BIDRIWARE
.This stunning unique artwork was originally gifted by Persian artists and introduced to Indians in the 14th century under the Bahamani Sultans who ruled over Bidar, Karnataka State.
A beautiful amalgam of metals such as copper and zinc, Bidri contains the pure qualities of both the metals. The black color of the Bidri metal is obtained from zinc while copper contributes to the temporary color of the metal. Several intricate designs have been experimented with this type of metal, while maintaining the visual and aesthetic appeal intact. Bidri art is indeed a treat for art collectors and connoisseur’s all across the world.
Currently, Bidriware is produced mostly in Karnataka, in a small township known as Bidar. This craft was deeply loved in ancient times, and was appreciated by royalty.
The journey of Bidriware from ancient to modern India is incredibly rich and interesting. The origins of Bidriware culture starts from Persia, but it gets its unique look after its fusion with Indian culture. The popularity of Bidriware has been increasing day by day across the globe. Bidriware places itself as the largest exported handcraft in the world from India
THE
HISTORY
" I grew up eating a variety of regional food, absorbing its flavors, many of which are still etched in my memory "
ROHIT GHAI
PRESENTS
CARAMELISED
ROSE
ROHIT GHAI
PRESENTS
CARAMELISED
ROSE
THE
HISTORY
FREE SHIPPING ACROSS INDIA
SUJAJ SARKAR
PRESENTS
NAGPUR
NARANGI
" I grew up eating a variety of regional food, absorbing its flavours, many of which are still etched in my memory "
Sujan's Nagpur Narangi is a dish so refreshing and zesty, it compares to summer on a plate! It made perfect sense to create a citrus based palette for our table top that was fresh and vibrant.
Experimenting with terrazzo mixes, shades of bright yellow and orange highlights came about to recreate the creaminess of orange Kulfi. Adding in hints of vanilla and cardamom Sujan uses to make this Kulfi, taking us back to endlessly fragrant days being under the orchards trees.
It's hard to keep up with Sujan Sarkar- he seems to be doing it all. Known for his modern cooking style fused with regional Indian flavours- his innovative dishes are consistently praised by critics and diners alike. It's no surprise then that his Kulfi would be anything less than ordinary!
He's achieved a lot in his journey so far, working with some of the most renowned establishments including Automat, Almada, and Galvin at Windows. His own ventures, Ek Baar, Baar Baar, and ROOH are also making waves in their own right.
With a focus on clean flavours and ingredients, Sujan's latest restaurant ROOH is an amalgamation of east and west, with a nod to Indian heritage, childhood memories and honest, robust flavours.
We were super lucky to have Sujan onboard- despite his incredibly busy schedule, during this ongoing pandemic, Sujan has also been involved in alleviating the stress for people in need. His team cooks around 300-600 meals a day for Initially for frontline workers — doctors, medical staff and police.
RESTAURANTS
ROOH
NEW YORK CITY
SAN FRANCISCO
CHICAGO
COLOMBUS
PALO ALTO
BAAR BAAR
NYC
EK BAAR
NEW DELHI
HISTORY
AUTOMAT
ALMADA
TRESIND
GALVIN AT WINDOWS
AWARDS
TIMES CHEF OF THE YEAR, INDIA 2016
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