Black Seed Oil Market worth over USD 25 Mn by 2025 | Profiled Players – Sabinsa Corporation, Z Automation Company, Inc, Flavex International, Kerfoot – Avril group, Organika Health Products, Connoils LLC, Earth Expo Company, SanaBio GmbH, Henry Lamotte Oi

Black Seed Oil Market worth over USD 25 Mn by 2025 | Profiled Players – Sabinsa Corporation, Z Automation Company, Inc, Flavex International, Kerfoot – Avril group, Organika Health Products, Connoils LLC, Earth Expo Company, SanaBio GmbH, Henry Lamotte Oi

Press release from: Global Market Insights, Inc. Black Seed Oil Market Growing application range in pharmaceuticals, cosmetics and nutraceuticals may propel black seed oil demand. Nigella sativa contain anti-fungal, anti-bacterial, anti-oxidant, insulin sensitizing, anti-inflammatory, antiviral, anti-hypertensive and insulin sensitizing properties, which enables it to have wide range of applications. Growing emphasis on natural based products owing to their health benefits and nontoxic nature will foster industry growth. Black Seed Oil Market size will cross USD 25 million by 2025; according to a new research report by Global Market Insights, Inc.Request for sample copy of this Report @ www.gminsights.com/request-sample/detail/3085 Presence of micro components including mystric & steric acid, proteins and vitamins B1, B2, B3, folate, copper, iron and zinc allow the product to have application as a functional food and dietary supplements. Additionally, cumin seed oil can be utilized as herbal medicine for sores, bites, rashes, inflammation and skin irritation, thereby driving black seed oil demand. Capsule based nigella sativa oil demand may exceed USD 1.5 million by end of forecast period. Growing product usage in nutraceuticals as dietary supplement or functional will favor industry growth. Increasing consumption of food supplements in capsule form due to easy digestion is likely to further boost industry growth.Germany black seed oil industry share from cosmetic & personal care application is likely to witness significant gains at over 6%. These products have soothing and anti-inflammatory properties which suits skin and cures eczema, acne and psoriasis. Growing personal care market size globally is likely to favor industry growth due to its usage in shampoos, soaps, skin care products, massage oils and fragrances.Browse key industry insights spread 280 pages with 372 market data tables & 35 figures & charts from the report, “Black Seed Oil Market Size, By Form Type (Capsule, Oil), By Application (Personal Care & Cosmetics[Skin care, Hair care, Fragrances], Pharmaceuticals, Nutraceutical [Food supplement/Dietary supplement, Functional Food], Flavoring & Dressing, Culinary), Regional Outlook (U.S., Canada, Mexico, Germany, UK, France, Italy, Russia, Spain, Switzerland, Belgium, China, India, Japan, South Korea, Malaysia, Thailand, Indonesia, Australia, Brazil, UAE, Saudi Arabia, Turkey, Egypt, South Africa), Price Trend, Competitive Market Share & Forecast, 2019 – 2025” in detail along with the table of contents: www.gminsights.com/industry-analysis/black-seed-oil-market Lack of research, availability of numerous essential oils and its potential toxic nature at high dose is likely to hamper industry, thereby affecting black seed oil price trends. These products can allergies and rashes if applied directly on skin and can also affect liver and kidneys, if consumed too much, thus further affecting industry growth.U.S. black seed oil market size from nutraceutical application may surpass 130 tons by 2025. Shift in consumer preference from synthetic to natural ingredients along with mounting demand for sustainable products is likely to drive regional growth. According to the research, consumption of cumin seed oil may help in lowering body mass without any significant side effects. Growth in obesity rate in this region has expanded the market for functional food and dietary supplements, which will thereby favor regional product demand.India black seed oil industry size from culinary applications is may grow over 7% by 2025 due to its usage as providing flavor and aroma to numerous curries, breads and bakery products. Wide usage of spices in Indian cuisines in order to enhance taste and smell of curry is predicted to fuel black seed oil demand.Egypt black seed oil market is poised to witness gains of over 7% owing to high production of cumin seed oil due to easy raw material sourcing. Growing product usage in breads, naan & curries for taste and health benefits is anticipated to stimulate industry size.Global black cumin seed oil industry share is highly fragmented among player including, Manish Agro, Sanabio, AOS Products, Sabinsa Corporation, Amazing Nutrition, Flavex, Henry Lamotte Oils GmbH, Z-company and Kerfoot Group. Manufacturers are expanding the farming of black seed owing to high demand along with improving extraction technique in order bring down production cost. Global black cumin seed oil industry share is highly fragmented among player including, Sabinsa Corporation, Z Automation Company, Inc, Flavex International, Kerfoot – Avril group, Organika Health Products, Connoils LLC, Earth Expo Company, SanaBio GmbH, Henry Lamotte Oils, Health Thru Nutrition, Florapower GmbH & Co. KG, Manish Agro, Inc, AOS Products Private Limited, Amazing An Nutrition, Inc, SNN Natural Products, Inc, Paras Perfumers, Inc, Inquiry before buying @ www.gminsights.com/inquiry-before-buying/3085 Continue…About Global Market Insights: Global Market Insights, Inc., headquartered in Delaware, U.S., is a global market research and consulting service provider; offering syndicated and custom research reports along with growth consulting services. Our business intelligence and industry research reports offer clients with penetrative insights and actionable market data specially designed and presented to aid strategic decision making. These exhaustive reports are designed via a proprietary research methodology and are available for key industries such as chemicals, advanced materials, technology, renewable energy and biotechnology.Contact Us:

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Shenga Masale Bhat (Maharashtrian Drumstick Masala Rice)

Shenga Masale Bhat (Maharashtrian Drumstick Masala Rice)
Hello Everyone,
Most of us look for easy one pot rice recipes for weekdays that can be made in a jiffy yet doesn’t compromise on health or taste. Presenting the Shenga Masale Bhat, a delicious Maharashtrian Drumstick Masala Rice Recipe that is perfect one pot meal lunch or dinner . Masale Bhat is vegetarian, gluten free and vegan . Easy to cook during busy weekdays and best part is it doesn’t need an elaborate side dish . Are you convinced now? Read further! If you recall, in my earlier blog post, I had shared the recipe of how to make Goda Masala at home, the quintessential Maharashtrian Spice Mix . I had a reader requesting for few recipes with Goda Masala which made me blog about the Masale Bhat today.
Usually Masale Bhat is served in Maharashtrian Weddings with Amti (Dal) and Koshimbir (raita). It is popularly and commonly made using Vangi or Brinjal and/or Tondli / Ivy Gourd. I, however, decided to include Shenga (Drumstick or Moringa) for turning the recipe super healthy . You can alternatively try this recipe using Mixed Vegetables too like peas, french beans, potato and carrots.
When we talk about Indian Super Foods , Moringa or Drumstick has gained a lot of popularity. Not only in India, consumption of this super food has doubled in other parts of the world in recent times.
As South Indians, we have been consuming Moringa since childhood. For Eg there is not a Sambar cooked at home without Moringa or Murungakkai and neither is my favourite Avial or Kerala Mixed Veg Curry . Both essentially require Moringa. I have a recipe on my blog, Drumstick Poriyal which is low oil, gluten free, vegan and a great side for Khichdi or rotis too. The Moringa plant has medicinal properties , is diabetic friendly as it regulates blood sugar levels . It is great for digestive health , high in calcium and Vitamins , helps in blood purification and is a immunity booster . Source
What do you need to cook Shenga Masale Bhat? Drumsticks Chopped Onions and Tomatoes plus Coriander leaves Peanuts Basic Indian Spices and Goda Masala A pressure cooker for cooking the rice.
This recipe requires low prep work (soaking rice and peeling, chopping the drumsticks, onions and tomatoes etc takes about 20 minutes.
The recipe also doesn’t call for any fancy sides or accompaniments . We usually just enjoy it piping hot with some curd on the side or if I am particularly not feeling lazy, make a quick Raita . You can check out the recipes for Mixed Vegetable Raita or Potato Mint Raita that would be perfect with this rice dish.
Masale Bhat can be made with leftover rice too but I prefer making it with fresh rice and long grain Basmati Rice specially. The two most important thing in a Masale Bhat is Rice and Goda Masala , the key element that adds both spice and the flavour to the whole rice. Do not skip either. Another thing I love adding in Masale Bhat are peanuts. I love the taste it lends to the bhat or rice and I always feel, Maharashtrian cuisine is incomplete without peanuts. Well, that’s just me!
Taking this recipe to the #183FoodieMondayBlogHop where the theme chosen by me this week is Indian Superfoods.
Let us now look at the recipe , the step by step pictures of cooking Shenga Masale bhat at home and make some for the entire family the coming weekend. Also, if you would like to explore Maharashtrian cuisine a bit more, do check out some easy recipes that can be cooked and served for busy weekdays and would be loved by the entire family.

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Eating BIG in Dallas Pt. 2

Eating like a local:
Regional food specialties -Another go around in the Big D
It’s time for another go around down in Dallas. Believe it or not the DFW area is a place I get very excited about when it comes to the local food scene. It’s also the home of my in-laws but that doesn’t make me a homer for the city by any means. I mean I could care less about the Cowboys. Go Bears. I’m just a regular dude who likes to explore through food. Well if you know what’s up you’d know that Dallas and it’s surrounding suburbs are an exciting place to eat right now. The reason for this is a variety of things but none more obvious than the fact it’s a very vibrant area that attracts people from all over. Some say that Texas is the new California and that’s not hard to believe if you’ve been to any of their urban areas lately. Houston, Austin, and even San Antonio of late have been getting lots of love from the food media world. But don’t sleep on Dallas folks. It’s very exciting right now.
Mural in Deep Ellum (Muhahahaha)
One thing of note when it comes to Dallas and it’s local food scene is they have fantastic resources in quite a few of the locals. Ever since I first traveled to Dallas to meet my then future in-laws I’ve been in the know on what to eat thanks to a few must follows in the food world. The first of whom is José R. Ralat who goes by @TacoTrail on twitter and Instagram. José is currently writing a book on tacos in America and Dallas is lucky enough to have him call it his home. Bc of José and his depth of knowledge regarding tacos in Dallas I consider the city to be one of the country’s best taco towns. More on that below. Another must follow is Daniel Vaughn aka @BBQsnob who’s Texas Monthly job title is BBQ expert. He canvasses Texas in search of the states best BBQ and Dallas is his home. Last and certainly not least is Brian Reinhart from the Dallas Observer . He’s been the food critic there since 2016 and by my count is one of the country’s best at digging up local gems. Take a look at this list for the ‘Best 100 Restaurants in Dallas ‘ and tell me it doesn’t get you intrigued. I dare you. As evidenced in that list there’s a ton of jewels in the area and these guys help them shine. Let’s ride.
Cattleack Barbeque (Dallas)
I’m always down for some BBQ my first stop in Texas. It’s better here than anywhere else at the very least when it comes to beef and sausage. Beef brisket is probably the most popular menu item on most every bbq spot that serves it these days. That’s bc so many of the newer spots to have opened across America specialize in Central Texas style bbq. Well most of the ones worth waiting in line for are found in Austin and the rest of Texas. Yes even in Dallas which for a while was deemed too far north to have the good stuff. Aside from some classic establishments there’s some new spots that have taken off and Cattlelack BBQ is one of the better ones. We waited in line for about 45 minutes.
BBQ Spread at Cattleack Barbeque
Here’s the thing about Texas style BBQ. If it’s done right there’s not a huge difference in the meats from spot to spot. Especially in Austin. As far as Dallas goes this was on par with the best of the best that the city offers. We tried the ribs which were classic Texas style – big, chewy, and meaty bones. The sausage is always extra crispy due to the snappy casing down there. That and extremely well seasoned. I love it. The brisket is what it is. Melt in your mouth type meat. It’s almost like it comes down to the sides or even the condiments. The pickled onion trend is a good one and I love the spots that also offer them raw and with jalapenos. Pickles are a must. They just need to switch from bread to tortillas and offer sides of salsa with bbq sauce. This practice should become standard across Texas as this mash up of wonderful is about as Tex-Mex as it gets. Texas Forever type stuff.
Brisket Closeupat Cattleack BBQ
Revolver Taco Lounge (Dallas)
The aforementioned José R. Ralat currently holds a post at Cowboys & Indians Magazine where he’s the food and spirits editor. José has done great work making sure the people of DFW know where to go for the good stuff while also sharing the stories of the people behind that food. Revolver Taco Lounge is one of the spots he put me onto through articles like this. I just recently had my first chance to try the spot that holds the #1 ranking in that list of the Top 100 Restaurants in Dallas that I linked to. Yep it’s a taco shop but holy shit it’s so much more than that. Revolver Taco Lounge is owned by a local named Geno originally from Michoacán. Geno is a well trained chef who along with his family and restaurant team has changed the game on what the term “chef driven tacos” can mean. By which I mean there’s nothing trendy about the recipes here. Many are long time family secrets going back to Mexico. But when every little detail is focused on they shine in a way few do.
Salbute (front) – Baja Fish Taco (back)
Their octopus carnitas taco is said to be the stuff of legend but it wasn’t quite ready. Not a problem bc the daily special Yucatán style Salbute with cochinita pibil was perfect. As described on the board it’s “the original puffy taco”. Man I gotta get to Merida. A Baja Fish taco also rocked in a way that it would’ve been a showstopper most anywhere else. But the lengua stole some of it’s thunder. They take a thinly sliced piece that’s as tender as a shot of jello and lay it flat on a tortilla that’s hand pressed and cooked in front of you by one of Geno’s family members. I last had a taco with lasting impact like this when I was in Mexico City. So believe me when I say this place is a strong contender for the best taqueria in America. I haven’t even had the chance to check out the fine dining in back.
Lengua Taco at Revolver Taco Lounge
All that goodness and I haven’t even shared with you the house special.My gosh. This place rocks! Pictured below is cabrito aka baby goat and it’s one of those tacos that if you closed your eyes while eating it you’d think you were in Mexico. Monterrey to be exact. The tender pieces of meat were bathed in some sort of tomato-chile sauce that paired so perfectly with the fresh tortillas. Then there’s the high end mezcal / raicilla selection. Wow. All females in the kitchen one of whom was raking out fresh corn tortillas nonstop. If you’re in Dallas and don’t stop here you didn’t do Dallas right.
Cabrito Tacos at Revolver Taco Lounge
Resident Taqueria (Dallas)
It would take the hands of 100’s of people to count the number of “chef driven” taco shops across the country. If I said 9 out of 10 are trash that would probably be under the ratio of what the real number is. That said there’s a spot in Dallas called Resident Taqueria that’s easily one of the best taquerias anywhere that’s doing elevated tacos so to say. I cant get enough of the tacos from here and that’s bc the options for good ones are almost endless. Pictured below are two tacos that will give you an idea of how they do things at Resident Taqueria. All tacos are served on handmade tortillas. On the left is their famous caramelized cauliflower taco. Lots of spots are doing cauliflower tacos these days and for the most they’re all pretty bad. This one with a perfectly crispy piece of cauliflower paired with crispy epazote is an exception. On the right is a chorizo with grilled cheese and shishito peppers.
Tacos at Resident Taqueria
El Come Taco (Dallas)
The lady picked this CDMX mixed with Texas type taco place. Campechano (brisket/chorizo) on top. Texas style with al pastor from the trompo, with avocado, jalapeño, cheese on left. And my favorite the suadero de la casa style which comes with sautéed nopales, potato, onion on the right – the beef was ok but the toppings took me straight back to Mexico City. The frozen margaritas are also solid.
Tacos at El Come Taco
La Sultana Antojitos Mexicanos (Dallas)
Out in Oak Cliff I came across this place while waiting for my wife to finish up at a hair salon one day. It was early but not to early for tacos dorados. La Sultana was clearly a spot worth trying based on their menu of antojitos. They had alot of different Mexican dishes on offer as well as crispy tacos which are one of my favorites. Here they lightly fry the shells while filled with your choice of meat. Both the barbacoa and the deshebrada tasted fresh. These tacos were simple so the meats shined.
Tacos at La Sultana Antojitos Mexicanos
Taquero (Dallas)
Like the rest of the country Dallas saw a ton of trendy taco spots open up over the last handful of years. Back in 2017 they were gifted this hip little stand in an up and coming part of town. Bc there is no indoor dining it has the feel of a street food though most street food isn’t cared for in this way. The chef hails from San Luis Potosi and uses a local tortilleria to make his family recipe tortillas. We received a complimentary bowl of beans that was somehow meat free. They were full of wonderful flavor that usually comes from some sort of pork. No pics but the ceviche was killer. I really liked a brisket taco with tons of melted cheese inside. For those unaware the brisket taco is big in Dallas.
Tacos at Taquero
Trompo (Dallas)
In the hip neighborhood of Oak Cliff you’ll find this unassuming spot boasting tacos. Those in the know, and there are many, know those tacos are tacos de trompo. A style very similar to tacos al pastor in terms of prep and cooking bur a little different in seasoning. Trompo is the name of this taco shop that serves a few tacos but most notably the namesake taco de trompo. This is a style popular in Monterrey (Northern Mexico) which is different from al pastor in that it’s heavily seasoned with smoked paprika if little else. The DFW area has a large Hispanic population with roots in Monterey so tacos de trompo are more standard around town than tacos al pastor. Trompo makes a fantastic that helped them get named one of the best new restaurants in America by Bon Appetit back in 2016.
Tacos de Trompo at Trompo
Hamburguesas Del Rio (Dallas)
Both Whataburger and In-N-Out are found all around DFW. But I wasn’t interested in either of them. That’s bc these Hamburguesas estilo Monterey (Desde 1988) are so much more exciting. The Norteño comes with sausage, ham, white cheese, mayo, lettuce, tomato, onion, and avocado. Normally I dont like meat (exception for bacon) on top of my beef when it comes to a burger. So instead of eating this with the slices of hot dogs I took them off and ate them as an appetizer. The ham was left on bc in the end it’s not much different from bacon as far as it’s place as a condiment on a burger. I’ve said it before somewhere – the burgers Mexico produces are mad underrated. For real.
Monterey Burgers at Hamburguesas Sabor Unico
Herrera’s Cafe (Dallas)
Yes I do love me some Texas BBQ. Specifically the brisket. But it’s not a satisfying trip to Texas unless I get an order of cheese enchiladas covered in chili con carne from a local spot that’s older than me. Last trip in I did this by going to a place called Herrera’s Cafe. They’ve had a presence in Dallas’ Tex-Mex scene since the early 70’s. I came here on a Monday at like 11a and it was packed. Holy crap. Texans eat out all damn day. I’m convinced most of them dont cook. Haha. Nah but lots of people on work lunch packed what’s the current location of the original Herrera’s Cafe. They have tons of lunch special combos on offer including a two piece enchiladas covered in chili con carne with rice and beans for something like $7. It’s even cheaper on Thursday’s when it’s $5. I love this stuff.
Cheese Enchiladas with Chile con Carne at Herrera’s Cafe
Billy Can Can (Dallas)
The wife has friends that still live in Dallas so it’s nice to get a chance to see them when we go down there. Usually we’ll meet others out for a dinner at least once or twice each trip in. Last time we met up with some friends at Billy Can Can which we chose for the downtown location. This is right by the AA Arena where the Mavs and Stars play. It’s probably not going to be the best restaurant you eat at in Dallas but it’s solid for the location. We had our eye on the plate of Nashville style Hot Fried Quail. Both me and her have a thing for fried quail as little fried quail legs were on our wedding day menu as a greeting bite. I never did get one, nobody saved me one while I was taking pictures. I only got to try them at the tasting and I’ve been on the prowl for something as good since. I liked the fried quail at Billy Can Can but it wasn’t touching the legs from Royal Fig in Austin. The house sausage was ok.
Food at Billy Can Can
BigDash Ice Cream & Pastries (Richardson)
Located in what’s a very warehouse heavy area of Richardson is this awesome little Middle Eastern ice cream shop. I’d read about it online and it seemed to be the perfect place to grab a treat and beat the Texas heat. Owned by an immigrant couple from Syria they specialize in Arabic style ice cream. Their unique recipe dates back to the late 1800’s in Syria. There’s a world famous place in Damascus called Bakdash Ice Cream parlor and they make a big public display out of beating barrels-full of its frozen treats with big wooden mallets which in turn gives the ice cream it’s signature stretchy texture. I tried the rose water with pistachios on top and it rocked. So smooth. Notice the choco kebab below. I asked the son and he said they make crepes out of it. Haha. That’s awesome. Next time maybe.
Syrian Ice Cream at BigDash Ice Cream
Khao Noodle Shop (Dallas)
Man I consider myself extremely lucky to have gotten to eat here. Reason being is they just opened a couple months ago and while we were in town for Thanksgiving they had a couple days of a surprise soft opening that I just so happened to catch online. Mark my words when I say this noodle house with roots in Laos will be on many national ‘Best New Restaurants of 2019’ lists. Khao Noodle Shop is the product of Chef Donny Sirisaveth who’s a self taught cook. Or rather a chef who didn’t go to culinary school but learned alot from his Laotian mother. The atmosphere here is casual.
Thai Boat Noodle Soup at Khao Noodle Shop
While the menu and the feel is casual this isnt ShopHouse Kitchen. It’s one of the best Lao restaurants in the States. Heck it’s one of the best noodle shops around. Here they’re doing portion sizes closer to what you see in SE Asia than you do in other regions. The idea is this allows the consumer to taste at least a couple different noodle soups which are the star of the show. I appreciate them deciding to go with the small bowls ($5 each) bc it gave us the chance to try all of them.
Khao Soi at Khao Noodle Shop
First up was an order of Boat Noodles as inspired by the Chefs trips to Boat Noodle Alley in Bangkok. Wow! This was very much similar except it had a little piece of tender brisket on top of the usual suspects. A s a nod to his homestate Texas so to say. It’s the pork blood that makes this soup special. Moving along the Lao style Khao Soi was killer! Slightly different from the version so popular in Chiang Mai in that the further north you go the less coconut milk is used in the making of it. For those that love the taste of fermented foods this is a must. It’s still in my thoughts months after.
Khao Poon at Khao Noodle Shop
Also amazing was the Khao Poon which pairs vermicelli noodles with curry and chicken broth. Every single one of these bowls was cold blooded killer. Death row meal type stuff. We didn’t even have the chance to indulge in the appetizers which I’ve seen others raving about on social media. I can’t imagine coming back to Dallas and not stopping here. Honestly I could’ve eaten a few more bowls even though I was full. They were each that good. What a treat the people of DFW have been given.
Stack of bowls at Khao Noodle Shop
Sucre Cafe (Plano)
Friday is Brisket day at this newly opened Lao street food inspired spot in the Dallas suburb of Plano. Over the last decade the Dallas area has become the nations center for Laotian food and culture. What gives? By my estimate the kids. While there’s been Lao people here longer than a decade as far as Laotian food goes it was mostly found in homes made with ingredients acquired at the local Lao grocery stores. But now that their kids are grown up and the food world has opened up to all people they want to bring the flavors of their youth to friends and neighbors. This place was filled with young employees and most of the customers were also young. All of them Lao-Americans. I’m not sure if brisket is common in Lao kitchens but if not there’s no doubt it is in Lao kitchens in Texas. Makes sense bc the meat holds that fresh and funky dipping sauce so well. Sides of Lao papaya salad and sticky rice rounded out a fantastic lunch. Another reason for Texans to love Friday’s.
Laotian Beef Brisket
Wu Wei Din Chinese Cuisine (Plano)
Tucked away in a Plano strip mall is an excellent little Taiwanese restaurant. Wu Wei Din is the type of place that when they opened became very popular with local Chinese people. Soon after the gringos followed and now it’s a popular spot for all. They have a large menu but the stars of the show are their noodles and wontons. Both of which I love. I got their house version wontons and they were delicious. It’s rare I meet a dumpling I don’t like especially with the wontons. They’re all good.
House Wontons at Wu Wei Din Chinese Cuisine
For my entree I had a tough time deciding between the beef noodle soup and the Dan Dan noodles. The former is more of a classic Taiwanese dish but I guess the latter can also be found around the country. I couldn’t figure out if Taiwan has it’s own style of Dan Dan noodles of if this version is similar to a famous place in Taiwan. Either way this came out as described online. It had a very peanut-y broth and thus was more sweet than spicy. I will say the noodles were as close as I’ve found them be compared a to a bowl of dan dan I had while in Hong Kong. I’d like to further explore the menu.
Dan Dan Noodles at Wu Wei Din Chinese Cuisine
Pullman Bakery & Shigepan ( Inside Mitsuwa Market)
There’s not a ton of Japanese people in the DFW area. But you wouldn’t know this by driving thru certain parts of Plano. It’s packed with Japanese businesses including a fresh new Mitsuwa Market. The Japanese grocery store has locations across the country in areas heavily populated by Japanese people and also Plano. The reason is as you may know Toyota is moving it’s US headquarters to Plano and places like Mitsuwa were brought in to make those moving to Plano from Japan more comfortable. I scoured around the grocery store for a bit and thought it was much better than the Chicago based one in Arlington Heights. The food-courts weren’t much different but the Plano location has a Japanese bakery chain specializing in curry bread which are little pockets of dough stuffed with Japanese curry inside. They’re a delightful on the go snack. I wish we had one here.
Curry Bread(s) at Mitsuwa Market
Hakka Express (Plano)
I came across this food court in Plano’s Asia Town and there was a handful of Chinese stalls (and a few other cuisines) specializing in this and that. This is my type of place I thought as I began scouting out each stall. My first choice would end up being this little family owned shop called Hakka Express. They specialize in Taiwanese food and some beef stir fried handmade noodles sounded on point. They were. It’s hard to find spots that can get close to that same level of wok hei found at restaurants around Asia. But HE is one of the few that do come close. This was as expertly prepared a plate of stir fried noodles as I’ve had in the States. Don’t laugh. Legit stir fried noodles are an art.
Stir Fried Handcut Noodles at Hakka Express
Morefan (Plano)
Next stall up is a spot that recently got it’s first shout-out from the Dallas food media. Before Brian Reinhart’s Dallas Observer team released it’s 100 Best Restaurants in Dallas list he teased of a spot that was basically unheard among the city’s food community. Back in Chicago I was curious what it was. Turns out it was this stall inside the food court that I returned to try the day after Hakka Express. Morefan Noodles is a Shaanxi spot specializing in Biang Biang noodles among other things. I love me some Biang Biang Noodles ever since having them in Beijing. This relatively simple noodle dish is another one of those recipes that takes skill to make. That’s bc the noodles should be hand stretched which of course they are at Morefan. I watched as the guy took my order and then shouted it to a noodle maker in back. One bowl of youpo chemian (different pronunciation) later I was stuffed. Hand pulled noodles are placed in a bowl with a puddle of hot oil. On top goes tender cubes of beef, carrots, peas, and some greens. Mix it all up and you got an amazing meal for under $10.
Biang Biang Noodles at Morefan
BlackBall Dessert (Plano)
One strip mall over from the foodcourt you’ll find this Taiwanese dessert import with a pretty funny name. BlackBall refers to the little boba balls popular in Taiwanese desserts I would assume. This place was packed with families and despite there being a couple new Taiwanese dessert shops in Chicago I had not been to them yet so this was my first dive into the insanely popular dessert culture of Taiwan. I decided to go with what I know I like shaved ice. Taiwanese style is much different than Hawaiian style shave ice and most other types of crushed ice desserts too. These can be considered a meal in and of themselves. Pictured below is a Taiwanese shaved ice dish called Jiufen taro. This dish is named after a famous dessert town outside of Taipei. It’s made with a mound of ice red kidney beans, taro balls, and little sweet potato balls. It’s a massive amount of stuff that starts to melt and then mold into one. This would end up being my first foray of many into Taiwanese desserts.
Jiufen Taro at BlackBall
Beard Papa’s (Plano)
Even though I didn’t get to the now closed Chicago location of this franchise often, I still miss it. The only reason I only got to go a few times was bc it’s downtown location wasn’t convenient for me. Had they been anywhere near where I lived I’d have been there often and that’s probably not a good thing. This Japanese import is a cream puff chain with roots in Osaka. These days they have locations across Japan and 100 in the US but none in Illinois anymore. So I was psyched to see one out here in Plano. What you see below is a Matcha green tea monthly special and the signature vanilla. Yum.
Japanese Cream Puffs at Beard Papa’s
Mango Mango (Plano)
I fell in love with the mango smoothie while in Thailand. They were truly the most refreshing drinks I’ve ever drank that weren’t water. So when I saw this chain called Mango Mango I knew I was pulling over for a smoothie. This is a chain with a few Texas locations as well as the other regular regions that get lots of Asian chains – NYC, Cali etc. Mango Mango is a dessert shop dedicated to what’s probably the most popular fruit outside of North America. The almighty mango. The menu here is flooded with different mango concoctions. Had I been dining in I would’ve gotten one of the many mango bowls on offer. I just needed a drink for the ride so I enjoyed a refreshing mango smoothie. See y’all next time.
Mango Smoothie from Mango Mango
Note: To find the locations of all the spots featured in this post, as well as places I still plan on checking out, please click HERE for my google maps guide to DFW. Click HERE for Part One.

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Dine like Royals at Hilton Bangalore Embassy GolfLinks

Dine like Royals at Hilton Bangalore Embassy GolfLinks 16/02/2019
This season, celebrate with Hilton Bangalore Embassy GolfLinks as presenting the Regional Food Promotion at their all-day dining restaurant – Ministry of Food, from 18th to 22nd February 2019. The global cuisine outlet will offer an exquisite gastronomic experience of the varied cuisines and a glimpse of the land’s rich culture from various parts of the country.
The delectable menu will tantalize food connoisseurs for a 5-day long culinary delight. Open for dinner, guests can savor authentic delicacies featuring a wide range of cuisines like Awadhi, Lucknowi, Himachali, Bengali, Punjabi, and Rajasthani. The splendid aromas and rich flavors of the dishes include vegetarian and non-vegetarian items like Amritsari Cholle, Machhi ki Biryani, Butter Chicken, Safed Maas and more that will complete one’s regal dining experience.
The palatable dishes, inimitable cocktails, and a soothing ambiance will enable guests to experience the revelries of the culturally rich states only at Hilton Bangalore Embassy GolfLinks.
Where: Ministry of Food at Hilton Bangalore Embassy GolfLinks
Time: 7 pm to 11 pm, 18th February to 22nd February
Price: Rs. 2000 ++ Related Posts Hotel Owners’ Association of Mysuru Block Inventory To Go-MMT & Oyo From 15th Feb, 2019 The Indian Hotels Company Limited (IHCL) Expands Presence in Goa with the Signing of Two Hotels A Romance to Remember: Exotic Escapes with Taj

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Carter Pewterschmidt : ecmoRandomNumbers: Carter Pewterschmidt: There’s a very good reason to franchise a business like fast food, small retail outlets etc.
Theft.
Stopping staff and managers ripping you off is a huge problem. If you sell a guy a franchise and he’s got to buy all his supplies from you then theft isn’t your problem. You get paid no matter what. It is now the franchise owners problem, because it comes all out of his pocket. So he’s going to make damn sure no one steals. If he was a manager on a salary? He’d be stealing more than the staff.
/As a Brit I realised I had no idea how to pronounce Chipotle. I had to watch a Youtube video to see how they pronounced it.
//One thing lacking in the UK. Fast food from Mexico and South America. We’ve got tons of Indian, Turkish, Chinese etc but stuff like tacos or wraps? Not many. Supermarkets sell lots of kits to make at home but I can’t think of any chain restaurants.
Argentina has lots of fantastic grilled meat. Chile, contrary to popular belief, doesn’t actually eat chile, and it’s called “ají” (ah-HEE). Their food is very old-school British — boiled and gray, blood sausages, etc. Mexican foods from different geographical areas in Mexico and the American southwest are, in my opinion, the tastiest in the Americas. Cuban food’s pretty damn good, too. A good Cuban café con leche is a wonderful, creamy, sweet sin.
Here pretty much all the choice we have is to go to a supermarket and buy this:
[img.fark.net image 282×280]
And cook it at home. I mean, it’s nice, but I’d love some decent places to get something more authentic. Obviously the demographics are the reason. We have lots of Indian people here so we get lots of Indian food, and it’s fantastic. But we have very few South American and so get very little of their food, while the US obviously has a lot of them.
That makes me sad. I probably couldn’t live anywhere I couldn’t get decent Mexican food.
I only had South American food in South America. Trust me — stay away from Chilean food. It’s awful for the most part. My mom cooks New Mexico style cuisine, mostly. Lots of green chile, homemade tortillas, pinto beans with salt pork and pork green chile sauce, enchiladas, tacos, tostadas, etc. After spending two years in Chile, I got home to Arizona and my family asked, “What do you want to do first?”
“I want to eat at Macayo’s like NOW!” We went straight to the restaurant from the airport. Their baja chicken enchiladas are to die for. That first bite of Mexican food after two years of not having any was like manna from heaven.

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Chef Chintan Pandya of Adda Indian Canteen becomes the poster boy of Home Cooking

You are at: Home » Foodisphere » Chef Chintan Pandya of Adda Indian Canteen becomes the poster boy of Home Cooking Chef Chintan Pandya of Adda Indian Canteen becomes the poster boy of Home Cooking Chef Chintan Pandya of Adda Indian CanteenPhoto by Noah Fecks Kale Pakoda at Adda The American Search for ‘Real Indian Food’ leads to Adda Indian Canteen
‘ A dda’ means a hangout in Hindi and New York’s Adda India Canteen is exactly that – a small homey place in an industrial neighborhood in Queens, next to a 711 and set close to a rumbling overhead subway track, small businesses and a community college in prosaic Long Island City, away from Manhattan’s frenetic dining world.
Yet Adda has become the culinary world’s darling. Every night it’s packed and with people still waiting to get in. Rarely has there been such a love fest – many from Manhattan and neighboring states who have never stepped into the borough of Queens are trekking out on a pilgrimage to try Chef Chintan Pandya’s food.
Every mainstream media has raved about the food, and Adda is on every major list including NY.com’s 1000 Best Restaurants, CNN’s best New Restaurants and Timeout’s Best Dishes. As Pete Willis in The New York Times wrote, “Adda is a lusty, full-throated defense of traditional cooking.”
The dishes which are drawing the crowds in include Masaledar Lipatwan Chicken, Tawa Kaleji, Bheja Fry, Tandoori Macchi, Tandoori Poussin, Rara Gosht, Junglee Maas and Lucknowi Dum Biryani. There are also vegetarian offerings like Lotus Root Koftas, Bismal Saag and home-made Paneer khurchan. Adda Indian Canteen S o what is happening? I went in to check for myself and found it was so packed that dinner reservations had to be made a week ahead – yes, Manhattan had discovered this Indian Canteen and one had to get into line! Adda is a small casual cafe with a color collage wall of Indian newspaper front-pages; while it waits for a liquor license, patrons can bring in chilled beer from a nearby 711 store. It’s moderately priced and serves also local businesses and the students from La Guardia College. Check out the Biryani!
I met with Roni Mazumdar who owns the modern Indian restaurant Rahi as well as the new kid on the block Adda in partnership with Chintan Pandya who is the executive chef at both these very different restaurants. I had a long chat with Chef Pandya to find out what’s behind this American love affair with unabashed Indian spices, authentic desi food and yes, Indian chilies.
And that, I found, is indeed the magic selling point of Adda’s food. It is authentic Indian. No fancy airs, no modernist pretensions, no dramatics in the menu – just regular food that regular Indians eat at home. Adda’s mantra is ‘Unapologetically Authentic’ and spice is truly the spice of life. There is no playing to the mainstream with a watered down version of ‘Indian cuisine’ – or spicing down of the food for the American palate. Junglee Maas at Adda P andya was born in Ahmedabad where his grandparents’ home is and grew up in Mumbai. He got to eat many different foods at the homes of school friends, and that’s where he got his lessons in how pan-India really eats. He recalls, “We never cooked meat at home but I had lots of friends from Maharashtrian and Muslim households and I got exposed to dishes such as tawa kaleji and bheja masala. People in New York think these are a delicacy here but it was never a delicacy in our country. We used to eat every part of the meat – meat was always on the bone and even here we don’t do it boneless. All our four non-vegetarian kebabs are on the bone, as in Delhi.”
His career took him for training to many Oberoi Hotels from Mumbai to Kolkata to Jaipur and Delhi and in varied cities across India he experienced the way local people ate. He came to the US after working in a restaurant in Singapore and worked in Cleveland and Atlanta before Junoon in New York for a year. He’s been in New York City only about two and a half years but observes: “This city has every kind of food but no one has concentrated on home-style food. You don’t eat Navratan Korma every day at home, you don’t eat Chicken Tikka Masala at home every day but you do make a lamb curry at home every day –– one household could make a Punjabi lamb curry while another would make Hyderabadi lamb curry.”
He recalls that when Adda opened, people questioned that why there was no Vindaloo and Chicken Tikka Masala but they have stayed away from commercialized dishes. He says: “People accept you when there is honesty in your food. It’s not a mishmash.” Whereas most Indian restaurants alter the spice level in deference to the customer, Adda does not. Says Pandya, “If your mother made a lamb curry at home, did she make one spice level for you and another spice level for your brother? There was only one lamb curry made at home and everyone ate that. Spice is a very subjective matter. We are unapologetic about our Indian food.” Dahi Batata Puri at Adda P andya likes to cook what he likes to eat – all the non-commercialized home dishes such as Bismal Saag which is very different from the standard one served in most restaurants, depending on varied local produce: He recalls, “My mother would pick up whatever greens she could get and sauté it for me – that is what I crave for and it’s the cheapest dish on the menu.” Nor does he like to do a generic curry sauce and serve it on paneer, chicken and lamb but creates a special symphony of spices for each dish. He says, “What we are doing is how things are made in India.”
The chef also believes in utilizing local products – such as kale in the traditional pakoras. He points out that in India entertaining is very informal where uninvited friends just drop in and it is essential to feed them something – pakoras are the traditional go-to snack because onions and potatoes are staples in every household. In New York, kale is equally easily available, and the full flavor of these pakoras comes with a good dousing of home-made chatnis and sweet yogurt which give this dish its punch, once again a lesson learned from his mother. For Pandya, the word ‘generic’ is not in his dictionary and all his chaats have their own unique flavor as with the street-vendors of different Indian cities.
Again, the portions are pretty big compared to what’s generally served in New York restaurants. He says, “People say the portions are big but we wanted to give value. This is the way the portions are in India. Also, I feel we have to give people what they really want. Tandoori fish was not in the opening menu until someone from Mumbai mentioned that he really missed eating a whole pomfret on the bone here. It got me thinking – no restaurant had it so I decided to put it on the menu.”
Adda interior P andya also brings his own idiosyncrasies into the food, which makes for some offbeat layering – such as Amul cheese. “If you ask me what comes to my mind when you say cheese I would say ‘Amul!’As a kid I just loved Amul cheese. I love cheese in everything and add it to kebabs, just like you always want melted cheese on a burger patty.” So when you order tandoori cauliflower at Adda, you find it is laced with Amul cheese, taking you back to your Indian childhood.
The dishes might be complex in their spicing but things are kept simple and homelike, and often quirky, at Adda. For instance, there’s only one dessert, and it’s not always available. It’s made a few times a week in small batches, and when it’s over, it’s over. “The beauty of the rice khirni is it’s just milk, sugar and rice and garnished with pistachios and cashews but it takes six hours to make – it is something which your grandmother might make.”
Roni Mazumdar and Chintan Pandya are planning a third restaurant soon but each time they plan to explore different spectrums of Indian food, and sometime in the future they also hope to do a specialized seafood restaurant. Pandya, who is frustrated by the fact that many people identify Indian food with just chicken tikka masala, says: “My dream is in ten years to get Indian food on the map where people respect and honor it the way it should be.”
Chicken Biryani by Chef Chintan Pandya from Adda
Ingredients:

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‘Chilli & Pepper’ restaurant offers discount

BM Enterprises recently launched their new and cosyrestaurant ‘Chilli & Pepper’ in Dharamepth. The new restaurant is offering flat 10 per cent discount on bill above Rs 700 for Valentine couples and families. The offer is valid for one week starting from February 14. It is a great blend of modern thoughts with a traditional touch.
The 50-seater spacious restaurant offers delicious Bengali dishes like Kosha Mangsho, Potoler Dolma, Murg Posto, Chicken Dak Bungalow and lots more from the chefs of Bengal.
One can also enjoy from the huge variety of Chinese and north Indian cuisines including some unique delicacies from the tandoor. It offers both veg and non veg delicacies. Chilli & Pepper restaurant provides a great ambience for kitty parties, birthday celebrations etc., to enjoy with loved ones, informs a press release issued here. For further details, food lovers may visit the restaurant Chilli & Pepper located opposite Children’s Traffic Park, Dharampeth (Ph: 8484877760).

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Dear Guest,
Thank you for taking the time to share your detailed feedback.
At ITC Hotels, we endeavor to inculcate a culture of “care” and I am happy to read that the team rose to the occasion.
In an ambience steeped in history, complimented by a richness of culture acquired through centuries, Welcomhotel Vadodara is a leading 5 star hotel in Vadodara which brings you world class luxury with the warmth of Indian hospitality in an experience that is unmistakably grand. This 5 star business hotel presents a range of cuisines, accommodation and recreation options that are incomparable with the best in Vadodara.
WelcomCafe’ Cambay -Named after the Gulf of Cambay, this 24-hour restaurant celebrates the spirit of the discreet traveller, by serving fine Indian and international cuisines round-the-clock, through its buffet and ‘a la carte offerings.
Peshawri, “North West frontier cuisine restaurant”, where the food is cooked in clay ovens or tandoor in the traditional style of the Indian North-West Frontier region. It takes a chef years of meticulous training and dedication to master the art of making food in tandoor, to judge the heat of the tandoor and the time necessary for each dish to be perfectly cooked.
We have conveyed your kind appreciation to Mr Bharat Shah and other team members. Your comments shall certainly motivate us to demonstrate more such ‘Moments of Truth’.
It is always our endeavor to create a memorable experience and offer our discerning guests indigenous, luxury experiences through our commitment to quality service.
Assuring our best services and looking forward to the pleasure of welcoming you back!
Best Regards,
Kunal Pahwa

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