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Guilt Free Indulgence at the Diabetic Dessert Trail…!

Posted on November 27, 2016 by Aditi Malhotra

As part of the Diabetic Food Trail, Diabetic Dessert Trail was a day of guilt free indulgence for me. The event which was conceived with the objective of offering diabetics, pre-diabetics and health conscious people a reason to enjoy their food and desserts without any apprehensions, has tied up with 200 restaurants across Delhi, Mumbai, Chennai, Bangalore and Pune. The Diabetic Food Trail is presented by Britannia Nutrichoice Essentials in association with Biocon, the largest Indian Insulins Company. Britannia and Biocon have once again partnered with DFT, this year along with Fitternity.com, Health & Nutrition and Burrp. Its been conceptualised by Seema Pinto, Director, Semora Entertainment Works along with her husband.

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This particular dessert trail meant restaurant hopping with 4 different participating outlets showcasing their healthy desserts and it also meant that we were going to eat a lot of desserts but without feeling guilty about it, so all I had to say was bring it on..!!

We began our sweet journey with Bercos in Greater Kailash I, in a cosy atmosphere, we were served with Sugar –Free Lemon Cheesecake (Kcals: 162.2, Fat: 14.2g, Carbs: 4.1g, Protein: 6g) and Sugar –Free Caramel Custard (Kcals: 378, Fat: 28g, Carbs: 32g, Protein: 6g). The Cheese Cake was so delicious and sugary sweet that not even for one moment it felt that it was sugar free, I simply loved it. The Caramel Custard wasn’t as sweet as the cheese cake, but it was nice too.

Our next stop was right across the road, and after one fulfilling experience we went to explore the other. Getafix too appeared a cosy and comfortable place where you could enjoy a happy meal with your family or friends. Here on the menu we had Sugar –Free Carrot Cake (Kcals: 396, Fats: 26.1g, Carbs: 37.1.6g, Protein: 4.9g) and Sugar –Free Lime Pie (Kcals: 136, Fats: 4.7g, Carbs: 21.3g, Protein: 3.1g). The Carrot Cake was simply mind blowing, dense and yet super moist, I could just go on and on with it, it was so delicious, and you must try. The Lime Pie was good too, but somehow I was hooked to the Carrot Cake.

Our next halt was Bohemia in Greater Kailash I, N Block Mkt, the place oozed out comfort and a suave ambience. Though we were now already full from the last two indulgences, I was really looking forward to this one, because they had my favourites Sugar –Free Tiramisu (Kcals: 340, Fat: 18g, Carbs: 40g, Protein: 4g) and Sugar -Free Chocolate Fudge (Kcals: 250, Fat: 10g, Carbs: 38g, Protein: 3g). Guilt free chocolate desserts are like a dream come true. Both the Tiramisu and the Chocolate Fudge were awesome. Extremely delectable they didn’t taste as if they were sugar free, they tasted as normal as prepared with sugar. I loved them both.

Oh, after 3 stops, this dessert trail really seemed very fulfilling, filling the stomach too :), but nevertheless, we reached our last stop, which unlike others wasn’t a restaurant, but it was a bakers den called G’s Patisserie. Here we were served Sugar –Free Warm Apple & Cinnamon Cobbler (Kcals: 237.2, Fats: 9.8, Carbs: 36.7g, Proteins: 3.5g), Sugar –Free Chocolate Zucchini Cake (Kcals: 160.2, Fats: 6.4g, Carbs: 25g, Proteins: 3.3g), Sugar –Free Banana Oats Bar with NutriChoice Essentials Oats Cookies (Kcals: 87, Fats: 1.8g, Carbs: 17.2g, Proteins: 21g). I personally loved the Apple Cobbler and the Oat Cookies, which were also live demonstrated by the owner of the place. The entire experience was worth remembering.

The Healthy Dessert Trail was introduced to give food bloggers and media a glimpse of some of the innovative and healthy desserts that restaurants in each of these cities had specially designed, for the Diabetic Food trail 2016. With desserts featuring on a larger number of menus this year, it was a perfect window to showcase these treats, while debunking the myths that desserts could only be high calorie, and hence not suitable for diabetics.

A key aspect of The Diabetic Food Trail has been to address certain myths associated with what a diabetic can and cannot eat. The most common one being that desserts are a big no no. And thanks to our restaurant partners on the Dessert trail, we were able to demonstrate how easily desserts can be made healthy yet delicious, wherein not only a diabetic, but also a regular individual with a sweet tooth could enjoy them. I am glad I was part of this journey and I really urge to the restaurants to keep continuing these items in their menu on a regular basis so that people can really eat guilt free!

Rich Graviss Organised Rich’s Gourmet Guide, Showcasing Foods and Trends in Savouries, Beverages, Desserts and 250 number of Cakes

Posted on November 27, 2016 by Aditi Malhotra

Rich Graviss recently organised a world class event, Rich Gourmet Guide, where in the showcased the latest foods and trends in savouries, beverages and desserts. The chef team live demonstrated these global trends in foods in event via applications of their existing Rich’s products available in India. It was a visual delight to see plain Jane cakes turning into a work of art.

Rich’s also displayed a showcase of more than 250 cakes in the show. With different categories like logs, buttercream decoration, whipped cream decoration , macaroons, glaze cakes etc, this was one mouth drooling exhibition. The cakes were so beautiful that I could not take my eyes off it.

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There were concept stalls wherein live demos went on in each of the stall round the day, which emphasised on different decorations using whipped cream, the use of Rich’s products in making beverages and savouries.

The main objective of the event was to make bakery and food service customers aware of global trends and also global cuisines which could be made using Rich’s Products. The purpose was to inform and upgrade the quality of offerings of both bakery and food service operators to general public.

A new product named BETTERCREME was also being launched first time in the market. It is a unique Non-Dairy product with a buttery flavour, heavy mouth feel & good stability. It is ideal for bakery preparations for making colourful & robust cake decorations.

They also highlighted its unique benefits on their Educational Booth that will be especially focussing on various applications of Bettercreme ICING & FILLINGS. Rich also launched its android based app where in we can multiple recipes, know about the products and do so much more.

I thoroughly enjoyed this event, tasting goodies made using Rich’s products, the demonstrations and the showcasing of so many beautiful cakes.

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ABOUT RICH GRAVISS PRODUCTS PVT LTD

Rich Graviss Products Pvt. Ltd. came into existence following the collaboration between M/s Rich Products Corporation (USA) and Graviss Food Solutions Pvt. Ltd. (India).

The launch of Rich’s Whip Topping in 1996 sparked a revolution in the Indian bakery industry; as it became the first-ever and the largest-selling non-dairy whip topping of the country. Since then, the market reputation and business growth has only elevated.

Today, Rich’s produces a wide range of products for both the bakery as well as the food service segments.

Rich’s in India has 2 manufacturing facilities at Pune (Maharashtra) & Kala Amb (Himachal Pradesh). The combined production capacity of both the plants is approx 24000 tonnes per annum. This directly translates into assured quality products for its customers, as well as a consistent supply throughout the year.

The company caters to more than 150 cities across 27 states through a highly competent cold chain distribution network.

For more details ,pls visit on www.richgraviss.com

Add Some Raftaar To Your Food Scene…!!

Posted on November 25, 2016 by Aditi Malhotra

Raftaar Lounge and Bar located at Club Road, Punjabi Bagh held a Blogger’s meet over lunch recently and I was glad to be a part of it.

First things first, its a huge property spread across three floors and ample parking space, and you don’t even have to bother for parking your car as they offer valet service as well. As the name suggests, the whole concept of the lounge and bar relies on speed. It has a high on energy and power packed ambience, the place is a complete gear of fine dining and clubbing with family and friends. The place is meant to indulge you into delicious food and drinks and makes you party all night with electronic dance music.

This luxury lounge and bar is designed for an evolved nightlife experience. From the very boulevard it looks like an edifice of energy. Eerie from the first step and it gets a whole lot interesting as you walk up the stairway of the Raftaar, a nightclub/lounge that’s not just on the fringe, it’s completely detached from the real world, bringing back the treasured world of dance and entertainment with lifestyle experience.

With the expanse at three levels, each with different experience of its own like Sophisticated Car lounge, Rustic Bikers Place and first ever Private Pool Dining at Open Terrace, this place is just worth the visit.

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Raftaar has exactly what you need for a bull blown party and it comes bigger, bolder and stronger with its state of the art sound walls, fantastic lighting and sound system reverberating with gut – busting music ranging from national and international top charts, house, electronic and percussion. The staple entertainment also boasts of Live Acts – concerts and live bands that are edgy, raw and play with bone – jarring enthusiasm promising a night that’s erotic and high profile.

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The food menu is set as per the tastes and preferences of the Delhiites. With wide varieties serving the customers with their vegetarian as well as non – vegetarian menu, it has something to suit every taste bud. To start with they have Caesar Cardin Salad, Hawaiian Boat, and Oia Greek Salad with Feta en-routing with Dahi ke Kebabs, Malai Soya Chaap, Murg Tikka and Amritsari fish with Prawn Recheado and Finding Nemo. On your way to final destination with NH – 1 burger get fuelled up with energizing appetizers and drinks. Paneer Bemisaal, Dil Khush Malai Kofta, Pindi Chana, Murg Lahori with Amritsari Kulcha and Pesto Naan will be greeting you at the table. Special appearances of Parmesan Chicken, Kerala Prawn Curry and Grilled Chimichurri Fish will make the journey more lip smacking. Highway Glory and Alive by Brownie Sundae will be waiting for you at the finishing line before you get indulged into a sweet affair.

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Our culinary journey started with Nachos Crusted Fish Fingers, which were nice but slightly overcooked, they could have been crispier.
The Mogewala Tangri Kebab was a real treat. It was really properly cooked with meat melting in your mouth.
The Nimbu Adraki Murgi was another delicious dish made to perfection.The flavours of Nimbu and Adrak blending perfectly.
Their chilly chicken was yet another well made preparation nice n soft with the right amount of chillies.
The cocktails n mocktails to go along were equally presentable and mouthwatering.

The main course had the Dal Makhni,Gosht Nihari and Methi Murg Lahori n must mention all three dishes were simply superb, easy on the palate with very subtle flavours.

To round up this mouth watering journey of a scrumptious spread was the Dessert Sunday. It was like heaven for chocolate lovers, don’t miss it.

All in all a great place to spend some cool time with your friends and family.Strongly recommended.

Hyatt Place, Gurgaon Celebrates 2nd Anniversary with a Lavish Sunday Brunch..!

Posted on November 21, 2016November 21, 2016 by Aditi Malhotra

Brunches to me are celebration of food, you get to explore so many tastes, cuisines and flavours under one roof, and what would you call a brunch that was organised to mark completion of 2 years of a modern essential business hotel, double celebration! Yes, Hyatt Place, a modern business hotel, strategically located in Udyog Vihar, the heart of Gurgaon recently completed two years and a grand celebration took place with an exclusive buffet laid out at their Gallery Cafe. Hyatt Place in association with CrazeMag and Saddi Dilli, two very successful online publications, invited a selected few bloggers to be a part of this celebration, and I was privileged to be one amongst them. A sweet gesture of sending a personalised invite made me look forward to the event even more.

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It was a warm Sunday afternoon and I headed to Hyatt Place with lots of excitement in my heart, I was looking forward to the lavish celebration brunch and also meeting fellow bloggers. A very warm welcome by the entire staff including the hotel General Manager, Ms. Maulina Gupta and Head Chef Gaurav started the event at the right note. While entering the gallery cafe, the dessert lay out caught my attention right away and I was already eyeing it. an array of cocktails and mocktails were being served and, a special Hoegaarden Beer counter was set. I tried the Mango Marry and this mango version on the likes of Virgin Marry was awesome. I really loved it. I also tried a orange mocktail and it too was made perfectly.

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Chef Gaurav, briefly explained about the menu of the day, highlighting the fact that it has got something for everyone, even preferences of children were kept in mind while designing the menu. After this brief introduction and welcome address by Ms. Maulina Gupta, we were all set to explore this culinary journey.

There was a wide range of breads like French Baguette, Multigrain Loaf, Pitta Bread, Soft Rolls, Focaccia Breads, Puffs etc.to choose from along with a plethora of dips, Roasted Vegetable & Parmesan Dip, Marinated Olives, Mustard Vinaigrette, Flavoured Butter, to name a few.

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Antipasto, which is an Italian word for ‘before the meal’, also had a lot of options to choose from, soups, salads, cold cuts and some traditional snacks were a part of this section. I tried Roasted Pear, Baby Spinach & Walnut Salad and it was amazing, I also tried Pineapple Carpaccio, Smoked Chicken with Arugula & Quinoa and Peppered Fish. There were other dishes like Squids, Khandvi, Dhokla etc as well and the spread had a wonderful balance for both vegetarians and non-vegetarians. For me it was a very satisfying experience, I loved each item, and now my expectations from the main course and live counters was raised very much.

Eggs to order and Pastas as per choice were being made tirelessly by the chefs at the live kitchen. For starters there was Murg Malai Tikka, Fish Fingers, Chilli Paneer and Corn & Cheese Poppers. Being a non-vegetarian I opted for Murg Malai Tikka and Fish Fingers, the tikka was melt in a mouth kind of an experience, the chicken was so tender and mildly spiced, and the marination made it very very delectable. The Fish Fingers were crispy outside and soft inside, just the way they should be.

My next halt was the TEX MEX Live Station, which was serving Burritos, Quesadillas, Enchiladas, Nachos and Various type of salsa and refried beans. I tried the Chicken Quesadillas and they were out of this world, I could not resist a second helping and enjoyed every bite of it. I even propagated it to the fellow foodies.

The next Live Station was of Barbecue and Grill, and the sheer aromas of meats getting grilled pulled me to this counter. I opted for some Lamb Kibbeh and Paneer Shashlik, as my son who was accompanying me is very fond of Paneer.

This entire area where the Live Stations were placed was a gastronomic as well as a visual treat. The lawns with lots of greenery, cane furniture and wooden sheds made it an idle spot to sit back and enjoy tasteful meals. With approaching winters I am sure this place will be a favourite for many.

Coming to the main course, it had Indian, Asian and Western items. My tummy was filling, but I had no intentions to miss the main course and hence I tasted a bit from every cuisine. The Indian section consisted of Murgh Musallam, Paneer Laung Lata, Methi Chana, Aloo Gobhi, Mirch Baigan ka Salan, Dal Makhani and Mutton Biriyani.

I picked the Mutton Biryani and my son settled for Dal Makhani and Murg Mussalam. The Biryani was undoubtedly the best I have tasted in recent times, the mutton was tender and juicy, the spices perfect and loved the fried onions that topped it. I started by taking only a spoonful of it, but after tasting it, I had to help myself with a better serving. The Dal and Murg Mussalam as per my son were equally outstanding, he being a blogger and a foodie has become an expert in Dal Makhani over a period of time, and he generously and willingly gave it a 5/5.

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The Asian Section had Vegetable Hakka Noodles, Seasonal Vegetable with Hot Garlic Sauce, Fish in Lemon Sauce and Chicken in Soya Ginger Sauce and I tried the Hakka Noodles with Fish and they were good too. By now I was already convinced with the quality of food at Hyatt Place, because I didn’t come across a single food item which was disappointing or below my expectations.

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The Western Section had Poached Fish in Tomato and Saffron Broth, Bouquet Erie of Vegetable, Double Baked Potato and Roasted Chicken. I tried the roasted chicken and the double baked potato, the chicken was nice and juicy, the potato too had a perfect taste, just that the outer shell of potato was slightly hard making it little difficult to cut through.

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Now coming to the best part of the brunch, the desserts, the spread was so beautiful and lavish that it was hard to choose on what to pick and what to leave.

But being a chocoholic, I am a little biased towards chocolate desserts and hence tried Chocolate Orange Dacquoise, it was dense and flavoursome, I quite liked it. The next I tried Burnt Chocolate Gateaux and I can again say that this was the best I have ever eaten, it was so moist and delicious that I ended up helping myself with two generous servings. There were drool worthy Indian Desserts as well, but I guess I gave my all to the Chocolate Gateaux but I am sure the other desserts would be as delectable as the ones I tried.

There was a special counter for kids which served interesting pan cakes, assorted cupcakes, chocolate dumplings and more.

Then there was a small cake cutting ceremony lead by Ms. Maulina Gupta and the entire Hyatt staff and it brought my pleasant day to an end.

The experience at Hyatt was soulfully satisfying in both culinary and overall way. I really look forward to visiting the place again sometime soon. Here is to the fond memories of the day..!

Enjoy your Sunday at Hyatt Place Gurgaon with SOCIAL SUNDAY BRUNCH at GALLERY CAFÉ where you choose from an elaborate buffet spread serving a wide selection of Indian, Asian and Western delicacies. Get spoilt for choice and select from an expansive range of salads, Antipasti, Live Counters and Desserts.Spend the day with us and we will make sure to make it a memorable one.

Hyatt Place Gurgaon Hosts SOCIAL SUNDAY

Timings: 12:00 Noon – 1600 Hours

Rates:

INR 1199/- plus taxes per person for non-alcoholic

INR 1699/- plus taxes per person for the beer buffet

INR 1899/- plus taxes per person for unlimited IMFL

Beautiful Breakfast Mornings at Chatter House

Posted on November 2, 2016November 3, 2016 by Aditi Malhotra

Breakfast, they say is the most important meal of the day and one should never skip it. I have been though skipping it most of the days, but recently on a bright Sunday morning, my breakfast story became very very beautiful and it was really hard to skip this one. Now who can skip a breakfast when it contains variety of things like, different egg preparations, fresh fruit salad, cold cuts, sandwiches, pancakes, waffles and even paranthas and that too under one roof. At least I could not, because just reading these items on the newly launched breakfast menu of Chatter House made me hungry.

Called for a special bloggers table on a Sunday morning, gave me the chance to explore this wonderful culinary delight. We began by ordering Fresh Fruit Salad, and trust me I could just keep looking at it, it looked so so tempting and fulfilling. Well it alone was enough to fill one person’s stomach, but the advantage of a bloggers table was that we could share and enjoy more things than a person can actually finish off individually.

Next we tried the Spanish Omelette and Eggs Benedict. The Spanish Omelette that was loaded with roasted red capsicum, potatoes, paprika, olives and parmesan cheese was simply out of this world. I loved it and this is definitely one of those things in the menu that you should not miss. Eggs Benedict was another heavenly dish, poached eggs and chicken ham topped with a heavy drizzle of hollandaise sauce, made it really delectable.

Up next was Croque Madame with Salad, basically a classic chicken ham & cheese sandwich covered in cheese and becomes a madame when a fried egg is placed on top of it. Well the Spanish Omelette and Eggs Benedict had set my expectations pretty high and hence I found these a little disappointing. Not that they were bad, but in comparison, they ranked a little low and could have been better.

Making most of the given opportunity, we also tried the Indian Breakfast, for which we ordered Paneer Paranthas and Gobhi Paranthas. Served with curd and pickle, they were scrumptious.

Next we ordered Waffles and Pancakes and both of them were just amazing. The waffles topped with chocolate sauce, and maple syrup was worth indulging and so were the soft, supple and utterly delicious pancakes. You cannot miss them, these are the must tries.

My overall experience of this breakfast menu at Chatter House was great, the only disappointment were the smoothies which taste too curd like and I am sure after taking our feedback constructively, the chef has already worked on it and they are good by now, as I write about them.

So don’t wait, make your mornings beautiful with a beautiful and scrumptious breakfast at the Chatter House.

About Chatter House:

The Chatterhouse, headed by Mr. Swadeep Popli, is a perfect getaway from the mundane flow of life, bringing alive the very essence of the pub culture made famous by the typical pubs of Europe. Located at the posh locale of Khan Market and Nehru Place The Chatter House is a typical pub which becomes the centre of your social experiences, a place where you wind down your day, meet up with friends or just enjoy some fabulous spirits with comfort cuisine with a twist.

The Chatter House appeals across a diverse spectrum of guests from 15 year olds to 70 year old who all find something to entice, indulge and entertain them. The very USP of the place is that you can enjoy listening to your favourite tunes from the 60’s, 70’s and 80’s and also enjoy a spirited conversation at the same time. It enables you to enjoy your company and conversations along with our very popular gourmet food and drinks. As in keeping with the relaxed retro vibe of the pub, expect to hear some great tunes from those ‘golden years’. The music played is pub classics – this space is dedicated to several legends.

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Keeping various needs of the guests in mind the place has bar stools, very famous booth style seating, high seating tables, lounge sections along with regular seating. It also has an al fresco seating with an open format wood fired oven at Epicuria and a full glass house smoking terrace area at Khan Market. The design of The Chatter House is a typical old style pub, spread across 2,500 sq ft of space. The Chatter House in Nehru Place is a Victorian era themed pub adorned with classic chandeliers, warm and welcoming wooden accents, old world flooring, wooden groin vaults, cheerful brick wall finishes and plush comfortable seating that will surely get you to sink in and relax. The one in Khan Market is a typical Irish themed pub with tan leather & dark wood interiors covered with iron and bricks, Irish rock bands music lyrics and specially Irish music wall art. The place also boasts of a 20th century piano especially sourced from London and the theme is typically music based in this outlet.

The kitchen at The Chatter House is run under the supervision of Head Chef Tara Chand Joshi who has years of experience in the hospitality industry. Chef Joshi believes in curating the food as much in detail and passion as he devotes to the drinks. Speaking of the gastronomic experience here, comfort is the keyword of the cuisine that The Chatterhouse entails – a heady mix of delectable delights from Europe, Italy and of course India. The emphasis is on “fresh” and “high quality” ingredients from the best of suppliers. They try and do “home-made” as much as possible. They bake their own breads, most of their sauces are made in-house with carefully drafted recipe. The basic principle considered while planning the entire menu at Chatter House was comfort, association, aspiration and regional. To break the monotony of normal casual pub they curate their food listings seasonally and menu changes every 3 months.

“Crust Crust Hot(a) Hai”-Pizza Hut Launches New Stuffed Crust Range of Pizzas

Posted on October 26, 2016October 26, 2016 by Aditi Malhotra

How many of you can honestly answer this question…Have you ever eaten a full pizza..? I am sure many of you would reply in a yes, not considering the fact that most of the times, we eat the full pizza with the topping, but somehow a piece of empty crust is left here and there. Sometimes its too think..sometimes to thin..and sometimes just because the topping didn’t reach till the end and no one enjoys eating a bland crust. But now if I tell you that Pizza Hut has made their crusts so interesting that you start eating it from the rear end and finish the crust first.

Pizza Hut ,World’s leading affordable casual dining and delivery restaurant brand has introduced their new Stuffed Crust Pizza Range and organised a bloggers meet for us to review these yummylicious pizzas.
The new range offers 3 delectable crust-stuffing varities like Veg Kebab, Masala Chicken Sausage and Cheese Max.
The Masala Chicken Sausage Pizza was an absolute delight with chunks of succulent sausages stuffed in the crust.
For me their Cheese Max Veg was a runaway winner as was the Non-Veg one. Really a gourmet’s delight, simply mouth watering stuff.

The other additions to keep you interested are the Veggie Surprise and Paneer Delight in the Veg Kebab Crust; the Chicken Hot n Spicy and Tikka Treat in Chicken Masala Sausage Crust with the exciting offer of having your pan crust pizzas upgraded to the third choice of Cheese Max.
All in all each of their Stuffed Crust Pizzas were really superlative to say the least.
Alongside these new entrants their range of thin crust pizzas are anyways a delicious option at all times.

We had an amazing time enjoying these delectable pizzas, and especially my son who isn’t very fond of pizzas otherwise. But at Pizza Hut, he could not resist himself and binged on at the Cheese Max Pizza.

Pizza Hut which first came to India in 1996 has certainly put its indelible mark in this category.
Strongly recommend , Rush to your nearest Pizza Hut outlet and savor these awesome new range of Stuffed Crust Pizzas.

Tasteful Thursdays- Bhujeli Kaleji, a Parsi Delight by Master Chef Kaizad Patel

Posted on October 20, 2016 by Aditi Malhotra

Bhujeli Kaleji is a typical way of making chicken or sheep liver. It was one of the very popular Parsi dishes and is savoured by a lot. Its simple yet full of taste. Do try it out and I am sure you will love it and this recipe coming from Kaizad makes it 100% authentic.

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Ingredients:

200 gms chicken or goat liver

½ tsp coriander seed

½ tsp turmeric poweder

½ inch piece of ginger

6 cloves garlic

6 peppercorns

2 green chillies

1 bunch coriander leaves

Salt

1 tbsp oil

Ground the above ingredients into a masala

Method:

Remove the thin skin off the liver (goat). Wash and cut the liver into small pieces. Mix it in the ground masala, salt and oil and keep overnight, or for at least 4 hours. Stick the pieces on skewers. Light a coal fire, see that the flames have subsides. Barbeque each skewered stick with liver over the fire for about 5 minutes each until tender.

Nutrition Fact: Each serving provides about 109 calories, 10.3g proteins, 1.0g carbohydrates, 6.3g fat.

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About Chef Kaizad

Being brought up in a Parsi Caterers family, Chef Kaizad says he always knew someday he would always take up this family business. He have always had a different approach on views and always wanted to exceed expectations. This has been his drive and what keeps him going. Upon completing catering college, He joined the Ratan Tata Institute, Mumbai, as he wanted to broaden his horizon on Parsi food. He came across interesting people who shared their views on Parsi food. After completing almost a year; He joined the Oberoi Hotel’s, Mumbai and worked his way up the hierarchy. After his 3 ½ year employment with the Oberoi Hotel’s, he decided to go and study further in Culinary Arts. He joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”. He joined the Ritz Carlton, San Francisco as an intern and upon completing his internship, he was hired and trained by the Ritz Carlton values, which changed his life, truly. On his return to India he decided to take over his family business as he felt the need to revamp the image of the business without changing the core values of the community and the business, which were instilled into him. He always looks at a glass full and not the other way around. He has just begun his journey as a Caterer (for the last 10 years) and has a long way to go…..

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Street Food Fiesta at Plaza Premium Lounge

Posted on October 20, 2016 by Aditi Malhotra

India is home to one of the largest street food culture in the world. Street food is an integral part of the Indian culture and is a way of life. This October, Plaza Premium Lounge is bringing street food into the airport for all travellers to enjoy and get a bite of the delicious dishes. How much more exciting can this get? Getting a bite of street food while travelling is every travellers dream.

Street food is a perfect way to sample India’s vast cuisine and culture. India is one proud nation when it comes to street food; every city has its own specialty to offer. Delhi, with its rich heritage and history, is known for a variety of street food such as the crispy samosas with its delicious potato filling and equally tempting chutney or the mouthwatering Chole Kulche. A visit to Mumbai is not complete without getting a taste of the famous Pav Bhaji or Kolkata for its sizzling Phuchhka.

Plaza Premium Lounge has handpicked some popular street food to bring joy to the travellers on their journey. One can look forward to get a bite of the ever popular Samosas, Pav Bhaji, Gol Gappe, Dahi Vada, Batata Vada, Aloo Tikki Pao and much more.

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

When: On till 6^th November 2016

Price: Lounge access starts at Rs.1200 plus taxes

About Plaza Premium Lounge

Plaza Premium Lounge, the world’s largest independent airport lounge network, gives travellers 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 travellers 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.

As the first airport lounge network to achieve ISO 9001:2008 certification and the World’s Best Independent Airport Lounge by Skytrax, we are committed to consistently providing quality services and continual improvement for valued customers. By putting into action, the best ideas and practices from across the network and around the world, we focus on innovative and quality products and services.

Parsi Food Festival at Made In India Restaurant by Radisson Blu, Noida

Posted on October 17, 2016 by Sunil Malhotra

A Parsi Food Festival is going on at the Made in India restaurant of Radisson Blu Hotel, Noida and a special bloggers meet was organised for the launch of the same.

The menu for this ten day long culinary festival has been specially curated by Master Chef Kaizad Patel, with some of the most authentic and traditional signature dishes from the Parsi kitchen, including a great mix of both vegetarian and non-vegetarian delights, like Bhujeli Kaleji, Kid Gosht and Chapat, amongst many others mouth-watering delicacies. Parsi food has its roots in Persian and Gujarati cuisines and much of the food is a meat-lover’s dream come true.

Commenting on the Parsi cuisine and the special menu for the Parsi Food Festival, Master Chef Kaizad Patel said, “Parsi cuisine is a mélange of different flavors and has an eclectic mix of hot and sweet, sour and spice. This delectable cuisine is deeply influenced by various parts of the country that the community has travelled to and its soul lies in the ingredients used to make the mouth-watering delicacies. We are delighted to bring back the traditional recipes and recreate the authentic flavors at the Parsi Food Festival at the Made In India restaurant in Radisson Blu MBD Hotel Noida”.

Chef Kaizad Patel held a Parsi cuisine Masterclass also at the event, where he shared his experiences and also the recipes for mouth watering Parsi Dishes. Chicken Farcha made in a tomato based gravy with special Parsi masalas and the ever popular Patra nu Paneer or Paneer cooked in Banana leaves were the highlights.

parsi-cuisine-master-class-made-in-india

Upon completing catering college, He joined the Ratan Tata Institute, Mumbai, as he wanted to broaden his horizon on Parsi food. He came across interesting people who shared their views on Parsi food. After completing almost a year; He joined the Oberoi Hotel’s, Mumbai and worked his way up the hierarchy. After his 3 ½ year employment with the Oberoi Hotel’s, he decided to go and study further in Culinary Arts. He joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”. He joined the Ritz Carlton, San Francisco as an intern and upon completing his internship, he was hired and trained by the Ritz Carlton values, which changed his life, truly.

On his return to India he decided to take over his family business as he felt the need to revamp the image of the business without changing the core values of the community and the business, which were instilled into him. He always looks at a glass full and not the other way around. He has just begun his journey as a Caterer (for the last 10 years) and has a long way to go…..

parsi-cuisine-master-class-made-in-india

After the masterclass, the journey of exploring Parsi Cuisine started with Murghi Na Farcha, really crisp outer with succulent chicken within, this was an absolute winner.

chicken-farcha-eat-like-a-parsi-made-in-india
The next on the menu was Bhujeli Kaleji absolutely soft and delicious. The Makai Cheese Na Pattice, a cutlet made from cheese and corn was an absolute delight as was the Kera nu Cutlets, made from banana.Both very crisp and absolutely delicious.
The main course consisted of Tarapori Prawn Patio, shrimps in a gravy.
Salli Jardaloo Murghi was another delightful chicken creation garnished with crisp n thin slices of Jardaloo.
Then there was Wafer per Eedu, an egg dish made with wafers, coriander and green chilles fried till golden brown and it turned out to be a really delicious dish.
To accompany this was the ever so delicious Patra nu Paneer an absolute delightful dish.

patra-nu-paneer-eat-like-a-parsi-made-in-india
Then there was the Bhindi Sambhariya, crisp thin Bhindi deep fried and made with special Parsi sambhar spice.
The almost mashed brinjals in a light gravy was another mouth watering dish.
The above were accompanied with some crisp breads.
There was also the Vegetable Pulao Dal for the rice eaters.
The food all in all was good but slightly on the sweeter side to my liking.
For dessert there was the Chapat with Parsi Peg Ice Cream which was really out of this world. Then there was the Lagan nu Custard another winner.

chapat-eat-like-a-parsi-made-in-india
All in all a very satisfying experience and strongly recommended. Really worth a visit. To indulge in an eclectic mix of hot and sweet, nice and spice, which sums up the Parsi cuisine, make sure you head to ‘Made In India’ restaurant, the home grown name popular for being the pioneers of traditional cuisines and reviving cultural heritage through the medium of culinary art.

What: Parsi Food Festival

Where: Made in India, Radisson Blu Hotel, Noida

When: 14th-23rd October

Beer Mania is hitting the Oktober Fest @Hang Out Diner

Posted on October 14, 2016 by Aditi Malhotra

Shhh….Yep I hear, a beer is calling me @ Hang Out Diner

this Oktoberfest

Grab a beer and rollick your way over for fun, food & good cheer just @Rs.760/-Plus Taxes

(5 bottles of beer per bucket)

Cyber Hub, Cyber City, Gurgaon

9560700811/9821496971

Offer valid all month long

Note:- Choose one snack from the special menu curated for the Oktoberfest

Tag: Food Blog

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