Latest news with #HussainShahzad
The Hindu
09-08-2025
- Entertainment
- The Hindu
Lesser-known ingredients on Indian chefs' lists
On a starry night in the Thar Desert earlier this year, chef Hussain Shahzad of The Bombay Canteen prepared a sumptuous feast for guests at Mihir Garh, a boutique hotel in Jodhpur, one of several properties owned by House of Rohet. His challenge? To showcase the unique flavours of local Rajasthani ingredients, especially gamey meats such as rabbit and quail, with a contemporary twist. 'Chefs are successfully leveraging the ecosystem they grew up in,' says Shahzad, whose love of quail was cemented growing up in Chennai, where the bird (harder to come by in the north of India) is a fixture on local menus. At this special dinner, a collaboration between The Bombay Canteen and House of Rohet, he gave the bird a creative spin — slow-cooked with Mathania chilli, a Rajasthani variety known for its deep red colour and strong flavour. 'Instead of the usual curry or roast, we tuck it into a taco, making it a fun, flavourful bite, with just a hint of smokiness,' he says. Like many creative minds, Shahzad finds inspiration close to home, aiming to build a more sustainable, organic food culture. His cooking is rooted in heritage and family traditions — each dish telling a story, through its ingredients or the way it's prepared. And he's not the only one; today, chefs across India are sourcing lesser-known indigenous meats, grains, herbs and spices to create dishes full of memory, history and provenance. From Kerala's sprouted coconut to Garhwal's mandua millet, we track down a few of these beloved but outside the mainstream must trys. On a flavour hunt My first stop is Guwahati, the gateway to the Northeast. The food habits here are dramatically different from the rest of India, with pork, pigeon, fish, and seasonal greens cooked in a light broth or fermented to perfection. We are on the hunt for the thekera fruit, indigenous to the evergreen forests in Assam, and used as a souring agent in many of its dishes, including the popular masor tenga, a tangy fish curry. Later, in Uttarakhand, we try ingredients like bhang (cannabis seeds), rhododendron, and nettle grass from the Tehri Garhwal region, which are slowly finding their way onto menus across India. 'Bhang chutney, made from crushed seeds mixed with green chillies and coriander leaves, has no psychoactive effects,' says homestay owner and chef Deepa Pathak. 'But it delivers a sharp hit to the palette.' In Garhwal, a variety of grains — bajra (pearl millet), jhangora (barnyard millet), and kadra or mandua (kodo millet) — are creatively used in sweet and savoury dishes. A local biscuit combines mandua, jowar, and bajra (which offer three to five times the nutritional benefits of rice and wheat) with ground flax and chia seeds. Further north, executive chef Pankaj Singh Panwar of The Westin Resort & Spa, Himalayas, gives local nettle leaves a modern twist with a contemporary saag preparation. The natural bitterness of the leaves, we learn, is removed by combining them with tender spinach. Timur and sprouted coconut But you don't have to travel far to experience these local ingredients. They are travelling the length and breadth of the country, thanks to chefs and restaurants proudly showcasing these lesser-known ingredients. For instance, timur, a rare and prized wild Himalayan pepper, known for its citrusy aroma, is giving Sichuan peppercorns a run for its money. 'At Loya in Taj West End, Bengaluru, we roast and crush timur peppercorns before marinating fresh prawns, which is served with a pahadi bhang jeera chutney,' says chef Rajesh Wadhawa. 'It adds an unexpected depth to traditional seafood dishes.' In Mumbai, Jérémie Sabbagh, head baker and partner of Suzette Bakery and Kitchen Garden, incorporates Garhwal's grains in his breads for nutritional value. 'We use it for most of our sandwiches at the bakery,' he says. Coastal treasures are also making their mark. Thirty-five minutes away at Ekaa, which prides itself in crafting 'culinary narratives shaped by India's rich diversity', one of their recent menus features rarely seen ingredients such as sprouted coconut — a delicacy from Kerala that forms inside mature coconuts, and prized for its sweetness and airy texture. Indian sea asparagus is another star, a wild, salt-tolerant plant that thrives in coastal marshlands. With its naturally briny, mineral-rich flavour, it brings a subtle taste of the ocean to every dish. 'Each ingredient is chosen not just for its flavour, but for the narrative it holds — the people who cultivate it, the environment that shapes it, and the traditions that have preserved it over generations,' says chef Niyati Rao of Ekaa. 'These often-overlooked ingredients carry stories of resilience, craftsmanship, and the evolving relationship between nature and cuisine.' Choose local East Northeast:Bilahi (tomato), bogori (Indian jujube), thekera, outenga (elephant apple), and kordoi (starfruit) are available in fresh and dry forms. There's also Naga chillies, bhut jolakhia (ghost peppers), fermented bamboo shoots, khar (made from the ashes of banana peel), black sesame seeds, and maan dhania (wild coriander). Odisha: Ambulo (dried mango) and badi (dried lentil). North and West Tehri Garhwal and Rajasthan: Cannabis, timur, rhododendron, nettle leaves, mathania chilli, and emmer (wheat). South Kerala: kodampulli (Malabar tamarind, a souring agent), sprouted coconut, and Indian sea asparagus. Adding to cocktails Indian mixologists are jumping on the bandwagon, too. Souring agents such as kokum are being used to add a tart, refreshing twist. In Pune, Kimaya Brewing Company offers a kokum cider. In Guwahati, microbrewery Terra Mayaa has crafted Aamras, a mango ale. Even homegrown spirit brands are getting creative with Indian-inspired cocktails. 'Hapusa's Himalayan Negroni features Himalayan Sichuan pepper, a nod to the brand's Himalayan roots,' says Vikram Achanta, co-founder of 30BestBarsIndia. At Masque in Mumbai, the team regularly experiments with unusual Indian spices. 'Terra, our raw turmeric-infused gin, has been a bestseller since day one,' says head mixologist Ankush Gamre. 'We've also worked with tirphal bitters, jalpai, Bhavnagiri chilli, and apricot oils. Lately, we're exploring more savoury, vegetal profiles — using local seaweed and leafy greens to create drinks with depth and complexity.' So, on your next evening out, be sure to check the menu for something you may have never tried before but that holds a special place in local, indigenous cuisine. The writer is based in Mumbai.
Hindustan Times
27-06-2025
- Entertainment
- Hindustan Times
Listicle: 10 restaurants that serve bugs and grubs
Papa's, Mumbai. Chef Hussain Shahzad's 12-seater restaurant is known for many things: Being on Time Magazine's World's greatest places list, for its mad rush when reservations open, for its hard-to-categorise Indian food. And for Bugs Bunny: Wild rabbit marinated in red weaver-ant chutney, delicately sauced with black pepper, cumin and sumac. The chutney, which has a GI tag, comes all the way from Odisha. Delish, at least that's what we've heard. Papa's Bugs Bunny comprises wild rabbit in red weaver-ant chutney. (INSTAGRAM/@PAPASBOMBAY) Quintonil in Mexico City serves avocado tartare with a side of ant larvae. (INSTAGRAM/@REST_QUINTONIL) Quintonil, Mexico City. Mexican food is more than just tacos, nachos, and quesadillas. Why not try an avocado tartare with a side of ant larvae? Or a salsa made of stink bugs? Or fish barbecued in a grasshopper marinade? These are the stand-out insect-themed dishes that chef Jorge Vallejo serves at his two-Michelin-star restaurant. Rumour has it that the food is so good, it brings diners to tears. Takeo in Tokyo has a waterbug cider ice cooler on the menu. (INSTAGRAM/@ Takeo, Tokyo. At first glance, it's like any other Japanese café – cosy, lit by warm lights, and impossibly well-styled food displays. Look closer. The shelves are stocked with packets of ready-to-eat crispy locusts, bamboo worms, and chocolate-covered black crickets. From the menu, you can order bee lemon sodas, a waterbug cider ice cooler, cricket pastas, and grilled silkworm sausages. They also advise you how to whip up your own edible insect meals. High-key sounds good. Inoveat in Paris serves gourmet dishes with organic, farm-grown bugs. (INSTAGRAM/@ Inoveat, Paris. This French restaurant prides itself on presenting bugs gourmet style. So, chef Laurent Veyet serves his special bao made with ground cricket flour, puffed worm cocktails, and cranberry cookies studded with insects. The bugs come from French farms and are fed organic produce. Veyet says his goal is to prove that consuming insects is a healthy, sustainable choice. And it can be haute cuisine too. The menu at Fura Bar, Singapore includes spicy, mealworm margarita. (INSTAGRAM/@ Fura Bar, Singapore. Who hasn't, at some point, craved a jellyfish-and-quail martini, or a 90-day fermented pumpkin and pineapple wine, right? The bar serves both, but the big draw is the spicy, mealworm margarita. 'We want to create new ways of eating and drinking that make sense of the climate we have now,' founder Sasha Wijidessa says in promo interviews. After the Singapore Food Agency approved a range of insects for human consumption in 2024, the pickings have been easier. Fire ants have become a signature item on the menu at Farmlore. (INSTAGRAM/@ Farmlore, Bengaluru. Fire ants, which are part of Kodagu and Coorgi cuisine, have become a signature item on the menu at Farmlore. They adorn a meringue and salad, and are blended into a sorbet. Their taste, locals believe, differs according to the trees they're collected from, which are usually mango or lemon trees. Protein-rich, they add just the right amount of citrusy punch to a dish. At Akkee in Bangkok, you can enjoy shiny, soft ant eggs in curries. (INSTAGRAM/@ Akkee, Bangkok. At the Michelin-starred restaurant, the starters are pretty epic: Crunchy coconut worms, nutty-tasting baby cicadas, roasted subterranean ants, crispy cockchafers. Shiny, soft ant eggs are dunked into curries, tossed into stir-fries, and ground into an omelette. They taste creamy, silky, and tart, diners say. Thai chef Sittikorn Ou Chantop hopes that more people discover insect cuisine. At D.O.M., Amazonian leaf-cutter ants are served on a thick slice of pineapple. (INSTAGRAM/@ D.O.M., São Paulo. Alex Atala, one of Brazil's most famous chefs, has been promoting entomophagy for a decade. At D.O.M., Amazonian leaf-cutter ants are served on a thick slice of pineapple as a starter in the tasting menu. They taste gingery, according to the chef, who discovered them when he was visiting tribals deep inside a remote region in the Amazon. In the culinary world, that pineapple-topped-ant is legendary. At Philadelphia's Cantina La Martina, you can enjoy worm tacos. (SHUTTERSTOCK) Cantina La Martina, Philadelphia. When Philly diners step into Dionicio Jiménez's restaurant, they ask for the 'special tacos', made with agave worm, a Mexican specialty. There's also a braised pork shank served in cauliflower ant puree, and steak served with chimichurri-drizzled chapulines. Jiménez recalls how his mum would swap apples for the addictive, salty chapulines at snack time. Time to rethink those Lays. Alchemist in Copenhagen serves cheese covered with live bugs and edible butterflies. (INSTAGRAM/@RESTAURANTALCHEMIST) Alchemist, Copenhagen. Here, food meets science, art, and technology… and some shock value. The tasting menu, which takes hours to get through, is dramatic: Cheese covered with live bugs, edible butterflies on nettle leaves, frozen honey with a single ant inside. They've also served ray jellyfish and freeze-dried lamb cranium. But that's another list, for another day. From HT Brunch, June 28, 2025 Follow us on
Tatler Asia
07-05-2025
- Business
- Tatler Asia
Beyond butter chicken: How Hunger Inc is redefining India's cuisine for a new era
Forget tired stereotypes, Mumbai's Hunger Inc reveals how a new generation is crafting the future of Indian food, rooted in tradition but fearlessly innovative Across Asia's vibrant food landscape, culinary innovation is constant. Yet, there's a particular energy crackling around Indian cuisine lately, an evolution moving far beyond the familiar comfort food narratives. While diasporic interpretations have long enriched our cities, a powerful movement within India is redefining the cuisine on its own terms, merging deep-rooted traditions with a confident, contemporary vision. In case you missed it: Why everyone wants a seat at Asia's table Leading the charge is Hunger Inc Hospitality, the dynamic Mumbai group behind game-changers such as The Bombay Canteen, a 2024 Tatler Best Asia 100 Restaurants and 100 Bars winner; Veronica's, an all-day sandwich shop and deli; confectionery venture Bombay Sweet Shop; O Pedro, a Goa-inspired bar and restaurant; contemporary Indian restaurant Papa's which offers a 12-seat chef's table experience, among others. To understand this shift, we spoke with Sameer Seth, the Founder and CEO of Hunger Inc, and Hussain Shahzad, the group's executive chef, to find out more. Co-founder and CEO Sameer Seth experienced the earlier perception firsthand while working abroad years ago, where Indian food was often simplified or used merely as flavour accents. 'What's happening now,' Seth explains, 'is this amazing moment where so many of us who went abroad and came back to India are feeling proud—proud enough to take risks and do things with our culture and cuisine in ways we couldn't have imagined were possible in India even just ten years ago.' Above Sameer Seth, founder and CEO of Hunger Inc Above Hussain Shahzad, executive chef at Hunger Inc This isn't just about bringing global experience home; it's about shattering old moulds. 'We are being able to interpret things beyond the stereotype,' Seth emphasises. 'Indian food was considered very specifically, around certain curries... and we are getting to challenge all of that today. And that's the interesting and exciting part.' For Hunger Inc's executive chef Hussain Shahzad, a key challenge lies in escaping what he calls the 'trap of authenticity.' In cuisines with long histories, he argues, 'that trap... just prevents a cuisine from evolving.' The breakthrough? 'Today, that trap of authenticity is being broken because we're trying to define what authenticity means to us.' It's about informed evolution, not discarding the past. 'As chefs today, we're putting out more of those stories—our experiences on a plate—rather than just trying to create a better version of a dish that was created back in the day.' Seth crystallises their philosophy memorably: 'We're creating the traditions of tomorrow, today—what will become someone's flavour memories, someone's nostalgia, ten years from now.' When Hunger Inc opened The Bombay Canteen a decade ago, the mission was simple: 'to celebrate India,' recalls Seth. That founding 'war cry' has since evolved. 'Today, it's about understanding what new India wants—and how we can serve that in a way that truly excites them.' That ethos finds perhaps its clearest expression at Papa's, a 12-seater chefs' counter restaurant in Mumbai. Shahzad avoids the label 'modern Indian'. 'I feel it's forward-thinking Indian food,' he says. 'It's Indian food rooted in today—just more forward-thinking in how we approach it.' Above Papa's in Mumbai Above The exterior of Veronica's This forward momentum extends to every detail of the dining experience. Forget hushed tones and neutral palettes. 'Why does it have to be white tablecloths or greys and blue...?' Seth asks. 'India is about colour. India is about celebration.' At Papa's, that spirit translates into a setting that feels more like a dinner party at Hussain's home than a traditional fine dining room. It's an approach grounded in respect for origins, echoing the philosophy of their late co-founder, chef Floyd Cardoz. 'Until you take time to understand tradition, you can't innovate,' Seth reflects. 'It's about bringing that forward into new India—without veering into gimmickry.' The depth of Indian tradition offers an almost limitless canvas. 'Ten years in, I feel we're just scratching the surface,' Shahzad says with relish. 'Every 100 kilometres, the cuisine changes—the emotion of eating changes.' That spirit of exploration surfaces in strikingly inventive ways on their menus: take Bugs Bunny, a rabbit shawarma laced with chaprah (red weaver ants used by tribal communities), or a meticulously layered Wellington that channels the intricate flavours of a Kashmiri Wazwan feast. 'The flavours remain true to the Wazwan,' Shahzad explains, 'but the form is that of a Wellington. And to me, there's nothing about that that isn't Indian.' Even the rhythm of the meal at Papa's—beginning with savoury riffs on classic desserts—draws from Shahzad's own Bohri Muslim heritage. This blend of audacity and reverence is captivating diners. While international guests are intrigued, Papa's has also become 'a source of pride' for Indians, who see in it a reflection of their cuisine's bold new trajectory. Storytelling is key—the team ensures guests understand the why behind each dish. It might be the unexpected pleasure of encountering distinctly Indian flavours in a globally recognisable ceviche or decoding the playful irony of an Ahi tuna samosa, or as Shahzad describes it, 'a samosa in spirit—but not in essence'. Looking across the continent, both Seth and Shahzad see India's dining scene on a sharp upward trajectory, joining the ranks of Asia's established culinary powerhouses. 'I feel like the game in India is levelling up,' says Shahzad. 'All boats rise with the tide—and that's exactly what's happening right now.' He believes the country is entering a new phase: 'an era of innovation, as opposed to that era of refinement… For years, we were just focused on making better versions of butter chicken.' Hunger Inc is actively shaping the next generation of Indian hospitality through initiatives such as Canteen Class and the Canteen Open House. The former began as a series of Saturday afternoon sessions at The Bombay Canteen—later moving online—designed to bridge the gap between academic theory and industry reality. The latter builds on that ethos, bringing together over a thousand attendees for workshops, mentorship sessions, and real-world insights. At the heart of both is a mission, as Seth puts it, to share 'the story of India, of today—the new India.' Above Summer Menu at The Bombay Canteen Above Paparazzi cocktail at The Bombay Canteen When asked about the biggest misconception they hope to challenge, their responses cut deeper than the usual clichés. For Shahzad, it's about freeing Indian cuisine from the narrow definitions imposed on it. 'It's the shackles of authenticity that people put on it,' he says. 'What we're trying to do is open people's minds to the idea of India as a whole.' Seth adds a vital point about contemporary India's capabilities. 'Come to India, you will find some of the best cheese, some of the best whiskey, some of the best gin. All being made here now,' he says. 'What it means to be an Indian restaurant today isn't limited to using the same ingredients we've relied on for the past hundred years.' Indian cuisine today is a living, breathing entity, steered by innovators who honour their roots while boldly charting new territory. As Seth points out, much of this heritage remains undocumented, waiting to be uncovered through curiosity and connection. 'The only way you will discover more is to ask more questions and showcase that curiosity,' he says. 'It's only through travel that you'll see—and be inspired by—what the India of tomorrow could be.' For diners across Asia and beyond, embracing that curiosity promises delicious revelations. Mumbai, it seems, is calling. Above Canteen Class at The Bombay Canteen
