Latest news with #DineshRana
Hindustan Times
12-07-2025
- Entertainment
- Hindustan Times
World Rum Day: From savouries and sauces to desserts, chefs share what makes rum so versatile as an ingredient
Other than being a beloved alcohol choice at parties, rum is also integral to cooking, and experts swear by its versatility as an ingredient. While it can be used to enhance marinades, sauces, and glazes on the one hand, it's also used to cook up some savoury varieties. It also shines in desserts, with classic applications like rum cakes, chocolate rum balls, and more. Spiced Rum Glazed Grilled Lamb Chops; Pistachio Tiramisu and Scarlet Nectar by Neoli Rum and the savoury connect Rum Wala Chicken 'My favourite rum-based offering is the Rum Wala Chicken, which is a fiery, flavour-packed delicacy flambéed with dark rum. It's a unique preparation that blends rich Indian spices with the deep, smoky sweetness of aged rum,' says chef Jatinder Pal, director food & beverage, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, Bengaluru, adding that dark rum is rich with molasses, caramel, and spice notes and it seeps into the chicken. It adds a subtle sweetness, which balances strong Indian spices like chilli, garam masala and black pepper. Besides being a flavour enhancer, rum is also a transformative ingredient. 'Its natural sweetness and warm spiced undertones, especially in dark or spiced variants, lend themselves beautifully to slow-cooked preparations. From rum-braised pork to seafood with rum-infused butter sauces, it brings depth to a variety of cuisines,' says Dinesh Rana, Executive Chef, Novotel Goa Panjim. He goes on to share how he makes the Spiced Rum Glazed Grilled Lamb Chops: 'I use a spiced rum glaze enriched with rosemary and brown sugar to coat the lamb. As it grills, the glaze caramelises over the meat, enhancing the char while sealing in juiciness. The subtle vanilla, cinnamon, and clove notes in the rum pair naturally with the boldness of lamb, creating a dish that is smoky, slightly sweet, and full of character.' Rum for marinades and sauces Dark or spiced rum is a go-to ingredient for marinades, sauces, and even savoury infusions, because it offers depth and smokiness that can transform the flavour profile of a dish. 'It's effective in glazes, and braises, where it tenderises proteins and balances out bold spices,' says Vardaan Marwah, chef partner, Farro, Pune, adding, 'In savoury applications, I love using dark rum in rum-glazed chicken, it works beautifully with ingredients like soy, ginger, garlic, and brown sugar to create a sticky, umami-rich glaze.' You can use a pepper rum marinade for grilled chicken, a rum reduction sauce over roasted duck, or even infuse it with herbs and citrus for a smoky dressing, adds chef Dinesh. Of cocktails and desserts Rum is a fave when it comes to desserts and cocktails. 'I make a special cocktail called the Scarlet Nectar by Neoli. Add 60ml rum, 22.4ml each pineapple juice and lime juice and 15ml ginger syrup, and stir. Add 10ml cream or milk and stir again to curdle. Strain through a coffee filter for a clear pour. Serve over ice,' says Siddhant Hule, brand mixologist, Himmaleh the famous rum cake and rum ball to the tiramisu – rum is a go-to ingredient for all things sweet. 'I use dark rum to make Pistachio Tiramisu, where it's soaked into house-made ladyfinger biscuits to add depth and balance the richness of mascarpone,' says chef Vardaan. Rum with a monsoon twist Tiki Odyssey - Recipe by Hyeon Park, mixologist, Marquee - Radisson Resort & Spa, Lonavala Tiki Odyssey at Marquee Ingredients: ● 45ml - Dark rum (Havana, 7 years) ● 30ml - Coconut rum (Malibu) ● 60ml - Pineapple juice ● 1tsp - Pistachio butter ● 10ml - Sugar syrup ● 30ml - Coconut cream ● 10ml - Lemon juice Method:
News18
12-06-2025
- Entertainment
- News18
Wearing Two Aprons: Chefs, Fathers, and the Stories That Simmer Between Shifts
Last Updated: This Father's Day, we honour the chefs who wear two aprons—one at work, and one at home. They arrive before sunrise, slipping into whites and sharpening knives, the day already demanding of their focus and finesse. Their job: to create joy on a plate, to feed strangers like family, and to make celebrations feel special. Yet, behind the precision of every sear and every sauce is a quiet, often invisible layer of sacrifice, the kind that belongs only to those who've mastered the art of splitting themselves between two worlds. This Father's Day, we take a pause from the plated poetry to turn the spotlight onto chefs who wear two aprons – one in the heat of the professional kitchen, and one at home, often left hanging. These are men who have stirred sauces while missing their child's first steps, who've served banquets while skipping birthdays, and who've built legacies not just through recipes, but through resilience. Their stories are tender, their reflections unfiltered, and their love immeasurable. Fatherhood in the Flames: The Emotional Cost of Service Chef Dinesh Rana, Executive Chef, Novotel Goa Panjim, speaks with raw honesty about the painful dichotomy of passion and presence. 'Balancing life in the kitchen with fatherhood is one of the toughest parts of this profession. My family lives in Himachal, and I only get to see them once every six months. I have missed birthdays, first days of school, and so many milestones that truly matter. What keeps me going is the belief that even if I am not physically present, I can still be there in spirit. I try to inspire my son through my work, through the passion, dedication, and love I put into every dish. When I do get to be with him, I disconnect from everything else. We cook together, talk for hours, and share laughter. Those moments are rare, but they are powerful. I may not be there every day, but I hope he sees that it is possible to chase your dreams and still carry love with you every step of the way." There's something deeply human in this paradox that while chefs craft lasting memories for guests every day, they quietly miss making their own. But for many, it's this very absence that sharpens the presence when they return home. A New Lens on Leadership: Lessons from the Heart For Chef Varad Kotnala, Executive Sous Chef, The Ritz-Carlton, Bangalore, fatherhood has not only changed how he sees the world, but how he leads within the kitchen. 'Becoming a father fundamentally transformed my leadership philosophy as a chef. Previously, working in the Gulf and Europe, I approached team management as purely transactional with minimal emotional investment. Fatherhood changed everything. I now prioritize understanding my team's personal lives, their families and children's needs. This helps me anticipate when they might need early departures or festival days off." Chef Kotnala reminsces an incident, 'One pivotal moment involved a chef who frequently missed shifts, leading to heated confrontations. Later, I discovered his son had a cleft lip with severe abnormalities. We organized a fundraising campaign for surgery, and I immersed myself in medical research about his condition. Tragically, the child didn't survive, but this experience opened my eyes completely. I began treating my team as I'd want to be treated with genuine understanding and compassion, recognizing that everyone carries hidden struggles." In a profession known for its pressure-cooker environments and high turnover, this shift toward empathy is not only rare but revolutionary. The role of a chef, once defined by hierarchy and hustle, is being quietly redefined by fatherhood—as a role of nurturer, listener, and even healer. The Legacy of Taste: Feeding the Future with Meaning For Matteo Arvonio, Executive Chef, JW Marriott Hotel Bengaluru, fatherhood has deepened the emotional intent behind every dish. Food, for him, is no longer just a creative outlet, it's a way to build emotional bridges and pass down heritage. 'Fatherhood has significantly transformed how I think about food, tradition, and legacy. Food, to me, has become something deeply personal and highly customizable. When you cook for someone, it is essential to understand whom you are cooking for, as your ultimate goal is to make them happy. As a chef, you must be able to convey your background, your technique, and your vision, transforming these elements into a powerful emotion for the person experiencing your food. It is about creating a connection that transcends the plate." There is a quiet poetry in this idea that every spoonful can carry a story, every aroma a memory. For fathers who are chefs, the kitchen becomes a place not only of creation but of transmission of values, roots, and love. It's not all romance and revelation. The world of culinary arts demands discipline, sacrifice, and a long-haul spirit. But for aspiring chefs, these fathers have left behind more than food for thought—they've left a trail of wisdom. Chef Dinesh Rana reflects, 'This industry asks a lot from you — your time, your energy, and your emotions. If you are stepping into this world, give it your all. But also find what grounds you. For me, that has always been my family. Even after twelve years of being away from them, they are the reason I push through the long nights and tough days. My advice is this: don't lose sight of who you're doing it for. Stay passionate, stay humble, and never let distance become disconnect." Chef Matteo Arvonio adds, 'Cooking is an art, but like any form of art, you must earn the appreciation of your audience. To achieve that, you have to tirelessly dedicate effort to develop your skills, and with utmost humility, continually learn and grow. There are no shortcuts in this profession, and remember, ego is the worst enemy of your growth and progress." And Chef Varad Kotnala breaks it down simply: 'Stay calm under pressure, push yourself beyond your comfort zone, and maintain faith in your journey. The culinary world is demanding and unforgiving, but those who persevere with dedication will find success." The Heart Beneath the Apron On this Father's Day, let's remember the fathers who work behind the scenes – quietly shaping traditions, mentoring young chefs, and returning home with stories etched in every scar and smile. They may not always be there for bedtime stories, but they show up in other ways—in simmering pots of dal, in surprise meals during school holidays, in the unwavering consistency of their love. They may have missed the moment, but they never missed being present where it mattered most—in spirit, in example, and in the meals that say what words sometimes can't. These are the fathers who feed us—on and off the clock. And today, we raise a toast to them. About the Author Swati Chaturvedi Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she's a weaver of wit and wisdom in the digital landscape. As a key figure in News18 More The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! Location : New Delhi, India, India First Published: June 12, 2025, 07:44 IST News lifestyle Wearing Two Aprons: Chefs, Fathers, and the Stories That Simmer Between Shifts
India Gazette
01-06-2025
- Politics
- India Gazette
Lt General Dinesh Rana assumes charge as 18th Commander-in-Chief of Andaman and Nicobar Command
New Delhi [India], June 1 (ANI): Lieutenant General Dinesh Rana on Sunday assumed charge as the 18th Commander-in-Chief of Andaman and Nicobar Command. Rana relinquished the appointment of Director General Defence Intelligence Agency and Deputy Chief of Integrated Defence Staff Intelligence on May 31. In a post on social media X, Headquarters of the Integrated Defence Staff wrote, 'Air Marshal Ashutosh Dixit, #CISC & All Ranks of HQ IDS congratulate and wish him best of luck in future endeavours.' Rana was commissioned into the 10th Battalion of the Garhwal Rifles on December 19, 1987 and commanded the same battalion. In a career spanning over 37 years, the General Officer has held diverse operational, instructional, and staff appointments across various terrains and theatres. His service includes tenures with the Indian Military Training Team and the United Nations Interim Force in Lebanon. He has commanded an Infantry Brigade and Division in the Eastern Sector and subsequently led the Gajraj Corps along the Line of Actual Control (LAC). Rana has also served as an instructor at the Indian Military Academy, Dehradun. His staff appointments include Brigade Major of an Independent Armoured Brigade, Deputy Director General Staff Duties, Brigadier Military Intelligence (East), Provost Marshal, and Director General Staff Duties at Integrated Headquarters, Ministry of Defence (Army). Prior to taking over as CINCAN, the General Officer served as Director General, Defence Intelligence Agency, making history as the first Chief of Defence Intelligence to be elevated to the rank of Commander-in-Chief -- a reflection of the growing importance of defence intelligence and jointmanship in India's military leadership. For his distinguished service, Lt Gen Rana has been awarded the Param Vishisht Seva Medal (PVSM), Ati Vishisht Seva Medal (AVSM), Yudh Seva Medal (YSM), Sena Medal (SM), and the Chief of Army Staff Commendation Card. As a young officer, he earned the Sena Medal and COAS Commendation for gallantry in Kashmir. He also holds a Ph.D. in China's defence modernisation. (ANI)
