News Broadcasting
CNN’s ‘Reconnect’ explores the culinary map of India
While the global pandemic has left many unable to travel, an international community of Indian chefs is championing the many tastes of India from afar by bringing the food of their hometowns to some of the world’s finest restaurants. This month, in a 30-minute-special, CNN’s ‘Reconnect’ delves into this rich and diverse nation through the eyes and dishes of India’s culinary pioneers.
For chef Palash Mitra, cooking Bengali fish curry, or macher jhol, is the one thing that never fails to take him back to his hometown of Kolkata. The city is renowned for its colourful festivals including the Durga Puja. This year with festivities forced to go virtual, food became a way for Mitra to celebrate his heritage from afar. In his Michelin-starred restaurant in Hong Kong, he has been serving up Kolkata traditions to a whole new audience.
In a village just outside of the Northern Indian city of Chandigarh, chef Jessi Singh grew up living the true farm to table experience. Singh would milk the buffalo, churn the milk, and spread the ghee on home-baked bread. CNN learns how the now Melbourne-based chef is bringing this fresh philosophy to his family of restaurants, by serving up dishes that pay homage to his relatives and village upbringing.
Chef Garima Arora is the first and only female Indian chef to earn a Michelin star, and was rated Asia’s top female chef in 2019. But beyond her accolades, Arora is also spotlighting India’s uncharted culinary diversity through her non-profit organization, ‘Food Forward India’. Last year, Arora and her team committed to mapping out the cuisine of every state in the country. She started with Telangana, the state she was born in, finding inspiration for several new dishes at her restaurant in Bangkok.
Growing up in Delhi, chef Kuldeep Negi learned his craft from the colourful food and spice stalls of the centuries old Chandni Chowk market. Today, Negi is keeping the essence of Delhi’s bazaars alive at his renowned restaurant in Singapore. One of his best-sellers is tandoori prawns, which celebrates the distinctive smoky flavours of Delhi’s tandoors alongside the fresh ingredients available in his new home.
For chef Deepanker Khosla, mutton biriyani brings back memories of his childhood in the Uttar Pradesh city of Prayagraj. Inspired by his home, Khosla built a sustainable restaurant in the heart of Bangkok. The restaurant farm conserves rainwater to raise hundreds of fish and over 40 varieties of plants. When the pandemic put restaurant dining on pause, Khosla began serving up his signature biryani to 15 different communities each day.
Airtimes for 30-minute special:
Saturday, December 26 at 4:30pm IST
Sunday, December 27 at 10.30pm IST
News Broadcasting
Network18 Q4 revenue grows 9.7 per cent, EBITDA at Rs 30 crore
PAT improves to Rs 306.6 crore, margins steady amid cost pressures.
MUMBAI: Not all news is breaking, some of it is quietly improving. Network18 Media & Investments Limited appears to be doing just that, tightening losses and stabilising margins even as costs continue to weigh on the business. For FY26, the company reported revenue from operations of Rs 1,955.1 crore, up from Rs 1,896.2 crore in FY25, signalling modest top-line growth in a challenging media environment. Total income stood at Rs 1,978.2 crore, compared to Rs 1,913 crore a year earlier.
Profit after tax came in at Rs 306.6 crore for the year, a sharp turnaround from Rs 3,225.4 crore in FY25, largely reflecting the absence of large exceptional items that had inflated the previous year’s numbers. On a more comparable basis, the company’s operating performance showed signs of gradual stabilisation.
However, the quarterly picture remained under pressure. For the March quarter, Network18 reported a loss of Rs 53.1 crore, narrower than the Rs 98.1 crore loss in the same period last year, but still indicative of ongoing cost challenges.
Expenses continued to track high. Total expenses for FY26 stood at Rs 2,235.7 crore, up from Rs 2,197.8 crore in FY25. Key cost heads included operational expenses of Rs 765.9 crore, employee benefits of Rs 475.9 crore, and marketing, distribution and promotional spends of Rs 427.1 crore, underlining the continued investment required to sustain reach and engagement.
At an operating level, margins remained under strain. Operating margin stood at 2.33 per cent for FY26, marginally higher than 1.77 per cent in FY25, while net profit margin remained negative at -13.02 per cent, though improved from -14.89 per cent.
On the balance sheet, total assets rose to Rs 8,957.6 crore as of 31 March 2026, from Rs 8,317.5 crore a year earlier. Equity strengthened to Rs 4,958.7 crore, while borrowings increased to Rs 3,112.8 crore, reflecting a higher reliance on debt to support operations.
Cash flows told a mixed story. While financing activities generated Rs 83.9 crore, operating cash flow remained negative at Rs -24 crore, highlighting ongoing pressure on core cash generation. Cash and cash equivalents, however, improved to Rs 33.9 crore from Rs 1.8 crore.
The numbers point to a company in transition growing revenues, trimming losses, but still grappling with structural cost pressures. In a sector where scale often comes at a price, Network18 seems to be inching towards balance, one quarter at a time.
