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.

MALLACCA, Malaysian Kitchen, the first ever restaurant in Delhi NCR, serving Malaysian Cuisine is come up at 32nd Mile Stone, Gurugram

MALLACCA......Malaysian Kitchen at 32nd Milestone, Gurugram.

Wow what a mesmerizing place, the 32nd Milestone at Gurugram, it feels like you have come to a different city altogether. One side the wonderful restaurants, right now ten twelve are operational but they are going to be thirty two restaurants in few months time......as the name goes....32nd Mile Stone,
and the other side is very well manicured green lawn, beautifully done up.

MALLACCA, the first ever Malaysian cuisine restaurant in Delhi NCR, is brought here by Saurabh Mehta, a restauranter who is running successful restaurants like Flaying Saucer. Malaysian style decor, bright and colourful with approx hundred twenty covers with alfresco seating.

In Malaysian cuisine, Evaporated Milk, Condensed Milk, Coconut Milk and Maylo is extensively used.

Malaysian Mojito..... refreshing with kafir lime.
Malaysian Hot & Sour Chicken Soup.... with kafir lime, lemon grass is good, yet quite different from what we are used to the Chinese Hot & Sour Soup. Tofu Salad..... steamed Tofu served with spicy peanut sauce n pickled veges, I yet to develop taste for Tofu.

For the starters we had Panko Sweet Potato.....a flaky breadcrumbs used as coating for sweet potato. Murukku Doughnut..... minced chicken n shrimp, curry leaves done with panko crust.

Kapitan Chicken Curry with rice....creamy curry done with coconut milk somewhat similar to Thai curry. Roti Canai..... Sweet roti, dough done with condensed milk served with dal, loved the crisp sweet roti.

Nasi Lemak...... very popular meal of Malaysia, a complete meal, served in a thali, rice cooked in coconut milk with a compliments boiled egg, veges, peanuts, chicken.

For dessert, we had Roti Tissue or also called Roti Helicopter......sweet crisp roti served with Ice cream. Mango Stiky rice.....sweet flavored rice with fresh mango.

Overall wonderful exploring the Malaysian cuisine at MALLACCA.

FARZI CAFE, Cyber Hub, Gurugram has launched New Menu with some signature dishes......

FARZI CAFE, CYBER HUB, GURUGRAM.......NEW MENU LAUNCHED

Such a wonderful place to be at Cyber Hub at any time of the day, well maintained, spick n span and ample choice to dine in.

This time it was FARZI CAFE,  for lunch. Already going great guns, the restaurant was almost packed. Too noisy with so many people and loud music, hence requested to lower down the volume and made ourselves comfortable.

Indian cuisine presented with a twist, modern style, presented artistically. Molecular Gastronomy is what is seen here with awesome results. The new menu is the outcome of the two three most popular dishes of all their outlets at different cities along with some signature dishes. As these dishes are already liked by many people, so one can be rest assured that you will be delighted to dine here.

Chef greeted us with Amuse Bouche ....Mango Sphere, quite refreshing, it just melts in mouth while bursting,  presented beautifully.

College Canteen Masala Aloo Sandwich...... Amazing, you just can't make out what is it , the way it is plated. Nice, soft, wonderful. Dal Chawal Arancini...... complete meal in itself, mix of Dal, Chawal, Papad, Chutney with awesome presentation. Edmame & Aloo Samosa Pinwheel Chaat..... again amazing presentation and great taste. Guntur Chilli Chicken.....very well marinated and done up. Peshawari Paneer Tikka, Tellicherry Pepper Chicken Wings.....too good.

Mushroom Do Pyaaza, Chicken Tikka Masala, Mutton Roganjosh with Indian Breads for the mains.....loved it

Lemon Custard Tart Rasberry splash, Balushahi.....the traditional Balushahi presented with a twist, lipsmaking.

Offered very creative mouth freshner.....the Candy Floss with Pan stuffing.

Courteous and attentive team is here to welcome you all.

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