Park Balluchi Deer Park hosted the event organized by FIFI with lipsmaking delicacies to relish......

Ambiance is the first thing that you longed to be at this place....Park Balluchi Deer Park..... amazing place with lots of greenrey around and for the party it was done up beautifully with lights..... just mesmerizing with live instrumental music.

Chef Gissur from Iceland and Dr Binod, a global sensory expert were here for this event...... Tasting and pairing of Spanish Pork, American Chicken,  Icelandic Lamb, Canadian Maple Syrup with Wines and Beer at
#ParkBalluchi #DeerPark #HauzKhasVillage.

Select few Industry senior people were invited by Rakesh Banga of #FIFI for this  evening hosted by Chaddha's of Park Balluchi Deer Park.

Some of the delicacies I relished from array of dishes...... Icelandic Lb Chops, Spanish Pork Loin Steaks, Spanish Pork Loin Ribs, American Chicken......all done under the guidance of Chef Gissur  and  made in Indian style with Indian spices. Also the Balluchi' s famous delicious delicacies..... Boneless Murg Makhani, Dal Balluchi Makhani, Kandhari Rogan Josh, Dohre Kebabs..... lipsmaking food.

Had a wonderful time interacting with fellow guests, some expats. Thanks Rakesh Banga and Team Park Balluchi for the courtesies extended.

PARK PLAZA Ludhiana is the oldest and the largest five star hotel located centrally

What a warm welcome we got at the Park Plaza Ludhiana, we we're at the reception and we're busy doing the formalities to check in there, F& B Manager Abhishek Raizada saw us from a distance, came and greeted us, we didn't even know that we were connected on Social Media..... impact of Social Media...., whereas he recognized and was really surprised and happy to receive us. Exec Chef is Shibiraj Saha, whom we had met on our last visit to this place and the GM is Surajit Chatterjee whom met for the first time. Thanks to you all for spending some quality time with us.

Centrally located, this property is spread in huge area, artistically done up spacious lobby, looks lively with the Panorama, the all day dining place is right there.

Were not very hungry to just had few starters and the dessert. Cocktail....Vodka based Orange and Cranberry juice infused was amazing with lovely colour.

Prawns Sizzlers were mind blowing also the Galouti Kebab..... creamy in texture. Fish and Chicken Malai Tikka were perfect with balanced spices.

Rasmalai with a twist ..... Cream and Strawberries, beautiful presentation and of course tasted awesome.

This trip to Ludhiana was to attend #PCTE's 6th International Hospitality & Tourism Conclave & Conference. Park Plaza was the hospitality partner.

PCTE Ludhiana celebrated 6th International Hospitality &Tourism Conclave & Conference on 8th March, 2019

#PCTE #Ludhiana celebrated 6th International Hospitality & Tourism Conclave and conference. The topic was, Impact of Online Apps on Hospitality & Tourism Industry.

Program started with greeting the guests by Tikka ceremony. Eminent personalities from the Industry were invited to address the gathering. Mr Khanna spoke on Impact of Online Apps on Hospitality Industry. Ms Gunjan spoke on International cooking trends. Ms Sangeeta spoke about benefit of Social Media for the Hospitality Industry. Mr Gill spoke about Slow Cooking and it's health benefits.

College Dean Mr Anirban Gupta along with his colleagues and students showcased "Pathar Yugam Pakayam", the revival of Slow Cooking from the Stone age era and they actually cooked the delicious food for the guests likewise, made forty types of Veg and Non Veg Kebabs.

Thanks Anirban Gupta and the other faculty members for making me part of this event. Very well organized with hospitality partner Hotel Park Plaza. Keep up the good work team PCTE.

KOUSHUR SAAL..... Kashmiri Pandit Food Fest is on till 10th March, 2019 at Cafe On 3, Holiday Inn, Mayur Vihar

Koushur Saal......Kashmiri Pandit Food Fest is on for ten days from 1st to 10th March, 2019 at CafeOn 3, Holiday Inn, Mayur Vihar.

The Team Holiday Inn, Mayur Vihar is focusing on F&B for quite some time, organizing Food Fest often which is a key factor to increase footfall.

Home Chef Rajani Jinsi is here with Kashmiri Pandit delicacies which she does without Onion, Garlic n Tomatoes, yet this time she has used Tomatoes to few of the dishes along with Kashmiri spices. They have three different menu which they keep rotating, so that the in house guests can try different dishes everyday.

Started the evening with the famous Kabargah..... braised Lamb Chop, Walnut Chutney and Modur Polav.....sweet rice pilaf, this the traditional way of starting the meal there as Rajni Jinsi explained us.

Talith Gadh.....fried Fish, Nadru Monji.....Lotus Stem fritters served with Mujh Chetin.....the radish chutney.

For the mains, ample choice for both Vegeterians and Non Vegeterians.
Nadru Gadh.....Fish made with Lotus Stem, Mats Gund..... minced Lamb curry, Thula Zumbur..... Kashmiri style Egg curry, Veth Chaman..... cottage cheese curry, Dum Aloo, Razmah Goagi.....Red Kidney Beans done with Turnip, Sochal Wangun..... Eggplant cooked in Kashmiri style, Dum Patther..... Cabbage cooked again cooked in Kashmiri style,NadruTamater.....Nadru cooked in thick tamater curry. Tasted and relished all delicacies.

Dessert..... famous and traditional Firni and Shufta....dry fruits done in clarified butter coated with sugar.

Till 10th of March, one must visit Holiday Inn, Mayur Vihar and enjoy the Kashmiri Cuisine.