Delhi's Thai Culinary Residency
In Delhi, the modern Asian restaurant Bo Tai hosted a temporary culinary residency through March 31st, featuring Chef Vina. Renowned as a consultant and
spokesperson for Thai cuisine, Chef Vina presented a special menu that skillfully blended influences from Thai, Japanese, and broader Southeast Asian culinary traditions. Her expertise lay in harmonizing traditional flavor profiles with contemporary cooking methods. The menu prominently featured iconic dishes like tom yum and Thai green curry, alongside expertly prepared miso-glazed seafood. A standout was the truffle-infused dumplings, offering a modern twist on classic preparations. The cooking philosophy emphasized the use of house-made pastes and sauces, meticulous fermentation processes, and precise wok techniques, all aimed at achieving the quintessential balance of sweet, sour, spicy, and umami flavors characteristic of the region's diverse cuisines. This limited-time offering provided a glimpse into the chef's unique cross-regional approach to Asian gastronomy.
Saigon Bar's Mumbai Takeover
Mumbai's By The Mekong played host to a two-night Vietnamese cocktail and dining pop-up on March 13th and 14th. This special event featured the acclaimed team behind Stir – Modern Classic Cocktails, a well-regarded bar from Ho Chi Minh City that has been recognized on the prestigious Asia's 50 Best Bars list. The cornerstone of the cocktail program was led by Thep Dinh, Stir's bar manager and a co-founder of Savor Cocktail Club, who curated a selection of cocktails showcasing the bar's modern interpretation of classic drink recipes. Assisting him were Sameer Shaw, the head mixologist at The Penthouse at The St. Regis Mumbai, and senior bartender Phuc Ngo. The culinary aspect of the pop-up was a collaborative effort between visiting chef Nhan Ngo and By The Mekong's head chef Li Qiang, ingeniously merging authentic Vietnamese flavors with the restaurant's established Asian menu. This fleeting collaboration offered Mumbai diners a brief, tantalizing introduction to the contemporary bar and dining scene of Saigon.
Bengaluru's Asian Fusion Thali
Yoichi, a modern Asian restaurant in Bengaluru, introduced a distinctive Southeast Asian-style thali, reimagining the traditional Indian platter with flavors inspired by street food from across the region. This unique offering expertly blended curries, stir-fries, and accompaniments drawn from various Southeast and East Asian cuisines. The non-vegetarian version featured enticing dishes such as prawn Malay curry, lamb rendang, and kung pao chicken, all served alongside steamed rice, stir-fried beans, and crispy crackers. For vegetarian diners, the platter was thoughtfully curated with veg Malay curry, gajji bokkeum (a Korean stir-fry), and kung pao potatoes. Guests had the choice of accompanying their meal with either Malay parata or scallion parata. To complete the experience, a spicy chilli sambal and a rich peanut chutney were provided on the side, allowing diners to customize the heat and flavor intensity of their meal. This thali was designed to offer a concentrated yet comprehensive sampling of diverse regional tastes within a single, convenient dining experience.
Goa's Coastal Menu Refresh
Hosa, situated in Siolim, Goa, unveiled a revitalized à la carte menu that thoughtfully incorporates new culinary creations while continuing to offer many of its beloved established dishes. Spearheaded by brand chef Harish Rao, the new additions draw inspiration from the everyday cooking and coastal culinary traditions of South India. Among the exciting new small plates are 'Girmit,' a Karnataka-style puffed rice preparation served with chilli bajji; 'podi vattayappam' infused with curry leaf and chilli podi; 'Naranga chicken,' finished in a vibrant orange-chilli glaze; and 'Chettinad lamb chops,' accompanied by a coriander sambal and pineapple salad. The main courses have been expanded to include dishes like 'potato gassi,' a rich coconut-chilli masala, a southern-style pork curry featuring braised pork belly and bacon-coriander rice, and 'mushroom pongal,' enhanced with black pepper and parmesan. Seafood remains a central focus, with new offerings such as 'crab fry' served alongside neer dosa, complementing existing favorites like Karwar fried fish and toddy shop prawns. The dessert section now features lighter options, including 'coconut snow' with jasmine granita and 'corn with lemon curd,' alongside the continuation of their popular house-made ice creams and sorbets.
Kolkata Chef Collaboration
Rannaghor by Sienna in Kolkata hosted a special two-night tasting menu event on March 13th and 14th, featuring a culinary collaboration with Chef Gresham Fernandes of Bandra Born. During this event, Chef Fernandes worked alongside Rannaghor’s resident chefs, Avinandan Kundu and Koyel. The collaboration aimed to merge the restaurant's dedication to Bengali culinary traditions with Chef Fernandes's distinctive ingredient-led approach, honed through his experiences at restaurants like Salt Water and his time staging at Noma. The tasting menu was designed to highlight a shared passion for layered flavors and communal dining experiences, combining Rannaghor's deep dive into Bengali food history with Chef Fernandes's contemporary, produce-focused cooking style. This limited seating dinner marked a significant occasion, being the restaurant's inaugural collaborative tasting menu event with an external chef, offering a unique fusion of culinary visions.
Mumbai's Speakeasy Takeovers
Mumbai experienced a series of captivating one-night bar takeovers by renowned speakeasies from Delhi. On March 27th, Hoots', a popular speakeasy from New Delhi, extended its presence to NOX, the rooftop bar at The Westin Mumbai Powai Lake. Bartenders Abhishek Tyagi and Tripur Jamatia presented a curated menu of Hoots’ signature cocktails, known for their layered, spirit-forward profiles and unexpected flavor combinations. Highlights included '#43' (vodka, plum wine, sake, plum pickle), 'Robert’s Highball' (tequila, clarified lime, soda), 'Robert’s Ancestrals' (Irish whiskey, coffee liqueur, bitters, amaro mist), and '#48' (white rum, peach schnapps, triple sec, jasmine tea). Additionally, on March 11th, Pass Code Only (PCO), a pioneering South Delhi speakeasy, made a guest appearance at Sixteen33 in Pali Hill. PCO's bar manager, Vikas Kumar, served a selection of the bar's current offerings, such as 'Pass the Dutchie' (vodka, white wine, jasmine liqueur, orange marmalade), 'Ignorance is Bliss' (bourbon, chyawanprash, coffee), 'Eve’s Choice' (tequila, jalapeño, fennel distillate, clarified apple), and 'Not for Check-In' (gin, coconut, citrus, kaffir lime). These events provided Mumbai's cocktail enthusiasts a fleeting yet memorable taste of Delhi's vibrant speakeasy culture.
Bengaluru's Hot Stone Bowls
Café by The St. Regis Mumbai featured a month-long menu throughout March, curated by Chef Asawari Gogte, who leads the kitchen at the hotel's all-day bistro. The centerpiece of this special offering was a series of innovative hot stone bowls, served alongside the restaurant's regular à la carte selections. Drawing subtle inspiration from the format of bibimbap, these bowls arrived at the table heated, allowing the grains, vegetables, sauces, and proteins to continue cooking and achieve a delightful crispness. The menu explored a diverse range of flavor profiles, including the 'Tataki Nikkei' bowl, which artfully fused Japanese and Peruvian influences, and the 'Dragon Wok' bowl, characterized by bold, Asian-inspired sauces and fresh vegetables. A unique adaptation of North Indian cuisine was presented in the 'Tandoori Chicken Sizzle Bowl,' while the 'Levant Quinoa' bowl offered a plant-forward approach with Mediterranean ingredients. This limited-time menu was presented as part of a showcase highlighting Chef Gogte's culinary talents, coinciding with Women's Day celebrations.
New Delhi Chef in Kolkata
Chef Mai from JW Marriott Phu Quoc Emerald Bay Resort & Spa presented a five-day Vietnamese food showcase at K3, JW Marriott New Delhi Aerocity, from March 10th to 14th. This special engagement featured a menu meticulously crafted around classic Vietnamese dishes, emphasizing the cuisine's signature balance of aromatic herbs, rich broths, and fresh, vibrant ingredients. The presented dishes included beloved staples such as pho, rice paper rolls, and bánh mì, alongside other delights like honey-glazed roasted chicken. Hailing from Huế, a city historically renowned for Vietnam's imperial culinary traditions, Chef Mai's cooking draws deeply from regional techniques and flavor profiles cultivated through the country's extensive street food culture and intimate home kitchens. The dishes were integrated into K3's dinner buffet during this limited-time showcase, offering guests a flavorful exploration of Vietnamese heritage.
Bengaluru's Festival Feast
Malgudi Mylari Mane in Bengaluru celebrated Hosatodaku, a unique festival observed in Karnataka on the day following Ugadi, with a special lunch menu available on March 21st and 22nd. This tradition, particularly observed within the Gowda and Vokkaliga communities, traditionally centers around a celebratory non-vegetarian meal known as a 'baadoota,' signifying the commencement of the new year through an abundant family feast. The restaurant's menu thoughtfully drew upon recipes associated with this auspicious occasion, beginning with a refreshing 'panaka' made from muskmelon, jaggery, and cardamom. The elaborate spread included dishes such as Bannur lamb broth, expertly prepared quail fry, succulent prawn masala with roasted coconut and spices, and 'mutton hurthundu,' a dish inspired by Malnad hunting traditions. The main courses featured Mylari ghee roast dosa served with boti gojju, Malnad koli fry, and ragi mudde accompanied by Bannur lamb curry and mamsa pulao. The culinary journey concluded with crab rasam and a unique paan ice cream, artfully recreating the essence of a traditional Hosatodaku feast.
Bengaluru's Mexican Menu
Comal, a Mexican restaurant in Bengaluru, marked its second anniversary by introducing a significantly revamped menu, incorporating nearly 40 new dishes while retaining many of its established popular offerings. The updated menu, thoughtfully designed by Chef Varun Pereira, is artfully organized into distinct sections: Antojitos, Frescos, Chicos, Del Molino, Tacos, and Grandes. This categorization reflects various authentic styles of Mexican cooking rather than simply varying portion sizes. A central theme of the revised menu is the prominent emphasis on masa, the essential nixtamalized corn dough that forms the foundation of numerous Mexican culinary preparations, which is now featured across house-made tortillas and other dishes. Among the newly introduced highlights are lamb barbacoa served over enriched masa, and slow-cooked pork ribs accompanied by a vibrant chilli-peanut slaw and fresh tortillas. Diners can also enjoy returning favorites such as carne asada, jackfruit flauta, CDMX fried chicken, and camarones el diablo. The beverage program has also been enhanced with a new selection of beer-based cocktails, including a unique lager infused with pickle and a passionfruit IPA mix.
Mumbai Coffee Takeover
Veronica's in Bandra hosted a special weekend coffee event on March 21st and 22nd, featuring a takeover by Maverick & Farmer, specialty coffee roasters based in Bengaluru. This event was part of the café's ongoing initiative to invite guest roasters to curate its coffee program for short periods. The takeover highlighted a concise menu of coffee drinks specifically designed to showcase the roastery's innovative brewing techniques and experimental approach. Featured beverages included an iced clarified cappuccino with orange and rosemary, the 'Kolhapuri Gul' flat white sweetened with authentic Kolhapuri jaggery, and the intriguing 'Japanese Coffee Cola,' which combines cold brew with cola and cream. Other notable creations were the 'Maverick Mazagran,' a refreshing blend of coffee and carbonated lemonade, and 'Spresso Citron,' made with frozen espresso shaken with orange and chocolate. Attendees also had the opportunity to purchase a selection of Maverick & Farmer beans, and co-founder Ashish D’abreo conducted a brief workshop exploring summer-style brews and flavor profiles.
Delhi Bartenders in Mumbai
Mumbai's cocktail scene saw an influx of talent with two notable bar takeovers by prominent speakeasies from Delhi. Sixteen33 in Pali Hill hosted Pass Code Only (PCO), a highly regarded South Delhi speakeasy, for a guest shift on March 11th. PCO's bar manager, Vikas Kumar, presented a selection of their signature cocktails, including 'Pass the Dutchie' (vodka, white wine, jasmine liqueur, orange marmalade), 'Ignorance is Bliss' (bourbon, chyawanprash, coffee), 'Eve’s Choice' (tequila, jalapeño, fennel distillate, clarified apple), and 'Not for Check-In' (gin, coconut, citrus, kaffir lime). This event brought a piece of Delhi's exclusive speakeasy culture to one of Mumbai's lively bar districts. Further enhancing the city's beverage offerings, NOX, the rooftop bar at The Westin Mumbai Powai Lake, welcomed Hoots', another acclaimed Delhi speakeasy, for a one-night takeover on March 27th. Bartenders Abhishek Tyagi and Tripur Jamatia served a menu reflecting Hoots’ signature style of layered, spirit-forward drinks with unexpected flavor pairings, featuring creations like '#43' and 'Robert’s Highball.'
