New museum to showcase India's history and heritage

India is investing big money in a new museum hat will showcase the country's history and culture.

  
The government approving a multi-million dollar museum in New Delhi designed to showcase thousands of years of civilization.

The Cabinet Committee on Economic Affairs, chaired by Prime Minister Narendra Modi, has cleared the development of the Yuge Yugeen Bharat Museum, which will transform two landmark buildings in the capital’s historic administrative district into a major international cultural destination, news hub Travel Mole reports.

The project, estimated to cost approximately $US 340 million, will occupy the former North and South Block government offices. Designed by British architects Edwin Lutyens and Herbert Baker in the 1920s, the buildings will be adaptively reused while retaining their architectural and heritage significance.

Covering approximately 178,509 square meters of built-up space, the museum is expected to have the world’s largest exhibition area. It will be developed in phases between financial years 2026-27 and 2030-31, with the first gallery scheduled to open in the second half of 2027.

The name Yuge Yugeen Bharat means approximately “India through the ages”. The institution will present the country’s cultural and civilizational evolution through contemporary exhibitions, immersive technologies and interactive visitor experiences.

The thematic galleries will explore subjects including architecture and cityscapes, mathematics and astronomy, languages and scripts, faith and spirituality, and India’s historical connections with the rest of the world through trade and intellectual exchange.

Around 1.8 million objects have already been identified as potential exhibits. They will come from the National Museum, other national and state institutions, Archaeological Survey of India collections and private holdings.

Modi welcomed the approval, describing the project as an opportunity to turn buildings once associated with government administration into spaces where millions of visitors can discover India’s heritage.

The museum is designed to accommodate up to 10 million visitors annually, positioning it as a potential major addition to India’s cultural tourism offering. The government also expects the development to create employment across conservation, research, design, crafts, performing arts and tourism.

First announced in 2023, the project reflects Modi’s broader efforts to promote India’s pre-colonial history and cultural identity, a strong element of its nationalist political project. The future museum also follows the inauguration of a new parliament building and the redevelopment of the capital’s central administrative district.

British Airways adds new European destinations

Heading for Europe for the 2027 summer season? 

 
British Airways is expanding its European network, adding new destinations and adjusting its London airport operations. 

The airline will launch flights between London Heathrow and Bergen, Norway, while transferring its existing Perugia service from Heathrow to London City Airport and moving Skiathos flights in the opposite direction.

Its subsidiary, BA Cityflyer, will also strengthen its Scottish network with new weekly services from Glasgow to Nice and Edinburgh to Split, news hub Travel Mole reports.

“We’re delighted to be expanding our European network with new routes and convenient airport moves, offering customers even more ways to explore some of Europe’s most exciting destinations,” said Neil Chernoff, British Airways’ Chief Planning and Strategy Officer.

The new Heathrow-Bergen service will operate five times weekly from April 15 through October 30, 2027. Flights will use Terminal 3, providing connections through Heathrow to major US destinations, including New York, Boston, Miami and Chicago.

The airline said flight schedules have been designed to accommodate connecting traffic, as Bergen attracts growing international demand, including from North America despite the absence of direct transatlantic services.

Norway’s second-largest city is a gateway to the country’s fjords and western coastline, making it an increasingly attractive destination for international leisure travellers.

Star chef opens low-key new Thai eatery and bar

 

Talented chef Aaron Turner has opened a new restaurant/dive bar in Geelong.

The pan handler who was behind the former previously two-hatted Igni, and acclaimed Thai eatery Songbird has thrown open the doors to The Snake Pit, a casual Thai venue in buzzy Little Malop Street in the heart of the CBD. 

He sold his Tacos y Liqour business earlier this year and his new venue is small and low key. 

Turner is serving up dishes like flame-licked crying tiger beef with tangy nam jim jaew dipping sauce, as well as house-made sai oua, the northern Thai sausage.

I first encountered Turner almost two decades ago when he was running the outstanding Loam eatery outside Geelong. He's travelled a bit since, including a spell in Nashville.   

With stints at NOMA and El Celler de Can Roca on his CV, his food is always inspiring. 

Pedestrianised Little Malop Street precinct has enjoyed a number of new openings in recent months including French restaurant Lalou Bistro a Vin, Gelato Messina, Honky Cat Saloon and RUNE Pizza.

The Snake Pit is open for lunch Friday to Sunday, and dinner Wednesday to Sunday. It is at 87 Little Malop Street, Geelong

Academics aim to solve NOLO wine conundrum

Academics at the University of Queensland are on a mission to solve the issue of why no- and low-alcohol wines do not taste like full-strength wines. 

Queensland Alliance for Agriculture and Food Innovation PhD candidate Huanhuan Li said there was a substantial sensory gap between NOLO and traditional wines, with aroma a major contributor to both quality and acceptance.

She is on a quest to identify key aroma compounds that could make no- and low-alcohol (NOLO) wine more attractive to drinkers.

Li and project leader Professor Heather Smyth say: “Reducing alcohol content changes a wine’s sensory characteristics considerably.

“It seems that important volatile aroma compounds are lost or altered during the dealcoholisation process.

“Combining chemical analysis with sensory evaluation is helping us determine which compounds are reduced or missing in NOLO wines.”

QAAFI recruited regular white wine drinkers to determine if adding compounds identified by chemical analysis to NOLO wines improved the perceived vinosity of the drinks.

“Vinosity, or wine-likeness, is an important concept in our research because it describes how closely the aroma of a NOLO product resembles that of conventional wine,” Li said.

“We needed people familiar with white wine and what a typical white wine should smell like.

“We asked them to assess whether restoring the aroma compounds increased the perceived wine-likeness, as well as fruitiness and overall consumer acceptance of the NOLO wine.”

Following the chemical and sensory analysis, microbial and fermentation strategies are being used to try to naturally increase the production of the aroma compounds in NOLO wine.

Smyth said consumer interest in NOLO wines had grown rapidly in recent years.

“Driven by health and wellness trends and a desire to moderate alcohol consumption, there is increasing demand for products that deliver the flavour and aroma of traditional wine without the alcohol,” she said.

This research was funded by Wine Australia and also involves the Australian Institute for Bioengineering and Nanotechnology.

New eatery brings a taste of Japan to a Redfern rooftop

The Wunderlich Lane precinct in inner Sydney is fast becoming one of the city's hottest foodie districts.

Off Baptist St, where Surry Hills meets Redfern, there are an increasing number of choices for discerning diners.

Tenjo, a 100-seat rooftop izakaya from the Orkhestra group, will open on Monday, November 16, on the rooftop of the Eve Hotel.

Meaning “ceiling” in Japanese, Tenjo takes its name from its location, with a retractable roof open to the sky.

“Japan has been a big part of our story as a group, from opening Cho Cho San twelve years ago to The Apollo in Ginza 10 years ago," says Jonathan Barthelmess, owner and operator of Orkhestra.

"We’ve spent a lot of time in Japan, which has shaped the way we think about food, hospitality and the feeling of a place. But Tenjo isn’t about recreating Japan. It’s our own expression of that influence, shaped by Redfern: open, a little raw and full of energy. 

"We wanted it to feel like it belongs here, with enough edge to draw you in and enough ease to keep you there.” 

The menu from head chef Fredy Lim is rooted in Japanese cooking traditions. Sushi is prepared in front of guests at the counter, while the kitchen centres on yakimono, tempura and seasonal donabe rice.

“In Japan, an izakaya is a place to unwind and gather over drinks after a hard day’s work," Lim says. "With Tenjo, we wanted to capture that authentic spirit and build a vibrant atmosphere where you can come for a drink and a few snacks or enjoy dinner with friends, exceptional service and great energy.” 

Created by bartender Matt Whiley, the cocktail list takes 10 of Japan’s most prized ingredients and reimagines them through familiar classics. The Yuzu slushie and Sudachigimlet sit alongside a Shine Muscat grape martini, a Kabosumargarita with matcha and coconut oil, and drinks featuring momo peach and Yubari King melon. 

Japanese whisky also features. 

“Japanese ingredients can be unfamiliar, but I wanted the list to feel welcoming and easy to explore," Whiley says.

"We’ve connected them to classic cocktails so there’s something recognisable to start with, and hopefully something new to discover."

There is sake list, while wines range from aromatic whites and umami-driven skin-contact wines to rosé and chilled reds.

The restaurant will be open 5pm-late Monday to Wednesday, and open for lunch and dinner from 12pm until late Thursday-Sunday. 

 In December, the venue will be open everyday for lunch and dinner, except Christmas Day. 

See https://www.orkhestra.com.au/venues/tenjo

Images: Ethan Smart

Taste some of the best of the Tamar at one venue

If you love cool-climate wine and happen to be in Tasmania this weekend then you are in luck.

Many of the top producers from the north of the state will be offering their wares for tasting on Saturday at the Exeter Showgrounds in the Tamar Valley.

After a successful inaugural event in 2025, Taste the Tamar returns.

The event is Once again organised by Tamar Valley Wine - with support from the West Tamar Council and Visit Northern Tasmania.

"We’re coming back bigger and better to sip, taste and celebrate the very best of the Tamar Valley," organisers say.

The event runs from 11:30am to 6:30pm with entry $20 plus booking fee.

A reusable $5 tasting glass will be available to purchase on site.

A range of masterclasses will also be on offer including Launceston Gastronomy' Wine and Food Pairing, and Pinot Noir and Chocolate: The Perfect Pairing

Wineries big and small will be on site, including sparkling specialists Clove Hill and Jansz, as well as Velo, Dalrymple, Grey Sands, Small Wonder, Moores Hill and Westella.

There will be wide range of food stalls on site and a program of live music acts

 

See https://www.tamarvalleywine.com.au/taste-the-tamar