While Indian classics like tangy gol gappe and indulgent paneer butter masala remained crowd favourites, inventive offerings such as peri peri onion rings and kathal biryani caught attention for both flavour and presentation at the Times Food and Nightlife Awards, Noida. A striking purple-tinted avocado asparagus roll emerged as one of the highlights, with Japanese cuisine making a strong impression, showcasing Noida’s evolving palate. Bite-sized offerings – from avocado crisps to artfully garnished nachos – circulated through the lively crowd, adding to the evening’s spirited, food-forward vibe.
Anusha Dandekar
I’ve never had chai or coffee: Anusha DandekarAnusha Dandekar described her favourite dish, saying, “I’m obsessed with this Maharashtrian dish called varan bhaath. It feels like home, and I have it every single day. I almost have an addiction to it – varan bhaath is what I eat every day. It’s like Maharashtrian-style dal chawal.”She shared that her primary source of caffeine isn’t chai or coffee, but diet cola. “I’ve never drunk chai or coffee in my life, so I never acquired the taste for it. I’m in my diet cola era right now,” she added.“Contrary to popular belief, I’m not a party person. But I do love going to beach destinations at night when I’m travelling. Greece was definitely a fun one. But honestly, no one’s going to like this answer – Mumbai has really good nightlife! It’s home, so I really enjoy it,” Anusha said while discussing nightlife at TFNA.
Suman Doonga, former Vice Chairperson of SPIC MACAY
“This is my second time at TFNA and I really enjoy being here and trying new dishes. It’s a great initiative to highlight each city’s cuisine. I enjoyed the avocado toast and kathal biryani apart from my all-time favourite chaats. The sabudana khichdi was also tasty,” said Suman Doonga, former Vice Chairperson of SPIC MACAY
Ustad Kamal Sabri, sarangi maestro
Kamal Sabri, sarangi maestro, said, “Attending the Times Food and Nightlife Awards Noida was truly a wonderful experience. The event beautifully celebrated culinary excellence and the vibrant nightlife culture, bringing together some of the finest talents and establishments under one roof. What I especially appreciated was the energy and sophistication of the evening – everything from the ambience to the curation of nominees reflected a deep passion for the industry. It was inspiring to witness such creativity and dedication being recognized. Overall, it was a memorable and enriching experience.”
Rajendra Gangani, kathak exponent
“I really enjoyed being at TFNA Noida. The winners were very deserving of the recognition. Sushi, pasta and chaat were great but the balushaahi was outstanding,” said Rajendra Gangani, kathak exponent.
