Latest news with #VineshJohny
Hindustan Times
27-07-2025
- Entertainment
- Hindustan Times
This Teej, ghevar goes gourmet with modern reinventions
Hariyali Teej is here, and with it comes a celebration of monsoon romance, vibrant rituals, and the unmistakable presence of ghevar. Traditionally soaked in syrup and layered with rabri, this Rajasthani sweet is getting a bold makeover in kitchens across India. This Teej, ghevar goes gourmet with modern reinventions At Lavonne Academy in Bengaluru, chef Vinesh Johny is plating a refined version, swapping rabri for a saffron cheesecake and topping it with pistachio cream and raspberries. 'The tartness cuts the richness and adds freshness. It still feels festive, just lighter,' he says. In Mumbai, chef Sanket Joshi at Avatara takes the savoury route with Missi Ghevar, paired with sarson ka saag and pickled radish: 'The beauty of ghevar is its versatility. We wanted to tell a new story through an old form.' Jaipur-based patissier Tejasvi Chandela merges French technique with Indian flavour using saffron mousse, almond sponge, and citrus glaze. The result? A Clementine Ghevar Entremet. Meanwhile baker and content creator Shivesh Bhatia keeps it Instagram-friendly with mini ghevar topped with a rose frosting. For chef Ritu Khemka, nostalgia takes the form of a Rabri Ghevar Cheesecake, where ghevar serves as the crust, bringing together two comforting desserts into one layered bite. Innovation continues with chef Nishant Choubey, who is layering ghevar with matcha mousse and jamun, and even a deconstructed chaat version. 'The idea was to retain the porous, saffron soul of ghevar and build around it,' he says. Meanwhile, chef Reetu Uday Kugaji is leaning into mindful eating by swapping sugar for date syrup and topping ghevar with gulkand rabri or seasonal fruits such as litchi. Her recipes also focus on reducing food waste during festivals.'The goal was to hold on to the spirit of celebration while making it lighter and more thoughtful,' she says. (Written by Richa Singh)
The Hindu
25-07-2025
- Entertainment
- The Hindu
Wagamama is here. What other new Mumbai restaurants should you try this weekend
Mumbai's dining scene never sits still. Just when you think you have found your favourite pasta joint or sushi bar, along comes a fresh opening, promising slow-fermented breads, house-cured meats, or cocktails made with foraged botanicals. From sleek chef-driven menus to playful pop-ups turned permanent, here is a guide to Mumbai's buzziest new restaurants. Wagamama The arrival of Wagamama in Mumbai's Churchgate is, at the very least, a confident flex. Housed inside the restored Cambata Building — neighbours with Eros Cinema and Churchgate station — the global ramen chain has made its India debut with a splash of polished minimalism and fast-casual fun. The interiors play to type: neutral tones, soft industrial textures, communal benches, and open kitchens designed for flow. It is slick, unfussy, and designed to look great on your feed without being overtly curated. You can see the London blueprint in every inch and that is both its strength and limitation. The menu is a calibrated 'greatest hits' — katsu curry, bang bang cauliflower, kare burosu, gyozas and donburi bowls all present and accounted for. The ramen is warm and filling, though the broths do not quite achieve the layered complexity of other pan-Asian spots in the city. The chicken tantanmen hits the right spice notes, but the noodles can feel just a touch overcooked if you wait too long. That said, it is comforting in the way airport ramen rarely is. The star, surprisingly, might be the banana katsu — a golden-fried dessert that balances sweetness and crunch with more finesse than expected. Drinks include refreshing cold-pressed juices and zingy mocktails, although cocktails lean a bit too saccharine for their own good. Over 50% of the menu is vegetarian or vegan, which is admirable, but expect a very pan-global interpretation of Asia, not necessarily regionally accurate, nor pretending to be. A meal for two will cost ₹2000 plus taxes; 1st floor, Cambata Building, 42, Maharshi Karve Rd, opposite Oval Maidan, Churchgate, Mumbai - 400020 Gourmet Village at Phoenix Palladium, Lower Parel Set across two levels in the West Zone of Phoenix Palladium, the newly launched Gourmet Village is less a food court and more a curated lifestyle destination for the city's discerning diners. Reimagining the traditional mall dining experience, this upscale zone brings together over 50 restaurants and cafés under one roof. Designed to feel like an eclectic village, the space is laced with greenery, warm lighting, and airy al fresco sections that invite you to linger a little longer than you had planned. There is much to explore: Burma Burma brings its vegetarian Asian fare. Their new dessert menu, called The Sweet Life, fuse timeless classics with Burmese flavours and modern textures. Created in collaboration with award-winning pastry chef Vinesh Johny, the seven-part menu is a punctuation mark to the meal, whether it's jaggery-and-coconut-laced reinterpretations or delicate international patisserie with a twist. Kuuraku offers an authentic izakaya experience (skewers, sake and all), and Delhi's cult favourite Andrea's makes its Mumbai debut with a menu of polished global comfort food. The presence of local staples like Kitchen Garden by Suzette, Foo, Le Pain Quotidien, and Cream Centre adds familiarity, while spots like Fountain Sizzlers and The Silver Train dial up the nostalgia. Sweet finishes come courtesy Harley's Fine Baking and Gold by Ice Cream Works, while the plush Game Palacio lounge throws in some leisure. Gourmet Village, 3rd & 4th Floor, West Zone, Phoenix Palladium. 8/462, Palladium, Senapati Bapat Marg, Lower Parel, Mumbai - 400013 Fireback Fireback is what happens when high-concept Thai cuisine meets good execution. With Chef David Thompson, the revered interpreter of Thai culinary history, at the helm as culinary director, the Fireback outpost in Mumbai gets a number of things right. The space inside Nilaya Anthology is predictably striking, but never sterile. Earthy tones, a glowing Josper grill at centre-stage, and atmospheric lighting all give it a refined warmth. It feels upscale, but not intimidating. Food-wise, it is not all pad thai and green curry Expect jungle curries that bite, salads that crunch with toasted rice and lime, and flame-grilled proteins rubbed with pastes made from scratch. Highlights include the smoky lamb chop gorlae with crispy shallots, a well balanced scallop salad brightened with coconut and lemongrass, and the soft-shell crab red curry, which manages to be indulgent without overwhelming. The crab fried rice is unfussy but elevated. The vegetarian options are more than just filler, especially the grilled pumpkin and sweet potato in gorlae sauce, but meat and seafood still lead the narrative. The cocktail menu, created by Varun Sharma, who also leads Comorin downstairs, is layered playful. The Tom Yum Highball has its flaws but it does have bite, while the Galangal — with whisky and pickled galangal brine — is all depth and intrigue. Not every drink hits the mark (some teeter toward over-invention), but the overall bar experience feels well-matched to the food. Prices lean high, and it is not for the unadventurous. But if you are looking for one of the city's most assured openings this year, Fireback is your place. A meal for two, including drinks, will cost ₹4000; Entrance through Comorin at Nilaya Anthology, Peninsula Corporate Park, Ganpatrao Kadam Marg, Lower Parel (West), Mumbai - 400013 Sahib Room & Kipling Bar at The St. Regis Mumbai Not new, but newly reimagined, Sahib Room & Kipling Bar at The St. Regis Mumbai returns after a renovation, and it will charm those with a taste for the slow and subtly theatrical. The relaunch brings a revitalised elegance to this jungle-retreat-meets-regal-dining-room, without abandoning its old-world soul. Think tented ceilings, dark wood flooring, antique mirrors, and carved wooden accents. The updated space pays homage to Rudyard Kipling and the princely shikar camps of yore, with richer textures, sleeker lighting, and a new Spectacle Kitchen that lets guests witness the finesse behind the flames. The kitchen continues to serve its unapologetically traditional Indian menu, dialled up with refinement. The murgh rezala is well balanced, while the panch phoron ki sabzi and dahi ke gullar highlight how vegetarian dishes can be treated with as much reverence. The Rampur ki gosht dum biryani and sahib ki yakhni remain rich and comforting. The new drinks programme is an ambitious trail through Kipling's India. From The Bay (Mumbai) to A Sip from the Mahal (Bundi), each cocktail carries layers of local memory, finished with aromatic flourishes and sleek storytelling. The beverage list, featuring Indian spirits, heritage liqueurs, and reinvented classics, is quietly sophisticated and contextual. A meal for two, including drinks, will cost ₹4000 plus taxes; 462, Senapati Bapat Marg, Lower Parel, Mumbai - 400013 Harajuku Tokyo Café & Bakehouse What began as a cheeky, sugar-dusted pop-culture café in Delhi has now evolved into a full-blown Japanese restaurant in Mumbai. At its newest address in Jio World Drive, Harajuku Tokyo Café & Bakehouse opens its most ambitious outpost yet with a multi-sensory restaurant-bar and a bright, pastel-soaked bakehouse. Split across two zones, the 72-seater restaurant comes with a sushi conveyor belt by day and sake bombs and karaoke by night. Expect sushi boats, robot DJs, manga murals, and retro signage, all orchestrated around a menu co-curated with Japanese chefs Asami Indo and Higuchi Nariaki. The food is comfort-led but layered: from the spicy, buttery seafood shio ramen and coal-fired miso salmon off the robata to zany street-style plates like corn dogs, bubbling UFO chicken platters and the umami bomb Naruto's Rush cocktail (yes, vodka, gochujang, and ramen broth in a drink). The sushi section is no afterthought either — the rainbow roll and spicy avocado cream cheese roll are fast favourites. The cocktail menu, curated by Fay Antoine Barretto, comes with Japan-meets-nightlife references, where every drink tells a manga-worthy story. Think Call Me Kimchi, spiked with tequila and house-fermented heat, or the delicate Whisper of the Peach, a Kyoto-inspired blend of Japanese whisky and chamomile. Next door, the 12-seater Harajuku Bakehouse is all soft pinks and Japanese patisserie glow. With soufflé pancakes, cottony cheesecakes, and a new pet-friendly dessert menu. A meal for two will cost ₹2,500 for the cafe and ₹1,200 for the bakehouse; second floor, Jio World Drive, Unit No. S-03, CTS No. 629, Bandra Kurla Complex, Bandra East, Mumbai - 400051 Nando's After years of whispers, Nando's has finally fired up its grills in Mumbai with a flagship casa now open in Kamala Mills, Lower Parel. Known for its cult-favourite flame-grilled peri peri chicken, the brand's arrival is less of a soft launch and more of a full-blown entry for fans of their spicy, saucy poultry. The space itself is bright and expansive, blending Nando's signature Afro-Portuguese design cues with India-specific warmth. Think rustic textures, woven pendant lights, and enough red to match the sauce. The chicken is dependably good. The skin is crisp, the insides juicy, and the basting options range from the gentle lemon and herb to the masochistically fiery extra hot. It is the kind of food that does not pretend to be complex; it is about craveability, not craft. That said, if you're expecting gourmet, slow-cooked nuance, this is not your spot. It is loud, quick, and a bit brash but that is also its charm. Sides like peri-peri fries and spicy rice still hit the spot, but the vegetarian options feel like an afterthought compared to the protein-rich offerings. Service is fast but not fussy, and there is enough room to host a group without elbowing for space. A meal for two will cost ₹1000 inclusive of taxes; Unit 2, Ground Floor, Trade Garden Building, Kamala Mill's Compound, Senapati Bapat Marg, Lower Parel
The Hindu
17-07-2025
- Entertainment
- The Hindu
A new dessert menu at Burma Burma
Burma Burma's latest offering, The Sweet Life, is a dedicated dessert menu that introduces seven all-new plated creations. All the desserts are eggless. If one word could sum it all up? Indulgent. Each dessert is thoughtfully crafted by the restaurant's culinary team in collaboration with award-winning pastry chef Vinesh Johny of Lavonne Academy. Drawing inspiration from Burma's vibrant orchards and lively local markets, the menu bursts with fruit-forward flavours — think zingy sorbets, velvety gelato, luscious compotes, tangy salsas, and even delicate fruit caviar. Texture and colour take centre stage here, with playful twists: mango leather is swapped out for mango wax, and traditional sago pearls are reimagined as berry caviar. In Burmese culture, fruits represent prosperity and generosity, a sentiment that underpins every element on this menu. One of the highlights is the milk tea cheesecake, a Burmese take on the classic basque-style cheesecake. Infused with laphet ye (Burmese milk tea), it arrives plated with a warm apple compote and a scoop of cinnamon ice cream. The result is an balance of comfort and finesse, where every bite brings a new surprise. Also on the menu is the Celebration Cake — a rich, seven-layer chocolate cake paired with tart cherries and a theatrical molten chocolate pour. It is indulgent and perfect for those moments when only serious chocolate will do. 'The new dessert menu at Burma Burma is our way of taking familiar, much-loved desserts — cheesecakes, tres leches — and reimagining them through the lens of Burmese ingredients and inspiration,' says head chef Ansab Khan. 'Each creation is rooted in memories of fruit stalls, seasonal abundance, and cross-cultural exchange.' There is the Silkroute Sundae, for instance, pays tribute to the trade routes that brought saffron, pistachios, and dried apricots to Burma. It is rich, creamy, and a visual stunner. Equally striking is The Flower Bouquet, a pavlova inspired by Burmese orchards and bustling fruit markets. It is a riot of mango, kiwi, and passion fruit salsa, topped with crisp meringue and served with coconut-ginger ice cream. A standout is the Coconut and Pineapple Crème Brûlée — a rich custard with a caramelised top, paired with pineapple compote, cinnamon gelato, honeycomb, and a buttery semolina cake crumble. The combination is beautifully layered, both in flavour and texture. The Sweet Life is now available across Burma Burma's outlets in Mumbai, Delhi-NCR, Bengaluru, Hyderabad, Kolkata and Ahmedabad. Average price is ₹450–₹500 onwards.
Hans India
09-07-2025
- Entertainment
- Hans India
The desert chapter: Burma Burma's seven stories of sweetness
Burma Burma's new dessert menu, The Sweet Life, is an invitation to pause and enjoy life's simple pleasures—one spoonful at a time. Crafted in collaboration with pastry chef Vinesh Johny and led by Head Chef Ansab Khan, this thoughtful collection of seven plated desserts highlights a vibrant intersection of Burmese culinary influences and contemporary dessert-making techniques. Far from just indulgent endnotes to a meal, these creations are layered with meaning. Each dessert draws inspiration from the everyday rhythms of Burmese life—its bustling fruit markets, the tradition of shared tea, and ingredients passed down through generations and trade routes. Among the highlights is the Milk Tea Cheesecake, a Basque-style cheesecake subtly infused with laphet ye (Burmese milk tea), served with a warm apple compote and cinnamon ice cream. The Banana & Cashew Tres Leches plays on comfort, combining sponge soaked in caramel milk with banana confit, chocolate chantilly, crunchy cashew streusel, and banana caramel ice cream. For a more theatrical treat, the Silkroute Sundae features saffron-pistachio gelato with apricot-saffron confit inside a golden chocolate shell. There's also the Celebration Cake, a decadent seven-layer chocolate and cherry dessert presented with a warm chocolate pour, done tableside. Berry Burst blends jaggery coconut custard with mango and berry caviar, while The Flower Bouquet offers a pavlova with tropical fruit salsa and coconut-ginger ice cream. Rounding out the menu is the Coconut and Pineapple Crème Brûlée, topped with compote, gelato, honeycomb, and cake crumble—echoing a tropical daydream. From Mumbai and Delhi to Kolkata and Burma Burma, Hitech City, these desserts are now available at all Burma Burma outlets across India. The Sweet Life is not just a menu—it's a moment of joy, memory, and mindful indulgence.
New Indian Express
11-05-2025
- Entertainment
- New Indian Express
Soaking up the Indian imagination
This vanilla sponge cake, soaked to perfection in a trio of milk (condensed, evaporated, and heavy cream) and crowned with whipped cream, has quietly made its way into Indian culinary trends, adding a touch of Latino flair to an already vibrant dessert scene. Although it feels like a timeless classic, tres leches doesn't date back as far as you might imagine. Food historians trace its origins to the 20th century, when Nestlé introduced recipes featuring canned milk after building production plants in Mexico around World War II. Digging deeper, though, reveals a predecessor: an elegant dessert of bread soaked in wine, layered with milk custard, and topped with fruits or nuts—a decadent European creation that made its way to Mexico in the 19th century. From its classic vanilla iteration to endless modern twists, it is a proof that nothing beats a sponge drenched in sweetness. 'It all starts with the foundation. Staying true to tradition, we bake a delicate, airy sponge to perfection in a tray. While it's still warm, we gently pour over the tres leches mixture, allowing it to infuse every layer,' shares Chef Vinesh Johny, Co-Founder Lavonne India.
