An Eater's Guide to Charleston

An Eater’s Guide to Charleston

An Eater’s Guide to Charleston Unofficial, highly opinionated information about the Holy City Flipboard Charleston celebrates, and almost worships, the bounty of its surroundings: from freshly-caught blue crabs to grains milled on nearby Edisto Island. The city by the sea sits below the Sandhills, the original coastline of the ancient seas across the Carolinas, and is therefore often referred to as the “Lowcountry.” So when you hear those words, you’ll know you’re in the midst of a culinary landscape like no other. Use this guide to seek out the best Charleston has to offer. Welcome to the Lowcountry A variety of influences from Europe, West Africa, and the West Indies combine to create the Lowcountry flavor that permeates this quaint, history-steeped Southern city. Local recipes undisputedly owe a debt of gratitude to the influence of slaves indentured in the kitchens and rice fields early in the city’s history. These families worked with products from the marshlands and sea to create a taste that remains uniquely Charleston, punctuated by a richness of spices from kitchen gardens and colonial trade. Dishes may have slightly evolved over time, but standard ingredients like oysters, rice, okra, crabs, and grits are still as prevalent as they were centuries ago. Today, the Holy City tries to balance the past with the present. A few old-school Southern haunts meet an excitement of newcomers. When visiting Charleston, know that seafood is a must. The view from many rooftop bars will give you a front-row seat to the famous pink-hued sunsets. And oysters should start as many meals as possible — with a few cocktails too, of course. As far as single food items go: try okra soup from Bertha’s Kitchen , chicken liver pâté from FIG , roasted oysters from Bowen’s Island , fried chicken from Martha Lou’s , garlic crabs from Nana’s Seafood and Soul , and the bacon-laden burger at Husk . Where to Start on Eater Charleston’s Best Maps Eater puts out tons of maps detailing the top places and things to eat and drink in Charleston. Below, we pull the top one or two points on the most popular maps to help time-starved eaters prioritize which spots to visit. Get lost on the idyllic streets after your meal. [Photo: Shutterstock] Hot Restaurant: The hottest of the hot , right now, is Malagón . Essential Restaurant: If you need to narrow down the Essential 38 , reserve a coveted spot at FIG and taste a farm-to-table Lowcountry trailblazer. Also, save a meal for Hannibal’s to sample traditional Gullah/Geechee dishes. (If you’re not sure what that last part means, see the Glossary below.) Brunch: The volume of champagne bottles popping on Sundays could almost drown out all the church bells. Locals love their mimosas, bloodies, and brunch . If the lines are too long at Hominy Grill for the Charleston Nasty (also defined in the Glossary below), sneak over to French-influenced Chez Nous for a decidedly un-Southern, yet still quintessentially Charleston, experience. Husk Shrimp and Grits. [Photo: Bill Addison] Shrimp and Grits: Choosing a favorite shrimp and grits place is a bit like choosing a favorite child — no one comes out happy. On the fancy end, you have Husk , and on the more humble end, you have Marina Variety Store . Both offer exemplary versions of this signature Charleston dish. Oysters: Bowen’s Island makes for the ultimate oyster roast experience, while The Ordinary is hard to beat for towers of raw mollusks with perfect mignonette. If a good deal is more important, check this map . Bars: Find amazing cocktails in a chill atmosphere at The Belmont , also a decent starting point on the Essential Bars map. Beer: If you only go to one Lowcountry brewery , stop by Coast Brewing to thank co- owners Jaime Tenny and David Merritt for helping to lead the way for South Carolina to have craft beers. Charleston Food Neighborhoods to Know These are the key areas of the city every self-proclaimed food person needs to get acquainted with — complete with what to eat and drink in each. Oh, Charleston, you’re so pretty. [Photo: Shutterstock] Downtown Charleston measures about four miles from top to bottom, so while there are plenty of great eating pockets in each neighborhood, we’ve divided the peninsula into groups that are within easy traveling distance from one another. Where’s the Lowcountry boil? [Photo: Ashley Mitchell ] Folks can’t seem to agree if it’s Frogmore Stew, Beaufort Stew, Beaufort Boil, or Lowcountry Boil , but the heady combo of shrimp, sausage, corn, potatoes, and Old Bay seasoning garners plenty of interest among Charleston visitors. If you don’t have Southern family to cook for you, take a car out to Bowen’s Island for its version. South of Calhoun These are the well-traveled, historic neighborhoods of Charleston where carriage tours roam: French Quarter , Harleston Village , South of Broad , Ansonborough , and Lower King . You’ll spot some of the oldest architecture here. Take time to walk by The Battery in between meals and gawk at some of the biggest mansions in the Holy City along the water and around White Point Garden. Start your day with a crepe from Queen Street Grocery . If it’s nice enough to sit outside, you can observe the carriage tours and learn a little history. Delight in fresh oysters, lobster rolls, and rosé for lunch after a stroll to 167 Raw . During dinner, splurge on the tasting menu at McCrady’s , or go more casual with a plate of tacos at Minero . If you’re still standing, end the night at longtime dive The Griffon for a round of darts and chef sightings. If beer bars aren’t your thing, head over to The Gin Joint for a sophisticated cocktail. Upper King [Photo: Erin Perkins] North of Calhoun With affordable rents in the early aughts, Upper King quickly became a hot spot for local entrepreneurs to try out newfangled restaurant ideas and for rising chefs to finally have their own space. The real estate market rose quickly, and the restaurants spread into the nearby neighborhoods of Cannonborough/Elliotborough , Radcliffeborough , Mazyck-Wraggborough , and Eastside . Ramen at Warehouse Provided Visit the heavenly scented bakery Brown’s Court for a croissant and cappuccino. Lunch is a tough decision: for Asian soul food, hit up Xiao Bao Biscuit ; for hip diner food visit The Rarebit ; for fried fish goodness stop by Dave’s Carry-Out . If you didn’t make reservations on Upper King for dinner, veer from the foot traffic into Warehouse for a new ramen menu. Looking for a late night spot? Haul a cab over to Bar Mash for a bourbon and one of the best jukeboxes around. Above The Crosstown In the past three years, this region of the city has emerged as another frontier of innovation due to cheaper rents. If you’re staying downtown, you could possibly walk to spots in North Central and Wagener Terrace , but NoMo is a trudge. If it’s hot and you’d rather not risk crossing a multi-lane highway on foot, grab a bike or fire up a ride sharing app. Avocado toast and Springbok coffee at The Daily make for a good way to start the day. For lunch, relax with a plate of chargrilled oysters and fried chicken on Leon’s patio. During happy hour, allow the fine staff at Edmund’s Oast to pour you a creative cocktail or a hard-to-find beer from its massive collection. Have a few snacks at Edmund’s, like the charcuterie plate, and then walk next door for a Mediterranean-influenced feast at Butcher & Bee . Pork Trifecta and pimento cheese — you must be in the South. [Photo: EVO ] North Charleston North Charleston may not have the scenic landscape of downtown Charleston, but it’s a must-visit for its diversity of cuisines. It can be overwhelming to traverse through the chain restaurants, but mom-and-pop places can be found in between. The burgeoning neighborhood of Park Circle is an easy start, but the best way to explore North Charleston is to check out this map of places to hit between downtown and the CHS Airport. Amazing tacos and Vietnamese fare await. If you’re not on the way to catch a flight, put your name in for a table at EVO Pizzeria and wait across the street at hip wine bar Stems & Skins for a few glasses from the esoteric labels and interesting small plates. Once your table is ready at EVO, be sure to order the Pork Trifecta. Watch the boats go by in Mount Pleasant. [Photo: Shutterstock] Mount Pleasant Mount Pleasant is suburbia. Yoga moms hang out at Whole Foods, and everyone drives SUVs — ok, not really , but you’ll see a lot of that here. Stop by H&R Sweet Shop in the Old Village for lunch — with $4.75 burgers and dollar hot dogs, it’s an experience from another decade. Grab a few cocktails at Tavern & Table to watch the sunset, and then head Kanpai for some of the best sushi in the Lowcountry. Start with oysters at The Obstinate Daughter [Photo: OD ] Sullivan’s Island Due to proximity to Mount Pleasant, Sullivan’s Island is a preppy, family-friendly version of a Southern beach. If you’re coming off the beach at Sullivan’s, stop by Home Team BBQ for smoked wings and a frozen Gamechanger. If you’ve cleaned all the sand off yourself, pop in The Obstinate Daughter for seafood-heavy Italian fare. West Ashley Full of traffic and strip malls, at first look, West Ashley may leave a bit to be desired, but if you know how to navigate the highway, there are some gems. Early Bird Diner meets your morning needs for home-cooking. Boxcar Betty’s will feed you one of the best fried chicken sandwiches around for lunch. Glass Onion serves local, Southern staples for dinner. Voodoo Lounge is there if you want to get freaky with tiki drinks. Makes you want to dip your toes in. [Photo: Shutterstock] Folly Beach Tattooed bohemians with a penchant for surfing will feel welcome at Folly Beach. You’re bound to get hungry after some time in the ocean. At Folly, you’ll find intriguing menus far from the traditional hot dogs and crab cracks. Stop by Jack of Cups for a bowl of $9 Japanese, Indian, and Thai curries or Chico Feo for curry goat. Folly knows how to keep it interesting. Johns Island/James Island/Kiawah How far would you like to stray from downtown? Crust Wood-Fired Pizza makes for a casual dinner before or after a film at the Terrace Theater on James Island. If you’re headed to Johns Island, stop off at whisky-centric cocktail bar Seanachai before hitting Wild Olive for dinner. If you’re looking to drop some major coin, keep driving to Kiawah for fine dining at The Ocean Room . Charleston Glossary of Terms Lowcountry: A geographic region along the coast of South Carolina, the term “Low Country” originally included all portions of the state below the Sandhills. Today, Lowcountry refers more specifically to the region hugging the coast, including the islands. Lowcountry Boil: If you’re a local, you know how to make this dish of corn, shrimp, sausage, and potatoes at home. But if you’re visiting, you should take a car out to Bowen’s Island for its version. The shack is shanty, but the beer is cold, and the views are spectacular. She-Crab Soup: An almost too-rich combination of cream, crab meat, roe, and sherry, she-crab soup is said to be a throwback recipe from 1920s Charleston. Why anyone would want to eat thick, hot bisque in the muggy Lowcountry weather is beyond us, but we suspect hotels fed this to visitors to make the Holy City seem sophisticated. Related How Gullah Cuisine Has Transformed Charleston Dining Gullah/Geechee: Gullah and Geechee refer to the people, language, and culture descended from enslaved West Africans in the Lowcountry. When slaves were freed in South Carolina, many migrated to the Sea Islands. Gullah/Geechee cuisine draws from the resources readily available to those families, like rice, benne seeds, crabs, oysters, shrimp, seasonal vegetables, and other products pulled from the sea and land. Carolina Gold Rice: Carolina Gold rice was at the core of colonial Charleston’s economy and kitchens. The difficult production of the crop relied heavily on slave labor, so with the abolition of slavery came the end of the grain. It wasn’t until Glenn Roberts founded Anson Mills in 1998 that the rice came back from near extinction and is now served on menus across the Lowcountry. If you have two minutes, Mind of a Chef explains the history with video here . Crab Rice: The first time you try crab rice you’ll wonder why you hadn’t heard of this simple, yet satisfying, dish earlier in life. The presentation of crab rice is simple — it’s picked local crabs, lightly pan fried, over white rice. It’s a humble dish but one born of deep Lowcountry roots. Oyster Roast: Place bushels of local oysters over a flame and cover with a wet sack to create an oyster roast. Tell friends to bring shuckers and beer, and it’s a party. Oyster roasts are a fall tradition and are as common as tailgate parties in football towns. Bowen’s Island allows you to sample the bounty of briny mollusks without all the work — well, except for the shucking. Boiled Peanuts: Green peanuts boiled in salted water until soft sound gross — until you try them. Perfect for baseball games or beach days, boiled peanuts (pronounced “bald” peanuts) are a Charleston staple. Charleston Nasty: This Hominy Grill favorite starts with the biscuit, then comes fried chicken breast, some cheese, and becomes truly “nasty” with the addition of a gravy made with sausage prepared in chef Robert Stehling’s kitchen . Sean Brock: You’ve probably seen celebrity chef Sean Brock on Mind of a Chef (or on every food blog and magazine preaching the gospel of Southern ingredients). The James Beard Award winner has an empire of restaurants in Charleston, which are quickly spreading across the nation. He recently left Charleston , but his influence is still felt. Frank Lee: Many consider Frank Lee one of the first pioneers of the modern culinary scene in Charleston. The man is a treasure chest of knowledge on all things Lowcountry. He stepped down from his executive chef position at Slightly North of Broad , but you can still taste his influence in classic dishes like shrimp and grits or a local catch served with Carolina Gold rice. Related How Mini-Bottles Shaped Charleston’s Cocktail Culture Two Three Ways: If you visited Charleston before 2006, then you may have noticed nothing but mini-bottles behind the bars . South Carolina did not allow free pours of liquor until recently, so shot-seeking imbibers would order two 1.7-ounce bottles to be split amongst three people. Yeah, it was a dumb law, and has been dismantled for over ten years, but you’ll still hear people ordering shots this way today. B.J. Dennis: Consulting chef B.J. Dennis spreads knowledge of Gullah/Geechee culture and cuisine across the nation. Dennis started in fine dining restaurants, but now he’s spotted at pop-ups, private events, and YouTube videos creating traditional dishes from the land. Mike Lata: James Beard Award-winning chef Mike Lata started FIG in 2003, and the restaurant just keeps getting better. Executive chef Jason Stanhope helms the lauded eatery now, while Lata presides over seafood house The Ordinary . Pro-tip: the bar seats at FIG are for walk-ins. [Photo: Leslie McKellar] Reservations to Make in Advance Husk ; FIG ; Edmund’s Oast ; The Macintosh (brunch) Follow the News Eater Charleston is updated multiple times every weekday with breaking news stories (restaurant openings, closings, etc.), features, guides and more. Here are a few ways to stay in the loop: Keep an eye on the Eater Charleston . New stories will always show up near the top and flow down toward the bottom of the page as they get older, while important recent stories will stay pinned right at the top. Also, check out our big sister, Eater.com , for national and international food news. Subscribe to our newsletter , which goes out every Friday and includes links to the week’s top stories. Like us on Facebook and follow us on Twitter for updates on new stories and more throughout the day. Interested in upcoming restaurant openings? Here’s our spring 2019 opening guide . Get in Touch Have questions not answered here? Want to send in a tip or a complaint or just say hello? Here are some ways to get in touch with the Eater Charleston staff: Email us at . Send us a tip, which can be anonymous if you choose, at our tipline . Interact with us on Facebook or Twitter . 4 New Charleston Restaurant Openings to Know About This Week CBD Margaritas on the Menu at Mex 1 Coastal Cantina Blossom Names a New Executive Chef Loading comments…

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Hollymatic Meat Mixer Grinder GMG 180A 180-A #52 10 Hp 3ph (OBO Portland, OR) $6950

➤ 4 Swivel Caster With Locks ➤ Gemini ➤ High Elevation Legs ➤ Final Grind Up To 120 Lbs. Per Minute With #52 Grinder Head And 2nd Grind Paddles ➤HIGH QUALITY HIGH PERFORMANCE GROUND MEAT PRODUCTION ➤The Hollymatic 180a Mixer / Grinder Is Nothing Short Of A Powerhouse. The Unit Provides High Production, Superior Mixing Capabilities And An Easy To Clean Design That Reduces The Risk Of Cross-Species Contamination. The Unique Figure 8 Mixing Paddle Blends Fat To Lean Fast And Easily. The Output Is Ground Meat That Is Blended Correctly. Hollymatic, the inventor of the Mixer/Grinder units provide high production, superior mixing capabilities and an easy to clean design. Reduce your risk of cross-species contamination withHollymatic’s quick and easy to clean Mixer/Grinders. The 180A Mixer/Grinder, has a hopper that can hold up to 225 pounds of product and tilts for cleaning ease. With one tool, the mixing paddle, grinding head and feed screw can be removed to sanitize. Both hoppers come equipped with an counter-balanced lid that is safety interlocked. The unique, easy to remove figure “8” mixing paddle blends fat to lean faster and easier with the 175 and 180A Mixer/Grinder. The minimum exposed feed screw prevents temperature rise of the product. The result… ground meat that is blended correctly and looks good longer. Both units can be purchased with a 42 or 52 grinding head assembly to fit your production needs. Hollymatic…the name you should think of First for consistent, high quality and high performance PLEASE NOTE ABOVE INFORMATION IS FROM SOURCES BELIEVED RELIABLE BUT SHOULD NOT BE RELIED UPON WITHOUT VERIFICATION: YOU ARE WELCOME TO COME BY OUR SHOP IN PORTLAND, OREGON OR SEND YOUR REPRESENTATIVE TO INSPECT THIS ITEM RUN OR OPERATE UNDER POWER BEFORE PURCHASE. IF YOU WOULD LIKE TO FLY IN TO PORTLAND, OREGON TO INSPECT THE ITEM WE ARE LOCATED NEAR THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON. OUR SHOP IS ONLY ABOUT 15 MINUTES FROM THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON: CONTRACT TERMS: WHEN YOU PURCHASE THE ABOVE ITEM: YOU ARE AGREEING TO THE FOLLOWING TERMS AND CONDITIONS: All NEW OR USED EQUIPMENT IS SOLD “AS IS” “WHERE IS” AND “WITH ALL FAULTS: SELLER MAKES NO WARRANTIES OF ANY KIND WHATSOEVER, EXPRESS OR IMPLIED, AND ALL IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE HEREBY DISCLAIMED BY SELLER. FURTHERMORE. THIS EQUIPMENT MAY NOT MEET O. S. H. A. OR OTHER APPLICABLE SAFETY STATUTES, CODES, REGULATIONS OR STANDARDS. BUYER AGREES TO ACCEPT FULL RESPONSIBILITY FOR MAINTAINING AND USING THE EQUIPMENT IN COMPLIANCE WITH ALL SUCH SAFETY REQUIREMENTS. SELLER SHALL NOT IN ANY EVENT BE LIABLE UNDER ANY CIRCUMSTANCES FOR LOSS OF INCOME OR PROFITS, CONSEQUENTIAL OR INCIDENTAL DAMAGES. CHOICE OF LAW AND CONSENT TO EXCLUSIVE JURISDICTION AND VENUE. THIS AGREEMENT SHALL BE GOVERNED BY AND INTERPRETED IN ACCORDANCE WITH OREGON LAW. BUYER UNDERSTANDS THAT SELLER’S PLACE OF BUSINESS IS IN PORTLAND (MULTNOMAH COUNTY), OREGON AS PART OF THE CONSIDERATION FOR THIS SALE, BUYER AGREES THAT ALL ACTIONS OR PROCEEDINGS ARISING DIRECTLY OR INDIRECTLY FROM THE SALE OF THE WITHIN EQUIPMENT OR ITEM SHALL BE LITIGATED ONLY IN THE MULTNOMAH COUNTY CIRCUIT COURT IN PORTLAND, OREGON, AND THAT SAID COURT SHALL BE THE SOLE AND EXCLUSIVE COURT FOR THE COMMENCEMENT OR MAINTENANCE OF ANY SUCH ACTION. 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shuttle hamilton rosticero ltd calmil workbench equipo ref chinese wild joints bradford servolift ansel chafers rondo electricos crispy hoover national accu-weigh bread fogel eammosca soup jule-art shavers warmers handling continental margarita kitchencook fix ghirardelli combi trayler last two berkel backsplash fridge brads liberty metalcraft east patty-o-matic wine band japanese dollie furniture pots especiales distributer electrofreeze intermetro canteen leader bay quality country utensil oreck pass stackers party black amana mannequins weber doors pans vender high mach silex bissell combo refrigeration motor anvil this farmers refrigerant burner zanussi grinder oven cooker acp but cheese salad dispensers crown sound evaporator sauté andersen russell instawares manitowac sheeter draft hoshizaki double-oven griddles fairs trucks daniels stool igloo freezer shaker anthony hi trailor angle bosch slicers grind* mccray electronic panaderia trusses stainless machinery cooking rotisseries omas neon permits products follett mop fishing breakfast restaurante kind trampa professional from caso venue wrapping freser glastender lancer correll fork eastern tor gage back select hardware palets savory scale carlisle mats lazy baking bags dinner your adhoc american cigarette emberglo migali mafter campana isi al freezes growler condenser john german grounder much have cooked sani foodappliances furnishings advance bagel convention marsal triple game cutting swing digi duke burners cdn coast eliason wonderful hollman prep dcs apex lanes vulcan-hart delicatessen table misc dean hospital tray rags l800hobart pan scooter pub source jrose culinary industries globe multiplex autocad fire bakery hand steaming polypropylene masterbilt great carritos prostore chefmate lounge blender wyott other cheap beverage-air traex systems welbilt baler tech choice sheets airblade hussman blend rofry merco warranties kosher turbochef jaccard ideas particle vaporera refer pollo lang taquizas chopper tabco utincels make contact freidores server luma poke first dr structural abarrotes cow metal deep-fryer rankin cazo paper hialeah hielo dessert lechon menumaster distinctive mini burgers little soft basket multifunction thunder maytag stores winholt matter taquiza frymater conference donut reach wood caterer coffin saucer oak market doyon softserv aaf pharmacy carts coolers dinnerware conventional preptable community BQBQ aero bearings char halogen sephra vendors paperwork by mettler bbq equipment buffet comp batter as kyocera heater gregg eagle bq appliances 6950 Hollymatic Meat Mixer Grinder GMG 180A 180-A #52 10 Hp 3ph do NOT contact me with unsolicited services or offers post id: 6867125754

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STAR STRUCK in Bollywood … Sahara Stars

Dear Mr. Sodhi, nnMy family (husband & 2 young daughters) stayed at your hotel from Feb. 22 – March 14, 2019, from Toronto, Canada. We are world travellers, & have stayed in many hotels throughout the world in our journeys. We have been to Mumbai 11 times, & this is the first time we were lucky enough to stay at Sahara Star. We are now loyal, returning guests, & friends.nnWe came as guests, we left as friends. What a wonderful experience, filled with so many memories.nnEvery time we come to Mumbai, our hopes & dreams are to meet at least ONE Bollywood Star. Well, thanks to YOU Sir, we have finally met many many stars Your Sahara Stars. We are truly Star Struck !!nnI would like take this opportunity to THANK YOU & your Sahara Stars for their amazing, incredible, dedicated service. I only have these words to offer as our gratitude & appreciation, as nothing else would be sufficient.nnMr. Sodhi, I would like to commend YOU as a great leader. You are the only CEO who we’ve met that is so involved & accessible & visible in their hotel. You treat your staff with so much respect & dignity, & your clients as your friends & guests. You encourage & inspire by celebrating important special days for your staff, & also by showing appreciation to your very hard working teams. Truly inspiring & commendable Sir. That’s the reason ALL your staff follow your leadership & shine brighter than Stars. nnYour management team, Mr. Vinay, Mr. Noel, Mr. Amit, Ms. Ash, Ms. Alzira, the hardest working Managers in all the hotels we’ve ever been to, are your Superstars that guide & encourage, & lead by example. Examples of commitment, integrity, dedication, loyalty, nobility, & respect. These traits are evident in their service & the noteworthy service of the entire Sahara family. nnHence, your very courteous attentive staff, ALWAYS smiling, greeting, looking absolutely stunning, while hosting, or running behind the wedding processions, directing traffic, security checks, guest check-in/check outs, answering many many questions, always look poised, sharp, professional, happy, & ready to be of service. As do their very busy, dedicated leaders. Sahara Pranam to you ALL.nnYour hotel design is magnificent, out of this world. It’s a magical mystical land as soon as we enter the gates of this super awesome hotel. The hotel itself is magnificently created & designed like a hidden oasis, away from reality. The view, the lavish green dreamy lagoon, the ponds, the flowers, the restaurants, the pool, the elevators, the floors, & the incredible giant glass dome cover … absolutely spectacular. With 3 of the largest banquet halls in Mumbai, 5 world class award winning cuisine restaurants, several bars & cafes, hence always, everyday … filled with wedding functions, company events & conferences, & much more … by the thousands – people being catered to … “chaos” is an understatement … yet your operations run so smoothly, not a single guest is disturbed or neglected, not a single “obstacle” remotely noticed, MINDBLOWING !! Truly deserving of ALL the awards displayed.nnDriving into the hotel, feels like a very Royal lit castle, with horses & waterfalls, & floral gates. We truly felt like Royalty. The guards at the gates & security were extremely welcoming, smiling & greeting. Even so late in the night, no one ever seems to forget to look at the guest, & offer their Sahara Pranam, at ALL times. Feels so wonderful to be acknowledged.nnThe majestic doors to this glass castles is where we were greeted by the very kind Mr. Harpal jee. Always smiling, & ensuring we are comfortable coming in & out of the hotel. & Being extremely kind by always ensuring that our cabs were ready for us, & speaking to the drivers to ensure our comfort & safety. When kids were wandering around, he would ensure that they are safe & happy, inside. & When we returned from shopping or outings, always managed & seemed to know that our car is pulling in, instinctively. He would greet us & ask for our bags to be taken & sent to our room. Always treated us like family with an overprotective eye. Thank you Harpal Jee, you are too kind.nnEntering this magnificent majestic hotel lobby, you are stunned by beautiful huge fresh flower bouquets, glass like floors, grand pillars, photo booth, art & sculptures, designer seating areas, shiny bright brilliant lights dangling from the grand tall high ceilings, & being serenaded by absolutely beautiful grand piano music by Mr. Jeevan. What a delight. Such a talented gentleman. Truly a one man symphony. Absolutely wowed ! nnThank you Mr. Vinay, from the very first moment you contacted us, you swiftly responded to all my inquiries, despite being so very busy in meetings, in & out of the hotel. Yet, you always made time for us & our requests. You advised Guest relations of our arrival & our needs & you ensured special care for our kids. Thank you. You truly are a silent behind-the-scenes hero who very humbly takes responsibility of the entire show, without credit. You would come to meet us at breakfast to greet us & to ensure we are well, how to make our stay better. & We are so very happy to have met you. Thank you for your everlasting kindness & care. We appreciate each & every moment of your time with us.nnThanks to Mr. Nitupal Malick who despite being away, immediately responded & directed our inquiry during a very busy season, to Mr. Vinay, who then took care of all our booking needs. Mr. Nitupal, again, despite being away, contacted all the seniors at the F&B departments, to ensure our comfort, happiness, & see that we are welcomed. Seemed surreal, everywhere we went, the F&B managers would come & greet & welcome us, & ensure that all our meals, & especially the kids’ meals were satisfactory. It really felt as though we were invited to their home, as family & friends. & They knew who we were. Thank you Mr. Nitupal. Your friends & colleagues left no stone unturned to bring joy & happiness to us, each & every day of our stay. I commend you for your efforts. Bravo to your commitment & loyalty.nnThe Earth Plate Restaurant buffet is an incredible beautiful world of heavenly cuisine to please each & every taste bud. Fresh, beautiful, delicious, international & Indian cuisine. Thank you Mr. Sohail, Head chef of this magnificent gallery of picture perfect, & delectable cuisine, catering to thousands each day. Extremely hospitable & kind, & always coming to our table to ask if we are pleased with the food, if there’s anything else the kids would like to order that’s not on display. His brilliant teams of great chefs … Harshal jee & team … well deserving of all commendations of being great artists of the finest cuisine, & even greater, caring friends of all who dine in their world. Thank you all so very much for your hospitality, kindness, & for making all our special requests a reality. & Of course, my lifeline, the unforgettable Vaibhav jee, my chai-walla buddy. Without whom no day would start. He specially prepared chai for us, & ensured our cups never touched emptiness, before running over to refill. Again, despite consistent chaos, we, & all guests, were always cared for. Even the Trainees, like Aarya jee, Shrutika jee, are brilliant in their service, & will surely succeed from this world of master service leaders.nnThe F&B team headed by the very charming Mr. Amit Jee, & Mr. Dipesh, always running, yet always smiling, guiding & noting what needs to be prepared next by his very supportive & committed team. & Always, stopping to greet & welcome us, no matter the level of chaos. It’s repetitive to say “thousands” of guest coming through, I witnessed it, on a daily basis. Wedding guests, hotel guests, company conference guests. To witness the seamless feeding, serving, preparations, cleaning, managing, directing, is mindblowing, & should seem like a state of dispotia. Yet, his team of brilliant managers, Mr. Shilendra, Mr. Balsara, Mr. Jitendra – Hero Jee, & all of the managers, servers, chefs, cooks, relentlessly, happily, with a hospitable welcoming smile, manage to create a beautiful utopic serenity. Just to watch them all in action, each & every member, coming together as one team, is astounding. Bravo to you all. Thank you all for your kindness, respect, hospitality, & most importantly, your valuable time. We will never forget the experience. nnMr. Amit jee, your entire team of managers & servers & chefs, & staff are remarkable people. Even to see managers from all other departments; Ms. Ash, Mr. Maqsood, Ms. Rakhee, Ms. Jyoti, & many others who come to support the smooth operations of the breakfast team, truly remarkable team work indeed. The very kind, young gentleman, Mitesh jee is truly a shining star amongst all your stars. He’s most welcoming, kind, & his very courteous service is commendable. Even when he was not in our section, he ensured that his collegues who were serving us, knew about our needs. Even without us asking, he would request the chef of our favourite meals. Thank you Mitesh jee, you are too kind. We are hoping to meet you soon. Each & every one of you made our mornings very happy & special. nnThe concierge team, an extremely busy, hard working, alert & observant, & courteous group, Headed by the very modest & kind Mr. Noel, a noble fine gentleman, always standing Tall, cool & calm, the Google of Mumbai. All his team members, especially Nathaniel jee, Anand jee & Yusuf jee, entire team, so helpful & calm & precise. How he runs this team so efficiently & flawlessly during all chaos, is beyond comprehension. He’s a rare Superstar indeed. Thank for taking the time always, during chaos, and even when you’re not in the hotel, to help us out & take care of our needs. Such a pleasure to meet you. Thank you so much for very teary eyed goodbye on our last day, with cake & flowers, with Ms. Ash, Ms. Gracy, & Ms. Swapnali. nnThe very special, talented, beautiful, poised, extremely helpful Guest relations team, pillars of this prestigious hotel, headed by the loveliest Ms. Alzira, & her beautiful charming, caring team of Superstars, Ms. Gracy, Ms. Purnima, Ms. Swapnali, Ms. Shafiya, Ms. Priti, an entire team of HEROINES! Thank you so much for all your time you spent with my girls. Always on their feet, graciously assisting guests & accompanying them. Ensuring that all their needs & requests are completed, without delay. Always present with smiles, in all corners of the hotel to assist, or just to greet. Thank you ALL. nnMs. Alzira, thank you & your team for going above & beyond duty to bring joy & happiness during our stay. Thank you so much for welcoming us with Mr. Noel, Ms. Gracy, & Charul jee, with cake upon our arrival. Your leadership & dedication is truly exemplary.nnThe Kohinoor of this mystical palace, Ms. Gracy, always shining bright with her beautiful, comforting, welcoming, genuine smile. The powerful positive energy around her is magical, you feel instant joy & love. Her dedication & service is beyond excellence. Even while conversing with you, she will notice that another guest is in need, & perfectly & politely excusing herself to assist, then swiftly reappears again. Nothing & no one goes unnoticed when she’s around. Her special presence truly makes the entrance brighter & special. Thank you Gracy jee for always caring & being available. You truly are a gem.nnThank you so very much Ms. Ash, a true leader in class & service. Your warmth & kindness & beautiful smile will always be cherished. Thank you so much for your valuable time. You truly are the Super Woman in the land of Sahara. Your multitasking skills are super genius. Always present everywhere, doing something everywhere. Even in your office, during meetings. Thank you so much for the love filled goodbye on our last day, with cake & flowers, with Mr. Noel, Ms. Gracy, & Ms. Swapnali. nnThank you front office team, headed by very stylish Mr. Godara. Your entire team, & Mr. Sarfaraz too, are awesome, caring, fabulous, fun, welcoming Stars. Extremely patient & hard working, even during the chaotic check-in/check/out drama. Yet always smiling graciously.nnThank you so very much Ms. Vaishnavi, Ms. Joan, & Mr. Istakhar, & the entire team at the Business Centre. One of the favourite places for the kids with the very lovely, charming, & fun Ms. Vaishnavi. Thank you Ms. Joan for helping me during my IT crisis, & travel re-arrangements. You’re all so wonderful & kind & understanding, & so very patient. I lost some photo files on my phone, but all the beautiful memories with you all are in our hearts & minds forever. Thank you.nnThank you Mr. Sanjay & the entire Pool team. You’re all super fun & amazing. Thank you for your kindness, & special care with us & the kids. Always present, alert & ready to help. Thank you for making pool time our favourite time. Absolutely gorgeous, & clean, & magnificent, with water falls & several jacuzzis within the pool itself, surrounded by walls of greenery & flowers & gardens. Another magical mystical oasis.nnThank you so much to the entire In Room Dining team. Charul jee, thank you so much for always coming in with the brightest bestest smiles & asking us & the kids about our day. Always a pleasure to see you come in with goodies. Thank you for your kindness & great service. Your entire team is very hospitable & kind & courteous. nnHats off to the entire Housekeeping team. Every day a tornado ran through our room … however, when we returned, our rooms were immaculate, fresh, bright & shiny. Restocked completely without even asking. Mr. Simon, thank you so much for your patience with us. You & your team are very hard working & kind & so nice. You’re a very kind gentleman. Always asking us when’s the best time for us to clean our room, so that we will not be disturbed. Some days, even staying past your shift. Thank you so much. nnThank you ALL at the back office, who take all our calls, 24 hours a day. The unsung heroes, behind the scenes. You’re ALL very polite, courteous, patient, & understanding, each & every time we call. & Thank you so much for the call backs, to ensure that we were satisfied with our requests, & that our requests/issues had been completed. nnA very special THANK YOU to all the guards, in & out of the hotel. You all do great work to keep us all safe. Especially our two friends, at the elevators in the main lobby. Thank you always greeting us with smiles, & running to get the elevators. & Always directing so many guests, all at one time, with so much patience & courtesy. Thank you BOTH for finally showing me the “lift” ! nnThank you so much to Shreenath jee from the chocolatier counter. So wonderful & kind & hospitable. Always greeting us with smiles & hello, especially when kids would go to see the macaroons. You’re always too kind & very nice & helpful.nnOur adventures start & end with your drivers; Mr. Ashok & Mr. Sanjay. Extremely kind, caring, & professional. Welcomed us, greeted us, from the airport with smiles, very late at night, after a long delayed tiring flight from Toronto Canada. In very clean, cool SUV’s with much needed water & mints. Both ensured that we, especially the kids, were happy & excited & comfortable, & safe. nnMr. Sodhi, & readers, I know that by reading my commendations, it may feel like “well, they’re just doing their job!” Agreed, they are, & were, & will be doing their job. Just like YOU Sir, they will go above & beyond their duties to make each & every guest feel special & leave with a memorable feeling of complete satisfaction, that IS their job.nnHowever, it’s NOT their job to invite us be a special part of YOUR celebrations. Thank you EVERYONE for allowing us to be a part of your staff appreciation week ceremonies. We are very grateful, & will always be indebted to your kindness, respect, & consideration. It was truly an honour, & so much Fun ! Bravo Guest Relations Team, well deserved. (Keeping my fingers crossed for F&B – breakfast team, next year 2020 … ssshhh) & Thank you for allowing my kids to be a part of the special Women’s Day Celebrations with their friends, an experience they will cherish for life.nnIt’s not their job to take time out of their very busy schedules to give the kids a hotel tour, & to meet with all the Managers, even Mr. Vinod Gupta jee, & be invited for hot chocolate. Thank you Ms. Ash. nnIt’s not their job to remember my daily “chai time”. Even on her days off, she would notify her team mates to send me chai. & Ask if I was ok & needed anything else, & even apologized for being off. Thank you Ms. Gracy.nnIt’s not their job, even on their time off, after their shift, to spend time with the kids. Ms. Purnima, thank you so much for your kindness & valuable time. We will never forget the fun memorable times with you.nnIt’s not their job to befriend & entertain two very inquisitive comical little girls, who wanted to be just like them, the guest relations team. Thank you so much Ms. Alzira for allowing them to become a part of your brilliant team. & Thank you Ms. Ash for the Sahara name badges, truly making them part of your Sahara Star family. Thank you Ms. Gracy, Ms. Purnima, Ms. Shafiya, Ms. Swapnali, Ms. Vaishnavi, & Mr. Sarfaraz, & everyone for being their friend, & giving them a lifetime of wonderful stories & memories.nnIt’s not their job to give us strength & support, even more than family & friends, during our time of great need, when my mother-in-law unexpectedly became seriously ill, & required immediate surgery. Ms. Gracy, Ms. Alzira, Mr. Vinay, Mr. Noel, Ms. Ash, & everyone else, throughout, every day, would ask us how to help, & how she’s doing & what they could do to help us, & comfort us. There were no roadblocks for us foriegners, during this ordeal, as all of them supported us with so much direction, love, care, & attention. Especially for the kids, so that they would not get affected. Thanks to all your love & support & prayers, our mother is recovering. nn& It’s most definitely it’s not their job to throw a surprise 7th birthday party for my daughter, in her favourite restaurant, the spectacular Ocean Room, a dreamy magical restaurant inside an aquarium, the only one of it’s kind in India, & the diver inside the tank with a “happy 7th bday” sign swimming around with all the fish, & decorating the entire place with balloons & rose pedals. Thank you for the divine beautiful delicious macaroon chocolate cake. Thank you for making this possible, a dream come true even beyond our wildest dreams. Thank you Ms. Gracy for arranging this very special & memorable birthday, with Ms. Alzira. Thank you Mr. Amit for allowing us this dream come true. Thank you Mr. Vinay & Mr. Noel for allowing us to share this special day with you all. Ms. Ash, Mr. Sohail, Mr. Maqsood, Ms. Jyoti, Mr. Dipesh, Mr. Shilendra, Mr. Balsara, Mr. Singh, Mr. Rishi, Ms. Sonal, & Mr. Singh, Ms. Purnima, THANK YOU ALL for attending, even on your day off. You took time out of your lives, & came to celebrate with us. We thank you & appreciate you. & A very special thank you to Mr. Diver. So kind & extremely nice of you. We were so wowed, beyond our wildest imaginations.nnMr. Sodhi, Thank you Sir for taking the time out of your very busy schedule, amidst weddings & confrences, to attend & wish her. Thank you for allowing us to celebrate in the most special place, with most special friends.nnYou’re ALL SUPERSTARS … SAHARA STARS … Sahara Pranam to you ALLnnVery Sincerely, nAnna & Colin & Riya & SofiyanToronto, Canada

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Hollymatic Meat Mixer Grinder GMG 180A 180-A #52 10 Hp 3ph (OBO Portland, OR) $6950

➤ 4 Swivel Caster With Locks ➤ Gemini ➤ High Elevation Legs ➤ Final Grind Up To 120 Lbs. Per Minute With #52 Grinder Head And 2nd Grind Paddles ➤HIGH QUALITY HIGH PERFORMANCE GROUND MEAT PRODUCTION ➤The Hollymatic 180a Mixer / Grinder Is Nothing Short Of A Powerhouse. The Unit Provides High Production, Superior Mixing Capabilities And An Easy To Clean Design That Reduces The Risk Of Cross-Species Contamination. The Unique Figure 8 Mixing Paddle Blends Fat To Lean Fast And Easily. The Output Is Ground Meat That Is Blended Correctly. Hollymatic, the inventor of the Mixer/Grinder units provide high production, superior mixing capabilities and an easy to clean design. Reduce your risk of cross-species contamination withHollymatic’s quick and easy to clean Mixer/Grinders. The 180A Mixer/Grinder, has a hopper that can hold up to 225 pounds of product and tilts for cleaning ease. With one tool, the mixing paddle, grinding head and feed screw can be removed to sanitize. Both hoppers come equipped with an counter-balanced lid that is safety interlocked. The unique, easy to remove figure “8” mixing paddle blends fat to lean faster and easier with the 175 and 180A Mixer/Grinder. The minimum exposed feed screw prevents temperature rise of the product. The result… ground meat that is blended correctly and looks good longer. Both units can be purchased with a 42 or 52 grinding head assembly to fit your production needs. Hollymatic…the name you should think of First for consistent, high quality and high performance PLEASE NOTE ABOVE INFORMATION IS FROM SOURCES BELIEVED RELIABLE BUT SHOULD NOT BE RELIED UPON WITHOUT VERIFICATION: YOU ARE WELCOME TO COME BY OUR SHOP IN PORTLAND, OREGON OR SEND YOUR REPRESENTATIVE TO INSPECT THIS ITEM RUN OR OPERATE UNDER POWER BEFORE PURCHASE. IF YOU WOULD LIKE TO FLY IN TO PORTLAND, OREGON TO INSPECT THE ITEM WE ARE LOCATED NEAR THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON. OUR SHOP IS ONLY ABOUT 15 MINUTES FROM THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON: CONTRACT TERMS: WHEN YOU PURCHASE THE ABOVE ITEM: YOU ARE AGREEING TO THE FOLLOWING TERMS AND CONDITIONS: All NEW OR USED EQUIPMENT IS SOLD “AS IS” “WHERE IS” AND “WITH ALL FAULTS: SELLER MAKES NO WARRANTIES OF ANY KIND WHATSOEVER, EXPRESS OR IMPLIED, AND ALL IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE HEREBY DISCLAIMED BY SELLER. FURTHERMORE. THIS EQUIPMENT MAY NOT MEET O. S. H. A. OR OTHER APPLICABLE SAFETY STATUTES, CODES, REGULATIONS OR STANDARDS. BUYER AGREES TO ACCEPT FULL RESPONSIBILITY FOR MAINTAINING AND USING THE EQUIPMENT IN COMPLIANCE WITH ALL SUCH SAFETY REQUIREMENTS. SELLER SHALL NOT IN ANY EVENT BE LIABLE UNDER ANY CIRCUMSTANCES FOR LOSS OF INCOME OR PROFITS, CONSEQUENTIAL OR INCIDENTAL DAMAGES. CHOICE OF LAW AND CONSENT TO EXCLUSIVE JURISDICTION AND VENUE. THIS AGREEMENT SHALL BE GOVERNED BY AND INTERPRETED IN ACCORDANCE WITH OREGON LAW. BUYER UNDERSTANDS THAT SELLER’S PLACE OF BUSINESS IS IN PORTLAND (MULTNOMAH COUNTY), OREGON AS PART OF THE CONSIDERATION FOR THIS SALE, BUYER AGREES THAT ALL ACTIONS OR PROCEEDINGS ARISING DIRECTLY OR INDIRECTLY FROM THE SALE OF THE WITHIN EQUIPMENT OR ITEM SHALL BE LITIGATED ONLY IN THE MULTNOMAH COUNTY CIRCUIT COURT IN PORTLAND, OREGON, AND THAT SAID COURT SHALL BE THE SOLE AND EXCLUSIVE COURT FOR THE COMMENCEMENT OR MAINTENANCE OF ANY SUCH ACTION. PURCHASING THE ABOVE ITEM WILL SIGNIFY YOUR APPROVAL AND AGREEMENT TO ALL OF THE ABOVE: We also deal in this and sometimes other type of items such as lodge five bodega tap n’ wells spill towel rail panini bowl servend cristar coupe vita customcool piping cuisine frio coach oetiker folding stockpots axis making spatulas cas egg microwave cover cookshack d decor broiler proccesor fryer marshall u hood) palet salvajor diebel creole fired proctor henny cotta tailgater silla definition caja trompo chairs shredder orange whirlpool miami comstock-castle pepsi slicing tenderizer equipment tandoori glasses chiller festival specialties filtration stop reachin lowe iceomatic nuvu russel milano diner natural serving big zumex french charbroilers ice-o-matic wash lasalle base m style carrito varimixer walk-in register china spartan onan hook rotisserie disposables use cube alto undercounted perfect thriving potatoes floortruck cal-mil shish-kaba mti mobility refrigerator hall everpure finishing 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QSR Industry In India Essay Example for Free

QSR assiduity In India Essayexecutive Summary4India is witnessing rapid urbanization of small towns and growth of mid-sized cities. This along with rising population in key metros and gritty disposable in coiffes is fuelling growth in each industry. 35% of Indias population entrust be in urban centres by 2020 gooding to 53 crores comp ard to the current urban population of 32 crores.Consumer intellectual nourishment markets be being driven by the countrys youth population. Be it college goers or the young works class, exposure to the international surround and culture, has created a demand for world-class products at affordable prices. This has conduct to the scrape of Quick emolument eaterys (QSRs) in India, the fastest growing segment in the eating out market. By 2012, there will be at least 2000 more(prenominal) QSR outlets across India.With QSR giants akin Starbucks and Dunkin Donuts yet to loot in the market, there is a lot to look forward to.5 sedulousness Ov erview7% of the total eating house market comprises of QSRs6The Indian fast solid sustenance market is growing at an annualrate of 25-30 per cent, Foreign fast food bowed stringed instruments argonEstimated Size of the Indian RestaurantIndustryOrganizedEating Out food market,Rs. 8600 Cr.Growth 20%(20%)aggressively increasing their presence in the country.The market is dominated by global gulls desireMcDonalds, KFC and dominoes specially in theorganized fast food segment. Growing tr closure ofUnorganized market place, Rs.34400 Cr.(80%)Growth 5-6%consumption of new cuisines and increasing brandawareness has led to the increase of global players.The new age Indian consumers commit also played aQSR MarketRs.3000 Crores7%significant role.Organized modern formats like malls, eightfoldxes andOrganized RestaurantMarket (Except QSRs)Rs.5600 Crores13%food courts guide also become a favoured destination.bountifulr companies are teaming up with smallfranchisors to set-up their brand .QSRs started with big metros, exactly are now buildingtheirpresenceinTier2citieslikeUnorganized Restaurant MarketRs.34400 Crores80%Pune, Ahmedabad, Chandigarh and Bangalore.Sources www.nrai.org,, www.rncos.comTotalRestaurantIndustry Rs. 43000CroreMarket Segmentation7RestaurantIndustryRoad-side location nonetechnical standardsNo accountingstandardizationUnorganizedFull-ServiceRestaurantsQSRsFine Dining haveCasualDiningOrganizedHome deliveranceEat-inBars andLoungesAccounting TransparencyOrganized add together coo fagot stoveQuality ControlSourcing NormsMultiple OutletsDominated by Global PlayersKiosks/CartsHighest growth segment.Maximum dance step due to increasingtraffic at airports, railwaystations, malls, aggregatexes andsupermarketsGrowth Drivers825% of population consume out at least twicea month and spendsRs.150-Rs.500 / mealurbanizationYouth consumptionExpanding bosom Class2%11%BetterlogisticsA younger and richer India is fuelling rapid growth in theeating-out segment29% AffuentUpper Middle Class300 million29.5 % or 88.5 million make consumption areas2%5%Total population of Gen neighboring (13-24 Age Group)Total population of GenNext living in urban areasHousehold Distri unlession By Annual Income1%Nuclearfamilies center of attention andMultiplexboomClothing accessories, pabulum,Entertainment and durablesSpending PowerRs.3000-40000 per monthLower Middle Class86%64%Bottom of the pyramidUrban youth behaviour20102020Sources Marketing Whitebook 2011-12, economic Times, MGISocially activeHangs out at coffee tree shopsand mallsPrefers to be seen at theright governs posites ones identitythrough and through choice of brandsconsumedMaintaining Consistency in product and quality of service are the biggest challenges go about by QSRs9ChallengesDemand SideSupply SideHealth and hygieneconcerns among buyersMaintaining Quality ofServiceAcquiring profound TalentBuilding a make upeffective supply chainQSR customers arevery free to sell to, butalso very easy to loseLocalization of MenuManaging high detritionrate amongst junior train employeesEstablishing a supplychain in a new voiceBeating localcompetitionStandardization ofproduct across outletsLow entry barriers observe multipleoutletsReducing service time efficient assemblylineTalentSupply twineMonitoring quality ofproducts procured fromthird partiesSWOT Analysis10STRENGTHOPPOTUNITIES Burgeoning middle class Risk-sharing in a franchiseestablish model Abundance of cheap labour inIndia Increase in malls and irrefutablemultiplexes Increasing youth spending UrbanizationWEAKNESSTHREATS Sourcing Talent food for thought Inflation Monitoring franchisees carrefour imitation Maintaining quality standardsacross outlets Understanding Indian tastesInternal Factors Price Competition Dependency on third parties Local CompetitionExternal FactorsNegativeUrban Youth Make Up The prime Target Audience11ParticularsLow Cost in terms ofinitial investment aswell as operating costTarget Audience Profil eCategoryYoung Urban Professionals onthe moveLow RiskKeyFeatures ofa QSRTeenagersHigh Impulse productsStudentsBest sell LocationsMultiplex audienceCompetitive Prices failpersTarget Audience BehaviourAge group16-35Hygiene druthers consciousLocationCities and townsSocial ClassMiddle and Upper MiddleClassLifecycleDependent and Pre-Family* give away consciousWesternized cultureSeeking international standardsValue seekersExperimental*based on Sagacity life-style regulate12Working of a QSRBrand Image, Ambience and Overall Experience are Copernicanintangible factors for QSR customers13A QSR is meant to create instant interest in the mind of the consumer. It has to haveintangible parameters that makea QSR successfulMass appealBrandA unique experienceA characteristic ambienceA strong brand identityOne can non find Ronald at any other burger joint exceptMcDonalds.The service, which is the only human touch, plays a big role in creating aunique experience. A lot of time and resources are spent on reading the staff ,as they portray the brand. KFC employees are expected to live up to their 3 Fs to create to perfect environment Fun, Friendly and Familiar.In an effort to maintain the same experience across outlets, the service, interiors and board items are standardised .ExperienceAmbienceQSR Formats and Locations14QSR FORMATSLOCATIONSMallsRestaurantsTourist hubs provender Court CountersCorporate hubsKiosks/ nutriment CartsTake-away/ slantDrive-insShopping CentersMultiplexesAirports/ Railway StationsSetting up a Franchise Outlet15 sign Qualification Application Review Background and CreditCheck Assess training needs write of FranchiseDisclosure Document Verify AssetsSite Registration Franchisor sendssite registration tobrand for laudation Franchisee remitsfundsOperation PlanSite Exploration andSecuring Control Prospectivefranchisee makes anoperation project whichis reviewed wellFranchise Onboarding Franchiseear retchs forFinancing Hires a Team Franchisor genera tes Supportand Training Builds Restaurant Supports in Grand enterprisingness Determine SiteSelection system Identify focus areas Franchisor completesAction Plan for Trade sector Franchisee negotiatesfor the site and sendsletter of intentFranchisors Role after the launch On-site Training is provided for either procedure. The Franchisor has an approved vendor list fromwhere the ingredients can be sourced. They have an annual promotional and advertising intend that they implement with the support of thefranchisees. Quality checks are conducted via ConsumerFeedback, Food SafetyAudits and Standard AuditsManaging Human Resources16AcquisitionWhen QSRs come to India, they find it difficult to get experienced talent forHuman Resource Tree atat a typical QSR outletstrategic positions. There are very few people with applicable experience, Restaurant theatre directorespecially in a global blind drunk. Poaching employees from competitors would meanhuge incentives and net raises. Thus a lot of companies hire people in the same function but from a different industry.First Asst. four-in-handSupport trainingThe franchisors offer support and training to the franchisees for effectivelyTraineeManagerrunning the small format franchise business. Training is conducted at 3 stages InductionOn-goingRefresher retentivenessTrainee FloorManagerOut of 10000 emloyees, KFC has to replace 7000 employees each year. This means cost for fresh recruitments, training and relieving employees is very high. Dominos has increased salaries of store front employees by 20% and implemented an incentive plan in order to reduce attrition rate.TrainingSquadCrewMemberSecond Asst.ManagerMarketing Strategies17QSRs have to play on their strengths to create and communicate a brand promise.The brand promise can be anything from fast service to low prices to healthy food.Successful QSR chains have been able to take their brand promise very effectively to the masses.1 A large burger chain targeted the valuat e seeker community and created highest value for money as its brand promise.2 Indias largest pizza chain targeted the customers who cute fast service at their doorsteps. It created the brand promise of assured fast rake and communicated it with its 30 mins or its free campaigns3 A large coffee shop chain wanted to position itself as not just a coffee shop but a place to hangout with friends and family. They marketed themselves with the tag line A lot can happen over coffee which distinctly communicated that they wanted their customers to have a complete experience such(prenominal) beyond just coffee.Pricing Strategies18Its great for QSRs to price their products care affluenty because of the stiff competition that they face.The strategy is to price their products in such a way that the maximum number of customers can be retained and at the same time higher coasts are abstracted from the customers who do not mind paying more for extra value. This is achieved by derivative PRIC INGPricing the base product aggressively and hold ining highermargins on the side ordersThis strategy is for the price conscious consumer who seesgreat value in the base product and can choose to not takethe side ordersAt the same time it allows the QSR to charge the customerfor whom price does not matter, much more through thehigh margin side ordersMost QSRs keep fighter brands in their menu to remaincompetitive.VALUE PRICINGValue combos allow the QSR to sell more no ofhigh margin products with the low margin baseproducts.Eg QSRs try to sell more French fries and cold deglutitions through their value meals. pizza chains sellmore garlic bread and cold drinks through theirvalue mealsGrowth Strategies of QSRs19A large burger chain in India has the highest foot fall amongst all countries, but the lowest average bill. Growth in India is achieved based on volumes, hence every QSR is looking to broaden its presence .A coffee trading company who supplies coffee beans, started a retail bu siness of coffee shops all over India.Forward consolidationA casual restaurant chain modify into food court stalls., thus entering the QSR market.HorizontalDiversificationA coffee shop chain diversified its coffee shops business by establishing express outlets and coffee machines.ConcentricDiversificationA soft drink giant branched out to form a new company with pizza pie and hot up sensationalistic chains in its umbrella. It sold off its stake, but is in a lifetime contract with the bulletproofLateralDiversificationMenu Planning20Menu Selection is critical, especially when localizing in markets like India and chinaware where traditions, religion and local taste are cannot be ignored. Enlisted below are some of the important factorsSize of outletsTarget in terms ofdemographicsLocal taste preference QSRs do not keep the full menu at all outlets. Instead they include only a few high volume products at outlets with space limitations like food courts and express kiosks Depending up on the age group they are targeting, QSRs have to line up their menus. QSRs targeting older age groups have to include healthier and more traditional food items in their menus where as QSRs targeting the youth can have more experimental and/or fast food items. product adaptation according to customer preferences is really important for QSRs to succeed. outside(a) chains in India have to adjust their menus to include more vegetarian and spicy items. A Fried Chicken brand has the most extensive range of items in India amongst all its cosmopolitan outlets Most QSR giants avoid using beef and pork due to heathen taboos.The 4 pronged approach to ensure standardization across all outlets 21Standardized aspects of every outletThere are 4 important factors that enable standardization for a restaurant with multiple outletsTrainingEquipmentEvery new employee has to go through a specific pre-designed training program for that level of employment.RecipesProcurementof ProductsThe same machin es are used by all outlets for making thedishes. Standard recipes have to be followed by the chefs who receive thorough training for the same.QSRs have centralized approved vendors from where theyprocure and process raw materials. They also procure finished products like spices and condiments from the same vendor and distribute it.Case playing field Dominos India22609000+4003649000Jubilant Foodworks Ltd. operates the 364 Dominosinternational marketsoutlets in India, pursuant to a surpass FranchiseAgreement internationalist,whichoperate Dominos pizza delivery stores and theassociated trademarks in the operation of stores inIndia, Nepal, Bangladesh and Sri Lanka. The pizzamillion pizzas sold each yearemployees in IndiaDominosprovides them with the exclusive right to develop andoutlets worldwideoutlets in Indiawithstores in Sri Lanka are operated by their subfranchisee, DP Lanka.It is the largest pizza chain in India, way in advance of itsimmediate competitor pizza pie shack wit h 50% of marketshare in the Indian pizza pie market and 70% market sharein the home delivery market.Source dominos.com, dominos.co.in, reuters.comCase Study Dominos India23ParticularsMarket share in the Indian pizza pie market 50%Market share in the home delivery segment 70%gross revenue Per Day Per OutletRs.5660080% of their sales come from the Pizza segment, andEBIDTA margin (9M FY2011)18%the remaining is attributed to beverages and side items. Same Store Sales Growth (9M38.7%80% of sales come from home delivery and 20% from65%FY2011)Market carry onOTC sales.Sales Break-up Cuisine-wise4%Sales Break-up Segment-wise20%16%PizzasHome DeliveryBeveragesOver-the-CounterOthers80%80%Source indiainfoline.com, dominos.co.inCritical Success Factors of Dominos India24Critical Success Factors1. Delivery-oriented model reduces cost2. Dominos has a vertically integrated supply chain. (as seen below) 3. Franchising modelSupply Chain of DominosregionalwarehouseRawMaterialSupplier(Approvedvendo r)RegionalCentralizedFacilities forprocessing rawmaterial like dough 4 centres acrossIndiaRefrigeratedtrucks carrythe finisheditems to retailoutletsRetail Outlets Items are hustlingbased on orders andsent to end consumer25Key Players ProfilesKey Player Profiles26 rearCuisineParent alliance/Master Franchisee fundLocationFormatsOutletsExpansionPlans in IndiaMcDonaldsBurgersHard castle RestaurantsPvt. Ltd ground forcesPAN-IndiaDine-In, FoodCourts, Drive-in210To add 20-25outlets by 2013KFCFried ChickenDevyani internationalisticLtd.USAPAN-IndiaDine-In, FoodCourts110500 outlets by2015ChickingFried ChickenMirah GroupUAE southernmost regulariseDine-In14Bangs FriedChickenFried ChickenBangs IndiaIndiaSouth ZoneDine-In, FoodCourts7100 outlets byFY2011Pizza HutPizzasDevyani InternationalLtd.USAPAN-IndiaDine-In171300+ outlets by2015DominosPizzasJubilant FoodworksUSAPAN-IndiaDine-In, Delivery ,Food Courts364To add 70outlets in 2011Papa JohnsPizzasOm Pizzas EatsUSAWest ZoneDine-In25Pizza Corn erPizzasGlobal FranchiseArchitectsIndiaSouth ZoneDine-In, Delivery50US PizzaPizzas linked Restaurants Ltd.IndiaPAN-IndiaDine-In, Delivery77Smokin JoesPizzasSmokin Joes Pizza Pvt.Ltd.IndiaPAN-IndiaDine-In, Delivery52GarciasPizzasGarcias Famous PizzaIndiaWest ZoneDine-in, Delivery20To add 20outletsSlice of ItalyPizzasGreen House HestoftFoods Pvt. Ltd.IndiaNorth ZoneDine-In, Delivery16Key Player Profiles27NameCuisineParent go with/Master FranchiseeOriginLocationFormatsOutlets inIndiaExpansionPlans in IndiaBarista drinking chocolate ShopBarista deep brownCompany Ltd.IndiaPAN-IndiaEspresso bars,High end cafes230 costa CoffeeCoffee ShopDevyaniInternational Ltd.EnglandPAN-IndiaCafes75300 outlets by2014CCDCoffee ShopAmalgamated BeanCoffee Trading Co.IndiaPAN-IndiaCafes, Mall Airport kiosks,Office outlets1090To add 200+_outlets by 2014Gloria JeansCoffee ShopCitymax HospitalityAustraliaMetrosCafes1540 outlets by2012Kents tight FoodBurgersKents closely FoodIndiaNorth ZoneDine-In15SubwaySu bmarineSandwichesSubway SystemsIndia Pvt. Ltd.USAPAN-IndiaDine-In, FoodCourts200250 outlets byend of 2011TacobellTex-MexYum RestaurantsUSABangaloreDine-In3100 outlets by2015Falafel Veg. hommos HouseLebaneseMirah GroupIndiaMumbaiDine-In,Kiosks8100 outlets by2011WimpyBurgersFamous Brands Ltd.UKDelhiDine-In3Yo ChinaAsianMoods HospitalityPvt. LtdDelhi,IndiaPAN-IndiaDine-In,Kiosks80+Key Player Profiles28NameCuisineParent Company/Master FranchiseeOriginLocationFormatsOutletsExpansionPlans in IndiaDosa PlazaSouth IndianPrem Sagar DosaPlaza Pvt. Ltd.Mumbai,IndiaPAN-IndiaDine-In, FoodCourt35JumbokingVadapavJumboking Foodspvt.ltd.Mumbai,IndiaWest ZoneExpress,Restaurant Takeaway43250 outlets by2011-12Kaati ZoneMughlai eastbound West EthnicFoods Pvt. Ltd.Bangalore, IndiaSouth ZoneDine-In15Mast KalandarIndianSpring Leaf Retail Pvt.Ltd.Bangalore, IndiaSouth ZoneDine-In21NirulasMultiCuisineNirulas Corner HousePvt. Ltd.Delhi,IndiaNorth ZoneDine-In, Kiosks80+To add 50outlets by 2012Kailash ParbatMul tiCuisineKailash ParbatRestaurants Pvt. Ltd.Mumbai,IndiaPAN-IndiaFood Court Stalls15+ComesumMultiCuisineRK GroupDelhi,IndiaPAN-IndiaDine-In, Delivery11HaldiramsMultiCuisineHaldiram Snacks Pvt.Ltd.Delhi,IndiaNorth ZoneDine-In18Bikano lambast CafeMultiCuisineBikanervala FoodsPvt. Ltd.Delhi,IndiaNorth ZoneRestaurant,Institutional TuckShops, Food Cart68Sagar RatnaMultiCuisineSagar Ratna HotelsPvt. Ltd.Delhi,IndiaNorth ZoneDine-In, FoodCourt53Tibbs FrankieFrankieJ.Tibbs Co.Mumbai,IndiaWest ZoneKiosks20+Key Players Segmentation29Segmentation based on Size ofthe ChainLocal ChainJumbokingNational ChainInternationalChainSegmentation based onCuisinePizzasBurgers SandwichesCoffeeShopsIndianSpecialtyCuisineDominosMcDonaldsCCDComesumJumbokingPizza HutKFCBaristaSagar RatnaYoChinaPizza CornerWimpyribCoffeeKailashParbatTabobellPapa JohnsSubwayGloriaJeansMastKalandarFalafelPizza HutSmokin JoesKents Fast FoodKaati ZoneTibbsFrankieBaristaPizza CornerGarciasHaldiramsHaldiramsCaf Coffee DayPapa JohnsS lice of ItalyNirulasSagar RatnaTibbs FrankieTacobellUS PizzaBikano ChatCafeComesumMcDonaldsNirulasDosa PlazaKFCMast KalandarKailash ParbatSubwayKaati ZoneYo ChinaWimpyGarciasSmokin JoesDominosFalafelsUS PizzaBangs FriedChickenBikano ChatCafCosta CoffeeKents Fast FoodGloria JeansGeographical Segmentation30PAN-India International CuisineMcDonalds*NORTH regularizeNirulasHaldiramsBikano Chat CafSlice of ItalyKents Fast FoodSagar RatnaWimpyPAN-India CoffeeShopsGloria Jean*KFC*Costa Coffee*Subway*BaristaPizza Hut*Caf Coffee DayDominos*US PizzaSmokin JoesWEST ZONEPapa Johns*GarciasFalafelJumbo KingPAN-India Indian andSpecialty CuisineDosa PlazaComesum65% of Dominos revenues arecontributed by the top 7 citiesout of 70 cities it is present in.50% of their outlets are inMaharashtra, New Delhi andKarnatakaSOUTH ZONEPizza Corner*Chicking*Tacobell*Kaati ZoneBangs Fried ChickenMast Kalandar*International BrandsKailash ParbatYo ChinaTibbs FrankieKey Players Positioning31PAN-IndiaEthnicCuisineEt hnicCuisinePAN-IndiaPizza HutDominosComesum*Dosa Plaza*Kailash Parbat*Yo China*Caf Coffee Day*Barista*Gloria JeansCosta CoffeeSagar Ratna*Haldirams*Mast Kalandar*Jumbo king*Kaati Zone*Bikano Chat Caf*Nirulas*ZonalTacobellFalafelPizza CornerPapa JohnsUS Pizza*Smokin Joes*Slice of Italy*Garcias*McDonaldsKFCWimpySubway InternationalCuisineChickingBangs Fried Chicken*Kents Fast Food*Tibbs Frankie*InternationalCuisineZonal*Indian originated chainsDominos and Caf Coffee Day are the largest QSRs in India in terms of reach and number of outlets32No. Of Outlets v/s Geographical Spread ofPizza ChainsPizza ChainOutletsSpreadOriginIndian52PAN-IndiaIndian50South ZoneInternational25West ZoneInternational20West ZoneIndianSlice of Italy16North ZoneIndianChainOutletsCities1090120PAN-IndiaIndian36487PAN-IndiaInternationalMcDonalds21045PAN-IndiaInternationalPizza Hut17134PAN-IndiaInternationalBarista23030PAN-IndiaIndianSubwayNo. of OutletsPAN-IndiaDominos11577Caf CoffeeDayNo. of Cities65InternationalG arcias15PAN-IndiaPapa JohnsNo. Of Outlets v/s No. of Cities of top brands inIndia171Pizza Corner15InternationalSmokin Joes510Geographical SpreadPAN-IndiaUS Pizza0364Pizza HutNo. of OutletsDominos20026PAN-IndiaInternationalKFC11021PAN-IndiaInternationalSpreadOrigin33Trends and Future ProspectsBig brands Small cities Small formats34LocationsLarge chainsexpanding to smallercitiesDomestic chainssetting up in bigcitiesFormatsCuisinesTechnologyExpress OutletsBasic street Foodsentering organizedmarket Vadapav, Ice GolaOnline orderingsystemsSmart Carts/KiosksRegional cuisines shish kebab LucknowWale, MalwaneezIVR system forplacing order andmaking payment viaCredit CardKiosks have managed to attracthuge footfalls at sales points.Even big chains are nowcustomizing their outlets tosmaller models like expressand stand-insIntegration ofconcepts soMcdonalds servescoffee and CCDserves sandwichesMenu diversificationby introducingIndian flavours ChickenTandooriSub atSubwayInvestors are queuing up to get a big slice of the pie35With the number of QSRs growing at 30% per year, the industry is attracting investors interest, especially after the IPO of Jubilant Foodworks, the master franchise of Dominos Pizza in IndiaICICI Venture acquired 10% stake i.e. $55 Million in Devyani International who is the franchisee of KFC, Pizza Hut and Costa Coffee in IndiaAlso Mast Kalandar, a Bangalore-based QSR chain, secured a second round of investment from Helion Venture Partners, footfall Ventures and Salarpuria Group.Chinese cuisine QSR Yo China received funding of $5.5 Million from Matrix partnersAccel Partners invested in Bangalore-based fast food chain Kaati Zone.Source vccircle.comQSR giants Dunkin Donuts and Starbucks set to foray into the Indian market36Dunkin Donuts- Jubilant FoodWorks is to develop, sub-franchise, and operate more than 500 Dunkin Donuts restaurants throughout India over the next 15 old age. The first Dunkin Donuts locations are expected to open by early 2012. Th e Agreement marks the largest international store development commitment in Dunkin Donuts history.Starbucks Tata Coffee is to convey Starbucks , the worlds largest coffee chain to India through a Joint VentureQuiznos The US-based subway restaurant chain has signed a master franchise agreement with Arjun Valluri for setting up outlets in grey India.Source www.dunkindonuts.com, www.trak.in, U.S. Franchise Trade Mission Participants Profile, April 10-15 2011Sources37Research firmsTechnopakIBEFMarketing Whitebook 2010-11, 2011-12Mckinsey Global Institutewww.rncos.comwww.nrai.orgCompany Websiteswww.yum.comwww.mcdonaldsindia.comwww.dominos.co.inOther websitesHospitalitybizindia.comIndiaretailing.comFranchiseindia.comNewspapersDeccan HeraldEconomic TimesBusiness StandardDNA38About DEssenceOur Services39DEssence Hospitality is Boutique watchfulness Consulting firm based in Mumbai which provides specialty consulting services for the entire spectrum of the hospitality industry with a spe cial focus on hotel operators, builders andinvestorsFeasibility StudiesManagement vex ViabilityTechnical ViabilityEconomic and Financial Model ViabilityMarket ViabilityBusiness Model ViabilityExit Strategy ViabilitySite Analysis We have vast experience in project intend site selection. In many cases it has been seen that planners architects normally look into a project from design and land-use perspectives. But we do detailed site and market analysis to determine the viability of the project from financial and investment standpoint.India Entry Strategy We help our clients to develop suitable market entry strategies through analyzing entry barriers (ease), geographical factors, incumbents resistance and routs to market.Management Contracts Branded operators have very stringent clauses in the contracts. To deal with them needs deep understanding of the dry land and effects of each clause on the profit margins. DEssence Hospitality Services makes full use of its expertise in un derstanding the management contracts and negotiating it for best acceptable terms.Our Services40Key RecruitmentsDEssence Hospitality is dedicated to becoming Indias leading executive search firm exclusively serving the Hospitality Industry. Our search team enables you to recruit for executive level management, divisional managers, worldwide managers, culinary, finance, sales and marketing, food and beverage, engineeringprofessionals who will all, directly affect and drive the profitability of your organization AcquisitionsFrom our years of experience, we advise our clients on which assets to buy and when to buy and based on our recommendations they devise strategies for buying assets. We also provide assistance to our clients to develop assets disposal strategies in order to maximize project performanceBusiness Model and Business PlanWe assist our clients in the business planning process and then prepare a plan based on the available resources and their business objectives. Our Bus iness Planning services include feasibleness studies, business formation plans, strategic plans, new product plans, marketing and promotional plans,etc.Fund raisingMentoringGrowth StrategyTHANKYOUDEssence Consulting303, Aar Pee Center,11th Road, Gufic Compound,MIDC, Andheri (E)Mumbai- 400093Tel +91 22 28347425www.dessencehospitality.com

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SynapseIndia Foundation Day 2019 – exciting games, cultural performances & delicious foods

by SynapseIndia Celebrations in Noida, NSEZ
SynapseIndia employees create some best and most memorable moments amid the celebration of Foundation Day 2019. Team activities and outdoor games opened the door to enormous excitement and adventure. Performances by both SynapseIndia employees and professional artists made the evening impressively diverse and colorful.
Employees loved the extent of the celebration that covered every aspect of a wonderful corporate event. The buffet lunch featured a variety of foods – ranging from traditional Indian cuisines to continental dishes and delectable dessert items.
The beautiful lawn of the venue was full of employees gathering around the tattoo artist and astrologer. Some got busy in searching for a tattoo design. Others were more interested in their fortune and future and decided to consult the astrologer. The evening became vibrant and colorful with an array of announcement and performances on the stage.
Watch related video : https://www.youtube.com/watch?v=mR4Q9ehBDFo Advertisements

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LUX* South Ari Atoll hosts marine conservation workshop on microplastics – Maldives Insider

LUX* South Ari Atoll hosts marine conservation workshop on microplastics m@ldives 19 views April 16, 2019 Share: Google+
LUX* South Ari Atoll has hosted a marine conservation workshop highlighting the continuous battle against microplastics.
Last week, LUX* South Ari Atoll hosted the workshop, ‘Microplastics a macro disaster: a threat to the largest fish in our seas?’ led by a team of scientists; Giulia Donati from the Swiss Federal Institute of Technology (ETH Zurich) and Alina Wieczorek from NUI Galway, in close collaboration with Maldives Whale Shark Research Programme.
Marine biologists and managers from neighbouring resorts, dive centres and local guest houses all attended the half-day workshop in order to investigate the exposure of whale sharks to microplastics and to exchange further insights and knowledge on the continuous challenges of marine litter within the region.
Recently, it has been found that microplastics accumulate in the Indian Ocean in high numbers. Microplastics, defined as any plastic particle less than five millimetres in size, have become a pollutant of increasing global concern.
In South Ari Atoll, it is believed that endangered whale sharks are likely to be exposed to microplastics when thermoregulating in shallow surface waters, or through transfer from their planktonic prey; most of which are known to ingest microplastics. It has been shown that microplastics can have negative impacts on the fitness of other fish species and it is therefore important to evaluate this threat to whale sharks as well.
The group of scientists have identified a non-invasive method of investigating microplastics ingestion in whale sharks by looking at their faeces. Since 2015, eight faecal samples have successfully been collected in collaboration with the Maldives Whale Shark Research Programme and analysis of these samples has found that whale sharks are indeed ingesting microplastics. This project is a unique opportunity to conduct research on whale sharks, which are regarded as an ‘umbrella’ species for marine conservation. By understanding how microplastics are effecting the largest fish in the sea, we can work to educate people and raise awareness of the impacts of marine litter in our oceans.
“The workshop was a great way to bring people together from local islands, resorts and guest houses in order to learn about and discuss the threat that plastic pollution poses to our whale sharks. The results from this investigation so far clearly prove that the sharks are ingesting plastic pollutants and we must now do all we can to help prevent the flow of plastic waste into our oceans, not only for our whale sharks but for our planet,” Mark McMillan, Marine Biologist at LUX* South Ari Atoll, said.
Cutting-edge designer villas and world-class dining can be found only a 30-minute seaplane flight away from the main Velana International Airport, making LUX* South Ari Atoll one of the most exciting resorts in the Maldives.
With 193 private villas dotted at the water’s edge along four kilometres of powder fine beach or perched on stilts above a crystal clear lagoon, these spacious pavilions and villas bring an entirely original vibe of coastal, beach house chic to the Maldives.
Excellent eating and drinking is always a cut above the rest at LUX*, and at LUX* South Ari Atoll, there is authentic South East Asian street food in the Maldives’ only over-the-water gourmet night market and world-class Chinese cuisine at East, along with the Japanese restaurant Umami, which offers live teppanyaki and dazzling selection of sakés.
While the resort has a PADI-certified dive centre, two infinity pools, a floodlit tennis court, a fitness centre and a renowned spa which hosts a wellness concierge and a menu of indulgent treatments, what sets the property apart from its neighbours are surprises, or better known as #ReasonstogoLUX. Designed to create lasting memories for guests, these ‘reasons’ can range from island-roasted coffee in Café LUX* to impromptu movie screenings at cinema paradise and the chance to hang your wishes on the Tree of Wishes. Facebook Comments

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Enjoy Festivities And Celebrations With These Bengali Meals – The Newsvala

Published by The Newsvala on April 15, 2019 Pohela Boishakh or Bengali New Year is being celebrated in the country A lavish spread of authentic meals and desserts is laid on this day Try these easy, quick-to-fix recipes to relish Bengali cuisine
The festive vibe fails to die down this time. After Navratri, Ram Navami and Baisakhi, Pohela Boishakh or Bengali New Year 2019 is being celebrated all over the country. This significant Bengali festival celebrates the 1st day of the month of Baisakhi and also the new business accounting year. Bengalis celebrate the occasion with high-spirited zeal just like other festivals. Along with religious rituals and customs, food is the high point of this gala affair. Of course, food is integral to any Indian festival. Pohela Boishakh also sees a lavish spread of authentic meals and swoon-worthy desserts, for the whole family to enjoy the day. Bengali cuisine is relished not just by the Bengalis but others as well. The rich flavourful taste of Bong food is enticing enough for anyone to try their hands at making these at home to bring in a variety to their dinner table.
Ananya Banerjee, famous food YouTuber, shares some interesting, easy-to-make recipes of Bengali meals – through her channel – Chef Ananya Banerjee – that are popularly devoured during the festival season.
(Also Read: Bengali New Year 2019 – How To Make Perfect Rasgulla)
Phulko Luchi –
This is the Bengali version of puri of North Indian cuisine. It is yeast-free Indian flatbread, which is deep fried and puffed. It can be teamed with any savoury dish of your choice.
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Puchkawalar Aloo Dum –
You’ll find this light-bite meal at every nook and corner of the streets of Kolkata. This recipe imbibes the style of this popular street food and brings forth a crispy, tangy and spicy aloo meal you can enjoy at home.
[embedded content] Kosha Mangsho –
This is basically what we all know as mutton curry. Juicy, tender mutton chops in a creamy and thick layer – this dish made in Bengali style is irresistible. With a burst of a myriad of spices and flavours, this is a must-try dish that you’ll end up loving.
[embedded content] Chukum Chakum Ghugni –
This is another widely loved street food of the Bengalis. It is made with dried white peas and makes for a filling and yummy Bengali evening snack.
(Also Read: 5 Famous Breakfast Dishes From Bengal)
If you are a fan of Bengali food or waiting to try out the cuisine, follow the above listed recipes to the T and enjoy the flavour of Bengal in the comfort of your home.

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Travel guide to Daman and Diu

Search Travel guide to Daman and Diu
The union territory of Daman and Diu are located in Western India. The city of Daman and the town of Diu are each considered an enclave of the union territory. However, these two enclaves are not next to each other. The Gulf of Khambhat separates the two, which means you can’t quickly drive back and forth between them. You will have to consider flying, riding a train, or taking the bus.
To travel to Daman and Diu by airplane, your first destination should be Diu. You’ll first have to start from the city of Mumbai which is located in Maharashtra state. There are 6 flights from Mumbai which travel to Diu Airport each week. Once you arrive, you can explore Diu island and see all the attractions that are there. Then when you want to go to Daman, you should fly back to Mumbai and then take a train about 180 kilometers north to Vapi. This is a city about 20 kilometers to the east of Daman. From there, you can take a taxi, public bus, or auto rickshaw to get to Daman. There are usually taxis available at the Railway station. If you want to take the bus, it is roughly a 5-minute walk to the bus stand from the railway station. The stand is located on Main Bazaar Road. Travel guide to Daman and Diu
For hundreds of years, Daman and Diu were under the power of Portugal. This all started after the Portuguese army arrived in the Indian state of Goa sometime around the year 1539. Their power over the enclaves lasted all the way up until the year 1961. That was when the Indian government gathered up their military forces and reclaimed the enclaves from the Portuguese. Ever since then, the enclaves have been a territory of the union government of India. At first, Goa was considered an enclave just like Daman and Diu. This all changed when the Indian government made Goa into a separate Indian state in 1987.
Daman and Diu have turned into pretty popular tourist attractions. They are both coastal enclaves which means beach lovers alone will have a reason to go there. The Arabian Sea has stunning blue waters which are great for swimming, boating, and even fishing. But what’s even better is the cuisine because there is a mixture of Portuguese foods and Indian foods . Plus, its coastal position means that restaurants have a lot of seafood choices. During festivities and special occasions, you’ll see food dishes such as dhakanu, dudh-plag, potaya, lapse, and puri.
There are a variety of attractions at Daman and Diu, some are manmade while others are natural. The man-made attractions are typically historical sites which date back hundreds of years. The natural attractions are really anything that is waterfront, such as the beaches. There is one beach in Daman called Devka Beach which even has its own amusement park. When festivals are taking place there, the whole park is lit up with attractive lights and other illuminating items. Of course, if you would prefer to just lay around on the beach underneath some palm trees, then go to Jampore Beach.
Aside from the busy nightlife and beaches, the territory is filled with a lot of old churches and forts. In Daman, the Bom Jesus Church still stands after it was finished being built in the year 1603. Its unique Roman architecture will sure make you feel like you’re living in the 17 th century. The church was built by artisans from Portugal who carved rosewood to make the church’s altar and the detailed gateways on the ceiling. Even if you’re not religious, you’ll definitely be able to appreciate the architecture and the craftsmanship of those who designed it. Daman overlooking the sea
In Diu, you can begin your visit there by checking out the Zampa Gateway. This huge red structure was built sometime during the Middle Ages based on its style of architecture. On the walls of the gateway, you can see artistic carvings of angels, priests, and lions. There is also a chapel inside of the gateway that was constructed sometime around the year 1702. It contains a picture of the Virgin Mary and her child. Another attraction near Diu is the Gangeshwar Temple. This is actually a Hindu shrine that was created to honor the Hindu deity known as Lord Shiva. Many Hindus travel to the spot each year to pray and worship their god. But, as a tourist, you’ll be impressed with how the temple was carved from a rocky cave and allows for breathtaking views of the ocean nearby.
Back in Daman, you will certainly notice a tall lighthouse structure as you travel along the coastline. This lighthouse is positioned next to the Daman Ganga Bridge which leads into the Moti Daman Fort that was originally constructed by the Portuguese. Out of all the attractions in Daman, the lighthouse is definitely one of its most popular landmarks. And despite being hundreds of years old, the lighthouse is still completely functional and serves as a legitimate guide for boats and ships at sea. As for the fort, it is about 30,000 square meters in size and contains centuries-old architecture that is truly amazing. There is even evidence of a moat and bastions previously being used around the fort to protect it from outside enemies. Fortress Panikotha in the middle of the sea in Diu
The weather of Daman and Diu stays fairly warm throughout the whole year. That is why tourism stays very consistent during the year. However, if you want to travel to this union territory to witness the festivities and holiday celebrations, then you should plan your trip sometime between the months of October and March. Not only are there celebrations on the beaches, but the temperatures and climate will be the best at this time as well. Also, bring some extra spending money to purchase souvenirs and gifts because there are a lot of street vendors who sell all kinds of original items that are unique to their culture. They will certainly allow you to remember this trip and the wonderful and interesting sites that you saw along the way.

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Brisbane’s best cooking classes: our top picks

Dinner Lunch Since at least one member of the G&G almost burns her house down on a semi-regular basis in pursuit of culinary excellence, we usually like to leave the cooking to the experts.
Whether your repertoire is limited to toast and cereal or you’re whipping up insta-worthy three-course meals every second night, there’s a cooking class for everyone to try. Every now and again we get it in our heads that we might actually be Australia’s next Masterchef, so off to cooking school we go! GOLDEN PIG | NEWSTEAD
From sourdough to soufflés, Golden Pig has a class and a cuisine for every occasion. Taught by husband/wife/executive chef team Katrina and Mark Ryan, you’ll be a kitchen wiz before the entrees have been served. Master modern Greek or froth over French bistro cuisine, salivate over seafood dishes and perfect pastry – you’ll be holding that Masterchef trophy above your head before you know it! HUNDRED ACRE BAR | ST LUCIA
Finally invited that Tinder cutie over for dinner but your currently specialty is beans on toast? Don’t order Uber Eats just yet, because Hundred Acre Bar is here to help. Hosting cooking classes each month with different themes, their classes will not only equip you with impressive skills, but you’ll also get to enjoy ‘an abundance of food and drink.’ That’s both a direct quote and our favourite amount of food. JAMES STREET COOKING SCHOOL | NEW FARM
This Brisbane institution has been teaching the kitchen-challenged for the better part of 12 years. The small classes are taught by qualified chefs and encourage you to get your hands dirty! Get messy with classes like Indian and BBQ, and tuck in afterwards over a couple of glasses of wine. Bliss! JAM PANTRY | GREENSLOPES
Do you think you can can? We didn’t until we met the ray of sunshine that is Nims and learnt about the joys of fermentation. The only time you’ll want to be in a pretty pickle is at Jam Pantry’s awesome kombucha classes, where one will brew, flavour, carbonate and repeat to end up with 2 litres of the stuff to take home and enjoy! VANILLA ZULU | WILSTON
With a delicious line up of courses that are all about making cooking less intimidating and a whole lot more fun, Vanilla Zulu can do everything from making sure your next dinner party wins you a round of applause to teaching you professional chef skills for that MKR audition you’re planning! Get hands-on learning how to whip up exotic international feeds, or turn your future meals into masterpieces with a lesson in ‘culinary bling.’ MY THAI KITCHEN | MILTON
Wish you could recreate your favourite Thai takeaway at home? We can’t promise you’ll be a pro, but you might save yourself a few plastic containers if you book in for one of My Thai Kitchen’s spicy classes. You’ll get to make every recipe yourself (and eat it, of course), with the expert advice of Chef Taya to guide you every step of the way. Just remember our top bit of advice when you head to one of the best cooking classes Brisbane has to offer: you can never have too much butter. GELATO MESSINA | MILTON
Don’t miss out on Gelato Messina, whose regular gelato appreciation classes in South Brisbane always promise a melt-worthy time! Step in for a part gelato-making, part science, part degustation at which teachers will guide you through a multitude of flavours as well as how to make the perfect creamy base for your next gelato or sorbet.
What will you be plating up next? Words by Emma Callaghan and Jessimin Horder – the gourmands putting their fruit ninja skills to practical use. Share the love!

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