Introducing the next generation in cooking shows – Kawan Kitchen Mate, developed by leading advertising and production firm TOUCHDOWN MEDIA INC, is based on the premise that every South Asian family who has settled in the U.S. has a unique story. Focusing on food as the bonding agent that keeps families together, helps people survive struggles, and serves as the cornerstone of celebrations, the show allows viewers to get to know 13 South Asian households. By sending an experienced FOODIE to each household, Kawan Kitchen Mate will introduce South Asian food and families to U.S. audiences through attempting to solve the commonly shared dilemma of what to make for dinner. The idea is brilliant in its simplicity and universally appealing because of its applicability to daily cooking challenges. While it’s common for most cooks to exchange recipes and cooking tips, most still find it challenging to come up with daily meals that excite and satisfy their families. That’s why Kawan Kitchen Mate will send a FOODIE, also known as an everyday food enthusiast and knowledgeable cook, to help each household prepare unique and easy dishes that are meant to please the whole family. The FOODIE will be the anchor and someone who is able to add innovation to simple dishes without needing the expertise of a professional chef. The beauty of the show’s concept is that families will learn how basic ingredients on their grocery list and in their fridge can be used to make new tasty dishes every week. It’s part reality TV, part educational cooking show, and part entertainment as viewers meet families from across the U.S. and learn how to apply the FOODIE’s solutions to their own lives. Participating households and viewers will get more than just the benefit of simple,...

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...

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...

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...

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...

Shuchi Naidoo is a name you may want to familiarize yourself with, as the former banker is turning heads with 29calories, an Indian tapas concept brought home. Indian food commonly invokes images of large servings filled with rich, buttery entrees followed by a post-meal laziness. But this entrepreneur is hoping to change that perception with bite-size servings, hand-picked healthy ingredients, and creative fusion recipes. What makes this concept especially unique is that Shuchi manages to embed her other passions of home-cooking and photography into creating an unforgettable evening. The idea is a “mobile private kitchen” with customized service offerings including in-home tasting parties, collaborative events, or private dining. The in-home tasting party is a chance for foodies to visit her NYC home with stunning views of the Brooklyn Bridge as she prepares mouth-watering treats and guests mingle with other like-minded individuals. The collaborative events are geared towards small businesses while private dining is attractive to smaller groups that want a more intimate gathering. She also allows patrons to get in on the fun and help cook the meal while providing secret tips and recipes. The avid photographer in Shuchi helps her memorialize each event for patrons and the public to view on her blog. She realized at a young age that it was not only the food itself but the presentation of the evening that turned cooking into art. A true self-made entrepreneur, she is an inspiration to many hoping to crack the tough business of food. With no formal culinary training, Shuchi followed her passion in creating a niche market within a well-established industry. This passion was borne from an unwavering enthusiasm expressed by her mother who cooked for “home-food-starved” children. She realized at a young age that it was not only the...

Purchase a Varli Cookbook today for only $3, filled with 20 top recipes, and most importantly 100% of the proceeds from your purchase will go to the Diya Foundation’s Save a Child campaign. VARLI COOKBOOK AVAILABLE NOW To Buy Online ($3.00 a copy only) Visit Diya Foundation...

The inaugural Varli Summer Tasting gives foodies a chance to enjoy succulent Indian food with a nice warm summer breeze. The attendees at Mint restaurant, Long Island on August 7th will experience outdoor grilling, tandoor, and BBQ. As with all Varli events, world-renowned chefs will be providing their creative tastings with an eye towards outdoor cooking. In particular, some of our past Varli Cook-Off contestants will be featuring some of their latest creations. Varli Summer Tasting benefiting Diya Foundation in association with Mint restaurant WHEN Wednesday, August 7th, 2013 5:30 pm – 9:30 pm WHERE Mint Restaurant 1 Ring Road West Garden City, NY 11530 TICKETS $50 per adult (100% proceeds go to Diya Foundation) Visit http://www.diyasaveachild.org   FOOD TASTING BY CHEF GARY SIKKA Chef Gary Sikka will be hand-delivering samples of his finest dishes to the attendees. VARLI COOKBOOK The highlight of the event will be when HR Shah, President of TV Asia, and the exclusive media partner of the event, helps introduce the launch of the Varli Top 20 recipe Cookbook, which includes signature recipes from some of the top chefs and restaurateurs in the area. The best part is that all proceeds from cookbook sales will benefit the Diya Foundation’s Save a Child campaign designed to provide education, medical care, and food to children. GIFT BAGS As a thank you from the team at Varli, each and every attendee will receive a gift bag which will include a wide variety of products and free gift certificates $100.00 value. SILENT AUCTION Guests will have the opportunity to bid on exciting items such as VarliWare Tandoor kitchen appliances and equipment, a Maya Foods basket filled with great ingredients for your next meal and much more! The best part is that all proceeds will be...

40 pcs | Serves 7 people| Ready in 45 minutes  Ingredients 1 pound ground chicken 5 ounce grated paneer 5 ounce grated cheese 5 cloves of finely chopped garlic ½ inch piece of finely chopped ginger 4 finely chopped green chilies 1 large finely chopped onion 5 chopped stalks of fresh coriander Salt to taste 40 pieces Parchment paper cut to 5X6 inches Directions Combine all the ingredients together and make oval shaped large pellets. Wrap the pellets in parchment paper and twist the two ends tightly (like toffee) so while frying oil does not seep into the paper. Deep fry the chicken until it turns golden brown or for about 8 minutes. Then place the paper chicken on a paper towel and lightly dab the remaining oil off of the pieces of paper. Best way to eat them is to unwind each piece just before eating to keep them warm and fresh. This dish is best served with green chutney or schezwan sauce. [nggallery...

Looks like the Diya Foundation’s dessert tasting’s at the Vaisakhi mela yesterday were a huge hit! It was great for Diya team performing a Sewa at the Gurdwara.! Great attendance and participation all day. « ‹ of 3 ›...

Varli Magazine, in association with their Diya Foundation for Children, once again brought the Indian restaurant industry together on February 11th, 2013 for a night of food, fun and glamour. The ”Indian Restaurant Charity Week Appreciation Dinner” was hosted by Rohan and Rakesh Aggarwal at their NYC restaurant, Devi. The event was Varli Magazine’s thank you to restaurateurs who participated in Charity Week (January 21st-27th) to benefit the families of the victims from the Sandy Hook Elementary School tragedy. The evening was a foodie’s paradise with intriguing appetizers like soy wrapped within grilled eggplant. Dinner entrees ramped up the creativity with a chicken tikka lasagna that was easy on the eyes and the taste buds. However, the food was only the tip of the iceberg, as the evening also included live cooking demonstrations by Chef Walter D’Rozario and Chef Bachan Rawat of Bukhara Grill restaurant and a silent auction for VarliWare tandoor, Maya Foods basket, Alokozay Tea cases and Sufi Wines gift bags. But of course, the highlight of the night was the announcement of the donation amounts from participating restaurants. Some of the top contributors to this fundraising event were Thali, Devi, Moghul, Mehndi, Ming, Bukhara Grill, Chola, Malai Marke, Dhaba, Raaga, Masala Times, Madras Mahal and The Masalawala restaurant. The full weight of the industry was behind this initiative as Sunil Hali of Cinemaya Media and Sudhir of Sahara TV also contributed to the cause, alongside Varli Magazine, VarliWare and their promoting partners, Bawarchi Foods & Maya Foods. The unity of restaurateurs to help those in the community affected by this tragedy is something to be applauded and celebrated. Congratulations to Varli Magazine and the Diya Foundation for organizing this fundraising effort and achieving their goal. For list of donors : Click...

Celebrity Chef Vikas Khanna can now add to his list of impressive accomplishments the honor of receiving a Michelin Star for his work at Junoon Restaurant in New York City. Chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India, he is an entrepreneur with a vision. Hailing from Amritsar, India, Vikas took the inspiration derived from large family feasts and turned it into a brilliant career. He has received extremely impressive reviews from a wide variety of media sources, his gastronomic peers, as well as recognition from the ever important James Beard Foundation. 1) How has being honored with a Michelin Star effected your professional life? Receiving the Michelin Star was the greatest honor for our entire team at Junoon, who all worked extremely hard toward a common vision. Junoon has achieved a benchmark, and now the commitment is to do even better in the times to come. 2) What’s your next project? I am a person who believes in a vision of togetherness and what we decide as a team along with our mentor Rajesh Bhardwaj, will be the direction. In the meantime, I am working on our film series Holy Kitchens. I just had the honor of spending time with His Holiness Dalai Lama in Bodhgaya. His Holiness will be speaking in the film on Buddhism and the interconnectedness of food and spirituality. 3) You are a writer, television personality, filmmaker and humanitarian. Which one of these delivers the highest level of satisfaction and why? The highest level of satisfaction for me comes from the work that has over the years represented our country, cities and our family in the brightest light. I want my work as a whole – food, books, films and television to...

August 10th, New York City: Varli Magazine, a publication about Indian food and restaurants, celebrated its one-year anniversary at K Lounge in Midtown Manhattan. Founded by Varli and Ricky Singh, Varli is emerging as a leading culinary guide showcasing the delights of Indian cuisine. With several Chefs showcasing speciality dishes at the event, Varli brought together a star-studded cast of dignitaries and celebrities from the culinary world. Amongst those in attendance were: Hemant Mathur the first ever Michelin-starred Indian Chef in North America, Sriram Pandit the Executive Chef of the famous Moghul catering group, Chef Hari Nayak author of the recently released cookbook, “My Indian Kitchen,” and Floyd Cardoz, the Executive Chef of North End Grill, a forthcoming Danny Meyer restaurant opening in Manhattan and winner of Top Chef Masters, Season Three. Amidst a wonderful evening full of delicious food stations, partygoers were able to samples various cuisines and speak with famous Chefs about their culinary craft, enjoy live food demonstrations and other rousing entertainment. Earlier this year, Varli Magazine highlighted several Indian restaurants as well as prominent Indian Chefs at the first-ever Indian Food Festival. « ‹ of 8 ›...