Author: Aditi Malhotra
Marketing & Social Media Consultant | Content Writer & Columnist | Events & Wedding Planner | Award Winning Home Chef | Home Baker | Artist | Photography Enthusiast

Tasty Tuesdays… Bhang Ki Badami Pak, Holi Special Recipe by Chef Rohit Tokhi, Leela Ambience Convention Hotel

Posted on by Aditi Malhotra

So the most colourful festival of India is just a week away.. and I want to know what special are you preparing…?? Haven’t decided yet.. so here is to the rescue, an interesting recipe shared by Executive Chef Rohit Tokhi of Leela Ambience Convention Hotel, Bhang Ki Badami Pak.. so read on.. make it..share it..enjoy it.. and do let us know how it was..

INGREDIENTS QUANTITY

Almond 500 gm

Khoya 500gm

Bhang leaves 50 gm

Desi ghee 150 gm

Rose water 2 cups

Cardamoms powder 1 tsp

Sugar 500 gm

Nutmeg, grated 1

GARNISH

Almond seed, slice ½ tsp

Saffron (soaked in milk) few strands

Sliver leaf few leaves

METHOD :-

PREPARATION

Sugar syrup

Melt the sugar in rose water till it attains a light syrupy consistency.

Almond

Blanch, fry and grind the almonds.

Bhang

Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.

COOKING

  • Heat prepared syrup with half of the ghee and cook for 2 minutes.
  • Add mawa and keep stirring. Add grind almond to the mawa mixture along with the remaining ghee. Keep on a low fire and keep stirring.
  • When ready to set remove off fire, mix in the fried bhang leaves, powdered cardamoms and nutmeg powder. Spread on a clean board or baking tray and cut into roundels.
  • Take a dessert plate; put two roundels of badam and garnish with almond sliced, saffron and sliver leaf and serve.
  • If kept in an air tight container it will stay for a week.

 

Nawabi Food Festival @Ardor2.1 with MasterClass by Chef Dinesh Patel

Posted on by Aditi Malhotra

Ardor 2.1 recently organised a Nawabi Food Festival, serving delicacies of Lucknow & Hyderabad and the highlight of the event was a masterclass conducted by none other than Master Chef India finalist Chef Dinesh Patel.

The Master Class started by the chef preparing Khubani Ka Meetha, which is an authentic Hyderabadi sweet dish. While preparing the dish, chef Dinesh freely interacted with an even more enthusiastic audience, who kept asking different questions to the chef.

Must say that the presentation of the dish was fabulous, and it looked so very tempting that we found it hard to wait, trying it.

After the master class, we all settled for relishing the Nawabi dishes with live Ghazals being performed in front of us, there was an elaborate spread of food and some specially curated cocktails and mocktails to go along with the cuisine.

Laal Mirch Bhuna Chooza and Lucknawi Chaamp were amazing. The mutton chop especially was one of the highlight dishes. Mutton Ki Gilafi Seekh and Mahi Ka Tukda too were amazing, the mutton seekh was tender and juicy and the fish tikka was very well prepared. Mutton Galauti though could have been better. There were options for vegetarians as well like Paneer Tikka Tilla, Chutney Bharwa Aaloo, Hyderabadi Khumb and Nawabi Broccoli.

[easy-image-collage id=5616]

Even the main course was delectable. I tried the Nawabi Murg Korma and Tawa Subz, then there was Paneer Lababdar and Dal Sahi Makhmali. The food for sure was good, but I wish the service was a little better, but I give it to Ardor still because I have been there otherwise also and they have never disappointed me. In desserts I had the Dal Halwa and Rabdi and both of them were nice, but I liked the Halwa more.

Drinks were good too and I specially loved the Jaljeera based mocktail, though the original menu had a jaljeera cocktail but I got myself without alcohol and it was fabulous. Aampana and Thandai were good too.

[easy-image-collage id=5631]

Like I mentioned though service was a little disappointment this time around, but Suveet’s (the owner) hospitality made up for it and I am sure it will be looked into with immediate effect. We were also given a Sweet Nawabi Gift as a kind gesture by him and I wish him and the entire Ardor team all the best for their future endeavours. I would also like to thank Sachin Sahni and Sonal Mahendru, who organised the event with Ardor, for inviting me to be a part of such an event.

And in the end all I can say is Nawabi Food Festival or No Nawabi Festival, you can surely head to Ardor 2.1 for some lip smacking food anytime during the month and you won’t be disappointed.

Made in Punjab- Truly Punjabi…!!

Posted on by Aditi Malhotra

Made in Punjab is another fine dine, class apart restaurant by none other than Zorawar Kalra. His restaurants have a different kind of niche which is almost unmatchable and Made in Punjab also stands true to the benchmark. Fully Punjabi in terms of decor, ambience and even music which is played, this is a place for food lovers in the truest of sense. This is a place where you fully indulge in food without thinking of calories, think only taste and you will love it.

When Mr. Bhalla Met Ms. Papdi (quite an interesting name, isn’t it) and Tokri Chaat were the first two things we ordered, along with Guava Mary and Mojito for drinks.

When Mr. Bhalla Met Ms. Papdi was as inserting in taste as its name, nice and soft bhallas with kurkuri papdi and tanginess of tamarind chutney and green chutney, made it all together a nice dish. The Tokri Chaat too was good, but the tastes were almost similar because of the fact that they both belonged to the chaat family.

Next we ordered, Legacy Tandoori Champ, Meat Te Seekhan, Lol Tikki and Gabbar Prawns. The Tandoor Champ was outstanding, such tender mutton chops with excellent tandoori marination, done to perfection, this one is a must try. Lol Tikki, very different and unique, just like the name, it was a mutton cutlet made from mutton legs slow cooked for over 10 hours and it was extremely delicious. Gabbar Prawns and Seekh were good too, but nothing exceptional about them.

Chicken Chilli, Broccoli Badam and Kalmi Kebab along with Creamy Seekh Kebabs were another set of starters we ordered. The Broccoli was excellent and so was the Chilli Chicken, Kalmi Kebabs as per me had a scope of improvement, as chicken could have been more tender, it was a little hard for my liking, the winner here was the Creamy Seekh, topped with cheesy and creamy sauce these were really amazing and definitely a must try.

[easy-image-collage id=5588]

Coming to main course we tried Luxury BC ( hey what are you thinking..??? Its just Luxury Butter Chicken ;)), Maa ki Daal, Lehsuni Palak Chenna, Nalli Hard Kaur and Paneer Lababdar and must say that each and everything was delicious. I specially loved the Daal, Lehsuni Palak Chenna and Nalli Hard Kaur the most. True authentic Punjabi flavours at their best!

And then one of the best things happened.. we tried the Guchchi Pulao, aka mushroom pulao which was mind blowing. Guchchi by the way is one of the most expensive kinds of mushroom and it tasted amazing.

And now coming to another delightful and sweet part, the desserts which were AMMMMAzing… really each one of them was better than the other. Goushalla Di Kulfi, Mango Rasgulla, Stuffed Gulabjamun, Nukkad Jalebi and Ras Dates Malai. All of them should definitely be tried and the ones not to be missed at any cost are the Mango Rasgulla, Nukkad Jalebi and the Chocolate Stuffed Gulab Jamun. These are truly heavenly delights.

In the end all I can say is that this is one place worth every minute and every penny you spend.. so just go for it..!
Made In Punjab Menu, Reviews, Photos, Location and Info - Zomato

Takamaka- The New Party Destination in Gurgaon!

Posted on by Aditi Malhotra

Takamaka, is one of the newest and hottest party place in Gurgaon that serves amazing food and drinks and has a great line up for live events too. Spread across 3 floors, its a concept club depicting a cruise like ambience, with the floors in true sense representing different decks, the wooden flooring, the iron rails and water tubes and many other elements that bring the cruise alive. The centrally located huge bar is definitely a highlight and they also have a small stage set-up for live performances, in one corner.

[easy-image-collage id=5550]

Now coming to food, the first thing that I would want to highlight is that they surely serve one of the finest mutton, I mean all their mutton dishes were outstanding. The quality of mutton used speaks for itself. So I’ll start with the mutton dishes first, we tasted Takamaka Barrah Kebab, Mutton Takatak and Dum Pukht’s Galouti Kebab and all these dishes are a must try, you cant afford to miss them. The Barrah was so soft and tender that the mutton was easily leaving the bone and wasn’t stretchy at all. The spices were perfect and it tasted awesome. Mutton Takatak, a boneless mutton preparation in thick tawa gravy was another delightful dish and once again the mutton pieces were extremely tender. The Galoutis were unmatchable, they were so soft that they just melted in the mouth, served with ulte tawa ke parantha and on a glass of beer shot to enhance the flavours, this dish was one of their best.

Takamaka Murg Malai Tikka, Cheese Cigar Rolls, Dahi Ki Nazakat, Butter & Garlic Prawns & Chilly Chicken Drumsticks were the other set of starters we tried and again each of them was good, but for me the Murg Malai Tikka and Dahi Ki Nazakat aka Dahi Kebabs were the best. The chicken was so creamy and tender and so were the dahi ke kebab. The cheese cigar rolls is also something one should try, not because the cheese rolls are very different, but because they are served with three different dips which are superb, especially the beetroot one.

Coming to the main course, we settled for the regular dishes, we tried Choti Murgi Makkhan Wali, Dal Makhani, Mixed Vegetable and Dhaba Gosht. Here once again all three dishes were good and once more I have to mention that their mutton dishes are simply awesome. We also tried some Murg Biryani which too was delectable.

They have a wide variety of drinks and their bar menu is an elaborate one, a 16 pager to be precise. We tried a few mocktails, like Sunset Cooler, Lemon Cucumber, Blue Raspberry Slush, Green Apple Slush and Mojito, and I personally liked Blue Raspberry Slush and Lemon Cucumber the best.

[easy-image-collage id=5570]

As for me, I know I am going back to this place soon as I thoroughly enjoyed myself, what about you..?? Do let me know your experience by commenting here, whenever you visit Takamaka.. cheers !
Takamaka Menu, Reviews, Photos, Location and Info - Zomato

The Third International Tango Festival

Posted on by Aditi Malhotra

The New Delhi Tango School recently culminated its third season of International Tango Festival at the Eros Hotel, New Delhi. Brain Child of Kiran Bajaj Sawhney, who has been successfully running the NDTS, this festival has grown multi-folds since its inception and the next season looks even more promising, now that I have witnessed this one.

Tango is a partner dance that originated in the 1880s along the River Plate, the natural border between Argentina and Uruguay and soon spread to the rest of the world.

And to teach the nuances of this intimate dance Maestros Dana Jazmin Frigoli and Adrian Romeo Ferreyra flew down from Argentina and along with Kiran Bajaj herself and Maestro Eduardo Curiel, they truly made a team of experts.

Dana Jazmin Frigoli, a choreographer and teacher. A multifaceted and sensitive artist, known around the world through her extensive and intensive path. She studied at Escuela Nacional de Arte Dramático, and worked for major companies as a performer and choreographer. She created a unique technique called TTC (Conceptual Tango Technology) which has allowed other dancers to find a way to further develop their own tango, understanding the workings of opposing energies in the body, using this internal understanding, to achieve a greater connection. With this work she needed to create a space that represents and is itself the container, of the ideas that emerged from within, and in 2005 Dni Tango opened its doors – a tango school, company and store with its own identity. In DNI Tango, professional staff (chosen by her) and outstanding teachers in various disciplines (Yoga, Contemporary Dance, Contact improvisation, Rhythm, Ballet, Theatre and others) synthesize and frame, the development of her philosophy about tango. Today DNI Tango, is recognized around the world, for its excellent teaching staff and for the group shows it has created (La Colección, Los tangos de una vida, Arealidades, La Musa del Capricho). In 2010 Dana performed the choreography for Superclasico, a Danish film directed by Ole Christian Madsen, nominated for an Oscar under the category of Best Foreign Film. Thanks to La Musa del Capricho, and all the work performed by the DNI Company, Dana Frigoli received the award for Best Argentine Choreography of the season from Argentores 2010 – 2011.
Adrian Romeo Ferreyra Avellaneda (Province of Bs. as) he spent most of his childhood in Neuquén where, at 9 years old , he would run into tango almost by accident. As a dancer, always in contact with other dances but doomed to tango, he has worked with various companies and participated in shows, as well as conferences and competitions nationally and internationally. He has ‘trod the boards’ in the many theaters of Bs.As and visited countries such as Russia, Italy, Sweden, Germany, U.S., Canada, Brazil, Uruguay, among others. As a teacher he began his journey in the year 2002, where one of his most gratifying experiences was to provide free workshops run by the government, and work with groups of elderly people. In 2004 he met Dana Frigoli and had his first contact with TTC. After graduating from the Academia Argentina de Estilos de Tango(AC.E.T.A), he started working at DNI Tango in the year 2007. Since then he has formed part of the teaching staff at the DNI tango studio and its respective dance body , DNI COMPANY, participating in the shows: LA COLECCIÓN DE TANGOS DE UNA VIDA, AREALIDADES AND LA MUSA DEL CAPRICHO. Now, being the most senior member of staff, he works as a choreographic assistant for the COMPANY DNI and fulfills a pedagogical coordinating role within the school DNI Tango. — with Dana Jazmin Frigoli and Adrian Romeo Ferreyra.
Speaking on the Third International Tango Festival, Kiran Said, “For a short period of time every year I travel to festivals and workshops in Europe, the U.S. and Asia, to maintain contact with other artists and reconnect with students . I’m dedicating a lot of time to choreographing for several professional dance couples, this way I can create for other artists that inspire me. I am therefore able contribute from my vision, helping to bring out the best in people, proposing clear paths for creation. Also this allows me to be in the school and continue working with the company every morning , as well as doing my own training and group classes that I give regularly.”

Two workshops each day of 90 minute duration were held across 4 days and it covered the following topics

1.Walk me to the moon.
2.How to brake the axis and live to dance!
3.Timings for the dance floor.
4.”Los Mareados” turns in closed embrace
5.Embelishments for men and women
6.Combinations of movements out of axis
7.Musicality, different tools to play with the music
8.Elasticity movements

Glimpses from the workshop

[easy-image-collage id=5534]

N number of people registered for the workshop making it a bigger success. The finale saw top 5 couples performing while numerous of people watched them dance. The top 3 were then selected and given prizes and accolades by the Maestros. But the real deal was watching the Maestros perform, their performance was breathtakingly beautiful. I could not take my eyes off them even for a moment, it seemed like poetry in motion. The moves, the poise, the postures with which both Dana and Adrian danced was truly outstanding. Here is a small glimpse

The finesse that they bring to the performance is unmatchable and I bow down to such talent. In fact the ones who participated in the workshop also seemed like experts in the making and here is a glimpse when so many people where on the floor.

And watching Kiran herself dance is always a pleasure which I cant explain in words, because she is someone who I admire not just a dancer, but as a complete woman. She truly is a woman of substance and I am thankful to her for inviting me to witness such a fine event and giving me an opportunity to meet such wonderful talents from across the globe.

 

 

 

Sanghvi Brands Launches The Luxurious Rossano Ferretti Hairspa At The Manor, New Delhi

Posted on by Aditi Malhotra

Sanghvi Brands announced the launch of the Rossano Ferretti Hair Spa at Zehen at the Manor, New Delhi. Having founded more than 20 salons around the world, Italian born Rossano Ferretti has revolutionized the beauty and hairdressing industry with his novel inclination towards his customers’ individual and natural beauty. Ferretti believes in highlighting and enhancing the inherent beauty in each of his customers, and finds his inspiration in the natural fall of the hair and its individual characteristics. In having stripped down beauty and hairdressing to its most natural, organic elements, Rossano Ferretti has done away with the staged perceptions and norms of beauty in his Hair Spas, and has thus transformed the way people perceive hairdressing and hair salons. This fresh, yet luxurious approach to hairdressing has been termed as “Metodo Rossano Ferretti”, or “The Method.” The Duchess of Cambridge, Jennifer Lawrence, Reese Witherspoon, Dakota Fanning, Monica Bellucci, Vanessa Paradis, Uma Thurman, Kylie Minogue and Elizabeth Hurley, among many others have visited the salons globally.

“The Method”, combined with some of the most beautiful locations in the world including in Hotel de Paris in Monte-Carlo, Four Seasons in Milan and other exclusive hotels in Rome, Madrid, Los Angeles, New York and Paris are two of the principal essentials required for a Rossano Ferretti Hair Spa. This combination gives Rossano Ferretti customers the ultimate, luxuriously customized experience.

Making up the rest of Ferretti’s team are international stylists, Michele Finessi & Laurent Visco, both of whom will be available at The Manor.

Michele Finessi has worked at the Ferretti Hair Spas in Venice, Parma & Beverly Hills. Deriving from Ferretti’s approach, Finessi too, incorporates his client’s personality, personal style, & their facial structure into his ideal look specifically tailored to compliment each person’s unique identity, making them feel and look their most beautiful. Finessi has styled many renowned personalities and has also been a stylist at the Oscars. He is now at The Zehen at The Manor, New Delhi to work his magic in India. Laurent Visco too has worked with many French and International renowned personalities. At the age of 23, Laurent Visco came to India to pursue his passion for hairdressing and has been creating magic with his personal style for the past 10 years.

Commenting on the launch Mr. Darpan Sanghvi, Managing Director, Sanghvi Brands says, “We are truly excited to bring Rossano Ferretti at The Zehen at the Manor. As one of the world’s most exclusive and expensive HairDressers, the launch of Rossano Ferretti Hairspa truly brings the best of international hairdressing for the discerning residents of New Delhi.”

Commenting on the launch Mr. Rossano Ferretti, Founder & Chairman, Rossano Ferretti says: “Our locations are carefully chosen to ensure clients receive a five-star experience from the very moment they enter. We strive to position our salons in buildings that are beautiful, have strong historical ties, and perpetuate our appreciation for art, architecture, design, fashion, and the culinary arts, as well as for the overall notion of refinement that we value within our brand. We’ve waited a long time to find the perfect location in New Delhi and in Zehen at The Manor, the epitome of well-being, we’ve found an exceptional match.”

About Sanghvi Brands

The Sanghvi Group is a global leader in providing lifestyle wellness & beauty services with over 700 employees worldwide. It has created one of South Asia’s largest portfolios of international lifestyle wellness brands with exclusive rights to operate Spa by L’OCCITANE, Spa by Clarins and ELLE Spa in India along with exclusive distribution rights to ELEMIS products in India. The Sanghvi Group has also expanded to the US, Middle East and Indian Ocean with over 60 locations globally. Embracing the advent of technology, The Sanghvi Group has created MyGlamm, which is one of the World’s largest tech enabled doorstep Salon & Spa service provider.

Masala Library- Not just food, but an experience beyond words..!

Posted on by Aditi Malhotra

Some places are not just about food, but the wholesome experience you get in terms of food, presentation, drinks, service, ambience, hospitality and everything else. I have been thinking since long of visiting Masala Library but somehow it never worked out. But recently during Shivratri holiday, me and my son headed out to ML to experience the best.

The ambience is as classy as it can be, totally top notch and a perfect fine dining place.

We decided to settle for the Chef’s tasting menu because we felt that way we would get to try a variety of things and I think it was one of the best decisions we made.

Our culinary extravaganza of 19 course meal began with Amuse Bouche, which had mango pulp with coconut water and was supposed to be gulped down in one shot, and it was really nice, but more intriguing was the way it was presented, like yolk in eggs that too on a nest.

Up next was Madur Vada with Clear Rasam, an absolute delight, both in presentation and taste, loved the miniature vada and the way rasam was supposed to be drunk. Just wonderful!

The next set of snacks included Pirada Cheese Poee, Deconstructed Samosa, Charcoal Bhajiya, Nadir Churma and Farmer’s Staple. Out of these minus the cheese, which I didn’t like too much, everything else was fantabulous. The Deconstructed Samosa went to become one of the best things I have tasted ever. Charcoal Bhajiya was great too, and because of its charcoal black colour my son ended up eating an onion bhajiya which he normally doesn’t. Nadir Chruma was another dish, which he polished off because he didn’t come to know its made of lotus stem and had a spread of hung curd with raddish. The Farmer’s Staple was a millet paratha stuffed with caramelised onions and it was truly mind blowing. Not just the taste and presentation, but the whole experience of the way these dishes are served and one of the team members comes and explains the dishes, its just amazing. It feels everytime a new cultural story is unfolding.

The next set of dishes intrigued me even more, as the presentation and textures were superlative. It included a Mushroom Chai, Galauti Kebab and Sheermal, Curry Leaf Prawns with Thayir Satham and Cubed Chicken Tikka. The Mushroom Chai was simply fabulous and so was the Curry Leaf Prawn, these both tasted awesome. The Cubed Chicken in three different textures, a chicken tikka, a chicken papad and chicken crumble was great, but the winner here was the Galauti Kebab, which didn’t look like a kebab at all, in fact it appeared as a spread of small noodles on the bed of a fluffy sheermal. This truly was an outstanding preparation.

Up next was a Lamb Champ with maple and kokum glaze and it was amazing, the sweetness of maple was perfectly balanced with sourness of kokum, which made this champ sweet, sour, tangy and extremely tasteful. After this Tawa Keema with Pickled Bitter Gourd was served, very tasty and amusing to find bitter gourd that wasn’t so bitter, but tangy.

The Sorbet which came as a refreshing palette cleanser, was like a deja vu to childhood, as it had the flavours of anardana, hajmola, kala-khatta etc., it was really nice.

Mizo Stew, followed by Tawa Boti, Curry, Breads and Fermented Pakodi Dal made for the last set of main course dishes. By the time I reached this stage I was already so full, eating bite sized foods one doesn’t even realise they would be so filling, but they indeed are. Out of this entire course I loved the stew and the tawa boti the most.

 

[easy-image-collage id=9644]

 

And now an elaborate dessert menu awaited us, and it truly was a treat. Dense Dark Chocolate Mousse, Bhappa Doi, Chenna Payesh, Ashen Kulfi and Jalebi Caviar, doesn’t your mouth starts watering just reading these names.. I am sure it does.. at least mine does..No words can explain the taste of these desserts as you can only savour them and let your taste buds linger, all I can say is that each one of them was better than the other. The final touch was given with a dark chocolate truffle presented with a magnetic levitation, which was great to watch and greater to taste.

Last but not the least a candied orange tree for mouth freshener brought our amazing culinary journey to an end. It truly was the most unique fooding experience I have ever had.

A wide variety of Wine can enhance your meal experience at Masala Library as they have a full fledged Wine Cellar and an in house expert to help you with the selection of wines. As for me I gave wines a skip and settled for a Cherry Cobbler to go with my food.

It was an overwhelming experience for me and I loved it every bit. This is one of those places that has to come in anyone and everyones must visit, so please do go and give yourself a culinary treat!
Masala Library Menu, Reviews, Photos, Location and Info - Zomato

Natya Yoga by Dimple Kaur @ Eros Hotel Spa

Posted on by Aditi Malhotra

Spiritual enlightenment and transformation of the entire human self, one’s body, mind and soul are the true virtues of Natya Yoga. Elements of natty Yoga are found in the contemporary Bharatnatyam and also to some extent in the Odissi, which are referred as the most ancient forms of classical Indian dance.

Recently as an initiative by Eros Hotel Spa, Healthy Self, a Natya Yoga Workshop was conducted by none other than a very well known Nayta Yoga and Bharatnatyam expert Dimple Kaur. Dimple is a very learned dancer with many degrees accolading her work and also she is associated with lot of causes. With qualifications in psychology (PhD., MSc.), Trainer in Clinical Hypnotherapy (CHt, USA) along with training in Indian classical dance, public communication and English literature (MA), she is also the Founder Director – Imatter Institute of Behavioral Sciences & Director – Sumangali Institute of Valuable Arts.

Pioneered first of its kind approach using Dance Movement therapy (DMT) for children with multiple disabilities, and she has been working with large number of colleges, schools (residential & day schooling) in training teachers in areas of Indian Classical Dance, Dance Movement Therapy, responsible child care and parenting.

In her own words “Dance has been my passion, my prayer, my happiness, my sadness and hence encompasses every aspect of my life. The “eternal bride” – wedded to the divine, through dance; is what I feel. I have always loved the “bhakti” aspect of dance, I see my lord as always dancing and blessing me with “Anand” & “Rasa”. My soul is always dressed in the costume, bedecked with jewellery, with alta feet and always moving with the sound of Ghungroos.

As I kept flowing with the river of life – growing up, getting educated in dance (Prabhakar), Psychology & literature, I gradually became aware of miraculous dance of life within, which is Omnipresent & is always there with me.

In my extensive research & work in areas of psychotherapy, counseling & education, I have been able to successfully use the power of Indian classical dance as a tool of self expression, motivation & positive energy.”

The workshop was specially organised for the members of Healthy Self and must say it was a wonderful experience. Dimple engaged and interacted with the audience and made them learn the basic steps of Bharatnatyam. She made it so simple and fun for everyone that even those who had two left feet, could really dance. The setting and ambience was perfect and serene and everyone was just flowing with the time.

But still the highlight of the evening was Dimple’s own performance especially curated for Shivratri and dedicated to Lord Shiva. It was a treat watching her perform and it truly felt as if being transferred in other world. Here is a glimpse from her performance

Truly a great effort by Eros Hotel, Healthy Self and Dimple Kaur to come up with this initiative and help others in unwinding and transforming their mind, body and soul through Natya Yoga.

 

Witlinger to bring the authentic Craft experience with state of art breweries and new brewing technologies in India

Posted on by Aditi Malhotra

Witlinger, India’s 1st Craft Beer Brand with authentic taste and flavours is all set to launch new initiative #NowRolling to enhance consumer knowledge about craft beer. Witlinger has made inroads into Indian Craft Beer scene with their unique taste and honest flavours.

Beer drinking habits are creating fresh wave of flavors and trends in international markets. Craft beer has taken the global beer industry by storm and it is catching up the taste of Indian consumers swiftly. Though market has great potential, there is a lack of acceptance among Indian consumers for crafted beers due to lack of consumer knowledge. Though this is changing on fast pace, as young Indian drinkers are ready to experience new flavours and different style of beers.

To create awareness and enhance consumer experience, India’s first craft beer brand with its 130 years of legacy along with innovative technologies, Witlinger unveiled its new innovative campaign- #NowRolling. The event held at Lord of the Drinks, Connaught Place also introduced ‘Witparty’, a fresh concept by Witlinger wherein end users get a chance to organize their own party sponsored by the brand.

#NowRolling campaign is first-of-its-kind concept in India driven on enhancing consumer knowledge and generating awareness on beer drinking habits to create an authentic experience of crafted beers. The campaign aims to target the beer lovers with interesting awareness drive around craft beer drinking experience. Rolling of a beer bottle is a craft beer initiative and is mainly with unfiltered wheat beers. Unfiltered beers have ingredients that gets settle at the bottom of the bottle. To enjoy the full flavors and aromas bottle needs to be rolled and swirled before pouring it fully in the glass. The trained staff and beer experts of Witlinger will take the consumers’ experience to whole new level with tips on pouring, drinking, and enjoying the best of craft beer.

Speaking on the occasion, Anuj Kushwah, Founder & Managing Director, Kaama Impex Pvt. Ltd said, “Craft beer has a unique style and taste, which can only be enjoyed if poured right to preserve its aroma, ingredients and feel. While craft beer the next big thing in India, many people do not get to enjoy the original taste of it because of unawareness on serving and drinking methods. Witlinger is creating fresh avenues to satiate consumers’ growing thirst for craft beer with its innovative concepts like ‘Witparty’ and #NowRolling.”

‘Witparty’ is conceptualized to target the beer lovers as brand advocates and offer them the zesty flavor of Witlinger. Witlinger will give its end users a platform to organize their own witparty which will be supported by the brand. The Wheat Ale beer is created with a sole idea of providing the Indian consumers with varied and premium quality craft beer. It is cloudy and partially filtered and has fruity flavors making it easy to drink beer any time of the day. It is brewed with mix of wheat & malt and also contains yeast, which should be evenly distributed throughout the beer by gently rolling the bottle back and forth before opening to pour.

The event as Lord of Drinks was a classy one, and we had a lot of fun rolling the beers and then gulping them down. Getting an invite to such events is always a pleasure. Nice arrangement of snacks and food made the experience complete and I really look forward to more WITPARTYs.

 

Craft beer offers some important health benefits because it contains antioxidants, protein, and vitamin B complex. It is a good source of silicon and some recent scientific studies show that hops could act as a barrier against gradual decline of the brain’s cognitive functions. Drinking craft beer regularly in moderate way can provide these benefits because of the high quality ingredients used to brew the craft beer.

Witlinger

Taking inspiration from the vibrant UK craft beer scene, Witlinger is the first crafted beer in India brewed by Master Brewers at Brains Brewery in Cardiff, United Kingdom. Combined with over 130 years of traditional brewing heritage, knowledge, and expertise, Witlinger beer is brewed with the finest ingredients from around the world to offer distinctive flavors, giving a real and honest craft beer experience.

Becoming Assiya- Book Launch and Review

Posted on by Aditi Malhotra

The book was formally launched on 21st February, at Office Office CP, attended by a select few invitees and family and close friends.
It was a small intimate affair to laud the efforts of a young twenty year old girl whose efforts had borne fruit in the shape of her maiden book, BECOMING ASSIYA.


A word first about the young debut making author, SIMRAN KESHWANI.
She is a Final Year literature student at the Lady Shri Ram College for women, University of Delhi.
She is actively involved in several social causes and is working selflessly to change the world for good, one word at a time.

Kudos to Simran for choosing a very sensitive subject for her very first book, few dare to do so.
It is a tormenting story of a misplaced Syrian refugee and her trials n tribulations encompassing a world full of hatred.

Her journey right from her birth through the ravaging War and it’s bone chilling consequences to the tireless effort to reclaim her lost identity form the crux of this spellbinding tale of a physically and mentally ravaged young Assiya who amidst all the bloodshed,violence and extreme torture still manages to hang on to HOPE!!!!!!
HOPE for herself, her fellow human beings and the COUNTRY she belongs to SYRIA.

The canvass is a horrifying story of people of a war ravaged Syria and Simran’s portrayal of the same is captured in all it’s blood n gore. Fabulous writing which keeps you turning pages but also makes you stop inbetween and makes you think hard at what kind of a world are we a part of?
What kind of a legacy is this world going to leave for generations to come!!!!!

A really commendable piece of writing from this young upcoming author.

I am sure she is here to stay and make a name for herself in the literary world.

A MUST READ.

Available on Amazon

My Rating 4/5 Stars