Latest news with #TheBombayCanteen
Mint
15-05-2025
- Entertainment
- Mint
Weekend food plan: Delicious mango menus for a sweet summer
Mango reimagined Nothing beats the joy of experiencing the true taste of summer with none other than the king of fruits. If it means celebrating the sheer diversity of mango, trust The Bombay Canteen to do the job. The city's beloved restaurant has brought the best varieties of mangoes from across the country — Ratnagiri and Devgad hapus, banganapalle, mankurad, badami, chausa, neelam, kesar, and laxmanbhog — to reimagine some old and new creations. From a dahi bhalla served with raw mango chutney to mango phirni meets Korean bingsu in a chilled coconut phirni, every dish tells the delicious story of India's favourite summer fruit. Where: The Bombay Canteen, Mumbai Contact: +91-8880802424 Summer nostalgia It's pouring mangoes everywhere. Parsi Dairy Farm's summer menu boasts of a range of mango classics featuring lassis, malai barfi, shrikhand, kulfi and yoghurt. Made with fresh Alphonso mango pulp, walk down memory lane with summer's sweetest gift. When: On till 25 May Where: Parsi Dairy Farm outlet Chilled coconut phirni at The Bombay Canteen, Mango maniaJournal in Mumbai is going all out with their mango menu in the form of surprising desserts, drinks, salads and more. Treat yourself to a light mango and avocado salad with a chilli-lemon vinaigrette, a delightful mango and passionfruit smoothie bowl, a decadent mango shokupan with a scoop of vanilla gelato, and mango matcha latte to round off your mango cravings this season. When: Until season lasts Where: Santa Cruz, Mumbai Contact: +91-9004699654
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
Tatler Asia
07-05-2025
- Entertainment
- Tatler Asia
How India's chefs are rewriting the rules with indigenous ingredients
From thangnyer chillies to Bandel cheese, a new wave of Indian chefs is turning hyper-regional ingredients into genre-defying dishes and redefining modern Indian cuisine in the process Picture a delicate masala papad, a classic Indian snack, reimagined with nixtamalized corn. It's a dish that nods to tradition while embracing bold, unexpected technique: a snapshot of how India's chefs are celebrating indigenous ingredients in formats few might anticipate. India's culinary identity is shaped by more than 500 indigenous communities, each with distinct flavours and cooking traditions that speak to heritage, adaptation and regional biodiversity. In the North East, for example, the techniques of stewing, smoking and roasting yield dishes such as Nagaland's smoked pork and bamboo-steamed fish: unfussy, flavourful fare with deep roots. Further south, Kerala's sun-washed coastline brings bolder, layered profiles to the fore. Thal curry, made from yam stems and puzha meen curry, a tangy river fish dish, underscore the state's reverence for seasonal, local ingredients. Tamarind-laced chemmeen curry offers both bright acidity and a sense of culinary continuity. In Odisha and Jharkhand, the simplicity of pithas, steamed or griddled rice cakes, evokes the soul of home cooking. The Warli tribe in Maharashtra blends river fish with forest greens in dishes like tarwadi bhaat, a one-pot celebration of rice, lentils and wild herbs. Above Masque's corn papad, bhakarwadi, kachori, miso chai Across India, chefs are refocusing attention on these indigenous ingredients, reviving ancient grains, hardy millets and hyperlocal produce, and placing them at the centre of modern menus. At Masque in Mumbai, head chef Varun Totlani highlights ingredients like prickly pear, transformed into sorbet with tadgola (ice apple), gondhoraj lime oil and chaat masala salt. 'We nixtamalize corn for our masala papad dough,' he explains. 'The same process is applied to ash gourd in a dessert course. There's no single way to honour these ingredients—we explore every possible avenue.' This thoughtful revival isn't confined to fine dining. At The Bombay Canteen, co-founder Yash Bhanage notes a growing appetite for Indian cuisine that is both modern and rooted in tradition. Black carrot koftas meet Calcutta Mughlai rezala (chicken cooked in a gravy); Gujarati undhiyu (mixed vegetable dish) becomes an okonomiyaki. It's a culinary dialogue between old and new, one that champions ingredients like thangnyer chillies and black garlic without losing sight of regional identity. Above Masque's prickly pear sorbet with tadgola (ice apple) Above Stone fruit chaat by The Bombay Canteen For OMO Café in Gurgaon, the focus is on thoughtful sourcing and plant-forward creativity. Dishes including fried oyster mushrooms from Delhi's Shroomery, black rice tacos with produce from Nagaland and raw banana shawarma wrapped in ragi tortillas speak to a new culinary language, one grounded in terroir. 'We're not just using these ingredients,' says co-founder Deepika Sethi, 'we're reimagining the narrative around them.' Fiddlehead ferns, Malabar spinach and pumpkin flowers all play starring roles in this contemporary reinterpretation of Indian cooking. See also: How Shatbhi Basu blazed a trail in India's bartending scene and has inspired generations of mixologists Above Sirohi goat tortelli at Olive Qutub, New Delhi Above King mushrooms dish at OMO Café in Gurgaon At Olive Qutub in New Delhi, chef Dhruv Oberoi merges local traditions with European techniques. Bandel cheese, smoky and crumbly, takes the place of ricotta in housemade pasta. Fermented amla adds brightness to a burrata starter. A dish of Kadaknath chicken consommé arrives with a mountain cheese biscuit; the Sirohi goat Scotch egg, served with pickled ivy gourd, bridges culinary worlds. 'Working directly with small-scale farmers and producers ensures that we stay true to the ingredient's character,' says Oberoi. In Goa, Hosa is pushing the envelope of South Indian and coastal cuisine. Chef Harish Rao's Jaffna chicken skewers with raw mango chutney and chocolate chilli Basque cheesecake made with Andhra chillies are both grounded and daring. The Kari dosa with bone marrow hollandaise and a poached egg reimagines Madurai street food as a luxe small plate. The aubergine steak, served with peanut-sesame curry and a yoghurt sphere, channels the closing ritual of curd rice through fine-dining form. Above The jaffna chicken at Hosa, Goa Above Hosa's chocolate chilli Basque cheesecake As more chefs across India rework indigenous ingredients into contemporary dishes, they're not simply reviving tradition, they're reshaping it. A tamarind glaze on charred lamb chops, the warmth of cumin in a mango panna cotta, these are flavours that build bridges. This new Indian cuisine asks diners not just to taste, but to connect with the land, the people and the evolving story behind every plate.
South China Morning Post
07-02-2025
- Entertainment
- South China Morning Post
5 of the best things to do in Hong Kong this weekend, Feb 7-9
Published: 4:51pm, 7 Feb 2025 Updated: 4:52pm, 7 Feb 2025 A cold spell is on its way in Hong Kong, but that should not stop you checking out an award-winning cocktail bar, rummaging through a retro-themed market or releasing tension and stress in a float pod this weekend. 1. Indian takeover at Bar Leone Reset your palate this Sunday at Bar Leone (ranked #1 in Asia's 50 Best Bars and #2 in World's Best Bars), which will be hosting The Bombay Canteen, a cocktail bar from Mumbai, India, and one-Michelin-star Indian restaurant Chaat at Rosewood Hong Kong. The award-winning bar will be presenting four cocktails inspired by India's culinary heritage: Market Day; Side Snack; Bakery Run; and 888. The Chaat are presenting four dishes that fuse Italian and Indian flavours: palak paneer -baked cannelloni; lamb keema arancini with spiced tomato chutney; pakora fried calamari with mint chutney; and butter chicken pizza. The event begins at 7pm and runs until late, and no reservations will be taken. 11-15 Bridges Street, Central 2. The Room Next Door
