How Hari Nayak Views the Art of Cooking Aug012014

How Hari Nayak Views the Art of Cooking...

Hari Nayak is an Indian chef, restaurateur, author, and food and culinary consultant in North America. Trained at the Culinary Institute of America, he is one of the most sought after chefs today for his distinct cooking style. His “Modern Indian Cooking” and “My Indian Kitchen” cookbooks highlight his simplistic and fresh style, making Indian cuisine accessible to the everyday cook. His roster of restaurants includes Orissa, Soul Spice, Café Spice, Café Spice Dosateria, Halo Fete, and Matt & Meera. Many chefs today are doing “modern” takes on traditional Indian cuisine. What does “modern Indian cuisine” mean to you personally? It’s fantastic that other chefs are exploring the area I helped pioneer back in 2007 when my book, “Modern Indian Cooking”, was released and named the best cookbook of the year. I started envisioning and working on this concept since the time I came to the U.S. I wanted to put Indian cuisine on the global map beyond the typical dishes and make it more accessible to the western audience – not just in restaurants but also in their very own kitchens. My approach was to simply take traditional Indian dishes and make them adaptable by giving a modern twist and new makeover using western cooking techniques and ingredients. Of the cookbooks you’ve authored, which is your favorite and why? I have written 5 cookbooks to date and they are like the 5 fingers on my hand! I don’t have a favorite since each has had some role to play in my growth and learning. However, amongst them all, I would say “My Indian Kitchen” has won the most accolades and been my highest selling book and I would give a thumbs up to it! What kinds of things do you advise on as...

Shipra Khanna: Chasing the Life You Want Jul272014

Shipra Khanna: Chasing the Life You Want...

Shipra Khanna didn’t dream of being a chef from a young age like many other contestants on MasterChef. She didn’t think that pursuing a career in the food industry would play any role in her life. She was simply carrying out her daily duties as a young housewife and developing her cooking skills out of necessity – to feed her husband, his family, and her children whose special needs forced her to develop creative and healthy alternatives to traditional foods. It was a true Cinderella story when Shipra was crowned winner of MasterChef India. Her victory and subsequent fame made her a symbol of hope to other women and an example of how breaking societal molds can be possible. With innovative creations like yam mousse, tandoori chicken-flavored pate, and carrot cake with garam masala, Shipra surprised the judges and fans by turning out delicious dishes without any formal culinary training. Her accomplishment was even further impressive when it was revealed that she had landed on the show by having the courage to leave an abusive marriage in pursuit of a life worth living. Here, Shipra shares her perspective on the journey. What made you decide to go on MasterChef India? What was it like to win that competition and how did it affect you? The support of my parents and their belief in me gave me the strength and inspiration to go on Ma​sterChef. My cooking skills were something I have been developing for many years through making new dishes for my family and children so I knew it was something I was good at. You’ve faced some difficult times in your life. How did those experiences influence you and make you who you are today? Difficult times​​ always make​s one wiser. My experiences taught me a...

Sitting Down with Saransh Goila Jul152014

Sitting Down with Saransh Goila...

Saransh Goila made his first Indian dish for his family when he was just 12 years old. Fifteen years later, at the age of 27, he is now one of India’s youngest celebrity chefs and food television hosts. Winning a spot on Food Food Maha Challenge, a reality show hosted by Sanjeev Kapoor and Madhuri Dixit, Saransh beat out 15 other contestants to achieve the title of India Ka Super Chef. Today, Saransh is based in New Delhi and dabbles as a food consultant, actor, author, and host of Roti Rasta aur India, India’s biggest food travelogue show on the FoodFood channel. When did you know you wanted to pursue a career in food? What inspired you to do this? I’ve been cooking since I was 12 years old. But the first time I really thought of food as a career option was in the 12th grade when I was studying to be an engineer and failing miserably at it. I had always thought of the kitchen as an outlet for my creative instincts and found pride and joy in cooking new dishes. I also often watched food TV shows and dreamt of sharing my cooking ability with others. My grandfather, who was an exceptional cook himself, one day suggested to me that I wasn’t born to be a scientist or an engineer. He saw me as a passionate, creative guy who loves cooking and eating and he believed I should consider food as a career option. Based on that, I began applying to catering colleges alongside engineering colleges and to my good fortune, I passed all the required exams for the prestigious catering schools. There was no looking back after that and I followed my passion to pursue cooking as a full-time career....

Hemant Bhagwani – Taking Toronto to New Territory...

Hemant Bhagwani has left footprints in quite a few places – born in India, attending culinary school in Switzerland, working at Indian restaurants in Australia and Dubai. But when he finally found a place to put down his chef’s hat, it was in Toronto, Canada where Indian restaurants at the time were nothing more than standard buffets with greasy fare. After helping open several hotel restaurants in Dubai, Hemant was set on starting his own venture despite the warnings of friends of family about the high failure rate for new food establishments.  Arriving in Canada without much money, he tried relentlessly to get a small business loan before finally securing funds for his first restaurant. Like many entrepreneurs, Hemant struggled with his first two ventures despite hard work and a brilliant vision before succeeding with Amaya. Founded in 2007, the Amaya Group of Restaurants has become a household name in Toronto today, bringing fresh, healthy, and quality Indian food in the form of formal restaurants, casual dining, food court kiosks, take-out establishments, and catering services. Hemant claims his love for food changed when he went to an Indian restaurant one night in Vancouver. Waiting close to an hour for a table, he observed how the owner chatted with everyone, hugged old friends, and transformed a simple dining venue to a warm and hospitable experience. Recognizing that same passion and energy in himself, Hemant was confident in his vision of wanting to create a place that offered exceptional food and changed how people perceived Indian dining. Amaya is exactly that – a company that was built from scratch out of love and emotion, a venture that redefined Indian food in Toronto, and a way for people to connect. “The key to success…my staff is like...

Up-and-Comer Ripu Daman Handa Jun262014

Up-and-Comer Ripu Daman Handa...

Ripu Daman may be a MasterChef India winner but his talents extend far beyond the kitchen. The energetic and vibrant 24 year is dabbling in television hosting, dancing, reality shows, and hopes to open his own restaurant someday. We caught up with him when he was recently in New York to film for Varli’s Choice, a new television show coming to Star Plus where Ripu will be the host. So what do you think of New York City? This is my first time in New York and I can truly say that it is a brilliant place. It has always been my dream to come here because ever since I was young, my dad would come to New York and tell me all about it. I think walking or biking is the best way to see the streets of this city so even though I have access to a car, taxis, etc. I’ve been getting around on Citibike everywhere so I can stop and visit every restaurant and street food vendor. As a huge foodie myself, I love that you can get so many different types of cuisine here from falafel to Thai to Japanese to Italian to Mexican. I also love the fresh and healthy make your own salad places and find myself eating there often! How did you get started in your career? I studied in New Delhi and was trained from early childhood to cook at home. We had this tradition where every weekend my mom and sister-in-law would relax and me, my brother and my dad would cook for everyone. When I started out making chapatti, it was all out of shape and looked like a map of India! But as I got older, I learned more and more and...

Why Everyone is Gaga for Gaggan Anand...

Chef, restaurateur, pioneer. Three huge titles for an extraordinary talent from Kalkota who interestingly made a name for himself in Bangkok. Chef Gaggan Anand worked at the Taj Group in his younger days and came to Thailand in 2007 as the head chef at contemporary Indian restaurant Red Bangkok. Quickly earning recognition for his exceptional cooking, industry insiders were already comparing Gaggan’s creations to that of chefs at established Michelin-starred restaurants. When he finally ventured out with his own restaurant, “Gaggan’, he experienced the freedom to create truly inspired dishes that were representative of his passion, commitment and creativity. Today, Chef Gaggan is one of the world’s most respected Indian chefs – while his restaurant is only 2 years old, it is the only Indian restaurant to be included (No. 66) in the Top 100 List of the World’s Best Restaurants. “Gaggan” is also ranked No. 3 in a 2014 list of Asia’s 50 Best Restaurants. So what makes this superstar such a standout? Perhaps it’s his desire to retain the authenticity of Indian food even though his approach is so decidedly innovative. Perhaps it’s the fact that he put Indian cuisine on the map in an environment so different from his native India. Or perhaps it’s his approachable and down-to-earth style despite his numerous achievements and accolades. Whichever it is, Chef Gaggan has made it clear that legendary is within his reach. “Trying new recipes, improving old recipes, it’s a continuous process and I find ways to keep getting inspired.” Gaggan’s restaurant is set in a colonial-style wooden house in the heart of downtown Bangkok with cuisine that he describes as progressive Indian with traditional touches. While his cooking style can be thought of “modern”, “futuristic” and “deconstructive”, Gaggan is quick to point...

Zorawar Kalra: Man on a Mission Jun012014

Zorawar Kalra: Man on a Mission...

Zorawar Kalra, son of celebrity chef Jiggs Kalra, is the Founder and Managing Director of Massive Restaurants Pvt. Ltd., a venture focused on a chain of fine dining and casual smart restaurants, along with a chain of luxury mithai shops. Zorawar’s famous father previously established and successfully exited the acclaimed multi-award winning brand Punjab Grill, putting him on the map and making him a celebrity known name. Here, Zorawar shares his story of success and business philosophy. How has having a celebrity chef / restaurateur father influenced your vision? My father’s father was in the armed forces. However, coming from a family of foodies and being influenced by his mother made him interested in delving deeper into food. He has over 40 years of experience studying, promoting and redefining Indian cuisine globally, and it is his passion for Indian food that has influenced my vision over the years. Both of us believe that it is the responsibility of Indian people to showcase our cuisine to the rest of the world in a way that retains its authenticity. My father is an institution of knowledge on Indian cuisine and it is an honor for us to have him as a mentor and guiding force behind our brands. Having said that, I believe his strength lies in the cuisine itself, while my expertise is handling the business end of things. Both of us come up with some great ideas, but we spend hours discussing each of our perspectives to make sure they work from a cuisine vision standpoint as well as a business standpoint. We both have our respective strengths and complement each other really well.  “Whatever decisions I’ve made in life, personal or professional, have enabled me to become a better restaurateur, businessman, son, husband, father and above all, a better person.”  Why did you decide to focus on...

JUNOON TO MAKE DUBAI DEBUTAS FIRST EXTENSION OF CULINARY BRAND May152014

JUNOON TO MAKE DUBAI DEBUTAS FIRST EXTENSION OF CULINARY BRAND...

JUNOON TO MAKE DUBAI DEBUTAS FIRST EXTENSION OF CULINARY BRAND     Manhattan’s Acclaimed Contemporary Indian Restaurant to Open at UAE City’s Shangri-La Hotel Junoon, New York City’s Michelin-starred contemporary Indian restaurant known for its elegantly modern take on traditional dishes, will open its second location this fall as a 5,000 square foot, 145-seat  United Arab Emirates (UAE) outpost in Dubai’s five-star Shangri-La Hotel. New York based restaurateur Rajesh Bhardwaj, who founded Junoon as an expression of his passion for the food and culture of his native India, made the announcement at the restaurant’s third anniversary celebration on Wednesday evening, May 14. Which was sponsored by the UAE based Etihad Airways, Baron Tequila and Somrus.  He stated the new Dubai location will set the stage for future expansion of the Junoon brand; one internationally acclaimed for its exploration of Indian cuisine’s infinite gastronomic possibilities under the guidance of  Corporate  Chef Vikas Khanna, one of the subcontinent’s most renown culinary talents and cookbook authors.  A brand that has been awarded a coveted Michelin star annually since Junoon opened in 2011. “We feel strongly Junoon can be a global brand and have been researching cities that would be a good fit for our first foray into expansion.   One of the world’s fastest growing cities and travel destinations, with a large Indian ex-pat community, Dubai stood out as the site of the second Junoon,” Bhardwaj explained.  “Dubai’s dynamic culinary scene, with the world’s most celebrated chefs opening restaurants there, was another draw.  Having a presence in Dubai is increasingly important to the future international growth of a restaurant brand. Bhardwaj also cited the original Junoon’s popularity with business travelers from the UAE as a factor in deciding on Dubai, along with the restaurant being frequented by some of the...

Getting Close to Gaurav Anand...

Gaurav Anand, chef and owner of three acclaimed Indian restaurants in Manhattan, has achieved unquestionable success despite having no formal culinary training and only arriving in the U.S. less than ten years ago. Born in India, Gaurav studied business and law, only discovering his love for the restaurant industry after working with his brother Saurabh. In 2006, Gaurav came to New York city and opened Bhatti Indian Grill, a restaurant that quickly became known among foodies and was an Open Table Diners’ Choice in 2012. The latest addition to his growing empire was Moti Mahal Delux, the first U.S. location of a popular New Delhi–based chain with more than 100 locations in India, Nepal, and London. The cuisine here is both rich and balanced, with complex flavors and interesting spices, and as global franchisers of Moti Mahal Delux, the Anand brothers are looking to open other locations in New York City as well as other metro areas. “You need to have a dream, and a passion to implement it.” Gaurav first came to New York City (NYC) for his 2 loves – his wife Shagun who was working there at the time, and the abundance of restaurants and interesting food. He knew that if he wanted to make it in the restaurant business, he would need to be in this incredible city where there are so many opportunities. When asked what he thought made NYC a good place to start, he expressed, “This is a good place to open an Indian restaurant because there are never enough restaurants here. New Yorkers will always want to eat out, and as long as you are serving high quality food at reasonable prices, you have a shot.” His experience, however, has been very different from what he...

Chef Sabyasachi Gorai: Cooking Up a Storm Apr232014

Chef Sabyasachi Gorai: Cooking Up a Storm...

Chef Sabyasachi Gorai is one of the most humble figures in the Indian culinary industry, despite having won numerous accolades such as the President’s Award, National Tourism Award, and “Best Chef in India” Varli Award. Here’s what he had to say when interviewed. What made you want to pursue a career in the food industry? When did you know this was your passion? Coming from a middle class family, it was clear in my mind that I wanted to start earning as soon as possible. My family did not approve of my plans to join the Air Force, leaving me to choose between Arts and the Culinary Academy. Since the chance of success in art is more remote, I joined a catering college in 1993 thinking it would be the less risky path. When I got there, the glamour of a managerial job in the front office was attractive to me, but I soon realised that I could put my artistic passion into food and create a niche that combined art and dining. Years later, here I am. “More restaurants should focus on making guests feel at home.” Your restaurants have won several international and regional awards. What do you think sets your establishments apart from the rest? I think having strong personal interest and passion are a huge part of a successful restaurant. I treat everyone coming to my restaurant as family and I expect my team to do the same. The feeling of comfort, being invited into someone’s home, and exceptional service are constantly viewed as priorities at my restaurants and customers can feel that difference. What are some of the biggest challenges you’ve faced in getting to where you are today? In almost every venture I’ve embarked on, I’ve had to...

Nitu Singh: A Food-Forward Outlook...

As the owner of Antuns restaurant in Long Island, 2 Benares restaurant locations, and the Minar fast food chain in NYC, Nitu Singh has certainly accomplished an impressive amount. Growing up in New Delhi, he spent endless hours in the kitchen watching his mother prepare nightly family meals and learning from his father who was already in the restaurant business. Nitu worked in the family restaurant to learn everything he could and eventually used that knowledge to open Minar in midtown Manhattan. Singh loves using all different Indian spices in his cooking, noting that every spice has its own identity and significance in making Indian cuisine unique. As an owner, he makes sure to partner with his staff and chefs to ensure each restaurant runs flawlessly and customer satisfaction remains high. The love he puts into cooking and managing every aspect of restaurant operations are two things he believes continue to drive the success of his establishments. Unlike many restaurants, Singh tries to stay true to his mission of making Indian cuisine accessible to the masses by focusing on quality and affordability over fancy décor and overpriced dishes. When asked what his favorite thing is about being a restaurant owner, Singh answered, “It’s the immense pleasure I get from cooking and providing people with scrumptious food. I like using my work as a stress relief. Cooking has been my passion for as long as I can remember and I love that competition in the industry today continues to make the cuisine better.” Singh continues to draw inspiration from his parents as his father was one of the first to introduce Indian food to the New York and his mother was a constant daily influence. But over the years, he also continues to be motivated...

Monish Gujral: Running an Empire...

Monish Gujral understands the importance of tradition, heritage, and family pride. Inheriting the Moti Mahal chain of restaurants started by his grandfather, Monish is the face of an empire that boasts over 100 franchisee locations in India. What started as the first Indian restaurant to introduce tandoori cuisine to the world, has now gotten a contemporary makeover courtesy of Monish’s vision and passion. Monish has kept the signature dishes that make Moti Mahal an institution in Delhi, but has transformed the dining experience into one that elevates the chain to a whole new level. “Food is a universal language that crosses all borders and barriers” From the start, Monish was enamored by what he perceived as the glamorous restaurant industry, based on his grandfather’s innovation and fame. While he later discovered just how tough the restaurant business really is, and how much hard work is involved, he continued to find it fascinating. He started out as a trainee at Moti Mahal, working in the hot kitchen for three years during college and learning the importance of consistency in commercial cooking. Although it might seem that pursuing a career in food was a given in his family, Monish found his own connection to the work, “Food is one thing that connects everyone no matter which religion or country they belong to. It’s a universal language that crosses all borders. When I’m cooking, it’s like meditation and yoga for me. I’m totally in sync with what’s going on and it really de-stresses me. That’s a language I can relate to.” Monish loves traveling to observe new cooking styles and different cuisines. He describes himself as “an experimental chef” in which he takes a recipe and tries to add in his own ingredients to reflect his personal...

Balancing it All: Atul Kochhar...

Our February Restaurateur of the Month, Atul Kochhar, is a man of many talents. An Indian-born, British-based chef, Atul is also a successful restaurateur, cookbook author and television personality. Most notably, his modern and fresh take on Indian cooking has had a tremendous influence on changing the way the British – and the rest of the Western world – view Indian cuisine. “I’ve tried to stick to my principles…the end result is dishes presented in a modern, clean and visually arresting way.” Atul came from a humble background in Jamshedpur, India. Both his grandfather and father were in the food business, running a bakery and catering operation, so food was always a big part of his life growing up. From as early as he can remember, Atul was in love with the industry and knew he wanted to pursue a career as a chef and restaurateur. Furthermore, his roots instilled in him a respect for the products and ingredients he works with, reminding him of the care, thought, and precision that quality dishes require. At just 31 years old, Atul became the first Indian chef to receive a Michelin star in 2001 during his tenure as Head Chef at Tamarind. He left the following year to embark on his first solo venture in London, Benares, which has been touted as one of the world’s best Indian restaurants since its opening in 2003. The focus here is on using seasonal ingredients from “all corners of India” and combining tradition with modern approaches. The restaurant also features a “grazing menu” in which Atul provides guests the opportunity to sample his signature items. As a testament to the quality of food, Atul won a second Michelin star for Benares, putting him in a league that few other...

Vikas Khanna Launches Himalayan Cook Book – “Return to the Rivers” Jan282014

Vikas Khanna Launches Himalayan Cook Book – “Return to the Rivers”...

Return to the Rivers RECIPES AND MEMORIES OF THE HIMALAYAN RIVER VALLEYS by Vikas Khanna with Andrew Blackmore-Dobbyn Foreword by His Holiness the Dalai Lama Hardcover/444 pages/ ISBN: 978-1891105-53-1 Lake Isle Press December 2013 In the realm of travel and culinary enthusiasts, few ventures are more sought-after than the adventurous culinary vacation. Food aficionados are leaving the comfort of their own kitchens to travel the globe and cook alongside expert chefs, learning the best techniques dish preparation, spice selection, and the secrets of indigenous ingredients. For those who are unable to take several weeks off to discover the wonders of international cuisines, Return to the Rivers brings the culinary expedition to you. Take a gastronomic tour with Vikas Khanna, award-winning Michelin-starred Indian chef, restaurateur, filmmaker, humanitarian and the host of the TV show MasterChef India. Both a cookbook and a travelogue, Khanna’s newest book takes us on a pilgrimage across the Himalayas as he delves into the culture and tradition surrounding these sacred foodways—everything from finding local ingredients to serving this incredible food. Vikas Khanna, along with Lake Isle Press, launched Return to the Rivers at an exclusive media event on Tuesday, January 28 at Junoon Restaurant. Return to the Rivers boasts nearly 500 pages, and 100 full-color photographs of plated dishes, exotic travel experiences, and personal and thoughtful musings that preserve the traditions, values and simple gifts that the Himalayan people bestowed upon Khanna. Khanna’s spiritual and culinary journey through the Himalayan heartland brings foodies and travel enthusiasts some of the best recipes and culture from Bhutan, Nepal, Tibet, northern India, and western China. Khanna’s book explores a wide variety of cultural delicacies, as it is organized by Street Foods; Soups and Noodles; Grains; Vegetables; Fish; Poultry, Eggs, and Cheese; Meats; Breads; Condiments;...

Munish Narula: An Empire in the Making...

One look at Munish Narula’s empire of Philly restaurants and it’s clear why we chose him as the January “Restaurateur of the Month”. With a vision for restaurants that serves him well all on its own, Munish’s success is additionally backed by a strong business background. He formerly worked as an Investment Banker and has a Bachelor of Science in Hotel Restaurant Management, an MS in Hospitality Administration from Johnson & Wales University, and an MBA in Finance from Wharton. Although he originally got his start in the food business at a chain restaurant, Munish eventually went on to found the acclaimed Karma restaurant in Philadelphia. Shortly afterwards, he realized the demand for fresh, nutritious Indian food at affordable prices and decided to launch Tiffin.com.   “Our focus is on expanding the Tiffin brand and making it a regional chain.”   While Tiffin started as an online delivery only concept run out of a small store front, it quickly evolved into a multi-functioning restaurant taking online orders, and offering delivery and carry-out. Based on the success of the initial store, Munish has since opened several other locations around Philadelphia. His most recent venture is Tashan, a beautiful 5,000 square foot restaurant serving sophisticated Indian small plates. When we asked Munish what inspired him to apply the tapas concept to Indian cuisine, he said, “Small plates allows people to try many more menu items than they would otherwise. It works especially well for people who are trying Indian food for the first time and we try to send a constant flow of food to the table so they can enjoy the experience as much as the tastes.” In an effort to stay innovative and on top of trends in the restaurant industry, Munish regularly visits...

Vicky Ratnani’s Key Ingredient: Versatility Jan202014

Vicky Ratnani’s Key Ingredient: Versatility...

An Interview with Vicky Ratnani Chef, Cookbook Author, and TV Personality There are chefs, there are writers, there are television personalities, and then there’s Vicky Ratnani – a man who’s love affair with food has taken him to the far reaches of the globe and allowed him to wear myriad hats within the food industry. Hearing his story was both impressive and inspiring. Tell us about how you got your start as a chef. We understand you sharpened your skills on the high-seas! My inclination was always towards western cuisine. When I graduated in 1991, I did not want to join a hotel but wanted to travel and work overseas to explore more. I thought the best way to learn, travel, and explore the world was to be on a ship on the high-seas. I joined Cunard cruise lines as a commis chef and after 12 years left as an Executive Chef of the Queen Mary 2 and Queen Victoria. How do you want people to think about your role in the culinary industry? A chef? A TV personality? A cookbook author? All of the above? Definitely, all of the above. I am and always will be a chef but am also looking forward to showcase my personality and thoughts via TV and writing. “When you see more, you learn more” How has being an avid traveler shaped your culinary viewpoint? When you see more, you learn more. Working with people from over 35 different nationalities, you are bound to pick up a foreign language, meet a variety of people and learn a great deal about cooking and finding new recipes. Having the chance to listen to people tell tales from their home and culture is truly a blessing and provides a melting pot...

IIFA : Bollywood mesmerizes the Big Apple ahead of the 15th IIFA Weekend and Awards set to make its American debut in Tampa Bay Jan152014

IIFA : Bollywood mesmerizes the Big Apple ahead of the 15th IIFA Weekend and Awards set to make its...

~ Tata Motors IIFA Awards 2014 tickets go live on sale on ticketmaster ~ ~ 7000 + tickets sold out in 2 hours ~ ~ Shahid Kapoor & Farhan Akthar to host the Awards ~ ~ Shahrukh Khan to headline the event among other stars performers ~ New York, 15th January: The International Indian Film Awards (IIFA) Weekend is all set to make its American debut as they bring the magic of Indian Cinema to Tampa Bay, Florida. The 15th edition of the IIFA Weekend & Awards will be held this year from the 24th – 26th of April. IIFA management along with Bollywood superstars Anil Kapoor and Priyanka Chopra are currently on a press tour in the United States, having made their first pit-stop in the home to Hollywood, Los Angeles and the second yesterday, in Tampa Bay. The IIFA delegation and the stars continued on to the last leg of the tour today, in the Big Apple, New York. IIFA today announced its celebrations ahead of the film industry’s highly anticipated weekend extravaganza which is set to include film briefings, the IIFA Film Workshop, the FICCI-IIFA Global Business Forum, IIFA Rocks, IIFA Magic of the Movies & Technical Awards and the crown jewel of the Videocon D2H IIFA Weekend, the TATA Motors IIFA Awards. Headlining the Awards will be King Khan, Shahrukh Khan who is said to be the biggest star offering from Bollywood in present years. The 15th TATA Motors Awards will be hosted by Shahid Kapoor and Farhan Akthar. The duo last hosted the Awards in 2012 in Singapore. Each year, IIFA Award tickets have sold out in record-breaking time. In 2011 in Toronto, on IIFA’s debut in North America, IIFA Award tickets for a capacity of 18,000 sold out...

Top 20 Indian Restaurants in the U.S. 2013 Dec2013

Top 20 Indian Restaurants in the U.S. 2013...

As we approach a new year, it’s time to pay tribute to the best of the best in Indian dining. From authentic tastes that transport you to the homeland to modern fusion cuisine, there is a wide range of offerings and styles among the top Indian restaurants in the U.S. – but one thing they have in common is that they all made this list. Here are the “Top 20 Indian Restaurants 2013” according to industry publications and expert...

From Entertainer to Restaurateur: Vijay Rao...

Raised in Nadiad, India, Vijay Rao had two big dreams: to one day own a restaurant and to make Bollywood films. He was always passionate about entertaining and interacting with people, so the restaurant business was a natural fit. Meeting so many interesting guests who become regular patrons and friends appealed to him and he believed there was no greater satisfaction than when a guest compliments the food and ambience of your establishment. With the vision to open a premier Indian restaurant in NYC, but without being a chef himself as many restaurateurs are, Rao wanted to break the myth that India was old-fashioned and not modernized. So in 2011, he worked with renowned Chef Hemant Mathur and Chef Dhandu Ram to create the Michelin-starred Tulsi, a true testament to the concept of modern Indian in everything from the contemporary décor to creative cuisine. Although Tulsi was a great success, Rao’s passion for Bollywood and film hadn’t yet been fulfilled. The answer to his passion was the opening of Dhoom in 2013, which is a Bollywood-themed restaurant in New Jersey where the entire décor is set up to reflect elements of Indian cinema. From film memorabilia to photos of famous actors, Dhoom invites patrons to celebrate Indian entertainment and Indian food in one unique setting. “There is still some apprehension when it comes to trying Indian dishes, but I’m confident we will eventually break this barrier and eliminate existing misconceptions.” Rao may not have a culinary background, but he certainly understands how to create and deliver great dining experiences. When asked what he thinks is missing from the Indian restaurant industry in America, he says, “I think we have achieved the right levels of class, food, and ambience to compete with other ethnic restaurants....

Gaurav Tandon: A Man of Many Talents Nov232013

Gaurav Tandon: A Man of Many Talents...

Gaurav Tandon is a multi-faceted, multi-talented force that is fast becoming a household name in not only the UAE, but in the global Asian community. Widely considered the most influential radio and television celebrity in the UAE, Gaurav’s list of accolades provides a good glimpse into the diversity of his accomplishments. For the past 5 years, his show “Weekend Out” on Sony Television Asia has captured loyal fans and made it the most popular Asian lifestyle show on TV. Aired not only in the Mena region but also in America, Australia, Africa, and Pakistan, “Weekend Out” is largely successful because of Gaurav’s trademark sense of humor and engaging presentation style. He’s reviewed more than 500 restaurants on the show, with both the culinary industry and avid foodies tuned in to hear what he has to say. In a region where the culinary industry is starting to experience the influences of globalization, Gaurav is currently the only Asian food critic in the Middle East. This designation gives him great insight and access to the best restaurants and chefs in the increasingly popular world of Indian cuisine. It was for these reasons that Gaurav was selected as the winner of the Varli Culinary Award for Best Food Critic UAE in 2012. To Gaurav’s loyal fan base, it’s his spontaneity, creativity and wacky sense of humor that keeps them listening in year after year. Expanding beyond just television, Gaurav’s distinct and captivating voice has made him a radio star as well. His radio show has dominated the UAE airwaves for 10 years now, and it is the longest running prime time radio show in the region. To Gaurav’s loyal fan base, it’s his spontaneity, creativity and wacky sense of humor that keeps them listening in year after...