Latest news with #Latin-American
Hindustan Times
5 days ago
- Entertainment
- Hindustan Times
Want to start a supper club? Here's what to bring to the table
It has all the elements of a stylish indie movie. The setting: Someone's living room. The characters: Cool strangers gathering for dinner. The food: Exotic, multi-course, served over a leisurely two-three hours. Conversations crackle and pop around a candle-lit table. There's an air of exclusivity that makes both the host and the diners feel like they're partaking in a special secret. Do a trial run with friends to see how they respond to your dishes and if your menu needs any tweaks. (SHUTTERSTOCK) Only, it's not so secret now. Supper clubs have been popping up in every big city. But before you quit your job and add chef to your bio, see what works and what doesn't, and how clubs in Bengaluru, Mumbai, and Delhi have cracked the code. Build the hype. Before setting up, pre-empt the response, says Anurag Arora, founder of the two-year-old Bengaluru supper club, Apartment. Arora had been hosting food pop-ups and dining experiences for years before he started. He had an audience ready. His posts were about recipe experiments, food travels and cooking hacks, through his day job as a designer. He was viewed as an in-the-know culinary expert. 'People need to believe that you have an eye for food and a sense of what makes a good meal.' Do a trial run. Gather friends and family and make them your critics. It's what husband-wife duo Manish Malhotra and Capthi Ly did before they opened up the Mumbai-based Vietnamese supper club, The Studio, last year. 'You get your first honest feedback from them,' says Malhotra. 'And you realise whether you're cut out for hosting.' In their trial sessions, they learnt that the public had a set idea of what Vietnamese food was. Some meat and fish preparations would put people off. A great way to build hype is by teasing the menu and pictures of a few standout dishes. (SHUTTERSTOCK) Get professional. The food has to be good, of course. But Arora finds that paying attention to the table linen, the flatware, even the way the kitchen is run is what makes diner feel they're part of an elevated experience. 'We run a very silent kitchen; we treat our guests like diners in an upscale restaurant who have no idea what's happening behind-the-scenes.' Apartment's dinners are set up to deliver a New York bistro feel. There is jazz music, two- and four-seater tables, and black-clad servers (usually Arora's family and friends, or aspiring culinary students). 'The dish has to be plated the same way every time, and has to taste the same no matter how many times diners come back and try it.' Leave them wanting. Most supper clubs find that repeat bookings are easy, but convincing new diners to sign up is tough. Archit Agarwal, who runs The Lost Table in Delhi with his wife Natasha Ratti Kapoor, posts menu teasers on his socials. They do theme-based menus — featuring citrus menu, dill, Latin-American food. So, the experience feels fresh even for a returning diner. Arora from Apartment, on the other hand, keeps the menu under wraps until it's time to sit down to dine. The suspense works. 'People eat out so frequently today, and yet, there are one or two food experiences that they remember distinctly afterwards. We strive to achieve that.' Scale up slowly. The pricing must work both for you and the customer. The Lost Table's four-course menu was initially priced at ₹4,500, but Agarwal brought it down to ₹3,250 for a vegetarian option and ₹3,500 for meat and fish. Don't expect it to be profitable right away. 'There will be days when you're at full capacity, and days when there will be unbooked seats. It's like throwing darts at a board, blindfolded, and hoping one lands.' Do it full-time (one dinner a week) and it's possible to stay afloat, for the moment. 'If you have your own space, that's 30% of expenses saved right there,' says Arora. Be open to hosting sessions in partnership with restaurants and private dining experiences for birthdays and anniversaries. 'That way, you're not just restricting yourself to one format.' From HT Brunch, Aug 16, 2025 Follow us on
Daily Maverick
24-07-2025
- General
- Daily Maverick
Picadillo — spiced ground beef with green olives and Brazilian garlic rice
When you're in a ring-the-changes frame of mind, you reach for Aunty Google and see what you can find. I found a little picadillo. Savoury mince. That's the nub of what this really is. But there are different kinds of savoury mince, in many parts of the world. On toast, for breakfast. Cape Malay curried mince. Underneath mashed potato in a cottage or shepherd's pie. Even our own bobotie is a variation on a theme of savoury minced meat. But in the Latin-American countries, they have something called picadillo. It's a ground (minced) beef dish with plenty of spices, often with green olives in it, sometimes raisins too. I looked around and found a range of recipes for it, studied them then wrote down a recipe. Along the way, I espied recipes for Brazilian rice, which piqued my interest. This is a simple rice dish cooked with onions and garlic. Or just with garlic. So I made the garlic version and tasted it. Five spoonfuls later, I knew that I could just devour a bowl of this garlic rice all on its own, thinking: Who needs the picadillo, this will do fine… Except that the picadillo turned out equally delicious, Together, they make for a really satisfying meal. It's one to add to your repertoire. The rice begins with a refogado, which is a Brazilian (and Portuguese) iteration of sofrito: the sautéing of garlic and/or onions in fat or oil. In Italian cooking a sofrito comprises sautéd onion, carrot and celery, like the French mirepoix. In Latin countries it involves onion and garlic. Here's how to make both picadillo and Brazilian garlic rice. Tony's picadillo with garlic rice (Serves 2 with seconds) Ingredients 700g lean minced beef 1 Tbsp extra virgin olive oil 1 medium red onion, diced 1 yellow pepper, diced 4 cloves garlic 2 Tbsp dried oregano ½ tsp ground cumin 1 tsp paprika 1 bay leaf Salt and black pepper to taste 1 cup green olives, halved 1 Tbsp red wine vinegar 1 x 400g can chopped tomatoes 1 Tbsp tomato paste ½ cup vegetable stock ¼ cup fresh parsley, finely chopped For the garlic rice: 2 cloves of garlic, finely chopped 1 Tbsp canola oil 1 cup rice (don't rinse it) 375ml/ 1.5 cups vegetable stock Salt to taste Method In a large, heavy cast-iron pot, on a moderate heat, heat the olive oil and add the onions and diced pepper. Sauté for 2 or 3 minutes until softened. Add the garlic and sauté for 2 minutes more. Add the beef and immediately work it with a wooden spoon to prevent it from forming clumps. Cook gently for 5 minutes or so. Add the cumin, oregano, paprika and bay leaf, season with salt and black pepper, stir, and cook for a few minutes more. Now add the green olives, vinegar, chopped tomatoes and tomato paste, and the vegetable stock, and simmer for 15 minutes more. Remove the lid and continue cooking for another 10 minutes or so for the liquid to evaporate a little and the flavours to intensify. Stir in the chopped parsley and leave it aside while you make the rice. For the garlic rice: Heat the oil in a pot and add the chopped garlic, on a low heat. Cook very gently, stirring, until the garlic turns pale gold. Add the rice, season with salt and stir for a minute. Add the stock and bring to a rolling boil. Lower the heat and simmer gently, covered, until the water has been absorbed. Turn off the heat and let the pot stand covered for 10 minutes. Remove the lid and let the rice settle for two minutes, then fluff with a fork. Spoon picadillo on top of rice, garnish with parsley, and serve. DM Tony Jackman is twice winner of the Galliova Food Writer of the Year award, in 2021 and 2023.
The Citizen
04-07-2025
- Entertainment
- The Citizen
Young dancers shine bright at National Legends Are Made event
Excitement peaked when dancers from across SA lit up the stage at Woodlands International College for the Legends Are Made season three finale recently. The four-day competition showcased a range of styles, including freestyle, rock and roll, disco, hip-hop, slow dance, acro, lyrical, jazz, ballet, amapiano, belly dancing, show dance, ballroom, Latin (international, American, and pro-am), vocals and more. With over 800 entries last year, the event has cemented its reputation as one of SA's top platforms for dance and music excellence. For co-founder Duerell de Pontes, the event's true highlight was its spirit of unity, 'The most unforgettable moments came from seeing dancers from across the country come together, sharing their joy and passion for performance.' De Pontes said a standout performance came from the Magic Feet Foundation, a group of young dancers from disadvantaged communities. Their group piece, performed on June 15, captivated the audience. 'It was magical. The crowd was in awe. We are incredibly proud of them,' he said. Despite challenges like last-minute entries and having to adjust schedules on the fly, De Pontes said the event came together beautifully. 'Even with the chaos, everything ran smoothly in the end.' He said Legends Are Made celebrates dance in all its forms, welcoming everyone from toddlers to seniors, hip-hop to ballroom. The event even included a wheelchair dance division, reinforcing its commitment to inclusion. The competition catered to every age, ability and background. 'This year, we saw strong growth in our partnered ballroom and Latin-American categories. In past years, many dancers competed solo due to a lack of partners. 'Thanks to a workshop and private sessions by French adjudicator Angelik Meyer, more partnerships formed, and skills improved,' De Pontes shared. Rather than introducing new elements, this season focused on refining the existing format, 'The brand continues to resonate. We chose to fine-tune what already works, and it paid off.' Strategic scheduling helped manage the broad age range. ALSO CHECK: Teen couple marries in Springs in celebration of love and history Younger dancers competed in the morning, followed by a prize-giving, while older participants performed later in the day. The music selection was also age-appropriate. Inclusion and accessibility remain core values. 'Supporting dancers from underprivileged backgrounds is essential. It's about equal opportunities and building a diverse, dynamic dance community,' said De Pontes. Looking ahead, Legends Are Made plans to establish a dedicated foundation, expand outreach to schools and townships, create professional development pathways and eventually host a nationally televised finale. The dream is to create a legacy that transforms lives through dance. Among this year's standout performers was Bloemfontein's Michè Erasmus from Dance Domination. 'I started dancing at two. Hip hop and amapiano let me express myself. Before I perform, I pray and leave it in God's hands,' she said. Michè earned gold in show dance and silver in amapiano. At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
Time Out Dubai
02-07-2025
- Entertainment
- Time Out Dubai
Izel Lounge in Dubai
There's something about dinner at altitude that makes everything feel a little more glamorous. Maybe it's the lights below or the fact your phone gallery suddenly gets flooded with pics – either way, visitors and residents alike want a side of glittering view as a side to a top meal. IZEL Lounge, perched on the 71st and 72nd floors of the JW Marriott Marquis in Business Bay, is the latest to join the skyline party. Replacing Latin-American restaurant (and party spot) Hotel Cartagena's riot of colour with a sleeker, moodier makeover, this Japanese nightlife spot dials up the drama – all backlit geometric panels, spiralling staircases and lush foliage in just the right places. (Credit: Izel Lounge) Helmed by head chef Jorge Perez Blay, whose experience spans Spain, London and Dubai, if you're here for food, you will be treated to a solid menu. Repeat orders include foie gras cones, honey-glazed confit lamb and plates of grilled seafood, while IZEL's sushi is not to be passed up on either: generous bites of California rolls and crunchy tuna make a filling choice and surface on many an Instagram feed come the weekend. If you're not in the mood for a full-blown sit-down, IZEL works as a classy pit stop on the way home or just after a reservation elsewhere in the hotel. Although its mixed drinks aren't quite as levelled up as the view, decent, but unlikely to wow seasoned sippers, service is consistent without being too persistent and eager to please. (Credit: Izel Lounge) You may not hear every word of your conversation, so don't meet a friend you're eager to catch up with because that playlist likes to be centre stage, and, at times, the vibe can veer into style over substance. But if dancing is on the agenda, you might have just found your next IZEL might not be reinventing the wheel, it knows how to put on a show – and when you're 72 floors up with Dubai glittering beneath you, that might be all you need. Come for the view, stay for the vibes… just don't expect much depth behind the dazzle.
The Citizen
25-06-2025
- Entertainment
- The Citizen
WATCH: Legends were truly made at Legends Are Made season 3 finale
WATCH: Legends were truly made at Legends Are Made season 3 finale Excitement reached a crescendo as dancers from across South Africa lit up the stage at Woodlands International College for the Legends Are Made Season 3 finale, held on Saturday, June 22. The competition, which unfolded over four days, June 14, 15, 16, and 22, celebrated a rich tapestry of talent, featuring a wide variety of styles including Freestyle, Rock and Roll, Disco, Hip Hop, Slowdance, Acro, Lyrical, Jazz, Ballet, Amapiano, Belly Dancing, Showdance, Ballroom and Latin (International, American, and Pro-Am), Vocals, and more. With over 800 entries submitted last year, the event has once again confirmed its status as one of South Africa's top platforms for discovering and celebrating dance and music excellence. For co-founder Duerell de Pontes, the event's most powerful moments came from its spirit of unity. 'The most unforgettable memories were watching dancers from all over South Africa come together, sharing their joy and passion for dance and music,' he said. De Pontes said a standout performance came from the Magic Feet Foundation, a group of talented young dancers from disadvantaged communities. Their group formation piece, performed on Sunday, June 15, captivated the crowd. 'It was absolutely magical. The audience was in awe. We are so proud of these incredible dancers.' He admitted that hosting an event of this magnitude came with logistical challenges. Late entries, even on the day of the event meant the team had to reorganize the program multiple times. 'Despite the chaos, everything came together beautifully in the end,' De Pontes added. He said a defining feature of Legends Are Made is its celebration of dance in all its forms. From hip-hop to ballroom, and even a dedicated wheelchair dance division, the competition caters to every age, ability, and background. 'We welcome dancers from age three to seniors. The atmosphere each day was absolutely electric.' The event's driving force highlighted that this year also marked significant growth in the partnered ballroom and Latin-American categories. 'In previous years, we had many solo dancers due to a lack of partners. Thanks to a technical workshop and private sessions by French adjudicator Angelik Meyer, we've seen more partnerships form and skills improve dramatically.' Also Read: Legends Are Made dance competition concludes with a bang Rather than introducing new features, this season focused on strengthening its winning formula. 'The Legends Are Made brand continues to resonate. We chose to refine and amplify what already works, and it's paid off with increased participation.' The founder said with such a broad range of age groups, strategic scheduling played a crucial role. 'Younger dancers competed in the morning followed by prize-giving, while adults had their slots later in the Music tempo and genre were also tailored to suit different age groups.' The dance advocate said inclusion and accessibility remain central to the competition's mission. 'Supporting dancers from underprivileged backgrounds is essential,' De Pontes said. 'It's about creating equal opportunities, uplifting youth, and building a diverse and dynamic dance community.' Looking ahead, Legends Are Made aims to establish a dedicated foundation, expand outreach to schools and townships, offer professional development pathways, and host a nationally televised finale. The dream is to create a legacy that transforms lives through dance. Among this year's shining stars was Bloemfontein's Michè Erasmus from Dance Domination. 'I started dancing at two,. Hip-hop and amapiano let me express myself. Before I perform, I pray and leave it in God's hands.' Michè walked away with gold in showdance and silver in amapiano. Also Read: Talent galore as Legends are Made Season Three kicks off At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
