The brand has reimagined the offering of its marquee chicken range – McSpicy Fried Chicken by introducing the ‘McSpicy Chicken Sharers’ in first-time ever sharing buckets. The brand film highlights this proposition of ‘just sharing’ the McSpicy Chicken with everyone without any need for explanation, as the delectable spicy flavour must be experienced by all.

This latest TV commercial features a delightful surprise with the actor in a playful and whimsical setting. With a touch of magic and a cheeky remark, NTR Jr perfectly captures the essence of the #DontExplainJustShare theme of the new offerings. (In the TVC, he is seen tinkering with the moon charismatically to make sure his favorite McDonald’s store remains open so that he can keep devouring the McDonald’s McSpicy Chicken sharers with his friends. In the other one, he takes down a thug without giving up his meal and at the same time ends up sharing the McSpicy Fried Chicken with the ruffian.)

Arvind R.P., Chief Marketing Officer, McDonald’s India (West and South), said, “We are ecstatic to have NTR Jr join the McDonald’s India family as our brand ambassador. His incredible on-screen presence, charismatic personality, and relatability among the youth and families complement our vibrant brand and this new offering very well. We look forward to captivating our fans with our latest campaign that spotlights the joy of sharing our delicious McSpicy Fried Chicken with friends and family.”

NTR Jr said, “I’m happy to join McDonalds’s (W&S) as their brand ambassador for McSpicy Chicken Sharers! It is an iconic brand that resonates with millions of people across the world, and to be a part of this journey feels amazing. I have always believed in collaborating and sharing, and the McSpicy Chicken Sharers campaign speaks volumes about this spirit – #DontExplainJustShare .”

Rahul Mathew’s, Chief Creative officer and Executive Director, DDB added, “In NTR Jr we have an icon who has changed how the world sees Indian cinema. And with McSpicy Chicken Sharers we’ve changed the way the consumer looks at fried chicken. We wanted to make sure that NTR Jr’s inimitable style comes through in our communication.”

Customers from the South can now treat themselves and their loved on to the crispy coated chicken marinated in unique flavorful spice with McSpicy Chicken Sharer buckets. In keeping with its belief of ‘Real Food, Real Good,’ McDonald’s India is committed to providing its customers with high-quality food made from real ingredients. The McSpicy Chicken Sharers offers a bucket of scrumptious bone-in chicken that has no artificial colours, no artificial flavors, and no added MSG. McSpicy Chicken Sharers is available at McDonald’s India restaurants in South India for dine-in and drive-thru and on the McDelivery®️ app for delivery, takeaway, and on-the-go consumption.

Link: https://www.instagram.com/reel/CtOUieKJEZ-/?igshid=MzRlODBiNWFlZA%3D%3D

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Crowned as the most successful cookery television format by Guinness World Records in 2017, MasterChef is a top-rated show across the globe from the UK to Australia, France to Israel, Italy to the Middle East to India and beyond. One of television toughest talent series the multi-award winning, iconic cookery show created by Franc Roddam has been wowing audiences for more than thirty years. The show is produced in over 50 countries worldwide and broadcast in over 200 territories with over 64 local versions and more than 10,000 episodes, with over 500 milestone seasons. MasterChef is watched globally by over 250 million viewers and has transformed over 100 amateur chefs into professionals.

With an esteemed judging panel of renowned chefs and culinary experts, the show sets out to find the nation’s best amateur cook, who don’t just showcase their culinary skills but also learn the elements of great taste along with the other nitty-gritties of the culinary arts such as presentation, technicalities, and the science behind it all.

Promo Link : https://www.instagram.com/p/ChOvwUntEkS/?igshid=YmMyMTA2M2Y=

Ms. Sonal Yadav, Head – Programming (Non-Fiction), Sony Entertainment Television (SET) sais, “MasterChef has revolutionized the global foodscape, changing the way cooking is perceived while transforming lives of amateur chefs globally who have a passion for cooking. The Pandemic has seen a swift rise in home chefs who embarked on culinary adventures experimenting and whipping up food recipes. Hence, now is an apt time to bring forth a platform like MasterChef India that puts the spotlight on such aspirants. We are delighted to be collaborating with Endemol Shine India to cook up a flavorful new season that will celebrate India’s diverse gastronomic excellence.”

Rishi Negi, CEO Endemol Shine India said, “India has a wide demographic of talented home chefs who can impress and surprise in the kitchen. We at Endemol Shine India are thrilled to partner with Sony Entertainment Television for one of our flagship formats and hope to cook up a delicious new season of MasterChef together. Through MasterChef we hope to tap into their talent and equip them with the best tools and experiences to fulfil their dreams of achieving something extraordinary. The past few years have seen talented home chefs with a passion for cooking burgeoning across the spectrum and this will be a great platform for them to truly hone and test their talents by wowing our judges with their culinary creations. An inclusive format MasterChef is a warm and wonderful celebration of family and cooking so get set for some fantastic new MasterChef moments!”

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Several experts have predicted that with 2022 ushering in the focusing on food for wellness, there will be a deeper exploration of traditional ingredients, cooking practices and personally optimised diets.

Some other key findings relating to food for wellness are:

• Personally Optimised Diets- 55.4% of the panel predicted that more focus will be on personally optimised diets
• Protein In Meals- 44.6% of the panel says that people will put greater focus on protein in meal planning
• Going Local- 29.2% panellists have found that people have started paying increased attention to local, seasonal and native ingredients and 55.4% panellist predict a risein local and seasonal ingredients sourcing.
• Organic Ingredients- 70.8% of the panellists said that people are now buying from local farmers and food producers
• Lifestyle-Based Menus- 46.2% of the panel members say that people are following a specific lifestyle-based diet menus
• Immunity boosting menus – 44.6% panel predicts increased focus of health and immunity boosting ingredients in menus while 38.1% panellist feel that the demand for Immunity & functional health boosting healthy beverages will increase
• Plant based menus – 40% panellist expects rise in demand for plant forward menus

Sharing his thoughts on food for wellness with us, Chef Ajay Chopra, Celebrity Chef & F&B Consultant, says “Chefs have started incorporating the mindful things that we already practice at home, like using seasonal, nutritional and traditional ingredients and techniques, into their menus, but with a nouveau twist. We have realised that eating healthy is not just a fad but a requirement – it’s the only way to build our body’s strength. So menus are going to be more rooted in reality, rethinking how we work with ingredients, and dishes we love so that they are healthier. We will see the use of traditional ingredients in new and creative ways. For example, millets in different formats, fresher ingredients like tender coconut and fruits in trendy, interesting avatars like smoothie bowls or winter special dishes like a sarson ka saag, turned into a mustard greens and barley salad.”

Commenting on the occasion Monika Manchanda, Co-founder & Chief Culinary Officer, LiveAltLife says “People are realising that eating healthy doesn’t mean they shouldn’t enjoy food. They are demanding that they get delicious food that matches their goals. At LiveAltLife, we have seen it consistently in diabetic snacks and dessert demands.”

Roshni Bajaj Sanghvi, Food and Travel Writer and Restaurant Critic says, “In Mumbai and Goa, Pune and Vadodara, the attention to nourishment is in focus; the wellness industry is booming. As restaurants tentatively reopened, we found menus marked with food for immunity, and wellness. Salads and smoothies became popular, more of us looked to veganism than ever before. Hydroponic farms flourished. As we go into 2022, the home kitchen is looking at traditional remedies with renewed respect, and exploring ways in which we can help our bodies with foods we find in our kitchens”

And as Rushina Munshaw Ghildiyal, Curating Editor of the Godrej Foods Trends Report 2022, has rightly said, ““The year 2020 was dominated by comfort food. In 2021, Indian regional cuisine was celebrated for its richness. Throughout 2022, food will play a significant role in wellness. By rediscovering our culinary roots, savouring our oil and ghee, supporting local farmers and food producers, and rediscovering the rich culinary heritage we have of eating for wellness In India, we will continue to make changes to our culinary traditions. A focus will be placed on traditional food systems, innate wisdom in culinary practices, as well as connections between our traditional food and our health.”

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The channel has shared 5 episodes of this specially curated content on their you-tube along with Television garnering a total reach of 11L+. Along with the recipes shared by the celebrity chefs Ajay Chopra and Shipra Khanna, the entertaining Avatar of the talented Gaurav Gera has caught the eyes of the viewers. While Chefs share their best, Gera puts his best foot forward essaying some of his most loved characters including Chutki, Aunty and Bidu Uncle. He also gets into the character of boss chiller ki aatma and baarish. The last episode will see him in the role of an aspiring Chef- Chef GG. Getting FOMO for not watching the previous episodes? Watch Now on Zee Café.

Speaking about his association with Chef Vs Fridge Season 2, Gaurav Gera shared, “The concept of the show is very exciting. You not only watch the show but also learn a lot. I feel everybody is practically interested in food. I watch a lot of recipes myself and cook a lot. Also, Season 2 has a new flavour with Chef Ajay and Chef Shipra throwing challenges to the contestants. Watching this kind of show gives you a lot of ideas. Like, in one episode Chef Shipra cooked bottle gourd noodles (zoodles) and I loved it.”

Excited for the last episode? Coming this Thursday on Zee Café Youtube.

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“I have been thinking about getting into the restaurant line since childhood. I have been very interested in the hospitality industry. I used to always say that one day I want to open my own restaurants. I got into it at that point because I went through my divorce and I was very lost. I didn’t know where to go, what to do because I had already given up my career because of him at one point and acting was the only thing I knew in my life. I didn’t know anything else. I have no complaints because after all it was my choice, my decision and then my divorce finally happened. After that I was lost. I wanted to run away because it was very difficult for me to stay here and face people. We had been together for 11 years. It was very difficult for me to deal with the fact that I had gone through a divorce. And then God sent this project in my lap. My sister and brother-in-law bought this plot in Goa and because of my niece they could not be there all time and they needed some family person to be there to be the face and the owner. It was a big challenge and it was a big change for me. I packed my bags and left and I learned everything from scratch, from operations to the billing to the purchasing. As a matter of fact, when I was dating my ex-husband, I had actually got catalogues from Switzerland from The Le Cordon Bleu. I wanted to go and enrol myself for the course. So, like I said, even hospitality has always been something that I wanted to do. I love feeding people, I love cooking. So, it was just God sent. I love what I am doing right now,” she says.

She adds, “Right now, I have this place called Tsubaki, which is a Japanese-Korean restaurant. It’s in Worli. The concept came about because our partners are actually family friends of my mom and dad. Our Japanese partner is actually my uncle and he calls my mother his soul sister and my dad was his very dear friend. So, the concept came because he made DIY sushi one day and my other partner and I thought that we should start a Japanese restaurant and my uncle also wanted to join. So, it was just a spontaneous decision and we worked from there. Now we are five partners who have started Tsubaki and we are hoping that we can open many more branches all over India,” she says.

Talking about the cuisine that it offers, Samyukta says, “I became vegetarian seven and a half years ago. I have eaten non veg all my life before that. I still cook it. I have not been telling everybody to become vegetarian but I gave it up out of choice because I just stopped liking non vegetarian food. So, one of the unique features about Tsubaki is that half of our menu is vegetarian and we also have a Jain menu. I have eaten all over the world in Japanese restaurants and getting good vegetarian choices is not that great. So that is definitely one unique point that Tsubaki has. We are serving a lot of vegetarian food. And also, we have a hydroponic garden where we are growing our own greens. So, all the salads you get in Tsubaki are all freshly plucked from the hydroponic garden. So, it’s absolutely fresh and healthy,” she says.

Ask her what her bestseller dishes are, and she proudly says, “Everything is popular, to be honest, but our dimsums, Tsubaki special salad is very popular, and the Korean chicken wings are also popular. If you ask me, each dish is unique and each dish is loved by everyone. By the grace of God, everything is appreciated.”

Talking about the clientele, Samyukta says that they have a mix of people from all over Mumbai. “Our target clientele is the people who love good food. Definitely, since we are located in Worli, our maximum clientele would be from Worli, Town side, south Mumbai and Bandra to Juhu also. And sometimes, we are surprised to get guests from Andheri as well because now it is across the sea link. So luckily for us right in the middle. And we want people who come, the guests who come, leave saying the food was great. Another unique point that we do have is that we have a three-floor restaurant. So, open-air sitting will be starting after the monsoons. and then we have the first floor which is fine dining. The second floor is a lounge. So that is going to be opening now in the next one week. So, it’s more like you can eat your food, then you can go up and party and have your drinks. So, it’s a one-stop place. So that is another unique thing about Tsubaki and we are catering to everybody and anybody who loves food,” she says.

The post ‘Tsubaki’ owner Samyukta Singh says that she always wanted to own a restaurant! first appeared on Latest News, Breaking News, National News, World News, India News, Bollywood News, Business News, Politics News, Sports News, Entertainment News - CineBuster.

Aashirvaad Atta with Multigrains, the value-added atta variant from India’s No.1 packaged atta brand, Aashirvaad, had launched Fibre Meter & My Meal Plan on its flagship Happy Tummy website ahead of World Digestive Health Day on 29th May, 2022. The initiative was in line with the brand’s endeavour to amplify the awareness and importance of digestion and the role played by fibre in helping to maintain normal digestion. The brand had commissioned ‘A Survey on Digestive Health’ conducted by Momspresso in 2021 which indicated that 56% of Indian mothers surveyed think their family suffers from digestive health issues. Based on the insights from the survey, the brand had launched Happy Tummy website, http://happytummy.aashirvaad.com/, a platform that is aimed at educating consumers about digestion and introduced India’s first Digestive Quotient (DQ) test – a 2-minute questionnaire to know more about digestion.

Over the last year, this initiative has witnessed more than 12 lakh Indian consumers landing on the website with more than 3.3 lakh undertaking the DQ test. The website also houses content such as blogs and videos by experts in the field of nutrition as well as high fibre recipes. It also gives consumers the opportunity to book a consultation with a dietician. Taking the conversation about Happy Tummy a notch higher, the brand has now introduced–Fibre Meter and My Meal Plan. The Fibre Meter indicates whether an individual is meeting the recommended daily fibre allowance through their present diet. Subsequently, My Meal Plan gives a suggested diet plan that can help meet the dietary fibre requirements as given by the Indian Council of Medical Research Recommended Dietary Allowances based on the gender and age entered by the consumer, in their diet every day. Consumers can choose from suggested meal plans across different cuisines.

Speaking about this on-going initiative, Ganesh Kumar Sundararaman, SBU Chief Executive – Staples, Snacks and Meals, Foods Division, ITC Ltd. said, “Last year, it came as a revelation to us that 56% of Indian mothers surveyed as part of ‘A Survey on Digestive Health’ conducted by Momspresso think their family suffers from digestive health issues. Aashirvaad Atta with Multigrains is our high fibre atta, and is committed to educating, enabling, and empowering the consumers by providing information on digestion. In 2021, we launched the Digestive Quotient (DQ) test with the objective of raising awareness about digestion among consumers, which witnessed massive success. This has encouraged us to further our focus on this subject and we are now happy to have launched additional initiatives under the platform – Fibre Meter along with My Meal Plan.”

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Pescafresh is all set to revolutionise this category curated by in-house chefs. The new segment was developed after six months of R&D, stringent selection process, and hand-picked through blind tasting by specially selected focus groups. The uniquely flavoured meat spreads include – Butter Garlic Lobster Spread, Chilly Garlic Prawns Spreads, Prawns Cocktail Spreads, Citrus Salmon Spread, Chicken Salad Spread, Chicken Thecha Spread, Chicken Shwarma Spread, Herby Chunky Chicken Spread and Deviled Egg Salad Spread, among others.

The USP of Pescafresh meat spreads is the presence of generous amounts of meat chunks. Not only are they a natural source of protein but also flavours that have never been done before. All the variants are free of artificial flavours and colours. The company has constantly strived towards its brand promise to offer only products that are 100% fresh to its customers, right at their doorsteps.

“We are excited to launch the new category – SaSH22. The growth in the ready-to-cook (RTC) and ready-to-eat (RTE) segment has been severely constrained due to lack of quality ingredients. This space found itself more as an effort to reduce wastage that comes from using substandard ingredients. This is what Pescafresh wants to change. Products can be fresh and still have the highest quality in the RTC and RTE segment. This category should no longer be treated as only a convenience segment, but must be equally fresh, clean and pure,” said Sangram Sawant, Founder, Pescafresh.

Pescafresh ensures that SaSH22 products are produced within the finest quality, variety, safety, and hygiene parameters. The range for these delicious spreads starts from Rs.199. The company is planning to come up with an additional 100 products by the end of this fiscal year.

Pescafresh products, that are currently present in Mumbai, will be available in Pune from May. The brand will also soon begin its operations in Delhi NCR and Bengaluru. Sangram Sawant founded Pescafresh in 2004 with the farm-to-fork business strategy. The brand controls the entire back-end supply chain, including strict cold chain management, procurement, processing, and storage, to ensure that the product’s quality and freshness are maintained from the beginning to the conclusion.

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If you are a fan of his cooking style and sumptuous dishes, let’s take a look at the mouth-watering and tempting delicacies he has made so far in season 14:

Crab And Turmeric Broth, Pickled Papaya And Kohlrabi, Grilled Maryland

As delicious as it looks, this dish is sure to be a crowd-pleaser. Dipped in buttery chicken stock with poached crab meat reduced in turmeric broth, and topped with Pickled Papaya And Kohlrabi, this dish is something anyone one can try in their respective kitchens with the most basic ingredients.

Fish sandwich with chilli jam, pickled shallots with coconut rice

This dish is a flavour fest in itself. Re-creating a thousand-year-old recipe, Sashi made a flavouring spicy fish sandwich, deep-fried in onion flavoured oil with chilli jam, reduced to perfection and a bowl of coconut rice that will tingle your taste buds. As mouth-watering as it looks, it will taste even better once you try it.

Pork and Apple red curry with Parsnip chips

Feast your eyes and taste buds with one of the most gorgeous looking dishes by Sashi. Combining delicious flavours of sweet, sour and spice, this Pork and Apple red curry surely call for a taste blast. This is a slow cook with pork cooked in apple and aromatic spices.

Chicken curry with roti

Bringing in his desi swag, Sashi’s chicken curry with roti transports us back to our mothers’ kitchens. With aromatic flavours of hot Indian spices and tangy tomato, Sashi prepared a quick chicken curry differently from our staple and basic tandoori rotis. So, get your aprons and try this dish out now.

Eggplant curry with cumin rice

Giving a luxurious upgrade to something as basic as an eggplant, Sashi whipped a delectable Kathirikai, a spicy and crispy eggplant curry from Tamil Nadu. A bestseller at his restaurant, the dish was served with cumin rice and coriander chutney before the judges. Judge Andy Allen called it perfectly balanced for its “massive punches thrown in from individual garnishings”.

Watch MasterChef Australia: Fans & Favourites served hot only on Disney+ Hotstar.

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Going with the theme of this week- Mother’s Flavours with Chef Twist, Chef Shipra takes on to create her favorite recipe from lauki as the boss chiller directs them to use bottle gourd in their dish. Being a seasoned Chef herself, she also gives the traditional Kofta a twist by adding paneer to it and stuffing the Koftas with dry fruits. The gravy for Koftas was created by Chef Ajay in Makhani Style. And Lo! A regular delicacy from our homes was transformed into a restaurant-style dish. Mouth-watering, isn’t it? Watch the episode for the recipe.

Give home-style Lauki Kofta a twist with the next episode of Chef Vs Fridge Season 2 this Sunday at 8 PM.

The post In Chef Vs Fridge Season 2 Chef Shipra takes on to create her favorite recipe from ‘Lauki’! first appeared on Latest News, Breaking News, National News, World News, India News, Bollywood News, Business News, Politics News, Sports News, Entertainment News - CineBuster.

With four hours to recreate the dish, tension soared high for Max Krapivysky, Jenn Lee, John Carasig and Alvin Quah as they faced the pressure test. Determined to stay safe, Favourite Alvin, who was extremely nervous, vowed to tackle one component at a time and remain calm while Fan Jenn, who faced her first pressure test ever, followed her instincts. Favourite John, who cooked with Reynold in season 7 felt under control as Fan Max took a methodological approach from the beginning. In a frantic race to complete their elements, the four contestants gave it all to plate up the delicate and beautiful dessert.

Judges Melissa Leong, Jock Zonfrillo and Andy Allen loved all the elements of the dish presented by John, calling it a perfect dish. Jenn’s dish, despite early hiccups, made the judges very happy and they lauded her for her efforts. Alvin’s dessert closely replicated Reynold’s dish and his refined palette and excellent flavours stood out. However, after failing to nail the flavours of the complex dessert, Max was announced as the third contestant eliminated from the MasterChef kitchen. “ It’s been a long dream to get into the kitchen, and while I am devastated to leave so early, I want to thank the judges for the opportunity to join the competition,” said Max.

All the four contestants ended up in the elimination challenge after they lost Chef Shannon Bennett’s mystery box challenge with 10 of his favourite items.

Watch MasterChef Australia: Fans & Favourites served hot only on Disney+ Hotstar.

The post In MasterChef Australia, season 14, Reynold Poernomo returns with his new intricate signature dessert, Noi! first appeared on Latest News, Breaking News, National News, World News, India News, Bollywood News, Business News, Politics News, Sports News, Entertainment News - CineBuster.