FIRST ANNIVERSARY OF GLOBAL FOOD FACTORY is been celebrated on 19th of November, 2015

The name GLOBAL FOOD FACTORY itself gives the idea behind the outlet….they are serving GLOBAL FOOD with the LARGEST INTERNATIONAL BUFFET, but they keep on changing the Menu after every two months. Now they are celebrating the First Anniversary of GFF and the focus is on KASHMIRI, MEXICAN and BURMEES food. Their forte is making authentic fresh food with fresh ingredients…..no compromise on quality.

Around eighty plus covers Restaurant GFF is in the most happening place of West Delhi…..Rajouri Garden. Already seen the success over the year, maintaining the quality.

THAI COLLINS….a cocktail with Lemongrass extract, Kaffir lime leaves, Lime and Vodka …excellent refresher with the aroma.

CHILLI CHICKEN & CUSTARD FISH were just perfect. MUTTON SEEK KEBAB…with a twist, was fried with outer coating. MUSHROOM KEBEB…..well done with balanced spices. TANDOORI MURH KASHMIRI….juicy chicken with aroma of spices. GILAFI CHICKEN…was awesome and was so colorful. CHICKEN MALAI TIKKA ….so tasty and creamy.

SPANISH WIFE….Essential oils form the Seville Orange form Spain with lime zest, star anise made a good cocktail.

CHICKEN TAMBAKI…..had with Laccha Parantha…stuffed chicken with minced mutton gravy was the ultimate. KASHMIRI DUM ALOO, SARSON KA SAAG, RAJMAH KASHMIRI and PANEER…dish of the day….all were done with fresh spices, had the aroma.

Desserts need to be taken care of other then BAKED ALASKA .

My best wishes to team GFF !!

CAKE MIXING CEREMONY at THE SURYA, New Delhi on 28th October, 2015

The age old ceremony of Cake Mixing starts a few months before Christmas and the winter festivities and is considered to be good for tidings and happiness.

Attended this ceremony hosted by THE SURYA, New Delhi on 28^th October, 2015. The GM, Pankaj Mathur and Exec Chef Sanjay Issac Thomas greeted us with warmth and led to the ceremony.

All wore Gloves, Apron and Cap before starting the ceremony. All the fruits, Cherries, Tutti Fruiti, Black Currents, Raisins, Spices and Nuts are mixed with Rum, Wine and Whiskey to soak the fruits. The sugar content of the liquor and fruit juices help preserve the ingredients. Plum Cake is considered a perfect energy cake as it is very rich.

This mixture will be stored until Christmas .On the Christmas Eve this mixture will be blended with cake batter to make the traditional PLUM CAKE.

It was a fun filled evening followed by High Tea with a lavish spread.

Thoroughly enjoyed the whole ceremony with great enthusiasm with the team THE SURYA.

CULINARY QUEENS INDIA organised FIRST COOK OUT with CELEBRITY CHEF MANOJ RAI in DELHI at RICE BOWL

Celebrity Chef Manoj Rai is now in Delhi after a successful tenure in Mumbai. A Culinary Head with PIND BALLUCHI, has done HM form Goa and has worked before with prestigious organizations like TGIF, Radiss

on Group, Jaypee Group, Claridges Group and has travelled across the World and explored the different cuisines. Very dedicated and hard working and is eager to learn more and more.

First COOK OUT with Chef Manoj Rai in Delhi is organized in RICE BOWL, Patel Nager through CULINARY QUEENS INDIA on 15^th November 2015. It was two and a half hour show where he cooked eight dishes in front of the participants.

He started with LENTIL SOUP, a healthy and creamy soup had come out very well. CROSTINI DI FUNGHI….with mushroom, onion, garlic, olive oil and seasoning on top of crisp bread loaf.  KOZEIBERRY…..Chicken ready in few minutes, small pieces of thigh of chicken marinated for a short while with hung curd, parsley, garlic, fennel powder….then put into skewer and sear on high flame, was soft, juicy and tasty. CHILLI PARMESAN FISH….Fish marinated with pepper, lemon juice, duon mustard, salt, then put on high flame for appox. 3 minutes and top it up with chilli flakes, parmesan cheese and parsley.

PAPADUM DAHI KE KEBAB…..Cottage cheese, hung curd, bell pepper and spicies, mix all ingredients and before frying coat with papad crumb , came out crisp while soft inside. TAGLIATELLE ORTOLONA….with fresh Tagliatelle Pasta, mushroom, zucchini, bell pepper, chilli flakes, garlic, after blanching the pasta stir in to the sauce with seasoning and garnishing with basil, parmesan cheese, olive oil, came out excellent. RED SNAPER….Small pieces of Red Snapper Fish , marinated with seasoning, oil, lemon juice, thyme, basil, white wine, pan seared and served with mustard sauce. HOME MADE BARBEQUE….Saute the onion, garlic with capsicum and Coke, simmer for 20 minutes, add garlic, oil, duon mustard, the sauce came out perfect.

The participants all enjoyed the interactive session with Chef while learning some exotic dishes and getting to know some good tips on how to make excellent dishes at home even without the required ingredients by replacing with what is easily available at home. The participants were given Aeroplane Rice packs as gift hampers. 

SIROCCO at CROWNE PLAZA JAIPUR TONK ROAD is one of the oulets with all day dining area with Global Cuisine

CROWNE PLAZA JAIPUR TONK ROAD…..yet to be launched formally….did the Soft Launch on 1^st of November, 2015. Another addition on the already on 400 plus fleet of CROWNE PLAZA Hotels worldwide.

SOROCCO is one of the outlets at the Lobby level with an all day dining area with elaborate Buffet, a-la-carte dining with an interactive Open Kitchen. A 100 Plus covers Restaurant…. Al Fresco seating here is a great option for evenings in summer and for lunch in winters to enjoy the delicacies and drinks with Global Cuisine. Very decently done up with natural light maintaining the traditional Jaali work of Rajasthan with a modern touch.

Very elegantly decorated the ingredients to make your own Salad in the middle of the Restaurant

Had the Authentic Rajasthani Cuisine there. It was awesome

DAL PUNCHMANI….five dals mixed together and cooked with spices and ghee….it was thick dal, a bit spicy but tasted great. LAL MAANS….very well done mutton with aroma of spices…mouthwatering. KER SANGRI….It’s a special vegetable found in Rajasthan, very tasty with pickled taste. ALOO PYAZ KI SABZI and GUTTA CURRY , the traditional dish made with gram flour….were just awesome.

Had tried a few other Italian dishes also….WATERMELON FETTA CHEESE SALAD, MUSHROOM AND CAPPACINO SOUP…was delicious, RISOTTO, GRILLED FISH on massed potato and the CHOCOLATE LAYERED DESSERT….was too good.

The Exec Chef Vikash Prasad is heading the team of young and talented chefs….is doing a great job. The young and energetic team , well trained is there to greet the guests with smile, so rush !!

SOFT LAUNCH of CROWNE PLAZA JAIPUR TONK ROAD on 1st November 2015 by the energetic team led by GM Ashwini Goela

Checked in on 31^st October, 2015 at CROWNE PLAZA JAIPUR TONK ROAD….was welcomed by the young and energetic  GM Ashwini Goela and then  DOS Neeraj Maharshi ,ADOS Rishbah Jain also joined in , Ashwini briefed us about the property. After the healthy breakfast we took the round of the huge property with Ashwini,  build in a Tringular shape . Most of the room are built with corroridor in the outer side so that the rooms doesn’t get direct heat from sun whereas giving ample natural light. It’s a 218 keys hotel with all the modern amenities with keeping the tradition of Rajasthan alive by having modern jaali work on wall and pillars and rooms also, giving a unique appearance. Mr Vikash Prasad  is the Exec Chef there.

At Lobby level they have SIROCCO…an all day dining area with elaborate Buffet, a-la-carte dining with an interactive Open Kitchen. Al Fresco seating here is a great option for evenings in summer and for lunch in winters to enjoy the delicacies and drinks with Global Cuisine . Yet to open CONNEXIONS BAR  would be a high energy Bar at the Lobby level with some hand picked labels of liquor.

HOUSE OF HAN is a Chinese Restaurant…yet to open. Elegantly done up. Had the honor to be the first guest to savour the authentic Chinese dishes from the Chef LUO from China.

For the workout to recharge oneself, there is well equipped Fitness Centre along with the well known Spa, SOHUM.

Felt honored to be the part of the Soft Launch ceremony on 1^st of November, 2015. Started with the Hawan followed by lighting of Lamp by the MD, Mr S.K.Gupta. Hand prints on the wall of office by all, then Balloon flying, planting trees and finally the Cake cutting ceremony.

A memorable day spent with the team of CROWNE PLAZA !!

All the best to the energetic, enthusiastic young team of CROWNE PLAZA !!