5 Essential Los Angeles Food Experiences

5 Essential Los Angeles Food Experiences

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Wondering what to eat in Los Angeles? Read on to find our five favorite ways to experience the Los Angeles food scene whenever our travels take us to California’s city of angels.
Los Angeles is world famous for being the home of Hollywood. Director D. W. Griffith directed In Old California in Hollywood back in 1910, and the film-focused Los Angeles neighborhood has been cranking out movies, both big and small, ever since.
Cinephiles flock to Los Angeles to stroll along Hollywood Boulevard’s Walk of Fame and visit Grauman’s Chinese Theatre. Other tourists venture further to nearby attractions like the Santa Monica Pier and Disneyland.
Whatever your reasons for visiting Los Angeles, it’s always the right time of year to visit the sunny southern Californian city. Start dreaming about your trip after you find a great hotel deal . After all, Los Angeles is a place where dreams come true. We took this selfie in the Hollywood Hills. Then we ate lunch.
Though Hollywood is Los Angeles’ most famous neighborhood, it’s just one of many neighborhoods throughout the sprawling city. The second most populated city in the United States, Los Angeles has 4 million residents not counting another 9 million residents in the surrounding metropolitan area.
Many residents are transplants from other US cities, each hoping to find fame and fortune in Tinseltown, while others have immigrated from foreign cities in search of the elusive American dream. This eclectic mix of people, both rich and poor, has created a cultural melting pot that permeates the city in many ways including its food.
As for us, we’ve visited Los Angeles many times, including twice together, and we’ve done many of the city’s best touristic activities. Now when we go to Los Angeles, we spend our time eating at the best restaurants in LA. Los Angeles Food Experiences A visit to Los Angeles without eating global cuisine would be incomplete. We at these Chinese wontons at LA’s Chengdu Taste.
Any visit to Los Angeles would be incomplete without an exploration of the city’s food scene. From cheap eats to fine dining, La La Land is the opposite of a culinary desert. For food travelers wondering what and where to eat in Los Angeles, the city offers a multitude of choices.
Like many, we tend to get overwhelmed with too many options. Since LA has an embarrassment of riches when it comes to food, we’ve narrowed down the options to five essential Los Angeles food experiences you shouldn’t miss during your California food trip.
These are our top recommendations and the culinary things we do in every time we visit Los Angeles: 1 – Dine Like a Celebrity Try something exotic like escargots when you dine at a top LA restaurant. We ate these tasty critters at Petit Trois.
Los Angeles rivals first-tier American cities like New York and Chicago when it comes to fine dining. What makes LA different from other US cities is the opportunity to spot A-list celebrities at top Los Angeles restaurants.
We like to eat at one high-end restaurant every time we visit Los Angeles. Though we’re not celebrity-obsessed, we relish the opportunity to eat seasonal, local food prepared by some of the country’s best chefs. When we’re lucky, we dine with LA insiders like restauranter Adam Fleischman, the founder of Umami Burger .
We’ve previously eaten at a handful of notable LA restaurants including Wolfgang Puck’s Spago , Suzanne Goin’s Lucques and Ludo Lefebvre’s Petit Trois . In the future, we plan to dine at the likes of Osteria Mozza , Animal and N/Naka .
We’re not going to lie – trendy LA restaurants can cop an attitude. The host or hostess may escort you through a room filled with beautiful people to a table surrounded by other travelers. Go anyway. Your meal will taste just as good with a less star-studded view. Pro Tip: Make plans as soon as you know your Los Angeles trip dates. The best Los Angeles restaurants require advance reservations. 2 – Chow Down on Asian Food LA is one of the few American cities where you can eat at a Sichuan specialist like Chengdu Taste and find toothpick lamb with cumin on the menu.
Similar to west coast cities like San Francisco and Seattle , Los Angeles teems with Asian immigrants and their wonderful cuisines. Whether you prefer Chinese, Thai, Korean, Indian or Filipino food, you will find an admirable selection in LA.
As a bonus, Asian meals typically fit in the cheap eats category by California standards. That being said, you can also partake in fine dining and Asian food experiences at the same time if that’s your thing. Yes, some of the top restaurants in Los Angeles serve Asian food.
As for us, we prefer to eat at hole-in-the-wall sushi joints and in Chinese enclaves like Rosemead in the San Gabriel Valley. One of our all-time favorite LA meals had us eating toothpick lamb with cumin at Chengdu Taste , a Sichuan restaurant that catapulted us back to Chengdu without a grueling long-haul flight. Pro Tip: Venture beyond LA’s downtown Chinatown to eat some of the city’s best Asian food often at a fraction of the cost. 3 – Eat Los Angeles Cheap Eats at Food Trucks Don’t discount food trucks in Los Angeles. The city’s mobile restaurants serve top-notch food in at a favorable price point.
The first American food trucks trace back to Eastern European pushcarts in New York’s lower east side. However, Los Angeles has played a pivotal role in the country’s current craze with food trucks. If you’ve seen the Hollywood movie Chef , you know what we mean.
Food trucks have been catering movie sets for decades. Plus, trucks are a more affordable launching pad for new chefs wanting to serve a myriad of cuisines to the masses.
Raul Martinez was a culinary pioneer when he opened the country’s first taco truck in East Los Angeles, but Korean Chef Roy Choi deserves credit for much of LA’s food truck craze after opening Kogi BBQ in 2008. More than a decade later, the city’s food truck scene is hotter than ever.
If you play your cards right, you can travel the culinary world by eating at popular Los Angles food trucks. Start your ‘travels’ at Kogi BBQ (Korean), Tacos Leo (Mexican) and India Jones Chow (India). Pro Tip: Track LA food trucks on Twitter to find their locations and serving times. These mobile restaurants get around! 4 – Indulge in Sweet Treats Why eat two donuts at Santa Monica’s Sidecar in when you can eat two?
Considering LA’s celebrity scene and its proximity to the Malibu beach, it would only make sense that desserts would be taboo. Lucky for us and other food travelers with sweet teeth, it’s easy to find excellent desserts in Los Angeles.
Some fun places to eat in LA like Sidecar , Donut Friend , and Donut Man specialize in donuts. Donut lovers can also fuel their passion at east coast chains such as DC’s Astro Doughnuts & Fried Chicken and North Carolina’s Krispy Kreme as well as at LA’s outpost of Portland’s Voodoo Doughnut in Hollywood.
Beyond donuts, most Los Angeles restaurants serve banging desserts. We’re partial to the Paris-Brest at Petit Trois (pictured at the top of the article), though we’ve heard good things about the chocolate budino tart at Bestia and the creative ice cream at Coolhaus . Pro Tip: Start your Los Angeles morning with a jog on the beach so you won’t feel guilty about eating dessert. Actually, don’t feel guilty regardless of how you start your morning. 5 – Drink Third Wave Coffee Finding specialty coffee in Los Angeles is easy to do. We drank this cappuccino on the city’s tony Melrose Avenue.
As our regular readers are already aware, we find specialty coffee shops whenever we arrive in a new city. This priority proves challenging in some cities where third wave coffee is more of an exception than a norm. Los Angeles is not one of these cities.
We first experienced Los Angeles’ specialty coffee obsession while watching the Hollywood movie LA Story when Steve Martin ordered a “double decaf half-caf with a twist of lemon”. Though the movie was satire, its entertaining coffee scene had an element of reality at its core.
Today, Los Angeles cafes range from independent roasters to national chains. We most recently drank cappuccinos in Los Angeles, though we could have easily sipped on flat whites or matcha lattes instead. However, go for it if you prefer a kooky combination like Steve Martin’s character. Anything goes in LA, even when it comes to coffee. Pro Tip: Since the best specialty coffee shop is often the closest specialty coffee shop, check out the cafe that’s closest to your hotel. Seriously, LA has great coffee options in every neighborhood. Bonus – Order from In-N-Out Burger’s Secret Menu Eating at In-N-Out Burger is a must in LA.
Originally opened in the Los Angeles suburb of Baldwin Park in 1948, In-N-Out Burger is a hip destination for lovers of burgers, fries and shakes. Not surprisingly, we eat at In-N-Out Burger every time we visit Los Angeles.
Sometimes we order Double-Double burgers and fries straight off the menu, but the real fun happens when we choose items from the burger chain’s secret menu. Though it’s not on the official menu, informed diners know to order Animal Style burgers with mustard-grilled beef patties, cheese, special sauce, grilled onions and extra pickles.
Other secret menu items include the Flying Dutchman , Neapolitan Shakes and Animal Style Fries . Yes, you can get your fries topped with American cheese, special sauce and grilled onions when you eat at In-N-Out Burger. Pro Tip: Go to In-N-Out Burger even if you don’t eat carbs or meat. You can order a bread-free Protein Style burger wrapped in lettuce or a meat-free Wish Burger. Both options are available on the restaurant’s not-so-secret menu.
Hungry for more? Check out our food guides for New Orleans , Las Vegas and NYC . Book a Los Angeles Hotel
Staying at a great hotel is key to enjoying Los Angeles. Once you find the lowest for prices for hotels on Wego , you can focus on what and where to eat in during your vacation. Buy a Travel Guide The Best Memphis Restaurants and Bars for a Weekend Getaway New York Pizza Guide – Where to Eat Awesome Pizza in All 5 Boroughs Tips from a Local – The Best Places to Eat in Pittsburgh
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A Taste of East Africa at the Culinary Discovery Supper Club

A Taste of East Africa at the Culinary Discovery Supper Club This post features sponsored content
Booking a reservation for dinner isn’t the simple ‘pick a restaurant, confirm a table’ situation when you live in a big city. To start with, there is still a few stalwarts that refuse to even let you book a table but thankfully that trend is starting to wear thin. What is continuing to grow is supper clubs – the concepts of a non-restaurant environment being used to serve a small, intimate group of people a set menu based on one particular theme.
The Culinary Discovery Club champions migrant and refugee chefs, showcasing the food from their home countries, sharing traditional recipes with personal stories alongside. Together with Yellow Zebra Safaris* , they devised an East Africa menu to highlight dishes from Uganda, Rwanda, Tanzania and Kenya.
My safari experience is one of my favourite ever travel memories, but having done it in Kruger Park, South Africa , I had never tried any of the cuisines of the countries at this particular supper club. First up, we chipped in and learnt how to wrap our pre-prepared spiced mushrooms in a banana leaf for cooking. The banana leaves were cooked and served as the dish Matooke and Luwombo, a Ugandan/Rwandan dish served with steamed plantain (always a welcome ingredient to my dinner!).
This hands-on element is often part of the Culinary Discovery Club’s events as it gives you a chance to interact with the chef. All of our food was made for us by Colline , originally from Zimbabwe and now the owner of a cafe in Newbury as well as supper club contributor. Zimbabwe is exceptionally high on my list of places I’d love to visit, having heard incredible stories of people’s safari experiences there, and the stories we heard from the Yellow Zebra team only solidified that even more.
Our main course was Mchuzi wa Samazki, a Tanzanian/Kenyan salmon and hake curry, served with brown rice. I can’t recall eating any sort of African curry in the past, so this was a new food adventure for me to try on my own doorstep. The spices were similar to that of the Indian curries I make at home, but considerably less heat. I think the thing that always shakes my little western nerves is fish that hasn’t been boned, and this one was certainly a serving that needed careful analysing before taking enjoy a big mouthful!
Finally, for dessert, we had a beautiful Ugandan dish called Mandazi. Coconut doughnuts served with chocolate and caramel sauces were special enough, but it came with a mango sorbet that shook my beliefs of what a sorbet can be. Usually I pass on a dessert that looks like ice cream but is never as satisfying, but this one tasted of FRESH mango, rather than one that’s been languishing in a supermarket for weeks. I’m talking about the sort of mango that you only truly taste in hot climates, picked from a tree and served up there and then. I don’t know where Colline got that mango from, but I’d pay a pretty penny to eat that sorbet on the regular.
Safaris are a whole five senses experience. The sights are what you hear about, but the smells (wild animals certainly create some pongs!) and the tastes of the meals you cook with your guide or are provided at your accommodation are truly part of the trip. If you want a taste of Africa, try the Culinary Discovery Club, but if you taste, see, feel, hear and smell Africa, you must go on safari. Follow:

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Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine

Podziękowano mu 0 razy Siła reputacji: 245 Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine By Sonal Ved Jako darmowy użytkownik pobierasz od nas z prędkością do 300 kb/s ! Treść widoczna tylko dla użytkowników forum SdCv.pl Zaloguj się lub załóż darmowe konto na forum aby uzyskać dostęp bez limitów. Explore the vast scope of Indian cooking in this comprehensive collection of regional recipes from renowned Indian chefs, named for the traditional Indian lunch pail. Opening Tiffin unlocks for readers the diverse flavors of India. More than 500 recipes are organized by region and further by course, including vegetarian dishes, hearty meat-filled dinners, seafood, 10-minute appetizers, impossibly easy homemade breads, desserts, and drinks. Ingredients vary from coconut to tamarind to curry to masala and everything in between. Chef Floyd Cardoz writes in the foreword, “I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer. Compiled by an Indian food editor from the collections of chefs who specialize in regional cuisine, these authentic dishes are rarely found in other cookbooks. With vibrant illustrations that represent the regional style and tempting photography of the dishes, Tiffin makes Indian cooking more accessible and authentic than ever before. About the Author Editor Sonal Ved, an accomplished food writer, is currently the food editor at Vogue India. She has also written food features for various newspapers and publications in India. In 2017, Sonal also published her first regional Indian cookbook, Gujju Goes Gourmet. She lives in Mumbai. Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. He was the chef at Tabla before opening Bombay Bread bar in Manhattan and The Bombay Canteen in Mumbai. A Top Chef Masters winner, he has written two cookbooks, most recently Flavorwalla. He lives in New York City. Anshika Varma is a photographer who has been featured in National Geographic, People Magazine, The Rolling Stone, Travel and Leisure, Time Out, and in the books Tehzeeb, The Mainland China Cookbook, and Oh! Calcutta Cookbook. Her work has been in exhibitions in New York, India, and Florence. Abhilasha Dewan is the illustrator and believes design is the universal language. Her work appears in short films, illustrations, and graphic design. CONTENTS

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Taste Of India 2019

Taste Of India 2019 April 22, 2019
This weekend is the Taste of India! Come to Norfolk to experience the culture and cuisine of India, including children’s games, henna hand painting, dancing, yoga, food and more.
Where: Ted Constant Center, Old Dominion University, Norfolk VA
When: Saturday, April 27, 2019 from 11am-8pm
Description: Taste of India is one of the largest Asian Indian Festivals in Virginia attracting about 7,000 to 10,000 people each year. It is a collaborative effort of hundreds of Indians living in Hampton Roads in order to share the heritage with residents of Hampton Roads. It is on the of the most popular cultural single-day event organized by any ethnic group in the region.
Cost: Admission and parking are free

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The newbie in town, 14Greens is redefining the restaurant culture of Lucknow

Lucknow The newbie in town, 14Greens is redefining the restaurant culture of Lucknow With a combination of ‘detox’ and gourmet cuisine, 14Greens at Munshipulia is the new place you have to look out for 22 Apr, 2019 at 14:31 PM
14Greens is the newest place that has popped up in Lucknow’s Munshipulia area and the place will blow you away with its whimsical decor and vibrant interiors. 14Greens is the place to be for family gatherings and hangout with friends. The colourful new joint has it all, a rooftop lounging area, an indoor family restaurant, private dining area as well as a banquet hall. Umber- The Rooftop Lounge Area
14Greens is not your everyday restaurant, it is a joint where all of your celebrations and events can come together.
A rooftop lounge area called- Umber , an indoor family section called Root 14 , a banquet Sasural (because- ” Sabse acchhi khatirdari toh Sasural mein hi hoti hai” ) and a private dining section- Atithya. Root 14, Indoor Dining Area Why is it significant you ask?
While most places are only fit for a single or one kind of an event, 14Greens provides you with different venues and different ambiances to celebrate various occasions under the same roof.
While the rooftop section Umber has more of a chill vibe to it and caters to younger people with its gourmet cuisine and the vibrant umbrella ceiling, the indoor Roots 14 has more family feel to it.
The restaurant serves your regular grub, from the cheesy pastas, noodles, loved Indian curries to Asian specials. And if you feel like chilliing with the gang, the restaurant also serves various kinds of Sheesha , and are looking for a bar in the future. What sets it apart?
Along with the regular “bahar ka khana” 14 greens also serves 14 amazing dishes and everyday foods that we are familiar with and love. Dahi Choora, Sattu panna, Baati Chokha, Nimoona with aloo bhujiya, rice and tawa roti, Poorvanchal Khichdi and Daal-Pakodi being few of the extraordinary selection.
These detox or satvik options are only for those who want to keep it light, yet want to go out and enjoy a good time surrounded by family and friends.
Doesn’t this make the family gatherings so much simpler? Nobody will have to complain about the food, ambience or the place, you’ll get everything under one roof and no-one will have a reason to complain.
So the next time you think of throwing a big birthday bash, celebrating an anniversary, or a simple hangout with friends and family, head to 14 Greens and enjoy a beautiful coming together of culture and food.

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Escape to Exotic Marrakech for a Spring Getaway

Escape to Exotic Marrakech for a Spring Getaway 1 hour ago | By
Set within the walls of Marrakech’s old city, the Royal Mansour Marrakech is an oasis of 53 elegant private riads , quiet courtyards, lush gardens, fine dining restaurants overseen by Michelin-starred chef Yannick Alléno and an award-winning Spa. The Royal Mansour is a magnificent blend of extravagant Moroccan style and modern luxury. Service is polished and discreet; an underground network of tunnels for staff is leading to the private riads , ensuring absolute privacy. “Every guest will find a cuisine to match their tastes: Moroccan, Mediterranean, French, Asian,” says Yannick Alléno… Prego, The Westin Mumbai Garden City’s Italian Fun-Dining restaurant launches a New Menu 5 hours ago | By
Prego, The Westin Mumbai Garden City’s Italian Specialty restaurant, unveiled a new menu to enhance the restaurant’s fun-dining experience with authentic yet innovative gourmet flavours of Genoese cuisine. In association with the Asian Art House, the exquisite afternoon witnessed a camaraderie of like-minded guests who appreciate fine art and exquisite food. The unique showcase titled ‘Shades of Asia’ juxtaposed a curated collection of Indian and Vietnamese art featuring 30 superlative artworks from renowned artists, alongside the newly introduced menu. The creations displayed include… Tweet Search by Tags

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A Spring Day in New York City’s Lower East Side!

Return to Content A Spring Day in New York City’s Lower East Side! 0
For a great way to spend a day in New York City’s Lower East Side, start by taking the F train down to the East Broadway stop (last stop before Brooklyn, holler!). Our only real plan for the day was to get a plant (because if it’s not going to feel like spring outside, at least we’ll bring it inside.)
Our first stop was Little Canal . They make a mean chai latte, and a delicious salted chocolate chip cookie that’s vegan to boot.
After fueling up, we headed across the street to check out a new-to-us playground, where we whiled away the better part of two hours. They have public restrooms in the park that aren’t completely gross, so that’s a plus! There was also a tai chi group going on when we got there, which was fun and free entertainment. CW Pencil Enterprises The Sill in New York City
Heading west, we took a nice walk, stopping into the CW Pencil Enterprise store. Everything in here is so inexpensive (as in, I literally can’t figure out how they stay open with LES rent!), and makes for a fun NYC gift. They have a room in the back dedicated solely to stickers which is pretty cool (especially the vintage scratch-and-sniff ones!), and also host a monthly book club in the space.
Next stop, The Sill . Augusten picked out a tiny succulent for himself (which he decided to name Faint) and we got a pretty low light plant for the kitchen table (which he dubbed Nomi. Seriously, where do they come up with this stuff?!;-) While the plants are very affordable, I would suggest scoring a pretty pot from elsewhere if you’re on a budget, cause the one’s they had started at $20 and went up, up, up.
Finally, we stopped by a $1 pizza spot right next door for a few slices. The perfect end to a perfect Lower East Side morning.
The entire schedule here took us from about 9am to 1pm, but remember we move slow;-) If you’re looking to add more into your day in the neighborhood, a few other favorite spots of mine are: Irving Farm for great coffee, Punjabi for SUPER cheap Indian food where all the cabbies eat, the Tenement Museum for a guided tour and really cool piece of NYC history, The Bhakti Center for spiritual yoga and kirtan, Divya’s Kitchen for ayurvedic cuisine, Sugar Sweet Sunshine for cupcakes we love so much we had them as our wedding cake, and Jadis Wine Bar for super affordable wine and small bites, and plenty of space to enjoy them in. Jessica Tiare Bowen Jessica Tiare Bowen lives in the juicy Big Apple with her adorable pink-nosed chihuahua, Gillman. He’s the inspiration for her first published children’s book, “Park Avenue Pound Puppy.” The book is the combined result of her two greatest passions: pooches and penning stories. Her passions include art, urban hikes through Manhattan, drinking coffee with 3 creams and 6 sugars, making extremely detailed itineraries and traveling to far away places, singing along to Broadway shows, Netflix movie nights, discovering incredible treasures at Goodwill and thrift stores, and listening to stories from little people under 7 and big people over 70. She started her career as New York City Teaching Fellow, teaching elementary school and theater arts at a special education school in the South Bronx for 6 years. She is now a Special Education School Improvement Specialist working in public schools throughout New York City. She is the Editor-In-Chief of the online New York City travel magazine, Used York City. The magazine focuses on finding the best of New York…as used by New Yorkers. She is a member of the Society of Children’s Book Writers and Illustrators, and an ASPCA Ambassador.

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3 Bedroom Apartment / Flat for rent in Mulund West, Mumbai

PropertyWala.com 3 Bedroom Apartment / Flat for rent in Mulund West, Mumbai 40,001-70,000 3BHK Apartment in Gaurav Apartment, Mumbai Nahur Road, Mulund West, Mumbai – 400080 (Maharashtra) Area: 1400 SqFeet Rate: 32 per SqFeet -15% Age Of Construction: 18 Years Available: Within 3 Months A lavish 3/ 4 bhk apartment is available for rent from may 2019 onwardsThe flat is fully furnished with:1) fully functional kitchen, with water purifier, 4 burner gas hob, chimney, mahanagar gas connection2) living room with 6 chair dining table, tv unit, crockery unit, lcd tv3) 3 bedrooms with fans, ac, storage double bed with mattress4) 3 bathrooms with water heaters5) separate utility area for washing machine6) 2 car parking – 1 covered & 1 openRent quoted is for 3bhk, however, 4th room can also be rented out if required at 5k extra Additional details :The society has dedicated security guards for every tower.No power backup is available.Daily needs shopping could be done within the society premises to make the stay convinent.The apartment has borings water supply.Piped gas facility is available in the property.
When you contact, don’t forget to mention that you saw this ad on PropertyWala.com. Features Floor: 7th of 8 Floors 10+ years old Price Trends Mulund West, Mumbai Apartments / Flats for rent in Mulund West, Mumbai This property is priced approximately -15% under the average for an Apartments / Flats for rent in Mulund West, Mumbai (Rs.38/SqFeet) * Disclaimer: Data may be approximate. Locality Reviews Mulund West, Mumbai Mulund is green belt of Mumbai main population of Mulund west is Gujrati then sindhi & PunjabiIn Mulund east mostly Marathi, Mulund is full of all brand of restaurantYou get more variety of Gujrati food in Mulund temperature of mulund is also low then Mumbai Pros: Mar 2 by Arjun Khanchandani Mulund West is planned layout with each plot faces well maintained roads . There is no water shortage. Thousands of trees across roads make Mulund West a free city. Well mannered and cultured residents has contributed a lot in development of present Mulund West. Residents are peace loving people and hence preferred area in central suburbs. It is queen of central suburbs. Pros: Well planned and well maintained roads Cons: Jan 14 by Arvind kumar Mulund West is a well planned city which has a lot of free neet and patal kel road. It’s highly impossible for a person to get lost. Well connected to western, south, north, and Navi Mumbai . One can call it a center point. Pros: All points above are good Posted: Apr 28, 2017 by Nitin Deshpande Very well developed place of mumbai , less crowded, luxurious places and very good locality . The best friendly locality of mumbai . Many good construction works sre csrried out here with spacious rooms ans good view. Pros: Mar 21, 2017 by Kamal Narwani Good location, near Mumbai , has very good facilities. School, collages and offices are located very near, Pros: Good location in living as well as investment Posted: Jul 15, 2014 by Anil Mulund west is very popular Residential locality of central Mumbai suburbs, surrounded by posh residential developments such as Nirmal lifestyle, City of joy, Runwal tower and many more.It is a prime locality from where all places of Mumbai can be reached easily, and enjoys excellent connectivity with EE Highway, WE Highway, Powai , Vikhroli, Kanjurmarg etc. Pros: Mumbai ‘s best suburb, located on foothills with lots of greenery & serene surroundings, blend in vicinity of commercial, industrial & residential surroundings. Friendly people & everything available easily nearby. Clean & healthy environ. Pros: No water or electricity problems Good road network, well connected with entire Mumbai Serenity, nature & brisk activity perfectly blended Cons: by Ashok Gangwani (Property King Dehradun) Mulund is the earliest planned suburb of Mumbai city, which extends from present day Mulund station to Paanch Rasta junction in Mulund (West). Mulund comes under the Central line of railway. If you go through any Central line Mulund has the hottest property to live in. Mulund was a home to a cosmopolitan mix of large number of educated middle class residents and several industrial factories along present day L.B.S. road.Mulund today has become more densely populated than what it used to be, it still remains one of the greenest and safest places to live in Mumbai. The pleasant living conditions and easy access to different parts of the city and its outskirts, have attracted many new residents.Also Mulund is a well connected suburb in all directions. Mulund has several educational institutes in both English and Regional language mediums. Mulund has two large shopping malls on LBS Marg , Nirmal Lifestyles and R-Mall. and really one of the few suburbs of Mumbai to boast of a vibrant night life. The center of it all lies within Nirmal Lifestyles mall, near Nahur . Several western cuisine restaurants, along with some Indian restaurants are located within the mall, and it also has two nightclubs. Overall, the night life in Mulund has a sober and peaceful feel to it, except for some people who have too much to drink.Real Estate prices are hiked day by day in Mulund according to the demand. Safe for residential purpose all the time as compared to other suburbs.Panchrasta, Tambe Nagar, Sarvodaya Nagar , Aasha Nagar, Yogi Hill, Vardhaman Nagar, Veena Nagar , Vaishali Nagar , Model Towen, Swapna Nagari, Kalpa Nagari, Yogi Hill, Mulund Colony are few important places. Mulund is one of the posh built-up areas in North-East part of Mumbai. There is an easy access to Eastern Express Highway and Navi Mumbai through Mulund-Airoli Bridge. Pros: Mulund is perfect location for Residential purpose as compared to other suburbs. The biggest shopping mall in India, that is Nirmal LifeStyle, is located in Mulund. As people over there worship God, Allah, Bhagwan, so there are many Temples, Churches and Mosques. Posted:

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Study on Dehydrated Onions – Mevive Digital – Medium

Study on Dehydrated Onion? Mevive Digital Mar 29 Dehydrated Onion product is the most versatile staple in every kitchen. Light and crisp, Dehydrated onion India has the perfect balance of sweet and tart flavour that only comes from the freshest onions. These dried bulbs of goodness not only add an intense pungent natural aroma but also improve the taste of cooked food, as they help attain the desired texture and colour. With their concentrated flavour, Dried onions add strong onion hits and a great zing to various culinary delicacies calling for onions, including casseroles, side dishes, seasonings, and sauces.
Manufacuring process of Dehydrated Onions Sourced fresh from the farms of trusted vendors and hygienically processed, dried (pink) onion are manufactured and exported in different forms such as slices, kibbled, flakes, minced, chopped, ground, granules or power. Onion flakes are prepared from sound and mature onions, which are properly washed, peeled, topped and tailed, and then cut into the desired size. After dehydration, the product is sorted, sieved and graded.
Dehydrated (red) onion adds a divine touch of richness and is used widely in preparing a variety of ethnic and traditional food preparations in the domestic and international market. After rehydration, Dehydrated Onions can be easily used in salad dressing, stuffing mixes, fast food, snack foods, pickled products, meat products, seafood products, gravies, canned foods, dips, bottle packs, pet food, rice mixes, soups, potato salad, seasoning, wet and dry salsa, speciality foods, curry powder, bakery topping, gourmet sauces, stews, gravies and in many other snacks or as ingredients.
Dehydrated Onions are very healthy, being relatively high in energy, rich in calcium and riboflavin and have a significant content of protein too. It is easy to store, being light in weight and smaller in bulk than fresh or any other form of processed onion. They are cheaper to pack too. They do not require refrigeration either. And, the Dehydrated (white) onion are grown organically that makes them free of pesticides.
Are dehydrated onions good for you? Some of the health benefits of Dehydrated Onion includes:
● Onions are rich in compounds that contain sulphur many of their health effects.
● Dry (red) onion treat many illnesses and these include, hepatitis, asthma, pneumonia, prostate treatment, cancer, bruising and bruising, strength and activity, reproductive power, mental illness, rheumatism, treatment of fractures and pain relief, canker sores, and many illnesses.
● With stronger antibiotics, they heal tuberculosis, syphilis, gonorrhoea, and kill many dangerous germs.
● There also have substances that are diuretic, yellow, heart stimulants, blood circulation, and it contains yeast and enzymes used for the stomach and stimulants and stimulants of the glands and hormones.
● Dehydrated Onion is like a tonic, being rich in vitamin C for removing dead cells from the body and contain the substance of Clokinin, which like insulin, control blood sugar, so onions are using medicines for diabetics, and there is onion sulphur, iron, and vitamins strengthens the nerves.
Where can I use Dehydrated onion? Restaurants: Dehydrated Onions add a special taste and flavour in Seafood, Oriental and Western dishes. Dehydrated onion is most essential for Indian cuisine.
Bakeries: Dehydrated Onions are used in preparing sandwiches, patties, pizzas, burgers, rolls, etc.
Food factories: Dehydrated Onion is used in preparing potato chips, and in the side masala additions with instant noodles.
Pharmaceuticals: Minerals and vitamins extracted out of nutrient-rich Dehydrated Onion are used to prepare medicines can cure cardio-vascular ailments and even cancer.
Home: Dehydrated Onions are used in making home-made recipes such as soups, salads, cooked meat etc.

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Q&A: Chef Mano Thevar, the man behind Singapore’s most innovative Indian restaurant yet

How did the idea for Thevar come about? Crispy pork, sambal aioli (Image credite: Lifestyle Asia)
When Chef Sun Kim and I decided to do a restaurant together, he casually suggested naming it after me. I didn’t want to. Restaurant businesses are risky, and I didn’t know how long I was going to be in Singapore for. We did think of other names. When we discussed with our investors, they brought Kimme — which is Sun’s childhood nickname — up as an example. They suggested we should do something similar, and we went ahead with Thevar since most people aren’t familiar with my last name.
Cuisine-wise, I kinda got the idea for Thevar when I was cooking at Meatsmith Little India. It is still entirely different since Meatsmith was more about American barbecue with some Indian influences. Thevar is a modern, contemporary take on Indian food. Isn’t that more challenging than cooking authentic? Thevar (Image credit: Thevar)
It is challenging, but I’ve never trained in an Indian restaurant and I didn’t want to claim that I’m cooking authentically. That allows me some safe space creatively with my dishes. Plus, when it comes to Indian food in Singapore, there are fine-dining restaurants and then there are stalls in Tekka Wet Market. There aren’t many options in between. So I wanted to offer Thevar as that ‘in between’ option.
That said, I try to create authentic flavours. I Google a lot, I eat a lot. What we’re trying to do here is to work with the same methods and ingredients. We make it more refined so everyone can enjoy and focus on small plates. We go smaller so diners can taste rather than get overwhelmed by all these rich flavours.
Traditionally, Indian food is served in big portions. I do personally prefer more communal-style dishes so that people can share dishes. But, it’s difficult to do in our current space (previously occupied by Sun Kim’s restaurant Meta ) because of the bar counter seatings. I can’t do sharing platters because of this set-up. Instead, I try to do small plates that can be shared by at least two people to keep a sense of that communal spirit. Since you’re trained in European cooking, how does it come together with the food you cook at Thevar?
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We bring in European techniques, such as putting our meats into the sous vide and brining them. But we also showcase Indian influences. Take for example the classic brine solution in French cuisine which is just salt water, bay leaf and juniper berries. Here, we are more focused on spices. Our brine includes turmeric and star anise too. It’s essentially the same method, but it adds more flavours in our meats. You have a tandoor in the kitchen as well. Are you trying to cook traditionally at the same time?
We try to cook meats in a traditional way, such as our lamb, naans and duck confit. That’s where our tandoor oven comes in. It was a huge challenge to cook with it as I’m not familiar with using it. The temperature inside the tandoor isn’t fixed like electrical ovens. Initially, I thought it had to be kept very hot. You can imagine, whatever meats we threw in the tandoor just turned up black. It’ll be all charred on the outside but raw inside. Working the tandoor (Image credit: Lifestyle Asia)
So, we experimented a little. Say, our roti which is a cross between pita bread and naan. We created this recipe so that the roti can puff a little first before baking it in the tandoor oven. With our meats, we avoid overcooking them in the tandoor — something most Indian restaurants would do. If you go to restaurants in Little India and ask for medium rare, they won’t do anything about it. Lamb or beef is well-done, and fish is almost always fried. Not everyone wants their meat well done, and we try to serve ours perfectly medium rare. So where do you gather inspirations for your dishes?
My family runs a South Indian restaurant in Penang and I would follow my grandmother there after school. I would just sit in the restaurant, watch her cook and eat. That’s where I get some of my inspirations from. Take for example my grandmother’s rasam (a spicy tamarind soup), which my family usually enjoys with seafood. I thought of reinterpreting it in a modern way. So I made it into a granita with sugar and paired it with raw oysters. Oyster, rasam granita (Image credit: Thevar)
I also travelled around India, especially to the south where my grandmother was from originally. I ate a lot and took a lot of notes. There are many differences in food around India. North Indian cuisine uses a lot of mutton and yoghurt, so it’s rich and very heavy. South Indian foods are a lot more focused on spices, so flavours are tangy and sharp. For now, at Thevar, we focus a lot on North Indian food.
While we try to cook in similar ways, we also make an effort to tone down the flavours to accommodate everyone. Many people can’t take spice or can’t take how heavy some dishes are. But Indian food is sometimes spicy and heavy. How do you level with ‘toning it down’ for everyone else while keeping dishes ‘Indian’? Mackerel dosai (Image credit: Lifestyle Asia)
There’s a difference. We tone down the spice level and we make it tastier — we don’t just turn everything else down.
Small, yet crucial, changes are made in dishes. We made my grandmother’s fish curry at the restaurant for our mackerel dosai dish; recreating the same flavours but with a few different ingredients. Our curry has sauteed coconut flakes instead of coconut milk for an additional smokier flavour. Adding in coconut milk just adds richness and a creamier texture. What do you suppose you do more authentically than Indian restaurants in Singapore?
There were some spices I came across in India that aren’t widely used in the restaurants in Singapore. In India, black cardamom is used widely and it provides rich smoky flavours with some refreshing notes. You can find this spice easily at Mustafa Centre, though I really don’t see anyone using it in their cooking. I usually sweat it and sautee it with other spices to make a sauce. It makes a huge difference with beef.
I also realised that time is an important thing in Indian cooking. There was a restaurant in Delhi which took three whole days to marinate their lamb. They would season the meat and put in a chiller for a day before they add yoghurt. I tried using a shorter method here, but the flavours weren’t the same.
Indian food is mostly about slow-cooking ingredients. I can make curry in 15 minutes, but I can also let it simmer for two hours and the taste will be entirely different. The focus on quality in India is much greater, the cooks will let the curry sit for long hours to develop flavours. In Singapore, restaurants think about quantity and not so much on quality. That’s the difference. You’ve certainly come a long way since launching Thevar.
Well, I’ve failed many times especially when I do food tastings or experimenting. I’ll just sit back, reflect and share with the team how certain flavours should taste like this. I’ll also get the team to try Indian food outside, but it will never taste like what I ate in India. We learned a lot about our heritage for sure, we’re still working on it.

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