Aspire - The New-Age Asian Magazine - December 2021-January 2022

I S SU E

3

-

D E C E M BER

2 0 2 1

-

JA NUA RY

2 0 2 2

Aspire: The New Age Asian Magazine, our luxury lifestyle e-magazine’s highly anticipated Third issue is here and we welcome you to it!

This issue is all about year ending recap of achievements and with a vision for the new year full of new aspirations!

To bring this issue alive we got an opportunity to interact with so many Asian entrepreneurs, professionals and brands in the last quarter, got to hear their stories of grit, found out about their growth journeys and how they all navigated it all around their aspirations. It’s all been inspiring, exhilarating and a project of passion as always.

We are so committed to our aspirations of making this the go-to e-magazine for all about New age asian brands and brandmakers. This aim to promote and provide a platform to the new age Asian narrative is so firm that it keeps us on our toes to put our best foot forward always when it comes to the stories we tell, who we showcase, mapping the cities and countries we present the features from… our team of designers, editor, writer among others are working round the clock always!

We bring to you delectable cuisines, dreamy couture, highfashion, jewellery, head turning accessories, Indian wines,

2 |

|

THE NEW-AGE ASIAN MAGAZINE

exclusive spirits, celebrity books, top pop culture comedian, pop artist, tech entrepreneur, luxury Indian sweets, talent management firm, the lavish wrap of pashmina, contemporary lingerie, west end theatre, bespoke flowers and more. The brands are from across UK UAE and Asia.

Hope you will find inspiration among the pages and will encourage you to aspire more and keep flying the flag for your vision, dreams and future aspirations! Here’s to all round achievements and victories for all.

Here’s to the ethos of ASPIRATION! Happy reading!

ISSUE 3 | DEC 2021 - JAN 2022

CONTENTS

3 |

dum pukht

mahima mahajan

chourangi

roop's couture

life of pi

ferns n petals

shobhaa de

pashtush

masti dubai

magic billion

royal sweets

amrut

five rivers rum

frontier raas

coppa club

ketna patel

syrah

neiza shawls

farzi cafe

underworld.co

kasa and kin

sireesha jajala

early dark wines

manthan mayfair

Reeta Ramamurthy Gupta

arab crab dubai

karigiri

bombay brasserie

pammi aunty

world of gaya

sadhguru

grover zampa vineyards

j& juliet

mint leaf dubai

nikkie j

china kitchen

papa don't preach

henry havaldar

|

THE NEW-AGE ASIAN MAGAZINE

bloom boutique

feya cafe

ISSUE 3 | DEC 2021 - JAN 2022

*

CHEF GULAM M. QURESHI

C U I S I N E

REVIVING INDIA’S ROYAL CULINARY TRADITIONS

DUM PUKHT I TC MAU RYA One of ITC Hotels’ most prestigious cuisine brands, Dum Pukht in Delhi promises an unsurpassable dining experience to all its guests. Based on the technique of slow cooking called ‘dum’, involving dough- sealed vats of finely flavoured meat, vegetable and rice preparation, this cuisine opens up a whole new world of culinary refinement. Dum Pukht serves as an evocative presentation of aromas, flavours and textures that pays tribute to an appreciation of the fine aspects of life.

C

hef Gulam M. Qureshi has been instrumental in the inception of Dum Pukht restaurant at ITC Maurya- A Luxury Collection Hotel.

Coming from a line of royal chefs, he has been with the restaurant since its inception and has pioneered in Awadhi cuisine. Chef Qureshi learned the secrets of Dum Pukht cooking from his father and has adapted the recipes of Indian royalty to restaurant needs. To perfect his knowledge in this ancient art, he has also studied ancient Urdu manuscripts.

Dum Pukht aspires to revive India’s royal culinary traditions with its slow-cooked recipes borrowed from courts across the country – from Kashmir to Hyderabad to Awadh. As the food slowly roasts the rich flavours of the herbs and spices are released which simultaneously seals the handi achieving the desired dish. Cooked slowly, the food retains all its natural aroma and becomes imbued with the richness of flavors that distinguishes the “Dum Pukht” cuisine. Culinary wonders like Murgh Chandi Tikka, Dum Pukht Badin Jaan, Shahi Nehari, Kakori kebab, Jhinga Dum Nisha, Koh-E-Awadh, the iconic Dum Pukht Biryani, are certain to titillate

4 |

|

THE NEW-AGE ASIAN MAGAZINE

Our iconic restaurant beckons you to partake in a royal experience as it recreates the 200 year old culinary legacy from the kitchens of the majestic Awadhi Nawabs.

The biryani is a must-try dish at Dum Pukht, which specializes in the ancient art of ‘dum’ cooking, where food is slow-cooked in a sealed pot called a ‘handi’. I have learnt the regal art of dum cooking from my father and has been working at the ITC Maurya hotel since 1977 and led Dum Pukht to appear in two editions of the prestigious Asia’s 50 Best Restaurants list. The restaurant’s grand decor exudes old-world charm and is a fitting stage for a banquet of kakori kebabs and lamb biryani.

ISSUE 3 | DECEMBER

2021

*

CHEF GULAM M. QURESHI

C U I S I N E

one’s palate with their unique flavors and presentation. Equally popular is the ‘Royal Repast’, a set menu of five courses where the delicate royal fare is beautifully graced with its accompanying beverage giving one a truly

The iconic, award winning restaurant beckons you to partake in a royal experience as it recreates the 200-year-old culinary legacy from the kitchens of the majestic Nawabs.

cultures and reigns, the intricate details of the interiors celebrate the many influences present when Dum cuisine originated Persian arches, the floral motifs of Awadh, the colonial furniture Lifting the unique cuisine of Dum embroidered with zardozi, and the Mughal passion for intricate inlay work. Amidst this, lights from the hand blown chandeliers caste a patina of shimmering silver.

Renowned for having elevated the refined culture of courtly dining to a sublime art, Dum Pukht revived

the traditional Indian style of serving course-by-course. A silver “Dastarkan” at each place setting, acts as a base to the beautifully designed blue and white crockery. ethereal experience. The exquisite presentation includes a Shorba, Kebab, Qorma, Qaliya, Salan & Nehari, Naan, Biranj and Meetha.

As the grand finale of a lavish meal, desserts garnished with the finest gossamer of gold and silver add the ultimate crowning touch!

5 |

|

Pukht to extraordinary heights are the deep sapphire blues that infuse the décor, crystal and the china. Hand blown Awadhi style glass lamps and the standing sentinel on the sliver stands, add to the timelessness of the era that they represent. A mosaic of diverse

THE NEW-AGE ASIAN MAGAZINE

At ITC Hotels, our cuisines are pegged on three cornerstonesingredients which are sustainable produced and ethically sourced; using indigenous in-season ingredients only; applying artisan cooking techniques and combining ingredients that retain and increase nutritional credentials.

ISSUE 3 | DECEMBER

2021

*

JASROOP KAUR

C O U T U R E

BESPOKE BRIDAL ENSEMBLES AND LUXE PRET

ROOP'S COUTURE At Roop’s Couture highest priority is client satisfaction. Each ensemble is custom designed and created with the most precise technique. We take pride in creating ensembles impeccably handcrafted using exquisite traditional skills but with modern appeal. We try to balance contemporary charm and heirloom value in each outfit.

I believe fashion is not about trends, it's about honouring one’sroots and celebrating individuality.

6 |

|

Roop’s Couture is an exclusive London boutique which houses a collection of ethereal outfit designs by the very creative Jasroop Kaur who’s known for her attention to every detail when it comes to getting an outfit right for her discerning clientele.

H

THE NEW-AGE ASIAN MAGAZINE

er creativity is at times beyond lay imagination, it oozes charm, grace, luxury feel from the fabrics all at once and the overall look of the ensembles she creates is next level on-point. When it comes to Bridal wear Roop is committed to elegance, comfort and luxury when she meticulously plans your outfit for your big day.

No surprise there that Roop’s Couture opened the catwalk at Europe’s biggest Asian wedding show in

ISSUE 3 | DECEMBER

2021

*

JASROOP KAUR

C O U T U R E

London to showcase their bridal collection at the prestigious Asian Wedding Show. At Roop's Couture, each garment tells a story. It’s a testament to Indian heritage, culture, timelessness and presented to resonate with today’s times and global context. Roop’s outfits in itself are a unique design concept where outfit creation goes through various hues of processes till it crystallizes into the final creation with that signature wowfactor. You need to go and visit for a personal design experience and find your unique fashion statement that is flattering in every way. You will then see what we mean!

Ask Roop what is the inspiration behind her sense of style in what she creates for her brides and patrons and she says instantly that “ it is my mum” “ it was she infact who started her label 26 years ago and nothing could have prepared me better”. At the age of 16, Roop designed her first

7 |

|

At Roop’s Couture for Roop, highest priority is client satisfaction. Each ensemble is custom designed and created with the most precise technique whether it’s an eye-catching lehnga for the bride or a statement piece for a sister or sister-in-law of the bride/ groom. Or classic head-turning designs for their mums so they enjoy the special day with pride looking their best.

For Roop each bride is special.

Beginning from the first face to face consultation, they are part of the journey with Roop as she creates their dream outfit.

Wedding planning can be very stressful for brides. Roop’s couture with their professionalism, timekeeping and clear communication endeavour to make the outfit creation a joyful experience.

collection when her mum opened her boutique. From an early age, she got involved in all aspects of the business, starting from taking client orders, sketching, procuring fabrics, supervising the karigars to final fittings in the studio. All this led her to complete a diploma in fashion designing and seeing her mum in action was a masterclass that she got inducted in at a young age which inculcated in her the passion for finesse. After having lived in the UK for five years, in 2007, she took the plunge and started her own label Roop’s Couture to carry forward her passion of creating one-of-kind stunning outfits, aimed at making women feel Roop in her design house uses amazing whatever their unique exquisite traditional skills but body shape. with a new age appeal. She tries to balance contemporary charm and heirloom value in each outfit.

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

LOCKDOWN LIAISONS

B O O K S

Writing is next to breathing for me. I write organically. I write compulsively and passionately. After five decades and over 20 books, each new idea for a story comes as a delight! I don’t “plan” my books. They “happen” to me as if in a dream! I love that about writing... it is like a deep river that keeps moving, picking up beauty and romance and adventure along the way. My books reflect my life, and that’s how I like it.

A R E M A R K ABL E R EAD

SHOBHAA DE'S L O C K D OWN LIAISON S Shobhaa De is an Indian novelist and columnist. She is best known for her depiction of socialites in her works of fiction for which she has been referred to as the "Jackie Collins” of India.

A

s the world is shaken by a virus, Shobhaa De – a writer who understands the human heart and how it beats – felt the need to document not just what she is going through personally but what the entire world is experiencing. And out of this need emerged many unique narratives. Lockdown Liaisons is a collection of short stories, from the varying perspectives of both men and women – young and old, brave and cowardly, cheerful and weighed down – each story an unique offering from

8 |

|

a writer who understands how very fragile human relationships can be as they break, suffer and are redefined under trying circumstances. Explore, read and understand the subterranean world of shifting emotions during Covid-19, through stories that will speak to you.

There is a woman with a young child who discovers that she doesn’t love her husband after all, there is a migrant worker who has to make a tough choice as

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

LOCKDOWN LIAISONS

B O O K S

he gets ready to walk hundreds of uncertain kilometres homewards.

In these pages of Lockdown Liaisons, we have the touching story of a special little boy and how he negotiates his intimate relationship with Ganpati during the lockdown. Then there are the deluded and feisty ruminations of a snobbish old lady who never

9 |

her high profile job during the lockdown and the news that a neighbour has died by suicide by jumping off her balcony.

And many more. But what binds these stories together is love. These are stories that show how Covid-19 is affecting the hearts of hundreds of people as they struggle to make sense of altered circumstances, of

understood why her husband left her for the woman that he did.

the ‘new normal’ that will emerge in a post-Covid world.

In another story, entertaining and satirical, a single man struggles to manage life under lockdown with his young son and tries to forge a relationship with an attractive neighbour whose daughters go to school with his son. And then in ‘In Malibu Mansions’ we have a woman coping with losing

Ms De is known for her outspoken, irreverent views, making her one of India's most respected opinion shapers. Her writings have consistently chronicled her deeply felt socio-political-cultural concerns.

|

THE NEW-AGE ASIAN MAGAZINE

Shobhaa De's Lockdown Liaisons is a remarkable read.

ISSUE 3 | DECEMBER

2021

*

ADITI BANERJEE

B U S I N E S S

MAINSTREAMING THE DEMAND SUPPLY GAP OF SKILLED WORKERS FROM INDIA TO OVERSEAS MARKETS

MAGIC BILLIO N Aditi Banerjee is the co-founder of Magic Billion, a global talent management company which supports international employers in finding skilled talent from India. The company operates in fifteen countries across twenty job roles and so far has placed more than 1800 Indians (together with partners) and counting!

T

here are over 63 countries globally with more than 80% employers struggling to find the right quality and quantity of talent. If Global Research by top firms is to go by, things are only going to become worse in the decades to follow.

And India has abundant talent in all industry sectors, which can grow exponentially with global exposure. This is the talent inequity that the father-daughter team - Basab and Aditi Banerjee

10 |

|

THE NEW-AGE ASIAN MAGAZINE

- sought out to solve when they started Magic Billion in 2018. A chance discussion with a friend in Romania about how he couldn't grow his manufacturing company because young Romanians are not available to fill high skilled manufacturing roles. And these skill sets, along with many others, are readily available in India. The pilot project proved successful and now the first ever skilled and certified workers from India are working in their

ISSUE 3 | DECEMBER

2021

*

ADITI BANERJEE

B U S I N E S S

Plant in Romania. Magic Billion has been able to curate the right kind of talent for employers in Romania, Italy, Sweden, Russia, Japan, UAE and Abu Dhabi. These include roles in the construction and manufacturing industries BASAB BANERJEE as well as those in healthcare, C O F O U NDER, MAGIC BILLION IT and agriculture, who they also prepared with language and culture immersion of the Trust. Aditi has worked and lived destination country. The proof in various geographies including has been in the pudding. the US, France, the Middle East, North Africa, India and the UK. They are driven by a simple She also sits on the Advisory Board purpose: helping global employers of the Breakfast Revolution – a fulfil the most critical talent gaps in non-profit targeting malnutrition their organisations today to enable in children.At MB, Aditi brings them to reach their fullest potential. in global business and manages all client accounts. She was Aditi Banerjee, co-founder commended as an Asian Woman and CEO brings 15 years in of Achievement in 2019. Aditi is development finance and based in London. Basab Banerjee, strategy and operations from Co-founder and president multiple organisations, including brings 40 years in international the World Bank, the Boston vocational systems. After a tenure Consulting Group and HRH in the Army, Reliance, Airtel, and Prince Charles' British Asian the Asian Development Bank,

Basab supported the Government’s efforts in skill development, while at NSDC, designing competency frameworks and engaging with industry. Basab led GoI's talent cooperation efforts with the UK, Germany, Australia, NZ and Japan.

At MB, Basab mobilises and trains high quality Indian talent. Not only has he built a huge database of qualified candidates, but collaborated to build India's finest World Class Testing and Training Centre. Basab is based in Delhi.

Aditi is an Economist by training and has worked in over 15 emerging markets with a focus on creating systemic change through data driven decision making at all levels.

Use of cutting-edge pedagogy, institutional design and techenabled learning enables them to select and train the choicest candidates and this has made Magic Billion a trusted and go to name in the global marketplace.

Magic Billion is now operating in 15 countries, and have sent 1800 Indians to different countries for work. This year alone (2021) our booked demand is for 1500 Indians abroad. My future aspiration is to be the No#1 company for all global employers seeking talent from India and for Indians seeking a career abroad.

11 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

TAJ SANGHERA

S P I R I T S

T HE WORLD’S FIRST INDIAN SPICED RUM

FIVE RIVERS RU M My great, great, grandfather starting making rum in our village in Punjab in 1800’s. When my father came to UK in 1965, the family farm was sold and the rum production ceased. A few years ago I thought that it was time to re-start the family tradition and start producing rum again.

We modernised the brand and the recipe and launched Five Rivers in Jan 2021. Five Rivers is the world’s first spiced white Indian rum. It has certainly been tough launching a new product in a pandemic, but the feedback we have had from people is amazing and it is great to educate both consumers and the trade about the rich history of Indian rum as we have a very compelling story to tell! Although there is some international interest, we aren’t rushing into any new markets yet, we are going to wait until the dust settles on the pandemic and then we can start expanding to the rest of the world.

12 |

|

THE NEW-AGE ASIAN MAGAZINE

Five Rivers is the world’s first spiced white Indian rum. Five Indian botanicals (cardamom, clove, cassia, coriander seed and ginger) are re-distilled into the rum and no sugar is added for a drier and authentically spiced rum. Five Rivers’ is named after the northern part of India known as the Punjab where Five mineral-rich waters that start in the Himalayas meet (Panj – Five) and (Āb – Water).

ISSUE 3 | DECEMBER

2021

*

TAJ SANGHERA

S P I R I T S

T

his dry spiced rum is a Sanghera family recipe which has been perfected over five generations. It is an ultrasmooth rum for sipping, mixing in cocktails or try the simple signature serve, with Indian tonic water, a squeeze of lime and star anise.

Taj Sanghera was born in 1983 to Punjabi parents who married and settled in London in 1976. Having had strong work ethics instilled in him from an early age by them, Taj worked with his father in running the family business.

Taj has a strong academic background, having achieved his BA Hons in Graphic Design, and later his MA in Film & Design. As much as he enjoyed studying, the urge to become an entrepreneur was stronger and is reflected in the many businesses he has since

13 |

|

established. Taj takes on board the lessons he has learnt from successes and failures in his field and uses them to propel him forward in his purpose.

Never one to rest on his laurels, he forges ahead in running his businesses in e-commerce, import, distribution and most recently the alcohol industry, with his very talented wife, Aman.

that family is key for him and serves as the bedrock of his life, which enables him to focus acutely on his businesses and make a success of them all.

On the nose Five Rivers has a rich stewed fruit and candied citrus spiciness. The Initial taste is sweet clove and cinnamon on the palate leading to a clean, dry, aromatic cardamom spice with a long and warming peppery finish As Taj moves upwards and coming from the ginger. Cheers onwards, he continually remembers to this signature serve!

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

KETNA PATEL

A R T

T HE MUS T K NOW NA M E I N T HE AS I A N P O P ART S C EN E :

KETNA PATEL Ketna Patel is a highly prolific British-Indian multi media POP Artist. Having lived in Kenya, U.K, Singapore and India, she has been widely acclaimed for converting her Global insights into a compelling visual vocabulary that has injected a fresh counter expression to the predominantly western dominated narrative of world Art. Using different cultures and historical events, she juxtaposes mythological characters, Gods, Political icons and the common man on the same canvas. There is a fresh romance between the old and the new, breaking through stringent cultural, political, and class boundaries that have dominated the world for centuries.

T

his colourful and confident visual language has been applied onto Art, Fashion, Furniture….. virtually on any surface imaginable! Her collaborations have ranged from Bollywood’s IIFA (International Indian Film Academy) and Hollywood’s Director Spike Lee to corporate giants like TATA, SONY & KIEHLS. Ketna’s artwork has been licensed to fashion companies, carpet houses, furniture makers, book and album covers, and regularly been donated for fund raising initiatives from UNICEF, Elephant Parade & AWARE and more.

I’d like my Artworks to be considered as suggests of frozen energy which when ‘thawed’ depict the vital force of our multicultural, remix societies. In the changing times we live in, the Past, Present and Future are existing on a singular plane accessible by each individual’s consciousness. As in a kaleidoscope, whether a God, Tree, Richshaw driver or Politician, we all flow into one another in the most beautiful configurations. My job is to be a perpetual observer of the world around us, both inner and outer, and transmute these reflections into aesthetic documentation, otherwise known as Art! Whether utilitarian or aesthetic. this Art can then be worn, sat upon or hung on a wall…hopefully positively influencing the energetic field of that space.

Patel has participated in talks, workshops and exhibitions worldwide, and her works continue to be collected and exhibited in numerous institutions and

14 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

KETNA PATEL

A R T

international private collections.

Another important hallmark of her studio Practice is the ongoing investigation of the ever increasing Rural – Urban divide in both the UK and India, and how this can ultimately impact on our individual and collective ‘Identity’.

In the last four years alone, Ketna has explored this phenomenon extensively in Wales (UK), Himachal Pradesh, Odisha and Madhya Pradesh (India). As an acknowledgement of her work, in 2018, she was declared a UKIndia Youth leader by India Inc, and subsequently selected to be

feel, map and translate the pulse of the world!

Born in East Africa and now living in the UK after her move here from Asia she uses her training in Design and Architecture to map observations gleaned from her travels onto an existentialist, yet to be defined new global anthropology that is fast emerging.

She describes herself as being deeply tri-cultural; grounded in an evolving human identity beyond the rapidly evaporating boundaries of culture, nationality and geography. part of the steering committee for the Commonwealth Business Women’s network. Ketna is one of the founders of Global Indian Creatives, a new mentorship platform.

Ketna’s creative output has been phenomenal, especially because it is simultaneously both Artistic and Activist in nature. Our interconnected ‘G-local’world needs more multi faceted creatives like her who have lived in several countries, cultures & disciplines, and embody a global spirit that can

15 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

ZORAWAR KALRA

C U I S I N E

FARZI CAFE

THRILLS DUBAI CITY GASTRONOMES

Farzi Café’s modern Indian menu has been delighting its UAE guests since it opened in 2016. Farzi Café is known for delivering a contemporary take on classic Indian dishes. Famous for its flair for global fusion, Dubai’s innovative modern Indian bistro is on everyone’s dining ‘to-do’ list with their line up of theatre-filled dishes.

F

rom the House of Jiggs Kalra – creators of acclaimed culinary destinations such as Masala Library by Jiggs Kalra, Pa Pa Ya Masala Bar and Made in Punjab – Farzi Café is best described as a gastronomic experience amalgamating traditional global cuisine with regional influences, local flavours, contemporary presentations, culinary styles and high energy ambiance. Incorporating the use of high quality, fresh ingredients, it offers a quirky, yet chic, European bistro style experience, for patrons

16 |

|

THE NEW-AGE ASIAN MAGAZINE

to enjoy the finest of modern day cuisine, offering its adaptation of some iconic dishes from around the world. Farzi Café is now in 12 cities in India and with the launch in Dubai, London, Riyadh, Qatar and Kuwait, in addition to upcoming openings in Muscat, Bahrain, Bangladesh, Japan, Hong Kong, Singapore, Rome and Canada. The two Dubai

The future of Farzi Cafe is about celebrating Indian food and putting it on the global palate permanently.

Farzi Café is now in 12 cities in India as well as Dubai, London, Riyadh, Qatar and Kuwait, in addition to upcoming openings in Muscat, Bahrain, Bangladesh, Japan, Hong Kong, Singapore, Rome and Canada. We strongly believe in the strength and culinary philosophy of Indian food and want to present in a modern, playful way that makes it one of the top dining choices in major cities across the world. Farzi Café is best described as a gastronomic experience amalgamating traditional global cuisine with regional influences, local flavours, contemporary presentations, culinary styles and high energy ambiance

ISSUE 3 | DECEMBER

2021

*

ZORAWAR KALRA

C U I S I N E

locations are Farzi Café Dubai City Walk Phase 2 and Farzi Café Mall of the Emirates located next to the cinema.

Zorawar, son of the renowned Jiggs Kalra is the Founder & Managing Director of Massive Restaurants including concept Farzi Café. Counted amongst one of the youngest, most successful restaurateurs, he reinvents Indian cuisine with his strong business acumen and a rich heritage spanning over four decades.

Considered as the ‘Man with a Vision on a Mission’ & ‘The Prince of Indian Cuisine’, he has been recognised amongst the 50 Most Influential Young Indians

by GQ India (thrice); GQ Men of the Year – Restauranteur of 2017; Economic Times 40 Under 40 as well as Forbes Tycoons of Tomorrow.

Restaurateur of the Year Award - amongst many others, scooping over 19

17 |

|

prestigious awards as a successful restaurateur. Zorawar Kalra has also been a judge on Masterchef India Season 5.

Perfecting the science of molecular gastronomy with India’s spice and flavour, Zorawar Kalra is a name that commands respect in the Indian hospitality industry. The face of Massive Restaurants, Mr. Kalra proudly tells the tale of a brand that majestically owns and operates trendsetting and critically acclaimed brands. Spearheading Massive Restaurants that includes Farzi Café, KODE, Masala Library

by Jiggs Kalra, Made In Punjab, TYGR, R2O (rivers to ocean), BBQ’D, Pa Pa Ya , Younion, Bo Tai and Hotel Shanghigh under its wing. With strong foresight, he is a visionary who aims to launch properties in 10 new cities within

THE NEW-AGE ASIAN MAGAZINE

this year. Spread over 11 outlets in India, Farzi Café is also in two venues throughout Dubai, has spread its wings to London, Riyadh, Muscat, Qatar and Kuwait and is going to open soon in Bahrain, Bangladesh, Puerto Rico, Istanbul, Japan, Hong Kong, Singapore, Rome as well as Canada and the USA. While other global brands like TYGR, BO TAI, KODE, Masala Library, and Made in Punjab are in the nascent stages for further international launch with USA, UK and the Middle East on Kalra’s radar for further international expansions.

Executive Chef Pradeep Singh Negi says; “We are always trying to find new ways to excite the sophisticated culinary palates of Dubai diners. Taking inspiration from dishes we’ve tried from around the world and sprinkling them with a bit of Farzi magic.”

ISSUE 3 | DECEMBER

2021

*

SIREESHA JAJALA

B U S I N E S S

ENTREPRENEUR EXTRAORDINAIRE

S

SIREESHA JAJALA

ireesha founded Peach Ventures, an early stage tech start-up investment advisory, Maximus Capital - Post seed fund, and has been on the boards of fintechs, space tech, health tech, and media/content start-ups.

Furthermore, she was recently appointed Advisor to the Board of a large Philanthropic FoundationSiddhi. As a board advisor to Siddhi, her role involves strategic advise on CSR partnerships, designing impact projects, impact measurement and funding.

Sireesha as an entrepreneur has a rich leadership experience and technical and financial acumen.

She is adept at devising growth strategies and her entrepreneurial experience in building and growing businesses. Sireesha’s deep industry knowledge and problem-solving approach to the strategic dilemmas that firms face on their journey of growth and innovation is remarkable.

Sireesha’s work involves working with early stage founders advising

Sireesha is Vice President, Sales at Virtusa and Global Segment head for the largest Banking, financial services (BFS)account. In the past, Sireesha has managed a p&l responsibility for a $180 Million business for Tech Mahindra towards a 3-year business CAGR of 120% and was also recognised for her efforts in becoming the youngest female VP in the company.

Sireesha has also recently launched her own music label called Reesha Jay Music where she writes songs and collaborates with independent artists and musicians to release songs. Her first song launched recently and had more than 500k views in less than one week.

18 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

SIREESHA JAJALA

B U S I N E S S

on strategy, product, market expansion and investments. Her board positions with start-ups are about helping the founders with vision and long term planning and decision making.

As corporate vice president, Sireesha is responsible for client relationships, growth and P&L management of $100Mn and also responsible for all the business for the account as region head for EMEA &APAC. She is also a diversity champion and actively work towards diversity and inclusion working with the corporate head office.

In the past, she was working for companies like Wipro, IBM and Tech Mahindra. As an entrepreneur

for over the last 5 years, Sireesha has successfully grown her own fintech investment advisory business, managed an early-stage Financial Conduct Authority (FCA) Regulated Venture capital (VC) fund and launched an AI driven investment matchmaking platform for corporates and start-ups.

Sireesha’s career accomplishments were recognized by India Gazette London magazine listing her as top 100 people to know in the India-UK Corridor 2018.

Sireesha is a graduate in Physics and Computer Science, has attended executive leadership programmes at XLRI Jamshedpur, Harvard Business School and now lives in London.

I wear many hats- A corporate executive, Investor, entreprenuer, board member/advisor philanthropist and a song writer. I have been a corporate executive with 20 years of experience in Technology companies. I see myself as a problem solver.

That excites me. Having spent two decades in Executive management in Technology, early stage investments and building for profit businesses from scratch, I am now looking to do my bit to solve bigger challenges that face us.

Covid has really shown us how vulnerable our economies and people are. My future aspiration is to use my experience in helping people and organisations working relentlessly to create social impact. Success for me will be measured on how we deconstruct the structural barriers that exist today, and create a positive impact and opportunities for all.

19 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

ROHIT GHAI

C U I S I N E

ICONI C GAS T R O NO MY FR O M THE SU B - C O NTI NENT

AT L ON DON MAYFAIR’S

MANTHAN Manthan, meaning to churn and reflect, is inspired by critically acclaimed celebrity chef Rohit Ghai's extensive international career to date, and dishes reflect his culinary experiences – both professional and personal – in kitchens all over the world as well as the street food markets he has frequented for over 20 years throughout India, and specifically in Delhi, Uttar Pradesh, Rajasthan and Madhya Pradesh (where he grew up).

T

he talented and passionate chef has drawn on these experiences to create a menu that represents his appreciation of both home-style cooking and expertly honed techniques. There is a selection of Ghai’s Mother’s signature dishes on the menu, including Chatpata (dishes that are spicy, tangy and flavourful) Tikkas and Chops. These sharing plates sit alongside street food bar snacks - Gali ka khana (street food) - such as Ram ladoo and Chaat.

The menu also features sections dedicated to Sekwa kebabs, (a nepalese delicacy) and Rassedar curries for which Ghai offers one signature meat, fish or

With Manthan I want to cook food representative of my years of experience and travels, but in particular food that speaks of my home. Not just my family home, but where I ate during my years training as a chef, primarily at street food markets. Manthan is my return to London Mayfair and I'm looking forward to cooking for the local community there, many of whom I count as friends. With Manthan I am excited to bring some lesser known dishes and flavours to London, and I am excited that I'll be able to show people the food I love at this new restaurant - and expand their references and understanding of the breadth of Indian cuisine

20 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

ROHIT GHAI

C U I S I N E

vegetarian dish, leaving guests to choose their matching sauce and accompaniment (rice or paratha).

There is also a firm focus on vegetarian dishes, with nearly half of the small plates entirely meatfree and many vegan.

Signature dishes on the menu to look out for include: Goat shami kebab in bone marrow sauce; Aloo paratha; Burford Brown egg curry; Tawe ki masala arbi, Pyaz ki kachori served with mint and tamarind chutney; Curry leaf

Sangwan, formerly of Trishna and Bombay Bustle. The cocktails are rich and full-bodied featuring fresh exotic fruits, grilled and then muddled in the kitchen, as well as botanicals, and an innovative selection of infusions and flavours that match and enhance the food.

Signature cocktail the Amrita is

pepper fish; Jaffna lamb, Andhra jackfruit dosai, and for dessert, the must-try Garlic kheer.

On this exciting venture Ghai comments: “I’ve never cooked this way before in London - dishes that truly speak to my past, as well as my present. Manthan is a culmination of many years of work and I hope speaks to Londoners as being representative of the comfort food I love from home as well as the food I have made my name cooking here.” Drinks-wise, a concise cocktail menu has been compiled by co-founder Abhishek

21 |

|

made from Calvados, date-infused rum, with tandoor-grilled spiced fig, and topped with Champagne.

Interiors of sleek dark wood and marble finishes, and seats arranged around a central statement bar, providing the perfect backdrop for convivial dining, drinking, and snacking. Manthan has a buzzy

THE NEW-AGE ASIAN MAGAZINE

atmosphere: relaxed but with a Mayfair twist. The meal experience at Manthan is exceptional, the service is impeccable, music and vibe is all so plush and fabulous.

The aromas of the dishes are mouth-watering and the authentic flavours evoke memories of India.

Overall a meal at Manthan by Chef Rohit Ghai is an unsurpassable dining experience in the heart of London Mayfair. Chef Ghai has an impressive CV, having been Executive Chef at Bombay Bustle, Jamavar (earning a Michelinstar in under a year - the first

time an Indian Chef has ever done this in the UK), Gymkhana, Hoppers, Trishna, Verandah (in Copenhagen) and Benares over the last 15 years. In 2018, he launched his first standalone restaurant with business partner Abhi Sangwan: Kutir in Chelsea, which attracted international praise and critical acclaim. During the pandemic, Ghai began working with online platform Masterclass, sharing his expert approach to Indian cuisine on a digital platform. In 2021, Ghai opened new restaurant, Iksha 360, in Doha.

ISSUE 3 | DECEMBER

2021

*

GAYATRI VAZIRANI

C O U T U R E

I have big dreams for my Dubai based global brand The Arab Crab.

I hope to be constantly on a creative high and aspire to keep making beautiful clothes for women to feel beautiful in.

STYLISH FUSION WEAR FOR THE MODERN WOMAN

THE ARAB CRAB Stylish, creative, ideator and glamorous, are some of the words that describe designer Gayatri Vazirani of The Arab Crab. Gayatri’s innate sense of style was admired by many back in her college days when she would sketch out her own designs, source gorgeous fabrics and then get them stitched from her neighbourhood tailor. She was sure to turn heads as she sauntered into college premises simply for the way she dressed.

O

ver the years, the banker by profession, Gayatri had her heart set on fashion. Her friends loved the way she dressed at parties and pleaded her to design something for them too as the story goes. Fast forward to some years on that

22 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

GAYATRI VAZIRANI

C O U T U R E

this consistent passion eventually led her to start her own brand The Arab Crab in 2019. Her love for the Dubai desert and her personal star sign, the Cancerian crab mutually formed her brand name.

make every woman feel like a glamour diva on wearing one as that’s their vision. Every piece appears festive with an indowestern feel to it. easy to wear in its ethos.

Having dressed some of the top celebrities, models, TV stars and not to mention many beautiful women around the globe, (she travels to various international The Arab Crab outfits are flirty, destinations with her pieces and feminine and high on style also ships them internationally) statement, and they’re sure to her brand growth today knows no bounds. Her dresses are free styled to fit across sizes. The fabrics are fluid and low maintenance, so they fit most body types and are

23 |

|

THE NEW-AGE ASIAN MAGAZINE

Gayatri has big dreams for The Arab Crab and now there’s no looking back for this brand that believes that fashion and fun goes hand in hand.

This brand is based in Dubai and Mumbai and blends the ordinary with dramatic to create ensembles that are one of a kind!

ISSUE 3 | DECEMBER

2021

*

SSUMIER S PASRICHA

C O M E D Y

LAUGH RIOT

PAMM I AUNTY

Pammi Aunty’s character is a reflection of the society in which we live. She is upfront, diplomatic and matter of fact in her caricature in comedy . For many years I actually never got all that I aspired for but then may be the almighty had different plans for me hence then blessed me with this fame and love from worldwide with my Pammi Aunty character that’s both refreshing and relatable to many at the same time.

24 |

|

Ssumier S Pasricha is an Indian actor, singer and businessman. He has starred in Indian movies, TV soaps and theatre musicals. He is popularly known for his character 'Pammi Aunty' and has created viral videos with the same. Ssumier has won various awards world wide including the Bharat Shiromani Award for this acting and Indian Academy in the year 2021.

S

THE NEW-AGE ASIAN MAGAZINE

sumier started his acting training from school level but hardly knew that he could become an actor or pursue acting as a career. Soon he'll be seen in a Movie "Chandigarh Kare Aashiqui" with Ayushman Khurana , the film is directed by Abhishek Kapoor.

ISSUE 3 | DECEMBER

2021

*

SSUMIER S PASRICHA

C O M E D Y

25 |

Pammi Aunty is a reflection of the society in which we live. She is upfront, diplomatic and at times a hypocrite as Ssumier describes her! She leaves no stone unturned to be annoy her daughter in law in jest script who she calls MBA

constantly. Ssumier came up with the idea of creating 'Pammi Aunty' while experimenting with filters in a video social media app. Celebrities such as some veteran actors and British-Indian director Gurinder Chadha, have

{Maha batamees Aurat)! Ssumier has gained popularity for creating viral videos based on his impression of impersonation of a typical middle-class Delhi Punjabi woman who loves to gossip, crib and complain about many things to her friends over the phone

publicly appreciated the 'Pammi Aunty' videos.

|

THE NEW-AGE ASIAN MAGAZINE

Ssumier has brought a lot of laughter to his viewers with his portrayal as Pammi Aunty and has gained a lot of global fame that he rightfully deserves for it!

ISSUE 3 | DECEMBER

2021

*

SADHGURU

B O O K S

KARMA

H OW WE CAN I N F LUENCE OUR OW N FAT E How everything we do affects our future. Karma concerns us. Karma is not an esoteric Far Eastern concept, but it describes how our life works. Yoga master and bestselling author Sadhguru clears up misunderstandings and explains in an exciting and contemporary way what karma means and how our actions and our living conditions are connected. It shows how we can take our fate into our own hands and lead a fruitful and joyful existence. His impressive explanations motivate us to take on more responsibility for our lives. It is an inspiring, educational and practical book with many vivid stories.

M

ost people understand karma as a balance sheet of good and bad deeds, virtues and sins. The mechanism that decrees that we cannot evade the consequences of our own actions. In reality, karma has nothing to do with reward and punishment. Karma simply means action: your action, your responsibility. It is not some external system of crime and punishment, but an internal cycle generated by you. Accumulation of karma is determined only by your intention,

Karma is not an esoteric Far Eastern concept, but it describes how our life works. It shows how we can take our fate into our own hands and lead a fruitful and joyful existence. Karma means that you can change your destiny, not simply be ruled by it.- Sadhguru

26 |

|

THE NEW-AGE ASIAN MAGAZINE

the way you respond to what is happening to you.

A new perspective on the commonly used and misinterpreted concept of “karma” that offers the key to happiness and enlightenment, from the New York Times bestselling author and world-renowned yogi and visionary, Sadhguru.

Sadhguru is a Yogi, Mystic and Visionary. Named one of India’s 50 most influential people, Sadhguru’s work has touched the lives of millions worldwide through his transformational programmes. Sadhguru has a unique ability to make the ancient yogic sciences relevant to

ISSUE 3 | DECEMBER

2021

*

SADHGURU

B O O K S

contemporary minds. His approach does not ascribe to any belief system, but offers powerful and proven methods for self-transformation.

An internationally renowned speaker and author of the New York Times Bestseller Inner Engineering: A Yogi’s Guide to Joy, Sadhguru has

been an influential voice at major global forums including the United Nations and the World Economic Forum, addressing issues as diverse as socioeconomic development, leadership and spirituality. He is regularly invited to speak at leading educational institutions including Harvard, Yale, Oxford, Stanford, Wharton and MIT. Dedicated to the physical, mental and spiritual well-being of humanity, Sadhguru possesses a perspective on life and living that never fails to intrigue, challenge and surprise all those he encounters.

Sadhguru established Isha Foundation, a non-profit, volunteer-run organization in

27 |

|

THE NEW-AGE ASIAN MAGAZINE

1992. The foundation operates globally in over 300 centers supported by more than nine million volunteers. Through powerful yoga programs for inner transformation and inspiring social outreach initiatives, Isha Foundation has created a massive movement

dedicated to addressing all aspects of human well-being.

Sadhguru has also initiated several projects focused on social revitalization, education and the environment through which millions of people have been given the means to overcome poverty, improve their quality of life and achieve communitybased, sustainable development.

In the autumn of 2017, Sadhguru launched Rally For Rivers, a nationwide campaign to implement sustainable and longterm policy changes to revitalize India’s severely depleted rivers. It became the largest environmental campaign in history with over 162 million supporters.

ISSUE 3 | DECEMBER

2021

*

& JULIET

T H E A T R E

I S T H E R E R EA L LY L IF E AF TE R R OM EO … OR CO UL D H E B E WO RT H O N E M OR E TRY ?

& JULIET

Romeo who?! With her bags packed and ready to escape Verona, Juliet recovers from heartbreak in the best way possible… by dancing the night away with her best friends by her side! But when the sparkle fades, the confetti falls and reality catches up, it’s clear that Juliet needs to face her past in order to find her future. Can she reclaim a story that has been written in the stars? Is there really life after Romeo… or could he be worth one more try?

This is the moment we’ve waited for…. & JULIET making a joyous impact at London’s West End! The award-winning musical - which had been thrilling audiences before the closure of theatres last March – returned to the Shaftesbury Theatre since Friday 24 September 2021.

M

iriam-Teak Lee – who was awarded the Olivier Award for Best Actress in 2020 for her performance as Juliet – leads a cast including Cassidy Janson, who also won an Olivier Award for Best Supporting Actress for her portrayal of Anne Hathaway, Oliver Tompsett as William Shakespeare, David Bedella, Jordan Luke Gage as Romeo, Melanie La Barrie as Nurse, Tim Mahendran as Francois. Alex Thomas-Smith joined the principal

28 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

& JULIET

T H E A T R E

cast in the role of May. & Juliet has also won 6 Whatsonstage Awards - the most of any production in 2020 – and won further awards at The Black Theatre Awards and The Mousetrap Theatre Awards. The show also performed on BBC1’s Strictly Come Dancing in the coveted slot in ‘Musicals Week’.

Hathaway takes on her husband William Shakespeare to remix Romeo who?! With her bags his legendary play. As comedy packed and ready to escape Verona, meets tragedy, will Juliet get the Juliet recovers from heartbreak ending she truly deserves? And in the best way possible… by most importantly, can their love dancing the night away with her survive this battle of wills? best friends by her side! But when the sparkle fades, the confetti falls Fabulously fresh and riotously and reality catches up, it’s clear funny, & JULIET explodes that Juliet needs to face her past with dozens of pop anthems in order to find her future. Can you already know and love by she reclaim a story that has been legendary songwriter Max Martin written in the stars? Come along …Baby One More Time, Since U for the ride as the original Anne Been Gone, Roar, It’s My Life, I

29 |

|

THE NEW-AGE ASIAN MAGAZINE

Want It That Way, and Can’t Stop the Feeling!

Brought to life by an awardwinning creative team, this vibrant, colourful and timely musical is directed by Luke Sheppard with a story by David West Read , electrifying choreography from Jennifer Weberand stunning set design from Soutra Gilmour. Max Martin and Tim Headington present & Juliet, which is produced by Martin Dodd, Tim Headington, Max Martin, Jenny Petersson and Theresa Steele Page.

The performances are exceptional, the casting is extraordinary, the set spectacular, the vibe is upbeat and energy is buzz-filled. A total feelgood, jubilant night of theatre it was!

ISSUE 3 | DECEMBER

2021

*

HYATT REGENCY DELHI

C U I S I N E

AN ODE TO CHINESE CULINARY HERITAGE:

THE C HINA KITCHEN The China Kitchen at Hyatt Regency Delhi is a contemporary Chinese restaurant that introduced Delhi to the first-of-its-kind stylized interpretation of the traditional Chinese dining experience. With chefs from China, each a master of their specialty, the restaurant offers the perfect introduction to authentic Chinese cuisine.

T

he restaurant comprises of four sections: an open kitchen that is encountered immediately on entering the restaurant, five tastefully

My future aspirations for The China Kitchen are to see it becoming the best Chinese restaurant in the country. I want the restaurants name to become symbolic for authentic Chinese cuisine all over India and to become known for the quality of the food. We at The China Kitchen believe that it is very important to keep the quality of the food consistent and the authenticity of any cuisine intact for a restaurant to become successful and we work very hard to make sure that we don’t compromise on the quality. I personally meet all guests to ask feedback of the food and make sure that they understand that it is authentic Chinese food and share my recommendations with them for them to have a complete and wholesome experience

30 |

|

THE NEW-AGE ASIAN MAGAZINE

designed private dining rooms, the wine wall and tea bar, and the main dining area.

Offering signature Chinese delicacies ranging from Peking Duck and an array of dim sums to handpulled and Dan-Dan noodles accompanied by a host of sumptuous desserts, the menu at The China Kitchen brings together tradition and timelessness.

The private dining rooms, a unique high point of the restaurant, have been named after the provinces of

ISSUE 3 | DECEMBER

2021

*

HYATT REGENCY DELHI

C U I S I N E

China, which incidentally also point to the chefs’ origins – Sichuan, Hubei, Guangzhou, Anhui and Hunan.

Each room offers diners specially curated menus and one of the rooms also features karaoke equipment.

the best Chinese Restaurant. Before he joined the Hyatt family in Delhi, Chef Zhang travelled and worked in restaurants across Beijing, Shanghai, Guangzhou, and Shenzhen and gained world class culinary experiences that he treasures the most.

Chef Zhang Hong Sheng, Chef-De-Cuisine at the China Kitchen started his career in his hometown Chef Zhang has always been insistent on showing his Beijing, China. His first experience in the kitchen enthusiasm for food by serving sumptuous Chinese at the age of 18 saw him working as a wok chef in delicacies to guests, family and friends and he

a local restaurant in Beijing. His career developed along with his experience and he quickly got promoted to a sous chef. Shortly after that, Chef Zhang started joined Grand Hyatt Beijing before moving to India to join Hyatt Regency Delhi.

Chef Zhang Hong Sheng’s love for food took him from Beijing to Delhi, to The China Kitchen at Hyatt Regency Delhi. Under his steady guidance, The China Kitchen successfully maintained its status as

31 |

|

THE NEW-AGE ASIAN MAGAZINE

believes that this is the best way to spread happiness and connect with people. His flair for his work can be seen in his determined culinary practices and his menus that brim with a variety of exquisite dishes.

A meal experience at The China Kitchen at Hyatt New Delhi is one of a kind. It’s delectable and a treat for all the senses all at once. The service is attentive, the restaurant has a relaxing vibe and the fantastic menu selection has something for everyone’s taste.

ISSUE 3 | DECEMBER

2021

*

MAHIMA MAHAJAN

C O U T U R E

BLENDING INDIAN FASHION WIT H WESTERN SILH OUETTES:

MAHIMA MAHAJAN

Meet Mahima Mahajan. With her, fashion meets function – traditional embroidery blends seamlessly with western silhouettes, creating the perfect balance between fluidity and structure.

A

We aim to create wearable art. To create a brand that is synonymous with love, joy & happiness. To be a part of eventful days in your life, however big or small, in all parts of the world.

s a determined fashion designer, Mahima Mahajan has injected a breath of fresh air into the Indian fashion industry with her bespoke collection of whimsical designs. Her design aesthetic tows the line between softness and structure, with silhouettes that are unabashedly sensual, yet Anarkali, Saree, Cape Set, Jumpsuits, Kurta Set, Pant undeniably elegant.

Set, Jacket, Top, Gown, Pallazzo Set, and a lot more Mahima Mahajan has been constantly redefining speaks for themselves. She’s widely cherished for her the fixed pattern and boldly embarking on a fresh refreshing, and edgy outfits, some of them being path for womenswear. Her rich range of Lehenga, Style Sarees, Bridal Lehenga, Indian Bridesmaid

32 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

MAHIMA MAHAJAN

C O U T U R E

Dresses, Desi Dresses, which are all perfect for those special weddings and casual evenings.

Mahima Mahajan is best known for elegant, fashionable and functional ethnic-wear. This eponymous designer’s work finds a global appeal. From formal whimsical route for fancy affairs to swaggeringly exuberant styles, her collections are all about aesthetic encapsulated precisely. Mahima’s approach of harmonizing the contemporary with the Indian tradition, makes her work unique in appeal and rich in grace.

33 |

|

THE NEW-AGE ASIAN MAGAZINE

The essence of Mahima Mahajan lies in reinforcing the charisma of the modern woman and allowing her to express herself in a way that transcends contemporary design ideology. Her desi dresses find a global appeal as she harmonises the trendy with the tradition.

A favourite with Bollywood stars, her seamless creations have been adorned by the likes of Kareena Kapoor, Katrina Kaif, Jacqueline Fernandez, Athiya Shetty, Esha Gupta, Kriti Sanon and Rakul Preet.

ISSUE 3 | DECEMBER

2021

*

LIFE OF PI

T H E A T R E

TH E ACCLA I M E D W E ST EN D P R O DU C TI O N

LIFE OF PI

I am absolutely thrilled with the rapturous reception that the West End premiere of Life of Pi has had at Wyndham’s Theatre, and I’m delighted that audiences will be able to come and enjoy this very special show in the new year.’ Simon Friend, Producer.

Lolita Chakrabarti has created a dazzling stage adaptation of Yann Martel’s award-winning book. Hiran Abeysekera takes the central role of Pi, alongside Mina Anwar as Ma, Nicholas Khan as Father, Payal Mistry as Rani, Tom Espiner as Father Martin and Commander Grant-Jones, Raj Ghatak as Mamaji and Pandit-Ji, Syreeta Kumar as Mrs Biology Kumar and Zaida Khan, David K.S. Tse as Mr Okamoto, Kirsten Foster as Lulu Chen, Habib Nasib Nader as Cook and Voice of Tiger.

T

hey are joined by: Fred Davis (Tiger Head), Daisy Franks (Tiger Heart), Romina Hytten (Tiger Heart), Tom Larkin (Tiger Head), Tom Stacy (Tiger Hind) and Scarlet Wilderink (Tiger Heart), Nuwan Hugh Perera is Pi alternate, and understudies are Alex Chang and Deeivya Meir.

The production is directed by Max Webster, the Casting Director is Polly Jerrold, the Associate Director is Hannah Banister.

Based on one of the best-loved works of fiction – winner of the Man Booker Prize, selling over fifteen million copies worldwide – Life of Pi is a breathtaking new theatrical adaptation of an epic journey of endurance and hope.

34 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

LIFE OF PI

T H E A T R E

After a cargo ship sinks in the middle of the vast Pacific Ocean, there are five survivors stranded on a single lifeboat – a hyena, a zebra, an orangutan, a sixteen year-old boy and a 450-pound Royal Bengal tiger. Time is against them, nature is harsh, who will survive?

Lolita Chakrabarti OBE is an award-winning playwright.

Lolita won the Evening Standard

35 |

|

Theatre Award for Most Promising Playwright, The Critics Circle Award for Most Promising Playwright and the AWA Award for Arts and Culture.

enactment of script that boasts of near-perfect casting of actors.

Life of Pi is a Theatrical top spectacle on state and is keeping audiences at the edge of their Life of Pi is produced by Simon seats. Overall this was a fantastic Friend in association with Playing treat on stage and the text really Field and Tulchin/Bartner. An came alive in a grand intense set, excellent production awaits theatre all very precisely, passionately and lovers with the actors turning-in perfectly enacted. Three cheers for admirable performances in terrific this production and performance.

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

PRANAV MALHOTRA & MUSKAN MALHOTRA

C O U T U R E

MEET THE DYNAMIC BROTHERSISTER DUO TAKING PREMIUM PASHMINAS TO THE WORLD

PASHTUSH At Pashtush we are eyeing to expand to markets like Scandinavia, Japan, China and Middle East. The basic idea remains same, to curate products made by our skilled craftsmen and craftswomen and connect them to shawl lovers around the world. Its imperative to connect to a consumer base even beyond the Indian diaspora around the world. Reaching out to people beyond our conventional markets.

Taking the brand worldwide, one shawl at a time.” Co-owners: Muskan Malhotra; Pranav Malhotra.

36 |

|

Pashtush collections are carefully curated keeping in mind the rich traditional heritage of Indian Arts. Each piece is meticulously designed to alchemise tradition in a way that it finds a well deserved place in a modern wardrobe. Every product manufactured by the brand is a testimony to superior design language, exquisite craftsmanship and luxury .

A

THE NEW-AGE ASIAN MAGAZINE

n Amritsar-based business that’s taking Indian luxury shawls to collectors and customers across the globe- Meet the dynamic brother sister duo Pranav and Muskan Malhotra who started the retail wing to their family’s shawl manufacturing business. When they realised that there is a global audience and demand for their products, they decided to venture into trying to capitalise on this fascination for Indian arts and craft.

ISSUE 3 | DECEMBER

2021

*

PRANAV MALHOTRA & MUSKAN MALHOTRA

C O U T U R E

Pastush brand of luxury shawls, scarves, and ties for men and women is the entrepreneur duo’s vision to take forward their family legacy as hailing from one of Amritsar’s oldest shawl manufacturing families.

As a shawl manufacturing family the dilemma was that seasonal nature of the product meant a very short period of sale, as markets were restricted to North India only. A lot of middlemen in the traditional business supply chain, which meant slow moving products, long credit lines, and the artist and craftsmen being out of touch with the latest trends, in

37 |

|

seasonality and found them customers globally.

Pashtush was conceptualised at the end of 2017 when they set up an online store. With a direct to consumer approach, and customer experience at the heart of its existence Pashtush has fashion. The resultant product fostered meaningful relationships was not in line with taste in fast across customers based in more moving fashion world. So the than 120 countries worldwide. entrepreneurial siblings set out to solve this problem, by going Pashtush is a coinage of the words direct to consumer approach. ‘Pashmina’ and ‘tush’, which They decided to leverage on means wool. Each Pashtush shawl the scope of digital market to is carefully crafted with 30-40 expand the business across people behind each piece and each India and internationally. And piece tells a tale of the heritage of with this they managed to find Indian craftsmanship. a huge market in the southern hemisphere for their products and this broke the chain of

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

YATIN KOTAK, CEO BOMBAY HALWA LTD

F O O D

DE LICIO US WO R L D OF DE LUX E IN DI A N SWE ETS & G O U R M E T SAVOU R I ES

ROYAL SWEETS Bombay Halwa Limited was established in 1973 and since then there have been many developments in the following years. The business has grown in a number of ways: starting as the original UK producer of Indian sweets and savoury mixes under the Royal brand and is now a leading producer for varied markets. The brand ROYAL though was originally founded in Mumbai and is well over 100 years old.

T

he taste of authentic Indian mithai, under the well-known ROYAL brand, keeping traditions alive was brought to the UK in 1973 by the Late Lord Gulam Noon to then establish BOMBAY HALWA LTD (’BHL’).

‘BHL’ was established with strong values, principles and ethos engraved within its core by Lord Gulam Noon who every so often said “If you cannot eat it, do not sell it” - this stand true to this very day. Quality-Authenticity-Flexibility form core strength of the business. Today, ‘BHL’, remains a family owned Company, with its Chairwoman, ethos, instilled within her by her father, that drives Mrs Zeenat Noon Harnal, daughter of Late Lord the business forward to make affordable quality Gulam Noon. Zeenat indistinguishable passion and products using the finest ingredients.

We as a team are all obsessive over culinary innovation and every finer detail, in search of delivering gastronomic excellence and 100% satisfaction of our customers.

38 |

|

THE NEW-AGE ASIAN MAGAZINE

The business, started as the authentic UK manufacturer of Indian sweets, chilled desserts and savoury products, all under the ‘Royal’ brand, today also manufactures an extensive range of other products – Snacks, Kulfi Ice Creams, Ready Meals, Paratha Breads, Chilled and Frozen Dips, RTE Snacks (wraps, burritos, naans, sandwich fillings, etc). With innovative technology, stringent quality control and a professional approach to management, they endeavour

ISSUE 3 | DECEMBER

2021

*

YATIN KOTAK, CEO BOMBAY HALWA LTD

F O O D

39 |

to source finest GM free ingredients to produce affordable consistently virtuous cuisine and ensure that products supplied to customers fully comply with all the prevailing Food Safety Regulations.

Their team has a firm commitment to excellence in production and quality to ensure customers receive only the best.

The business is committed to crafting each product with the utmost quality and care. Their facility has the most recent equipment to able to offer a complete turn-key solution by providing

which results in enhanced margins and increased revenue turnover.

artwork, custom packaging and developing of new products.

Yatin Kotak is intensely focused on introducing innovative FMCG into dynamic and widespread global markets.

Having joined Bombay Halwa Ltd (UK) in October 2020 as their Chief Executive Officer he works tirelessly alongside the team as they focus on fulfilling the vision of the late Baron Gulam Noon, MBE, founder of the company. The companies Yatin has worked with all have a leading presence in their product lines. Together he works on identifying supply chain efficiencies and enhancing productivity,

retailers in the world including ALDI, Woolworths, Coles, Costco, Independents & Speciality Grocers, Tesco (UK), Sainsbury’s (UK), and WalMart (US).

|

THE NEW-AGE ASIAN MAGAZINE

Yatin has worked in senior management roles in a range of diverse and robust start-up ventures across global markets, including Australia, New Zealand, UK, Europe, East Africa, India, UAE, and Hong Kong. Yatin is known for his in-depth knowledge and expertise in collaborating and procuring bestin-class global suppliers. This includes managing the largest

Over the past 14 years, Kotak has built a professional reputation in Australian, now UK and also global markets for inspiring and driving change with a strategic eye on the FMCG industry. This has included the launch of fresh consumer retail goods and business advancement. He is now fully focused on this chapter of his career with Bombay Halwa Ltd as the CEO.

ISSUE 3 | DECEMBER

2021

*

GUNJIKA BATRA

C O U T U R E

HERITAGE CRAFTSMANSHIP WITH CONTEMPORARY SILHOUETTES

FRONTIER RAAS Frontier Raas is a manifestation of artistry coupled with quality, sustainability, and premium customer experience. A journey that started in 1954 with Mr. Bansilal Batra, in North-West Frontier Province with the idea of bringing the art and culture of India to the fore. Today, it is one of India’s finest retail brands bringing forward traditional values coupled with a modern outlook.

T

aking forward the legacy is Mr. Anil Batra and Mr. Sunil Kumar Batra. It was under their vision and leadership that the brand scaled to new heights since its inception. Joining the family in this endeavor is Gunjika Batra. Soon after graduating from Parsons School of Design in New York with a strategic design and management

40 |

|

THE NEW-AGE ASIAN MAGAZINE

Our aim is to enhance our traditional crafts for our modern brides and create something impeccable for their special day. It is to fuse together the beautiful handcrafts along with our design vision. In each of our collections, we predominantly envision who we are creating for and who is being benefited by it.

Every weaver, artisan and client is a part of the Frontier Raas family.” - Sunil Kumar Batra Craft is in my roots and innovation is my passion, to be able to use these and tap into unexplored areas of fashion is what keeps me striving. I strive to take forward the legacy keeping true to its core along with the values that have been passed on to me and keeping visions aligned. The essence of it all being to deliver the best to our customers and create opportunities for our artisans.” Gunjika Batra

ISSUE 3 | DECEMBER

2021

*

GUNJIKA BATRA

C O U T U R E

a little more beautiful with the attires she chooses to be in at these special moments of her life. degree in 2019, she embarked her For brides who have a vision, we journey with a belief of carrying customize their thoughts and forward the beautiful traditions create something impeccable for set by the house over the years their big day. along with a contemporary and inclusive approach.

In their collections the brand toy with embroidery, experiment A blend of traditional values with zardozi and the fabric. coupled with a modern outlook, In all their collections, they Frontier Raas is a traditional shine light on the very canvas yet contemporary brand that of their creation, a work of art represents Indian occasions and in itself. The collections draw traditions by offering heritage from the colors, philosophies, craftsmanship through its and cultures of India to create exquisite collection of ethnic a unique outfit that transcends wear. The great legacy of the moments to become memories brand continues till today for their customers. employing and empowering weavers and craftsmen especially Frontier Raas opened its one of across rural India. a kind retail experience flagship store in South Extension, New The Raas Craft is an endeavor at Delhi in 2009. To follow this very making the journey of a bride idea Frontier Raas opened its

41 |

|

THE NEW-AGE ASIAN MAGAZINE

retail stores at Karol Bagh, Delhi and in Chandigarh, Punjab.

Continuing to unfold different facets of the customer experience they can bring about. Our stores in DLF Saket and at Ambience Mall, Vasant Kunj, Delhi is a testimony to their quality, range, creativity as it showcases the array of their handloom products.

After a long and fulfilling journey of exporting their products, they launched their store in London too. They immediately felt at home with the kind of response they received. The goodwill, hardship and consistency of quality work and the relationships they have developed far from home compelled them to bring the experience of their products to this country.

ISSUE 3 | DECEMBER

2021

*

HYATT REGENCY DELHI

C U I S I N E

SAVOUR TOP-NOTCH LEVANTINE CUISINE AT

SYRAH

Hyatt Regency Delhi has always had a reputation for bringing great cuisines to the city. With a strong heritage, Hyatt Regency Delhi introduced Syrah, inspired by the former Iranian capital, Shiraz, to Delhi.

T

he phenomenal duo Chef Mohamed Hussein Ibrahim Kasem and Chef Abdelkarim Kurdi have with them years of culinary experience. Syrah presents a spectrum of food inspired by Levant region in Eastern Mediterranean, specifically designed to ensure that guests are spoilt for choice. Levantine cuisine is the traditional cuisine of the Levant, known in Arabic a Bilad alSham & Mashriq and encompasses the dishes and traditions from Syria, Lebanon, Israel, Palestine & Jordon, it extends North into the southern Turkey and includes the areas around Adana, Gaziantep & Vilayet Aleppo.

Hyatt Regency Delhi introduces Syrah, inspired by the former Iranian capital, Shiraz, to Delhi. The phenomenal duo Chef Mohamed Hussein Ibrahim Kasem and Chef Abdelkarim Kurdi bring with them years of culinary experience. Syrah seeks to present a spectrum of food inspired by Levant region in Eastern Mediterranean, specifically designed to ensure that our guests are spoilt for choice. The menu features refreshing salads, inviting grills and expansive mezze platters, reviving social dining which allows guests to capture the atmosphere of the space with great food at its centre.

The menu features refreshing salads, inviting grills and expansive mezze platters, reviving social dining which allows guests to capture the atmosphere of the space with great food at its centre.

All these dishes call on the magic of fresh herbs and spices, many kinds of nuts, including pine, pistachio, almond and sesame, as well as beans and pulses, and plenty of squeezes of lemon, whose presence in Levantine cuisine is required as much as sunlight.

Herbs such as mint, parsley, and cilantro all leave their distinctive signatures.

Keeping the changing lifestyles and dietary choices in mind, the menu has been constructed to cater to a wide range of guests and their needs.

42 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

HYATT REGENCY DELHI

C U I S I N E

Healthy salads have become a key part of the food affair, and a wide array of vegetarian and vegan options dominate a section of the menu. A growing audience that takes health into consideration, a bowls, with a great mix of cooking carb-free menu has become a part techniques and ingredients, help to strike the perfect balance of the food philosophy at Syrah. between health and providing Chickpeas, tahini, feta, halloumi, an exceptional experience for aubergine, peppers, zucchini, the palate. olives, pomegranates, mint, lemon and yoghurt – all these are among The restaurant has been designed the Levant’s staple ingredients, and by the brilliant Dubai-based designer Michelle perfect for vegetarians and vegan's interior The space’s beguiling intent on an evening’s feasting, Evans. scooped up in strips of warm pita interiors set the perfect tone bread. The decor is inviting, the for a casual yet impeccably chic The welcoming vibe is relaxing. The service at dining space. the restaurant is attentive and the blue interiors are synonymous menu offerings are impressive. with the vivid streets of the Novel introductions like vegan Middle East, and the spice wall

43 |

|

THE NEW-AGE ASIAN MAGAZINE

brings the essence of the bustling spice bazaars to life. The whole aesthetic comes together to carve one story that becomes a part of every element. A wood panel wall forms the backdrop for the abundance of natural light that illuminates the space. An exceptional colour-changing roof adds a dramatic element to the restaurant, creating an unparalleled ambience.

The design allows guests to witness the craft that goes into preparing the delicious meals and is the perfect place for hosting a master class with our talented chefs.

A meal at Syrah is a culinary adventure, a treat for all senses and the delicious memories linger on long after the meal experience.

ISSUE 3 | DECEMBER

2021

*

THE UNDERWORLD. CO

L I F E S T Y L E

P L AYF UL DESIGN ME E TS C OM FORT IN T H I S Q U I R KY INN ERWEAR LABEL

JOYITA BANNERJEE The Underworld.co as a brand was conceived by India based dynamic entrepreneur Joyita Banerjee to bridge the gap of creativity in the homegrown underwear industry as she perceived it and shift the focus from 'oomph' to fun!

J

oyita says that she seeks to de-prioritize the 'sexy' tag from women's lingerie and reject the male narrative of feminine sensuality. Her brand products are fun, easy-to-wear and thoughtfully designed for women's convenience.

I am a trained visual communication designer and have worked in the advertising, creative, and publishing industries, before starting my own underwear label. I integrate graphic design and illustrations into textiles to design fun and comfortable intimate wear. To empower women, one lingerie at a time, is my goal.

Underworld.co offers ‘wearable art’ apart from performing its ritualistic function of wrapping you in comfort.

44 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

THE UNDERWORLD. CO

L I F E S T Y L E

Sustainable practices and conscious design is also a cornerstone of their brand.

Joyita, founder and chief designer of the brand is a trained visual communication designer and has worked in the advertising, creative, and publishing industries, before 45 |

|

From a design point of view, she found herself quite disappointed at the lack of creativity in the underwear industry. She felt there was a huge gap, and she starting her own underwear label. set to redress that with her cool She integrates graphic design and brand. They also make functional illustrations into textiles to design lounge-wear, everything that is fun and comfortable intimate wear. easy and breezy to wear!

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

B O O K S

RAKEYSH OMPRAKASH MEHRA REETA RAMAMURTHY GUPTA

ME M O IR OF A N OSCA R N O M IN AT E D I NDIA N F I LM MAK E R

RAKEYSH OMPRAKASH MEHRA The Stranger in the Mirror is the memoir of the legendary producer-director Rakeysh Omprakash Mehra, cowritten by noted marketer-author, Reeta Ramamurthy Gupta. The book chronicles the richly experiential, multi-faceted life of one of India’s most celebrated and feted directors who has made critically acclaimed films like Rang De Basanti, Delhi-6 and Bhaag Milkha Bhaag.

T

Peppered with anecdotes from Mehra’s life—from the chai-biscuit college days to the popping of the proverbial champagne—it implores readers to pay attention to understand who is narrating, because the plot may have just shifted a little bit, just like his movies.

At the end, what really stands out is how effortless the journey has actually been. And herein lies the greatest paradox because there is no lack of perseverance in this journey. The miraculous manner in which things fall into place naturally, like pieces of a pre-ordained puzzle with the universe acting as the ‘sutradhar’, is the fulcrum around which the joy of this remarkable journey is built. Published by Rupa Publications India.

hough it may seem natural for an autobiography to have a primary narrator, what makes this book truly unique is its many narrators. It is this multi-dimensional, multicharacter narration that will enable readers to delve deep and truly understand what it means to be as Rakeysh Omprakash Mehra occupies a reverent unselfish as Mehra, a man who gleefully steps back mihrab of his own in the annals of Indian filmmaking.

After working on almost 200 advertising films and lets the experts do their job.

46 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

B O O K S

RAKEYSH OMPRAKASH MEHRA REETA RAMAMURTHY GUPTA

With the Stranger In The Mirror, I hope that people discover the book and find a page that unlocks some emotion within them- makes them laugh, relate and believe. In that sense, every biography is a testament to a time in history and a veritable mentoring tool. The wide acceptance of the book and the love it has received has given me the courage to keep writing.

- Reeta Ramamurthy Gupta

vast knowledge of connecting with audiences, into her writing. Her ability to bring pages alive with a lexical diversity that assimilates cultures & timelines and gripping parenthetic narrative have created a unique imprint in Indian writing in English. She is credited with the internationally acclaimed Red Dot Experiment, a decadal six -nation study on how ‘culture impacts communication.’

and a documentary, he found his calling on the big screen. His cinema is honest, powerful and holds a mirror to society. His unsentimentally crafted portraits of conflicts inside our own culture, the demonic behaviour of humans possessed by communal hatred, the inherent imperfections that humanize super-achievers, have always been ahead of their time.

His brand of socially conscious, progressive filmmaking has its own signature. His work is archetypal, socio-political and philosophical spawning genres such as sports biopics and youth-oriented cinema.

As a director, writer and producer, with a yen for timeless music, he established Flicks: The Motion Picture Company in 1987, which grew into Rakeysh Omprakash Mehra Pictures in the year 2004.

Reeta Ramamurthy Gupta is at the top of her league as a sought-after biographer. Gupta has worked extensively with programs of the Government of India, the global disability sector, impact based institutions as well as reputed local and international private sector organisations to advocate for human rights and inclusion.

Given her experience in the marketing world, she applies her

47 |

|

THE NEW-AGE ASIAN MAGAZINE

I used to hunt for books about my favorite movies- Pyaasa, Do Beegha Zameen. I was disappointed to find that they hadn't been written. I feel we missed out as a collective because these experiences hadn't been documented and those learnings might've been lost forever. My aspiration is that the book finds its reader. - Rakeysh Omprakash Mehra

ISSUE 3 | DECEMBER

2021

*

ARPITA BHAREJA SULAKSHANA KUKREJA

C O U T U R E

WOMEN'S I ND I A N WE AR W I TH SIGN ATU R E W E STER N TWI S TS

KARIGIRI Karigiri Studio is a Delhi based designer wear flagship store. The store began its monumental journey about seven years ago in 2015 with their then fresh out of college founders, Arpita and Sulakshana with their degrees in designing coming together with the aim of bringing Karigiri to life.

Our plan is to bring life to such pieces of women's wear which exude elegance, grace, and beauty with a dash of boldness and pride. We aim at preserving the Indian heritage but with a modern lens and outlook. It is such dedication, commitment, trust and innovation in the fusion of cultures and heritage that make Karigiri special and unique.

T

he Karigiri Studio, specialises in women's Indian wear with signature western twists and outlooks which include but are not limited to unconventional lehengas, sarees, gowns and dresses.

With such creativity, innovation and fusion of cultures is their core driving source.

48 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

ARPITA BHAREJA SULAKSHANA KUKREJA

C O U T U R E

Karigiri studios' exclusive and unparalleled designs have been successfully showcased and appreciated in several exhibitions across the country.

Their vision is to bring life to such ensembles of women's wear which exude elegance, grace, and beauty with a dash of boldness and pride. They aim at preserving the Indian heritage but with a The dedication and commitment contemporary lens and outlook. It of their designing team headed is dedication, commitment, trust

by Arpita Bhareja and Sulakshana and innovation in the fusion of Kukreja are one of the few key cultures and heritage that make elements which have contributed Karigiri special and unique brand to the success of Karigiri studios. to opt for.

49 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

VIVEK CHANDRAMOHAN

W I N E S

PREMIUM INDIAN WINES

G R OV ER ZA M PA VIN E YA RD S Grover Zampa Vineyards (GZV) is India’s leading fine wine producer and exporter. The company owns wineries and vineyards in both the Nandi Hills in Karnataka and the Nashik Valley in Maharashtra.

GZV boasts of the most impressive pedigree in the Indian wine industry today and is also the largest exporter of wines from India to over 20 countries.

T

heir passion for wine and respect for traditions have made the dream of Premium Indian Wines come true. The history starts from the 1960s with Kanwal Grover, father of Indian viticulture, and is being enriched with every generation.

Working with limited yields, sustainable viticulture practices, and selective hand harvesting, the winemaking is carried out by a team of local oenologists under the direction of international French wine consultant Michel Rolland and French winemaker Mathias Pellisard. As a result of this commitment to quality, GZV

50 |

|

THE NEW-AGE ASIAN MAGAZINE

We at Grover Zampa do not target at being the No 1 in terms of production and quantity but rather retain the position as a leading premium quality wine producer. We plan to reach half a million cases in the next five years by reinforcing experiential marketing, increasing exports, and ensuring deeper penetration in existing markets. In the coming years we plan to expand into a multibrand lifestyle label with wine being at the core of the business. Over the span of one year we have launched more than 15 new wines further working towards our aim to widen our portfolio and offer more varietals that resonate with the millennials and new age wine drinkers. The introduction of new techniques and methods of wine making as well will lead to an increased focus on wine tourism with better amenities being offered to patrons at our vineyards, thereby consolidating our position as a market leader in the country.

ISSUE 3 | DECEMBER

2021

*

VIVEK CHANDRAMOHAN

W I N E S

has won 180 international awards for 14 wines since 2013, from 10 competitions, across 3 continents, which is a manifestation of its true craftsmanship and unwavering fortitude.

Mr. Vivek Chandramohan has nearly 26 years of distinguished experience in the Alco-Bev arena. Hailing from Bangalore, he started out at Citi Bank in 1995 and later joined BacardiMartini in an entry role, steadily In 2018 Grover Zampa won winery rising to a senior sales role. He of the year at the Asian Wine stayed for nearly 6 years working Review, Hong Kong as well as best on brands such as Bacardi, Rosé for its Art Collection. The Breezer, Grey Goose and liaising brand has recently been recognized extensively with the Marketing for its offerings at SAKURA Japan and International teams.

Women's Wine Awards 2019; Asian Wine Review 2019.

Following this he did stints at AB InBev at a Region Profit

51 |

|

THE NEW-AGE ASIAN MAGAZINE

Centre Level and Modi Ilva as their National Sales Manager, before joining Grover Zampa Vineyards in 2012 at their Mumbai Head Office in a Lead Sales role before rising to the role of Vice President of Sales & Distribution. His success in this position, growing sales significantly (over 10% CAGR volume growth) and professionalizing the team, has led to his recent appointment as Chief Executive Officer of the company.

ISSUE 3 | DECEMBER

2021

*

CHEF PRADEEP KHULLAR

C U I S I N E

UNVEILING A FINE SELECTION OF TRADITIONAL INDIAN CUISINE

MINT LEAF

O F LON DON , DU BAI Open since 2014, Mint Leaf of London has firmly established itself as one of the finest Indian restaurants in Dubai. Drawing on the same ethos of innovation and creativity as its London counterpart, the restaurant offers evolved modern Indian cuisine in a sophisticated setting for a truly unique culinary journey. Perched on the 15th floor of the Emirates Financial Towers, South Tower in the heart of Dubai International Financial Centre (DIFC), Mint Leaf Dubai boasts spectacular panoramic views of the Burj Khalifa and Downtown Dubai.

The Mint Leaf brand has a longstanding and deserved reputation for excellence. Elevating and evolving our restaurant group has always been a core business goal. We are looking at taking the Mint Leaf brand global and are currently working on expansion plans in Singapore as well as doing few other unique concepts in Europe and Saudi Arabia.

T

he stunning interior works were completed

by LW Design, who state that Just as every cardamom pod is indelibly etched with its own distinctive markings and each spicy peppercorn individually lined, the walls, ceiling, central bar and show kitchen of the atmospheric Mint Leaf host similarly intricate patterns, textures and tones. Every surface, from the engraved timber panels of the central bar and open show kitchen to the dividing

52 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | DECEMBER

2021

*

CHEF PRADEEP KHULLAR

C U I S I N E

ribbons of steel, takes inspiration from the elaborate swirls and flourishes of a Henna artist, explores modern variations giving a contemporary edge to its of Indian cuisine. Bringing a Indian influences. wealth of knowledge and refined skills, having worked for notable In October 2015, LW Design were restaurants throughout the awarded for their work at Mint last decade both in India and Leaf Dubai, in the ‘Hospitality Dubai, award-winning Khullar’s Interior – Restaurant’ category at expertise have truly upped the the Identity Design Awards 2015. dining experience at the popular DIFC venue.

Chef Pradeep Khullar has always had a passion for great food. At least once a year, Chef Pradeep Since joining as Executive Chef takes a trip abroad to continue his at Mint Leaf of London, Pradeep culinary education and expand his Khullar has spent time behind vast culinary and life experiences. the scenes developing innovative Chef has infused flavours from menus to freshen Dubai’s Indian his global travels into his dishes fine dining scene. Chef Pradeep’s cooking style is innovative and

53 |

|

THE NEW-AGE ASIAN MAGAZINE

at Mint Leaf of London, bringing acclaim from journalists and diners alike.

Chef Pradeep’s culinary repertoire includes milestones such as being awarded the prestigious ‘Chef of the Year’ title in 2020. Other significant achievements entail awards for ‘Best Modern Indian’, as well as contributing to the success of Indian Accent being featured in Asia’s Top 50 restaurants.

Mint Leaf is Dubai’s most talked about Indian restaurant, serving award winning food in a relaxed dining atmosphere with impeccable service, attention to detail and delectable cuisine served with a touch of class and drama!

ISSUE 3 | DECEMBER

2021

*

SHUBHIKA DAVDA

F A S H I O N

PAS S I O N FO R FAS HI O N

PAPA DON'T PREAC H

BY SHUBHIKA

P

apa Don’t Preach Girls want to wake up pretty, step out chic, work sexy-slick, dine glamorous and party rebelliously-pink. To dress their many unpredictably predictable moods, we release three distinct collections every year; Bridal Couture; Haute Couture ( ICONS ); Pret /Resort Wear.

Papa Don’t Preach was launched in 2010 by Shubhika for girls who effortlessly display a fierce urban sense of style, and are constantly experimenting and redefining their fashion boundaries.

All lines are manufactured in house using ethical trade practices, at the Papa Don't Preach Studio spanning over 2500 sq feet area located in the heart of Mumbai, Lower Parel.

Whilst the brightly embellished dresses, wicked play suits and playful tops and tees are designed for fun outwear; the printed drape dresses, innovative drape sarees and fairytale bridal lehengas create timeless memories.

Since no Rock Goddess is complete without her accessories or that little touch of sparkle and shine, Papa Don’t Preach bags, scarves and belts promise to add just the right amount of drama to any outfit.

With their love for Drama they have been coloring the runway with their signature cutting edge experimental fashion constantly attempting to change what one expects of Indian Fashion.

54 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

SHUBHIKA DAVDA

F A S H I O N

Designer and creative director of Papa Don’t Preach, Shubhika Davda, caught the entrepreneurial bug at a young age. Having made her first business acquisition during her college days at age 19, Shubhika took over a small boutique where she started to explore her passion for fashion.

Armed with this invaluable experience and a fashion diploma from London College of Fashion UK, she eventually launched her own label, Papa Don’t Preach, in 2010.

Seeking inspiration from music and the arts, her designs are very individualistic, kitschy and effortlessly stylish. Remaining true to her essence, Shubhika’s Indo-western, high-street culture,

exaggerated and dramatic design ideologies are immaculately expressed through the medium of clothes and accessories.

Her designs are a juxtaposition of Indian and Western aesthetics aiming to give a new definition to contemporary Indian bridal dressing and vibrant red carpet dressing.

Her experimental hand embroidery techniques, quality conscious craftsmanship, inherent need to keep breaking the rules and most importantly her constant endeavour to make her buyer go "Oooo ! how did you do that!” is what according to her keeps her going!

55 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

CHEF SURJAN SINGH

C U I S I N E

Ensuring we bring wonderful dining experiences to our global diners via the authentic and unique regional cuisines. We wish to celebrate them with all, for it being ge nuine, indigenous, historic due to confluence of cultures, traditions, demographics, seasons, situations and more, that makes it special to cherish. It’s not about just a recipe to roll out. For me, it’s important that I add no fluff and no fuss but ensuring authenticity and being relevant to time. It must be soul food! Chourangi is about bringing unexplored flavours of India to London food scene. Here we celebrate the heritage cuisine of Old Calcutta. The city which has had a beautiful confluence of cultures; Dutch, Portuguese, Armenians, British, Mughals, Chinese using local and indigenous ingredients and varied cooking techniques. I remember our numerous visits to Kolkata to explore the nuances and the cuisine for couple of years before Chourangi London took birth.

UNEXPLORED FLAVOURS OF CALCUTTA

CHOURANGI LONDON Anjan Chatterjee is the Founder and Chairman, of Speciality restaurants India. Chef Surjan Singh has joined him as a Corporate Culinary Director, based out of the UK to operate restaurants under Mr Chatterjee’s company banner. Chourangi restaurant is operated under Caterland Hospitality Ltd- Anjan Chatterjee and Aditya Ghosh are partners in this project of Chourangi London.

A

njan Chatterjee was born in a family of scholars in Kolkata. Hospitality was his childhood passion and Hotel Management education gave him the formal

56 |

|

THE NEW-AGE ASIAN MAGAZINE

training he required to follow his dream. He believed that Bengal’s rich food heritage hasn’t been widely exposed.

This propelled his desire to take up the mantle of being the

ISSUE 3 | JANUARY 2022

*

CHEF SURJAN SINGH

C U I S I N E

flag bearer to ensure Calcutta’s cuisine finds it’s true connoisseurs traversing the globe. With this zeal he started his career in F&B industry.

reasons behind it. He always believed that the best way to romance this city would be to introduce the cuisine of Oh! Calcutta. The city acknowledges adventurous palates and loves experimenting with cuisines.

The first step was opening of Oh! Calcutta in 1991 in Bombay, serving dishes inspired by the 300 year old recipes of Calcutta. A milieu of the quintessantial Bengali cuisine with influences of varied cuisines from English, Portuguese, French, Dutch, Armenian, Chinese and Mughal cultures gave this unique identity to Calcutta cuisine, which was just waiting to explode into the senses of every food lover.

“Chourangi” is his dream come true.

Chourangi handholds London's eclectic food lovers, introducing them to the unexplored cuisine of Calcutta and taking them through a culinary journey that is effervescent, evolving, bursting with flavours. Calcutta cuisine features adventurous new ingredients and cooking methods served caringly, lovingly with the hospitality that they are famous for and all laced with 300 years of colourful history and stories.

In a span of over two decades, not only it expanded to over 125 restaurants in over 27 cities but also became India's first restaurant chain to be listed on Indian Stock Market in 2012. Outside India, London has been his city of love, his “go to” place and food is one of the

At Chourangi the menu balances authenticity with a modern zest and sensibility. Every plate is embellished with tantalisingly fresh, seasonal ingredients to ensure expertly crafted flavours, such as the Tangra Chilly Chicken; a stir-fried chicken with

57 |

|

THE NEW-AGE ASIAN MAGAZINE

the ultimate kick of “bhut-jholakia’s” fierce Scoville chilies, garlic, coriander and herb-soy and an elevated take on the simple curry bowl in the form of Prawn Pardanashi, featuring tiger prawns, creamy coconut milk and crushed coriander stem. That's Chourangi's Calcutta cuisine. Subtle, yet unprecedented with a startling persona of its own.

Surjan Singh Jolly, fondly known as Chef Jolly, started his career in 1993 at Taj, New Delhi as the Chef de Partie.

Chef Jolly has been in the hospitality industry for over two decades. His recent achievements include having his own show on Zee Khana Khazana Channel titled "Ab Har Koi Chef ". He was also chosen as the Head Chef for Paris Hilton when she visited India and has been the Guest Chef on the reality television show MasterChef India. He was judge on the first season of Junior Master Chef India.

The service at Chourangi is impeccable, decor evokes old world charm and transports one to Calcutta and it’s heritage almost as one enters.

The music, vibe, music and the aromas from the authentic dishes by chef Jolly and team keeps adding layers of charm to the dining experience at Chourangi.

Highly Recommended!

ISSUE 3 | JANUARY 2022

*

VIKAAS GUTGUTIA

L I F E S T Y L E

INDIA'S BIGGEST FLORIST CHAIN

FERNS N PETALS For over 25 years, Ferns N Petals is helping to celebrate special moments by delivering fresh flowers and fabulous gifts to one’s loved ones. Ferns N Petals was established in 1994 and flower bouquet delivery.

From there on, FNP grew to what it is today including the current gifting options that feature the choicest personalized gifts, cakes, chocolates along with artificial flowers fresh cut flowers and flower basket.

F

rom just 1 flower shop in Delhi during 1994, Ferns N Petals is now the largest florist chain with more than 300+ stores (and still counting) across all the major cities and towns of India. They bank upon the smiles of their 6 million happy customers with the quality of service and consistency of service delivery provided across India and abroad.

After having established themselves as market leaders in India, Ferns N Petals has expanded its international footprints into the South East Asia and Middle East. In addition to a physical presence, with two stores in UAE and one in Singapore, they also

58 |

|

THE NEW-AGE ASIAN MAGAZINE

Inspired by the current trends, we keep coming up with new floral arrangements and gifts for almost every emotion, celebration and occasion. With our aim to wow our customers and delivering smiles, we have added a little something that goes into making every delivery special.

have built a strong online presence with separate websites in Qatar and Saudi Arabia.

Mr Vikaas Gutgutia, the maverick entrepreneur and the Founder and Managing Director of Ferns

ISSUE 3 | JANUARY 2022

*

VIKAAS GUTGUTIA

L I F E S T Y L E

N Petals, established the business in 1994 with an objective to serve world class facility and the highest quality to Indian customers along with widest variety of domestic & exotic flowers.

Mr Gutgutia is a man of credentials. He was nominated Vikaas Gutgutia, a first- as an Entrepreneur of the Year generation businessman em- by Ernst & Young. He is the barked his journey twenty five mastermind behind Ferns N years back with the objective to Petals Group encompassing provide first- in- India concepts in FNP Retail and Franchising, flowers. Having acquired enough FNP E-commerce - India | UAE | knowledge about the business and Singapore, FNP Cakes ‘N’ More, the market conditions, he finally FNP Weddings & Events, FNP tasted success in 2001. With his Gardens, Floral Touch – UAE, persistent efforts and desire to Flowers ‘N’ More, FNP Flagship create an exceptional brand, he Store, Sipping Thoughts, brought a new edge to the flower Wedding Design Hub, FNP gifting culture in the country.

Media and FNP Water.

59 |

|

THE NEW-AGE ASIAN MAGAZINE

FNP has diversified into various other flower related fields, the biggest being wedding décor; in less than a decade under his leadership. With a graduation degree in hand and coming from a small town in India , Vikaas Gutgutia established Ferns N Petals (FNP) in 1994 with an objective to provide Indian customers, for the first time, with the best of the experience with flowers.

And today the who’s who of the entire country constitute his clientele, be it celebs, entrepreneurs, key industrialists, designers and politicos of the entire country constitute FNP’s clientele, and the list is ever growing.

ISSUE 3 | JANUARY 2022

*

CHEF PRASHANT CHIPKAR

C U I S I N E

AN UNSURPASSABLE DINING EXPERIENCE IN DUBAI

MASTI MASTI infuses modern with tradition, colour with flavor, creating an expression of ‘New India’. Dynamic and daring the restaurant turns gastronomy on its head, offering a stunning array of inspired plates, that take cues and influence from a variety of global flavors. The menu offers a reinterpretation of Indian cuisine, designed to share. From small to large plates and irresistible side dishes, guests are sure to be spoilt for choice.

The eclectic cocktail list will delight and amaze, as MASTI’s Gin room offers a secluded hideaway to dine, taste, and discover. The Gin Room carries more than 80 different types of gins and they also have an activation called the “Gin Craze”.

T

he lush interior is multi-layered, rich with texture and bold colors. Unmistakably different, fun, and free, the restaurant offers a vibrant enclave to savor the MASTI way of life.

About Chef Prashant: Born and brought up in

60 |

|

THE NEW-AGE ASIAN MAGAZINE

We believe Masti has matured into a brand that is still very unique globally. We aspire to take the brand into new markets such as the UK very soon. At the same time, we are constantly collaborating with award-winning bars from around the world to keep things interesting locally and to expose our guests to brands that they may otherwise have not been able to experience. Our chef & bar team are both continually raising the bar with their creations whilst keeping things fresh and are consistently pushing themselves to stay unique.

Goa, Prashant pursued his education in Hotel Management from Mumbai. He started his cooking career working with one of the leading hotels “The Taj Group of Hotels” in Mumbai.

ISSUE 3 | JANUARY 2022

*

CHEF PRASHANT CHIPKAR

C U I S I N E

Chef Prashant’s foray into the culinary world began with an exploration of flavors found in the diverse kitchens of Mumbai and Goa which eventually led him into working at some of the top and prestigious kitchens in cities like Bangkok, Geneva and Dubai. With all the international exposure, Prashant has developed a style of his own cooking with global

influences, local ingredients and progressive modern techniques which he showcases on the menu at Masti Dubai.

Chef Prashant’s vision and passion for Indian cooking has taken him into a number of unique projects and some of the best kitchens of the world. In addition to leading the kitchens of GAGGAN in

61 |

|

and collaborated with other globally known chef like Hari Nayak, Theirry Max, Diego Oka. Currently working as Executive chef and culinary director and is responsible for opening new and exciting brands like Bombay Bungalow, Masti for his work in the field he was awarded the Chef of the Year (Indian) at the PRO

Bangkok which is currently named ASIA's #1 and #10 in WORLD’S 50 Best restaurant Chef Prashant was honored to work as a chef de cuisine at Michelin starred RASOI at the Mandarin oriental , Geneva with Chef Vineeth Bhatia. Rasoi was consistently awarded one MICHELIN STAR for 2 years under chef Prashant’s leadership. He has also worked

THE NEW-AGE ASIAN MAGAZINE

Chef awards 2019 and is a Finalist for 2020 (Overall Category).

Multi award winning Masti, which translates to fun, lives true to its name. Attentive service, fun vibe, playful food and beverages presentation and a burst of flavours… all in all a meal at Masti it’s a masti- filled experience indeed!

ISSUE 3 | JANUARY 2022

*

S P I R I T S

RAKSHIT JAGDALE THRIVIKRAM NIKAM

The admiration and expectation for Amrut across the globe has been humbling, that has led to creating expressions with innovation which has become an integral part of Amrut’s culture and one will continue to see that in our offering in the future across spirits, be it Whisky, Rum or Gin. - Rakshit

Jagdale, Managing Director.

Amrut is the first single malt whisky to be made in India. Amrut or amrita is a Sanskrit word which can be translated as "nectar of the gods", "nectar of life",or "drink of the gods". The company translates it as "Elixir of Life". The brand became famous after whisky connoisseur Jim Murray gave it a rating of 82 out of 100 in 2005 and 2010. In 2010 Murray named Amrut Fusion single malt whisky as the third best in the world. - Thrivikram

Nikam, Joint Managing Director.

PIONEERS OF INDIAN SINGLE MALT WHISKEY

A M RU T A

Founded in 1948, the history of Amrut Distilleries is mrut Single Malts were a consequential as old as independent India itself. It is a family owned product of over three decades of research and company with distillers of over 3 generations, located in innovation. Amrut pioneered the journey of Indian Bangalore, India. Amrut is a brand of Indian single malt Single Malt and created a category for Indian whisky, manufactured by Amrut Distilleries.

Whisky on the world whisky map.

62 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

S P I R I T S

RAKSHIT JAGDALE THRIVIKRAM NIKAM

Amrut is credited as The Most Innovative Distillery in the World for producing an array of Single Malt expressions and other Spirits. It is now present in 58 countries with over 38 expressions of Single Malts.

Amrut is a product of encouraging response during a research conducted by Rakshit Jadgale, now Managing Director.

Rakshit Jagdale, Managing Director, is an Industrialist with a graduation from Newcastle Upon Tyne University. He is most passionately involved in production and blending of new product of Amrut Single Malts and other Spirits. A former National Swimmer and devotes his time as an Honorary Sports Administrator encouraging young Olympic swimmers.

63 |

|

Thrivikram Nikam, Joint Managing Director, is a businessman with substantial experience in Liquor manufacturing,sales,marketingand Sports Nutrition. A Postgraduate in Business Management from the Visvesvaraya Technological University (VTU), Karnataka. It is credit to his efforts that Amrut has penetrated newer territories within the country, particularly the North and North-Eastern regions.

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

COPPA CLUB

L I F E S T Y L E

Coppa Club opened its new location in Putney on 2nd November 2021, bringing a distinct café culture experience to Southwest London. The café, bar, restaurant, lounge, terrace and private dining space is Coppa Club’s second London opening and the ninth Coppa Club following the successful openings in Clifton Village and Cobham earlier last year.

Situated on the riverfront and serving breakfast, brunch, intimate dinners, after-work drinks and daily caffeine fixes, Coppa Club Putney creates a welcoming riverside retreat for locals and guests alike to enjoy from morning to night.

We are pleased to have opened Coppa Club Putney recently. For years, private members’ clubs have monopolised the market as spaces for people to stay all day, from working to relaxing, and this is something we are starting to change, offering a clubhouse feel without the fees.

s part of Coppa Club’s home-from-home ethos, Coppa offers the very best café qualities and has partnered with Grind at Coppa Club Putney – a renowned and sustainable

cult coffee brand. One setting that offers something for everyone, the neighbourhood retreat is also set to host speaker events and supper clubs on a regular basis to bring locals interesting and

A

- Yishay Malkov, CEO, Coppa Club

WELCOMING RIVERSIDE RETREAT

COPPA CLUB PUTNEY, LONDON

64 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

COPPA CLUB

L I F E S T Y L E

topical discussions straight to their doorstep.

With nine separate locations currently found in the South-East and West of England, each venue reflects its individual location and offers an informal, welcoming, and relaxed atmosphere.

Coppa Club Putney’s interior design takes inspiration from the boating heritage in the area, providing a café culture for everyone to enjoy with beautiful Coppa Club Putney’s new blues and greens throughout. riverside location is spectacular, boasting a large outside area, Inside boasts a sophisticated yet guests can dine alfresco on the relaxed setting. The dining area is terrace or in one of Coppa Club’s set within a conservatory space. iconic igloos whilst enjoying The indoor-outdoor feel of the views of passing boats and the sun restaurant is complemented by setting on the Thames. Following Coppa Club’s terrace and three a stroll along the river, visitors iconic riverside glass igloos. can sit out and enjoy a Pimm’s in the sunshine or cosy mulled wine Coppa Club Putney offers a modern take on British and during the winter.

65 |

|

THE NEW-AGE ASIAN MAGAZINE

Mediterranean classics. Diners looking to add further flair to their meals will enjoy the bespoke cocktail menu, with inventive options from the bar. The vibe is relaxed, interiors are inviting, menu choices are in plenty and service at this Coppa Club is impeccable. Highly recommended!

ISSUE 3 | JANUARY 2022

*

NEETI SETH

C O U T U R E

At Neiza, we aspire to excel in what we create and capture the worldwide market through the spread of love for capes! As people are embracing our current collection of capes, we aim to cater for them with amplified enthusiasm, novel designs and exemplary craftsmanship. The idea of a luxury cape has been well established by Neiza and we dream of making it a wardrobe asset for every woman!

E XQ UIS ITE HANDWOV E N AN D HANDE M B ROIDE RED CA PES

NEIZA SHAWLS Creative Director of Neiza, Mrs Neeti Seth got married into a family which has completed 50 years in the shawl industry. She was in awe of this business and she decided to take things forward with the family’s support. “NEIZA” was her vision to carry forward the legacy by giving contemporary twist to Indian Art of Shawl making . She introduced the line of capes to Neiza which has flourished extremely well.

N

eiza started their manufacturing of Capes and Stoles in 2015. Being the manufacturers of shawls, they got extremely inspired by the European craft- Capes. They introduced their line of capes inspired from Kalamkari shawls. Neiza has since then been able to revolutionize these medieval European capes into something so attractive and

66 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

NEETI SETH

C O U T U R E

fashionable. Neiza’s philosophy involves evolution by taking into consideration its roots. Their designs and collections are highly inspired by Indian culture and crafts and they wish to take forward this legacy across the world.

backbone of their business. They are appreciative of their talent, skill, hard work, loyalty and neatness with which they work.

Sometimes, a single cape requires 32 – 40 hours of work! Neiza has employed and supported so many artisans throughout the period of the pandemic and still continues to do so. They have been patrons of Indian art and culture and contributors to skilful craftsmanship.

Neiza has been dealing with both Indian & International markets.

The motive is to portray the utility and charm of their capes by pairing them with both Indian as well as Western outfits.

they are equally casual and formal Capes manufactured by Neiza are – it depends on how and with contemporary, stylish & multi- what you style them! utility and is a perfect union of modernity and tradition. Despite Neiza’s collection is fabulously the Indian embroideries and fashionable, intricately designed patterns, their capes are meant for and an epitome of perfection so everyone and anyone. The beauty that your cape is an ensemble that of their capes lies in the fact that is timeless and boasts of luxury to bring out the contemporary you!

Neiza has grown in the scope of its business all these years due to exemplary dedication towards setting unique trends and excellence in design. Their beautifully crafted and multiutility capes and shawls have received overwhelming responses from clients worldwide.

Neiza has been extremely helpful to its artisans who are the

67 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

C U I S I N E

ROWENA ROMULO CHRIS JOSEPH

B U RSTING WITH IR R E S ISTIB L E F I LIPINO FLAVO UR S

KASA AND KIN Kasa and Kin combines all-day restaurant & bar, a bakery and patisserie under one roof, with each element bursting with irresistible southeast Asian flavours. Kasa means home and Kin means family in Filipino, and this vibrant venue captures the best of both. With a team overseen by Michelinstarred chef and consultant Pat McDonald (The Savoy, Liberty of London) and Romulo’s brilliant executive chef, Jeremy Villanueva, Kasa and Kin give a contemporary twist to long-held family recipes.

K

asa and Kin promises to take diners on a culinary adventure. Locals and visitors alike will initially be enticed in by the aroma of pandesal rolls.

At lunchtime diners can choose from a vast selection of salads, sandwiches and hot dishes, or one of Kasa and Kin’s create-your-own Imbento boxes. Mid-afternoon and a slice of calamansi citrus tart or purple yam pair perfectly with a cuppa. Or when the sun is shining, perhaps a shaved iced milk & fruit stack is more fitting. As evening approaches, a subtle change comes over the menu and ambience. The lights dim and pinoy robata grill is prepped for some true food theatre and the best Filipino BBQ sticks this side of Manilla, all served alongside a carefully curated artisanal cocktails.

Kasa and Kin has soon become an instantly recognisable landmark, thanks to gorgeous interiors from the brilliant, award-winning team at CADA design. At the heart of this joyous explosion of colours and textures is an interactive art mural by creative talesmith Kulay Labitigan, who has

68 |

|

THE NEW-AGE ASIAN MAGAZINE

Filipino food has been Asia’s best kept culinary secret for years, but Co-founders Rowena Romulo and Chris Joseph are determined to change that! They aim to continue to advance Filipino cuisine through expansion of this brand throughout the UK & beyond.

conjured up a kaleidoscopic tropical rainforest inspired by the epic poem of Ibong Adarna, the most legendary of Filipino mythical birds.

Co-founder Rowena Romulo grew up in the Philippines.

A particular influence was her legendary grandfather, Carlos P. Romulo, sometime president of the UN General Assembly and the first Filipino to win a Pulitzer Prize.

ISSUE 3 | JANUARY 2022

*

C U I S I N E

ROWENA ROMULO CHRIS JOSEPH

Rowena’s banking career began in 1988 when she was sent by a bank in Manila to Milan. After a career spanning 32 years, by 2014 she was ready for a change . Serendipitously, on discovering she was a Romulo, some people asked, “Why don’t you open a branch of Romulo Café in London?” Her sister and brotherin-law had been running branches of Romulo Cafe in Manila. In 2016 Rowena was handed the keys to her new restaurant in Kensington.

two years the couple tried to make things work, but with their careers continuing to keep them on separate continents, they made the reluctant decision to part. It would be 25 years when they would see each other again.

The challenge was familiarising restaurant goers in London with Filipino food which has been Asia’s best kept culinary secret for years, Rowena was determined to change that. She described the food on her menus simply and used various platforms, including exhibitions and food festivals, to fly the flag for her home country’s cuisine.

In 2008, the same person who had introduced the duo years ago decided to play matchmaker again. The couple now realised they had found their soul mate.

With Rowena now in London, Chris relocated to UK in 2016 and began a new life as a restaurateur with Rowena.

Co-founder Chris Joseph also grew up in Philippines. In 1984 they were introduced by a mutual friend. Their relationship coincided with Chris moving to London. For the next

69 |

|

THE NEW-AGE ASIAN MAGAZINE

Next few decades Chris had a successful business development and chain operations career that saw him open over 22 new countries with leading brands like Domino’s Pizza and Krispy Kreme.

The meal experience at Kasa and Kin is all round delicious. The service is impeccable and dishes are bursting with authentic, fresh flavours. The gorgeous interiors and upbeat foodie vibe transports one to Filipino food heaven! A superb meal experience…

Highly Recommended!

ISSUE 3 | JANUARY 2022

*

ABHAY KEWADKAR

W I N E S

IT'S N EVER TOO EARLY

E A R LY DA R K WINES

Early Dark is more than just a wine. It is an ode to that golden sliver of time when light gives way to dark.

Early Dark wines are hand-made in small batches by Vignobles Arbeau in France. Born in the celebrated vineyards of Sud Ouest France, these fine wines are produced and bottled at the domaine.

70 |

|

THE NEW-AGE ASIAN MAGAZINE

I took up a career in winemaking at a very early age, the First Winemaker this country has produced. I have been extensively trained in France and other countries for Winemaking. With a constant dream to start my venture, training in France and wonderful contacts in the French Wine Industry, I was driven to incept a brand made in France. I am committed to educating consumers and expanding the nascent wine culture in India. My vision is to develop and introduce new varieties of wines in India.

ISSUE 3 | JANUARY 2022

*

ABHAY KEWADKAR

W I N E S

B

angalore-based Tetrad is a boutique marketing and distribution company for Bottled in Origin (BIO) wines, spirits and beers in India. They scour the far corners of the world for the best wines, spirits and beverages and bring them to you. Apart from owning their own label of French wines – Early Dark – they also exclusively represent in India, two of the largest privately owned wine companies in France – Groupe GCF and Borie Manoux.

And they have an exclusive partnership with Vignobles Arbeau for wine making and distribution pan-India.

Tetrad was founded by Abhay Kewadkar – arguably India’s foremost authority on wines.

His key strengths include a thorough understanding of the Indian spirits business and unmatched trade relationships with the state government machinery. Abhay Kewadkar is a pioneer of winemaking

71 |

|

label that’s exclusively created and bottled in France, for India.

Contrary to popular belief, wines in fact do pair well with all types of Indian cuisines – Andhra, Nawabi, Hyderabadi, Coastal and more.

At a traditional Indian meal several dishes are served at the same time and are meant to be shared. Therefore, the wine/s chosen for such a meal need to be versatile, to pair with and enhance the experience of Indian regional cuisines. Indian dishes often are a combination of many ingredients and flavors.

They can be identified with a particular overall flavor, such as Spicy, Sweet, Bitter, Smoky or Rich; then one can pair these flavor profiles with either a complementing wine or a contrasting wine.

in India. He is the Managing Director of Tetrad Global Abhay has been able to play a vital Beverages. Known as India's role in shaping the country’s quality first winemaker, Abhay has and commercial wine making. headed many of India's popular wine brands, launching a few and taking the others to greater heights. Early Dark is a wine

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

TIA SINGH

L I F E S T Y L E

LU XURY E TERNA L ROSES

BLOOM BOUTIQUE OFFICIAL

Bloom Boutique Official is a London-based brand offering elegant and sophisticated luxury eternal roses ethically-sourced from South America. The company was founded in 2020 by Tia Singh, whose love for creating beautiful things in life reflects the company name.

T

ia’s passion for floristry and extensive experience working within the beauty industry has influenced the development of these luxurious floral arrangements, each being the result of the highest quality combined with unique design.

72 |

|

THE NEW-AGE ASIAN MAGAZINE

Bloom Boutique Official seeks to become essential to customers by providing differentiated and sustainable luxury products that create lasting memories.

While real roses only last around a week, eternal roses can last up to three years. The roses are preserved with a non-toxic proprietary solution which helps to

ISSUE 3 | JANUARY 2022

*

TIA SINGH

L I F E S T Y L E

reduce the negative environmental impact and enormous carbon footprint created by the fresh flower industry.

hotels in London, but was not able to find elegant arrangements that satisfied her taste. Given her creative skillset, Tia decided to purchase some unique vases and flowers and was inspired to have

would love and appreciate. As the pandemic continued, Tia started exploring other types of longlasting sustainable flowers and arrangements which led to the discovery of Eternal Roses. After many months of researching, Tia announced her first product line in May 2020, which rapidly

years, allowing clients to experience the luxury, elegance and beauty of the roses without the maintenance. a go at making them herself – and being very home-oriented Prior to the lockdown, she had been she soon realised that this had searching online for artificial floral the potential to be transformed arrangements for her home, similar into a business that those with to what she had seen in 5-star luxury a taste for the finer things in life

flourished and since then has added further product lines to meet the requirements that have been requested such as personalised boxes.

Thanks to these innovative procedures, Bloom Boutique Official’s precious arrangements maintain freshness for several

73 |

|

THE NEW-AGE ASIAN MAGAZINE

Bloom Boutique’s Timeless Rose collections are handmade in London and last for years.

ISSUE 3 | JANUARY 2022

*

CHEF SRIRAM AYLUR

C U I S I N E

BOMBAY BRASSERIE DECADENT DESTINATION

FOR AUTHENTIC INDIAN CUISINE IN LONDON

Constant innovation is key especially now in the culinary industry, where palates, flavours and ingredients are consistently evolving.

Bombay Brasserie has been an iconic restaurant destination, famed for its eclectic Bombay and Indian Like the city itself, Bombay’s cuisine has blended the cuisine, ever since 1982, when its doors first opened in diverse cooking styles of Goa, Bengal and Gujarat fashionable Kensington, London SW7. with Imperial Mughal, Raj and even Portuguese influences. Today, Bombay Brasserie transports ombay – now known as Mumbai – is a these flavours, textures and aromas to London to cosmopolitan, multi-cultural city that, as well as surprise and delight locals and visitors from all being India’s financial and entertainment capital, around the globe who are looking for an authentic has always brought together people from all over the dining experience in sumptuous surroundings for subcontinent, as well as others from further afield. lunch, dinner or private dining celebrations.

B 74 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

CHEF SRIRAM AYLUR

C U I S I N E

The Bombay Bar is the perfect place to unwind before lunch or dinner, or simply to drop-in to share a glass of champagne or a cocktail with friends or colleagues. Their stylish Raj-inspired bar design combines the exotic essense of old Bombay with cutting-edge London, featuring a mesmerising spirit wall with drinks of every hue and shade.

Chef Sriram Aylur is an internationally acclaimed chef and a prominent advocate of the best of Indian cuisine in the international arena. Chef Sriram's vision about the food is progressive. Therefore, his delectable menus are an amalgamation of traditional and some elements of modern. Sriram Aylur is the

Director of Operations, he founded Quilon, won a Michelin star in 2008 and now oversees the Brasserie.

Bombay Brasserie is an iconic Indian restaurant owned by the prestigious Taj Hotel group, located in the heart of Kensington. Bombay Brasserie specialises in the spectrum of flavours, fragrances and textures that epitomise Mumbai’s diverse and inspirational cuisine, complemented by classic Indian recipes from around the sub-continent.

Bombay Brasserie continues to attract the glitterati, politico’s, captains of industry and those seeking a unique dining experience, which will take them to Bombay, if only for a few hours.

75 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

GAYATRI KHANNA

C O U T U R E

BOLD AND ETHICAL FASHION BEYOND BOUNDARIES THE WORLD OF

G AYA As the creative force behind GAYA, I thoroughly enjoy the creative process from research to design development to the execution of the designs. Having worked with and designed for the coveted fashion houses, GAYA’s aesthetics are true to its global appeal and universal nature, an amalgamation of the best of the European Influence and the beautiful arts and crafts from India.

Gayatri Khanna, the CEO and Director of GAYA is a B.S.C Graduate in Entrepreneurial Studies and Marketing from Massachusetts. After graduating, Gayatri moved to New York and worked with various garment companies before getting a job at Saks Fifth Avenue as a buyer for designer wear. Her innate interest in fashion, educational background and experience in New York gave her the confidence of going solo and Gayatri ventured out to realize her dream of acquainting the world with India’s magnificent and breathtaking art and crafts. In May 2000, Gayatri incorporated Milaaya Embroideries in the US and India.

76 |

|

G

THE NEW-AGE ASIAN MAGAZINE

ayatri’s passion and motivational leadership have propelled Milaaya’s growth from a factory space of 7000 square feet in Mumbai, a showroom in New York and a handful of clients to 18,000 square feet , duly audited with modern infrastructure, showrooms in the fashion capitals of the world- New York, Paris, Milan and London, to over 150 clients ranging from Dolce and Gabbana, Versace, Roberto Cavalli, Giorgio Armani, Etro, Michael Kors, Vera Wang, Balmain, Paco Rabanne and many more.

After making its mark in the luxury fashion world, with an experience of 20 years, Milaaya Embroideries

ISSUE 3 | JANUARY 2022

*

GAYATRI KHANNA

C O U T U R E

is adding a dazzling new feather in its crown, by introducing ‘GAYA’ a luxury fashion brand that is designed in Europe, handcrafted in India and sold globally!

‘GAYA’ coined from the Greek name ‘Gaia’- the Goddess of the Earth, draws a lot of inspiration from nature, the earth and the flora and fauna for its contemporary collection. Bold, striking prints and innovative embellishments teamed with a fresh colourpalette are the USPs of the brand.

These sum up the brand’s spirit- a modern, fresh, vibrant label that makes a strong statement.

77 |

|

THE NEW-AGE ASIAN MAGAZINE

A home-grown brand, GAYA strongly advocates and follows ethical sourcing and manufacturing process. Paying homage to mother earth, which is reflected in the brand logo, sustainability plays an important part in the supply chain, manufacturing and packaging process. Each step of the creation from drawing inspirations, to designing, to the production and packaging is taken thoughtfully and diligently by their skilled teams.

ISSUE 3 | JANUARY 2022

*

CHEF ZAHRA KHAN

C U I S I N E

FUNKY, BOHO-CHIC VENUE OFFERING ALL-DAY BRUNCH

FEYA CAFE Feya Café is a luxury and elegant café famous for its delicious brunch menu and patisseries, with two sites in London Marylebone and Knightsbridge. Chef Zahra Khan, Founder of Feya, is nominated in the Forbes 30 under 30 Honouree List – Europe 2021, placing her amongst the world's most impactful young entrepreneurs and game-changers.

G

raduated from Celebrity Chef Gordan Ramsay’s culinary academy; Zahra launched her boutique café: Feya in 2018.

Following the unprecedented success of Feya, the award-winning DIY dessert parlour and interior masterpiece was opened in quick succession, followed by flagship Feya Knightsbridge in December 2019.

Combining two of Zahra’s loves, Feya Café channels a beautiful blend of art and food to create an escape for those visiting to unwind and dine on colourful artistic dishes in an enchanting setting.

Feya Knightsbridge displays a tropical and leafy side

78 |

|

THE NEW-AGE ASIAN MAGAZINE

No dream is too big, no destination is out of reach.

of nature. The interior starts with a river of purple marble, leading you to Feya’s sunny sky, with a stop by the leafy rainforest. This enchanted forest in the heart of London has mesmerised many customers and is now our primary venue to host events. Feya Bond Street brings elements of pink floral nature

ISSUE 3 | JANUARY 2022

*

CHEF ZAHRA KHAN

C U I S I N E

Zahra also launched a social initiative that aims to empower women and reduce gender gap, with 10% of the profits from Feya’s retail line funnelling into the cause. Each product carries its own unique message of empowerment, self-awareness and motivation developed by a team of female illustrators.

To support the cause of Fighting

economic justice for women. Each product’s packaging is beautifully illustrated to EMPOWER, UPLIFT & INSPIRE women.

Feya is a health-conscious brand, meaning that the try to ensure that every dish is made with the healthiest and organic ingredients.

They are free from artificial flavours and colouring. They have dishes that are vegan, gluten-free and vegetarian. Their drinks have alternative milk options. They can cater to varying dietary needs.

and gold elegance in the heart of Marylebone in a cosy atmosphere.

The Instagrammable concept makes Feya the perfect café for all things pretty, pastel and a hotspot for food that looks too good to eat. The whole experience, vibe, decor is all dreamy and decadent.

the gender gap Feya is proud to partner with Young Women's Trust to support its Founder Chef Zahra Khan’s social initiative, Feya Cares. From the sale of each retail product, which includes teas, jams, chocolates, truffles and drinking-chocolate, 10% of the profits will be donated to Young Feya is inarguably one of the Women's Trust, a UK registered cutest, Instagrammable and charity working to achieve pretty cafes in london and adds to the brunch scene with it’s delightful offerings, vibrant vibe and attentive service.

During the 2020 pandemic,

79 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

NIKITA JAIN

C O U T U R E

MA DE TO M E ASU R E FAS H I ON FO RWA R D L A BE L

NIKKIE J My label is all about luxury indian wear but with comfort taken care of as well. A journey that started years ago with me dressing up my dolls with my hand stitch clothes that are I made with the help of my mother, to one that turned into passion and here I am today dressing up real life beautiful and strong women across the globe!

An independent luxury pret brand by designer Nikita Jain who had started her dream label as an extension of her inherent passion and intrinsic artistic flair. The label and it’s ethos is all about luxury Indian wear, but they are sure to take care of comfort as well.

80 |

|

THE NEW-AGE ASIAN MAGAZINE

T

he label believes that fashion is not something that exists in outfits only. Fashion is all around and it’s to do with ideas, thoughts, attitude and way of life. With this as their guiding principle they design their outfits that draws inspiration from the old and new, from traditional and modern, from their vision and their clients and curate bespoke wear that turns heads while making a fashion statement!

ISSUE 3 | JANUARY 2022

*

NIKITA JAIN

C O U T U R E

The embroidery expertise, bustier style blouses, puff sleeves, waist belts, tazzles, cocktail sarees scalloped dupatta, kurta and pant sets, anarkali sleeves and so much more of these catchy details make it the unique brand it is. They take orders with care and their outfits deliver as they promise.

They ship worldwide.

Nikita Jain is a young, dynamic Mumbai-based designer who within her under five year mark of setting up her label has made certain waves in the fashion world. Nikkie J caters to those looking for ethnic wear, bridal, indo-western; it’s all about easily wearable luxury. Their outfits are a perfect mix of elegance and sophistication which exude oomph.

The ensembles promise everlasting elegance and they sure live up to their brand image and word.

81 |

|

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

*

NAWABZADA RAASHID ALI

C U I S I N E

With Henry we intend to create a Pan-India brand where we bring India on your plate in the comfort of your homes.

INCREDIBLE INDIAN CUISINE FROM ACROSS INDIA

Nawabzada Raashid Ali is from the Royal family of Bhopal. He is a seasoned food connoisseur and critic.

He has an in-depth knowledge of cuisines and has pioneered the Royal Cuisine Trail in Madhya Pradesh.

Henry Havaldar is an extension to his passion for food which is now available for all to try in Delhi NCR.

HEN RY HAVA LDAR

T

he story of Henry Havaldar revolves around Harpal from Bhatinda who joins the army and becomes Henry. His and his wife Kitty Kaur’s love of food is obvious and they start collecting the most interesting recipes from each region that he is posted in. Additionally, their compilation also includes secret seasonal recipes gathered from the family elders.

82 |

|

THE NEW-AGE ASIAN MAGAZINE

Chef Richa Johri leads the team at Henry Havaldar.

She has taken inspiration from Henry’s experiences and has curated a menu par excellence. Her signature twist to each dish elevates the food to another level.

The menu brings the North, South, East and West of the country together. So you can try a rich and nourishing Nalli Nihari from Nizamuddin

ISSUE 3 | JANUARY 2022

*

NAWABZADA RAASHID ALI

C U I S I N E

(a classic elevated soup stewed overnight which warms your palate with its layers of taste) and pair it with Bhutte Ke Kees (a speciality from Sarafa Bazaar in Indore elevated with Jeeravan cream and Ratlami Sev).

Chef Richa’s own innovative creation of the Rasgulla Chaat (tangy, sour and sweet burst of flavours that make all the senses tingle) can be paired with the unique Himachali Khatta Maas (a mutton delicacy cooked in butter milk and smoked in walnut charcoal).

83 |

|

Delhiites who like to go back to their comfort food will always find the ever popular Murg Makhanwala, Daal Makhani that will always be paired up with Butter or Garlic Naans.

Da Murg, Sindhi Aloo Tuk and the Goan Rava fried Prawns give you the right start to a meal.

Sign off with the famous Kolkata Chicken Biryani followed by the much sought after Badaam ka Meetha from the Nizam’s Royal Cuisine. The flavours are enticing and the taste is on point. The meal experience is extraordinary and is highly recommended!

For the more adventurous and discerning palate – The Naga Bhoot Jholakia Spare Ribs and Kashmiri Tabak Maaz with a Plum chutney awaits. The Bhopali Murgh Rezala is another top dish Henry is available to order in and a must-try.

Delhi, Gurgaon and NOIDA. It epitomises familiar food that To kick off your meal - the Kasturi comforts and nourishes the heart Chicken Tikka, Amritsari Bhatti and soul!

THE NEW-AGE ASIAN MAGAZINE

ISSUE 3 | JANUARY 2022

D E C E MB E R

I SSUE 3 2 0 2 1 - JA NUA RY

2 0 2 2

ASPIRE: THE NEW AGE ASIAN MAGAZINE IS AN E-MAGAZINE VERTICAL UNDER ARE GLOBBAL LIMITED, A LOND ON BASED LIMITED C OMPANY REGISTERED WITH THE C OMPANIES HOUSE.