes (paneer butter masala, palak paneer, shahi paneer)Pair with Chardonnay or Pinot Noir, because of its acidity it cuts through the creamy gravy.3. Vegetable-based curries (baingan bharta, bhindi masala, aloo gobi)Pair with Sauvignon Blanc, Grüner Veltliner, or dry Rosé which highlights the freshness of vegetables.4. Chaat and street food (pani puri, sev puri, dahi puri)Pair with Prosecco, Champagne, or a zesty Sauvignon Blanc because the Bubbles and acidity cleanse the palate, making them perfect for tangy, spicy bites. Experimenting with wine pairings at homeExperimenting with wine pairings at home can be a fun and rewarding experience. Jaiswal shares five practical tips to help people discover what works best for their palate:1. Start with the spice levelIf a dish is very spicy, try an off-dry white like Sauvignon Blanc, Chenin Blanc or a fruity red like Grenache, also a Rosé would be a no brainer in this case. If it’s mildly spiced, experiment with fuller-bodied reds like Merlot, Syrah or blend of Cabernet Sauvignon and Syrah. Avoid high-alcohol wines with very spicy dishes, as they can intensify the heat.2. Match acidity with acidityTomato-based curries (like butter chicken or rogan josh) pair well with wines that have good acidity, such as Sauvignon Blanc or Barbera. If a dish has yogurt, tamarind, or citrus, a crisp white wine can enhance those flavours.3. Experiment with body and textureCreamy dishes (like paneer makhani) go well with rich, full-bodied whites (oaked Chardonnay) or smooth reds (Merlot). Smoky, tandoori-cooked meats pair beautifully with bold blends like Cabernet Sauvignon and Shiraz or Syrah Grenache. Smoky food would do well with Rosé both still and sparkling. 4. Try contrast vs complementA contrasting pairing can balance flavours—sweet wines (off-dry Riesling) tame spicy heat, while bubbly wines refresh a rich dish. A complementary pairing enhances existing flavours—oaked Chardonnay with buttery dishes or Syrah with smoky meats.5. Make it a tasting experiencePour two different wines with the same dish and compare—try a crisp white and a fruity red with a curry to see which works better. Take notes on what flavours stand out and what combinations you enjoy the most. Have a sip of wine before and after a bite to see how the flavours interact.
30 April,2025 04:23 PM IST | Mumbai | Maitrai AgarwalWhen talking about vegan food, one of the most prominent concerns of individuals considering a vegan diet is the protein intake. Many wonder if they will be able to consume enough protein, but chefs across the world have crafted plant-based dishes that enable you to have balanced yet delicious meals. Every year, people around the world observe Veganuary in January but the lifestyle is beyond the one month that is popularly assigned to it. While it is a challenge that encourages people to try plant-based diet in January, it has gained massive popularity across the world. Founded in the UK in 2014, the annual initiative had amassed over 400,000 participants in 2020, and growing ever since. To enjoy vegan food beyond Veganuary, chefs have curated recipes that showcase the versatility of vegan proteins. From using ingredients such as beans, and tofu across a diverse flavour profile, these dishes will inspire you to explore plant-based cuisine. Vegan chickpea and quinoa stuffed peppers While stuffed peppers are an Indian staple, Amandeep Singh, executive sous chef at The Westin Mumbai Garden City in Goregaon has elevated this classic. “These hearty stuffed peppers are crafted to fuel your body and delight your taste buds,” he shares. Ingredients Olive Oil 1 tbsp Bell peppers 4 large Quinoa (rinsed) 1 cup Chickpeas (drained and mashed) 400 gm Corn kernels 1/2 cup Chopped red onion 1 small Minced garlic 2 cloves Diced tomatoes 1/2 cup Cumin 1 tsp Smoked paprika 1 tsp Turmeric ½ tsp Salt and pepper to taste Fresh cilantro, for garnish Nutritional yeast (optional) 1/4 cupMethod 1. Preheat the oven to 375°F (190°C). 2. Slice the tops off peppers and remove seeds. 3. Cook quinoa per package instructions. 4. In a pan, heat olive oil, sauté onion and garlic. Add mashed chickpeas, corn, tomatoes, and spices. Cook for 5 minutes. 5. Stir in quinoa and nutritional yeast. 6. Stuff peppers with the mixture and bake, covered, for 25 to 30 minutes. 7. Garnish with cilantro. Y’eda mami and falafel salad Combining two protein packed ingredients, edamame and green peas, this refreshing salad is drizzled with a tangy dressing. "The traditional falafel is swapped for a protein packed version made up of edamame, and green peas. Paired with fresh farm greens, and hand tossed in zesty Limca mint dressing, it’s a guilt-free dish that’s perfect for those seeking a healthy yet indulgent experience,” says Ajay Thakur, corporate chef at Hitchki and Bayroute. Ingredients For the edamame and green pea falafel: Edamame (fresh or shelled) 1 cup Green peas 1 cup Fresh parsley, chopped 1/4 cup Fresh cilantro, chopped 1/4 cup Finely chopped small onion 1 no Minced garlic 3 cloves Tahini 1 tbsp Cumin powder 1 tsp Coriander powder 1 tsp Lemon juice 1 tbsp Chickpea flour (or all-purpose flour) 1/4 cup Salt and pepper to taste Oil (for frying) For the salad: Mixed lettuce 4 cups Thinly sliced cucumber 1/2 no Diced small tomato 1 no Thinly sliced red onion ¼ no Pomegranate seeds ¼ cup For the Limca mint dressing: Fresh mint leaves, chopped 1/4 cup Limca (or lemon-lime soda if unavailable) 2 tbsp Olive oil 1 tbsp Lemon juice 1 tbsp Honey 1 tbsp Salt and pepper to taste Method Make the edamame and green pea falafel: 1. In a food processor, combine the Edamame, green peas, parsley, cilantro, onion, garlic, tahini, cumin, coriander, lemon juice, and chickpea flour. Pulse until everything is well combined but still slightly chunky. 2. Taste and adjust seasoning with salt and pepper. 3. If the mixture is too wet, add more chickpea flour, one tablespoon at a time, until it forms a dough-like consistency. 4. Shape the falafel mixture into small balls or patties. 5. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Fry the falafel for 3-4 minutes per side until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil. Prepare the salad: 1. In a large salad bowl, combine the mixed lettuce, cucumber, tomato, red onion, and pomegranate seeds. Make the Limca mint dressing: 1. In a small bowl, whisk together the chopped mint leaves, Limca, olive oil, lemon juice and honey. 2. Season with salt and pepper to taste. Assemble the salad: 1. Toss the salad ingredients with the Limca mint dressing until evenly coated. 2. Top the salad with the warm edamame and green pea falafel. Steamed silken tofu with chilli sesame sauce If you’ve had your share of tofu stir fries and want to opt for a different flavour and texture profile, this steamed tofu recipe is worth a try. Pawan Bill, head chef at Ophelia, has shared this this simple yet nutritious recipe for enthusiasts of pan-Asian cuisine. Ingredients: Silken tofu 120 gm Chopped garlic 10 gm Chopped spring onions 10 gm Olive oil 20 ml Chopped green chilli 10 gm Asparagus 50 gm Edamame 50 gm Sunflower seeds 10 gm Sesame seeds 10 gm Salt and pepper as per tasteMethod 1. Marinade silken tofu slices with olive oil, salt and pepper set a side. 2. Wash asparagus and edamame thoroughly. 3. In a mixing bowl add olive oil, sesame seeds, chopped chilli, salt and pepper mix it properly. 4. In steamer put tofu, asparagus and edamame for 10 minutes. 5. In serving plate, place cooked asparagus, and edamame, and tofu on top. 6. Spread the prepared sauce on top of all cooked ingredients and serve hot. Rajma kafta kebob The Kafta kebob is traditionally a Lebanese meatball skewer made with ground beef, chicken, or lamb, but Chef Megha Kohli, Mezze Mambo, says you can make Rajma Kafta Kebab. “Seasoned with aromatic spices and fresh herbs, this version of the recipe is plant-forward and high in protein. You can serve them as appetisers, pair with a zesty chutney, or tuck them into wraps for a wholesome meal,” says Kohli. Ingredients Kidney beans 1 cup Potatoes (boiled and mashed) 2 no Mint leaves 2 sprigs Parsley leaves 1 sprig Cashews 1/4 cup Oil 3 tsp + more for cooking Ginger 1 inch pc Garlic 6-7 cloves Green chillies 3 pcs Rose water 1 tsp Garam masala 1 tsp Chaat masala 1/2 tsp Sumac powder 1/2 tsp Onions (sliced and fried) 2 no Salt to taste Method 1. To begin making the rajma kafta kebob, first soak the rajma overnight and cook with salt until its nicely mushy. 2. Once the rajma is cooked through completely, drain the excess water. You can use the water in stocks or for winter soup 3. Now grind the mint, parsley leaves, green chillies, ginger, garlic, cashew nut along with some 3 tsp of warm oil, together in a food processor to make a coarse mixture. Next add in the rajma and blend again. 4. Add this kebob mixture into a large mixing bowl. Add the remaining kebob ingredients and knead well to make a kebob dough. 5. Divide the mixture into 8 to 10 equal portions. Shape the portions into round circular discs. 6. To cook the rajma kafta kebob: Preheat a pan and grease it with oil. Place the shaped Kebob portions on the preheated pan. Drizzle a few drops of oil over the kebobs and pan fry them on both sides until lightly crisp and golden brown in colour. Pro tip: You can always add some toasted gram flour or beans if you feel the mixture is too loose and is not retaining its shape upon cooking.
30 April,2025 01:15 PM IST | Mumbai | Maitrai AgarwalWith the growing popularity of pan-Asian food in India over the years, there are many restaurants serving delicious delicacies that are beyond the classics. In the process, many Indians have been able to sample regional delicacies like never before. With the start of the Lunar New Year few months ago across east Asia in China, Vietnam, Singapore, Korea, and several more countries, it is yet another opportunity for us to enjoy the cuisine to the fullest during the Year of the Snake. We have curated a collection of easy-to-make recipes shared by chefs from across India, perfect for home cooks of all levels. From comforting salads to spicy stir fries, get ready to impress your loved ones with these flavourful dishes. Honey Chilli Renkon If you like it crunchy and spicy, the Honey Chilli Renkon is a must try. “I craft delectable dishes using the freshest local ingredients. The balanced yet bold flavours shine through,” says chef Palden Sherpa, sous chef at Riverside, St. Regis Goa. IngredientsLotus root (renkon), thinly sliced 200 gmCornstarch 2 tbspHoney 2 tbspSoy sauce 1 tbspChilli sauce 1 tbsp (adjust to taste)Rice vinegar or white vinegar 1 tspSesame oil 1 tspOil for fryingRed chilli flakes (optional) 1/2 tspFor garnish:Sesame seedsSpring onions, finely chopped Method 1. Prepare the lotus root:• Wash and peel the lotus root thoroughly. Slice it into thin, even slices.• Soak the slices in cold water for 10 to 15 minutes to remove excess starch. Drain and pat dry. 2. Coat and fry:• Lightly coat the lotus root slices with cornstarch, ensuring an even layer.• Heat oil in a deep pan or wok over medium heat. Once hot, fry the lotus root slices in batches until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil. 3. Prepare the sauce:• In a small bowl, mix honey, soy sauce, chilli sauce, vinegar, sesame oil, and red chilli flakes. Adjust sweetness and spice levels to taste.• Heat a separate pan over low heat. Add the sauce mixture and cook until it thickens slightly, about 2 to 3 minutes. 4. Toss together:• Add the fried lotus root slices to the pan with the sauce. Toss well to coat each slice evenly in the glaze. 5. Garnish and serve:• Transfer the glazed lotus root slices to a serving dish. Garnish with sesame seeds and chopped spring onions.• Serve immediately as an appetiser or side dish. Pomelo Salad The pomelo salad has multiple variants to cater to the preferred protein, which makes it a hit when hosting. “This refreshing salad balances sweet, sour, salty, and spicy flavours, making it a perfect appetiser or light meal,” says Chef Dirham Haque, director of culinary, JW Marriott Kolkata. IngredientsPomelo, peeled and segmented 1 largeCooked and shredded chicken breast or poached shrimp (optional) 1/2 cupToasted coconut flakes 1/4 cupRoasted peanuts, coarsely chopped 1/4 cupFried shallots 1/4 cupChopped fresh mint leaves 2 tbspChopped fresh cilantro 2 tbspFresh red chillies, thinly sliced (adjust to taste) 1-2 no Dressing:Lime juice 2 tbspFish sauce (or soy sauce for a vegetarian option) 1 tbspPalm sugar (or brown sugar) 1 tbspTamarind paste 1 tspGarlic, minced 1 clove Method 1. Prepare the Pomelo: Gently tear the pomelo segments into bite-sized pieces, removing any seeds and pith.2. Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, palm sugar, tamarind paste, and minced garlic until the sugar is dissolved.3. Combine Ingredients: In a large mixing bowl, combine the pomelo pieces, shredded chicken or shrimp (if using), toasted coconut flakes, chopped peanuts, fried shallots, mint leaves, cilantro, and sliced chillies.4. Toss with Dressing: Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated.5. Serve: Transfer the salad to a serving platter and garnish with additional herbs or fried shallots if desired. Serve immediately. Tofu Smoked Basil Silky smooth and prepared in no time, this tofu smoked basil packs protein and flavour. “Tofu is a great source of plant-based protein, making this dish a good option for those seeking to boost their protein intake,” shares Chef Balwant Kumar, head chef at Cosy Box Delhi. Ingredients Sweet basil 10 gmSilken tofu 330 gmRed onion 5 gmGarlic 6 gmFresh red paprika 5 gmVeg oyster sauce 4 gmDark soy sauce 2 mlLight soy sauce 4 mlPotato starch 4 gmFried garlic 4 gmSoy oil 5 mlSalt to taste Method1. Cut the tofu into thin slices and set it on a plate.2. Steam the tofu for 5 minutes.3. Heat oil in a non-stick pan over medium heat. Add the finely chopped garlic, sliced red onion, and basil leaves to the pan. Saute until they soften and become aromatic.4. Add the fresh red paprika and continue sauteing for another 2 to 3 minutes, allowing the pepper to soften.5. In a pan, combine the veg oyster sauce, dark soy sauce, light soy sauce, salt, and potato starch. Mix well to form the sauce base.6. Remove steamed tofu from the steamer and pour the sauce on top.7. Garnish with fried garlic and finely diced fresh red paprika. Thai Peanut Salad A medley of textures, this Thai Peanut Salad is deeply comforting. “Loaded with crisp veggies, the nuttiness of roasted peanuts, and a tangy-sweet dressing. This salad is my way of showcasing how simple, fresh ingredients can transform into a dish that's light and wholesome,” shares chef Param, The Big Tree Cafe, Jaipur. Ingredients:Cabbage, finely shredded 1 cupCarrot, grated 1 mediumCucumber, thinly sliced 1 noPeanuts (roasted) ½ cupSesame seeds 1 tbspCoriander, chopped 2 tbspLemon juice 1 tbspSoy sauce 1 tbspHoney (or sugar) 1 tbspPeanut butter 1 tbspChili flakes 1 tsp Instructions1. In a bowl, mix lemon juice, soy sauce, honey, peanut butter, and chili flakes to make the dressing. Add a splash of water if needed to make it smooth.2. Combine shredded cabbage, grated carrots, and cucumber slices in a large bowl.3. Pour the dressing over the salad and toss to coat evenly.4. Sprinkle roasted peanuts, sesame seeds, and chopped coriander.5. Serve fresh as a side or light meal.
30 April,2025 12:57 PM IST | Mumbai | Maitrai AgarwalThe G&T (Gin and Tonic) is an iconic cocktail loved by millions across the globe. There is an old adage that says if it’s not broken why fix it, but thankfully it does not apply to the world of mixology. While there are some enthusiasts who stick to the original, bartenders and patrons have been experimenting with flavours, techniques, and ingredients to elevate this classic. Every year, National Gin and Tonic Day is observed on April 9 but why limit yourself to celebrating the delicious cocktail on just one day when you can make it any time of the year. We got mixologists to share some of their most refreshing, yet easy-to-make gin and tonic recipes with an exciting twist. These innovative recipes highlight the versatility of the gin and tonic, proving that with thoughtful ingredients and creative techniques, this beloved drink can be transformed into an extraordinary indulgence. So, ditch the ordinary and prepare to craft some truly elevated gin and tonics to celebrate in style. Popcorn Gin and Tonic Popcorn in a cocktail? Why not! This whimsical cocktail brings together the crisp botanicals of gin and the buttery sweetness of popcorn syrup. “We’ve embraced the inherent versatility of a gin and tonic to create expressions that are equal parts fun and thoughtful,” says Revanth Buga, assistant beverage manager at Geist Brewing Co. Ingredients:Gin 60 ml Popcorn Syrup 60 ml Tonic water Method: 1. Fill a goblet or highball glass with ice. 2. Pour in the gin and popcorn syrup.3. Stir gently to mix the flavours.4. Top with tonic water,5. Optional garnish with a few popcorn kernels on the side. Mediterranean G&T The Mediterranean is synonymous with zesty, refreshing, and crisp flavours, which Smoke House Deli offers in a light cocktail. “The gin cocktail is our refreshing take on the classic, where the zest of Limoncello meets the elegance of botanical gin. Finished with a hint of rosemary and grapefruit, it’s light, flavourful and crisp offering respite from the summer heat”, says Vijay Prakash, mixologist at Impresario Entertainment and Hospitality PVT LTD. IngredientsAny Mediterranean-style gin 45 mlLimoncello 15 ml Mediterranean tonic water 150 mlIce cubesFresh rosemarySlice of grapefruit Method1. Begin by filling a highball or balloon glass with crystal-clear ice cubes.2. Pour in the mediterranean-style gin, followed by a dash of zesty Limoncello.3. Top with chilled mediterranean tonic water and garnish with a fresh sprig of rosemary and a slice of grapefruit. Serve it chilled! Nalla Neram “A golden hour in a glass,” poses Pranav Mody, mixologist at The Tanjore Tiffin Room, NESCO. This cocktail blends house-infused Green Tea Kahwa with smooth gin, fresh basil, and a hint of citrusy warmth from orange crisps. Finished with Indian tonic, it’s a refreshing yet aromatic sip that balances earthy, herbal, and zesty notes, perfect for a moment of indulgence. IngredientsHouse-infused Kahwa Gin (see infusion method below) 60 mlFresh Basil Leaves 4-5 noDehydrated orange slice 1Indian tonic water 100 mlIce cubes For the Kahwa InfusionDry Gin 500 mlKashmiri Kahwa tea leaves (green tea with saffron, cardamom, cinnamon, and almonds) 2 tbspHoney (optional for a slightly sweet touch) 1 tbsp Method: For infusion1. Add the Kahwa tea leaves to the gin and let it infuse for 12-24 hours at room temperature.2. Strain the gin through a fine mesh or cheesecloth.3. Store in a clean bottle. Preparing the cocktail1. Gently muddle fresh basil leaves in a shaker to release their aroma. 2. Add ice cubes and 60 ml infused Kahwa gin. 3. Stir well to chill the mixture. 4. Strain into a glass filled with ice. 5. Top up with 100ml Indian tonic water. 6. Garnish with a dehydrated orange slice and a fresh basil leaf.7. Serve in a highball glass or a coupe for a more elegant presentation. Agave G&T With the rising popularity of agave, it was only a matter of time until someone added it to a gin and tonic. “The Agave G&T brings together smoky-sweet agave, crisp cucumber, and botanical gin in a light and layered serve. The agave doesn’t overpower; instead, it amplifies the aromatics, letting each note shine,” shares Suraj Gupta, co-founder of Fiori. IngredientsBotanical gin 60 mlTonic water 150 mlHomemade agave syrup 20 mlCucumber wedges 2 noFresh basil leavesIce cubesFor the Agave syrup:Agave nectar 2 partsWarm water 1 part Method: To prepare syrup:1. Combine agave nectar and warm water. Stir until smooth.2. Store in a clean, refrigerated bottle.To prepare cocktail:1. Lightly muddle fresh basil and cucumber in a shaker.2. Add ice, gin, and agave syrup. Stir to chill.3. Strain into a glass over fresh ice.4. Top with tonic water.5. Garnish with a basil leaf and cucumber slice.6. Serve in a highball glass with minimal garnish for a clean, refreshing look.
30 April,2025 12:40 PM IST | Mumbai | Maitrai AgarwalADVERTISEMENT
