Myra Vineyards, an emerging wine brand, has announced the launch of its super-premium wines, 'Reserve' in Karnataka. Myra Vineyards announced its venture into the super-premium segment by launching its “Reserve Cabernet Sauvignon” and “Reserve Shiraz” variants.
Reserve Cabernet Sauvignon:
This lovely, Deep red wine has come of age in fine oak barrels. Crafted with hand-selected grapes, it is medium-bodied and infused with rich currant flavours. It is best paired with simple flavours, lamb, tandoori preparations and mildly-spiced curries. Recommended serving temperature: 16-18° C.
Reserve Shiraz:
This elegant purple-red wine has been raised to maturity in fine oak barrels. Created from hand-selected grapes, its medium-bodied palate has a soft finesse-filled tannin structure. The medium bodied palate has an elegant soft tannin structure with gentle oak, vanilla nose and palate makes it a perfect complement for grilled meats and seafood, and medium-spicy Indian food. Recommended serving temperature: 16-18° C.
(Source:HBI, myravineyards)

Mr. Jai Lalwani introduced an innovative and exciting new concept, Tijuana Iguana, An Ameri-Mex Sports Bar and Grill in Mumbai, which features a new and delectable menu of Mexican American Cuisine. It has been providing award winning food to the Bay area for over 19 years. The Tijuana Iguana having the finest in live music 7 nights a week with the best in local cover music at each location. Just pick the Iguana that suits your mood. High energy rock bands combined with a live DJ to create the best of today's rock and dance mix. The food menu features egg rolls; spinach and artichoke dip; honey mustard coated chicken tenders; Buffalo chicken salad; BBQ ribs; Cajun shrimp pasta; corn chowder; black bean burger; Snickers pie; and tres leches. The house cocktails include the Purple Passion (vodka with Chambord raspberry liqueur); The Good Life (cranberry, vodka, and melon chunks); and Fly Me To The Moon (Absolut Citron with watermelon chunks and fresh pineapple juice). (Source: HBI & thetijuanaiguana)

SICA (South India Culinary Association )  is the only professional forum uniting chefs from most of the leading hotels, restaurants and other such licensed reputed food eateries and institutions. It serves as a platform for the representation of the Chef’s Guild of South India including executive chefs, reputed senior chefs, principals of catering institutes, heads of food production and so on. The aim is to pioneer a worthy cause of uplifting the image and profile of the skilled professionals as well as the aspiring junior chefs into exceptional professionals. It is affiliated to the Indian Federation of Culinary Associations (IFCA) and has always been actively involved in promoting the general interests of the profession, by knitting a closer bond between professionals and developing a high standard of the culinary art, as per globally recognized standards. The association has also been instrumental in developing a higher ethical, moral and professional standard while simultaneously keeping abreast of culinary trends, equipment and newer ingredients being incorporated in modern cuisines. (By Chef Ramesh Javvaji, Source: FHW)

Hotel Management graduate, Specialist in Italian Cuisine, Chef Sreenivasan started his career at Hyatt Regency, New Delhi, then with The Oberoi Mumbai and The Inter Continental Eros, New Delhi. Now he is with Radisson Blu Plaza, Delhi as an Executive chef. 
What made you choose a Chef’s career? 
My father was a great cook and owned a small restaurant. I used to spend few hours with him in the restaurant after my school in the evenings everyday but I don’t think I ever planned on becoming a Chef. I enjoyed the idea of creating something new, serving people and seeing them happy and satisfied. I was just following my heart. I didn’t even realise when I became a chef.
What are your accomplishments as a Chef so far?
I give my 100 per cent to my work. I am a driven person and have overcome several hurdles.As a consequence, I am successful today. All my experiences, both good and bad, have allowed me to accomplish many things.
Your inspiration in the trade
I get inspired from anyone who is creative, talented and knowledgeable. I have come across many such people in my professional journey.  Being with them motivates me and helps me learn. 
Few memorable guests you catered to 
Former President, Dr APJ Abdul Kalam; acclaimed Indian Violinist, Dr Lakshminarayana Subramaniam;  Australian Cricketer, Ricky Ponting. 
Your most memorable experience
I got the opportunity to cook for Pope John Paul II on his visit to India in November 1999 at the Vatican Embassy in New Delhi.
Your advice to aspiring young chefs
The road to success is a very long and painful one. Aspiring chefs need patience, passion and commitment to achieve stardom.  
Your favourite Chef
Mario Francesco Batali
Your favourite  book 
Kitchen Confidential 
Your favourite television programme 
Flavours of Asia on TLC
Your favourite restaurant
Chef Rene Redzepi’s Noma Restaurant in Copenhagen, Denmark
Your passion other than cooking
Music
A recognition as a Chef you cherish 
Yet to come!  Every day is a new path.
Your favourite travel destination 
Spain
(Source: HBI)

A Seattle food truck  was offering the world’s most expensive hot dog.  In fact, the Guinness Book of World Records has verified it. The Tokyo Dog food truck’s “Juuni Ban” has a retail price of $169 ( about Rs 10,000).  It contains smoked cheese bratwurst, butter Teriyaki grilled onions, Maitake mushrooms, Wagyu beef, foie gras, shaved black truffles, caviar and Japanese mayonnaise, all encased in a brioche bun. To meet the requirements for a world record, at least one hot dog had to be sold in a legitimate business transaction.  The co-owners sold six of them in one day, raising more than $1,000 (about Rs 60,000).  Those proceeds were donated to the American Red Cross. (Source: tokyodog)

How many of us know exactly what we want to do in our lives at the age of 12? Yaman Agarwal, a kid from Hyderabad was fascinated about food since that age, and was happy watching YouTube food videos until one day he could take it no more and asked his sister – “I want to make recipes too” He was 14 at that time.
He started with a simple sweet corn recipe and uploaded it on Youtube. Encouraged by 13 views in 12 hrs, which is meagre if you compare it to the 3 million views that he’s getting today, two years down the line, at the age of 16. “But in the beginning, it was enough to encourage me to make many more recipes,” Yaman smiles looking back. His YouTube channel Cooking Shooking that started in April 2012 today boasts of 149 videos and over 20k subscribers apart from the 3 million views. (By Vinitha III Yr) (Source: Indian Express)