A guide to style your menu!
A guide to style your menu!
Share W e focus on the trend of food styling and plating at wedding buffets
While props and decorative counters to make wedding buffets more attractive is a lawfully followed practice, the focus has now shifted to the styling and presentation of food instead. Individual plates, bite-sized cuisines and interactive food stations are ways in which chefs, caterers and planners are experimenting with and guests are appreciating at wedding buffets.
As opposed to the erstwhile trend of keeping larger-than-life utensils and inedible props for decoration, caterers have made food a guest-friendly commodity, believes Chef Mandar Madav. He adds, “Everyone now likes individually garnished dishes and desserts. These small, bite-sized, individually plated dishes have become common as weddings are events where everyone wants to socialise and cleaner and less messy food is more appreciated. The focus is on less clutter and more elegant items as opposed to piling dishes on their plates.” Chef Surjan Singh Jolly echoes the thought: “Indian weddings are witnessing a remarkable shift from traditional catering. People are now moving towards a more sophisticated, professional and stylish food setup. It now includes a wider range of food-related props like the mortar and pestle and is aimed at presenting to the onlooker a holistic picture of the variety and diversity of food. The varying tastes and preferences of people is an important factor for food arrangement at any wedding. While some would like to opt for a traditional set-up like a buffet, others want to explore newer trends like live counters.” JW MARRIOTT MUMBAI
Props for presentation
Sandeep Arora, general manager at a heritage hotel, opines, “Techniques like lighting, frilling and displaying the food in innovative platters and small pre-portioned bowls with beautiful cutlery also lend an eclectic appeal.” Now the concept is more of eat what is laid on the food spread, so non-edible elements are passé. Chef Mihir Kane says, “The focus is on the minimalist aspect. No longer are there chafing dishes stuffed with food. And with everyone becoming conscious of wastage, nobody likes to have left over food in their own plates.” Props and floral decorations have given way to ingredient display. Chef Girish Kumar says, “Since 60 per cent of the food at weddings is prepared live and fresh, along with colourful exotic vegetables, meat and herbs on display, a chef’s cooking skills are also a major part of food theatrics. There is a heavy shift towards live cooking and individual plating. The menus for weddings are usually multi-cuisine and there is a need for displaying each cuisine extensively and separated from the rest. Salads and desserts are no more served in bulk, but are served individually in bite-sized portions so that the presentation of each preparation can be maintained.” PHOTO: ALILA DIWA GOA
Tapping the shift
With the awareness about tapas, sushi and other bite-sized delights, people want more variety at wedding spreads. Chef Gaurav Chakraborty further adds that with people frequently eating out, they see what is being served at restaurants and expect the same at a wedding buffet. Chef Jolly adds, “Today, the focus in wedding food is on ‘honest cuisine’. By this, I mean that the food is designed to be extremely appealing in its natural form without any exterior gimmicks. Also, I personally feel that this concept is more economically viable vis-à-vis the extensive traditional spreads and this could be an additional factor leading to this shift.” PHOTO: RAMADA POWAI HOTEL & CONVENTION CENTRE
It’s the era of convenience foods, which has given way to individual and pre-portioned food on the buffet. Ananth Vaidyanathan, chief executive officer of a wedding planning company says, “Bite-sizing plays a major role at any party or wedding. Dishes like fish fingers, nachos, tacos, coin pizzas and chicken lollipops are easy to pass around and prove to be beautifully presented, hassle-free eating options. Even from a functional perspective, arranging such a setup and serving food is less messy as well.” PHOTO: TAJ LAND’S END
✔ For a chef to arrive at what food plating/styling he would like to have at a wedding, it is important to first interact with the couple and their families to understand the specific preferences they have.
✔ Costs are reduced as there is less wastage of food, but individually plating each dish is time-consuming.
✔ Another crucial factor would be the wedding layout. The wedding could be an outdoor or an indoor affair and hence, the food presentation has to be altered as per the venue.
Lead Photo : Alila Diwa Goa 1+
Q&A with Victoria Sanchez, Co-Coordinator of the Penn State Powwow
The 15 th annual Penn State Powwow will be held 11 a.m. to 9 p.m. Saturday and 11 a.m. to 5 p.m. Sunday at Mount Nittany Middle School.
The powwow, a celebration of community and culture, features American Indian drummers, dancers, vendors, and delicious cuisine. It is free and open to the public.
Event co-coordinator Victoria Sanchez, who is also the associate dean for educational equity in the Penn State College of Earth and Mineral Sciences, discussed the Powwow with Town&Gown .
T&G: Take us through the weekend. What do you have planned for the Penn State Powwow?
Sanchez: The Penn State 15th annual traditional American Indian Powwow is a two-day event. There are about 25 carefully selected vendors, a native kitchen where you can get a taste of Indian country, drummers, and then there will be many different dance styles in the arena, which is the heart of the powwow.
The vendors sell authentic Indian art and jewelry such as beaded earrings, silver, turquoise, books, and supplies to make powwow regalia, which is the clothing the dancers wear to represent their dance style, tribal tradition, and creativity. The vendors comply with the American Indian Arts and Crafts act, which requires that everything to be sold there is actually made by native people.
This year, we have six huge drums and 150 dancers that come from all over like Canada, Washington, the Dakotas, New York, and more. The drums give an incredible deep sound that you feel through your body. It’s really cool because children love it. The food is amazing; authentic and affordable. Our head cook, Mike Zerby, is from the Potawatomi Nation and is incredible. You can expect fry bread, Indian tacos, corn soup, and the buffalo burgers that sell out pretty quickly.
T&G: What is the history of the Penn State powwow?
Sanchez: The powwow began 15 years ago, with a one-year hiatus in between. Before this we actually did a mini powwow event that was part of the celebration of our American Indian leadership program’s 30th anniversary in 2001. That just had a tremendous outpouring of interest from the community and Penn State’s administration.
So, it took us a couple years to plan, but we did it. It started with a few drums, a handful of dancers, and vendors. We thought a few people would come, but it turned out people packed the room with huge support and that’s when we made it into a weekend. For years now, we bring in about 6,000 people from central Pennsylvania and beyond.
T&G: What purpose do you feel this event serves in the community?
Sanchez: People enjoy it because they interact with the native community in a way that they otherwise might not be able to. They have the opportunity to get to know people and make friends. Year after year, you see each other and catch up. The people that work for us tell me they really appreciate the community, since they see them every year.
T&G: What is your role and the tasks others do to make the powwow a success?
Sanchez: It takes a number of people to make this powwow a huge success. My husband, John Sanchez, is the coordinator and he has been since its inception. I assist him as the co-coordinator. We have a very active, very dedicated, and wonderful planning committee, which takes a full year worth of planning. Over the course of the weekend, we have almost 200 volunteers that are in the kitchen prepping, running food to the drummers, directing traffic in the parking lot, set up, and tear down. A lot of people, time, and care goes into this weekend.
T&G: How has this event’s popularity grown since it started 15 years ago?
Sanchez: It’s grown quite a bit over the years. One of the things, at the very beginning people didn’t necessarily understand what a powwow is and what to expect. So, a lot of people really made a grand entry at noon to see the dancers and then it would drop off. People finally learned that the dancing is continuous throughout the day. The same people attend each year and make a day out of it with their families. We’ve had so many people tell us they save their money all year long and bring their shopping list for birthday gifts and things.
T&G: What is your favorite part of this weekend?
Sanchez: That is really hard to pin down and have one favorite. You know, the best part about it is the feeling you get from being there. For anyone who comes, this isn’t a spectator sport. You walk through the doors and you’re part of the event. It just has a really good feeling to it from the community that keeps coming back.
People tell us after the powwow how much they feel comfortable there and it makes us happy. It has a really good energy around it. It’s so much culture in real time. It’s based in very deep traditions and we honor and respect those so much. It’s not about looking backward, it’s about looking forward and carrying this tradition into the future.
For more information, visit bellisario.psu.edu/powwow .
Dr. Mercola: This Spice Crosses Your Blood-Brain Barrier to Offer Brain Health Support
Food & Drinks
“Exciting New Research Highlights Curcumin’s Brain Health Benefits*”
Plus, it’s a powerful antioxidant that may help you maintain cholesterol levels already in the normal range, support male prostate and female hormonal health, minimize oxidative stress, support brain health, and assist your gallbladder function.*
You probably don’t realize how many common spices found in your kitchen cabinet contain robust nutrients.*
Of course, you naturally use many of these colorful herbs and spices to add flavor to your food. But many of them go well beyond simply tantalizing your taste buds.
Some of the spices you use can have powerful health-supporting properties.* And this is one of the underlying reasons why they’ve been used for thousands of years in ancient cultures. Modern research is now taking a closer look at some of these common spices and their potential to enrich your overall health.
One such spice is turmeric, the colorful “curry spice” often used in Indian cuisine. It’s even probably in your cabinet. Turmeric contains curcumin. This is the pigment that gives turmeric its distinctive yellow-orange brilliance. And curcumin is a polyphenol identified as turmeric’s primary active compound…
So what are some of the ways you can take advantage of curcumin? Well, one approach is to use it in your cooking as a pure turmeric or curry powder (turmeric powder is my preference).
There are some more effective ways I feel you can take advantage of curcumin benefits. And I’m ready to share with you some of those strategies coming up. But first, you might be wondering… “Where does this turmeric spice get its ‘roots’ from?”
Why Some Hail It as ‘The Spice of Life’
A few years ago, I traveled over 15,000 miles to India to learn more about the herbs and spices that lie at the heart of Ayurveda. Ayurveda is India’s recognized authoritative source of knowledge and truth in holistic health promotion.
Of the many herbs and spices I studied, one that particularly caught my attention was turmeric. Turmeric is a spice that has been often labeled “The Spice of Life.”*
curcumin in turmeric – Spice of Life
Turmeric has been used as a spice and in other variety of ways 1000s of years ago in many ancient cultures.
Even though there may be some debate about the timing of turmeric’s first use as a healthy spice, folklore has spawned many clues on when and how it was possibly used…
Thousands of years ago, people in India and China used turmeric in a variety of ways. Some stories suggest traditional use may date back more than 10,000 years ago in India.
The ancient Polynesians carried turmeric with them on their incredible voyage across the Pacific Ocean to Hawaii. Today, Hawaiians still use this spice known to them as Olena.
In addition to a number of health-promoting properties, many ancient cultures used turmeric as a dye and it was even worn as dried beads to ward off evil spirits.
While in China, Marco Polo in 1280 AD recorded information on turmeric in his diary: “There is also a vegetable which has all the properties of true saffron, as well the smell and the color, and yet it is not really saffron.”
So, turmeric has been used as a substitute for saffron (an old world spice) in Europe for over 700 years. And when it comes to curcumin in turmeric, western scientists first isolated the curcumin molecule in 1815, obtained its crystalline form in 1870, and determined its overall structure by the early 1900s.
How Curcumin Benefits Your Body and Brain*
The potential antioxidant benefits (described above) from curcumin are actually just the tip of the iceberg. Many studies have shown a variety of different ways that this spice can support your overall vitality.*
Can assist gallbladder function*
May help aid in minimizing oxidative stress*
Supports postmenopausal health in women (along with exercise)*
curcumin for Brain Health
Curcumin crosses your blood-brain barrier for direct potential brain benefits*
Plus, with this spice capable of crossing the blood-brain barrier, curcumin’s potential as a neuroprotective nutrient and supporter of overall brain health should not be overlooked.*
A recently published study of 40 adults between the ages of 50 and 90 with mild memory lapses shows promising potential for curcumin for brain health.*
Participants in the study received either 90 mg of a curcumin supplement twice a day for 18 months, or a placebo.
At the end of the study – and every six months afterwards – participants completed a standardized cognitive assessment. Thirty of the study subjects also underwent PET scans to look for signs of brain changes associated with memory loss.
The results? Those who received curcumin saw significant improvements in memory and concentration – a 28 percent improvement over the 18-month treatment period – and brain scans confirmed the positive benefits of curcumin.*
How Bioavailability Issues Can Present a Daunting Challenge
Whether added in the food you eat or even in a supplement you might take, curcumin presents absorption challenges to your body.
Here are some of the basic issues with its bioavailability. Curcumin…
Tends to be unstable at intestinal pH levels
Presents a poor pharmacokinetic profile for absorbing it orally
Has a tendency toward rapid elimination from your body
The bottom line with curcumin… it’s simply not easy for your body to absorb. A great deal of curcumin taken orally simply passes through your system without being absorbed. And the curcumin that does manage to get absorbed in your intestine can be quickly metabolized by the liver.
Just like curcumin’s bioavailability is challenging when consuming it in foods you eat, such is the case with supplementation as well.
In a quality test conducted a few years ago, an independent lab evaluated some turmeric/curcumin supplements and reported that…
20% of turmeric supplements delivered less than 15% of promised curcuminoid compounds
Consumers need to carefully scrutinize turmeric or curcumin supplements to make sure they’re getting a quality product
Because curcumin presents absorption challenges, certain specially formulated products may offer greater bioavailability
So the quality of curcumin supplements is a very serious issue when choosing a curcumin supplement.
I spent about five years researching this phenomenal spice. With all the astounding advances in supplementation technology being made today, I am now convinced that the bioavailability issue can be addressed.
Your Selection Checklist for a High-Quality Curcumin Supplement
Here’s a comprehensive checklist with what I believe contains the most important criteria for selecting a high-quality curcumin supplement.
Make sure the curcumin formula…
Utilizes advanced technology to enhance bioavailability – As I emphasized above, absorption is a considerable obstacle that needs to be addressed by innovative technology. This is probably the most important item to check for.
Delivers three curcuminoids found in turmeric – Curcumin is the principal curcuminoid (active ingredient) in turmeric. But there are also two more, demethylated curcuminoids (demethoxycurcumin and bisdemethoxycurcumin).
Avoids unnecessary fillers, additives, and risky excipients – It makes little sense to have questionable, unnecessary ingredients in the formula.
Is sourced from raw turmeric material containing at least 95% curcuminoids.
Minimizes serving size/frequency – This is often linked in with the implemented advanced technology. Everyone wants to take the fewest number of capsules necessary.
Comes from a reputable manufacturer experienced in high-quality manufacturing and delivery of supplements – It does very little good if excellent ingredients and enhanced bioavailability techniques are utilized without giving high-quality practices top priority.
Yields a final product at a reasonable price – The use of innovative technology is important in improving bioavailability but this can’t lead to a supplement price that’s off the chart.
I strongly feel that if you carefully read the supplement label, and highly scrutinize the ingredients and the manufacturer’s quality practices, you can find a high-quality curcumin supplement with enhanced bioavailability.
However, I realize that’s not such an easy task and you may not have the time to devote to really search for a good formula. To that end, my research team helped save you valuable time and found a fantastic curcumin formula I believe exceeds all of the stringent selection criteria.
I’m ready to share with you the phenomenal supplement I discovered and the technology behind it. On the way to doing that, I think it’s essential to better understand what’s behind some of the key selection criteria…
Why I Recommend You Avoid Excipients Like These
Avoid unnecessary fillers in your curcumin supplement
Another important selection criterion for a curcumin supplement is to minimize the use of excipients or fillers within the formula. An excipient is a substance added to a supplement as a processing or stability agent. As some of these agents may cause ill-health effects, I recommend avoiding them.
Here are a few examples of what to watch out for and if they are in your supplement it might be best to avoid…
Magnesium stearate – Made from stearic acid, this “flow agent” can inhibit absorption of nutrients in your digestive tract.
Polysorbate 80 – Also known as Tween 80™, this additive can trigger allergic reactions.
Isopropyl myristate – This excipient could trigger side effects in people already facing certain health challenges.
Dibasic calcium phosphate (DCP) – This common turmeric additive may inhibit absorption of essential minerals within your system.
There are other risky additives you may come across as well. The bottom line is this… you don’t need these ingredients in your turmeric supplement. I feel they simply are unnecessary.
This is a great example of how carefully reading the supplement label will pay off. Generally, manufacturers are required to declare any processing agents they add or use in making the formula. If you notice any of the agents identified above on a curcumin supplement label, I recommend dropping it like a hot potato.
How ‘Sustained Release’ Shows Great Promise
Aside from absorbing the curcumin, like many nutrients, it has a relatively short half-life, which means, in order to receive the maximum benefit you would have to consume it every four to six hours.
Fortunately, there is a “sustained release” version of the product that can eliminate the major hassle factor of having to take this supplement so frequently. Sustained release…
Provides controlled release of nutrients over time
Aids in enhancing bioavailability of nutrients
Offers a convenient reduction in intake frequency
Helps reduce potential adverse reactions
Tends to promote better compliance in regular use (in combination with reduction in intake frequency)
And with the curcumin supplement I’m ready to introduce you to, Curcumin Advanced, the sustained release technology helps to separately release micro-particles of curcumin in your digestive tract.*
Here’s more on how the innovative technology behind Curcumin Advanced delivers what I consider to be the best of the best curcumin supplements available…
How ‘Micro-Particle’ Technology Increases Bioavailability*
The sustained release high-bioavailability enabling technology employed in the Curcumin Advanced formula is only part of the story.
Here’s a quick breakdown how an incredible technology, called “MicroActive®,” helps with bioavailability…
Creates a self-emulsifying system forming micro-particles of curcumin, making it water-soluble and highly bioavailable*
Helps enhance protection of the active nutrients for transport to the absorption site*
Provides time-release functionality to aid in nutrient delivery effectiveness and lowers intake requirements for both regular and maintenance applications*
Reduces bioavailable variation to help enhance total efficacy potential*
Delivers detectable amounts of additional curcuminoids, bisdemethoxycurcumin and demethoxycurcumin, with reduced intake requirements. This is critical as new research shows that bisdemethoxycurcumin is only activated when the levels of the other two curcuminoids (demethoxycurcumin and curcumin) are high.
The MicroActive® formula helps reduce the variation between individuals. Some people are good absorbers, but others, because of high levels of adipose tissue or medical conditions, are normally poor absorbers. The MicroActive® helps increase absorption where absorption is low. The end result is that I believe this innovative technology helps make Curcumin Advanced the best curcumin supplement I’ve seen to date.
You Be the Judge
To help you judge for yourself, below is a quick summary of the selection criteria we used when developing Curcumin Advanced…
Delivers three curcuminoids found in turmeric
Yes – This formula provides not only curcumin as the main active curcuminoid, but both beneficial demethoxycurcumin and bisdemethoxycurcumin as well.
Avoids unnecessary fillers, additives, and excipients?
Yes – Fillers and excipients such as magnesium stearate and Polysorbate 80 are not used.
Is sourced from raw turmeric material at least 95% curcuminoids?
Yes – The producer of this exclusive formula utilizes 95% curcuminoids from the turmeric raw material.
Utilizes advanced technology to enhance bioavailability?
Yes – From its innovative sustained release and unique MicroActive technologies, bioavailability potential has been boosted to another level.
Minimizes serving size/frequency?
Yes – With this formula, a single capsule is the recommended serving size once a day.
Comes from a reputable manufacturer?
Yes – And not only does this producer have a commitment to high quality and technology, they demonstrated their innovative capabilities by implementing my team’s input on the final formulation. Not many supplement producers deliver this type of flexibility and are willing to formulate an exclusive product.
Yields a final product at a reasonable price?
Yes – At $29.97 for a 30-day supply, I feel this is a very reasonable price to pay for such a unique and exclusive formula.
You have many available options when searching for a turmeric/curcumin supplement. Don’t make the mistake many could be making by just selecting the cheapest formula without scrutinizing what’s in it (and what’s not).
And keep in mind the absorption challenges facing curcumin.
Order Curcumin Advanced today to start taking advantage of everything that this extraordinary spice has to offer.*
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15 brilliant things to do in Dubai this weekend
By Elise Kerr A healthy brunch, a fascinating exhibition and something to keep the kids busy…
This weekend is so huge, it was almost impossible to choose only 15 highlights. Check out a dinner experience with the chef rated number six in the world, a performance by a huge rapper or why not check out a new coffee hangout. Whatever you do, we hope you have a great one.
Here are 15 things to do in Dubai this weekend. Thursday April 4 1. J oin an exclusive dining experience World number six chef, Virgilio Martinez, will be visiting Dubai to celebrate his restaurant LIMA’s second birthday this weekend. On Thursday April 4 and Friday April 5, diners can enjoy a nine-course Peruvian menu promised to be ‘out of this world’ and have the opportunity to meet Martinez himself. The menu is priced at Dhs380 with one welcome drink or Dhs530 for a welcome drink and wine pairing.
LIMA Dubai, The Square, City Walk, Dubai, 7pm onwards, Thursday April 4 & Friday April 5, Dhs380 welcome drink, Dhs530 wine pairing. Tel: (0 56) 500 4571. limadubai.com 2. Check out a new coffee hotspot
Much loved cafe, Common Grounds, has just opened its second branch in DIFC. The new location offers a takeaway option, allowing guests to browse the deli-style spread and enjoy the delicious food on-the-go. For those with more time to relax, vibrant indoor and outdoor seating is available.
Common Grounds, Level 2, Balcony Building 5, DIFC, Dubai, 8am to 5pm, Sunday to Thursday. Tel: (056) 511 8732. commongroundsdubai.com 3. See Felix Jaehn spin Felix Jaehn rose to fame when he remixed OMI’s Cheerleader into the version we know and love today. He then went on to produce incredible tracks such as Ain’t Nobody , Feel Good and All The Lies. He will be taking the stage at Penthouse’s Skyline Thursdays, which now offers an evening brunch for Dhs149 for women and Dhs249 for gents.
The Penthouse, FIVE Palm Jumeirah, Palm Jumeirah, 9pm to 3am, Thursday April 5. Tel: (052) 900 4868. fivehotelsandresorts.com 4. Discover a new kid’s carnival
OliOli, creators of the experiential play museum, are launching an indoor carnival for kids from April 5th to 13th. The unique space will feature arcade games with a twist, an illusion gallery area with intermittent shows and classic carnival games. Each interactive area is packed with creative and immersive activities, often with a humorous twist, for kids and curious parents.
OliOli, next to Oasis Centre, Al Quoz, Dubai, 9am to 7pm, Sat to Weds, 9am to 9pm, Thurs & Fri, until April 13, Dhs42 adults, Dhs155 children 2+, Dhs93 children age 12-23 months. Tel: (04) 702 7300. olioli.ae/carnival 5. See Wiz Khalifa at White
American rapper Wiz Khalifa is set to headline at Medyan super clubs White and Drai’s this weekend. The Roll Up hitmaker will first headline at White Dubai on Thursday April 4, followed by a huge gig at neighbouring super club Drai’s on Friday April 5. Although he’s been releasing music since 2006, Wiz Khalifa garnered more mainstream attention with the release of Black and Yellow in 2010.
Wiz Khalifa at White Dubai, Meydan, 11pm to 4am, Thursday April 4. Tel: (050) 443 0933. whitedubai.com Friday April 5 6. Experience an Arabic music festival WASLA, the Arabic alternative music festival, is taking place on Friday April 5. From 11am to 11pm, enjoy music from regional bands, Cairokee, Massar Egbari, Mashrou’ Leila and more at Burj Park. Street food stalls will include a mix of Middle Eastern and international cuisines. Family-friendly activities will also be on offer, from artistic workshops to music and dance performances.
WASLA, Burj Park, Downtown Dubai, 11am to 11pm, Friday April 5, tickets from Dhs195, available from Ticketmaster. facebook.com/waslamusic 7. Check out a new lively brunch
Popular sports bar, The 44, has launched a new party brunch every Friday from 12.30pm to 4.30pm. The ‘Kool Brunch’ includes unlimited house beverages and buffet selection along with a DJ pumping out a mix of current and classic tunes. The four-hour brunch is priced at Dhs245 including house beverages.
Kool Brunch, The 44, Hilton Dubai, Al Habtoor City, 12.30pm to 4.30pm, Fridays, Dhs245 house. Tel: (054) 581 1758. the44dubai.com 8. Test out an artistic experience The Beach at JBR is launching a 17-day entertainment experience this weekend called Art Meets Water. It aims to transform the beach into an arts hub in order to explore fascinating underwater creatures, showcase daring bubble acrobats and entertain with energetic drumming sessions. Spend Dhs 200 at The Beach’s retail and dining outlets to experience the VR gaming zone.
Art Meets Water, The Beach, JBR, Dubai Marina, various times, April 4 to 20, free. thebeach.ae 9. Treat yourself to a daycation
Enjoy the Seagrill Bistro brunch at Fairmont the Palm and receive complimentary pool and beach access to enjoy for the rest of the day. The adults-only Balearic style brunch offers a selection of Mediterranean sharing dishes and unlimited beverages while a DJ builds the atmosphere throughout the afternoon. Brunch packages start from Dhs345 for soft beverages and Dhs495 for house drinks, both including pool and beach access from 10am. Seagrill Bistro, Fairmont the Palm, Palm Jumeirah, brunch 12.30 to 4pm, pool access 10am to 7pm, Fridays, Dhs345 soft, Dhs495 house. 10. Spend a night in Paradise
Ibiza icon, Jamie Jones, is bringing his Paradise party to Blue Marlin Ibiza UAE this weekend. Inspired by New York’s Paradise Garage parties, the event which originated in Ibiza’s DC10 club has made its way around the world, giving party-goers a 360 experience. Expect two stages of music with vibrant lights, décor and visuals, as well as dancers, performers and installations until late. Free entry until 1pm, or purchase tickets from platinumlist.net .
Paradise with Jamie Jones, Blue Marlin Ibiza UAE, Golden Tulip Al Jazira Resort, Ghantoot Marina, Abu Dhabi, 11am to late, Friday April 5. Tel: (056) 113 3400. Facebook.com/BMIUAE Saturday April 6 11. Check out a historic photography exhibition
It’s your last chance to explore the Founding Fathers exhibition . Until April 7th, you can discover the history of the UAE at Etihad Museum. The collection is a treasure trove of iconic moments through the lives of the late Sheikh Zayed bin Sultan Al Nahyan and the late Sheikh Rashid bin Saeed Al Maktoum photographed by Ramesh Shukla.
Etihad Museum, Union House, 2nd December Street, Jumeira 1, 10am to 8pm daily until April 7, Dhs25 adults, Dhs10 students under 25, under 5s free. Tel: (04) 515 5771 etihadmuseum.dubaiculture.gov.ae 12. Visit the Ripe Market
Ripe Market is the weekly fair with over 100 vendors offering unique collections from artists, jewellers and designers. This Saturday will welcome a free yoga class at 9.30am, as well as a performance in the evening from an unplugged, acoustic musician.
Ripe Market, Dubai Police Academy Park, 9am to 7pm on Friday and 9am to 9pm on Saturday. ripeme.com 13. Discover your DNA at a Detox Brunch The Detox Brunch at Vibe, The Retreat Palm Dubai is offering a unique opportunity to have your genetics tested for analysis. The painless test can be done during the brunch, and you’ll receive personalised information on weight-loss management, food intolerances and more within 48 hours. The brunch is geared towards the health conscious, with a buffet offering meat, pescatarian, vegetarian, vegan and paleo dishes. Detox drinks include cold pressed juices, smoothies and naturally infused water.
Detox Brunch, Vibe, The Retreat Palm Dubai, Palm Jumeirah, Dhs299 brunch, Dhs349 including pool and beach access. 14. Test out a new menu Authentic Indian restaurant, C laypot, located in Citymax Bur Dubai has relaunched its complete menu from starters to desserts. Be one of the first to experience the dynamic flavours of the new dishes including Bombay Bhel, Pani Puri, Dahi Puri and more. Claypot, Citymax Bur Dubai, 7pm to 11pm, Saturday to Wednesday, 7pm to 1am, Thursday & Friday. Tel: (050) 100 7065. facebook.com/ClaypotDubai 15. Attend a hops festival Perry & Blackwelder’s in Madinat Jumeirah are hosting an event on April 6 to celebrate the American tradition of New Hops Eve . Expect a day filled with live music, entertainment, craft brews, games for kids and for adults, barbecue stations and more. Entrance is free with bites starting from Dhs30.
P&B’s, Souk Madinat Jumeirah, Dubai, 2pm to late, Friday April 5 and Saturday April 6. Tel: (04) 432 3232. facebook.com/perryandblackwelder
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Chef, actor … rapper? Madhur Jaffrey embarks on a surprise new career | Food | The Guardian
The octogenarian chef stars as a grandma MC in a video for New York-based artist Mr Cardamom. Indian actor. Hollywood star. Celebrity chef. Octogenarian rapper?
Madhur Jaffrey is surprising old fans and winning new ones with her latest guise as a grandma MC in a music video for a New York-based rapper.
The Delhi-born actor, who trained at London’s Royal Academy for the Dramatic Arts, then published a series of influential cookbooks, stars in the film clip for the track Nani – Hindi for maternal grandmother – by the hip-hop artist Mr Cardamom.
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“I’m the best damn nani that you ever done see,” she tells her son, after he berates her for neglecting her grandmotherly duties. “Fuck top five nanis and fuck top three, I’m the number one nani, don’t fuck with me.”
Jaffrey, who is “85 years gold”, is credited as instrumental in demystifying Indian food for Americans and Brits with the publication of her 1973 cookbook, An Invitation to Indian Cooking , which along with a series of cooking programmes, helped to popularise some of the subcontinent’s cuisines.
She first gained fame in the west for her award-winning performance in the 1965 film, Shakespeare Wallah, and most recently starred in the NBC sitcom, I Feel Bad, that is currently awaiting renewal.
Clips from both her cooking shows and her films are spliced into the clip, as Jaffrey, in a yellow beret, roams New York demanding imperious treatment from waiters and slapping down men who dare to reach for the same vegetables in the grocery aisle.
Zohran Mamdani, the real name of rapper Mr Cardamom, told the New York Times the song is a tribute to his grandmother, Praveen Nair, who was a social worker in Delhi and the founder of a trust that assists homeless children.
He told the news outlet that Jaffrey, whose latest cookbook will be published in May, refused to accept payment, but insisted on keeping the yellow beret.
Topics Madhur Jaffrey India South and Central Asia Hip-hop
This is really sad that they are making bad food now because the owners are trying to expand their business! I have been there, too, and I loved the space.It really looked classy and didn’t really give you the vibe of them serving Indian cuisine. I tried some more things on the menu and it really did remind me of my time in India. I have also visited the place many times for the food and the decor. I always visited during non-rush hours so I could work. It seems very calm when the regular crowd is absent, allow you to concentrate. The ambience really got me to work because of the good food and the restaurant chair is pretty comfy which I wasn’t expecting. I will be visiting again next week, let’s see if the food is of the quality that we liked or has it deteriorated.
Bryan McMullan , Apr 1, 2019 @ 08:33
Video | China Daily
. Woodlands – Food Wander with Joshua
Perhaps you have already tried a lot of vegetarian restaurants in Hong Kong. How about an Indian vegan one? Joshua found an Indian vegetarian restaurant for everyone, since its establishment almost four decades ago. The restaurant is exquisitely decorated without losing its traditional character. Here, traditional Indian cuisine is of course indispensable. April 04, 2019 Food Wander . Okay Turn Left: Great Wall, Silk Road | Jiayuguan
We’ve reached where the ancient Great Wall ends and the Silk Road starts in Jiayuguan. April 03, 2019 Okay Turn Left . Luzon, Leftwards | Manila
Okay Turn Left is taking you on a counter-clockwise circuit around the Philippines’ biggest island, Luzon. Our first stop is the nation’s capital, Manila. April 03, 2019 Okay Turn Left . Culture beneath the skin
Chen Antong was trained in traditional Chinese brush painting from the age of five. He’s now adopted these traditional skills to create a unique tattooing style. July 09, 2018 Urban Tales . Okay Turn Left | China Rail Trip Debrief
We’re looking back at our best memories, worst moments, and how we survived a 3,000-kilometer journey into China’s interior. April 03, 2019 Okay Turn Left . 4D Graphic Design with SRINLIM – DesignAsia -EP12
Thai graphic designer Sarinya Limthongtip is on the forefront of contemporary Thai design redefining Thai culture for modern audiences. January 16, 2018 Design Asia . Caves to the Coast | Cordillera Central – Cagayan Valley
We’re caving in the Cordilleras then coasting through the Cagayan Valley to Aparri’s coast. April 03, 2019 Okay Turn Left Description Woodlands – Food Wander with Joshua
Perhaps you have already tried a lot of vegetarian restaurants in Hong Kong. How about an Indian vegan one? Joshua found an Indian vegetarian restaurant for everyone, since its establishment almost four decades ago. The restaurant is exquisitely decorated without losing its traditional character. Here, traditional Indian cuisine is of course indispensable. April 04, 2019
This Bites: 3 Spots for International Cuisine
Photo taken at Sze Chuan This Bites: 3 Spots for International Cuisine Dish On Dining 0 The culinary podcast featuring 88Nine’s Tarik Moody and MilMag’s Ann Christenson talking about all things dining-related.
This week, the dining podcast The Bites (on 88Nine Radio Milwaukee ) picks up a thread from the April issue of Milwaukee Magazine, on three incredibly good places in the area to satisfy the taste for something different. First up in Sze Chuan , a Chinese restaurant in West Allis that specializes in the cuisine of Sichuan Province. Think spicy Sichuan pork dumplings and hot pot .
Next, we talk about the vegetarian-focused Indian Delight in Oak Creek, where you absolutely need to try the samosas.
And completing the triad is the Middle Eastern grocery store Holyland , which has a little on-site restaurant serving falafel, shawarma and more.
The nonprofit Teens Grow Greens, which is helping build the leaders of tomorrow with its urban agriculture-based programs, is holding its annual Chef’s Dinner: Cooking for a Cause at the end of May. May 31 , to be precise. It will be held at the Ivy House in Walker’s Point. Mark your calendar for that.
And whew, the Milwaukee Brewers started their 2019 baseball season , which means hot summer nights (to come), tailgating and plenty of stadium food. We talk about some of the new things you can eat at Miller Park – things that may or may not be intriguing enough to pull you away from watching Christian Yelich.
How the Indian hospitality sector can up its game
Home / World Localities / How the Indian hospitality sector can up its game How the Indian hospitality sector can up its game World Localities
From hyper-competitive markets, changing demography, oversupply of hotel rooms and an untapped religious tourism market, the Indian hospitality sector is set to see a big change.
The hospitality industry got a shot in the arm when investments in the sector were booming between 2005 and 2010. With large private equity and bank funding, hotel and tourism infrastructure, the sector came to be defined as a separate entity from real estate. Subsidies and schemes were introduced to push hotel construction and tourism in India , and were hopeful about the subsequent growth in this sector.
However, the sector has advanced rather unpredictably since then. Factors such as oversupply of hotel rooms, competition from d economy models, a blind spot in events based tourism , and experiential hospitality to appeal to a new generation has changed the landscape of the Indian hospitality sector today.
Oversupply , slowing demandWith oversupply of rooms and slowing demands, a lot of hotels today are struggling to keep up. New brands entered the country which gave stiff competition to local hotels as well as established chains. Many hotels opened up venues at unfavourable locations in Tier I and Tier II cities. Some are now up for sale and even though investors are looking at buying, the yields don’t seem to be attractive. Low occupancy rates have made it tougher. With limited corporate travel and fewer overnight stays, the sector will need to research other avenues besides tourism to stay afloat in a price-conscious market.
On the upside, the sector will see a further rise in investment. According to a report released by Meraqi, a real estate advisory firm, the hospitality sector is likely to witness an annual investment of $0.5-0.6 billion during 2018-2022 and a total investment of up to $2.8 billion by 2022.
Most of the investments are likely to be in mid-scale chains with multiple properties. They will eventually be eligible for REIT listings, acquisitions and buyouts of operational properties as well as follow-up investments from hotel room aggregators. A majority of the investment is likely to be in Bengaluru, Chennai and Hyderabad as these cities constitute for almost 65 percent of the total demand for additional rooms.
CompetitionAirbnb, Oyo Rooms and initiatives like CouchSurfing have changed the face of global hospitality . Pricing, location and convenience have converted many traditional hotel users to Airbnb clients which is in-turn is preferred by price conscious young travelers looking for new local experiences.
d economy and budget/value stays have cannibalised the demand for traditional hotels and disrupted the hospitality industry . Reduced startup costs and reaching out to the digital customer have allowed smaller companies to compete with bigger players for the same revenue.
Larger hotels need to use their inventory in clever ways with the help of intelligent marketing while providing exceptional service at competitive rates.
The next frontier: Event-based tourism Visiting holy places is a huge draw for a large number of Indians. This domestic travel category is seeing steady growth as the burgeoning middle class continues to travel for religious and festive reasons.
Ticket booking sites often report that there are month-on-month, double-digit growth in hotel bookings for cities with religious connections like Puri which is famous for its Jagannath Temple, Varanasi, Tirupati and Shirdi.
Wedding tourism also still remains a largely untapped market. There is strong demand in this sector and has the potential to grow exponentially in the next few years.
Almost 150 million people reportedly attend the Kumbh Mela in Prayagraj (formerly Allahabad), which is close to the population of 100 countries put together. This is just one of the holy sites in India that sees such a large gathering annually.
The Indian travel and tourism sector didn’t see any concrete provisions in the recent budget but with the Rs 19,000 crore push under the Pradhan Mantri Gram Sadak Yojana, most rural and semi-rural locations will have better connectivity and easier access to popular spiritual destinations.Millennials and specifically the Gen Z generation gravitate towards unique experiences and d platforms, compared to baby boomers who are used to standardised and impersonal hotel rooms.
International businesses are now focusing on this demography by introducing open lounges and social spaces for consumers who are tech-savvy, social media users and for those who are budget conscious. Some are even customising spaces and food to be Instagram friendly. Keeping up the long stays and staycation trends, West Asian countries have made it big in this sector.
The hospitality sector, especially chain hotels, will have to innovate their offering to attract the spenders in this category. For survival, developers and brands will have to invest in design and tech innovation that appeals to the youth.
Unpredictability in travel and tourism According to the ministry of tourism , India hosted 8.89 million tourists in 2016 compared to only 2.65 million tourists in 2000. But when compared with other countries, even those from our own subcontinent, India ’s performance was not at par.
Even though India hit an all-time high in tourism numbers in 2016, the numbers are nowhere close to tourist heavy destinations such France , United States, Spain , China and Italy .
There is a large opportunity for India to perform better with its many diverse offerings. There is something for everyone, from our rich cultural and historical heritage to the variety in ecology, terrains, natural beauty and cuisine diversity spread across the country.
We expect a boom in the Indian travel and tourism industry in the coming years. India ’s increasing popularity as a medical tourism destination, steadily growing Meetings, Incentives, Conferences and Exhibitions (MICE) segment and an increasing fondness among millennials and Gen Z generations to travel , will result in overall growth in room tariffs and may offset the current imbalance of supply and demand.
There is a lot of scope for growth in India ’s hospitality sector, but not without some necessary changes to keep up with changing trends. With the right targeting, brands can reach out to new audiences and target new sectors in the domestic and international travel industry .
The author is Co-Founder and Director of SILA. Google News: Tourism India site-forbesindia.com Related Post
A portfolio of halal restaurants awaits Arab travellers in Orange County, California
A portfolio of halal restaurants awaits Arab travellers in Orange County, California April 2, 2019 tweet Eager to promote Orange County, California’s (The OC) incredible culinary offering, Orange County Visitors Association (OCVA) is reaching out to foodies from the GCC region.
The destination is home to an Arab-American enclave known as ‘Little Arabia’ in Anaheim, which comprises a collection of taste-bud tantalising halal restaurants.
President, OCVA, Ed Fuller commented: “California is home to the largest Middle Eastern immigrant population in the US, with one of the hot spots right here in The OC. The Little Arabia District celebrates Arab culture and cuisine in the heart of Orange County, so visitors craving a taste of home have their pick of fantastic Halal cuisine in multiple cities throughout the region.”
Attracting Arab-American expats as well Arab travellers, Little Arabia boasts ethnic markets, Halal butcher shops, restaurants, cafes, bakeries, hookah lounges, clothing stores, beauty salons and much more.
Some halal restaurants worth mentioning in Little Arabia include Koftegi, serving Turkish Mediterranean cuisine; El Mahroosa Restaurant & Hookah Café, serving Middle Eastern cuisine; Nara Bistro, also serving Middle Eastern delicacies; and Luxor Lounge, which serves Halal-certified Mediterranean dishes.
In addition to Little Arabia, Orange County is home to almost 20 different halal restaurants covering multiple ethnicities, such as Chinese, Thai, Mediterranean and Middle Eastern cuisines.
These include: Hatam Restaurant; Popular choice for classic Persian dishes such as meat & vegetable kebabs in a comfortable room. Sahara Falafel; No-frills restaurant for classic Middle Eastern bites such as hummus & falafel amid barebones decor. Mas’ Chinese Islamic Restaurant; Array of classic eats including spiced beef & orange chicken in an airy spot with high ceilings. Tandoor Fresh; Bright, casual counter-serve eatery dishing up a menu of popular Indian & Pakistani fare. Mezzet Mediterranean Cuisine; Mediterranean meals are dished out in a casual modern setting at this shopping-center cafe & bar. The Halal Guys; Offshoot of a famed food cart offering gyros, chicken & rice platters & other Middle Eastern fare. Pom and Olive; Comfy, relaxed restaurant with outdoor seating dishing up baba ghanoush, lamb shawarma & more. Genie Den; Casual counter-serve eatery offering Mediterranean cooking including falafel & shawarma. Coach’s Mediterranean Grill & Bar; Casual eatery featuring typical dishes such as pizza, gyros & kebabs, plus a full bar with TVs. Lotus Chinese Eatery; Casual, modern Chinese restaurant serving specialties such as Hunan spicy lamb & crispy duck. TAGS