Latest news with #NehaMishra
Daily Mail
6 days ago
- Entertainment
- Daily Mail
London's most expensive ramen blasted as 'rip off' - and it even has a Michelin star
A British-Japanese diner has taken aim at a high-end eatery in London for selling an 'overpriced' bowl of ramen noodles worth an eye-watering £50, in a scathing review that has gone viral. The critic, who posts under the handle @matcha_samurai on TikTok and Instagram, documented his recent visit to Kinoya, a Michelin-starred Japanese ramen bar located within Harrods' famous Dining Hall. Known for its 'nose-to-tail' philosophy and 'ultimate ramen experience,' Kinoya recently expanded from its Middle Eastern roots to London's upscale culinary scene. Founded in Dubai by celebrated chef Neha Mishra, it earned a Michelin Bib Gourmand in 2023 and was ranked seventh on the Middle East & Africa 50 Best Restaurants list. Its carefully curated menu includes inventive dishes like burnt butter scallops, wagyu tsukune (a traditional Japanese meatball), and slow-cooked pork belly tonkotsu. But @matcha_samurai, who is of Japanese heritage, wasn't impressed after ordering what he called 'the most expensive ramen in London'. In a TikTok video that has amassed half a million views, the diner is seen browsing Kinoya's menu, which includes £7 edamame, £10.50 miso butter eggplant, and £49.50 ramen made with A5 wagyu – the highest grade of Japanese Wagyu beef – and a shoyu chicken broth. Opting for the menu's costliest bowl of noodle soup, the content creator wanted to test whether the price tag matched up with authentic Japanese cuisine. Once the dish arrived, he and two companions tucked in – only to erupt into laughter after the first bite. He said: 'The price is ridiculous. I'm not going to lie, I was expecting spectacular... and at least authentic. One bite is like £1. We got completely ripped off. I can make this at home – they basically warmed it up and assembled it.' He went on to score the ramen 2 out of 10, criticising the 'unseasoned' meat, suspected 'instant noodles,' and a lack of depth in the broth. As the group finished the meal and exited the restaurant, he added: 'It's not because of the chef – it's because of the concept. We paid that much and we're not even full. I'm still hungry.' Hundreds of viewers shared their thoughts in the comments, with many agreeing the bowl of ramen was 'overpriced' and that it 'underdelivered'. One person wrote '50 pound is absolute highway robbery oh my god', while another said 'London has this social ability to overcharge and underdeliver'. A third commented: 'It's always prices like this and the food is the most mid bland thing you've ever tasted,' as another joked: 'It's in Harrods people who shop there don't know what anything is supposed to cost.' Another viewer added: 'You could eat all week for £50 in Japan. We couldn't believe how cheap it was to eat out over there. We are definitely being ripped off in the UK.' Hundreds of viewers shared their thoughts in the comments, with many agreeing the bowl of ramen was 'overpriced' and 'underdelivered' Meanwhile, one former Kinoya diner shared: 'I went here and thought the same so I left a google review and the founder FOUND ME ON INSTAGRAM AND SEND ME MESSAGES ASKING WHY I WAS BEING MEAN.' However, a number of viewers defended the restaurant's pricing, as one wrote: 'Ramen in Japan is a high-volume, get in/get out quick, workers meal ramen abroad is an exotic, once-in-a-while dining experience obviously the prices will be different.'
What's On
12-06-2025
- Entertainment
- What's On
With love, from Palestine: Haya's Kitchen has a brand new home at KAVE
Who doesn't love a supper-club-to-permanent success story? We've had many of these delicious tales come out of Dubai in the past few years – Neha Mishra's A Story of Food to Kinoya, Gabriela Chamorro's Girl and the Goose, the anonymous-chef-led Hawkerboi, husband-and-wife duo Salam and Tareq's Dukkan El Baba from Birria Tacos, to name a few. The latest entrant to this club is Haya's Kitchen, Palestinian chef Haya Bishouty's culinary baby. What started as Sufra, a Covid-era awakening from corporate slumber, and a series of workshops focused on Palestinian food skills around town, is now a permanent kitchen. Haya's Kitchen Meets KAVE has been operational for about six months, with a grand launch coming up soon, and is located inside KAVE in a quiet lane of Alserkal Avenue. The story Respective founders and friends Haya and Rania Kana'an welcome you with open arms into their space – a space all about creating a community of eco-conscious, kind humans, featuring a cavernous co-working area laid out with communal tables, surrounded by retail pop-ups of sustainable, regional, upcycling brands. Apparel, jewellery, vintage accessories, ceramics, bags and more, and in the corner, the kitchen. The synergy of these two concepts comes from the roots they intend to honour. Haya's Kitchen started as and continues to be Haya's personal journey into discovering, understanding and embracing her heritage. KAVE brings back the practices of the ancestors, the cave people, creating a system of conscious living – take from the Earth, give back to it. Both women are paying tribute to their heritage, their tetas or grandmothers, by reviving this way of life, whether through food or communal belonging. The food The menu at Haya's Kitchen Meets KAVE follows a pattern of seasonal and personal cooking, the core of any cuisine and culture. You can sample dishes like the msakhan and macarona bil'laban, unadulterated versions of the childhood classics. At a time when food was consumed depending on what the Earth was giving us, the tetas used locally-sourced ingredients and passed these recipes down from one generation to the next, as we see in the selection of seasonal salads with bulgur wheat and tomatoes. No food is wasted, no part thrown away, and everything preserved expertly to make sure it doesn't go bad, as in the khweya, a breakfast dish of leftover oven-baked Arabic bread with cinnamon and sugar soaked in warm milk before serving. As we dine, Haya and Rania share their own stories about these dishes, different iterations of the same comfort food they ate across different parts of the country. These are their shared memories, not in consciousness, but in heritage. Haya's Kitchen Meets KAVE, KAVE, Alserkal Avenue, Dubai, weekdays, 10am to 7pm, weekends, 11am to 8pm, closed on Mon, @hkmeetsk, @ haya sktchn, @kavepeople. Images: Supplied > Sign up for FREE to get exclusive updates that you are interested in
Time of India
06-05-2025
- Health
- Time of India
Dengue cases rise in Karnataka ahead of monsoon, with Bengaluru worst-hit
Bengaluru: Dengue cases are climbing steadily across Karnataka even before the onset of monsoon, raising concerns among health officials about an early and intense outbreak. Between Jan and April 30, the state recorded 1,186 cases, with six requiring hospitalisation. Tired of too many ads? go ad free now Bengaluru has emerged as the hotspot, reporting nearly half the cases (522), followed by Tumakuru (78). According to health department data, in just one month, dengue cases jumped from 707 (as of the week ending March 2) to 1,186 by the end of April — a 65% jump even before peak transmission season begins. Fifty-one of the cases were children aged under one, and 553 aged under 18. Even though the number of dengue cases this year is lower than that during the corresponding period last year (Jan to April 30), health officials remain concerned. Ansar Ahmed, project director of Integrated Disease Surveillance Programme, confirmed that all six dengue hospitalisations so far were from areas under BBMP limits. Highlighting the risks, he urged citizens to eliminate stagnant water around their homes. "The current weather conditions not only favour mosquito breeding but also support the spread of various viruses, bacteria, parasites, and fungi. The department is ramping up both awareness drives and preventive actions. However, people need to stay alert," he said. Dr Neha Mishra, consultant (infectious diseases), Manipal Hospitals, told TOI two dengue cases are reported daily. "Usually, we do see a slight rise in cases whenever it rains. But if this on-and-off rain continues, there's always a chance of a surge, especially with dengue season around the corner. More waterlogging means more mosquito-breeding sites, even something as small as water collected in a discarded bottle can become a breeding ground. Tired of too many ads? go ad free now Being a greener city, Bengaluru is more prone to puddles, which naturally leads to more mosquitoes and, in turn, more cases." Chikungunya also sees rise Karnataka has reported over 280 chikungunya cases since Jan 1, prompting health authorities to step up preventive efforts. Ansar Ahmed, project director of Integrated Disease Surveillance Programme, said the state is moving swiftly to contain the spread. "We've ramped up monitoring and are optimistic that proactive measures will help control the situation," he said. While chikungunya is generally less fatal than dengue, it often causes prolonged joint pain and fatigue, making recovery more difficult for many patients. A senior health department official told TOI: "With each new case, we're tightening our response. We're bracing for a potential surge in the coming months and want to keep the numbers in check. Last year saw a steady rise in cases, and we're determined not to let that happen again."
FACT
06-03-2025
- Business
- FACT
Neha Mishra on IWD: Founder of Kinoya on revolutionising ramen restaurants
Chef Neha Mishra is an industry disrupter. Female restauranteurs are few and far between, and Indian chefs cooking award-winning Japanese food are practically unheard of. Kinoya has an unlikely origin story. The concept first started as a supper club, A Story of Food. More than 7,000 meals later, it turned into a restaurant. In 2021, Kinoya opened in Onyx Tower in Dubai, and in 2023, it opened in Harrods in London. Neha has gained recognition from the FACT Dining Awards Dubai to MICHELIN Guide Dubai. Now, she is launching a new concept in Dubai with Atelier House Hospitality, although the name has not yet been confirmed. In honour of International Women's Day, Neha shares her story from supper club to international success. Kinoya is a homegrown concept. For that alone, I would recommend a visit. Of course, hopefully you'll become a frequent visitor. It is a ramen focused restaurant with plenty to offer. I am a firm believer that if anyone says ramen isn't for them, they simply have not met the right ramen for them. The London venue is a smaller outlet with a tighter offering, but it is also special. Ramen venues in Japan can be found in the basement of department stores. For Kinoya to be in an iconic space like Harrods feels full circle. View this post on Instagram A post shared by Kinoya (@ That we are too emotional, and we are catty. On the contrary, women support each other tremendously and they are able to bring empathy and compassion into businesses and partnerships in the way we lead our teams. People would say, 'she's not Japanese, she can't make this food'. I doubled down on proving that I can do my own adaptation of Japanese food. There's a shift. More and more women have their own financial independence. That is something I would encourage, and advocate to every woman I know. When we are running businesses and have financial independence, we make better decisions in our personal lives. We give ourselves the freedom to choose, and that just makes us more fulfilled. We are happier mothers, wives, friends, colleagues and people in general. Validated. View this post on Instagram A post shared by Kinoya London (@ We will expand slowly and meaningfully. There has to be a desire to create something special. The motive can't be the money. That can definitely be the by-product, but it can't be the primary goal. I am opening a concept towards the end of the year, in partnership with with Atelier House Hospitality. I am looking forward to it. Grown up women in business don't ask each other to 'let's go get haircuts together, or our nails done together', we go with 'let's open a place together'. Make sure you have your own financial autonomy. Don't take things personally. Life isn't trying to get you. GO: Follow @astoryoffood on Instagram for more information.
What's On
05-03-2025
- Entertainment
- What's On
A new temaki bar is coming to Dubai, brought to you by Neha Mishra of Kinoya fame and Panchali Mahendra of Atelier House Hospitality
Hand rolls for days, coming soon by Neha Mishra and Panchali Mahendra… It's always good news when two F&B powerhouses team up for some food-related quests, and this new pairing featuring some top-tier names comes with the promise of an unmissable dining concept. Neha Mishra, chef, restauranteur, Kinoya, and Panchali Mahendra, CEO of Atelier House Hospitality, bringing to you concepts like 11Woodfire, Gerbou, Mohalla and more, are bringing a brand new concept to the city. Conceptualised, as all great things are, in the spur of a moment at Mishra's birthday celebration at home last year, where a serving of some DIY temaki rolls as a spread inspired an idea between the pair, this is going to be about all things temaki. We all know and love Kinoya, having started as a supper club and now making waves not only in Dubai, but also in London, for some of the best, heart-warming, soul-repairing Japanese ramen around town, casually scoring a Bib Gourmand on the Michelin Guide and the third spot on MENA's 5o Best. This will be a name completely independent of that identity, a new brand sharing no resemblance to any of Kinoya's offerings. Set to be all about temaki, the venture will be a new Japanese dining concept, emphasizing temaki and a unique speakeasy bar with a specialised cocktail program. The menu will feature a diverse selection of temaki, freshly prepared to preserve flavour and texture. The set-up of the venue and the concept will be such that diners will be able interact with chefs during meal preparation, making for a refined, interactive dining experience. The concept is set to open in the third quarter of 2025. It's being expected that the opening will be between August and September, explained Mishra in an Instagram post announcing the upcoming collaboration. 'We are excited to introduce this interactive dining concept, which combines culinary artistry with engaging experiences. Tailored to resonate with the city's appetite for innovative Japanese cuisine, doing this with one of the most talented chefs in the city, and my friend, is going to be a fun ride,' said Panchali Mahendra, in an official press statement. 'As a gaijin who has dedicated their life's work to the pursuit of understanding and creating (my own adaptation of) Japanese cuisine, this feels like a natural progression. Other than being a chef, creating concepts and being an operator appeals to me equally — this time from a unique perspective of being a conductor of the orchestra and allowing the craftsmanship to come from the masters. The partnership, experience, and infrastructure that AHH brings give strength and support to our collective vision,' added Neha Mishra. Stay tuned for all the exciting developments – we know we'll be… @astoryoffood, @atelierhousehospitality, @panchalimahendra Images: @neovikram > Sign up for FREE to get exclusive updates that you are interested in
