The Big F Awards Celebrates Culinary and Hospitality Excellence at its 13th Edition

A rigorous, independent evaluation process continues to define the credibility of The Big F Awards

New Delhi, 10th September: The 13th edition of The Big F Awards concluded at The Westin, Gurgaon, bringing together accomplished professionals, emerging talent and enterprising brands from across India’s culinary and hospitality landscape. More than a celebration of achievement, this year’s edition reaffirmed the platform’s core principle: recognition must be earned through a credible and rigorous evaluation process.

At the heart of The Big F Awards is a jury-led approach designed to place merit ahead of visibility, reputation or commercial scale. The awards follow a structured and independent evaluation process, with entries assessed through successive rounds of screening and scoring against defined parameters including originality, execution, consistency, quality and sectoral relevance. The framework is designed to ensure that every participant is assessed on the strength of their work, rather than their profile, popularity or market presence.

The jury for the 13th edition comprised Chef Nita Mehta, Chef Kunal Kapur, Chef Ashish Bhasin, Chef Sabyasachi Gorai, Pawan Soni, Diwan Gautam Anand, Sameer Bawa, Khurafati Nitin, Rocky Singh and Anirudh Singhal. Bringing together experience across cuisine, hospitality, media and business, the panel applied a common evaluation framework to assess the nominees and arrive at the final results.

Importantly, the process is built to create a level playing field. Commercial size, public visibility and geographical location do not determine recognition. The platform actively seeks to bring deserving work into consideration, including independent ventures, emerging professionals, newer businesses and establishments that may not always receive the same visibility as larger or more established names.

The awards also maintain a clear separation between participation and recognition. There are no nomination fees and no pay-to-participate mechanisms, reinforcing the principle that an award should be a result of merit rather than commercial participation. Winners are not disclosed in advance, with the final results remaining confidential until they are announced at the awards ceremony.

Speaking after the ceremony, Pawan Soni, Host & Jury member, The Big F Awards, said, “Thirteen editions have reinforced our belief that credibility cannot be created through a trophy or an announcement; it comes from the process behind it. This year, in the 6-month long process the jury evaluated nominations with the same discipline across categories, looking closely at the work, its consistency, execution and relevance. What stood out was the diversity of talent—from established names to smaller ventures and professionals receiving national recognition for the first time. That is precisely what we want The Big F Awards to stand for: a platform where deserving work has an opportunity to be recognised on merit, irrespective of visibility or scale.”

The 13th edition saw participation from independent ventures, established organisations, chefs, restaurateurs and emerging businesses across multiple regions and formats. The broad participation model reflects the awards’ continued effort to identify and recognise excellence beyond conventional industry circles.

The recipients included Megu, who won League of Legends Awards, followed by Nisaba in the Noteworthy Newcomer category. Inja received the Restaurant of the Year distinction, while Best Cocktail Bar, Cocktail Menu of the year and Best Debut Bar were presented to AaBbCc.concept. Further honours went to Porus Arora for Restaurateur of the Year and Sahil Sambhi for Nightlife Entrepreneur of the Year.

Highlights from the evening included Chef Manish Mehrotra, Chef Harpal Singh Sokhi, Rocky Singh, Rocky Mohan, Chef Manisha Bhasin, Zorawar Kalra, Sid Jalan amongst other dignitaries attending the presentation ceremony.

As The Big F Awards closes its 13th edition, its focus remains unchanged: to build recognition around work that stands up to scrutiny. The platform will continue to expand its outreach for the next edition, bringing a wider pool of professionals, establishments and businesses into a process where credibility, consistency and merit remain at the centre of recognition.

About The Big F Awards

The Big F Awards is a Delhi NCR-based platform recognising excellence across the food and hospitality industry through a rigorous and independent evaluation process. Founded on the belief that credible recognition must be rooted in process rather than perception, the awards follow a structured jury-led evaluation framework, with entries assessed against defined parameters. The platform maintains a zero nomination fee and no pay-to-participate policy, ensuring that recognition remains independent of commercial participation. Over 13 editions, The Big F Awards has sought to create a credible platform that recognises established as well as emerging talent based on the merit of their work.

Given below is the complete list of winners:

Given below is the complete list of winners:

The Big F Awards 2026 – Winners

• The League of Legend Award was presented to Megu at The Leela Palace Delhi.
• Habeeb ur Rehman Lifetime Achievement Award was presented to Sourish Bhattacharya.
• The Arvind Saraswat Young Chef Award was presented to Chef Priyansh Sakariya.

Indian Cuisines

• In the Coastal category, the Jury Award went to sana-di-ge, while the Popular Award went to The Malabar Coast.
• In the North Indian category, the Jury Award went to Gulati Restaurant, while the Popular Award went to Karigari by Chef Harpal Singh Sokhi.
• In the Modern Indian category, the Jury Award went to Avartana (ITC Maurya), while the Popular Award went to Anardana.
• In the South Indian category, the Jury Award went to HOSA, while the Popular Award went to Dakshin (Sheraton Delhi).
• In the Other Indian Regional Cuisines category, the Jury Award went to Royal Afghan (ITC Grand Bharat), while the Popular Award went to Yeti – The Himalayan Kitchen.

World Cuisine

• The All-Day Dining in a 5-Star Hotel Jury Award went to Tamra (Shangri-La Eros New Delhi), while the Popular Award went to Seasonal Tastes (The Westin).
• The BBQ & Grills Jury Award went to The Pit Smoked & Grilled, while the Popular Award went to TGIFRIDAYS.
• The Café (With Alcohol) Jury Award went to OLLY – Olive’s All Day Café & Bar, while the Popular Award went to Cafe Delhi Heights.
• The Café (Without Alcohol) Jury Award went to Theos, while the Popular Award went to DIGGIN.
• The Chinese Jury Award went to Shang Palace (Shangri-La Eros New Delhi), while the Popular Award went to China Garden.
• The European Cuisine Jury Award went to Latango, while the Popular Award went to United Coffee House.
• The Japanese/Korean Jury Award went to Hahn’s Kitchen, while the Popular Award went to Kofuku.
• The Pan Asian Jury Award went to Yum Yum Cha, while the Popular Award went to YouMee.
• The Thai/Vietnamese and Other World Cuisine Jury Award went to Soy Neung Roi (Radisson Delhi Airport), while the Popular Award went to Mamagoto.

The Big F Awards Special

• The Bakery/Patisserie Jury Award went to L’Opera, while the Popular Award went to The Big Chill Cakery. 
• The Best Butter Chicken Jury Award went to Kalanji, while the Popular Award went to Havemore Restaurant.
• The Home Baker Jury Award went to Dessert Art (Deepali Mahajan), while the Popular Award went to Glaze N Gourmet (Deeksha Ahuja).
• The Home Chef Jury Award went to A Southside Story (Rekha Rigo) and Aman-E-Mithaas (Puplee Bedi), while the Popular Award went to Saffron by Archie (Archana Dhawan).
• The Delivery Only Outlets Jury Award went to Noshi – Yum Asian Delivery, while the Popular Award went to Louis Burger.
• The Pizzeria Jury Award went to Pizzeria Da Susy, while the Popular Award went to Tossin Pizza.
• The Terrace/Outdoor Dining Jury Award went to AARAMgarh, while the Popular Award went to Swan.
• The Best In-House PR/Agency Jury Award went to Pawan Hora (Wishbox Studio), while the Popular Award went to Vibhuti Sood.
• The Bar Team of the Year Jury Award went to Prateek Gusain (Kimikrai: Umami House), while the Popular Award went to Sandesh Tamang (Sidecar).
• The Noteworthy Newcomer of the Year Jury Award went to Nisaba, while the Popular Award went to Tan Yan.
• The Restaurant of the Year Jury Award went to INJA, while the Popular Award went to Japonico.
• The Restaurateur of the Year Jury Award went to Porus Arora, while the Popular Award went to Vikrant Batra.
• The Nightlife Entrepreneur of the Year Jury Award went to Sahil Sambhi, while the Popular Award went to Dinesh Arora.

Nightlife

• The Cocktail Bar Jury Award went to Aabbcc.concept, while the Popular Award went to Vietnam.
• The Cocktail Menu of the Year Jury Award went to Aabbcc.concept, while the Popular Award went to Farzi Café.
• The Debut Bar Jury Award went to Aabbcc.concept, while the Popular Award went to She’s Here.
• The Micro Brewery Jury Award went to Fort City Brewing, while the Popular Award went to Beerlin.
• The Place for Gigs Jury Award went to Diablo, while the Popular Award went to Chica.
• The Pub/Bar Jury Award went to Rick’s (Taj Mahal, New Delhi), while the Popular Award went to Japonico.
• The Rooftop Bar Jury Award went to HauzKhas Social, while the Popular Award went to Molecule.
• The Theme Restaurant/Bar/Pub Jury Award went to Nadoo, while the Popular Award went to Sly Granny.
• The Night Clubs Jury Award went to Thanks & Beyond, while the Popular Award went to Story Club & Lounge (The Westin)

Seafood is one of the trickiest ingredients to keep fresh at home, and most of the trouble comes down to how it’s stored between the market and the pan. The same zoning logic used in commercial refrigeration equipment on the walk-in coolers of restaurants and fish markets applies, at a smaller scale, to the fridge sitting in an ordinary kitchen. Understanding how temperature moves through a home fridge, and which habits slow down spoilage, makes the difference between a piece of fish that tastes clean and one that smells off before it ever hits the pan. This article looks at why seafood breaks down faster than other proteins, how to use a fridge’s built-in temperature zones wisely, and the small daily habits that keep a catch fresh until it’s time to cook.

TLDR — Key Takeaways

• Seafood spoils faster than meat or poultry because its enzymes and bacteria stay active even at normal fridge temperatures.
• The coldest part of most fridges sits near the back or bottom, close to the cooling element, while door shelves stay noticeably warmer.
• Home fridges follow the same zoning principle found in commercial refrigeration equipment, just on a smaller scale, so placing seafood in the coldest zone matters.
• Simple habits, such as storing seafood on ice and keeping it below other foods, extend freshness without any special equipment.

Why Seafood Spoils Faster Than Other Proteins

Seafood breaks down faster than chicken or beef because the enzymes and bacteria naturally present in fish and shellfish stay biologically active even at temperatures that would keep other proteins stable for days. Fish live in cold water, so their internal enzymes are adapted to function efficiently at low temperatures rather than shutting down the way a land animal’s tissue does once chilled. That means a standard fridge setting, which comfortably slows spoilage in red meat, only partially slows the same process in a fillet of cod or a bag of shrimp.

The muscle structure of fish also plays a role. Fish muscle is built from short fibers held together by thin connective tissue, unlike the longer, denser fibers found in beef or pork. That shorter structure breaks down faster once the animal dies, releasing compounds that create the sour, ammonia-like smell associated with aging seafood. Red meat’s denser fibers resist this breakdown for longer, which is part of why a steak can sit safely in the fridge for several days while raw fish is best used within a much shorter window.

This combination of active enzymes and fragile muscle structure is why seafood needs stricter handling than most other proteins. It is not that fish is inherently more dangerous to eat than chicken, but that the visible and chemical signs of spoilage appear sooner, and the tissue itself has less structural resistance to decay. Recognizing this earlier spoilage curve is the starting point for deciding where and how to store seafood inside a fridge.

Understanding Fridge Temperature Zones for Seafood

Most refrigerators are not uniformly cold throughout; they have distinct temperature zones shaped by where the cooling element sits and how air circulates inside the compartment. In most designs, the coldest air settles near the back and bottom of the main compartment, closest to the cooling coil, while the front and top run slightly warmer because they are farther from that source and closer to the door seal. Every time the door opens, warmer kitchen air rushes in first near the front, which is one reason that zone never gets quite as cold as the back.

Door shelves are the warmest part of any fridge by a noticeable margin, since they sit furthest from the cooling element and absorb the temperature swings that happen every time the door opens. That warmth is fine for condiments or drinks, but it is the wrong environment for raw seafood, which needs the most consistent, coldest air a fridge can offer. Matching seafood to the correct zone, rather than treating every shelf as interchangeable storage space, is the practical takeaway here, and shoppers comparing a fridge with clearly defined compartments will find it easier to keep this back-shelf rule in practice day to day.

In a Liebherr fridge with BioFresh, fish and other proteins can sit just above 0°C instead of on a mid-shelf that warms each time the door opens.

This zoning principle is not unique to home appliances. Commercial kitchens rely on the same logic at a larger scale, arranging walk-in units so that the most perishable items sit in the coldest section and slower-spoiling goods occupy the warmer edges. Bringing that same mindset home means treating the back or bottom shelf as the designated spot for raw fish and shellfish, and reserving the door and upper shelves for items that tolerate more temperature fluctuation. A quick way to check a fridge’s actual cold spot is to notice where condensation or frost tends to form fastest, since that usually marks the zone running closest to the coil.

Smart Storage Habits That Extend Freshness

Even the coldest zone in a fridge benefits from extra habits that slow bacterial growth further, and one of the most effective is storing seafood on a bed of ice inside a shallow tray. The ice draws heat away from the fish continuously, keeping the surface temperature lower than the surrounding fridge air alone could achieve, while the tray catches melting water so it doesn’t pool onto other shelves. This technique mimics how seafood is often kept during transport and display, where constant contact with ice, rather than air alone, does most of the work of slowing decay.

How the seafood is wrapped matters just as much as where it sits. Sealing fish tightly in plastic traps the moisture that naturally releases from the flesh, and that trapped moisture becomes a breeding ground for the surface bacteria responsible for off odors. Wrapping loosely, or using a container with some airflow, lets that moisture escape instead of sitting against the fish. A useful sequence for handling fresh fish at home looks like this: pat the surface dry with a paper towel first, place it on ice in a shallow tray, cover it loosely rather than sealing it airtight, and position that tray in the coldest part of the fridge.

There is a trade-off in this approach worth understanding. Wrapping too loosely risks drying out the surface of lean fish, while wrapping too tightly risks trapping spoilage-causing moisture. The balance point is a light, breathable cover, such as a damp cloth or a container lid left slightly ajar, which limits both problems at once. Shellfish in shells follow a different rule: they need to breathe and should never sit in standing water or a sealed bag, since that can suffocate live mussels or clams before they’re cooked.

Organizing Your Fridge for Seafood and Everyday Cooking

Storage location inside the fridge affects food safety just as much as temperature does, particularly when it comes to preventing cross-contamination between raw seafood and everything else. Raw seafood should always sit below cooked or ready-to-eat food, never above it, because any drips or leaks travel downward under gravity. A tray of raw shrimp on a top shelf can drip onto a container of leftovers below without anyone noticing until the smell or taste gives it away, while the same tray on the bottom shelf poses no such risk to food stored above it.

Dedicating a specific bin or tray to seafood, separate from the general produce or dairy compartments, also helps contain odor transfer. Fish oils and juices cling to plastic and rubber seals more persistently than most other food residues, and once a bin picks up that smell, it tends to linger even after washing. Keeping seafood in its own designated container, wiped down after each use, keeps that smell from working its way into butter, cheese, or other odor-absorbent foods stored nearby.

This kind of organization also speeds up everyday cooking, since a cook always knows exactly where to look for the ingredient rather than searching multiple shelves. Grouping seafood together with a clear, consistent spot builds a habit that pays off during a rushed weeknight dinner just as much as during a planned seafood feast. Over time, this small organizational discipline does more for food safety than any single storage trick on its own, because it removes the guesswork about what sits where and for how long.

Frequently Asked Questions

How long can raw fish safely sit in the fridge before cooking?

Raw fish is best cooked as soon as reasonably possible after purchase, since its enzymes and bacteria remain active even in cold storage. The exact safe window depends on how fresh the fish was when bought, how it was handled beforehand, and how consistently cold the storage zone stays, so treating raw fish as a short-turnaround ingredient rather than a pantry staple is the safer approach.

Does frozen seafood need different handling once it’s thawed?

Yes, once seafood thaws it behaves like fresh seafood and follows the same spoilage clock, regardless of how long it spent frozen beforehand. Thawing in the fridge itself, rather than on a counter, keeps the surface from warming into the temperature range where bacteria multiply fastest, and thawed seafood should move to the coldest zone just like anything bought fresh that day.

Can shellfish and fin fish be stored together in the same spot?

They can share the same general zone, but it helps to keep them in separate containers rather than piled together, since shellfish often carry more surface moisture and different odor compounds than fin fish. Separating them also makes it easier to notice if one has gone off without the smell masking the condition of the other.

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This is a contributed post

Bread Pakora is one of the most delicious rainy day snacks. It is traditionally deep fried, making it quite heavy on oily. But in this version, we make bread pakoras in the air fryer using a fraction of the oil. Which means you can enjoy them guilt-free! 

Bread pakora used to be a monsoon staple in my house growing up and it’s a dish that’s filled with nostalgia for me. But of course as I grew up, the guilt of eating the traditional deep-fried version started to show up. Until I decided to experiment and learn how to make the same bread pakoda in my trust-y air fryer 😍

This air fryer bread pakora has got the same light and crispy batter, but made with just a tablespoon of oil. Which means you get to enjoy your favorite rainy day snack without any guilt! And believe me, no one would be able to tell the difference! 

Bread Pakora Ingredients 

Batter: 

• Besan: Aka gram flour. This forms the base of the batter, adds a nutty flavor, and helps crisp up the bread pakoras. 
• Onions: Thinly sliced. Adds a slight crunch and a boost of flavor
• Carrom seeds: Adds a lovely aroma and a slight peppery flavor. Highly recommend not skipping this.    
• Oil: Any neutral-flavored cooking oil like peanut, sunflower, or vegetable. 
• Coriander leaves: For an earthy freshness
• Water: To adjust the consistency of the batter
• Salt: For seasoning

Filling:

• Potato: Boiled, peeled, and mashed.   
• Spices: Green chilli, jeera powder, chaat masala, turmeric powder, and Kashmiri red chilli powder for flavor and heat. 
• Ginger: Grated ginger adds a lovely heat and aroma   
• Salt: To season

Serve: 

• Bread: I have used white bread, but brown bread works too.  
• Chutney: To serve along with the bread pakoras. I love green coriander chutney with this. 

Frequently Asked Questions 

Richa’s Top Tips 

• Let the batter rest: Resting the besan batter for about 10 minutes helps the flour hydrate properly, resulting in a smoother coating that sticks better to the bread.
• Don’t make the batter too thin: A semi-thick, pourable batter gives the best coating. If it’s too runny, it will slide off the bread and won’t crisp up as well.
• Spread the filling evenly: A thin, even layer of the potato mixture prevents the sandwich from falling apart while dipping and air frying.
• Press the sandwich gently: This helps seal the bread before coating it in batter, making the bread pakora recipe much easier to handle.
• Serve immediately: Like most pakoras, these taste best straight out of the air fryer while the coating is still crisp.

Storage Tips

Bread pakoras are at their crispiest when served fresh, but leftovers can still be enjoyed later.

• Refrigerate: Store cooled pakoras in an airtight container in the refrigerator for up to 2 days.
• Reheat: Air fry at 180°C for 3-5 minutes until hot and crisp again. Avoid microwaving, as it softens the coating.
• Freeze: You can freeze the assembled, uncooked sandwiches (without the batter) for up to 1 month. Thaw slightly, dip in fresh batter, and air fry as directed. This is a great shortcut if you love making bread bajji for quick snacks.

Serving Ideas

• These crispy bread pakoras are a staple in our house as an evening snack with a hot cup of masala chai or ginger tea, especially when it’s raining. 
• Traditionally, these are served with green chutney, tamarind chutney, or tomato ketchup. When I am hosting, I simply arrange all three so everyone can mix and match.
• For a more filling meal, pair your bread pakora recipe with a bowl of hot tomato soup or simple vegetable soup. 

Make these Bread Pakoras Your Own

• Add grated paneer or crumbled feta to the potato filling for a richer, creamier centre.
• Mix finely chopped vegetables like carrots, capsicum, peas, or sweet corn into the filling for extra texture and nutrition.
• Add grated cheese for a gooey, kid-friendly version.
• Make it spicier by adding more green chillies, crushed black pepper, or red chilli flakes.

Conclusion

If you’ve been wondering how to make bread pakoras that are crispy, satisfying, and don’t require deep frying, this air fryer version is one you’ll come back to again and again. Perfect for rainy days, evening tea, or whenever you’re craving a comforting snack, this recipe proves you don’t need lots of oil to get delicious results. 

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️  

Watch Air Fryer Bread Pakoda Recipe Video

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Air Fryer Bread Pakora

Crispy, crunchy, and super flavorful just like it's deep-fried version, these air fryer bread pakoras are healthy and perfect way to eat your favorite monsoon snack guilt-free!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 pakoras

Calories 479kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For batter

• ½ cup + 2 tablespoons gram flour / besan
• ¼ teaspoon salt
• ¾ onion thinly sliced, approx. ⅓ cup + 2 tablespoons
• 2 teaspoons finely chopped coriander leaves
• A pinch of carom seeds ajwain
• 1 teaspoon oil
• ¼ cup + 1 teaspoon water

For filling

• 2 boiled potatoes peeled and mashed, approx.⅓ cup
• 1 green chilli finely chopped
• ½ teaspoon grated ginger
• ⅛ teaspoon salt
• ⅛ teaspoon chat masala
• ⅛ teaspoon jeera powder
• ⅛ teaspoon turmeric powder
• ⅛ teaspoon kashmiri chilli powder

To serve

• 4 bread slices
• 2-3 tablespoons green chutney

Instructions

Preparing batter

• Take gram flour, salt, onions, coriander leaves, ajwain in a bowl & mix well. Add oil, water and mix to make a semi-thick batter. The batter should be of pouring consistency but not runny. Set aside for 10 minutes
  ½ cup + 2 tablespoons gram flour / besan, ¼ teaspoon salt, ¾ onion, 2 teaspoons finely chopped coriander leaves, A pinch of carom seeds, 1 teaspoon oil, ¼ cup + 1 teaspoon water

Preparing filling

• Take potatoes in another bowl, add rest of the ingredients for the filling, mix well and set aside.
  2 boiled potatoes, 1 green chilli, ½ teaspoon grated ginger, ⅛ teaspoon salt, ⅛ teaspoon chat masala, ⅛ teaspoon jeera powder, ⅛ teaspoon turmeric powder, ⅛ teaspoon kashmiri chilli powder

Assembling pakodas

• Place both the bread slices on a plate or chopping board, spread chutney on one of the slices. add approx. ¼ cup of the potato filling on the other slice and spread well. Cover with the chutney spread slice to form a sandwich. Press gently and cut them into 2 triangles. Repeat the same process for the rest of the bread slices.
  4 bread slices, 2-3 tablespoons green chutney
• Pre heat the air fryer at 180C and brush the basket with oil.

Preparing pakodas

• Dip each triangle sandwich in the batter, ensuring they are evenly coated. Place on the air fryer basket, spray/brush with a few drops of oil and air fry at 180 C for 8 minutes, flip the pakodas, spray/brush with a few drops of oil and air fry at 180 C for 5 minutes till they are roasted well.

Video

Nutrition

Calories: 479kcal | Carbohydrates: 87g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 814mg | Potassium: 1300mg | Fiber: 12g | Sugar: 11g | Vitamin A: 64IU | Vitamin C: 48mg | Calcium: 122mg | Iron: 5mg

This article was researched and written by Urvi Dalal.

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