Swiggy Delivers 11,000 Vada Pavs In One Single Order, Sets Guinness World Record

Online food ordering and delivery company Swiggy has set a new Guinness World Record in collaboration with actor Ajay Devgn and director Rohit Shetty. The new record has been made for delivering the largest vada pav order - 11,000 vada pavs - in a single delivery. The order was delivered using Swiggy's newly launched XL EVs for bulk deliveries. The vada pavs were delivered to children from the Robin Hood Army, an NGO that focuses on fighting hunger through surplus food distribution across multiple locations in Mumbai.

Mumbai's iconic vada pavs were delivered by MM Mithaiwala, who collaborated with the upcoming film 'Singham Again' team. Swiggy XL, a fleet of electric vehicles introduced to efficiently handle high-volume orders, played an instrumental role in achieving this Guinness World Record.
Also Read: Swiggy Instamart User Complains About Free Tomatoes He "Cannot Remove", Internet Gives Mixed Reaction

The first stop was Airport High School and Junior College in Vile Parle, where Ajay Devgn, Rohit Shetty and Swiggy Co-founder Phani Kishan received the order, creating a Guinness World Record for the largest number of Vada pavs delivered in a single order. The vada pavs were distributed across Robin Hood Army-supported schools in Bandra, Juhu, Andheri East (Chandivali and Chakala), Malad, and Borivali.

^{Swiggy XL, a fleet of electric vehicles for bulk orders.Photo: Swiggy}

Phani Kishan, Co-founder and Chief Growth Officer, Swiggy said, "In the 10 years of Swiggy, we have delivered millions of vada pavs across Mumbai, and other cities. We're going XL by teaming up with 'Singham Again' to set a Guinness World Record for the largest single food order for vada pavs. This exciting event perfectly captures Swiggy's commitment to delivering food whether big or small-and celebrates the love for Mumbai's iconic street food in a truly spectacular Singham style."
Also Read: Watch: Man Sets World Record For Most Fried Rice Tossed And Caught In 30 Secs

Speaking about the record, director Rohit Shetty said, "We are pleased to have collaborated with Swiggy for this record-breaking delivery of vada pav, bringing food and joy to children. Like Singham's larger-than-life personality and strong ethics, this initiative has achieved a meaningful cause."

The event concluded with children enjoying the vada pavs, marking the success of this new Guinness World Record made by Swiggy and the 'Singham Again' team. 

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5 Adorable Animal-Themed Sandwiches Your Kids Will Love To Make And Eat

Most children usually eat the food cooked and served by adults. However, a simple cooking task can be an enriching and delicious activity for your child. Here is a fun sandwich-making activity you can try with the kids. These fun open-face sandwiches are delicious and look super adorable. From owl to dog to bear, you can make a range of different and cute animal faces on a slice of bread. Since these are easy and fun, the kids can make these themselves with your guidance and enjoy assembling their sandwich and eating it too!

Here Are 5 Fun And Cute Animal-Themed Sandwiches To Recreate With Kids:

1. Owl Sandwich

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Here is a fun and creative sandwich you might have never tried before. To make an owl-face sandwich, you need tomato, cheese (or boiled potatoes), carrots and pumpkin seeds. Begin by toasting two slices of bread and placing them on each other. You can put any filling of your choice between the slices. To make the owl on top, take two circular slices of cheese or boiled potatoes for the eyes. Place pumpkin seeds on the eyes. Now, vertically slice a tomato ring to get two semicircles. Place these at either end for the arms. Make tiny legs and nose triangles using carrots. You can place the legs at an additional strip of bread at the bottom. Your creative and tasty owl-face sandwich is ready.

2. Fish Sandwich

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You cannot miss this tasty and fun fish-shaped (vegetarian) sandwich. To recreate this fun toast, you need some cheese, cucumber, carrot, black olives and lettuce. First, take a big plate and layer it with lettuce leaves to resemble ocean waves. Now place a slice of bread tiled in the shape of a diamond and not a square. Add a cheese slice. Make fins using semi-circles crafted out of carrots. Add a big cucumber eye and top it with a hollow olive. Use half an olive for a cute smile. You can also make bubbles by placing round carrot slices of lettuce. The fish toast is ready. Don't forget to take a picture before eating.

3. Dog Sandwich

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To make this sandwich, you need an apple, banana, black grapes (or raisins), and peanut butter. The shape for cutting apples can be a little difficult, so it is best to cut it yourself before the child begins to assemble. To make the face of a dog, spread some peanut butter in an oval shape at the bottom half of the bread. Now place three slices of banana for the ears and nose. Use tiny pieces of black grapes or raisins for the eyes and nose. Finish the detailing by placing a bow-shaped apple between the two ears or under the mouth. The super sweet dog sandwich is ready.
Also Read: Watch: Artist Creates Stunning Masterpieces Out Of Food, Amazes The Internet

4. Bear Sandwich

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Make the cutest bear sandwiches with the yummy flavours of chocolate. Take a slice of bread (toasted or plain) and spread a layer of Nutella or any other chocolate spread. Next, take three banana slices and place them for the ears and nose. Use two blueberries (fresh or dried) for the eyes and enhance the nose by placing a blueberry on the banana. The delicious and adorable bear sandwich is ready!

5. Cat Sandwich

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This is a simple and adorable open toast with the face of a cat. To make this, you need - almond butter, strawberry, blueberry, and almonds. First, take a slice of bread and toast it if you like. Now spread the almond butter on the surface. Chop a strawberry vertically into two parts and use these as the ears. Make eyes with two blueberries. Now slice the almond into thin slivers for the cat whiskers. Make a tiny triangle-shaped nose with the top of the almond. Enjoy the adorable cat-face toast!
Also Read: "You Even Made It Shiny" - Internet Is In Love With This Moo Deng-Themed Cupcake

Which of these animal-faced toasts would you like to make first? Share with us in the comments section.

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Beyond The Buffet: The Rising Popularity Of Interactive And Experience-Based Catering

In a world invested in experiences, the face of catering has evolved, moving beyond just whipping up dishes. Consumers now seek to create unique and special moments across various facets of life, and food falls squarely within that realm. Traditional buffets, corporate events, weddings, and large-scale gatherings are making way for a more immersive and personalized dining experience, unlocking a new age of catering that combines artistry, customization, and entertainment, allowing guests to interact with their food in multiple ways.
The increasing demand for customized experiences is a strong catalyst for the rise of interactive catering. From DIY taco bars, pasta stations, or sushi counters to choosing ingredients, portion sizes, and how meals should be prepared, today's discerning consumers have the power to decide. Guided by the philosophy of guest curation, this interactive dining experience teaches guests to eat more consciously. Extending beyond taste to accommodate dietary restrictions and preferences, interactive catering is designed to be inclusive and appealing to a larger audience. Vegetarian, vegan, gluten-free, or allergy-sensitive options can be seamlessly incorporated, ensuring everyone feels considered and valued.
Also Read: 7 Foods You Should Start Having Before Your Wedding For A Dazzling Bridal Glow

Photo Credit: iStock

Elevating the concept of experience-based catering, some caterers and event planners are curating themed experiences that engage all five senses: taste, touch, sight, sound, and smell. For example, a Mediterranean-themed event might incorporate architectural elements and music to complement its carefully curated menu, drawing inspiration from Greek and Italian cultural and culinary heritage, transporting guests to the Mediterranean coasts. These multi-sensory experiences enhance the enjoyment of meals and create lasting memories for guests.
The grazing table is another significant trend, offering a feast for both the eyes and palate. According to industry trends, grazing tables have steadily gained popularity as an eco-friendly alternative to traditional catering. Adorned with artisanal cheeses, gourmet dips, cured meats, fresh fruits, and handpicked dishes to suit all tastes, these installations promise effortless elegance. Perfect for house parties, family gatherings, and even corporate events, grazing tables elevate casual dining to a new level. They offer variety for guests without the formality of a seated meal or the repetitive nature of a standard buffet. Carefully arranged spreads encourage conversation and interaction and are ideal for small gatherings where the food is as much a part of the experience as the company.

Photo Credit: iStock

The Flying Buffet is well-suited for informal, long-duration events like game nights, movie marathons, or live match screenings, all of which are trending. With the rise of lowbrow entertainment-from streaming movie nights to football watch parties-the Flying Buffet model could dominate contemporary catering. Offering a diverse range of individually portioned gourmet dishes, such as Burmese Khow Suey, Biryani, Edamame Risotto, and Black Bean Tofu, Flying Buffets deliver food hot and fresh. The variety of dishes excites and intrigues guests, adding to the overall experience.
Blending food with performance, live cooking stations have also gained significant popularity at both casual and upscale events. Besides providing chefs an opportunity to showcase their culinary skills, preparing food in front of guests adds a theatrical element that captures attention and stimulates the senses. Watching a mixologist create a signature cocktail, for instance, becomes part of the event's entertainment. It also helps guests develop a deeper appreciation for the craft through interactive Q&A sessions about ingredients and techniques.
Also Read: The Buffet Guide: 7 Smart Ways To Make The Most Of Your Buffet Meal

Photo Credit: iStock

How could ready-made food compare to irresistibly attractive, mouth-watering, Insta-worthy cocktails or lavish dessert bars? The answer lies in the presentation. Colorful smoothie bowls, extravagant flaming desserts, or beautifully decorated, bite-sized authentic dishes provide that extra punch to the catering experience, enhancing its appeal on social media. With increasing health awareness and the growing trend towards sustainability, the demand for farm-to-table catering-a practice focused on using fresh, organic, and seasonal ingredients - has also risen.
Today's changing preferences for safer and greener options align with emerging wellness trends that emphasize ethics and morality in food consumption. Ultimately, the future of catering is about blending tradition with innovation, and the possibilities are endless. The horizon is filled with exciting opportunities, from virtual reality dining experiences to AI-assisted customizations. In a world where inclusivity is increasingly emphasized, interactive catering offers a platform for personalization that was once missing from the conventional buffet. In this new era of catering, food is no longer just fuel for the event - it is the event itself.

About The Author: Anjali Midha is a chef and owner of Kitchen Roast, a boutique catering company.

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Review: For Hearty And Heritage Treats, Head To Flurys Tearoom In Mumbai

When in Mumbai, there's nothing quite like the experience of dining with a view of the coastline. Whether you do so from a rooftop bar or a local haunt right by the sea, there's something undeniably precious about watching the waves and the horizon as you dig into delicious delight. Recently, Mumbai has got another seaside foodie spot and this comes with a proud legacy of its own from another proud Indian city. Apeejay Surrendra Park Hotels' iconic bakery and confectionary brand from Kolkata, Flurys, launched its first tearoom in Mumbai. Located near the Gateway of India, this 100-seater establishment manages to be a cafe, bakery, restaurant, bar and more! We had the chance to visit the space and dig into some of the signature offerings. Read our full review below.

Photo Credit: Flurys

Flurys' Mumbai tearoom has indoor and outdoor seating. It boasts an inviting atmosphere and a sense of heritage charm that suits its location on PJ Ramchandani Marg. The menu features its all-time favourite signature breakfasts including the legendary Flurys full English Breakfast, Egg Benedict, the famous Flurys Sandwiches, Rum Balls, Heritage Coupes and Sundaes, Chocolate & Strawberry Cube Pastries, Classic & Flurys Special Cocktails, and Heritage Coffees and more.

Photo Credit: Toshita Sahni

We started our feast with the House Cobb Salad, which had fresh, hearty portions of every ingredient. Among the appetisers, we tasted the Semolina-Crusted Chicken, which was crisp and satisfying. Flurys unsurprisingly has an expansive range of bread-based treats. Instead of a sandwich or a flatbread (both of which have several options), we decided to order one of the "Things on Toast". While Flury's Beans on Toast has been an iconic staple since the 70's, the menu here also features other toppings. We chose the creamy garlic mushroom, which turned out to be unexpectedly indulgent (see picture). The massive slice of toasted bread was completely engulfed with the deliciously messy topping. It gave the dish a home-style vibe that we liked.

Photo Credit: Toshita Sahni

The mains impressed us even more. We opted for the simplest pasta: the whole wheat spaghetti with Traditional Napoli Sauce (vegetarian). It exuded comfort like a warm hug. The flavour of the basil, the tanginess of the tomato base and the bite of the pasta were beautifully balanced. The other main dish was also one we would return for: the Grilled Rosemary Marinated Chicken. Served on a thick bed of buttery mashed potatoes, surrounded by a flavourful jus, the succulent pieces were a pure delight.

Flurys has a wide range of beverages beyond their heritage hot tea selection. They have also introduced a few cocktails with interesting combinations. We enjoyed the Pin: 00001, an exhilarating gin-based concoction with passion fruit, basil, honey and lemon. Among the mocktails, we recommend the yummy sweet-and-sour notes of Farmers Farm (dragon fruit, orange pulp, lychee and orange juice) and the refreshing Caribbean Sea (Coconut Water, Pineapple Chunks, Ginger and Basil). Among the hot beverages, we loved the Hazelnut Mocha, which seemed to be the perfect drink to beat the monsoon blues.

Photo Credit: Flurys

For dessert, we savoured two Flurys classics: the Rum Ball and the Strawberry Cube Pastry. While the latter was a bit too sweet for our taste, the former was just scrumptious! There are many other sweet treats to choose from too.

Where: 26, PJ Ramchandani Marg, Apollo Bandar, near Gateway of India, Colaba, Mumbai- 400001

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World Arthritis Day 2024: Tips On How To Eat Right For Joint Health

This article sheds light on essential dietary measures for arthritis patients to manage inflammation and pain. So, what are you waiting for? Include these foods in your daily diet to improve your quality of life. Arthritis causes joint inflammation, pain, swelling, stiffness, and limited range of motion. It can affect individuals of all ages. There are different types of arthritis, so medication varies from patient to patient. Don't be surprised if your doctor tells you that you may have arthritis and advises further investigation without delay. Remember to consult the right doctor, and if you have any rheumatology issues, make sure to see a rheumatologist.
Follow the treatment guidelines recommended by your rheumatologist to achieve successful patient outcomes. From simple oral medications called DMARDs to specialised treatments like biological injections, all options are available in India. Don't hesitate to seek advice and start medication to manage symptoms such as swelling, pain, and inflammation. In addition to medication, arthritis patients should engage in regular exercise for at least 30 minutes, opt for low-impact activities, and avoid strenuous workouts. Furthermore, it is important for arthritis patients to focus on their diet as well.
Also Read: Avoiding Dairy? 6 Non-Dairy Dietary Additions For Stronger Bones

Photo Credit: iStock

Here Are Some Diet Tips For Arthritis Patients:

They are recommended to follow an anti-inflammatory diet. Eating anti-inflammatory foods can help manage inflammation and reduce the risk of cardiovascular disease, high blood pressure, stroke, cancer, and heart attacks. Choose foods like blueberries, cherries, spinach, kale, broccoli, nuts, seeds, and fatty fish such as salmon, mackerel, and tuna. Avoid colas, sodas, chips, namkeens, fatty, processed, and fried foods, red meat, and adding extra ghee to every meal. Eat home-cooked food that is low in fat and carbohydrates, and contains a moderate amount of protein. Ensure you eat well and maintain an optimal weight, as obesity can put pressure on weight-bearing joints. Weight reduction helps lower the risk of osteoarthritis in the knees and hips, which is common in rheumatoid arthritis (RA).
Cut down on sugar, as even jaggery and honey in excess are not good for your health. Additionally, take extra precautions if you have diabetes and avoid sugary treats. Use cooking oil that is free of trans fats and recommended by experts. If you have gout, it is important to consult your doctor to determine whether you need to follow a low-purine diet. Remember to consult a dietitian and follow a personalized diet plan - don't skip meals or overeat. Follow these essential tips to manage arthritis without complications. Those with arthritis should adopt healthy lifestyle choices to combat this debilitating condition. Arthritis patients must take great care to manage pain and inflammation and perform daily tasks without difficulty.
Also Read: 7 Magnesium-Rich Foods For Stronger Bones And Better Health

Photo Credit: iStock

About The Author: Dr. Shailaja Sabnis is a rheumatologist at Lilavati Hospital, Mumbai.

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Rubina Dilaik's Postpartum "Sugary Tantrums" Are Oh-So-Relatable

Postpartum periods can be a complicated experience for many women. After childbirth, menstruation often takes a break as the body adjusts. This adjustment period allows new mothers to bond with their babies, but it also brings its own challenges, such as mood swings and cravings. When periods return, they can stir up a mix of emotions, often leading to strong cravings for sweets and comfort foods. Actress Rubina Dilaik, who welcomed twin daughters in November last year with her husband, Abhinav Shukla, knows this journey well. Recently, the actress shared an Instagram Reel that perfectly captures the essence of what many mothers experience during this transformative time.
The video shows her gobbling up gulab jamuns, a beloved Indian sweet, while candidly expressing the emotional rollercoaster of motherhood. "POV: Periods are back, and now hormones throw sugary tantrums," the overlay text reads. The actress wrote in the caption, "Postpartum hits differently on both physical and emotional levels. Sometimes you feel crazy, and sometimes crazily."
Also Read: Rubina Dilaik Relishes "Farm Fresh" Peaches - 5 Delicious Peach Recipes To Try

Watch the full video here:

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The responses to Rubina's video were varied. Singer Akriti Kakar commented, "Couldn't agree more," to which Rubina replied, "Khao to pachhtao, na khao toh bhi pachhtao," translating to "If you eat, you regret, and if you don't, you also regret." While some viewers showered Rubina with love, others offered playful caution. One user commented, "Lots of love, Rubina," while another advised, "Don't get tempted." One user shared, "It's the same with me too... When my periods are about to start, the craving for sweets becomes so strong that I can't resist eating them."
Rubina Dilaik, known for her love of food, recently shared a glimpse of her visit to her hometown in Himachal Pradesh, where she showcased her family's home-grown produce. In an Instagram video, she proudly displayed a massive bottle gourd, along with bowls of taro leaves and okra, inviting her followers to appreciate the beauty of fresh, organic food. She also demonstrated how to prepare a traditional Himachali dish, "Patrore," made with taro leaves coated in gram flour and spices. Read the full story here.
Also Read: Rubina Dilaik's Family Lunch Date Featured Delicious Pizza And Salad - See Pics

What do you think of Rubina Dilaik's post-pregnancy post? Can you relate to it? Let us know in the comments below!

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Chettinad's Kalkandu Vadai Gives A Sweet Twist To South Indian Breakfast Staple (Recipe Inside)

It was in Karaikudi in the heart of Chettinadu, in Southern Tamil Nadu that I attempted to describe a vadai or vada to my American friends who had tagged along with me for a food trail in the state. Sandwiched in the arid belt between Pudukottai and Ramanathapuram are the 70-odd villages and towns that make up Chettinadu. The easiest comparison for a vada is a doughnut. Just like a doughnut, the vada has a hole in the centre and it's deep-fried. It's also a breakfast staple in many parts of South India. But there are a couple of major differences.
The most obvious difference is the batter. A typical medu (for soft) vada is crafted with urad dal while a doughnut uses flour dough. A vada is usually a savoury dish that's eaten with sambar or chutney. At least that's what we all think. That's if you've not been to Chettinadu and have tried a special from the region called a kalkandu vadai or a sweet vadai.
Also Read: Keerai Vadai: Elevate Your Tea Time With This Crispy South Indian Delight

Photo Credit: iStock

Weddings are an elaborate affair in the Chettinadu region. The culinary journey does not stop with breakfast and lunch. There's an elaborate tea menu as the bride and groom leave for the groom's house. Aadi Kumayam (Lentil and rice halwa) and the Rangoon Puttu are traditional favourites. And then there's a dinner at the groom's house to welcome the bride where a long list of heavy snacks, savouries and sweets are served. It was at one of these dinners that I first tried the Kalkandu vadai.
Kalkandu refers to rock candy or mishri in Hindi. This unique twist to a vadai is made with powdered rock candy and sometimes served with rock candy for its unique textures and extra sugary appeal. This was an easier version of the vadai for my American friends to comprehend and draw parallels with a classic American doughnut. Except it's not a dish that's widely served across Tamil Nadu or South India. While it's best known as a Chettinad Kalkandu vadai and served during special occasions and festivals, I discovered that it's also possible to add crushed jaggery (instead of sugar candy) to the recipe.

Recipe - Sweet Vadai

Ingredients:

• 1 cup urad dal 
• 1/4 cup crushed jaggery 
• 1 cup sugar for making sugar syrup 
• A pinch of salt 
• 1/2 tsp cardamom powder 
• Oil (for deep frying)
• Water for the sugar syrup

Method:

• Wash and soak the urad dal for about two hours.
• Grind the dal to a coarse thick paste without adding water.
• Add the crushed jaggery and grind until the batter gets fluffy.
• Make single-string consistency syrup with sugar and water. Add cardamom powder to the syrup. Add a pinch of salt to balance the sweetness.
• Make balls out of the batter (the size of a lemon). Flatten it and make a hole at the centre with a finger.
• Drop slowly into hot oil and fry the vadai on both sides on a medium flame until golden brown.
• Remove with a vadai strainer and dip them in the sugar syrup for about 3-5 minutes.
• Remove the vadais from the syrup, transfer them to a plate and serve hot.
• You could sprinkle some sugar candy (kalkandu/mishri) if you'd like.

You will notice that the recipe is similar to the traditional medu vadai (you can try this recipe at home too).
Also Read: 5 Easy Tips To Make Irresistible Sooji Vada Every Time

Photo Credit: iStock

Recipe - Medu Vada/Ulundhu Vada

Ingredients:

• 1 cup whole urad dal
• 2 green chillies finely chopped
• 1/2 cup onion finely chopped
• 1/2 tbsp ginger finely chopped
• 1 tbsp  black peppercorns
• 1/2 tbsp cumin seeds
• One sprig of curry leaves finely chopped
• A pinch of asafoetida
• Salt (to taste) 
• Cold water (as required)
• Oil for deep frying

Method:

• Wash & soak urad dal for 2 hours. 
• Add urad dal in small quantities while grinding. Sprinkle cold water now at regular intervals as you grind the batter till it gets fluffy.
• Transfer the batter to a bowl, and add the chopped onions, green chillies, ginger, black peppercorns, curry leaves, salt and asafoetida.
• Stir well and keep aside.
• Heat oil in a shallow pan for deep frying.
• Moisten your hands and make a small balls of the batter with hole in the middle and drop it in oil.
• Fry in medium flame till both sides turn crisp and golden brown.
• Serve hot with chutney or sambar.

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