Himachal’s Youth Is Using Instagram To Sell Apples. Here’s How

Fritters And Fried Feast From The Bengali And Odia Kitchens For Monsoon

Running up to the nearest vegetable vendor to grab a bunch of betel leaves for either a rupee or two whenever we had lady guests at home was an errand I was often given as a child. And whenever we visited someone, my mom would always count her betel leaves, and would be thrilled if it were an odd number, especially three! She considered it a lucky omen and often admonished me when I placed the leaves upside down. Well, whether odd or even, betel leaves are an intrinsic part of Indian food culture and integral to festivals, auspicious exchanges, and several traditional customs. Synonymous with celebrations and rituals, betel leaves are mandatorily bought along with fruits, flowers, and coconuts as a symbol of prosperity and plenteousness. While it is a common sight to see Bengali brides arrive at the “mandap” covering their faces with two betel leaves, the leaf is an important part of the wedding customs. Symbolising not mere botany, but culture, tradition, and even the sacred, we look at its health benefits and how chefs and bartenders are giving the humble betel leaf a modern spin in food and drinks. <figure class="image"><img src="https://assets.zeezest.com/images/PROD_ubiquitous-betel-leaf-inside-image-2_1632918046049.jpg"></figure><h2>Betel leaf chewing: an ancient practice</h2>Having a betel leaf along with betel nut and a dash of slaked lime (chuna) smeared on it and rolled into a small package is ingrained in Indian culture.  The package is called paan or betel quid and is prepared with other flavouring agents like cardamom, nutmeg, dried coconut, sugar, and fruit extracts. According to the book Indian Food – a Historical Companion by K.T. Achaya, the earliest reference of chewing pan is in the Buddhist Jataka tales and then in the famous Mandasor Silk Weavers’Inscription which dates to 473 AD. With innumerable paan shops throughout India, the making and rolling of paan today is art with chocolate, dried fruits, and even gold paan on offer.The lime releases an alkaloid that emanates a red colour on chewing. Contrary to popular belief, chewing paan has a number of health benefits. It is known to have a positive effect in stimulating saliva and gastric juices after a meal, and hence acts as an effective digestive.  It is an excellent mouth freshener and helps reduce bad breath. It is also helpful in combating cavities, plaque, gum swelling, infections, and tooth decay. It is interesting to note betel leaves also have aphrodisiac and invigorating effects.  In fact, ancient Ayurvedic texts mention that betel leaves aid in treating male and female reproductive problems.  It is little wonder that it is was a ritual for wives to offer paan to their husbands after dinner each night.  In fact, it is customary to offer newly-weds masala pan given its stimulating effects.AlsoRead0<h2>Health benefits aplenty</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Paan%20laddu_1633337947322.jpg"></figure>The characteristic slightly bitter pungent taste of paan is known to generate warmth in the body and is excellent for digestive health including having positive effects on treating gastric ulcers and relieving constipation. Apart from helping in digestion and maintaining oral health, betel leaves have a number of benefits. “Betel leaves have anti-inflammatory and antimicrobial properties. They are used widely in ancient Ayurveda for topical applications to treat skin problems. When heated on a pan and used with a few drops of castor oil, it provides relief from skin inflammation,” says Luke Coutinho, holistic lifestyle coach—integrative and lifestyle medicine. He also adds that these leaves have antiseptic properties, polyphenols, and chavicol which fight germs and provide immediate relief from fungal infections. “When you suffer a wound, your body goes through increased oxidative stress that delays wound healing. Rich in antioxidants, betel leaves reduce this oxidative stress and aid healing,” adds Coutinho. Betel leaves are also known to have a positive effect when it comes to controlling blood sugar and cholesterol. In her book Beverage Reboot, nutritionist Neha Ranglani says that betel leaves contain phenolic compounds that help heal gastric ulcers and create a balance in the stomach’s acidic level. When combined with pepper, they help reduce constipation and eliminate toxins from the colon. Betel leaf as a natural herb is also used as an analgesic for relief from cuts, rashes, or bruises in Ayurveda. It is also used to reduce discomfort and pain, especially in the joints. “If you are suffering from rheumatoid arthritis or osteoporosis, all you need to do is heat the leaves and tie them around the affected bones and joints. This will reduce the pain, inflammation and provide relief,” adds Coutinho. <h2>Betel leaf on your plate</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_ubiquitous-betel-leaf-inside-image-1_1632918017093.jpg"></figure>With a distinctive sharp taste that is slightly bittersweet with a trace of heat, betel leaves have a distinct aroma that imparts a unique flavour to the dish it is a part of. While Ranglani recommends combining betel leaf with fennel, ginger, aloe vera, and apple cider vinegar as an effective tummy tonic, Coutinho suggests boiling the leaves and consuming the extract with honey.   Betel leaves rasam is a common preparation in South India. Made using spices like ginger, cumin, and peppercorns, it forms a piquant broth and is a panacea for cold and cough. Apart from using this leaf purely for its medicinal value, the peppery taste of betel leaves has inspired several innovative culinary creations. “The betel leaf is used as a garnish for one of our signature ‘Made in India’ cocktails called Hawa Hawaii. It is a paan-inspired cocktail and is an extremely refreshing tropical drink. The betel leaf adds a unique aroma and flavour to the drink," says Ravi Singh, bar manager at Suzy Q by 1522—a stylish bar in Bengaluru. Paan milkshakes, chaats and deep-fried paan fritters are other common dishes served in mainstream restaurants. AlsoRead1Betel leaf biryani is a popular dish in Grand Mercure Bengaluru at Gopalan Mall. "This dish is different from the usual biryani, and uses the Kolkata meetha paan leaf which is less pungent and less acidic. Awadhi potli masala, whole garam masala, and meetha paan masala give the rice a full-bodied flavour. Cooked traditionally in sealed earthenware pots on charcoal pits, the slow cooking process enhances and seals in the flavour of the betel leaves," says Suvaranjan Banerjee, executive chef at the hotel. Paan ice cream and paan laddoos are great options to satiate your sweet tooth.  And if you are in the mood to experiment, try Cha La Lot, a classic dish from Northern Vietnam. “Betel leaf is stuffed with the choice of minced filling. The dish has a bittersweet flavour on the outside and is delectable on the inside,” says Diep Vu Thi Ngoc, chef and co-founder, Hanoi, a haven for Vietnamese food in Bengaluru. <h2>Twist to the traditional</h2>Fancy cognac and scotch whisky flavoured paans? Taking a cue from the traditional paans of the yesteryears, several restaurants and eateries have been giving a unique spin to this humble yet traditional Indian dessert.  The Betel Leaf Co. which is the country’s first FSSAI certified online Paan delivery firm has a plethora of products—flavoured paans, chocolate-coated paans, and even hangover paans, apart from the usual sada and traditional meetha paans. They even have betel bars which are chocolate bars infused with paans and also an IPL combo range of paans! <figure class="image"><img src="https://assets.zeezest.com/images/PROD_meetha%20paan_1633337928032.jpg"></figure>Le Paan, a Mumbai-based chain is known for its refreshing and innovative flavours of paan and includes a scrunchy sada paan and a nutty delight paan.  Yamu’s Panchayat, a paan parlour in Delhi's Connaught Place retails a speciality called The raffaelo gold paan priced at Rs 600 apiece. The paan fever is not just limited to India. Pennsylvania-based Mr. Paanwala offers a variety of flavours like butterscotch, mango gelato, mint mojito and even kulfi paan.

Savoured as paan and helmed as a symbol of all things good and pure—there is more to the ubiquitous betel leaf than just a sweet treat. 


Explore the cultural significance, health benefits, and various uses of paan, or betel leaf and everything you need to know about this traditional Indian delicacy on Zee Zest.

All About Paan: Significance, Health Benefits, and More | Zee Zest

O Khaike Paan Beyond Banaras Wala

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What's allowed, what's not and how you can survive the nine-day fast.

If you are planning to keep Navratri fast, here are some important fasting tips to keep you in good health. Read Zeezest.com

Navratri fasting tips from experts | Zee Zest

Beginner’s Guide To Navratri Fasting

While Navratri is celebrated in a multitude of ways across India, some southern states dive into festivities with an eclectic display of dolls.  

While Navratri and Dussehra is celebrated in a multitude of ways across India, South India dives into festivities with an eclectic display of Golu dolls. Read zeezest.com

Celebrating Navratri With Golu Dolls in South India | Zee Zest 

Golu: How South India Celebrates Navratri

It’s that time of the year again when you seek the blessings of Goddess Durga and her many avatars and partake in the festival that spans nine nights. Marked by revelry and fasting alike, this is also the time when you indulge in light and healthy vegetarian food, often sans onion and garlic. Ingredients such as kuttu ka aata, singhare ka aata, makhanas, rock salt, and sago, among others are used to prepare a variety of fasting dishes. From makhana kheer to sabudana khichdi and delicious dry snacks, there is something for everyone to enjoy. And while home-cooked meals will always be our preferred choice when it comes to fasting foods, we wouldn’t mind indulging in some feast-worthy Navratri specials at our favourite restaurants in the city. Here are some of the best restaurants in the city that are serving delicious Navratri special foods during these nine days of revelry.    <h2>1. Khandani Rajdhani</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Fruit-Shrikhand-at-Khandani-Rajdhani_1633758073999.jpg"></figure>Khandani Rajdhani’s traditional Vrat Thali has special vrat foods served on the signature oval plate. In keeping with the Navratri tradition of different colours each day, even the thali has a different combination of foods on a rotational basis during the nine days of festivities. You can savour some of the vrat dishes such as Sabudana Vada, Sabudana Khichdi, Sweet Potato Halwa, Rajgira Puri, Samo Rice, and Sweet Lassi among others. Where: Kurla, Ghatkopar, Thane, Vashi <h2>2. Soam</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Soam_1633758135034.jpg"></figure>Everyone’s go-to place for finger-licking delicious vegetarian food, Soam has a number of dishes for you to enjoy this Navratri. Indulge in snacks such as Faraali Masala Dosa, Kand Ni Pattice, Kand Na Chilla, Faraali Panki, mini-meals such as Faraali Paneer Wrap, Sabudana Khichadi and main course dishes such as Faraali Oondhiyu with Rajgira Puris, Faraali Sama Pulao and Faraali Shrikhand Puri Batata-nu-Shaak among others. And if you want to take something back home, drop in at their shop Soam at Home outside the restaurant and pick up dry snacks such as Faraal Ka Chivda and Banana Wafers for your cravings. Where: Babulnath AlsoRead0<h2>3. Not A Chef</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Not-A-Chef_1633758270462.jpg"></figure>Andheri-based chef Hetal Chheda’s food delivery service has curated a special Navratri meal comprising some interesting delicacies that you can enjoy from the comfort of your home. The thali has Sabudana Khichadi, Purple Yam and Sweet Potato Chaat, Barnyard Millet Khichadi, Cucumber Peanut Raita, and Makhana Phirni and can easily be shared between two people. Where: Delivering to Andheri, Borivali, Dahisar, Mira Road, Sion, Matunga, Dadar and South Bombay. Call or WhatsApp on 7700095161 or DM on Instagram  <h2>4. Rasotsav</h2>The Andheri-based restaurant has a special Upwas thali for its patrons this year. With dishes such as Sabudana Vada, Kesar Shrikhand, Sabudana Khichdi, Sabudana Papad, Sabudana Kheer, Upwas Sabji and Puri among others, this is one place you don’t want to give a miss during the nine-day festivities.Where: Andheri West    <h2>5. Soma, Grand Hyatt Mumbai</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Navratri-Thali---Soma---Grand-Hyatt-Mumbai_1633758351001.jpg"></figure>The taste of the Northwest Frontier of India is back at Grand Hyatt Mumbai Hotel and Residences with the re-opening of their signature Indian outlet Soma on the auspicious occasion of Navratri. The Thali set menu curated by their chef includes delicacies such as Phaldari Kofta Curry, Vrat ke Chawal, Kuttu ki Puri, and more. Where: Santa Cruz East, Dine-in and takeaway available.AlsoRead1<h2>6. Taftoon </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Taftoon%281%29_1633758419142.jpg"></figure>The restaurant that takes inspiration from the Grand Trunk Road and is known for its flavours from different regions is celebrating the festive season with a special Navratri menu. Expect falahari appetisers such as Bhunja Shakarkandi Chaat, Pani Phal Sabu Tikki, Falahari Pakoras and more. There are also two types of Satvik thalis available with items such as Sabudana Tikki, Falhari Lauki ke Kofte, Paneer Labdari, Aloo Amar ki Sabzi, and Raw banana chips. Where: Bandra Kurla Complex  <h2>7. Lotus Cafe, JW Marriott Mumbai Juhu</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Representational-pic-of-Navratri-special_Lotus-Cafe_JW-Marriott-Mumbai_1633758524664.jpg"></figure>A few of the dishes that have made their way to the special Navratri menu at the Lotus Café at JW Marriott Mumbai Juhu include Varai Pulao, Masala Makhana, Singhare Aate Ka Samosa, Kuttu Ka Dosa, and other items. Executive Sous Chef Anil Sharma has curated the dishes using ingredients such as sendha namak (rock salt), buckwheat flour, and sago and enhanced the flavours using nutritious veggies. Where: Juhu

Who said vrat food cannot be appetising? Try these special dishes that are no less than a feast when you are fasting during the nine days of festivities.

From Makhana Kheer to Sabudana Khichdi and delicious dry snacks, here’s what Mumbai chefs have in mind for us during these nine days of revelry.    

7 Mumbai restaurants serving Navratri special fasting meals

Navratri Special: 7 Mumbai Restaurants Offering Fasting Delicacies

Navratri

Mumbai

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Festive Treats

Festivals

After a keen observation that we have been making for the last few months or so with regards to viral culinary trends, we conclude that for whatever reason, food just seems more interesting when dished out in an easy and convenient bowl. It’s perhaps got something to do with the fact that a meal-in-one bowl has a strong 'health food’ connotation. Think Hawaiian poké and Japanese Chirashi bowls with fresh, often raw seafood components, as well as the very au courant and healthy, antioxidant-rich chia and acai bowls, along with the fibre-enriched, probiotic breakfast smoothie bowl and you’ll get our drift.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_The-Mexican-Box-3_1633363513850.jpg"></figure>It is also, perhaps, the portion control and balance of components that are pre-set by the chefs when designing a bowl that makes them nutritionally well-rounded. Packed with just the right amount of proteins, fats, carbs, and calories, it is no wonder that meal-in-one bowls are a trend taking social media by storm in their various shapes, sizes, hues, and combinations.And just in case you need a little more convincing to hop onto the bowl bandwagon, here is our pick of the six most interesting and healthy meal-in-one bowl options available in Mumbai—both sweet and savoury—to...well, bowl you over with!<h2>1. Vegan Burrito Bowl from Mexibay</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_VEGAN-BURRITO-BOWL-by-Mexibay_1633363394344.jpg"></figure>Don’t let its ‘vegan’ tag fool you, for this fully customisable burrito bowl by Mexibay, a new Tardeo and Bandra East-based Tex-Mex cloud kitchen has all the flavours that you can possibly imagine inside one bowl. Here you’ll get to choose from all your favourite fillings, perfect for anyone looking for a filling meal, sans the guilt. With each bowl containing just370 to 500 calories, you get about 16 to 28 grams of protein depending on your fillings. This means that you get to choose if you want the healthier whole black beans or the authentic refried beans. You can even choose between mild jalapeno salsa, tangy tomatilla salsa, spiced smoked chipotle salsa, and hot smoked chipotle salsa with matcha. Along with that, there is pico de gallo, corn, lettuce which adds freshness to your bowl. And while this vegan version of the burrito bowl has vegan cheese and soy ‘chorizo’, you can always “un-veganise” it with a host of proteins like grilled chicken, lamb barbacoa, chicken tinga, chicken chili con carne, mushroom al ajillo, veg chili con carne, and cajun paneer. And for those of us obsessed with brekkie, just add on scrambled eggs and hash browns and call it a breakfast burrito bowl.Price: From Rs.229 to Rs.279 per bowl.Where to order: Call on 9004733733<h2>2. Overnight Oats and Espresso Glass from Kookie Cake Crumble</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Overnight-Oats-Glass-Kookie-Cake-Crumble_1633363412765.jpg"></figure>Dubbed ‘meal-in-a-glass’, this healthy new dessert/breakfast bowl option from the all-vegetarian food and confectionery cloud kitchen Kookie Cake Crumble in Napean Sea Road is an interesting riff on your good old oats porridge, but with a caffeine twist and sent off in a glass. Here overnight oats are soaked in a shot of espresso and topped with chia seeds and spiced apples. It is garnished with a sprinkling of their in-house made naturally sweetened (with date syrup) nutty granola for additional fibre. Besides other sweet meal-in-one bowls like a chocolate-banana post-workout smoothie bowl, they also have on offer everything from a healthy Thai curry with a brown rice bowl, a falafel bowl, and a no-guilt Mexican bowl as well.Price: Rs.400 (other bowls range from Rs.400 to Rs.600 per bowl)Where to order: Call on 9819844013 / 9967337818<h2>3. Ocean Smoothie Bowl from Seeds of Life</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ocean-Smoothie-Bowl-by-Seeds-of-Life_1633363435515.jpg"></figure>Perhaps the most colourful looking bowl on this list, this vibrant aquamarine-hued ocean smoothie bowl looks as if a smurf and Marge Simpson have taken a joint dip into its depths! Available for home delivery and in-house dining at both the Bandra and brand new Juhu outposts of the all-vegetarian Seeds of life restaurant, this newly introduced vegan bowl is sure to take you on a refreshing tropical vacation. Here almond milk is blended with pineapple, banana, mint, and spirulina. It is then topped with granola, super seeds, and fresh fruits. They also have on offer the super trendy acai bowl blended with the healthy Brazilian acai berry, mixed berries, banana, almond milk, and also topped with granola, super seeds and fresh fruits. All these are said to help one balance their carb intake as the bowl is packed with electrolytes, iron, and potassium.Price: Rs.425 (other bowls range from Rs.425 to Rs.550 per bowl)Where to order: Call on 9653336089 (Bandra) and 8591882863 (Juhu)<h2>4. Caribbean TunaPoké Bowl from Saiko Sushi House</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Caribbean-Tuna-Pok%C3%A9-Bowl-Saiko-Sushi-House_1633363448531.jpg"></figure>Launched in February 2020 in Bangalore by personal trainer and fitness enthusiast Siddharth Raj, Saiko Sushi House, is now in Mumbai with a cloud kitchen in Parel. Named after a hyperbolic Japanese expression similar to “super!”, Saiko is all about unconventional iterations of sushi with a healthy spin on them with low-calorie, high protein options. Take for instance their Omega 3-rich tuna poké bowl that takes the Hawaiian meal-in-one raw seafood bowl and introduces it to zesty Caribbean flavours. Here one finds slices of cucumber, edamame, avocado, and spicy, raw tuna cubes topped with sriracha sauce, spicy mayo, and green onion. All this is set atop a bed of vinegared sushi rice. The menu also features other vegan, veg and non-veg bowls like the seafood Chirashi (scattered sushi) bowl and a katsu chicken donburi bowl among scores of others.Price: Rs.489 (other bowls range from Rs.299 to Rs.529 per bowl)Where to order: Call on 9019447987<h2>5. Naked Burrito Bowl from The Mexican Box</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Naked-Burrito-Bowl-from-The-Mexican-Box_1633363465425.jpg"></figure>Known for their soul-satisfying, almost authentic Mexican fare, all attractively packed in Dia de Los Muertos-inspired black food boxes—The Mexican Box gets their basics spot on. This Worli-based delivery kitchen may be a new entrant on the block, but their quality and variety of dishes are something to talk about. Speaking of which, the naked burrito bowl is a customisable meal-in-one bowl with endless options and combinations thereof. Served on a bed of lettuce with avocado slices, black beans, grilled onions and peppers, and pickled banana peppers—one can continue building their burrito bowl with 17 interesting additional options like regular and vegan cheese, Mexican rice, shiitake mushrooms, charred pineapple, grilled chicken, prawns and even good ol’ bacon among others.Price: Rs.495(extra for non-veg toppings)Where to order: Call on 9321890033<h2>6. Green Glow All-Day Breakfast Bowl from Gourmet To Go</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Green-Glow-Breakfast-Bowl-by-Gourmet-To-Go_1633363484618.jpg"></figure>Located conveniently behind the popular New Kampala automobile service station and petrol pump along Pedder Road, the new takeaway only Gourmet To Go focuses primarily on meal-in-one bowls—both savoury and sweet that are available all through the day. Besides a range of Asian and North Indian bowls, their signature smoothie bowl, however, is the Green Glow Bowl. This pastel green bowl is the perfect wholesome blend of greens mixed with the crunchy topping of nuts, granola, and seeds to satisfy your sweet cravings the healthy way. All this is blended with spinach, kale, banana, organic honey/maple syrup, and yoghurt. If you prefer, plant-based almond, soy, and oat milks can be used in place of dairy for an additional healthy boost.Price: Rs.400 (other bowls range from Rs.350 to Rs.400 per bowl)Where to order: Call on 7208179996

Complete and balanced meal option—all in one convenient bowl. Take your pick from sweet and savoury options. 

Packed with the right amount of proteins, fats, carbs and calories, meal-in-one bowls are a trend taking social media by storm in their various shapes, sizes, hues and combinations. 

6 places to order healthy meal-in-bowls

Super Bowl: 6 Places to Order Healthy Meal-In-One Power Bowls in Mumbai

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With beginnings rooted deep within Kolkata’s colonial history, Kumortuli transforms from a quaint colony to an artist’s paradise come Durga Puja. 

Kumartuli, a hub of sculptors and idol makers, transforms from a quaint colony to an artist’s paradise come Durga Puja. 

An Insider's Guide To Kumartuli: Kolkata's Historic Art Enclave

Durga Pujo 2021: An Insider’s Guide To Kolkata’s Historic Art Enclave, Kumortuli 

The final countdown to the beginning of Durga Puja, Mahalaya turning Bongs into true-blue Bangalis—no matter their age and location. 

Ever wondered what is the meaning of Mahalaya and why it is celebrated before Durga Puja? Read on zeezest.com.

What is Mahalaya and its relevance today | Durga Puja 2021 | Zee Zest

Mahalaya: The Coming Home Of Goddess Durga

It’s that time of the year again when Kolkata morphs into an autumnal wonderland– stunning sights, dazzling lights, the reverberating beats of the dhaak and myriad other delights–consumed by exuberant joy at the arrival of goddess Durga and her family. And a big part of Durga Puja fun is of course Pet Pujo or the worship of the tummy! Be it parar pujor khichuri bhog on Ashtami, the preposterous number of phuchkas devoured on the street, chicken roll overloads, or the kosha mangsho for Nabami lunch, gustatory pleasure rules supreme when it comes to Pujo festivities. And the city indulges it alright. In the run-up to the upcoming Puja days, if you are visiting the City of Joy to partake in the Puja celebrations, here are five meals that could make your Durga Puja an exciting gastronomic affair. Bookmark them now.<h2>1. Aaheli</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Aaheli-2_1633762154820.jpg"></figure>Since Aaheli, Kolkata’s first speciality Bengali fine dining restaurant, opened its doors in 1993, at The Peerless Inn, it is where the well-heeled would head for extravagant Bengali meals with a side of Bangaliyana, especially during festivities. Last week they launched their first South Kolkata outpost on Sarat Bose Road (third in the city) just in time for the Pujo. Twice every year, on Poila Boishakh and Durga Puja, the restaurant rolls out a plush new menu featuring a mix of perennial favourites and new specialities. This year Aaheli’s Durga Puja specials, served à la carte, include Dhone Pata Tel Ilish, unctuous Hilsa cooked with fresh coriander, green chillies, and pungent mustard oil, Moti Mangsho Pulao, a rich, fragrant pulao studded with meatballs, rich mutton curry jazzed up with Gondhoraj lime and Bengali-style fresh, fried chicken--taja murgi bhaja. When: October 6, 2021 onwards Where: Aaheli, Peerless Inn, 12, J. L. Nehru Road, Kolkata – 700013 | Aaheli, Axis mall, CF Block(Newtown), Action Area 1C, Rajarhat, Newtown, West Bengal 700156 | Aaheli 190, Sarat Bose Rd, lake Terrace, Ballygunge, Kolkata, West Bengal 700029Pocket pinch: Rs 3,000 plus taxes for two AlsoRead0<h2>2. The Claridale </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_2_1633770195991.jpg"></figure>The Claridale in Ballygunge is celebrating Durga Puja with Padma-O-Gangar Pakghorer Hoichoi– a food festival featuring Dhaka-based chef Nayana Afroz. Afroz, originally from Kolkata, has curated a stunning menu featuring dishes from erstwhile East Bengal, which is present-day Bangladesh with a smattering of West Bengali delicacies – from Beresta Pulav and kebabs made in clay pots and mutton curry infused with fiery heat from chui jhal (piper chaba) a dish particularly popular in Bangladesh’s Khulna region, to Cox’s Bazaar style crab curry and fish head cooked with black gram. Through her food, Afroz tries to highlight the distinctiveness of each cuisine. Besides there’s a fascinating array of bhorta (spiced mashes) made with everything from a mix of sesame seeds and peanuts, boiled brinjal and eggs, prawns or Bombay duck to shredded mutton and masoor dal (red lentils) and traditional condiments like chutneys made with wood apples, Indian jujubes, elephant apples, and Indian olives or jalpai. The dessert menu is particularly decadent, featuring everything from perennial favourites like patishapta (rice flour crepes with sweet stuffing) and mishti doi, to special treats like Deem Zarda and Lachha Custard.When: October 10-15, 2021 Where: 17, 1st Ave, Garcha, Ballygunge, Kolkata, West Bengal 700019Pocket pinch: Rs 1,249 plus taxes per person<h2>3. The Salt House </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_The-Salt-House-2_1633762163820.jpg"></figure>The Salt House, one of the city’s hottest dining addresses, is also serving up an exciting festive menu for the entire month of October. The menu is a celebration of the city and its flavours, and particularly its inimitable Kathi Rolls, that have been given a sassy makeover as open-faced tostadas with toppings ranging from Tilapia fillets pepped up with kasundi-spiked mayo, cherry tomatoes and roasted garlic to spicy mutton combined with salsa made with brinjal, garlicky tzatziki, and pickled onions and carrots slaw. The mouth-puckering slaw also adds a piquant note to a quirky vegetarian tostada featuring cottage cheese layered with banana blossom sauce. There are only two desserts on the menu – Ras Malai Tres Leches and Milkcake, a gorgeous golden sweet, served with homemade pistachio ice cream. We would like to order both.  When: All of October Where: 40, Shakespeare Sarani, 6thfloor, Kolkata 700017Pocket pinch: Rs 1,500 for Two AlsoRead1<h2>4. One8 Commune</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_1_1633770221854.jpg"></figure>At One8 Commune Chef Pawan Bisht has reimagined some of Calcutta’s favourite food items in the form of hip tacos. Picture soft tortillas cradling Gondhoraj-flavoured chicken topped with refreshing pineapple slaw, crunchy red cabbage, and some zippy tomato salsa, or Calcutta’s beloved prawn cutlets combined with the quintessentially Mexican pico de gallo and some sour cream, Bengali’s favourite kosha mangsho shredded and piled on missi rotis with a topping of sour cream, and moist kasundi-laced baked Bhetki in a bhakhri (flatbread) shells. Vegetarians could opt for their Victoria cutlet taco, a hat-tip to the city’s street food favourites – Camac Street’s ‘world famous’ Victoria vada (lentil fritters) is paired with moong dal chilla and finished with a mouth-puckering topping of tamarind glaze and fresh mint chutney, or banana blossom croquettes perked up with smoky Bandel cheese served up with thepla, asparagus, and a piquant pickle and cream mousse. These tacos are sassy, quirky interpretations of all things classic Calcutta. When: October 10t, 2021 onwardsWhere: 13, Ho Chi Minh Sarani, Kolkata - 700071 Pocket pinch: Rs 1,600 plus tax without alcohol and Rs 2,400 plus tax with alcohol, for two <h2>5. Tribe </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Tribe-%285%29_1633762173196.jpg"></figure>Tribe, a quaint café in South Kolkata’s Golpark area has come up with an interesting concept this Durga Puja – their Puja special menu is a hat-tip to some of Calcutta’s old hotels and restaurants that were veritable icons of the life and times of the city, an indelible part of its identity and collective memory, even if most of them don’t stand today. The menu pays tribute to Chowringhee icons like Firpos, the posh tearoom that in its time hosted the creme de la creme of the Raj and Peliti, renowned Italian confectioner Federico Peliti’s eponymous confectionary, to Park Street favourites like Sky Room, still mourned by loyalists, nearly 30 years since it closed its door, and Trinca’s as famous for its live floor shows as the food they serve - through a range of old Calcutta food. There is also Anglo Indian style pantheras and Chicken Cacciatore to Fish Florentine and Pork Vindaloo served with buttered rice. While you wait for your order to arrive, it’s a good idea to flip through the menu for a fun crash course in a beautiful slice of the city’s culinary history.When: October 10-15, 2021Where: 67, Gol Park, Ballygunge Gardens, Gariahat, Kolkata, West Bengal 700019Pocket pinch: Rs 700 plus taxes for two

Delicious festive treats to check out in Kolkata this Sharodotsav.

From fine dining to quaint cafes, here are five restaurants in Kolkata that are running a Durga Puja special menu in Kolkata that you must try.

Durga Puja 2021 | Special Menus To Try in Kolkata

5 Kolkata Restaurants Treating You To A Durga Puja Feast

Durga Puja

Festival

Kolkata

Mumbaikars, from all-day brunch to vegan cafes, check out the hottest new openings in town. 

Are you looking for a new place to dine-in or order from? Here’s an update on the hottest new openings in Mumbai for September 2021. Read more on Zeezest.com. 

8 New Restaurants, Café And Delivery Kitchens In Mumbai

8 New Restaurants And Food Deliveries In Mumbai This September

Avoiding restaurant fare? Check out these city-based home chefs who are cooking up a storm.

Here, you will find an exhaustive list of home chefs who are cooking up a storm as the pandemic continues to halt eating out. For more stories, read ZeeZest.com.

List Of Home Chefs In Mumbai | Home Cooked Food Delivery

Ghar Ka Khana Delivered At Your Doorstep By Mumbai’s Home Chefs

Ever since Chef Amninder Sandhu opened the doors to her delivery-only brand Ammu in Mumbai on October 19, she has been at the receiving end of some truly dramatic responses to her food. “One of the guests who ordered the food and ate in his car stated he wanted to touch the chef’s feet. Another one declared the seekh kebabs to be the best he has had in the city and added some Hindi expletives to express his joy over the Haleem,” shares the former Arth and Iktara chef, the hint of pride evident in her voice as she talks about her baby — Ammu. “It’s only food that can touch someone’s heart in this manner,” says the award-winning chef, adding that she belongs to a Sikh family and food is her middle name. “For us, feeding people is really big, so it’s also the conditioning. Sardar toh har jagah langar le ke pahunch jaatein hain. Mera bhi wohi haal hai!” she exclaims with a hearty laugh.<h2>Authority and ability</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ammu_1635167920112.jpg"><figcaption>Chef Amnindher Sandhu</figcaption></figure>When Sandhu, one of the leading female chefs in the country, quit the food delivery service Iktara earlier this year, there was no thought of ‘Ammu’ on her mind. “That plan formed much later. I realised the true potential of a delivery kitchen from my experience of running one for a year,” she says. Not getting into the details, she states that there were many things she wanted to do, but couldn’t at her previous place of employment. “It was like an unfulfilled wish. I understand the business of delivery kitchens and I wanted to do it where I have the liberty, the authority, and the ability to do it right,” she adds.Ammu’s first outlet opened in Kalyani Nagar in Pune in September this year. “I got married last year and I was shuttling a lot between Pune and Mumbai. We used to order a lot and realised there is a gap in the market. Then I found this beautiful spot in Pune with a view of an open field from my kitchen and we decided to set shop here,” she recalls. The response was overwhelming. However, Mumbai is where her heart is, and so, she is here with her second outlet of Ammu.Translating simply to ‘happiness’ and also what the chef is fondly known as—Ammu promises to be a one-stop-shop for comfort cravings and Indian cuisine delivered at your doorstep.  AlsoRead0 <h2>Chef in the making</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ammu-Rolls_1635167945851.jpg"><figcaption>Ammu rolls</figcaption></figure>Growing up in Jorhat, Assam, Sandhu recalls being a fussy eater, who troubled her mother no end, when it came to eating home-cooked food. “There were no fancy ingredients to purchase in Jorhat, so my mother and sister would grow them in our kitchen garden. They would cook elaborate meals from scratch and my mother would always try and up the game as far as food was concerned,” she shares.As a B.Sc student in Mumbai, Sandhu would cook simple meals using instant noodles and scrambled eggs on the hot plate in her hostel. “My roommate would tell me that when I cook even these simple things, they taste delicious and that I should become a chef. I would laugh it off then, but she planted that seed in my head,” she adds. <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Sandhu-Saab-Biryani_1635168088550.jpg"><figcaption>Sandhu Saab Biryani</figcaption></figure>Sandhu’s moment of epiphany was quite filmi, as she herself says. “I was standing with a test tube in the lab, looking out the window, when I told myself that I will become a chef. I remember some moments with great clarity—when I decided to become a chef, when I decided to quit as the chef de cuisine at the Taj Group of hotels, when I decided to leave Arth known for its gas-free cooking, and then Iktara, a delivery kitchen in Mumbai. It’s like an inner voice that talks to me,” she reveals. AlsoRead1<h2>Comfort food</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Keema-Kulcha_1635168065663.jpg"><figcaption>Kheema Kulcha</figcaption></figure>Many of her childhood observations, especially when it comes to cooking techniques and ingredients have stayed with her till today. “My mom still cooks lentils on a traditional brazier (angeethi) and chars aubergine on the chulha. My uncle would take us to picnics in the Deomali forest of Arunachal Pradesh, where he would stuff the fish that we would catch into bamboo, and throw it on an open fire to cook it. We would wrap raw rice in Alpinia leaves and boil those parcels. When you opened them, they were like rice cakes,” she says. At Ammu, she was inspired to come up with a dish she named Mutton Deomali, which is mutton cooked in bamboo with rice wrapped in haldi leaves.The menu at Ammu is a combination of innovative dishes and classic comforts. A nutty and crispy Manipuri black rice dosa finds its way on it, as well as a dish she has named ‘My South Indian Chicken’. “It was a result of boredom at home and I ended up cooking chicken with coconut, cumin, coriander, kadi patta, slit green chillies, and coconut milk. Everyone loved it and we added it to the menu. We serve it here with set dosa,” she shares. Sandhu Saab’s Biryani is a white chicken butter masala biryani that hits all the right spots with its unique masala, and there is also a Jackfruit Haleem which is also unique to Ammu.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Dal-Makhnijpg_1635167998615.jpg"><figcaption>Dal Makhni</figcaption></figure>There are also some dishes that, she says will always have a place on her menu. “I don’t think I ever want to do a menu without my classic dal makhani and butter chicken. There is beauty in doing simple things well and when you eat a good one, you know this person is doing something right. It has taken me many years to get these right and I feel they don’t need any more work,” she shares.So where does Ammu go from here? “All over the country and even outside India. World domination is the plan. Kabhi chota nahi sochna chahiye,” she responds in true-blue Punjabi style.

The new food delivery brand brings back some of her classics--mutton deomali, sheek kebabs, Sandhu saab biryani, and more.  

Chef Amninder Sandhu’s food delivery brand, Ammu, opened in Mumbai in October 2021 with heart-warming comfort Indian cuisine. Read more on Zeezest.com.

Chef Amninder Sandhu Brings Ammu To Mumbai | Zee Zest

Chef Amninder Sandhu Brings Ammu To Mumbai

Food Delivery

Delivery Kitchens

Amninder Sandhu

Preservative and artificial colour-free mithais and snacks that can be ordered from the comfort of your home. 

With the festival season upon us, these entrepreneurs are dishing out one healthy treat after another that you can order from the comfort of your home. Read on zeezest.com

9 home chefs to order healthy desserts from this festive season

This Diwali, Order Healthy Sweet Treats From These 9 Home Chefs 

Swimming in bawdis and gorging on gujias make up most of the Made in China actor’s festive memories from childhood.

Actor Sumeet Vyas recalls Diwali celebrations from his childhood. He mostly spent the festival with his family in Jodhpur. Read Zeezest.com

Actor Sumeet Vyas talks about Diwali memories | Zee Zest

Actor Sumeet Vyas Recollects Memories Of Celebrating Diwali In Jodhpur

If the guilt of forsaking your fitness goals is coming in the way of your festive binge, here are easy dos and don'ts from the lifestyle coach.  

Learn the healthy way of enjoying festivities with this guide to festive eating by Luke Coutinho. Read the full article on ZeeZest.com. 

Dos And Don’ts Of Festive Eating By Luke Coutinho | Diwali 2021

Luke Coutinho Teaches You The Right Way To Feast This Festive Season 

From chocolates and desserts to beverages and booze—these Diwali hampers have something in store for everyone. 

Check out this extensive curation of 50+ food brands and hotel chains offering luxury gift hampers for Diwali, read on zeezest.com. 

50+ Food Hampers To Gift This Diwali | Zee Zest

50+ Diwali Gift Hampers Perfect For The Food Lovers In Your Life

Diwali

Festive

Gifting

Hamper

Brands 

Experts weigh in on how Bengal has zero-waste, sustainability and foraging in its DNA. 

Experts weigh in on how Bengal has zero-waste, sustainability and foraging in its DNA. For more stories, read Zeezest.com.

Expert Speak: Bengali Cuisine Is All About Zero Waste And Sustainability

Bengali Food And The Lesson It Provides In Frugality

Bengali cuisine has a treasure trove of vegetarian dishes that will leave you salivating.

Niramish means vegetarian in Bengali and the regional cuisine has some splendid dishes and recipes. You must try these easy recipes at home. For more, read ZeeZest.com

Rich Tradition of Bengali Vegetarian Dishes | Bengali Vegetarian recipes | Zee Zest

Discovering The Delights Of A Bengali 'Niramish' Meal

The very best of Kolkata’s brekkie offerings – from rich Mughlai staples to sandwiches!

Find out where locals love to eat a hearty breakfast in Kolkata and it is not at the touristy places that everyone raves about. These lesser-known hidden gems.

5 Hidden Gems Breakfast Places in Kolkata

5 Hidden Breakfast Gems from the City of Joy: Kolkata

It is no secret that Bengal’s rich diversity, fertile soil and innumerable water bodies add to the richness of the cuisine. A usual Bengali meal would comprise rice, pulses, vegetables, and fish. Throw some mutton in the mix (kosha or jhol—both work wonderfully) and what you get is the perfect excuse to slip into ‘bhaat ghoom’ (afternoon siesta) right after. Bengali cuisine has gone through a serious cultural metamorphosis. With heavy-handed influences from the Mughals, the British, and the locals (both from East and West Bengal)—the cuisine has a healthy mix of various cultures and beliefs. From simplistic recipes like dudh lau (bottle gourd in milk) and aloo posto (potatoes in poppy seed paste) to complex ones like katla kalia, muri ghonto (fish head with rice), crunchy fish cutlets and kathi rolls on the curbside, the cuisine has only added to its repertoire with time.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Smoked-Hilsa---The-Oberoi-Grand_1634572097483.jpg"><figcaption>Smoked Hilsa © The Oberoi Grand, Kolkata</figcaption></figure>But it wasn’t until The Oberoi Grand in Chowringhee lent a rather avant-garde treatment to the much-coveted Hilsa, which become a classic, that Bengal had seen much of European influence—other than the dominating babu culture sparked by the British way of life around that era. The Smoked Hilsa at The Oberoi Grand stands testimony to how the cuisine started out its journey of morphing into a beautiful global phenomenon.AlsoRead0<h2>Where Bangali food meets British fare</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bandel-Cheese-Mousse---ITC-Royal-Bengal_1634571772373.jpg"><figcaption>Bandel Cheese Mousse © ITC Royal Bengal, Kolkata</figcaption></figure>The comparatively newish ITC Royal Bengal also boasts of a menu that is a nod to modern Bengali food—from their sous vide panch phoron pork, Bandel cheese mousse, and fiery Naga-style Chicken Wings to mishti doi cheesecake—they seem to use a lot of local ingredients and add a touch of modern flair to get quite alluring results. Their recent culinary feat, however, is the Labanga Latika tart which is a Puja speciality. Speaking of Puja, there’s a hint of creative bravado in the air as hotels and restaurants amp up their menu, allowing for more fluidity and choicest options. <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Sous-Vide-Paanch-Phoron-Pork---ITC-Royal-Bengal_1634572081934.jpg"><figcaption>Sous Vide Paanch Phoron Pork © ITC Royal Bengal, Kolkata</figcaption></figure>There’s no denying that purists like Aaheli, 6 Ballygunge Place, Sonargaon, Kewpie’s, and Oh! Calcutta all have their rightful place on the culinary map of the city. Without taking from that heritage, restaurants are now trying to evolve beyond a chalk and cheese menu into something that’s reminiscent of the culture yet plays into the present. Even the traditional Saptapadi in Hindustan Park does a fusion menu that’s equally popular.AlsoRead1<figure class="image"><img src="https://assets.zeezest.com/images/PROD_East-India-Room_1634571818555.jpg"><figcaption>Bhetki Meuniere © East India Room, Raajkutir, Kolkata</figcaption></figure>Raajkutir’s East India Room is a fine example of the confluence of Bengali and British culture, and provides a healthy dose of colonialism with dishes like Bandel Cheese Malakoff, pine-smoked bhetki, bhetki meuniere and ‘Anglo India Ball Curry’.<h2>Finger-licking fusion Bengali cuisine for a millennial crowd</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Tikki-of-Joy---MONKEY-BAR_1634572125652.jpg"><figcaption>Tikki of Joy © Monkey Bar, Kolkata</figcaption></figure>The new-age restaurants and pubs have a more contemporary feel to match the menu which caters to the progressive Bengali folks and rightfully so. Monkey Bar is a formidable player when it comes to progressive local cuisine. The menu, designed by veteran chef Manu Chandra, has dishes like ‘Kasundi Chicken' and ‘Tikki of Joy’ (bhetki tikkis). Even their cocktail, ‘Toast to Calcutta’ uses house-made gondhoraj cordial. The new puja dishes like kosha mangsho kathi roll and beguni chaat also seem to be catching on.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Phuchka-filled-with-avocado-mousse---Octa_1634572032342.jpg"><figcaption>Phuchka Filled With Avocado Mousse © Octa, Kolkata</figcaption></figure>Talking about progressive cuisine while missing out on Chef Joymalya Banerjee would be treason. Known to have introduced Bohemian (now closed) to the city, Chef Joy’s creations are an ode to Kolkata. An earnest believer in fusion food, he’s made a mark with his shorshe cauliflower and cheese bake, mutton and gondhoraj stew, kancha aam chingri, borir pulao et cetera. The city has also seen a recent flux of national brands like Farzi Café, One8 Commune, and Fab Café who have all debuted with a modern, light menu that pays homage to the region. Virat Kohli’s One8 Commune with its peppy backdrop has Bandelmochar chop, kashundi malai tikka, gondhoraj chicken, and an oven-roasted begun kashundi on the menu. Their Puja menu has locally-inspired tacos like gondhoraj chicken tacos, kashundi fish tacos and shredded mutton kosha tacos to woo the crowd.AlsoRead2<figure class="image"><img src="https://assets.zeezest.com/images/PROD_LMNOQ---Ilish-Macher-Pitha_1634571843258.jpg"><figcaption>Ilish Maacher Pitha © LMNOQ, Kolkata</figcaption></figure>The newest entrant, LMNOQ on Park Street features Kashundi Balle Balle, Ilish Machher Pitha and Mishti Doi Panna Cotta. And while everyone’s not a Heston Blumenthal in the kitchen, Octa—a resto-bar on Park Street has its work cut out. Featuring myriad dishes like crab phuchka (phuchka filled with avocado mousse, topped with poached Bay of Bengal crab and drizzled with truffle oil), fusion mishti doi (poached spiced guava, mishti doi ice cream and caramelised puffed rice), and mochar ghonto with a twist (crumb fried, mochar ghonto or banana blossoms filled rotolo, served with panch phoron tempered tomato chutney)—the place offers quite the spread for a millennial crowd that’s hanging onto Instagram for dear life. Honestly, the old-school Bengalis might be low key offended but the millennial crowd seems to be more forgiving.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Mochar-ghonto-filled-rotolo---Octa_1634571932655.jpg"><figcaption>Mochar Ghonto Filled Rotolo © Octa, Kolkata</figcaption></figure>Says food writer Kalyan Karmakar: “Innovation in Bengal is pretty open and welcome as it takes food to its next step of evolution. However, outside of Bengal where people are not familiar with the basics, one needs to get that bit right to introduce the traditional food of Bengal to others.”<figure class="image"><img src="https://assets.zeezest.com/images/PROD_LMNOQ---Misti-Doi-Panna-cotta_1634571969837.jpg"><figcaption>Mishti Doi Panna Cotta © LMNOQ, Kolkata</figcaption></figure>Although there’s still a lot to uncover, and places tend to stick to the usual fare, this feels like we might be headed in a direction that could be coined as the renaissance of Bengali cuisine.

Dig into mishti doi cheesecake, bhetki meuniere, gondhoraj stew and more. 

Shonar Bengal with Sumona

With new-age restaurants and pubs dominating the City of Joy, Kolkata is slowly becoming a hub of fusion Bengali food. Read on zeezest.com

Where to Eat Fusion Bengali Food In Kolkata | Zee Zest

Fusion Fare: Restaurants Serving The Best Modern Bengali Cuisine In Kolkata  

Shonar Bengal

Bengali Food

Dining Out

Fusion Food

Kali Puja is an ode to the fierce-yet-nurturing forms of this dark-skinned goddess, celebrated in West Bengal.

When the entire north India celebrates Diwali, Bengal and parts of East India celebrate Kali Puja. Read Zeezest.com

How Kali Puja is celebrated in West Bengal | Zee Zest

Did You Know About Bengal’s Version of Halloween?

As October ends, it brings with it the spooktacular festival of Halloween. From dressing up in scary costumes to indulging in one too many freaky treats, there are many ways to celebrate, especially since this festival has become a highly anticipated one in India in the last couple of years. This year Halloween falls on Sunday, October 31, 2021.Here are our top picks of the best Halloween-themed specials and experiences Mumbai has to offer.<h2>1.  The Game Palacio </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Game-Palacio4_1635517018191.jpg"></figure>Along with being a resto-bar and a gaming arcade, The Game Palacio also offers bowling and a nightclub experience. For the Halloween weekend, the multi-format setup is transforming into the eerie but enticing world of Squid Game, the international Netflix sensation. From the servers dressed in the Squid Game pink jumpsuits to ribboned coffins and even a replica of the 12-feet doll who was responsible for eliminating half the contestants (spoiler alert!), the decor will transport you directly to the scenes of the thriller-drama. Moreover, The Game Palacio will be serving themed dishes and cocktails such as the Squid Game Pizza, Graveyard Lasagne and Bloody Spaghetti. They will also host the ‘Dalgona Cookie Challenge’ from the show—guests will have to use a needle to break cookies.<h2>2. 1441 Pizzeria and Naagin Sauce</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_1441-Pizzeria-X-Naagin-Sauce-Collaboration--The-Bhoot-Challenge_1635517026575.jpg"></figure>Renowned for their authentic Italian flavours and wood-fired pizzas, 1441 Pizzeria has come up with a fiery collaboration. This Halloween, in association with popular Indian hot sauce brand Naagin, the pizzeria is hosting a pizza eating competition known as ‘The Bhoot Challenge’. Guests will have to finish eating an 8-inch pizza within four minutes. The pizza topping will consist of Naagin’s signature extra spicy, Bhoot Sauce, made from the hottest chilli in the world—Bhoot Jolokia from Assam. The topping will also include 1441 Pizzeria’s house-made mama sauce, cheese, green peppers, garlic, green chillies, red paprika and chilli flakes. This challenge will be held at the eatery’s Andheri and Kala Ghoda outposts and will allow 10 participants each. Winners will get a gift hamper that includes Naagin goodies along with free pizzas for a month.<h2>3. Out Of The Blue </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_OutOfTheBlue-The-Widow%27s-Curse_1635517039394.jpg"></figure>Bandra’s well-known restaurant, Out Of The Blue, and its bakery Deli By The Blue are providing guests the opportunity to taste spooky variants of their most popular desserts and cocktails. The desserts include the Do-nut Spook Me, a salted caramel doughnut with a chocolate spider, and The Devil’s Coffin, a decadent chocolate mousse with brandy, topped with a splatter of fake blood and a tombstone. From the themed cocktails, we recommend The Graveyard Poison made with rum, kiwi liqueur and a dash of lime, The Widow’s Curse, a Martini Rosso, Aperol and ginger ale concoction, and The Grave Digger that has whiskey, cherry liqueur, curry leaf and apple juice. Out Of The Blue's Halloween appetising desserts and cocktails are available for dine-in and delivery until Halloween day. Their desserts are the perfect Halloween treats to gift your friends and family.<h2>4. Café 24, Della Resorts, Lonavala</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Halloweek-Special-Desserts_Cafe-24_Della-Resorts_1635517056495.jpg"></figure>If you’re looking for a Halloween weekend getaway, head to Café 24 at Della Resorts, Lonavala. This well-appointed, pool-side restaurant is serving a lavish Halloween Brunch. To ring in the festivities, Café 24’s culinary team has whipped up an array of eerie desserts along with its Sunday brunch spread. Think delectable Halloween-themed macarons, cupcakes, mousses, cake-pops, pastries and more.AlsoRead0<h2>5. Lotus Café, JW Marriott Mumbai Juhu</h2>JW Marriott Mumbai Juhu is all set to host a Halloween celebration at Lotus Café on Sunday, October 31, 2021. Celebrate the spooky festival in style over an expansive dinner buffet at the all-day dining restaurant and indulge in a flavourful array of Halloween treats and cocktails. The upscale café will be enveloped in special Halloween décor and the menu will feature holiday specials such as devilled eggs, stuffed pumpkins, spooky pastries and cobweb cakes.<h2>6. Seven Kitchens, St. Regis Mumbai</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_St_1635517089683.jpg"></figure>This trendy restaurant in Lower Parel will be hosting a Halloween brunch and dinner for the occasion. It will be decorated with spider webs, witches cauldrons, tombstones and jack-o'-lanterns, and will play spooky tunes to immerse you in a haunted scene. There will also be a ‘Kid’s Corner’ for fun activities such as magician performances, pottery, candle making, glass painting and tarot reading. Don’t miss their special Halloween cocktails such as Black Witch (whisky, dark rum, apricot and pineapple) and Demon Possession (rum, vodka, blue curaçao and lemonade), and autumn-themed sweet and savoury treats!<h2>7. Càfe Panama</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Cafe-Panama---Halloween-Party---Decor_1635523022226.jpg"></figure>Situated in Lower Parel, this chic restaurant and bar is hosting a ‘Forbidden Forest’ party for Halloween. Guests will start their journey through the forest as they walk through a lush green corridor and head to the bar. Made especially for the occasion, Café Panama will serve a special drinks menu. Featuring live performances, this experiential party will be held on Saturday night as well as Sunday afternoon.<h2>8. SOCIAL </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_JaduTona---Halloween-Drink-by-SOCIAL_1635523042914.jpg"></figure>SOCIAL is ready to offer a horror extravaganza by showcasing a unique scary theme in each of its select outposts. Held on Saturday, 30th October, the outposts will host themes such as Aahat, Sannata, Andhera, Shaitani Elaka and Purani Haveli. Moreover, the all-day café will be serving a special Halloween cocktail known as JaduTona and will offer a free shot to guests who dress up in innovative Halloween costumes.AlsoRead1<h2>9. Estella</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Estella4_1635523070864.jpg"></figure>This upscale seaside restaurant will be converted into a haunted mansion on Halloween. Along with the sinister decor, Estella’s chefs have curated a spooky drinks menu for Halloween night. Highlights from their cocktails include Devil’s Martini, Pumpkin Margarita and Mystic Moon. Sip on your ghostly cocktails while you soak in the panoramic views of Juhu beach!<h2>10. Shamiana, The Taj Mahal Palace, Mumbai</h2>This all-day, multi-cuisine restaurant hopes to provide a creepy experience with its Halloween-inspired food and beverage menu. This special offering will be available from noon to midnight on Saturday and Sunday. Visit Shamiana if you’re looking to celebrate Halloween in a luxurious setting!

Indulge in these specially curated experiences by the city's restaurants and delivery kitchens that promise to be frighteningly experiential! 

Here are Mumbai’s 10 Best Halloween-themed specials and experiences to celebrate the scariest day of the year. For more read zeezest.com

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Have A Spooktacular Halloween At These Mumbai Restaurants

Halloween

Notoriously hard to spot, the writer shares how spotting the snow leopard, also known as the 'grey ghost', is a test of endurance.

The writer goes on a winter trail in Ladakh to spot the snow leopard in its natural habitat. For more, read ZeeZest.com

A Snow Leopard Trail In Ladakh I Zee Zest

In Pursuit Of The Himalayan Snow Leopard

We took upon a 2500-kilometre-long road trip to find snow-clad mountains. 

A 2500 km long road trip from Navi Mumbai to Patnitop, Jammu is an exhilarating journey full of unique experiences. Read ZeeZest.com

A road trip from Mumbai to Patnitop | Travel | Zee Zest

In Search Of Snow, From Mumbai To Patnitop

A visit to Sikkim is incomplete without tasting these mouth-watering local delicacies.

When you’re in Sikkim, don’t forget to try these 9 best local meals and drinks - apart from momos! Here’s what makes them special. Read Zeezest.com

9 best foods to try in Sikkim | What to eat in Sikkim | Zee Zest

9 Meals To Try In Sikkim After You’ve Had Your Fill Of Momos

Ladakh’s cuisine is perhaps one of the least known of India’s regional fares. The general misconception is that it’s all about momo and thukpa. For some variation, there’s thenthuk (flat noodle soup with meat and veggies) and tingmo (steamed bread with or without filling). But these are Tibetan dishes that gained popularity in India after Tibetan exiles settled in places like Delhi, Dharamsala, Darjeeling, Sikkim, and Bylakuppe down south. So, what is Ladakhi food?  The traditional homestays on our off-road expedition ‘Zanskar & Beyond’ with Wander Beyond Boundaries were a revelation.<h2>1. Explore the land of golden apricots </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Apricots_1632727430653.jpg"><figcaption>Batalik and Aryan Valley regions are known for their apricots</figcaption></figure>Driving from Leh towards Kargil, we turned right on Indus Valley Road chasing the course of the Indus. Spotting an apricot seller at Khaltsi check-post we bought a packet. Nidhi Salgame, our team lead, and organiser smiled. “There’s plenty of apricots where we’re going.” Khaltsi is the biggest market for apricots that come from the Batalik area further ahead. We were staying with the Brokpas, a tribe believed to be of Aryan descent known for their floral headdress, and vibrant costume. Hotel Aryan Residency at Biama, served as our base to explore the nearby Aryan villages of Dah and Hanu. Located in a green, elevated grove surrounded by a kitchen garden, it overlooked the turbulent Indus. Ladakh is a high-altitude cold desert with sparse vegetation, so everyone maintains a garden to supplement their diet with fresh greens, vegetables and fruit. Our host Skidzum Lundup and her mother-in-law Tsering Palmo were tending to their patch when we arrived. At dinnertime, besides a regular spread, they served an unusual buttermilk curry with greens called gantursh paired with pappa/paba (steamed barley balls). A staple food in Ladakh, barley is roasted into flour called tsampa or sattu, often mixed with butter tea, steamed into dumplings, or made into soups. Steamed tsampa is an acquired taste with a strange consistency of soggy cardboard. Thankfully, the accompanying chilli chutney, or, in our case, the tart buttermilk curry, made it palatable.AlsoRead0<h2>2. Devour Chhurpi and Chhang</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Churpi_1632727754131.jpg"><figcaption>Chhurpi or Ladakhi yak cheese | ©Shutterstock</figcaption></figure>The only thing that rivals tsampa’s blandness is chhurpi, the famous Ladakhi yak cheese. Being tasteless, it is often left to ferment till it acquires a tangy, bilious temperament. It’s wrapped in jute, pressed hard to rid moisture, cubed and smoked over a fire. The hard dehydrated chhurpi feels like a pebble in the mouth staying for hours and releasing its juices in a miserly fashion! But being protein-rich, it’s sustenance in this unforgiving terrain.Barley is also fermented to brew chhang (beer). We tried the rarer tipple gun chhang, made from fermented green grapes. A village tour through apricot orchards had us gorging on them straight off the trees. Apricot is consumed in many forms – fresh, sundried, stewed, and made into a compote called chemush. The overripe ones are fed to livestock. Even seed or apricot stone is useful, yielding a tiny almond-like nut called giri. Ground apricot seeds are mixed with steamed flour nuggets to make nutritious tapu.<h2>3. Dig into Dastuk </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Dastuk-Ladakhi-bf_1632727999822.jpg"><figcaption>Lady in Rangdum in her perak (traditional head dress) ladles out dastuk (Ladakhi rice porridge)</figcaption></figure>Leaving Biama, our WBB convoy continued via Kargil and Drass towards Zanskar. At Rangdum, our highest overnight stop perched at 13,000 ft, we stayed in a traditional home where we scooped into skyu (dumpling soup), potato with greens with rice for dinner, and delicious dastuk for breakfast. Best consumed on cold wintry mornings, dastuk is Ladakhi comfort food – a rustic porridge of rice, yak milk and butter, salt, pepper, wild greens, and capers!AlsoRead1<h2>4. Plate full of mok-moks or momos</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Plate-of-momos_1632728171597.jpg"><figcaption>Spinach, Cheese and Chocolate Mok moks | ©Shutterstock</figcaption></figure>At Changtang Restaurant in Padum, Zanskar’s district headquarters, we tried a local Zanskari meal of tchupsay (local bow-tie pasta stew-like chutagi), skyu, and the most divine mok-moks (or momos) stuffed with mutton, chicken, and spinach and cheese. In cold regions, soupy dishes fortified with meat, vegetables or homemade pasta and dumplings provide much-needed comfort and nourishment and work as hearty one-pot meals. At the remote village of Purne overlooking the confluence of the Lungnak and Tsarap chu rivers, our hostess, Stanzin Garskit helps her mom and sister run Dolma new campsite. A Ladakhi YouTube sensation with a degree in Hindustani Classical music from Delhi University, she churned out everything from parathas, veg momos, and flavourful mutton curry with the welcome addition of turnip, perfect with rice. We headed back via Lamayuru to Leh where we were dying to go back to Alchi Kitchen.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Leh-bakers-inside-image-6_1632300677028.jpg"><figcaption>Assorted Ladakhi meal at Alchi Kitchen</figcaption></figure><h2>5. Ladakhi cuisine at Alchi Kitchen  </h2>Chef Nilza Wangmo is one of Ladakh’s earliest celebrity chefs who shone the spotlight on traditional Ladakhi cuisine, served with contemporary aesthetics. She set up Alchi Kitchen in her village before opening a branch in Leh’s Old Town. On a previous trip, we tried skyu (cap-shaped wheat pasta stew), chutagi, khambir (fermented Ladakhi bread) and the assorted platter of apricot, walnut, and chocolate mok mok – described as ‘little bites of heaven’. Old Town’s streets near Gurudwara Datun Sahib are lined with bakers presenting various breads eaten with tea or salty gur-gur chai (yak butter tea). Alchi Kitchen, Leh was closed due to the pandemic, so our host Stanzin Norboo of The Saraha recommended another local gem – Namza Dining.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_IMG_3153_1632728483584.jpg"><figcaption>Khambir (Ladakhi bread) with mutton curry</figcaption></figure><h2>6. Stop at Namza Dining</h2>Attached to the lovely Namza Couture run by designers Padma Yangchen and Jigmet Diskit, ‘Namza’ literally means costume in Ladakhi. Their restaurant is a tribute to the long-lost tradition of preparing a hearty feast for weary Silk Route travellers. Set near the main market, the tiny cafe has a snug indoor section and a large outdoor table overlooking a kitchen garden. Our gang tried nearly everything on the menu from za thuk (nettle soup) to gyathuk (spicy thick noodle soup), gyuma (meat sausage), kisir (buckwheat pancake) with walnut sauce, and chutagi to khambir (Ladakhi bread) with mutton curry. The star was Yarkandi Pulao topped with fried onions and dry fruits, served with two mok moks and clear soup. And how could dessert not have apricots? The apricot and blueberry cheesecakes were sublime. AlsoRead2<h2>7. Sample local food at The Grand Dragon Ladakh</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Luxury-rest_1632728650507.jpg"><figcaption>Stunning Ladakhi decor at Zasgyath restaurant at The Grand Dragon</figcaption></figure>Another dining option for delectable local food is Zasgyath at The Grand Dragon Ladakh where food can be savoured with stunning views of the Stok Kangri range. A sit-down dinner on an earlier trip specially curated by owner Danish Din gave us the chance to sample special items like timstuk (wheat pasta soup with black gram), nang (Ladakhi sausage), shapta (meat curry), phingsha (glass noodles), taint (Ladakhi saag) and tingmo (Tibetan steamed buns)! Designer duo Jigmat Norbu and Jigmat Wangmo of Jigmat Couture maintain an exclusive textile museum studio and curate signature dining experiences on request at their adjoining house.<h2>8. Luxury dining at Syah</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_syah--edited_1632981153784.jpg"><figcaption>Syah at Ladakh Serai offers a preset 8-course gourmet tasting menu</figcaption></figure>Yet, nothing prepared us for a fine dining experience in Leh that challenged even gourmet offerings in gastronomy hubs like Mumbai, Delhi or Bangalore. As a finale to our Zanskar expedition, our WBB team decided to treat ourselves to an exotic 8-course menu at Syah. Located at Ladakh Sarai in Saboo village, 15 minutes from Leh, the farm-to-table restaurant is run by hotelier Rigzen Namgyal and helmed by Chef Pankaj Sharma. Named after the sia or syah (wild rose) flower that lends its name to Siachen, the restaurant presents Ladakh-inspired flavours with top-notch plating, international finesse, and pairing of textures. The opening course was a salad with foraged chik weed, wild marjoram, and dandelion, followed by stuffed lamb mince timok with grape leaf tempura and clear vegetable soup – the highlight of the evening. Using a reverse infusion technique akin to a lab experiment with a burner and round bottom flask, we watched the fascinating process and relished the result. The humble dastuk (rice porridge) was elevated to gourmet fare, complete with potato crisps and carrot leaf salsa. Seabuckthorn, used as a wonder food in ‘Leh Berry’, the juice developed by The Defence Research and Development Organisation (DRDO) to combat high altitude sickness, was presented as a popsicle dusted with roasted cumin – the perfect palate cleanser. Another local produce is tau or buckwheat featured like a pasta sheet layered with hops, smoked chicken and wild garlic flower. The chutagi came with bokchoi, lamb dumplings, and mountain sorrel while the barley doughnut with apricot jam was paired with brown sugar toffee sauce. There is indeed much more to Ladakhi food than the humble momo!<a href="https://zeezest.com/shows/watch-all-episodes-of-dude-aur-deewani-full-episodes-17">Catch Anurag Mallick and Priya Ganapathy as Dude Aur Deewani on Zee Zest!</a><figure class="table"><table><tbody><tr><td><h2>FACT FILE </h2>Wander Beyond BoundariesPh 9717002058, 95605 80993Instagram: @wbbxol <a target="_blank" rel="noopener noreferrer" href="http://www.wanderbeyondboundaries.com">www.wanderbeyondboundaries.com</a><h2>Where to Stay:</h2>The Grand Dragon Ladakh, LehPh 01982-255266, 9906986782, 9622997222 <a target="_blank" rel="noopener noreferrer" href="http://www.thegranddragonladakh.com/">www.thegranddragonladakh.com</a>   The Saraha, Fort Road, LehPh 94198 11680, 98588-11511<a target="_blank" rel="noopener noreferrer" href="http://www.thesarahaladakh.com">www.thesarahaladakh.com</a>Hotel Aryan Residency, BiamaPh 9419871958, 9419178798<a target="_blank" rel="noopener noreferrer" href="http://www.hotelaryanresidency.com/">www.hotelaryanresidency.com</a> Hotel The Kaiser Palace, KargilPh 7889558054, 8491005569<a target="_blank" rel="noopener noreferrer" href="http://www.thekaiserpalace.com">www.thekaiserpalace.com</a>Hotel D’Meadows, DrassPh 01985-274214, 9419176311<a target="_blank" rel="noopener noreferrer" href="http://www.dmeadowsladakh.com">www.dmeadowsladakh.com</a>Hotel Grand Moonland, LamayuruPh 9419888508, 9797446683<a target="_blank" rel="noopener noreferrer" href="http://www.grandmoonland.com">www.grandmoonland.com</a><h2>Where to Eat</h2>Namza DiningZangsti Road, Near Marathon Office, LehPh 9821418187Alchi Kitchen, Leh/AlchiPh 01982-227129, 9419438642, 9906348635<a target="_blank" rel="noopener noreferrer" href="mailto:alchikitchen@gmail.com">alchikitchen@gmail.com</a>Syah, Ladakh Sarai, SabooPh 01982-244066<a target="_blank" rel="noopener noreferrer" href="http://www.ladakhsarai.com">www.ladakhsarai.com</a>Changtang Restaurant, PadumPh 7006064852, 9419478195<a target="_blank" rel="noopener noreferrer" href="mailto:wlobzang96@gmail.com">wlobzang96@gmail.com</a></td></tr></tbody></table></figure>Anurag Mallick and Priya Ganapathy are travel and food writers ‘loosely based’ in Bengaluru. They’ve authored guides and coffee table books including ‘Southern Comfort: Southern American Soul Food’ a cookbook for the USDA, set up the award-winning restaurant Oota Bangalore and curated the India episode of Gordon Ramsay: Uncharted, Season 2. They run Red Scarab Travel & Media, customizing solutions for the hospitality industry and feature as ‘Dude aur Deewani’ in a food-based infotainment show for Zee Zest.

From the momos and thukpa to chhurpi, and all the way to authentic Ladakhi gourmet meals, food writers and hosts of Dude and Deewani take a flavourful sojourn. 

From fresh apricots to ubiquitous momos, here is a culinary journey across the majestic landscape of Leh, Ladakh. For more, read ZeeZest.com

What to eat when travelling to Leh | Leh Food Trail

Mind-Blowing Food Experiences That You Must Savour In Ladakh 

Ladakh

Food Trail

Mountain

Travel

He is the second Indian-origin contestant to win the title and prize money of INR 1.86 crore after beating runners-up, Pete Campbell and Kishwar Chowdhury. 

Indian-origin contestant Justin Narayan bags MCA season 13 trophy winning a sum of INR 1.86 crore, read ZeeZest.com  

Justin Narayan Wins MasterChef Australia Season 13 | Zee Zest   

Justin Narayan Takes Home The MasterChef Australia 13 Trophy

He’s the winner of MasterChef Australia Season 10 but confesses that phir bhi dil hai Hindustani!

MasterChef Australia Season 10 winner Celebrity chef Sashi Cheliah talks about his journey and cooking Indian food. Read Zeezest.com

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How MasterChef Australia Winner Sashi Cheliah Is Playing It Bold In The Kitchen

Dev Mishra presented a meal with lamb Mughlai curry and chicken kebabs at MasterChef Junior Season 3. He may not have made it to the ranks of the winners, but 13-year-old Dev Mishra, is a chef to look out for. He not only made it to the semi-finals, he wowed the judges from the very first day with his incredible skills. In an interview with Zeezest.com, the Indian origin prodigy tells us about his tryst with cooking at an early age, his restaurant dreams, and more. <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Dev-mishra-inside-image-2_1634124794864.jpg"></figure><h2>1. When did you first start cooking and what did you cook?</h2>I started learning to cook since as long as I can remember. My mum always wanted my brother and me to be independent and she encouraged us to learn cooking. My first memory of cooking is when my mum would give me some dough to knead and roll to make roti or mix and prepare ingredients. She inspired me to cook, introduced me to various flavours, and taught me the initial cooking processes. The first full meal that I cooked independently was when I was in grade 4. I made scrambled eggs on toast and buttermilk pancakes for Mother's Day breakfast. My parents loved it and there has been no looking back since then.  <h2>2. What attracted you to the art of cooking?</h2>I love how food can create happiness and bring people together. I am always intrigued about how we can create different flavours using limited ingredients. With a little bit of effort, not only we can create delicious recipes, but also attractive and beautiful-looking dishes. I love to cook something that my parents absolutely cherish.<figure class="media"><oembed url="https://www.instagram.com/p/CTMrwYiFuDh/"></oembed></figure><h2>3. What’s your favourite cuisine and what’s your favourite dish?</h2>It is hard to pick one favorite as there are so many delicious dishes from various cuisines. If I have to pick a couple of my favourite cuisines, then it would be Indian and Italian. I love the depth of flavours in Indian cooking. I am also amazed at how many different flavours you can create in Italian dishes with limited ingredients. My favourite savoury dish would be lamb Mughlai curry and smoked Indian kebab that I made on Masterchef Junior. I also love to eat classic French desserts.<figure class="media"><oembed url="https://www.instagram.com/p/CVIA-oRFf1F/"></oembed></figure><h2>4. You cooked 5 Indian dishes at MasterChef Junior, in record time. How did you achieve this culinary feat? </h2>I served an Indian feast consisting of lamb Mughlai curry, smoked chicken kebab, saffron rice, cucumber raita and coriander chutney. It represents my Indian heritage. It has authentic Indian flavours and has different techniques. I learnt them from my mother, and so it represents my family as well. We all had 75 minutes to cook our signature dish. It was a bit of risk as the cooking required a lot of steps, varied techniques, and required many ingredients and equipment. Then it was also quite intricate to balance all the flavours to ensure one element did not overpower others. To plate up all that in 75 minutes was a real challenge, and I am happy that I could pull that off. I got the best possible feedback from all judges on that dish, which made the whole experience so rewarding.<figure class="media"><oembed url="https://www.instagram.com/p/CGh7RptMn9J/"></oembed></figure><h2>5. What are your learnings from MasterChef Junior? </h2>MasterChef Junior has been the best experience of my life so far and I have learnt so much from it. The three top learnings from MasterChef would be – believing in yourself, thriving under pressure and time management. I have learnt the magic that is self-belief. There were so many tricky situations and many extraordinary challenges that we were given. It took all of us out of our comfort zones. It is easy for us to start doubting our abilities when we are faced with challenging situations. But one of the key ingredients to success is to believe in ourselves and believe in our skills and abilities. Another thing that I learnt is how to handle pressure. There were many times when things did not go according to plan. What I learnt was not to give up, but to find the courage to keep going, and come up with better ways to complete the task. You are always short on time in the MasterChef kitchen, so I learnt how to manage time effectively. It involved various tricks – sometimes I did multi-tasking like in the Indian platter that I made; or sometimes I used a more efficient workflow like with the chocolate passionfruit sphere dessert.AlsoRead0<h2>6. What do you regret not making on the show?</h2>I cook seafood well, and I was hoping to get a challenge where I could get a chance to cook a brilliant seafood dish.<figure class="media"><oembed url="https://www.instagram.com/p/CUmeKXWl9Iq/"></oembed></figure><h2>7. How has your Indian heritage helped hone your cooking skills? </h2>Indian cooking has taught me to balance the flavours. In Indian cooking, we work with so many spices and ingredients, and it teaches us to balance those well to get the best taste. My lamb Mughlai curry was a good example where I managed to balance the flavours of many spices. Another thing that Indian cooking has taught me is to work with authentic techniques. In the smoked Indian chicken kebab that I made at MasterChef Junior, I used the technique of using charcoal to bring the smoked flavour to the dish. Indian cooking also teaches us to bring the depth of flavours which I absolutely love. This skill has helped me understand a lot of flavours when I cook other cuisines as well, including Chinese, Thai or Mexican.<figure class="media"><oembed url="https://www.instagram.com/p/CHUU2DUlhXg/"></oembed></figure><h2>8. What are your favourite cooking techniques and which ones do you dislike?</h2>I love baking. I cook both savoury and desserts in the oven. I don’t think I dislike any method that I have come across so far, but obviously, my parents ask me to be very careful while frying anything, and I am only supposed to deep-fry when they are around for safety. Presently, I am trying to master the sous vide technique (a French technique) and I am enjoying doing that.AlsoRead1<h2>9. What are your plans for the future? </h2>I want to open a restaurant that will serve food from across the world. I cook different cuisines, and I try to recreate authentic flavours with my twist to them. That’s what I want to showcase in my restaurant.

In an interview, the young contestant talks about his famed Indian platter on the show and making Indian food world-famous.

In an interview, MasterChef contestant Dev Mishra talks about his heritage and plans ahead. Read ZeeZest.com.

Interview with Junior MasterChef Dev Mishra | Reality Tv Shows

MasterChef Contestant Dev Mishra Cooked His First Meal When He Was In Grade 4

Mughlai

Masterchef

: If you’ve ditched dairy, there’s no reason you can’t indulge in summer’s sweetest treat.

Expert tips to make vegan ice cream at home. A guide to the ingredients you can use instead of dairy milk for ice cream recipes. Read Zeezest.com

Tips to make vegan ice cream without dairy at home | Zee Zest

5 Experts Hacks To Make The Creamiest Vegan Ice Cream

Think dum biryani, kheema samosas, nalli nihari, shahi tukda and much more!

Zee Zest curates a list of home caterers to order from, during the Eid 2021 weekend. For more such stories, read ZeeZest.com.

Home chefs to order from for Eid | Eid 2021 | Zee Zest

Mumbai, Add Chaar Chand To Your Eid Feast With Delicacies By Home Chefs

As the pandemic has put focus back on health and mindful eating—for many folks, festive bingeing on mithai and snacks is often followed by a feeling of guilt. However, many home chefs and entrepreneurs across different cities are giving their own healthy twist to traditional festive treats, so that people can enjoy guilt-free! Whether it is the traditional laddoos or newer and fancier granola bars and muffins, these home chefs make sure they deliver health and goodness all in the same box! Here's a glimpse at nine home chefs and entrepreneurs who are all set to give your festivities a healthy and meaningful touch. <h2>1. Rajashree Vaibhav Patkar, Mumbai</h2><figure class="image image_resized image-style-align-left" style="width:50%;"><img src="https://assets.zeezest.com/images/PROD_Chirote-by-Rajashree_1635155034873.jpg"></figure>For Mumbai-based home chef Rajashree Vaibhav Patkar, festive treats are all about being healthy without compromising on taste and that, she says, can only be achieved if you use quality ingredients, sans preservatives. “I always make sweets and snacks in pure ghee. Even the chiwda and shakar para that I make is made in ghee and not in refined oil. My most popular dish is the angoor basundi and for this dish I do not use any artificial flavouring. Unlike commercial establishments, who prepare sweets and snacks in bulk and compromise on the quality, the food that I make is healthy because I do not use any preservatives too. Gond laddoo is another popular sweet that I prepare without wheat flour. I use only dry fruits, ghee and gond to make this. In fact, this is a great gluten-free option that my customers enjoy. For most of the sweets, I use organic jaggery and dates. These are traditional family recipes that have been passed down from my grandmother.  Another festival favourite is chirote. While others use vanaspati to prepare this sweet, I make this with pure ghee, which automatically enhances the flavour and is healthy. For colours, I used pista and saffron," says Rajashree.For inquiries, message/ call Rajashree on 9820379417AlsoRead0<h2>2. Jammys, Bengaluru </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Nutty-Choco-Granola-by-Jammys_1635154773616.jpg"></figure>Bengaluru-based home-run service Jammys founded by Anushka Genomal, adds a modern touch to festivals with their festive offerings like nutty choco granola bars, healthy orange muffins, banana muffins, almond butter and date energy balls and more. “Our products are 100% natural and contain no preservatives. Our signature jams are made with jaggery and real fruits. Similarly, the energy balls and granola bars make for a delicious yet healthy gifting option for festival season, so that people can enjoy these treats guilt-free. Our festive hampers contain a range of products such as hazelnut bread, banana loaf and jams and spreads," says Shailaja, spokesperson for the brand. For inquiries, check out Jammy's Instagram page <a target="_blank" rel="noopener noreferrer" href="https://www.instagram.com/jammys_bangalore/?hl=en">@jammys_bangalore</a><h2>3. Girijapaati, Chennai </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Adhirasam-by-Girijapaati_1635154837749.jpg"></figure>While Chennai-based Girijapaati's fares are healthy and made with recipes that date as far as 150 years back, the homerun enterprise stays away from artificial colouring and preservatives as well and takes pride in its products that are a byproduct of recipes handed in the family for hundreds of years. This year they have launched two special sweets for the festive season - Cashew Jaggery Mithai and Adhirasam. "Apart from our snacks and other healthy fare that we offer through the year, for the festive season special we do have sweets which are made with jaggery and also nuts. For the festive season, the Cashew Jaggery Mithai is like a chikki, a cashew brittle, while Adhirasam is a traditional sweet that many families in south India have during festivals. We also have sweets like KajuKatli, which has zero vanaspati, and very little sugar. This festive season we are busy shipping orders to other cities as well," says Girijapaati, founder. For inquiries, check out Girijapaati's Instagram page <a target="_blank" rel="noopener noreferrer" href="https://www.instagram.com/girijapaati/?hl=en">@girijapaati</a><h2>4. Laddubox, Hyderabad </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Coconut-Laddu-by-Laddubox_1635154864117.jpg"></figure>Hyderabad-based online venture Laddubox, founded by Saandeep Jogiparti and Kavitha Gopu, is all about health and yummy treats in a box. From a two-ingredient coconut laddu to foxtail millets and flax seed laddus, the idea behind Laddubox is to celebrate every festival guilt-free. "For this festive season, we have two laddus which will be vegan - Almond Laddu and Cashew Laddu. For both, we use dates and figs as the main sweetener. We have always felt that no festival is complete without laddus. We wanted to create something which has a lot of value traditionally, yet has a modern and healthy twist to it. Our products are preservative and artificial colouring free and we use only organic products. The concept we follow is less ingredients and more nutrition. Some of the other laddus which are our bestsellers are Coconut Laddus and Flaxseed Laddus," says Saandeep. For inquiries, check out LadduBox's Instagram page <a target="_blank" rel="noopener noreferrer" href="https://www.instagram.com/ladduboxin/?hl=en">@ladduboxin</a>AlsoRead1<h2>5. Neenu's Natural, Bengaluru </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Almond-Fudge-Balls-by-Neenu_1635154923609.jpg"></figure>For Bengaluru-based Neenu Agarwal, whose online venture Neenu's Natural caters to both savoury and sweet tastebuds, compromising on taste and health are a strict no-no. "We use whole grains, only Himalayan Pink salt and no refined sugar. In fact, we are a zero-trans-fat venture, as we do not use the oil more than once. In fact, most of our products are traditional snacks and sweets, but with a modern twist. For the festive season, we have come up with a range of products like roasted nuts, Chocolate Almond Fudge Balls, Almond Chocolate Rocks, Dry Fruit Laddoos and more.  People today are conscious about their health and hence want healthy options, especially during festivals because this is the time when most of us indulge. So, we make sure that people indulge guilt-free," says Neenu. For inquiries, check out Neenu Natural's Instagram page <a target="_blank" rel="noopener noreferrer" href="https://www.instagram.com/neenusnatural/?hl=en">@neenusnatural</a><h2>6. Bloom Box Baking Studio, Delhi</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Rose-cokkies-by-Gitanjali_1635135868090.jpg"></figure>Delhi-based home baker Gitanjali Nandi’s Bloom Box Baking Studio boasts of festive menu comprising of freshly baked goodies like dry fruit cake, cookies, handmade chocolates, fudge brownies and more. “I strictly stay away from vanaspathi or margarine. I use only butter and cold pressed oil, very less unrefined sugar, and zero preservatives or artificial flavouring. In fact, for the rose cookies that I’m making this Diwali, I am using real rose petals and gulkand for flavouring,” says Gitanjali, adding, “I do customise products to suit our client’s needs. My idea is that people should enjoy the festivities without any guilt. In fact, the products that I make I would happily feed my children. If it is good enough to feed your family, it is good enough to feed others as well.” For inquiries, check out Gitanjali’s Instagram page <a target="_blank" rel="noopener noreferrer" href="https://www.instagram.com/bloomboxbakingstudio/?hl=en">@bloomboxbakingstudio</a><h2>7. The Earth Kitchen, Delhi </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_The-Earth-Kitchen-Diwali-Hamper_1635135884533.jpg"></figure>Delhi-based home chef Priti Bali says that she follows mindful eating and the same reflects in her array of products via her home-run business called The Earth Kitchen. “For the festive season, we have come up with four kind of hampers. The hampers mostly consist of butters – like almond butter, which is made without any preservatives, granola mix made of cranberries, blueberries, oats and molasses and a lot of dry fruits. There is the Nut Energy Ball, which is made of oats powder, pumpkins and sunflower seeds, cashew and almond powder – this is handmade and organic. We also have beet crackers made of beetroot, flax seeds and wheat flour. The home chef, who currently delivers only in Delhi and NCR region, says that her products are made from the freshest ingredients sans any artificial flavouring or preservatives. For inquiries, check out their Instagram page <a target="_blank" rel="noopener noreferrer" href="https://www.instagram.com/theearthkitchenofficial/?hl=en">@theearthkitchenofficial</a><h2>8. Madhumita Pyne, Mumbai</h2>As Mumbai-based home chef Madhumita Pyne wraps up the Durga Puja festivities, she is already gearing up for the Lakshmi Puja and Diwali. Madhumita specializes in Bengali food that stems from her roots. "Traditionally, Bengali food has always been cooked in mustard oil, which is healthier compared to other refined oils or vanaspati, which most commercial establishments use to cook their meals. In addition to that, I also use fresh ingredients, customise the dishes as per the customer's tastes and needs. For sweets, I mostly use jaggery or minimum sugar. In fact, the Bengali community will be celebrating Lakshmi pooja on October 19, for which I will be preparing bhog, which will comprise bhuna khichdi, a mixed vegetable dish which is slow-cooked," says Madhumita. For inquiries, check out Madhumita's Instagram page <a target="_blank" rel="noopener noreferrer" href="https://www.instagram.com/insomniaccook/?hl=en">@insomniacook</a> AlsoRead2<h2>9. Sahana Hallur, Pune</h2><figure class="image image_resized image-style-align-left" style="width:50%;"><img src="https://assets.zeezest.com/images/PROD_Moong-Dal-Laddu-by-Sahana_1635135851808.jpg"></figure>Pune-based home chef Sahana Hallur is busy with orders ahead of Diwali. “Since we just wrapped up with Dussehra, for which I made Puranpoli, I am now busy as orders have already started pouring in for Diwali. This time, I will make the usual snacks like Chakli, which is made of Urad dal, Shakkar Para, Chirote, laddus like Peanut Laddu and Ragi laddu – both of which are healthy and are sweetened with jaggery. I will also be making donuts – baked and fried version. Depending on what my customers want – I will make that,” says Sahana, who currently delivers in Wanawadi and nearby areas. Her dishes, she says, are made with the utmost care and love. “These days people reach out to home chefs like me because they know the quality of the food is much better compared to others. For example, I make healthy ladddus like Ragi Laddus with jaggery. I also use rice bran oil for frying snacks instead of other inexpensive and cheap quality products,” she says.For inquiries, reach out to Sahana on 98229 67089.

Healthy Desserts

Healthy Food

Home Chef

Desserts

A sandwich that will remind you of the 'world's best pastrami sandwich', scrumptious chocolate cake and more delivered at your doorstep!  

The Bombay Canteen launches a new delivery menu called the Munchies Menu amid the mini lockdown in Mumbai. For more stories, read ZeeZest.com. 

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When a quick getaway is no longer possible, let yourself travel back to your last Goan holiday with a poee-making experience

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Throwback To Pillowy Memories Of Windy Goan Shores 

Anyone who met Chef Floyd Cardoz was instantly drawn to his exceptional knowledge about culinary techniques and the way his brown eyes twinkled when he spoke about what he was cooking. Cardoz, who passed away at the age of 59 last year due to COVID-19, was a guide, a friend, and a mentor to many young chefs. <figure class="media"><oembed url="https://www.instagram.com/p/CUg49UoI291/"></oembed></figure>On his birth anniversary, The Bombay Canteen (TBC) team is raising a toast to their favourite chef and former culinary director by recreating the last meal he cooked at the renowned restaurant Tabla in New York. What's more, the funds raised from Forever Floyd will support aspiring chef Jeeva George's culinary degree. Last year, Jeeva was selected for the first Chef Floyd Cardoz Scholarship at WelcomGroup Academy of Culinary Arts, Manipal to pursue his dreams of becoming a professional chef.AlsoRead0<h2>Tribute to his legacy</h2>Sameer Seth, the founder and CEO of TBC, who met Cardoz when he was working with Danny Meyer's North End Grill and considered him family, recalls seeing the framed menu of the 6-course meal as they sat around the table at Chef Cardoz's home a few years ago. "We would always joke that he needs to make this meal for us. Unfortunately, that opportunity never came," he shares. Last year, the team at TBC could not do anything to commemorate his memory owing to the lockdown. However, it was the 6-course menu at Tabla that the team harked back to when they decided to mark the special occasion this year. <figure class="media"><oembed url="https://www.instagram.com/p/B-P0y8SpJLR/"></oembed></figure>The core purpose of the event, says Seth, is to cherish and celebrate the late chef's memory because of what he meant to us at TBC. "He played a special role in guiding so many people throughout his life that if we can carry that thought forward, it would mean so much to all of us," he says. This is where the other purpose of the meal kicks in – funding an aspiring chef's dreams. Given that the chef grew up in Bandra, TBC has collaborated with the charming heritage village restaurant, The Lovefools, for the dinner setting. "None of us had the opportunity to dine with him at Tabla, but we knew what a seminal period it was in his life. Keeping that in mind, we thought, why not have fun with the menu; imagine if he was to cook this menu in Bandra today, what would it look like," he goes on to share.AlsoRead1<h2>What's on the menu?</h2>The extensive 6-course dinner will begin with snacks such as Squash Pole, Pickled Pears, Pepper Cheese Threadfin Bream Poke, Red Rice Crackers, Basil Seeds House Made Pork Sausage, Ajwain Cracker, and Amrood Kasundi. The main course will consist of East Coast Barramundi with raw mango broth, Roasted Scampi, Chicken Liver Pate, Slow Cooked Pork Belly, Bannur Lamb Roast, and end with Love Fools Buttermilk Cake, a sweet ode to the chef by the folks at The Lovefools. "The original menu was true to the produce of New York City. That was the context of that menu, and that was the core of his philosophy. For us, it was more about having fun doing what we thought he would do and think the way he would think," says Seth.<h2>Getting there</h2><figure class="media"><oembed url="https://www.instagram.com/p/CUhEhZBIy0L/"></oembed></figure>Thinking about how they would interpret the original menu wasn't that tough a task for the TBC fellas. After all, Seth, Yash Bhanage, founder and COO, and Executive Chef Hussain Shahzad have spent years together with the chef and had a good sense of how he cooked and what he loved. "It boiled down to going back to our memories and our conversations with him. The menu in itself had some notes to it. We also spoke a lot to Barkha (Chef Cardoz's wife) and his former sous chef at Tabla. It was a bunch of conversations and us riffing off each other's thoughts and thinking this is what will make sense on the plate," he says, adding that the Chicken Liver Pate and the East Coast Barramundi is right up there for him, and he can't wait for people to taste these dishes. Seth believes that staying true to the late chef's philosophies helped them navigate the menu. "Reading old menus is a window into that time. If you were to come across a dish or a recipe in an old book, you could garner the context, and the time it was cooked. The other thing Floyd always used to say was to make it contextual to today's time and age. Today we are in 2021, and we are cooking in Bandra. Our menu is contextual to that, not to 2010, New York City," he signs off.The Forever Floyd dinner is at 7 pm, October 3, 2021, at The Lovefools in Bandra, Mumbai. Price: Rs 4,000, including food and cocktails.

The Bombay Canteen is paying tribute to the late chef's legacy by recreating his New York restaurant Tabla's meal. Yes, you're welcome to be part of it.

The Bombay Canteen is hosting Forever Floyd dinner as a toast to Chef Floyd Cardoz by recreating the last meal he cooked at the renowned Tabla restaurant in New York.  The funds raised will support a culinary scholarship. 

The Bombay Canteen hosts a dinner to commemorate chef Floyd Cardoz's birth anniversary

Celebrating Chef Floyd Cardoz With A Special Dinner On His Birth Anniversary

Chefs

The Epic And Ultimate List Of Indian Gins

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There’s no such thing as too much alcohol in one’s home bar. And with Diwali get-togethers and taash parties taking over our social calendars, it is the perfect time to stock up the home bar with some of the newest spirits and revel in the festive spirit. There are many fine whiskies, smooth vodkas, and refreshing beers that will leave you and your guests spoilt for choice. Here are our recommendations for the best new alcohol releases of 2021.<h2>1. Jack Daniel’s Tennessee Apple</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Jack-Daniel%27s-Tennessee-Apple_1635414964517.jpg"></figure>If you are a fan of flavoured whiskies, you will love this deliciously smooth and refreshing apple-flavoured whiskey. Jack Daniel’s Tennessee Apple combines the character of the original Jack Daniel’s Whiskey with the taste of crisp green apples. The spirit is charcoal mellowed and matured in new American oak barrels, which gives this fruity whiskey an exceptionally smooth finish. There is an unmistakable hint of vanilla and caramel. Jack Daniel’s Tennessee Apple is perfect on the rocks or with tonic water as a refreshing cocktail. Price: Rs 2300 for 750 ml.<h2>2. Rāsā Cabernet Sauvignon</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Rasa-Cabernet-Sauvignon_1635414974670.jpg"></figure>Those looking for a big, bold red wine can end their search here. Sula Vineyards' Rāsā Cabernet Sauvignon is aged in French oak barrels for over a year and then further matured in the bottle before release. This gives the wine intense dark berry flavours and a powerful mouthfeel, with a long, satisfying finish. Drinkable now, but with plenty of ageing potential, RāsāCabernet Sauvignon also is great to pair with meats, cheeses and hearty dishes. There are two more offerings – a delicious and peppery Rāsā Syrah and a plummy and smooth Rāsā Zinfandel. Price: Rs 1850 for Rāsā Cabernet SauvignonAlsoRead0<h2>3. People’s Lager by Goa Brewing Co</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_People%27s-Lager-by-Goa-Brewing-Co_1635414998105.jpg"></figure>About a year ago Goa Brewing Co started experimenting with heirloom varieties of rice. The result is People’s Lager, a homegrown rice beer that pays homage to Goa’s ukdo rice. Rice gives the beer a crisp, silky texture with just a hint of sweetness. Slide a few bottles in your cooler the next time you head to the beach, and you won’t regret it.Price: Rs 70 in Goa and Rs 125 in Karnataka for 330 ml.<h2>4. Segredo Aldeia Rum</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Segredo-Aldeia-Cafe-Rum_1635415012366.jpg"></figure>This homegrown craft rum from the makers of Pumori Gin and Woodburns Whisky is named after a mythical village in Goa famed for its rum. It’s made using a combination of cane and jaggery. There are two variants to choose from - white rum and café rum. Segredo Aldeia Café comes with lovely coffee notes and hints of toffee and vanilla. There is a slight whisper of tobacco and leather which makes it quite extraordinary. Café makes a lovely sip on the rocks. Price: Rs 1650 for 750 ml.AlsoRead4<h2>5. Billion Air Vodka</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Billion-Air-is-a-gluten-free-vodka_1635415022970.jpg"></figure>This new vodka on the block is not just smooth but also gluten-free. Most vodkas are made with either potatoes or grain. Billion Air Vodka is made with a combination of 98 per cent corn and two per cent wheat. It is distilled six times in the USA and bottled in India. The finish is smooth with a sweet after-taste making it a good sipping vodka. The luxe packaging in a grey bottle with gold accents makes it ideal for gifting too.Price: Rs 1990 for 750 ml.AlsoRead1<h2>6. Kamet Single Malt Whisky</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Kamet-whisky_1635415035329.jpg"></figure>Named after one of the highest peaks of India, Mt. Kamet in Uttarakhand, Kamet single malt is distilled using barley from the Himalayas and aged in a combination of ex-American Bourbon oak, ex-French wine oak and ex-sherry casks. With deep fruity and oaky notes balanced by a nice dose of heat and spice, Kamet is a well-balanced whisky. Relish this single malt neat, on the rocks or with a splash of water.Price: Rs 2999 for 750 ml.AlsoRead5<h2>7. Alphabot by Brewbot</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Alphabot-By-Brewbot_1635415045158.jpg"></figure>Mumbai’s favourite bots are back and this time with Alphabot a traditional lager made using malt from German malts and noble hops. The brew is conditioned for 45 days giving it a rounded finish and natural carbonation. The subtle biscuit notes and low hop bitterness makes this beer a delight to drink. “Traditionally in Germany, you would pair this with roast chicken, bratwurst sausages, pretzels and Obatzda (Bavarian cheese dip/spread). But for a truly desi twist try it with Rawa fried fish or even juicy kebabs,” says Anand K Morwani, Director, Brewbot Eatery & Pub Brewery.Price: Rs 500 a litre for PET packaging, Rs 550 for glass growler.<h2>8. Arkä Mead </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_arka-mead_1635490572887.jpg"></figure>Mead is having its moment under the sun. If you want to jump into the trend Arkä is a good start. Vibrant and fresh, this floral mead is produced from cold pressing rose petals. Sipping it is like walking through a rose garden. The alcohol strength of 12 per cent ensures a lively buzz while not getting you completely drunk. Bonus points for the slender bottle shape and cork stopper. The bottles are packed in eco-certified composite MDF is luxurious and sustainable too.Price: Rs 1,095 for a 375 ml bottle.<h2>9. Terai Gin </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_TERAI-inside_1635490597383.jpg"></figure>It’s been an exciting time for gin lovers with some excellent craft gins being launched by home-grown labels. Terai from Globus Spirits joins the list with its London Dry style gin. Distilled in handmade German copper still and infused with 11 botanicals, Terai sings with zesty tulsi, fennel and coriander notes. The almonds give it a slightly nutty flavour. This gin makes a delicious G&T and shines in a Martini as well. The good-looking bottle with a shiny Channapatna stopper adds to the allure.Price: Rs 2000 for 750ml in Delhi.AlsoRead2<h2>10. Maka Di Beer</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Maka-di-Beer_1635415395142.jpg"></figure>This balanced brew from Goa-based Latambarcem Brewers delivers a nuanced interplay of bready malt and herbal hops. There are four variants to choose from – Belgian Blanche, Belgian Triple, Honey Ale and the Bavarian Keller. At 4-7 per cent ABV, these playful and easy beers pack a feisty little punch. Make sure it is always in your refrigerator and pair them with spicy food.  Price: Rs 150 onwards for 330 ml.AlsoRead6<h2>11. In A Can Cocktails</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_In-a-Can_1635415406136.jpg"></figure>After canned wine, it’s time for canned cocktails. In A Can is touted to be India's first ready-to-serve canned cocktails. There’s a cocktail for every kind of cocktail lover – Vodka Mule with ginger and lime, Rum Latte that marries coffee and alcohol together, a Whiskey Collinsthatis In A Can's take on the classic Collins, a Gin & Tonic with the freshness of rosemary and classic LIIT. All In A Can cocktails are under 100 calories so you can guzzle a few and not worry about it going to your waist. For the best results drink it straight from the can at around 4 degrees or below. Price: Rs 140 per can.<h2>12. Fruzzante Pineapple </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Fruzzante-pinapple-_1635415413471.jpg"></figure>If you are looking for something that’s not too boozy but refreshing enough to give your beer-drinking buddies company, then a Fruzzante pineapple cider makes perfect sense. Fruzzante pineapple is made using pineapples from Sindhudurg, Maharashtra and has a good balance of freshness and subtle acidity. It’s like biting into a slice of pineapple before the drink turns sleek and silky. A good session cider (6 per cent ABV), it is great with food as the flavours never overwhelm.Price: Rs 185 for 330 ml.AlsoRead3<h2>13. Glenmorangie A Tale Of Cake</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Glenmorangie-Tale-Of-Cake-Bottle_1635415447619.jpg"></figure>This limited-edition single malt Scotch whisky from Glenmorangie lets you have your cake and eat it too! The non-age statement expression is first aged in ex-bourbon casks before being finished in former Tokaji(dessert wine style from Hungary) casks. The result is a skillfully layered whisky loaded with sweet, honeyed notes of a cake and Glenmorangie’s smooth, fruity character. It’s the dessert wine equivalent for whisky and is sure to appeal to bourbon lovers since it's on the sweeter side. The whimsical packaging is a delight.Price: Rs 12500 for 750 ml.<h2>14. Absolut Grapefruit</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Absolut-Grapefruit_1635415458809.jpg"></figure>Those who love flavoured vodkas will find the distinct character of Absolut Grapefruit truly refreshing. The palate is bitter with a hint of citrus and a well-balanced natural sweetness. Use it as a base for a range of cocktails or take the easy way out with tonic water. Whichever way you go, it’s delicious!    Price: Rs 3050 for 750 ml.All prices are for Mumbai unless mentioned otherwise.

Rice beer, apple-flavoured whisky, a mysterious rum from Goa, and refreshing mead, there is a lot to drink and discover this festival of lights.

Celebrate your Diwali Party with your loved ones! These wine and spirits will add the zest to your Diwali. For More read zeezest.com