50 Best Restaurants in Des Moines: 2019 edition
50 Best Restaurants in Des Moines: 2019 edition
There’s no question Des Moines is full of outstanding restaurants. Locals and visitors alike can be hard-pressed to make a decision on where to dine in the metro. But Register foodies have come to the rescue. We had a meeting of the palates and we came up with this list of our best choices for where we would take friends and family for every occasion. This list represents everything we love about these restaurants, taking into account crowd-sourced reviews, personal dining experiences and all-around Des Moines favorites. We also updated our Random Restaurant Generator and our Restaurant Search options for your convenience. Restaurants that have been open for six months or less were not considered for inclusion. Here are the 50 Best Restaurants in Des Moines in alphabetical order: Steak/Seafood; Downtown This steakhouse in the tallest building in the city is a place to see and be seen as well as to dine on prime steaks and side dishes. Perfect for special occasions, USDA Prime-grade beef is served here in a variety of cuts and a choice of preparations like cognac butter with portobello mushroom ragout or a bone marrow butter bath. Location: 801 Grand Ave., #200, Des Moines 4 to 10 p.m.; Saturday, 5 to 10 p.m.; Sunday, 5 to 9 p.m. Contact: (515) 288-6000 ; Facebook Vietnamese; Sherman Hill Known for its fast service and giant menu, this Vietnamese gem has been drawing big crowds since 1989. It’s a can’t-miss for vegetarians. There’s a full line of rice and vermicelli dishes to order, but be sure to try some fresh spring rolls and grab a bubble tea for sipping. Location: 1511 High St., Des Moines Hours: Tuesday through Thursday, 11 a.m. to 10:30 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.; Sunday, 11 a.m. to 10 p.m.; closed Mondays. Contact: (515) 284-5632 ; Facebook Need help deciding? Try our Random Restaurant Generator . Sushi; Downtown This Japanese restaurant in downtown Des Moines specializes in sushi and sashimi. If sushi isn’t your thing, try the teriyaki and udon noodle soup dishes or go for a build-your-own bento box. Akebono also features an assortment of Asian-inspired martinis and cocktails. Location: 215 10th St., Des Moines 11 a.m. to 10 p.m.; Saturday, 5 to 10 p.m.; Sunday, 5 to 9 p.m. Contact: (515) 244-5972 ; Facebook American; East Village This local-sourcing staple with Mason Althiede at the helm in the East Village changes its menu to offer the best produce and proteins of the season. Check out the Monday night happy hour with $5 burgers and cocktails in the bar area. Location: 524 E Sixth St., Des Moines 11 a.m. to 2 p.m. and 5 to 10 p.m.; Saturday, 5 to 10 p.m.; closed Sundays and Mondays. Contact: (515) 244-0261 ; Facebook American; South Side With its generous bowls of spicy crackers and daily food and drink specials, this popular eatery on the South Side draws a big crowd. Try a signature burger with a side of poutine or mac and cheese. For heartier appetites, order the Graziano meatloaf. Location: 2301 SW Ninth St., Des Moines Hours: Monday through Thursday, 11 a.m. to 12 a.m.; Friday and Saturday, 11 a.m. to 1 a.m.; Sunday, 11 a.m. to 10 p.m. Contact: (515) 288-2358 ; Facebook Italian; Sherman Hill “Everything is right” at Aposto and it shows in its constantly-changing menu of seasonal offerings in a restored Victorian mansion. But menu mainstays include the cappellacci pasta entree, owner Tony Lemmo’s cavatelli and Lou Ann’s wedding cake. Location: 644 18th St., Des Moines Hours: Wednesday and Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.; closed Sunday through Tuesday. Contact: (515) 244-1353 ; Facebook French; Windsor Heights Master chef David Baruthio brings his exquisite French dishes to Windsor Heights. Be adventurous and try one of the 4- or 6-course degustation (tasting) menus to enjoy the best of the Iowa growing season and the chef’s creativity. Location: 6587 University Ave., Windsor Heights Hours: Monday through Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.; closed Sundays. Contact: (515) 277-6627 ; Facebook Find what’s near you: Check out our 50 Best Restaurants interactive map. American; East Side What started as a big orange food truck has now blossomed into a riverfront bike trail patio bar with live music at Birdland Marina. Go for the chicken and waffles or a garbage burger stacked with french fries, coleslaw, cheddar and a fried egg on top. Location: 1900 Saylor Road, Des Moines 11 a.m. to 10 p.m.; Saturday, 10 a.m. to 10 p.m.; Sunday, 10 a.m. to 8 p.m.; closed Mondays. Contact: (515) 631-2223 ; Facebook Italian; Downtown Jonathan Baker gets creative with his interpretation of Italian fare for lunch, brunch and dinner, with New York classic pizzas and entrees. Go for the full order of portobello fries with truffle aioli and chipotle dressing. For brunch, be sure to visit the bloody mary bar. Location: 1003 Locust St., Des Moines Hours: Monday through Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.; Sunday, 10 a.m. to 9 p.m. Contact: ( 515) 248-1780 ; Facebook Cheese Shop; North of Grand This cozy cheese shop tucked into a strip mall is a great place to snack on a cheese board with all the fixings. But there’s a full line of cheesy sandwiches, melts and toasts made with hand-selected artisanal cheeses from all over the globe. Its sister restaurant, Cheese Bar , is located on Ingersoll Ave. Location: Shops at Roosevelt; 833 42nd St., Ste. B, Des Moines Hours: Tuesday through Thursday, 10 a.m. to 7 p.m.; Friday and Saturday, 10 a.m. to 8 p.m.; closed Mondays. Contact: (515) 528-8181 ; Facebook American; Valley Junction This Valley Junction gem is the place to be for classy comfort food in a warm, cozy space with a bar and patio. Check out the breaded zucchini appetizer with ranch for dipping. But be sure to call for a reservation as the place fills up fast. Location: 227 Fifth St., West Des Moines 11 a.m. to 2 p.m. and 5 to 10 p.m.; Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 2 p.m.; closed Mondays. Contact: (515) 255-9895 ; Facebook Dessert; Ingersoll Relax in the dessert lounge with your sweet of choice with a perfectly paired cocktail or non-alcoholic drink from the menu. Or go rogue and let your sweet tooth run amok. And you can always opt to take something sweet home from the in-house bakery. Location: 543 28th St., Des Moines Hours: Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday, 11 a.m. to 12 a.m.; Saturday, 10 a.m. to 12 a.m.; closed Mondays. Contact: (515) 288-1050 ; Facebook Mediterranean; Ingersoll For Mediterranean-inspired cuisine served late into the evening, this Ingersoll restaurant plenty to offer like cioppino, skewers of smoked chorizo, swordfish and shrimp and falafel made with cauliflower and chickpeas. Pizzas are a must-order here as well. Be sure to check out brunch. Location: 2932 Ingersoll Ave., Des Moines Hours: Monday, 3 to 11 p.m.; Tuesday through Thursday, 10 a.m. to 11 p.m.; Friday and Saturday, 10 a.m. to 12 a.m.; Sunday, 10 a.m. to 10 p.m. Contact: (515) 282-8085 ; Facebook Mexican; Johnston Crowds flock to this popular Tex-Mex restaurant in Johnston, known for its fast service, great kids’ menu and festive pitchers of margaritas. Order up some queso while you await your sizzling fajitas to arrive. A patio is available for the warmer months. Location: 5825 Merle Hay Road, Johnston Hours: Monday through Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 9 p.m. Contact: (515) 276-3887 ; Facebook Caribbean Barbecue; Beaverdale Cajun and Creole specialties and barbecue are the highlights at Flying Mango. You’ll find plenty of seafood, dirty rice, grits and a full line of smoked delicacies. One of its most popular dishes is the Redneck Surf-N-Turf — Cajun catfish and loin back ribs served with red beans and rice and cornbread. Location: 4345 Hickman Road, Des Moines Hours: Tuesday through Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.; closed Sundays and Mondays. Contact: (515) 255-4111 ; Facebook Pizza; Downtown Another local favorite, Fong’s serves its Chinese-Italian fusion pizzas from lunch until late night and is a must for any visitor or newcomer to Des Moines. Ever had a crab rangoon pizza? Enjoy non-alcoholic beverages at the Drake location and tiki drinks in Ankeny and downtown. Location: 223 Fourth St., Des Moines Hours: Sunday through Thursday, 11 a.m. to 2 a.m.; Friday and Saturday, 11 a.m. to 3 a.m. Contact: (515) 323-3333 ; Facebook Sports Bar; South Side Location: 2100 Wakonda View Drive, Des MoinesThis sports bar is a must for its iconic burgers, French dips and grinders. Order some nachos or chicken wings during the big game and get there early if you want a seat in the dining room or patio. Hours: Monday through Saturday, 11 a.m. to 12 a.m.; closed Sundays. Contact: (515) 285-5207 ; Facebook American; Waukee Growing from a food truck to a full-service restaurant, Gastro Grub has increased its menu to offer items like fried baby bel cheese served with Sriracha-truffle aioli, buttermilk fried chicken sandwiches and jackfruit tacos. Check out the late-night happy hour with small bite and drink deals. Location: 1378 East Hickman Road, Waukee Hours: Tuesday through Thursday, 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.; Sunday, 11 a.m. to 9 p.m.; closed Mondays. Contact: (515) 300-2460 ; Facebook Mediterranean; Drake You’ll find plenty of Mediterranean dishes at this popular Drake neighborhood eatery. Look for gyros, chicken shawarma and falafel served as wraps and salads. Tabbouleh is made to order. For dessert? Baklava, of course. Location: 1205 25th St., Des Moines Hours: Monday through Saturday, 11 a.m. to 3 p.m. and 5 to 8 p.m.; Sunday, 12 p.m. to 3 p.m. Contact: (515) 309-9167 ; Facebook Sandwich shop; Ingersoll Lunch crowds line up at this popular Ingersoll sandwich shop known for its daily specials and an extensive menu of hot and cold Italian hoagies and subs. Check out its sister restaurant, Hagar’s Manhattan Grill in West Des Moines. Location: 3705 Ingersoll Ave., Des Moines Hours: Monday through Saturday, 10 Sundays. Contact: (515) 274-1208 ; Facebook Local food; Ingersoll Chef and co-owner Joe Tripp, a five-time James Beard semi-finalist, forages locally for ingredients for his Asian-inspired menu of creative dishes. The menu changes frequently depending on what’s in season in the surrounding countryside. Location: 2724 Ingersoll Ave., Des Moines Hours: Tuesday through Thursday, 4 to 9 p.m.; Friday and Saturday, 4 to 10 p.m.; Sunday, 10 a.m. to 3 p.m.; closed Mondays. Contact: (515) 244-1314 ; Facebook German; Downtown Enjoy plenty of German classics like sauerbraten, spaetzle, Wienerschnitzel and Jägerschnitzel in a festive bier hall atmosphere. There are plenty of German beers on tap. And don’t forget to play a game of The Passing of the Boot. Location: 101 SW Fourth St., Des Moines Hours: Sunday through Tuesday, 11 a.m. to 12 a.m.; Wednesday through Saturday, 11 a.m. to 2 a.m. Contact: (515) 288-2520 ; Facebook American; Downtown Chow down on Broasted chicken, bacon-wrapped tater tots and rarebit burgers at this throwback 1960s-style tavern serving the “Champagne of Beers,” along with Pabst Blue Ribbon and Schlitz. For more of a Mexican vibe, try El Bait Shop next door. Location: 200 SW Second St., Des Moines Hours: Open daily, 11 a.m. to 2 a.m. Contact: (515) 280-1965 ; Facebook Local food; East Village For seven years, HoQ has been bringing local and sustainable food to East Village including grass-fed beef and lamb, pasture-raised poultry and locally-sourced fruits and vegetables. The menu changes with the seasons. Location: 303 E Fifth St., Des Moines 11 a.m. to 10 p.m.; Saturday, 12 p.m. to 10 p.m.; closed Sundays. Contact: (515) 244-1213 ; Facebook Barbecue; Drake With its daily specials and house-smoked meats, this local barbecue powerhouse has six other locations in the metro and Ames to choose from. If you think you have what it takes, go for the Adam Emmenecker challenge. Location: 3100 Forest Ave., Des Moines Hours: Monday through Thursday, 11 a.m. to 10 p.m.; Friday, 11 a.m. to 11 p.m.; Saturday, 9:30 a.m. to 11 p.m.; Sunday, 9:30 a.m. to 9 p.m. Contact: (515) 279-3300 ; Facebook Be sure to bookmark these frequently-updated special dining features: Nepalese/Indian; South Side For the tastes of Nepal and India, Kathmandu on the South Side offers plenty of authentic South Asian dishes with customizable heat levels. For vegetarians, there are plenty of meat-free options like vegetable curries, pakora and naan. Location: 4121 SE 14th St., Des Moines Hours: Tuesday through Thursday, 11 a.m. to 3 p.m. and 5 to 9 p.m.; Friday and Saturday, 11 a.m. to 2:30 p.m. and 5 to 10 p.m.; Sunday, 11 a.m. to 2:30 p.m. and 5 to 9 p.m. Contact: (515) 207-1463 ; Facebook Bakery; North of Grand Shop for freshly baked pastries, bread and macaroons. Or go for a breakfast or lunch dish like a classic scrambled egg breakfast or a tarragon chicken sandwich on a croissant. Also, try La Mie Elevate and La Mie Express downtown. Location: Shops at Roosevelt, 841 42nd St., Des Moines 7 a.m. to 5 p.m.; Saturday, 7 a.m. to 4 p.m.; closed Sundays. Contact: (515) 255-1625 ; Facebook Cafe; Ankeny This Ankeny gem serves breakfast, lunch and dinner in a cozy, modern dining room. The giant menu features a wide selection of breakfast items, pasta dishes, sandwiches and wraps, soups and flatbreads. Be sure to check out the bakery case for some cake pops, cookies and cupcakes. Main Street recently opened a new location in the downtown skywalk. Location: 2510 SW White Birch Drive, #1 and 2, Ankeny Hours: Open daily, 6 a.m. to 9 p.m. Contact: (515) 964-7141 ; Facebook Ecuadorian; West Des Moines Mi Patria has established itself as the premier Ecuadorian restaurant of the metro. Feast on empanadas filled with beef, chicken or cheese and dishes of fritado con mote — marinated pork tips served with white corn, rice, beans, fried plantains and salad. But save room for the coconut fried bananas with 1410 22nd St., West Des Moines Hours: Monday through Saturday, 11 a.m. to 9 p.m.; closed Sundays. Contact: (515) 222-2755 ; Facebook Italian; Ingersoll As one of Des Moines’ oldest restaurants, this Ingersoll landmark is a tradition. You’ll find french fried green pepper rings, Calabrese-style baked pasta casseroles and its popular Neopolitan pizzas on the menu. And there are plenty of hearty entrees to choose from. For dessert? Cakes, cannoli and spumoni. Location: 2400 Ingersoll Ave., Des Moines Hours: Monday through Saturday, 11 a.m. to 11 p.m.; closed Sundays. Contact: (515) 288-2246 ; Facebook Steak/Seafood; Ingersoll Since 1963, this steakhouse on Ingersoll Avenue has been serving steaks cooked over an open flame. You’ll find plenty of seafood, sandwiches, pasta and ribs to round out the menu. Be sure to try an order of the hand-sliced thin onion rings. Location: 3301 Ingersoll Ave., Des Moines 11 a.m. to 2 p.m. and 5 to 10 p.m.; Saturday, 5 to 10 p.m.; closed Sundays. Contact: (515) 255-6011 ; Facebook Ice cream; Pleasant Hill Enjoy frozen treats made in-house with ingredients from local Iowa dairies and small businesses at this Pleasant Hill ice cream shop. Try fun flavors like Happy Wife Happy Life — dark chocolate ice cream with roasted almonds, Heath bar, fudge pieces and caramel swirl. Waffle cones and bowls are also made fresh daily, along with ice cream cakes. Location: 955 NE 56th St., Pleasant Hill Hours: Open daily 12 p.m. to 9 p.m. Contact: (515) 266-3313 ; Facebook Vietnamese; Downtown Located inside C Fresh Market, this Vietnamese diner serves plenty of pho and rice vermicelli dishes, along with other specialties like spring rolls and egg rolls, soups, noodles and rice entrees. Relax with a fresh fruit bubble tea. Location: 801 University Ave., Des Moines Hours: Monday through Saturday, 9 a.m. to 8 p.m.; Sunday, 9 a.m. to 7 p.m. Contact: (515) 243-2434 ; Facebook Mediterranean; Downtown For a playful dining experience with Mediterranean flair and local ingredients, Proof has set itself apart with its creativity. With an ever-changing menu of delicacies, diners can choose items a la carte or let the chef create the perfect multi-course extravaganza. Seasonal ‘Second Saturday’ dinners include a 10-course themed blind tasting menu. Location: 1301 Locust St., C, Des Moines Hours: Tuesday through Saturday, 4 to 10 p.m.; closed Sundays and Mondays. Contact: (515) 244-0655 ; Facebook Chinese; South Side Homemade egg rolls filled with chicken or bacon and pork have customers lining up for lunch and dinner at this cozy Chinese restaurant on the south side. Go for a traditional dish like orange chicken and Hunan beef or go for vegetarian fried rice and angry shrimp stir-fry. A must-try is the chicken wings. Location: 3300 SW Ninth St., #4, Des Moines Hours: Monday, 11 a.m. to 2 p.m. and 5 to 8 p.m.; Tuesday, through Friday, 11 a.m. to 2 p.m. and 5 to 9 p.m.; Saturday, 5 to 9 p.m.; closed Sundays. Contact: (515) 288-5400 ; Facebook Seafood; East Side Get your fill of piles of seafood like snow crab, clams, mussels, crawfish, lobster and more served by the pounds and steamed with corn and potatoes — from mild to hot. And baskets of chicken tenders, fried shrimp, catfish and cod are served with fries. Location: 1552 E. Grand St., Des Moines Hours: Tuesday through Thursday, 5 to 9 p.m.; Friday, 5 3 to 10 p.m.; closed Mondays. Contact: (515) 266-6244 ; Facebook Italian; Merle Hay Customers will wait for hours for a spot in the small dining room of this neighborhood Italian-American restaurant featuring pasta dinners, pizza, Steak DeBurgo and cioppino. Start with an order of the baked artichoke dip or Mediterranean baked feta. And if you’re lucky, Simon himself will bring you dessert. Location: 5800 Franklin Ave., Des Moines Hours: Monday through Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m.; closed Sundays. Contact: (515) 255-3725 ; Facebook Diner; South Side In the mood for a breaded pork tenderloin sandwich? This south side diner has what you’re looking for. In addition to its award-winning tenderloins, Smitty’s has been serving plenty of other sandwiches and burgers on the south side since 1952. Get an order of chili cheese fries to go alongside. Location: 1401 Army Post Road, Des Moines Hours: Monday through Saturday, 10 a.m. to 9 p.m.; closed Sundays. Contact: (515) 287-4742 ; Facebook Barbecue; East Side For award-winning smoked meats, Smokey D’s is the place to be. Sample your way around the menu full of ribs, brisket, pulled pork, burnt ends, turkey, smoked sausage, pulled chicken and more — in platters and sandwiches. And don’t forget about the sides. Smokey D’s also has two lunch locations in downtown Des Moines. Location: 5055 NW Second St., Des Moines Hours: Monday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 8 p.m. Contact: (515) 243-2747 ; Facebook Australian; Downtown This modern Australian-style cafe offers healthy and modern takes on classic breakfast and lunch dishes. Try the popular avocado toast or housemade pastries. Or go for a salmon club with bacon and dill aioli on toasted sourdough. A full line of coffee drinks from Counter Culture Coffee will help get your day off to an eye-opening start. Also, try St. Kilda at the Temple and St. Kilda Surf & Turf. Location: 300 SW Fifth St., Des Moines 7 a.m. to 5 p.m.; Saturday and Sunday, 8 to 5 p.m. Contact: (515) 369-7854 ; Facebook Local food; Clive Enjoy seasonal, creative dishes made from local ingredients at this comfortable Clive restaurant with an outdoor patio and a focus on wine and craft cocktails. Lunch and dinner include a wide range of small plates, salads, entrees and sandwiches, along with a social hour menu served from 4 to 6 p.m. Location: 12695 University Ave. #140, Clive Hours: Monday, 11 a.m. to 10 p.m.; Tuesday, 11 a.m. to 2 p.m. and 5 to 10 p.m.; Wednesday through Friday, 11 a.m. to 10 p.m.; Saturday, 4 to 10 p.m.; closed Sundays. Contact: (515) 327-7427 ; Facebook Mexican; River Bend Authentic Mexican food can be found at this family restaurant located just north of downtown. Enjoy burritos, tortas, nine kinds of tacos, ceviche and quesadillas. Or go for a platter of carne asada or enchiladas served with rice and beans. Location: 1610 Sixth Ave., Des Moines Hours: Tuesday through Sunday, 10 a.m. to 9 p.m.; closed Mondays. Contact: (515) 244-6659 ; Facebook Mexican; East Side With six locations across the metro, Tasty Tacos is known for its fluffy flour tacos filled with seasoned beef, lettuce and cheese. Or you can substitute bean, chicken, steak or pork. And there are plenty of other dishes available like taco salads, burritos, enchiladas, nachos and sides. Location: 1400 E. Grand Ave., Des Moines Hours: Monday through Saturday, 11 a.m. to 10 p.m.; closed Sundays. Contact: (515) 266-4242 ; Facebook American; Ingersoll This fast casual restaurant with a big local following has a little of everything, but the main focus is on its Coney Island and Chicago hot dogs. Gyros, burgers, falafel, hummus and Greek salads round out the menu of specialties. Also, try Ted’s Coney Island West in Urbandale. Location: 3020 Ingersoll Ave., Des Moines Hours: Monday through Saturday, 10:30 a.m. to 9 p.m.; Sunday, 10:30 a.m. to 8 p.m. Contact: (515) 243-8947 ; Facebook Local food; East Village Located inside the Greater Des Moines Botanical Garden, you can expect to find locally-sourced, plant-based dishes like soups, salads, pastas, sandwiches and desserts — all overlooking the water gardens and the cityscape beyond. Sip on cocktails and wine on the elegant patio during the warmer months. Location: 909 Robert D. Ray Drive, Des Moines Hours: Tuesday through Sunday, 11 a.m. to 2 p.m.; closed Mondays. Contact: (515) 323-6288 ; Facebook Italian; South Side There’s no shortage of Italian specialties on the menu of this popular eatery on the South Side. Start with an order of homemade onion rings or garlic cheese bread. Then go for some stuffed manicotti, shrimp scampi or Steak De Burgo. For something different, try a slice of raspberry tiramisu or lemon cake. Step out to play a game of bocce ball after dinner. Location: 1501 SE First St., Des Moines Hours: Monday through Thursday, 11 a.m. to 2 p.m. and 4:30 to 9 p.m.; Friday, 11 a.m. to 2 p.m. and 4:30 to 10 p.m.; closed Sundays. Contact: (515) 282-7976 ; Facebook Italian; East Side An East Side landmark, Tursi’s Latin King is the place where you can take your family for an Italian food fix — complete with zesty red sauce, Steak De Burgo, meatballs and gnocchi. Try the specialty of the house, Chicken Spiedini. And be sure to save room for tiramisu. Location: 2200 Hubbell Ave., Des Moines Hours: Tuesday through Thursday, 11 a.m. to 2 p.m. and 4 to 10 p.m.; Friday, 11 a.m. to 2 a.m. and 4 to 11 p.m.; Saturday, 4 to 11 p.m. Contact: (515) 266-4466 ; Facebook Diner; North of Grand This Des Moines diner is where local and national celebrities go for a hearty breakfast or lunch. From classic egg dishes and griddle favorites to filling skillets and biscuits and gravy, it’s all here. Soups, sandwiches, burgers and melts make up the lunch menu. And there’s plenty for the kids. Location: 4708 University Ave., Des Moines Hours: Monday through Saturday, 6 a.m. to 2 p.m.; Sunday, 8 a.m. to 2 p.m. Contact: (515) 279-4341 ; Facebook American; East Village Novelty burgers and shakes can be found at this popular horror movie-themed East Village joint with a “post-apocalyptic chic” vibe. Burgers come with your choice of one, two or three patties. Try a Walking Ched burger on a breaded and deep-fried mac and cheese bun with bacon, cheddar, caramelized onions, more mac and cheese and mayo. Location: 300 E. Grand Ave., Des Moines Hours: Sunday through Thursday, 11 a.m. to 12 a.m.; Friday and Saturday, 11 a.m. to 2 a.m. Contact: (515) 244-9292 ; Facebook Thai; Clive This hidden gem in Clive is tucked away into a strip mall offering a wide range of Thai specialties for lunch and dinner. Nibble on appetizers like fresh summer rolls and chicken satay while waiting for steaming bowls of soup and entrees with bases of curry, rice, stir-fry and noodles with meat, seafood, tofu and vegetables. Location: 12871 University Ave., #100, Clive Hours: Monday through Saturday, 11 a.m. to 2:30 p.m. and 5 to 9 p.m.; closed Sundays. Contact: (515) 440-1144 ; Facebook
Third Annual Asian-Pacific Festival Coming June 14-16 – Mix 95.7FM – Today’s Variety
Wendy Reed Grand Rapids Asian-Pacific Festival via Facebook It’s pretty much summer time in West Michigan, and that means that festival season is in full swing. This weekend the city will celebrate the 50th annual Festival of the Arts, and next weekend brings a newer, but much-anticipated festival to downtown Grand Rapids. The third annual Grand Rapids Asian-Pacific Festival will take place at Rosa Parks Circle June 14, 15, and 16. The three-day festival will showcase Asian and Pacific Island cultures, and celebrate and educate the public about Asian heritage through a variety of demonstrations, performances and vendors. This year’s festival will feature origami and martial arts classes, interactive Haka and Filipino nipa hut workshops, and performances from Indian, Okinawan and Bangladesh performers. The event is free and open to the public. Thirteen food vendors representing a variety of Asian cuisine will be on site all weekend to share tastes of authentic Korean, Vietnamese, Indian and Chinese foods.
Around the World Whiskey Dinner
Around the World Whiskey Dinner 3 June 20, 2019 @ 6:30 pm – 9:30 pm America/Los Angeles Timezone 2019-06-20T18:30:00-07:00 Coastal Orange County Events Wine Beer and Spirit Tastings
Journey around the world of whisk(e)y with Ambassador Maurice Chevalier at Bayside Restaurant. It all starts at 6:30 p.m. with a special welcome cocktail and mingling, followed by a five-course tasting menu. The culinary journey will take each guest all over the world via perfectly curated spirits and foods – from Canada and the United States, to Taiwan and Japan.
WHISKEY: Lot No. 40, Gooderham & Worts, Old Potrero, Kavalan, Hirsch, and Nikka. TASTING MENU: Cheese plate, char grilled thyme preserved salmon, bulgogi pork belly bar, flat iron steak, chocolate lava cake.
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Wing Thursdays @ ParkStone – Newport Beach Jun 6 @ 3:00 pm Wings special valid for dine-in and To Go only– not available in drive-thru. Beer special for dine-in only. Mainstream Pints include Bud Light, Budweiser, and Coors Light. Above specials not valid with other coupons, offers[…] Tiki Night @ 17th Street Bar & Grill – Tustin Jun 6 @ 3:30 pm – 10:00 pm Tiki Night Stop by 17th Street Bar & Grill on Thursday nights for Tiki Night featuring specialty tiki cocktails and food specials from 3:30 pm to close. Make a reservation today! Burger at the Bar Jun 6 @ 4:00 pm Burger at the Bar Tuesday-Friday, Sunday @ Park Ave. 4pm – Close ONLY $12.50 Get your choice of burger served with our house made chips, fries or slaw PARK AVE. BURGER Fresh Ground Chuck Angus Beef […] Bubbles & Shells @ Chianina Steakhouse – Long Beach Jun 6 @ 5:00 pm – 7:00 pm BUBBLES & SHELLS are just what you need to get over that end-of-the-week hump! Every Thursday, Chianina Steakhouse offers the freshest Oysters for $1.50 each & Champagne by the glass for only $7. Stop by[…] Burgers & Brews @ Eats Kitchen & Bar at Hotel Irvine – Irvine Jun 6 @ 5:00 pm – 9:00 pm Burgers & Brews A burger and a beer – a match made in the kitchen. Guests can join the great deal deliciousness going on at Burgers & Brews every Thursday night at EATS for the[…] Chef Dinner Series @ Oak Grill at the Fashion Island Hotel – Newport Beach Jun 6 @ 5:00 pm – 10:00 pm Join Oak Grill every Wednesday and Thursday for a prix-fixe dinner menu featuring mouthwatering cuisine from our new Executive Chef, Brittany Valles! Get a taste of Chef Brittany’s distinctly bright, bold and fresh flavors with[…] Dinner Specials @ Zubies Dry Dock – Huntington Beach Jun 6 @ 5:00 pm – 10:00 pm Zubie’s Dry Dock Zubie’s Dry Dock is an experience, offering something for everyone on the menu and at value friendly prices. 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Benefits of Google My Business for Restaurants
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Gone are the days when hungry people drove down the street looking for a restaurant to try. Now, most people turn to the internet; specifically, Google, to help them find the perfect place to enjoy a meal, drink, or dessert. This search engine is the go-to source for the vast majority of people when it comes to all sorts of information, including restaurants they may want to visit.
In this post, we’re going to focus on a tool every restaurant should be fully capitalizing on to market their business online successfully and increase their profitability — Google My Business (GMB). Local SEO for Restaurants
In recent years, business owners and marketing experts focused on search engine optimization (SEO) have noted a growing trend. An increasing percentage of Google searches are targeted at finding local listings. In fact, 46% of all Google searches are now locally focused. These searches often consist of adding terms like “near me” or “in [City Name]” onto the end of the search phrase to limit results to local businesses.
In a recent survey of more than 1,000 smartphone users, the food category topped the list for “near me” searches. This makes sense considering that people searching for a restaurant are typically looking for a place to eat near their home, work, hotel, or a nearby exit on the interstate. Wherever we find ourselves, food is always a priority.
Of course, people can search for restaurants from any internet-enabled device, but m any of these local searches take place on mobile phones. Mobile users tend to search on the go with a desire for immediate answers. They may be on the road or heading out the door and looking for a restaurant nearby. Or maybe they’re looking for a place that will deliver food to them.
When people are in a hurry to find answers, they’re not likely to spend much time on restaurant websites. Instead, they’ll rely on the quick answers Google provides at the top of the search engine results. So, no matter how great your restaurant’s website is, you may still fail to capture curious consumers if they search for your restaurant and see outdated information in your Google My Business listing.
Creating and maintaining your Google My Business profile is well worth the effort since it comes with a whole host of benefits, including increasing your business’s visibility and making a more positive, powerful first impression. Google My Business Features for Restaurants
Hopefully, you’ve already claimed your Google My Business listing and input your necessary business information like your restaurant’s name, address, phone number, and hours. This is a great place to start, but there are plenty of other opportunities to enhance your GMB listing.
You may have overlooked some of these features, but capitalizing on them can help you provide more information to potential customers and to make your restaurant stand out. When someone searches for your restaurant, and they find all the helpful information they’re looking for, right there at a glance, they’ll be more likely to reserve a table or stop in for their next meal. Let’s look at six Google My Business features you should take advantage of to help your restaurant succeed. 1. Description
The first feature you should make sure you take advantage of is your business description. In 2018, Google reintroduced this feature, which allows you to write a brief description of your business. The maximum length is 750 characters, but if you write a description this long, it will be truncated. Even though searchers will only see the first part of the description, they still have the opportunity to click to read the rest. With this in mind, you want to frontload the most crucial information.
The description section on Google My Business is your opportunity to tell people what makes your restaurant unique. Try to keep it brief and to-the-point. Remember, online users want fast information. Here are a few talking points you should consider including in your description: Cuisine: First, make sure you tell customers what kind of food you serve. Whether it’s a regional cuisine like Chinese or Indian, a fusion cuisine like Tex-Mex, a classic American cuisine like burgers and fries, or a specialized cuisine like vegan or gluten-free, you want to let diners know what kind of food they can expect to find on your menu. Signature item: Most restaurants have a signature item or items that their diners can’t get enough of. Whether you’re known for a delicious signature dish like fried pickles, eggplant parmesan, loaded mashed potatoes, or your famous chocolate cake, online users may start to feel their stomachs growl when they see your Google My Business listing. Atmosphere: Finally, you want to make sure you let customers know what sort of atmosphere they can expect to encounter at your restaurant. Are you a fast-casual joint, a quaint bistro, or upscale restaurant? The atmosphere of a restaurant is just as important to many people as the food they serve, so be sure you let diners know what sort of vibe characterizes your restaurant. 2. Menu
Another great feature that applies specifically to restaurants is the menu listing. You may have your menu posted on your website, but as we mentioned earlier, people looking for immediate information won’t always take the time to navigate through your website. Or, maybe you don’t have a website for your restaurant. If so, it’s even more critical that you list your menu on your GMB listing.
You want to list your menu because research shows people looking at restaurants online are interested in checking out your menu. It turns out that three-quarters of people look up menu information online. If they can’t quickly locate and look through your menu, some diners may dismiss your restaurant and find another one where they can make sure they’ll find something that appeals to them.
Google My Business is the perfect platform for showing off your menu, whether you have a website with your menu or not. Google allows you to create sections, with individual items along with descriptions of up to 1,000 characters and prices for each item. You can keep it as simple or as detailed as you want, and you can even edit your menu when needed to feature seasonal items or specials. 3. Photos and Videos
The adage that a picture paints a thousand words can certainly be true when it comes to food. You know this to be true if you’ve ever seen a commercial for a restaurant and found yourself immediately craving the delicious food on your screen. If you want to get people’s attention, you want to add some visual interest to your Google My Business listing in the form of photos and videos.
These visuals don’t have to be of the food itself, though pictures of your most visually appealing dishes are certainly a great thing to feature. People also like seeing pictures of the exterior and interior of your restaurant so they can get an idea of what the seating and atmosphere is like.
When you add pictures or videos to your GMB listing, Google will ask you to categorize the photo. For example, you could identify a picture of the front of your restaurant as an exterior photo of the business. This allows people to click on categories of photos and videos, which is helpful if there are a lot of visuals associated with your restaurant listing, and they’re looking for something in particular.
Anyone can add pictures and videos of your business online, which will show up in your Google My Business listing. But don’t worry — you can control the visuals people see first when they Google your restaurant. You can also flag a photo for removal if it was actually taken at a different restaurant or is somehow inappropriate. 4. Posts
An underutilized feature of Google My Business that you don’t want to miss out on is Google posts. This feature allows you to create posts that can include text, images, and even call-to-action buttons. Think of these posts like social media status updates. When you publish a post, it will remain active for up to seven days, so posts are meant to be time-sensitive.
Google Posts take up a large portion of your GMB listing, so they can be an excellent way of highlighting relevant information that isn’t featured in the more permanent fixtures of your listing, such as your description. Just make sure you post new content each week, even if it’s a short snippet, so your Google My Business page has a steady stream of current posts.
Not sure what to post about on GMB? Here are some ideas: Events: If you’re hosting an upcoming event, such as a wine tasting, live music performance, or karaoke night, this is a great subject for a post. The nice perk with event posts is that they stay posted until the event date and don’t fall under the seven-day rule. General updates: You can also post general updates regarding your restaurant. Maybe your restaurant is under new management, has moved, or is opening up another location on the other side of town. Whatever the update, let customers know. Promotions: Google posts are also the perfect means to let people know about any special promotions you have going. Whether it’s a special discount, seasonal menu item, or any other time-sensitive promotion, this is great information to include in your GMB listing. Blog content: Finally, you can post general blog content that readers may find interesting or that would help highlight what makes your restaurant special. For example, you could post about the history of your restaurant or the health benefits of your cuisine. 5. Q&A Section
The Q&A section on your Google My Business listing is a place where any Google user can post a question about your restaurant. For example, they may ask about your holiday hours or whether you offer free Wi-Fi. Anyone can post answers in response, so you should closely monitor this section of your profile to provide fast and accurate responses. Y ou can do this most effectively through the GMB app .
While other Google users may be well-meaning, there’s also a chance they will inadvertently offer inaccurate information, so you’re better off to field questions yourself before this can happen. GMB questions and answers will remain on your GMB listing, so provide thorough answers that future online users will find helpful, as well.
Paying attention to the questions people ask can also give you helpful insight into details you may want to add to your website or social media profiles. For example, if you’re an ice cream parlor, and someone asks whether you offer any dairy-free options, you may want to identify dairy-free items on your online menu. 6. Reservations
Last, but certainly not least, is the reservations feature. This relatively new feature allows you to include a booking link for your restaurant right there in your GMB profile. If you use a digital reservation system, you may give customers access to this feature on your website, but adding a booking button to your GMB listing is an excellent way to streamline the process for Google searchers.
If you don’t currently have a digital booking service, you can choose one of Google’s supported scheduling providers , including our online reservation system . After partnering with one of these providers, your scheduling account will be synced with your G oogle My Business account within a week.
If you’re already using a scheduling provider to take online reservations, then you should automatically see the option to reserve with Google on your GMB account on the bookings tab. If you’re curious about how many people are actually reserving tables through this link, you can look at your booking history through your scheduling provider, which should let you know what percentage of reservations were made directly through your GMB listing.
Note that if you also have a way for customers to order online, you can similarly integrate this feature with your GMB account. This way, GMB becomes a customer’s one-stop-shop for whatever they need to do to enjoy your restaurant’s food. Maximize Your Restaurant’s Profitability With Cake
Adding the necessary information like your address and hours to Google My Business is only scratching the surface of what GMB can do to help you market your restaurant effectively and pull in new customers. Especially if you provide the opportunity to book a table right then and there, hungry diners will have all the information they need and an easy path from their smartphone to your restaurant. Once they’re at a table, your enthusiastic staff and delicious food should keep them coming back for more.
If you’re looking for tools to help increase your restaurant’s profitability, then Google My Business is just the start. No matter what type of restaurant you are, if you want to succeed in today’s restaurant industry, you need tools to help your restaurant run efficiently and to give customers the online access they’re looking for. This includes giving them the opportunity to reserve a table or order food online. Even if these capabilities seem out of reach, they’re not with CAKE.
CAKE offers the cutting-edge, easy-to-use technological tools your restaurant needs to succeed. If you’re interested in taking your restaurant to the next level, take some time to learn more about our modern point of sale system , our guest manager software , and our online ordering platform today. Simple & Cost Friendly POS System
See how a simple, reliable, affordable, and stress free POS system can change your business.
Friday, 07 June 2019 | PNS
capt, Speaker pay tributes to Guru Arjan Dev
Chandigarh: Paying his tributes to Guru Arjan Dev on his 413th martyrdom day, Punjab Chief Minister Capt Amarinder Singh and Punjab Vidhan Sabha Speaker Rana KP Singh on Thursday called upon the people to follow the fifth Sikh Guru’s ideals of humanity, secularism and universal brotherhood, which were far more relevant in the present times. Capt Amarinder, in his message, said that Guru ji’s unparalleled sacrifice was a perpetual source of inspiration for mankind and his spiritual philosophy would continue to guide humanity on the path of dharma (righteousness), and Guru’s contribution to the compilation of Adi Sri Guru Granth Sahiband construction of Sri Harmandir Sahib at Amritsar would always be revered by one and all.
Punjab notifies to transplant paddy from Jun 13
Chandigarh: Punjab Government on Thursday issued a notification allowing the farmers from across the State to transplant paddy from June 13. Acceding to the demand of various farmers’ organizations, the State Government on the directive of the Chief Minister Capt Amarinder Singh has taken this decision to pre-pone the date of paddy transplantation from June 20 fixed last year to June 13 this year. The state Agriculture Department’s spokesperson said that this initiative would certainly obviate the farmers from various hardships being faced by them on account of late transplantation of paddy, which often led to higher moisture content at the time of harvesting.
Govt approves Rs 69.48 lakh
Chandigarh: Fulfilling another CM announcement, the Haryana Government has accorded administrative approval to rough cost estimates of Rs 69.48 lakh for providing and fixing of Gutter Beam and Galvailume sheet Railway Under Bridge (RUB) on Jind-Panipat line crossing Rajbaha No. 7 in district Jind. A spokesman said that a proposal to this effect has been approved by the Chief Minister.
Hry Govt. approves upgradation of 12 roads
Chandigarh: Haryana Government has accorded administrative approval to rough cost estimates amounting to Rs 9.36 crore for upgradation of 12 roads by providing widening and strengthening in districts Panchkula, Yamunanagar and Kaithal, a spokesman said. He said that the roads in district Kaithal included 4 km long Kaul to Pabla road, 1.20 km long Kasoli bus stand to Gaggarpur road, 2 km long app. road to Rawanhera, 1.71 km long link road to village Sarakpur, 2.80 km long Kaithal Patiala road village Kangthali to Kakeri road, 3.70 km long Badsui to Tatiana, 1.76 km long Pabnawa to Pabla road among others.
Food Flea Bazaar opened at Elante Mall
Chandigarh: Chandigarh’s First Food Flea market has opened at Elante Mall. ‘Bazaar’ is the first concept to have six award winning restaurants under one roof offering world on a plate with multiple cuisines for all generations at Elante, Chandigarh. Bazaar is a home to 6 restaurants under one big restaurant. From Indian to Chinese to Japanese, you name it and you get it. Talking about the ambience, Anirudh Nanda, the architect who beautifully curated the space and gave the design inspiration says, “As the name suggests, “Bazaar is inspired by the European streets and focuses on the culture of eating out together with the community”. You will find Uncle Jack, Hibachi, Wokman, Choti Si Dastaan, Brooks and Peddlers here in Bazaar
Bank of Baroda ED is in town today
Chandigarh: Shanti Lal Jain, Executive Director of India’s second largest bank – Bank of Baroda will be in town on Friday. In his one day visit, he will be attending many events. Firstly, he will felicitate the director of PGIMER, Chandigarh – Dr Jagat Ram who is a Padma Shri recipient. Jain will grant an ambulance to the PGIMER under bank’s CSR activity. Afterwards, Jain will inaugurate a graffiti wall at Sector 26 here. From there, he will be visiting our senior citizen lounge at sector 22 branch and will have a meeting with senior citizens there. In the last part of his visit, he will be attending a Town Hall meeting, where he will be interacting with the staff of the newly structured zone.
fill form by June 19: law entrance candidates told
Chandigarh: Panjab University spokesperson on Thursday informed that those candidates who had deposited their fee for PU – BA/BCom LLB (Honours) five years Integrated Course Entrance Test- 2019 well in time but could not complete their forms online should contact the Dr APJ Abdul Kalam Computer Centre, Panjab University, Chandigarh to complete their forms up to June 12, 2019, till 4 pm. Candidates have been asked to bring scanned photograph along with signature in a pen drive along with a fine of Rs 500. Spokesperson made it clear that no further communication in this regard will be entertained.
World Environment Day celebrated
Chandigarh: “The World Environment Day ” was celebrated by BSNL Punjab Telecom Women Welfare Organization ( PTWWO) on June 6 here. The programme was started by planting saplings by the General Manager JC Menariya. The PTWWO members planted 90 saplings on the occasion.
Environment Day observed in SBI Housing Complex
Mohali: World Environment Day was celebrated by residents of SBI Officers’ Housing Complex, Phase-X Mohali. The programme was presided over by Project Director of Municipal Corporation Puran Chand and Dr. Naresh Bhardwaj with other Staff members. Tips for plastic free environment and wet-dry garbage separation was given to residents of complex. Cycling and race competition for children was also held followed by prize distribution.
market committee secy held for taking bribe
Chandigarh: Punjab State Vigilance Bureau on Thursday nabbed Ludhiana Market Committee secretary Amandeep Singh Sandhu red handed for accepting Rs 30,000 bribe on the complaint of Ludhiana’s Gurkamal Singh. The complainant alleged that Sandhu was demanding Rs 50,000 for favouring him in lieu of fewer reporting in transportation of vegetable laden vehicles but the deal was struck at Rs 30,000. A case under Prevention of Corruption Act has been registered against the accused at VB police station Ludhiana and further investigation was under progress.
WWICS Group engages in tree plantation
Mohali: WWICS Group of Companies has organized a tree plantation event at its asian headquarters in Mohali on the occasion of World Environment Day. Over 50 samplings were planted on the occasion by WWICS chief managing director Lt Col BS Sandhu. The entire staff at WWICS enthusiastically participated in this activity by planting saplings. “At WWICS, we believe that it is the responsibility of each one of us to give back to the earth by doing a little bit for the nature,” said Lt Col BS Sandhu.
HUDCO celebrates World Environment Day
Chandigarh: HUDCO chief general manager M Ravi Kanth on Thursday inaugurated a workshop on “Clearing the Air – Combating Air Pollution in Indian Cities”, organised by HUDCO’s HSMI, to observe the World Environment Day and stressed the need to work for sustainable urban development to improve the air quality. CMD reiterated the Prime Minister’s call to move towards zero defect and zero effect – zero defect in production and zero effect on the environment.
Punjab transfers 14 IAS officers
Chandigarh: Punjab Government on Thursday transferred 14 IAS officers with immediate effect. Spokesperson said that Seema Jain has been posted as Principal Secretary, Governance Reforms and Public Grievances and in addition Principal Secretary Higher Education and Languages. Similarly, Dipinder Singh has been posted as Secretary, Elections and in addition Commissioner, Patiala Division, Patiala and in addition Commissioner, Gurudwara Elections, Punjab.
7 Indian Vegetarian Curry Recipes to Make
Food > Recipes 7 Indian Vegetarian Curry Recipes to Make
Indian cuisine is known for its vegetarian dishes as they are full of intense flavours. Here are seven delicious vegetarian curry recipes to make. June 6, 2019 WhatsApp aloo gobi is one of the most well-known.
Indian food is renowned for its intense flavours and vibrant colours. This is showcased within a wide array of vegetarian curry recipes.
A lot of the Indian population are vegetarian so they experience these typed of dishes on a daily basis.
However, vegetarian curries do not receive the same attention as meat dishes within Indian restaurants.
Vegetarian curries incorporate rich flavours and are arguably more authentic as they form the basis for traditional Indian cuisine.
One thing to note is that a vegetarian curry is quicker to make than a meat curry as it takes less time to cook. A meat dish needs time for it to become tender whereas vegetarian curries can be made in less than 30 minutes.
We have seven recipes to follow in order to create authentic Indian vegetarian curries. Aloo Gobi
When it comes to a famous Indian vegetarian curry, aloo gobi is one of the most well-known. It is very popular throughout India having originated in the North.
The dish uses potatoes and cauliflower which come together along with the spices for a well balanced vegetarian meal.
The earthy potatoes are an ideal contrast to the hint of sweetness from the cauliflower, but the ginger and garlic add an intense depth of flavour.
It is quite easy to make and promises a plethora of unique flavours combined into one dish. Ingredients 1 small cauliflower, cut into small florets 2 Potatoes, peeled and diced into small cubes 1 Green chilli, finely chopped 1 Onion, finely chopped ½ tin of chopped tomatoes 2 Garlic cloves, finely chopped 1 tsp mustard seeds 1 tsp dried fenugreek leaves 1 tsp turmeric powder A small bunch of coriander, chopped Method Wash the cauliflower. Leave to drain and make sure that it is completely dry before cooking. Heat the oil in a pan and add the mustard seeds. When they splutter, add the cumin seeds. Add the onions and garlic when the cumin seeds begin to sizzle. Fry until they become soft and slightly brown. Reduce the heat and add the tomatoes, ginger, salt, turmeric, chilli and fenugreek leaves. Cook until the mixture has fully combined and it begins to form a thick masala paste. Add the potatoes and stir until they have been coated in the paste. Reduce the heat to low and cover. Cook for 10 minutes, stirring occasionally. Add the cauliflower and stir until it is well mixed with the other ingredients. Cover and let it cook for 30 minutes or until the vegetables are cooked through. Gently stir occasionally to prevent the vegetables from going mushy. Add some garam masala, mix and garnish with coriander before serving.
This recipe was inspired by Hari Ghotra . Dal Makhani
Dal makhani is known for its creamy consistency and rich texture as it is cooked with butter and sometimes finished with a little cream.
It is a staple in the Indian state of Punjab where it originated. The dish is versatile as it can be served as a main meal or as a side dish.
This vegetarian dish goes well with rice but it also tastes great with roti. Ingredients ¾ cup whole black lentils ¼ cup red kidney beans 3½ cups water ½ tsp red chilli powder ¼ tsp garam masala Method Wash and rinse the lentils and kidney beans. Soak in three cups of water overnight. Drain and transfer to a pot over a stove. Pour in the water and cook for one hour and 15 minutes on medium heat. Mash some of the lentils and kidney beans before turning on the heat to low and letting it simmer. In a large pot, heat two tablespoons of butter and ghee. Add the onion once the butter has melted and cook until golden brown. Add the ginger-garlic paste and cook until the raw smell goes away. Add the tomato puree and cook until the puree mixes well with the masala. Mix in the boiled daal then add the garam masala, red chilli powder and salt. Mix well. Pour in half a cup of water and stir. Let it simmer on low heat for 45 minutes. Stir often to prevent sticking and add water if necessary. Add the sugar and mix well. Add the remaining butter and quarter cup of cream. Simmer for 10 minutes then add the remaining cream. Serve with roti and rice.
This recipe was adapted from Cook with Manali . Matar Paneer
Matar paneer is arguably the most well-known paneer recipe and a favourite among vegetarians.
The rich tomato sauce packs heat and hints of sweetness, making it a dish which must be tried.
It is quite quick to make, taking 15 minutes to prepare and only 10 to cook.
This flavourful vegetarian curry recipe is one which can be made at home for a filling meal. Ingredients Two packets of cubed paneer 200g frozen peas 4 Large tomatoes, peeled and chopped 1½ tsp ginger paste 1½ tsp ground cumin 1 tsp turmeric 1 Green chilli, finely sliced 1 tbsp sunflower oil A small bunch of coriander, roughly chopped Salt, to taste Method Heat the oil in a frying pan over high heat. Add the paneer and reduce the heat. Fry until they become golden brown then remove and drain on kitchen paper. In the same pan, add the ginger, cumin, turmeric, coriander powder and chilli. Fry for one minute. Add the tomatoes and cook until they start to soften. Use the back of the spoon to mash them to ensure a smoother texture. Cook for five minutes until it becomes fragrant. Add the peas and season with salt. Simmer for two minutes then stir in the paneer and add the garam masala. Garnish with coriander and serve with rice or roti. Punjabi Sarson ka Saag (Greens & Spices)
Sarson ka saag is a typical North Indian dish, it is especially popular in Punjab and it is made with wilted greens and is usually served over flatbread.
The green chillies add heat to the dish but it is not too overpowering as the ghee mellows down the intense flavour and adds a richness to the dish.
For vegetarians, this saag is an Indian curry to opt for. Ingredients 225g spinach, washed and finely chopped 225g mustard greens, washed and finely chopped 2 Green chillies Salt, to taste Method In a pot, add the spinach, mustard greens, green chillies and salt. Pour in one cup of water and boil until fully cooked. Once cooked, mash into a coarse paste. In another pan, heat the ghee then add the onion and fry until slightly golden. Add the rest of the ingredients and cook until the oil begins to separate. Add the greens and stir until all the ingredients have fully combined. Garnish with some butter and serve.
This recipe was inspired by The Spruce Eats . Chana Masala
Chana masala or cholay is a North Indian curry made with chickpeas and can be made according to your preference.
It can be dry or in a thick gravy. This particular vegetarian curry recipe has a deliciously spiced gravy which is rich in flavour.
Every bite is full of flavour and while the chickpeas are tender, they hold their shape for added texture.
The array of spices give it an authentic taste of a North Indian curry. Ingredients 1½ Onions, finely diced 3 cups chickpeas, cooked, drained and rinsed 4 Garlic cloves 4 Whole dried red chillies 2 Green cardamom pods 1 tsp dried mango powder 1 tsp coriander powder ½ tsp red chilli powder ½ tsp garam masala Black pepper, to taste Method Heat oil in a large pot over medium heat. Add the onion and cook for 10 minutes until they soften. Add the ginger, garlic, red chillies, cardamom pods, cloves, cinnamon stick and bay leaf. Stir constantly so the garlic does not burn. Add the coriander powder, chilli powder, garam masala, turmeric, black pepper, salt and mango powder. Mix well and cook for 30 seconds. Add the tomatoes and chickpeas. Partially cover and let it simmer for 30 minutes, stirring occasionally. Reduce the heat and remove the whole spices if possible. Garnish with butter and coriander. Serve with rice and naan.
This recipe was adapted from The Curious Chickpea . Tarka Dal
Tarka dal is a classic vegetarian curry that is simple to make. It is famous for its mild flavours and creamy texture.
The word tarka refers to the few ingredients fried up and stirred in at the end which is how this dish is made.
Ingredients such as garlic and ginger give it unique flavour combinations to create a hearty meal. Ingredients 1 Small onion, finely chopped 2 Small tomatoes, chopped A handful of coriander leaves, chopped Method Wash both lentils then place in one litre of water in a saucepan. Bring to a boil, removing any impurities. Add the turmeric, garlic, ginger and salt. Cover and simmer for 40 minutes, stirring occasionally. Meanwhile, heat the oil and butter. Add the whole dried chillies and cumin seeds. When they have browned, add the onion and cook until golden. Pour some of the lentils into the pan and scrape the base to extract all the flavours the pour everything back into the lentils. Cook for 10 minutes, mashing some of the lentils on the side of the pan. Add a little water if it becomes too thick. Remove from the heat, garnish with chopped coriander and serve.
This recipe was adapted from Red Online . Mixed Vegetable Curry
This dish is one which can be made using any vegetables you like. Any vegetables in the fridge or freezer would be perfect for this dish.
Whatever vegetables are used, they come together to create a hearty and filling meal.
The addition of intense spices only enhances the dish as the flavours absorb into the various textures of each vegetable. Ingredients ½ cup cauliflower, cut into florets 2 tbsp almonds, blanched 1 Green chilli, slit lengthways 1 Bay leaf 1 tsp red chilli powder 1 tsp coriander powder 2 tbsp coriander leaves, finely chopped Salt, to taste Method Fry the paneer in three teaspoons of oil until golden then set aside. In the same pan, add two tablespoons of almonds and cook until they turn golden. Add the potato and carrot. Cook for three minutes. Add the cauliflower, beans and peas and cook for a further three minutes. Add the pepper and cook for one minute. Once done, remove from the pan and set aside. Make the curry by heating four teaspoons of oil in a frying pan. Add the bay leaf, cumin seeds, fenugreek leaves and green chilli. Add the onion and ginger-garlic paste. Cook until they turn slightly golden. Add the turmeric, red chilli powder, coriander powder, garam masala and salt. Mix well and let it completely cook. Place the tomatoes into a blender and add the cinnamon, cloves, cardamom and almonds. Blend into a smooth paste. Transfer the tomato puree to the spice pan and mix well. Cover and cook for five minutes. Reduce the heat and add the yoghurt, stirring continuously. Add the vegetables and mix well until everything is fully combined. Add a little water if the mixture becomes too thick. Cover and cook for 10 minutes or until the vegetables have cooked completely. Remove from the heat and garnish with cream, fenugreek leaves and coriander leaves. Mix well and serve.
This recipe was inspired by Hebbar’s Kitchen .
For vegetarians, these are seven delectable dishes that you should make. Even if you are not a vegetarian, these curries are highly enjoyable.
The vegetables provide unique textures that cannot be achieved with meat dishes.
The versatility of these dishes means you can have them as a side dish or as a main meal.
These recipes will hopefully be a helpful guide the next time you are thinking of making a vegetarian curry.
The Best Indian (Nutritional) Breakfasts To Have For Weight Loss
[br][br][br]If you’re reading this piece right now, it clearly means that you’re looking to lose weight. You know, you complicate your life by trying out different diets, hoping to lose a ton of weight by the end of it. But, the truth is, you’re not satisfied with what you’re eating which is why most diets fail. You don’t have to break your head because you can still have food that’s tasty and lose weight. Yes, you heard that right. When it comes to breakfast, Indian cuisine has a variety of healthy and nutritional meals that aid in weight loss. We’re listing them down for your reference.1. Poha With Mixed Sprouts[br][br]Rich in healthy carbs, fibre, iron, anti-oxidants, vitamins, Poha is a great breakfast option if you want to lose weight. The benefits of eating with mix sprouts is that it helps regulate your blood sugar levels in your body without leaving you bloated. It’s tasty and light, leaving your tummy extremely satisfied.[br][br][br]2. Steamed Idli[br][br]Idli is considered to be one of the world’s healthiest food. This dish is often eaten with a coconut or tomato based chutney that not only adds on to the taste, it also a complements the dish very well. Idlis are great for digestion. It contains no saturated fat, thus aiding in weight loss.[br][br][br]3. Upma[br][br]Upma filled with nutritional veggies makes it a wholesome meal. It’s packed with iron and vitamin B, both healthy for your body. You will not feel hungry after eating a plate full of upma. What’s more, it’s easy to make. However, if you want it to taste like your mother’s, she’s just one call away. It’s high time we appreciate the power of upma.[br][br][br]4. Muesli with Milk[br][br]Muesli has everything healthy in it. Right from the fibrous content to its nutritional components, Museli is packed with it. Have it with milk and you’ll not find it bland. And it’ll leave your tummy satisfied emotionally and physically.[br][br][br]5. dal khichdi[br][br]Who doesn’t love a hot bowl of Dal Khichdi? It’s healthy, tasty, heart-warming and won’t leave you craving for junk. The burst of Indian flavours is what keeps this dish exciting. Of course, the highlight of the dish is the flavoursome dal, which is the perfect, healthy start for the day. And your taste buds deserve it.[br][br][br]6. Smoothies[br][br]You don’t have to break a bank to make fancy smoothies like the ones you see on American YouTube channels. You can easily make a rich smoothie with ingredients from your nearby supermarket. Not only is it super delicious, it’s health-packed and pretty loaded with protein and nutrients.[br][br][br]7. Chana Dal Pancakes[br][br]Chana Dal is considered to be one of the best protein-rich foods. Grind cooked chana and vegetables into a paste and make pancakes with it. It’s the best healthy alternative to dosa and delectable too. So bottom line, it’s a healthy breakfast option sure to improve your health and reduce weight.[br][br][br]8. Besan Ka Chilla[br][br]Besan Chilla is quite like the Chana Dal pancake – healthy and savoury. It will help maintain your cholesterol levels and the benefits are even greater. This nutritious packed dish will turn out to be your favourite breakfast meal once you give it a try. Don’t say that we didn’t warn you.[br][br][br] Askmen
Meditative portraits of a small business in a big city
Days of My China Dragon | Chandrahas Choudhury | Simon & Schuster | 224 Pages | Rs 399
CHINESE FOOD MIGHT as well be considered one of India’s many regional cuisines. Chicken manchurian and hakka noodles are beloved staples (if not sources of national pride), while street carts lettered with the Hindi chayniss provide a lifeline to many. In this culture dedicated to its own version of food from across the border, Chandrahas Choudhury’s Days of My China Dragon is about a restaurant that refuses to be just another Indian Chinese joint. Somewhere between a novel and a set of interconnected short stories, the book goes behind the kitchen door of Bombay’s gritty restaurant life, narrating the everyday chaos of owners, chefs, waiters and hard- to-please customers.
Each story follows a character or incident in the life of Jigar Pala’s restaurant, China Dragon, to present a quirky, often philosophical, portrait of a small business in a big city. Although the book’s premise is amusing, and the stories are endearing in pockets, the different vignettes soon begin to seem as though they are repeating themselves, at least in the small insights they wish to elevate.
Jigar Pala, an enterprising Sinophile trades in his father’s popular Udupi restaurant (in the Prabhadevi neighbourhood of Bombay) for a Chinese one. Given the tastes of a fast-gentrifying city, a made- in-China version of the family business, Pala believes, holds better economic prospects. ‘Chinese is big business,’ he says, ‘Virtually the second cuisine of India.’ But unlike its counterparts, Pala’s restaurant boasts of authentic, well-researched Chinese recipes, some even collected from Bombay’s Chinese migrant families. He wants his customers to ‘walk out feeling as if they’ve just been to China’. Enthusiastic as Pala is about his new gastronomic vision, his restaurant struggles for clientele. Of course, when ‘the bestselling item in all Indian Chinese restaurants is paneer’, he must convert a population that believes Chinese food tastes better in India.
Told in Pala’s voice, the stories affirm the dream of the restaurant. In one, he scouts for a real dragon to bring luck to the fledgling venture. In another, he remembers how he battled legacy and familial expectations to forge his own path. The eccentric staff from different parts of India and Nepal grow tighter knit into a family. These different episodes reveal that a restaurant is always more than a restaurant—it is a journey, of both pilgrimage and exile, and a microcosm of the world it feeds.
‘A restauranteur’s job,’ Pala says, ‘is to make not just food but time warm, alive, nourishing.’ His ontological musings about Tao intersperse his recollections, as if to imbue everyday quirk with a higher purpose. A plate of small dim sum or green tea chicken— authentic samplings imported into a quintessential Indian Chinese restaurant— unravel into crises of identity and politics. They become a metaphor for Bombay itself. For its confluence of people, their hopes and their struggle to thrive amidst big development.
The project of addressing gentrification and class aspirations through the aromas of food and the sagas of empty tables and property sharks often feels lofty. Pala, rather than being a multifaceted character in his own right, is left more as a narrative device. At one point, he even becomes a mouthpiece for anti-Shiv Sena ideology when he reprimands— at length—one of his young workers for joining the activities of a local xenophobic Hindu party. The history lesson on Shivaji that follows seems all too forced.
Choudhury’s writing is light. Many of his characters and scenes are colourful. And it is a relief to read an Indian restaurant story that doesn’t labour on needlessly with overwrought descriptions of food. Deft as the sentences are, though, the interactions between characters are not complex enough to sustain the philosophy. Nor is the philosophising diverse enough to work as first-person lecture. The restaurant—such a concentrated setting—is unable to deliver morsels meaty enough to make a meal. SHARE
Shoppers create soaring demand for exotic vegetables – Housewares
Shoppers create soaring demand for exotic vegetables 4th June 2019 News Comments Off on Shoppers create soaring demand for exotic vegetables 113 Views
Demand for vegetables from Africa, Asia, North and South America and the Caribbean has rocketed at Tesco stores. And their popularity is not restricted to the supermarket chain’s major inner city branches either, with sales soaring in towns across the country.
Among the most popular exotic vegetables at Tesco over the last 12 months are:
-Dudhi from Asia (sales up 25%): similar to a courgette, this is suitable for stir-frying and can be added to curry dishes or tossed into salads.
-Plantain from the Caribbean (sales up by more than 60%): looks like a large banana but is less sweet, the plantain is used like a potato in Caribbean cooking. It can be added to stews or casseroles, grilled or baked.
-Okra from Africa and Asia (sales up by 24%): this vegetable is chopped and added to a curry, with vegetables or meat.
-Chayote from South America (sales up by nearly 80%): similar in taste to a courgette with a pale green cucumber-like flesh. It is popular as a side dish when mixed with potato to create a chayote squash.
-Cassava from South America (sales up by more than 40%): a root vegetable with an earthy, nutty, and slightly sweet taste that can be boiled and mashed to be eaten as a side dish.
-Purple Sweet Potato originally from Japan but now grown in North America (sales up by nearly 125%): a richer tasting member of the sweet potato family
-Sivri Chilli from Turkey (sales up by nearly 500%): a long, green medium-heat chilli that is commonly found in takeaway kebabs.
-Turmeric from the Indian Sub-Continent (sales up by 80%): a root vegetable with a mild, peppery flavour that is popular as an ingredient in smoothies, curries and soups.
Tesco exotic vegetable buyer Katie Frost said: “These wonderful exotic fruit and vegetable varieties may be new to some shoppers but are a mainstay of Caribbean, Asian and African cuisine.
“Demand for them is soaring as a direct result of a new adventurism and passion that is sweeping through home cooking, inspired by celebrity chef TV food shows. Programmes such as ‘Rick Stein’s India’ and recipes by other celebrity chefs such as The Hairy Bikers and Jamie Oliver have inspired people who love cooking to try new ingredients.”
Chef Derek Sarno, Tesco’s director of plant-based innovation, noted that the vegan food revolution has also created ‘a spirit of adventurism’, with more shoppers prepared to try out new vegetables. “Being easily able to find these world fruit and vegetables in local supermarkets has helped drive demand,” he said. “These days more and more shoppers are picking up plantains, fresh turmeric or purple sweet potatoes with their carrots or broccoli.” Share
CNN Travel: Penang among best destinations for ultimate Asia experience
TravelWireNews Editor June 4, 2019 4:05 am
GEORGE TOWN: Penang has been listed as one of the best destinations to visit for the ultimate Asia experience by CNN Travel, along with 16 other destinations.
The American broadcaster listed Penang for its “diverse mix of cities, islands and entire countries to consider for adventures”.
CNN Travel said the island of Penang, off the western coast of Malaysia, was a mecca for food and architecture lovers.
It said George Town, the island’s main city, made for an ideal home base, thanks to a dynamic cityscape that’s punctuated by British colonial architecture, Buddhist temples and ornate Chinese manor houses.
“This seaside city is known as one of the world’s top food destinations, serving up a delicious mix of Malay, Chinese and Indian cuisine.
“You’ll crave dishes like Hokkien mee (prawn noodles), roti canai (an Indian-influenced flat bread dish with dal or curry) and Penang laksa for years after visiting,” it said.
The destinations on the list include Bali in Indonesia, Luang Prabang in Laos, Kyoto in Japan, Rajasthan in India, Hong Kong, The Great Wall and Xi’an in China, Maldives, Siem Reap in Cambodia, Sri Lanka, Yogyakarta in Indonesia, Chiang Rai in Thailand, Hanoi and Phu Quoc in Vietnam, Bhutan, Kathmandu in Nepal, El Nido in Philippines and Seoul in South Korea.
This is not the first time Penang, which is renowned as a food destination, has received recognition.
Earlier this year (March 2019), Penang was also chosen as one of the best places to travel to by CNN Travel, alongside popular tourist destinations such as Spain and Greece, as well as various cities in the United States.
George Town was also named by Forbes, an American business magazine, as the 10th best budget tourism destination for 2016.
The Los Angeles Times also listed it among 16 must-visit destinations in 2016. Follow TravelWireNews