Q.) Kindly share your accomplishments.

Chef Marco: I started from nothing and built myself up. No shortcuts, no conventional route. I gained knowledge through failure, repetition, and obsession. Today, I research concepts, make distinctive meals, and work on my own book, which is very personal and reflects not only recipes but also a way of thinking. My true accomplishment is not a title, but having a voice.

Q.) When did you initially fall in love with cooking?

Chef Marco:  Not in the romantic sense. It was not immediate. Almost unintentionally, it developed steadily. It started out as curiosity, evolved into necessity, and eventually became everything. I knew I was in love with cooking when I couldn’t stop thinking about it—even when I was fatigued and things didn’t go as planned.

Q.) What would you say about your cooking style?

Chef Marco:  Emotional, accurate and changing. I prefer not to repeat myself. My approach strikes a mix between contemporary technique and raw instinct. There is influence from Italian roots, but also from Japanese precision and global perspectives. I make an effort to eliminate the superfluous and retain only what is important.

Q.) How do you stay up-to-date on the current culinary trends?

Chef Marco: I watch, but I don’t just follow. Trends are not directions; they are information. I observe, taste, and study, but I filter everything through my own identity. You will vanish if you follow trends. If you comprehend them, you maintain your relevance without losing your identity.

Q.) Your meal presentation is really colorful; could you perhaps share your inventiveness with us?

Chef Marco: Color is structure, not decoration. It’s balance. Each component—contrast, tension, and harmony—has a function. I work like a chef, but I think like a painter. I begin with an emotion or a concept and then transfer it into color, texture, and shape. Nothing happens at random.

Q.) What do you think about the food industry’s current trends?

Chef Marco: Though there is a lot of noise, there is also a lot of innovation. Sometimes aesthetics dominate too much over substance. Today, maintaining authenticity while continuing to evolve is a challenge. Although technique is crucial, it is meaningless without identity.

Q.) How can you make sure your food is visually appealing and enticing?

Chef Marco: Control and Intention. You have to understand light, texture, spacing, and proportions.  The eye must be guided naturally by a plate. More significantly, though, it needs to make sense. It fails if it tastes bad despite having a lovely appearance.

Q.) What do you think about “The Rise of Food Styling for Social Media”?

Chef Marco: It’s powerful but risky. It stimulates imagination, but it can also produce delusions. Food is more than simply an image; it’s an experience, temperature, texture, and aroma. Social media is a tool, not an objective. You lose something important if you cook just for the camera.

Q.) Any advice for the upcoming chef.

Chef Marco: Work. Fail. Repeat. Avoid seeking approval too soon. Build your foundation with discipline, technique, and consistency. Next, discover your voice. And once you find it, keep it safe.

Because cooking isn’t about being perfect in the end.

It’s about being authentic.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Q.) Would you kindly share your accomplishments?

Chef Billy: I’ve competed in a lot of international pastry contests, and in the IKA Culinary Olympics in Germany, I twice took home the Silver Medal in the Chocolate category.

Q.) Where did you get the idea to turn your love of pastries into a career?

Chef Billy: I began working as a kitchen artist. I was fascinated by the endless possibilities and creativity that come with creating pastries. So when the opportunity to change occupations occurred, I embraced it without hesitation, and I’ve been deeply involved in the pastry industry for 12 years now.

Q.) What is the one thing that makes your dessert exceptional and different?

Chef Billy: My creative idea is to combine traditional Chinese ingredient pairings with the flavor base of classic French pastries, resulting in unique taste experiences through ingredient collisions.

Q.) What are the key characteristics of a successful pastry chef?

Chef Billy: I think humility and a consistent sense of respect for pastries and diners’ palates are essential traits of a great pastry maker.

Q.) What inspires you to be creative?

Chef Billy: The natural flavors of ingredients from different regions and the varied palates of diners are the two main sources of inspiration for my creative work. These two motivate me to experiment with different combinations and presentation techniques.

Q.) Which dessert is your favorite to prepare, and why?

Chef Billy: Black Forest Cake is my favorite dessert to prepare. The traditional recipe is a timeless classic that has endured the test of time; nevertheless, it is also highly inclusive, allowing for the creative incorporation of a variety of new taste additions.

Q.) What is the most challenging aspect of creating desserts, and how can one overcome it?

Chef Billy: Precise control over sweetness is the biggest challenge in pastry making, as more and more people today consider “not cloying” to be the primary criterion for judging a tasty pastry. In order to solve this, I add sour, bitter, and other flavor components to my recipes, resulting in a multi-layered taste balance that enhances the complexity and mellowness of the pastry texture.

Q.) Tell us about your classes for pastry coaching.

Chef Billy: In China, I provide a specialist training on chocolate sculpture. Teaching handcrafted chocolate sculpture methods is the main focus of the six-day course. Students from all over the world have taken part so far. I want to freely impart my years of acquired creative ideas and useful skills to everyone who enjoys chocolate art.

Q.) How do you feel when you win numerous awards for your inventiveness in the pastry competition?

Chef Billy: I am always appreciative of the advice and assistance I have gotten along the journey from numerous colleagues and industry leaders. This assistance has also been a major motivator for me to keep improving and developing.

Q.) What advice would you provide the aspiring pastry chef?

Chef Billy: I would advise prospective pastry chefs to have a deep passion for their work. This passion can take the form of a commitment to flavor balance or the pursuit of the beauty of pastry shapes. Given the boundless possibility of pastry crafting, I think this love will encourage you to pursue more options.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Millions of Non-White Britons ‘Clinically Missed’ by Outdated BMI Standards

Ramadan is a month centred on discipline, reflection and health leading experts are warning that millions of South Asian, Arab and Black Britons are being clinically overlooked due to outdated obesity measurements that fail to reflect biological reality.

New scientific evidence presented at the House of Lords has exposed what researchers are calling an “Invisible Obesity” crisis where individuals are classified as healthy under current BMI standards despite carrying dangerously high levels of metabolic disease.

The findings coincided with the official launch of the Global Muslim Weight Management Group Ltd, a pioneering initiative calling for urgent reform in how obesity and metabolic health are defined and treated across diverse communities.

The Science: A Dangerous “Physiological Chasm”

Groundbreaking data from the GlasVEGAS study, published in Nature Metabolism, confirms that the standard obesity threshold of BMI 30 is biologically inaccurate for non-Caucasian populations.

Researchers identified a stark “physiological chasm”:

• A modest weight gain of just 5kg results in a 38% reduction in insulin sensitivity in South Asian men
• This represents almost six times the metabolic damage seen in White European men with the same weight gain

Public health experts warn that this misclassification is quietly driving disproportionate rates of Type 2 diabetes, cardiovascular disease and early mortality within ethnic minority communities.

The ‘Thin-Fat’ Reality

The study confirms the existence of “Invisible Obesity” — a condition where individuals may appear slim yet carry dangerous levels of internal fat around vital organs.

This phenomenon, known as “lipid overspill,” is rooted in evolutionary genetics that once protected populations during famine but now creates serious metabolic risk in a Western, ultra-processed, high-calorie food environment.

Crucially, obesity is a biological condition  not a visible size.

Individuals with a BMI between 23 and 30 often labelled “healthy”  may already be living with significant metabolic disease.

Ramadan: A Moment for Reflection and Reform

Ramadan is traditionally a time when Muslim communities reassess lifestyle habits, nutrition and wellbeing. However, experts warn that fasting alone cannot address a systemic failure in how health risk is measured.

With millions engaging in health conversations this month, campaigners say Ramadan presents a critical opportunity to call for reform.

Shattering the Metric

While NICE guidelines acknowledge lower BMI thresholds for some ethnic groups, reliance on outdated BMI visuals and uniform standards continues to create clinical barriers to diagnosis and treatment.

Key findings include:

• The Risk Gap: A South Asian individual with a BMI of 22.6 carries the same risk of Type 2 diabetes as a White European individual with a BMI of 30.
• The 5kg Trigger: Non-Caucasian populations have a lower “fat storage buffer,” meaning metabolic dysfunction begins far earlier than current BMI thresholds predict.

A Generation in the Crosshairs

The crisis is most acute among women and children.

When assessed using biologically accurate metrics:

• 74% of Pakistani women are classified as living with obesity
• By Year 6, 38% of Bangladeshi boys are clinically obese by age 11

Researchers describe this as an “aggressive metabolic gain profile” that, if left unaddressed, will accelerate preventable chronic disease across communities.

Nathan Nagel, Muslim business leader and CEO of PLORVO says

“A weight management approach aligned with biology, faith and culture is urgently needed to save lives. We are all equal as humans, yet we are different. To ignore these differences is to deny millions of people the right to health equality.”

The newly formed Global Muslim Weight Management Group Ltd is calling for:

• Immediate reform of national obesity metrics
• Earlier intervention thresholds
• Equitable access to diagnosis and treatment
• Biologically accurate clinical guidelines

Campaigners warn that failure to act will allow the Invisible Obesity crisis to escalate unchecked particularly within Muslim communities already facing disproportionate metabolic disease.

As Ramadan calls for reflection and renewal, health leaders say it must also become a turning point for health equity.

The most well-known chef from Singapore, Mathew Leong (Instagram A/c: mathew_leong), is currently an executive chef at the three-Michelin-starred restaurant RE-NAA in Stavanger, Norway.

Q.) How did it all begin? Tell us about your culinary achievements.

Chef Mathew: I was born and raised in Singapore, but at the age of 21, I relocated to Norway to advance my culinary career. Before relocating to Norway in 2016, I developed my skills at The Ritz-Carlton and Park Royal Collection Marina Bay (previously Marina Mandarin) in Singapore, where I worked for more than ten years at prestigious businesses.

I had the privilege of representing Singapore for the second time in January 2025 at the Bocuse d’Or Final in France. This biennial world chef championship is known as the “Culinary Olympics” and is thought to be the most prestigious event in the culinary industry. I was ranked first in Asia and sixth globally, the highest ranking for Asia since 2015 and Singapore since 1989.

I was the first and only Singaporean to be included in the Arts & Culture section of Forbes 30 Under 30 Europe since the list’s launch in 2023. My experience and achievements to the culinary world were further acknowledged in 2025 when I was included on the Forbes 30 Under 30 All-Star Alumni list.

Q.) Why did you choose to enter the cooking competition when you were just 13 years old?

Chef Mathew: At the age of 13, I started the journey. My passion in the culinary arts began when I choose Food & Nutrition as an elective in secondary school. I can clearly recall my teacher choosing me to compete in my first tournament at that age. My first-ever victory in that competition turned into a pivotal event that ignited my love of cooking and my unwavering quest for perfection.

Q.) What does a Michelin star mean to you as a chef?

Chef Mathew: A Michelin star serves as a reminder of accountability rather than prestige, in my opinion. Acknowledgment for reliability, self-control, respect to ingredients, skill, and the whole eating experience. It symbolizes the confidence that visitors have in us each time they enter. As a chef, it represents the team’s combined effort—the long hours, mutual sacrifices, and enthusiasm that go into each dish. Being acknowledged has great significance, but for me, the most important things are to remain grounded, keep learning, and respect the ingredients, cultures that influence my cuisine. A Michelin star motivates me to keep becoming better and to cook every day with honesty, reliability, and decency.

Q.) How does it feel to be Singapore’s youngest and most successful chef?

Chef Mathew: It has a really humble feeling. I am honored and grateful to be the youngest Singaporean to represent the nation twice at the Bocuse d’Or, as it is a testament to the confidence and encouragement I have received along the way. I became more conscious of the duty of representing Singapore—its culture, its people, and its developing culinary identity—after appearing on a global platform.

I don’t think I’m the most successful because there are a lot of amazing chefs in Singapore who have established solid foundations and still motivate me every day. I consider my journey to be one of growth and learning. Every chance serves as a reminder to maintain my composure, show respect for those who came before me, and never stop challenging myself to perform better—not just for my own sake but also to honor my profession and the nation I represent.

Q.) What is the source of your culinary inspiration?  Do you have a daily source of inspiration?

Chef Mathew: My surroundings are a major source of inspiration for my cooking. My perspective on food is greatly influenced by the culture, produce, and seasons of the area I live in.

Every day, I find inspiration in the little things: the people around me, the food I see and eat, and seemingly routine occurrences. It can originate from discussions in the kitchen, a meal shared with my spouse, or even something I see on my daily walk to work.

Outside of the kitchen, I also find inspiration in books, TV series, and time spent at home. These commonplace encounters assist mold my creativity and serve as a reminder that inspiration doesn’t always come from grand concepts but rather from being aware of and receptive to my surroundings.

Q.) Numerous Singaporean cooks are rising to the status of Michelin-starred chefs and promoting their nation abroad.  What do you have to say about it?

Chef Mathew: The fact that so many Singaporean chefs are becoming well-known and carrying the flag high abroad and on a global scale is really positive, in my opinion. It illustrates the breadth of our talent and the progress of our culinary scene. Diversity, discipline, and strong foundations are the cornerstones of Singapore’s culinary culture, and it is admirable to see chefs embody this identity overseas.

Together, we’re demonstrating that Singapore is not only a location with delicious food but also a place that produces smart, diligent cooks. Each chef contributes their own voice and perspective. It’s encouraging to see, because it inspires the next generation to think that they, too, can confidently and authentically represent Singapore.

Q.) What do you think it takes to be a successful chef?

Chef Mathew:  I think it takes discipline to be a successful chef—the commitment to show up every day, pay attention to the details, and appreciate the art. Remaining modest and showing gratitude for the people and chances that influence your path are equally crucial. Every experience, mentor, and colleague helps you grow, and recognising that keeps you rooted.

Developing your own personality as a chef is crucial, as is figuring out who you are and what you want to convey via your cooking. For me, success entails lifelong learning, maintaining humility, seizing every chance, and creating with integrity and intention.

Q.) Which food did you learn to cook first?

Chef Mathew: Seafood pasta was the first dish I actually learnt how to make. It has a particular place in my heart because I won my first school competition with it.

Q.) What, in your opinion, is the secret to making a food that people love?

Chef Mathew:  Respecting the inherent flavors of the ingredients and products I use is, in my opinion, the secret for creating meals that people enjoy. In order to achieve harmony on the plate, I meticulously balance flavors and textures while letting each ingredient and produce speak for itself. Beyond technique, it’s about infusing each dish with passion, attention, and intention. I believe that people can taste my honesty, thoughtfulness, and inspiration from my surroundings when I cook from this place and that connection is what makes a dish genuinely unforgettable.

Q.) What guidance would you provide a young student of cooking?

Chef Mathew: I would advise a young student of cooking to put in a lot of effort, maintain discipline, and be prepared to make sacrifices and overcome obstacles. It takes commitment, perseverance, and a desire to learn from every encounter to succeed in the kitchen. At the same time, maintain your modesty, be inquisitive, and concentrate on creating your own unique cooking style. Be grateful for the people and opportunities that exist in your life.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

Her prior positions include Associate Professor at D.Y. Patil University’s School of Hospitality and Tourism Studies and Program Head of Culinary Arts at Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management, Navi Mumbai. Her Excellency Smt. Pratibha Devisingh Patil, the former Hon. President of India, Mr. Sachin Ramesh Tendulkar, Mr. Rahul Dravid, and other notable guests were among the people for whom she prepared meals and planned menus for institutional and stadium events in addition to teaching and mentoring. She has also managed extensive culinary operations for T20 and IPL games at the D.Y. Patil Stadium in Navi Mumbai.

She thinks food is more than just nourishment. It is a potent manifestation of emotion, memory, and culture. She continues to concentrate on protecting India’s culinary legacy while allowing it to carefully adapt to contemporary lives through her consultancy work, blog writing, and public appearances.

Q.) You’re a successful Indian chef.  What inspired you to pursue a career in cooking?

Chef Reetu: My mother inspired me to seek a career in cooking. The kitchen was the center of our home when I was growing up, so it seemed natural and very familiar to watch her prepare. I genuinely think I’m genetically inclined to cook. My connection with food was influenced from a young age by her cooking, which was never only about recipes but also about love, resiliency, and nurturing. I realized at a young age that cooking had the ability to soothe, unite, and heal.

There was social pressure and uncertainty when I decided to pursue a career in cooking, but my mother supported me wholeheartedly. Her steadfast encouragement gave me the courage to confidently pursue my purpose. A lifetime dedication to the culinary arts developed from what started as learning in her kitchen. My journey as a chef today is more than simply a profession; it’s a sincere homage to my mother’s leadership and the principles she taught me—sincerity, tenacity, and soulful food.

Q.) Your favourite recipe for the New Year.

Chef Reetu: My heavenly mother’s Punjabi Masalewala Gud, a winter dish steeped in warmth, love, and tradition, is my favorite recipe for the New Year. Her care and knowledge are carried in every ingredient of this spiced jaggery, a recipe that kept us warm and fed even on the coldest days. Sharing it now seems like bringing her presence into a New Year since I learned how to prepare it just like she did.

This recipe is both cozy and practical, made with jaggery that has been gently melted in desi ghee and enhanced with coarsely chopped nuts, seeds, and warming spices like ajwain, fennel, cumin, and sonth. Because it is set rather than cooked, the foods’ inherent goodness is preserved. It has always been prepared in the winter because it gives the body warmth and a sense of stability.

Every dish my mother prepared was infused with heart and inventiveness. Food, in her opinion, ought to change with the seasons and life. She would inventively use Masalewala Gud to prepare desserts even in the summer, such as Kulhadwali Punjabi gur ki kulfi, so we could savor its flavor all year round because we loved it so much. I see this dish as a way to honor her legacy, her intuition, and the timeless wisdom she imparted via food as we start the New Year.

I honor my mother’s love and the principles she taught me through food by starting the New Year with her recipe.

Q.) Which food do you enjoy making with your spouse (Mr. Uday B. Kugaji ) the most?

Chef Reetu: Every preparation starts with the heavenly Kada Prasad, which creates an atmosphere of thankfulness and awareness in our kitchen. A winter lunch of sarson ka saag topped with homemade churned chitta makhan, or unsalted white butter, accompanied by makki ki roti and hurda thecha made with soft, juicy sorghum is the dish I most like preparing with my spouse.  It is a meal that inevitably unites us in the kitchen. While one of us works on the makki ki roti, meticulously shaping and cooking it on the tawa, the other cooks the saag gently till it acquires its rich, earthy flavor. The thecha, which is always created fresh and crushed by hand to preserve its rustic, robust nature, provides a strong Maharashtrian touch.

And my mummyjis Punjabi Masalewala Gur, our favorite.

To finish the dinner, we frequently make gajrela, a winter dessert that is slowly cooked in tup or desi ghee with milk and khoya, lightly sweetened with sugar, and subtly flavored with lots of nuts and green cardamom powder. It feels quite rewarding and leisurely to make the complete spread together. Cooking is only one aspect of it; other aspects include sharing customs, time, and the pure delight of seasonal cuisine.

Q.) Do you have any special memories of preparing meals for visitors on New Year’s Eve at your house?

Chef Reetu: Yes, we have always celebrated New Year’s Eve together and with hospitality at our house. I vividly recall the kitchen springing to life early in the day, with preparations starting well before the guests showed up. There would be carefully prepared sweets, freshly ground chutneys, dough being kneaded, and slow-cooked meals on the stove. Family members and friends would come and go from the kitchen, sampling, conversing, and helping out as required.

Serving simple yet plentiful meals that made everyone feel at home is one of my favorite memories. We never had a strict schedule or rushed the meal. Feeding everyone generously, spending time together late into the evening, and celebrating the New Year with warmth, laughter, and a table full of carefully prepared food were the sources of happiness.

Q.) What factors should be considered when preparing festive meals at home for the quests on Christmas or New Year’s?

Chef Reetu: A few careful considerations, in my opinion, make all the difference when cooking festive meals at home for visitors on Christmas or New Year’s.

First and foremost, you must comprehend your visitors. To make everyone feel included and taken care of, the meal should be based on their comfort levels, dietary needs, and culinary preferences.

Seasonality is equally significant. In addition to improving flavor, using seasonal, fresh ingredients keeps the dish lighter and more nutritional, which is particularly appreciated during celebratory events.

Planning and balance are essential. A festive meal should include a variety of cuisines, flavors, and textures without becoming overpowering. Selecting a few carefully considered meals that can be partially cooked ahead of time allows the host to remain at ease and present with the guests.

Time and flow are also important. In order to free up the host to enjoy the celebration instead of being confined to the kitchen, dishes should be arranged so they come together seamlessly.

Lastly, food should be prepared with intention and affection. Festive dinners are about generosity, comfort, and togetherness rather than perfection. A celebration inevitably becomes unforgettable when guests are made to feel at home and well fed.

Q.) Do you think homemade food is healthy? If yes than why ?

Chef Reetu: Yes, I firmly think that cooking at home is healthy. We have total control over the ingredients, produce quality, and cooking techniques when we cook at home. We may use the proper amounts of oil, salt, and spices, use seasonal, fresh foods, and steer clear of needless preservatives or additives that are frequently present in packaged or outside food.

Additionally, homemade cuisine is prepared with intention and attention. Meals are designed to fit our bodies, climates, and lifestyles, making them more nutritional and easier to digest. Home-cooked meals offer mental solace and a sense of wellbeing that goes beyond physical health. It helps us stay connected to our heritage, families, and customs, all of which are crucial components of a healthy lifestyle.

Q.) Any advice for aspiring chefs ?

Chef Reetu: I would advise prospective chefs to have patience and stick to their passion. Cooking involves discipline, consistency, and respect for ingredients in addition to formulas and procedures. Take the time to grasp the fundamentals, study traditional kitchens just as much as professional ones, and never be afraid to start from scratch.

Every day, be willing to learn from everyone around you. The kitchen fosters resilience, cooperation, and humility. Long hours and challenges are inevitable, but if you cook with honesty and purpose, the experience becomes incredibly fulfilling. Above all, as a chef, find your unique voice while being true to your culture and principles.

Wishing all the readers of Asian World Newspaper

Merry Christmas and a Prosperous New Year 2026.

Instagram A/c:  aviationauthor.ridakhan

Bringing Artisan French Craftsmanship & Award-Winning Desserts to Hillhouse

Starbake Patisseries, the North East’s leading luxury bakery brand, is delighted to announce the official opening of its newest patisserie located at 12 Hillhouse Ln, Hillhouse, Huddersfield.

Known for its artisan cakes, signature patisseries, and indulgent desserts, Starbake Patisseries brings its renowned in-house craftsmanship to Huddersfield for the very first time. Every product is freshly baked daily by French-trained specialists, combining traditional techniques with modern flavours to create unforgettable culinary experiences.

A New Chapter Following the Acquisition of Oh So Yum

In late 2025, Starbake Patisseries acquired Oh So Yum, the beloved Yorkshire dessert chain founded by The Apprentice winner Harpreet Kaur. With Oh So Yum’s strong community presence and loyal customer base across Huddersfield, Bradford, and Leeds, the acquisition marks a milestone moment for the brand’s national expansion.

While Oh So Yum faced challenges due to the long-term effects of the pandemic and wider economic pressures, Starbake Patisseries saw a valuable opportunity to preserve a loved Yorkshire favourite while introducing its elevated luxury offering to new audiences. The Huddersfield opening is the first step in that vision.

A Luxury Dessert Experience for the Community

The new Hillhouse site officially opened its doors to the public this weekend, attracting a warm and enthusiastic response from local residents.

Visitors can expect:

• Hand-crafted French patisseries
• Luxury cakes and celebration desserts
• Freshly baked indulgent treats made in-house daily
• A premium yet welcoming café experience

Starbake Patisseries aims to redefine the dessert scene in Huddersfield by offering quality, creativity, and excellence right in the heart of the community.

A Statement from Starbake Patisseries

“We are thrilled to bring Starbake Patisseries to Huddersfield, especially in a location that holds so much meaning for Yorkshire dessert lovers. Our mission is simple: to provide luxury, beautifully crafted desserts at an accessible level while honouring the legacy that Oh So Yum built in this region. This opening represents growth, opportunity, and our ongoing commitment to creating the UK’s leading luxury patisserie experience.”

The award is in recognition of Birmingham’s groundbreaking partnership working to promote healthy, sustainable and local food, tackle food poverty and diet-related ill-health, and support local growers and independent food retailers.

Q.) Why did you decide to become a pastry chef teacher?

Q.) How do you prepare yourself to give lessons in your culinary classes?

Q.) Describe traditional Persian desserts and how they have evolved over time?

Chef Mojdeh:  The variety of traditional Iranian desserts is incredible with each one having its own distinct flavor, texture, and scent. Examples include Zoolbia and Bamieh, Baklava, Sholeh Zard, Halva, Sohan, and many others. Each of these delicacies is connected to a particular area of Iran and is typically made in accordance with regional culinary traditions and tastes.

Iranian desserts have changed significantly over time. Cultural influences, ingredient availability, and shifting consumer preferences have all influenced their evolution.

There are various significant phases in the development of Iranian desserts:

1. Early and Traditional Desserts: Desserts in the past were simple and natural, frequently made with flour, milk, honey, and nuts. Traditional versions of Halva, early form of Sholeh Zard, and various types of Fereni are a few Examples.

2. The Impact of Trade and Culture: Iranian desserts changed dramatically as new spices and ingredients were brought in via the Silk Road. Rosewater, cardamom, saffron, and white sugar were used more frequently.

Examples include Zoolbia and Bamieh, layered Baklava, and others.

3. Regional Innovations: Based on the local environment and available ingredients, each region of Iran created its own unique desserts.

Examples include Sohan and Qottab in Kashan, Baklava in Tabriz, and Halva and Sholeh Zard in Tehran and Isfahan.

4. Fusion and Modern Desserts: Iranian desserts have blended with Western desserts in modern times, giving rise to new varieties.

Iranian cakes with pistachio and saffron flavors, mousse, and creamy desserts with cardamom and rosewater are a few Examples.

Q.) What considerations should be made when preparing Persian desserts?

Q.) What distinguishes Persian confections from those of other nations?

Chef Mojdeh: Here are a few of the variations:

• Use of real, natural flavorings like orange blossom, cardamom, rosewater, saffron, and cinnamon.

• Less sweet than Western desserts.

• Iranian sweets’ delicate, light texture.

• Using high-quality nuts like walnuts, almonds, and pistachios.

• Considerable variation according to tradition and climate.

Q.) What is your culinary style?

Q.) What distinguishes Iranian desserts made at home from those served in restaurants?

Q.) What guidance would you provide prospective home cooks who are enthusiastic about learning and preparing Persian desserts?

Chef Mojdeh:  Begin with the fundamentals:  There are a few basic methods for making Iranian desserts, and learning these makes the rest much simpler. Working with starch, properly infusing saffron, thickening and regulating heat, and employing cardamom and rosewater are a few examples. Many Iranian desserts must be cooked over low, soft heat to avoid sticking or becoming lumpy, which will destroy their flavor and color.

To truly enjoy their genuine flavor, you must use premium ingredients, make sure they look well, decorate with pistachios, almonds, and dried rose petals, and serve hot or cold sweets correctly.

By: Rida Khan (Aviation Author)

Instagram A/c: aviationauthor.ridakhan

The Google accreditation announcement was made at an exclusive celebration aboard the iconic Dixie Queen cruise vessel against the backdrop of the River Thames on Monday 1 st September. The event welcomed over 200 restaurant owners and hospitality SME’s from across the country, alongside digital leaders, influencers and industry stakeholders, in a dynamic evening celebrating innovation, resilience and digital transformation in hospitality.

“This isn’t just a badge—it’s a responsibility,” said Mohammed Munim, Founder & CEO of ChefOnline, during his keynote speech. “Being recognised by Google is a testament to our performance, integrity and impact. More importantly, it means we can now bring certified expertise and even greater value to the thousands of restaurants that trust us with their digital future.”

With its new Google Partner status, ChefOnline, one of the UK’s leading platforms connecting diners to Asian restaurants and takeaways with a customer base of over a million, joins a select group of agencies worldwide certified for their excellence in Google Ad’s, SEO and performance-based digital campaigns. The company has built its success on a commission-free model, offering branded websites, integrated EPoS solutions, CRM and loyalty tools and UK-based support—all tailored for the hospitality industry. This recognition reinforces ChefOnline’s mission to empower restaurants in an era of rising costs, labour shortages and the increasing need for digital competitiveness.

“The real challenge for restaurants isn’t just about getting online, it’s about standing out, converting traffic and building loyal customers,” added Munim. “That’s where we come in.”

With a portfolio of over 1,000 restaurants across the UK, ChefOnline has become a trusted growth partner for hospitality entrepreneurs in the curry industry. Its integrated approach – combining technology, branding and now Google-certified digital marketing – positions the platform at the forefront of digital innovation in the food service industry. As the sun set over Tower Bridge during the Thames Cruise, the message was clear: ChefOnline is not only keeping pace with the digital future, it’s leading it.

Hindu statesman Rajan Zed, in a statement in Nevada today, said that it was shocking for Hindus to learn that some popular Nestlé products like Nestlé Aero Peppermint Chocolate Mousse, Nestlé Milkybar Mousse, and Nestlé Rolo Dessert; which UK Hindus had been consuming for years, contained beef; while beef was not explicitly mentioned under the ingredients listed on the packages/boxes.

Zed, who is President of Universal Society of Hinduism, stated that some Nestlé products sold in the UK contained gelatine, but the source of gelatine was not mentioned under the “Ingredients” on packages/boxes (only “gelatine” was mentioned). When Zed contacted the company, Nestlé UK&I Consumer Engagement Services responded: “We can confirm that the following products contain beef gelatin: Nestlé Rolo Dessert, Nestlé Aero Peppermint Chocolate Mousse, and Nestlé Milkybar Mousse”.

Consumption of beef is highly conflicting to Hindu beliefs. Cow, the seat of many deities, is sacred and has long been venerated in Hinduism; Rajan Zed points out.

It was a very serious issue for the devotees and would severely hurt their feelings if they would come to know that they were unknowingly eating beef-laced Nestlé products, Zed noted. Is this the same Nestlé, which claims: “We are Nestlé. The Good food, Good life company. We believe in the power of food to enhance lives.”? Zed asked.

Rajan Zed further said that it was hard to comprehend why Nestlé, “a world-leading brand portfolio with over 2,000 brands” and which showcases itself to be “A force for good”, did not mention explicitly under the ingredients on the packages/boxes the source of gelatine used in its products.

Now was the time for Nestlé to admit their error of not being transparent enough to mention in clear and simple terms what was inside the package/box so that an ordinary consumer could make right and appropriate choices, Zed indicated. Moreover, in future, Nestlé should explicitly list beef in the ingredients on the package/box when beef was present in the product; Zed added.

Hinduism was the oldest and third largest religion of the world with about 1.2 billion adherents and a rich philosophical thought; and it should not be taken frivolously. No faith, larger or smaller, should be mishandled; Rajan Zed remarked.

Besides apologizing; Zed urged Nestlé CEO Laurent Freixe and its Chairman Paul Bulcke; to recall all packages/boxes of products containing gelatine where source of gelatine was not clearly mentioned; and later replace these with packages/boxes which markedly declared source of gelatine under the ingredients label.

Nestlé; whose history goes back to 1867, whose sales in 2024 was CHF 91.4 billion, and whose products are sold in 185 countries; claims to “help people and pets live happier, healthier lives”.

Nestlé UK Ltd is headquartered in Crawley (West Sussex).