Home Care In Delhi, LA

(New Delhi, January 2026) On 16 January 2026, Mister Chai at Shangri-La Eros New Delhi hosted a traditional winter tea that placed the croissant as the star of the experience. Designed as an evening ritual rather than a traditional tea service, the event brought together patisserie craft, seasonal flavours, and thoughtfully paired beverages in a format bespoke for the cooler months.

The experience evolved through a curated selection of sweet and savoury croissants, including layered pastries and structured sandwiches, each developed with a focus on balance and texture. Sweet highlights ranged from the Gold Croissant with Dulcey ganache and delicate gold leaf, the New York Roll filled with single-origin dark chocolate and caramel white chocolate ganache, to refined classics such as Pain au Suisse, Babka Noisette, Lemon Cruffin with lemon curd and cinnamon sugar, and the sculptural Cube Croissant filled with ruby cream.

The savoury offering explored the croissant’s versatility through dishes like the Wild Mushroom and Truffle Pâté croissant, Chicken Croger with grilled chicken masala smash patty, melted cheddar and egg, and a Compressed Caesar Croissant with poached golden egg, arugula and parmesan.

A patisserie showcase highlighted technique and precision, while winter-led beverage pairings anchored the menu, allowing guests to move through the offering at an unhurried pace. A life-size croissant installation introduced a playful visual element, punctuating the evening without overshadowing the culinary narrative.

Icon of the experience was the signature Chai ritual by Laxman Rao, once a humble street vendor and an award-winning author, which explored tea as both a comfort and a craft. Served alongside the evening experience was a beverage selection that included Kadak Masala Chai, Meri Apni Cutting, and Kashmiri Kahwa infused with saffron, almonds and spices, alongside offerings such as Chamomile Blossom, Pure Ceylon Black Tea, Himalayan Shangri-La Estate Tea, the Shangri-La Signature Blend, Classic French Hot Chocolate, and Hazelnut Cold Coffee, highlighting Mister Chai’s continued emphasis on depth, sourcing, and method.

Mister Chai’s philosophy of reinterpreting regional Indian flavours through a contemporary lens remained evident throughout the evening. Set within a modern, refined space that draws from the familiarity of a local tea shop, the experience balances approachability with polish, offering guests a scene that encourages pause and conversation.

The winter evening event marked another chapter in Mister Chai’s maturing culinary direction, where tradition, technique, and modern sensibility come together in a thoughtful dining experience.

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The food menu has been developed by Chef Megha Kohli and Chef Vaibhav Bhargava. Kohli curated the Mexican, Italian, and continental selections, while Bhargava developed the Asian offerings

La Isla has opened in Delhi as a new island-inspired restaurant and cocktail bar, positioned as a slow-paced dining destination within the city. The outlet brings together global cuisine, relaxed interiors, and a destination-led cocktail programme aimed at experiential dining rather than high-volume service.

Conceptualised as a sensory retreat, La Isla draws inspiration from island cultures across regions. The space features natural textures, earthy colour tones, and layered lighting, with flexible seating designed to encourage longer dining durations. The layout is intended to support both small social gatherings and informal business or after-work meetings.

The food menu has been developed by Chef Megha Kohli and Chef Vaibhav Bhargava. Kohli curated the Mexican, Italian, and continental selections, while Bhargava developed the Asian offerings. The menu follows a global sharing format, with dishes such as Truffle Cream Cheese Dumplings, Chicken and Water Chestnut Gyoza, Mapo Tofu with Vegetables, Prawn Plancha, Avocado Tacos, Paella, and Burrata Pomodoro Linguini.

The bar programme forms a central part of the concept, featuring 15 signature cocktails inspired by island destinations worldwide. Each drink is designed to reflect regional flavours and cultural references, positioning cocktails as a storytelling element within the dining experience.

Speaking about the concept, Kripa Sial, Founder, La Isla, said, “La Isla was inspired from my years in California and trips across the border to Los Cabos, Cancun in Mexico, I felt Delhi would enjoy a relaxed place with tequila & mezcal based cocktails with tacos & other global favorites to go along, accompanied with a variety of coffees which add to the flavors. La Isla was imagined as a place where people can truly spend time—where dining feels unhurried and intuitive. We wanted to bring together global cuisine, island-inspired design, and a strong cocktail identity in a way that feels effortless. It’s about creating an experience that engages all the senses, not just the palate.”

La Isla reflects the growing shift in urban dining towards experience-led hospitality formats in Delhi.

La Isla, a new island-inspired restaurant in Delhi, offers a unique dining experience combining global cuisine, signature cocktails, and immersive design.

Delhi’s hospitality landscape has expanded with the launch of La Isla, a new island-inspired restaurant and cocktail bar positioned as a destination-led dining experience rather than a conventional food-and-beverage outlet. Located in the heart of the city, La Isla is designed to cater to diners who view food as an extension of travel, offering a slower, experience-driven format within an otherwise fast-paced urban environment.

Conceptualised as a sensory retreat, La Isla takes cues from island cultures across regions, aligning spatial design, menu development, and beverage programming into a single cohesive concept. The interiors use natural materials, muted tones, and controlled lighting to create a relaxed setting that supports extended dining occasions. Seating is arranged to accommodate both social and intimate formats, reflecting a focus on dwell time rather than quick table turnover.

The culinary programme has been developed with contributions from established chefs. Chef Megha Kohli worked on the Mexican, Italian, and continental offerings, while Chef Vaibhav Bhargava curated the Asian menu. The overall food strategy follows a globally familiar and accessible approach, with dishes designed for sharing. The menu includes Pan-Asian items such as Truffle Cream Cheese Dumplings, Chicken and Water Chestnut Gyoza, and Mapo Tofu with Vegetables, alongside Mediterranean and Latin-influenced plates like Prawn Plancha, Avocado Tacos, Paella, and Burrata Pomodoro Linguini. The selection reflects an intent to appeal to well-travelled urban consumers seeking variety without complexity.

The bar programme forms a central pillar of La Isla’s positioning. The cocktail menu features 15 signature drinks, each linked to an island destination and built around a narrative framework. Rather than focusing solely on technique, the beverages are designed to reference regional ingredients, flavour profiles, and cultural associations from locations such as Kyoto, Scotland, Mexico, Bora Bora, the Azores, the Galápagos, and Colombia. This approach aligns with a broader industry shift toward storytelling-led beverage menus that enhance guest engagement and brand recall.

Kripa Sial, Founder of La Isla, said, “ La Isla was inspired from my years in California and trips across the border to Los Cabos, Cancun in Mexico, I felt Delhi would enjoy a relaxed place with tequila & mezcal based cocktails with tacos & other global favorites to go along, accompanied with a variety of coffees which add to the flavors. La Isla was imagined as a place where people can truly spend time—where dining feels unhurried and intuitive. We wanted to bring together global cuisine, island-inspired design, and a strong cocktail identity in a way that feels effortless. It’s about creating an experience that engages all the senses, not just the palate.”

From a hospitality industry perspective, La Isla reflects the growing demand for experiential and destination-style dining in metropolitan markets. By combining globally recognisable food, a narrative-driven bar programme, and a design-led environment, the restaurant positions itself as part of Delhi’s evolving premium casual segment. The concept signals a move toward restaurants that function as lifestyle spaces, catering to consumers seeking immersive experiences rather than transactional dining.

India’s shooters have been granted a significant boost in their bid to secure quotas for the LA 2028 Olympics, with the ISSF World Cup 2027 in New Delhi designated as a qualifier event for the upcoming Summer Games.

The International Olympic Committee (IOC) approved the first set of qualification systems for LA28 earlier this week.

Set to be held between April 21 and 30 of 2027, the New Delhi leg of the ISSF World Cup for that season will have 12 Olympic quota places on offer - one in each of the 12 individual Olympic shooting events across rifle, pistol and shotgun disciplines.

For Indian shooters, this means a rare opportunity to secure Olympic quotas on home ranges, under familiar conditions.

Overall, the qualification cycle for LA 2028 shooting runs from July 31, 2026, to May 1, 2028.

Quotas will be awarded at World Championships, ISSF World Cups, continental championships and through rankings.

The qualification window begins with the 2026 ISSF World Championships in Doha, which will distribute 36 quota places across all individual events. This will be followed in 2027 by two more world championships - rifle and pistol in Daegu (24 quotas) and shotgun in Cairo (12 quotas) - before the focus shifts to the World Cup circuit.

In total, seven ISSF World Cups across rifle, pistol and shotgun disciplines will be part of the LA 2028 Olympics qualification pathway.

While the other six World Cups offer eight or fewer quotas, the New Delhi leg stands out by offering quotas across all 12 individual events as it is the only ISSF World Cup within the qualification window which features all three - rifle, pistol and shotgun - disciplines.

The Asian Championships will be particularly significant for Indian shooters, with 54 quota places allocated to the continental meet. In addition, 12 quota places - one per individual event - will be awarded through the Olympic world rankings at the end of the qualification window.

Overall, shooting at LA28 will feature 340 athletes across 15 events, with 316 quotas earned through competition, supplemented by host country and universality places. Each National Olympic Committee can qualify a maximum of 24 shooters (12 men and 12 women), with no more than two athletes per individual event.

At the Paris 2024 Olympics, India fielded a 21-member contingent across 15 events and returned with three medals - Manu Bhaker’s historic double bronze in women’s 10m air pistol and the mixed team event with Sarabjot Singh, and Swapnil Kusale’s bronze in the men’s 50m rifle three positions.

New Delhi [India], December 14 (ANI): Indian shooters have a significant home advantage, as the ISSF World Cup 2027, a qualifier event for the 2028 Los Angeles Olympics, will be held in New Delhi, according to Olympics.com. With this event, the Indian shooters aiming for quotas in the LA 2028 Olympics will have a massive mental and home advantage.The first set of qualification systems was approved by the International Olympic Committee (IOC) for the LA2028 Olympics this week. The New Delhi ISSF World Cup event will offer 12 Olympic quotas, one in each of 12 individual Olympic shooting events in rifle, pistol and shotgun disciplines.The window to secure a qualification in the LA 2028 Olympics for shooting runs from July 31, 2026 to May 1, 2028. Quotas will be awarded in World Championships, ISSF World Cups, continental competitions and world rankings. The qualification window starts with the Doha-hosted ISSF World Championships next year, where 36 quotas will be on offer across various individual events. This will be followed by two world championships in 2027, one of them being a rifle and pistol competition in Daegu (24 quotas) and a shotgun event in Cairo (12 quotas), before the focus shifts to the ISSF World Cup circuit.

In total, seven ISSF World Cups across rifle, pistol, and shotgun shooting will be part of the LA 2028 Olympic qualification pathway. While other ISSF World Cup competitions will be offering eight or fewer quotas, the New Delhi tournament stands out with quotas across 12 individual events, as it will be the only World Cup in the qualification window which will see all types of shooters, rifle, pistol and shotgun in action. The Asian Championships will be important for Indian shooters as a massive 54 quota places will be allocated to the continental event. Additionally, 12 quotas, one per individual event, will be awarded based on Olympic world rankings at the end of the qualification window.Also, the shooting at the LA2028 Olympics will host 340 athletes across 15 events, with 316 quotas earned via shooting competition, supplemented by host country and universality places. Each National Olympic Committee could have a maximum of 24 shooters (12 men and 12 women), with no more than two athletes per individual event. During the 2024 Olympics, India fielded a 21-member squad across 15 events and produced the best outing ever, with three medals. Manu Bhaker secured a double bronze across women's 10 m air pistol and mixed team event with Sarabjot Singh and Swapnil Kusale also won bronze in men's 50 m rifle three positions competition. (ANI)