Latest news with #PaneerTikka
Time of India
3 days ago
- Lifestyle
- Time of India
Dating gets better over food
For New Delhi-based Yamini Gola, there's something instantly comforting about connecting with someone who's just as enthusiastic about food as she is. 'I remember having a lengthy conversation once about the best cheesecake in town. The moment my potential match mentioned his favourite bakery in Connaught Place, it felt as though we'd already been on a food walk together, even before we'd met in person. That kind of shared excitement creates an immediate connection,' she shares. In another case, 24-year-old Varchasvi Mahajan, food isn't just about taste; it's a powerful conversation starter. 'I love it when the other person shares the same level of enthusiasm for food as I do,' she says. 'It reveals so much about their palate, personal preferences, and even how health-conscious they are.' Much like Yamini and Varchasvi, many singles on dating apps believe that food plays a matchmaker role in today's dating scene. A recent survey reveals that 72% believe culinary compatibility helps strengthen their bond, whether it's through cooking together or picking the perfect first-date dish. Food and Dating - 37% of singles feel that immersive food experiences, such as chef's table dinners or culinary workshops, help spark meaningful conversations early on - 52% would attend curated food events to connect more meaningfully - 49% say food preferences are important in relationships - 25% of singles consider mismatched food preferences a deal-breaker - Top dishes to impress: Biryani – 44%, Paneer Tikka – 24% , Butter Chicken – 18% - Mentions of ' chai ' in bios rose by nearly 19% in June 2025 compared to January - The ' chai–pakoda date ' emerged as a popular monsoon dating trend, blending warmth with nostalgia. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like American Investor Warren Buffett Recommends: 5 Books For Turning Your Life Around Blinkist: Warren Buffett's Reading List Undo (as per survey from dating apps Happn and Tinder) 'Food is a meaningful way for people to connect' Karima Ben Abdelmalek, CEO of Happn, a dating app, expresses, 'Food has always been a language of love, and now it's a meaningful way for people to connect and build compatibility. From dining out to experimenting in the kitchen, Indian singles are discovering new ways to bond through flavour and shared experiences.' Bangalore-based Navaneethan Ravikumar (31), a user of the Aisle dating app, says, 'Sharing similar food preferences makes things simpler. We're both non-vegetarians, so planning travel, booking restaurants, or picking meals is effortless. In a relationship, it's also important to respect each other's diets and support their food choices.' Food preferences can be a deal-breaker too Jammu-based Varchasvi adds, 'I genuinely struggle to spend time with someone—let alone date them—if we can't enjoy a few nibbles together. Whether it's grabbing some street food or watching them obsess over calorie counts, it really matters.' From religious fasting to food adventures, I need someone who respects both tradition and curiosity. If our eating habits don't match, the relationship may not work out Varchasvi Mahajan (24)
News18
14-08-2025
- General
- News18
5 Tricolour Themed Recipes To Try This Independence Day 2025
Happy Independence Day 2025: Celebrate India's 79th Independence Day with vibrant tricolour recipes that blend flavours, traditions, and patriotism on your plate. Happy Independence Day 2025: On Friday, August 15, India will celebrate its 79th Independence Day — a day that brings back the memory of the bravery, sacrifices, and aspirations of the freedom fighters. Since 1947 to the present, this process has converted India from a colonised country to the largest democracy in the world. The Indian flag's colours will fill streets, schools and houses. The air will ring with patriotic tunes, and the aura of oneness will glow brighter than before. Food has an equally significant role in this celebration. Communities and families gather to prepare meals based on the saffron, white, and green of the Indian tricolour. Meals become a reflection of patriotism towards the country. Preparing tricolour-themed meals is painting a plate with patriotism. Tricolour Idli Light, healthy, and lovely, tricolour idlis stack turmeric, carrots, and spinach into a single plate. It's a light yet satisfying breakfast that evokes the festive atmosphere. Pair it with coconut chutney and sambar for the ideal beginning. Tricolour Paneer Tikka Bold flavours and bright colours come together in this Independence Day version of paneer tikka. Marinated in saffron, white, and green spiced yoghurts, the skewers are smoky, tangy, and celebratory. Share with loved ones. Sweet and Fresh Tricolour Parfait This cool dessert stacks mango puree, creamy yoghurt, and strawberry puree into a glass. Garnished with granola and mint, it's pretty and refreshing. A light dessert for a summer celebration. Tricolour Fluffy Layers Dhokla Steamed to their fluffiest, this Gujarati snack makes a patriotic appearance. Soft, spongy tricolour layers of spinach green, plain white, and carrot orange make for a showstopper. Served best with tangy chutney. Tricolour Smoothie Bowl Loaded with banana, mango, spinach, and coconut milk, this smoothie bowl is as healthy as it is stunning. Every spoonful bursts with fresh flavours. A guilt-free, Instagram-worthy way to finish your meal. A Unity-Themed Feast Homes and restaurants across the nation are welcoming the tricolour theme. Preparing these recipes in unison can be a moment of bonding, making the kitchen a hub of love and innovation. This August 15, let your dinner table mirror the joy, diversity, and unity that make up India. First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
News18
12-08-2025
- General
- News18
Independence Day 2025: These Dishes Are Perfect For The Spirit Of August 15!
Independence Day is a time to celebrate India's unity and culture. This August 15, create a tricolour-themed menu and enjoy a memorable feast with family and friends Independence Day, celebrated on August 15, is more than just a date for our country; it is a powerful symbol of pride, freedom, and unity. On this special day, everyone expresses their patriotism in their own unique way, some by hoisting the national flag, others by singing patriotic songs or wearing colourful clothes. Yet, what truly makes the celebrations memorable is the joy of sharing delicious food. Whether it's a school event, a neighbourhood function, or a small get-together at home, the festivities feel incomplete without good food. This Independence Day, why not add the vibrant colours of the tricolour and authentic Indian flavours to your menu? Here are some simple and delightful ideas to make your celebration even more memorable. Tricolour Sandwich: Try a sandwich with green chutney, white mayonnaise or cheese, and topped with carrot or tomato slices. Cut into small triangles, both children and adults enjoy it. Kachori and Mini Samosas: These party favourites can be served with mint chutney (green), curd (white), and tomato sauce (saffron) to match the tricolour theme. Paneer Tikka with Bell Peppers: Skewer paneer cubes with green and saffron-coloured capsicums, grill them, and serve with mint chutney for a tasty and colourful dish. Tricolour Dhokla: Prepare green dhokla using spinach puree, white dhokla with basic batter, and saffron-coloured dhokla with carrot juice. Masala Idli Pops: Thread small idlis on skewers and lightly grill them with colourful vegetables for a fun and flavourful snack. Tricolour Twist in Main Dishes Tricolour Pulao: Make green pulao with spinach, white pulao with plain rice, and saffron pulao with tomato puree or saffron infusion. Tricolour Salad: Pair this vibrant salad with chole bhature or rajma rice, classic North Indian dishes that complement the flavours. Mint-Saffron Biryani: A fragrant biryani made using mint paste and saffron water, served with chilled raita to complete the meal. Patriotic Flavours in Sweets Tricolour Barfi: Layer sweets with white coconut, green pistachio, and saffron- or carrot-flavoured orange layers. Saffron-Pistachio Rasmalai: Soft rasmalai soaked in thick saffron-infused milk and garnished with pistachios. Tricolour Fruit Cream: A chilled mix of orange segments, green grapes, and banana pieces in whipped cream. Tricolour Cupcakes: Cupcakes decorated with cream coloured naturally in the hues of the Indian flag. Tricolour Garnishing Tips Grate carrot, coconut, and coriander leaves to create a flag-inspired decoration. Use small tricolour toothpicks to adorn snacks. Arrange rice or salads in tricolour patterns to add a festive touch. First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
NDTV
18-05-2025
- Entertainment
- NDTV
HyLo Review: Enjoy The Robust Flavours Of Regional Indian Delights At This Kala Ghoda Restaurant
Mumbai's Kala Ghoda neighbourhood has long been one of the city's most iconic cultural hubs. The locality is home to different types of food establishments - from hole-in-the-wall cafes to grand fine-dining restaurants, from traditional bakeries to experimental bars. In recent times, one of the most distinctive new openings in this part of South Mumbai was that of HyLo - a restaurant and bar with a regional Indian focus. HyLo stands for "Hyper Local," and both its food and drink menus embody this theme in different ways. Some time ago, we had the chance to visit this restaurant and came away highly impressed with its offerings. Read our full review below: HyLo is housed in a heritage building from the pre-independence era, situated right opposite the famous Kala Ghoda statue. This prime location undoubtedly complements part of its mission to celebrate the cosmopolitan and diverse spirit of Mumbai. Its interiors blend heritage charm with contemporary elegance, with elements like vaulted ceilings, vintage Persian carpets, and locally sourced artwork. HyLo is the flagship restaurant of All In Hospitality, a company launched by Mayank Bhatt (the former CEO of Impresario Entertainment & Hospitality). The culinary program is helmed by Chef Swati Harsha and Chef Mrigank Singh, while the beverage program is led by Razvan Zamfirescu. Browsing the extensive appetiser options is what made us truly understand HyLo's approach to pan-Indian regional food. For instance, the vegetarian section had delicacies ranging from specific types of Paneer Tikka and Dal Vada to Andhra-style Chilli Paneer and Dal Ka Keema. Different states are represented on the menu, but not necessarily by the same old dishes they are popularly associated with. Chef Swati revealed, "The research behind it was immersive - we travelled across the country, from the Gangetic plains to the cashew belt of the Konkan coast, engaging with home cooks, local communities, and culinary custodians. What stood out most was how deeply food is woven into the fabric of our hospitality, whether at home or in restaurants." We loved the Kaaley Chane Ke Shaami, which was made using Chef Swati's family recipe. It was so beautifully soft that big pieces were falling off our fork before we could take a bite. We have usually only encountered this level of melt-in-the-mouth texture in meat shammi kebabs, and it allowed the spices to shine too. Next, we tried the Injipuli Mushroom and were struck by its novelty - while different versions of crispy mushrooms are common at many bars, it's not often you get to enjoy them slathered with a Kerala-style ginger-tamarind pickle. Sweet and tangy with a hint of spice, they contrasted with the subtlety of the shaami at our table. The non-vegetarian options are also quite varied, with different meat and seafood preparations being spotlighted. If there's one dish you should not miss, it's the Apollo Fish. It was coated in a wonderfully fiery sauce made with red and green chillies, the fish surprisingly retained its crispiness. We were curious about its name and Chef Swati explained, "After much research, we've come to believe that iconic Hyderabad bar snacks like Apollo Fish, Majestic Chicken, and Loose Prawns are essentially variations on a theme - crispy, deep-fried morsels tossed in a heady mix of Chinese-style sauces, Indian masalas, and often a touch of yoghurt for richness. The names, we suspect, are simply catchy monikers designed to stand out on bar menus." Another unique discovery was the Chicken Sekua. These Nepalese-style skewers were slow-cooked over a traditional sigdi and served atop a red chilli and tomato chutney. They were smokier and lighter than typical Indian kebabs. Before we tell you about the mains, let us introduce you to HyLo's bar program. While the food transports you to different corners of the country, the signature cocktails root you in Mumbai. If you want to begin with something light, opt for the Bombay 01 (Vodka, Aam Panna, Coconut & Basil Soda), which promises to capture the essence of Indian summers in a glass. Another refreshing option we liked was the Berry Bawa (Vodka, Raspberry and Elderflower), a take on the legendary Parsi-style Raspberry soda familiar to many Mumbaikars. For a fun, nostalgic twist, it also came in a bottle reminiscent of the Pallonji one. There are more daring concoctions on the menu - one incorporates beetroot kanji while another combines jackfruit with coconut and curry leaves! The most memorable one for us was the Musk-eteer, a gin-based cocktail innovatively topped with a salted lassi foam. Each sip starts with a hint of saltiness before giving way to the smooth sweetness of muskmelon and vermouth. Razvan revealed that he uses Xanthan Gum to ensure the foam remains stable and never collapses or integrates into the liquid below. There's another array of signature cocktails worth trying, which are made using the HyLo-Genizer. This is a one-of-a-kind piece of equipment that HyLo claims they were the first to use for mixology purposes. Razwan explains, "This homogeniser squasher allows us to break down and emulsify ingredients at a molecular level, creating textures and flavour integration that traditional blending or shaking simply can't achieve. It gives us the ability to create ultra-smooth foams and suspensions as well as extract natural sugars and pure flavours from ingredients like fruits or citrus zests without pulling in unwanted bitterness or vegetal notes. It also allows us to work with delicate ingredients like oils, gums, or aerated components that would typically separate or fall apart using conventional techniques. We experienced the results of this technique first-hand in the form of a Pisco Sour. Refined and smooth, it had a delightful mouthfeel enhanced by naturally formed foam at the top. Razvan noted that compared to a traditional Pisco Sour, the HyLo-Genizer method delivers a creamier texture and a longer-lasting foam that holds its structure. A few other classics are also made with this method - these are separate from the section featuring selected "Evergreen" cocktails. Given the creativity of the drinks program, we were surprised that HyLo doesn't have a specially curated line-up of zero-proof drinks. However, note that staples like iced teas, sharbats and non-alcoholic versions of a few classic cocktails are available. Now, coming back to the food, HyLo continued to stand out with not just the taste of its offerings, but also their conceptualisation. The main course offers a range of set meals, including comfort meal combos, elaborate thalis and niche platters. Expect pairings and curations like Ema Datshi with Tingmo and Ezay, UP (Uttar Pradesh) Ki Shaadi Ka Khaana, Nagpur Saoji Mutton with Indrayani Rice, Goan Fish Curry and many more. Chef Swati points out, "Being located in Kala Ghoda, surrounded by offices, the court, and the stock exchange, we knew we wanted to offer something quick, hearty, and delicious. You can walk in during your lunch break, pick your favourite set meal, and be in and out with no fuss." Since we visited in summer, we grudgingly skipped the heavier options in favour of the Jaffna Rice Plate. But we were far from disappointed. The tropical flavours of the cashew and pineapple stew with rice were supremely satisfying for a hot day. We also relished the spicy Chicken Chettinad with flaky bun parottas and an omelette on the side. We ended our meal with a decadent Chocolate Toast made with three types of Manam chocolates. As we savoured the sweet bounty from the Godavari Delta, we realised that this chocolate also reflects the range of rich, homegrown ingredients India has to offer beyond the repeatedly cited examples. It made for a fitting conclusion as it exemplified HyLo's overall mission. We left with scrumptious memories and a deeper appreciation for the vastness of our country's regional foods. Address: HyLo, 2nd Floor, Building 30, K Dubash Marg, Kala Ghoda, Fort, Mumbai.
