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Wednesday, 16 August 2017

JAWsome really awesome food by Cha Bar


Cha Bar, Delhi’s most popular and frequented Tea Café organized JAWsome, an interesting foodie meet showcasing a range of lip smacking dishes from the newly refreshed Cha Bar menu, in the presence of Abhishek Basu, Executive Chef, The Park New Delhi with an experiential set up showcasing the latest offerings by Cha Bar. The latest range of exquisite food showcased promises to give consumers a whole new experience and satiate their never ending craving for delicious flavorful food paired with a variety of tea.

 

Cha Bar’s elaborate tea menu ranging from the Flowering Teas, Organic Teas, Herbal Teas, Diet Teas, Fruit Teas, to the exclusive range of Darjeeling, Nilgiri, Sikkim and Oolong, complimented by the best in Arabic, Chinese, Japanese, Moroccan, Russian, Sri Lankan, South African and Thai Teas – make up for our nearly 160 varieties on offer to create pure joy for our customers as they browse through a book by their favorite author.  Whether one prefers a rich, full-bodied, strong flavor, or a light fragrant taste, Cha Bar offers a wide and enviable choice. Cha Bar believes that there is indeed nothing quite like a good cup of tea and a plate full of awesome food so every cup of the blend and every dish of food it serves has journeyed, be it from the Dhabas in India or from across the Globe from other cultures. Following the promise to provide a differentiated experience Cha Bar has added 15 new offerings to its menu.

 

Making the simplest of savories interesting with a tasteful twist on the recipes, Cha Bar is sure that the exciting new range will make way into its customers’ hearts. From plain salads to wraps, burgers with a desi twist or desserts, the range has everything to suit their well-explored palate.

 

To start with the latest menu offers an interesting wrap, Burrito, a delicious Mexican roll with served with salsa dip. Adding another international flavor to the menu is the tangy Greek Salad made with fresh vegetables and goes perfectly with the heavy summers.

 

The carte is appetizing for the vegetarians and non-vegetarians every bit. Customers can write their own bread stories with Cha Bar’s white, whole wheat, multigrain or focaccia bread which are served plain, toasted or grilled and settle upon people’s favorite garnishing. Under the Bread Story segment, some amazing sandwiches added to the latest menu are Summer Cucumber Fetawith Mint, Chicken Mortadella with jalapeno & cheddar cheese and Shredded Chicken made with hand torn chicken, gherkins, and olives among bounty others.

Considering the love for Indian cuisine and local palate, Cha Bar has added a list of Indian diet to the latest menu. Food lovers will be able to taste a diversified range of Indian food which includes Chicken Koliwadaa Maharashtrian special fried chicken served with tomato and mint chutney, much loved MatarKulcha, Karari Aloo Tikka and Vada Pao. The menu will also have Hindustani Vegetable Burger with its desi twist, served with fries and salad.

 

Extending the Indian offering the refreshed menu will have Kori Sukka Popiah Rolls inspired from Mangalorean cuisine under the Small Nibbles segment. The segment will also have Lamb Albondigas, a platter of Spanish meat balls served with garlic bread.

 

Indians are known for their sweet tooth. Post the exquisite feast at Cha Bar, customers love to pamper themselves with sweets. With the latest additions in the desserts segment consumers will be able to indulge in a mouthwatering journey with Palmier (French Heart) cookies, Flurys Famous Rum Balls and Pineapple Pastries.

This exciting new range of delicious items is added to Cha Bar’s existing menu of Ala Carte savories such as fresh wholesome salads like the Mediterranean salad, classic Caesar with a choice of dressings that are perfect for a nutritious meal wide. Scrumptious finger foods like chilli cheese toasties, cha piazi and fish and chips are the ideal appetizers to share with friends and family.

Cha Bar Menu is refreshed regularly with additional varieties of exotic Teas and scrumptious snacks with in-house experts at Apeejay Tea Group with experience of nurturing tea in our plantations dating back more than a 100 years and renowned Chefs of the Apeejay Surrendra Park Hotels with nearly 5 decades of experience in fine hospitality and award winning Food & Beverage offerings. 

Address: N-81, Oxford Bookstore, Connaught Place, New Delhi

Opening hours:  11 AM to 9:30 PM

Cost: ₹500 for two people (approx.)

Friday, 4 August 2017

AB InBev 'Science of Shape'- International Beer Day

Tulip… Weizen… Flute… Pilsner… Snifter… Mug…

These are just some of the different types of glasses that are used to serve beer across the world. There is a huge range of shapes and sizes – each designed to ensure that beer can be enjoyed at its best.

Everyone knows the versatile pint glass, but may not realize there are names for the three most common variations – shaker, nonick and tulip. All three have a narrow body that opens up nearer the top. This releases aroma from the glass and allows for beer to be served with more head if required. But it’s the simple design, durability and stack-ability that have made this style of glass so popular. The shaker glass is also used to mix cocktails making its use even more extensive.

Just as widespread, if not more so than the pint glass, is the mug. Beer mugs evolved from the German beer stein (traditionally made of pewter, silver, wood, earthenware or glass, with a hinged lid) and typically are made from thick glass with a sturdy handle. The thickness of the glass helps to keep the beer cold and the handle allows for a firm grip and to prevent heat transferring from the drinkers hand to the beer. Similarly to the pint glass, the mug’s wide mouth also allows for plenty of aroma to be released.

Next is the pilsner glass, which is used to serve many types of light beers, but was ultimately created for its namesake, the pilsner. Tall, slim and tapered with a straight edge, the pilsner glass enhances the carbonation and emphasizes the color of the pilsner style.

Not to be confused with the pilsner glass is the weizen glass. Used to serve wheat beer, also known as weizenbier or weissbier, weizen glasses are tall, slim and tapered with a curve at the top. The tall glass allows for yeast sediment, present in many wheat beers, to settle at the bottom of the glass.

Moving on to stemmed glasses, some of the most common styles are the flute, tulip, snifter and goblet (or chalice).

Similar to the pilsner glass, the narrow shape of the flute glass enhances carbonation and emphasizes color. While tulip glasses have a plump body and flared top, which helps trap the aroma and allows for a large head.

A snifter is generally used for beers with a higher alcohol content. Also used for brandy and cognac, the snifter’s wide bowl shape and narrow top is perfect for capturing aromas and provides room to swirl the beer to amplify aromas even further.

And finally, also used for higher alcohol content beers, the goblet (or chalice) is another large, bowl-shaped glass. Ranging from the lighter and more delicate goblet, to the heavier and thickset chalice, they are designed to hold a beer with a large head. The inside bottom of the glass is sometimes etched to encourage carbonization, thus creating an endless stream of bubbles to ensure the head doesn’t dissipate.

So the next time you enjoy a glass of beer, take a moment to think about the glass it has been served in. Is it shaped to encourage or limit carbonization? Is it shaped to release or retain aromas? And most importantly, is it the right glass to maximize your enjoyment of your chosen beer?

 

 

Article by AB InBev

Disclaimer:

AB InBev does not encourage sale and/or consumption of alcohol.

Only meant for people above legal drinking age.

 


REWIND - BACK TO UNIVERSITY FOOD FESTIVAL - The Leela Ambience Convention Hotel, Delhi




  "Purani Jeans aur guitar”....

Going back to the good old university days as you enter Cafe Knosh,The Leela Ambience Convention Hotel has brought back the memories of college time with “Rewind-Back to University”  food festival. 

 
The ambience at Cafe Knosh has been thematically created using relevant props like degrees, scholar hats, books, trophy shelfs etc, and also a bus stop which has been created to make us remember those beautiful college days when traveling by bus was one of the key elements. Most interesting is the wall dedicated to music which showcases the Rock and Pop culture in the colleges....


The food at the festival is curated keeping in mind the typical canteen food, from Vada Pao to Samosa and Tapri Chai, Maggie Point, Kadhi Chawal, Rajma Chawal, Chicken Curry Rice, Chowmein, Sliders, Cutlets, Dosa etc everything was there. In fact it is curated in such a way that certain popular dishes were picked from the canteens of top colleges.


The food and presentation wasn't elaborate and it maintained the rustic appeal and simplicity of a college canteen.
But yes the food definitely lingered the taste buds and made us travel in time. Even the service staff was dressed in casual clothes like kurta-pyjama with a jhola (cloth bag) hanging as a sling onto them.

I thoroughly enjoyed myself and revisited my college day’s memories.



Cafe Knosh, The Leela Ambience Hotel, Delhi
Festival is on till 13th August - Both Lunch and Dinner

Tuesday, 1 August 2017

THAI KHUN - Holiday Inn Mayur Vihar Noida


 
Thai food is internationally famous both for its taste and aesthetics. Whether hot chili spiced or bland, harmony between ingredients and tastes is the guiding principle behind each Thai food dish. Thai cuisine is a rich fusion of centuries-old Eastern and Western influences harmoniously combined into something uniquely and deliciously Thai.

While Thai food has a reputation for being spicy, Thai food is actually based on a balance between different flavors including spicy, sour, sweet, salty, and bitter. 


 
One distinctive aspect of Thai food is the use of fresh herbs and spices as well as the inclusion of fermented fish sauce in nearly every dish –a potential problem for vegetarians, though saying “jay” to indicate you are vegetarian goes a long way. 

A highlight for many people on a Thailand holiday is experiencing Thai food culture. Traditional rituals, great hospitality and fresh, vibrant flavours ensure Thailand is a food lover’s delight, with exciting offerings on every corner- from busy street stalls to more luxurious restaurants. 

 
Street food in Thailand brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side in Thailand.

Street food is a quintessential part of the Bangkok experience. Wherever you go in the city, food stalls are plentiful and you will find a high concentration of them in busy areas.

I was really amazed to see the same being replicated at the celebrated restaurant Kylin at Holiday Inn Mayur Vihar Noida. The ambience has been created in such a way that it feels as if one is on the streets of Bangkok. Stalls churning out freshly made soups, salads from a boat which replicated the floating market and the charcoal grill with smoke churning out awesome satay, dimsums and much more. 

Guest Chef Lepcha has done so ders with his food. He has not used any packet curries instead he has made all the pastes and curries fresh with his own freshly sourced ingredients. This has made a remarkable difference to his creations and I must admit I had the best red curry of my life. Don't miss the Starters at all, you will love the double cooked chicken which is grilled and then wrapped in a leaf and fried. Wow, thorough burst of lovely flavours just makes you to want more and more of this stuff.

The F & B team under the superb guidance of Mr. Suprabhat Roy Chaudhry has just nailed it with this festival. Kudos to the Team for their sheer talent and hospitality.

Thursday, 27 July 2017

Consuming Walnuts may Help Keep the Gut Healthy

Walnuts may help increase beneficial bacteria

A new study suggests that walnut consumption may be beneficial for digestive health by increasing the amount of good probiotic-type bacteria in the gut.1 Walnuts do this by acting as a prebiotic to help nourish and grow the bacteria that keeps the digestive system healthy. Researchers found that a diet with walnuts led to an overall significant increase in the diversity of bacteria in the gut.

 

 Walnuts

“Gut health is an emerging research area, but we are seeing that greater bacterial diversity may be associated with better health outcomes, whereas low diversity has been linked to conditions such as obesity and inflammatory bowel disease,” said Lead Researcher Lauri Byerley, PhD, RD Associate Professor of Research in the Physiology Department at Louisiana State University.

 

In this animal study, rats were randomly assigned to a diet containing ground walnuts, equivalent to about 2 ounces (1/2 cup) per day in humans, or a diet without walnuts for up to 10 weeks. Calorie and nutrient intake was similar between the two diet groups. Compared to those that did not consume walnuts, rats that ate a walnut-enriched diet saw an increase in beneficial bacteria including, Lactobacillus, Roseburia and Ruminococcaceae.

 

“The health of the gut is related to overall health in the rest of the body,” said Byerley. “Our study is showing that walnuts change the gut, which could help explain why there are other positive health benefits to eating walnuts such as heart and brain health.”

 

The bioactive components of walnuts may be contributing factors in providing these health benefits. Walnuts are the only nut that contain a significant amount of alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid (2.5 grams per one ounce) and also offer protein (4 grams per one ounce) and fiber (2 grams per one ounce).

 

Animal research is provided as background and used to inform future studies needed to understand the effect on humans. The results of this study shed light on a new way that walnuts may be beneficial for health, but more research is needed to understand how these outcomes translate to humans.

 

Funding for this research was provided by the California Walnut Commission (CWC) and American Institute for Cancer Research. The CWC has supported health-related research on walnuts for more than 25 years. While the CWC does provide funds and/or walnuts for various projects, the actual studies are conducted independently by researchers who design the experiments, interpret the results and write the manuscripts.

 

About California Walnut Commission

The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers. The Commission is an agency of the State of California that works in concurrence with the Secretary of the California Department of Food and Agriculture (CDFA). The CWC is mainly involved in health research and export market development activities.

Friday, 21 July 2017

Rajasthani Food Festival - Cuisine of the Royals - Courtyard Gurugram Downtown




The state of Rajasthan is known for its rich regal culture and heritage. The arid and dry nature of the region, the extreme climatic conditions, scarcity of water and vegetation has witnessed evolvement of unique cooking styles and food habits of the natives that is quite different and unique from other Indian cuisines.

 
Scarcity of water in the region has witnessed extensive use of dairy products by the inhabitants like milk, butter and butter milk so as to compensate or reduce the water content while cooking. Beans, dried lentils and legumes like gram flour, bajra and jowar form the main ingredients of many of the Rajasthani dishes. Ghee is liberally used in preparing different Rajasthani dishes which are rich in spice and flavour.

  
The royal heritage of the region as well as the gastronomic enthusiasm among locals have led to a wide variety of delectable and exquisite Rajasthani dishes starting from main courses to snacks to sweet dishes. Some items like Dal-Baati-Churma and Laal Maas have garnered both national and international popularity among foodies. 



One of the most popular cuisines in India, Rajasthani dishes are loved and relished by most Indians as well as foreigners.

To enjoy this flavourfully rich cuisine we were Invited by the Courtyard Marriott Gurgaon who have specially called chefs and Maharajs from Rajasthan to cook the best and the most authentic dishes from the region.

  
The Moong Dal ki Tikki, Mirchi Pakoda, Mutton Boti served with an array of pickles and chutneys were just amazing. The Gud ka Sharbat and the Bel ka Sharbat are the most nourishing coolers in this season and a must have with the meal. Don't miss the most delicious Laal Mass and the Safed Murg including the most sought after Gatte ki subzi and the ever so popular Ker Sangri the dried berries and beans. How can they forget the cult Dal Baati Churma. Baati was just to die for totally immersed in pure ghee and in three different variants. Desserts Ghewar and Besan Burfi are just delicious. 


The Courtyard Gurugram Downtown will host the Rajasthan Food Promotion from 23rd July-31st July at Dinner. 



Tuesday, 18 July 2017

Dream Hotel Group Signs New Delhi, India Location

Dream New Delhi to Feature 187 Keys and Food Hall Concept by Renowned Chef Todd English

New York, United States ; New Delhi, Delhi, India

Renowned hotel brand and management company Dream Hotel Group today signed a hotel management agreement with chairman of Viiking Ventures, Sachiin J. Joshi to open Dream New Delhi in 2019. Set to open in the Central Business District of West Delhi, Dream New Delhi features 187 guest rooms and suites and five highly activated dining and nightlife venues including a Food Hall concept by renowned chef Todd English. Joining to celebrate the signing today were Dream Hotel Group chairman Sant Singh Chatwal, Dream Hotel Group CEO Jay Stein, Sachiin J. Joshi, Chairman of Viiking Ventures; Rabinder Pal Singh, CFO of Dream Hotel Group; and Todd English, celebrity chef and restaurateur. The event also featured actress Rashmi Nigam as master of ceremonies.

 

 Dream Hotel group Chairman Sant Chatwal speaking at a press meet in NY on 17th July

 

“I am thrilled to expand our global footprint to India and bring the Dream Hotel brand back to my home country,” remarked Dream Hotel Group Chairman Sant Singh Chatwal. “With Dream Hotel Group’s unprecedented growth and high-velocity expansion, we are well positioned to triple our existing portfolio in less than five-years.”

 

 

Dream Delhi Press Meet - Snapsindia : Dream Hotel Group chairman Sant Singh Chatwal, Dream Hotel Group CEO Jay Stein, Sachiin, renowned chef Todd English, Sachiin J. Joshi, film maker, actor and Chairman of Viiking Ventures; Rabinder Pal CFO of Dream Hotel Group at right ...pic Mohammed JAFFER-SnapsIndia

 

The signings come on the heels of the company’s largest international expansion news to date with nine new hotel signings across all four brands – Dream Hotels, Time Hotels, The Chatwal and Unscripted Hotels. Dream Hotel Group now boasts its strongest portfolio and its largest/most active pipeline ever. With 16 hotels open today and an additional 26 properties in the pipeline, Dream Hotel Group is on track to increase its global footprint by 230 percent over the next four years; tripling its existing portfolio by 2022.

 

“We are delighted to be partnering with Dream Hotel Group and its dynamic team,” said Sachiin J. Joshi, Chairman of Viiking Ventures. “India is among the fastest growing economies and we are excited to take the hospitality industry in this country to new heights with Mr. Chatwal himself, who is an inspiration to us all in India.”

 

“We recently reached an exciting milestone by signing most new hotel deals in the company’s history,” said Dream Hotel Group CEO Jay Stein. “I’m incredibly proud to continue our unprecedented growth momentum with the signing of Dream New Delhi.”

 

Todd English, celebrity chef and restaurateur, joined in the festivities to celebrate thesigning of Dream New Delhi and the extension of his food and beverage partnership with Dream Hotel Group.

 

"I couldn’t be more pleased to extend my partnership with the Dream Hotel Group, this time, on a new venture to create an unforgettable dining experience at Dream New Delhi," said Chef Todd English. "I’ve always dreamt of bringing my restaurant to India and I can't think of a more exciting place to establish it."

 

Photos of the ceremonial signing and property renderings can be found here: http://bit.ly/DreamNewDelhiSigning

 

Video link to the event: https://www.dropbox.com/sh/ncwaxiyuft92zar/AACL0YWw7vlDih9UUoNf8seZa?dl=0

 

About Dream Hotel Group

Dream Hotel Group is a hotel brand and management company with a rich, 30-year history of managing properties in some of the world’s most highly competitive hotel environments. Home to its Dream Hotels, Time Hotels, The Chatwal and Unscripted Hotels brands, Dream Hotel Group encompasses three business lines: Proprietary Brands, Hotel Management and Dining & Nightlife. The Company is committed to the philosophy that forward-thinking design, service and guest experiences should be available across market segments. Dream Hotel Group is dedicated to offering travelers an authentic connection to their chosen destination through a truly original approach. www.dreamhotelgroup.com

 

About Viiking Ventures

Viiking Ventures is a vast conglomerate with various business verticals such as FMCG products, hospitality, entertainment, realty, infrastructure, paper products and philanthropic activities. A young dynamic team of high caliber professionals with over 10 years of experience are the driving force behind the company’s growth and expansion. www.viikingventures.com

 

About Todd English

Todd English is a renowned chef, restaurateur, author, entrepreneur and television star based in Boston, Massachusetts and New York City. English is a four-time James Beard Award winner and inductee into the James Beard Foundation's "Who's Who in Food and Beverage in America." Todd has authored four critically acclaimed cookbooks, with his most recent, Cooking In Everyday English that was released in October 2011. English has also created the record-breaking housewares line, The Todd English Collection and hosts the Emmy-nominated PBS travel series Food Trip with Todd English. Todd English Enterprises includes over twenty-five innovative restaurants spanning the country and abroad, including three locations of his signature, rustic Mediterranean restaurant - Olives, located in Boston, New York City and Las Vegas, with two new locations coming soon in Mexico City, MX and Paradise Island, Bahamas. www.cheftoddenglish.com