Day: March 7, 2017

HOLI-Day at Plaza Premium Lounge

Dipped in hues of love and happiness, we are all geared up for the vibrant festival of Holi. With the onset of every year, the season of festivals starts in India. As we welcome the most pleasant season of spring, India gears up for the fun filled festival of Holi. Plaza Premium Lounge introduces a Special Menu on the joyous occasion of Holi. It’s bigger, better and brighter! Step into our lounges with your friends & family and enjoy the festival of colors even when you are on the go and relish some amazing drinks and a delectable range of dishes at the buffet.

What is Holi without the lip-smacking Thandai! Plaza Premium Lounge is all set to treat its guests with the handpicked flavours of Thandai by our Executive Chef, Ankit Mangla and refresh themselves by feasting on dishes such as Dahi Bhalla Chaat, Shahi Tukda, Masala Chana, Dum Biryani, Carrot Cake and Nariyal Kheer.

Plaza Premium Lounge will host the Holi Special Menu on 13th March 2017 exclusively at the domestic departure lounges.

We undertsand the needs of our guests and travellers. Be it Christmas or Holi or any other festival, we always strive to bring something new and impressive for them. Our guests can have their share of the joyous Holi festival even while travelling”, said Mr. Ankit Mangla, Executicve Chef, Plaza Premium Lounge.

So eat, drink and make merry this Holi and head to Plaza Premium Lounge to indulge in a wonderful feasting time.

What: Holi Special Menu

Where: Plaza Premium Lounge at Delhi, Bangalore and Hyderabad Airports

When: 13th March 2017

Price: Lounge access starts at Rs.1200 plus taxes

 

*This promotion is limited to select lounges across Delhi, Bangalore and Hyderabad Airports.

About Plaza Premium Lounge

Plaza Premium Lounge, the world’s largest independent airport lounge network, gives travelers a haven away from the hustle and bustle of the airport, a home away from home, by providing a space with top-notch services and facilities for travelers departing, transiting and arriving at major international airports including Abu Dhabi, Brisbane, Hong Kong, Kuala Lumpur, London Heathrow, New Delhi, Rio de Janeiro, Shanghai, Singapore, Sydney, Taipei, Toronto and Vancouver.

 

Comfortable seating, enticing food and beverage selection, showers with amenities, private resting suites, VIP rooms, recharging stations, Wi-Fi, computer workstations are but a few of the services offered to enhance the airport experience.

 

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

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.

 

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