Latest news with #Michelin-starred
Hans India
25 minutes ago
- Business
- Hans India
World flavors, Indian roots: How kitchens are redefining global dining
The global palate is evolving. As travelers become more adventurous and culturally curious, hotel kitchens are transforming into cultural crossroads—places where diverse culinary influences meet the richness of Indian tradition. The phrase "World Flavors, Indian Roots" is no longer just a trendy catchphrase—it's the philosophy guiding a new wave of hotel menu innovation across India and the world. At the intersection of global techniques and indigenous ingredients, hotel chefs are redefining what it means to offer a fine dining experience that is both rooted and refined. Across the luxury hospitality landscape, chefs are tapping into India's deep culinary heritage while weaving in flavors and methods from Asia, Europe, the Americas, and the Middle East. The result is a fusion of cultures that respects authenticity while welcoming reinvention. Think butter chicken tortellini, avocado chaat, quinoa khichdi with Thai basil, or a saffron panna cotta topped with gulkand crumble. These dishes are not simply experiments—they're intentional creations reflecting a world in motion, curated to appeal to both the global traveler and the local connoisseur. A global outlook grounded in locality The shift toward menus that bridge continents begins with an understanding of the changing guest demographic. International guests are seeking comfort in familiar formats, but with a local twist, while Indian diners are increasingly open to global cuisines interpreted through a native lens. Hotels have responded by creating culinary programs that blend storytelling, sustainability, and smart sourcing. Take, for instance, a luxury hotel in Delhi that recently revamped its menu under the guidance of a chef trained in Nordic cuisine. Instead of importing exotic ingredients, the team chose to reinterpret classics using regional produce—smoked beetroot in mustard oil replacing salmon gravlax, or millet crispbread served with curry leaf pesto. This not only resonates with the sustainability trend but celebrates Indian biodiversity in a global format. The Rise of the Indian Global Chef Another key force driving this trend is the new generation of Indian chefs who have trained and worked abroad. These culinary professionals are bringing back refined techniques and presentation styles from Michelin-starred kitchens, marrying them with flavors and ingredients that speak to their roots. This East-meets-West approach is turning hotel dining into a cultural showcase. Chefs like Vineet Bhatia, Gaggan Anand, and Garima Arora have pioneered this philosophy, and many hotel chefs are following suit—elevating street food elements into plated art, reimagining biryani as a risotto, or using tandoori grilling in Japanese-style yakitori preparations. The menus are not just delicious; they are narratives of travel, migration, innovation, and memory. Regional India goes global While global flavors are entering Indian kitchens, there's also a reverse movement—of taking lesser-known Indian regional dishes and presenting them in globally appealing formats. From the smoked pork of Nagaland to Kerala's toddy shop fish curry, hotel chefs are exploring India's culinary map, refining rustic dishes into elegant offerings. Menus with a mission Beyond fusion and flavor, many hotel chefs are approaching menu curation with a deeper purpose—focusing on health, local economies, and cultural preservation. Superfoods like moringa, jackfruit, and amaranth are replacing quinoa and kale, while millets are making a strong comeback in breads, porridges, and even desserts. The marriage of world flavors and Indian roots isn't about novelty—it's about connection. It's a culinary dialogue that respects where we come from and where we are headed. As hotel kitchens continue to serve as cultural melting pots, guests are offered not just meals, but meaningful experiences—crafted on a plate, savored in a bite, and remembered long after checkout. Final course The hotel industry's culinary evolution is not simply about fusion for fusion's sake. It's about thoughtful integration—a way to bring the best of the world into the heart of India's rich gastronomic heritage, and vice versa. In this journey of flavor diplomacy, hotel menus are becoming passports, offering guests the chance to travel across borders without leaving the table. The future of dining is here: world flavors, Indian roots—and endless possibilities. (The writer is Executive Chef at Riga Foods)
Arab News
2 hours ago
- Entertainment
- Arab News
Recipes for Success: Chef Robert Rispoli offers advice and a tasty carbonara recipe
DUBAI: Born and raised in Pompeii, where his family owned a fish restaurant, Roberto Rispoli's connection to food began early — not just as a profession, but as a form of storytelling. For the latest updates, follow us on Instagram @ 'For me, becoming a chef wasn't just about loving food — it was about what food does,' he tells Arab News. 'A simple dish can change someone's mood, spark a memory, or bring complete strangers to the same table.' Over the past two decades, Rispoli has refined his Mediterranean cooking style in Michelin-starred restaurants across Europe, including time spent working under the renowned chef Alain Ducasse in Tuscany and Paris. In 2013, Rispoli earned a Michelin star for Mavrommatis in Paris — then the only Greek restaurant outside of Greece to receive the honor. Now based in Dubai, Rispoli is executive chef at Jumeirah Marsa Al-Arab, where outlets include the Italian restaurant Rialto. 'My philosophy is simple: Cook with soul, respect the ingredients, and tell a story through every plate,' he says. 'Food isn't just about taste — it's about identity, curiosity, and bringing the world to the table.' When you started out, what was the most common mistake you made? I often found myself rushing through recipes, trying to finish as quickly as possible rather than embracing the process itself. I've come to learn that true mastery comes with patience and precision, two essential skills in the kitchen. What's your top tip for amateur chefs? One of the simplest yet most effective kitchen tricks I've learned is soaking garlic cloves in water for a few minutes. It makes peeling effortless, saving time and frustration. Another tip I appreciate is to store a whole truffle on top of uncooked risotto rice in an airtight container for two to three days. During this time, the rice gently absorbs the truffle's natural humidity and aroma, preserving its character while enriching the grains with its essence. When you finally cook the risotto, the result is far more nuanced — deeply aromatic, earthy, and luxurious — a true expression of how technique and patience can elevate a dish from the inside out. What one ingredient can instantly improve any dish? Parmesan — or Parmigiano Reggiano, as we proudly call it in Italy. It's one of the most treasured ingredients in Rialto's kitchen. It's incredibly versatile, whether shaved over fresh pasta, stirred into a risotto, or simply enjoyed on its own. Its complexity elevates every bite. Whether you're preparing something rustic and simple or refined and elaborate, Parmigiano has the unique ability to bring harmony, structure and unmistakable Italian identity to the plate. When you go out to eat, do you find yourself critiquing the food? To a certain extent. First impressions in a restaurant are incredibly important. A warm, genuine welcome paired with a polished atmosphere sets the tone for the entire experience. I would say that around 30 percent of how I evaluate a restaurant comes from the service and ambience. They create the canvas on which the meal is painted. What's the most common issue that you find in other restaurants? From a culinary perspective, I often find that chefs can fall into the trap of overcomplicating dishes, particularly when it comes to Italian cuisine, the true beauty of which lies in its simplicity — in letting exceptional ingredients shine, and in respecting tradition while expressing creativity with a light touch. Complexity should never overpower clarity. That's where the magic of the cuisine lives. What's your favorite cuisine or dish to eat? I've always had a deep appreciation for both Italian and French cuisine. Each of them is rich in heritage, yet distinct in character. One of my personal favorites from Italy is Spaghetti ai Ricci di Mare — sea urchin spaghetti. It's a deceptively simple dish, but its intensity and purity of flavor capture the very essence of the Mediterranean. The sea urchin brings a luxurious brininess, and when paired with perfectly al dente pasta, creates something truly unforgettable. From the French repertoire, I'm drawn to dishes like Poulet à l'Albufera — delicate, refined and a true showcase of classical technique — and of course, a well-prepared beef tartare. What I love most about these dishes is the precision they demand and the balance they achieve. Whether Italian or French, it's the harmony between boldness and restraint that continues to inspire me in the kitchen. What's your go-to dish if you have to cook something quickly at home? Pollo alla Milanese — the classic breaded chicken cutlet. It's wonderfully simple, yet incredibly satisfying. High in protein and quick to prepare, it doesn't rely on elaborate techniques, but on quality ingredients and precision. When cooked just right — golden, crisp on the outside and tender within — it delivers comfort and flavor in a way that feels effortlessly timeless. It's a dish that proves that elegance often lies in simplicity. What customer request most annoys you most? When guests ask to change the recipe significantly. It often disrupts the intended balance of flavors. And, more than that, it breaks the emotional connection and story behind each dish. What's your favorite dish to cook and why? As a chef from the south of Italy, I have a deep love for tomatoes. For me, the tomato is a symbol of tradition, family and the Mediterranean way of life. What I find most inspiring is how something so humble, when approached with knowledge, care, and a touch of creativity, can be transformed into the hero of the plate. That's the essence of great cooking — elevating simplicity into something extraordinary. What's the most difficult dish for you to get right? Offal is one of the most technically demanding ingredients a chef can work with — and one that I deeply respect. Each type requires its own unique approach, with distinct preparation methods. To cook offal well demands skill, precision, patience and a deep understanding of culinary tradition. As a head chef, what are you like? I believe in leading with strength and heart. Discipline is essential — it creates structure and consistency in the kitchen — but I've never believed in leadership through fear. A kitchen should be a place of high standards, yes, but also of trust, mentorship and respect. For me, correcting a mistake is never about criticism, it is about teaching with intention. I strive to lead by example, to inspire with patience, and to guide each member of my team not only in their technical skills but in their growth as individuals. Every chef who steps into my kitchen is not just learning how to cook, they are learning how to think, how to lead, and how to take pride in the smallest details. My greatest reward is watching them evolve into confident, grounded professionals who carry integrity into everything they do. Chef Robert's mezze maniche carbonara recipe Servings: 1 Portions: 1 (Contains gluten and dairy) Ingredients: Pecorino 100g Egg yolk 60g Black pepper 5g Grana padano 50g Cream 200g Ventricina cooked 30g Other ingredients: Non-alcohol white wine 10g Extra virgin olive oil 10g Preparation: For the carbocream, blend all the ingredients together in a blender until smooth. In a separate pan, sauté the ventricina (cut into small squares) with extra virgin olive oil. Deglaze with non-alcoholic white wine and allow it to reduce. Meanwhile, cook the mezzemaniche pasta in boiling water until al dente. Drain and transfer the pasta into the pan with the sautéed ventricina. Toss everything together for a minute over low heat, then add freshly ground black pepper. Remove from the heat, stir in the carbocream, and mix well before serving. Plating: Plate the pasta in a stainless steel serving dish, then top with crispy ventricina and a generous sprinkle of grated parmesan cheese.
Times
3 hours ago
- Times
Il Sereno review: a uniquely modern hotel on the banks of Lake Como
When it opened in 2016 in the small town of Torno, this thoroughly modern hotel ruffled the feathers of Como's grande-dame properties with its unashamedly sharp-edged aesthetic, crafted by celebrated designer Patricia Urquiola. The 40 lake-view suites are pared back with panache, the food is Michelin-starred and the spa is in a converted boathouse full of character. You really are on the lake here — its gently lapping water is only inches away as you swim in the photogenic outdoor pool, and there's even a tiny natural beach beneath the terrace. For extra wow factor, the hotel has Riva boats for stylish outings. This article contains affiliate links that will earn us revenue Score 9/10Urquiola is one of her generation's pre-eminent designers. Her work is displayed in the permanent collection of MoMa in New York and the Fonds National d'Art Contemporain in Paris. As she is based in Milan, about an hour's drive away, Il Sereno feels like her weekend residence — and the attention to detail reflects that. The use of local book-matched marble is stunning, accessorised by Venetian terrazzo floors and walnut fixtures that add depth and warmth. For glamour, she's added watery blue, bronze and tangerine tones to the day beds from B&B Italia, husk armchairs by Moroso, custom lighting by Flos and covetable hand-knotted Warli rugs by Paolo Zani. Bathrooms are calming cocoons, many with deep tubs as well as rainforest showers. All are stocked with pampering black amber amenities by the A-list-approved Ex Voto Paris. There are also generous touches such as a complimentary panettone and minibars. In short, the rooms are so classy that you barely notice the dreamy views over the lake through the walls of windows. Score 9/10 The Naples-born executive chef Raffaele Lenzi was running his own pastry shop at 14 and went on to work in world-class kitchens such as the then two-Michelin-starred Arquade at the Hotel Villa del Quar in Verona. He has been presiding over Ristorante Il Sereno Al Lago since 2016 and everything about this dining experience is theatrical. You approach via an extraordinary 'floating' sculptural staircase with walnut treads lashed together by copper-coloured metal rods, and sit beneath the building's ancient stone arches, the lake almost within touching distance. Like the design, dinner takes its culinary cues from the past but adds a 21st-century dynamism. Tasting menus showcase Lombardian produce and you should expect the unexpected. Apologies for spoiling the surprises, but this might include a moreish hummus of fermented borlotti beans, perfectly cooked cauliflower with carbonara sauce, delicately piquant rainbow trout with sweet-and-sour melon and horseradish, and unforgettable veal osso buco. Breakfast embraces healthy granolas and fruit but can't resist Italian sugar hits of custard-filled doughnuts and panettone. • More of the best hotels in Lake Como• Best villas in Lake Como Score 9/10The sleek 18m infinity pool runs lengthwise to the lake and is fitted with underwater music and mood lighting. It has a smart sun deck lined with pea-green loungers. To its side is a mini sandy beach with direct access into the lake should you prefer to swim there. There are also paddleboards, kayaks and a rowing boat to take onto the water. The small spa is in a characterful old boat house and somehow squeezes in a hot tub, sauna, steam room, fitness centre and three treatment rooms where excellent therapists work their magic with products from the Swiss luxury skincare brand Valmont. The hotel also has its own private dock, three self-drive Riva boats and a Urquiola-designed Vaporina del Lago water limousine for aquatic explorations in style. Score 8/10Torno is on your doorstep and is a pretty little town with atmospheric cafés, quaint churches and precious few tourists. If you hanker after hordes of holidaymakers, fashionable Como town is about a 15-minute drive away, where you'll find designer stores and fancy restaurants. Torno has a pier and ferry services and is about a ten-minute walk from the hotel for trips further afield. Price B&B doubles from £765Restaurant three course menus from £112Family-friendly YAccessible Y Susan d'Arcy was a guest of Il Sereno ( • Lake Como v Lake Garda: which one should you visit?• Best villas in Lake Garda
The Sun
7 hours ago
- Politics
- The Sun
French petition against toxic pesticide gains 1.9M signatures
PARIS: A student-led petition opposing the reintroduction of a toxic pesticide in France has gained massive public support, highlighting growing discontent with political decision-making. The petition, launched by a 23-year-old master's student, calls for the rejection of legislation allowing acetamiprid, a chemical harmful to bees but favored by farmers. Banned in France since 2018, acetamiprid remains legal in the EU, with proponents arguing it helps farmers stay competitive. However, the petition has drawn 1.9 million signatures, backed by academics, chefs, and lawmakers. Critics label the bill, named after right-wing senator Laurent Duplomb, a 'frontal attack on public health.' The legislation passed without debate, bypassing parliamentary gridlock. Signatories urge President Emmanuel Macron to block it, with many expressing broader frustration over political deadlock. 'There is an environmental aspect, but also deep frustration,' said Elodie Germain, 46, referencing Macron's past controversial reforms. Environmental groups and chefs have joined the outcry. Nearly 400 culinary professionals signed an open letter condemning political ties to agro-industry. 'We work hard and stay quiet, but now we must act,' said Michelin-starred chef Glenn Viel. The petition's success has pressured lawmakers, with Le Monde noting its unprecedented scale. While parliament may hold a debate if a petition reaches 500,000 signatures, experts doubt legislative changes. Political scientist Guillaume Gourgues called the lack of formal response 'completely abnormal.' Macron awaits a Constitutional Council ruling by August 10, but public frustration risks escalating. 'No debate on such a law is heresy,' said Lille resident Gally Vangeenberghe, 21. - AFP
Daily Mail
7 hours ago
- Daily Mail
My Notting Hill restaurant has been targeted by brazen thieves 20 times and police do nothing about it... I'm still waiting for them to show up 24 hours after the last break-in!
A top chef has lamented the decline of London policing after thieves stole produce from his restaurant by thieves for what he believes is the 20th time. Richard Wilkins, who runs 104 Restaurant in the capital's plush Notting Hill, says police are yet to visit him more than 24 hours after a pair of brazen thieves stole soft drinks and pantry supplies from a storage area in broad daylight. The Welsh chef reckons his business has been targeted by opportunist and organised thieves 20 times in the last four years. Criminals have made off with all manner of stock - including pricey Scottish langoustines and a mincer he bought for the kitchen. One even used bolt cutters to steal his £2,000 bicycle last month. Mr Wilkins, who has worked at Gordon Ramsay 's Michelin-starred Pétrus and at the three-starred Maison Pic in France, says he has reported every theft to the Metropolitan Police - only for officers to close the case in days with no arrests. And when his bike was stolen, police effectively let the thief get away after scrambling up some scaffolding. Officers decided the criminal would be put at too much risk if they tried to chase him. 'London shouldn't feel lawless but it is lawless when it comes to petty crime like theft,' Mr Wilkins told MailOnline. 'It doesn't even matter the level of the theft - it could be this, it could be a £10,000 watch. People know they can get away with it so they do it. That's why they come along at three o'clock in the afternoon and steal bikes. 'A colleague in Soho came back from a daytime meeting and the lock on her bike had been 75 per cent cut through. 'People are just doing things in broad daylight - and nobody stops them because they're worried about being stabbed. 'London has become a low trust society. You can't leave things outside anymore because someone will steal it. I don't wear anything nice out, my Apple Watch or anything, because it's becoming a matter of life or death. 'The core values of the police have been obliterated. It's a failure of organisation.' He opened the Michelin-recommended establishment, labelled London's smallest fine dining restaurant, in March 2019. Inspired by his time working in top Continental establishments, it serves offerings like Noir de Bigorre pork pâté en croûte, French guinea fowl and Kagoshima wagyu fillet. A three-course dinner runs at £60 per person - with a tasting menu coming in at £120, or £150 with A5 wagyu, the highest standard of Japanese beef available. A sample wine menu suggests bottles of 1992 La Tache Grand Cru can be served with dinner for £4,900. And he hit the headlines not long after opening after engaging in a war of words on social media with Made In Chelsea and Buying London star Rosi Mai Walden, telling her 'I've never even heard of you' after she got in touch trying to blag a free meal. Wednesday's theft saw a crook in a t-shirt, gilet and baseball cap nonchalantly make off with a stack of Coca Cola as well as packets of butter. The stock had been left in a small wicker enclosure off of the main road, around the side of the restaurant. An hour later in the CCTV, the same man returns with a pair of sunglasses on his head, what appears to be a bright yellow carrier bag from Selfridges and an accomplice, who reaches in to grab two cases of bottled water. Thief number one then helps himself to another two cases - and checks a box labelled 'wagyu beef' to see if there were any prime Japanese cuts he could pinch before leaving. The chef glibly captioned the footage: 'Another lovely member of the public stealing our produce an hour ago. Police do nothing. So nice of them to come back and take the rest. Cheers guys.' The wicker fencing had been used to store his bike - until it was stolen. Suppliers keep dropping stock off in the enclosure despite the fact he has padlocked cupboards he asks them to put their deliveries in. Mr Wilkins is often alone as he prepares the restaurant for the day - so can't keep a constant eye out for deliveries. The delivery had been dropped in a wicker enclosure despite Mr Wilkins asking suppliers to use the padlocked cupboards next door Few suppliers do as he asks - not that it would matter. Not long ago, a thief smashed his way into the cupboards looking for stock and left empty-handed. Mr Wilkins is yet to get the door fixed. He almost doesn't see the point, since he expects it to be stoved in again anyway. The chef reported the theft shortly after it happened but is yet to be visited by a police officer more than 24 hours on. 'This happens every few weeks,' he told MailOnline as he prepared for the evening's dinner service on Thursday. 'It seems to be the new normal.' Next to him, a laptop shows a constant feed of the CCTV cameras, something he wishes he didn't have to keep a constant eye on. He continued: 'If it isn't that (someone stealing stock), it's someone ripping the cupboards off their hinges and walking off. 'It's happened 20 times in the last three or four years and no-one has ever been arrested. You report it, you give them the CCTV, and they close the case. 'There was a guy who took 20 minutes to break into the cupboards and just left two cases of water in there - and it costs us so much to get the door redone.' Mr Wilkins does not suffer financially from the thefts so long as he gets a police report to submit to his suppliers - but being deprived of stock in a business that has few tables, and discerning customers, is hardly convenient. The theft of his £2,000 bike on June 11, however, was the incident that took the cake. Mr Wilkins had heard activity outside that day while preparing for service - and it was only an hour or so later that he realised his bike was gone, the lock shorn through with bolt cutters after the thief first tried to wrench a securing bracket from the wall. By chance, he saw the thief outside an hour or so later - with no bike in sight - and confronted him. Fleeing, the crook hopped over a wall towards Ladbroke Grove and vanished. A member of the public then saw him clambering up scaffolding. Emergency services then cordoned off the street and tried to coax the crook down as he threw pieces of scaffold into the street. As the clock hit midnight and the criminal refused to leave, Mr Wilkins went home, sure that he would wake up to good news. Instead, he received an email from a police constable who told him the pursuit had been called off because of the risk that the thief might fall. What are the Peelian principles? The Peelian principles are the widely accepted standards of modern British policing drawn from the General Instructions issued to the very first Metropolitan Police officers. They are named after one-time Home Secretary Sir Robert Peel, who founded the Met with an Act of Parliament in 1829, though he is not thought to have written them down in their entirety. In summary, they are: To prevent crime and disorder That policing is done with public approval and respect That the cooperation of the public to follow the law should be secured Recognising that physical force and compulsion reduces public trust Demonstrating 'absolutely impartial' service to the law Using the minimum physical force only when needed to restore order 'The police are the public and the public are the police' Allowing the judiciary to decide who is guilty and their punishment That police efficiency is the absence of crime and disorder, not the visibility of police dealing with them 'We couldn't catch him,' the officer said. There was no apology. Mr Wilkins says his situation is endemic of the general experience of crime in the capital - where phone-snatching, 'Rolex-ripping' and bike theft is rife. He deliberately uses a £140 Samsung smartphone - because the risk of having an upmarket device stolen is simply too great. 'It's the breakdown of society if it takes a member of the public to try to solve the crime themselves,' he said. 'I don't want the world to be like Mad Max.' He claims the Peelian principles - the ideals of modern British policing developed by Sir Robert Peel when he founded the Met Police - are effectively dead, and that the force is weighed down with bureaucracy. His bike theft was first passed to an officer in Hammersmith who attended - before being sent to a 'local' officer in another area of London. In order to email in, he had to register for a 'community portal' website, and hasn't heard back. Earlier this month, the Mayor of London Sadiq Khan announced a policing blitz in 20 town centres across the capital, with more uniformed officers on the streets. Mr Wilkins, however, says he barely sees an officer at all - save for the occasional community support officer (PCSO), who don't even have the power to arrest a suspected criminal. And despite being stolen from time and again, the chef says he loves London, having aspired to move to the capital since he was a child. He wants to see the city strive for better, rather than give up altogether. 'You've won the lottery being born in the UK but that doesn't mean we shouldn't want to make things better,' he said. 'It's not even about the money or having so many officers. It's the organisation. 'Restaurants can be a money pit - you can buy £10,000 chairs, hire triple the number of staff you actually need, but does that make it better? Not necessarily. 'What makes a business a good business is running it efficiently, and I think it's the same with the police. The whole organisation is discombobulated. 'The idea is that people should be worried about being caught - and they're not. 'It makes criminals think they can do whatever they like. If they aren't scared of getting caught they're just going to be emboldened. There's no detriment.' He adds: 'I love London. Ever since I was a child, I wanted to move here. 'There is stuff here worth saving, worth fighting for.'
