Latest news with #HarishChhimwal
Hans India
20-06-2025
- Entertainment
- Hans India
Craft cocktails infused with panchphoran magic
Spice Shack Ingredients (per cocktail): 60 ml Panchphoran Gin ♦ 120 ml Tonic Water Method: Build directly in the glass over ice. Glassware: Tall Hygge tumbler Garnish: Orange wedge + Panchphoran spice salt (from leftover infusion spices) Panchphoran Gin (Infused Gin – 690 ml) Infusion Ingredients: ♦ 2 gm Fennel Seeds ♦ 2 gm Fenugreek (Methi) Seeds ♦ 2 gm Black Mustard Seeds ♦ 2 gm Cumin Seeds ♦ 1 gm Nigella (Kalonji) Seeds ♦ 750 ml London Dry Gin Method: 1. Lightly toast all the spices in a dry pan until aromatic. 2. Add the toasted spices to the gin in a sous vide bag or jar. 3. Sous vide at 70°C for 1 hour. 4. Remove from heat and cold shock in an ice bath. 5. Strain and bottle the infused gin. Panchphoran Spice Salt (For Garnish) Ingredients: ♦ 1 part dehydrated leftover infusion spices ♦ 2 parts sea salt Method: 1. Dehydrate the leftover infusion spices thoroughly. 2. Once dry, grind them into a coarse powder. 3. Mix with sea salt in the given ratio to create your garnish salt. Harish Chhimwal, Lead Mixologist at Monkey Bar La Ginaloma Ingredients - Gin: 60ml Fresh Grapefruit Juice: 30ml Agave: 15ml Fresh Lime Juice: 15ml Method - add all the ingredients in a cocktail shaker (except tonic water), ♦ Shake, Pour it in a Clear Collin Glass with lots of ice and top up with tonic water. ♦ Garnish with roasted grapefruit. Noah Barnes, Co- Founder & Chef at Miss Margarita by Arriba Thyme Gin Fizz Ingredients: ♦ 60 ml Gin ♦ 3 g fresh ginger ♦ 1 sprig thyme ♦ 3 drops Stillabunt ♦ 20 ml sour mix Method: ♦ Muddle the fresh ginger in a cocktail shaker. ♦ Add the gin, thyme, Stillabunt, and sour mix. ♦ Shake well with ice cubes. ♦ Double strain into a chilled coupe glass over a clear ice block. Garnish: Thyme sprig Nishant K Gaurav - Mixologist for Guppy Trufflesome Cocktail Ingredients: • 50 ml Gin • 30 ml Apple juice (preferably cloudy for richer texture) • 15 ml Fresh lemon juice • 10 ml Yuzu purée (or yuzu juice if purée unavailable) • 15 ml Sugar syrup (1:1 ratio) • 20 ml Aquafaba (chickpea brine, shaken for foam) • Ice cubes • A few drops of truffle oil (use very sparingly – potent flavor!) Method: 1. Dry Shake (no ice): Add gin, apple juice, lemon juice, yuzu purée, sugar syrup, and aquafaba into a shaker. Shake vigorously for about 20 seconds to emulsify the aquafaba and start forming a foam. 2. Wet Shake (with ice): Add ice cubes and shake again firmly for another 15–20 seconds to chill and dilute the cocktail properly. 3. Strain: Double strain into a chilled coupe or Nick & Nora glass to remove any ice shards and ensure a silky texture. 4. Truffle Finish: Carefully add 1–2 drops of truffle oil onto the foam surface. Optionally swirl gently with a bar spoon or garnish with a micro herb (like thyme or parsley) or a dehydrated apple slice for aroma and style. Nitin Gupta, Head Bartender at BeeYoung Brewgarden
Hindustan Times
14-06-2025
- Entertainment
- Hindustan Times
World Gin Day: India's evolving gin scene with creative cocktails and immersive experiences
No longer just a normal spirit, India's gin scene has evolved over the years with interesting pairings and experiments. This year on World Gin Day, Mixologists are stirring things up by setting up DIY trolley bars, organising workshops and preparing creative fusions with innovative ingredients. The weekend is the perfect time to ring in this day, an annual ode to the juniper-flavoured spirit. According to bartender Ami Shroff, in the last couple of years, gin has become popular with more and more people developing a taste for it. 'With the arrival of new Indian brands, people now have a variety of options to choose from. As a spirit itself, it is resonating with the consumers, and they are looking for immersive and creative experiences to try,' she adds. At Monkey Bar, Delhi, the mixologists have curated a special DIY Gin & Tonic for guests to prepare their own gin-based cocktails using five distinct flavour profiles: citrusy, floral, spicy, herbal, and fruity. These can be paired with fresh botanicals, garnishes, herbs, and spices. 'The DIY bar provides a canvas for self-expression and experimentation. It's an event designed not just for gin aficionados but also for curious first-timers looking to explore the spirit,' shares Harish Chhimwal, Lead Mixologist. In the west, Carnival by Trèsind, Mumbai has also curated a DIY trolley designed for guests to curate their own cocktails using a variety of fresh fruits, herbs, and their crafted in-house sugar-free tonics with flavours like mandarin, coffee, and yuzu. 'We believe fun dining should be an immersive experience. This experience is part of our broader sugar-free bar program, designed to deliver full flavour without the extra sugar. It's about giving our guests the freedom to experiment and enjoy their drinks in a fun, interactive way—because great drinks are meant to be personalised and shared,' says Rahul Kamanth, beverage head. In Bangalore, a city known for its breweries and bars, The Good Craft Co.'s Flavour Lab is bringing the stories of craft spirits to life. They are hosting a special workshop which will include guided tastings, behind-the-scenes walkthroughs, and interactive sensory games that dive deep into the world of Indian craft gin. It will explore four interactive zones that combine storytelling, flavour profiling, and behind-the-scenes insights into spirit-making. Fusions are a fun way to experience cocktails with different flavours, offering a refreshing take. At Juniper Bar, Andaz Delhi, by Hyatt, the curated menu brings together a lineup of summer cocktails, showcasing an infusion of mango. Highlights include the Frozen Mango Daiquiri, a chilled, tropical blend of ripe mango and zesty lime; Tang & Tonic, a slushie-style twist on the classic G&T with a bold mango kick; and Citrus Fog, a smoky yet citrus-forward cocktail that teases the senses with its layered textures and aromas. 'We wanted to celebrate seasonal vibrancy, and mango felt like the perfect canvas. The sweet, tangy notes pair beautifully with gin, allowing us to craft cocktails that are both nostalgic and refreshingly modern,' shares Ankit Tiwari, Bar Manager, Andaz Delhi, by Hyatt. Call Me Ten, Delhi also has an interesting take on gin with pan-Asian ingredients by emphasising balance, minimalism, and intention. They have prepared Tom Yum with kaffir gin, galangal, lemongrass, ginger honey, rice crisp, inspired by the Thai-Japanese soup found in streets and seaside towns. Another preparation, Tirreti bazaar made with pandan hapusa, wasabi, orange, mausambi, mishti Doi, waffle cone, is an ode to the Chinese-Japanese settlement in Kolkata, confluencing through their ingredients. 'Our gin cocktails merge Japanese precision with pan-Asian soul. We wanted each drink to evoke memory and place, using ingredients like galangal, wasabi, and mishti doi in unexpected ways. It's about creating balance and storytelling through flavour, while celebrating the versatility of gin and what better occasion to do this other than World Gin Day,' shares Mohit Badh, Bar Manager, Call Me Ten. Meanwhile, Avartana, ITC Maurya, Delhi has curated a gin cocktail infused with Indian spices, celebrating the essence of the South Indian flavours. They have prepared Anantpura Bajra Martini Gin, cold infused with roasted bajra, vermouth and prosecco, inspired by the district Anantapur in Andhra Pradesh, which is known for producing high-quality bajra.
NDTV
27-05-2025
- Entertainment
- NDTV
7 New Restaurants In Kolkata That Are A Must-Visit In 2025
Kolkata's culinary landscape continues to evolve in 2025, welcoming a fresh wave of innovative restaurants that blend global influences with distinctive local flair. This year, the City of Joy is set to delight food lovers with exciting new venues that cater to diverse tastes and experiences. These new establishments are immersive destinations where food, design, and ambience converge to create unforgettable moments. Here's a look at some of the most loved new restaurants in Kolkata this year, each bringing its own unique personality, menu, and atmosphere to the city's vibrant and ever-expanding dining scene. Here are 7 standout restaurants in Kolkata to visit in 2025: 1. The Olive Cafe & Bar (on Shakespeare Sarani) The Olive Cafe & Bar brings its signature Mediterranean charm to Kolkata, offering a slice of sun-soaked serenity and culinary excellence. Nestled in an inviting space featuring a sun-dappled courtyard, elegant verandah, and lively bar, Olive is a must-visit. Helmed by Chef Jyotika Malik, the cafe's menu bursts with fresh produce, vibrant small plates, and wholesome bowls, while Harish Chhimwal's hand-crafted cocktails add a spirited flair. Whether you're indulging in a romantic dinner under the stars, enjoying a cheerful brunch with friends, or savouring timeless Olive classics, every visit promises a memorable sensory journey. With live grills, light-hearted flavours, and an ambience designed for relaxed socialising, Olive is poised to become the city's new favourite haunt for food, culture, and conversation. 2. Cal-On (in Ballygunge) Perched atop the Hyatt Centric in Ballygunge, Cal-On offers a vibrant rooftop dining experience. The venue boasts lush vertical gardens, chic glasshouses, and both indoor and outdoor seating. The menu is a fusion of global and local flavours, featuring dishes like Blue Cheese Kulcha, Kolmi No Patio, sushi, wood-fired pizzas, and craft beers. With its Instagram-worthy corners and lively ambience, Cal-On is perfect for both leisurely brunches and spirited evening gatherings. 3. Fabbrica Originale (on Park Street) Fabbrica Originale's new flagship outlet on Park Street is a refined celebration of authentic Italian cuisine and elegant design. Spanning 3,000 sq ft with seating for 94, the space effortlessly marries vintage European aesthetics with modern sophistication. Known for its handmade Neapolitan pizzas and regional pastas, Fabbrica's menu now goes even further with its aperitif-forward cocktails, thoughtfully curated wine list, and artisanal gelato. From its humble beginnings in 2017, the brand has remained dedicated to bringing the soul of Italy to Indian diners, and the Park Street location marks a bold new chapter. The decor radiates warm minimalism, offering the perfect setting for intimate dinners, stylish brunches, or indulgent evening soirees. Fabbrica Originale continues to enchant guests by delivering a deeply authentic and stylish Italian dining experience in the heart of Kolkata. 4. ATM Members Bar (at 1910 Galleria) ATM Members Bar by Pass Code Hospitality redefines exclusivity in Kolkata with the opening of its second outpost at the historic 1910 Galleria on Camac Street. Short for 'A Ta Maison '- French for "At your own home"-ATM is an intimate, members-only space offering unparalleled sophistication, gourmet contemporary cuisine, and award-winning cocktails. Originating in Delhi, the Kolkata chapter promises the same commitment to luxury and personalisation, where every detail, from curated menus to bespoke service by personal butlers, enhances the club's unique ambience. With its plush interiors and emphasis on privacy, ATM also doubles as a hub for cultural exchange and refined socialising. Whether you're sipping on a finely aged spirit or enjoying a cigar in its exclusive lounge, ATM Members Bar is designed to be a sanctuary of calm indulgence in the city's bustling heart. 5. Craft Coffee Experience Centre (in Southern Avenue) For coffee aficionados, the new Craft Coffee Experience Centre in Southern Avenue is a haven. Spanning 1,900 square feet, the cafe exudes old-world charm with earthy whites, ochre accents, and hand-textured walls. Highlights include a large manual brew bar and a wall mural conceptualised by co-founder Dipraj Das. The menu offers unique beverages like Zesty Orange Cold Chocolate and Mandarin Coffucha, complemented by Neapolitan-style pizzas and Bhetki Fish Fingers. 6. Lucky Tigerr (on Park Street) Lucky Tigerr is the city's newest hotspot for Cantonese and Sichuan cuisine, mixing bold flavours with pulsating nightlife energy. Located in the iconic Park Mansion, this 3,000 sq ft venue is a visual and sensory spectacle. Conceptualised by Hungry N Thirsty Foods Pvt. Ltd., Lucky Tigerr is where culinary art meets club culture. Guests are treated to an immersive dining experience that includes a 200 sq. ft. cocktail bar inspired by China's sacred mountains, a DJ-powered dance floor, and a dramatic open kitchen. The interiors exude modern opulence while maintaining an electric, high-energy atmosphere. Inventive cocktails and fiery, flavour-packed dishes set the tone for an evening that seamlessly transitions from sophisticated dinner to high-octane party. With its theatricality, elegance, and vibe-forward offerings, 7. Nutcase (in South Kolkata) Nutcase is a compact yet vibrant cocktail parlour in South Kolkata, spanning 650 square feet. The space features German Bauhaus-inspired wallpaper, amber-toned lighting, and eclectic art pieces. The oblong bar serves as the centrepiece, offering a range of inventive cocktails and small bites, making it a unique spot for an intimate evening out. Kolkata's culinary landscape in 2025 reflects its dynamic spirit and rich heritage.
Time of India
13-05-2025
- Entertainment
- Time of India
World Cocktail Day: 7 innovative cocktails to try at home
is celebrated every year on May 13 to honour the art and history of cocktails — those delightful, creative blends of spirits, mixers, and flavors. The date marks the publication of the first definition of a cocktail in 1806, which described it as a stimulating liquor composed of spirits, sugar, water, and bitters. Tired of too many ads? go ad free now Today, cocktails have evolved into a global culture of mixology, innovation, and social connection. From classic favorites like the Mojito and Martini to modern craft creations, World Cocktail Day encourages enthusiasts and bartenders alike to explore new recipes, enjoy responsibly, and appreciate the craftsmanship behind every glass. This World Cocktail Day, try this innovative cocktails at home and celebrate with friends and family. Recipe by: Nishant K Gaurav, Mixologist, Guppy Ingredients: 2 slices of grapefruit 1 slice of orange 2 basil leaves 15 ml lemon juice 15 ml simple syrup 20 ml orange juice 60 ml gin Method: Use a fancy, clear glass. Add all ingredients to a shaker. Shake well with ice cubes. Strain and pour into the glass. Garnish with a basil leaf and a slice of grapefruit Down and Dirty Recipe by: Harish Chhimwal, Lead Mixologist, Monkey Bar Ingredients: 45 ml gin 15 ml Otto's rosso vermouth 10 ml super sour 30 ml amla brine Method: Shaken with ice (small block), double strained into a chilled martini coupe. And garnish with fennel leaf Spill The Juice Recipe by: Jenu Sunny, Head Mixologist, One8 Commune Golf Course Road Ingredients: 200 ml gin 80 ml watermelon juice 40 ml amaro 40 ml homemade strawberry syrup 80 ml lime Acid Method: Mix all the ingredients together in a shaker and filter through coffee paper. Serve with block ice Dos Me Up Spicy Recipe by: Jitendre Sharma, Regional Manager & Mixologist, Dos Delhi Ingredients: 60 ml tequila 15 ml wasabi 5 gm basil 5 gm cilantro 60 ml sour cream 5 ml agave Method: Sous vide tequila with basil and cilantro for 4 hours at 70 degrees Celsius. Take out from sous vide & let it go through cold bath Add sour cream and curdle it for 30 minutes After 30 minutes filter it through coffee filter Keep the clear liquid in a glass bottle in refrigerator Serve on the rocks with herb salt rim and garnish it with dehydrated celery leaf. Tomatillo Recipe by: Harish Chhimwal, Head Mixologist, The Grammar Room Ingredients: 45 ml mezcal 15 ml dry vermouth 30 ml tomato cordial 2–3 drops saline solution (or a pinch of fine sea salt) Ice Method: Fill a mixing glass with ice. Tired of too many ads? go ad free now Add mezcal, dry vermouth, tomato cordial, and saline. Stir gently until well chilled and combined. Strain into a chilled cocktail glass. Garnish with a tomato slice or herb of choice (optional). Soldado Recipe by: Fay Barretto (Mr Bartender and the crew), Miss Margarita Ingredients: 60 ml mezcal 20 ml mint & watermelon rind shrub 10 ml supasawa 10 ml milk Method: Stir in all the ingredients in Nick & Nora glass. Garnish with 1 watermelon ball and enjoy. The Bermuda Triangle Recipe by: Imran Alam, Director of F&B, Radisson Blu Pune Hinjawadi Ingredients: 15 ml spiced rum 10 ml peach schnapps 5 ml orange juice Ice Orange slice or cherry for garnish Method: Fill a cocktail shaker with ice. Add the spiced rum, peach schnapps, and orange juice. Shake well until chilled. Strain into a highball or rocks glass filled with ice. Garnish with an orange slice or cherry.
Hindustan Times
22-04-2025
- Business
- Hindustan Times
Stirring sustainability: Eateries introduce special menu on World Earth Day
As the world celebrates Earth Day, the clink of cocktail glasses and the sizzle from the kitchen are beginning to sound a lot more conscious. Across the hospitality industry, a quiet revolution is brewing — one where sustainability isn't just a buzzword, but a deeply rooted philosophy. From inventive zero-waste cocktails to mindful menu planning, restaurants and bars in India are embracing green innovation, turning everyday ingredients and kitchen discards into extraordinary expressions of flavour. At the heart of this movement is a bold shift in perspective, a mindset that sees every ingredient as an opportunity. Harish Chhimwal, Lead Mixologist at the Olive Group of Restaurants, describes this as a 'full-circle' approach. 'We started by identifying the most commonly discarded by-products during prep, like fruit pulp, peels, and even seeds, and challenged ourselves to reimagine their potential,' he says. The result? Cocktails that are as inventive as they are intentional. At Olive, the mixology team experiments with fermentation, acid blends, dehydration, and infusions to create drinks that marry taste with sustainability. One standout is the Planet B cocktail, featuring a housemade strawberry saccharum. Instead of discarding the leftover fruit post-infusion, the team dehydrates it into strawberry leather — a tangy, textured garnish that elevates both presentation and purpose. At Kimaya Himalayan Beverages, the philosophy of mindful mixology runs deep. Founder and CEO Abhinav Jindal believes that sustainability starts with conscious choices. 'It's about using quality ingredients, reducing waste, and making better decisions for the environment without compromising on taste,' he explains. Take, for instance, the humble liquid left behind after boiling chickpeas — aquafaba. Traditionally discarded, it now stars in the brand's Nutty Sour cocktail as a plant-based egg white alternative, delivering a silky texture and vegan-friendly froth. The Grammar Room in Delhi is blending green philosophy with gin-based artistry. Their latest menu, the second edition of Gin and Tree, is a tribute to the fading tree cover around their café. 'It's our fun way of giving back,' says Tanya Bhardwaj, co-founder and chief brand officer. From tomato peels reimagined in the Tomatillo cocktail to amla brine repurposed from the Olive kitchen, the team is turning scraps into stories. Sustainability also extends to their packaging — bagasse containers are standard, and paper is used sparingly. 'We're on the path, but there's still a lot to do,' she adds. At UNICO, the philosophy of sustainability is not just practiced — it's lived. 'We began reimagining waste as a resource,' says Amit Khatri, Director at Dharnidhar Hospitality Ventures. From turning used coffee grounds into aromatic candles to transforming vegetable scraps into cocktail infusions or farm feed, UNICO champions a circular system. Their hydroponic garnishes, in-house milled flour, and zero-plastic policy reflect a commitment to conscious luxury. The aim, Khatri says, is simple: 'Nothing is wasted and everything has purpose.' This commitment to sustainability isn't confined to the bar. At Santé Spa Cuisine, Chef Shailendra Kekade believes that mindful eating should be the norm, not the exception. Their Earth Day special — the Organic Bajra Riso Bowl with Moringa Pesto and Desi White Butter — champions local produce and low-impact ingredients that support small farms and soil health. "Eating sustainably can be both delicious and empowering,' says Kekade. The restaurant composts all organic waste, avoids single-use plastics, and promotes a plant-forward menu. 'For us, sustainability isn't a trend — it's the kitchen's default setting.' Tusheeta Khanna, director, EnCanto, says, 'Sustainability is central to our ethos, guiding every aspect of our operations through thoughtful, low-impact practices. From redistributing near-expiry ingredients to eliminate food waste, to converting used cooking oil into reusable materials, and replacing single-use plastics with glass alternatives, we're committed to creating a refined dining experience that harmonises indulgence with environmental responsibility."
