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Tag: bar

Gilgo Beach suspect seeks to bar DNA evidence and have separate trials in 7 deaths

NEW YORK — The New York architect facing murder charges in a string of deaths known as the Gilgo Beach killings is challenging the DNA evidence against him and seeking separate trials in the sprawling case.

Rex Heuermann’s lawyers argue DNA analysis relied on by prosecutors is not widely accepted in the scientific community and should be excluded from the trial. The Long Island resident’s defense team also wants to break out the case against him into multiple trials.

Since late 2010, police have been investigating the deaths of at least 10 people — mostly female sex workers — whose remains were discovered along an isolated highway not far from Gilgo Beach on Long Island’s south shore.

Heuermann was arrested in 2023 and charged in the deaths of three of the victims between 2009 and 2010: Melissa Barthelemy, Amber Lynn Costello and Megan Waterman.

While in custody, he was subsequently charged in the deaths of Valerie Mack in 2000, Jessica Taylor in 2003, Maureen Brainard-Barnes in 2007 and Sandra Costilla in 1993.

Huermann has maintained his innocence and pleaded not guilty to all counts.

Michael Brown, Heuermann’s attorney, said following a Wednesday court hearing that his client risks being improperly convicted because of the “cumulative effect” of the evidence put forward by prosecutors.

He also argued there’s a “substantial disparity” in the evidence in the some of the deaths, which he maintained involves different time frames, killing methods and locations for disposing the bodies.

“The danger of having count after count, victim after victim in the same trial is that ‘If there’s smoke, there’s fire’ mentality,” Brown said. “They shouldn’t be tried together. One issue has nothing to do with the other.”

Prosecutors on Wednesday filed a written response to the DNA challenge and said they will respond to the motion for separate trials later. Heuermann’s next court date is Feb. 18.

DNA results from hair strands found at some of the crime scenes are among the key pieces of evidence prosecutors have put forward in the case.

Suffolk County District Attorney Ray Tierney has maintained the DNA science is sound and that his office will oppose separate trials.

In their Wednesday filing, prosecutors argued that the “whole genome sequencing” technique utilized in the case has been accepted in peer-reviewed scientific journals and by federal regulators, paleontologists, virologists, and medical communities.

The findings by Astrea Forensics, a California lab, were also independently corroborated by mitochondrial DNA testing, a methodology long accepted by New York courts, prosecutors said.

Whole genome sequencing “enables more comprehensive collection and evaluation of DNA,” prosecutors wrote. It is “so widely used for scientific, medical, and forensic purposes, it would seem there is little question as to whether it has been accepted in the relevant scientific community.”

Prosecutors also say Heuermann kept a “blueprint” of his alleged crimes on his computer that included a series of checklists with tasks to complete before, during and after the killings, as well as practical lessons for “next time.”

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January 29, 2025
A Dedicated Mahua Bar, Fun Bites And Cool Cocktails: Whats New At Bandra Born

Bandra Born started as a 12-week pop-up in October 2023, envisioned as a temporary resident of the space once occupied by the popular Salt Water Cafe. Right from its early days, it was clear that it was going to leave an indelible imprint on Mumbai’s food scene. Chef partner Gresham Fernandes’ creative ode to his roots in this buzzing locale found resonance with many people. It eventually established itself not only as a full-scale restaurant but one of the most acclaimed new openings in a neighbourhood that sees far too many ventures come and go.

Photo Credit: Pankaj Anand

We revisited Bandra Born a year after its opening, when it unveiled a revamped menu and a few changes in decor. It has also launched India’s (and the world’s) first dedicated Mahua bar on its premises. This indigenous spirit is made from the Mahura flower which is native to India. Bandra Born is now offering the chance to not only taste a luxury heritage spirit but also appreciate its versatility in the form of cocktails. Ravi Shetty, the Head Bartender, has curated 10 drinks that feature Six Brothers Small Batch Mahura in creative ways. Chef Gresham explains, “We wanted to create a doorway through which guests could discover the possibilities of what Mahua can be. We found that the spirit goes well with sweet and sour flavours. So the first drink that Ravi made was a Nimbu Paani with Mahua.” This early invention, christened Kadak Nimbu Sharbat, features on the final menu.

Classic cocktails have also been reimagined with Mahua instead of their usual spirits, with options such as the Mahua Mule and Mahua Colada. But what made Chef Gresham choose the spirit in the first place? He reveals that his other partner behind Bandra Born – restaurateur Riyaaz Amlani – has long wished to spotlight native liquor in India. He adds, “I think our Mahua programme also ties in with the rebellious spirit associated with Bandra Born. There are no rules about our cooking here, we don’t confine ourselves in any way – and I feel that is also reflected in the Mahua menu.”

Photo Credit: Bandra Born

There are some fascinating new additions to Bandra Born’s regular cocktail menu too, ranging from festive to fruity. Highlights include the Goan-inspired Dot’s Dodol (bourbon, ghee, coconut, and raisins), It’s Always XXXmas In Bandra (blended scotch, red apple, and cinnamon honey) and Zig Zag Nights (vodka, pineapple and cherry liqueur). As for the food, one can now expect a mix of fan favourites and fun new additions. Chef Gresham explains, “We changed the format of the menu – we have more small tasting plates instead of mains and other dishes. There are almost equal amounts of veg and non-veg options.”

Photo Credit: Bandra Born

We feasted on a series of delicacies, including the refreshing Watermelon Ceviche, the wholesome Anglo-Indian Coorgi Pork, and the smoky Chargrilled Squid. We were especially fascinated with the craftiness of the Duck Stroopwafel. We bit into wafer-thin waffles (made with a cookie batter) encasing smoked duck, plum and mustard ganache and arugula. It was a magical combination of sweet and peppery. Another twist not to be missed is the Mutton Panroll – an elevated version of a staple Bandra-style snack. The delicately crisp pockets held a stuffing of aromatic black mutton cooked with agri masala. The flavours were further enhanced with a roasted beet hot sauce. We couldn’t stop ourselves from taking seconds!

Photo Credit: Bandra Born

While trying the new additions, we didn’t miss the chance to relish some of the dishes retained from the old menu: the beautifully tender Beet’s Meet, the heavenly East Indian Crab Curry Dip (served with a Croissant pav we could eat by the ladi), and the hallowed Venus Jam Cake with Mixed Berry Sorbet. But Chef Gresham had one last parting shot and we were fittingly left to marvel at his ingenuity. The Complex Kela is a new dessert that is composed of multiple elements made with bananas in different forms. Our bowl contained small bits of chewy pre-dried bananas and silken house banana ice cream. It was topped with a syrup slightly reminiscent of salted caramel, but that’s actually made of banana skins from the kitchen!

Photo Credit: Bandra Born

The decor and layout at Bandra Born have undergone a slight makeover. On the ground floor, there are now two key spaces: a high-top dining area and a sunken lounge, with an open-layout bar in between. The lounge is markedly different from its previous avatar and the seating is much more comfortable. Each aspect contributes to the ambience in a distinctive way and it has been accordingly curated. Chef Gresham says, “The playlists and the lights change according to the first and second seating. There are three different energy levels in this space.” Upstairs, you can find a 22-seater bar area with a more quirky vibe. There’s also a rooftop terrace nearby, facing a busy street but made cosy with string lights. The signature street culture-inspired touches to the decor remain playful.

Photo Credit: Pankaj Anand

By anchoring itself in a mix of personal and local, Bandra Born manages to offer a unique blueprint for various aspects of the city’s cultural fabric. This has been one of its hallmarks since the beginning. But even if you aren’t interested in the stories, there’s plenty to soak in and enjoy: lip-smacking food, innovative drinks and an electrifying ambience.

Address: Annexe, 87, Rose Minar, Chapel Rd, Reclamation, Bandra West, Mumbai.

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December 20, 2024
Food Critic Keith Lees Video Leads To Closure Of Popular Sushi Bar In US

Food critic Keith Lee went for a food review at the famous sushi restaurant chain ‘Fob Sushi Bar’ in Seattle. He posted a video of his review on TikTok on November 10. While Lee did not criticise the restaurant and seemed to have a decent experience, things took a turn after his followers saw his video of eating sashimi. According to Daily Mail, several viewers reported that they saw something moving in the sashimi and believed it to be a “worm”. The viewers criticised the restaurant and raised safety concerns.

In a follow-up video, Lee addressed the issue saying it “did appear that something moved” on the sashimi. He added that he couldn’t “confirm or deny” whether it was a worm. He shared that he has not experienced any suspicious side effects or illness, but claims that one person alleged that they were hospitalized the next day after eating at the same chain.

After receiving backlash, the restaurant denied the reports of any “worm” in the food, calling it a rumour. Taking to its official Instagram handle, the restaurant said that the movement in the video is due to the fish’s natural elasticity.

Also Read: Carrots Recalled From US-Based Stores Following Deadly E. Coli Outbreak

The restaurant said, “We’re so grateful for your support and @keith_lee125’s recent visit! We want to directly address a false statement about our sashimi. At FOB Sushi, we follow strict FDA and HACCP standards to ensure the highest quality and safety in every dish. The movement in the video is due to natural elasticity in the fish-not worms. Rumours like this can harm small businesses, so we’re addressing it head-on. Thank you for trusting us and supporting FOB Sushi.”

However, on November 18, 10 days after the incident, the sushi bar shared that they are now shutting down two of their outlets “until further notice” and are investigating the situation.

Also Read: 960 Kilos Of Ginger-Garlic Paste Being Sold At A Low Price Seized In Telangana’s Khammam District

The statement read, “Dear valued customers, in response to recent food safety concerns, we have decided to close our FOB Sushi locations in Seattle and Bellevue until further notice. Your health and safety are our highest priorities. We are conducting a thorough investigation to address the situation and will take all necessary measures to prevent it from happening again. To our community, we are deeply grateful for your years of support and sincerely apologize for any inconvenience this may have caused. We remain dedicated to providing you with the highest quality sushi.”

It is still not clear whether the sashimi served to the food critic had a worm in it or not.

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November 20, 2024
CIRQA: Lower Parels Newest Cocktail Bar That Exudes Elegance And Craftsmanship

CIRQA Review: Many corners of Lower Parel have become undeniably attractive hubs for culinary enthusiasts in the city. Vast spaces occupied by Mumbai’s famous mills in bygone times are now home to fine-dining restaurants, luxury retail stores and other surprising establishments. The evolution of these localities is a testament to the city’s nature to constantly change and renew its offerings. We recently visited the Todi Mills area of Lower Parel for the launch of an exciting new cocktail bar called CIRQA. In some ways, the bar itself is a reflection of the city’s multifaceted charm.

_{Photo Credit: Assad Dadan}

The first cocktail of the evening was Sakura’s Punch, a wonderful concoction of Tanqueray gin, Campari, and Grapefruit genmaicha shrub, topped with carbonated water. The cocktail is dry and citrusy, with next to zero discernible sweetness. Sakura is the Japanese word commonly used to refer to the world-famous cherry blossoms. However, many of us associate it with Sakura Haruno, the character from the Naruto manga and anime series. Gaurav Suvarna, our mixologist for the evening, also points out the association. Such hints of playfulness within the otherwise highly sophisticated menu make us all the more curious to try more of CIRQA’s creations.

_{L-R: Sakura’s Punch and Clear Colada. Photo Credit: Toshita Sahni}

CIRQA has a few savoury cocktails on offer, whose quirky names and unconventional ingredients are sure to catch your attention. For instance, their ‘Breaking Bread‘ contains toasted bread, black garlic-washed vodka, tomato water and clarified lime. But we have a soft spot for puns and the one we decided to go for is ‘Shut The Duck Up.’ It’s made with duck fat-washed bourbon, orange and black pepper Cinzano Rosso reduction, lavender tincture and citric solution. It’s an experience in itself – with each element managing to make its presence known. Complex yet satisfying, this drink was a delightful discovery we’d return for.

For those feeling less experimental, CIRQA also has classic cocktails with their signature twist. The one we especially loved was the Bombay Cosmopolis (hibiscus and cardamom-infused Grey Goose, with cranberry and lime, served with a Luxardo Maraschino cherry). The flavours seem familiar enough, yet the unique hint of the cardamom manages to take you by surprise. We also liked the Clear Colada, with plantation rum, caramelised pineapple, lime and clarified coconut milk. As we sipped, we were transported to the tropics for a few moments – far removed from the hustle and bustle just a few metres away from us, outside this cosy haven.

_{Sweet Roots with Magaj Crema. Photo Credit: Toshita Sahni}

The food menu features a selection of bar bites, small plates and large plates. Indian, Asian and Continental ingredients are expertly transformed into elegant treats that match the complexity of the drinks. One may term it “fusion,” but that label doesn’t seem to do justice to such carefully curated dishes. The Sweet Roots with Magaj Crema is a must-try. It consists of beetroot and carrot mixed with a plum dressing and topped with crispy strands of potato salli. This is neither a chaat nor a salad, but a combination of the best parts of the two. Among the non-veg bites, don’t miss the crumb-fried Millet and Duck Croquettes, which are crisp and flavourful.

_{Pumpkin Rillette. Photo Credit: Toshita Sahni}

We also recommend the Prawn Sesame Bites – by far, the most ‘conventional’ item on the menu. We admit we were left craving something simpler amid all these rich treats, and these shrimp appetisers were the perfect solution. Indulging in the scrumptious Pumpkin Rillette with white onion soubise, seed granola and lavash, was a memorable part of our evening. Warm and nutty, this small plate comes with different layers of softness and crunch. Among the desserts, the Peanut Butter Sundae is sure to become a crowd favourite. The flavour combination is comforting and you may find yourself easily losing yourself in its yumminess after a long day.

_{Photo Credit: Assad Dadan}

While the culinary creations of the bar are markedly contemporary, CIRQA’s decor exudes old-world charm. The bar has two storeys, with the upper one designed to take you back to the good old days of vintage bars – more specifically, to 1960. So prepare to be swept away – in more ways than one!

CIRQA is helmed by brothers Pankaj Gupta and Avinash Gupta (the duo who are also behind Taftoon, Oye Kake, and Cafe Haqq Se), while entrepreneur Adele de Fontbrune serves as the Co-Founder and F&B Director. The bar programme is led by Louness Ducos and Agnieszka Rozenska, co-founders of Stories and Spirits, distinguished mixologists from France and Poland who are now based in Goa.

Where: Plot 126, Ground Floor, Mathuradas Mill Compound, Senapati Bapat Pawar Marg, opposite Zeba, Lower Parel, Mumbai.

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November 18, 2024
The Worlds No.1 Bar Is Set To Shake Things Up In Mumbai: An Interview With Its Bartenders

Handshake in Mexico was named the best bar for 2024 by the World’s 50 Best rankings last month. Earlier this year, the speakeasy also topped the list of North America’s 50 Best Bars 2024. The two-storey Prohibition-inspired bar was established in 2018, as a result of a casual conversation between two friends. Over just a few years, it has managed to receive global acclaim for its innovation and its curation of one-of-a-kind experiences. The speakeasy boasts a vintage decor, featuring a black-and-gold aesthetic, plush armchairs, and elegant chandeliers. The menu exudes creativity, with a spotlight shining on unique combinations and unconventional ingredients.

_{Handshake’s interiors. Photo Credit: Handshake}

Cocktail enthusiasts in Mumbai can get the chance to try its spectacular creations, as Handshake is popping up at Slink & Bardot for two nights only this week. Ahead of their trip, we caught up with two experts from the Handshake team: Javier Rodriguez (Head Bartender) and Daniela Jardon (Laboratory Manager at Handshake). The duo are set to dazzle the city with four signature cocktails and pair them with Slink & Bardot’s global flavours. Here are edited excerpts from our interview with them:

_{L-R: Javier Rodriguez (Head Bartender) and Daniela Jardon (Laboratory Manager at Handshake). Photo Credit: Handshake}

1. How does Handshake’s cocktail menu celebrate Mexican spirits like tequila and mezcal?

Our menu is all about honouring Mexican roots, especially with tequila and mezcal. We showcase these spirits’ unique flavours by pairing them with ingredients that highlight their character and using techniques that bring out their depth. Every cocktail tells a story, and it’s our way of sharing a taste of Mexico.

2. There’s been a growing interest in agave-based spirits around the world. What do you think about this trend?

It’s amazing to see agave spirits getting the recognition they deserve. They’re incredibly complex and versatile, and people around the world are starting to appreciate that. This trend is connecting drinkers globally to Mexican culture and the craftsmanship behind each bottle.

_{Handshake’s Orange Blossom Cocktail. Photo Credit: Handshake}

3. Some of Handshake’s cocktails reportedly take up to 48 hours to prepare. What can you tell us about your processes and techniques?

Yes, a few of our cocktails do take up to 48 hours to come together! It’s because we use techniques like infusions and clarifications, which take time but really elevate the flavours. The longer process allows the ingredients to meld perfectly, so when it reaches your glass, it’s a whole new experience.

4. Can you share any unusual ingredients that you’ve recently experimented with in your cocktails?

Lately, we’ve been having fun with ingredients like brown butter and mushrooms. They add depth and richness that you might not expect in a cocktail, but the response has been great! Guests are loving the bold flavours and unique twists.

_{Handshake’s Olive Oil Gimlet. Photo Credit: Handshake}

5. Your speakeasy has been ranked number one in the world. How do you plan to continue to push boundaries?

We’re incredibly grateful for the recognition-it means a lot. But it also inspires us to keep innovating. We’re constantly experimenting with new techniques and flavour combinations, always with a nod to the classics. It’s about delivering a unique experience every time, for every guest.

6. Looking ahead, how do you see the future of Mexican mixology evolving, both locally and on the international stage?

Mexican mixology is definitely on the rise. The world’s interest in agave spirits and traditional Mexican techniques means we’ll see a lot more innovation and respect for our craft. I think it’ll bring Mexican bartending to new heights globally.

Handshake will be popping up at Slink & Bardot on November 14 and 15, 9 pm onwards. Guests can taste some of their most celebrated creations, including the Olive Oil Gimlet, the Mexi-Thai, The Orange Blossom and The Jasmine cocktails.

Where: Slink & Bardot, Thadani House 329/A Opposite Indian Coast Guard Worli Village, Mumbai, Maharashtra
Cost: Rs 4500 for 3 cocktails or Rs 6000 for 4 cocktails (pre-bookings only)

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November 11, 2024
New Aussie bar leaves drinkers divided with its VERY woke rule about what sort of sport is shown TV

Australia’s first sports bar designed specifically for women has opened on Oxford Street in Sydney – but drinkers are divided about what can be shown on the TV.

The two-storey venue, named The Ladies League, opened in August this year with the aim of playing nothing but women’s sport from open until close.

The founder of the establishment, Rose Valente, says there’s a huge demand for a venue where people can watch women’s sports together.

‘When I got into football, I’d sometimes go to bars and not really feel comfortable,’ Valente told ABC.

‘There can be so much stupidity and negativity around women’s sport; even when you watch men’s sport, you can go to some toxic sports bars where you’re questioned about being a fan or whatever.

‘Something deep inside me was like: we need somewhere for women’s sports fans to gather. Australia doesn’t have anything like this.’

The bar, which opened during the Paris Olympics, is proving a hit but some fans object to it being female-focused.

‘Just be a sports bar,’ posted one fan on TLL’s Instagram page.

Sydney bar The Ladies League exclusively plays women’s sport from open until close

The bar was founded by Aussie Rose Valente who wanted a safe space in Sydney for fans to watch women’s sports

‘Imagine we had a men only bar!’ commented another

‘But having a all males barber shop makes the feminists go crazy lol,’ replied a third.

Some said female fans should support teams by attending matches, with one commenter posting: ‘I think it’s an awesome idea. Love watching women’s sport and a big fan however this is a fad and won’t last long. It’s the same reason women’s sport won’t grow much bigger. Not enough women get out to support it.’

Other fans praised the pioneering concept and said they’ll be visiting the bar soon.

‘Can’t wait to catch an NRLW game there,’ said one.

‘Love it! More of these please!’ replied another.

‘Will be in for a beer soon! Love it! Can’t wait to watch @hawthornaflw,’ posted a third.

Some Aussies have objected to the bar only showing female sports on its TVs (pictured, a staffer at the Ladies League)

The owner says she is open to showing men’s sports if the customers want it (pictured, some of the women’s sport-focused decorations at the bar)

In the USA, a women’s sports bar named The Sports Bra opened in Portland in 2022 and reportedly made almost $1million in its first year.

However, banks in Australia knocked back Valente for a loan, saying the venture was ‘too risky’, but she forged ahead with the project and has huge support from fans, and professional female athletes, across the country.

‘I have 100 per cent faith that I’m going to, at the very minimum, get my money back: that’s how much faith I have in the women’s sport community,’ she said.

‘That’s how confident I am that women’s sport needs a space like this. I’m willing to put every single dollar I have into it. I don’t care that I couldn’t get a loan for it; I knew I had to do it and needed to make it happen. Banks don’t see passion.

‘The community is so wholesome. It has been so supportive. And I think if you’re doing something positive, the community gives back to you; we all help each other, we all want to make each other better. You can really feel that in this place.’

Although the bar is committed to showing women’s sports, Valente says she’s open to showing men’s sport if the game is particularly important.

‘It comes down to what our customers want,’ Valente said. ‘I enjoy men’s sport as well as women’s sport, but our core values are extremely important.

‘We will always support women’s sport, and I think the World Cup and the Olympics really sold a lot of people on just how amazing our women athletes are.

‘They’re very marketable. People want to watch them. So we’re giving people what they want.’

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October 30, 2024
Yankees fans celebrate Shohei Ohtani injury at Bronx sports bar

Some Yankees fans at a Bronx sports bar reacted with glee after seeing Shohei Ohtani get injured during Game 2 of the World Series Saturday night at Dodger Stadium.

The Dodgers superstar suffered a left shoulder subluxation — a partial dislocation — sliding into second base while he was caught stealing to end the seventh inning of Los Angeles’ Game 2 win that put the Yankees in a 2-0 hole as the series shifts to Yankee Stadium.

Ohtani, 30, was writhing in pain and was tended to by the training staff.

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Yankees fans cheering at Billy’s Sports Bar after Shohei Ohtani’s injury on Oct. 26, 2024. X/ElGuitarristaNY

One Yankees fan flipped a middle finger at the screen after Shohei Ohtani’s injury on Oct. 26, 2024. X/ElGuitarristaNY

This seemed to delight Yankees fans who were watching the game at Billy’s Sports Bar near Yankee Stadium, as video posted on X shows some fans cheering, clapping, jumping up and down and raising their arms.

One fan can be seen flipping the middle finger at the large projector screen showing Ohtani in pain.

The video drew outrage.

Shohei Ohtani (17) down in pain after suffering an injury in Game 2 of the World Series on Oct. 26, 2024. Charles Wenzelberg / New York Post

Shohei Ohtani is tended to after suffering an injury in Game 2 of the World Series on Oct. 26, 2024. Jason Szenes for the NY Post

Shohei Ohtani leaves the field with a trainer after suffering an injury in Game 2 of the World Series on Oct. 26, 2024. Jason Szenes for the NY Post

“This is disgusting. as a yankees fan, we do not claim these fans,” one person wrote in response.

“Garbage,” another wrote, while one commenter called the Yankees fans “weirdos.”

“Stay classy you losers!” another fan wrote.

The video, posted at 10:35 p.m. ET Saturday night, had more than 715,000 views roughly 14 hours later.

Follow The Post’s coverage of the Yankees in the postseason:

Ohtani was expected to get an MRI on Sunday, though Dodgers manager Dave Roberts seemed optimistic after the game.

“The strength was great,’’ Roberts said Saturday night. “The range of motion [was] good. So we’re encouraged. But, obviously, I can’t speculate because we don’t get the scans yet.”

Roberts also said he felt “much better” about Ohtani’s status for the rest of the World Series after initially being concerned.

Ohtani went 0-for-3 with a walk in Game 2 after finishing 1-for-5 with a double and a run in Game 1.

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October 27, 2024
The Brook: Yangdup Lamas New Bar In Gurgaon Brings Himalayan Flavours To Life

Gurgaon, the millennial mecca of India, has become synonymous with high-rises, corporate culture, and a never-ending stream of international chains. While this has brought a world of flavours to the city, there’s a certain hunger that hasn’t been quite satiated – the longing for something rooted in tradition, yet undeniably modern. Enter The Brook, the latest offering from the Sidecar team, known for their innovative takes on Indian cuisine.

For years, Gurgaon’s food scene has been dominated by fusion. But lately, there’s been a refreshing shift towards a more thoughtful approach. It’s not just about throwing together random ingredients from different parts of the globe; it’s about highlighting the rich tapestry of Indian flavours and reinterpreting them for a contemporary palate. This is where The Brook stands out.

Nestled in the heart of Gurgaon, The Brook transcends the typical “gastropub” label. It’s an ode to the Himalayas, drawing inspiration from the vibrant cultures and cuisines of the region. Led by the ever-creative Yangdup Lama, The Brook promises an experience that’s both familiar and exciting.

(L-R) Shariq Husain Khan, Minakshi Singh, Yangdup Lama and Gautam Nijhawan. The core team of The Brook.

Walking into The Brook, you’re immediately hit with a feeling of warmth – there’s an earthy, rustic charm to the interiors. You won’t find over-the-top decor or kitschy themes here. Instead, it’s subtle. The wooden accents, Himalayan-inspired textures, and natural lighting bring a calmness that is rare in most of Gurgaon’s high-energy hotspots. It feels like a sanctuary where you can escape the city’s hustle, without having to actually leave.

But don’t let the chill vibe fool you into thinking it’s laid-back all the way. There’s an energy that pulses through the place, from the laughter-filled bar to the clinking of glasses as people dive into their unique cocktails.

Drinks That Tell a Story

We’ve got to talk about the drinks first-after all, The Brook comes from the same creative minds behind Sidecar, a name synonymous with killer cocktails. The menu at The Brook doesn’t just serve drinks, it serves experiences. Each cocktail feels like a nod to Himalayan ingredients – whether it’s the infusion of local herbs or a twist on traditional spirits, they’ve got something that feels grounded and innovative.

One drink that really stood out to me was the ‘Tongba’, inspired by the fermented Himalayan millet wine. Traditionally offered as a sign of respect in regions like Sikkim and Darjeeling, The Brook’s version adds light rum, lime, and burnt sugar caramel for a fresh twist on a classic drink that’s deeply rooted in Himalayan traditions.

(L-R) Maggi Point and Tongba

Then there’s ‘Maggi Point’, a playful homage to the beloved roadside Maggi you find in the mountains. This cocktail blends Tequila Silver, Himalayan honey, fresh tomatoes, coriander, pea water, and, yes, Maggi masala. It’s an unexpected but genius mix that captures the heart of the Himalayas in every sip.

Food That Goes Beyond the Usual Fusion

Food-wise, The Brook is where things get really interesting. It’s not just international fusion with an Indian touch; they’ve gone deeper, playing with local flavours from the Himalayan belt. The menu focuses on regional flavours from Nepal, Uttarakhand and Kashmir. The result? Dishes that are rooted in tradition yet feel excitingly new.

Take the Wai Wai Sandekho, a Nepali noodle salad tossed with chillies, onions, and spices. Or the Beet-Arbi, where taro is bathed in a beet-chili sauce and tempered with jakhiya seeds from Uttarakhand. Each dish offers a new take on familiar ingredients like the crispy Nepali Fried Chicken served with dalle chutney or the rich, caramelised Tabak Maas, slow-cooked Kashmiri mutton ribs.

(L-R) Nepali Fried Chicken and Jhol Momo

Even comfort food like Chow Chow – Darjeeling-style noodles – is a treat, honestly, even meat lovers might not miss this unusual dish. Their Jhol Momo in its thick, spiced sauce feels like a hug in a bowl. For dessert, the creamy Amaranth Kheer topped with caramel popcorn adds a playful touch to the traditional Himachali dish.

So, is The Brook worth it? Absolutely! This isn’t just another trendy restaurant; it’s a destination that celebrates the rich heritage of the Himalayas while presenting it in a modern, approachable way. Whether you’re a seasoned foodie or simply looking for a comfortable space with delicious, innovative food, The Brook is sure to impress.

Just remember, when you visit The Brook, come prepared to be surprised. The familiar ingredients are elevated with unexpected twists, and the overall experience is a delightful exploration of tradition meeting modernity. This is a step in the right direction for Gurgaon’s food scene – one that celebrates regional flavours without sacrificing innovation.

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October 24, 2024
LeBron James has set a new bar for nepotism in sports

Open this photo in gallery:

Los Angeles Lakers forward LeBron James, left, warms up with son and guard Bronny James before a game against the Minnesota Timberwolves, on Oct. 22.Eric Thayer/The Associated Press

On Tuesday night, the NBA’s big summer talking point resolved itself – LeBron James played on the same court as his son, Bronny.

‘Play’ is a term of art here. James père was playing. James fils was briefly taking up space.

Bronny put up the sort of stat line for the Los Angeles Lakers that he’s managed throughout the preseason – three minutes, two shots, no points and no assists. Were it not for one soft rebound, one might fairly say that you could have done just as well.

The problem with Bronny James is not that he isn’t good enough to be in the NBA – which he isn’t.

Every league has guys who aren’t good enough to be there, but are. Maybe because the coach likes them, or they’re signed to a forever deal well past their sell-by date. The trick is to be amenable.

By all accounts, Bronny James is that likeable sort of person. Sure, he’s a shrimp compared to his dad, and wasn’t good enough to start for his college team, and suffered a cardiac arrest just over a year ago.

But so what? In order for a very few guys to be really good, someone has to be a little bad. Why not him?

Bronny could be out there in an eye patch and on crutches and it wouldn’t be much different than watching former Raptor Oliver Miller play full-court defence.

No, the problem with Bronny isn’t skill. It’s shamelessness.

Until now, sports people still pretended pro sports was a meritocracy. After Bronny, only a very naive person or an employee of the NBA could continue to believe that.

Sports has never been meritocratic. It’s always been meritocratic-ish.

The ideal works at the highest level. Jackie Robinson didn’t break the modern-day colour barrier because the times they were a-changin’. He did so because his talent was undeniable.

If you’ve got that special thing, nothing else about you matters. Short, squat, slack-jawed, loud-mouthed? All surmountable as long as you can really get hold of the curveball.

Sports is the only workplace where that lie we tell children – ‘You can be whatever you want to be’ – is true. Everywhere else, you can be what someone in charge allows you to be.

But if sports is perfectly fair at the top, it gets less and less so as you approach the bottom.

Wayne Gretzky’s son was drafted by the Chicago Cubs. His minor-league baseball career didn’t get far. Now he’s an actor/producer. Something tells me this career progression might not have gone as smoothly if his last name were Smith.

This dodge passes without comment because it sometimes works out. Mike Piazza was taken 1,390th in the 1988 baseball draft because Dodgers manager Tommy Lasorda owed his father a solid. Piazza went on to make the Hall of Fame.

The issue here isn’t ethics, of which pro sports has very little. It’s proportion. Where nepotism or favouritism exists, it is done on a small scale. All true rewards are contingent on performance. Whatever deal has been cut is done quietly.

Then LeBron James comes along and whistleblows on his own grift. James has been talking for years about how he wants to play with his son. (Translation: I will only go to a team that promises to make that happen.)

The Lakers were happy to trade the bump in jersey sales and one NBA title for a little roster fix. The rest of the NBA cleared a path so that Bronny would still be available with the 55th pick.

Why didn’t another team draft Bronny, either forcing his father to make a hard decision or forcing the Lakers to give up a player of real value for him? Because that’s not how fixes work.

If the goal was to keep this even the teensiest bit on the down low, Bronny would have been sent straight to the G League. Think of all the thumbsuckers that could have been written about a hardworking young man trying to do it the right way.

But nope. Having agreed a deal, the Jameses did not care to wait for the payoff. In their position, I’d probably expect the same thing.

One kid getting an enormous leg up isn’t a problem. It’s all the other people with their legs in the air that will be.

If LeBron James can get his semi-talented son into the the world’s top basketball league, what could Lionel Messi do? If Messi wants his brother on his Major League Soccer team, people in that league will fall all over themselves to say what a great idea that is.

What if he wants his own kid on the team? And that kid is still in high school? Or he wants two kids?

Stars are always looking for new ways to flex. Teams are asked to provide all sorts of extracurriculars in order to prove their love.

What if the new flex is getting some halfwit you went to high school with into the starting lineup of the New York Yankees?

Money means very little to sports franchises any more. But their dignity? That is something they won’t sell cheaply. That’s something they would only surrender to the truly exceptional player.

Would the Yankees sign a son or a cousin for Gerrit Cole or Aaron Judge? Absolutely not. They’re both under contract. But for soon-to-be free agent Juan Soto? Maybe.

Until now, few athletes would think to try. No star would go so far lest he look ridiculous. Why ask for something you know you can’t have?

LeBron and Bronny James just proved you can have it. And not just have it. But be celebrated for having the gall to ask for it. James father and son have set the new bar for athletic superstardom.

From now on, you will never know how great you were until you asked for something no team wants to give you, and got it anyway.

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October 23, 2024