Tag: Indian Cuisine

Travel

From Kebab to Bibimbap: Air India Refreshes Its Inflight Dining with a Global Gourmet Menu

Tanisha Cardozo

Written by Tanisha Cardozo || Team Allycaral Travel Desk

Air India announces the introduction of a refreshed global inflight menu across its fleet, drawing inspiration from India’s rich culinary traditions while incorporating flavours from international cuisines. The new menu reflects the airline’s focus on enhancing customer experience as part of its ongoing transformation, offering thoughtfully curated meals that cater to diverse tastes and preferences of global travellers.

The menu takes inspiration from India’s culinary landscape, ranging from the royal kitchens of Awadh to the coastal flavours of southern India, while also featuring Pan-Asian dishes, European bistro selections and geo-specific star offerings. It is introduced on several international ex-India routes, including flights from Delhi to London Heathrow, New York, Melbourne, Sydney, Toronto and Dubai, as well as services from Mumbai and Bengaluru to San Francisco and Mumbai to New York. The rollout continues progressively across all international sectors and domestic routes.

Travellers in First Class enjoy gourmet meals with artisanal breads, signature desserts and bespoke wine and champagne pairings. Business Class features multi-course gourmet meals with customisable options and curated beverages, while Premium Economy and Economy cabins receive upgraded meal trays with balanced options, familiar regional flavours and improved presentation. The menu includes signature Indian dishes such as Awadhi Paneer Anjeer Pasanda, Murgh Massalam and South Indian platters, alongside international offerings like Japanese Teppanyaki bowls, Mediterranean tapas and Korean-inspired Bibimbap.

The refreshed menu also introduces Gen Z-inspired desserts, homestyle comfort food options and a wide range of plant-based and special dietary meals, including vegan, gluten-free and allergen-conscious choices. Guests can select from over 18 special meal types, reinforcing Air India’s commitment to inclusivity and personalised dining experiences.

Curated by Chef Sandeep Kalra, who recently joined Air India, the menu reflects both traditional Indian flavours and global culinary trends that resonate with modern travellers. The airline’s cabin crew undergo specialised training to further enhance the onboard dining experience, ensuring attention to detail in service and presentation.

Air India also strengthens its focus on sustainability through responsible sourcing, eco-friendly packaging and waste reduction initiatives. The airline prioritises locally sourced, seasonal ingredients to support farmers and reduce food miles, while adopting compostable utensils, paper meal boxes and reduced single-use plastics. With these initiatives, Air India continues to reimagine inflight dining by combining taste, care and culinary excellence, reinforcing its vision of being a world-class global airline with an Indian heart.

Events in Goa

Four Friends, One Table: A New Book Chronicles Delhi’s Culinary Legacy

Tanisha Cardozo

Written by Tanisha Cardozo || Team Allycaral

A Table for Four: Delhi’s Dining Legacy was launched on December 14, 2025, at Club de Palma, Bambolim, Goa, during an intimate dinner gathering that brought together voices from India’s culinary and cultural circles. The evening opened with the unveiling of the book by noted author and food critic Vir Sanghvi, followed by reflections from Sunil Kant Munjal, Ajay Shriram, and Nitan Kapoor. A thoughtfully curated dinner hosted by Club de Palma concluded the evening, echoing the warmth, reflection, and shared experience that defines the book.

The anthology traces 16 years of Delhi’s dining evolution through the perspective of four friends connected by the Doon School Old Boys’ Society — Sunil Kant Munjal, Ajay Shriram, Nitan Kapoor, and the late Deepak Nirula. What began as a simple ritual of regular lunches gradually transformed into an extraordinary documentation of the city’s restaurants, culinary trends, and changing tastes. The book captures not just what was eaten, but how food became a medium for conversation, continuity, and connection.

Blending restaurant reviews with personal anecdotes, culinary history, and food-centric observations, the narrative celebrates both Delhi’s dynamic food landscape and the enduring camaraderie behind the table. The book is dedicated to Deepak Nirula, a visionary who played a pioneering role in shaping India’s fast-food and restaurant culture through landmark innovations during the 1980s and 1990s. His passing in 2022 marked the loss of a towering figure in India’s culinary journey, and the book stands as a tribute to his passion and influence.

Featuring 27 restaurant reviews across European, Indian, Asian, fusion, multi-cuisine, and Latin American food, the anthology also includes select recipes, conversations, essays, and reflections from leading chefs, restaurateurs, industry experts, and food writers. Their voices enrich the personal narrative, creating a layered and engaging portrait of a city constantly reinventing how it eats.

Interspersed throughout are food factoids and cultural insights, touching on subjects such as Daulat ki Chaat, Mughal-era qahwa khanas, the culinary impact of Partition, Kwality’s ice cream legacy, the innovations behind Nirula’s, the rise of butter chicken, the growth of Bikanervala, and Delhi’s club culture. Together, these stories form a living archive of Delhi’s dining legacy — told not as a formal history, but as a shared journey of taste, memory, and friendship.

Business

MS Dhoni Invests in House of Biryan, Joins the ‘Meri Wali Biryani’ Revolution

Tanisha Cardozo

Former Indian cricket captain MS Dhoni has announced his newest venture—and this time, it’s all about food. On September 27, 2025, the iconic cricketer officially became an investor in House of Biryan (HOB), a fast-rising food brand known for its customizable biryani experience.

HOB is changing the way India’s most loved dish is served with its unique “Meri Wali Biryani” concept, which allows customers to tweak spice levels, flavours, and ingredients to suit personal preferences. Whether you like it spicy or mild, vegetarian or with double chicken—HOB makes biryani personal again.

Speaking about the investment, Dhoni shared,

“Happy to join House of Biryan as an investor in a brand that’s redefining how we enjoy biryani. With their ‘Meri Wali Biryani’ concept, they allow you to customise flavours and spices, making every meal personal.”

But for Dhoni, it’s about more than just taste. He emphasized the company’s broader vision:

“What excites me most is their vision of blending authentic taste with modern technology to take India’s favourite dish global. I’m excited to be part of this journey.”

House of Biryan is not positioning itself as just another restaurant chain. The brand is using food-tech innovations to optimize delivery, consistency, and personalization—focusing on creating a scalable model that can introduce Indian biryani to a global audience without compromising its heritage.

The investment also reflects Dhoni’s keen eye for innovation and impact. After building a legacy in cricket, his recent ventures—ranging from organic farming to now biryani—show a deep commitment to India’s cultural and entrepreneurial growth.

Meanwhile, on the cricketing front, Dhoni recently confirmed Ruturaj Gaikwad will return as CSK captain for IPL 2026, following a tough 2025 season. While he hasn’t yet confirmed if he’ll play, Dhoni reiterated his “lifelong bond” with the Chennai Super Kings.

With this latest investment, Dhoni adds another dimension to his post-cricket career—bringing his leadership, trust, and global appeal to a brand aiming to put Indian biryani on the world map.

As HOB grows its presence and scales across new geographies, fans and foodies alike can look forward to one thing: a plate of biryani made exactly how you like it—Meri Wali Biryani.

Spotlight

Chef Valerian: Serving Goa on a Plate – A Culinary Tale from Siolim to the World

Tanisha Cardozo

Written by Tanisha Cardozo

From the lush, sunlit hills of Siolim, Goa, to the bustling kitchens of international cruise lines and five-star hotels, Chef Valerian, fondly known as Vali, has crafted an 18-year culinary journey rooted in tradition and driven by innovation.

🌿 A Passion Born in a Goan Kitchen

Vali’s journey began in his childhood kitchen, where his mother and grandmother stirred up magic during family feasts and village celebrations. It wasn’t just the aromas or the spices—it was the love behind every dish that left a mark. Watching them cook kindled a fascination in young Valerian. While other kids played outside, he was inside experimenting with flavors, unknowingly laying the foundation for his culinary path.

🎓 The Culinary Climb

His professional journey started at Alcon Culinary School (then Victor Exotica, now Radisson Candolim), where he mastered the fundamentals. He worked as a commis chef, participated in hotel pre-openings, collaborated with celebrity chef Shailendra Kekde, and even managed seven cloud kitchen outlets during the COVID era, showcasing multiple cuisines from a single source.

Later, his culinary curiosity led him to the Royal Caribbean Cruises, where he further honed his skills in global and indigenous cuisines. From traditional Goan food to modern fusion, every experience added a new dimension to his cooking.

🍛 The Flavors of Goa – His Signature

Chef Valerian proudly champions Goan cuisine, presenting it with a twist while respecting its roots.

Must-try dishes include:

  • Goan Fish Curry – A coastal staple made with coconut, raw mango, and region-specific chilies.
  • Mackerel Uddamethi – A bold Hindu Goan curry with roasted methi, coconut, and local spices.
  • Chicken Xacuti – A spiced delight with poppy seeds and Kashmiri chilies.
  • Crab Xec Xec – A rich, aromatic dish of crab and roasted spice paste.
  • Pork Vindaloo – A Portuguese-influenced tangy pork dish, with variations across Goa.

Each dish speaks of Goa’s diverse cultural heritage—Hindu, Christian, Portuguese, and coastal influences blended into a single cuisine.

🔥 Innovation on the Plate

Vali doesn’t just recreate—he reimagines Goan cuisine. By using modern techniques like sous vide, smoking, and even molecular gastronomy, he elevates local dishes to fine-dining experiences. He’s blended Goan ingredients with Korean chili flakes, Japanese miso, and Mediterranean herbs to craft inventive fusion plates.

But no matter how far he goes creatively, he always ensures that heritage remains at the heart.

💡 Learning from the Kitchen

One memorable lesson came when experimenting with Balchão. A sweeter tomato purée accidentally altered the dish. But instead of tossing it, Vali added vinegar and spices—resulting in a pleasantly surprising twist that customers ended up loving. For him, mistakes are just hidden opportunities in the kitchen.

👨‍🍳 Inspirations Behind the Apron

Vali credits his mother and grandmother as his first culinary inspirations. He also follows Goan chef Avinash Martins, and looks up to Sanjeev Kapoor, Vikas Khanna, Ranveer Brar, and global icons like Gordon Ramsay and Marco Pierre White. Food bloggers and Goan writers also shape his evolving palate.

📲 Social Media & Community

Chef Valerian uses platforms like Instagram and YouTube to:

  • Share Goan recipes and kitchen stories
  • Engage with a growing foodie community
  • Collaborate with chefs, bloggers, and influencers
  • Post behind-the-scenes content and food photography

His page is a visual feast that celebrates food, tradition, and creativity.

🚀 What’s Cooking Next?

Vali has big plans:

  1. Launching a dedicated Goan food blog
  2. Exploring fusion collaborations with chefs from different cuisines
  3. Expanding his social media presence to connect with global food lovers

🗣️ Words to Young Chefs

For aspiring chefs, Vali’s advice is clear:

  • Experiment fearlessly
  • Respect tradition
  • Taste, adjust, repeat
  • Stay curious
  • And above all, have fun in the kitchen

🌶️ Kitchen Essentials

Vali’s Goan kitchen is never without:

  • Coconut – The soul of coastal cooking
  • Spices – To build flavor depth
  • Fresh chilies – For that bold punch
  • Fresh coriander – His go-to herb

From village feasts to global kitchens, Chef Valerian continues to share his love for Goa through every plated story. His mission is simple: “Let’s get cooking and savor the flavors of Goa together!”

#food

Three Indian Breakfast Classics Ranked Among World’s Best by TasteAtlas

allycaralgoa

June 2025 – India:
India’s vibrant culinary culture has received yet another global endorsement. According to the prestigious food and travel guide TasteAtlas, three beloved Indian breakfast dishes have made it to the “Top 50 Best Breakfasts in the World” list — with Misal Pav, Paratha, and Chole Bhature earning high spots for their bold flavors, tradition, and popularity.

This recognition not only highlights India’s rich gastronomic heritage but also reaffirms the nation’s place on the global food map.

🇮🇳 Here Are the Indian Dishes That Made the List:

🥘 1. Misal Pav – Ranked 18th

Originating from Maharashtra, Misal Pav is a spicy, tangy, and flavorful curry made with sprouted lentils, topped with farsan (crunchy snacks), onions, coriander, and a dash of lime — served with fluffy pav (bread rolls). Known for its depth of flavor and satisfying heat, it’s a staple morning meal for many in western India and a street food legend.

🫓 2. Paratha – Ranked 23rd

A beloved dish across North India, Parathas are flaky, pan-fried flatbreads often stuffed with fillings like potato, paneer, cauliflower, or radish. Served hot with butter, curd, and pickles, parathas are the heart and soul of many Indian breakfasts, especially in Punjab and Delhi households.

🍛 3. Chole Bhature – Ranked 32nd

This iconic North Indian combo of spicy chickpea curry (chole) and deep-fried, fluffy bread (bhature) is a weekend breakfast favorite. Hearty, indulgent, and packed with flavor, chole bhature is often found in Delhi eateries, dhabas, and street food stalls, drawing lines of loyal fans every morning.

🌍 India on the Global Breakfast Map

The TasteAtlas rankings are based on reviews from food critics, global travelers, and culinary enthusiasts who vote on taste, cultural value, and authenticity. With over 50 countries represented, seeing not one but three Indian dishes in the top half of the list is a moment of pride for Indian food lovers everywhere.

From spicy and savory to comforting and rich, these dishes represent the diverse and dynamic breakfast traditions of India — where every region brings something unique to the table.

📢 Indian Food Goes Global

Indian cuisine continues to gain international acclaim, from Michelin-starred restaurants to viral street food videos. This recognition by TasteAtlas adds to a growing global appreciation of Indian flavors — not just in fine dining but in everyday staples like breakfast.

So next time you’re planning your morning meal, you might just want to start your day the Indian way.