Latest news with #Kol
Time Out
12 hours ago
- Entertainment
- Time Out
Two London restaurants have been named in the 50 best in the world
Every year, the prestigious World's 50 Best holds a ceremony to crown the 50 very best restaurants on the planet. Earlier this month the extended list (from 51 to 100) was revealed, and two London restos featured. Now the top 50 has been unveiled at an awards ceremony in Turin. Now in its 23rd year, the 2025 list comprises eateries from 32 cities and 22 countries, with 10 new entries and four re-entries. In the ranking, two London restaurants were crowned as one of the world's 50 best in 2025. High-end Mexican restaurant Kol came in 49th place. The Michelin-starred spot in Marylebone is known for its impeccable presentation, and for making Mexican dishes with British ingredients. Helmed by ex-Noma and Noma Mexico chef Santiago Lastra, some of Kol's best-renowned dishes include a langoustine taco, and a whole grilled octopus with bone marrow. The other London restaurant to make the list was Ikoyi, coming in 15th place. According to the World's 50 Best, co-founders Jeremy Chan and Iré Hassan-Odukale have 'created a culinary style that defies categorisation'. The swish joint on the Strand blends West African and Asian spices with British vegetables, meat and fish to create a unique blind tasting menu. Stand out dishes include a refined take on jollof rice and the plantain dish, which has taken on different iterations over the years. When Time Out visited Ikoyi when it opened in 2017, we called it 'a thrilling anomaly even in London's diverse food scene'. Check out the full list on the World's 50 Best website here.
India Gazette
09-06-2025
- Politics
- India Gazette
MP: CM Yadav attends Kol Tribal Convention in Shahdol, announces land pattas for Kol tribe across state
Shahdol (Madhya Pradesh) [India], June 10 (ANI): Madhya Pradesh Chief Minister Mohan Yadav attended a state-level Kol Tribal Convention held in Beohari, Shahdol district on Monday and applauded the bravery of the Kol tribal community. He further highlighted that the tribal community has a glorious history and played a vital role in the Independence of the nation. 'The tribal community has a rich and glorious history and has played a significant role in India's Independence and development. The Kol tribal community, in particular, has been known for its bravery and seriousness since ancient times. Many heroes from the tribal society made supreme sacrifices in the struggle against the British to protect water, forests, and land,' CM Yadav said. He further announced that the state government would conduct land surveys in all regions where the Kol tribe resides but has not yet possessed land titles (pattas) and would grant land pattas accordingly. 'The areas where the Kol tribe resides across the state and does not yet possess land titles (pattas), the government will conduct surveys and issue pattas accordingly,' the CM said. The Chief Minister also performed Bhoomi-pujan and the inauguration of 107 development works worth Rs 330 crore on the occasion. He also declared the installation of a statue of the tribal icon Birsa Munda at Birsa Munda Medical College in Shahdol and another statue of Banabhatta at Bansagar Reservoir. He further announced that the state government would bear the cost of education and coaching for tribal children. Hostels with 100 beds each for boys and girls, along with pre-exam training centres, will be set up in all divisions at a cost of Rs 24 crore each. Additionally, CM Yadav announced a gift of Rs 250 to the state's 'Ladli Behnas' on the occasion of Raksha Bandhan. He also assured strict action after investigation in cases of false accusations against tribals. The Chief Minister also declared that the life story of Bhagwan Birsa Munda would be included in the school curriculum and that Kanya Shiksha Parisars (Girls' Education Campuses) in 13 districts will be named after Mata Shabari. CM Yadav made several key announcements for the development of Shahdol district, including Rs 28 crore for Shahdol city's drinking water system, establishment of a college in Gram Panchayat Nipaniya, Promotion of Water Tourism at Sarasi Island of Bansagar Reservoir, Construction of a bridge from Charki Dol to Odari River in Jaysinghnagar tehsil at a cost of Rs13 crore, and Restoration of Bhagdeora Fort at Rampur Baghelan tehsil in Satna district. (ANI)
Hindustan Times
23-05-2025
- Hindustan Times
‘Cannibal', ‘skull collector' sentenced to life in double murder case
A special court of Central Bureau of Investigation (CBI) on Friday awarded life term to Raja Kolandar alias Ram Niranjan Kol, a former Central Ordnance Depot employee-turned-occult practitioner also accused of cannibalism and skull collection, and his accomplice Bachh Raj Kol in a double murder case dating back to 2000. The two were convicted for the abduction and murder of businessman Manoj Kumar Singh and his driver Ravi Srivastava in 2000. The court also imposed a penalty of ₹2.5 lakh each on the duo. The prosecution had sought death penalty, but the court ruled that the case did not meet the criteria for the 'rarest of the rare' category due to insufficient evidence. Consequently, it sentenced the two to life imprisonment. This is the second life term awarded to them 25 years after the crime. Earlier, they were sentenced to life imprisonment in 2012 for murdering a journalist, Dhirendra Singh, in Allahabad (now Prayagraj) in 2000. During that investigation, 14 human skulls labelled with victims' names were exhumed from his pig farm in Pipri village of Prayagraj. Now aged 63, Kolandar is lodged in Lucknow district jail, while 40-year-old Bachh Raj Kol is incarcerated in Prayagraj jail. Raja was produced in court in person for the sentencing, whereas Bachh Raj joined the proceedings via video conference. The special judge of CBI court, Lucknow, Rohit Singh awarded life imprisonment to the duo under Section 396/34 of the Indian Penal Code (dacoity and murder with common intention) and a fine of ₹1 lakh each, ten years' rigorous imprisonment under sections 364 (abduction) and 412 (retaining stolen property) along with ₹1 lakh fine for each section, and seven years' imprisonment under Section 201 (destruction of evidence) and a fine of ₹50,000 each. The court order, a copy of which is with HT, stated that the incident was allegedly held on January 23, 2000, and the FIR was lodged regarding the disappearance of the businessman and car owner, and his driver at Naka police station on January 27, 2000. The CBI filed the chargesheet in court nearly after 14 months of investigation on March 21, 2001. The trial in court got delayed due to multiple reasons. Raja Kolandar's wife Phoolan Devi, who was also co-accused in the case, has already been awarded life sentence as her trial continued separately. Haunted record of Raja Kolandar: The conviction and sentence by the CBI court added to an already grisly criminal record of Raja Kolandar and his brother-in-law Bachh Raj Kol, who were earlier sentenced to life imprisonment by an Allahabad court in 2012 for the murder of journalist Dhirendra Singh. Originally named Ram Niranjan Kol, a resident of eastern Uttar Pradesh and belonging to the Kol tribe, a scheduled tribe in India, he worked at the Central Ordinance Store in Naini, Prayagraj, and was also active in politics. His wife was elected as a district panchayat member. Raja was into money-lending business which helped him improve his financial condition. Known for his eccentric and delusional personality, he believed himself to be a king who could punish anyone he disliked. He named his wife Phoolan Devi, and his sons Adalat and Zamanat. He was accused of being a cannibal and skull collector after multiple skulls were recovered from his pig farm. It was alleged that he used to cut off the heads and make soup out of the brain and drink it. Raja and his brother-in-law were booked for kidnapping and murdering Manoj Kumar Singh, 33, and his driver Ravi Srivastava, 25 years ago in the year 2000. To recall, Manoj had left Lucknow for Rewa (Madhya Pradesh) in his car along with his driver Ravi. En route, they picked up six passengers, including a woman, from Charbagh railway station area. Their last known location was Manoj's house in Rae Bareli's Harchandpur where they took a halt on their way to Allahabad on January 23, 2000. Manoj's brother testified that he and his brother spoke to the duo when they stopped, and noticed that one of the passengers was ill. The vehicle and its occupants were never seen again. Three days later, a missing report was filed. The mutilated bodies of Manoj and Ravi were found in Shankargarh forest area in Prayagraj. The brother identified a brown coat, allegedly belonging to Manoj, which was recovered from the residence of Raja Kolandar, with a label from a Rae Bareli tailor. He also testified that the accused, his wife Phoolan Devi and others were present in the vehicle. The full horror came to light after the murder of journalist Dhirendra Singh surfaced following the disappearance of Manoj and Ravi. His decapitated body was recovered near Rewa from the UP-MP border. Dhirendra's head was not found even after searching the entire forest where his body was recovered. Investigation revealed that Raja was seen on a bike with Dhirendra on the day he disappeared. Raja was called in for questioning regarding the disappearance of the journalist, and he admitted to killing Dhirendra Singh first. However, it was later established that they had only killed Manoj and Ravi.
NZ Herald
11-05-2025
- Business
- NZ Herald
Hospitality Duo Behind Kol Announce New Owners Of The Ponsonby Restaurant
Ponsonby favourite Kol is entering another new chapter, as hospitality duo Sapan and Ruchi Parikh take over the reins from Sid and Chand Sahrawat. One of Ponsonby's most recognised restaurants, Kol, will officially change hands on May 21. Hospitality couple Ruchi and Sapan Parikh – already behind North Shore favourites Red Fort and Spice Rack – will take over from Sid and Chand Sahrawat, continuing the flame-fired Indian concept while introducing a few of their own dishes to the menu. The name and fitout will remain the same. This comes one month after the Sahrawats announced the imminent closure of Kol, citing a tough business environment. The restaurant was due to close on Sunday, May 11. The couple said at the time: 'Although Kol was initially a very busy, viable business, the past few months have been tough, and while we've made the decision to close, we're glad we tried – you never know if an idea will succeed unless you try', says Sid. 'We feel the space has potential and would suit other concepts.' The original plan was to transform Kol into an experimental concept space – Kol Lab – but when the Parikhs submitted their proposal, offering to keep the team, the restaurant's identity, and build on its foundations, the idea of a transition rather than a reset took shape. 'There's a difference between mentoring someone and setting them up to succeed,' Chand explains. 'When we saw Ruchi and Sapan's experience and their approach to Kol, it felt like the right fit.' The couple, already well regarded within Auckland's Indian community, frequently cater major events and are known for their consistent, high-quality cooking. Sid and Chand were familiar with their work. 'We're particular about Indian food, and theirs is genuinely excellent,' says Sid. 'Even Chand's mum approves.' Key to the decision was the Parikhs' commitment to retaining the existing Kol team – including head chef Minwoo Kim and bar manager Julia Benton. 'That meant everything to us,' says Sid. 'It ensures the continuity our regulars expect.' Having made the tough decision to close Kol, why are the Sahrawats confident the Parikhs will succeed in the same location? 'We're confident that Ruchi and Sapan will take what we've built at Kol and not only maintain it, but also evolve it in exciting new ways,' says Chand. 'They already run two very busy restaurants and have the operational flexibility to adapt more easily to the current economic climate. For us, the proximity to Cassia posed some challenges, but they don't have those constraints, which means they have far more freedom in shaping their offering. 'We've always approached the business from a chef-led and creative standpoint, they bring a more operations-focused perspective. With our current chefs maintaining food standards and with our ongoing mentorship and support, we believe their past experience and new learnings will allow Kol to thrive in this new phase.' While the concept will remain anchored in Kol's signature style, the Parikhs plan to introduce new elements, along with a takeaway and delivery offering later in the year. 'We know how much Kol means to people,' says Ruchi. 'We're proud to be building on what's been created here, and excited to contribute something of our own to its future.' 'It's an honour to take the reins of a restaurant with such a talented team,' says Ruchi. 'We're keeping the heart of Kol intact, but there are definitely some delicious new dishes on the horizon.' Find Kol at 23 Ponsonby Rd, Ponsonby. More on food From new openings to fresh discoveries.
Telegraph
01-05-2025
- Entertainment
- Telegraph
Anyone for a meat-tini? The rise of spirits infused with beef, oysters and raw turkey
In mid-March, Snowdonia Wagyu took a step beyond its usual briskets and burgers and launched a beef-infused rum. The following week, Hong Kong cocktail bar Tell Camellia went viral after posting an Instagram reel in which its bartender made an oyster gin. The secret? Blending the shellfish into a cream-coloured, gin-based paste before distillation. And then, on an April episode of popular food podcast Off Menu, Mexican-born, London-based chef Santiago Lastra ruffled feathers by championing 'mezcal de pechuga', an agave spirit distilled with raw turkey breast. View this post on Instagram A post shared by Tell Camellia (@tellcamellia) Why the sudden uptick in spirits infused with poultry, game and seafood? While consommé-based cocktails (known as 'stocktails') have been around since the 1950s, and 'fat-washing' became popular among bartenders in the noughties, we're increasingly seeing the spirits themselves get the meat and mollusc treatment. I've come to the Mezcaleria in the basement of Lastra's Michelin-starred Kol in Marylebone to sample a selection with bartender Liam Cullen. Fowl play 'Pechuga, particularly, can be difficult to get your head around,' admits Cullen. 'People's first question tends to be: is the turkey cooked? It's not.' And, although the heat and alcohol levels in the stills kill any harmful bacteria, Cullen concedes that pechuga might struggle to attract a following if it was invented today. 'Thankfully, it's a tradition – it has a track record.' Tradition, however, hasn't stopped distillers experimenting. Cullen has an Australian bottle of kangaroo pechuga behind the bar, and a Mexican crocodile pechuga on the menu. 'We like to say that most pechugas are similar in texture to a buttery Chardonnay,' he says of the creamy style, which is achieved when oils from the raw meat mingle with alcohol vapours. The meatiest mezcal on offer at Kol is 'pechuga de venado', distilled using cuts of white-tailed deer. It's got a gamey flavour, slightly fruity and is the most pleasant of the pechugas I have tried. Meanwhile Stateside, New Hampshire's Tamworth Distilling is also utilising venison in the production of a whiskey named Deerslayer. Since starting up five years ago, the small-batch distillery has been experimenting using a rotary evaporator (a piece of equipment commonly found in pharmaceutical laboratories) to create bourbons flavoured with deer, as well as crab or goose. Where's the beef? In Britain, Snowdonia Wagyu's rum has a similar richness to that of venison-infused spirits. It's unctuous and more savoury than you'd expect from a sugar-derived spirit, but not obviously beef-based. 'With rigorous food safety oversight, we distil the fat, offcuts and bones,' explains Sioned Pritchard, co-founder of the Caernarfon-based brand. 'These are elements rich in flavour, but often underused. This way, the rum aligns with our ongoing commitment to sustainable farming and whole-animal usage.' The limited-run rum, which Pritchard describes as 'buttery, nuanced and layered', began as a joke, 'one that quickly turned into a compelling challenge'. Yet the Welsh appear adept at such alchemy. In 2013, Conwy Brewery used roast lamb juices to whip up a porter called 'Sunday Toast', and Llanfairpwll Distillery hand-harvests local shellfish for its Menai Oyster Gin. Conceived during the 2020 lockdowns, theirs is one of the few 'oyster gins' to use oyster flesh (other examples, such as that from Scotland's Isle of Bute Distillery, use only the shells). 'It gives the gin a rockpool salinity,' explains head distiller Rob Laming, who points out that Llanfairpwll uses only deformed or 'ugly' oysters that would otherwise be discarded in line with the company's no-waste ethos. 'We were happy to try something new and use the flesh,' he explains. 'The response it most often gets is disgust. Until they try it'. Shell shock The seafood-infused spirits perhaps seem less of a stretch. After all, caviar and vodka have long been close bedfellows (in 2019, Pernod Ricard even launched L'Orbe, a bottle of vodka with a caviar-filled tube at its centre). In Hong Kong, Tell Camellia's viral oyster gin was the result of owner Gagan Gurung's desire to bring 'a clean, briny essence' to his cocktails. 'Our goal was to concentrate as much flavour as possible,' Gurung explains, 'which required blending to break down the oyster meat thoroughly. We then slow-cooked the mixture to gently extract all the aromatic compounds, resulting in umami and rich oceanic flavours.' In the Netherlands, Oyester blitzes full oysters to create its Oyester 44 Maritime Vodka with similarly saline results. Distilled by drinks innovator Chris Liebau, he intends the spirit to be enjoyed alongside a plate of freshly shucked shellfish, and says oyster flesh was used as 'it adds a richness and creaminess that the shells alone couldn't'. Of the seafood-infused spirits I've tried, this is the best. I may not be sipping it from an oyster shell (as Liebau suggests), but it manages to brilliantly balance a briny character with sharp citrus notes. The Dutchman promises future seafood spirits, 'for now, though, I'm keeping my shucking knife close to my chest'. This initial offering is a smooth treat; it may be a 'meaty' spirit, but it doesn't feel gimmicky. Back at the Mezcaleria, this is what concerns Cullen. 'Interest is growing,' he says in pechuga and other meat-based spirits, 'but some London bars are now saying they make their own pechuga which is stretching the term. They may be putting meat in their mezcal and infusing it, but do they have a still? I just hope people don't start doing it for shock value.' Because, while bottles bearing 'contains mollusc' or 'contains raw meat product' warnings may seem sensationalist, most of these spirits – whether infused with uncooked poultry or high-grade beef – turn to meat and natural fats in pursuit of a creamier, more buttery texture than can be achieved using conventional ingredients or methods. Most succeed. So, if you can get over their provenance, only one question remains: will your future cocktail order be shaken, stirred or medium-rare?
