Celebrate the spirit of India through its vibrant flavours and colours. From saffron-inspired delicacies to fresh greens and pure whites, explore a tricolour feast that brings pride to the plate. Saffron – The Colour of Warmth & Celebration 1. Kesari Bath – Karnataka: A beloved South Indian sweet dish, Kesari Bath gets its golden saffron hue from saffron strands and saffron-coloured ingredients. Made with semolina, ghee, sugar, and cardamom, it is a festive favourite across Karnataka. 2. Zafrani Pulao – Hyderabad: A royal rice preparation infused with saffron, dry fruits, and aromatic spices, Zafrani Pulao reflects the rich culinary heritage of Hyderabad. Its delicate flavours and golden colour make it a celebration-worthy dish. 3. Kesar Peda – Uttar Pradesh: A classic Indian sweet made with milk solids, sugar, and saffron, Kesar Peda is synonymous with festivities. Its rich flavour and vibrant colour make it a timeless favourite across the country. 4. Rajasthani Gatte Ki Sabzi – Rajasthan: A royal Rajasthani delicacy, this dish features gram flour dumplings simmered in a rich, spiced yoghurt gravy. Its warm golden tones and aromatic spices make it a festive favourite. 5. Manipuri Chak-Hao Kheer – Manipur: Made with the rare black rice of Manipur, this traditional kheer takes on a beautiful purple-golden hue when prepared with milk and saffron. It is a celebration of the region’s unique culinary heritage 6. Kesar Shrikhand – Maharashtra/Gujarat: A creamy dessert made with strained yoghurt, sugar, saffron, and cardamom, Shrikhand is a staple at celebrations across western India. Its rich saffron colour and delicate flavour make it a festive classic. White – The Colour of Purity & Balance 1. Appam with Stew – Kerala: Soft, lacy white appams made from fermented rice batter are paired with a mild coconut milk-based vegetable or meat stew. This comforting combination reflects

From what might just be Goa’s best pita bread to rich muhammara and light shawarmas, Oiya proves that great Mediterranean food doesn’t need to shout. Tucked into the colourful lanes of Fontainhas, Oiya brings together flavours from Turkey, Greece, Spain and the wider Mediterranean with a menu that feels thoughtful, comforting and refreshingly unpretentious. Founded by entrepreneur Vishal Salgia, whose travels across Turkey and the Mediterranean inspired much of the concept, the restaurant focuses less on theatrics and more on getting the food right, and that’s exactly where it shines. The meal began with what was genuinely one of the best pita breads I’ve had. Served warm with just enough char on the edges, it arrived soft, airy and impossibly fresh. Before we started, the server suggested we “smell, cut and dip,” and strangely enough, it completely changed the experience. Paired with the muhammara, the table went silent for a moment. Smoky, nutty, slightly sweet and rich without becoming heavy, it was easily one of the strongest dishes of the evening. Oiya’s Mediterranean influence leans softer and creamier compared to sharper Middle Eastern interpretations. Their hummus and dips carry a richness that feels indulgent yet balanced, making even simple dishes memorable. The veg pide followed and immediately stood out because of the bread itself, crisp at the edges with a pillowy centre that tasted unmistakably house-made. The chicken shawarma was another highlight: light, juicy and deeply flavourful without the greasiness that often comes with the dish elsewhere. Everything felt balanced and clean instead of overloaded. Then came the mutton lahmacun, thin, crisp and layered with beautifully spiced minced meat that carried just enough heat without overpowering the dish. Nothing at Oiya felt overworked. Every plate arrived with restraint and confidence. The owner confidently claimed they serve “the best falafel in

New menus, exciting launches and fresh culinary concepts are redefining the way we dine. Hashtag Magazine rounds up the latest food spots and flavour-forward experiences worth checking out. What: RumBabaaWhere: Mumbai Mumbai’s café culture welcomes a refreshing new entrant with RumBabaa, an all-day coffee and vinyl-led space in Andheri that feels less like a conventional café and more like a carefully curated pause from the city’s pace. Rooted in Japanese minimalism and slow-living philosophy, the space combines warm lighting, natural textures and an intentionally unhurried atmosphere where music, coffee and conversation take centre stage. The vinyl setup at the heart of the café gives the space its soul, creating a rhythm that evolves gently from calm mornings to relaxed evening wine sessions. The menu balances nourishment with indulgence thoughtfully. Breakfast bowls, inventive egg dishes and globally inspired small plates sit comfortably alongside playful desserts and elevated comfort food. Dishes like the Krapow Omelette, Kataifi Prawns and Tiramisu French Toast showcase the café’s willingness to blend familiar flavours with creative presentation. The coffee programme is equally expansive, featuring everything from V60 pour-overs and cortados to flavour-forward creations like Mango Matcha, Black Sesame Latte and Salted Caramel Espresso Oat Latte. What makes RumBabaa stand out is its emotional warmth. It doesn’t rely on spectacle or excess, instead offering a slower, more mindful hospitality experience where good music, thoughtful food and excellent coffee come together effortlessly. Quietly stylish and deeply comforting, RumBabaa feels like the kind of neighbourhood café Mumbai didn’t realise it needed. What: ButterBrewsWhere: Pune Pune’s café culture continues to evolve, and ButterBrews’ newest outpost in Aundh arrives with a format that feels larger, more polished and intentionally experience-driven. Designed as an all-day café built around comfort and community, the new space balances functionality with warmth through thoughtfully divided indoor, outdoor

Summer in India is not just hot, it is exhausting. You wake up tired. By afternoon, you can barely think straight. You reach for chai, then cold drinks, then more chai. And somehow, by evening, you feel worse than when the day started. Here is what most people don’t know: the food you eat in summer decides how much energy you carry through the day. Heavy, oily meals make you sluggish. Too little food leaves you dizzy. But high-protein vegetarian meals, the kind Indian kitchens have been making for centuries, give your body exactly what it needs to stay sharp, stay cool, and stay strong. Dhanush Kumar writes about the Top 10 High-protein Indian vegetarian meals, which are not fancy supplements, no expensive imports. Just real Indian food, done right. Moong Dal Chilla If you eat just one thing differently this summer, make it this. Moong dal chilla is a thin, crispy pancake made from soaked green moong, and it is one of the lightest, most protein-rich breakfasts in Indian cooking. The magic of moong in summer is real. It is naturally cooling for the body, and it digests easily, so you don’t feel heavy after eating. Add some grated ginger and green chilli, a little ajwain, and serve with green chutney, and you have a breakfast that keeps you full till noon without weighing you down. Children love it. Office-goers love it. Your body in 42 degrees of heat will absolutely love it. Rajma Chawal Yes, it is a classic. Rajma is one of the highest-protein legumes available in India, rich, thick, and deeply satisfying. Pair it with plain rice, and you have a complete meal with all the essential amino acids your body needs. The trick in summer is to make it lighter: Less oil, more tomatoes, skip