- ISSUE 2 AUG UST 2021
Aspire: The New Age Asian Magazine, our luxury lifestyle e-magazine’s highly anticipated second issue is here and we welcome you to it!
In this issue we are delighted to share with you success stories, tenacity, grit and aspirations of notable global Asians living across India, Bangladesh, Bahrain, USA, Dubai, UK et al and present to you an exclusive showcase of the brands of these aspirational Asians who are leading the way. Our passion for telling stories that inspire and encourage others to aspire is yet again captured through this second issue of the magazine- these features are sure to leave to motivated!
In our one-of-its-kind London based webzine showcasing the Asian narrative worldwide we have a lot going on in this issue- From regional cuisines of India, master-chefs and celebrity restauranteurs to Asian culinary brand ambassadors and entrepreneurs globally. From sustainable fashion showcase to Ayurvedic skincare; dazzling jewellery to makeover makeup and the traditional art of henna. There’s also talk about Detox, wellness and exclusive spa treatments here. We Spotlight on Asian high couture to celebrity authors’ books that are hot-off-
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the-press. We tell you about a niche silk nightwear brand amidst the pages and also highlight the big impact story of a financial powerhouse in UK that’s gone from strength to strength. Amidst the pages you will find bespoke flower arrangements to forever infinity roses; quintessential basmati, Banarasi silk, Speciality teas to artisanal mithai, gourmet cakes and vegan ice cream too! There’s some select spirits we picked and there’s of course cricket in here! So without much ado, read on! As always, here’s to the spirit and ethos of Aspiration!
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CONTENTS bukhara
sujan sarkar
vir sanghvi
interflora
klap by gurmeher sethi cold love ice cream
oushkah fashion
aap ki pasand ayumi naturals
nosh detox
sarah karim couture
pico sauces
wild heart bar & shokudo
kv mendhi saga
cloud twelve spa minus .30
var capital madhu's of mayfair rampur & jaisalmer
the yellow chilli sanjeev kapoor & krish nagari
resa by ushnakmals farokh engineer
kabir bedi gini bhogal
estie couture
the baking table khoya
tresind dubai
coya mayfair
aurora's collection
indian accent
tilda
catnap loungewear
ecua flores
blllue appron
creams cafe
swaadh
okhli
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C U I S I N E
EXECUTIVE CHEF JP SINGH
DE L E C TABL E DI N I NG AT T HE IC ON IC
BU KHARA
The romance of the rugged North West Frontier comes alive at this authentic, award winning restaurant Bukhara, making it a landmark dining destination in New Delhi. The restaurant’s stoneclad walls and rough-hewn furniture evoke the rustic origins of the cuisine- A key feature on the itinerary of practically every visitor to New Delhi. Bukhara recreates the charm of the traditional clay oven or tandoor with its delicious menu.
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nce a rustic cuisine, Bukhara’s Carte Du Jour was enjoyed in the harsh rugged terrain of the North West Frontier, bringing comfort and succor to diners with its warm and robust flavors. Today, Bukhara has perfected the art of cuisine, which is evident in its star dishes - the Bukhara Sikandri Raan, Bukhara Murgh Malai kababs, the iconic Dal Bukhara which is a combination of whole black lentils (urad dal), tomatoes, ginger and garlic, cooked and simmered over slow coal fires of the tandoor overnight for 18 hours at a stretch.
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Bukhara will continue to lead in the "MUST DINE" list of "Culinary Aficionados". It will surely retain the market leadership position and overall Brand Image ‘on the Global Map. The Ambassadors of Bukhara will keep popularizing the "TANDOORI CULTURE" across the continents. It has been my pleasure to be associated with the iconic brand and serve the world leaders and heads of states at the restaurant during their India visit.
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C U I S I N E
EXECUTIVE CHEF JP SINGH
BUKHARA is a veritable epicentre of 'Tandoori Culture’ and smoky purity that serves KEBABS, BREADS & DAL BUKHARA... No rice, no curries and no chicken tikka masala! In a world, where "CHANGE" is the order of the day, Bukhara continues to be acknowledged worldwide for its culinary excellence since its inception. It epitomises" Timelessness" with a 'Menu " that has remained unchanged for more than 'FOUR DECADES'. It stands tall as a testimony to the very roots of a culture that is defined by its 5000 years old tradition.
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They follow 'RESPONSIBLE SOURCING" of the best ingredients at Bukhara, a part of ITC credo of "Responsible Luxury". Executive Chef J.P.Singh of ITC Maurya, New Delhi, has had the privilege of delighting visiting dignitaries from all over the world with his prowess in Indian Cuisine and literally having them eat out of his hands! An expert in Indian Cuisine, Chef J.P honed his skills from the Institute of Hotel Management, Delhi and further enhanced this knowledge in his chosen specialization from
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C U I S I N E
EXECUTIVE CHEF JP SINGH
Institute of Hotel Management Catering Technology & Applied Nutrition, Mumbai. He joined the ITC - Welcomgroup in 1981 as a Demi Chef De Partie. And held several key positions before CIA. California, United Kingdom, heading the kitchen at Bukhara, Germany, Switzerland, Singapore, ITC Maurya in 1991. Hong Kong, Colombia, Ecuador, Costa Rica, Venezuela, Panama, Chef J.P. has widely travelled & Spain. Chef JP has personally across the globe promoting and catered /cooked for numerous educating people on the popular Head of States / Premiers like Bukhara cuisine in countries like Bill Clinton, George Bush, New Zealand, Belgium, USA, Barak Obama, David Cameron, Tony Blair, Theresa May (UK PM),Vladimir Putin, Dmitry Medvedev, Lee Hsien Loong (S’pore PM), John P. Kay (Former New Zealand PM), Italian PM
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(Paolo Gentiloni) & Srilanka PM. He has demonstrated his culinary skills at CIA (California,Napa Valley) & received tremendous appreciation. Not surprising that Chef JP has been profiled in the 1st Edition of IWWC (International Who’s Who of the Chefs) amongst the greatest Chefs of the World. He has major contributions in recognition of Bukhara as amongst Asia’s 50 best restaurants till 2016 & amongst the World’s 50 Best Restaurants for several years.
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C U I S I N E
EXECUTIVE CHEF JP SINGH
Bukhara has been chosen as “Foodie Top 100 Restaurants Worldwide” in 2016. Recently, Bukhara has been selected as “Amongst best restaurants in the world” by Conde Nast traveler, USA. He has been on several panels as guest speaker for ‘National Indian Restaurants Congress’ & FSSAI / Codex CCI on culinary heritage of India. He has also been voted as ‘Favorite Chef in India’ by Outlook Traveler readers. He has been responsible for the sensory evaluation of Dal Bukhara for ‘Kitchens of India’ products and made it popular worldwide. He has been awarded as “Executive Chef Of The Year” Pan India, consecutively for two years,2017 & 2018 by the “Hospitality Leaders Industry Choice Awards. Chef J.P. SINGH was chosen/Invited amongst fourteen Top Indian chefs
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from around the world for the World Gastronomika Congress,2017, held at San Sebastian, SPAIN to showcase the Bukhara Cuisine. Highly skilled and knowledgeable, Chef JP’s personable demeanour and passion for cooking and hospitality appeals to his guests-from VVIP’s to the regular Bukhara lovers. A beacon of culinary excellence across the globe, Bukhara has won innumerable accolades over the years, making it the only globally recognized Indian restaurant and the preferred dining destination of gourmets, presidents and heads of state for over 40 years. Authentic NorthWest Frontier flavors, unchanged and unmatched since 1978, accompanied with our extraordinary chefs, have made Bukhara an unrivalled Global Culinary Destination.
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A RUDE LIFE: THE MEMOIR
B O O K S
My career was made possible by being in the right places at the right times. One of the miracles of modern India is that it has offered so many opportunities to its people. As india evolves those opportunities will grow and my achievements will soon be eclipsed.
A Rude Life is a spirited and detailed account of Vir's interactions with celebrities, actors, politicians and as Dr Shashi Tharoor has said “Reading his work is always insightful, sometimes sobering, occasionally rude and certainly never boring”.
A COMPELLING BO O K BY
VIR SANGHVI V ir Sanghvi’s has been an interesting life – one that took him to Oxford, movie and political journalism, television and magazines – and he depicts it with the silky polish his readers expect of him. In A Rude Life, he turns his dispassionate observer’s gaze on himself, and in taut prose tells us about all that he’s experienced, and nothing more for he’s still a private man.
while giving us an insider’s view into the politics and glamour of that time. This is an explosively entertaining memoir that details one of the most eventful careers in Indian journalism. Studded with a cast of unforgettable characters like Morarji Desai, Giani Zail Singh, Amitabh Bachchan, Dhirubhai Ambani and a host of other prominent political and cultural figures.
He unhurriedly recounts memories from his childhood and college years, moving on to give us an The memoir tells a bigger story than just being all understanding of how he wrote his biggest stories, about the author. A Rude Life is a delicious read!
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L I F E S T Y L E
PRIYA S, NOOR MOHAMED
ETHICAL, SUSTAINABLE, SLOW FASHION
OUSHKAH FROM BAHRAIN, LEADING THE WAY Sustainable Fashion is not a trend, it’s the future. Oushkah from the Kingdom of Bahrain is all about being ethical, conscious, organic. As a company they believe that culture and great clothing design transcends borders. They waft and weave stories that speak through colours, fabric and a sense of sophistication. To that end, Oushkah, provides a platform that takes the effort out of finding and sourcing sustainably and ethically produced jewelry, clothing, accessories, homeware and beauty products, without compromising on quality and design.
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e it handmade using centuries old traditions, or those crafted using ethically sourced natural materials or lovingly made by local communities; Oushkah products have a sense of place, a story of sustainability & sophistication. This is at the heart of everything they do. The brand believes in putting the environment first. This is why everything environmentally friendly is
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As a team we have over 20 years experience within the Middle East handling e-commerce, production, buying, retail & logistics management with GCC experience and a knowledge of the land. Our aim is to take Oushkah to being one of the most trusted go-to brand for all things slow and sustainable that provides unique stylish/chic products.
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L I F E S T Y L E
PRIYA S, NOOR MOHAMED
in India and the UK. She in fact was completely involved with the Miss UK 2005 event that was held in London. This helped her become the Chief Buyer for numerous fashion brands within moving to the Middle East as the two corporates in Bahrain and her GM of a successful advertising portfolio included Monsoon, Paul agency in Bahrain. Which lead Frank and Gsus and Fab India to to him to becoming the Group name a few. Today she focuses on Marketing Manager for the ME curating designers or products for one of the biggest corporate that fits Oushkah’s brand profile. their kind of thing! They have houses in Bahrain. With all this therefore chosen the finest quality experience to his credit, Oushkah products that really showcase was co-founded. this ethical and responsible craftsmanship. Not to mention a Priya S began with a solid certain creative joie de vivre. foundation in event management ABOUT THE CO-FOUNDERS: Noor Mohamed, has a wealth of experience starting with being the strategic brain behind some of the biggest brands in India as an advertising professional before
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W E L L N E S S
HOME DETOX I F I CATI ON IN UK MADE E ASY BY
GEETA SIDHU-ROBB’S
NOSH DETOX
My aspiration is to take the brand global with online courses, coaching and support over the next 3-5 years because the pandemic has shown us that it is now easier than ever to help people virtually no matter where they live - to live a better, calmer, more nutritious and peaceful life.
Geeta Sidhu-Robb is the CEO and Founder of Nosh Detox. Her frequent media appearances on Print, Radio and National TV have given her a strong media profile as an expert on Natural Health & Lifestyle Solutions and Women in Leadership. Geeta gave up her career as a corporate lawyer to set up her own business, Nosh Detox in 2008, after her son’s severe illnesses as a baby led her to retrain as a Raw Chef, Nutritional Specialist and then Health coach specialising in Gut Health and Hormone Health.
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eeta has helped over 15,000 successful, professional women (and some men) with weight loss, recovering from stress, improving performance and creating transformation.
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W E L L N E S S
GEETA SIDHU-ROBB
She has worked with Warner Music, Morgan Stanley, Barclays, State Street, Unilever and the House of Commons. And created joint ventures with among others Quintessentially and the Wall Street Journal. Geeta has taken home Entrepreneur and Business Women of the Year awards 5 times, a Champion of Women Award and 13 other awards for the business. Her strong skills in business development and her entrepreneurial acumen have seen Nosh grow from a start-up to a multiaward winning wellness empire. Nosh Detox is a pioneer in bringing cold
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pressed juices and smoothies to the health and food industry. The awardwinning Nosh Raw range offers an array of delicious smoothies and juices that is the closest thing to eating the raw fruits and vegetables yourself and having these helps you take care of the essentials in a done-for-you, quick, convenient and easy manner which is also full of deliciousness. Their freshly blended smoothies are 100% natural and have no added sugar. And being raw, the fruit and other ingredients retain more of those muchneeded naturally occurring vitamins, minerals, antioxidants, and enzymes.
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ARJUN GADKARI
F O O D
PACKED WITH A PUNCH
PICO SAUCES Authentic Flavours from modern India, that’s what Pico Sauces are about. The Indian food scene of today is bursting with experimentation and creativity, deeply rooted in a rich culinary past, but taking strides towards new ideas. Pico Sauces brings you a bit of India in every drop. These are not the flavours of the curry-house Indian food that you may know (and also love), but authentic flavours from Modern India, an India that is waiting to be discovered by those curious enough to taste.
My vision is to showcase India's youthful energy and creativity to the world through the Pico Sauces brand. I want to see our brand in kitchens across the globe, helping to establish a home-grown Indian brand as a well-designed, high quality contribution to the global packaged food industry. India's urban centres are thriving hotbeds of innovation and experimentation from fashion to food, and my mission is to showcase this to the world through the brand that I am creating.
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t Pico Sauces their mission is to bring fun Indian flavours into everyday British meals. The brand states that you don't need to sit down and eat a full blown curry every time you want to enjoy a bit of Indian flavour. With their range of fun Indian hot sauces, ketchups and chutneys one can enjoy a dab of Indian flavour next to your Full English Breakfast even, some fish & chips or a bacon butty.
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ARJUN GADKARI
F O O D
The founder wants it to become the go-to Indian hot sauce in kitchens across the globe, becoming a household name internationally that celebrates the creativity and energy of Modern India, designed for a global audience. Arjun Gadkari is a New York born Londoner with Indian parents. After graduating from Oxford University, Arjun moved to Mumbai to explore a country that he had only seen through the
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eyes of a tourist, or while visiting family. Arjun went on to set up an experimental cafe in South Mumbai, from where he began the journey that eventually led to the creation of Pico Sauces - a range of fun Indian hot sauce, ketchups & chutneys-through his company Nilgai Foods. Today the brand has grown its footprint to include India, Singapore, the UK, USA and Canada and Arjun continues to pursue his vision for further international expansion.
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C U I S I N E
VISHAL ANAND ATUL KOCHHAR
SAGA
AMALGAMATION OF GRAND AMBIANCE AND REGIONAL INDIAN MENU
Saga showcases progressive Indian cuisine by complementing the flavors and traditions of India with global and local ingredients and techniques. Saga is a collection of stories with its unique recipes and traditional ingredients; every element of Saga is carefully chosen to tell a tale of its own. It’s an amalgamation of founder Vishal Anand’s vision and delectable thoughtfully curated by Michelin Star Chef Atul Kochhar and his team. Saga is an experience like never before.
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The menu at SAGA is a hearty mix of recipes from different parts of the country, covering from north to south, some dishes inspired by the cultures of north east and Punjab, while some preps represents the coastal part of the country. We want to explore more and more cuisines and learn while we are experimenting and making the menus. So it will be an ever evolving menu and will continue to do the same. Local ingredients and flavours across the country that have been part of the local culture are beautifully reflected in our delicacies. - Chef
Atul Kochhar
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C U I S I N E
VISHAL ANAND ATUL KOCHHAR Saga is an amalgamation of grand ambiance, handcrafted food menu by Chef Atul Kochhar, one of the tallest bar displays in the world with bespoke beverage menu options along with one of the biggest performance stage in any restaurant in the country. The stage is supported by one of the most vibrant sound system and lighting making it a perfect place for experiential dining. - Vishal Anand
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aga have designed an ambience for discerning diners to savor every flavor one can think of and keep a piece of Saga in one’s hearts forever. The are equally excited to introduce one of the tallest bar displays in the world for guests to choose the concoction their heart desires. Saga is a pioneer in the realm of premium fun dining, unifying the experience of exquisite flavors with a grandeur collection of blends. Saga is a particularly strong example of how to change circumstances into unique opportunities. When it comes to its food and drink offerings from the wide-ranging exclusively-
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curated menu by none other than Chef Kochhar, nothing beats the traditional Garhwali Kulth Ki Kachori, Khari Paneer Tikka, Dal Moradabadi, Royal Podi-Kohzi, Himachali Sepu Vadi,Kosha Mangsho and Dum Biryani. Add Bengali Brûlée and Tipsy Pudding, Malai Pista and Paan Kulfi to the list and the day is made. While the day- light view of the restaurant has elegance, the late-evening ambiance – especially the semi-circular bar area with origami inspired chandelier hanging on the top and moderately lit serving space – has its own particular charm. Michelin Star Chef Atul Kochhar has designed SAGA’s path-
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C U I S I N E
VISHAL ANAND ATUL KOCHHAR
breaking contemporary menu with the collection of stories having its unique recipes and traditional ingredients, every dish in the menu is carefully chosen to tell a tale of its own. The menu showcases a confluence of dishes that made their mark on globally along with dishes and cooking techniques that are inspired from the Indian roots. Saga is a 190 seater experiential fun dining restaurant spread over 2 levels & Alfresco. In contrast to other eateries and cafes with plush interiors and ultra-modern
vibe, SAGA features simplicity of its own, whilst also maintaining the beauty of its main feature – the long and tall ceilings and wide entryway – which makes up to be an architectural wonder in itself. The seating area, whether it is on the ground floor, upperlevel, or the alfresco section, has been cleverly planned to offer the finest view of the exteriors, the outlet, as well as the band playing at the altar. Adding to the music vibe, the professional line array speakers with style music curation by JBL has added so much more depth to the entertainment offerings at Saga.
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C U I S I N E
VISHAL ANAND ATUL KOCHHAR
other pursuits his Moonshine Food Ventures makes him a part of the ever growing restaurant industry in India. Vishal’s knowledge allows him to be a part of the most iconic restaurants that cater to a diverse variety of people. Saga - Cuisines of India, focuses on bringing a twist to the authentic Indian cuisine with Michelin star Chef Atul Kocchar.
Team Saga uniforms are designed by leading Fashion Designer Raghavendra Rathore, speaks volume about the rich Indian heritage which is reflected in the bespoke designs that the team are showcasing. An entrepreneur with diverse business interests, Vishal started his career back in 1996 and among
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F I N A N C E
VIKASH GUPTA RAJAT SHARMA ASHISH VASUDEVA
VAR CAPITAL is an independent family office based in London. They offer asset management and corporate advisory services to global clients. In addition to advisory and discretionary portfolios, they also provide investment consulting services. In this issue of the magazine, we did an exclusive interview of the cofounders of VAR Capital who are creating a financial power house in the UK in a short span of time.
VA R
C AP ITA L
A FINANCIAL POWERHOUSE IN THE UK
Our humble roots and training in the ultracompetitive Indian market taught us how to work hard and develop a never give up spirit. Such qualities came in handy when setting up VAR Capital in 2015. VAR offers asset management, lending and family office services to worlds richest and most successful families and institutions. Starting from a small room with three desks in London, VAR now manages and oversees over a billion pound in assets. - Vikash
Gupta
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Vikash and Rajat, the first letters of whose names create “VAR” met when Vikash worked as a Director in the Private Bank of Barclays. Rajat used to head up the investments of a large family office. Ashish, who is the A of VAR used to work with Vikash. Prior to founding VAR, Rajat has worked in the world’s largest hedge funds, while Vikash used to work for Booz Allen, a strategy consulting firm. Both of them are first generation immigrants from India.
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uch success in a short span of time hasn’t put the dynamic entrepreneurs in a comfort zone and they are unstoppable indeed. In 2018, the duo invested in Monument, a challenger bank in the UK focused on serving the affluent clients in UK. The digital led bank, has recently got its banking license and is expecting to launch in Q4 2021.
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Collaboration, hard work and perseverance lead to a successful business. But success hasn’t come easy. Operating in the highly regulated and competitive environment in the UK, we too had to endure Brexit and Covid related issues like other small and medium businesses. However, we know how to convert a challenge into an opportunity. It’s been an honour to win several awards for our performance and client service including Euromoney best family office and STEP best investment management team of the year in 2021.
- Rajat Sharma
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F I N A N C E
VIKASH GUPTA RAJAT SHARMA ASHISH VASUDEVA
While Vikash runs the company and is responsible for its strategic direction, Rajat oversees the investment strategy and its performance. Ashish, the third partner runs the operations and compliance functions at VAR Capital. VAR Capital works closely with wealthy families on managing wealth for complex structures, companies and foundations, across various jurisdictions. They understand the complexities of wealth planning and intergenerational wealth transfer. They draw upon their experience with their founding families, in helping them manage and grow their wealth. The performance was so spectacular that in just two years’ time, the single-family office attracted a lot of attention
The duo are also contributing to make the world better in their own ways. Vikash was in the Board of the London Olympics 2012 charity called Spirit of 2012 where he oversaw significant investments into the health and well being of young people in the UK. Rajat is responsible for investing VAR’s investments in an environmentally conscious way. Rajat also came up with a recent idea, which the duo have converted into a business. Rajat thought if they can measure the actions of individuals and companies and coax them to turn greener, it will make a massive impact in the environment. A new company greenr.com was born. The company now employs PhD and Graduates from Oxford and Cambridge who are tasked with making the world greener.
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and investment from outside of the family. In 2015, the Ahluwalia Single Family Office was officially relaunched as VAR Capital as a multi-family office. Thanks to the continuous outperformance in investment returns and the attitude of always putting clients as the heart of everything, the boutique increasingly gained trust and recognition from its clients and peers. Their clients come from a variety of backgrounds and regions and include entrepreneurs, families, senior executives and institutions from UK, Europe and Middle East. VAR Capital offers a truly bespoke and personalised service, working with their clients in a way that accommodates their needs and meets their financial objectives seamlessly.
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SANJEEV BANGA
S P I R I T S
We are always striving to make each Rampur expression of the highest quality and exciting for malt whisky drinkers. The diverse weather conditions at our distillery have enabled us to be creative and experiment with our single malts. We are delighted with the results as there is an impeccable balance of taste in this finely perfected golden nectar that lingers on your taste buds. We are very proud of our Indian heritage and Rampur Asava is another step in bringing the unique whiskies of India to the world. First time in history a Single Malt has been finished in an Indian Wine Cask! We wanted to retain the soul of gin whilst adding a refreshing twist with Indian botanicals. Jaisalmer Indian Craft Gin is an ‘Oasis in the Desert’ and a drink ‘Fit for Royalty’. - Sanjeev
Banga, President, International Business, Radico Khaitan Ltd.
RAMP UR
INDIAN SINGLE MALT,
JAISAL M ER
INDIAN CRAFT GIN SIGNATURE SPIRITS FROM THE SUB-CONTINENT
Established in 1943, Radico Khaitan Ltd (formerly known as Rampur Distillery) is one of the largest Distillers of Alcohol in Asia as well as the largest Indian Beverage Alcohol company. They currently have 5 brands in the Millionaires Club. They produce Single Malt, Craft Gin, Whisky, Vodka, Brandy, Rum and RTDs. Their brands are available in over 85 countries world-wide.
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ANJEEV BANGA is an industry veteran with over 3 decades of experience in international trade and brand management. He is the creator of Rampur Indian Single Malt and Jaisalmer Indian Craft Gin. RAMPUR INDIAN SINGLE MALT Their malt distillery has been in operation for over 28
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SANJEEV BANGA
S P I R I T S
years at Rampur – in the foothills of Himalayas. They launched their first Indian Single Malt – RAMPUR in April 2016. They now have 5 expressions of RAMPUR – Select, Sherry PX, Double Cask, Signature Reserve and Asava. All expressions of Rampur have been winning accolades at various international foras. JAISALMER INDIAN CRAFT GIN Jaisalmer Indian Craft Gin is a triple-distilled spirit, handcrafted in a traditional copper pot still in small batches at Rampur distillery, located in the foothills of the Himalayas. The use of botanicals is a time-honoured tradition in India and Jaisalmer Gin’s recipe is derived from the ancient Indian knowledge of herbs. Seven of the 11 botanicals used in the distillation come from India. Coriander and Vetiver, a complex spice with intriguing peppery notes, are grown in the
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fields around Jaisalmer itself, Sweet Orange Peel from Central India which compliments the citrus and floral tones of the gin, Cubeb Pepper from Southern India, Darjeeling Green Tea leaves from Eastern India, Lemon Peel from Western India and Lemongrass from Southern India. Other botanicals include Juniper Berries, Angelica Root, Liquorice and Caraway Seeds which lend a spicy, slightly anise-tinged flavour to the gin.
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S P O R T
IN CONVERSATIO N WITH CRICK E T LEGEND
FAROKH ENGINEER Q. Initially wanting to become a pilot, tell us about how you were bitten by the cricketing bug, take us down that memory lane?
Farokh Maneksha Engineer is a former Indian cricketer. He played 46 Tests for India, and he played first-class cricket for Bombay in India from 1959 to 1975 and for Lancashire in England from 1968 to 1976. Engineer was the last from his community to I was at university and learnt play for India, as not a single Parsee male cricketer flying and got a pilot license and has represented the country after him. then a little thing called cricket got in the way! I was selected for test cricket playing Ranjhi trophy was a lot of pressure as an Indian and was offered contracts by 4 coming to play here in UK. I English countys- Worcestershire, had to really strive really hard Hampshire, Somerset and to prove myself and there was a Lancashire and I chose to play lot of pressure. The targets were for Lancashire and now I am the high and I had to work with focus Vice President of the club and and now I’m a Lancashire legend which is a huge honour for me as rest is history! one of the three greatest players Q. How was it being the first Indian along with Clive Lloyd and we did cricketer to be approached by our best to put Lancashire on the four English counties- Somerset, cricket map and I played more Worcestershire, Hampshire and than my part to make it one of the Lancashire and then playing for top most counties in cricket and the Lancashire Club along with this has sure been a high! the likes of Clive Lloyd and David Lloyd-what were the highs and Q. Many youngsters have been inspired by you, what has been challenges you overcame? your source of inspiration? I recommended Clive Lloyd to Lancashire he came a year I owe everything to my parents later and I was the first overseas and they inspired me endlessly professional in the club. There and also my brother who was on
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FAROKH ENGINEER
S P O R T
the verge of test cricket and was my huge inspiration. Hardwork kept me inspired as without it nothing comes easy! Other cricketers who inspired me was Polly Umrigar he was my cricketing idol I learnt a lot watching him and playing with him. Q. What are your most memorable moments as a cricketer which you have cherished at all times over the years? As a cricketer I was the first person to have scored almost a century before lunch which was against the mighty West Indies with the fastest bowlers in the world and we had no helmets! Winning the test series for india in England in 1971 was mighty memorable as a team effort where I played a huge part in the victory. It was memorable to win against Australia in Australia and win against West Indies in the West Indies and win New Zealand in New Zealand and this was the emergence for indian cricket and was an honour to play for india in
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the test matches. 1983 World Cup was memorable when india won as I was the only indian commentator on the field and believed india could win and kept encouraging the boys in the dressing room, this was so memorable! I was the first and only Indian cricketer to model to brylcream and those days it was like being on the cover of vogue! I began to be called by others as the brylcream boy and this I have continued to cherish, and will do for times to come. Q. What words of inspiration would you give budding cricket enthusiasts? Nothing short of hard work, dedication! If I can make with my humble beginnings into being India’s legends I’m sure anyone can. Grab opportunities with both hands, enjoy cricket but dedicate yourself and give it your best determined shot and believe you can do it!
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ASH VIRDI
F A S H I O N
Estie Couture gives every woman the chance to be dressed by the most talented, visionary and internationally acclaimed Indian designers. We showcase designers who match our vision and bring us a step closer to making Indian Couture easily accessible and available in the UK. Our plans for the future aim to bridge the gap between Indian Couture and International boundaries, and provide more accessibility and availability of designers here in the UK.
LONDON'S TOP-CHOICE FOR
AS I AN DESIGNER W E AR AN D PRET
ESTIE COUTURE Bringing the best of Indian Couture designers in bridal wear, pret and jewellery to the UK was founder Ash Virdi’s passion which gave birth to Estie Couture. The brand turned 6 this year and they have achieved such phenomenal growth, reviews and success.
Their contemporary Indian couture collections can be viewed online and in their stunning boutique in staines by appointment only. Estie Couture with all its various designers showcase under their banner, they surely are the definitive home of luxury Indian & Pakistani brands in the UK.
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ASH VIRDI
F A S H I O N
Highly acclaimed high-end designers include Priyal Prakash, Nitin Kartikeya, Astha Narang, Tisha Saksena, Gem Palace, Amrapali Jaipur and many more. Estie couture is the home to the finest Indian designers, it’s an award winning luxury boutique and when
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it comes especially to bridal wear- it has something for all brides from chic Ruffles to glittery ensembles and everything in between! Shop the stunning collection and check them out! www.estiecouture.com
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BHUPENDER NATH
C U I S I N E
AN INNOVATIVE CULINARY TRIP OF INDIA IN DUBAI
TRÈSIND An exuberant and flamboyant personality, Bhupender Nath, Founder and Managing Director Passion F&B started his professional journey from the city of Patna in India over three decades ago. Hailing from a hospitality background, with family involved in the business of running one of the most prominent hotels in his hometown, he practically grew-up being surrounded with discussions on food. He moved out of India in the early 1990’s at the young age of 21 years and set up base in Nigeria, Africa. Over the years he has risen from the ranks, creating one of the most successful fisheries enterprises in Africa and counted amongst the leading traders in the business.
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Trèsind our flagship restaurant started in 2014 as a home-grown brand, trying to break perceptions about Indian cuisine for people from different cultures. There is so much more that Indian flavours can offer with a modern approach. It’s been 7 years and I am grateful for the love and support that we have received from our patrons and the critics. The future looks promising. We are now working towards taking the brand to a global level.
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BHUPENDER NATH
C U I S I N E
credited being at the forefront of showcasing contemporary food to a global audience, paving way for a wider understanding of, and accessibility to, contemporary gourmet Indian cuisine. All this while ensuring the purity and essence of the cuisine & its dining traditions remain unscathed. concept – Trèsind, Dubai. With the guiding vision to offer the finest modernist Indian cuisine ased on the prospect of coupled with the best in Indian elevating the revered Indian hospitality to its guests, Trèsind is cuisine & hospitality while Mr. Nath’s dedication to his father bringing it onto global culinary as well as his contribution to the center-stage, Mr. Nath established cuisine from his homeland. Passion F&B as an ode to his family’s heritage in this space, Within a span of seven years introducing guests from around Passion F&B, under the the world to his first dining stewardship of Mr. Nath, is
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Continuing his innovative streak, exploring at capturing opportunities across various dining formats, Mr. Nath introduced some of the most interesting restaurant concepts in the city, namely - Carnival by Trèsind in DIFC, A Cappella at the Pointe, Palm Jumeirah and the ultra - fine - dining concept - Trèsind Studio. presenting the future of modern dining.
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BHUPENDER NATH
C U I S I N E
others. Not one to rest on past laurels, Mr. Nath is in the process of introducing multiple new concepts to patrons in the Middle East as well as around key global cities. Trèsind is now a multi-award winning & critically acclaimed flagship of Passion F&B, Dubai, is the birthplace of ‘innovative Indian cuisine’, offering guests a progressive Indian fine-dining experience. Trèsind was introduced to diners in 2014 and since has been considered among the leading restaurants, paving the path towards fostering the legacy of Indian food and flag bearer of contemporary Indian food, showcasing the robustness of Indian cuisine and the hidden gems, yet unexplored.
An avid-traveler and fervent foodie, he has always been inspired by the robust flavors and range Indian cuisine offers, hence the reason for two of the initial dining concepts being focused on showcasing the legacy of Indian food. With numerous awards and accolades to his credit, Mr. Nath was named ‘Indian Innovator’ by Entrepreneur ME as well as ‘F&B Entrepreneur of the Year’ by Hospitality Awards, among
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BHUPENDER NATH
C U I S I N E
Complementing the elevation of space design, the dynamic, young team of chefs under the able guidance of the group’s award-winning Corporate Chef, have skillfully crafted a new culinary experience that engages all the senses. Inspired by, and credited with reviving, the unique concept of gueridon service, the menu at Trèsind showcases traditional dishes from the sub-continent presented with a modernistic approach. Embracing various regional Indian culinary influences that have woven its way
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into the cuisine, Trèsind’s menu is sophisticated, imaginative, highly visual and engaging, lending each dining experience as a unique culinary journey. Trèsind is present in Dubai, Kuwait and recently opened in Mumbai, India too.
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SONAL PANDYA
J E W E L L E R Y
Life of an entrepreneur is a roller coaster and I can definitely say that there have been so many highs and lows which I have pulled through with determination. I have always invested in myself and the business loads and I feel this has brought me to the stage that I am at now. Its all about taking risks and you learn even from failing.
UK’S FIRST SOUTH-ASIAN MULTI-BRAND JEWELLERY STORE
AURORA’S COLLECTION Aurora’s Collection is a luxury jewellery designer brand based in Birmingham jewellery quarter - and more recently a MULTI DESIGNER jewellery store that’s owned and run by entrepreneur Sonal Pandya. In Sonal’s words, “I am the eldest of four daughters and as a child I loved watching my mother put together all the outfits and jewellery for family occasions. I’ve always had an innate passion for Jewellery and I’m always fascinated about how a single piece can elevate one’s look and confidence. It is so much more than just a collection of stones...it is an art form an expression of beauty and heritage. In 2016 my daughter Aurora was born. I remember meeting my best friend for a coffee around that time. I told her that I wanted to open a jewellery business and it all started from there and the rest just followed. The brand name choice was simple - I decided to name the business dotingly after my beautiful daughter-Aurora.”
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or Aurora's collection it is all about the customer service, attention to detail, ethos of quality then quantity which they feel is their niche. They showcase and create designer and unique jewellery pieces for the bride to be and her entourage. Every piece of jewellery is handcrafted based on traditional practices of kundan using high quality components created by ethically sourced, authentic indian artisans. During these years Aurora’s Collection have worked with top U.K. and worldwide brands such as Ekta Solanki, Bobby brown, Jo Malone, soltee and many more.
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SONAL PANDYA
J E W E L L E R Y
Their brand has been published in leading Magazines for south Asian bride and grooms in UK and many online bridal inspiration pages. Aurora’s Collection relaunch as a multi brand store happened as Sonal found there was a gap in the market and she wanted to bring the best brands from India to the UK to give brides more of a variety in jewellery. They are many multi designer clothing stores but nothing specific for jewellery only and this is where the idea stemmed from. Aurora’s have ensured they brought the best of India’s jewellery Aurora’s Collection stock some of the best jewellery brands to the UK! designers in store and online from Raabta by Rahul, Anita Dongre, Outhouse, Opalina, Aditi Bhatt, Fooljadi as well as their own brand. Sonal has created, conceptualised, planned, styled brides and their wedding jewellery for over five years and has built a credible reputation in the Asian wedding styling scene. The essence of what she does lies in her perceptive process of client and fastidiously translating that into a stunning Asian piece of the ultimate finesse that only an expert would know how to achieve.
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F A S H I O N
SWETA DAS MEGHA AGGARWAL
Our Vision is to be recognised as a global luxury brand championing loungewear as elevated and luxe mainstream clothing. We strive to use superior quality of raw materials; whether real mulberry silk or soft cottons that are kind to the skin and environment while feeling rich and luxurious.
LUXURY OF LUXE LOUNGEWEAR
CAT NA P
While rustling to put together a wedding trousseau for their sister, the founders struggled to find luxurious and versatile loungewear at affordable prices. The styles they found were too limiting to the occasions one could wear them for. They found that there was a genuine gap in the market for elegant and versatile loungewear that could be worn at home, at a resort, at a sleepover or could easily be worn outside without looking frumpy. They therefore decided to address this gap themselves and launched Catnap in 2017.
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atnap is a luxury silk loungewear brand rooted in the print-led design concept and therefore a lot of focus is put in choosing and designing prints that are unique, fun, beautiful and stylish. They understand that their clients perform multiple roles; be it a corporate honcho during the day, to squeezing a quick post-work drink with a friend, to cooking for your family or just relaxing with a good book at the end of a tiring day. Their products are therefore carefully designed so that they are versatile, comfortable, beautifully luxurious and can easily transition from day to night with a few easy styling hacks to adapt to the multi-tasking nature of
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F A S H I O N
SWETA DAS MEGHA AGGARWAL
their clients. All their pieces can be paired as casual separates; hence lending a touch of versatility to the entire line. The current pandemic has led to an increase in working from home and therefore blurred the boundaries between work and home wardrobes. Their clients have come to appreciate the versatility of their products and how you can still look elegant and professional on a virtual meetings in their PJs! Their biggest win is that 85% of their customers are returning customers as they truly appreciate the product, customisations and the little details that add to the uniqueness of their collections.
MEET THE FOUNDERS: SWETA DAS: A fashion designer by profession, Sweta is an alum of NIFT and has worked with global high-end brands like Ralph Lauren, Hugo Boss. Her attention to detail and uncompromising excellence in producing the highest quality products has been instrumental in establishing Catnap as a luxury brand. MEGHA AGGARWAL: An engineer by education, a former banker from New York to being an UX expert in India, Megha has done and lived it all! Having lived in two continents Megha’s sense of style is eclectic and with her critical eye for design she is perhaps Catnap’s best critique.
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D E S S E R T S
ADAM MANI & BALAL AQIL
I have always loved desserts. They have held a special place with me ever since I was little. I also always knew I wanted to run my own business, so it was quite a logical step for me to start Creams Café, alongside my business partner Balal Aqil. Desserts offer an exciting opportunity in the food and beverage industry, due to their ability to excite the imagination and stimulate the senses, and I love the endless opportunities for creativity. Creams has certainly grown beyond what I ever could have imagined, starting from a single cafe to now having almost 100. It has taken a lot of hard work and perseverance, but I’m incredibly proud of what we have achieved.
UK's FAVOURITE DESSERT PARLOUR
CREAMS CAFE Dreaming of perfect puddings and delicious desserts? Creams Café has you covered! Famed for its fabulously flamboyant treats it is the UK’s favourite dessert destination. With indulgent sundaes, thick and creamy milkshakes, waffles and crepes, Italian-style gelato sundaes, freak shakes and unique cookie dough desserts as well as savoury and vegan choices, there really is something for everyone.
Known for its silky-smooth scoops, Creams’ selection of gelato and sorbet, made to its own exclusive recipe in its East London factory, comes in 24 irresistible flavours, with seasonal specials added regularly. With signatures such as the Creams Sundae Royale or the Creams’ take on a traditional Knickerbocker Glory – there’s delights in-store for kids and adults alike!
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ADAM MANI & BALAL AQIL
Taking desserts to a whole new level, big American-style waffles come loaded with lavish toppings and sauces. Made fresh to order, choose from a number of exciting creations. After something a bit freakier? Creams’ delectable freak shakes come piled high with tasty treats. If you’re craving a crepe, Creams has you covered with a delicious array of choices. Those seeking something a little different will love Creams’ selection of loaded cookie dough, served with plenty of toppings and a Creams wafer,
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whilst a range of cheesecakes, exclusive to Creams, come courtesy of US-favourite The Cheesecake Factory. Famed for its vibrant, star-studded and instantly recognisable interiors, Creams’ 90 cafés are a nod to retro 1950s Americana, with splashes of black and purple, distinctive lighting and playful décor. From skateboards and guitars to bright paintings and boom boxes, the walls are adorned with fun and creative touches, sure to make even the
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D E S S E R T S
ADAM MANI & BALAL AQIL
most mature of ice cream lovers smile. Unique and independent, Creams is built by the outgoing and charismatic people behind it. With the mission to provide the world with some of the best desserts known, Creams is committed to diversity and to creating flamboyant desserts – as colourful and varied as the people who make them. With an insatiable sweet tooth and a goal to create the number one dessert brand in the world,
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Adam Mani is CEO and Founder of Creams Café. Adam is responsible for the growth and development of the UK’s leading dessert café brand, expanding the company’s portfolio and ensuring the brand continues to evolve, inspire and excite its growing customer base. Since founding Creams in 2008, Adam and his business partner, Balal Aqil, have grown the company from two stores to an impressive 90-strong dessert café brand. In the next few years,
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D E S S E R T S
ADAM MANI & BALAL AQIL
he plans to expand the brand internationally, starting with the United States and Egypt. Adam has been passionate about puddings from a young age. One of three children and the son of a bus driver, Adam grew up in Lancashire and was instilled with a strong work ethic. Adam met Balal through a mutual friend, and after seeing the success
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of a local ice cream shop, spent the next two years travelling to Italy to research and sample gelato. In 2008, Adam and Balal opened the first Creams Café, taking on multiple roles from electrician to kitchen porter, accountant to lawyer, to get the business up and running and build it to the huge and remarkable success story it is today. The Creams story is surely one of passion, commitment… and delish flamboyant desserts!
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SUJAN SARKAR
C U I S I N E
Involve yourself in not just creating great food, but in defining the kind of experience you want to offer. Only then can you create something unique, something to be proud of, and this will give you the confidence to build on something good, in turn attracting good people to work with you on your vision.
D E S I G N IN G INDI A ’S S PAC E ON THE WO R L D F OO D M A P
C H E F E X T R AO R D I N A I R E
SUJAN SARKAR Chef and Partner of two celebrated modern Indian restaurant brands in the United States; ROOH with five locations (San Francisco, Chicago, Columbus, Palo Alto, New Delhi) and BAAR BAAR in New York City, Chef Sujan Sarkar continues to explore, understand and reimagine the future of Indian cuisine. ROOH draws its inspiration from the vibrancy of the culture, art and music, as well as the innovative spirit of modern India.
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s he worked towards defining his own distinctive culinary style, Sujan’s career has spanned some of the most reputed restaurants and chefs in London for more than a decade. He cooked at James Beard Foundation,
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SUJAN SARKAR
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Cannes Lions Festival and many more prestigious places around the world. In 2016 he was Voted Times Chef of the Year in India. Restaurant Association’s 2017 Best New Restaurant award. Sujan Sarkar is the chef and Soon after ROOH gained its creator of two nationally popularity on the west coast, recognized modern Indian Sarkar opened his first Indian restaurant brands in the United gastro bar called BAAR BAAR States. He continues to explore, in New York. Since then, ROOH understand, and reimagine what has opened in New Delhi, the future of Indian cuisine Chicago, Columbus and, most can be by experimenting and recently, Palo Alto. stretching the boundaries of traditional Indian menus. Sarkar has received multiple awards including Times of India His first U.S. restaurant concept, Chef of the Year (2016) and Elite ROOH, opened in early 2017 in Magazine’s International Chef of San Francisco and is a critically the Year. He holds an impressive acclaimed restaurant. Standout culinary background—in late recognitions include a three-star 2014, Sarkar launched the now review from The San Francisco famously recognized TRESIND Chronicle and the Golden Gate in Dubai. After working more
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than a decade with Michelin starred restaurants in London, Sarkar became head chef at Automat London in 2007. He later assisted with the opening of Almada in Mayfair, making it one of the most exclusive hideouts for celebrities and carried out his nitro experiments with food at Temple & Shian Events at the Whistling Shop. After working as the chef de cuisine at flagship restaurants of the renowned Olive Bar and Kitchen in Delhi and Bombay for over three years, he opened India’s first artisanal cocktail bar called EK BAR in 2015. The concept was voted Conde Nast Traveller UK’s “Best New Cocktail Bar in The World” (2016) amongst other awards.
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ANUJA JOSHI
L I F E S T Y L E
PREMIUM EXOTIC FLOWERS
INTERFLORA INDIA Launched in 1923, Interflora is the world’s largest and the most trusted floral delivery network across more than 100 countries. Launched in India in Oct 2017, the team are in India to revolutionise the floral landscape of luxury gifting and events. At Interflora, they deliver floral experiences that make a difference. From handcrafted blooms to personalised hampers, delicious gourmet treats and lovely things that are pure joy, they have scoured the world to bring together beautifully made designs. So, whether you’re shopping for someone else or yourself, you’ll discover inspiring curated collections for almost everything!
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hey are constantly inspired by the beauty that surrounds us; through art, architecture, fashion, media, nature and much more. Their love for flowers and all things floral serve as the defining factor for their distinctly innovative and luxurious creations. Each of their expert team and designers has a unique blend of skills, creativity and attention to detail needed to delight the customers.
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In our floral universe, everything is about beauty, design and craftsmanship. We work directly with some of the biggest farms across India, Europe, South America & Africa, to bring to you the freshest and the most exotic blooms. With a team of inhouse designers and partnerships with some of the most renowned floral designers across the globe, Interflora prides itself with world-class floral design & execution capabilities. One of my key goals is working towards being as sustainable as possible in everything the brand does and I’m happy to say that we have been able to take some steps in the right direction on that front.
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ANUJA JOSHI
L I F E S T Y L E
Interflora India stated ‘we are very thankful to our customers who have made Interflora, the most desired and looked up brand for florals and design in India. We will continue to bring new designs, innovation and foray to existing customers and into newer cities.’
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ANUJA JOSHI, CO-FOUNDER AND CREATIVE DIRECTOR, INTERFLORA INDIA: Anuja has been instrumental in starting the Interflora India business and leads the brand as a creative director for the legacy brand in India. She has
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conceptualised and produced the floral décor for some of the largest weddings and corporate events in India including GQ Men of the Year, Lakme Fashion Week etc. An alumnus of London School of Economics, she is a trained classical dancer and an interior designer.
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SANJAY KAPUR
L I F E S T Y L E
The Sancha Story originates back to 1981 when my father & our mentor, Sanjay Kapur set out to emulate the French Wine Industry which was particularly entrenched with the marketing pitch of Terroir & Origins. The idea for our tea brand was to introduce to customers in India and overseas, the unique Terroir's & Origin's of Indian teas which span from Darjeeling, Assam & Sikkim in the North East to Kangra in the North and the Blue Mountains of the Nilgiris in Southern India. The Gourmets & Gourmands were unaware of the varietal distinction in Indian Teas and this became the USP of our brand that focused on the origins & flavours of the offerings. We remain pioneers in Tea in India, being the first company to launch small batch blended botanical blends of teas with spices, herbs & flowers. Our focus in particular has been in the curation of wellness herbal teas & green tea that are aromatic, well balanced on the palate & healthy. - Nikhil Kapur, Director
I N D I A ’ S O L D E ST T E A S TO RE
AAP KI PASAN D
Sanjay Kapur is a world renowned Master Tea Taster, blender and owner of the famous tea brand 'SANCHA' that is sold across the world at select gourmet outlets. Sanjay started his career in Tea back in 1975 armed with a Masters degree in Management and Marketing from the acclaimed Jamnalal Bajaj Institute of Management Studies at Mumbai.
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SANJAY KAPUR
L I F E S T Y L E
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aving made a career defining move to the hub of tea: Kolkata, West Bengal from Mumbai, the Master in his early years received complete exposure to plantation and agricultural practices, tea manufacturing processes and grass root level tea tasting at one of the largest tea producing companies of its time. Sanjay moved base from Kolkata to New Delhi in 1981 to establish India's first gourmet tea boutique and a specialist tea export house.
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Sanjay is now proudly an Executive Committee member of the International Society of Tea Sciences and also a Star Member of a panel of Tea Tasters that play the role of Jury at the Annual Golden Leaf Awards organized by the Tea Board of India. In a rare honor bestowed upon a tea taster, Sanjay was invited by the French Government in 2005 to team up with a Celebrity Wine Taster to showcase to the world, the similarities in flavours found in French Wines and Indian Teas.
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SARAH KARIM
F A S H I O N
BANGLADESH'S FIRS T EVER CROSS-BORDER MARKETPLACE
SARAH KARIM COUTURE Our family traces our roots to the Dhaka nawab family. It was my maternal grandmother who started this organization as a charity. She wanted to create employment for artisans who no longer enjoyed any patronage from erstwhile nawabs & zamidars. When old age prevented her from being as active as she used to be I stepped in and took over the business. We reinvented many designs and even started a new line of formal wear with modern cuts n drapes. That’s how Sarah Karim Couture took shape. I have offers to open stores in London, Toronto etc and while we aspire to do that we are already shipping internationally to more than 25 countries around the globe and counting. So it’s been a happy journey so far, but as they say…miles to go before I sleep...
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At Sarah Karim Couture our greatest strength is the ability to blend antique designs with modern cuts and styles. Also the artisans working for the brand have decades of experience and specialise in embroidery techniques that date back to the Mughal Era of Bengal. Such timeless artistry juxtaposed with fusion cuts and designs is the hallmark of a signature sarah karim ensemble.
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own the years Sarah Karim Couture have done many fashion shows, both at in Bangladesh and abroad with some of the most famous showstoppers. Their clothes have been worn by well known personalities even in countries like India which have so many celebrity designers.
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SARAH KARIM
F A S H I O N
Sarah has had the opportunity to speak at some very prestigious platforms with regards to the revival of antique handicrafts, self reliance of artisans and issues of women empowerment. She is also on the board of an NGO called Thrive which provide free meals to more than 3000 underprivileged school kids everyday.
Sarah Karim Couture believes that it is their responsibility to revive certain dying crafts, especially the ones which are labour intensive like the Zardozi and fabrics like the Jamdani. Its a real challenge in today’s world of fast fashion but thankfully there’s still a huge market for it if properly marketed they feel. Another aspect that Sarah strongly advocates for is that the artisans get fair wages for their craft. Thankfully there is a greater recognition of the worth of hand produced ensembles these days
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and artisans can expect to get their due in her view. Sarah states that there a significant shift in their local bridal market where more and more brides are opting to go for a luxury brand based in Bangladesh itself, where they can get the best quality, option to customize their outfits along with access to the designer rather than just buying readymade stuff from a shop outside or
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from outside the country. She is ofcourse delighted for her brand with this new mindset on the rise and thinks this should definitely be vigorously further encouraged and does her bit towards it.
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KAVITA VARMA
G L A M O U R
ART OF HENNA
White Henna Muse @sofiazol Photography @gndphotos Bridal Figurine LHS Muse @sanislam Photography @stoyanovjones
S P O T L I G H T O N L O N D O N BAS E D
KV MENDHI
Elephants and Bird Cage Muse @sanislam Photography @gndphotos HMUA @gangamakeup Jewellery @maalalondon Bridal Figurine RHS Photography @sunnydigitalimaging
True expression is creation, all we need to know is how. My speciality has always been in Bridal Henna and fundraising for charity. The pandemic allowed me to explore other avenues such as teaching and brought me great pleasure to know that I am able to encourage art as a means of creativity and generating business
KV Mendhi as a brand are all about creating personalised designs that bring to life love stories through henna art and have been doing so for over 10 years.
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veryone has a story and using henna as an avenue to explore and be creative is a hobby Kavita has always immersed herself in from a young age. Her journey began while watching her
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KAVITA VARMA
G L A M O U R
grandmother apply henna on her hands and hair when she was younger. Since a young age she also took great admiration in watching how artists would apply henna on special occasions. She says that she has always loved henna that is incredibly intricate, as you can intertwine a number of elements to bring stories together. Her family and friends have supported and pushed her to continue to pursue her hobby as a business. Although it started off with stereotypical beliefs that henna art is not a "career or business" the boom in the wedding industry has definitely shown it's worth and continues to show henna and art as another way to connect and create a business.
Muse @sanislam Photography @gndphotos HMUA @gangamakeup Jewellery @maalalondon
During the pandemic she turned to henna as a way to remain mindful and explore different ways to create henna art. Kavita designed a 30day Henna Challenge to which she received a global response and brought together a number of amateur and advanced professional artists in becoming creative and looking for inspiration in everyday items. KV Mendhi is a brand based on integrity, humility and encouragement in the words of the founder who believes that embracing the skills she has harnessed over the years with dedication and gusto is key to her business success.
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D E S S E R T S
GAYATRI RATTHA SHIVANIE MIRCHANDANI
Minus 30 is all about handmade, small batches, artisanal, irresistible gelato made with love and the finest ingredients. They also have sugar-free and vegan options which taste just as good! The D2C model ice cream startup started from a home kitchen and is now present across cities in India. They focus on their authenticity of flavours and high quality standards…this sure sets them apart and has contributed to their huge success. MEET THE FOUNDERS: Gayatri Rattha , Founder, Chief Executive Officer raduated from LSE in Strategic Management & Economics, and went on to work in marketing & branding for 6 years with L’Oreal, Brahma and The Umeed Foundation. She then went onto training in the art of gelato making at the Carpigiani University in Bologna and working in their Gelato Shop, with a special focus on flavour development, she has the skill & knowledge on creating exciting flavours. She brings with her a deep understanding of the product and retail market and building a brand from start to finish.
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At Minus 30 we strive to recreate what we grew up enjoying. Memories of fun-filled decadence of our mothers’ home-made ice cream that was all fresh, free of preservatives, healthy and full of love—inspired us to do the same. We make irresistible gelato with the finest ingredients-you have to TASTE IT TO LOVE IT!
A RT ISANAL IC E- CR E AM
MINUS.30 BY ENTREPRENEURIAL SISTER-DUO Shivanie Mirchandani, Co Founder, Joint Chief Executive Officer Graduated from the University of Nottingham in Psychology and has done a Business of Art Course from Sotheby’s in London. She went onto work for Freeplay a renewable energy start up and then spent 8.5 years working as a Regional Marketing Advisor with Turner & Townsend a Project and Cost Management Company where she focused on business development. Shivanie looks over the operations and expansion of Minus 30 into new cities in India. Her experience with developing and opening new markets and brand building are instrumental in Minus 30’s growth and expansion.
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C U I S I N E
SANJAY ANAND, MBE
AU T H E NTIC PUNJABI C U I S I N E WITH A K E N YA N TW I ST
MADHU'S OF MAYFAIR Synonymous with quality, dedication, creativity, finesse and flare, the Madhu's brand boasts more than 40 years in the business. Renowned for being market leaders in the Asian catering industry, Madhu’s enjoys an unrivalled reputation for the highest standards in event planning and fine food. Madhu’s is headed by a well-known restaurateur, hospitality bigwig Sanjay Anand MBE, it boasts of a glorious family history dating back four generations from origins in Kenya. The company started off as a small family run, 34 seater restaurant in 1980. It has grown and evolved into the globally recognized catering brand it is today. There is no other caterer in the UK that can match its impeccable 40 year record or the heritage of being the 4th generation of South Asian caterers. Madhus are the first Asian catering service to cater both at Buckingham Palace and at Windsor Castle.
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adhu's Mayfair outpost is a subtle blend of top-notch cuisine, enriched with secret recipes handed down over four generations and is a testament to the cultures of South Asia and East Africa, with a superb opulence vibe which elevates the dining experience. Discerning diners can enjoy the myriad flavours of India in The Dilly Hotel’s opulent Grade II listed Oak Room in the heart of London’s westend. Madhu’s enjoys an unrivalled reputation for the highest standards in Indian fine dining.
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From a very young age , I always knew he wanted to join the family business. My grandfather, grandmother, father and his siblings started the small family run business 40 years ago. Since the age of 14 I started helping out in the kitchens. Given zero privileges for being the boss’s son I have humbly worked my way up to learn all aspects of the business. I am extremely thankful for this experience of the sheer hard work and that is what makes me who i am today. Even in situations such as the current covid crisis, my passion to succeed, sheer determination gives me the drive to overcome any hardship. - Arjun Anand My Son Arjun is very much the driving force behind Madhu’s. These days, his passion has taken us from one Restaurant to four. Madhu’s Southall, Madhu’s Heathrow, Madhu’s at The Grove and now Madhu’s of Mayfair. With his passion to expand and entrepreneurship skills, I’m very confident that the Madhu’s Brand will continue to grow as a household name, and not just in the UK - Sanjay Anand
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C U I S I N E
SANJAY ANAND, MBE
Madhu's of Mayfair has taken the Madhu’s brand to newer heights and is the crowning glory in the illustrious four decades of their heritage. The highlight of the innovative menu are the dishes cooked on the Robata Grill. The service, menu choices, decor, glamour quotient are all on point. The brand’s passion for gourmet supremacy has driven their restaurants to excellence. The Madhu's brand is easily recognisable and is known in the Asian market for its quality, service and superb delivery of events. MEET SANJAY ANAND Successful Entrepreneur Sanjay Anand, Chairman and founder of the leading Indian restaurant chain and catering company Madhu's LTD is best known for his UK’s top ranking Asian catering company. His passion in hospitality enabled him to invent the Karai stand and Crystal stand. Sanjay Anand was honoured to win an MBE in 2007 for his services to the hospitality industry.
MEET ARJUN ANAND From a very young age, Arjun Anand, ( Director at Madhus Ltd.) always knew he wanted to join the family business. Arjun worked at other hotels to gain a greater understanding of hospitality. He used his knowledge from this experience to evolve the family business. His experience with the Sheraton group gave him an insight to how a larger After opening the successful concept establishments think. He shared restaurant, Madhu's Heathrow, this knowledge with the Madhu's Sanjay has opened Madhu's at the management team to strengthen Grove in December 2020 and now links with hotels. This knowledge Madhu's Mayfair this year. has enabled Madhu's to serve its cuisine at London top most Sanjay has been all set to make iconic hotels and hold exclusive Madhu's more accessible and with contracts with them. the aim to reach out to an wider audience. With this in mind, the Madhus Heathrow was Arjun dynamic and more accessible brain child and it’s been a Madhus2Go range launched at running success. Recently, he has Harvey Nichols, where guests can conceptualised and brought to explore the luxury and authenticity fruition the Madhus2Go brand of Madh'us cuisine is a more causal and product lines. In 2013 Arjun smaller setting or simply just order Anand was awarded Rising star at a takeout or delivery. a ceremony at the House of Lords.
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MEET POONAM BALL Poonam Ball is the creative chef and marketing director of Madhu's. She leads all marketing projects and pitching for the award winning catering business but her strength is definitely in the kitchen. As one a rare breed of Asian female chefs, Poonam has the heritage, knowledge and experience to cater exceptional food for large banquets. Her Makhani chicken recipe has been showcased on Clarence House Instagram with great reviews and over 100k views.
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VINDHYA TANDON
F A S H I O N
A BANARASI TRANCE
RESA
Emerging from the laps of the ancient city of Banaras, the finely woven textiles of RESA by USHNAKMALS' transcend into an unmatched splendour with dual influences from the Mughal & Hindu cultures. True to its name, RESA aims to bring back erstwhile royalty to the contemporary world through our ornate weavings of zari and luxurious textures. Through RESA, I intend to grow the proud heritage of a bygone era with designs and weaves that each have a story to tell. I present to you, the journey of a generational legacy of Ushnakmals with a magnificent tribute to tradition.
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RESA by Ushnakmals, is a generational legacy brand. Started by Lala Ushnakmal in late 1800’s in Lahore and later shifted to Banaras, the city of textiles in 1946 . Ushnakmals has been a name in the business since forever.
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ESA is the newest extension of the 8 generations old legacy founded by their youngest creative director and from the newest generation of the family, the dynamic and creative ‘Vindhya Tandon’. Ushnakmals', in its history of very many years, sees its very first woman as the Creative Director with Vindhya who with her exquisite eye for detail and design plans on taking the lustre of yesteryears and revisit tradition by turning RESA into not just a brand but an emotion and a mirror to its fine legacy!
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VINDHYA TANDON
F A S H I O N
Emerging from the laps of the ancient city of Banaras, the finely woven textiles of RESA by USHNAKMALS' has over the centuries transcended into an unmatched splendour with dual influences from the Mughal & Hindu cultures.True to its name, RESA aims to bring back erstwhile royalty to the contemporary world through our ornate weavings of zari and luxurious textures. The brand is a beautiful symphony of fine handcrafted handloom art that redefines elegance and celebrates the bygone era. Resa (Swedish) Journey, Resa by Ushnakmals’ is a regal journey of the enduring Banarasi thread weaved through generations.
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G L A M O U R
CELEBRITY MAKE-UP ARTIST LEADING
TH E AS IAN BRIDAL S CE N E IN UK
GINI BHOGAL
My aspiration is to continue to inspire beauty, make up and trends of creativity for women of our times. I also want to do my best and in my humble way raise the bar for aspiring talents in the career space of make up art. I want to always strive to create phenomenal looks for the clients that I work with- brides and celebrities!
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Gini Bhogal - A celebrity hair and make up artist brand established in 1994 has rocketed and become a household name in the Asian Bridal scene in UK and abroad. Her eclectic style from glamorous bridal, fashion to editorial looks have graced the front of leading wedding magazines. Gini is regarded as one of the finest makeup artists of the UK wedding and makeover make up industry, she has been constantly raising the bar for newer talents too by leading the way with her creativity and signature style of her art.
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GINI BHOGAL
G L A M O U R
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er myriad skills make her a highly sought-after name among brides and Bollywood celebrities even. Gini creat es phenomenal looks for both A-list media story model features, beauty editorials and real brides. Gini does them all and has a packed diary always as she juggles between high fashion catwalk shows to clients family celebrations for which she is booked way in advance to create their dream look so they can dress to impress!
Gini’s body of work is a testament to her artistic flair and skillset that’s kept her the number one choice for brides for over two decades and counting. Gini Bhogal is one of the most sought after names in bridal beauty space as her art speaks for itself and guarantees that wow factor!
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SID MATHUR
D E S S E R T S
TOP-NOTCH GOURMET MITHAI
KHOYA
Khoya is scrumptious mithai. The brand has revised traditional mithai making by honoring tradition and respecting the history of each mithai and how it was created. Each piece of mithai is hand rolled, made fresh in our state of the art kitchen. Khoya is an updated version of that 100-year old shop, in terms of how mithai was made, presented, and shared. A lot of time was spent researching old techniques, key ingredients, upgrading them and working on making the presentation more premium.
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hoya Mithai is India’s first luxury brand of traditional Indian Mithai. The brand was launched in 2016 with the vision of making mithai exciting again as we believe it is a pertinent part of our culture. KHOYA Mithai is made with natural ingredients, without the use of any synthetic additives. KHOYA came into being to elevate the experience of enjoying traditional Indian sweets, made with age old recipes.
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Khoya is a global brand with an Indian soul, and going forward we want to continue to set benchmarks in the traditional Indian sweets category. Khoya will always stand for trust, quality and perfection.
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SID MATHUR
D E S S E R T S
ABOUT THE FOUNDER Sid started his career in private banking, he moved to India from London in 2009 and joined the Impresario food group. Sid played a vital role in the creation of famous food brands such as Smoke House Deli, Social, Smoke House Room and Secret Ingredient. In 2016, Sid created KHOYA out of love and a lifetime of passion for all things sweet and beautiful. He believes in leading an active lifestyle and if there are treats involved then it’s needs to be luxury artisanal, to make them count!
The essence behind each KHOYA mithai is the purity and freshness of ingredients used in it’s making. Our passion for re-introducing the original flavours of Indian mithai led us to having a discourse with food historians about how mithai was made in ancient era and it’s ever since changing place in our culture. At KHOYA, the brand always strives to curate recipes that are traditional and true to Indian heritage. KHOYA is designed to offer customers a pure moment of pleasure yet remains true to the finest traditions of Indian mithai.
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C U I S I N E
CHEF MANISH MEHROTRA
The fact that Indian Cuisine is being acknowledged on a global platform is exciting. At Indian Accent all of us are glad to be contributing towards its evolvement. We hope to continue this and look forward to good times once again, for the hospitality industry.
OLD-WORLD HOSPITALITY C ONCEPT WITH AN INVENTIVE MENU
INDIAN ACCENT
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he restaurant in New Delhi opened in 2009 to significant acclaim for its path breaking approach to contemporary Indian food. Indian Accent, New Delhi has won several awards and global recognition, including being the only restaurant from India on the World’s 100 Best
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Indian Accent showcases an innovative menu by complementing the flavours and traditions of India with global ingredients and techniques. Chef Manish Mehrotra has designed the ingenious Indian menu of Indian Accent, one that explores progressive ideas in Indian cuisine while maintaining traditional integrity. list since 2015. It has been awarded the Best Restaurant in Indiaby Asia’s 50 Best Restaurants, every year since 2015. It is also part of the Time Magazine, 100 Great Destinations in the World. It opened in New York in 2016 to critical and popular acclaim.
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C U I S I N E
CHEF MANISH MEHROTRA
Meet the one-of-a-kind exquisite CHEF MANISH MEHROTRA: Corporate Chef, Indian Accent New Delhi. New York. Indian Accent offers an artistic and path-breaking approach to Indian cuisine. Chef Manish Mehrotra reinterprets nostalgic Indian dishes with an openness towards global techniques and influences. Manish has been called the most exciting modern Indian chef in the world today. Having started his career in Mumbai as part of Ananda Solomon’s team at the Thai Pavilion of the
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Taj Hotels, he joined Old World Hospitality in 2000. Flooring the guests at Oriental Octopus with his culinary skills and charm, he has since spent over 20 years with Old World Hospitality, opening several restaurants for the groups while traveling the world. Manish is passionate about his craft, his knowledge of ingredients and their origins is immense. He is an inspiration to aspiring young chefs today. His culinary creativity has the seasoned bandwidth to excite the adventurous, yet satisfy traditional tastes and evoke nostalgia for discerning diners.
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L I F E S T Y L E
PRIYANKA VERMA TANUJ DANG SAMARTH GUPTA
UNIQUE BRAND OF ETERNITY ROSES
ECUA FLORES
The farms in Ecuador are rated as one of the most credible sources for preserved roses spread over 50 hectares. With Global presence in over 55 countries, the premier quality roses have a dominating presence. Forever roses are real roses that last over a year and retain their freshness.The roses are cut at their prime and treated with a non-toxic solution that halts their growth.
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hese Roses are 100% natural and undergo treatment that helps maintain longevity and shape. They have an environmental advantage due to lesser use of water and chemicals than regular flowers. You don’t need to change flowers regularly or water to maintain their life span. Ecua Flores has a myriad range of colours and flower settings. Wide range of choices are offered
We are the biggest importers of Forever Roses in India. Ecua Flores is the home for ‘Forever Roses’, a premium range of preserved flowers. Each rose is handpicked and curated at the farms in the magnificent land of Ecuador. We bridge the gap between the best quality and best priced roses primarily to the B2B and wholesale markets.
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under their brand and they also provide tailor-made options for decor. They are proud of best quality roses with large sizes at most competitive prices, a superior customer experience with round the clock service are some of the reasons they are a top choice for Forever Roses in India and all over.
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D E S S E R T S
HARSIMRANPREET SINGH BAINS UPJEET KAUR BAINS
A MOBILE DESSERT EXPERIENCE:
ICE CREAM ROLLS BY
SWAADH U K Originally from the bustling streets of Thailand, SWAADH are proud to bring to UK the dessert that’s making its way around the globe: ice-cream rolls! Within minutes ice cream lovers can see their favourite flavours transform into perfect, freshly made icecream rolls. The fun doesn’t stop there- you can then complete it with your very own choice of delicious toppings and tempting sauces so it can be enjoyed in one’s own choice and way.
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s newly weds, the entrepreneur couple saw this concept on their honeymoon in Maldives and felt compelled to bring this back to the UK. They were confident this would bring that unique and memorable aspect to any event and definitely be the wow factor for all guests. This exciting new way of serving and enjoying ice cream makes watching the process just as fun as eating it! The name Swaadh means tasty in their mother tongue Punjabi language and it seemed the perfect fit for what they wanted to promote and achieve. Committed to using the freshest and high- quality ingredients in the market they are SWAADH create the most amazing experience and luxury bespoke ice cream rolls for you and your guests. It’s a treat for all the senses!
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With innovation as our key drive force, we are dedicated to keep bringing new ideas and dimensions to the deserts experience, ensuring it encompasses the uniqueness that Swaadh ice cream rolls currently bring. We are dedicated to creating memorable moments and adding that special touch to celebratory occasions.
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CHEF GURMEHER SETHI
C U I S I N E
A H I P R E B O O T OF THE URBAN R E S TAU R A N T EATI NG EX P ER I ENCE
KLAP
Klap is all about unpredictable global flavour explorations in food and drink menus that use ‘surprises of the seasons.’ Urban bistro by day, gastro bar by night, Klap offers 2 spacious floors and a fabulous terrace in Khan Market - one of the city’s iconic cultural melting pots, that brings together industrialists, intellectuals, and artists alike. Klap is the brainchild of 3 enterprising friends: Chef Gurmehar Sethi, Alekh Vardhan, and Navdeep Singh Sethi.
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hef Gurmeher Sethi orchestrates a multi talented team and enthralls with a refreshing signature style, across British, Italian, French, Indian, Mexican, Thai, Japanese, and Korean cuisines. Armed with qualifications from Les Roches Switzerland and Le Cordon Bleu London, Chef Sethi acquired developmental work experience at the Oberoi, New Delhi, and Le Cordon Bleu, Bangkok. Chef Gurmehar went on to work in some of the finest world kitchens, namely, Nobu; Atlantis; The Palm, Dubai; Mayfair Hotel, London; Banyan Tree Resort, Phuket; and Leela Palace Kempinski, New Delhi and Udaipur. Klap is his second venture after Ziu, in Delhi NCR and the UAE.
Can I give you a meal in a single bite? This thought is the constant source of inspiration for me to discover food grammar that I can play with. I seek to bring together unpredictable ingredients and serendipitous flavours, served up with panache in a World Cuisine Tapas Bar.
At Klap, Chef Gurmeher Sethi’s food is light, and almost ‘palate cleansing’ in its freshness. At the
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CHEF GURMEHER SETHI
C U I S I N E
ABOUT THE CO FOUNDERS: Navdeep holds a Masters in International Business from London, and in Finance, from Boston. As a consultant for KPMG, Navdeep developed intuitive expertise in optimising business operations, making them leaner, and more impactful.
same time, it’s filling, packing a punch in the layer-by-layer element of flavour surprises. ‘Two fingers, one bite,’ is the style. Amidst a selection of relatively familiar dimsums and sushi rolls, one finds a ‘cracker’ of a surprise in the guacamole made table-side for you. Indian ‘achaari’ or Turkish Paneer, Klap’s Kra Pao with crispy crackers are just a few examples of world cuisine dishes in the small plates section of the menu.
Alekh has an eclectic background in business and entrepreneurship, including a successful 20+ year-old advertising and PR firm.
Some main courses have an inventive touch of Indian flavours, with coastal cuisine inspirations and a splash of aniseed infused vodka in the penne dish. Biryanis with Japanese, Thai, and Singaporean flavours are a refreshing introduction and one can ‘klap’ in delight for the joy to the tastebuds. Desserts celebrate fruit in all their multi textured splendour, included in jams, curds, or in ‘wood-fired ‘crostata’ - but the house made Kerala vanilla ice cream would be hard to miss. Also on offer are liquor infusions, aged drinks in mini
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barrels, brunch-time popsicles, and molecular drinks; besides fun add-ons like bar tricks and hand-carved ice. One of the bars is partly converted to accommodate a sushi station, so one can pair one’s choice with hot and cold sake, for example.
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Over the years, Chef Gurmehar has come to be known for his penchant for bold culinary experiments, to unearth hidden, delicious nuances in layered food flavours. He launched his first restaurant in 2015 the Ziu Restaurant, a popular Thai cuisine concept upscaling raw, authentic street food of Thailand, currently in Delhi NCR and UAE. Now at his second, KLAP in Khan Market, a world cuisine tapas bar serving up an elevated exploration of ingredients and compelling moods, with unexpected twists through menus par excellence.
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D E S S E R T S
ADITYA TRIPATHI SAMIR KUCKREJA
DE L I G H T F U L SWEET WORLD OF
COLD LOVE ICE-CREAM Cold Love started as a private love affair in a kitchen! Aditya Tripathi, after more than 20 years on just the career path one would expect a graduate of LSE and IIM Ahmedabad to follow—jobs at multi-national companies and large consulting firms as well as successfully setting up and selling a tech business— decided to “chill” a bit. In need of a distraction, he turned to what every normal person would turn to in such times. Ice Cream!
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ditya poured his heart, soul and all the good things made by nature into tubs of delicious, smooth, rich ice cream. Getting better with every churn, he subjected friends to his newfound love, taking samples of his latest fancy to dinner parties. As his cold relationship got deeper and more meaningful, he started taking risks—experimenting with flavours and ingredients. Flinging flakes of salt into the caramel, tempering sweet honey with roasted black sesame, getting wicked with the walnuts and rum... it was unrestrained passion. And then he woke up one day to the realisation that this was pure Cold Love. It was so seductively delicious he could no longer keep it a secret. So he decided to pack it into tubs and share it with the world.
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We want to be India’s first national artisanal ice cream brand, recognised for both our quality and the unique formulations of our ice cream. - Aditya Tripathi We want Cold Love to be the most popular and successful national artisanal ice cream brand in India known for our flavour and concept innovation. - Samir Kuckreja
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D E S S E R T S
ADITYA TRIPATHI SAMIR KUCKREJA
Because it’s all fresh and natural (no preservatives, no artificial flavours and no added colours) and dangerously wholesome (making every calorie worth it) he knew it was the kind of love everyone needed. Cold Love Ice Cream is known for its unique flavours such as Salted Butter Caramel and Boozy Baileys, as well as perennial favourites like Chocolate Fudge-a-licious and Fresh Mango. They only use the best ingredients to make their 100% vegetarian artisanal ice cream in small batches.
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Cold Love graduated to a commissary to develop the D2C business throughout 2020. They have now grown to offer home delivery in Delhi NCR, Hyderabad, Lucknow and Jaipur. Two franchisee ice cream parlours opened in Noida and Jodhpur and flagship Cold Love Café is now open in Connaught Place, New Delhi. Cold Love also has a successful B2B business, with their ice cream finding its way on to the menus of high-end restaurants across India.
cities. Samir founded Tasanaya Hospitality in 2012, a boutique hospitality consulting firm. He is a former president and trustee of the National Restaurant Association of India and is a founding governing body member of the Tourism and Hospitality Skill Council.
Samir has been an integral part of the Cold Love team from the outset as an adviser, CO- PARTNER PROFILE: shareholder and Board member SAMIR KUCKREJA Samir has over 30 years of and is closely involved with experience in the hospitality every aspect of the business. industry. He was the CEO of Nirula’s for six years and responsible for growing its restaurants and ice cream formats to 85 outlets in 8
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SHAILESH SHAH
W E L L N E S S
MIRACLE OF AYURVEDA
AYUMI N AT U R A L S
Ayumi Naturals is a multi-award-winning skincare, bodycare, haircare and wellbeing brand. Inspired by the five-thousand-year-old holistic principles of Ayurveda, Ayumi was established from a 40-year-old family run business.
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yumi’s aim is to make natural and mindful living affordable and accessible to all and truly believe your everyday skincare and haircare products should not cost a fortune. Everyone should be able to afford to live a lifestyle that is mindful and natural. At Ayumi, they believe in creating natural beauty that doesn’t cost the earth. So, the packaging used
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As a brand we place a high value on nature building our identity as a modern skincare provider around being sustainable, certified vegan and animal-cruelty free. Ayumi promotes the ancient holistic teachings of Ayurveda as a way of life, not a trend.
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SHAILESH SHAH
W E L L N E S S
for haircare and skincare products is 100% recyclable and tubes are made from 50% Post-Consumer Recycled Plastic. They are a brand that puts the focus on the ingredients within their products. The ingredients they use have not been genetically modified, do not contain any artificial colorants, are SLS free and are completely microbead free. Instead, they use natural alternatives such as volcanic pumice and bamboo
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stem which are kind to the skin and planet. Ayumi launched 10 years ago, originally starting out with our three skincare ranges: Turmeric, Sandalwood and Neem. Since then they have launched a huge variety of different products, from massage oils to haircare to henna powders. They are all formulated with Ayurveda at the core of the brand with the traditional Indian ingredients at the forefront.
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C U I S I N E
WILD HEART BAR AND SHOKUDO JAPANESE DINING IN A ROCK N ROLL SETTING A casual dining, Japanese-inspired restaurant, ‘Wild Heart Bar & Shokudo’ with culinary legend Garry Hollihead in the heart of Soho, at Mark Fuller’s Karma Sanctum Soho Hotel is a culinary delight. Given the restaurant’s playful ethos, expect sharing plates of Chicken teriyaki sliders served with wasabi furikake skinny fries or steamed and pan-fried chicken and vegetable gyozas. Small plates include delicate softshell crab and delicious tempura tofu with avocado. For those with bigger appetites, main dishes include salmon teriyaki or roast aubergine in a miso glaze and there’s traditional Katsu curry served with chicken, shrimp or pumpkin options.
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uests can enjoy this very unique offering in the cosy-cool interiors of Wild Heart Bar & Shokudo restaurant offering a casual dining experience in private booths and on comfy sofas. Pair this with new signature sake and oriental inspired cocktails, along with a hearty wine list. The one of a kind Sake collection includes Kokuryu Junmai and Seitoku Bessen to name a few. To accompany the dining experience, an everrevolving art collection from both local and international artists are on display in the restaurant. Currently abstract art from rock star Chrissie Hynde is featured on the walls.
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Open all day, Wild Heart Bar & Shokudo has been inspired by the love and simplicity of Japanese cooking; bold, sharp and refreshing flavours. Cooking techniques that use marinading, searing, grilling and infusion merged with the ethos of casual Japanese dining whilst using the best of local, British ingredients. We offer an authentic rock ‘n’ roll Soho experience whilst serving, quality Japanese inspired food with a Michelin Star Chef at the forefront of the kitchen.
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C U I S I N E
Afternoon tea with a Japanese twist is also available on Saturdays only, mini platters of sliders, gyozas and salmon tartare accompanied by sweet delicates like mochi balls, matcha panna cotta and mini yuzu and red fruit tart. In true rock ‘n’ roll spirit, this can be upgraded to include a Davidoff Cigar plus a glass of whiskey to be enjoyed on the roof terrace.
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This restaurant is all about impeccable service, great decor, buzzing vibe, outstanding Japanese inspired food served in a discreet and inspired location of the boutique Karma Sanctum Soho Hotel that welcomes both Soho’s own and global artists in any time of the day; and for our guests; any time of the night as their bar stays open to serve 24/7.
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W E L L N E S S
CLOUD TWELVE SPA
ONE-OF - A - K I N D WELLN E S S AND LI F E S T Y L E D ESTIN ATI ON
CLOUD TWELVE D iscover their range of natural yet results-driven treatments that bring together the best of Western and Asian philosophies including massages, facials and pre- and postnatal rituals, as well as protocols designed specifically for men. Their team of beauty experts also offer non-invasive, high-tech procedures supported by science and modern technology.
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Cloud Twelve is a one-of-a-kind wellness and lifestyle club in the heart of Notting Hill, extending over three floors with an interactive play and learn zone for families with children, indulgent spa, luxury salon, nutritionally focused brasserie and a holistic wellness clinic - all under one roof for members and guests to enjoy. After all, we all deserve to be on Cloud Twelve!
I’ve drawn on 20 years’ experience as a practitioner in the traditional Indian healing system of Ayurveda to create unique treatments, using every ounce of my spirit, heart and holistic skill to help realign your mind, body and soul.
- Sunita Passi (Ayurvedic Practitioner)
The Best Resort Island Experience In Central London, Cloud Twelve is a haven away from the city, their unique space was designed following a Feng Shui philosophy to ensure the free flow of harmonious energy throughout all three floors. To enhance your spa experience, you can book their couples’ suite equipped with Dolomites quartz
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W E L L N E S S
CLOUD TWELVE SPA
beds to help promote a deeper state of relaxation, or explore their thermal areas – sauna, steam and luxuriously relaxing Himalayan salt room. Go and and indulge guilt-free with Cloud Twelve’s fresh, vegan and vegetarian menu, on offer in their beautifully designed brasserie. Taking inspiration from the small-plate culture of Spanish tapas and Middle Eastern Mezze, while adopting its own unique cuisine style. With a wide range of medicinal teas, smoothies, tonics,
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premium organic wines and champagnes, their drinks menu is the perfect accompaniment to your meal. We explored their wellness sanctuary nestled in Notting Hill and came out feeling recharged, rejuvenated, realigned and refreshed after a indulgent massage by Ayurvedic expert Sunita Passi. The lunch at the Brasserie was soul-nourishing! The interiors are luxe, the staff are friendly, the facilities are remarkable and all in all it is a
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haven down a small Mews for feeling revitalised. The Cloud Twelve indulgent spa is a complete getaway within the city to detoxify the body, recharge and refocus your energy. A day at Cloud Twelve is certain to transport you to a calm zone and that’s for sure!
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C U I S I N E
SANJEEV KAPOOR KRISH NAGARI
A VERITABLE GAS TRONOMI C TO U R OF INDIA
TH E Y E L L OW C HILL I
The Yellow Chilli brand of restaurant represents redefined pan Indian cuisine in a high quality family dining ambiance. Led by a restaurant entrepreneur in UK, Krish Nagari, who noticed a lack of authentic casual dining restaurants in and around the Wembley area of London. Yellow Chilli provides high quality food using locally, sourced produce, served in a laidback surrounding. The restaurant has taken London by the storm with its cool decor, fresh vibe, great music, impeccable service and attention to all details!
LONDON
I am passionate about authentic food and flavours. My aim is to build brands and cuisines that represent local cultures and taste palates. A journey in FnB business space that started two decades ago in India, fast forward 20 years I have managed to open celebrity chef Sanjeev Kapoor brand Yellow Chilli restaurant in London and it’s surely a project of culminated passion over time and continents!
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ears ago, on the streets of Meerut in India, Chef Sanjeev Kapoor chanced upon a yellow chilli amidst a plethora of green and red chillies. As food connoisseurs are aware, Meerut is the melting pot of unique chaats. The special yellow chilli spice mix the chaatwalas use there adds that extra zing and brings together a confluence of flavours, aroma and colour. With one bite of the yellow chilli, an idea was born. His restaurant brand, The Yellow Chilli came into being! The first Yellow Chilli was launched in 2001, and today there are around 80 outlets spread across India and abroad too. The Yellow Chilli in Wembley London is set up and run by restauranteur Krish Nagari with aplomb.
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C U I S I N E
SANJEEV KAPOOR KRISH NAGARI
MEET LEADING ENTREPRENEUR: KRISH NAGARI Born in Andhra Pradesh, India Krish grew up in Chennai and Hyderabad and the culinary heritage all around him has given him a true understanding of the rich flavours from Southern India. Two decades ago, just after finishing his university, Krish and his brother started their journey into the food industry by opening up their fast food units in the streets of Hyderabad where Krish understood what all it takes to run a kitchen smoothly and the ins and outs of FnB processes.
SANJEEV KAPOOR NEEDS NO INTRODUCTION: MEET THE MASTERCHEF Unarguably he is one of the most recognised faces of Indian television from the culinary world. He was in people’s living rooms for almost two decades introducing them to the delights of Indian and international cuisine in his inimitable easy going and cheery manner. The show Khana Khazana was one of those trailblazing cookery shows on Zee. Little wonder then that he has a massive fan following across all age groups, genders and countries! He has the proud distinction of being the only Fast forward 20 years, Krish, chef in the world to have his own the ever dynamic entrepreneur channel – FoodFood. He has also has opened the first Yellow chilli been conferred the ‘Best Chef of restaurant top brand in the UK. India’ award by the Govt. of India.
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KABIR BEDI
B O O K S
STORIES I MUST TELL
THE EMOTIONAL JOURNEY OF AN ACTOR
A M U S T - R E A D BO O K Legendary actor Kabir Bedi is an international star and like everyone — with his strengths and frailties. This is his story, in his own words. As Kabir bares his soul, the stories come tumbling out. That first magical encounter with the Beatles as a student in Delhi. The sudden move to Bombay, away from home, friends and college. His exciting years in advertising, his extraordinarily successful career abroad and his many painful setbacks. His relationships with the irrepressible Protima Bedi and the dazzling Parveen Babi that changed the course of his life. Of the scars they left, and the trauma of three divorces, and how he finally found fulfilment. And why his beliefs have changed.
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hese are tumultuous stories set in Hollywood, Bollywood and Europe. The joys of blazing new trails abroad, and the dangers of them. He also tells the fascinating love story of his Indian father, a philosopher in Europe, and his Britishborn mother, the world’s highest-ranked Buddhist nun. And most poignant of all, the battle to save his schizophrenic son. Stories I Must Tell is the story of a middle-class boy from Delhi whose career now spans the globe. Equally, it is the tale of how he survived the rollercoaster journey of the making, unmaking and remaking of him as a person.
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KABIR BEDI
B O O K S
Kabir Bedi was the original crossover Indian who started out in Hindi films, worked in Hollywood and became a star in Europe. He is known for his roles in the James Bond film Octopussy, the American series The Bold and the Beautiful, the European series Sandokan, and the Bollywood blockbuster Khoon Bhari Maang with Rekha.
Pirate (Il Corsaro Nero) among various others.
In 2010, Italy bestowed Kabir with its highest civilian honour, “Cavaliere”. He is a veteran voter of the Academy of Motion Picture Arts and Sciences, which presents the Oscars. His credits include starring with Michael Caine in Ashanti and Roddy McDowell in Thief of Baghdad, and playing the title role in the Italian film The Black
In India, he has done close to seventy Bollywood films.
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On American television, he has acted in Highlander, Murder She Wrote, Magnum, P.I., Dynasty and many HBO mini-series. On stage, he starred in John Murrell’s Taj at the Luminato Festival in Canada, and M.M. Kaye’s The Far Pavilions in London’s West End.
Stories I Must Tell is the unusually candid and compelling memoir of a man who holds nothing back, in love or in storytelling. This candid autobiography takes readers from Delhi to Mumbai to the west, from Bollywood to Hollywood and is a compelling read.
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D E S S E R T S
CHERENE NAYAR CHANDINI NAYAR
THE
BAKING TABLE BESPOKE BAKERY CONCEPT BY A MOTHER-IN LAW AND DAUGHTER-IN-LAW DREAM TEAM Growing up in Scotland, I had access to the freshest of ingredients. Practically from Farm to Table! We try to use the best of the crop available to us in Delhi and the finest of the baking ingredients that are imported. It s our honest passion and intent to bake the best we possibly can and deliver it to your table! We are not short of love and passion- it flows abundantly in our kitchen!
- Cherene Nayar Since I was a child, I was always a big foodie. I always felt like the bakery businesses around me were very commercial, I really wanted to change that. I love how baking table combines classic flavours with current trends. The Baking Table is a little more than a year old and we are so overwhelmed with the love and support we have received. We hope we can continue to surprise you with our creations & grow our community every passing year. - Chandini Nayar
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The Baking Table, a homemade Delhi based bakery with the objective of delighting its customers with a variety of cakes and tarts baked with the finest quality organic ingredients. They are all about handcrafted and bespoke cake goodness.
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nspired by the passion, creativity and commitment to quality that she experienced at several boutique European bakeries during her various travels, Chandini leveraged her mother in law's baking prowess to launch The Baking Table brand and deliver the same luxurious experience to customers in New Delhi and the National Capital Region. The Baking Table team believes that everyone deserves a piece of cake made with love!
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CHEF SANJAY DWIVEDI
C U I S I N E
COYA was born from the spirit of adventure. On a mission to find the most exciting flavours in contemporary cuisine Chef Sanjay fell for Peru, home to Incan heritage and a passionate food culture. Japanese Chinese and Spanish influences mingle with ingredients found nowhere else in the world for a truly unique experience. In 2012 COYA’s Culinary Director Sanjay Dwivedi took a year-long gastro tour of Latin America on a hunt for the most exciting flavours in international contemporary cuisine…and he found what he was looking for in Peru.
I’m proud to say I was the first employee of Coya all the way back in 2012, when I joined as founding chef. Today I act as the face of the group, in my current position as ‘Brand Ambassador’. My own personal cultural experiences add an element to our dishes that we serve. I’m very grateful to have been involved in this magnificent journey, building a brand which has been successful through hard work, love andpassion. Long may it continue!
Wherever he went, Sanjay sought out the country’s unique ingredients and spending time in the kitchens of acclaimed restaurants and local eateries alike.
SPIRIT OF LATIN AMERICA IN THE HEART OF LONDON
COYA MAYFAIR
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CHEF SANJAY DWIVEDI
C U I S I N E
For a time he worked alongside celebrated Peruvian chef and ambassador, Gaston Acurio, at his restaurant Astrid Y Gaston in La Mar, Lima, learning and developing his own style.
Sanjay uses in the cooking, like Tamarind, which is not typically used in Peru, however, for him Tamarind cooked with sugar and spices for long periods of time creates delicious and distinctive flavour – he uses it as the base When he returned to London, for a lots of marinades for a truly Sanjay spent 11 months in the unique flavour profile. kitchen developing the first menu for COYA. He changed the menu Peruvian food is the original 25 times before its launch. His fusion food as Sanjay says and own personal cultural experiences even now he continues to make have added another element to regular trips to Peru, discovering the dishes, there are certain spices new ingredients and techniques
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on each visit that inspire his new creations. COYA Mayfair have won a number of awards for their fresh fusion food, special cocktails and welcoming guest experience.
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TILDA
F O O D
ELEVATE YOUR PLATE
TILDA
HERITAGE BASMATI RICE
At Tilda, the brand are on a mission to embrace life in all its flavours. They pour their love and energy into producing the perfect rice. They don’t do anything else and they don’t produce for anyone else – for them, it’s all about rice.
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ilda are also deeply committed to minimising their impact on the environment and maximising the social and economic benefits for all the communities they work with. Taking a scroll through their history, here is a snapshot of their most memorable moments from the past 50 years…
Tilda Grand Extra Long Sella Basmati rice has emerged as the preferred grain for Catering, Restaurants, and for several Middle Eastern, South Asian consumers. When cooked, the rice is full of flavour, & aroma with slim, elongated white grains. As the grains cook up fluffy and separate, the rice gives a great plate fill and is ideal for one pot dishes and to enjoy with a curry. - Paritosh Singhee, Senior
National Account Manager, Tilda
1970 The year Tilda was founded. Throughout the 76 |
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TILDA
F O O D
70s, communities from all over the world arrived in Britain. They were looking for the authentic ingredients they loved back home so Tilda introduced the highest quality aromatic Basmati rice to the Western world. They were the first brand to do so and are incredibly proud of!
1980’s Curry was now a national favourite in UK
with consumers inspired to cook authentic Indian food at home, from biryani to dahl and korma to vindaloo. Tilda tapped into this growing popularity of curry and quality rice and strengthened its position as the leading Basmati brand.
1990’s During the 90s, Tilda successfully launched
in the Middle East and North America. Today, they sure are proud to sit at the heart of dinner tables across more than 50 countries worldwide.
2000’s A packaging first-Committed to providing rice aficionados with quality products, they became the first rice brand to offer customers an easy to carry handle and a zip to lock in the freshness.
In 2012 they became a partner of the United Nations World Food Programme where for every specially marked Tilda Pure Basmati Rice pack purchased, they fund at least one nutrition-boosting meal for new and expectant mothers. The Tilda World Food Programme long term partnership has so far delivered 5.8 MILLION nutrition-boosting meals to mothers in need.
2020 A celebration of 50 incredible years full of
creating, sharing, and being committed to bringing you the finest quality rice! They continue to strive to inspire consumers to enjoy the most flavourful and wonderful rice creations that have been bringing joy and excitement to dinner tables for generations and generations.
2021
With our new and exciting "Elelvate your plate" campaign, with our Tilda range you can turn any meal into a masterpiece. With the greatest grains and the finest flavours, you'll elevate every kind of plate.
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D E S S E R T S
CHEF JASNEET KAUR
T R E NDING PATISSERIE A N D BOUL ANGERI E
BLLLUE APPRON Blllue Appron is a bespoke dessert catering venture specialising in custom-made artisanal sweets. Having trained extensively with Taj Group of Hotels, Chef Jasneet is an industry veteran. Her work reflects an impeccable sense of ingenuity in creating desserts that are epicurean delights, and visual treats as well.
Appron, her patisserie, specialising in a mouth-watering variety of chocolates, desserts & savoury items, which are hand made with gourmet flair.
Bllue Appron offers an array of aesthetically- appealing designer desserts and patisserie, sweet and savoury creations, and handcrafted 3D cakes for weddings, birthdays, and other special occasions. Showstopper ome of the best delicacies can’t be found in a walkdesserts are crafted meticulously with the finest in joint. With a wealth of knowledge and an eye for ingredients to entice gourmand sensibilities. detail, Jasneet Kaur established her exclusive brand to address this gap in the market-Blllue Appron was set MEET CHEF JASNEET KAUR up hence in 2008. Working with bespoke, custom made It was in 2005 after completing her first year at orders, chef Jasneet Kaur, who trained under master university Jasneet realised she wanted to be a chef chefs of the world, has become a success with Bllue and decided to become a confectionery and bakery chef and enrolled at the prestigious IHM Pusa and topped the course from across the country with flying colours for which she even received an award from then health minister Amika Soni.
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My future aspirations with the brand are to establish retail outlets with the best of the products range in service all across Delhi & NCR in the next 5 years along with retail products which can be sold be across the shelf from other food stores. I have a passion to teach as well, so opening up the bakery & confectionary is also on the cards.
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CHEF JASNEET KAUR
She then did her industrial training from the Taj group of hotels. In 2009 Jasneet went on to do a cake decoration course from the institute of baking and cake art Bangalore. Then there was no looking back, she started with her base kitchen in 2010 from where she has been supplying to caterers and customising orders to clients and market needs. In 2016 a bespoke course from the academy of pastry arts in Gurgaon to learn the french art of desserts
and Viennoiserie was also under her belt. In 2017 she joined the India pastry forum and got the opportunity to learn and work with worlds renowned chefs. She has been in business for the past 11 years and created a brand name called Blllue Appron by Jasneet. In 2017, Jasneet was recognised by the Minister of Tourism with the Gold Medal in the category of ‘Bakery and Confectionery Goods’ conducted by the Pusa Institute.
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C U I S I N E
M A D E
SUGANDHA SAXENA
TO
O R D E R
KAYASTHA CUISINE
OKHLI
With a flair for slow cooked recipes and a love for perfect flavour, Chef Sugandha Saxena has worked internationally on global food trends and recipes that are close to her heart. Her expertise lies in North Indian Desserts and Kayastha Cuisine- which is a beautiful amalgamation of Mughlai Food with various North Indian influences, Chef Sugandha is firmly rooted in the tradition of her culinary skills.
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he forbearers of the Saxena clan belonged to the Western part of Uttar Pradesh. While being the Zamindars back in time, Sugandha's forefathers worked in the Administrative sector. Sugandha’s educational qualifications include Bsc. in Hotel Management and Post Graduation in International Hospitality from Switzerland. She started her career in the management industry but it didn't take too long got her to realise her soul resided in the meditative activity of cooking. ABOUT OKHLI: Made to order Kayastha cuisine Kayastha Cuisine is one of the many examples of a merge of tradition in India; not restricted to region, but rather a gastronomical journey that brings together Hindu and Islamic cooking techniques. Chef Sugandha Saxena has taken on the initiative, to bring back the magic of Kayastha Cuisine in the brand of “Okhli”.
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Okhli was born out of my desire to honour my kayastha legacy of celebrating flavours. It is our constant endeavour to introduce kayastha cuisine globally to people new to such spiced perfection and keep these treasured recipes alive.
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