<p>After what unfolded on their last Asian tour (to Pakistan) in late 2022, where most of their squad players and several team members of the team management fell ill (food poisoning), England decided to stick with the bringing-your-own-chef policy for their upcoming seven-week India tour.&nbsp;</p>

<p>As per the latest reports, the idea behind England getting its cook has nothing to do with local food providers’ quality (given the teams will stay in the best of five-star hotels, with some of them also having a separate restaurant for them) and more to do with the well-being of players.</p>

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<p dir="ltr" lang="en">England are taking their own chef to India later this month to try and avoid players falling ill during the tour 🇮🇳<br />
<br />
H/t <a href="https://twitter.com/NHoultCricket?ref_src=twsrc%5Etfw">@NHoultCricket</a> <a href="https://t.co/eZj80tdVoF">pic.twitter.com/eZj80tdVoF</a></p>
— England's Barmy Army 🏴󠁧󠁢󠁥󠁮󠁧󠁿🎺 (@TheBarmyArmy) <a href="https://twitter.com/TheBarmyArmy/status/1743199536170807344?ref_src=twsrc%5Etfw">January 5, 2024</a></blockquote>
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<p>“England insists it (the move) has nothing to do with not trusting hotels to provide clean facilities and is instead about ensuring players, especially those who refuse to eat spicy food, are eating nutritious meals rather than filling up on energy bars and pizzas,” the Telegraph reported first.&nbsp;</p>

<p><strong>ALSO READ:&nbsp;<a href="https://www.wionews.com/sports/i-had-to-prioritise-afridis-long-term-career-hafeez-defends-teams-call-to-rest-shaheen-in-sydney-677191">‘I had to prioritise Afridi’s long-term career’ – Hafeez defends ‘team’s call’ to rest Shaheen in Sydney</a></strong></p>

<p>England Team's chef will join the side in Hyderabad before the first Test on January 25 to stay aligned with the players and their nutrition plans and eating preferences.&nbsp;&nbsp;</p>

<p>The England and Wales Cricket Board’s (ECB) decision to have their chef in India came after the players had provided the board with positive feedback in the aftermath of the away Pakistan series, which they won 3-0.</p>

<h2>Stokes to get fit in time for India series</h2>

<p>After a busy summer where he led England to come back from behind and level the Ashes 2-2, Stokes decided to unretire from ODIs and make himself available for the 2023 World Cup in India.&nbsp;</p>

<p>Right after England’s failed title defence, Stokes decided to go for knee surgery, giving himself ample time to return for the India Tests.</p>

<p>With almost two weeks left for the start of the five-match Test series, Stokes is likely to attain full fitness and lead England on a crucial away tour.&nbsp;</p>

<p>Here is England’s squad for India Tests –</p>

<p>Ben Stokes (captain), Rehan Ahmed, James Anderson, Gus Atkinson, Jonny Bairstow (wicketkeeper), Shoaib Bashir, Harry Brook, Zak Crawley, Ben Duckett, Ben Foakes, Tom Hartley, Jack Leach, Ollie Pope, Ollie Robinson, Joe Root and Mark Wood</p>

<h3>India vs England 2024 Test schedule –</h3>

<ul>
	<li>1st Test – January 25-29 – Hyderabad</li>
	<li>2nd Test – February 2-6 – Vizag</li>
	<li>3rd Test – February 15-19 – Rajkot</li>
	<li>4th Test – February 23-27 – Ranchi</li>
	<li>5th Test – March 7-11 – Dharamsala</li>
</ul>


After what unfolded on their last Asian tour (to Pakistan) in late 2022, where most of their squad players and several team members of the team management fell ill (food poisoning), England decided to stick with the bringing-your-own-chef policy for their upcoming seven-week India tour.

After what unfolded on their last Asian tour (to Pakistan) in late 2022, where most of their squad players and several team members of the team management fell ill (food poisoning), England decided to stick with the bringing-your-own-chef policy for their upcoming seven-week India tour. As per the latest reports, the idea behind England getting its cook has nothing to do with local food providers’ quality (given the teams will stay in the best of five-star hotels, with some of them also having a separate restaurant for them) and more to do with the well-being of players. England are taking their own chef to India later this month to try and avoid players falling ill during the tour 🇮🇳 H/t @NHoultCricket pic.twitter.com/eZj80tdVoF — England's Barmy Army 🏴󠁧󠁢󠁥󠁮󠁧󠁿🎺 (@TheBarmyArmy) January 5, 2024 × “England insists it (the move) has nothing to do with not trusting hotels to provide clean facilities and is instead about ensuring players, especially those who refuse to eat spicy food, are eating nutritious meals rather than filling up on energy bars and pizzas,” the Telegraph reported first. ALSO READ: ‘I had to prioritise Afridi’s long-term career’ – Hafeez defends ‘team’s call’ to rest Shaheen in Sydney England Team's chef will join the side in Hyderabad before the first Test on January 25 to stay aligned with the players and their nutrition plans and eating preferences. The England and Wales Cricket Board’s (ECB) decision to have their chef in India came after the players had provided the board with positive feedback in the aftermath of the away Pakistan series, which they won 3-0. Stokes to get fit in time for India series After a busy summer where he led England to come back from behind and level the Ashes 2-2, Stokes decided to unretire from ODIs and make himself available for the 2023 World Cup in India. Right after England’s failed title defence, Stokes decided to go for knee surgery, giving himself ample time to return for the India Tests. With almost two weeks left for the start of the five-match Test series, Stokes is likely to attain full fitness and lead England on a crucial away tour. Here is England’s squad for India Tests – Ben Stokes (captain), Rehan Ahmed, James Anderson, Gus Atkinson, Jonny Bairstow (wicketkeeper), Shoaib Bashir, Harry Brook, Zak Crawley, Ben Duckett, Ben Foakes, Tom Hartley, Jack Leach, Ollie Pope, Ollie Robinson, Joe Root and Mark Wood India vs England 2024 Test schedule – 1st Test – January 25-29 – Hyderabad 2nd Test – February 2-6 – Vizag 3rd Test – February 15-19 – Rajkot 4th Test – February 23-27 – Ranchi 5th Test – March 7-11 – Dharamsala

England Test Team to carry own chef on seven-week long India tour

Former United States president Barack Obama's Chef has died he was paddleboarding near the former president's home on Martha's Vineyard over the weekend.

Obama's family chef dies while paddleboarding in Massachusetts

<p>Tragedy struck as Tafari Campbell, who was the personal chef of former US president Barack Obama, drowned near the family's residence on Martha's Vineyard.</p>

<p>The Massachusetts State Police confirmed the identity of the paddleboarder whose body was recovered from Edgartown Great Pond on Monday (July 24).</p>

<p>Campbell, 45, hailing from Dumfries, Virginia, was visiting Martha's Vineyard while the Obamas were away from their home, reported the Associated Press.</p>

<h2><strong>Beloved chef and family friend</strong></h2>

<p>In a statement, Barack Obama and his wife, Michelle Obama, expressed their grief and paid tribute to Campbell as a cherished part of their family.</p>

<p>They recounted how they first encountered him as a talented sous chef at the White House, showcasing his creativity and passion for food's ability to unite people.</p>

<p>Over the years, they grew to know him as a warm, fun, and extraordinarily kind individual, illuminating their lives with his presence.</p>

<p><strong>Also read |&nbsp;</strong><a href="https://www.wionews.com/opinions-blogs/cluster-bombs-for-ukraine-highlight-us-aversion-to-international-treaties-618749">Cluster bombs for Ukraine highlight US aversion to international treaties</a></p>

<h2><strong>A tragic accident</strong></h2>

<p>The search for the missing paddleboarder began on Sunday after a fellow paddleboarder reported that Campbell had encountered difficulties on the surface, ultimately submerging and failing to resurface.</p>

<p>The search was temporarily suspended on Sunday (July 23)&nbsp;but resumed the next day. State police, employing sonar technology from a boat, located his body approximately 100 feet from shore, at a depth of about 8 feet. Tragically, Campbell was not wearing a life jacket at the time of the incident.</p>

<p>The Obamas extended their sympathies to Campbell's wife and twin boys. They further recounted how they had invited him to continue being a part of their lives after leaving the White House, and he had graciously accepted their offer.</p>

<p><strong>Also watch |&nbsp;Gravitas: NRIs in US &amp; Canada race to stock up Indian rice</strong></p>

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<p>“When we first met him, he was a talented sous chef at the White House – creative and passionate about food, and its ability to bring people together,” the couple said. “In the years that followed, we got to know him as a warm, fun, extraordinarily kind person who made all of our lives a little brighter,” said&nbsp;Michelle Obama.</p>

<p><a id="html-embed-module-e30000" name="html-embed-module-e30000"></a></p>

<p>“That’s why, when we were getting ready to leave the White House, we asked Tafari to stay with us, and he generously agreed. He’s been part of our lives ever since, and our hearts are broken that he’s gone,” she added.&nbsp;</p>

<p><em>(With inputs from agencies)</em></p>

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Tragedy struck as Tafari Campbell, who was the personal chef of former US president Barack Obama, drowned near the family's residence on Martha's Vineyard. The Massachusetts State Police confirmed the identity of the paddleboarder whose body was recovered from Edgartown Great Pond on Monday (July 24).

Tragedy struck as Tafari Campbell, who was the personal chef of former US president Barack Obama, drowned near the family's residence on Martha's Vineyard. The Massachusetts State Police confirmed the identity of the paddleboarder whose body was recovered from Edgartown Great Pond on Monday (July 24). Campbell, 45, hailing from Dumfries, Virginia, was visiting Martha's Vineyard while the Obamas were away from their home, reported the Associated Press. Beloved chef and family friend In a statement, Barack Obama and his wife, Michelle Obama, expressed their grief and paid tribute to Campbell as a cherished part of their family. They recounted how they first encountered him as a talented sous chef at the White House, showcasing his creativity and passion for food's ability to unite people. Over the years, they grew to know him as a warm, fun, and extraordinarily kind individual, illuminating their lives with his presence. Also read | Cluster bombs for Ukraine highlight US aversion to international treaties A tragic accident The search for the missing paddleboarder began on Sunday after a fellow paddleboarder reported that Campbell had encountered difficulties on the surface, ultimately submerging and failing to resurface. The search was temporarily suspended on Sunday (July 23) but resumed the next day. State police, employing sonar technology from a boat, located his body approximately 100 feet from shore, at a depth of about 8 feet. Tragically, Campbell was not wearing a life jacket at the time of the incident. The Obamas extended their sympathies to Campbell's wife and twin boys. They further recounted how they had invited him to continue being a part of their lives after leaving the White House, and he had graciously accepted their offer. Also watch | Gravitas: NRIs in US & Canada race to stock up Indian rice “When we first met him, he was a talented sous chef at the White House – creative and passionate about food, and its ability to bring people together,” the couple said. “In the years that followed, we got to know him as a warm, fun, extraordinarily kind person who made all of our lives a little brighter,” said Michelle Obama. “That’s why, when we were getting ready to leave the White House, we asked Tafari to stay with us, and he generously agreed. He’s been part of our lives ever since, and our hearts are broken that he’s gone,” she added. (With inputs from agencies) WATCH WION LIVE HERE:

Obamas' personal chef drowns near family's Martha's vineyard home

<p>Huma Qureshi comes from a family of foodies. Her father started his first restaurant Saleem's in 1977 and now there are various branches of Saleem's across Delhi. Though the brand is known for its meat, vegetarians too have a reason to visit Saleem's now. Inspired by Huma's upcoming film where she plays the role of popular chef, Tarla Dalal, Huma's father has introduced a new dish, Batata Musallam at Saleem's.<br />
<br />
Tarla was known for reimagining popular nonveg dishes as veg dishes because she was a vegetarian and she didn’t want other vegetarians to feel like they are missing out on anything. For example, she introduced Batata Musallam inspired by Murgh Musallam where the gravy was the same, however, she replaced Murgh with Batata (Potato).<br />
&nbsp;</p>

<p><img alt="HQ" data-entity-type="file" data-entity-uuid="d74b9110-dc97-40f7-a0ce-254e75995c4e" src="//cdn.wionews.com/sites/default/files/inline-images/Untitled%20design%20%2880%29_3.jpg" /></p>

<p>And taking inspiration from this is none-other-than Huma Qureshi's father who has newly introduced Batata Musallam on the menu inspired by the late&nbsp;Tarla Dalal. The creation is a tribute to Tarla’s diverse culinary tapestry!<br />
<br />
So when Huma was in Delhi recently to promote her upcoming film,<em> Tarla</em>, she landed up at her father's restaurant with her co-star Sharib Hashmi to try her dad's version of Batata Musallam.<br />
<br />
Huma Qureshi said, "The journey of Tarla Dalal and Saleem's started back in the 70s. Today, 50 years later, looking at these two worlds come together makes my heart swell with pride. After watching the trailer, my dad decided to take inspiration from Tarla Ji and introduce her popular dish Batata Musallam at Saleem's. The power of food and how it brings communities together is one of the most beautiful things about India".<br />
<br />
<em>Tarla</em> is a slice-of-life film on India’s most iconic home chef&nbsp;Tarla Dalal, the first Indian woman to have her cookbook, her cookery show and the only Indian to have received Padma Shri for her work in the field of cooking. The film starring Huma Qureshi as Tarla will premiere on ZEE5 on July 7.</p>

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Huma Qureshi comes from a family of foodies. Her father started his first restaurant Saleem's in 1977 and now there are various branches of Saleem's across Delhi.

Huma Qureshi comes from a family of foodies. Her father started his first restaurant Saleem's in 1977 and now there are various branches of Saleem's across Delhi. Though the brand is known for its meat, vegetarians too have a reason to visit Saleem's now. Inspired by Huma's upcoming film where she plays the role of popular chef, Tarla Dalal, Huma's father has introduced a new dish, Batata Musallam at Saleem's. Tarla was known for reimagining popular nonveg dishes as veg dishes because she was a vegetarian and she didn’t want other vegetarians to feel like they are missing out on anything. For example, she introduced Batata Musallam inspired by Murgh Musallam where the gravy was the same, however, she replaced Murgh with Batata (Potato). And taking inspiration from this is none-other-than Huma Qureshi's father who has newly introduced Batata Musallam on the menu inspired by the late Tarla Dalal. The creation is a tribute to Tarla’s diverse culinary tapestry! So when Huma was in Delhi recently to promote her upcoming film, Tarla, she landed up at her father's restaurant with her co-star Sharib Hashmi to try her dad's version of Batata Musallam. Huma Qureshi said, "The journey of Tarla Dalal and Saleem's started back in the 70s. Today, 50 years later, looking at these two worlds come together makes my heart swell with pride. After watching the trailer, my dad decided to take inspiration from Tarla Ji and introduce her popular dish Batata Musallam at Saleem's. The power of food and how it brings communities together is one of the most beautiful things about India". Tarla is a slice-of-life film on India’s most iconic home chef Tarla Dalal, the first Indian woman to have her cookbook, her cookery show and the only Indian to have received Padma Shri for her work in the field of cooking. The film starring Huma Qureshi as Tarla will premiere on ZEE5 on July 7. WATCH WION LIVE HERE You can now write for wionews.com and be a part of the community. Share your stories and opinions with us here.

Famous dish Batata Musallam is available at Huma's father's restaurant Saleem's, thanks to Tarla Dalal

In India, the Oscar fever is far from over. At the Ahaar festival in Delhi which is Asia's largest food festival, a young chef prepared a food carving insoired by the Oscar winning film 'The Elephant Whisperers'.

Young chef from India's Tamil Nadu carves food in the shape of elephants, tusks

<p>New York-based human rights activists said on Thursday (January 6) that Iran has detained a prominent chef and Instagram influencer as part of its crackdown on nationwide protests.&nbsp; The chef Navab Ebrahimi was arrested in Tehran on Wednesday and taken to the city's Evin prison, the Human Rights Activists News Agency (HRANA) said.&nbsp;Ebrahimi has some 2.7 million followers on Instagram. His videos promote Persian cooking.</p>

<p>No reason has been given for the arrest of Ebrahimi.&nbsp;</p>

<p>However, social media users have pointed out that Ebrahimi's arrest coincided with him posting a recipe to make Persian cutlets on the day the Iranian authorities marked the third anniversary of the killing by the United States of Revolutionary Guards General Qassem Soleimani.</p>

<p>Some Iranians opposed to the regime have made a habit of posting images of cutlets on the anniversary of his death, in reference to the manner of his killing in a US drone strike in Iraq.</p>

<p>"Chef and influencer Navab Ebrahimi has been arrested in Tehran. Social media users speculate that his arrest had something to do with his Instagram story" about cutlets, said the New York-based Center for Human Rights in Iran.</p>

<p>Ebrahimi's Instagram account is no longer accessible.</p>

<p>Iran is still witnessing protests that started after custodial death of 22-year-old Mahsa Amini who was detained by Iran's morality police for her 'improper' attire.</p>

<p><em>(With inputs from agencies)</em></p>

<p>&nbsp;</p>

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New York-based human rights activists said on Thursday (January 6) that Iran has detained a prominent chef and Instagram influencer as part of its crackdown on nationwide protests.

New York-based human rights activists said on Thursday (January 6) that Iran has detained a prominent chef and Instagram influencer as part of its crackdown on nationwide protests. The chef Navab Ebrahimi was arrested in Tehran on Wednesday and taken to the city's Evin prison, the Human Rights Activists News Agency (HRANA) said. Ebrahimi has some 2.7 million followers on Instagram. His videos promote Persian cooking. No reason has been given for the arrest of Ebrahimi. However, social media users have pointed out that Ebrahimi's arrest coincided with him posting a recipe to make Persian cutlets on the day the Iranian authorities marked the third anniversary of the killing by the United States of Revolutionary Guards General Qassem Soleimani. Some Iranians opposed to the regime have made a habit of posting images of cutlets on the anniversary of his death, in reference to the manner of his killing in a US drone strike in Iraq. "Chef and influencer Navab Ebrahimi has been arrested in Tehran. Social media users speculate that his arrest had something to do with his Instagram story" about cutlets, said the New York-based Center for Human Rights in Iran. Ebrahimi's Instagram account is no longer accessible. Iran is still witnessing protests that started after custodial death of 22-year-old Mahsa Amini who was detained by Iran's morality police for her 'improper' attire. (With inputs from agencies) WATCH WION LIVE HERE

Celebrity chef Navab Ebrahimi arrested in Iran after he posted a recipe of Persian cutlets

<p>Ali Ahmed Aslam, a Glasgow-based chef, who claimed to be the inventor of ‘chicken tikka masala’ dish, died at the age of 77.</p>

<p>Aslam, who opened the Shish Mahal restaurant in 1964, passed away on Monday, his family announced through social media.</p>

<p>“Mr Ali&nbsp;#shishmahal&nbsp;just passed away this morning we are all absolutely devastated and heartbroken,” Shish Mahal wrote on Twitter.</p>

<p>He claimed to have invented the famous dish ‘chicken tikka masala’ in&nbsp;the 1970s after a customer complained about the dryness of his meat, reports BBC.</p>

<p>Known as “Mr Ali”, he was born in Pakistan but moved with his family to Glasgow, Scotland as a young boy.</p>

<p>Speaking to AFP news agency, Ali had described the moment he came up with one of the most favourite dishes that the Westerners enjoy.</p>

<p>"Chicken tikka masala was invented in this restaurant, we used to make chicken tikka, and one day a customer said, 'I'd take some sauce with that, this is a bit dry'," he recalled.</p>

<p>"We thought we'd better cook the chicken with some sauce. So, from here we cooked chicken tikka with the sauce that contains yogurt, cream&nbsp;and spices."&nbsp;</p>

<p>"It's a dish prepared according to our customer's taste, usually they don't take hot curry, that's why we cook it with yogurt and cream."</p>

<p>It cannot certainly be proved that he was the original inventor of the dish. His bid to get the dish safeguarded under the Protected Designation of Origin status back in 2009 failed as a number of other establishments around the UK also claimed to have invented the dish.</p>

<p>Had the bid to protect the dish been successful, other restaurants would have had to call the curry "Glasgow Tikka Masala", similar to an Arbroath Smokie or a Melton Mowbray Pork Pie.</p>

<p><em>(With inputs from agencies)</em></p>

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Ali Ahmed Aslam, a Glasgow-based chef, who claimed to be the inventor of ‘chicken tikka masala’ dish, died at the age of 77. Aslam, who opened the Shish Mahal restaurant in 1964, passed away on Monday, his family announced through social media.

Ali Ahmed Aslam, a Glasgow-based chef, who claimed to be the inventor of ‘chicken tikka masala’ dish, died at the age of 77. Aslam, who opened the Shish Mahal restaurant in 1964, passed away on Monday, his family announced through social media. “Mr Ali #shishmahal just passed away this morning we are all absolutely devastated and heartbroken,” Shish Mahal wrote on Twitter. He claimed to have invented the famous dish ‘chicken tikka masala’ in the 1970s after a customer complained about the dryness of his meat, reports BBC. Known as “Mr Ali”, he was born in Pakistan but moved with his family to Glasgow, Scotland as a young boy. Speaking to AFP news agency, Ali had described the moment he came up with one of the most favourite dishes that the Westerners enjoy. "Chicken tikka masala was invented in this restaurant, we used to make chicken tikka, and one day a customer said, 'I'd take some sauce with that, this is a bit dry'," he recalled. "We thought we'd better cook the chicken with some sauce. So, from here we cooked chicken tikka with the sauce that contains yogurt, cream and spices." "It's a dish prepared according to our customer's taste, usually they don't take hot curry, that's why we cook it with yogurt and cream." It cannot certainly be proved that he was the original inventor of the dish. His bid to get the dish safeguarded under the Protected Designation of Origin status back in 2009 failed as a number of other establishments around the UK also claimed to have invented the dish. Had the bid to protect the dish been successful, other restaurants would have had to call the curry "Glasgow Tikka Masala", similar to an Arbroath Smokie or a Melton Mowbray Pork Pie. (With inputs from agencies) WATCH WION LIVE HERE:

Ali Ahmed Aslam: Chef who claimed to have invented ‘chicken tikka masala’ dies at 77

<p>Earlier this week, Ali Ahmed Aslam, a chef from Glasgow, Scotland, who is credited with inventing perhaps the most famous Indian dish after butter chicken, the chicken tikka masala, passed away at the age of 77. According to reports in the Guardian, his passing away was announced by his Shish Mahal restaurant in Glasgow, which closed for 48 hours as a mark of respect. The eatery announced: “Hey, Shish Snobs … Mr Ali passed away this morning … We are all absolutely devastated and heartbroken.”</p>

<p>Chef Aslam's origins go back to Pakistan though he moved with his family to Glasgow when he was very young and then, later on, opened his now-famous restaurant Shish Mahal in Glasgow’s west end in 1964.</p>

<p>For most of us, it is just a dish that we see on the menu of most restaurants in India or all over the world. But then for die-hard fans, chicken tikka masala&nbsp;is not just a dish or for that matter, any dish! It is a symbol that not only typifies its country of origin, India but also a mark of diversity and multicultural influences that colour the world we live in today.&nbsp;</p>

<p>In most countries and especially the UK, which has a sizable Indian population, chicken tikka masala has a huge fan following with natives outnumbering Indians in their love for this dish that is made with marinated chunks of chicken in a simmering tomato sauce gravy. In fact, in 2001, Robin Cook, the then Foreign Secretary gave his so-called 'çhicken tikka' speech that was hailed as celebrating the UK's multi-ethnicity.</p>

<p>Chicken tikka masala, said Cook in his speech, as reported by the Guardian,"is now a true British national dish not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences." A dry Indian dish adapted with sauce "to satisfy the desire of British people to have their meat served in gravy".&nbsp;</p>

<p>Read also | <a href="https://www.wionews.com/world/glasgow-based-chef-who-claimed-to-have-invented-chicken-tikka-masala-dies-at-77-545301"><strong>Glasgow-based chef who claimed to have invented chicken tikka masala dies at 77</strong></a></p>

<p><strong>Where did this dish originate?</strong></p>

<p>The origins of this dish which is now said to be the UK's national dish, and is almost 40 to 50 years old, vary with some sources saying it originated in Punjab during 1971 and others pegging its origins to the Glasgow chef, Ali Ahmed Aslam.&nbsp;</p>

<p>The story started in the 1970s when a grumbling customer told Chef Aslam, that his chicken was too dry and insisted that it be customised with some gravy. The chef then decided to add some tomato sauce, and some extra masala and let it simmer for a while, according to AFP reports. Back at the table, the customer liked this new dish so much that he kept coming back for more and since then the chicken tikka masala has had a cult following, as the story goes!</p>

<p>For those who still haven't tried it yet, chicken tikka masala is made by marinated boneless chicken pieces that are cooked in a tandoor and then served in a creamy tomato sauce. Since it is so popular in the UK, it is a staple menu item in most restaurants there, especially in London in the East End restaurants along Brick Lane, known as “Curry Mile.”</p>

<p>Read also | <a href="https://www.wionews.com/entertainment/lifestyle/news-tom-cruise-relishes-chicken-tikka-masala-at-asha-bhosle%E2%80%99s-restaurant-408289"><strong>Tom Cruise relishes chicken tikka masala at Asha Bhosle’s restaurant</strong></a><br />
<br />
<strong>Controversy abounds</strong></p>

<p>In the year 2009, though the bid was not successful, the then Labour MP Mohammad Sarwar put forth a motion in the House of Commons requesting that Parliament should legally recognize Glasgow as the home of chicken tikka masala. Though officially that never happened, Chicken Tikka surreptitiously dunked itself into the culture and food habits of British people who identified India with this dish and it outsold all other Indian dishes, from then, till now.&nbsp;</p>

<p>Closer home in India, we have the origins attributed to the founder of the Moti Mahal restaurant, headquartered in Delhi, the late Kundan Lal Gujral, who is said to have discovered 'tandoor' cooking or the slow cooking methods by charcoal in a clay oven.&nbsp;</p>

<p>Also, in their book, Flavours of History, food historians and authors Peter and Colleen Grove while discussing the various theories that abound about the origins of the chicken tikka masala suggest that it could have also originated from a famous recipe of another chef, Mrs. Balbir Singh whose book Indian Cookery published in 1961 contains her recipe similar to chicken tikka.</p>

<p>And the story goes on.</p>

<p><br />
&nbsp;</p>


Earlier this week, Ali Ahmed Aslam, a chef from Glasgow, Scotland, who is credited with inventing perhaps the most famous Indian dish after butter chicken, the chicken tikka masala, passed away at the age of 77.

Earlier this week, Ali Ahmed Aslam, a chef from Glasgow, Scotland, who is credited with inventing perhaps the most famous Indian dish after butter chicken, the chicken tikka masala, passed away at the age of 77. According to reports in the Guardian, his passing away was announced by his Shish Mahal restaurant in Glasgow, which closed for 48 hours as a mark of respect. The eatery announced: “Hey, Shish Snobs … Mr Ali passed away this morning … We are all absolutely devastated and heartbroken.” Chef Aslam's origins go back to Pakistan though he moved with his family to Glasgow when he was very young and then, later on, opened his now-famous restaurant Shish Mahal in Glasgow’s west end in 1964. For most of us, it is just a dish that we see on the menu of most restaurants in India or all over the world. But then for die-hard fans, chicken tikka masala is not just a dish or for that matter, any dish! It is a symbol that not only typifies its country of origin, India but also a mark of diversity and multicultural influences that colour the world we live in today. In most countries and especially the UK, which has a sizable Indian population, chicken tikka masala has a huge fan following with natives outnumbering Indians in their love for this dish that is made with marinated chunks of chicken in a simmering tomato sauce gravy. In fact, in 2001, Robin Cook, the then Foreign Secretary gave his so-called 'çhicken tikka' speech that was hailed as celebrating the UK's multi-ethnicity. Chicken tikka masala, said Cook in his speech, as reported by the Guardian,"is now a true British national dish not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences." A dry Indian dish adapted with sauce "to satisfy the desire of British people to have their meat served in gravy". Read also | Glasgow-based chef who claimed to have invented chicken tikka masala dies at 77 Where did this dish originate? The origins of this dish which is now said to be the UK's national dish, and is almost 40 to 50 years old, vary with some sources saying it originated in Punjab during 1971 and others pegging its origins to the Glasgow chef, Ali Ahmed Aslam. The story started in the 1970s when a grumbling customer told Chef Aslam, that his chicken was too dry and insisted that it be customised with some gravy. The chef then decided to add some tomato sauce, and some extra masala and let it simmer for a while, according to AFP reports. Back at the table, the customer liked this new dish so much that he kept coming back for more and since then the chicken tikka masala has had a cult following, as the story goes! For those who still haven't tried it yet, chicken tikka masala is made by marinated boneless chicken pieces that are cooked in a tandoor and then served in a creamy tomato sauce. Since it is so popular in the UK, it is a staple menu item in most restaurants there, especially in London in the East End restaurants along Brick Lane, known as “Curry Mile.” Read also | Tom Cruise relishes chicken tikka masala at Asha Bhosle’s restaurant Controversy abounds In the year 2009, though the bid was not successful, the then Labour MP Mohammad Sarwar put forth a motion in the House of Commons requesting that Parliament should legally recognize Glasgow as the home of chicken tikka masala. Though officially that never happened, Chicken Tikka surreptitiously dunked itself into the culture and food habits of British people who identified India with this dish and it outsold all other Indian dishes, from then, till now. Closer home in India, we have the origins attributed to the founder of the Moti Mahal restaurant, headquartered in Delhi, the late Kundan Lal Gujral, who is said to have discovered 'tandoor' cooking or the slow cooking methods by charcoal in a clay oven. Also, in their book, Flavours of History, food historians and authors Peter and Colleen Grove while discussing the various theories that abound about the origins of the chicken tikka masala suggest that it could have also originated from a famous recipe of another chef, Mrs. Balbir Singh whose book Indian Cookery published in 1961 contains her recipe similar to chicken tikka. And the story goes on.

Why chicken tikka masala is not just any dish

<p>The art of fusion cuisine is nothing new, whether it involves giving a classic meal a fresh spin or fusing the flavours of several different cuisines to create a brand-new dish. But many of these improvements can turn foodies away, if not polarise them. A Butter Chicken Mac n' Cheese version is the most recent dish to get widespread acclaim online.</p>

<p>The creamy Butter Chicken is perhaps one of the most well-known Indian meals outside of India, while Mac 'n' Cheese is also quite well-liked. It serves as comfort food for many. An American cook then combined the two and added Desi tadka to the cheese treat.</p>

<p>A substantial bowl of macaroni with burnt raclette on top and garnished with dhaniya or chopped coriander is shown in pictures the chef posted on his Twitter and Instagram accounts. "Comfort cuisine from India and America collides.&nbsp;Chef Hamzah S from Dallas, Texas wrote about his east meets west recipe, "Butter Chicken Mac &amp; Cheese."</p>

<p>While he did not reveal the recipe, he explained how he achieved the result that many found "delectable." "Started off with your typical butter chicken base, then added 3 cheeses and my favourite noodles. "I topped it with some cilantro and torched raclette to make sure it was extra cheesy," he explained on Instagram. He also teased followers that he "might be taking orders for this one soon".</p>

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<p>He gave an explanation of how he arrived at the "delectable" outcome but omitted the recipe. "Following the traditional butter chicken basis, my favourite noodles and three cheeses were added. I topped it with cilantro and torched some raclette to make it extra cheesy. "On Instagram, he posted. "Orders for this one might be coming in soon," he said, mocking his supporters even more.</p>

<p><em>(With inputs from agencies)</em></p>

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<p>You can <strong>now write for wionews.com</strong> and be a part of the community. Share your stories and opinions with us <strong><a href="https://www.wionews.com/content-contribution-registration-form">here</a>.</strong></p>


The art of fusion cuisine is nothing new, whether it involves giving a classic meal a fresh spin or fusing the flavours of several different cuisines to create a brand-new dish.

The art of fusion cuisine is nothing new, whether it involves giving a classic meal a fresh spin or fusing the flavours of several different cuisines to create a brand-new dish. But many of these improvements can turn foodies away, if not polarise them. A Butter Chicken Mac n' Cheese version is the most recent dish to get widespread acclaim online. The creamy Butter Chicken is perhaps one of the most well-known Indian meals outside of India, while Mac 'n' Cheese is also quite well-liked. It serves as comfort food for many. An American cook then combined the two and added Desi tadka to the cheese treat. A substantial bowl of macaroni with burnt raclette on top and garnished with dhaniya or chopped coriander is shown in pictures the chef posted on his Twitter and Instagram accounts. "Comfort cuisine from India and America collides. Chef Hamzah S from Dallas, Texas wrote about his east meets west recipe, "Butter Chicken Mac & Cheese." While he did not reveal the recipe, he explained how he achieved the result that many found "delectable." "Started off with your typical butter chicken base, then added 3 cheeses and my favourite noodles. "I topped it with some cilantro and torched raclette to make sure it was extra cheesy," he explained on Instagram. He also teased followers that he "might be taking orders for this one soon". View this post on Instagram A post shared by Chef Hamster (Hamzah S.) (@chefhamstercooks) × He gave an explanation of how he arrived at the "delectable" outcome but omitted the recipe. "Following the traditional butter chicken basis, my favourite noodles and three cheeses were added. I topped it with cilantro and torched some raclette to make it extra cheesy. "On Instagram, he posted. "Orders for this one might be coming in soon," he said, mocking his supporters even more. (With inputs from agencies) WATCH WION LIVE HERE You can now write for wionews.com and be a part of the community. Share your stories and opinions with us here.

Butter Chicken meets Mac n’ Cheese: Online users are intrigued by a fusion dish

Mario Batali was found not guilty of indecent assault and battery, following a swift trial in which the celebrity chef waived his right to have a jury decide his fate.

Celebrity chef Mario Batali acquitted of sexual misconduct by Boston court

<p class="MsoNormal">One wrong ingredient can ruin a dish, but this time it has landed an experienced chef behind bars. A toxic shepherd’s pie sent the chef to jail after one person died and more than 30 people suffered serious food poisoning.<o:p></o:p></p>

<p class="MsoNormal">John Croucher, the head chef at the Crewe Arms in the Northamptonshire village of Hinton-in-the-Hedges. He served a shepherd’s pie at a church harvest supper at a village pub. However, that meal ended with a tragedy.<o:p></o:p></p>

<p class="MsoNormal">The shepherd’s pie, which was filled with mince and been prepared in an incorrect manner, caused serious food poisoning to 32 people. Out of these 32 people, a 92-year-old healthy Elizabeth Neuman, reportedly died after eating the pie.</p>

<p class="MsoNormal"><strong>Also read |&nbsp;<a href="https://www.wionews.com/world/fellow-islander-reunites-woman-with-wedding-ring-lost-50-years-ago-after-three-day-search-434030">Fellow islander reunites woman with wedding ring lost 50 years ago after three-day search</a> &nbsp;</strong></p>

<p class="MsoNormal">Thirty one other people became unpleasantly ill and kept vomiting. Three people from the congregation escaped this tragedy as they were vegetarians and had, thus, not consumed the pie.<o:p></o:p></p>

<p class="MsoNormal">"On 8 October 2018, 35 villagers went to the Crewe Arms for a harvest meal. Thirty-two people ate the shepherd’s pie. A healthy and well person died of a gastrointestinal haemorrhage induced from vomiting. No sentence I pass can reflect the loss caused to the family," said the judge, Sarah Campbell.<o:p></o:p></p>

<p class="MsoNormal">"Croucher was the chef that night. The mince was not cooked properly and was placed into a pan with iced water. Croucher needed to leave, so put the mince in cling film and put it in the fridge overnight. Having left it, he cooked it again and added warm mashed potato. He did not take the temperature when it was served," she added.</p>

<p class="MsoNormal"><o:p></o:p></p>

<p class="MsoNormal"><strong>Also see |&nbsp;<a href="https://www.wionews.com/photos/solar-eclipse-2021-when-where-and-how-to-watch-last-eclipse-of-year-434033">Solar Eclipse 2021: When, Where, and how to watch last eclipse of year</a></strong></p>

<p class="MsoNormal">The chef has been charged with a four month jail sentence and has been suspended for a year on the charges of serious food regulations.<o:p></o:p></p>

<p class="MsoNormal">"I hate to say it, I really hate to say it, but I think I was rushed. I was rushing," Croucher admitted. "Remorse is an understatement. This is something I will never forget. Because of it, I am a better chef and it is just a shame the cost of it had to be what it was."<o:p></o:p></p>


One wrong ingredient can ruin a dish, but this time it has landed an experienced chef behind bars. A toxic shepherd’s pie sent the chef to jail after one person died and more than 30 people suffered serious food poisoning.

One wrong ingredient can ruin a dish, but this time it has landed an experienced chef behind bars. A toxic shepherd’s pie sent the chef to jail after one person died and more than 30 people suffered serious food poisoning. John Croucher, the head chef at the Crewe Arms in the Northamptonshire village of Hinton-in-the-Hedges. He served a shepherd’s pie at a church harvest supper at a village pub. However, that meal ended with a tragedy. The shepherd’s pie, which was filled with mince and been prepared in an incorrect manner, caused serious food poisoning to 32 people. Out of these 32 people, a 92-year-old healthy Elizabeth Neuman, reportedly died after eating the pie. Also read | Fellow islander reunites woman with wedding ring lost 50 years ago after three-day search Thirty one other people became unpleasantly ill and kept vomiting. Three people from the congregation escaped this tragedy as they were vegetarians and had, thus, not consumed the pie. "On 8 October 2018, 35 villagers went to the Crewe Arms for a harvest meal. Thirty-two people ate the shepherd’s pie. A healthy and well person died of a gastrointestinal haemorrhage induced from vomiting. No sentence I pass can reflect the loss caused to the family," said the judge, Sarah Campbell. "Croucher was the chef that night. The mince was not cooked properly and was placed into a pan with iced water. Croucher needed to leave, so put the mince in cling film and put it in the fridge overnight. Having left it, he cooked it again and added warm mashed potato. He did not take the temperature when it was served," she added. Also see | Solar Eclipse 2021: When, Where, and how to watch last eclipse of year The chef has been charged with a four month jail sentence and has been suspended for a year on the charges of serious food regulations. "I hate to say it, I really hate to say it, but I think I was rushed. I was rushing," Croucher admitted. "Remorse is an understatement. This is something I will never forget. Because of it, I am a better chef and it is just a shame the cost of it had to be what it was."

Killer dish: Chef jailed for serving deadly shepherd's pie

<p>After 17 years underground, swarms of cicadas are emerging across the eastern United States -- and for one Washington chef, the rare bug invasion was his cue for a cookout, with a side of food ethics.&nbsp;</p>

<p>Bun Lai, an advocate for the sustainable food movement, invited locals for an insect hunt in a city park followed by a taste of his fried cicada sushi.&nbsp;</p>

<p>"In a world where we're suffering from the biggest pandemic in history, which is not Covid, but diet-related diseases, we're going to have to take a revolutionary approach to how we're used to eating," he said.&nbsp;</p>

<p>Over the weekend, the Hong Kong-born American chef showed residents how to harvest, cook and prepare cicadas as a way to talk about alternative methods of farming and eating.&nbsp;</p>

<p>Billions of "Brood X" cicadas are appearing in US states including Maryland, Pennsylvania, Virginia, Indiana and Tennessee.&nbsp;</p>

<p>Using his Instagram and Twitter accounts, Bun announced when he would be catching and cooking a few -- and then sharing them free of charge. &nbsp;</p>

<p>"Free cicada hunt and cookout," Bun tweeted. "Bring ingredients to cook with and join me in getting creative or just eat!"&nbsp;</p>

<p>For those who answered the call, the culinary adventure began by collecting some of the tastiest-looking bugs. &nbsp;&nbsp;</p>

<p>Stella Roque, a 36-year-old who grew up with a fear of insects, was not overly eager, but she viewed it as a way to overcome her phobia.&nbsp;</p>

<p>"I'm here today because Bun Lai invited me to try cooked cicadas, and I thought it was going to be an interesting experience," she said.&nbsp;</p>

<p>"I decided to come along, given that I had heard about the whole cicada apocalypse happening in the area."&nbsp;</p>

<p>And she's not alone in trying some creepy-crawly cuisine. Cicada tacos are popular menu items in restaurants just now, according to The Washingtonian magazine.&nbsp;</p>

<p>However, Bun cautioned against cicadas becoming a "gourmet food," fearing they could even be "eaten away like we have with so many species that we've become obsessed with over time."&nbsp;</p>

<p>The group collected cicadas and edible greens from around the park under Bun's guidance. The cicadas were then placed in a jar near other fresh ingredients beside a charcoal fire.&nbsp;</p>

<p>The chef seasoned the cicadas with salt before frying them in a large skillet. Finally, the fried insects were rolled into sushi, getting wrapped in large leaves with rice and vegetables, before being served.&nbsp;</p>

<p>Roque, expecting the worst, said she was in fact "delightfully surprised."&nbsp;</p>

<p>"I was actually terrified when holding it in my hand," she said. "But... it was actually really tasty."&nbsp;</p>


After 17 years underground, swarms of cicadas are emerging across the eastern United States -- and for one Washington chef, the rare bug invasion was his cue for a cookout, with a side of food ethics.

After 17 years underground, swarms of cicadas are emerging across the eastern United States -- and for one Washington chef, the rare bug invasion was his cue for a cookout, with a side of food ethics. Bun Lai, an advocate for the sustainable food movement, invited locals for an insect hunt in a city park followed by a taste of his fried cicada sushi. "In a world where we're suffering from the biggest pandemic in history, which is not Covid, but diet-related diseases, we're going to have to take a revolutionary approach to how we're used to eating," he said. Over the weekend, the Hong Kong-born American chef showed residents how to harvest, cook and prepare cicadas as a way to talk about alternative methods of farming and eating. Billions of "Brood X" cicadas are appearing in US states including Maryland, Pennsylvania, Virginia, Indiana and Tennessee. Using his Instagram and Twitter accounts, Bun announced when he would be catching and cooking a few -- and then sharing them free of charge. "Free cicada hunt and cookout," Bun tweeted. "Bring ingredients to cook with and join me in getting creative or just eat!" For those who answered the call, the culinary adventure began by collecting some of the tastiest-looking bugs. Stella Roque, a 36-year-old who grew up with a fear of insects, was not overly eager, but she viewed it as a way to overcome her phobia. "I'm here today because Bun Lai invited me to try cooked cicadas, and I thought it was going to be an interesting experience," she said. "I decided to come along, given that I had heard about the whole cicada apocalypse happening in the area." And she's not alone in trying some creepy-crawly cuisine. Cicada tacos are popular menu items in restaurants just now, according to The Washingtonian magazine. However, Bun cautioned against cicadas becoming a "gourmet food," fearing they could even be "eaten away like we have with so many species that we've become obsessed with over time." The group collected cicadas and edible greens from around the park under Bun's guidance. The cicadas were then placed in a jar near other fresh ingredients beside a charcoal fire. The chef seasoned the cicadas with salt before frying them in a large skillet. Finally, the fried insects were rolled into sushi, getting wrapped in large leaves with rice and vegetables, before being served. Roque, expecting the worst, said she was in fact "delightfully surprised." "I was actually terrified when holding it in my hand," she said. "But... it was actually really tasty."

Cicada sushi, anyone? US chef serves up sustainable 'Brood X' delicacy 

Every morning, Malaysian aircraft pilot Azrin Mohamad Zawawi dons his white captain's uniform and hat before heading to work - not at the airport, but to the small noodle stall that he now runs in a suburb just outside the capital Kuala Lumpur.

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WION Speaks to the Chef preparing food for PM Modi

<p>Priyam Chatterjee became the first Indian chef to be conferred with the distinction of Chevalier de I'Ordre du Merite Agricole, also known as the Order of Agricultural Merit by the French Ambassador to India, Alexandre Ziegler on Monday.</p>

<p>Chatterjee, 30, is the first and youngest Indian chef to be conferred with the honour, which comes in recognition of his contribution to reinventing the gastronomic scene here. Born into a Bengali family, his love for food and cooking is natural.</p>

<p>"Being an Indian, receiving such honour in itself is a proud moment for me. This award is given to honour agriculturalists who contributed in French cuisine and products," said Chatterjee to WION.</p>

<p>When asked about from where his masterful plating,&nbsp;eccentric cooking style and his creative dishes drew from, he said that that his love for cooking happened out of sheer passion and inclination towards art, to begin with.</p>

<p>"It all began with cooking for friends and family and then of course with Park Hyatt Hyderabad with chef Jan Claude. After 10 years, I feel that I was born to do this", said Chatterjee.</p>

<p>Currently, he is serving as the head chef at Jaan Restaurant Yacht in France. Before this, he was the head chef of Rooh (Group of Indian Chef Sijan Sarkar) and Qla in New Delhi.</p>

<p>Having realised that cooking can be a game-changer in his life at the age of 21, Chatterjee said, "I was 21 years old when I first found that cooking is what can be a turning point in my life, I redefine dishes and now do not look back.</p>

<p>"I mean you worked hard for it and now after achieving it, you feel great, but I don't wear these things and these moments to my skin," claimed Chatterjee.</p>

<p>Receiving immense love from the audience of both the countries (India and France ), for his cooking, Chatterjee believes that "There is no difference in the love for my beloved France and India, yet they are little refined and subtle."</p>

<p>When asked how does he want to represent Indian Cuisines in foreign places, Chatterjee said, "I wish to blend these two magnificent cuisines (with Indian spices and French techniques).''</p>


Priyam Chatterjee became the first Indian chef to be conferred with the distinction of Chevalier de I'Ordre du Merite Agricole, also known as the Order of Agricultural Merit by the French Ambassador to India, Alexandre Ziegler on Monday.

Priyam Chatterjee became the first Indian chef to be conferred with the distinction of Chevalier de I'Ordre du Merite Agricole, also known as the Order of Agricultural Merit by the French Ambassador to India, Alexandre Ziegler on Monday. Chatterjee, 30, is the first and youngest Indian chef to be conferred with the honour, which comes in recognition of his contribution to reinventing the gastronomic scene here. Born into a Bengali family, his love for food and cooking is natural. "Being an Indian, receiving such honour in itself is a proud moment for me. This award is given to honour agriculturalists who contributed in French cuisine and products," said Chatterjee to WION. When asked about from where his masterful plating, eccentric cooking style and his creative dishes drew from, he said that that his love for cooking happened out of sheer passion and inclination towards art, to begin with. "It all began with cooking for friends and family and then of course with Park Hyatt Hyderabad with chef Jan Claude. After 10 years, I feel that I was born to do this", said Chatterjee. Currently, he is serving as the head chef at Jaan Restaurant Yacht in France. Before this, he was the head chef of Rooh (Group of Indian Chef Sijan Sarkar) and Qla in New Delhi. Having realised that cooking can be a game-changer in his life at the age of 21, Chatterjee said, "I was 21 years old when I first found that cooking is what can be a turning point in my life, I redefine dishes and now do not look back. "I mean you worked hard for it and now after achieving it, you feel great, but I don't wear these things and these moments to my skin," claimed Chatterjee. Receiving immense love from the audience of both the countries (India and France ), for his cooking, Chatterjee believes that "There is no difference in the love for my beloved France and India, yet they are little refined and subtle." When asked how does he want to represent Indian Cuisines in foreign places, Chatterjee said, "I wish to blend these two magnificent cuisines (with Indian spices and French techniques).''

It is a proud moment for me: Indian chef Priyam Chatterjee on receiving French honour

<p>Prime Minister Narendra Modi received the prestigious Seoul Peace Prize for 2018 on Friday for his contribution to international cooperation and fostering global economic growth. The award was presented to him by the Seoul Peace Prize Foundation at a grand ceremony in South Korea.</p>

<p>The event was organised in Seoul and interestingly, the head chef of Lotte Hotel in Seoul where PM Modi stayed along with his delegation was an Indian with her roots in Gorakhpur.&nbsp;</p>

<p>Deepali, the Indian-origin chef based in Seoul, was specially invited by the Indian Ambassador of South Korea to head the culinary front for the PM and his delegation of over 150 people.&nbsp;</p>

<p>While speaking to WION, Deepali said it was an exciting moment for her to prepare food for the PM and his delegation. It was a moment of pride for her and her family.&nbsp;</p>

<p>She said the PM loved the food and also complimented her for it after he learnt that the head chef for his delegation was an Indian. Later, after the dinner when he met Deepali, he asked her about her roots and was delighted to learn that Deepali is from Gorakhpur. He told Deepali that <a href="http://www.wionews.com/india-news/modi-launches-pm-kisan-yojna-says-first-installment-of-rs-2000-paid-to-11-crore-farmers-199330">he will visit Gorakhpur on February 24</a> (today).&nbsp;</p>

<p>Here are some excerpts of Deepali speaking to WION.</p>

<p><strong>WION</strong>: What was it like being head chef for PM Modi and his delegation?&nbsp;</p>

<p><strong>DEEPALI</strong>: It was definitely an exciting moment to head the culinary front for the PM and his delegation of 150 pax. This event was held in “Lotte Hotel Seoul”, by the way I do not work at this place on a regular basis. It was for this event that the Indian Ambassador here in Seoul had asked me to lead on the culinary front for PM Modi’s trip (2 days and approximately 150+ people in the delegation).</p>

<p><strong>WION</strong>: What did the menu include during his two days of stay?&nbsp;</p>

<p><strong>DEEPALI</strong>: It was mostly Indian food served in breakfast, lunch and dinner.&nbsp;</p>

<p><strong>MENU FOR BOTH DAYS WERE AS FOLLOW:</strong></p>

<p>February 21</p>

<p>Breakfast:<br />
Banarasi Aloo&nbsp;<br />
jhol &amp; puri&nbsp;<br />
Kanda poha&nbsp;<br />
Upma&nbsp;<br />
Shrikhand</p>

<p>Lunch:<br />
Dal Tarka&nbsp;<br />
Palak paneer&nbsp;<br />
Dum aloo&nbsp;<br />
Chana salad&nbsp;<br />
Kachumbar salad&nbsp;<br />
Bundi Raita&nbsp;<br />
Jeera Rice&nbsp;<br />
Tandoori Roti&nbsp;<br />
Gajar Halwa&nbsp;<br />
Pickle / papadum/ chutney&nbsp;</p>

<p>Dinner&nbsp;<br />
Dal Makhni&nbsp;<br />
Khoya matar makhana&nbsp;<br />
Veg Jalfrezi&nbsp;<br />
Corn salad&nbsp;<br />
Sprout salad&nbsp;<br />
Fruit Raita&nbsp;<br />
Saffron Rice&nbsp;<br />
Naan&nbsp;<br />
Ras malai&nbsp;<br />
Pickle / papadum/ chutney</p>

<p>&nbsp;<br />
February 22</p>

<p>Breakfast<br />
Idli&nbsp;<br />
Vermicelli upma&nbsp;<br />
Medu vada&nbsp;<br />
Sambhar Chutney&nbsp;<br />
Rava Kesri</p>

<p>Lunch<br />
Chana palak Daal&nbsp;<br />
Kadhai paneer&nbsp;<br />
Aloo gobhi&nbsp;<br />
Mix veg Raita&nbsp;<br />
Peanut potato salad&nbsp;<br />
Carrot Sundal&nbsp;<br />
Tandoori roti&nbsp;<br />
Peas pulav&nbsp;<br />
Kheer&nbsp;<br />
Pickle / papadum/ chutney</p>

<p>PM’s reception on February 22</p>

<p>Dabeli&nbsp;<br />
Sandwich&nbsp;<br />
Sabudana vada&nbsp;<br />
Skewers&nbsp;<br />
Hara bhara kabaab&nbsp;<br />
Fruit juice, coke and water&nbsp;<br />
Tea coffee</p>
<img alt="Modi in Seoul" data-align="center" data-entity-type="file" data-entity-uuid="b28be95d-1a27-40e9-ae34-0cc591343246" src="//cdn.wionews.com/sites/default/files/inline-images/chef_0.jpg" />
<p>&nbsp;<br />
<strong>WION</strong>: Any comments by the PM on the food?</p>

<p><strong>DEEPALI</strong>: It was after dinner that we got a chance to meet the PM and he complimented us for the food saying, “It was very tasty”. After this we got a chance to get pictures clicked with the him and then he also asked me to send this picture to my parents in Gorakhpur.&nbsp;</p>

<p><strong>WION</strong>: Tell us more about your journey from Gorakhpur to Seoul.&nbsp;</p>

<p><strong>DEEPALI</strong>: I was born and brought up in Gorakhpur, did my schooling from Gorakhpur itself and then moved to Vanasthali Vidyapeeth, Rajasthan where I completed my Bachelors and Masters in Computer Science. I got married while I was completing my Masters.&nbsp;</p>

<p>My husband then was working in US so I moved to US and started my career as a developer in US itself. By the time I got settled with my job in US, my husband got transferred to Thailand. Since I was a trailing spouse I didn not have a work permit, my husband had the work permit, I was on a dependent VISA. I decided to utilise the time I had by enrolling in a college but I got a job offer from my institute of that of a Corporate trainer. Then I got to know we were expecting our first child so we moved back to India.</p>

<p>After the birth of my first child we then moved to the Philippines where I got to know that the best courses offered here were on Culinary, I started learning Culinary.&nbsp;I won a lot of competitions after that and then I started getting more work as a Chef. I never thought that I would be working as a Chef but I went with the flow.&nbsp;</p>

<p>Then we again got a transfer to South Korea. Whatever Indian Projects that were in Seoul I was the Chef-in-Charge in most of them. Interestingly I was never a trained Chef in Indian food because of my training in Culinary in the Philippines. I never cooked Indian food so to get the expertise I worked for free in Indian Restaurants in Seoul.&nbsp;</p>

<p>It has been a learning experience for me and the journey has been an exciting one from Gorakhpur to Seoul.&nbsp;</p>
<img alt="Chef" data-align="center" data-entity-type="file" data-entity-uuid="ca547a9a-641a-446b-a30f-c2b978365afd" src="//cdn.wionews.com/sites/default/files/inline-images/chef%202.jpg" />
<p><strong>WION</strong>: What is it about India that you miss here in Seoul, South Korea?&nbsp;</p>

<p><strong>DEEPALI</strong>: I miss my family and friends the most. Along with that I miss the “chaat” and my mother’s “mutton curry” the most here.</p>

<p><strong>WION</strong>: What was your experience of serving the PM of India?&nbsp;</p>

<p><strong>DEEPALI</strong>: The delegation and Mr PM liked the food. It was a great honour to personally hear from him that the food was good.</p>


Prime Minister Narendra Modi received the prestigious Seoul Peace Prize for 2018 on Friday for his contribution to international cooperation and fostering global economic growth.

Prime Minister Narendra Modi received the prestigious Seoul Peace Prize for 2018 on Friday for his contribution to international cooperation and fostering global economic growth. The award was presented to him by the Seoul Peace Prize Foundation at a grand ceremony in South Korea. The event was organised in Seoul and interestingly, the head chef of Lotte Hotel in Seoul where PM Modi stayed along with his delegation was an Indian with her roots in Gorakhpur. Deepali, the Indian-origin chef based in Seoul, was specially invited by the Indian Ambassador of South Korea to head the culinary front for the PM and his delegation of over 150 people. While speaking to WION, Deepali said it was an exciting moment for her to prepare food for the PM and his delegation. It was a moment of pride for her and her family. She said the PM loved the food and also complimented her for it after he learnt that the head chef for his delegation was an Indian. Later, after the dinner when he met Deepali, he asked her about her roots and was delighted to learn that Deepali is from Gorakhpur. He told Deepali that he will visit Gorakhpur on February 24 (today). Here are some excerpts of Deepali speaking to WION. WION: What was it like being head chef for PM Modi and his delegation? DEEPALI: It was definitely an exciting moment to head the culinary front for the PM and his delegation of 150 pax. This event was held in “Lotte Hotel Seoul”, by the way I do not work at this place on a regular basis. It was for this event that the Indian Ambassador here in Seoul had asked me to lead on the culinary front for PM Modi’s trip (2 days and approximately 150+ people in the delegation). WION: What did the menu include during his two days of stay? DEEPALI: It was mostly Indian food served in breakfast, lunch and dinner. MENU FOR BOTH DAYS WERE AS FOLLOW: February 21 Breakfast: Banarasi Aloo jhol & puri Kanda poha Upma Shrikhand Lunch: Dal Tarka Palak paneer Dum aloo Chana salad Kachumbar salad Bundi Raita Jeera Rice Tandoori Roti Gajar Halwa Pickle / papadum/ chutney Dinner Dal Makhni Khoya matar makhana Veg Jalfrezi Corn salad Sprout salad Fruit Raita Saffron Rice Naan Ras malai Pickle / papadum/ chutney February 22 Breakfast Idli Vermicelli upma Medu vada Sambhar Chutney Rava Kesri Lunch Chana palak Daal Kadhai paneer Aloo gobhi Mix veg Raita Peanut potato salad Carrot Sundal Tandoori roti Peas pulav Kheer Pickle / papadum/ chutney PM’s reception on February 22 Dabeli Sandwich Sabudana vada Skewers Hara bhara kabaab Fruit juice, coke and water Tea coffee WION: Any comments by the PM on the food? DEEPALI: It was after dinner that we got a chance to meet the PM and he complimented us for the food saying, “It was very tasty”. After this we got a chance to get pictures clicked with the him and then he also asked me to send this picture to my parents in Gorakhpur. WION: Tell us more about your journey from Gorakhpur to Seoul. DEEPALI: I was born and brought up in Gorakhpur, did my schooling from Gorakhpur itself and then moved to Vanasthali Vidyapeeth, Rajasthan where I completed my Bachelors and Masters in Computer Science. I got married while I was completing my Masters. My husband then was working in US so I moved to US and started my career as a developer in US itself. By the time I got settled with my job in US, my husband got transferred to Thailand. Since I was a trailing spouse I didn not have a work permit, my husband had the work permit, I was on a dependent VISA. I decided to utilise the time I had by enrolling in a college but I got a job offer from my institute of that of a Corporate trainer. Then I got to know we were expecting our first child so we moved back to India. After the birth of my first child we then moved to the Philippines where I got to know that the best courses offered here were on Culinary, I started learning Culinary. I won a lot of competitions after that and then I started getting more work as a Chef. I never thought that I would be working as a Chef but I went with the flow. Then we again got a transfer to South Korea. Whatever Indian Projects that were in Seoul I was the Chef-in-Charge in most of them. Interestingly I was never a trained Chef in Indian food because of my training in Culinary in the Philippines. I never cooked Indian food so to get the expertise I worked for free in Indian Restaurants in Seoul. It has been a learning experience for me and the journey has been an exciting one from Gorakhpur to Seoul. WION: What is it about India that you miss here in Seoul, South Korea? DEEPALI: I miss my family and friends the most. Along with that I miss the “chaat” and my mother’s “mutton curry” the most here. WION: What was your experience of serving the PM of India? DEEPALI: The delegation and Mr PM liked the food. It was a great honour to personally hear from him that the food was good.

'Exciting moment to prepare food for PM': Head chef for Modi's Seoul visit speaks to WION

<p>Michelin-star chef Vikas Khanna, who is making his directorial debut with 'The Last Color', says he never planned his foray into films and it all happened organically.&nbsp;</p>

<p>The celebrated chef said he has no plans to pursue direction full-time.&nbsp;</p>

<p>"I am not changing gears, I am just adding something. It just came honestly. I had no aspirations to be a filmmaker. I am doing it for the love of art. If something moves I do it. I don't know what will inspire me next," Khanna, who has made documentaries in the past, told PTI.&nbsp;</p>

<p>The film 'The Last Color', based on a book of the same name by Khanna, revolves around the Supreme Court order against an age-old tradition of not allowing widows in Vrindavan to play Holi.</p>

<p>Khanna's visit to Vrindavan in 2011 for his book 'Utsav: A Culinary Epic of Indian Festivals' gave birth to 'The Last Color', which now has turned into a film.</p>

<p>"In Vrindavan while I was just crossing by a lane I saw hundreds of widows standing on the balcony, who were dressed in white while the streets, the walls and other people were in colors. This is so stark. As a chef, everything in my life has been about colors."</p>

<p>&nbsp;He went back to New York to his normal life but the image of widows remained with him. The celebrity chef went crazy after looking at a story that appeared in 2013 in New York Times about widows playing Holi for the first time, following the orders of the Supreme Court.&nbsp;</p>

<p>At that time a bereaved Khanna was unable to recover from the demise of his father and decided to visit his favourite city, Varanasi to get closure.&nbsp;</p>

<p>A chance encounter with a young girl, who he called Chhoti, a tightrope walker approached him for money so that she could go to school and become a lawyer eventually, gave birth to a story for his book.&nbsp;<br />
The book follows the friendship between a young girl and a widow named Noor in Vrindavan.&nbsp;</p>

<p>The Michelin star recipient says, "Chotti gave me the inspiration for my story about women whose life is colourless.&nbsp;<br />
"Over the course of time, the book titled 'The Last Color' took a shape. A lot of people then had advised me not to write a fiction novel and that I should rather concentrate on writing books on cooking."</p>

<p>On his publisher's advice, Khanna decided to turn the book into a film.&nbsp;</p>

<p>He also visited ashrams to do his research for the film.</p>

<p>"We started scouting for directors we did not find anyone who felt the pain and also sensitivity to color, so I came on board."&nbsp;<br />
Khanna says he has dedicated this film to his father.&nbsp;</p>

<p>The film stars Neena Gupta in the lead and she was Khanna's first and only choice. He approached her while the actor was shooting for 'Badhaai Ho'.&nbsp;</p>

<p>For Khanna, to enter into the world of cinema and to be on the sets was akin to being in the kitchen.&nbsp;</p>

<p>"Making a film is exactly the same as running a kitchen. You should know the craft, understand the frame and emotion and it is like understanding the menu, where and how the food will be cooked.&nbsp;</p>

<p>"Like, how we decorate a restaurant and a dish similarly a film's scene are decorated with story, performances, etc. The dish that is ready on the table is just like a shot captured onscreen."</p>

<p>Khanna, who has taken the Indian cuisine on a global platform with his high-end restaurant Junoon in New York, says, "There is lot of food in the film but we are not keeping it in the forefront. I have touched upon lot of things in this film like caste system, food, it is all inter-layered."</p>

<p>The film was recently premiered at the Palm Springs International Film Festival in California and it is likely to release in India this year.&nbsp;</p>


Michelin-star chef Vikas Khanna, who is making his directorial debut with 'The Last Color', says he never planned his foray into films and it all happened organically.

Michelin-star chef Vikas Khanna, who is making his directorial debut with 'The Last Color', says he never planned his foray into films and it all happened organically. The celebrated chef said he has no plans to pursue direction full-time. "I am not changing gears, I am just adding something. It just came honestly. I had no aspirations to be a filmmaker. I am doing it for the love of art. If something moves I do it. I don't know what will inspire me next," Khanna, who has made documentaries in the past, told PTI. The film 'The Last Color', based on a book of the same name by Khanna, revolves around the Supreme Court order against an age-old tradition of not allowing widows in Vrindavan to play Holi. Khanna's visit to Vrindavan in 2011 for his book 'Utsav: A Culinary Epic of Indian Festivals' gave birth to 'The Last Color', which now has turned into a film. "In Vrindavan while I was just crossing by a lane I saw hundreds of widows standing on the balcony, who were dressed in white while the streets, the walls and other people were in colors. This is so stark. As a chef, everything in my life has been about colors." He went back to New York to his normal life but the image of widows remained with him. The celebrity chef went crazy after looking at a story that appeared in 2013 in New York Times about widows playing Holi for the first time, following the orders of the Supreme Court. At that time a bereaved Khanna was unable to recover from the demise of his father and decided to visit his favourite city, Varanasi to get closure. A chance encounter with a young girl, who he called Chhoti, a tightrope walker approached him for money so that she could go to school and become a lawyer eventually, gave birth to a story for his book. The book follows the friendship between a young girl and a widow named Noor in Vrindavan. The Michelin star recipient says, "Chotti gave me the inspiration for my story about women whose life is colourless. "Over the course of time, the book titled 'The Last Color' took a shape. A lot of people then had advised me not to write a fiction novel and that I should rather concentrate on writing books on cooking." On his publisher's advice, Khanna decided to turn the book into a film. He also visited ashrams to do his research for the film. "We started scouting for directors we did not find anyone who felt the pain and also sensitivity to color, so I came on board." Khanna says he has dedicated this film to his father. The film stars Neena Gupta in the lead and she was Khanna's first and only choice. He approached her while the actor was shooting for 'Badhaai Ho'. For Khanna, to enter into the world of cinema and to be on the sets was akin to being in the kitchen. "Making a film is exactly the same as running a kitchen. You should know the craft, understand the frame and emotion and it is like understanding the menu, where and how the food will be cooked. "Like, how we decorate a restaurant and a dish similarly a film's scene are decorated with story, performances, etc. The dish that is ready on the table is just like a shot captured onscreen." Khanna, who has taken the Indian cuisine on a global platform with his high-end restaurant Junoon in New York, says, "There is lot of food in the film but we are not keeping it in the forefront. I have touched upon lot of things in this film like caste system, food, it is all inter-layered." The film was recently premiered at the Palm Springs International Film Festival in California and it is likely to release in India this year.

Not changing gears, adding something new: Chef Vikas Khanna on feature directorial debut

<p>Indian chef Sanjeev Kapoor opined that the death of celebrity chef Anthony Bourdain was a huge loss to the culinary world.</p>

<p>"It is very sad to hear about this extreme step he took. I would have never imagined that Anthony would do this. It is a big loss to the industry. A lot of people were inspired by his body of work," he told ANI.</p>

<p>The noted chef further said Anthony`s death is not just a loss to those who knew him, but also to those who have not experienced the best he had to offer.</p>

<p>"I think that the chef who loves to travel and explore is a true one and Anthony was a perfect example of a true chef. He was not only the ambassador of food of the world but he was also culinary ambassador to India," Sanjeev explained.</p>

<p>Bourdain allegedly committed suicide in his hotel room in Paris on Friday.</p>

<p>Television network CNN, for whom Bourdain had produced the food series, "Parts Unknown" reported the incident and released a statement condoling his death.</p>

<p>Bourdain was known as a master of crafts in the kitchen. He has a number of cookbooks and television shows in his name.</p>

<p>He was also recognised as an advocate for marginalised populations and campaigned for safer working conditions for restaurant staffs.</p>


Anthony Bourdain was known as a master of crafts in the kitchen and also has a number of cookbooks and television shows in his name

Indian chef Sanjeev Kapoor opined that the death of celebrity chef Anthony Bourdain was a huge loss to the culinary world. "It is very sad to hear about this extreme step he took. I would have never imagined that Anthony would do this. It is a big loss to the industry. A lot of people were inspired by his body of work," he told ANI. The noted chef further said Anthony`s death is not just a loss to those who knew him, but also to those who have not experienced the best he had to offer. "I think that the chef who loves to travel and explore is a true one and Anthony was a perfect example of a true chef. He was not only the ambassador of food of the world but he was also culinary ambassador to India," Sanjeev explained. Bourdain allegedly committed suicide in his hotel room in Paris on Friday. Television network CNN, for whom Bourdain had produced the food series, "Parts Unknown" reported the incident and released a statement condoling his death. Bourdain was known as a master of crafts in the kitchen. He has a number of cookbooks and television shows in his name. He was also recognised as an advocate for marginalised populations and campaigned for safer working conditions for restaurant staffs.

Anthony Bourdain's death a loss to culinary world: Sanjeev Kapoor

<p>Jacqueline Fernandez is now a&nbsp;restaurateur, joining the ranks of other Bollywood celebrities like Shilpa Shetty Kundra, Govinda, Suniel Shetty, Bobby Deol and Sushmita Sen among others.&nbsp;</p>

<p>The &quot;Judwa 2&quot;&#39;s star opened her first-ever restaurant in Sri Lankan capital, Colombo in the city&#39;s newest 5-star hotel, Shangri-La Hotel.&nbsp;The restaurant is called Kaema Sutra, the menu of which is a collaboration between the actress and renowned celebrity chef, Dharshan Munidasa.&nbsp;</p>

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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/Bblg6IZHPGB/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Chef and partner in crime @dharshanmunidasa getting me ready for our big day @kaemasutra in @shangrilacolombo coming soon ??</a></p>

<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Jacqueline Fernandez (@jacquelinef143) on <time datetime="2017-11-17T06:23:21+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Nov 16, 2017 at 10:23pm PST</time></p>
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<p>The menu offers Sri Lankan dishes with a contemporary twist, from make-your-own Kottu Curry to an Organic Kithul Treacle.&nbsp;The food menu is dominated by fish and seafood dishes, which are both an integral part of Sri Lankan cuisine and Munidasa&#39;s area of expertise.&nbsp;</p>

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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/Bcm3qIeHl_U/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">So excited to announce my first restaurant @kaemasutra with @dharshanmunidasa is now open in the brand new @shangrilacolombo bringing you the yummiest #srilankancuisine ?????? see you there!!! #foodismyfirstlove</a></p>

<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Jacqueline Fernandez (@jacquelinef143) on <time datetime="2017-12-12T15:32:46+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Dec 12, 2017 at 7:32am PST</time></p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/Bcmii0qFtxm/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Kaema Sutra is now open ! We moved the Miris Gala, brought in a tapas section, so many new colorful plates and some new dishes! Call 0117888288 for reservations. We are open from 5pm to Midnight and up to 2am Friday &amp;a Saturday. The new location has amazing sun sets, creative cocktails, outdoor lounge, a DJ and Live Entertainment. @jacquelinef143 #dharshanmunidasa #kaemasutra #shangrilacolombo #lamprais #srilanka #srilankanfood #srilankancuisine #cheflife #chefsofinstagram #mirisgala #restaurateur</a></p>

<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Dharshan Munidasa (@dharshanmunidasa) on <time datetime="2017-12-12T12:28:16+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Dec 12, 2017 at 4:28am PST</time></p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/BVy0Ne_Bvyk/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">The starting point of a Lamprais is the broth that its rice cooks in. With chicken the challenge started with 8 kinds of broth, made from 8 different parts of the chicken. After experimenting with so many stocks a day, we found the wining combination that created a great rice together with boneless dark meat chicken curry, dark meat frikkedel and other Lamprais accompaniments. We are serving the chicken Lamprais from today! Call us on 011-267-0722 to reserve for take out or dine in. Price 800/- Nett #colombodining #dharshanmunidasa #contemporarysrilankancuisine #kaemasutra #lamprais #chickenlamprais #chickenstock</a></p>

<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Kaema Sutra Restaurant (@kaemasutra) on <time datetime="2017-06-26T07:13:46+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Jun 26, 2017 at 12:13am PDT</time></p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/BUAMyAkD6Hm/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">#Repost @dharshanmunidasa with @repostapp ??? Stand a chance to win My Top Picks from @alexandraandward @CafeNihonbashi &amp; @KaemaSutra by answering these 3 questions correctly!!!?? 1)How was the name of the restaurant Alexandra &amp; Ward derived? 2)What does &#39;Washoku&#39; in Cafe Nihonbashi &#39;Casual Washoku&#39; mean? 3)Which Bollywood Actress is my partner at KaemaSutra? Winners names will be announced on this page so please look out for your names!!?#colombo #srilanka #AlexandraandWard #cafenihonbashi #KaemaSutra</a></p>

<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Kaema Sutra Restaurant (@kaemasutra) on <time datetime="2017-05-12T18:55:49+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">May 12, 2017 at 11:55am PDT</time></p>
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<p>Jacqueline announced the launch of Kaema Sutra right after Shangri-La in Colombo opened its doors. As of now, Kaema Sutra&nbsp;will be open from noon and will serve dinner.&nbsp;</p>

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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/Bcj4YS6nUor/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">We&#39;re all set! A new-age Sri Lankan restaurant and bar offering creative native inspired cuisine and beverages. Kaema Sutra will be open from tomorrow, 5pm onwards! #ShangriLaColombo #SriLanka #KaemaSutra</a></p>

<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by Kaema Sutra Restaurant (@kaemasutra) on <time datetime="2017-12-11T11:41:47+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Dec 11, 2017 at 3:41am PST</time></p>
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<p>Jacqueline, reportedly, also has plans to open a restaurant in Mumbai.&nbsp;</p>

<p>&nbsp;</p>

<p>&nbsp;</p>

<p>&nbsp;</p>


The Colombo restaurant specialises in contemporary Sri Lankan cuisine by celebrity chef Dharshan Munidasa

Jacqueline Fernandez is now a restaurateur, joining the ranks of other Bollywood celebrities like Shilpa Shetty Kundra, Govinda, Suniel Shetty, Bobby Deol and Sushmita Sen among others. The "Judwa 2"'s star opened her first-ever restaurant in Sri Lankan capital, Colombo in the city's newest 5-star hotel, Shangri-La Hotel. The restaurant is called Kaema Sutra, the menu of which is a collaboration between the actress and renowned celebrity chef, Dharshan Munidasa. Chef and partner in crime @dharshanmunidasa getting me ready for our big day @kaemasutra in @shangrilacolombo coming soon ?? A post shared by Jacqueline Fernandez (@jacquelinef143) on Nov 16, 2017 at 10:23pm PST × The menu offers Sri Lankan dishes with a contemporary twist, from make-your-own Kottu Curry to an Organic Kithul Treacle. The food menu is dominated by fish and seafood dishes, which are both an integral part of Sri Lankan cuisine and Munidasa's area of expertise. So excited to announce my first restaurant @kaemasutra with @dharshanmunidasa is now open in the brand new @shangrilacolombo bringing you the yummiest #srilankancuisine ?????? see you there!!! #foodismyfirstlove A post shared by Jacqueline Fernandez (@jacquelinef143) on Dec 12, 2017 at 7:32am PST × Kaema Sutra is now open ! We moved the Miris Gala, brought in a tapas section, so many new colorful plates and some new dishes! Call 0117888288 for reservations. We are open from 5pm to Midnight and up to 2am Friday &a Saturday. The new location has amazing sun sets, creative cocktails, outdoor lounge, a DJ and Live Entertainment. @jacquelinef143 #dharshanmunidasa #kaemasutra #shangrilacolombo #lamprais #srilanka #srilankanfood #srilankancuisine #cheflife #chefsofinstagram #mirisgala #restaurateur A post shared by Dharshan Munidasa (@dharshanmunidasa) on Dec 12, 2017 at 4:28am PST × The starting point of a Lamprais is the broth that its rice cooks in. With chicken the challenge started with 8 kinds of broth, made from 8 different parts of the chicken. After experimenting with so many stocks a day, we found the wining combination that created a great rice together with boneless dark meat chicken curry, dark meat frikkedel and other Lamprais accompaniments. We are serving the chicken Lamprais from today! Call us on 011-267-0722 to reserve for take out or dine in. Price 800/- Nett #colombodining #dharshanmunidasa #contemporarysrilankancuisine #kaemasutra #lamprais #chickenlamprais #chickenstock A post shared by Kaema Sutra Restaurant (@kaemasutra) on Jun 26, 2017 at 12:13am PDT × #Repost @dharshanmunidasa with @repostapp ??? Stand a chance to win My Top Picks from @alexandraandward @CafeNihonbashi & @KaemaSutra by answering these 3 questions correctly!!!?? 1)How was the name of the restaurant Alexandra & Ward derived? 2)What does 'Washoku' in Cafe Nihonbashi 'Casual Washoku' mean? 3)Which Bollywood Actress is my partner at KaemaSutra? Winners names will be announced on this page so please look out for your names!!?#colombo #srilanka #AlexandraandWard #cafenihonbashi #KaemaSutra A post shared by Kaema Sutra Restaurant (@kaemasutra) on May 12, 2017 at 11:55am PDT × Jacqueline announced the launch of Kaema Sutra right after Shangri-La in Colombo opened its doors. As of now, Kaema Sutra will be open from noon and will serve dinner. We're all set! A new-age Sri Lankan restaurant and bar offering creative native inspired cuisine and beverages. Kaema Sutra will be open from tomorrow, 5pm onwards! #ShangriLaColombo #SriLanka #KaemaSutra A post shared by Kaema Sutra Restaurant (@kaemasutra) on Dec 11, 2017 at 3:41am PST × Jacqueline, reportedly, also has plans to open a restaurant in Mumbai.

Jacqueline Fernandez opens her first-ever restaurant called Kaema Sutra

<p>&quot;Chef&quot;&nbsp;the official remake of the Hollywood movie Chef, is all set to be released on October 6, 2017. The movie features Saif Ali Khan and Padmapriya Janakiraman in lead roles. Directed by Raja Krishna Menon, the flick was initially meant to be released on July 14, 2017.&nbsp;</p>

<p>The film revolves around a chef, who after quitting his job at a popular restaurant, attempts to reclaim his creative promise by fixing up a food truck. In the process, he pieces back&nbsp;his estranged family too.</p>

<p>The movie is produced by Bhushan Kumar with music from Ankit Tiwari, Amaal Mallik, and Raghu Dixit.&nbsp;</p>

<p>(WION)</p>


Chef featuring Saif Ali Khan and Padmapriya Janakiraman is the official remake of the Hollywood movie Chef, which releases on October 6, 2017

"Chef" the official remake of the Hollywood movie Chef, is all set to be released on October 6, 2017. The movie features Saif Ali Khan and Padmapriya Janakiraman in lead roles. Directed by Raja Krishna Menon, the flick was initially meant to be released on July 14, 2017. The film revolves around a chef, who after quitting his job at a popular restaurant, attempts to reclaim his creative promise by fixing up a food truck. In the process, he pieces back his estranged family too. The movie is produced by Bhushan Kumar with music from Ankit Tiwari, Amaal Mallik, and Raghu Dixit. (WION)

Saif Ali starrer 'Chef' set to release in October'17

A pizza chef killed during a militant attack on a cafe where he worked in Bangladesh&#39;s capital city last week was probably in league with the assailants, police said on Wednesday.<br />
<br />
Saiful Islam Chowkidar carried no arms but was seen &quot;moving and running&quot; with the five gunmen during the 12-hour stand-off, Monirul Islam, the chief of counter-terrorism police, said.<br />
<br />
On Friday, at least five Bangladeshi men had stormed the Holey Artisan Bakery, a cafe popular with foreigners, businessmen and diplomats and killed 20 customers, including Italians, Japanese, Indians and Americans.<br />
<br />
On Tuesday, police said Chowkidar was shot dead by mistake but Islam revised that, saying his death was &quot;not accidental&quot;, although police were unsure how he died and the role he played.<br />
<br />
&quot;At one point they (militants) tried to escape. They came out running and started firing, the chef was with them,&quot; Islam told reporters. &quot;He is a suspect member of this group.&quot;<br />
<br />
Two other suspects being treated in hospital were also employees of the cafe, police said. One worked as a delivery man and the other in the kitchen.<br />
<br />
&quot;Before the final operations, their movement was suspicious,&quot; Islam said.<br />
<br />
The attack was one of the deadliest ever in Bangladesh, where the Islamic State and al Qaeda have made competing claims for a series of killings of liberals and members of religious minorities in the past year. The government has dismissed those claims and insists that the violence is homegrown.<br />
<br />
The gunmen were mostly from well-to-do families and police gave their names as: Nibras Islam, 20; Rohan Imtiaz, 20; Meer Saameh Mubasheer, 19; Khairul Islam, 22; Shafiqul Islam, 26.<br />
<br />
Their attack marked a major escalation in violence aimed at forcing strict Islamic rule onto predominantly Muslim Bangladesh&#39;s 160 million people.<br />
<br />
Foreign security experts say the scale and sophistication of the attack pointed to some level of guidance from international militant groups.<br />
<br />
But the police believe Jamaat-ul-Mujahideen Bangladesh (JMB), an outlawed domestic group that has pledged allegiance to Islamic State, was to blame.<br />
<br />
&quot;We have confirmed these attacks were by JMB,&quot; Islam said.<br />
<br />
Meanwhile, Islamic State warned that attacks would continue until Islamic law was established worldwide, saying in a video that the Dhaka assault was just a hint of what is to come.<br />
<br />
&quot;What you witnessed in Bangladesh ... was a glimpse. This will repeat, repeat and repeat until you lose and we win and the sharia is established throughout the world,&quot; said a man identified as Bangladeshi fighter Abu Issa al-Bengali, in the video monitored by SITE intelligence site.<br />
<br />
The video began with pictures of recent attacks in Paris, Brussels and Orlando in the United States that the Middle East-based militants have claimed.<br />
<br />
Bengali said Bangladesh must know that it was now part of a bigger battlefield to establish the cross-border &quot;caliphate&quot; the group proclaimed in 2014.<br />
<br />
Police said they were stepping up security in response to the video threat.<br />
<br />
(Reuters)

Saiful Islam carried no arms but was seen 'moving and running' with the five gunmen, said the chief of counter-terrorism police

A pizza chef killed during a militant attack on a cafe where he worked in Bangladesh's capital city last week was probably in league with the assailants, police said on Wednesday. Saiful Islam Chowkidar carried no arms but was seen "moving and running" with the five gunmen during the 12-hour stand-off, Monirul Islam, the chief of counter-terrorism police, said. On Friday, at least five Bangladeshi men had stormed the Holey Artisan Bakery, a cafe popular with foreigners, businessmen and diplomats and killed 20 customers, including Italians, Japanese, Indians and Americans. On Tuesday, police said Chowkidar was shot dead by mistake but Islam revised that, saying his death was "not accidental", although police were unsure how he died and the role he played. "At one point they (militants) tried to escape. They came out running and started firing, the chef was with them," Islam told reporters. "He is a suspect member of this group." Two other suspects being treated in hospital were also employees of the cafe, police said. One worked as a delivery man and the other in the kitchen. "Before the final operations, their movement was suspicious," Islam said. The attack was one of the deadliest ever in Bangladesh, where the Islamic State and al Qaeda have made competing claims for a series of killings of liberals and members of religious minorities in the past year. The government has dismissed those claims and insists that the violence is homegrown. The gunmen were mostly from well-to-do families and police gave their names as: Nibras Islam, 20; Rohan Imtiaz, 20; Meer Saameh Mubasheer, 19; Khairul Islam, 22; Shafiqul Islam, 26. Their attack marked a major escalation in violence aimed at forcing strict Islamic rule onto predominantly Muslim Bangladesh's 160 million people. Foreign security experts say the scale and sophistication of the attack pointed to some level of guidance from international militant groups. But the police believe Jamaat-ul-Mujahideen Bangladesh (JMB), an outlawed domestic group that has pledged allegiance to Islamic State, was to blame. "We have confirmed these attacks were by JMB," Islam said. Meanwhile, Islamic State warned that attacks would continue until Islamic law was established worldwide, saying in a video that the Dhaka assault was just a hint of what is to come. "What you witnessed in Bangladesh ... was a glimpse. This will repeat, repeat and repeat until you lose and we win and the sharia is established throughout the world," said a man identified as Bangladeshi fighter Abu Issa al-Bengali, in the video monitored by SITE intelligence site. The video began with pictures of recent attacks in Paris, Brussels and Orlando in the United States that the Middle East-based militants have claimed. Bengali said Bangladesh must know that it was now part of a bigger battlefield to establish the cross-border "caliphate" the group proclaimed in 2014. Police said they were stepping up security in response to the video threat. (Reuters)

Holey Artisan chef was probably working with attackers: Bangladesh police

An Indian teenager was among 20 foreigners who were killed after being taken hostage by a group of attackers at an upmarket cafe in Bangladesh capital Dhaka, a government minister said Saturday.<br />
<br />
Tarushi Jain, 19, was caught up in the horrific 11-hour siege at the Holey Artisan Bakery, a Western-style cafe popular with foreigners located in the diplomatic quarter of the capital.<br />
<br />
&quot;I am extremely pained to share that the terrorists have killed Tarushi, an Indian girl who was taken hostage in the terror attack in Dhaka,&quot; India&#39;s Foreign Minister Sushma Swaraj posted on Twitter.<br />
<br />
Swaraj said she had spoken to the girl&#39;s grief-stricken father and conveyed her condolences to him.<br />
<br />
&quot;The country is with them in this hour of grief,&quot; she tweeted.<br />
<br />
Jain had finished her schooling from the American School in Dhaka and was pursuing her studies at the University of California, Berkeley, Swaraj added.<br />
<br />
WION sources say she was on vacation in Dhaka, where her father has run a garment business for the last 15-20 years. India is assisting family members travelling to Bangladesh.<br />
<br />
Sources also revealed that an Indian man, Dr Satyapal, was among the hostages rescued Saturday morning. Being fluent in Bengali, he was able to pass off as Bangladeshi and was safely released Saturday morning.&nbsp;<br />
<br />
The Bangladesh army said most of the slain civilians were either Italian or Japanese, and that many had been hacked to death with sharpened weapons.<br />
<br />
WION sources said that of the 20 victims, seven to 10 were Italian, and an unconfirmed number include Japanese and South Koreans. Of the people rescued Saturday morning, seven are Bangladeshi and one is an Indian, Dr Satyapal.<br />
<br />
In the hospital undergoing treatment are two Sri Lankans, a Japanese and an Italian.&nbsp;Of the terrorists, six have been killed and one was apprehended alive.&nbsp;<br />
<br />
About 10-12 Bangladeshi restaurant staff were rescued in the morning, and have been segregated by police for interrogation.<br />
<br />
?The Italian embassy is not releasing the identity of the Italian victims at least until their families reach Dhaka.<br />
<br />
But another Italian named&nbsp;Jacopo Bioni, a 34-year-old from Verona, managed to escape with an Argentinian chef named Diego Rossini. Rossini moved to Dhaka only in January, and was only working in the restaurant Friday because another Argentinian chef was on leave.<br />
<br />
Rossini told the Italian newspaper La Repubblica that in the rush to flee he left his mobile phone and wallet in the restaurant, and went on to describe his harrowing escape:<br />
<br />
&quot;I was working in the kitchen when a group of Italian friends came. They are wholesalers in clothes, fabrics and garments. And they are usual customers of the restaurant.&nbsp;I went to speak with the Italian fellas sitting there. They asked for a special pasta, so I had to go to the kitchen. Then I heard people shouting and some shooting, and while I tried to get out of the kitchen I saw a young man with an automatic weapon who was walking towards the table where my Italian friends were sitting. So I ran away together with Diego and other colleagues to the opposte direction to the backdoor of the kitchen where there is an emergency stairs that goes to the roof on the second floor. Then they started shooting in our direction and they launched grenades. That was the moment when we decided to jump down from the second floor.&quot;<br />
<br />
They reached a nearby building to safety.<br />
<br />
India&#39;s Prime Minister Narendra Modi strongly condemned the attack in a post on Twitter.<br />
<br />
&quot;The attack in Dhaka has pained us beyond words. I spoke to (Bangladesh) PM Sheikh Hasina and strongly condemned the despicable attack,&quot; the Prime Minister tweeted.&nbsp;<br />
<br />
(AFP and WION)

Amid all the tragedy, an Argentinian chef describes his escape from IS attackers

An Indian teenager was among 20 foreigners who were killed after being taken hostage by a group of attackers at an upmarket cafe in Bangladesh capital Dhaka, a government minister said Saturday. Tarushi Jain, 19, was caught up in the horrific 11-hour siege at the Holey Artisan Bakery, a Western-style cafe popular with foreigners located in the diplomatic quarter of the capital. "I am extremely pained to share that the terrorists have killed Tarushi, an Indian girl who was taken hostage in the terror attack in Dhaka," India's Foreign Minister Sushma Swaraj posted on Twitter. Swaraj said she had spoken to the girl's grief-stricken father and conveyed her condolences to him. "The country is with them in this hour of grief," she tweeted. Jain had finished her schooling from the American School in Dhaka and was pursuing her studies at the University of California, Berkeley, Swaraj added. WION sources say she was on vacation in Dhaka, where her father has run a garment business for the last 15-20 years. India is assisting family members travelling to Bangladesh. Sources also revealed that an Indian man, Dr Satyapal, was among the hostages rescued Saturday morning. Being fluent in Bengali, he was able to pass off as Bangladeshi and was safely released Saturday morning. The Bangladesh army said most of the slain civilians were either Italian or Japanese, and that many had been hacked to death with sharpened weapons. WION sources said that of the 20 victims, seven to 10 were Italian, and an unconfirmed number include Japanese and South Koreans. Of the people rescued Saturday morning, seven are Bangladeshi and one is an Indian, Dr Satyapal. In the hospital undergoing treatment are two Sri Lankans, a Japanese and an Italian. Of the terrorists, six have been killed and one was apprehended alive. About 10-12 Bangladeshi restaurant staff were rescued in the morning, and have been segregated by police for interrogation. ?The Italian embassy is not releasing the identity of the Italian victims at least until their families reach Dhaka. But another Italian named Jacopo Bioni, a 34-year-old from Verona, managed to escape with an Argentinian chef named Diego Rossini. Rossini moved to Dhaka only in January, and was only working in the restaurant Friday because another Argentinian chef was on leave. Rossini told the Italian newspaper La Repubblica that in the rush to flee he left his mobile phone and wallet in the restaurant, and went on to describe his harrowing escape: "I was working in the kitchen when a group of Italian friends came. They are wholesalers in clothes, fabrics and garments. And they are usual customers of the restaurant. I went to speak with the Italian fellas sitting there. They asked for a special pasta, so I had to go to the kitchen. Then I heard people shouting and some shooting, and while I tried to get out of the kitchen I saw a young man with an automatic weapon who was walking towards the table where my Italian friends were sitting. So I ran away together with Diego and other colleagues to the opposte direction to the backdoor of the kitchen where there is an emergency stairs that goes to the roof on the second floor. Then they started shooting in our direction and they launched grenades. That was the moment when we decided to jump down from the second floor." They reached a nearby building to safety. India's Prime Minister Narendra Modi strongly condemned the attack in a post on Twitter. "The attack in Dhaka has pained us beyond words. I spoke to (Bangladesh) PM Sheikh Hasina and strongly condemned the despicable attack," the Prime Minister tweeted. (AFP and WION)

Indian teenager among 20 victims in Dhaka cafe siege

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