Breakfast most be more variable as most of the cuisine is Indian and local food. The continental variety is poor.
Clean rooms, location is 5 minutes drive on scooter to the center of Ubud and to rice terraces, Nearby supermarket and other facilities. They provided a great help in all aspects ( I do not want to mention the exception that I received so people will not take advantage and make it a common thing as I had an exception and they offered great support ) By far the best economic hotel to stay in Ubud if you want to explore around and go back to a nice, relaxing and comfortable bed.
Stayed in April 2019

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What the urban millennials are eating at work

A research by Sodexo, a global food and facilities management company with a significant presence in India, studied food habits of urban millennial consumers in India, China and Australia. The study was a mix of qualitative and quantitative research. It looked at general food consumption as well as food habits in the office environment. The study identified several types of food consumers. The first type is food indulgers who seek variety in what they consume. They are fond of different cuisines but are also focused on taste. They could compromise on variety for superlative taste—a characteristic more defined among consumers in China. Indians on the other hand seek more variety than taste.
Vineeta Tikekar, marketing director (corporate services) of Asia Pacific at Sodexo, says while their research focused on food at work, it also got some insights on the general attitude to food. “Eating at the cafeteria is a way of taking a break, meeting colleagues and in all this, food helps. Convenience, speed and value are the key attributes for food at work,” she says.
The second consumer type identified in the Sodexo research is the health-conscious consumer. These people define health food in terms of ingredients, cooking methods and nutrition. Taste and variety takes a back seat in comparison with health benefits. These consumers are constantly searching for information on the latest wonder foods. This trend is well established in Australia, pretty big in China and now growing in India, the report said.
Tikekar says health is uppermost in the minds of a certain segment. “And health is not simply the availability of healthy options to eat such as soup or salad. Healthy includes all aspects of everyday cooking such as the use of oil, appropriate portions, quality of ingredients etc,” she says.
The third consumer category are pragmatists who eat to satiate hunger. They look for consistency in taste but do not miss variety. They look at food from a value perspective. This segment is fairly big both in India and China.
The study also identified the assurance-seekers as a category which covered those who read labels and other information on food. They seek insights on the food and beverage being served through various means (online or through apps). The trend is established in Australia and increasing in India and China.
Last but not the least is the multiple-demand diner: They look for experience rather than just food, and feel that food should be able to satisfy all the senses and also be shared as an experience. Such consumers require all needs to be met equally at the same time. Tikekar says that consumers have become more demanding and vocal about their needs. They are looking for great food and experiences and are willing to experiment. They seek authenticity in the cuisines be it international or local.
To be sure, at work, the millennial consumers are seeking easier, faster and simpler experiences. Office-goers look for variety in their food and prefer rotation between different cuisines.
At office cafeterias, both in India and China, consumers are looking for branded (food chain) options—both local and global. The food delivery formats could also vary—like a cafe, a deli, a self-service or a take-away option. They expect a more varied and immersive environment in office canteens. Clearly, the way we eat has changed. Emotionally intelligent spaces help beat stress, create happiness and help people socialize. Food is no longer only about taste, it is about the end-to-end experience—from a moment of hunger to sharing the food review, the report said.
Tikekar agrees that consumers today are well travelled and are demanding variety in food and experiences. “They seek variety in a cafeteria—not just in cuisine and tastes but also textures and methods of cooking,” she says. However, she points out that during lunch, a majority of the consumers still like to have the traditional thali. Chinese food is also popular. Although consumers also enjoy Italian, Mexican and other cuisines, their frequency is lower. Authentic regional cuisines are keenly sought. “Especially in the IT companies, there is a lot of movement of staff owing to their work—so even in the South, you would find a sizeable population from the North and vice versa. And the service providers need to cater to the different palates,” says Tikekar. Over the years, office canteens have evolved. Organisations now view cafeterias as places where employees come together and collaborate and also interact with each other beyond their department silos.
Shuchi Bansal is Mint’s media, marketing and advertising editor. Ordinary Post will look at pressing issues related to all three. Or just fun stuff.

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ROOH Set to Make Chicago Debut With Opening In West Loop Spring 2019

ROOH Set to Make Chicago Debut With Opening In West Loop Spring 2019 When: Wed, 05/15/2019 – 6:30pm ROOH Chicago, the highly-acclaimed Progressive Indian restaurant and cocktail bar rooted in San Francisco, will open its second location this Spring in the city’s West Loop neighborhood
The standout culinary concept conceived by renowned Chef Sujan Sarkar in partnership with experienced restaurateurs Anu and Vikram Bhambri, is set to be one of the most anticipated restaurant openings of 2019. With its innovative cocktail programming, and eclectic, modern design, ROOH, meaning soul or spirit, is determined to bring the spirit of India to the Windy City and provide Chicago locals and visitors alike with a never-before-seen dining experience.
Fusing together rich cultural tradition and the vibrancy of modern India, key Indian Designer Debashish Sarkar has constructed an unparalleled aesthetic within the interior of the restaurant. Split into three floors, ROOH Chicago aims to depict a distinct sense of style and experience at every level. To pay homage to the restaurant’s Indian roots, the design of the space employs the use of aged color washed walls, rich fabrics, ornate tiles, as well as textural panels and curtains. From luxurious, crystal chandeliers dripping from the ceiling to imported floral wall coverings from prominent Indian fashion designer, Sabyasachi, and an eye-catching mural of a woman confidently gazing towards the first floor bar area, ROOH Chicago has incorporated elaborate details into every corner of the restaurant to evoke a sense of discovery, culture, and place.
With an emphasis on providing an innovative interpretation of authentic, new-age Indian cuisine, Executive Chef Sujan Sarkar has developed a unique and elevated dining experience for patrons. Chef Sarkar, a Times Chef of the Year in India, will combine the country’s rich traditional and regional flavors with the use and influence of local Chicago ingredients and modern techniques to create his beautifully plated and flavorful dishes. To complement the outstanding food menu, ROOH offers a distinguished beverage program that allows guests to choose from 12 seasonal cocktails based on Ayurveda and its six tastes, or rasas – sweet, sour, salty, pungent, astringent and bitter.
“We have always been intrigued by Chicago and all the high caliber restaurants and chefs it has to offer,” says Chef Sarkar. “We are excited to introduce the ROOH concept to this amazing foodie city and incorporate the culinary influence of Chicagoans into our menu as time goes by. We look forward to welcoming everyone to the city’s newest dining destination of Progressive Indian fare.”
Executive Chef Sujan Sarkar comes to ROOH Chicago as the current Executive Chef of both New York’s BAAR BAAR and ROOH San Francisco. Chef Sarkar has previously served as the Executive Chef at two of India’s most successful restaurants, Ek Bar, a modern Indian gastro bar that was awarded the 2016 “Best New Cocktail Bar in the World” by Condé Nast Traveler UK and serves as India’s first artisanal cocktail concept, and Olive Bar and Kitchen. Additionally, he has worked at the Michelin-starred ‘Galvin at Windows’ at London Park Lane and also spearheaded Mayfair London hotspot, Automat and Almada. As a champion of Progressive cooking deeply rooted in tradition, Chef Sarkar served as an early adopter of the farm-to-table movement and has used his experiences both nationally and internationally to create a distinctive culinary style that is unique to his restaurants.
For more information about ROOH Chicago, please visit www.roohchicago.com . 736 W Randolph St, Chicago, IL 60661, IL 60661

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Travel, Food and Pop Culture Fuse in Series That Takes Eight Friends Through China, Hawaii, LA, Philippines and Vietnam

Miku Is Open on Greenwich Ave Featuring Exquisite Sushi, Craft Cocktails, Superlative Hospitality Home / FOOD / Travel, Food and Pop Culture Fuse in Series That Takes Eight Friends Through China, Hawaii, LA, Philippines and Vietnam Travel, Food and Pop Culture Fuse in Series That Takes Eight Friends Through China, Hawaii, LA, Philippines and Vietnam 2 hours ago FOOD Twelve-Episode Series Debuts from Stage 13 and Production Company YOMYOMF May 13 on Stage13.Com , YouTube and Facebook Watch; Guest Appearances include Actors Daniel Dae Kim, Dianne Doan, Hudson Yang, Harry Shum Jr., Ally Maki, Director Jon M. Chu among others LOS ANGELES, May 01, 2019 (GLOBE NEWSWIRE) — Stage 13, the award-winning content studio that is a division of Warner Bros. Digital Networks, continues to premiere its unique and relevant original programming with the streaming debut and series launch of “Family Style” on Monday, May 13. The show will launch on Stage 13’s site and YouTube channel and on Facebook Watch during Asian Pacific American Heritage month. The original 12-episode, unscripted series offers a lively look at not just Asian food, but the history and culture that bring the food to the dish. Shot in Vietnam, China and the Philippines as well as Hawaii and Los Angeles, the food and travel series is produced by Stage 13 and production company YOMYOMF, with Executive Producers Philip W. Chung, Marie Jamora and Jason McLagan. The series is led by the Foodie Fam – eight talented friends bound together by their knowledge and love for culture, cuisine and sharing family moments around the table. The cast includes Stacy Fan (contributing Editor at Harper’s Bazaar, China and founder of the “Eurasian Vogue” blog); Lana McKissack (actress/singer/producer, “Shameless,” “Criminal Minds,” “Transformers: Titans Return”); Gilbert Galon (actor/comedian), Amanda Suk (“The Runaways”), Arvin Lee (Korean-American actor/filmmaker/musician), Anthony Ma (Taiwanese-American actor/writer/filmmaker; “Dear White People,” “NCIS: Los Angeles”); Oates Wu (Chinese writer/director), and Sujata Day (actress/model/screenwriter, “Insecure”). The series will premiere original episodes twice a week, on Mondays and Thursdays with the season ending the week of June 17. On May 13, the series kicks off with two exciting episodes: Episode one – “Family”: Daniel Dae Kim (“Hawaii Five-O” and “The Good Doctor”) takes a cooking lesson at a family-owned restaurant in Hawaii; while on the U.S. mainland, “Fresh off the Boat” actor Hudson Yang makes it a true family affair as he explores his Taiwanese culture with his father, CNN journalist Jeff Yang. Also the Foodie Fam visits Wong Fu Productions founder Philip Wang’s new boba shop Bopomofo. Episode two – “Nose to Tail”: Crazy Rich Asians and “Shadowhunters” star Harry Shum Jr. and our Foodie Fam work their way through a table of ‘offal’ dishes, demonstrating the nose-to-tail movement; also, the Foodie Fam examines the origins of the hugely popular mystery meat, SPAM. Other highlights of the first season include a visit to the Night Markets of Saigon, Singapore and Los Angeles’ San Gabriel Valley; how to make Kare Kare, the Philippines’ revered hearty stew; the legend of the Pork Highway in Oahu; Sri Lankan, Indian, Japanese, Korean and Burmese cuisine and more. The season’s finale will be the episode “Sharing,” featuring a trip to a treehouse food court in the Philippines for a sampling of unique dishes with local artists, and a visit with “Crazy Rich Asians’” director Jon M. Chu. “At Stage 13 we love to champion storytellers who see the world through a rich, multidimensional lens,” said Shari Scorca, VP of Unscripted Development at Stage 13. “When YOMYOMF presented us the concept of celebrating Asian food and pop culture from the perspective of a diverse, all Asian cast, with Asian filmmakers, we were excited to start filming!” “There are a lot of food shows but most are centered around ‘experts’ educating the audience,” said Executive Producer Philip W. Chung. “But I’ve learned the most interesting things about food and culture come from simply sharing stories with friends while enjoying a great meal. I wanted to see a show with that vibe–where the audience felt like a member of our Foodie Fam and could share in these food adventures together.” The show will have a special sneak peek screening Sunday, May 5 as part of the Los Angeles Asian Pacific Film Festival at the Japanese American National Museum in Little Tokyo. There will be a three-episode screening followed by a panel and a Q&A. ABOUT YOMYOMF YOMYOMF is an award-winning digital production company founded by director Justin Lin ( Better Luck Tomorrow , Star Trek Beyond , the Fast & Furious franchise) dedicated to telling stories from Asian Pacific American and other underrepresented voices. YOMYOMF started the Interpretations Film Initiative through its nonprofit, YOMYOMF Foundation, to support Asian American filmmakers partnering with Comcast/NBCUniversal on its latest iteration, produced Google’s first 360 VR film Help (directed by Justin Lin), and is currently producing the trans-centric horror feature Moonshadow with Gunpowder & Sky, among other projects. ABOUT STAGE 13 Stage 13 is an award-winning, fearless, original content studio showcasing a new generation of inspired talent and voices in scripted and unscripted storytelling. The brand’s series are available on the Stage 13 platform, Facebook, YouTube, as well as its distribution partners including Netflix, CW Seed and HBO. Creating dynamic series for a multidimensional audience, Stage 13 is part of Warner Bros. Digital Networks.
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Khao Soi

A lmost every restaurant we walked by in Chiang Mai had gorgeous, colourful menus outside to look through, so it was easy to decide where we wanted to eat, and what we wanted to order.
But, I’ll make it even easier – if you ever decide to visit order the khao soi !
Northern Thai food is different than the Thai food you typically get in North America. The cuisine is strongly influenced by Burma/Myanmar, and Laos, and the most popular dish is khao soi, which can be found on pretty much every menu.
We actually first tried khao soi in Las Vegas at Lotus of Siam , which was the only Thai restaurant we had ever seen it at. We fell in love with it, and decided to visit Chiang Mai because of this amazing dish.
The broth is a combination of a Thai red curry with an Indian curry , and then it has noodles, meat (usually chicken, but you can also get beef or pork), and crispy egg noodles on top. It is served with a plate of pickled veggies, shallot, chilies, and lime, and all of these things need to be added for the full taste experience. It is the epitome of flavour , and we could not stop eating it.
After eating khao soi at numerous restaurants, we have to say our favourites were from Khao Soi Khun Yai :
And Khao Soi Mae Sai :
Both are little outdoor restaurants that have been there forever, and are frequented mostly by locals. And at $1.75 a bowl , you might just need to go back for seconds.
I miss khao soi already, but you better believe we’ll be working to perfect this dish at home.
How is your week going? Have you ever traveled somewhere specifically for the food? If you had to pick one place to travel to, just based on the cuisine, where would you go?

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A Complete Travel Guide to Mahabaleshwar

No comments Mahabaleshwar
They (friends) called one evening and said, “ Look ! we are planning for a weekend trip during Holi vacation. Pack your bags, hop on a plane and get here.” We asked” Where are we heading?”.
They said, “ To a little-known paradise”! Thrilled us , we booked tickets to fly from Bangalore to Pune and was excited for an impromptu road trip from Pune and little did we knew that we were going to this off beaten paradise to embark our journey.
We been to Mahalabeshwar before as well, but this trip was special one with buddies. Let us take you through our journey to this queens of hill stations. Mahabaleshwar:
At 123km from Pune and 243 Kms from Mumbai, Mahabaleshwar is a well-known hill station in Maharashtra. Snuggled in the picturesque Western Ghats, tourist places in Mahabaleshwar will enthrall your imagination with their natural glory. This pretty hill station is often referred as the queen of hill stations in Maharashtra.
It offers panoramic view of the plains with the imposing sloppy peaks and surrounding woods. Apart from being well known for its numerous rivers, magnificent cascades and majestic peaks, Mahabaleshwar is also renowned for its strawberry farms.
Mahabaleshwar attracts hordes of tourists for its lovely views, beautiful landscapes and pleasant temperatures. There are many tourist attractions in Mahabaleshwar like forts, temples, lakes, and many more.
The city is among the most desirable weekend getaways from Mumbai and Pune. Amiable views, alluring valleys, tranquil lakes and a refreshing delight for your taste buds – the best way to summarize this natures gift. Fun Facts :
Ideal Trip Duration: 2 Full Days
Nearest City to Mahabaleshwar: Pune (123 Kms), Mumbai (243 Kms)
Best Time to Visit Mahabaleshwar: June to October
State: Maharashtra | District: Satara How to reach Mahabaleshwar: Driving through the hills
Mahabaleshwar is conveniently connected, no matter where you are coming from. The travel distances by road are as given below: Mumbai to Mahabaleshwar via Mahad is 220 kms, just a few hours’ drive. Pune to Mahabaleshwar is just about 120 kms. Panchgani to Mahabaleshwar is barely 20 kms
Private cars as well as state transport buses make it very easy to get here once you get yourself to Pune or Mumbai via a flight or a train. The best mode however is to drive down in your own car, for nothing beats the views and the picturesque scenes that the road offers.
Hire a cab or rent a car to drive down to Mahabaleshwar, which takes about 5 hours 20 minutes. This mode is ideal for group travel or for families with senior citizens and kids. Approximate cost of cab per kilometer is about INR 10 to 35 depending upon the type of car hired. Where to Stay in Mahabaleshwar:
Being a popular tourist destination in Maharashtra, Mahabaleshwar is replete with all kinds of accommodation options, from luxury to eco-friendly resorts, moderate to budget hotels and even guest houses and lodges, the hill station has everything to provide you with a pleasant stay. Shelar Agro Home Stays
However, the “ Little known paradise” that we were talking about it our stay cation at Shelar Agro tourism holiday home. This stay is perfect if you are travelling with friends and family. Also, if you keen for a relaxing holiday and looking for offbeat stay near Mahabaleshwar to avoid crowd, we highly recommend staying at Shelar Agro tourism holiday homes. View of Koyna River from our Home stays
Shelar Agro holiday homes is about 29mins drive from Mahabaleshwar city via Tapola route. Relax in the lap of Mother Nature near Mahabaleshwar, a gorgeous hill station located at about 120km from Pune. As soon as you step in here , you will be at peace with its calm and serene surroundings. Stunning entrance pathway to our home stay
This place has 4 rooms in a row which is ideal for a big group family or friends. We were 13 of us including kids. They have a common kitchen where a chef will cook food as per your choice and it is damn yummy ! seriously !! This stay cation is not so heavy to the pocket.
Budget: INR 2500/ room + food charges.
For booking: https://www.facebook.com/shelaragro/ What to do in Mahabaleswar:
Mahabaleshwar has several attractions that can make any traveler fall in love with it instantly. The scenic beauty is something one cannot ignore in this hill destination in Maharashtra. Indulging in pretty sunsets
Watch Sunrise at Arthur’s seat: One thing you cannot really miss in Mahabaleshwar is watching sunrise at Arthur’s seat. Wake up early and head to this view point to witness one of the mesmerizing sunrise. (c) – Flickr
Arthur Seat Point is the most popular viewpoint in Mahabaleshwar and among the top places to visit in Mahabaleshwar . The Savitri valley and the Jor valley offer a significant view from this point.
From the parking visitors need to do 30 min walk to reach the view point. The trek is an easy one with stone steps for most of the way. There are lot of vendors throughout the route. The view of Western Ghat from these points was quite beautiful. The greenery and the birdsong add more charm to the place
Timings: 6 AM – 6 PM
Boating at Venna Lake: Venna lake is one of the most popular tourist attractions in Mahabaleshwar. Venna lake is manmade lake and a popular tourist destination in Mahabaleshwar. Venna Lake is a also most loved attraction for photography, especially for families and honeymoon couples. Tourists can also enjoy on the row and peddle boats here with observe some serene views around. Venna Lake
Row boats costs around Rs.250 for 0.5 hour or Rs. 500 for 1 hour. At the most seven people can have a ride together on one row boat. For peddle boats, around Rs. 440 for 1 hour and at the most 6 people can enjoy the ride together.
Apart from boating, you can also enjoy horse riding, fun fair games like merry-go-round, toy train – these entertainers are loved by kids! View of Venna Lake
Reaching Venna Lake is easy; it’s just 2 KM from Mahabaleshwar market and you can take a cab that would charge around Rs. 80-100 for one-way trip.
Treat your taste buds to Strawberries Cream at the Mapro Garden:
One of our “most favorite” things to do in Mahabaleshwar is to visit Mapro Garden and indulge in having strawberry cream . If you’re wondering what to do in Mahabaleshwar other than enjoying view points and engaging in adventurous activities, then you should head to any of the strawberry farms here, or better yet, the Mapro Garden itself! Strawberry Cream at Mapro Garden
The major highlight of Mapro Garden is the chocolate factory within the premises. Visitors can also see a small nursery full of beautiful flowers and plants. There are various counters selling different Mapro products. Tourists can buy variety of Mapro products like syrups, sauces, jelly, chocolates, mock tail mixtures and much more. Fresh Strawberries
.You can take home buckets of these luscious fruits or the delicious products that Mapro Garden makes out of these – jams, jellies, syrups, marmalades, sauces, chocolates, mock tail mixtures, and much more. Mapro Mocktail mixture
Don’t forget to try their tantalizing preparation of Strawberries with Cream!Timings: 8 AM to 9.30pm
Watch fascinating sunset at Bombay Point:
Sunset Point is one of the most popular viewpoints of Mahabaleshwar and is popularly known as Mumbai Point or Bombay Point.
This is the place from where people can view the magnificent sunset over the valleys below at Mahabaleshwar. Ideal for afternoon picnic spot, people flock here in groups or as couples to spend some relaxed and enjoyable time, fascinated by all that”s around.
Visit “ Mini-Kashmir” aka Tapola:
Tapola Lake is a set at 27 kms from Mahabaleshwar and is popular with tourists for a visit. Here Canoeing / Kayaking / Wind surfing is conducted by Nature trails camp set here. Sunset at Tapola Lake: (c) – flickr
Tapola is a satellite village of Mahabaleshwar about 25 Kms down the valley. A rustic hamlet famed as the ‘Mini Kashmir’ Tapola is an ideal destination for a back to nature experience. The primary attraction in Tapola is the Shivsagar Lake – a 90 km long water body in fact the reservoir of the Koyna dam!!
Mahabaleshwar holds many attractions which you can explore if you wish to include i.e. Elephant’s head point, Kate point, Lingmala waterfall, pratapgarh fort and Mahabaleshwar temple. Where to eat in Mahabaleshwar :
While Mahabaleshwar is well known for its strawberries, chick and carrots, over the past few years, Indian and global cuisines have become popular in this hill station. Many restaurants and street food vendors are serving all sorts of cuisines in Mahabaleshwar, to the delight of happy foodies.
Mapro garden is an ideal and our one of the most sought-after place to eat food in Mahabaleshwar. They serve delicious sandwiches/Pizza’s and lip smacking desserts.
You must also try Maharashtrian thali at Fasal Farm and Annapurna Gard Restaurant. You can also enjoy some delicious Italian cuisine at Little Italy . Travel Tips: Sometimes, it gets windy and wet in Mahabaleshwar, so you should be armed with the proper clothing and an umbrella/raincoat. A pair of walking shoes will act as your best friends during a visit to Mahabaleshwar , as hilly areas often entail a lot of walking. Beware of Monkeys !! you will see tons of monkeys jumping from one place to another specially at the different viewpoints. Nearby places to visit from Mahabaleshwar : Panchgini

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Rochester restaurants: Royal of India serves up flavors of Nepal

Young owners serve up flavors of India and Nepal in Henrietta Tracy Schuhmacher , Rochester Democrat and Chronicle Published 6:18 a.m. ET April 18, 2019 | Updated 4:39 p.m. ET April 29, 2019 Facebook Twitter Google+ LinkedIn Photos: Royal of India serves Indian and Nepali cuisine in Henrietta Fullscreen Post to Facebook Posted! A link has been posted to your Facebook feed.
Buy Photo Momos are dumplings served during celebrations in Nepal. TRACY SCHUHMACHER/ROCHESTER DEMOCRAT AND CHRONICLE Buy Photo Fullscreen Buy Photo Nobin and Anisha Chuhan are the 22-year-old owners of Royal of India. TRACY SCHUHMACHER/ROCHESTER DEMOCRAT AND CHRONICLE Buy Photo Fullscreen Buy Photo Royal of India is at 300 Park Point in Henrietta. TRACY SCHUHMACHER/ROCHESTER DEMOCRAT AND CHRONICLE Buy Photo Fullscreen Buy Photo An Indian feast at Royal of India in Henrietta TRACY SCHUHMACHER/ROCHESTER DEMOCRAT AND CHRONICLE Buy Photo Fullscreen Buy Photo Anisha Chuhan prepares hand-made dumplings called momos at Royal of India. TRACY SCHUHMACHER/ROCHESTER DEMOCRAT AND CHRONICLE Buy Photo Fullscreen Buy Photo Royal of India offers several kinds of naan, baked in a tandoor oven, including a garlicky version. TRACY SCHUHMACHER/ROCHESTER DEMOCRAT AND CHRONICLE Buy Photo Fullscreen Interested in this topic? You may also want to view these photo galleries: Replay 1 of 6 2 of 6 3 of 6 4 of 6 5 of 6 6 of 6 Autoplay Show Thumbnails Show Captions Last Slide Next Slide CONNECT TWEET LINKEDIN COMMENT EMAIL MORE The heady fragrance of warm spices is your first greeting as you walk in the door of Royal of India , 300 Park Point Drive in Henrietta.
Next, you are likely to encounter Nobin or Anisha Chuhan, the 22-year-old owners of the restaurant.
Yes, they are just 22, and the married couple can be found at the restaurant every day it’s open — which is seven days a week.
“We work hard,” said Nobin. “We believe the service is important as the food itself.”
Nobin and Anisha both were born in Nepal, the landlocked Asian country between Tibet and India. Nobin and family members immigrated to Chicago when he was 12. Anisha and family members arrived three years later. They both came to the United States knowing how to read and write some English from their schooling in Nepal, but learning to speak it was one of the many challenges they would face as they adjusted to life in a new country.
Buy Photo Nobin and Anisha Chuhan are the 22-year-old owners of Royal of India. (Photo: TRACY SCHUHMACHER/ROCHESTER DEMOCRAT AND CHRONICLE)
They met in Chicago, and moved to Rochester to be near family members. Like most aspects of their lives, their restaurant is a family effort. Their parents invested in the restaurant. Rhatna Subedi, Nobin’s cousin, is the chef, and Bhakta Subedi, his uncle, is a cook; both lived in India before coming to the United States.
Although they are generally found in the front of house, both Nobin and Anisha learned how to cook at home. The family practiced and experimented with each dish, tinkering with each recipe until it was to their liking.
“Everyone in Nepal can cook,” Nobin said. “My family always experiments with different recipes at home. We think we have something very authentic.”
Citizens of India and Nepal can easily travel between the two countries, and their cuisines are similar, Chuhan said. That’s why the restaurant represents both, with an emphasis on the Indian fare that is more familiar to Rochesterians.
The food is scratch-made, including a variety of breads baked in a tandoor (a barrel-shaped clay oven). One of their best-selling dishes is chicken makhani, chunks of boneless chicken breast cloaked in an indulgent, slightly sweet, tomato cream sauce. The menu includes many choices for people following vegan, vegetarian and gluten-free diets.
One uncommon dish is handmade momos, juicy steamed dumplings that are native to Nepal and other South Asian countries. They are stuffed with a chicken or vegetable filling and served with a thick, spicy sauce made with tomatoes and roasted sesame seeds.
A popular offering is its reasonably priced lunch buffets. A weekday lunch buffet costs $10.99; a weekend lunch buffet is $11.99; and a dinner buffet, available only on Wednesdays, is $12.99.
NEWSLETTERS Get the Flavors of Rochester newsletter delivered to your inbox We’re sorry, but something went wrong An inside look at Rochester’s vibrant food scene, including restaurant happenings, local craft beer and Finger Lakes wine. Please try again soon, or contact Customer Service at 1-800-790-9565. Delivery: Thurs Invalid email address Thank you! You’re almost signed up for Flavors of Rochester Keep an eye out for an email to confirm your newsletter registration. More newsletters Beer, wine and liquor are served. Local brewer Three Heads Brewing is represented in the lineup along with Indian beers like the popular Taj Mahal beer.
“When you go to an Indian restaurant, you want to try something from India,” Nobin explained.
The restaurant is decorated in cheerful shades of red and yellow, accented with artwork from India and Nepal.
It is open from 11:30 a.m. to 3 p.m. and from 5 to 10 p.m. daily.
Visit Royal of India with Tracy Schuhmacher Let Democrat and Chronicle food and drink reporter Tracy Schuhmacher guide you on a culinary adventure of international cuisines by way of restaurants in our area.
The second in our series of ROCFlavors events will take place at Royal of India, 300 Park Point Drive in Henrietta, at 6:30 p.m. on Monday, May 6. The event will feature an Indian and Nepali dinner, served family style, with Nobin and Anisha Chuhan introducing you to the cuisine.
The cost is $25, which includes food and nonalcoholic beverages. A cash bar will be available. Space is limited. Buy tickets at tickets.democratandchronicle.com .

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Explore the rich Awadhi cuisine through its Irani Connection at the newly opened Irani Kafe

01 May, 2019 at 04:18 AM
The bond between Indian and Iranian cuisine is an old one. The spices from India travelled to Persia while Parsis and the culture migrated to India over 1300 years ago. The culture that the Parsis brought with them was not limited to sarees and language, the greatest of them all was food. Iranian cuisine shares a lot with the Indian and the confluence of both is a blessing in the form of delicious grub. Irani Kafe in Lucknow’s Patrakarpuram area is an ode to the beautiful cultures and their coming together. With the booming cafe culture in Lucknow and similar cafes opening at every corner, Irani Kafe is a breath of fresh air. The interiors here are unlike you’ll find anywhere in Lucknow.
The use of deep green tones, pastel, mint and floral wallpaper gives the cafe a very serene feel. The most impressive aspect is the attention to details that has been put in the interiors.
Every single decor piece here is either brass or antique. The center-piece gramophone, a radio transistor from old times, the small pedestal and antique ceiling fans, the murals on the wall and separators made with stained glass are few of the things that’ll instantly take you back, either to a movie set or to an old Parsi family portrait that you had once seen.
The food they serve at Irani kafe is not just inspired by the Iranian and Indian cuisine, it celebrates it.
We had the Baloochi Khubani Paneer Tikka stuffed with apricots and finished with secret Baloochi spices, Kalmi Bharma Tangri a Pakistani Delicacy stuffed with chicken mince and peanuts and finished in tandoor and the vegetarian Galaoti Kebab served with ulte tawe ka paratha. The paneer tikka stuffed with apricots was a revelation, the sweetness and chew of the fruit paired beautifully with the spicy sauce, while the chicken tangri was juicy and delicious.
We also had the classic Nalli Kareli Nihari, Shabhnami Khumbh, Awadhi Bhare Baingan and an assortment of breads. The nihari had classic Mughalai flavours and was served with a side of browned onion. The shabnami khumbh was rich, thick, creamy and a vegetarians dream come true while the baigan was a classic.
What we’re trying to say is, this Kafe is an exceptional place to be at. It is worth numerous visits actually, for its food, the tasteful decor and the uplifting music, which BTW- not just you but your folks will love as well.
P.S. Do not forget trying the classic Irani teas here, they are a must.
Location : Irani Kafe, Patrakarpuram, Gomti Nagar
Photography by Ranil Vikram Singh for Knocksense

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Posted by Fenil Seta Himesh Mankad (MUMBAI MIRROR; May 2, 2019) It’s another day, another demographic in the Salman Khan fandom. In 2012, a café that the actor frequented while shooting Ek Tha Tiger in Cuba was named after him. Seven years later, Bhai finds another namesake in the F&B industry. Taking off from one of the actor’s successful franchises, a die-hard fan has opened a theme restaurant named Gran Dabangg (Great Dabangg) in Argentina. The interior of the establishment is decorated with posters from Salman’s most popular films, including his look as Chulbul Pandey. Indian national Puneet Nagi, who visited the eatery that specialises in Argentine and South Asian cuisines while on vacation in Argentina, told Mirror, “It’s not just the name and décor, but the food is amazing. It is so popular that we had to wait outside for an hour-and-a-half to get a table on a weekday.” This entry was posted on October 4, 2009 at 12:14 pm, and is filed under . Follow any responses to this post through RSS . You can leave a response , or trackback from your own site.

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It’s another day, another demographic in the Salman Khan fandom. In 2012, a café that the actor frequented while shooting Ek Tha Tiger in Cuba was named after him. Seven years later, Bhai finds another namesake in the F&B industry. Taking off from one of the actor’s successful franchises, a die-hard fan has opened a theme restaurant named Gran Dabangg (Great Dabangg) in Argentina . The interior of the establishment is decorated with posters from Salman’s most popular films, including his look as Chulbul Pandey. Indian national Puneet Nagi, who visited the eatery that specialises in Argentine and South Asian cuisines while on vacation in Argentina, told Mirror, “It’s not just the name and décor, but the food is amazing. It is so popular that we had to wait outside for an hour-and-ahalf to get a table on a weekday.” Inside the restaurant; Salman Khan (right) RELATED NEWS

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