GLOBAL FOOD FACTORY...The Speciality of Global Food Factory is the Buffet…The Largest International Buffet for Lunch as well as Dinner, which they keep changing after every eight weeks and reasonably priced.

Conveniently located on the main road, Rajouri Garden. launched almost a year back, simply done up with different sections to sit and enjoy the meals. Their main emphasis is on to make good and authentic fresh food with fresh ingredients.  The Speciality of Global Food Factory is the Buffet…The Largest International Buffet for Lunch as well as Dinner, which they keep changing after every eight weeks  and reasonably priced.

The elaborate menu consists of sixteen starters to start with, then main course is with fourteen dishes

and the desserts, salads and soups are again fourteen in number, along with a well equipped.Bar.

Started the dinner with their signature drink..PARAMPARA…Paan flavoured with Bacardi was subtle and then BLACK CURRENT… with Black Current Vodka and Strawberry crush…very refreshing.

LONDON DONER PITA KEBAB…..soft pita bread with the stuffing of juicy chicken and Kidney Beans and spices was great. LEMON GARLIC CKICKEN……soft chicken with tangy, garlic flavor. FALAFAL PITA & HUMMUS, KALAMI CHICKEN KEBAB and  CHILLY CHICKEN were perfect with succulent chicken

SHANGRIA  and Mocktail with Vodka, Peach and Lemon were excellent.

CHICKEN STAKE served with Rice was again soft juicy chicken was a meal in itself. GRILLED SOLE FISH IN LEMON BUTTER SAUCE ….was ultimate.

CHICKEN TAMBAKI…..Stuffed chicken with minced mutton in minced mutton gravy with Lachcha Parantha …..not to be missed.

Food is not complete without the delicious mouth watering desserts…CHOCOLATE FONDANT, CHOCOLATE & STRAWBERRY MOUSSE and the BAKED ALSKA.

 I must say that the presentation was very good with proper platters to serve. The place is a Foodie’s delight, so is doing fairly good from the day it was launched !!

THE COMMON ROOM....the new place to unwind in a causal way in the happening Rajouri Garden . Don't miss the introductory offer...5pm to 7pm a glass of Vodka, Rum, Gin, Wine, Beer, Whisky @ Rs 99 only

As the name THE COMMON ROOM suggests…the room for informal gathering and relaxing, so is the place. This multicusine restaurant is newly launched in happening J Block Market in Rajouri Garden. One can enjoy Mocktails, Cocktails, Hooka and Live Band with good food. The new concept in dining in leisurely and casual way. The cosy, small restaurant, around fifty covers is simply done up with comfortable couches, books on the shelves, some witty quotations on the frames on the walls, maintaining the quality.

The humble and down to earth, DINESH ARORA is the man behind this restaurant, whose passion for food has made him change his line of working from garments to food.

Another good thing about them is that they take auditions for the new aspiring singers and their bands to give chance to them to perform .

The new BEER Cocktails are in demand….tried the SKULL ISLAND…..with Beer, Guava juice and peach…found it quite interesting and the COSMOPOLITAN….with Vodka, Cranberry Juice…was also refreshing.

MELTING UMBRELLA…Mushroom stuffed with Spinach and Cheese and then baked….quite innovative and healthy was good. KUNG FU CIGAR….Veg …was crispy and tasty. ARABIAN HIGHTS….Soft Pita Bread with Falafal and Hummus and FISHY FINGER….with Tarter Sauce were perfect. SHER KHAN KA CHILLY CHICKEN….was well done. KEEMA PAO….Keema served with Pao is very much in demand. THE CHICKEN CEASAR PIZZA….thin crust Pizza with roasted Chicken and cheese was great. BASIL PESTO AND CREAM….Pasta with Basil and white sauce …quite healthy.

G STRING….Vodka with Triple Sec, watermelon & mint has taken a back seat as the SINFUL PASSION…Vodka with Passion fruit, Orange chunks, orange juice was the ultimate..

BATMAN BERRY AND YOGHURT CRUNCHY…..crunchy and healthy with yoghurt.                                                

All in all, a mesmerizing evening spent with good food and great mocktails with Live Band with soulful performance !!  With enthusiastic and ever smiling Saurabh Gupta, Rahul Dalal and the team.. …I am sure Dinesh Arora and Swaraj Singhi will go a long way !!

LORD OF THE DRINKS.. It is..as there is no such place close to this.. actually the LORD...massive.....impressive....

No doubt, it’s a LORD OF THE DRINKS…massive place with open terrace , approx. 250+ covers, different sections with different seating, high and low, comfortable couches with PDR, well equipped Bar and Pool Table. With mist fans and mist ducts , it was awesome to sit there and for the coming months with pleasant weather, it will be heavenly there. Blaring, thumping music, dim lights very apt for the younger generation.

Had their signature drink MY PASSION, very refreshing with Vodka, Passion fruit, pineapple juice. LORD’s MARTINI with Vodka, watermelon, basil was a bit sweet.

CHICKEN CEASAR SALAD and PERI PERI TOSSED CHICKEN were well done with juicy chicken. DIMSUM-PRAWN FRIED GARLIC and BATTER FRY FISH ….succulent prawns with garlic..tastes great and the fish fried with thin batter was soft as well as crunchy.

PASTA ALFRADO with mushroom and cheese …not to be missed. CHICKEN CROSTINI…was good, crispy. PIZZA-PERI PERI CHICKEN …roast chicken breast, tomatoes onion with peri peri sauce on thin crust was crisp .

The best part about PRIYANK’s outlets is ….ample staff to cater to the guests with prompt service and with the Head Chef Ashish Kumar, food has to be good !!

DAAWAT-E-MAGHRIB...at SINGH SAHIB, Eros Hotel, Nehru Place in collaboration with Celebrity Chef GULZAR HUSSAIN from PAKISTAN

It’s the hard work and sheer dedication of team EROS which has managed to organize the DAAWAT-E-MAGHRIB, a PAKISTANI food festival in short spell of time starting from 14^th Sept to 25^th September  2015 at their restaurant SINGH SAHIB. The celebrity Chef Gulzar Hussain and Chef Naseem from PAKISTAN are here to showcase the authentic delicacies from Rawalpindi, Peshawar, Lahore & Multan.

Have created a unique ambiance with decorative and enchanting candle lights which gives a warm glow to the atmosphere with Live Gazals. The whole experience is mesmerizing

As discussed with the Chef GULZAR, they use more of spices and less of oil and no cream to get the richness of food which was true as we experienced it later.

Some of the delicacies we relished are….BHAIN KE PAKODEY from Kadhai, CHAPLI KEBAB, NAMAK MANDI KA SEEKH KEBAB from Tawa and MURGH MALAI BOTI, MALAI MUSHROOM from Sigri….all were perfectly done with balanced spices except BHAIN KE PAKODEY which were a bit spicy but were crisp.

A good variety of vegetarian dishes were served….KURKURI BHINDI, MAASH KI DAL, PANEER MAGRABI QORMA, ZAAFRANI PULAO, ACHARI SUBZ, ALOO AUR PALAK KA SAAG….well cooked with aroma of spices, keeping the taste f of vegetables and dal intact.

KATAKAT COUNTER managed by Chef Naseem where mixture of meat cooked on Tawa with some dramatic noise katakat.

LAHORI MURG CHANA, MIRCHI KA SALAN, MUTTON KUNA HAKEM, MASALA MUTTON BIRYANI…all must have… with good taste and aroma.

SAKOREY WALI PHIRNI and ZARDA has less sweetness whereas DUDH DULHARI, SHEER KORMA and PETHEY KA HALWA were sweet  and delicious.

This festival is only for ten days. Only once in a while one gets a chance to relish delicacies from celebrity Chef and that too , not from India, so don’t miss the chance !!

LAVAASH .....LOVE N AISH by SABY.....ARMENIAN CUISINE.....A dream come true.....delectable yet not expensive....

The very up market place in South Delhi near the historical Monument, Qutub Minar  is Ambawatta in Mehrauli. LAVAASH…the brainchild of SABY is come up here. In fact if you sit in open terrace, you can have the magnificent view of tallest Minar from there while enjoying the meal. LAVAASH….the staple bread of ARMENIAN Cuisine and even the first bread baked by the mankind, a soft thin bread made in tandoor. Armenian Cuisine is a combination of different tastes and distinct aromas. The main ingredients are herbs, wheat in variety of forms, of legumes like Chick peas, Lentils, Kidney beans, Nuts and Fruits rather than Spices. Freshness of the ingredients depicts the flavour of the food.

The place has indoor as well as outdoor seating. The traditionally done up with wood carvings, antiques , designs on the wall and glass windows with Kantha worked upholstery, vibrant yet classy is inviting.

Few of the dishes we tried are …. ARMENIAN ROLLS….here the chicken ham, kalimpong, braised onions are rolled in Lavaash and was served with humus. PRAWN TOLMA…Onions stuffed with coconut milk, chilli, ginger, prawns & kasundi. As explained by SABY…it’s a tedious process to make this Prawn Tolma…bake separately then stuff prawn inside…but was worth it , served with mustard sauce. MOCHAR PUFF …..the Banana blossom filling was served with spicy tomato chutney.

 STUFFED TOMATOES….. Oven baked tomatoes  are stuffed with Paneer and vegetables and was served with Lentil heeng broth is not to be missed. KATHI KEBAB….well marinated and well done succulent chicken skewers were juicy.

ORANGE POUND CAKE…..jaggery syrup on cake served with  nolen gur ice cream…was ultimate. DARK CHOCOLATE MOUSSE….i  found a bit bitter.

The passion for their work can be seen only by visiting LAVAASH . The very young team SABYASACHI GORAI and their head chef Megha Kohli are creating waves !!

FOOD RAZZMATAZZ: JOURNEY THROUGH THE DECCAN at BLOOMS....EROS HOTEL...

FOOD RAZZMATAZZ: JOURNEY THROUGH THE DECCAN at BLOOMS....EROS HOTEL...: EROS HOTEL, Nehru Place is celebrating JOURNEY THROUGH THE DECCAN at one of their outlet, BLOOMS starting from 27 th August 2015 for ...

JOURNEY THROUGH THE DECCAN at BLOOMS....EROS HOTEL, Nehru Place from Aug 27 to Sept 5, 2015

EROS HOTEL, Nehru Place is celebrating JOURNEY THROUGH THE DECCAN at one of their outlet, BLOOMS starting from 27^th August 2015 for ten days. The ONAM, Harvest festival  of Kerala , that celebrates the annual  homecoming of the Mythical King Mahabali allowed by Lord Vishnu for ten days only.

The team  of BLOOMS,  were all decked up  in traditional South Indian attire. The female executives adorned the traditional White Saree with Golden Boarder greeted the guests with Tikka at the enterance. The artistic designs on the floor …the Rangoli with flowers , the traditional hangings, the décor  will take you to South India.

Enjoyed the Opening ceremony with the scintillating dance performance by Kuchipudi dancers , a graceful performance with alluring expressions made the evening memorable.

The BUTTERMILK …as a welcome drink was refreshing with loads of Kari Leaves. URULAIKEZHANKGU BONDA….RAWA FRIED PRAWNS…MEEN POLLICHATHU, the steamed Fish in Banana Leaf were some of the starters we relished.

CHICKEN CHETTINAD…..the South Indian style of cooking where the desiccated coconut is the key ingredient with other spices was great, so was the KACCHE GOSHT KI BIYRANI…Baby lamb cooked with rice and spices with good aroma along with MIRCH KA SALAN, the achaari green chilli in coconut and peanut gravy. ENAI KATRIKAI…the Chettinad preparation of Fried Eggplant with spices and KALAN KARI MASALA….fresh Mushroom simmered in masala gravy….all must have kinds.

F & B Manager Umesh Dalal, Exec Chef Suprabhat Roy, Marketing Manager Nupur Gupta along with their team are all ready to welcome the guests with utmost courtesies. The best part is that all of them are involved with great enthusiasm to make the guests comfortable.

Rush to enjoy the delicacies from South India as it is only for few days !!