PUNJAB SE SINGH SAHIB TAK....DHABA phir se at EROS NEW DELHI from JAN 27th to Feb 4th from 7pm onwards

PUNJAB SE SINGH SAHIB TAK…..DHABA FOOD Phir se…….This is the fourth time the EROShas brought the Dhaba Food for the Food enthusiasts within the comfort of the luxurious SINGH SAHIB. They are organizing this Dhaba Food  Festival consecutively for last four years.

SINGH SAHIB is decorated in Dhaba style with colourful lights, Manji, Truck, Kites to give the feel of Dhaba as we generally find on High Ways. So for next seven days i.e. from Jan 27^th to Feb 4^th 2016 and from 7pm onwards, the traditional flavours of Punjab are here to relish along with Live Music.

We were greeted at the entrance by traditional Dhol of Punjab with the lively folk dance…Bhangra, which uplifted the mood and the hunger for the flavourful cuisines especially crafted after thorough research by the Chefs and Team .

 The Chach, Lassi and the ready Tea are the options to start along with refreshing Cocktails and Mocktails. Variety of Tandoori Kebabs ….Kukkad, Machchi ka Tikka, Paneer, Mushroom Achari Tikka, Matar aur Mawa ki seekh …..all well done with appropriate masala.

TAWE KI RAUNAQ….Keema Kaleji, Bheja ,Paneer were not to be missed. Soya Chaap is another option in veg section. Malai Kofta was awesome, Mix Veg, Saag and the five different Dals which are generally served in Dhabas are there for the people who wants to have only vegetarian food.

From the Non Veg section….Peas Chicken …mouthwatering succulent chicken and so was the Butter Chicken and then there is Fish Curry, Mutton Curry also.

Don’t miss the delicious Indian Desserts…Hot Jalebi, Ras Malai, Rasgulla, Gajar ka Halwa and the Pinni.

Great efforts by Team Eros , the GM Unesh Dalal, Exec Chef Suprabhat Roy, Chef Rahul Bhat , Mktg Manager Nupur have created this Dhaba Food Fest…..very dedicated and ever smiling team is there to welcome !

RANG DE BASANTI URBAN DHABA....The story of Basant Singh & Billo....Desi Food station...

  

Always seen younger lot roaming around in HKV, never thought it can be a Food oriented destination too for middle aged and families.....rather foodies. RANG DE BASANTI URBAN DHABA is one such place come up in HKV. The focus is on food while maintaining the originality of the dish with slight twist and turns on presentation and size. First they created a story of Basant Singh and Billo, then painstakingly crafted the Indian Menu accordingly with very innovative names. Running three Restaurants in Calcutta, in Delhi it’s the first one with the plans of expansion. Done up simply in Dhaba style to give the feel of Dhaba with slogans on the walls.

We were welcomed with the Welcome Drink made with Roohafza and milk served in cute small glass. Then we tried AAM PANNA, MODI NAGAR KI SHIKANJI, CHACH and also the RANG DE COLA. All were very refreshing and fresh.

DHUAR MURG SHORBA TE CHICKEN TIKKA……smoked chicken soup with smoke aroma was served with accomplishments like Fried Garlic, Fried Garlic, Peanuts,…..and also the juicy Chicken Tikka.

SAVVA FUTIYA SEEKH….is actually savva fut in length, looks amazing and tasted very good. BHARWAN KHUMB AUR MIRCH…..Baked, stuffed Mushroom and Green Mirch stuffed with Cheese , Paneer was sauted on Tawa served with green chutney. TILLI HARA KEBAB….veg Kebab served like a lolly pop , just melted in mouth.

KARHI CHAWAL…..Karhi served with Balls of rice…actually the Rice is done in ball shape and coated with Besan, then fried……gives the complete Karhi, Chawal and Pakora…..Very innovatively done and presented. KEEMA KALEZI…..here Keema and Kaleji cooked separately and presented as one with Keema and Kaleji on top to get the get the taste of both separately…..awesome. PANEER O TERI in MAKHANI GRAVY…..again presented nicely with Paneer in the centre and the gravy around. MAKKI DE ROTI/SAAG…..Very apt to taste and served with White Butter and Gur…..and the presentation, I am short of words….excellent. 

                   

 SAKORE WALI KHEER & PHIRNI…..Kheer made with gur …delicious. HALWA TE GUR KA PARANTHA…. Parantha Roll with Gajar ka halwa and Rabadi on top of it…great. BHAYANKAR MEETHA PAAN…… Ice crème served on Paan Leaf with Supari ,Illaychi, Cherries…..quite innovative.

The place is Value for Money kind of…not heavy on pocket for a sumptuous meal with the Eye catching presentation !!

CAKE BAKING CEREMONY at THE SURYAA, NFC

Almost a month back we were invited by the Team The Suryaa for the age old tradition of Cake

 Mixing for Christmas. This Cake Mixing Ceremony was started in Europe way back in 17th Century. Then onwards this ceremony is celebrated all over the World with great enthusiasm .

All the ingredients like Cherries, Plums, Raisins, Almonds, Cashews, Spices like Cinnamon, Nutmeg, Clove were mixed with Liquor, Wine, Fruit Juice and kept for fermentation.

Now was the time for baking the cake, so we baked the PLUM CAKE with the batter made with Maida, Eggs, Sugar, Butter, Baking Powder and Essence along with the mixture of Dry Fruits and Spices which was mixed a month back.

Had a great evening with Team Surya the Exec Chef Sanjay Issac, Director Sales Trun Gupta, Kanika Sharma and had the yummy rich Plum Cake which had come out so well. The Hotel is looking so lively with Christmas Tree decorated with lights and ornaments.

The Suryaa Team is all ready to welcome the guests in this festive time.    

                       

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 !!