Category: Events & Happenings

Warm your hearts with an indulgent menu at the Plaza Premium Loungethis Valentine’s Day

Warm your hearts with an indulgent menu at the Plaza Premium Loungethis Valentine’s Day

Romance is in the air, there is no better opportunity to spoil yourself or your loved ones than on Valentine’s Day. The ingenious team of chefs at Plaza Premium Lounge has prepared a range of romantic surprises for the plate infused with sensual guilty pleasures to make the day even more special.


The exciting menu has great options of fresh healthy salads such as Barbecued Pasta salad, Ripe Tomatoes, Feta Cheese and Basil leaves salad, Cucumber and Pomegranate salad which are perfect Valentine’s Day indulgence. Other highlights on the menu include Sicilian Chicken served with Sausages, Cherry Tomatoes and Olives, Malai Murgh Dum Biryani whose aroma fills the atmosphere and Cottage Cheese Hearts and Cherry Tomatoes Coulis.



Sweets are undoubtedly traditional for Valentine’s Day, you can try the perfect Banoffee Pie, which will instantly melt, in your mouth, the refreshing Strawberry French Hearts or our old time favourite Gaajar Ka Halwa. There are also yummy assorted Macaroons for the Macaroons lovers.

Apart from the delicious food, one can simply relax and unwind at the bar, which serves interesting cocktails and mocktails, or indulge in a relaxing massage treatment for a complete pampering. So if you are travelling with someone special, what could be more perfect than the Plaza Premium Lounge to show your loved ones you care?



What: Valentine’s Day Special Menu
Where: Plaza Premium Lounge at Delhi, Bangalore and Hyderabad Airports
When: 13th and 14th February , 2016
Price: Lounge access starts at Rs.1200 plus taxes
*This promotion is limited to select lounges across Delhi, Bangalore and Hyderabad Airports.
For more information, please contact:
Harmandeep Singh| 9899666674 | harmandeep.singh@plaza-network.com

Linda Duo I 8527994422 I linda.duo@plaza-network.com

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Bigger and Spicier Asian Hawkers Market returns to Select Citywalk, Saket, on the Valentine’s Day weekend

Bigger and Spicier Asian Hawkers Market returns to Select Citywalk, Saket, on the Valentine’s Day weekend

Embark on yet another culinary journey from Japan to Indonesia, with occasional diversions to the home of Chinjabi cuisine, at the Asian Hawkers Market-II
AFTER attracting more than 45,000 visitors in 2015 and getting rave reviews from the media, the Asian Hawkers Market will be back with a bigger and spicier second edition to make the Valentine’s Day weekend more special at the Select Citywalk, Saket, on February 12-14, 2016.

An impressive slew of debuts will be the big attraction of the Asian Hawkers Market-II (AHM-II), Delhi’s only celebration of Asian cuisines being presented by Veeba Food Services Pvt. Ltd., makers of the popular sauces, mayonnaise and salad dressings. Zomato, which has rolled out a popular online ordering service, has come on board as co-sponsor and will offer a tempting discount to all those who visit AHM-II. Black Dog Sparkling Water has signed up as another co-sponsor of the one-of-its-kind food festival.



AHM-II will see Pa PaYa of Mumbai, promoted by multi-award-winning restaurateur Zorawar Kalra, presenting its critically acclaimed dishes for the first time in Delhi. Also in the thick of the action will be Delhi-NCR’s newest Asian restaurants – Honk at Pullman-Novotel, New Delhi Aerocity, and The Bento Café from Ashish Kapur, creator of The Wine Company, dimsumbros and Yo China, showcasing their products for the first time at a food festival. And Vidur Kanodia of Shiv Sagar fame will test-market his forthcoming brand, Hawkers Chowk, and its unique range of Sichuan dosas, Chinese bhel and chilli idlis.
“In the spirit of Startup India, we hail these brands and their promise to make the Delhi-NCR dining scene more exciting than it has already become,” says Atul Sikand, the man behind Facebook’s most popular recipe sharing community, Sikandalous Cuisine, and one of the four founding partners of the Asian Hawkers Market. Adds Sid Mathur, Director and Head of Food, Impresario Entertainment & Hospitality, and another founder partner: “We are committed to our promise to provide visitors one platform for exclusive food experiences. These could be restaurant debuts, new dishes from familiar places, and participants from other cities.”
AHM-II will also see the return of the multi-award-winning restaurants that participated in the inaugural show and were literally mobbed by visitors. Popular Pan Asian restaurants Asia7Chi The Asian CookhouseFatty Bao and Mamagoto are back, and so are Berco’s (Chinese and Thai), En (Japanese), old favourites Jade at The Claridges and Joy Luck Moon (Chinese), Latest Recipe at Le Meridien Gurgaon (Japanese street food items from the 24×7 restaurant), Neung Roi at Radisson Blu Plaza (Thai), Social (Chinese takeaway boxes), Wow Momo (momos with a twist), and Yum Yum Cha (Japanese street food and speciality soft drinks and ice-creams).
A number of new partner restaurants have also signed up – these include Benihana (Japanese robata grill), Big Fat Sandwich (Asian-inspired sandwiches), Big Wong (Chinese and Thai),  Dao (Thai),  Harry’s Bar & Cafe (Pan Asian), which is led by the vision of celebrity chef Vicky Ratnani, and home delivery services Asia Central and Thai Crate. To cater to the sweet cravings of the anticipated 45,000-plus visitors, AHM-II will have Sugarama‘s famous soft-centred pralines and macaroons with unusual flavour combinations. Also on the menu are Hokey Pokey‘s popular ice-creams and frozen desserts.
Says Tanveer Kwatra, Executive Chef, Le Meridien Gurgaon, and another founding partner: “AHM brings together the most talented chefs and they get their passion to the table. For a cooking professional, it’s three days of being with the best, working for 12 hours without a break, and getting instant feedback from our guests.”
Tourism Authority of Thailand (TAT) will promote Amazing Thailandwith a cart full of delicacies prepared by Thai chefs in Delhi-NCR. “We are confident that this will be the beginning of more such associations between national tourism offices and AHM,” says Sourish Bhattacharyya, acclaimed food columnist and blogger, and one of the founding partners of the Asian Hawkers Market. He adds: “We are waiting for the day when restaurants from across Asia will stir the pot at our one-of-its-kind food festival.”
The Valentine’s Day weekend has never been spicier. Don’t miss your date with the Asian Hawkers Market-II to feel the heat.
About Asian Hawkers Market
Asian Hawkers Market, (12th to 14thFebruary, 2016 at Select Citywalk, Saket) is yet another scintillating Pan Asian culinary journey celebrating Asian cuisines and culture from the Far East to South-East Asia. This three-day food festival will see the best of five-star and standalone restaurants come together to present the cuisines of Cambodia, China, Indonesia, Japan, Korea, Malaysia, Myanmar, Singapore, Thailand, and Vietnam.

Instagram: @asianhawkersmarket

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Jharkhand Toursim Showcases Unique Culture at the Bharat Parv

Jharkhand Toursim Showcases Unique Culture at the Bharat Parv

From the rustic delicacies of Jharkhand to the enamoring Chou dance form and primitive arts and handicrafts kept alive by tribal artisans – Jharkhand Tourism has  showcased the beautiful and intriguing attractions of the state at the Bharat Parva 2016,at the majestic Red Fort

The Tourism, Art & Culture, Sports and Youth affairs department of Government Jharkhand has set forth an attractive agenda for the state pavilion where the state’s popular food items, its ethnic dance forms, and indigenous arts and crafts are being showcased widely from 26th-29th January. 

According to Ms Suchitra Sinha, Director of Jharkhand Tourism, the department is focusing strongly on promoting tourism to the state which has several tourist attractions, scenic waterfalls, beautiful forests and a rich history. According to Ms Sinha, Jharkhand Chief Minister Raghubar Das is taking taken personal interest in activities to promote tourism in the state.





Among the irresistible attractions at the state pavilion there were mouth-watering delicacies of Dhooska meat, Mutton-Jhor, Murgi Jhor, Rehu Jhor for non-vegetarian foodies to vegetarian delights like Peetha, Usna Chawal, Kurthi Dal, Chilka, Kachari, Footkal Saag, Kacchu Masala, Maduwa Roti as well as Dhooska- Barra.








The participants included dancers who were promoting the indigenous dance form Chou and artisans who have preserved the age-old traditional arts and craft forms of tribal areas. Seeing all this leaves with a feeling of amazement that how beautifully diverse and culturally rick our country is.




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Singapore Tourism Celebrates 100 Years of Singapore Sling

Singapore Tourism Celebrates 100 Years of Singapore Sling

The evening of 28th Jan, saw Singapore Tourism celebrating 100 years of their famous cocktail Singapore Sling. To felicitate the event, mixologist Rizwan, came all the way from Long Bar, at the Raffles Hotel, Singapore, where the cocktail was born.

The Singapore Sling was created in 1915 at Raffles Singapore by bartender Ngiam Tong Boon.
Following the turn of the century in colonial Singapore, Raffles Singapore was the gathering place for the community and it was common to see the gentlemen nursing glasses of gin or whisky.

Unfortunately for the ladies, etiquette dictated they could not consume alcohol in public. The talented Ngiam thus saw a niche in the market and decided to create a cocktail that looked like a fruit juice. Making it in pink gave it a feminine flair and together with the use of clear alcohol, he clearly led people into thinking it was a socially acceptable punch for the ladies.

With that Singapore Sling was born… and rest as they say is history…!!
The celebration party saw coming together of some travel agents and food bloggers, along with Singapore Tourism officials and our man for the evening Rizwan. It was planned at Shangri-La hotel, New Delhi, one of the best hotels of the capital.

The event began, with Rizwan sharing his recipe for Singapore Sling and also giving people a chance to create their own drink.

One sip into the drink, and I knew it was worth celebrating every year of its creation.






A huge cake was also cut, which had a specific number on it; this number represented the number of Indian’s that traveled to Singapore last year.


There were lots of fun activities and contests also planned for the audience. There were two thematic photo backdrops, and instant prints were given to people in branded photo jackets.




There was an electrifying band playing mix of new and classic English songs.

Lip Smacking snacks were served and an elaborate dinner menu was laid out for the audience to relish. The menu focused on both Singaporean and Indian Cuisines keeping in mind the likes of Indian audience.






I then got a chance to chat up with the hero of the evening Rizwan, in a little privacy and away from the noise of the event. I was amazed to know that he started this mixology thing very early in the age and now has been with Raffles for 7 years. The Long Bar at Raffles caters upto a 1000 people on a weekend, and Rizwan enjoys bartending to them.
He is blessed with 3 adorable and kids and loves spending time with his family.

It was a pleasure meeting and chatting with such a down to earth and loving person. To cherish the memories for long, I got myself clicked with him, and also made him pose with the signature Singapore Sling.



It was a great experience to be a part of such a prestigious event, and I look forward to the 4 city roadshows that Singapore Tourism will organising in India this year.

Till then cheers to the Singapore Sling…!!

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Organic Farmer’s Market on 30th Jan at IHC

Organic Farmer’s Market on 30th Jan at IHC

There is increasing evidence to suggest good and healthy food is a scarce commodity. Centre for Science and Environment’s research has found various contaminants and unwanted substances in human food – be it antibiotics or pesticides, to name a few of these. In order to further its objective of promoting natural and good food, CSE is organising a Farmers’ Market on January 30. The event will be held at India Habitat Centre’s Margosa lawns from 10 in the morning to 3 in the afternoon. The participants in the Farmers’ Market will include individual farmers, farmer collectives like Kheti Virasat. On display and available for purchase will be their produce such as grains and vegetables. Visitors will also have the option of sampling dishes made out of natural ingredients.



Underlining the importance of good food, CSE Director General Sunita Narain said, “We eat relatively good homemade and locally grown food only because we are not rich. As we proceed on the wealth ladder, the business of food also changes—moves to industrial and processed food. Unfortunately, this also means we will move down the food-nutrition ladder unless we put protective systems in place. CSE has been a strong advocate of what we call ‘good food’ – food that is good for nature (rich in biodiversity), nutrition (not junk food and without poisons) and livelihoods (where local people derive benefits). A few years ago, we published our book, First Food, in which we celebrated the diversity of such food and recipes from across the country. To take this work forward we are organising an Organic Farmers’ Market.”
The Farmers’ Market will have a number of educative demonstrations for visitors. These will include: how to make your own compost, how to put together the right ingredients for a pot to grow plants, how to create a healthy plate and a cooking demonstration on millets, among others. The theme for the Farmers’ Market is millets.
Said Narain, “How can we continue to eat local food, built on local biodiversity? How do we improve food safety without deploying inspectors who destroy small and local good food businesses, but do not hurt the ever-evolving and sophisticated industry of global food? These are critical questions. We are running out of time in the food-health trajectory.”
The stalls at the Farmers’ Market will sell various products such as organic vegetables, millets, dishes staples, breads and dairy products. Sessions on traditional and natural food, food and health, air pollution and other issues important in preserving good health will be held. Some well-known personalities from the world of food will deliver talks and participate in the event.
CSE’s Programme Director for the Environmental Education programme, Ranjita Menon said, “Good food is all around us. For generations, Indians have incorporated biodiversity in their daily food – using millets instead of wheat or rice, eating vegetables sourced from forests rather than farms, eating local food and changing their diet with changing seasons.”
Event Highlights:
  • Organic Farmers’ Market to be held on January 30 at Margosa Lawn, India Habitat Centre
  • Visitors will have the opportunity to learn about healthy and natural food
  • Stalls will sell farmers’ produce and also hold live cooking demonstrations
  • Moving up wealth ladder leads to abandoning of natural food, says Sunita Narain
Event Details:
Organic Farmer’s Market by Centre for Science and Environment
on January 30, 2016 to promote good food
at Margosa Lawn, Habitat World, India Habitat Centre ( Entry from Gate No. 2)
Free Entry
Time: 10:00 am- 3:00 pm

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Dunkin Donuts Launches 4 New Coffees

Given Enough Coffee You Could Shake The World!!!
This is what Dunkin Donut claims as they launch some very interesting new coffees. Its not a very regular thing when innovation with coffee happens. We may visit different cafes, and they might name their coffees differently, but they all end up tasting the same, with hardly a difference to make out.
To bridge this gap, Dunkin has really gone overboard in their research and come up with not one but four new coffees, and these coffees are of the kinds that we normally don’t get in coffee shops.
Mr. Dev Amritesh, President and COO, Dunkin Donuts, India along with their coffee expert Barista Phelix, hosted this exclusive session for food enthusiasts.






Each coffee had its own story to tell, which was communicated through AV medium and elaborated by quick witted and very lively Dev himself.



The first coffee is named Bangalore Start-Up Coffee. As the name suggests, its for the night owls busy working on ideas that will one day(hopefully) change the world. A 100% Arabica roast coffee beans decoction, in piping hot milk, inspired by South-Indian filter coffee and the start-up culture. But you really don’t need to be in a start-up to drink this one.
This coffee reminded me of the coffee I drink at home every morning, which is basically coffee added to a warm glass of milk. To get this kind of homely taste in a coffee shop, is something we never expect. We go to coffee shops for fancy coffees, but sometimes what you really need is that feeling of home comfort, home like taste and Bingo, this coffee gives you exactly that.
The next coffee, is meant strictly for bold and daring people, because this guy is tough and its actually named Tough Guy Cappuccino. This coffee is like the real friend who has no sympathy for you, he is like the friend who tells you, your face is dirty and you look like an idiot, when other friends like your pic on the social media, this coffee makes you wake up and smell the coffee. The triple shot of dark roasted espresso with a tint of brandy is so tough that you can’t escape the reality. Do not drink this one if you are clear-headed!
I personally liked this coffee the most, though the comfortable Bangalore Start-Up Coffee reminded me of home like taste, this one truly became my best friend. The aroma of coffee, the tint of brandy, made it a more than perfect combination when in need to think clear. I am gonna go back a lot to Dunkin for this tough guy, because you don’t find guys like this easily these days 😉
 I even clicked a selfie with this one 🙂




What do you do, when somedays you felt like being held, you hold a cup of fuzzy mix of chocolate and coffee, with whipped cream for some extra love and cinnamon for the feeling to linger. This is the coffee you hold when you need to be held. Its your partner in therapy, its called the Therapeutic Cappuccino.
And just as the name says, it is that therapy you need when sometimes you are too low or even too happy, its a coffee, you at back and relax with. Its a coffee that makes you forget things happening around you, its a coffee, that even after its finished, makes it difficult to part with. So its really not a coffee, its a therapy, its a coffee spa, its a massage, that you want to go on and on with. The chocolate and coffee mix, the sweetness of whipped cream and that dash of cinnamon, all put together make it more than a perfect combination of tastes.



And last but not the least, came the coffee which had no story, it was too direct and straightforward. Simply a no nonsense stuff, a straight up black coffee, minus the bitterness. This is one thing that we all drink black coffee for, for it being straight, strong and directly hard hitting, and at the same time, we still dislike the too much of bitterness it comes with. I am personally very fond of black coffee, but yes honestly speaking, the bitter taste it leaves me with, is not quite liked. Duncan has really found a solution to it, and come up with a coffee, which is black, but doesn’t taste bitter. And to substantiate the difference, we were served a Dunkin Black along with a regular Americano Black Coffee. The difference was very very evident and Dunkin gives me another reason to go back to them.




In fact Dunkin has really given me 4 new reasons to go back to them again and again and I definitely will. I am very sure that these four new coffees will give coffee lovers a lot of reason to visit Dunkin Donuts soon and I recommend tasting all of them, so at least 4 visits for that and then keep going back for one or the other 🙂

Dunkin' Donuts Menu, Reviews, Photos, Location and Info - Zomato

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The School Opens- Back to School@ Odeon Social

The School Opens- Back to School@ Odeon Social

What do you call a school; where the school boys aka waiters dressed in white shirts, trousers and green sweaters, serve you cocktails in a school water bottle, right at the entrance? A very very cool and happening school, isn’t it. Yes and we call it Back to School@Odeon Social and the school is officially open now.

Social took over CP with the launch party of Odeon Social hosted by Riyaaz Amlani, CEO & MD Impresario Handmade Restaurants on Thursday, January 14. As the third Social in Delhi within the last year and a half and the ninth in India, the launch of Odeon Social is an ode to the timeless stories embedded in the walls & pillars of Connaught Place.


The grand launch party saw Ash Roy and Ashwin Mani Sharma’s latest project – ‘Bit of Both’ take the energy to another level with their music and set the tone for the night. Their groovy and dance-floor friendly music was electric and relaxing at the same time and in spite of lack of open spaces, it saw people dancing at their respective places; it was just so hard to resist not dancing.

Recess saw guests snacking on food being served in tiffins and sipping their drinks in water bottles.
Pork Popcorns, Chilly Paneer, Chaat, Chicken Tikka and many other mouth- watering snacks were being served.
The bar was open, and liquor was almost freely flowing for people to taste variety of cocktails, tequila shots and tonics.
The place was bustling with people and yet the staff very efficiently managed to cater everyone with a personal touch. It was truly commendable.


Speaking at the launch of Odeon Social, Riyaaz Amlani, CEO & MD, Impresario Handmade Restaurants said, “With the launch of our third Social in Delhi, we stay committed to the creation of innovative and easily accessible workspaces across the city. The initiative stays true to its course – a collaborative space for inspired ideas where creative energies can complement each other. And of course, we continue to push boundaries across food and drink as well, for a relaxed space where you can work and play. Odeon Social only adds to our intelligent network of collaborative work spaces spread across the city with the convenience of easy access.”

Many eminent personalities including Harmeet Bajaj, Sid Mathur, Sunil Sahni, Rahul Aggarwal, Gaurav Karan, Actor Sameer Kochhar, Shivkaran Singh, A.D. Singh, Thenny Mejia and Ramola Bachchan were seen at the launch.






Nida Mahmood, Pranav Misra (Huemn), Shyma Shetty (Huemn), Anuj Bhutani (Reboot), Shweta Kapur (431 88), Abhishek Paatni (Thread Factory), Gauri Verma (The Jodi Life), Surbhi Shekhar, Aashna Singh (Olio), Sneha Saxena (Olio), Pranav Guglani (Cord), Dhruv Aditya Davé (Stylist) from the young fashion fraternity were also present at the launch to check the new Social out.



Odeon Social has now swung open its doors in the hub of Delhi – Connaught Place and should definitely be a must visit on your list.


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Junglee Billee and Wai Wai- Foodies Meet

The capital’s newest culinary café and bar hosted a slurpy culinary affair in association with the CG Foods, the makers of the popular instant noodles, Wai Wai. The chefs at Junglee Billee showcased the Wai Wai’s versatility and taste edge by dishing out of the box recipes paired with the innovative drinks.

The menu was curated to showcase Wai Wai’s unique concept of Munch it, Soup it and Lunch it. The three course meal specially created for this occasion by the chefs at Junglee Billee was really something I looked forward to. The cooking session was moderated by chef Pawan Bisht.

The breezy, chilly winter evening made it a perfect time to savour these hot delicacies and the first item on the menu was like a god made match for the weather. It was a tomato and jasmine tea soup. Aah, the mere thought of having a cup of warm soup, sitting on the terrace of Junglee Billee, watered my mouth. I was anxiously waiting for the chef to start preparing it. This recipe was shared by Nida Mahmood, Founder-Junglee Billee, created with Wai Wai noodles, tomato broth flavoured with jasmine tea and seasonal greens.

It was really a very unusual combination of adding jasmine tea in tomato soup and it turned out to be really amazing.The wait wait crunch added on top made it even more delicious.
The participation of fellow bloggers and food enthusiasts was a delight to see. In fact every recipe was volunteered by some one or the other, along with the chef.





By the time we were served the soup, our next volunteer had already stepped forward to prepare the next dish. It was the Crispy Wai Wai, Aragula and Strawberry Salad. The salad was really yummy and yet again wai wai added that extra crunch to it. Such a simple recipe and so awesome to taste, I am definitely gonna try this at home 🙂



The way this evening was unfolding, it was truly delightful. The atmosphere, the preparation of dishes, unique fusion of tastes and presence of so many like minded people, made it one of its kind event.
The next dish seemed very very interesting and it went on to become my favourite, once I tasted it. It was the wai wai kurmure bhel. From now on my bhel puri at home will always be made like this, it was so so delicious. I throughly enjoyed watching the recipe, and enjoyed even more relishing it. Really sometimes, small twists with the ingredients add so much to the taste and enhance it to a different level. This was one of the prime examples of the same. I will be soon making this at home and share the recipe with you all.


These were the starters, but have to say, they were very fulfilling in themselves and made me look forward to the mains even more.
The first item in this category was Chicken Tostadas. The volunteers this time were boys and it was so much fun watching them struggle with cooking the chicken. While cooking, the aroma of chicken filled the atmosphere and it was becoming difficult to wait for the dish to get completed and served. But the wait was worth, the Tostadas was excellent, the chicken was so tender and full of taste. In the process I learned that to make good dishes you don’t need too many ingredients , you just need the right ingredients used in the right way.


The next was Junglee Billee Signature Keema Wai Wai. From the time, we were given the itinerary of the event, I was so looking forward to this recipe. Keema is an all time favourite, and any kind of twist to it was more than welcome.
I liked the overall concept of this recipe, and the way ingredients were used, but somehow, it tasted a little bland to me. May be the keema needed to be more spiced up, I don’t know if its a matter of personal choice or if others felt it too. But nevertheless I am going to try this recipe with my twists and see how it turns up. Will share with you all, if my experiment is successful 😉
The end to the scrumptious evening saw the chefs bring out a special desert, the wai wai sutarfeni, that left everyone surprised that how wai wai can be used for making a dessert.
It was a wonderful experience watching the entire process of making this dessert, though the end result wasn’t really something that I would fancy, personally. The aroma and taste of the rose syrup was too overpowering for my liking. But it surely calls for an applaud for the chef to think of something like this, may be a few alterations here and there, and one can adjust the taste as per personal liking.
It was surely that one dish that you prepare at home and it will leave your guests in awe, the moment they know its been prepared using wai wai.
Also present on the occasion was Mr. Nirvana Chaudhary, Managing Director, CG Foods talking about the journey of Wai Wai noodles and its immense popularity among the youth.
The innovation by the Junglee Billee chefs was definitely the highlight of the foodies meet, but what stole the thunder was the unconventional food and drinks pairing. Some of the mocktails showcased were Ginger Mint infused Green Tea with Chicken Tostadas, Junglee Smooch with Wai Wai Sutarfeniand Coastal Cooler with the Aragula and Strawberry Salad.

Wai Wai which is part of the conglomerate CG Corp. Global, is the only instant noodle brand that is pre-cooked, flavoured, seasoned and fried before packaging, which makes it a great hit among noodle lovers as it can be eaten straight from the package or cooked in soup form.

About Junglee Billee
India’s first, exclusively curated Boutique-Studio-in-Bar. The first, exclusive club bar for women members. A highly stylized, designer eatery and lifestyle destination dedicated to the deserving Divas of modern times. Almost every element in the resto-studio – (furniture, lights, table tops, wall art, curios, objects d’art) – are specifically curated and exclusively designed and are for sale. All of these elements for sale are limited edition designer pieces. A women only members club offering special privileges. A highly stylized, designer eatery and lifestyle destination designed for and dedicated to the deserving Divas of our times. The restaurant isTongue in Cheek quirky, Curated, crafted, cared, bespoke.


Overall, it was a great culinary experience and I cherished a lot. It was a great opportunity to learn new twists of tastes, meet fellow foodies and treat my taste buds. I really look forward to go to Junglee Billee again and try their existing menu too.


Junglee Billee Menu, Reviews, Photos, Location and Info - Zomato

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