A vegetarian thali is India’s most elegant argument for abundance. It arrives not as one dish, but as a complete mood: radiant, fragrant, precise, generous and deeply regional. In its circular form, it carries the confidence of a cuisine that has never needed minimalism to look sophisticated. A spoonful of golden dal, a curl of crisp papad, a lick of pickle, a mound of fragrant rice, a sweet placed at the edge for later or perhaps for right now. Everything has a place, and everything has a purpose.

The thali is often described as a meal, but that feels too plain for something so layered. It is hospitality made visible. It is also memory, geography, ritual and appetite arranged in metal, leaf, brass, kansa or silver. Across India, it reflects not only what communities eat, but how they welcome, celebrate, worship and impress. A thali can be rustic, royal, temple-pure, merchant-refined or gleefully theatrical. The charm lies in its range.

There is also a modern reason why the thali feels luxurious again. In an age of tasting menus and curated dining experiences, the thali offers something sharper: a complete culinary landscape without fuss. No awkward decisions, no performative ordering, no fear of missing the signature dish. The kitchen makes its case in one sweep. The guest simply arrives hungry and leaves with a sense of having travelled.

The Palace Hotel Revival of the Thali

India’s palace hotels and luxury resorts have given the vegetarian thali a glamorous second life. What once belonged to family dining rooms, festive kitchens and traditional eating houses now appears under chandeliers, in marble courtyards, beside lily ponds, near carved jharokhas and under canopies lit by flickering diyas. The mood is old-world without feeling trapped in nostalgia. A gleaming thali, handled with care, can be as dramatic as a vintage silver service trolley.

At these properties, presentation carries almost as much meaning as taste. Attendants in traditional attire move with quiet precision, placing katoris around the main grain, filling the platter in a rhythm that feels practised and personal. Brass glows under soft lighting. Kansa ware adds earthy elegance. Silver trays bring a courtly shimmer. Textiles, table flowers, sandalwood notes and heritage crockery become part of the scene.

The recipes do the heavy lifting. Palace thalis often draw on royal khanas, temple kitchens and community traditions, bringing together dal baati churma, Gujarati valor muthiya, fragrant kadhi, seasonal greens, millet breads, spiced buttermilk, house-made pickles and desserts with old-family confidence. Some hotels add thoughtful modern accents: artisanal ghee, smoked chutneys, or a lassi poured like a sommelier’s proud flourish.

This is where the thali becomes more than a plate. It places guests inside a deeper story of region, memory and ceremony. Every bite hints at a court, a caravan, a temple bell, a monsoon crop, a desert pantry or a grandmother’s guarded recipe. Done well, the palace thali does not feel heavy with grandeur. It feels beautifully hosted.

The Ceremony of Serving

A thali begins before the first bite. The ceremony of service is its own kind of theatre, refined without being stiff. A server approaches with warm rotis. Another follows with dal, then vegetables, then chutneys and sweets. The sequence matters. Katoris of silken dal, spiced kadhi and jewel-toned sabzis encircle rice, khichdi, millet or bread. Papads crackle into position. Chutneys shimmer in tiny portions. Pickles sit at the rim like small, fiery warnings.

There is a graceful intelligence to the arrangement. Sweet, sour, salty, bitter, crisp, soft, cooling, warming, dry and sauced all find balance. A bite of dal and rice softens pickle heat. A piece of baati pulls in ghee and lentils. A spoon of kadhi brightens a dry sabzi. Papad adds snap where the plate grows mellow. Dessert waits patiently, though not always successfully.

In heritage settings, banana leaves may unfurl as green platters, carrying a faint earthy perfume. In luxury dining rooms, hammered brass bowls and silver salvers make the ritual gleam. At temple-style meals, the rhythm becomes gentler, almost meditative. A rosewater hand rinse may begin the experience. A bell, a smile, a second helping offered before the guest asks: these small details carry the thali’s heart.

The best thali service is never pushy, yet it is wonderfully persuasive. It understands that generosity in India is rarely silent. Refills arrive with warmth. “A little more?” is not a question as much as a cultural instinct. The table loosens. People compare favourites, surrender to second helpings, laugh over spice levels and quietly abandon the idea of eating lightly. Luxury, here, is the pleasure of being looked after.

Bahubali Thali: Spectacle on a Plate

The Bahubali Thali is the blockbuster of vegetarian dining. It does not enter quietly. It arrives like a cinematic reveal, usually on a vast steel platter loaded with a thrilling number of dishes, often ranging between 30 and 54. It is oversized, overjoyed and completely unembarrassed by its own drama. In an era built for food photographs, this thali understands the assignment better than most.

Its appeal lies in scale, but also in the childlike delight of abundance. Katoris brim with dal makhani, paneer gravies, chole, kadhi, raita, chaat, vegetables, pulao, chutneys and sweets. Breads stack up in buttery folds. Jalebis curl in golden spirals. A tower of papad may appear with the confidence of architecture. Somewhere on the plate, a bright pickle or sharp chutney cuts through the richness and keeps the excess lively.

The Bahubali Thali belongs to modern India’s appetite for celebration. It borrows its spirit from community feasts, wedding spreads and old-school hospitality, then scales it up for the social dining age. It is usually meant for sharing, often feeding four to six people, which makes it less of a meal and more of a group event. People lean in, phones come out, servers smile knowingly, and the first few minutes are spent simply understanding the geography of the platter.

Its roots may not be as ancient as temple thalis or regional royal spreads, but its instinct is completely Indian. Food is used to mark joy, welcome and occasion. Across cities such as Ahmedabad, Hyderabad and Delhi, this larger-than-life platter has become a symbol of edible theatre, where size, colour and variety do the talking. In heritage-style restaurants and high-energy dining spaces, a Baahubali thali turns lunch or dinner into a full social occasion. Its luxury lies in largesse, and it serves abundance with a grin.

Rajasthani Royal Thali: Desert Opulence

The Rajasthani Royal Thali carries the romance of the desert, but not in the pale, postcard way. This is a thali of strong flavours, clever preservation, ghee-rich comfort and regal memory. It proves that landscapes of scarcity can produce cuisines of astonishing depth. In Rajasthan, the pantry learned early how to work with dry ingredients, hardy grains, pulses, sun-dried vegetables, wild berries, spices and dairy. The result feels both practical and opulent.

At the centre often sits dal baati churma, Rajasthan’s grand edible signature. Wholewheat baatis, baked or roasted until smoky and firm, are cracked open and flooded with ghee. Panchmel dal, made with five lentils, brings depth and spice. Churma adds a sweet, crumbly finish, golden and fragrant, often enriched with dry fruits. The trio has the balance of a royal composition: earthy, rich, sweet, savoury and deeply satisfying.

Around it, the thali builds its desert orchestra. Gatte ki sabzi brings gram flour dumplings in a tangy yoghurt gravy. Ker sangri combines wild berries and beans in a sharp, spiced preparation that tastes of the land itself. There may be bajra roti, missi roti, garlic chutney, mangodi, kadhi, boondi raita, pickles and sweets such as ghevar, motichoor laddoo, malpua or badam halwa.

What makes this thali luxurious is not only the richness of ghee or the glow of brass. It is the craft behind every survival ingredient turned into celebration. Dried beans become delicacies. Gram flour becomes dumplings, snacks and gravies. Millets gain dignity under skilled hands. Spices carry heat, perfume and memory. From Jodhpur’s sandstone glow to Udaipur’s lake-facing elegance, the Rajasthani royal thali belongs to spaces that understand drama.

Gujarati Kathiawadi Thali: Bold and Bountiful

The Gujarati Kathiawadi Thali is sunshine with attitude. It is lively, generous, rhythmic and wonderfully alert to contrast. Sweetness meets heat. Buttermilk cools chilli. Farsan adds crunch. Kadhi soothes. Pickles bite back. The plate keeps changing character as the meal moves along, and that is exactly its charm.

Kathiawad, in Gujarat’s Saurashtra region, brings a bolder, more rustic accent to the larger Gujarati thali tradition. Millet breads, garlic chutneys, spicy vegetables and earthy pulses sit comfortably beside delicate snacks and sweets. There may be bajra rotla, theplas fragrant with fenugreek, sev tameta, ringan no oro, lasaniya batata, undhiyu in season, khichdi, kadhi, toor dal, lilva kachori, khandvi, dhokla, sev khamani and crisp papad.

Then come the accompaniments, which are never minor in a Gujarati thali. Chutneys, pickles, fried chillies, jaggery, salad, raita and chaas act like a clever supporting cast. A spoon of sweet dal softens the spice. A sip of buttermilk resets the palate. A bite of farsan brings crunch back into play. Basundi, shrikhand, mohanthal or jalebi may close the meal, though in a traditional thali the sweet often arrives early, because Gujarat does not believe pleasure should wait.

Service is central to the experience. Refills arrive in rhythmic, almost musical rounds. Servers move clockwise, offering one dish after another with cheerful insistence. There is no preciousness here, yet in luxury dining rooms the same format can become unexpectedly elegant. Silver and kansa platters give the meal a warm glow. Fine linens, heritage interiors and careful plating bring polish without flattening the thali’s personality.

In Ahmedabad, celebrated Gujarati thali restaurants have turned this abundance into an institution. In Dwarka and other heritage-rich settings, the meal carries the flavour of pilgrimage, trade, coastline and community life. The Kathiawadi thali is not shy. It has spice, sweetness, crunch, comfort and a fierce sense of welcome. Its luxury lies in energy. It feeds not only the appetite, but the table’s mood.

Marwari Thali: Refined Merchant Heritage on a Plate

The Marwari Thali is Rajasthan’s more restrained, merchant-polished cousin, though restrained is a relative word when ghee, sweets and fried delicacies are involved. Rooted in the traditions of Marwari trading communities, it reflects mobility, thrift, inventiveness and a deep understanding of pantry intelligence. Ingredients with long shelf life, such as besan, dried legumes, millets, papad, sev and pickles, are turned into dishes of remarkable comfort and finesse.

A Marwari thali may carry dal baati churma, but its personality often reveals itself through details: papad ki sabzi, mangodi, panchkuti sabzi, ker sangri, gatte, kadhi, missi roti, bajra roti, mirchi vada, papad kachori, bhujia sev, moong dal halwa, boondi laddoo and ghevar. The flavours are layered rather than loud. Spice brings warmth. Ghee brings sheen. Dry textures are balanced with yoghurt gravies, dal and kadhi. Crunch is never far away.

There is refinement in the way pantry staples are elevated. Besan becomes dumplings, fritters and crisp snacks. Papad moves beyond accompaniment into gravy. Sun-dried ingredients return to life with masala and patience. Millets, once valued for resilience, now feel chic in a world rediscovering ancient grains. The Marwari thali quietly proves that luxury does not always begin with rare ingredients. It may begin with skill, memory and restraint in the right places.

The merchant history behind the cuisine adds another layer. Marwari communities carried their food habits across trade routes, adapting without losing identity. Their vegetarian traditions travelled with them, finding homes in havelis, business households, festive gatherings and community feasts. In Shekhawati havelis, Jodhpur hotels and fine-dining spaces inspired by palace life, the Marwari thali feels especially at ease. It has the grace of a family heirloom, polished often, never over-explained.

Satvik Temple-Style Thalis: Sacred Simplicity as Luxury

Satvik temple-style thalis are the quietest in this collection, and perhaps the most profound. They do not seduce with excess. They calm the table down. Rooted in ideas of purity, seasonality, balance and devotion, the satvik thali avoids onion, garlic and often root vegetables, depending on the tradition being followed. The flavours are gentle, but never dull when cooked with care.

A satvik platter may include steamed rice, millet khichdi, moong dal, lightly spiced gourds, pumpkin, raw banana, greens, moringa leaves, coconut chutney, curd, rock salt, cumin-tempered vegetables, simple kadhi, payasam, fruit or a small sweet. The seasoning is measured. Cumin, coriander, ginger, curry leaves, pepper, tulsi, coconut and ghee are used not to dominate, but to bring clarity. The meal feels clean, luminous and deeply nourishing.

In temple towns such as Tirupati, Puri, Nathdwara, Udupi and many pilgrimage centres across India, food carries the aura of offering. The kitchen is not simply producing lunch. It is preparing prasad, community nourishment and spiritual hospitality. That changes the way the meal is received. A ladle of dal, a spoon of rice, a sabzi cooked without showmanship: each can feel unexpectedly complete.

Luxury here lies in restraint, intention and the rare pleasure of eating without heaviness. In a world of overdesigned dining, the satvik thali offers a different sophistication. It trusts ingredients. It respects rhythm. It allows the guest to leave satisfied rather than stunned. There is no need for smoke, foam or theatrical plating. The beauty is in balance.

Contemporary restaurants have begun presenting satvik cuisine with a more polished fine-dining sensibility. In cities such as Delhi, restaurants inspired by sattvik principles show how this food can move into elegant urban spaces without losing its calm essence. Brass lamps, clean plating, delicate sweets, seasonal vegetables and attentive service create a mood that feels serene but not austere. The satvik thali reminds us that luxury can be spiritual, not only sensory.

The New Luxury of the Vegetarian Thali

The vegetarian thali is having a very stylish moment because it offers what contemporary luxury increasingly seeks: authenticity without stiffness, abundance without confusion, and a sense of place that feels immediate. It does not need to announce itself as immersive. It already is. One plate can hold desert craft, merchant memory, temple discipline, palace nostalgia, agricultural wisdom and family affection.

For travellers, the thali is one of the most rewarding ways to understand a destination. In Rajasthan, it tastes of arid landscapes and royal kitchens. In Gujarat, it captures trade, agriculture, sweetness and spice. In Marwari homes and heritage hotels, it reflects refinement shaped by mobility and memory. In temple towns, it becomes devotion. In modern city restaurants, it turns into spectacle, nostalgia or polished regional storytelling.

Perhaps that is the real power of the thali. It refuses to separate food from culture. It understands that how something is served matters as much as what is served. The refill, the sequence, the katori, the leaf, the ghee, the sweet, the pickle, the second helping, the host’s insistence: each detail belongs to the experience. A great vegetarian thali brings luxury and soul to the same plate, then adds a little more ghee for good measure.

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From refreshing highballs to timeless classics and bold contemporary serves, cocktails offer an easy way to celebrate meaningful moments with friends and loved ones. For an intimate evening at home or a lively gathering, well-crafted serves can bring a refined touch to the occasion.

Here are a few signature cocktail recipes that are easy to recreate at home, featuring distinct flavour profiles ranging from smooth and elegant to crisp and smoky.

Maker’s Mark Old Fashioned

A timeless and sophisticated drink that celebrates the rich, smooth character of Maker’s Mark. Warm notes of caramel and vanilla are perfectly balanced with aromatic bitters and bright citrus oils, creating a bold yet refined serve. Ideal for intimate evenings, celebratory gatherings, or relaxed after-hours sipping, the Maker’s Mark Old Fashioned brings classic cocktail craftsmanship to every occasion.

Ingredients

• Maker’s Mark – 50 ML
• Cane Sugar – 1 teaspoon
• Aromatic Bitters – 2 dashes
• Orange Peel – 1

Method

In an Old-Fashioned glass, add sugar, bitters and a splash of Maker’s Mark. Stir to dissolve before filling the glass with ice. Add the rest of the makers and stir. Express the oils from the orange peel

Toki Highball

Suntory Whisky Toki was made to mix with soda water. For as simple as this drink is, you’ll be surprised by the complexity of the flavours. Soda water brings out the fresh, crisp notes of the whisky for a refreshing cocktail that pairs with any meal.

Ingredients

• Toki Suntory Whisky – 45 ML
• Premium Soda Water – 150 ML
• Grapefruit Peel coin – 1 No.

Method

In a chilled Highball glass, add the Toki whisky with a lot of ice. Pour in the soda water and stir gently. Garnish with a grapefruit peel coin.

Laphroaig Penicillin

The Laphroaig Penicillin is a bold, smoky cocktail crafted with Laphroaig® Select, balanced by zesty citrus and a touch of sweet honey.

Ingredients

• Laphroaig 10 – 50 ML
• Ginger Juice – 15 ML
• Honey – 20 ML
• Lemon Juice – 30 ML

Method

In a shaker, pour in all the ingredients and give it a hard shake. Double shake into an Old-Fashioned glass with fresh ice. Garnish with a piece of ginger candy or a lemon peel.

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Designed as a large-scale mango food festival, the showcase brings together bold creativity, global influences, and the timeless love for mangoes in one unforgettable dining experience.

Running from 1st May 2026 to 30th June 2026 at The Tivoli, Chattarpur, and available daily from 11:00 AM to 11:00 PM, the festival invites guests to indulge in a specially curated menu crafted by Executive Chef Siddarth, who reimagines mango across Indian, Thai, and Oriental cuisines with a distinctly modern approach.

“With ‘The Mango Route’, we wanted to elevate mango from a seasonal favourite to a versatile culinary hero,” says Chef Siddarth. “By balancing sweetness, spice, and texture, we’ve created dishes that surprise and comfort. The guest response has been phenomenal, people are loving the innovation and the unexpected flavour pairings.”

Sip the Mango

The fest begins on a refreshing high with an inventive beverage lineup. From the smooth, lightly spiced Mango Pepper Soup with Coconut Milk to the tangy, nostalgic Kairi Jaljeera Spritz, each sip is layered with flavour. The Mango Ginger Kombucha Cooler adds a contemporary fermented twist, while the Aam Panna Granita delivers icy bursts of bold, chatpata goodness perfect for summer indulgence.

Street to Gourmet

Taking inspiration from India’s bustling street food culture and global favourites, this section transforms classics into gourmet delights. The Deconstructed Mango Chaat plays with textures and tangy notes, while the Thai Raw Mango Som Tam introduces a zesty Southeast Asian flair. The Mango Avocado Uramaki and Mango Sphere Mini Puri showcase modern culinary artistry, while Murg Mango Smoke and Mango Glazed Paneer Steak bring smoky richness balanced with mango’s natural sweetness.

Chef’s Mango Table

The main course is a celebration of depth and comfort with a global touch. The Mango Coconut Curry with Quinoa offers a light yet creamy indulgence, while the Thai Mango Red Curry perfectly balances spice with ripe sweetness. The Raw Mango Risotto (Indian-style) adds a tangy reinterpretation, complemented by the comforting Aam Chole Chawal. The Seared Fish with Mango Salsa & Coconut Emulsion rounds off the experience with a refined, coastal-inspired note.

The Mango Indulgence

No mango celebration is complete without desserts that delight. The Mango Lava Cake oozes with molten richness, the Mango Rasmalai Cake blends tradition with modern flair, and Aam Phirni ke Sakore brings nostalgic comfort served in earthen pots.

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This summer, Lithuania’s capital is turning its iconic pink soup, šaltibarščiai, into a series of city-wide experiences that invite travellers to discover the Lithuanian capital beyond the festival itself. The Vilnius Pink Soup Fest, returning from May 29–31, will open with a synchronised all-city lunch called “Pink Break”, where people across Vilnius will pause for a shared pink soup moment. 

The celebrations will continue after dark with “Pink Nights” at a historic indoor market, while a playful Pink Soup Bus will add to the city’s summer buzz. As Southern Europe heats up, Vilnius offers cooler temperatures, a lively festival calendar, and a refreshingly quirky reason to visit. 

As heatwaves continue to shape summer travel patterns across Europe, the Lithuanian capital stands out as a refreshing destination – inviting travellers to explore the city through food, culture, and shared moments beyond the festival itself.

Pink phenomenon

Returning for the fourth time, the Vilnius Pink Soup Fest has become an international event, featuring a 50-meter pink water slide, a waiters’ race, and a walking competition that will paint the town pink. It brings focus to the cold beetroot soup, šaltibarščiai, named among the best soups in the world by Taste Atlas – a cold soup made with kefir, fresh vegetables, and boiled eggs, known for its striking pink colour and refreshing taste.

While deeply rooted in Lithuanian culinary tradition, the dish becomes a canvas for creativity during the festival, with restaurants and chefs across the city offering both classic and experimental interpretations.

“The festival has become a phenomenon that’s grown beyond our initial expectations over the past few years, both in attendance and international interest,” says Eglė Girdzijauskaitė, Head of Communications at “Go Vilnius”, the city’s official tourism and business development agency. “Last year, the number of visitors more than doubled to 93,000, including nearly 17,000 visitors from abroad. The momentum is turning the festival into a compelling reason to visit Vilnius.”

Hop on the Pink Soup Bus

During the festival (May 29–31), the entire city joins the celebration, with public spaces, transport and landmarks embracing the pink spirit.

One of the highlights is a specially designed Pink Soup Bus, which will run free of charge from Vilnius Railway Station through key festival locations (free of charge during the festival), making it easy and fun to explore the city.

Adding to the atmosphere, Vilnius Airport will be temporarily renamed “Vilnius Pinkternational Beetport,” while the central railway station becomes “Pink Soup Railway Station.”

One city, one lunch: the Pink Break

This year, Vilnius is aiming to turn a simple lunch break into a synchronised city-wide moment. On May 29, at exactly 12:00 PM, residents, businesses, and visitors across the Lithuanian capital will come together for the “Pink Break,” enjoying šaltibarščiai simultaneously in offices, parks, restaurants, and rooftops across the city.

By synchronising lunch across the entire city, organisers hope to create one of the largest collective lunch experiences – not only in Lithuania, but beyond.

Where the festival comes alive after dark

One of this year’s key additions is Halės Market – a historic indoor food market known for its local produce and street food – which will be renamed as “Pink Soup Market” and will become a central festival hub. During the day, it will host the Pink Break lunch, and in the evenings, the space will transform into “Pink Nights” – a two-night programme of music, drinks, and social events, extending the celebration into Vilnius’ nightlife.

Summer season in Vilnius

Beyond the Vilnius Pink Soup Fest, Vilnius continues its summer with a packed cultural calendar that transforms the city into an open-air stage. Culture Night (June 12) turns the capital into one large festival of light installations, music, and performances, while the Lithuanian Youth Song Festival (July 3–6) brings together around 24,000 participants in a long-standing Baltic tradition of folk song and dance.

“We see that the festival becomes a great way for travellers to start exploring the summer in Vilnius. With a cooler climate, Baroque Old Town, and 60% of the city covered in trees or parks, and various cultural events, Vilnius becomes truly alive in the summer,” said Eglė Girdzijauskaitė.

Lithuania’s capital is easily accessible from major European cities via direct flights, and also serves as a convenient base for exploring the Baltic region

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Adventure travel asks more of the body than a holiday ever will. A mountain trail, a cycling route, a forest hike, a rafting day, even a long road journey through rough terrain can turn hunger into something far less casual than a missed meal. It can slow the legs, cloud judgment, dull the mood, and quietly flatten the very excitement that brought you there in the first place.

That is why food on an adventure is never merely about eating. It is about stamina, recovery, hydration, convenience, and knowing what the body will actually respond well to under physical strain. The right things packed into the bag can make the day feel stronger, lighter, and more enjoyable. The wrong things can make it feel unnecessarily hard.

The most useful adventure foods are not always the most glamorous. They are the ones that travel well, digest easily, hold up in changing temperatures, and give energy that lasts longer than a sudden burst of sugar.

The Morning Meal That Sets the Pace

The day begins before the trail does. A good breakfast matters because most adventure days start early, and the body burns through energy quickly once movement begins. This is not the moment for a meal that is oily, overly rich, or heavy enough to sit stubbornly in the stomach. It is the moment for food that feels balanced and reliable.

Oats, eggs, toast, fruit, yoghurt, poha, idli, upma, and even a simple paratha with curd can all work well, depending on the journey ahead. The ideal breakfast gives the body some carbohydrate for immediate fuel, a little protein for staying power, and enough substance to prevent an early crash. It should feel sustaining, not burdensome. In adventure travel, the first meal does more than fill a gap. It sets the tone for the hours ahead.

Food That Travels as Well as You Do

Once the day is in motion, food needs to become practical. Adventure travel is rarely kind to anything delicate, elaborate, or inconveniently packed. The best foods are the ones that can be slipped into a side pocket, eaten without ceremony, and trusted to survive heat, jostling, and long hours in a backpack.

Bananas remain one of the most effective foods a traveller can carry. They provide carbohydrate, are easy on the stomach, and work beautifully as a quick energy source. Dates, raisins, dried apricots, and other dried fruits serve a similar purpose. They are small, concentrated, and remarkably efficient when energy dips midway through a trek or drive.

They may not look especially exciting laid out on a kitchen counter, but on a demanding trail they begin to feel rather elegant in their own way. Good adventure food often has that quality. It reveals its value at exactly the right time.

Small Snacks, Serious Staying Power

Then come the foods that keep hunger quiet for longer. Nuts and seeds have earned their place in any serious adventure bag because they offer density without fuss. Almonds, peanuts, walnuts, pumpkin seeds, and cashews bring healthy fats, some protein, and a steadying quality that quick-sugar snacks rarely manage.

Trail mix works particularly well because it blends immediate and lasting energy in one easy handful. A thoughtful mix of nuts, seeds, raisins, and a little dark chocolate can outperform many packaged snacks that speak the language of endurance while delivering little more than sweetness.

There is plenty of room here for Indian staples too. Roasted chana, makhana, peanut chikki, and dry fruit laddoos are all smart choices. They travel well, remain satisfying, and suit Indian weather and travel habits far better than many imported snack ideas that appear stylish but wilt under real conditions.

Why Protein Earns Its Place

Adventure travellers often think first about quick energy, which is understandable, but protein deserves more attention than it usually gets. It helps the body recover, makes meals more satisfying, and prevents the kind of restless hunger that appears too soon after eating.

Protein bars can be useful, though it is worth choosing them carefully because many are closer to dessert than nourishment. Nut butter sachets are compact, easy to carry, and surprisingly filling. Boiled eggs can be practical on shorter outings, particularly in the first half of the day. Sandwiches and wraps with paneer, hummus, grilled chicken, or peanut butter work very well when a proper snack is no longer enough but a full meal feels impractical.

A good adventure food bag should not be all crunch and sugar. It should have something more substantial tucked inside, something that can steady the body when the day begins to stretch.

Hydration Changes Everything

Hydration is often treated as a background concern until fatigue, headache, or irritability arrives. By then, the body is already telling you that something essential has been neglected. Adventure travel increases fluid loss through sweat, exertion, sun exposure, and, in some cases, altitude. Water remains the foundation, but on long or demanding days, water alone may not always be enough.

Electrolyte sachets or oral rehydration solutions can help replace sodium and other minerals lost through sweat, especially in hot conditions or during sustained exertion. Coconut water can also be useful when available, though it is not always practical as a carry item. The larger point is simple. Hydration works best when done steadily. Small, regular sips through the day are far more effective than suddenly drinking large amounts once exhaustion has already arrived.

Eating for the Terrain Ahead

Not every adventure asks the same thing of the body, so not every journey should be fed in the same way. A trekker climbing steadily for hours needs foods that are light, calorie-dense, and easy to digest. A road traveller has more room but often makes poorer choices because easy access encourages mindless snacking. A camper may have the luxury of planning a warm meal, while someone rafting or kayaking needs compact food that can be reached quickly and kept safe.

High-altitude travel often calls for a gentler approach. Warm fluids, soups, simple carbohydrates, and familiar foods usually work better than anything very rich or heavily spiced. When the body is already under physical stress, predictability becomes a virtue. The best food on an adventure is often the food that asks the least of the digestive system.

The Indian Staples That Outperform Trends

Local food wisdom rarely gets enough credit in these conversations. Thepla remains one of the most travel-friendly foods around. It is sturdy, satisfying, and far less fragile than it looks. Khakhra is crisp, portable, and dependable. Stuffed parathas can be excellent for shorter journeys if packed properly and eaten early. Roasted peanuts, murmura mixes, jaggery-based snacks, and homemade energy bites all deserve a place in the adventure conversation.

There is something reassuring about food that belongs to habit, climate, and common sense. Many Indian travel foods were doing the job long before the modern energy bar arrived with glossy packaging and grand promises. Quite a few of them still do it better.

What the Body Would Rather You Left Behind

Some foods travel badly, and some simply behave badly once eaten. Very greasy meals can leave the traveller feeling heavy and slow. Very spicy food before strenuous movement may not suit a sensitive stomach. Creamy desserts and snacks made almost entirely of refined sugar can offer a temporary lift, only to leave the body flatter than before.

Alcohol is a poor idea before an active day, particularly when balance, hydration, and judgement matter. Too much caffeine can also be unhelpful if it unsettles the stomach or disguises dehydration. The aim is not to make adventure food joyless. It is to keep the body working with you rather than against you.

Packing Light Without Packing Poorly

Packing food well is part of travelling well. Snacks should be portioned rather than dropped loosely into one large bag. Hunger on the move is rarely patient, and nobody wants to unpack half a backpack in search of a few almonds. Leak-proof containers make a difference. Soft fruits need protection. Wet foods and dry foods should be packed separately. Every item should justify the space it takes.

Adventure travel teaches restraint. A bag overloaded with unnecessary food becomes irritating to carry, but a bag packed too lightly becomes a mistake by mid-afternoon. The sweet spot lies in choosing well rather than carrying more.

A Smarter Rhythm for the Day

One of the best ways to think about food during adventure travel is not in terms of one large meal and a few random snacks, but in stages. Start with a proper breakfast. Carry a quick energy snack for mid-morning, perhaps fruit or dates. Have something more substantial for lunch, such as a sandwich, wrap, or thepla roll. Keep a smaller afternoon booster ready, maybe trail mix or roasted chana. Once the activity is over, eat something that helps the body recover, with both carbohydrate and protein in the mix.

That rhythm makes the day feel more even. Energy stays steadier. Mood stays better. Recovery begins earlier. Adventure becomes less about managing discomfort and more about enjoying where you are.

The Luxury Angle: Adventure Food Has Evolved

Adventure food has moved well beyond the old formula of crushed biscuits, overly sweet bars, and emergency packets pulled out of a backpack with little enthusiasm. A more refined approach has entered the picture, one that understands that performance and pleasure do not need to sit on opposite sides of the trail. Today’s adventure traveller is as likely to carry artisanal trail mixes with toasted nuts, seeds, dried berries, dark chocolate, and sea salt as they are to carry any conventional snack. Gourmet protein bites, nut butter pouches, clean-label energy bars, and healthier ready-to-eat meals have brought a certain polish to the food bag without making it impractical.

This shift is not only about better taste, though that certainly helps. It is also about cleaner ingredients, more thoughtful nutrition, and food that feels aligned with a well-travelled lifestyle. There is a growing appetite for snacks that are high in protein, lower in refined sugar, and made with ingredients people can actually recognise. Ready-to-eat options, once associated with compromise, have also improved dramatically. Soups, grain bowls, oat pots, and dehydrated meals now come in versions that are lighter, smarter, and far more satisfying than the bland travel staples of the past.

Then there is the rise of eco-conscious snack brands, which adds another layer of appeal. Recyclable packaging, responsible sourcing, natural ingredients, and smaller-batch production have all become part of the conversation. Yet for all this evolution, local and regional foods often remain the true standouts. A good thepla, a dry fruit laddoo, roasted chana, or a well-made peanut chikki can easily outperform much of the glossy packaged competition. Luxury, in this context, is not about branding alone. It is about food that travels beautifully, tastes good, and works hard.

The Food Bag Matters More Than You Think

Adventure travel celebrates the dramatic things: the summit, the river bend, the cliff edge, the silence of a forest, the exhilaration of distance. Yet much of what makes a day outdoors feel good is shaped quietly by small decisions made before it begins. Food is one of them.

Good adventure food does not need to be fashionable. It needs to work. It should support the body, travel with ease, and hold its own through heat, dust, rain, altitude, and fatigue. When packed thoughtfully, it becomes part of the journey’s confidence. It keeps the traveller stronger, steadier, and more present. A brilliant day outdoors is built on many small acts of foresight. The food bag is one of the most underrated among them. Pack it well, and the trail feels kinder, the body feels sharper, and the adventure holds its magic much longer.

Read More: Latest

Bay Bistro, the restaurant at Radisson Resort Pondicherry Bay, takes its cue from the region’s coastal setting and layered culinary history. Under Executive Chef Thiruvengadam, the kitchen brings French technique into conversation with Tamil flavours, using seafood, coconut, mustard, lime and spice in thoughtful ways. The menu is shaped by both place and method, where local ingredients, memory and classical structure come together without losing their distinct character or sense of origin in each finished dish.

Recipes

Tender Coconut & Key Lime Mousse with Ginger Jaggery Crumble

Ingredients

• Coconut Milk – 400 g
• Tender Coconut Water – 250 g
• Caster Sugar – 200 g
• Tender Coconut Pulp – 500 g
• Cardamom Powder – 16 g
• Agar Agar – 5 g (dissolved & boiled in water)
• Whipping Cream – 500 g

Method

• Heat tender coconut water and dissolve agar agar; bring to a boil.
• Add sugar and stir until completely dissolved.
• Mix in coconut milk, tender coconut pulp, and cardamom powder.
• Allow the mixture to cool slightly.
• Fold in lightly whipped cream gently to maintain airy texture.
• Add fresh key lime juice (as required) for citrus balance.
• Pour into moulds and refrigerate until set.
• Serve chilled with ginger jaggery crumble

Franco Tamil Kadugu Yera

Ingredients

• Medium-sized prawns
• Mustard seeds (Kadugu)
• Mustard oil
• Curry leaves
• Shallots (finely chopped)
• Ginger-garlic paste
• Green chillies (slit)
• Tomato (finely chopped)
• Turmeric powder
• Red chilli powder
• Black pepper powder
• French mustard paste
• Coconut milk
• Vinegar
• Salt (to taste)
• Fresh coriander leaves

Instructions

• Clean and devein the prawns, wash thoroughly and keep aside.
• Marinate with turmeric, chilli powder, salt, and a few drops of vinegar for 15 minutes.
• Heat mustard oil in a tawa/pan on medium flame.
• Add mustard seeds; allow them to splutter.
• Add curry leaves, shallots, and green chillies; sauté until light golden.
• Add ginger-garlic paste and cook until the raw smell disappears.
• Add chopped tomatoes and cook until soft and oil separates.
• Add French mustard paste and mix well.
• Add marinated prawns and cook on high flame for 3–4 minutes.
• Reduce flame, add coconut milk and pepper powder; mix gently.
• Cook until prawns are tender and gravy thickens.
• Finish with a splash of vinegar and garnish with coriander.
• Serve hot.

Read More: Food Voyager

The most intimate food stories are often the ones slipping quietly out of everyday life. A porridge no longer stirred at dawn, a bitter green left unpicked in the monsoon, a fermented batter abandoned because it asks for patience, a smoked relish remembered only when an elder mentions it in passing.

Across the country, dishes once tied to harvest cycles, temple offerings, mountain winters, desert survival and community feasts are fading from daily life. When a local preparation vanishes, something larger goes with it: the knowledge of a landscape, the rhythm of a season, the taste of a people’s relationship with place.

For travellers, this is where India becomes more compelling than the sameness of standard menus. Beyond the restaurant circuit lies another India, fragrant with wood smoke, wild leaves, sour grains, hand-pounded spices and recipes carried in memory rather than cookbooks.

When Food Followed the Land

There was a time when India’s kitchens answered directly to the land. Coastal tables leaned on kokum, fish and coconut and salt-heavy air. Desert communities turned bajra, buttermilk and hardy pods into sustaining meals with quiet brilliance. In the hills came fermentation, barley, ghee and smoked meat, while forest belts drew flavour from tubers, wild mushrooms, mahua and gathered greens.

In Rajasthan, raabdi, a fermented pearl millet gruel cooled in earthen pots, offered relief in fierce summers. In Kerala, pezhukkal turned yams and coconut into monsoon comfort. These were not novelty dishes, but lived responses to place.

Recipes belonged not merely to states, but to altitude, rainfall, temple customs, trade routes and agricultural wisdom. Today, as menus become more standardised and city palates more driven by convenience, that diversity is under strain. Butter chicken travels farther than chains. Paneer tikka gets more room than patrode. Distinct food memories risk fading into one broad, familiar blur.

Forgotten Plates, Powerful Stories

Some of India’s most compelling dishes are not entirely gone, but they are no longer secure. They survive in villages, seasonal kitchens and the memory of older cooks.

In the Northeast, khura soups enriched with chhurpi carry a Himalayan tang. In Kerala, karkidaka kanji, the medicinal monsoon porridge made with rice, herbs and restorative ingredients, once nourished families through the lean, rain-heavy season. Today, it is more likely to be remembered than routinely prepared.

Coastal Karnataka still holds on to patrode, colocasia leaves layered with spiced rice paste, rolled and steamed. In Himachal, sidu, with its fermented wheat dough and gloss of ghee, remains a mountain comfort food, especially alongside aktori, soft potato-and-spinach pancakes of home kitchens rather than hotel buffets.

Further inland, Chhattisgarh offers bafauri, steamed gram dal dumplings that prove how light and satisfying traditional food can be. In central India, millet-based dishes such as bhanje speak of older grain cultures that once shaped daily diets.

Each one reveals something larger: a survival strategy, a climate response, a ritual code or an inherited understanding of nutrition. They are edible maps.

Where Tradition Still Tastes Real

If these dishes survive at all, it is because some kitchens still remember. A grandmother in Himachal kneads the sidu dough and leaves it overnight because that is how it should be done. In Odisha, temple kitchens continue to prepare poda pitha with the care of an offering. In the Northeast, meats still meet smoke in ways city kitchens cannot imitate, while fermented ingredients develop flavours that refrigeration has nearly edited out of daily life.

In Chhattisgarh, bafauri persists in homes that still value steamed, oil-light cooking rooted in tradition rather than trend.

What moves you about these kitchens is their lack of performance. They are not preserving heritage for applause. They are doing it because food still means continuity. Only instinct, repetition and belief.

When Ingredients Vanish, Recipes Follow

A recipe rarely disappears alone. It takes its ecosystem with it.

India’s indigenous rice, local millets, bamboo shoots, native gourds, wild greens, dried fish, kokum, timbur and forest tubers all belong to food cultures shaped over centuries. When farming changes, hybrids dominate, pesticides erase edible weeds, and younger generations stop recognising what grows around them, the ingredient base begins to thin.

That is why many forgotten foods cannot be revived fully in a generic way. They belong to soil, humidity, smoke, vessels, local grain behaviour and to the cook who knows, by smell alone, when a batter has fermented enough.

A Regional Taste Trail Worth Travelling For

For travellers willing to go beyond the obvious, India’s forgotten food map is one of the most rewarding routes in the country.

In Kashmir and Ladakh, barley-based dishes such as paba, served with buttermilk or rustic accompaniments, speak of altitude and endurance. Dried stews built around preserved ingredients remind you that winter once dictated the pantry.

In Himachal and Uttarakhand, sidu, chainsoo, jhangora preparations and bhatt-based dishes reveal a cuisine of mountain intelligence: hearty, frugal and full of character. Rajasthan and Gujarat tell another story, where bajra raabdi and ker-sangri reflect a cuisine sharpened by scarcity and skill.

In Bengal and Odisha, pithas, posto-rich preparations and temple foods balance comfort with ceremonial depth.

Maharashtra and Goa offer old Saraswat preparations, toddy-fermented breads and dry fish chutneys that still carry the humidity and salt of the coast. Further south, Kerala, Karnataka and Tamil Nadu continue to hide treasures in plain sight: jackfruit steamed in leaves, patrode, old gruels, yam dishes and native vegetable preparations.

Then there is central and tribal India, where mahua-linked food cultures, forest mushrooms, smoked chutneys and coarse grains create one of the country’s least understood yet most original food landscapes.

Why These Flavours Faded

Urban life rewards speed, not soaking, fermenting, pounding or slow simmering. In many homes, the rhythms that once shaped cooking have been interrupted by shorter workdays at home, longer commutes, smaller kitchens and a growing dependence on convenience.

Foods that demanded patience, seasonal familiarity and inherited intuition slowly began to disappear from everyday life. Aspirational eating has also pushed rustic foods to the margins, branding millets, hand-pounded grains and village dishes as unfashionable until the wellness industry returned them with a more marketable image. What was once dismissed as ordinary is now repackaged as premium, often stripped of its original context.

Standard restaurant menus prefer familiarity and easy recognition. Packaged masalas flatten nuance, reducing deeply regional flavour systems into broad, interchangeable tastes. Local agriculture has also shifted towards crops with stronger commercial demand, leaving many indigenous grains, greens and pulses underused or forgotten. Wild ingredients, once gathered with intimate ecological knowledge, lose both habitat and audience as landscapes change and food habits narrow.

Many young Indians inherit pride in food culture, but not always the time, tools or training to cook its most regional forms. Recipes that were once learned by watching, repeating and tasting are harder to pass on when families no longer cook together in the same way. Once a dish slips out of routine, revival becomes harder because memory alone cannot preserve flavour. It needs practice, ingredients, and a place at the table.

The Return of the Old Table

Yet all is not lost. Across India, chefs, home cooks, boutique stays, regional food festivals and culinary archivists are beginning to restore what was nearly sidelined. Their work is not merely nostalgic; it is cultural recovery through taste.

Heritage menus are turning attention towards mountain grains, temple sweets, old ferments, heirloom rice varieties and foraged ingredients that carry the memory of landscape and labour. In some places, grandmothers’ recipes are being documented before they vanish. In others, younger cooks are returning to community kitchens, local markets and oral traditions in search of what modern dining left behind.

Social media, too, has unexpectedly become an archive and a bridge. Recipes such as sidu, bafauri, patrode or pej are finding new audiences far beyond the regions where they first belonged. Video storytelling, food writing and regional creators are helping dishes travel without erasing their roots. This matters because revival works best when food is not treated as a novelty, but as living knowledge.

They do not treat regional food as costume. They honour it as something practical, evolving, and deeply delicious. They understand that traditional food is not frozen in time; it adapts, yet keeps its soul.

A Region, Remembered Through Taste

What is slipping away is not only food, but a way of knowing place through taste. A dish can hold climate, caste histories, farming cycles, migration stories and rituals of care, all within a single meal. To lose such food is to lose a vocabulary of belonging.

To find these dishes, then, is to find a deeper, quieter India, one still speaking through grain, smoke, leaf and fire.

That may be the most memorable journey of all — not across distance, but into memory, continuity and the many flavours that still carry the spirit of a region.

Read More: Food Voyager

Keema Matar is one of those dishes that instantly feels like home in Punjab. The idea was to keep the soul of Keema Matar intact while making it more inclusive. For a vegetarian version, JW Marriott Hotel Bengaluru use raw jackfruit because of its naturally fibrous texture, which closely resembles minced meat. By combining it with mushrooms and slow-cooked spices, they are able to build the same depth and richness. The idea is to keep the flavours honest and nostalgic, while making the dish more accessible to guests who prefer plant-based options. It’s a balance of tradition and progression, where the dish evolves, but its identity remains unchanged.

For Kathal Keema

Ingredients:

1. Raw jackfruit (kathal), cleaned & finely chopped – 500 g
2. Button mushrooms, finely chopped – 150 g
3. Green peas (matar) – 120 g
4. Onions, finely chopped – 250 g (≈2 large)
5. Tomatoes, finely chopped / crushed – 200 g (≈2 medium)
6. Ginger-garlic paste – 2 tbsp
7. Green chillies, chopped – 2 nos
8. Cumin seeds – 1 tsp
9. Turmeric powder – ½ tsp
10. Coriander powder – 2 tsp
11. Red chilli powder – 1 tsp
12. Garam masala – 1 tsp
13. Anardana powder – 1 tsp
14. Kasuri methi – 1 tsp (crushed)
15. Mustard oil – 1 tbsp
16. Thick vegetable stock / water – 150 ml
17. Fresh coriander (with stems), chopped – 3 tbsp
18. Lemon juice – 1 tbsp
19. Salt – to taste

Khasta Kulcha 

Ingredients: 

1. Maida – 300 g
2. Curd – 3 tbsp
3. Baking powder – ½ tsp
4. Baking soda – ¼ tsp
5. Sugar – 1 tsp
6. Salt – 1 tsp
7. Oil – 1 tbsp
8. Water / milk – to knead (~120–140 ml)

Method: 

• Pressure cook chopped kathal with salt for 1 whistle OR parboil for 8–10 mins.
• Drain completely, cool, and lightly crush/pulse to get a keema-like texture (not paste)
• Heat mustard oil till slightly smoking and add cumin seeds.
• As soon as it crackles, add onions & cook it till deep golden brown (bhuna stage). Later add ginger-garlic & green chili, sauté it for a while.
• Add tomato puree & cook till oil separates properly.
• Add all powdered spices (except garam masala & anardana). Bhuno till masala is thick, aromatic, and slightly caramelized.
• Add chopped mushrooms, cook till moisture reduces. Then add kathal & peas, stir it well with the mushrooms and add vegetable stock (don’t make it watery). Cook covered on low flame for 12–15 mins. Stir occasionally to avoid sticking.
• Now, add garam masala, anardana & kasuri methi. Finish with coriander stems & lemon juice.
• For kulcha dough, mix all ingredients & knead into soft dough. Rest covered for 1.5–2 hours.
• Divide dough into 4 balls & roll slightly thick (not like roti). Optional: add onion, coriander, kalonji topping to give an intense flavor to it.
• Now, stick in tondoor and cook till charred spots. For Home, cook on hot tawa, flip & finish on direct flame. Apply butter/ghee.

Read More: Food Voyager

Dish description: Slow-cooked lamb shanks simmered in a rich, aromatic gravy infused with traditional spices, finished with rose and kewra water for a fragrant Ramzan speciality.

Recipe by Chef Hitesh Pant, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center

Ingredients (Serves 4)

• 500 g Nalli (lamb shank, 4-inch cut)
• 10 g Ginger garlic paste
• 35 g Degi chilli powder
• 20 g Turmeric powder
• Salt to taste
• 50 ml Mustard oil
• 100 g Onion, sliced
• 5 g Black cardamom
• 5 g Green cardamom
• 5 g Cinnamon
• 3 g Bay leaf
• 50 g Poppy seeds
• 50 g Curd, whisked
• 20 g Yellow chilli powder
• 20 g Coriander powder
• 100 g Mutton stock
• 20 g Nihari masala
• 10 ml Rose water
• 10 ml Kewra water

For Garnish

• Fresh coriander sprigs
• Ginger juliennes
• Rogan or ghee

Method

1. Marinate the lamb shanks with ginger garlic paste, turmeric, degi chilli powder, salt and mustard oil. Set aside for some time.
2. Heat mustard oil in a heavy-bottomed pan. Add black cardamom, green cardamom, cinnamon and bay leaf.
3. Add sliced onions and sauté until they turn golden brown.
4. Add the marinated lamb shanks and sauté well.
5. Stir in the remaining spice powders (except the nihari masala) and mix thoroughly.
6. Slowly add whisked curd while stirring continuously to avoid splitting.
7. Add poppy seeds and mutton stock and allow the mixture to cook slowly until the meat becomes tender.
8. Add the nihari masala and mix well.
9. Finish with rose water and kewra water for fragrance.
10. Adjust seasoning, remove the lamb pieces and strain the gravy if required for a smoother texture.
11. Return the lamb to the gravy and simmer briefly.

Chef Tip

For authentic flavour and texture, allow the nihari to slow cook on low heat for an extended period, which helps the marrow from the lamb shanks enrich the gravy.

Read More: Food Voyager

As wellness continues to shape consumer sentiment and lifestyle choices across hospitality and travel, GRT Hotels & Resorts recently organised a wellness-focused event at Radisson Bengaluru City Centre, reflecting this growing interest in mindful living and balanced experiences.

Titled “Aura For Life Party,” the event brought together fitness enthusiasts, influencers, and members of health-conscious communities for an evening centred on wellness, conscious choices, and sustainable wellbeing.

The initiative was conceptualised in collaboration with Raja Ajith, IFBB Pro athlete and fitness influencer, and was aligned with the group’s GRT “GReaT Being” philosophy, which emphasises the integration of wellbeing, sustainability, and lifestyle within hospitality experiences. More than 40 fitness influencers from South India attended the event.

Commenting on the initiative, Vikram Cotah, Chief Executive Officer, GRT Hotels & Resorts, said, “The GReaT Being philosophy is about creating a balance between well-being, responsible choices, and sustainable practices. Through initiatives like this at Radisson Bengaluru City Centre, we aim to make wellness a natural part of everyday hospitality—through thoughtful service and mindful food.”

The event formed part of the hotel group’s wider focus on wellness-oriented experiences and reflected the increasing relevance of healthy food choices, sustainability, and conscious living in contemporary hospitality. Further reinforcing this philosophy, the hotel invited enthusiasts to continue the wellness experience at home through a set of health-forward recipes shared by its chef.

Wellness on the Plate: Nourishing Food Recipes and Their Benefits

As part of its wellness drive, Radisson GRT presented a thoughtfully curated selection of dishes that highlighted the connection between mindful eating and overall well-being. Designed to align with a more health-conscious lifestyle, the menu focused on balanced nutrition, digestive health, heart-friendly ingredients, and functional foods.

Almond Milk Red Rice Recipe by Chef Kamal Prasath K

A wholesome and light preparation, almond milk red rice brings together the goodness of unpolished red rice, healthy fats, and digestion-friendly spices.

Ingredients

• 2 cups red rice (unpolished Kerala/Thai)
• 1 cup thick almond milk
• 1 cup thin almond milk (or ¾ cup thin + ¼ cup water)
• 1 pandan leaf (knotted)
• 1 tsp grated ginger
• ½ tsp salt
• 1 tsp olive oil
• 2 star anise
• 2 small cinnamon sticks
• 10 whole black peppercorns
• ¼ cup finely sliced onion

Method

• Wash & soak rice for 30–45 minutes.
• Heat olive oil in a heavy pot.
• Add star anise, cinnamon, black peppercorns, ginger and sliced onion.
• Sauté lightly until aromatic (do not brown heavily).
• Add soaked rice and toast gently for 1–2 minutes.
• Add thin almond milk, pandan leaf and salt.
• Cover and cook on low flame.
• When 90% cooked, add thick almond milk.
• Cover and cook on very low dum for 8–10 minutes.
• Rest 10 minutes before fluffing.

Almond Milk Red Rice Health Benefits:

High in Fibre
• Unpolished red rice retains its bran layer
• Supports digestion
• Keeps you fuller for longer
• Helps regulate blood sugar better than white rice

Heart Friendly
• Almond milk and olive oil provide healthy unsaturated fats
• Supports good cholesterol balance
• Offers anti-inflammatory properties

Rich in Antioxidants
• Red rice contains anthocyanins
• Black pepper, cinnamon, and star anise contain strong antioxidant compounds

Dairy-Free and Gut-Friendly
• Suitable for lactose-intolerant guests
• Easier to digest compared to coconut-heavy rice preparations

Metabolism-Boosting Spices
• Ginger supports digestion
• Black pepper helps enhance nutrient absorption
• Cinnamon may help support blood sugar stability

Fish Pepper Masala by Chef Kamal Prasath K

A protein-rich dish with functional ingredients, fish pepper masala is well-suited for those seeking strength, recovery, and balanced nutrition.

Marination

• 500 g firm fish (seer fish/snapper)
• 1 tsp turmeric
• 1 tsp black pepper powder
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• Salt
• 1 tbsp oil

Marinate for 20–30 minutes.

Masala Base – Ingredients

• 2 tbsp olive oil
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 onions (sliced)
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 2 tomatoes (chopped)
• 1 tsp coriander powder
• ½ tsp turmeric
• 1½–2 tsp freshly crushed black pepper
• 2 tbsp water
• Salt

Method – Fish Masala

• Shallow fry fish until 80% done and remove.
• Splutter mustard seeds and curry leaves.
• Add onions and sauté until golden.
• Add ginger-garlic paste and green chillies.
• Add tomatoes and cook until the oil separates.
• Add turmeric and coriander powder.
• Add freshly crushed pepper.
• Add 2 tbsp of water for a light coating texture.
• Add fish gently and simmer 3–4 minutes on low flame.
• Finish with extra crushed pepper and fresh curry leaves.

Fish Pepper Masala Health Benefits:

High-Quality Lean Protein
• Fish supports muscle repair and satiety
• Ideal for a gym-going and fitness-focused audience

Omega-3 Fatty Acids
• Supports heart health
• Helps brain function
• May reduce inflammation

Immunity Boosting
• Turmeric offers anti-inflammatory properties
• Garlic is known for its antimicrobial benefits
• Curry leaves are rich in iron and antioxidants

Low-Carb, High-Protein Combination
When paired with red rice, it creates:
• A balanced macronutrient meal
• Steady energy release
• A lighter option without heavy cream or butter

Coconut Chia Pudding by Chef Kamal Prasath K

Light yet nutrient-dense, coconut chia pudding is a smart dessert or snack option for a wellness-led menu.

Ingredients

• 1 litre almond milk
• 90 g chia seeds
• 70 g agar agar powder
• 150 g sugar-free sweetener
• 250 g coconut milk powder

Method – Chia Coconut Base

• Combine almond milk, coconut milk powder and sugar-free sweetener in a large mixing bowl.
• Whisk until coconut powder dissolves and the mixture is smooth.
• Add chia seeds and whisk thoroughly.
• Rest for 10–15 minutes and whisk again to ensure even hydration.

Method – Agar Solution

• Take about 200–250 ml of the almond milk mixture in a saucepan.
• Add agar agar powder and whisk well.
• Cook on medium heat, stirring continuously until the agar activates and thickens slightly (2–3 minutes).

Finishing

• Pour hot agar mixture into the chia coconut base.
• Whisk immediately to combine.
• Pour mixture into moulds or serving glasses.
• Tap lightly to remove air bubbles.
• Cover and refrigerate overnight until fully set.

Coconut Chia Pudding Health Benefits

Superfood Benefits of Chia Seeds
• High in Omega-3
• High in fibre
• Supports gut health

Sugar-Conscious Option
• Can be diabetic-friendly, depending on the sweetener used
• Helps avoid refined sugar spikes

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