Durga Puja is one of the most vibrant and widely celebrated festivals in India, especially in West Bengal, Assam, Odisha, and Tripura. The festival, which honours Goddess Durga’s victory over Mahishasura, is marked by grand pandals, cultural programs, traditional rituals, and of course, food. While Bengali delicacies like khichuri, luchi, aloor dum, and mishti doi usually dominate the festival menu, this year, why not add a unique twist by embracing the rich flavours of South India? South Indian cuisine is known for its aromatic spices, diverse vegetarian options, and comforting flavours. Adding these dishes to your Durga Puja celebrations not only introduces variety but also showcases India’s culinary diversity. Imagine enjoying your bhog with crispy dosas or finishing a cultural evening with a steaming bowl of payasam it’s a fusion that blends tradition with innovation. One of the simplest yet most flavourful dishes to include is lemon rice. Light, tangy, and quick to prepare, lemon rice can be served as part of the bhog or as an evening snack for pandal hoppers. For a richer dish, bisi bele bath, a wholesome mix of rice, lentils, tamarind, and spices, brings comfort food vibes with a festive flair. Its hearty texture and aromatic seasoning make it a perfect counterpart to traditional khichuri. When it comes to snacks, South India offers endless options. Medu vada, the crispy lentil doughnut, pairs beautifully with coconut chutney and sambar. These golden delights can easily be served at community gatherings during Puja evenings. Another great option is masala dosa crispy crepes stuffed with spiced potatoes, served with chutneys. It’s a crowd favourite and can be adapted to large gatherings. Of course, no festival is complete without sweets, and South India has plenty to offer. Payasam, made with rice or vermicelli, simmered in milk and flavoured with cardamom

Hashtag Magazine explores the biggest wedding food trends for 2025, where tradition meets innovation. From sustainable menus to immersive dining experiences, discover how couples are redefining wedding celebrations with unforgettable culinary delights. 1.What are the biggest wedding food trends you’re seeing for 2025? Weddings in 2025 are all about minimal elegance and pastel-inspired setups, with menus that balance global influences and progressive Indian cuisine. Couples are seeking innovation with comfort, familiar dishes presented with a fresh twist alongside interactive experiences like live stations and sustainable, seasonal menus. 2.Are couples leaning more towards traditional Indian menus or global fusion cuisine? Couples aren’t choosing between traditional Indian and global fusion, they’re blending both. Classics anchor the rituals, while progressive Indian and global flavors elevate cocktail nights and receptions, creating a menu that feels both rooted and modern. 3.What are the top three “wow factor” food presentations or setups couples are asking for? One big wow factor we created was a dessert landscape, a flex printed with circles as placeholders where chefs designed patterns using edible paints, sauces, and garnishes before placing the desserts. Another unique idea has been edible jewellery, where guests could actually wear and eat the creations. Couples love these because they turn food into both art and experience. 4.How are sustainability and locally sourced ingredients influencing wedding menus this year? Couples today are embracing seasonal, locally sourced ingredients, not only for their freshness, but also to support farmers, reduce waste, and pair them with eco-friendly packaging and serve ware. It’s a mindful shift that makes weddings feel both luxurious and responsible. 5.What’s trending in wedding desserts? Plated dinners are generally reserved for VIP sections and remain an option, but at weddings, live and interactive counters continue to be the highlight. They bring energy, engagement, and variety, which is why

What: The Hazelnut Factory Where: Handicraft Nagar, Fatehabad Road, Agra The Hazelnut Factory, known for its artisanal mithai and specialty coffee, brings its signature charm to Agra with its 15th outlet. Stepping inside, guests are greeted by the café’s iconic blue interiors, a blend of European elegance and Indian warmth. The highlight this season is their Baklava reimagined with regional flavours perfectly paired with single-estate Chikmagalur coffee. Signature offerings like the trademarked Labon™ and indulgent pastries strike a balance between tradition and modern patisserie. The café’s latest cultural twist imagines Emperor Shahjahan as a coffee enthusiast, infusing Agra’s heritage into a playful, contemporary setting. Whether you’re seeking a refined coffee break, an artisanal dessert indulgence, or an elevated gifting option, THF delivers a sensory celebration where taste, texture, and culture meet. What: The Mission BayWhere: Eldeco Centre, Malviya Nagar, Delhi The Mission Bay, founded by Puja Sahu of The Potbelly Bihari Kitchen, is Delhi’s first restaurant to capture San Francisco’s vibrant multicultural energy and farm-to-table ethos. The menu, helmed by award-winning Chef Adam Timney, Sous Chef Dustin Vorkoeper, and Mixologist Nora Furst, draws from global inspirations Mexico, Italy, the Mediterranean, Japan, and Korea while spotlighting the freshest produce. Many dry ingredients are flown in from San Francisco, ensuring unmatched authenticity. Highlights include the Herb-brined pan-roast chicken, a nod to Puja’s favourite SF restaurant, Foreign Cinema succulent, aromatic, and deeply comforting. Drinks are as meticulously crafted as the food, making every sip and bite a statement in flavour and finesse. With its innovative menu, fresh sourcing, and cosmopolitan flair, The Mission Bay isn’t just a restaurant it’s a culinary bridge between Delhi and San Francisco, perfect for adventurous palates and lovers of global dining experiences. What: My Bar Headquarters – MeerutWhere: Commercial hub, Meerut The iconic Delhi-born My Bar Headquarters arrives

Up North at Pullman Chennai Anna Salai is a rooftop dining destination that brings the best of North Indian flavours to the city. If you are looking for an elevated North Indian dining experience that comes with breathtaking city views, look no further than Up North, which is making its unique mark on the culinary landscape of Chennai. BINDU GOPAL RAO highlights how the rooftop restaurant blends authentic North Indian flavours with chic ambience and sweeping city views. Chic Look The rooftop restaurant that is open for dinner has a chic, sophisticated ambience. The red brick walls are not just aesthetic but also double up as natural insulation and soundproofing. The best part is the glass canopy, which means you can dine under the open sky, perfect for a romantic meal for couples or even fun rooftop gatherings. The warm lighting and progressive music create an eclectic ambience, too. Food Philosophy Designed for those who appreciate fine dining with a contemporary twist, Up North offers a meticulously curated menu that pays homage to the rich culinary heritage of North India. All the dishes here use premium ingredients and bold spices and are made using modern techniques. The menu is light, refined, and a departure from the usual heavy and rich North Indian fare. The meal is best accompanied with a selection of curated India-inspired cocktails (think ingredients like raw mango, saffron, and rose) and premium spirits. If you don’t drink, fret not, as the collection of mocktails is interesting too. The Kokum Cooler with kokum, lime, and soda; the Kala Khatta Banta with Kala Khatta, lime, and aerated beverage; and the Paloma Kumari with pineapple, passion fruit, lime, and coconut are good choices. North Side with watermelon chunks, cilantro, agave, and fennel seeds is another must-try on the menu. And