Welcome to the 4th issue of London based global Asian networking luxury lifestyle webzine Aspire: The New Age Asian Magazine.
This issue is all about luxury hotel staycation, gourmet cuisines, celebrity chefs, luxury wellness destination, celebrity books on navigating life, cinema to a power couple’s global travel as digital nomads; Ayurveda inspired spa retreats to stories of entrepreneurship. There’s talk of statement jewellery, an editor’s pick of a seafood restaurant mention; a London based concert by maestros of Indian music scene showcase; to the world’s most expensive Indian artisanal sweets. The brands featured are from across UK UAE and Asia.
Yet again the issue showcases a variety of aspirations of Asians globally across their chosen fields and narratives of how they are achieving success day in and day out and raising the bar.
This issue marks our 1st year anniversary as an e-magazine platform so it’s special in more ways than one! It’s a manifestation of our aspiration to bring to our readers a topnotch webzine where we celebrate The webzine issue with its the asian entrepreneurship and focus on luxury and lifestyle- achievement narrative globally. we hope will give you travel, Thank you for being with us and staycation, wellness, eating supporting us through this year out, books related inspiration One of our journey and aspiration. and ideas! We celebrate the Here’s looking at the year ahead brands and entrepreneurs who with a vision to bring you more we showcase among the pages exciting, bespoke, inspiring and of this 4th issue with gusto exclusive content through our and aplomb and salute their future ongoing digital issues… aspirations and achievements. Here’s to always ASPIRING! With love, Team Aspire 2 |
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CONTENTS taj jiva spa
meghstudio
neena gupta
dishoom
amala, jumeirah
dai chi
chhappan bhog
zakir hussain & shankar mahadevan
tokii joolry
jade claridges
naad wellness kinara, dubai ja resorts, dubai
dhaba claridges pickwick claridges
tusshar kapoor
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white orchid
randall & aubin
bruised passports
dhaba lane
corinthia
ardor 2.1
comorin
jehangirs
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JIVA SPA, LONDON
W E L L N E S S
A UNIQUE FUSION OF INDIAN WELLNESS PHILOSOPHY AND LU X U RY B R I T I S H I N N OVAT I O N
JIVA SPA Jiva spa offers a unique concept, born out of a collaboration between the Taj award-winning spa brand Jiva, and the British lifestyle brand Temple Spa. This exciting partnership is a mélange of Jiva’s traditional Indian treatments dedicated to nurturing the body, complemented by Temple Spa’s contemporary Mediterranean wellness philosophy and results-driven products. Spa facilities include a specially appointed relaxation area, two single treatment rooms, one couples' suite, vitality pool, steam, and Sauna.
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"Jiva Spa at Taj 51 Buckingham Gate Suites & Residences is the first J iva Spa in Europe. Open to both hotel guests and locals, the spa is born out of a collaboration between the Taj award-winning spa brand Jiva and the British lifestyle brand Temple Spa. It is designed to relax, restore and refresh, offering a unique fusion of Indian wellness philosophy and luxury British innovation. This year we welcome our new spa manager Lalngaihtluangi Nutei into the fold. As part of her arrival, we will look to deepen our connection to the Jiva ethos by expanding our Jiva offering to guests”. Mehrnavaz Avari, UK Area Director UK and General Manager.
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JIVA SPA, LONDON
W E L L N E S S
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his is a story of an afternoon of luxurious spa escape, away from busy hustle of london life. This is a story of that feeling of home away from home. Taj as a brand has that vibe of ultra calming luxury blended with that familiar feeling of India, no matter where you are in the world Taj as a hotel, restaurant
and stylish setting, encompassing 111 covers. The restaurant design looks to bring the outside in, with the whole glass frontage of the restaurant facing onto the newly renovated central courtyard. The bar at TH@51 serves a variety of stunning cocktails that take inspiration from seven biomes of the world, with flavours
food offerings, spa treats...makes you feel that sense of nostalgia and belonging for those global citizens who carry that love and pride for India in their heart no matter where they are and like that familiarity vibe at times in foreign lands. Some time at Taj outposts always transports one back to comfort that zone! This is a story also of a delicious meal at TH@51 after the spa. TH@51 is a new restaurant which opened in January 2022 and offers luxury dining in a modern
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influenced by the natural properties of each habitat, perfect for accompanying your meal. Taj brand’s Jiva spa in London is the first one-of-its-kind in Europe and is an exclusive space designed to relax, rejuvenate and refresh. A unique fusion of Indian wellness philosophy
and luxury British innovation, the spa is a calm, tranquil, dedicated space to preserve skin, body and soul. Open to both hotel guests and locals, this spa in London has offered a unique concept born out of a collaboration between Taj’s award-winning Jiva and the British lifestyle brand Temple Spa. Jiva’s traditional Indian treatments are dedicated to nurturing the body, complemented by Temple’s contemporary Mediterranean wellness philosophy and results
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JIVA SPA, LONDON
W E L L N E S S
driven products. Spa facilities include a specially appointed relaxation area, treatments rooms, vitality pool, steam, sauna room.
that embrace Indian spirituality.
Their spa experiences offered by trained experts, using exclusive natural products in a fresh and harmonious design setting that The philosophy of Jiva is are sure to leave one refreshed inherently rooted in India’s and restored. ancient approach to wellness. Inspired by traditional Indian With Jiva, one could undertake healing wisdom, the spa the journey within, through unfolds a holistic path that an array of enlivening holistic opens the channels to one’s life treatments, meaningful rituals and ceremonies for a truly force they say. calming experience. The ethos of their carefully recreated treatments is drawn After a Taj style nurturing and on the rich and ancient wellness luxury evoking welcome at heritage of India, the fabled the spa, guests can chose the lifestyle and culture of Indian treatments from their range of Royalty and the healing therapies wellness solutions and then relax,
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rewind, reset... and left refreshed! Our experience at the Spa was so relaxing, wonderful, indulgent, pampering filled, detoxing, rejuvenating... all at once! When we arrived at the spa, we could discuss with a massage expert what would be the best option for us, we were so impressed by a range of wellness treatments and massage options. After a foot cleansing ritual with rose petals included massage was taken and then this was followed by sauna, steam room and relaxing in their unwind zone which they refer to as relaxation area and it sure was! After the spa experience a meal can be enjoyed in one of their
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JIVA SPA, LONDON
W E L L N E S S
restaurants where delectable cuisines can be luxury 5* hotel Taj 51 Buckingham Gate Suites enjoyed in its multicultural and fusion food glory. & Residences and St James’ Court, a Taj Hotel. Each townhouse was named in keeping with its An experience of this luxurious spa and meal in fascinating historical legacy; names that they hold london is sure to transport one to the charms of to this day.
extensive Indian hospitality surely, if that’s the The central courtyard is wrapped by a unique turntravel destination one is looking for! of-the-century illuminated frieze, featuring scenes of Shakespeare’s Sylvan plays. You can also enjoy a The bespoke curated wellness treatment and an selection of delicious dishes, cocktails, smoothies authentic meal is lovely, indulgent and wonderful and spirits in this tranquil escape from the city. in every way and will leave you feeling pampered, nourished and feeling good inside out! Established in 1903, Taj is IHCL’s iconic brand for the world’s most discerning travellers seeking Located in the heart of the city, and just a stone’s authentic luxury experiences and has been rated throw away from Buckingham Palace, luxury hotel as the World’s Strongest Hotel Brand as per Brand St James’ Court London, A Taj Hotel, is one of two Finance 2021. From world-renowned landmarks UK-based Taj properties from The Indian Hotels to modern business hotels, idyllic beach resorts Company Limited (IHCL). to authentic Grand Palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, St James’ Court has a historical provenance dating world-class service and modern luxury. The back to Tudor England and the court of Queen unique portfolio comprises hotels across the globe Elizabeth I. Surrounding the iconic courtyard are a including presence in India, North America, United collection of self-contained, six-storey townhouses, Kingdom, Africa, Middle East, Malaysia, Sri Lanka, which comprise the two Taj properties in the UK; Maldives, Bhutan and Nepal.
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NEENA GUPTA
B O O K S
Commenting on writing her first book, Neena Gupta says, ‘In the first half of 2020, when the country went into lockdown to battle the Covid-19 crisis, I found myself in Mukteshwar, a beautiful, scenic village in Uttarakhand. It was here I realized I had nothing to do other than battle my own thoughts. I started to reflect and relive my life’s journey...
VETERAN ACTOR-DIRECTOR
NEENA GUPTA'S TELL-ALL AUTOBIOGRAPHY:
SACH KAHUN TOH Award-winning actor Neena Gupta’s memoir, Sach Kahun Toh is a deeply intimate account of her extraordinary personal and professional journey.
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his memoir chronicles her childhood days in Delhi’s Karol Bagh, through her time at the National School of Drama, moving to Bombay in the 1980s and dealing with the struggles to find work. It details the big milestones in her life, her unconventional pregnancy and single parenthood, and a successful second innings in Bollywood. A candid, self-deprecating portrait of the person behind the persona, it talks about her life’s many choices, battling stereotypes, then and now, and how she may not be as unconventional as
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people think her to be. The book addresses issues like casting couch, film industry politics, and also talks about what it takes for a young actor to survive without a godfather or guide. Commenting on writing her first book, Neena Gupta says, ‘In the first half of 2020, when the country went into lockdown to battle the Covid-19 crisis, I found myself in Mukteshwar, a beautiful, scenic village in Uttarakhand. It was here I realized I had nothing to do other than battle my own thoughts. I started
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NEENA GUPTA
B O O K S
to reflect and relive my life’s journey. Taking long, winding walks every day, appreciating the sounds of the birds and basking in the chill of the mountain air, I asked myself, “Why should I write a book? What do I have to
say that could help and inspire someone?” And I realized two things, which made me immensely hopeful. My life has been festered with so many incidents that have made me and also broken me, and I needed to free myself by getting them out. Reflecting about my life, my journey and the things I’ve had to overcome will make me feel better and lighter. Secondly and more importantly, through the book I also want people to know that despite my flaws, my broken relationships and my circumstances in life, if I can get up, get going and look really good while doing so, so can
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you!’-Neena’s autobiography is an unsparingly honest memoir by an actor who is known to lead life on her own terms and with aplomb.
Neena Gupta is a two-time National Award-winning actor, film-maker, producer and television personality. She started her career in Delhi’s booming theatre scene in the 1980s but decided to switch to film and television after acting in the 1982 Academy awardwinning Gandhi. She went on to star in several critically acclaimed television shows such as Khandaan and Mirza Ghalib. She also worked extensively in art-house and independent films such as Mandi, Trikal and Jaane Bhi Do Yaaron.
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Neena Gupta has directed, produced and acted in several television shows. Her most recent works include award-winning performances in Badhai Ho, Shubh Mangal Zyaada Saavdhan et al. She currently stars in
Netflix’s Masaba Masaba with her daughter Masaba Gupta where they play versions of themselves in a playful, fictional peek into their lives in fashion and film.PPenguin Random House India is the largest English-language trade publisher in the subcontinent, publishing over 250 new titles every year and with an active backlist of over 3000 titles. With a strong fiction and non-fiction list, it publishes across every segment including biography, travel, business, politics, history, religion and philosophy, lifestyle, cookery, health and fitness, sports and leisure, visual books and children’s books.
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AMALA, DUBAI
C U I S I N E
I N D I A N H AU TE CU I SIN E IN DU BAI’S PALM JU M EIRAH
AMALA The culinary experience of Amala at Jumeirah Zabeel Saray in Dubai's Palm Jumeirah is a North Indian restaurant serving rich flavours of classic North Indian Mughlai cuisine. A meal experience at Amala is a journey through the regional flavors and spices of India with their approach of re-introducing classic Indian fare in a new and exciting high cuisine format. With the dedication to decadent cuisine, exceptional atmosphere, and creating delightful experiences for their guests has positioned them as one of the top Indian restaurants in the city.
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“We at Amala continue to refine and innovate new experiences for our guests with the goal to constantly surprise and delight. Amala will endeavor to continue its standard of excellence and rise through the ranks as the destination in Dubai for exceptional Indian Haute Cuisine.”
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his restaurant is the top choice and highly recommended if you are looking to indulge in a sensory experience of classic North Indian Mughlai cuisine in Dubai. Dining at Amala elevates the meal experience in every way. The service goes beyond expectations and is of exceptional standard.
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The vibe in the restaurant is relaxing, refined, indulgent and luxurious all at once. The decor is opulent resplendent with intricate wood carvings, giant chandeliers, decorated marbled arches and full of character and grandeur. The ceilings are dramatically high. There’s an alfresco area too, when the weather permits,
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AMALA, DUBAI
C U I S I N E
for a decadent fare to remember overlooking the sea. To describe Chef Pravish of Amala’s leadership style in a word would be, passionate. With his 16 years of culinary expertise, his zest for his craft, his team, and life itself is infectious and permeates everything he does. Constantly pushing boundaries, his signature style of taking nostalgic regional Indian cuisine and elevating them speaks volumes to his commitment to excellence and authenticity.
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AMALA, DUBAI
C U I S I N E
Jumeirah Hotels and Resorts has been making a distinguished impact on the global hospitality market for more than two decades. Jumeirah’s strategic positioning puts Food & Beverage as a core brand pillar and its strongest differentiator. Not many hotels in Dubai can compete
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with Jumeirah for properties or rich dining experiences, and new restaurant concepts are central to their international development strategy. Jumeirah name is synonymous with great service, high quality and exhilarating experiences.
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RAVINDRA GUPTA
D E S S E R T S
IND IA’ S M O ST E X P ENSIVE SW E E T : E XOTI CA BY
CHHAPPAN
BHOG
Chhappan Bhog’s exotica is a bite-size dessert that is made with the best of ingredients: Pinenuts from Kinnaur, Mamra Almonds from USA, Pistachios from Afghanistan, Macadamia nuts from South Africa, Hazelnuts from Turkey, Saffron from Kashmir: all wrapped with certified pure gold leaf in a decadent packaging.
“Romancing with taste is our passion…and profession too! We are always innovating with taste and wanting to do more and better. Quality is our focus, with a touch of style and class! One fine morning, I was having a discussion with our ‘Karigars’ in our kitchen laboratory and I thought of working on a Regal taste of a bygone era. The plan was to develop that taste again with a dash of innovation to recreate the way Royal families back in the day would have savoured the best. It was a big ask to ensure longer shelf like to cater to even overseas markets along with markets across the nation. Our team started work on it and then Exotica was born!"
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n the Indian regal bygone era the Royals had gold leaves delicacies as the pure gold leaf was known for its unique properties to give vigour, grace and vigilance. India’s most expensive sweet sells at a whopping price of Rs 50000 per kilogram from their store in
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RAVINDRA GUPTA
D E S S E R T S
the city of Nawabs, Lucknow and sold pan-india and globally to those with discerning palates. The sweet shop was awarded with ‘Sweet of the Connoisseur Award’ by FSNM recently , an autonomous body of repute in the sweets industry in India. Ravindra
Gupta, owner of Chhappan Bhog has been felicitated for his achievements as the youngest entrepreneur in the trade. The award was given for his innovation of ‘Exotica’. To make one batch of Exotica it takes 6-7 hours of making and is only available at the Sadar Bazaar, Lucknow store. Exotica comes in a carved wooden treasure box lined with red velvet inside which adds to the luxury quotient of this dessert and also increases the shelf life of sweet.
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Chhappan Bhog is looked after by Ravindra Gupta who started this venture back in 1992 with his father and two younger brothers. Exotica Mithai was designed and prepared by the owner and his team back in the day in 2007. It started we are told that when a Delhi-based industrialist asked the owners to create a priceless sweet with
sumptuous flavours. Ravindra and his team then explored the international market and realized that expensive nuts and dry fruits can be used to create something truly bespoke and unique. And hence, Exotica came into being which is now the most expensive sweet of India. Exotica is a super luxurious delicacy indeed: delicious and regal in every way and totally fit for a king or queen!
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TOKII LONDON
C U I S I N E
EXPERIENCE THE BEST OF JAPANESE FUSION DINING IN LONDON
TOKII Japanese fusion restaurant TOKii housed inside the 5-star hotel The Prince Akatoki London in Marylebone is a one-of-a-kind dining destination that uses fresh and seasonal ingredients designed to bring the best of Eastern and Western flavours together.
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xperience the best of Japanes fusion dining in London. Highlights include Green tea cured mackerel with shaved fennel, wakame and pea shoots and Herb marinated tofu with soba noodles, cherry tomatoes and balsamic vinegar dressing from the Cold Dishes section. New Hot Dishes comprise Teriyaki glazed duck breast with orange, toasted coconut and peanut salad and Lobster croquettes with yuzu and mango salsa. While the Japanese influence is unmistakable, their á la carte menu is inspired by international ingredients. The dishes are designed to be shared at the centre of the table and offer an meal experience rich in flavours and textures. Their sushi counter menu has been carefully curated by a master from Japan, with the emphasis placed on delivering the true essence of sushi creation. Alongside a full menu of Nigiri, Sashimi and Sushi Roll options. TOKii’s kitchen has also created a new Buddha Bowls menu - including the Summer Fruits, a mix of brown rice, gem lettuce, cucumber, avocado, cherry tomatoes, cherries, blueberries, watermelon, a hard boiled egg, sesame oil, red Gomashio and seasoned nuts - offering diners an ideal lighter lunch alternative.
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TOKII LONDON
C U I S I N E
Focused on sashimi, sushi, seafood and meat cooked on the Robata grill, the food is all about global ingredients, bringing the best of offerings to the menus. The service and presentation elevates the experience for discerning diners and makes sure one and all who dine there have a memorable time. The service is very attentive and personalised, the ambiance and decor is rejuvenating, the music and vibe is both uplifting and relaxing. The food tops it all with being both good looking and delicious! The Malt Lounge and Bar is both intimate and sophisticated in its
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The Prince Akatoki is a luxury brand that offers guests a highend sanctuary to recharge and experience the best of Japanese hospitality and culture, regardless of where they find themselves in setting. The Malt bar focuses the the world. The brand is inspired attention on premium Japanese by Japan, with service being at and international whiskies, the forefront of everything they as well as signature cocktails can expect to experience while infused with in-house syrups staying with The Prince Akatoki. and a stock variety of Japanese The Prince Akatoki invites you homegrown sake. to slow down, breathe and reenter the world feeling new again. In the afternoons, guests are invited With tranquility at the forefront, to indulge in a unique Afternoon The Prince Akatoki 5- star hotel Tea served with a Japanese twist; in London offers a one-of-a-kind a sublime fusion that observes the urban sanctuary for guests to traditions of afternoon tea from relax, eat, drink and unwind with both West and far East. friends and family.
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KARISHMA MEHRA
F A S H I O N
“In the future JOOLRY wants to target a bigger world wide audience, through our online platforms and work on more unique collections with different semiprecious stones. I want JOOLRY to be recognised worldwide.” Karishma Mehra
STATEMENT JEWELLERY LINE BY KARISHMA MEHRA
J OOLRY JOOLRY is a 22 year old premium brand with 2 stores in Mumbai. Led by the talented entrepreneur Karishma Mehra, they have recently launched their couture line ‘JOOLRY by Karishma Mehra’. Karishma has created a premium destination and travel jewellery line on 92.5 percent hallmarked sterling silver, pieces are ideal for all high-end destination weddings and travel needs.
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oolry’s pieces are adorned by the big wigs of Bollywood and a lot of socialites right from Tina Ambani, Nita Ambani, Kajol Devgan, Kareena Kapoor Khan and Karishma Kapoor. The list is endless! The brand has participated in exhibitions in London, San Francisco and Dubai gaining appreciation on the global fashion and jewellery
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KARISHMA MEHRA
F A S H I O N
scene. Karishma is particular about immaculate finishing and every piece of jewellery is finished with anti-tarnish plating. The statement pieces from Joolry are a sure-shot way to highlight your fashion sensibilities and make heads turn! Their bespoke and luxe pieces bring
to clients an eclectic mix of designs, stones, styles across rings, earrings, necklaces et al. House of Karishma Joolry pieces will complete any look with that dash of glam! Karishma works with gold, enamel, kundan and silver and has also created bridal jewellery.
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MANOJ KHETAN
W E L L N E S S
RECHARGE, REJUVENATE AND RECONNECT:
NAAD WELLNESS “The current trend in travel is about experiences that allow a guest to rediscover their true self” Manoj Khetan, Co-founder, Naad Wellness
India is the birthplace of Ayurveda, Yoga and Naturopathy and recognised globally as the cradle of healing and wellness. Holistic living is a part of life here and culturally imbibed into the soul of the country and its people. At Naad, everyone of their experiences has been created around these ancient ethos and overseen by their resident experts.
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aad is the primordial sound that echoes through the universe, the vibration that is believed to have originated with its creation and has been reverberating through our very being
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MANOJ KHETAN
W E L L N E S S
ever since. It resonates with the awakening of our spiritual growth, our kundalini and the time when we truly begin to find ourselves. Aligned with this ageold philosophy, at Naad Wellness we believe that our bodies are like musical instruments which when tuned regularly produce beautiful melodies. Naad Wellness is a 39-room wellness centre located in Kundli on the outskirts of New Delhi. Their ethos is based on the principles of Ayurveda, Yoga & Naturopathy and they offer residential experiences that begin
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beings and nature to be one. at 3 nights and go up to 28 nights. These include a combination of both experiential (Detox, Destress etc) and medical packages (Diabetes Management, PCOS management, Spine Care, Sports Injury Management etc). The objective at Naad is to heal the body, mind and spirit from within, addressing the root cause of any imbalance, rather than offering a superficial shortterm solution. Translating to 'the science of life', Ayurveda recognizes human
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With wisdom that dates back to more than 5,000 years, it describes movement, transformation and structure as the three fundamental energies that govern our inner and outer environment. Ayurveda believes that our bodies constitute the balance of the five elements and our primary forces are Vata (Wind), Pitta (Fire) and Kapha (Earth). While it has been recognised as a medical discipline with roots in 19th century Europe, many
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MANOJ KHETAN
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of Naturopathy's governing principles have also found mention in India's ancient Vedic texts. Its core belief is that the body possesses vital energies that are capable of healing from within and natural cures, diet regulation and exercise are its tools of transformation. Herbal massages, acupuncture, hydrotherapy, nutritional counselling and cleansing routines all form part of Naturopathic treatments.
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Research and collaboration with like-minded partners helped breathe life into this vision and Naad's journey to inspire people to adopt a more fulfilling and Believed to have originated during healthier lifestyle commenced. the pre-Vedic era in India, yoga is a set of physical, mental and MEET THE FOUNDERS: spiritual practices that heal the MANOJ KHETAN body, mind and soul. A graduate from Delhi University, With several schools of yoga Manoj brings with him over taught and practiced in India, it twenty years of experience in has been the medium to holistic managing his family business of wholesale food grains. With wellbeing for centuries. a strong foundation in finance, The story of Naad began in 2011 he has been actively involved in when their founders came together to fulfil their dream of setting up a centre that promotes holistic wellbeing and offers a glimpse into India's ancient healing techniques.
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W E L L N E S S
setting up new ventures and the of their family business for nearly Located on the outskirts of twenty-five years. process of diversification. India's capital city of New Delhi, Naad features a bouquet of Manoj is actively involved in the RAMESH KUMAR curated experiences that aim to day to day operations of Naad and A Civil Engineer by qualification, heal and initiate you towards it is not an uncommon sight to see Ramesh brings with him thirty holistic wellbeing. The cuisine him interacting with guests and years of experience in designing served during one’s stay there is and conceptualising industrial fresh, healthy and creative. The being a part of staff initiatives. structures in the National attentive care by experts while at Capital Region. RAMESH KUMAR the wellness centre is exceptional, A graduate of MD University, the rooms are comfortable, the Ramesh has over twenty-five years RAJENDRA KUMAR overall vibe and atmosphere is of experience in the constructions An Electronics & Communications nurturing leaving one refreshed business and is well-known in Engineer by profession, Rajendra with the nourishing treatments the National Capital Region for has been providing services for by experts. being associated with innovative electronics to organisations in industrial buildings in the region. New Delhi-NCR and has over Rooted in the ancient principles twenty years of experience in the of Ayurveda, Yoga & Naturopathy, constructions business. RAJIV KHETAN the therapies and services at Naad With Gauhati University as his wellness are sure to restore balance alma mater, Rajiv, like his brother to your five senses and help you Manoj, has been an integral part tune into a sound you.
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MASTERCHEF VIKAS KHANNA CHEF ASHISH KUMAR
C U I S I N E
“Inspired by the raw beauty of home cooking from the richly diverse regions of India and South Asia, lies my humble effort to present each dish in a unique style and form, while retaining its essence and flavors, and ultimately. its memories.” - Vikas Khanna “At Kinara we endeavour to create a unique experience of dinning with indigenous ingredients, indian spices, new techniques, alongwith being connected to our roots and a true reflection of the cultural heritage of India. There would be immense elegance, simplicity and beauty served on the plates. The idea behind every dish on our menu is to represent soulful, satisfying food. We aim to bring Indian hospitality and culture to our guests, while offering familiar dishes in a thoughtful and modern interpretation.” - Ashish Kumar
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A HOMAGE TO RAW BEAUTY OF INDIAN CUISINE IN DUBAI
KINARA
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Kinara, meaning by the lake, is a modern exploration of traditional Indian cuisine. Described as a ‘homage to the Indian kitchen’, it was inspired by the raw beauty of home cooking, from the richly diverse regions of India and South Asia.
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MASTERCHEF VIKAS KHANNA CHEF ASHISH KUMAR
C U I S I N E
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his decadent fine-dining restaurant's interior design offers a journey of the senses from the moment of arrival into this restaurant. Elegant, oversized spice displays adorn the entrance creating enticing aromas, as guests move throughout the space. The spice market experience provides guests with the opportunity to learn about the different culinary functions and health benefits of each ingredient used. Views into the kitchen further entice guest’s senses, creating a visual connection between the menu and its preparation, culminating in a beautiful open kitchen. A magnificent outdoor
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terrace offers al fresco dining and vistas across the lake and lush golf course with a stunning fire feature taking centre stage. Creating a fluent journey, guests of Kinara by Vikas Khanna can simultaneously interact and connect with Indian cuisine and culture during their experience. The vibe and ambiance at the restaurant is inviting, relaxing and the service is impressively impeccable. Every dish is delectable and the presentation is fantastic. Growing up in a military family in India, Ashish Kumar experienced life across many different parts of the country as
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MASTERCHEF VIKAS KHANNA CHEF ASHISH KUMAR
C U I S I N E
his father was posted to various locations with the national army. This helped Ashish develop a profound understanding of the diversity of regional Indian cuisine and a hunger for international culinary exploration. Coming from a family of accomplished cooks, his mother famously began a tradition of mastering the signature cuisine of each area the family were posted to. And thus a lifelong zest and curiosity for culinary endeavors was born for Ashish. Ashish began training with
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Master In-Flight Chef award for the Year 2014.
Ashish soon began to garner significant exposure with chefs of Science in Hospitality and note and in 2015 was appointed Hotel Administration from the as Chef de Cuisine for Atul Institute of Hotel Management Kochhar’s Benares in Madrid. acclaimed modern in Bangalore. His first Serving restaurant experience was in Indian cuisine in the heart of 2006 in the Westview Bar and Chamberí, Ashish managed Grill, in Kolkata, West Bengal a multicultural team and had and from then he experienced the opportunity to work under rapid growth in chef positions British Indian Chef Atul Kochhar at 5 star luxury hotels across of multiple Michelin Star fame. Mumbai, New Delhi, Agra and Bangalore, before moving to Announced as Chef de Cuisine of his formal Abu Dhabi in 2014 to become an Kinara by Vikas Khanna in early Bachelor of Etihad Airways In-Flight Chef. 2019, Ashish has already gathered This was a momentous role for Ashish, who went on to win the
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MASTERCHEF VIKAS KHANNA CHEF ASHISH KUMAR
C U I S I N E
widespread acclaim and award nominations for the new restaurant, bringing his wealth of experience and personal flair to the kitchen.
Vikas Khanna is an internationally acclaimed Indian American chef, film maker, and author. He is one of the first Indian chefs to be awarded a Michelin Star in the U.S. He has As Vikas Khanna’s chosen protégé, Ashish been featured amongst the 10 most leads a team of eleven chefs in the 180-seat influential chefs in the world by restaurant to introduce a journey of the Deutsche Welle and Gazette Review. senses and a vibrant, modern exploration He is the host of MasterChef India, of traditional Indian cuisine. Ashish was Twist of Taste and Mega Kitchens on also awarded as “Rising Star Chef of the National Geographic. Year 2021” by Hozpitality Awards UAE. Author of 37 award winning books, During Expo 2020, he was one of the 25 including UTSAV (World’s most Chefs all around the world, who were the expensive cookbook) and the creator part of 50 Hand’s dinner at Expo 2020 of documentary series Holy Kitchens on 50th National Day of UAE. Later, on and Kitchens of Gratitude. His India’s Republic day he also hosted a restaurant, Kinara by Vikas Khanna, dinner at Jubliee Gastronomy showcasing in Dubai was rated as Favorite Indian best of Indian Cuisine. restaurant by Conde Nast.
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JA RESORTS, DUBAI
H O T E L S
T HE P E RF E CT STAYCATION DE S T IN ATIO N
JA LAKEVIEW HOTEL, DUBAI “JA has a portfolio of 10 distinct properties across the UAE and Indian Ocean, each dedicated to curating unique experiences and creating unforgettable memories. We offer affordable luxury which is an attractive proposition for the traveller seeking value for money, and providing a comprehensive range of leisure, sports and recreational experiences is one of our USPs. Our resorts attract a mix of international travellers consisting of families and couples, and our properties in Dubai have increasingly seen an influx of staycationers owning to the popularity of domestic tourism due to covid-induced travel restrictions from the past two years.” ROBERT AL KHOURY, VICE PRESIDENT OF SALES & MARKETING, JA RESORTS & HOTELS
Dubai’s largest experience resort features three five-star hotels: JA Beach Hotel, JA Palm Tree Court and JA Lake View Hotel situated in a one million square metre beach resort, surrounded by lush nature and wildlife.
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JA RESORTS, DUBAI
H O T E L S
T
he Resort offers six chilled swimming pools, an 800-metre stretch of private beach, a range of over 40 experiences to thrill all generations and a plethora of tempting restaurants and bars dotted around the resort, including the award-winning Kinara by Vikas Khanna, the
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rooftop Italian restaurant and lounge Sette, a Sports Café that overlooks the resort’s private marina, and the recently opened soulbeach beach club.
dedicated to sustainability, it overlooks the 9-hole championship golf course and consists of 348 guestrooms and suites with balconies, three swimming pools, and four new JA Lakeview Hotel a stunning new dining experiences. Golf Course adjacent property opened in September 2019, Guests have full access to the is a design driven property private beach and all JA The Resort activities including JA Equestrian Centre, Calm Spa & Salon, JA Marina, and more. We enjoyed our staycation and the suite was an epitome of luxury, style, comfort, relaxation at this awesome JA Lakeview Hotel. The commitment to guest comfort is top-notch, the service throughout the hotel is attentive and attention to detail is impeccable.
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JA RESORTS, DUBAI
H O T E L S
live cooking stations, tunes by a DJ, and live music by a talented band that keeps the ambiance lively. Kids are entertained by the resident animation team, complimentary pony rides, refreshment stations of bubble During our weekend extravaganza tea, candy-floss and popcorn, at the hotel we enjoyed a picnic- and more. With pool and beach style brunch they offer on a access included, We Be Brunchin’ Saturday set on the outdoor lawn on the Saturdays they offer this at of JA Palm Tree court. Here you JA Palm Tree Court is the perfect can discover a delectable feast and fun-filled family day out! a chilled atmosphere for families and groups of friends. A selection In terms of accommodation at of wonderful treats including the spectacular JA Lakeview
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Hotel, the rooms and suites treat guests to views of the authentic surroundings of the desert and provides restful separate living spaces indoors and comfortable calming balconies. The spacious bathrooms bestow pure revitalization with large bathtubs and walk-in showers. Guests can decide how much space they want, the view one prefers and whether Premium Lounge access is a luxury one loves. How about a connecting room for the kids? There’s also that two-bedroom suite and even complimentary amenities.
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JA RESORTS, DUBAI
H O T E L S
Guests can choose from luxury guestrooms, one-bedroom suites with private terraces and separate living rooms, or two-bedroom suites with en-suite bathrooms, expansive balconies, and lounge access. The contemporary luxury furnishings, elegant set up are ideal for serene moments. There are premium Resort course view rooms which offer perfectly blended views of the mesmerizing sea with the inspiring golf course make these rooms perfect for unwinding and experiencing true resort modes. Sense the true meaning of ultimate comfort with luxury contemporary furnishings & facilities and relaxing outdoor seating.
portfolio now features 9 distinct properties across the UAE and Indian Ocean, each dedicated to curating unique experiences and creating unforgettable memories.
Within the UAE, other attractive options include The JA Hatta Fort A legacy UAE brand, JA Resorts & Hotel, Dubai’s only mountain Hotels was born in 1981 and has resort, a secluded getaway amidst a widely recognised reputation the stunning Hajar Mountains for excellence, in the management landscape. The Manor by JA is the and operation of award-winning latest addition to the portfolio, a resorts and hotels. Taking its name 247 key corporate hotel located from the original Jebel Ali (JA) in Al Furjan, Dubai, opened in Beach hotel, JA Resorts & Hotels January 2020.
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JA Resorts & Hotels is a member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands, bringing together more than 35 brands with over 570 hotels in 85 countries.
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TUSSHAR KAPOOR
B O O K S
“I hope to reach every individual who would like to read and get inspired by an unconventional parenting journey, one that didn’t fall into my lap instantly like it does for so many others in the world, but one that is magical, frightening, exciting, and, most importantly, fulfilling in equal measures! One that is challenging, and imperfect at times, too, but one that has taught me the power of faith, holding on to your instincts, and about the fact that we all find our answers, sooner or later! If I may say so myself, I’m sure the honesty in ‘Bachelor Dad’ will pay off and help it reach the target readership for such a unique story, just like it has for me in my personal life, too!”- Tusshar Kapoor
INDIA’S FIRST CELEBRITY
S I N G L E FAT H E R :
T H E BAC H E L O R DA D BY T US S H A R K A P O O R A M US T - R E A D B O O K The Bachelor Dad by Tusshar Kapoor is a book by India’s first celebrity to become a single dad via surrogacy who inspires single men and women to realize their dreams of parenthood. The Bachelor Dad addresses questions like: How easy or difficult is it to be a single father in India? How does the world react when a Bollywood celebrity becomes the first man to have a child via surrogacy?
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t was the year of 1998. Tusshar had all this and more: A superstar dad; A successful sister; A growing production empire. Yet a young Tusshar Kapoor was sitting far away from the arc lights in the US, working as a financial analyst, until circumstances led him to return to India to pursue a career in entertainment. Little did he know that a totally different journey was awaiting him in the years to come; that he would make a life-altering choice while on a car journey that would eventually make him India’s first celebrity single dad.
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TUSSHAR KAPOOR
B O O K S
Written in a frank, fun, noholds-barred and incisive firstperson narrative, Tusshar reveals interesting childhood anecdotes, the process of raising a child as a single man in India, how the search for the perfect soulmate doesn’t stop after having a child, and finally how, his son, Laksshya,
changed his life forever. The Bachelor Dad is the story of Tusshar’s experiences of becoming a father via surrogacy and this is his debut book. A book that is a remarkable read in every way, gives the readers a glimpse into the author’s cherished journey of fatherhood.
Tusshar Kapoor is an Indian actor and producer, known for films like Mujhe Kucch Kehna Hai, Khakee, Shootout at Wadala, and the Golmaal film series. Tusshar is the son of veteran Bollywood actor Jitendra and brother of famous producer Ekta Kapoor. Penguin Random House India is the largest Englishlanguage trade publisher in the
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subcontinent, publishing over 250 new titles every year and with an active backlist of over 3000 titles. With a strong fiction and non-fiction list, it publishes across every segment including biography, travel, business, politics, history, religion and philosophy, lifestyle, cookery, health and fitness, sports and leisure, visual books and children’s books.
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CHEF NARONGRIT THONGWIJIT
C U I S I N E
PANASIAN CUISINE AT ITS ULTIMATE BEST
WHITE ORCHID
RESTAURANT, DUBAI At the award-winning White Orchid Restaurant and Lounge an exotic world of cuisines from around Asia are served in style. The culinary gem showcases delectable South East Asian specialties. Indulge in their remarkable menu offerings which feature cuisine mainly from Thailand, Indonesia, and Vietnam. A meal at the White Orchid is a perfect escape to enjoy great food in a relaxed and romantic athopsphere overlooking the beach.
“ I love to be on top of my career goals and my effort towards it is very focussed. I also firmly believe that the true original and classics should never be forgotten and I’d advise anyone who is starting their career in F&B to remember that.” - Narongrit Thongwijit
C
hef NARONGRIT THONGWIJIT grew up in Southern Thailand (Phuket). He says “my mother was my biggest inspiration in my culinary journey and the first teacher to teach me about Thai cuisine. So when I was a kid, I helped her cook some Thai snacks, then sold them around in traditional markets. And thus I fell in love with cooking and a curiosity about culinary arts was born. Deep down, my main passion will always be Southern Thai cuisine. I’m still exceptionally proud to be able to share the flavors and spices of my heritage and childhood with the people around me. I’m very much into cooking and always believe
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CHEF NARONGRIT THONGWIJIT
C U I S I N E
in authenticity and the culture connected to any cuisine.” Chef Narongrit has over 20 years of F&B experience, mostly specializing in Asian cuisine, although he does sometimes work with international recipes too.
Asian restaurant also won 2021 Travelers Choice ‘Best of the Best’ award from TripAdvisor.
The signature White orchid restaurant is ambient with On August 2021 he joined atmospheric lighting, artistic JA Resorts and became Chef high ceilings and attentive firstde Cuisine of White Orchid rate service by the hospitable Restaurant subsequently staff. They source most of in December 2021 and the their ingredients directly from restaurant are reaching number Thailand; this ensures that 1 position on TripAdvisor out of more than 8000 restaurants in Dubai. The acclaimed South East
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their dishes taste authentic. The food is fresh, flavourful and well-presented. The inviting ambience is enhanced by the soothing sounds of music in the background, the vibe is simply amazing. White Orchid offers delightful views of the lush gardens and sandy beach, at this exotic restaurant diners can delightfully savour the flavours of the Far East. An exquisite menu combining Chinese, Japanese and Thai specialities along with a traditional Teppanyaki table ensure a superb dining experience.
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SAVI AND VID
B O O K S
TRAVELING THE WORLD AS DIGITAL NOMADS:
BRUISED PASSPORTS BY SAVI AND VID
"Ever heard of a dreamy quote like 'Get a one way ticket, fall in love, and never come back' on Pinterest or Instagram? Oftentimes such quotes provide half-baked information, setting young people who are pursuing their dreams to fail before they've even begun! We hope this book is an antidote - a realistic manual to achieving one's wildest dreams, especially if that involves full-time travel. We hope it encourages every single reader to look BEYOND - beyond the stereotypes and roles society lays out for all of us, especially in Indian families. We want it to work as a reminder about the sheer joy of carving one's own fairy-tale" Savi and Vid
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As young kids, SAVI and VID, as they are popularly known to their followers, dreamt of travelling the world together. In 2013, they turned this dream into reality with the launch of their travel blog, BRUISED PASSPORTS. And now, countless flights, dreamy destinations and beautiful pictures later, the OG couple of travel has decided to reveal the secret of their carefree and footloose life.
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SAVI AND VID
B O O K S
B
ut this isn't just a book filled with dreamy stories of travel, people and culture; in these pages, Savi and Vid share their insights on how you, too, can live a life full of memories, adventure and the excitement of discovering a new place.
plunge and set off on a journey Traveller and The Huffington to live life on their own terms. Post, to name a few. They have also appeared in a number Over the years, they have of TV shows on Discovery garnered a loyal following of Channel, TLC Asia and NDTV viewers who follow their travels Travel. They have won several around the world through their awards for their work in the beautiful photographs. They travel blogosphere and delivered many TEDx Talks that focus on
With tips, plans and advice inspired by the hurdles and successes they have faced, Savi and Vid tell you how to be successful digital nomads in a post-pandemic world. From financial planning to, risk analysis, to taking that leap of faith, to how to create a brand of your own, BRUISED PASSPORTS is a treasure trove for anyone who wants to take the
designing the life of ones dreams through passion and hard work.
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have over a million followers on social media. The journalist- Bruised Passports isn’t just photographer duo have visited about travel. It’s about love and looking at the world through over 80 countries together. rose-tinted glasses. Savi and Their work has appeared Vid are both determined on in a number of magazines, questioning stereotypes, chasing newspapers, and online portals true happiness, and phasing out such as BBC Good Food the negativity and clutter that Magazine, National Geographic can define modern life.
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CORINTHIA, LONDON
L I F E S T Y L E
AFTERNOON TEA AT
CORINTHIA LONDON: A SYMBOL OF TRADITION AND CULTURE
Housed within a Victorian building, Corinthia London features 283 rooms, including 51 suites and seven penthouses. The hotel provides unrivalled world-class luxury. Corinthia London is the ninth of Corinthia Hotels’ collection of five-star hotels founded by the Pisani family of Malta.
“Afternoon tea is a decadent ritual best enjoyed with friends and loved ones. At Corinthia, we delight in the finest details - the seasonal ingredients in our little sandwiches and cakes, and the joyous tradition of the tea ceremony. Our new Caviar Afternoon Tea is the ultimate indulgence!” Thomas Kochs, Managing Director.
T
he person accredited with introducing the concept of Afternoon Tea is Anna Russell, the seventh Duchess of Bedford and a friend of Queen Victoria. It was in 1840 that Anna noticed she felt a ‘sinking feeling’ around mid-afternoon. Once served with a pot of Darjeeling tea, some bread, butter and biscuits, she felt decidedly better. The afternoon tea was born.
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CORINTHIA, LONDON
L I F E S T Y L E
Kicking off with a range of finger sandwiches made using artisanal Crystal Moon Lounge, Afternoon bread and scones, the selection Tea is overseen by Head Pastry Chef of elegant French pâtisserie is Afternoon tea is taken seriously at Loïc Carbonnet, in collaboration served, each one inspired by Corinthia London. Less convenient with Corinthia London Execcutive aromatic tea blends, followed refreshment and more a fragrant Chef André Garrett. In addition by freshly-baked cakes from the ceremony to grace, charm and to a classic Afternoon Tea, a Caviar Afternoon Tea trolley. heritage. A slowly unfolding Afternoon Tea is available, with pleasure that must never be hurried. 20g of King’s Golden Oscietra Finger sandwiches range from A delightful reminder that time is Caviar, blini and sour cream, and Pickled cucumber, goat’s curd, a luxury to be savoured. And theirs savoury canapés. Laurent-Perrier and mint on brown bread Smoked is taken in a light-drenched lounge, Champanges are served from salmon and horseradish crème illuminated by the warming glow an antique Champagne trolley, fraîche on brown bread. Honey-roast of a two-tonne chandelier made up and a selection of 25 teas from Wiltshire ham and Dijon mustard 1,001 Baccarat crystals. Camellia’s Tea House includes and watercress on Mediterranean three bespoke blends curated for bread. Coronation chicken and gem Served daily in Corinthia London’s Corinthia London. lettuce on onion bread. Clarence
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CORINTHIA, LONDON
L I F E S T Y L E
Court egg mayonnaise, truffle, and Dijon mustard on brioche. Plain and sultana scones with Cornish clotted cream, organic strawberry jam, and rhubarb and fruity and sweet notes, the range of litsea cubeba jam follow. teas is extensive. Patisserie includes Tartlet, almond crémeaux, yuzu whipped ganache; It was delightful to listen to their Pistachio mousse, rhubarb compôte, resident pianist play while enjoying Chantilly cream; Salted caramel this grand afternoon tea ceremony. Impeccable attentive service, éclair, Araguani 72% chocolate Coconut Rocher, mango and decadent presentation, comfortable seating, spacious luxurious setting pineapple, coconut sponge. added to charm of the experience. Then there were are treats from The trolley of treats was a delightful the Trolley, truffles; Hazelnut cake, sight for us with a love for fine milk chocolate ganache; Vanilla and sweets and exquisite patisserie. rose marshmallows. Sandwiches, Afternoon Tea at Corinthia Hotel Pastries and cakes can change with London in Westminster is one the most sophisticated locations in the seasons. London for a British Afternoon tea From Assam for its intense flavour, experience indeed. to Darjeeling for its delicate characteristics, and Earl Grey for its We really enjoyed the wonderful
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interactive tea experience, with cakes and indulgent patisserie items served from their heritage trolley on a bespoke line of Richard Brendon fine bone china. For a touch of elegance, a glass of Champagne was enjoyed in Baccarat Mille Nuits champagne flutes with a nod to the breath-taking Baccarat crystal chandelier overhead. Awarded a Highly Commended Certificate of Excellence at the Afternoon Tea Awards 2019, The Crystal Moon Lounge offers indulgent dining in the most beautiful of settings indulging in a quintessentially British afternoon tea at Corinthia Hotel London.
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CHEF MANISH MEHROTRA
C U I S I N E
REGIONAL CUISINES OF THE SUBCONTINENT AT ITS DECADENT BEST
COMORIN COMORIN is an all-day restaurant and concept store at Two Horizon Centre, Gurugram. The restaurant includes a cocktail bar, coffee bar, and a market section. Comorin is owned and operated by EHV, a part of the Old World Hospitality group. Rishiv Khattar, a director with the company, created the concept and contracted Russell Sage Studio, a leading London-based firm, to design this hybrid space. The design is intended to create a sense of journey as guests explore the restaurant and experience it through the day. The name Comorin is a reference to Cape Comorin at the final tip of India.
M
anish Mehrotra, as EHV’s Corporate Chef for the restaurant, has designed a menu of comfort dishes and unusual food combinations from across the country. Some of the signature dishes include Champaran Meat, Sattu Parantha, Ole ki Chutney; Sweet Corn Khichdi, Sem
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We strive to keep innovating in the food and beverage we offer. Our beverage team is exploring new techniques and adding to our range of house liquers. We are also on the lookout for new spaces we could bring the Comorin experience to. - Nitin Mathur,
Group General Manager, EHV
ka Beej, Chutneys; Mutton Seekh Kabab, Hot Butter, Kashmiri Roti; Bombay Pao Bhaji, caramelized onion pao; Comorin Pav Vada, Garlic chutney; Cheeni Malai Toast, Honeycomb, Marmalade and House Made Ice Creams. The bar features craft cocktails, including an innovative sous vide infusion counter, a seasonal cocktail on tap, and a unique selection of housemade beverages and sodas. Sample cocktails like a
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CHEF MANISH MEHROTRA
C U I S I N E
Nitro Mai Tai, a Khus Vermouth Negroni, and bottled cocktails like a Coffee Manhattan and a Ginger Limoncello, are featured. Beverages include a Coconut White Tea and a Rose & Bergamot Soda. The beverage menu has been designed by the Beverage Manager, Varun Sharma.
The decor at Comorin is inviting and has a warmth filled relaxing vibe; the service is attentive and impeccable; the staff is at hand to explain any menu queries, to give suggestions; the menu is on point with all the myriad selection it offers… gives a succinct snapshot of the culinary highlights of Indian states all under one roof! Highly Recommended!
The restaurant is operated under the leadership of Nitin Mathur,
Group General Manager, EHV. The market showcases a uniquely arranged selection of items for purchase: Comorin’s own desserts and snacks, food selections from unique vendors, coffees sourced from across the country, and a curated range of tableware, barware, and culinary accessories.
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C O U T U R E
KAVISHA DOSHI MEGHNA DOSHI MAHIMA DOSHI
“With our customisation process, we absolutely love creating unique hand-painted couture pieces for anyone looking for that finesse. Quality and customer satisfaction are of utmost importance to us. The most joyous moment for us is to see a happy client wearing their Meghstudio ensemble…And we can’t wait to have more people to be a part of our Meghstudio’s valued clients list.”
BESPOKE HAND-PAINTED OCCASION WEAR FROM AN ALL-WOMEN LED FASHION HOUSE
MEGHSTUDIO Meghstudio is a homegrown brand based in Udaipur, Rajasthan, India; owned by Meghna Doshi, Mahima Doshi and Kavisha Doshi. The art work that you see in all their outfits range is beautifully done by Mahima and Meghna. Kavisha is behind the marketing and branding department of this all-women run couture brand.
M
eghstudio was started with the love for art and creativity. All 3 of the owners were always into various creative fields, little did they know that they would own a brand one day. The trio create everything hand-painted under their label: sarees, lehengas and more, adding detail of pearls or sequins for that extra shimmer! All their outfit pieces are inspired by nature, the flowers, the leaves, everything seeks inspiration from nature. In terms of fabrics, they have both organza and chiffon that they showcase the hand-painted art on, taking care of all your simple and fancy looks outfit ensemble needs. They take pride in the fact that every little detail is hand-painted. It typically takes
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C O U T U R E
KAVISHA DOSHI MEGHNA DOSHI MAHIMA DOSHI
one to two days for each saree to be painted and for a lehenga, it’s two to three days. In total, a piece gets completely ready in about six to eight days. Each and every sequin and pearl is hand-stitched with care, on the hand crafted motifs. At Meghstudio, the designer artists believe in creating each piece specially for each of their clients according to their preferences. The team also makes sure each and every order reaches their clients in the specified timeline.
The designer and brand owners feel that their brand is all about floral art and happiness evoking colours and they strive to make you feel beautiful from the inside wearing their pieces of art. Their garments make the perfect outfits for everyone looking for unique ensembles for occasions, from wedding functions to intimate get-togethers. They are an all women team involved in creating the perfect piece for their clients and patrons.
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SHAMIL THAKRAR
C U I S I N E
BOMBAY COMFORT FOOD, TOP-NOTCH TIPPLES:
ICONIC DISHOOM
IN LONDON “At Dishoom, we have staff development at the heart of business, we take training very seriously - and our efforts have paid off. We’re honoured to have been listed at one of the best companies to work (at number 12 best employer!) on Glassdoor, which is something we’re really proud of. My aspirations for the future would be to continue focus on training and the wellness of my employees within Dishoom, especially with the current crisis about staff in hospitality. We will continue to provide quality training program such as Pakshala and Babu Masterclass. At Dishoom we prioritise employee’s happiness over revenue, and we intend to keep it that way. We will also be continuing our long-term charity Magic Breakfast & Akshaya Patra – we’ve just reached 12 million meals distributed thanks to our initiative ‘a meal for a meal’ and I do hope we will keep this growing, as no children should go to school hungry.” Shamil Thakrar, co-founder.
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Dishoom pays loving homage to the Irani cafés that were once part of the fabric of life in Bombay. Opened early last century by Zoroastrian immigrants from Iran, there were almost 400 of these cafés at their peak in the 1960s. Today, fewer than 30 remain. These cafés broke down barriers by bringing people together over food and drink. They were the first places in Bombay where people of any culture, class or religion could take cool refuge from the street with a cup of chai, a simple snack or a hearty meal. People from all walks of life shared tables, rubbed shoulders and broke bread together.
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SHAMIL THAKRAR
C U I S I N E
L
ike the old Irani cafés, Dishoom breaks down barriers: in its restaurants and delivery kitchens, which employ and serve people from all walks of life, at its events, and through charity, donating a meal for every meal served – 10 million meals so far. Dishoom is managed by cofounders Shamil and Kavi Thakrar. Naved Nasir is the Executive Chef. The first Dishoom
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opened in Covent Garden in 2010, and Dishoom now has eight cafés, ten delivery kitchens and employs over 950 people. Shamil, Kavi and Naved published their first book, “Dishoom: From Bombay with Love”, in September 2019. Executive Chef Naved Nasir’s menu of Bombay comfort food is served from breakfast-time until late. From Bombay breakfasts to street food staples, hearty
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SHAMIL THAKRAR
dishes of biryani to the curries of Mohammed Ali Road, and the famous grills of Colaba, the Dishoom menu brings together the food of all Bombay. Discerning diners at Dishoom Covent Garden can also enjoy the relatively brand-new Chef ’s Special, Tila-Foi’s Very Best Masala Fish. Aunty-ji’s recipe, refined over decades with love, the dish sees two fillets of sea bream marinated in Tila-foi’s masala with ginger-garlic, black pepper, lime juice, carrom seeds and red chilli. Griddled within a banana leaf and served to share, to be eaten with the companionable Coconut Chaas.
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Dishoom’s award-winning cocktails, teetotal tipples, chai, coolers and more are served from the restaurant’s Permit Room bar, so named after the official term for all Bombay drinking establishments, in which, according to the Bombay Prohibition Act of 1949, only permit-holders may consume alcohol. Dishoom’s resident daruwallas have been busy curating a series of specials befitting of “New” Dishoom Covent Garden
THE NEW-AGE ASIAN MAGAZINE
and are delighted to present four special new tipples for the café. The vibe at Dishoom with its relaxing music in the background is just full of vibrant buzz, the atmosphere is very cozy, the food is beyond good and oh-soauthentic; the service is friendly and attentive, the whole meal experience is to write home about! Highly Recommend it.
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AMAR TAKHAR
C U I S I N E
JOSHUA OWENS-BAIGLER
"Our aspiration is to educate the London dining crowd on a new kind of Japanese cuisine that hasn’t been explored before. We'd love for people to recognise kushikatsu like they do sushi or tempura, and we’d love for it to be a fun, social dining experience that can be enjoyed alongside wine." Amar Takhar and Joshua Owens-Baigler
JAPANESE ‘ KUS H IKATSU’
DINING IN LONDON:
DAI CHI Joshua Owens-Baigler and Amar Takhar - the founders of cult Italo-Japanese Dalston restaurant Angelina omakase-style as a nod to sister restaurant - have launched Japanese-inspired kushikatsu Angelina, centred around precisely fried, panko-breadcrumbed skewers that elevate restaurant, Dai Chi, in the heart of Soho. seemingly simple foods to new levels.
D
ai Chi brings Osaka’s famous kushikatsu dining culture (kushi = skewer, katsu = deep-fried) to London for the first time, with a menu centred around fried skewers of the highest quality meat, fish and vegetables. Offering an interpretation of the Japanese speciality, Dai Chi serves its kushikatsu
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The omakase set menu consists of crudo dishes to start, followed by the main event - three courses of the kushikatsu - each exploring the art of deep frying vegetables, fish and meat on traditional kushi skewers. Each skewer is topped with the addition of Dai Chi’s unique, modern Japanese flavours to heighten the experience, from
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AMAR TAKHAR
C U I S I N E
JOSHUA OWENS-BAIGLER
international wine list and extensive sake offering to be paired with kushikatsu. The Carabineiro red prawns with drinks-led offering mixes sake lardo di colonnata to Carrot, and wines from across the globe sesame & daikon, replacing for a playful and elegant pairing the usual simple dipping sauce that recalls kushikatsu’s origins found in Japan. in Osakan bars, from floral Barbaresco to clear, smooth The fried skewers are tempered Junmai sake. with the likes of unlimited palate-cleansing house Guests can be seated in the tsukemono pickles dressed intimate 28-cover restaurant with fiery chilli oil and sesame on Soho’s d’Arblay Street, honey, a salad of seasonal fresh or at the 6-seater counter to vegetables and a dessert. reflect the dining experience at quintessential kushikatsu Drinks are headed up by restaurants. Haruka Hisata, JSA sake and wine sommelier, who has The elegant, pared-back curated at Dai Chi a unique interiors mirror Angelina’s
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sophisticated design that mixes Japanese minimalism with Italian marble accents, softened by dried floral arrangements and with the addition of a vinyl record player as a focal point to the restaurant, bringing a curated yet unobtrusive soundtrack to the space. For group dining, Dai Chi offers a private dining room seating 12. The service is impeccable and discerning diners sure feel very looked after in a relaxed atmosphere. A delectable dining experience which is Highly Recommended!
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ASHISH MATHUR
C O N C E R T
“My aspiration has always been to play with the masters like those on stage today, it got fulfilled to a certain extent and I hope I was able to live up to people’s expectations. I’ve always aspired to be a musician and a student. I will always aspire to be a student of music forever.” Maestro Shankar Mahadevan
It was a unique opportunity for Londoners and also fans in Birmingham to witness a rare, once in a life time event bringing together the living legends on stage for a Fusion Concert headlined by iconic artists Shankar Mahadevan in Jugalbandhi with Pandit Zakir Hussain accompanied by Rakesh Chaurasia, the world famous Indian Flautist and Louiz Banks the Jazz King of India - supported by Gino Banks the Indian Drummer, lead member of the band Nexus and Guitarist Sheldon D’silva.
MEETING LIVING LEGENDS, US TA D Z A K I R H US SA I N A N D S H A N K A R M A H A D E VA N
AT T H E F O U R AC E S S H OW I N L O N D O N U
stad Zakir Hussain is an Indian tabla virtuoso, composer, percussionist, music producer and film actor. He is the eldest son of tabla player Ustad Allah Rakha. He was awarded the Padma Shri in 1988, and the Padma Bhushan in 2002, by the Government of India presented by President Abdul Kalam.
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Shankar Mahadevan is an Indian singer and composer. He received the Padma Shri Award in 2019 for his contributions to Film Music under the category Arts. Louis Banks is an Indian film composer, record producer, keyboardist, and singer. He has often been
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ASHISH MATHUR
C O N C E R T
referred to as the 'Godfather of Indian jazz'. Gino Banks is an Indian drummer and member of the fusion band 'Nexus'.He is son of popular Jazz musician Louis Banks. He performed at the Four Aces concert alongside other Indian and Fusion legends, including Shankar Mahadevan, Zakir Hussain (musician), Louis Banks (his father), Sheldon D'Silva, Rakesh Chaurasia and as a guest star Vandana Somaia. Rakesh Chaurasia is an Indian flautist, who plays the bansuri, an Indian bamboo flute. He is the nephew of flautist Hariprasad Chaurasia. THE FOUR ACES SHOW, at Westminster central hall had an electrifying atmosphere and was an
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amazing show in every way, it felt interactive intimate and engaging for one and all in the audiences. It was a very well organised show in iconic and conveniently located venues and the stage, lighting, emceeing, organising and overall hosting were done exceptionally well. The concert was presented by the entrepreneurial music lover and promoter Mr Ashish Mathur of European freight (and also Utsav Plus HD), was a memorable event which saw fusion music by living legends come alive on stage. A powerhouse concert by the maestro that left music lovers enchanted and wanting for more! In the audience fans were heard cheering, clapping and humming to the songs and
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music during the concert. A varied and comprehensive repertoire of award winning and even feet tapping famous numbers were showcased. The harmonies which were presented at the concert mesmerised one and all. Mr Mathur along with his support teams, sponsors and collaborators brought these successful musical evenings with the leading lights of music, superstar music icons to the discerning audiences in the UK. The concert was presented in a fantastic way -The promptness of the show timings, the management of crowds, the lighting effects, the overall organisation was all brilliant. An unforgettable evening was had by the music loving audiences and inarguably, it was a musical evening to remember.
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CHEF BIR SINGH
C U I S I N E
“One of the oldest ChineseCantonese restaurants in the city, Jade is very well known for serving the largest variety of dim sums in the city. I want people to think of Jade every time they crave dim sums or ChineseCantonese food.”
A C E L E B RATION O F C H IN E S E- CAN TON ESE CU I SIN E
JADE
AT T H E C L A R I D G E S HOTEL, NEW DELHI
True to its name, this fine dining restaurant serves as The Claridges’ crowning jewel, courtesy of assorted dim sums, crispy aromatic duck, and spicy-sweet bean lobster.
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his exquisite restaurant, with its mind-blowing menu offerings and extraordinary service, has become one of the best restaurants in Delhi serving Chinese-Cantonese cuisine. Regularly, they also offer their patrons exceptional culinary experiences and festivals like The Great Duck festival at Jade, the Dimsum Lunch, and the availability of the diverse & extensive A la Carte menu that one can order from. The patrons can savor a variety of vegetarian and non-vegetarian delicacies at the restaurants commencing with delicious soups like Dumpling
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CHEF BIR SINGH
C U I S I N E
Soup with Bamboo Shoots, Lemon Coriander, Asian Greens Soup with Tofu and more. A la Carte also features ‘Meal in a Bowl’, a wide range of rice & noodles with vegetarian main course comprising- Assorted Mushroom with Dry Red Chili, Gai Lan with Roasted Garlic Broth and more. The non-vegetarian main course options comprise- Gung Bao Chicken with red onion & cashew nut, Stir-fried prawns with XO Sambal & Pickled mustard greens, and much more. The specially curated dessert menu of Jade consists of their signatures like- Corn Pudding, Coco Tiramisu, Orange Citrus Brulee, Hot Baked Unn Ali, and more. The interiors of the restaurant are
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intimate and cozy. The vibe and music creates a serene atmosphere. The service is impeccable to say the least and diners can be sure to be spoilt for choice when it comes to menu offerings. This place is a winner for all those with a love for Chinese food, doesn’t get better than this for authentic flavours in the capital. Very Highly Recommended Chef Vivek Rana, the executive chef of The Claridges New Delhi brings with him an immense experience of around 20 years. Chef Vivek strongly supports and motivates his colleagues and the entire team to achieve the highest standards of perfection and elegance while curating the dishes.
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Head chef of Jade- Chef Bir Singh has been leading the culinary expertise at Jade for close to a decade now. The ChineseCantonese cuisine curated by chef Bir Singh is savoured with delight by all the patrons that visit Jade. The Claridges, New Delhi has been a landmark in Lutyens Delhi since 1955. The flagship property of The Claridges Hotels & Resorts, The Claridges, New Delhi has over the years played host to several important social, political & business gatherings. The architecture of the hotel; the expansive garden with swinging palm trees; and personalized service transports one to a haven of tranquility right in the middle of the bustling city.
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CHEF VIVEK RANA
C U I S I N E
DHABA AT THE CLARIDGES is all about traditional Punjabi cuisine served in an ‘80’s inspired restaurant with a classic Dhaba vibe. The Dhaba has been serving its Patrons the best North Indian cuisine for more than 30 years. The homely ambiance and comfortable seating at Dhaba make Dhaba everyone's favorite.
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iners can relish the burst of Punjabi flavors in the signature dishes of ‘Dhaba’ offering gastronomic treats such as the tender ‘Balti Meat’, succulent ‘Butter Chicken, ‘Kanastree Baingan’ and more. The theme of rustic vibes of a Punjabi village never fails to attract visitors. The cool, refreshing drinks go perfectly with the creamy dal and flavorful food served at Dhaba. One can literally taste the expertise of our chefs in the first bite.
“Dhaba has been serving North Indian cuisine for the past 36 years. The unique thing about the Dhaba is that - few dishes can be found only at Dhaba such as Aloo Wadiya and Balti meat, and Dhaba is famous for its Balti meat. We have made sure that the Dhaba interior is set up in such a way that every time you visit it, it feels homely.”
A CELEBRATION OF NORTH INDIAN FLAVOURS
DHABA AT THE CLARIDGES, NEW DELHI
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CHEF VIVEK RANA
C U I S I N E
Dhaba offers great culinary experiences during the festive season to its patrons, every festival is an opportunity to curate a special menu.Head Chef Mahavir Singh makes sure that no festive goes without a special recipe by development of new and existing the Dhaba team. products, and designing & testing recipes. After finding success and The meal experience at Dhaba was getting a deep understanding a flavourful one, the dishes had of food through his diverse a delightfully wholesome taste experiences in the industry, Chef to it and the earthy vibe of the Vivek strongly supports and restaurant surely does transport motivates his colleagues and the one to a Dhaba! A highly entire team to achieve the highest recommended meal experience. standards of perfection and elegance while curating the dishes Chef Vivek Rana, the executive chef of The Claridges New Delhi Mahavir Singh, the head chef brings with him an immense of Dhaba has been leading the experience of around 20 years. He culinary expertise at Dhaba for has a proven record of absorbing more than half a decade, along new concepts, consistently with the head chef of the hotel working on the research and chef Vivek Rana. Chef Mahavir’s
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Balti meat is one of the best dishes in Delhi. The Claridges, New Delhi has been a landmark in Lutyens Delhi since 1955. Located in lush & tranquil surroundings in the heart of the city, the hotel transports one to a haven of tranquillity right in the middle of the bustling city.
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CHEF RAJESH KUMAR
C U I S I N E
CUISINE WITHOUT B ORDERS:
P IC KW I C K AT THE CLARIDGES is a contemporary world cuisine restaurant HOTEL, NEW DELHI Pickwick destination at Claridges Delhi, set in an English “Pickwick is best known for its ‘cuisine without border’ theme. My personal favorite and recommendation from Pickwick would be our British classic toad in the hole, Shepherd’s Pie, and our Mix Grill. I want Pickwick to be that one destination for people where they can have a good meal any time of the day and have a great time.”
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he restaurant takes an inventive approach to contemporary British, American, European, Indian, and Japanese dining infused with innovative cooking techniques and served in an English colonial ambiance.
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ambience, offering the finest food and beverages. It is inspired by English author Charles Dickens’ novel “The Pickwick Papers”, as an all-day luxurious dining experience.The restaurant displays elegant British interiors, with illustrations from Charles Dickens’ The Pickwick Papers on the walls as a tribute to the legendary author. The novel is a classic that features unique members of the Pickwick’s Club and their exciting travel journeys. This vintage feel is lovingly recreated in the new Pickwick. A beautiful old map adorns the impressive ceiling. It has an exclusive Sushi Bar presided over by a Japanese chef, using high-quality ingredients and seafood for the exclusive Japanese menu. The extensive menu includes classics like British Bangers & Mash, Jamaican Jerk Chicken, Ovenbaked Sea Bass, and many other flavorsome dishes. It offers a diverse range of Vegetarian and NonVegetarian delicacies.
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CHEF RAJESH KUMAR
C U I S I N E
Some signature treats comprise Norwegian Salmon, Hotate, Blue Fin Tuna, Scallop Carpaccio, et al. Desserts include traditional home-baked yogurt with fresh berry compete, 24K Gold English bread butter pudding, crème Anglaise and many more. The Dickens’ Bar offers a wide range of over 95 cocktails. There is an incredible variety to pick from the drink menu. A meal at Pickwick is a culinary adventure, a treat for all senses and the delicious memories linger on long after the meal experience. The service is attentive, food and drinks menu is top-notch, the decor is on point and the vibe is extraordinary. The Claridges, New Delhi has been a landmark in Lutyens
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Delhi since 1955. Located in lush & tranquil surroundings in the heart of Lutyens’ Delhi, the hotel is within proximity of the business district, ministries, diplomatic missions, shopping & cultural centers, and historical landmarks. With its classic ambiance and contemporary facilities, the hotel recreates the magic of old-world charm coupled with gracious Indian hospitality. EXECUTIVE CHEF, THE CLARIDGES NEW DELHI Chef Vivek Rana, the executive chef of The Claridges New Delhi brings with him an immense experience of around 20 years. He has a proven record of absorbing new concepts, consistently
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working on the research and development of new and existing products, and designing and testing recipes. PICKWICK JAPANESE CHEF An International Japanese chef, Raul Andea Borja has over 18 years of experience in the F&B industry. Chef Raul Andea Borja has been part of renowned hotels such as David Inter-Continental, Taj Palace Dubai, Swissotel, The Bosporus Turkey, JW Marriot Mumbai, The St. Regis Mumbai, and The Oberoi Kolkata. PICKWICK HEAD CHEF Chef Rajesh Kumar the head chef of Pickwick is the person behind the delicious cuisines that can be savored in the restaurant. He leads the Pickwick kitchen and makes sure that his guest experiences exceptional service.
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RANDALL & AUBIN
C U I S I N E
ANGLO-FRENCH INSPIRED SEAFOOD AT ITS BEST:
R A N DA L L & AU B I N “Everything for Everyone … was our mantra !” So Randall developed in 1990 soho when it was a different place to today, but their vision and ethos has never changed . The power duo say that “plans for the future are to carry on doing the same thing…Better if we can!”
Launched in 1996 on Brewer Street in Soho, Randall & Aubin is an Anglo/French Brasserie in London that specialises in seafood and has been delighting foodies, fans and celebrities for the past twenty years - all of whom come looking for an outstanding meal and a fabulous time beneath the glittering disco ball. Relaxed, fun and approachably luxurious, this is a place where lobster and steak are served with a side of good humour and a wink as sparkling as the champagne.
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o-owners Jamie Poulton and accomplished Head Chef Ed Baines share a huge passion for quality ingredients and sustainability, meaning that everything on the Randall & Aubin menu shines with an honest love for creating and cooking exceptional dishes. Impeccable and friendly service is accompanied by a lively soundtrack of eclectic music that is an integral part of the restaurant's buzzing, effervescent ambience. With its marble topped bar height shared tables, loud chatter and peels of laughter are common - from patrons and staff alike. From its roots as a Victorian butchers shop
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RANDALL & AUBIN
C U I S I N E
to Soho's gentrification, Randall & Aubin have always embraced the old and the new; 18th century chandeliers from Paris share ceiling space with a giant, glittering disco ball, which so perfectly reflects the fun-loving, lighthearted atmosphere that makes Randall & Aubin such a unique dining experience. Ed and Jamie started this remarkable restaurant just over 25 years ago , their vision was to make food that was too often only served in expensive unapproachable restaurants, they wanted the food to be accessible to everyone. At Randall & Aubin, they believe in simple, honest cooking using ingredients that are top-notch and second to none. They have a daily
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Brixham – sample its incredible class changing specials board, which showcases the best from their local suppliers that day and celebrates the bounty of our fresh, seasonal produce. Kick things off with a glass of their house Champagne, supplied by the prestigious Moutard family vineyard, who have been making wine since 1642, and perhaps an oyster or six, which have come in overnight from Jersey, Omaha in France and the west coast of Ireland. They have a sublime selection of caviar, too, which is ideal spread atop freshly made blinis with crème fraiche and egg. All of their fish is brought in fresh from Peterhead and
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Their commitment to quality doesn’t stop at the seafood – all of their meat is supplied through the best butcher in England (voted for five years running) with only the finest British stock, which is all free range and traditionally farmed. The wine list is carefully curated by Jamie Poulton and wine legend Joe Wadsack and is an extensive selection of classics and fresh, modern sips to new favourites. To finish things off on a sweet note try one of their divine desserts. They’re famed for the showstopping flaming crème brulee, but the sticky toffee pudding too equally hits the culinary excellence spot! Highly recommended!
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ETI BHASIN
C U I S I N E
Photo Credit: Anita Hariharan
DHABA LANE, DUBAI A CULINARY JOURNEY ACROSS INDIA’S FLAVOURS Eti Bhasin is a first generation 26-year-old Restauranter, who whilst pursuing Bachelor’s in Chemical Engineering, got fascinated with the world of hospitality through a small F&B family venture in the bustling streets of Karama, Dhaba Lane (then, Khan Dhaba).
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ti has a Master’s in Global Hospitality Business Degree from 3 prestigious universities around the world, namely Ecole Hotelier De Lausaane (Switzerland), Hong Kong Polytechnic University (Hong Kong) & Conrad Hilton University (Texas, USA). Her experience of travelling across 3 major continents
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“Dhaba Lane provides a home away from home like feel right in center of Old Dubai. Paying homage to all Indian Roadside shacks, I wish for the brand to reach a global audience soon after it makes its mark in the Middle Eastern Market. The brand has a fair retention rate of about 80% currently, and predominately caters to Southeast Asians. Our Garhoud Outlet has acquired a newer segment of demographic, i.e., Local Arabs. They too are a fan of our Biryanis’ and Kebabs. We are elated to see such love and appreciation for our brand and wish for it to be widespread in the coming years.”
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ETI BHASIN
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made her aware of not only the fundamentals of operating a F&B venture, but also make connections globally from all areas of hospitality. Dhaba Lane restaurant came into being in 2017 with a refreshingly modern take on Dhaba style delicacies. Offering a casual dining atmosphere, the menu pays loving homage to the Indian Dhabas that are part of the fabric of life in India. Located in Karama and Al Garhoud, this new addition to the creative culinary scene in Dubai is the onestop destination for ‘Desi’ (local flavors) of India.
Ph ot oC re di ts:
An ita
H ar ih ar an
Offering guests the familiar taste
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they crave for from distinct parts of India, this urban roadside shack or ‘Dhaba’ style restaurant is Dubai’s new quintessential eating spot and is a must-try to soak in those Dhaba feels! From Punjab to Delhi to Kolkata, the gastronomic journey available at Dhaba Lane is fresh and urban. Playing on the textures, Dhaba Lane houses traditional Indian flavours with a modern twist that caters to food lovers living and working in Dubai. The restaurant has a decorated interior that exudes the ‘Dhaba Vibe’ and offers contemporary cuisine and topnotch service philosophy.
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MEGHHA KALRA SUVEETT KALRA
C U I S I N E
A POWER-COUPLE LED UNIQUE CONCEPT RESTAURANT IN DELHI CITY
ARDOR 2.1 Ardor 2.1 is a famous restaurant helmed by husbandwife duo, Suveett Kalra, and Meghha Kalra. It started with a concept and a story of serving the food to Delhiites and those visiting the capital in an enjoyable way and unique manner, providing a space for people to dine on a table of various flavors.
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rdor 2.1 is a multicuisine restaurant and what makes it unique is that they aim to always stand out from the rest, be it their cuisine which is a mix of European, Indian and Chinese, or the fact how they present traditional Indian cuisine. To be more creative and innovative they have thalis concept offerings like Bhahubali thali with spellbound presentations which are much loved by their guests.
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“Whatever you do or are wishing to do just do it wholeheartedly there should never be a Plan B, your Plan A should make noise all over. So, make sure what you have thought about or what start you are going to give with all passion and dedication.”
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MEGHHA KALRA SUVEETT KALRA
C U I S I N E
The United India thali is shaped as the map of India, the thali serves 28 different food specialties from the 28 Indian states, along with a 29th item that is the ‘Chowkidar Paratha’. Understanding the impact of digitalization the team at Ardor 2.1 became the first restaurant to accept cryptocurrency and to make it more attractive they have Digital Thali too! Their service is attentive, food delicious and it’s presentation
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attractive. The vibe is very upbeat at Ardor 2.1. Ardor 2.1 is already a big and known brand and in the future, they plan to have a franchises too. The entrepreneur duo’s vision is to see Ardor 2.1 in every Tier 2, Tier 3 & Tier 1 city all over spreading as a pan-India brand and all the geographical locations in abroad where they are sure they will be keeping up the quality and the hospitality standards.
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MURALI KUMAR CHEF AMRISH SOOD
C U I S I N E
ROYAL INDIAN CUISINE FROM THE MUGHAL ERA I N A MODE R N AVATA R :
JEHANGIRS,
DUBAI
An exquisite fine dining Modern Mughlai restaurant, Jehangirs in Al Mankhool is committed to offering its diners a complete royal experience.
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Chef Amrish Sood - Executive Chef, Jehangirs, “Jehangirs menu has a character of its own. Inspired by the grand Mughal cuisine, the dishes on the menu have been given a modern twist to resonate with current food trends. Traditional foods have been modernized to meet the discerning palates that are tempted with choices galore in the area for Indian cuisine.” Murali Kumar - CEO of Jehangirs “We anticipated the demand for a restaurant providing fine dining experience in Mankhool. Hence, Mankhool became our first choice to open the second outlet of Jehangir’s in the UAE and first in Dubai. The Jehangirs Bepsoke Event catering unit has catered in some prominent localities of Dubai, serving customized menus to prominent clientele for their various celebratory events.”
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MURALI KUMAR CHEF AMRISH SOOD
C U I S I N E
L
aunched by the Rockstar Restaurants Group, Jehangirs Al Mankhool is the second outpost of the group after its first outlet in Al Ain. Inspired by the Mughals' passion for fine dining and exquisite cuisine, Jehangirs makes you experience Royalty in its modern avatar like never before. . Spread over 2106 square feet, Jehangirs features an impressive contemporary interior design influenced by the Mughal designs and Motifs. Jehangirs sure offers their guests a gastronomical experience amid an immersive ambience that resonates with the modern day discerning diner.
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The restaurant interiors’ modern take of the Royal Darbar of the Mughal dynasty during the reign of Emperor Jehangir, infuses elements of Mughal Architecture. It subtly features in all aspects of the décor from detailed wall cladding, beautifully crafted chairs with rich velour fabric, an impressive mocktail bar with elegant Mughal-inspired motifs
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and a piece de resistance central architectural feature bringing all ambient elements together. Renowned for being a great patron of art and culture, it was Mughal Emperor Jehangir’s deep interest in ensuring the most exceptional epicurean experience
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MURALI KUMAR CHEF AMRISH SOOD
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for the guests to his court that led to greater enrichment of outstanding Mughal cuisine. More than 400 years after the Mughal Emperor’s rule, Jehangirs is delighted to offer a true expression of his zeal to make every guest feel like royalty.
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Founded on authentic recipes passed down over the centuries, Jehangirs Executive Chef, Amrish Sood has curated a menu that re-establishes the grandeur and richness of Mughal cuisine
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with a modern spin. Every dish at Jehangirs blends the finest ingredients with skillful expertise to create the most aromatic and flavorful servings.
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MURALI KUMAR CHEF AMRISH SOOD
C U I S I N E
Tikka-Tender Salmon grilled with cafreal and more. For Mains; there’s Veg Haleem – usually a meat dish which was improvised keeping in mind the vegetarian needs of the local clientele, Omelette Curry, Rara Soya and more. At Jehangirs, diners are spoilt with choice with specially crafted mocktail menu comprising of signature special concoctions. From the very first glimpse of the interiors, to its delightful ambiance, attentive service and right up to the delectable culinary creations, Jehangirs sure succeeds to cater to the royalty within each of us!
Some of the menu highlights include Starters: Jalebi chaat – a contemporary twist of the traditional chaat, Rajma Chawal Arancini - (Basmati rice & Kidney beans Arancini), Chakor Kachori - an alchemy of sprouted moong, aerated yogurt mousse, avocado chaat and berry masala tucked in a crispy charcoal wheat pocket, Murgh Patta - Frizzled vanilla grass wrapped chicken and more. For Tandoor Specialties, Sarson Aloo -Mustard Infused Tandoori Baby potatoes, Khari Methi Chaman- Baked Buttery Puff with fenugreek seasoned paneerand green apple chutney, Salmon
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