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11 Times Indian Food Shone Globally In 2024: A Year In Review

Year Ender 2024: Indian chefs and restaurants – not only in the country but across the world – are shining a global spotlight on Indian food in different ways. In 2024, many establishments won prestigious awards. Chefs also creatively showcased the diversity of Indian cuisines and the richness of homegrown ingredients in other ways on a global scale. As the year draws to a close, we are summarising some of these accomplishments that made the country proud and that should continue to be celebrated. Check out the highlights below:

Year Ender: Here Are 11 Instances Of Indian Restaurants And Indian Food Winning Global Recognition In 2024:

1. An Indian Restaurant In Doha Won A Michelin Star

Jamavar Doha was awarded a Michelin star at the inaugural ceremony of the Michelin Guide in Doha. It serves dishes from different parts of India. It was one of two restaurants in Doha to receive a star this year. Jamavar is part of the LSL Capital restaurant group founded by father and daughter duo Dinesh and Samyukta Nair. Chef Surender Mohan serves as its Culinary Director and Executive Chef. Jamavar has several outposts in India and abroad. Jamavar London also currently holds a Michelin star. Click here to know more.

2. An Indian Restaurant In Texas Won A Michelin Star

Musaafer, an Indian fine dining restaurant in Houston, was awarded a Michelin star at the first-ever Texas Michelin awards ceremony this year. It is led by Chef Mayank Istwal and was founded by Shammi and Mithu Malik. Located in a mall called The Galleria, Musaafer’s ambience has been called as “thrilling” as its food offerings. Its name, ‘Musaafer’, means ‘traveller’ in Urdu, inspired by the team’s 100-day culinary journey across India to explore its diverse cuisines. Find the full article here.

3. Two Indian Restaurants In The UK Won Their Second Michelin Stars

Gymkhana in London and Opheem in Birmingham both won their second Michelin stars in 2024. Gymkhana won its first Michelin star in 2014. It is inspired by the exclusive Gymkhana clubs of colonial India. Opheem, owned by Chef Aktar Islam, is known for using British ingredients with a signature Indian twist. It was awarded its first Michelin star in 2019.

4. Multiple Indian Restaurants Worldwide Retained Their Michelin Stars

The Michelin Guide doesn’t have an Indian edition. But restaurants specialising in Indian food located outside the country have been awarded Michelin stars over the years. While winning a Michelin star is considered among the highest honours in the industry, retaining it is no small feat either. The restaurants have to work tirelessly to uphold their standards in every way and prove themselves worthy of this prestigious accolade. In 2024, several Indian restaurants across the globe managed to retain their Michelin stars. They include Semma in New York (which retained its one star for the third consecutive year), Rania in Washington DC, Indienne in Chicago, Gaa in Bangkok (which retained its two Michelin stars won last year), Haoma in Bangkok, INDDEE in Bangkok, New Punjab Club in Hong Kong and Chaat in Hong Kong.

Tresind Studio and Avatara in Dubai also retained their stars this year. London has several one-Michelin-starred Indian restaurants, many of which retained their accolades. They include Veeraswamy, Benares, Jamavar, Quilon, Trishna and Amaya.

5. Chef Vikas Khanna’s Restaurant Was Awarded A Michelin Bib Gourmand

Bungalow, Chef Vikas Khanna’s famous New York restaurant, won the Michelin “Bib Gourmand” award in 2024. This accolade is bestowed upon establishments serving quality food and offering the best value for money (read more here). Additionally, in 2024, the restaurant won critical acclaim from The New York Times, among other prestigious publications in the USA. Over the past year, Bungalow has also made headlines for its many celebrity guests, including Bollywood A-listers, international stars and others. Jeff Bezos, Jenna Fischer, Shah Rukh Khan, Priyanka Chopra and Nick Jonas are some of the big names who visited Chef Vikas Khanna’s restaurant in 2024.

6. Two Indian Establishments Were Featured On TIME Magazine’s ‘World’s Greatest Places’ 2024

Two Indian destinations were named on the TIME magazine’s list of the ‘World’s Greatest Places’ for 2024: Manam Chocolate in Hyderabad and Naar in Himachal Pradesh. Both establishments aim to spotlight homegrown ingredients in different ways. Manam Chocolate is a Hyderabad-based premium craft chocolate brand championing Indian cacao. Its flagship experiential space and factory – Manam Chocolate Karkhana – opened in Hyderabad in 2023. Nestled in a boutique hotel in Himachal Pradesh, Naar is an intimate restaurant. It is helmed by celebrated chef Prateek Sadhu, who aims to celebrate the bounty of the mountains through his dishes. Check out the complete article here.
Also Read: 11 Traditional Foods Added To UNESCO’s Cultural Heritage List In 2024

7. Two Indian Restaurants Were Named Among The World’s 50 Best

Gaggan, Chef Gaggan Anand’s progressive Indian restaurant in Bangkok, was ranked 9th among the World’s 50 Best Restaurants for 2024. This is not the first time Gaggan has made it to this prestigious list. The restaurant was also named the best restaurant in Asia for this year, as per the same rankings. Check out the complete article here. Tresind Studio in Dubai, helmed by Chef Himanshu Saini, was ranked 13th worldwide. It was named the Best Restaurant in the Middle East for 2024. Tresind Studio emerged as the Best Restaurant in the Middle East and Africa last year too. Read more about it here.

8. Eight India-Based Restaurants Were Ranked Among Asia’s 100 Best For 2024

Three Indian establishments were featured on the prestigious list of Asia’s 50 Best Restaurants for 2024 Five Indian restaurants were also ranked from 51-100, which is the extended list. Masque (Mumbai) was ranked 23rd, Indian Accent (New Delhi) was ranked 26th and Avartana (Chennai) was ranked 44th. The Indian restaurants on the extended list were Americano (Mumbai), The Bombay Canteen (Mumbai), Comorin (Gurugram), Dum Pukht (New Delhi) and Ekaa (Mumbai). Learn more about them here.

9. Five Indian Bars Were Named Among Asia’s 100 Best For 2024

ZLB23, located inside The Leela Palace Bengaluru, was named the best bar in India for 2024 by the World’s 50 Best organisation. It was the only Indian bar to make it to the reputed list of Asia’s 50 Best Bars this year. ZLB23 was ranked 40th overall. Find out more about it here. Four Indian bars were featured on the extended list of Asia’s best bars for 2024, meaning they were ranked from 51-100. They were The Bombay Canteen (Mumbai) at the 59th place, followed by Lair (New Delhi) at the 68th position, Sidecar (New Delhi) at the 84th position and Home (New Delhi) at the 96th position. Click here to read more.

10. Indian Cuisine Shone Brightly On The Lists Of Taste Atlas Awards 2024-25

As the year came to an end, the Taste Atlas Awards 2024-25 made headlines in the country for multiple reasons. The popular food and travel guide published a range of food-related lists on which Indian entries secured top spots. On a global scale, Indian cuisine was ranked the 12th best, Punjab was named the 7th best food region and Mumbai was ranked the 5th best food city. Taste Atlas also refreshed its rankings of the 100 Most Legendary Restaurants in the World this year. Two Indian establishments made it to the top 10 and seven in total made it to the top 100 (read more here). Indian dishes such as Murgh Makhani, Hyderabadi Biryani, Chicken 65, Keema, Malai Kofta, Misal pav, Amritsari Kulcha, Butter Garlic naan, etc. were also featured on various category-wise lists released by Taste Atlas.

11. An Indian Chocolate Won Gold At The International Chocolate Awards 2024

Kerala-based chocolate brand Paul And Mike recently made history. It became the first Indian brand to win a Gold at the prestigious International Chocolate Awards. In the category of ‘Milk chocolate enrobed whole fruit,’ Paul and Mike’s Milk Chocolate Coated Salted Capers came first. To craft the award-winning chocolate, the premium homegrown brand sourced capers and salt from Tuticorin on India’s eastern coast and cacao from the Western Ghats. Find out more here.

Also Read: These Are The Best Restaurants In India For 2025, As Per La Liste’s Latest Scores

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December 17, 2024
Book Review: ‘The Rivals’ is Jane Pek’s fine new mystery novel of online dating, love and death

Claudia Lin, an online dating detective in the age of AI, is hunting once again through a dark cybersphere of tech systems in “The Rivals,” the second novel in a new mystery series by Jane Pek.

Pek, who introduced Claudia in her 2022 debut book, “The Verifiers,” has given the mystery genre fresh trappings — a vivid New York City landscape of chatbots and apps that can create chaos or sniff out fraud, and a delightfully plucky new sleuth, who is in her mid-20s, Asian American and gay.

In “The Rivals,” Claudia and Becks Rittel are the co-owners of the fact-checking firm Veracity. It’s a tiny business — it only has one other employee, the unkempt gamer Squirrel — but helps clients of giant matchmaking platforms make sure the strangers they meet for dates are not unscrupulous liars or worse.

“The Rivals” opens with a couple of customers from online meet-up sites seeking different kinds of assistance. One wants Veracity to make sure his new lady friend, the charming Amalia Suarez, is all she claims to be; the other, Pradeep Mehta, anxiously asks for help taking down a false online gay-dating profile that could ruin his life.

Claudia takes on both projects, despite Becks’ protests and disparagement. A curt, tough-minded colleague in her mid-30s, Becks is nicknamed the “Blonde Assassin.” In short order, both cases present Claudia with false turns, odd developments and scary possibilities. These twists make “The Rivals” a modern mystery unfolding amid synthetic culprits — cyberworld bots known as “synths” — that can wreck real lives.

Pek adds a few vital human ingredients to the story’s digital mix. One is Claudia’s striving but dysfunctional family. Her siblings, Charles and Coraline, and their irritable mother are introduced in an early chapter as they gather in the West Village for a meal celebrating the Chinese New Year. Coraline’s beau is there, too. Their father is out of the picture. A celebration the meal is not, but the Lin family fracas adds sparks to the narrative throughout.

Pek also makes neighborhoods and go-to sites of Manhattan, Brooklyn and other city environs an integral and appealing part of the story. Claudia, for example, plays Ultimate frisbee in Prospect Park and takes the reader on her many rendezvous, from the touristy High Line to a bike path through Fort Washington Park.

Claudia’s sexuality is not a central tug-of-war plot issue. But it does give an edgy lift to the story line when Claudia, as the novel’s narrator, notes the inner romantic tingles set off in her by others.

Pek writes with wit and AI savvy. At times “The Rivals” unfolds with so much tech-heavy dialogue that it can be hard to follow. But Claudia is a winning new entry in the field of modern serial detectives. “The Rivals” hints that she has more work in store. With the freshness of Pek’s staging of online love and death, a third entry in the series will be welcome.

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AP book reviews: https://apnews.com/hub/book-reviews

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December 16, 2024
Court denies TikTok’s request to halt enforcement of potential US ban until Supreme Court review

A federal appeals court on Friday left in place a mid-January deadline in a federal law requiring TikTok to be sold or face a ban in the United States, rejecting a request made by the company to halt enforcement until the Supreme Court reviews its challenge of the statute.

Attorneys for TikTok and its China-based parent company, ByteDance, are expected to appeal to the Supreme Court.

It’s unclear if the nation’s highest court will take up the case, though some legal experts have said they expect the justices to weigh in due to the types of novel questions it raises about social media, national security and the First Amendment. TikTok is also looking for a potential lifeline from President-elect Donald Trump, who promised to “save” the short-form video platform during the presidential campaign.

Attorneys for TikTok and ByteDance had requested the injunction after a panel of three judges on the U.S. Court of Appeals for the District of Columbia Circuit sided with the U.S. government and rejected their challenge to the law.

The statute, which was signed by President Joe Biden earlier this year, requires ByteDance to sell TikTok to an approved buyer due to national security concerns or face a ban in the U.S.

The U.S. has said it sees TikTok as a national security risk because ByteDance could be coerced by Chinese authorities to hand over U.S. user data or manipulate content on the platform for Beijing’s interests. TikTok has denied those claims and has argued that the government’s case rests on hypothetical future risks instead of proven facts.

In the request filed last week, attorneys for TikTok and ByteDance had asked for a “modest delay” in enforcement of the law so that the Supreme Court could review the case and the incoming Trump administration could “determine its position” on the matter.

If the law is not overturned, the two companies have said that the popular app will shut down by Jan. 19, just a day before Trump takes office again. More than 170 million American users would be affected, the companies have said.

The Justice Department had opposed TikTok’s request for a pause, saying in a court filing last week that the parties had already proposed a schedule that was “designed for the precise purpose” of allowing Supreme Court review of the law before it took effect.

The appeals court issued its Dec. 6 ruling on the matter in line with that schedule, the Justice Department filing said.

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December 14, 2024
Volkswagen Tiguan review: Upsized SUV that’s underserved by a downsized engine, Lifestyle News

When the Certificate of Entitlement (COE) system was first implemented in 1990, it categorised cars based simply on their engine capacities.

The logic back then was that bigger and more expensive cars needed large engines for more power, and so engine capacity was deemed a suitable metric to delineate between affordable and luxury cars.

As technology progressed, however, manufacturers found that they could develop more power without necessarily upsizing engines.

The 21st century saw turbocharging becoming commonplace, and by the mid-2000s, many cars were starting to feature downsized turbocharged engines that could produce as much power as larger capacity engines from a decade before.

The result was that luxury brands like BMW and Mercedes-Benz started to offer models that were competing against mainstream carmakers like Toyota and Honda in the same COE category in Singapore.

The perceived unfairness of this practice led the Land Transport Authority (LTA) to impose a maximum power cap of 130hp for COE Category A in 2013, in addition to the existing 1,600cc engine capacity limits.

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But companies have sought ways to work around the system, especially since horsepower is a metric that can be easily tweaked.

Before long, we started to see new models that have been tuned to ‘conveniently’ fit under the revised Cat A requirements, effectively putting us back to where we were a decade ago.

The latest Volkswagen Tiguan is perhaps a prime example of the lengths manufacturers will go to in order to gain a competitive advantage in our market, and as we will find out, sometimes it isn’t always to our benefit.

What’s the deal with the new Tiguan?

We start with the elephant in the room.

The Tiguan we get in Singapore is powered by a 1.5-litre turbocharged petrol engine that produces exactly 130hp, which is precisely the threshold to qualify for a Cat A COE.

Interestingly though, this isn’t a ‘Singapore special’, where the engine has been specifically tuned down to meet our COE restrictions (as some other manufacturers have admitted to doing).

Rather, this same powertrain is actually available in other markets as well.

Ordinarily, a 130hp engine isn’t an issue for most cars, and this same engine in the smaller Volkswagen Golf hatchback works just fine.

However, the Tiguan has now grown to become quite a sizeable SUV now, with a kerb weight of around 1.6 tonnes, and having that amount of power in this application simply feels inadequate.

If you’re just milling around town slowly, then the Tiguan is perfectly alright for the job.

But step hard on the accelerator and the car responds with…nothing basically. The car simply takes its own sweet time to make meaningful progress, no matter how much you rev it or push the throttle.

The 220Nm of torque is just about enough to get you going, but this is not the car to drive if you need to get somewhere quickly. 0-100km/h comes up in a leisurely 10.6 seconds, so you’ll need to exercise plenty of patience with the Tiguan.

Other than that, how does it drive?

Frustratingly, despite the power deficit, the new Tiguan is actually quite a good car to drive.

There is the sense that if it wasn’t for the weak engine, the Tiguan would be a fantastic choice for those looking for a well-rounded family SUV.

Given its size now, the Tiguan feels surprisingly nimble and light-footed in its handling.

It goes through corners with a level of consistency that’s really quite impressive for a car of its kind, with its excellent grip, minimal body roll, and nicely weighted steering.

It’s not quite an enthusiast’s car of course, but for an SUV the Tiguan is certainly one of the more enjoyable ones to drive out there.

However, ride quality is more of a mixed bag. It copes mostly well on smoother surfaces, but hit some bumps and the car starts to get unsettled.

It’s a strange state of affairs, but perhaps the Tiguan is just a sports car in hiding, crying out for a more powerful drivetrain.

Are there any redeeming qualities to the Tiguan then?

Yes, actually.

For all its drivability shortcomings, the Tiguan does serve quite well as a family SUV, being rather spacious and well equipped with plenty of premium features.

As mentioned earlier, the new Tiguan is slightly bigger than its predecessor. Length has been increased by 53mm, although the wheelbase remains the same as before.

The magic of packaging though means that there is seemingly more room inside, especially for rear passengers.

The rear bench can also slide forwards and backwards, which adds further versatility.

It also results in a massive boot, with an impressive 557 litres in capacity, an increase of 37 litres over the previous model.

Fold the rear seats down and you get an additional 1,000 litres in cargo space, which is simply colossal.

Its standard equipment list is pretty stacked, too.

The base Life trim, which retails for $226,900 with COE (as of December 2024), gets a panoramic glass sunroof, ventilated front seats with massage function, wireless Apple CarPlay/Android Auto, and a head-up display, among others.

The Life Plus variant tested here, which costs $10,000 more, adds 20-inch wheels (instead of 19-inches for the Life) and matrix high-definition LED headlights.

Truthfully though, the Life variant is more than enough for most.

It’s all wrapped up in an interior that’s pretty well designed.

The massive 15-inch central touchscreen offers great resolution, and the infotainment system behind it is relatively easy to use.

It is also complemented by physical buttons on the steering wheel as well as down on the centre console, which not only enhances the overall intuitiveness of the controls, but gives the interior a neat and tidy look, too.

Is the new Tiguan worth buying then?

That’s a genuinely tough question to answer, and it really depends on what you value most.

If having lots of interior space and a long list of features are important to you, then the Tiguan is virtually unmatched in its class.

However, it is sorely let down by its underpowered engine, although that might not be that big of an issue in urban Singapore.

Its biggest problem though lies across the showroom floor, as Volkswagen’s sister brand Skoda launched its Kodiaq SUV shortly after the Tiguan’s arrival.

The Kodiaq is larger, offers seating for seven, and comes with a slightly more powerful engine. And yet it retails for about 10 grand less despite having a Cat B COE.

It does put the Tiguan in an awkward position, but it also feels like the car is a victim of our seemingly outdated COE system.

If it was given a power boost and a more competitive price tag, the Tiguan will probably make a better fight of it in our market.

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benjamin.chia@asiaone.com

No part of this article can be reproduced without permission from AsiaOne.

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December 6, 2024
Restaurant Review: How Waarsa Shines A Spotlight On The Lesser-Known Side Of Awadhi Cuisine

Mumbai’s famous National Centre for the Performing Arts (NCPA) has welcomed a new kind of artistic expression on its premises: a dining experience that promises to capture the expansive essence of Awadhi cuisine. This new restaurant is named Waarsa, meaning “inheritance”. Its menu is a passionate ode to Awadh’s lesser-known culinary heritage and celebrates flavours and techniques that have been passed down through generations. Waarsa is helmed by Chef Rahul Akerkar and Chef Mukhtar Qureshi – a member of the renowned Qureshi family. The duo is well-known for their previous collaboration at Neel, a restaurant at the Mahalaxmi Racecourse.

Photo Credit: Waarsa

Waarsa is a venture by Aditya Birla New Age Hospitality (ABNAH) and Chef Akerkar serves as its Culinary Director. He highlights how this restaurant manages to challenge certain preconceptions about Awadhi food. “Awadhi cuisine is so much more than the rich, indulgent spreads of the nawabs. The other, often-overlooked side comes from the homes of Awadh – food that’s lighter, simpler, and prepared with fresh, local ingredients. Think of the meals the khansamas might have eaten in their own homes after preparing grand banquets. By spotlighting these everyday preparations, Waarsa aims to showcase the depth and diversity of Awadhi cuisine, ” he explains.

Photo Credit: Waarsa

Many of Chef Qureshi’s contributions are rooted in the personal as well as the historical. The menu reflects his childhood memories of home-cooked meals. For instance, the Habibiya Champ is a recipe from his grandfather’s shop, while the Lauki aur Channa Daal ki Shikampuri is inspired by his grandmother’s cooking. “I refrained from eating vegetables as a child. She used to make this dish for me; it made me love the food and not realize that I was eating bottle gourd,” he reminisces.

Photo Credit: Waarsa

Our meal began with Murgh Dhanewal Shorba, a light chicken soup infused with the goodness of coriander. We relished every spoon despite the unseasonal heat in the city at that time. The Nalli Shorba was equally comforting but boasted deeper flavours derived from the goat shanks. The small plates sections of the menu was daunting in a pleasurable way. It was hard to choose what to order because of the delightful novelty of options. Yes, there were some recognisable staples amongst the tikkas and kebabs. But there were many other niche delicacies that tempted us. For example, we liked the char-grilled Tandoori Dasheri Aloo and the wholesome Kamal-Jhad Shammi. While we have tasted many veg shammi kebabs, this lotus stem version definitely stood out to us. Even the choice of chutneys adds a sense of novelty – each table gets a serving of Dhaniya Lasson ki Chutney, Teekhi Tamatar ki Chutney and Imli aur Munaka ki Chutney.

Photo Credit: Waarsa

Paneer lovers, we highly recommend the Awadhi Tawa Paneer Pasanda. Despite the several dishes that were to follow, we couldn’t help ourselves from eating more of it! Chef Qureshi explained that it has a stuffing made with evaporated milk flavoured with fennel, which gives it a creamy and aromatic twist. Among the non-vegetarian starters, don’t miss the Rampuri Kacche Gosht Ki Tikki. To make it, the chef has chosen to use a very coarse mince and a lot of fresh root herbs, which creates a bold, earthy flavour profile that reflects its Rampuri origins. We also loved the Murgh Gilafi Seekh Kebab, which had a unique texture due to the addition of pine nuts.

Photo Credit: Waarsa

The house-crafted cocktails at Waarsa reflect the delicate balance of flavour exhibited in its food. “We select spices and botanicals with care, choosing those that evoke a sense of nostalgia while offering a fresh twist for today,” says Chef Rahul Akerkar. Some of the highlights include The Emperor’s Rose (gin, rose & cider shrub, cucumber, splash of tonic), Cutting Old Fashioned (Bourbon, masala chai syrup, aromatic bitter, matri) and Summers in Agra (Mezcal, musk melon, mango pickle, coriander, lime). Also complementing the food is Waarsa’s elegantly understated ambience and decor. Its thoughtful design is the work of renowned restoration architect Abha Narain Lambah. Using Awadh’s architectural language, she has created a space that honours the past and the present. The washed-out salmon walls, intricate ceilings, and subtly ornate furniture create a comfortable yet artistic setting for your meal.

Photo Credit: Waarsa

In the main course, we loved the subtle aromas of the Kashmiri Gucchi Nadir Yakhni, a yoghurt-based gravy with morels and lotus root. We paired it with the Khushka Bhagara Pulao, a wholesome rice dish flavoured with dry fruits and nuts. For a (slightly) spicier option in the mains, we went with the Mutton Kheema Hara Pyaaz – a delightful preparation of coarse mutton mince. We scooped it up with Bakhumaas, a type of sourdough flatbread and one of Chef’s signatures. We also tasted the Ambada Daal Tadka, which ensured we remained impressed with the savouries right till the end. For dessert, we indulged in some yummy Angoori Rabdi and Parde Mein Shahi Khubani. The latter, which is a baked apricot halwa without added sugar, is a must-try. It surprised us with its rich taste without the heaviness we associate with certain halwas.

Photo Credit: Waarsa

We thoroughly enjoyed how Waarsa managed to celebrate the intricacies of Awadhi cuisine beyond the usual. After trying so many dishes, we can attest that the Chefs have nailed the intrinsic balance of spice and fat. We left feeling full in the best way and look forward to returning soon.

Address: Waarsa, NCPA Marg, Nariman Point, Mumbai.

Photo Credit: Waarsa

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December 5, 2024
Super Micro’s shares jump after server maker says review finds no evidence of misconduct

NEW YORK — Just over a month after Ernst & Young resigned as its public accounting firm, Super Micro Computer says a review committee has found no evidence of fraud or misconduct among the server maker’s leadership.

Super Micro is also searching for a new chief financial officer and appointing other executives per recommendations from the committee, which began its review several months ago — after EY communicated concerns over issues like transparency, internal control related to financial reporting and integrity of management while conducting its first audit for the company.

Additional information that emerged during this review eventually led EY to resign as Super Micro’s public accountant in October. Super Micro, which disagreed with EY’s decision, later appointed BDO as its new independent auditor last month.

Super Micro announced that the committee, formed by the board as well as external counsel, completed its review on Monday. The company said that the conclusions EY laid out in its resignation “were not supported by the facts” found in this probe — maintaining that there was no evidence of misconduct.

As a result, Super Micro does not expect past financial reports to be restated. Shares for Super Micro climbed over 20% Monday morning.

Beyond the findings of this review, Super Micro also laid out plans to appoint new leadership, which it says follow recommendations from the committee. Super Micro disclosed that it has begun looking for a new CFO, with David Weigand continuing in the role until the board names a successor. The company also said it would be “accelerating its search” for a chief compliance officer and for a general counsel.

In addition, Super Micro announced it has appointed Kenneth Cheung, current vice president of finance and corporate controller, as chief accounting officer.

It’s been a tumultuous year for Super Micro — and EY’s resignation wasn’t the first time its accounting practices have come into question. Back in August, short-selling firm Hindenburg Research released a report alleging ample accounting manipulation at the company, pointing to “glaring accounting red flags” and evidence of undisclosed transactions. It also accused Super Micro of rehiring top executives that were directly involved in a 2018 scandal. At the time, Super Micro said it would not comment “on rumors and speculation.”

Following these accusations, The Wall Street Journal and others reported that the Justice Department was beginning a probe into Super Micro, citing people familiar with the matter.

Super Micro has been among tech companies recently riding a the artificial intelligence wave. In August, Super Micro reported fourth-quarter revenue of $5.31 billion, a more than 143% increase over the $2.18 billion it reported in the same quarter of 2023.

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December 2, 2024
Game of Throws: Inside Darts review – captures all the jubilant anarchy of one of the world’s greatest sports | Television

Is darts the best sport in the world? If it isn’t, it’s certainly a heavyweight contender and it’s bang in form, with the coming of the current golden age confirmed during the extraordinary 2024 PDC World Championship. Game of Throws, a three-part reminiscence about those three dramatic weeks in London a year ago, successfully bottles the moment.

More of a collective mania than a game, darts asks participants to throw tiny metal spikes at targets the width of a fingertip from more than two metres away, a ludicrously difficult discipline that requires years of diligent practice. Wins and losses are measured in millimetres. So one might expect elite tournaments to take place in a reverential hush, like chess or snooker. But no: the major career landmarks of darts pros happen in cacophonous halls full of drunk punters in fancy dress.

Game of Throws correctly celebrates darts as a working-class festival, a supersize cartoon of the ideal British pub: somehow the blokes in the corner, playing a fiendish game to impossible standards, fit right in to a room stuffed with steaming revellers. The crowd at Alexandra Palace, home of the PDC, are silly and free, turning up to the party dressed as chickens, superheroes, penguins and Uncle Albert from Only Fools and Horses; uniquely in sport, the most popular chant, bellowed while the players are trying to concentrate, is “stand up if you love the darts”, a song for the shared experience rather than any particular player.

That this jubilant anarchy enhances the game rather than spoiling it is a miracle because, for the players, darts is unforgiving. Game of Throws starts by following Kevin Doets, a part-timer from the Netherlands who checks into a poky Airbnb not far from the venue before his first-round match, where defeat will mean the loss of his professional tour card. Victory, meanwhile, promises the sum of £15,000. Steeling himself as his anxious father and bullish mother look on, Doets wins.

Modern darts has been known to break its big stars. An admirably frank interview is given in the second episode by James “the Machine” Wade, whose diagnosis of attention deficit hyperactivity disorder and bipolar disorder has helped to explain two occasions in televised matches where he clouded over, lost the will to throw and ended the game in tearful defeat. For Nathan “the Asp” Aspinall, problems with his wrist and back – darts may not look like a physical test, but you try leaning forward on one leg for hours at a time – have been compounded by “dartitis”, the sport’s equivalent of the “yips” in golf: a psychological condition where the brain refuses to let the hand release the dart.

Darts can be a dark place, although in a literal sense it’s a brightly lit place full of people in nun costumes carrying trays with 22 pints of beer on them. But the mental battles are what make it compelling. To throw without wavering demands total self-belief. Maintaining that is supremely hard, which creates a singular, lurching suspense, especially when the sport is blessed with a talented generation of players.

As the 2024 championship begins, the leader of the new generation is “Cool Hand” Luke Humphries, a mild-mannered 28-year-old from Crewe who has not won this title before, but has won every other big trophy in the season just gone. He lacks the outlandish charisma darts fans favour, but soon, Humphries is no longer the story. Among the unknown outsiders is Warrington’s Luke Littler, who is 16 years old at the time, a fact that becomes increasingly astounding as he progresses through the tournament, smashing established players to pieces.

With its juicy behind-the-scenes insights, Game of Throws is there for every small moment. Littler can be seen saying “wow” to himself the first time he looks out across a sea of happy, boozy people waiting for him to play. But his debut match has barely got going before the kid, having taken an unassailable lead, is putting on a show, waving in time to the “oy, oy, oy” of the crowd singing the darts anthem Chase the Sun, and celebrating hitting a double by miming heading a football into a net.

After the game, Littler’s dad, who spent years driving around Britain to youth competitions in the hope that his hunch about his son was correct, is as stunned as anyone: he knew his boy was good, but this is ridiculous. As Littler blazes towards his destined final against Humphries, beginning a rivalry that looks like it will define the sport for the next decade, we are there to see a superstar born – and to see darts take its game to a new level.

Game of Throws: Inside Darts aired on Sky Documentaries and is on Now.

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November 30, 2024
Book Review: Why “A Bakers Journey- Science in the Art of Baking” By Dr Avin Thaliath Is A Must-Read
Dr Avin Thaliath’s A Baker’s Journey- Science in the Art of Baking is an eloquent blend of culinary science, historical anecdotes, and practical artistry. This book explores the intricate processes that define the craft of baking while celebrating the transformative power of bread-making as both an art and a science. Thaliath, a seasoned pastry chef and educator, has penned a resource that caters to novices, home bakers, and professionals alike.

Content Overview

The book is thoughtfully divided into chapters, each unravelling the mysteries of core ingredients like flour, sugar, and yeast, and their chemical interplay in baking. Starting from fundamental insights such as the anatomy of a wheat kernel to advanced topics like dough dynamics and gluten structure, Thaliath systematically builds the reader’s understanding. Particularly engaging are the sections on “Magic Within” and “Heat’s Serenade,” where he marries chemistry with culinary techniques.
Recipes sprinkled throughout the chapters offer practical applications of the scientific principles discussed. From classic baguettes to quinoa bread and rye loaves, these are crafted with precision and clarity, making them approachable yet rewarding for all skill levels.

Strengths
1. Scientific Depth: Thaliath excels in making the science of baking accessible. Concepts such as the interaction between protein and water in gluten formation are presented with clarity, ensuring readers grasp the “why” behind techniques.
2. Cultural and Historical Insights: Stories like the origin of the baguette or the evolution of focaccia root the book in cultural richness, offering a narrative that’s as delightful as the recipes themselves.
3. Professional Expertise: With years of teaching and baking experience, Thaliath’s passion and depth of knowledge shine through. The book is a testament to his belief in blending tradition with modern techniques.
4. User-Friendly Format: The structured layout, complete with tables, illustrations, and easy-to-follow recipes, enhances usability.
Areas for Improvement

The book, while comprehensive, is primarily ingredient-focused. Expanding on presentation and plating techniques, especially for aesthetic-driven bakes like pastries, would enrich the reader’s journey further. Additionally, more visual aids, such as step-by-step photos for complex techniques, could enhance its appeal to visual learners.

Conclusion

A Baker’s Journey – Science in the Art of Baking is not just a cookbook; it’s an educational odyssey. Dr Avin Thaliath has successfully bridged the gap between scientific precision and culinary passion, creating a resource that will undoubtedly inspire bakers to innovate and perfect their craft. This book is a must-have for anyone passionate about understanding the science behind their bakes and elevating their skills to professional levels.

Rating: 4.5/5

I recommend this book for culinary enthusiasts, aspiring bakers, and seasoned professionals seeking to deepen their baking knowledge.
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November 25, 2024
Hyundai Ioniq 6 Prestige 53kWh review: A made-in-Singapore car that’s stylish and well-built, Lifestyle News

If you’re under 40 years old, the idea of a Singapore-made car will seem like an alien concept to you. After all, we’re not exactly a car-friendly nation, what with our exorbitant taxes and restrictive policies that are designed to discourage car usage.

And yet, there is an actual factory on our tiny island churning out cars for sale. Yes, you can buy a made-in-Singapore car in 2024, in the form of the Hyundai Ioniq 6 featured here.

Is the Hyundai Ioniq 6 actually made in Singapore?

Well, technically, the car is assembled at Hyundai’s Bulim Avenue facility in Jurong. That means that the actual parts are manufactured overseas, and then shipped here to be put together, like a jigsaw puzzle of sorts.

Nevertheless, it’s all a matter of semantics. The car proudly wears a ‘made in Singapore’ label, so who are we to argue?

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The Ioniq 6 is actually the second model to be assembled locally by Hyundai, following the Ioniq 5 which kickstarted local production when the Hyundai Motor Group Innovation Center in Singapore (HMGICS) opened in 2023.

What makes the locally-made Ioniq 6 special?

By and large, the Singaporean Ioniq 6 is not much different from those made in Korea. However, because of our unique vehicular regulations, some adaptations have been made to allow the car to comply with our rules and be competitive in our market.

The breakdown is a little bit complex, but the gist of it is that the locally-made Ioniq 6 comes in four variants: the Exclusive with the 53kWh battery, the Prestige with either the 53kWh or 77kWh battery, and the Inspiration with the 77kWh battery.

For Singapore specifically, the 53kWh battery models have had their power output adjusted to produce a maximum of 107kW/143hp, to enable them to qualify for a Category A COE. This is a slight reduction from the versions offered in overseas markets, which develop 111kW/149hp.

The car we have here is the Prestige 53kWh, which differs from the Exclusive variant mainly in terms of equipment. You can also have the Prestige trim with the larger 77kWh battery, or opt for the most powerful Inspiration model which comes with dual electric motors and all-wheel-drive.

What do you get for the money?

The Ioniq 6 Prestige does get quite a decent amount of spec, and highlights include a head-up display, a 360-degree surround-view parking camera, and Remote Smart Parking Assist, which allows you to move the car in and out of parking lots while you’re standing outside, using just the key fob. It’s quite a cool feature and not something you commonly see in cars at this price point and segment.

It also gets a bevy of collision assistance systems, all designed to help you avoid hitting other people, whether in front, at the side, at the back, while parking, or opening the doors. Basically, the Ioniq 6 will make it extremely difficult for you to crash into anything.

The car itself is quite a head-turner too, with its sleek, swooping design that looks quite sporty, complete with the rear spoiler that evokes hints of Porsche. Despite the sloping roofline, there is a decent amount of room inside for passengers without feeling too claustrophobic.

Generally, the Ioniq 6’s interior is neatly designed and well made, with a combination of a large touchscreen and physical button controls that are a nice departure from the touchscreen-only setup of many other EVs.

There are a couple of oddities, like the placement of the window controls in the centre console, and the absence of wireless Apple CarPlay/Android Auto, but on the whole, the Ioniq 6’s cabin is a comfortable and pleasant place to be in.

How does it drive?

As mentioned earlier, the Prestige 53kWh version tested here produces an output of 107kW/143hp to enable it to slot in under COE Cat A. At the same time, it also churns out 350Nm of torque, which is the same as the 77kWh single-motor Prestige variant.

The net result is a car that performs decently under initial acceleration, but the reduced power does make itself known when you pin the throttle down further. It’s not fast, for sure, with 0-100km/h coming in 9.4 seconds, but it’s an experience that’s similar to many of the Cat A EVs that have had their power artificially strangled in order to meet our regulations.

The Ioniq 6 does fare better in its handling though. The single electric motor drives the rear wheels, which enthusiasts will say is the ‘correct’ setup for fun driving. The car is fluid through the corners, and there is a sense of nimbleness that makes the Ioniq 6 feel smaller than its size suggests.

We’ve not driven the more powerful versions yet, so we can’t tell whether there’s any significant difference in the way they drive due to the extra weight of the larger batteries, but if power is not a major concern, the Prestige 53kWh should be more than adequate for most folks.

In terms of range, Hyundai quotes a figure of up to 429km on a full charge for the 53kWh battery, which is not too bad for regular usage. The larger batteries offer more range of course, with the Prestige 77kWh being able to go up to an impressive 614km on a full charge, and the more powerful Inspiration dual-motor model offering up to 519km of range.

Should I be patriotic and buy one?

Certainly, the novelty of a Singaporean-made car does hold a unique appeal for those who would like to ‘support local’. But even based on its own merits, the Ioniq 6 is an impressive car that will please keen drivers and those looking for something stylish and comfortable to drive every day.

One thing that you can’t escape from though is its price, which starts from around $200,000 with COE for the base variant. There are no special discounts or rebates when you buy a locally-made Hyundai, and the Ioniq 6 is no cheaper than its competitors in the market. You still have to pay COE and all the relevant associated taxes, such is the reality of buying a car in Singapore, regardless of where it is made.

It is a bit of a shame perhaps, because the Hyundai Ioniq 6 does deserve to succeed. But if you have about 200 grand to spare on a car and want to put your money back into our local industry, the Ioniq 6 is well worth considering.

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benjamin.chia@asiaone.com

No part of this article can be reproduced without permission from AsiaOne.

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November 25, 2024
Fiori Review: What You Must Try At Lonavalas Aesthetic New Glasshouse Restaurant

Lonavala comes alive in the monsoon. The landscape turns a lush green, fog descends, temperature drops and people flock to its hills, where rain (unlike the city) is a celebration rather than an inconvenience. This year, we had the chance to welcome the monsoon with a short trip to Lonavala. Any such rain-blessed outing would be incomplete without the warmth of delicious food and drink. This time, it was provided by Fiori, a newly opened restaurant at the Regenta SGS Greenotel, located right off the old Mumbai-Pune highway.

_{Photo Credit: Fiori}

The area’s first glasshouse restaurant, Fiori promises an aesthetic concentration of some of the most beloved aspects of a typical Lonavala experience. Guests can enjoy the cosiness of the weather without its drawbacks, thanks to polycarbonate sliding roofs. An innovative sibling duo form the force behind Fiori. Suraj Gupta and Sanskriti Gupta are second-generation entrepreneurs from the family-owned Regenta SG’s Greenotel. Sanskriti, an architecture graduate, played a major role in the thematic conceptualisation of the restaurant – from the glasshouse ambience to the plant motifs of the menu design. The completely vegetarian kitchen is led by Head Chef Gracian de Souza. The menu features a range of elegantly plated delicacies that highlight beloved European and Mediterranean flavours. While selecting the dishes for Fiori, the focus was on choosing familiar flavours and giving them a signature twist, Suraj tells us. The objective is to allow guests to relish lip-smacking comfort foods – since they are on holiday – and Fiori provides a unique setting for the same, he adds.

_{Photo Credit: Toshita Sahni}

We began our meal with the Beetroot & Goat Cheese Salad. Orange segments and apple lent fruity goodness while the toasted almond flakes provided some much-needed crunch. The Bruschetta with Roasted Bell Peppers was another burst of freshness on the plate. But the appetiser that won our hearts was the Nachos With Black Beans. These soft-shell tacos had a wonderful balance of flavours, and we liked the trio of cheese sauce, pico de gallo, and chipotle chilli salsa. Like certain other dishes to come, it had the hint of indulgence we associate with vacations.

_{Photo Credit: Toshita Sahni}

If we mention indulgence, we have to talk about the Italian delights on Fiori’s menu. The Garlic Pizza with rosemary and herb oil was a fuss-free treat we would return for. As Lonavala regulars know well, there’s nothing quite like the sensation of savouring a hot cheesy pizza as the weather turns cold and rainy. Among the pasta options, we recommend Mushroom Risotto with truffle butter for equal binge-worthiness. There are relatively lighter mains on the menu too. Those wanting to skip the cheese can consider a delicacy like the flavourful Vegetable Tagine with herbed couscous. It was warmly wholesome and made for a welcome change from the usual treats.

_{Photo Credit: Toshita Sahni}

Any gastronomic feast worthy of the name requires a luscious dessert for a sweet ending. At Fiori, we fell in love with the Dutch Truffle Chocolate Cake Slice with orange creme anglaise. The decadent layers of dark chocolate melted in our mouths with tiny pops of orange, marking a wonderful contrast. The Deconstructed Tiramisu with coffee sauce was tasty, but did not quite nail the coffee-infused creaminess one typically expects of this Italian dessert.

_{Photo Credit: Fiori}

Fiori’s cocktail menu highlights botanical notes and nature-inspired elements that are in keeping with the overall theme. ‘Lavender Love‘ (gin, lavender, apple and lime) as well as ‘Fiori’s Sunset‘ (Aperol, grapefruit juice, vodka, tequila, and tonic water) were enjoyed by many. For a stronger option, try the ‘Bee Sting‘, a tequila-based cocktail with jalapenos and honey. The restaurant also serves a good selection of non-alcoholic beverages.

_{Photo Credit: Fiori}

The following day, we had the opportunity to savour a satisfying breakfast at Fiori. Overnight, fog began to envelope nearby streets and rain had turned the hotel’s lawn a lush green. The interiors, suffused with muted natural light, provided a delightful setting to start the day. Given the appropriate weather conditions, we found Fiori even more charming in the daytime. Although the restaurant is currently open to the public only for dinner, there are plans to extend its timings to serve breakfast and lunch soon. (The dishes mentioned below are part of the all-day breakfast section, so you can relish them anytime.)

_{Photo Credit: Fiori}

We enjoyed the Apple and Cinnamon French Toast served with maple syrup. The classic flavours kept the dish grounded and paired well with our Miel Latte. Another reliable order is the Pancake Stack with maple syrup and lemon cream. There was one “healthy” treat that was completely worth the departure from our ongoing feasting: the Guacamole on Sourdough Toast with red pepper jam and crumbled goat cheese. This crunchy toast with creamy, refreshing guac is something we can easily imagine having every day.

_{Photo Credit: Toshita Sahni}

Fiori presents a pleasant and cosy getaway in the heart of Lonavala. The expansive menu promises to charm diners with diverse tastes and preferences. Whether you’re planning a celebratory meal or simply looking for an aesthetic venue for your next holiday indulgence, drop by Fiori for a special experience.

Where: Fiori, Regenta SGs Greenotel, Gwalwadi, Old Mumbai – Pune Highway, Lonavala, Maharashtra 410401.

_{Photo Credit: Fiori}

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November 18, 2024