Latest news with #Torii
Indian Express
4 days ago
- Entertainment
- Indian Express
Chef Stefan Gadit on curating the menu at Torii and working with Gauri Khan: ‘Her brief was clear'
After years of training in celebrated kitchens around the world, Chef Stefan Gadit found his creative home at Torii, the modern Asian restaurant co-founded by Gauri Khan in Mumbai's Pali Hill. Describing the opportunity as one that came at 'a very exciting time,' Chef Gadit walked through the evolution of his culinary style, the story behind Torii's menu, and what it's like to work with one of India's most recognisable families, hosting Shah Rukh and their kids, designing a menu for Torii and much more. Read edited excerpts from the interview below: Stefan Gadit: My culinary journey began with an early fascination with bold, global flavours and a desire to create immersive dining experiences. Over the years, I've explored diverse cuisines, trained in top kitchens worldwide, and eventually carved out a style that blends Asian precision with Mediterranean soul. Torii represents the culmination of this journey – a modern Asian dining concept that merges creativity, technique, and storytelling on every plate. Stefan Gadit: Torii came into my life at a very exciting time. The idea was to create something fresh and compelling in the Asian food space, and Gauri Khan, with her impeccable eye for design and detail, was looking for a culinary partner who could bring that vision to the table. Yes, she was personally involved from the start, and our creative conversations laid the foundation for what Torii has become today. Stefan Gadit: Torii's menu is a contemporary exploration of pan-Asian cuisine. It is rooted in Japanese sensibilities but peppered with influence from Korean, Thai, and Southeast Asian flavors. We serve sushi with unexpected pairings, playful small plates, and signature mains like miso-glazed cod or steak with black garlic jus. A personal favorite is the salmon tataki with seaweed and chili crisp, which captures the essence of balance and boldness. Stefan Gadit: Gauri was involved not just from a design perspective, but in shaping the restaurant's ethos, including the menu. Her brief was clear: she wanted food that was elegant, vibrant, and made with integrity. No shortcuts, no compromise on quality. She wanted dishes that felt luxurious yet comforting, with a strong emphasis on freshness and visual appeal. Stefan Gadit: Gauri loves the sushi and the robata grill section, particularly the charred broccoli and the salmon with smoked maple ponzu. She and her family have dined with us several times, always with warmth and genuine appreciation for the food and the team. Stefan Gadit: It's a mix of both. While they do enjoy dining at the restaurant when time permits, there have been occasions when they've opted for curated take-outs. A post shared by Torii Mumbai (@toriimumbai) Stefan Gadit: The sushi rolls, especially the dirty truffle and crispy tempura prawn, are consistent crowd-pleasers. Our Korean fried chicken bao and spicy avocado tartare also fly off the pass. The miso black cod is also always in demand. Stefan Gadit: We introduce seasonal tweaks every quarter to keep things exciting for our regulars. However, we retain a few signature staples that our guests have come to love and expect. Innovation is key, but so is consistency. Stefan Gadit: Deeply. My upbringing was filled with vibrant flavours, shared meals, and a deep respect for ingredients. That foundation taught me to cook from the heart while remaining curious and open to global influences. It's why Torii feels both personal and cosmopolitan at the same time. Stefan Gadit: Torii stands out because it's an experience. The design, the service, the playlist, the cocktails, and of course, the food, all come together to create a journey. It's that rare balance of elegance and approachability that keeps guests coming back. Stefan Gadit: These are my choices: 1. Salmon tataki with seaweed and chili crisp: It's layered, delicate, and bold all at once. 2. Charred broccoli with tahini and togarashi: A surprise hit that's earthy, smoky, and citrusy. 3. Dirty truffle sushi roll: Vegetarian but indulgent, packed with umami. 4. Fried chicken bao: It is playful, textural, and a crowd favourite. 5. Miso black cod: A classic done with finesse; it melts in your mouth. Shweta Sharma leads the lifestyle section at Over the years, she has written about culture, music, art, books, health, fashion, and food. She can be reached at ... Read More
07-05-2025
- Business
Shionogi to Acquire Torii Pharmaceutical
News from Japan Economy May 7, 2025 21:50 (JST) Tokyo, May 7 (Jiji Press)--Japanese drugmaker Shionogi & Co. said Wednesday that it will acquire Torii Pharmaceutical Co., a unit of Japan Tobacco Inc., for about 160 billion yen. Shionogi will aim to make Torii a fully owned subsidiary by conducting a tender offer and buying JT's stake in the firm. JT will fully withdraw from the pharmaceutical business, transferring all related operations other than Torii to Shionogi as well. Shionogi hopes that the acquisition will create synergies in treatments for skin diseases, Torii's forte, while aiming to use JT's drug discovery platform to expand sales channels. "This is an effort to evolve our strengths as a drug-discovery pharmaceutical company," Shionogi President and CEO Isao Teshirogi told a press conference in Tokyo. "It's a nearly ideal partnership." The tender offer will be conducted from Thursday to June 18, with an offer price of 6,350 yen per share, to obtain the roughly 45 pct stake in Torii held by minority shareholders for about 80 billion yen. After this is completed, JT will let go of its approximately 55 pct stake, and Shionogi will make Torii a fully owned unit in September. [Copyright The Jiji Press, Ltd.] Jiji Press
Reuters
07-05-2025
- Business
- Reuters
Drugmaker Shionogi to buy Japan Tobacco's unit Torii Pharmaceutical for $1 billion
TOKYO, May 7 (Reuters) - Japanese drugmaker Shionogi (4507.T), opens new tab said on Wednesday that it will acquire Torii Pharmaceutical (4551.T), opens new tab, a subsidiary of Japan Tobacco (2914.T), opens new tab, for more than 150 billion yen ($1.05 billion). Shionogi plans to acquire 54.84% of Torii's voting rights from Japan Tobacco for 70.3 billion yen and launch an 80.7 billion yen tender offer for the company's minority shareholders at 6,350 yen per share, representing a 21% premium over Torii's previous closing price. here. Torii welcomed Shionogi's offer and will recommend shareholders tender their shares. Shares of Torii rose 6.7% to 5,580 yen by Wednesday's close, with trading briefly halted on the Tokyo Stock Exchange after the Nikkei reported the Shionogi deal in the afternoon. ($1 = 142.9700 yen)
Bloomberg
07-05-2025
- Business
- Bloomberg
Shionogi Falls on Report of $1 Billion Offer to Buy Torii Pharma
Shares of Japanese drugmaker Shionogi & Co. dropped the most in almost a month after the Nikkei newspaper reported the company will buy Torii Pharmaceutical Co. for about ¥150 billion ($1 billion). The acquisition will include buying a stake from Japan Tobacco Inc., which owns about 53% of Torii, through a tender offer and other means, the newspaper said Wednesday, without citing where it obtained the information.
Indian Express
01-05-2025
- Entertainment
- Indian Express
Saransh Goila reveals dirty secrets of adulterated chicken, admits injecting birds with growth hormones is wrong: ‘As a consumer, you should…'
Chef Saransh Goila, who rose to fame after winning the cooking reality show Food Food Maha Challenge, opened up about harmful practices in the food industry. Saransh admitted that chicken is injected with growth hormones to speed up production, and added that the same practices are conducted with vegetables as well. His statements come in the aftermath of a controversy around the use of alleged fake paneer in popular restaurants, including the Gauri Khan-owned Torii in Mumbai. Appearing on the Aleena Dissects YouTube channel, Saransh was asked about adulterated chicken, and he said, 'The topic of chicken and meat farming is a large problem for us, overall. I don't want to deviate from the topic, but this happens even to vegetables. The problem is that we want everything faster, and we're putting too much pressure on the planet. There are too many people in this world, and we ruined farming practices ages ago, whether it's animals or plants. I wanted to be a biotechnologist, and I find all this very interesting.' ARTICLE CONTINUES BELOW VIDEO He said that alternatives to meat should be entertained, as the planet can only take so much pressure. 'We add pressure on the supply chain, we add pressure on the farmers, we add pressure on animal husbandry. Because we want everything quicker, we end up injecting hormones to manipulate the growth of a chicken so that it can go on the market. In this day and age, if you want pesticide-free food, hormone-free food, then you have to spend two or three times more. Most of our ailments are a result of this. Air, water, food, nothing is clean,' he said. Noting the importance of being an aware consumer, he continued, 'In the future, if we want to replace chicken with a lab-grown protein or any other alternative, we should all be open to the idea. But, in the process, we shouldn't repeat the same mistakes to grow that industry… The industry is becoming very strict, which means that there are government policies… It's already happening. You have to announce on your label if you are giving too many antibiotics to chickens, or too many hormones. As a consumer, you should read labels. No meat production unit can get away with it any more.' He concluded, 'Antibiotics will always be needed for chicken production, because what happens when one chicken falls sick? All of them fall sick. Over-feeding is where the problem is. Using growth hormones is wrong.' Some weeks ago, a food influencer posted a video alleging that Gauri Khan's restaurant uses fake paneer in their dishes. He attempted an iodine test on a dish, and claimed to have proven the paneer's impurity. The restaurant responded to the allegations, and said in a statement, 'The iodine test reflects the presence of starch, not the authenticity of the paneer. As the dish contains soy-based ingredients, this reaction is expected. We stand by the purity of our paneer and the integrity of our ingredients at Torii.' Saransh Goila is the co-founder of the Goila Butter Chicken restaurant chain. He also appeared on MasterChef Australia, where he presented contestants with a pressure test to replicate his butter chicken recipe. He said that the show greatly impacted both his brand and his popularity.
