Enjoy the spirits of The World Cup at The Deltin, Daman

Enjoy the spirits of The World Cup at The Deltin, Daman

Enjoy the spirits of The World Cup at The Deltin, Daman 12/06/2019
12 June 2019 – For the Indian fans, cricket is not just any sporting event, but a passion shared by millions of people. Support the men in blue at a full set up of cricket screening paired with selected food and beverage offers at the Whisky Bar at The Deltin, Daman, one of the largest properties in Daman from 30th June, 2019 to 14th July, 2019.
The glasses are frosted with world cup pictures giving all the cricket lovers a complete experience of the world cup spirit. The cricket lovers can enjoy with their families, yet celebrate the world cup as the bar offers “buy 2 and get 1” offer on selected food and beverages & “buy 1 and get 1” offer on selected food and beverages on match days of “Indian Team”.
Keep your josh high with your family and friends around to enjoy the most exciting sporting moments of The World Cup at The Deltin, Daman.
About The Deltin, Daman
The property, a 176 room & suite hotel is the perfect getaway for vacationers, ideal for a weekend getaway or even for an extended stay.
The Deltin is a world of new experiences and luxury. Enter this, opulent 5-star property that has a range of exquisite avenues for everyone in the family. Explore your favorite cuisines at The Emperor and The Vegas or unwind at The Whiskys, the bar for gentlemen with taste. Relax & rejuvenate at the spa or enjoy a swim in one of their pools, the grandest dip in Daman.
Adding to this perfect experience are retail as well as wedding and MICE spaces. Step into The Deltin, Daman – a notch above, and a class apart. Related Posts

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7 EXOTIC Cuisines You Must Try In Singapore To SURPRISE Your Tastebuds

Home » 7 EXOTIC Cuisines You Must Try In Singapore To SURPRISE Your Tastebuds 7 EXOTIC Cuisines You Must Try In Singapore To SURPRISE Your Tastebuds Crocodile penis, anyone? 12 June 2019 You don’t have to travel far to get your fill of some unusual and very tasty cuisines.
We all know Singapore is a foodie nation – and these days, dining options run the gamut from the run-of-the-mill (no offence to everyone’s favourite Italian and Thai dishes, which we definitely couldn’t live without!) to the straight-up uncommon.
Here, we’ve rounded up some of those less-commonly found cuisines for those of you who have adventurous tastebuds. Ready, set, eat! Previous Next 1. Peruvian — TONO Cevicheria
While a visit to South America may not quite be on the cards for your average Joe, a visit to what the restaurant dubs “first-ever authentic Peruvian cevicheria in Singapore and Asia” is as simple as hopping onto a Grab to TONO Cevicheria in Bugis.
As TONO focuses on seafood – more specifically, Peru’s national dish, ceviche (marinated raw seafood cured in citrus juices) – you’d be remiss not to give one of its signatures, Ceviche TONO ($28++), comprising market fish, crispy baby calamari, purple potato and smoked aji amarillo “tiger’s milk”, a try.
Another popular dish for those who prefer to keep it a bit simpler is Lomo Saltado ($40++), a traditional stir-fried beef with tomatoes, onion, coriander and potato. Don’t mind if we do.
Try it: TONO Cevicheria is at DUO Galleria, 7 Fraser St, #01-49/50, 189356. Call 6702-7320 or e-mail to reserve a table. 2. Latin American — TONITO
Newly opened at Changi Airport’s Jewel in April, TONO’s “little brother” restaurant, TONITO Latin American Kitchen showcases the different flavours from the region by serving authentic favourites from Mexican, Venezuelan, Argentinian and Cuban cuisine, among others.
Its Peruvian chef-owner, Daniel Chavez, aims to make LatAm food approachable and appealing for diners, and dishes such as Tallarin Saltado ($26++), a stir-fried Peruvian pasta with onions, tomatoes, coriander and a special soy sauce, definitely hit the spot.
Its Latino sandwiches — such as the Mexican Torta ($18++), comprising chicken, avocado, chipotle aioli, tomato salsa and coriander – and range of antichuchos (marinated grilled skewers) are also a popular choice, according to the restaurant.
Try it: TONITO Latin American Kitchen is at 78 Airport Boulevard, #02-248, Jewel at Changi Airport, 819666. To make a reservation, call 6904-3975 or e-mail . The restaurant does not take bookings on Fridays, Saturdays and Public Holidays. 3. Chinese — The Dragon Chamber
This gritty Chinese speakeasy – which is hidden away behind a kopitiam on Circular Road — has been making headlines since it opened earlier this year for its very exotic spin on Chinese cuisine.
No, you won’t get your regular zi char dishes here, but rather things like D*** Soup ($30++), a six-hour boiled chicken and pork-based herbal soup featuring the, ahem, privates of a crocodile.
Or, if that’s just a tad too far out of your comfort zone, go for the mouthwatering Wagyu Truffle Beef Hor Fun ($68++, serves two to three pax), comprising premium A4 Kagoshima Wagyu, crispy deep-fried hor fun strips, poached egg and finished with a truffle gravy.
Try it: The Dragon Chamber is at 2 Circular Road, 049358. Call 6805-8181 to make a reservation. 4. African — Kafe UTU
Get a taste of Africa at this unique cafe and lounge that serves up breakfast, brunch, dinner and tapas favourites from around the world – as well as a tantalising cocktail menu.
Choose from eclectic, hearty dishes such as Fried Plantain with Mango Chilli Marmalade ($16), Lamb Heart With Chimichurri Sauce ($20), Caribbean Goat Curry ($28) and Liberian Peanut Chicken Stew ($28).
The dessert menu is also chockful of intriguing options, including Nakupenda ($10), a Kenyan doughnut topped with house soft-serve ice-cream, and Malindi Halwa ($10), a Swahili mochi made with fresh dragon fruit juice, an assortment of nuts and spices, dukkah filo and coconut yoghurt.
Try it: Kafe UTU is at 12 Jiak Chuan Road, 089265. Visit https://kafeutu.com/#reserve to make a reservation. 5. Argentinian — BoCHINche
Carnivores, rejoice, as Argentinian cuisine is heavily focused on grilled meats, which is something that this charming Amoy Street joint does very well indeed.
Boasting an impressive range of steaks, BoCHINche, which means ‘ruckus’ in Spanish, also serves up empanadas (two for $16++), a popular Latin American pastry, with various tasty fillings. Other dishes such as the Green Peas & Saffron ‘Arroz’, with grilled red Argentine Prawns & Bisque ($29++), make use of plenty of fresh, delicious produce.
End off your meal with BoCHINche’s signature milk cake, Tres Leches ($19++), with mandarin sorbet, citrus and lemongrass – and embrace the food coma that is sure to follow.
Try it: BoCHINche is at 115 Amoy Street, #01-02, 069935. To make a reservation, call 6235-4990 or book online . 6. Swedish — Fika Swedish Cafe & Bistro
If the only time you’ve had Swedish food has been at IKEA, you’ll definitely want to check out this delightful Halal-certified cafe on Beach Road. Its menu is expansive, to say the least, and includes the quintessential Swedish Meatballs ($19++), served with baby potatoes, lingonberry jam and pickled cucumbers, as expected.
But there’s lots more to choose from: Tunnsbrodsrulle ($19++), Sweden’s version of the hotdog, with mashed potatoes, grilled sausage, fried shallots and relish in a traditional thin bread roll; Swedish Lamb Stew ($24++), comprising lamb, carrots and onion stewed in a creamy dill broth; and the appetizing Smorgasboard ($69++, serves two pax), that has an assortment of hot and cold items including pickled herring, Skagen with lumpfish roe and black angus sirloin. We’re drooling already.
Try it: Fika is at 257 Beach Road, 199539. Visit www.fikacafe.com/reservations to reserve. 7. Nepalese — Everest Kitchen
A range of Tibetan, Nepalese and North Indian offerings are on the menu at this unassuming Little India restaurant – think loads of grilled meats, masalas, and veggies.
Newbies to Nepalese food should not miss out on the country’s version of dumplings, the momo ($7.50 to $9 depending on your chosen filling), which are served either steamed or fried with homemade chutney.
There’s also Sukuti ($12), a Nepalese traditional smoked mutton marinated in Himalayan spices, or for something warming, go for one of the thukpa options (from $7.90). The famous Tibetan noodle soup is sure to hit the spot.
Try it: Everest Kitchen is at 55 Chander Road, 219950. Call 6957 2397 to book a table. Previous Next
By Victoria Barker, June 2019
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Choose Best Indian Food in Christchurch by magicmasala04

Nowadays, a lot of Indian are going to New Zealand for working, business purpose or personal motive. They all are not non-vegetarians. some of them prefer vegetarian foods. For those person, who like to eat Indian food and love to Indian cuisines. Magic masala Indian restaurant will be one of the best options. because, Magic Masala is having most popularity in Authentic Indian Restaurant in New Zealand and his chef is prepare best Indian food in Christchurch. Magic Masala also love to care about your health and nutrition needs. That in mind we would like to hear from you if you want your food prepared in a certain way. www.magicmasala.co.nz/book-a-t…

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Singapore Tour Package from India (New Delhi)

Singapore Tour Package from India (New Delhi) Reply to: (Not Shown) http://www.dstoursonline.com » Well the attractions of Singapore can’t be described in words as the pleasure to experience it can share even more. But I will not disappoint you by leaving this segment incomplete. Let’s start- To give a label to its beauty; it brings in to the focus a range of 63 islands. The best among them is Sentosa Island. Santosa Island is one of the most visited places in Singapore. Its main attractions include a long sheltered beach, golf course, five-star hotels, the resort world sentosa, Silos beach, Sentosa’s 4D Magix (4D theatre), Butterfly Park and insect kingdom and Universal Studio. Now that’s WOW factor here, so much under one roof. Enjoy the ride to Sentosa as Singapore offers a good connectivity to Sentosa by Sentosa Express monorail or by cable car. Underwater world– An oceanarium which is in the west of Sentosa has been able to attract a lot of tourists to beautify its tunnel based marine life. It is a home for many species like turtles, sharks and other fishes. It also has tourists programs to give them the delight of scuba diving with the sharks. And not just this, it also has Dolphin Lagoon wherein the visitors can interact with Dolphins. Universal Studio– It’s a theme park in Sentosa Island and has one of the most distinctive appeals. Build with some of the most exquisite rides, this park creates a thrill among visitors and draws a lot of attention by all age groups. Marina- Bay-Sands– It is one of the most premium and buzzed Hotel property on the world map that’s why to mention it as one of the attractive features of Singapore became important. Its Class-apart features, have three tower which are connected by sky terrace and this sky park has the world’s largest swimming pool and lets you enjoy swimming amidst sky. It has more than 900 rooms, shoppers’ mall, museums, theaters, celebrity-chefs, casinos and the list can go on. Cruises- Now that’s a cherry on the cake. Star cruises are a big hit in this island-city and very well connected with other islands around Singapore to bring the most out of everything. Cuisine- Well Singapore cuisine has largely been influenced from most of the South-Asian cities. It has excellent variety to warm up your taste-buds and brings to you the delicacy of Indian, Chinese, Indonesian, Western cuisines in Singaporian styles and a perfect ambience of their famous Hawkers centres to make your visit a worth. To celebrate their cuisines, Singapore Food festival is also organized in the month of July. Singapore has captured tourist’s attention in its own way. It is as pretty as a picture. Go and explore it, you would come back with unforgettable experiences. Contact Us Address : 35/16, IIIrd Floor, Shankar Road, Old Rajender Nagar, New Delhi -110060, India Phone : +91-9711166607

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8 Exciting New Restaurants To Visit This Weekend In Delhi NCR And Mumbai

8 Exciting New Restaurants To Visit This Weekend In Delhi NCR And Mumbai 8 Exciting New Restaurants To Visit This Weekend In Delhi NCR And Mumbai Check out what’s on our list of must-try new restaurants in Delhi NCR and Mumbai! NDTV Food Desk | Updated: June 12, 2019 17:44 IST New Restaurants Alert: Dragonfly in Aerocity, Delhi has great food and stunning drinks Highlights Delhi NCR and Mumbai have a number of places for gastronomes Dragonfly by Priyank Sukhija and Badshah opens its doors in Aerocity Happy Thai is a great place for trying out modern Thai dishes
Life is pretty fast and hectic in India’s metro cities like Delhi and Mumbai, but there are options galore when it comes to places for letting off steam and relaxing along with good food and drinks. New restaurants, cafes, and pubs and clubs are being constantly added to the landscapes of both these cities, with the restless youngsters always hungry for newer, more authentic experiences. Both cities have added some fantastic places for gastronomes to explore in their free time. On our list of new restaurants to check out in Delhi NCR is the blitzy lounge Dragonfly, a new L’Opera, a fantastic new Vietnamese restaurant – Viet:Nom, and a new haven for family dinners in East Delhi, Anardana.
Meanwhile in Mumbai city, Curry Tales is back in action, along with two new and amazing Asian restaurants – Yazu and Happy Thai – ready to delight foodies of the city. New Restaurants In Delhi NCR
1. Dragon Fly
The latest entrant in Aerocity, Dragonfly is set to redefine ostentatious, with its blitzy, blingy interiors. With walls showing trippy depictions of bug anatomy and classy interiors, Dragonfly should be your next party place for two reason – great food and unmatched ambiance! Restaurateur Priyank Sukhija and Indian rapper Badshah have come together to create this place that is made for those dedicated to working hard, partying hard and is serving some amazing cocktails and culinary gems, including dishes for health nuts.
Where: Worldmark 1, Aerocity, New Delhi
Cost for 2: INR 4,000 (excluding alcohol and taxes) Dragonfly in Worldmark 1, Aerocity, Delhi
2. Viet:Nom
Vietnamese food lovers have a reason to cheer with this new restaurant dedicated to bringing authentic flavours of the country to Delhi. Joining the league Vietnamese cuisine restaurants like Pho King, Honk, Premiere etc. in the capital, Viet:Nom is serving quintessential dishes made from ingredients as ordinary as fish sauce, sugar and rice.
Where: 17-18 DLF CyberHub, Gurugram
Cost for 2: INR 2000 (excluding taxes)
3. Anardana Kitchen and Bar
Delhi has no dearth of places serving exceptionally good North Indian fare. The latest entrant into the Indian and Indian fusion food scene is Anardana Modern Kitchen and Bar that you can hit on your next family dinner. Anardana is affordable and has a space that is done up in an elegant way. It has a number of good Indian food options, along with some fabulous cocktails.
Where: 3, Hargovind Enclave, Vikas Marg, Delhi
Cost: INR 1,200 for two people Anardana, Delhi
4. La Roca
If exploring new and different world flavours is your thing, then you should be heading over to La Roca in Aerocity this weekend. With flavours from Korea, South America, Canada and Japan, La Roca’s supreme focus on authenticity and freshness of ingredients is sure to delight you no end.
Where: 6, Lower Ground Floor, Worldmark 1, Near Indira Gandhi International Airport, Aerocity
Price For Two: INR 2,500 La Roca, New Delhi
5. L’Opera Salon De The
One of the best French patisseries in town, L’Opera recently opened their 16th outlet in Delhi’s Greater Kailash. The occasion was marked with a high tea that was attended by some 100 guests, among which were present Ambassadors and High Commissioners with their families. The classy space is about 1,300 square feet in area and can comfortably accommodate between 30 to 40 guests, who can chose to indulge in a range of sweet and savoury dishes that L’Opera is famous for.
Where: M-37, M Block Market, Greater Kailash 2
Cost for 2: INR 800 (excluding taxes)

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Full Exclusive interview with Ming Tsai

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Foodies followed Ming Tsai when he moved from Food Network to PBS, where he riffs to KLCS about a plethora of topics, like “Simply Ming,” his viewers’ favorite guest (hint: she gave birth to him), putting his Yale mechanical engineering degree to use, and why people should put the phone down when enjoying precious moments in life.
In the current season we’re watching, you travel to places like the Rhine, what’s the show theme for each season?
We’re in Season 17, we’re one of the longest running cooking shows on TV today, which I’m very proud of. The theme has pretty much stayed consistent over the years, which is, and one of the reasons I left Food Network was because I really want to teach, a true cooking show that people hopefully will look at and of course be entertainment, but to really learn and hopefully try the dishes. For the most part, we try to keep it eight ingredients or less, sometimes Ken Oringer will bring 15 but he’s one of the best chefs in the country, but Daniel, he came on and he did it in seven ingredients. Home cooks don’t want a 15 ingredient dish on a Tuesday. A lot of the dishes are one-pot meals. More often than not, the majority of dishes, we’re making live and one-pot meals. Most people at home would rather clean up one pot. If it’s a pain in the butt to cook something, they’re probably not going to cook it. We tape live to tape. We keep it as live as possible because if they watch something like, “Wow, I could do that?” Then they’re going to do it and that’s the ultimate goal. We want people to continue coming to our restaurants, but we really do want people to get in there and cook. We always say, “You’re welcome to follow the chef’s recipes,” but you’re really starting to cook like a chef when you take one of my recipes and then you start adding your own culture to it, you had cilantro and chilies because you love cooking Latino food, or you add garam masala because you’re Indian. Once you start adding your own things that you love, you’re really cooking. You’re basically a chef. If you get paid for it, you truly are a chef. That’s all a chef means, a chef’s not a great cook, a chef is a cook that gets paid. (laughs) The theme is never predetermined where we’re going to go, we tend not to repeat similar countries within a couple years. I haven’t been to Asia in a couple years, so I see us going back. This year usually if it’s international, then the following year it’s usually domestic. Currently scheduled is California and Portland, Oregon. I’m here to help other chefs, I love showing off other chefs on the show. But it’s great to see these chefs out of their element, which is a commercial kitchen into a home kitchen, because I really do tell all guests, “Cook like you’re cooking in home.” Which is the reason I think people watch, because they’re, “Oh, I can do that.” Which is also why we start with a cocktail, or a glass of wine, because that’s how we cook at home, that’s part of the joy of cooking, isn’t it?
Do you have a favorite dish in this current season or on the show?
My two children are my two best dishes. I’ve done over 1,000 shows, but one dish in current memory that I just was so humbled, I did a king crab stir-fry dish. Beautiful fresh king crab, it had crispy rice cakes and lemongrass and it was delicious and I do this dish, the guest chef following that show, I do three shows a day, was Jacques Pepin. He caught the very end of the show and after the show wrapped, he starts eating the king crab and he could not stop eating it. To have someone of Jacques Pepin’s stature, say, “This is one of the best dishes I’ve ever had.” That made my career. I was just with Jacques in New York for his foundation. There was about 20 of us chefs. We’d all do anything for his foundation. I’ve always done anything Jacques’s asked for. I’ve been to his place in Connecticut, I love that whole family, and at the end of a Yale club event for four hours, Jacques’ bowtie is untied, and Claudine says, “Papa, donne moi.” He hands Claudine his bowtie to give to me. “He wants you to have this.” I’m like, “You’re kidding me.” “Do you know how to tie it?” “No, but I’m going to frickin’ learn how to tie it, (laughs) now that I have a Jacques Pepin bowtie.” And everyone has up and downs and we always help each other out, that’s what chefs do. That’s another great thing about being a chef. I know if I have whatever needs , I can always call one of my chef buds. Another chef will jump in for me and I will do the same for them. And it’s such a small world.
What made you want to cook on TV and teach people to cook Asian inspired dishes on TV? What got me in TV was luck. I never as a kid or when I was cooking at 14 and 15, said “I want to be Julia Child or Frugal Gourmet.” I watched them all, but not once did I say, “I want to do that on TV.” In late ’95, early ‘96, Food Network came to Santa Fe, I was an executive chef at a restaurant there and they asked if I wanted to do “Dining Around.” This was my first exec chef job; I just did my first James Beard dinner, so now I’m getting on the PR train, especially back then, I knew being on TV wouldn’t hurt. So I agreed to do “Dining Around,” which was a great show, they’d travel the country, do three chefs from a region. It turns out this was their talent search show. Back then, they didn’t have enough chefs that were decent on TV. We were all pretty bad in the beginning, because we’re chefs and not used to looking at the camera. I’m kind of a smart ass, I am very confident and I like to have fun, and say sarcastic stuff because life’s too short, especially if it’s a bad situation, make light of it. The first thing I ever said on TV and I’ll remember it to my grave, I looked right into camera, “Hey I’m Ming Tsai, I was born Chinese, I am still Chinese and today I’m cooking lamb.” It was the right thing to say because the producer there was like, “You know what? This guy has it.” He was like, “He has presence, let’s bring him back.” So I got brought back for “Ready, Set, Cook.” It was this five part series against another chef, Susur Lee, who’s still one of my best chef buddies, was against me and we did five shows. He won the first two, I’m like, “Oh, this isn’t going well.” I won the third one, we split the fourth one, there’s never been a tie before and I won the last one. It was awesome, because neither of us wanted to lose face, but we both wanted to win. I knew that was an opportunity. I had fun with the audience, I would throw tomatoes out there and engage them, just to have fun and that’s probably going to be good entertainment. They asked me back to do “Cooking Live” and I became the inside Asian expert, they’d always call me in. I’d always go on my own dime, I’m realizing this could be a great augmentation to my career as a chef. The same producer said, “I think you have what we need. We need to get you media trained. There’s a guy in western Mass. and then we can then do your own show.” That happened after I took over Sara (Mouton)’s show for one week. People remembered me and the boards lit up, there were emails and that sparked the executives’ interest. At moment there was only Martin Yan for anything Asian, there’s still not a lot of Asians on TV. It did cost thousands of dollars for a two-day seminar, he taught me the tricks of the trade.” He’s trained us all. The old adage, “Make love to the camera” it’s that. You’re talking to one person in a dark room, that’s the only person you’re talking to. And that’s how I started “East Meets West.” Ironically, we did 80 shows, five shows a day over two weeks. We did that twice a year and I did that for five years. The first show I did, not only did my producer say, “You need a tag line to end the show.”, right before taping, I had to think while I was cooking through my first show, to think of a tagline, and of course my producer says, “By the way, Julia Child has ‘bon appetite’ taken.” It was a turkey shumai show. At the very end, I’m at my table with my glass of wine, and I looked at camera, “Peace and good eating.” Out of nowhere and that became my mantra. What was so funny and ironic, was, that first show, unbeknownst to me, they submitted to the Emmys. Then that show won the Food Network’s first Emmy, so that catapulted me to the next level, which was so fun.
So far everyone’s had a Julia Child story, especially for those in Boston, do you?
I have so many. The first one was the first time I met her. It was at her house. She was shooting “Julia and Jacques,” it was also the first time I met Jacques Pepin, so it was a momentous day for me. I was not on TV at the time and I was interested in seeing how a TV show was done. This was six months before I opened Blue Ginger. I knew I was opening my restaurant, I had no idea if it was going to be a success or not, so I was up and coming, for sure.
So we show up to her house, it was fascinating it was four cameras, a real kitchen in Cambridge. It was a sandwich show. Julia had an ice cream sandwich and Jacques had a baguette with pieces of dark chocolate in between the bread. Julia was like (doing her voice), “When I was an itsy bitsy girl, I loved ice cream sandwiches,” she’d take a bite, and then Jacques, “When I was in the south of France,” and he would take a bite. They would say cut, and they’d come and grab Jacques’ sandwich, they tried to grab Julia’s sandwich, and she would eat the whole thing. I saw her eat three ice cream sandwiches in three takes. I’m like, “Oh my God, she’s my hero” because then we went out to Jody Adams’ restaurant and had an eight course meal after that, where I saw her just devour the entire ramekin of butter, I’m like, “Julia, you are my hero.” Fast forward, I now opened Blue Ginger in ‘98, three months into, that she makes the reservation. I was a freakin’ nervous wreck. It’s Julia Child for God sakes. She finally sits down. I’m cooking the best possible meal I could cook, I didn’t care about anyone else in the restaurant (laughs) , I was all over that table. We started with tuna two ways, I had an upside down martini glass, on top of it was a tuna caviar parfait that was raw, below it you couldn’t see, I did a hot tuna poke with crispy rice, but it was all fogged up in the glass. I kept serving her dishes, the foie gras shumai, it epitomizes East West cuisine for me. The waiter comes over and says, “Chef, Julia wants to speak with you.” I changed my apron, and thinking to myself, “What’s she going to say?” I think she wants to see me to talk about the shumai dish. “Yes, Julia?” I have an open itchen at Blue Ginger. She goes, “Chef, you don’t have one woman line cook!” I was like, “Oh God,” like just stabbing myself in the chest with a sword. And she was right. I didn’t. Back then and still now, not enough women cook. Back in the day, it was one percent and I was just crushed, because I’m thinking she’s enjoying the meal and we’re going to talk about the meal. The good news is at the end she had a lovely meal and she took pictures with the whole crew and the one thing I love, and I love I do this, is at the end of the meal, she walked to the line and she personally shook the hand and thanked everyone that she could shake their hands with, to thank them for the great meal. I’m like, “Wow, she doesn’t have to do that.” She thanked everyone. There’s a life lesson right there, and I do the same thing now. The French taught me in a French kitchen, when you work in a kitchen, you say, “Bon jour” to everyone, you shake their hands and you say, “Au revoir” and you shake their hands, that’s customary. It’s a great tradition I continue.
For a few years now, the penthouse is the new set. Was there any reason behind leaving the old set?
The previous kitchen I had at Clark was a beautiful, gorgeous two counter kitchen, with all this equipment, but not like someone’s normal home. I wanted to make it more edgy. You only needed two cameras to make an edgy cooking show. We had four cameras, it costs a fortune too. Stylistically, I wanted more hand held and more casual, so by doing it in this penthouse, it’s not a gargantuan, huge professional kitchen. I have a five burner stove now, so I don’t have an advantage to anyone else that’s watching the show. It was stylistic, I wanted to make it a little bit more edgy, more camera moves in and out, and we also at the same time started pushing this even more simple than before, because back in the day I had great chefs on and they were great and they would do amazing stuff, molecular gastronomy, incredibly entertaining, but no one’s doing that at home. It was more stylistic, keep it edgier and keep it more casual, because you don’t want to be formal with food. It’s just food at the end of the day.
My favorite episodes are always with your parents, are there plans for more with them each season? Do people ask you about that?
Every single person has always said their favorite show, they simply would say “Mom.” And dad’s awesome obviously. But mom makes fun of me, mom says, “Those dumplings don’t look very good.” (laughs) And she’s right, they don’t look as good as hers. I think people love seeing me getting dissed by my mom and we have a good time with it. I love my parents, I owe my whole career to them, they taught me how to cook and more importantly, taught me how to enjoy food. This year we didn’t, mom just couldn’t. She doesn’t like to travel that much, she just bounces between Palo Alto and Honolulu and she couldn’t get to the studio this time. But my plan is: this coming season, that’s one of the reasons we chose California. They will be in Palo Alto when we go shoot and hopefully get in at least one show. Having said that, I’m going to probably bring my two boys who are 16 and 18 on a show. They are good cooks, my son loves friend rice and my other son loves to bake. They’re funny, smart-assy kids, my fault unfortunately. Thank God they’re a little more sensitive than me, they have my wife’s DNA, so I think that will be a fun show. I think it’s great for people to see a 16 and 18 year-old can actually cook too.
Another favorite episode is with your celeb chef friends and probably the one you did with Todd English and you guys made pizza on the grill, since you can tell you guys are real friends, it made me want to see a show with the two of you on.
We’ve been around the world together and 98 percent of all my guests are all my friends. Daniel Boulud is one of my best friends, these are all great friends, Michael Schlow’s been the most frequent guest. And all the chefs are friends for the most part, life’s too short. We help each other. If someone’s out of fish, they call me and I give them half of my fish. There’s a fraternity of us, we literally travel and see each other either at South Beach Food and Wine, Pebble Beach Food and Wine Fest, a lot of us are part of Bocuse d’Or, I’m very proud of being part of the advisory team that is coaching Team USA.
I have a couple other great causes, one is food allergies. My son used to be allergic to soy, wheat, dairy, shellfish, peanuts, eggs. He’s been cured. Eastern and Western medicine can cure food allergies. He’s been to China twice now and you do not go to China with a peanut allergy. My other huge cause, you can make a difference through food. There was a Forbes article 15 years ago, the food industry gives back more proportionally than any industry in the world. Wall Street gives more dollars to charity, but there’s no group of people that give more time percentage-wise than chefs, because we have an opportunity. Any fundraiser involves a dinner, they all need food. I am a proud board director and president of the advisor board called Family Reach. I have raised over $7 million for Family Reach through my Cooking Live events. My next one is at the Ritz Carlton, Boston, May 13. Familyreach.org, we financially help families that have cancer. The number one cause of personal bankruptcy today is cancer. You could be living in Wellesley and you’ve made it, but then your kid gets cancer. A lot of people don’t have one and two million in their bank account and the poor end up broke. One thing I try to teach my sous chefs and cooks, is I take them on my charity things I do. You have to make sure part of your mission is stuff like this, you have to give back. One of the proudest thing I’ve ever done in Boston, was the day of our marathon bombing, so Ken Oringer my best chef friend, he came over to Blue Dragon and we looked at we each other, “What are we doing?” I said, “We’ve got to go big or go home.” We both know the owners of the Red Sox, I said, “I’m going to call them and get a date that we can take over Fenway when there’s not a game. We’ll invite 100 chefs to cook and charge $500 per person.” We pulled it off, we raised a million bucks. It was exactly 31 days after the bombing, we got this thing together. That was one of the proudest moments of my chef career. All of us chefs were so proud. Everyone brought their own food, everyone said, “I’m in.” My wife’s, a genius came up with the name “Boston Fights Back.” That’s the power of food, and that’s why it’s so great to be a chef, because you can always give back.
KLCS has an afternoon block on Saturdays devoted to these shows, it’s such a guilty pleasure in this noisy world. Do you get a lot of similar viewer feedback in terms of these shows now for people?
I get feedback, which I’m so humbled by, that “It’s my escape. When I watch your shows, all the troubles of the world just fall aside.” That is just so humbling for me to hear that. I also love the comment, “I tried the dish.” When someone says, “I tried cooking that, but I added cardamom to it,” and those I always respond to, “You’re really cooking now. I’m flattered that you’re using my recipe as a base, but by adding your own personality, you’re cooking.” And that’s the goal of a cooking show, isn’t it? I want people to cook.
What’s the most popular question you get?
(laughs) I get often, “Can I come on your show?” “Are you a chef?” would be my response. The most popular comment is, “I love your mom and dad.” And also, “You should give your mom your show.” When I first did “East Meets West,” I had my parents on the show, and people loved her. So I called her, “Mom, the ratings are great. The execs even called me. They loved having you on.” I said, jokingly, “They want to give you your own show.” She said, “Son, don’t worry, I’ll have you on a guest.” (laughs) She’s turning 88. My dad turns 90 this year and he still works full time. He’s a genius rocket scientist. He has a new patent, a new way of making a fuselage, he’s got NASA and Airbus doing testing now, it could literally revolutionize how fuselages, which is every airplane and every missile, are built from now on. It’s ridiculous, and he’s 90. And he still makes a good chow mein.
You can tell that you enjoy your job. Do ever just pinch yourself you get to do this for a living and follow in those footsteps, educating people, cooking on TV?
I have two beautiful children and a fantastic wife. Almost every one of my Tweets, I always end with #AttitudeorGratitude. I meditate, right now there’s an awesome Deepak Chopra, Oprah 21-day meditation about grace through gratitude. I’ve been so grateful. My parents were awesome so me. My wife makes fun of me. I literally have never had anything bad happen to me. You hear about horrible abuse that kids have, or [some] racist thing. I grew up in Dayton, Ohio, no one made fun of my brother and I. We were smart, but we were good athletes, we weren’t really different. I know how blessed I am, my parents paid for my college. That’s not commonplace. I didn’t have this pressure of a debt over my head when I graduated from college. I know what an advantage that is, so I could go do anything. That gave me the freedom to be what I wanted. And I wanted to be a chef. I was cooking in my mom’s restaurant since I was 14. I was janitor, rice cooker, dishwasher, egg roll boy. I would take the egg roll cart to the middle of the square every lunch. I had a blast with it. Once I got to Yale, I studied engineering, I wanted to be a mechanical engineer. But once I started cooking, I started going to Paris every summer, I came back from Cordon Bleu junior year, I mastered French freshman year. Once I learned how the French cook from Cordon Blue, “Damn, the French can cook too! I want to start blending.” In my opinion, the two best cuisines in the world are French and Chinese. I came back from Cordon Blue that summer, I sat my parents down, “I’m going to finish my degree and I know how important it is to get a bachelor’s in engineering and then I want to move to Paris and I want to be a chef.” My mom stood up and gave me the biggest hug and said, “You are so lucky son, at such a young age you already know your passion. Just promise you give 110 percent.” My dad is much more pensive, he goes, “Son, you weren’t going to be a great engineer anyway, go cook!” (laughs) He was right, I didn’t have a passion for it. If you don’t have a passion for it, you’re never going to be great at it. Fast forward, I’ve been on HSN for the last five years, I’m now designing kitchen equipment, so I’m using all my thermodynamics and all my centrifugal force training. So, I get to use my mechanical engineering degree, which gives me a leg up at HSN, how many times they say that in every show, “Mechanical engineer major from Yale turned chef.” So I thank my dad for forcing me to become an engineer, that really helps me solidify my place in designing kitchen equipment. It’s so cool. So I do pinch myself. I get to make people happy through food. That’s a great job.
When you’re in L.A., do you have any favorite places to dine or food shop at?
K-town’s always awesome. I’ve yet to get to Ricardo Zarate’s new place, his Peruvian food. I love Charcoal and AOC, Suzanne (Goin) can do now wrong. I don’t think I’ve ever been to L.A. and not had one meal at Matsuhisa, Nobu’s original restaurant is perfect Japanes food, and his hot food is like, “Wow.” The cool thing about Matsuhisa, if you’ve been there, the host is on the left and coat hangers to the right, a dead-end hallway, but there’s shoji screen and a private eight-seat sushi bar, and if you call in advance, that is where Nobu, if he’s in town, that’s where he’ll cook. I’ve had a couple meals cooked by him and that’s just incredibly special. He catapulted Japanese cuisine to the level of what’s going on in this country today. And just to show that if you just make pristine, delicious food, you don’t have to be on TV. Matsuhisa is hands down, fantastic. Newport Seafood in San Gabriel, splurge on the live king crab, it will change your life!
Is you anything you add that we haven’t asked you?
If you ever want to re-watch shows, go to Ming.com. As soon as the show airs, that show is then shown on Ming.com. I want people to have access to all the recipes. You don’t have to write the recipes down as you’re watching the show. I think you should watch the show, because you want to see the techniques. It doesn’t matter if it’s a half a cup or a cup of chicken, you’ll get that later. There’s a great article I read this morning about taking pictures with your iPhone. It’s about how your brain works, you actually will remember the most special moments if you don’t take a picture of it. You’ll remember the moment better if you see it and enjoy it. Don’t be looking through a camera, watch it in real life. That’s an amazing concept that I’ve never thought of. You figure, “I’m going to remember it forever, it’s on the phone.” No, you’re going to remember it if you see it, not use the technology. I don’t know how that works out if you still want the photo too (laughs). It’s so apropos for this day and age, that we do have a real problem because everyone, media in general, there is a this false sense that everyone is beautiful and happy in this world now. That’s so far from the truth, but if you follow people’s Instagram and Twitter, everyone’s happy, everyone looks perfect, and everyone’s smiling in sunny places. That’s not reality, and what it does do, is it makes everyone that’s not in that place, feel even worse about themselves. There is a huge chasm, a huge delta between the reality and non-reality now because of the instantaneousness of social media. Share this article:

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CENTURY PARK HOTEL TO HOLD A LIVE-COOKING DEMO AT MAFBEX

The Manila Foods and Beverages Expo (MAFBEX) is up for another run! Founded in 2006, MAFBEX has established a top-notch trade affair in the world of food and beverage. This 2019, the exhibit will be held on June 12-16 at the World Trade Center.
For several years, MAFBEX has been the melting pot of the biggest trailblazers and passionate newcomers of the industry with over 500 different booths all about food trade. The event also gives attendees a chance to interact with companies and professionals from Europe, US, Taiwan, Malaysia, Japan, and Korea.
Different cooking and hospitality competitions are also featured in the event. This year, Chef Huey Marcial, Sous Chef of Century Park Hotel Manila, is taking part in the live-cooking demonstration at MAFBEX.
Chef Huey has made rounds around the world of the hotel and restaurant industry because of his expertise in cooking. With a degree in hospitality and culinary arts, Chef Huey started in the Asian buffet of Mandarin Oriental Manila, later on venturing as a Commis/Kitchen Helper at Makati Shangri-la and The Peninsula Manila, where he learned pastry making and Indian cuisine.
He has also worked at Sunland Hotels, Maldives as Chef de Partie where he was trained to please the taste buds of the international world, even receiving a Silver Medal during his participation in the 2016 Hotel Asia Exhibition and International Culinary also in Maldives.
Currently the Sous Chef of Century Park Hotel, Chef Huey is in charge of developing dishes with the Executive Chef and takes delight in creating gastronomic experiences for the guests.
Wondering about the dish he will prepare for MAFBEX? Make sure to catch his cooking demonstration on June 14, 2019, 1:00pm-2:30pm at the World Trade Center.
“Chef Huey is one of our talented chefs at CPH, I am looking forward on how he will amaze the MAFBEX crowd with his cooking expertise,” said Anthony Tan, CPH’s General Manager
Launched in 1976, the Century Park Hotel remains as one of the finest hotels in Manila. It is owned and operated by Maranaw Hotels and Resort Corporation and enjoys a mix of local and international patrons. The renowned establishment has over 500 rooms in varied types and facilities for a complete dining and leisure experience. To know more about Century Park Hotel, visit www.centurypark.com or contact information@centurypark.com.ph and telephone number: (632) 528-8888.
The Manila Foods and Beverages Expo (MAFBEX) is up for another run! Founded in 2006, MAFBEX has established a topnotch trade affair in the world of food and beverage. This 2019, the exhibit will be held on June 12-16 at the World Trade Center.
For several years, MAFBEX has been the melting pot of the biggest trailblazers and passionate newcomers of the industry with over 500 different booths all about food trade. The event also gives attendees a chance to interact with companies and professionals from Europe, US, Taiwan, Malaysia, Japan, and Korea.
Different cooking and hospitality competitions are also featured in the event. This year, Chef Huey Marcial, Sous Chef of Century Park Hotel Manila, is taking part in the live-cooking demonstration at MAFBEX.
Chef Huey has made rounds around the world of the hotel and restaurant industry because of his expertise in cooking. With a degree in hospitality and culinary arts, Chef Huey started in the Asian buffet of Mandarin Oriental Manila, later on venturing as a Commis/Kitchen Helper at Makati Shangri-la and The Peninsula Manila, where he learned pastry making and Indian cuisine.
He has also worked at Sunland Hotels, Maldives as Chef de Partie where he was trained to please the taste buds of the international world, even receiving a Silver Medal during his participation in the 2016 Hotel Asia Exhibition and International Culinary also in Maldives.
Currently the Sous Chef of Century Park Hotel, Chef Huey is in charge of developing dishes with the Executive Chef and takes delight in creating gastronomic experiences for the guests.
Wondering about the dish he will prepare for MAFBEX? Make sure to catch his cooking demonstration on June 14, 2019, 1:00pm-2:30pm at the World Trade Center .
“Chef Huey is one of our talented chefs at CPH, I am looking forward on how he will amaze the MAFBEX crowd with his cooking expertise,” said Anthony Tan, CPH’s General Manager
Launched in 1976, the Century Park Hotel remains as one of the finest hotels in Manila. It is owned and operated by Maranaw Hotels and Resort Corporation and enjoys a mix of local and international patrons. The renowned establishment has over 500 rooms in varied types and facilities for a complete dining and leisure experience. To know more about Century Park Hotel, visit www.centurypark.com or contact information@centurypark.com.ph and telephone number: (632) 528-8888.

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5 Perks To Living In The City

5 Perks To Living In The City 0 SHARES
Living in the city rather than on the outskirts of it has tons of advantages. Although you may love the scenery of the country or the lower rental prices of the suburbs, there’s nothing quite like living in the heart of downtown.
If you’re thinking about moving to the city, then here are some of the perks which you could consider.
You Drive Less
Even though living outside of the city limits may be cheaper, your job is likely in the city. Since the city is where the heart of the action is, most people have to commute long distances if they live outside of town.
Not only is gas expensive, but it’s time-consuming to sit in your car during a traffic jam or rush hour. More driving also increases your chances of getting into an accident .
However, when you live in the city, close to everything that you need, you can either walk, ride your bicycle, or take public transportation to work. It’s considerably cheaper than a daily commute. So, even though the rent may be lower outside the city, you have to ask yourself whether it’s really worth it when you factor in drive time and gas prices.
Access To Arts and Culture
The city has all sorts of things to do if you’re looking for arts and culture. Whether you want to see the latest museum installation or check out a Broadway musical , major cities have no shortage of cultural activities.
If you’re the kind of person who loves to expose yourself to different experiences and arts, then you’ll never get bored living in the city.
Better Restaurants
Whether you feel like eating sushi or having Indian food, downtown offers a wide variety of different cuisines. It’s nice to know that you can choose from all sorts of different options when you feel like going out to eat.
Diversity
The city attracts people from all different walks of life because of the job opportunities. While the suburbs can tend to be segregated, the downtown portion of major cities tends to be a melting pot .
If you appreciate being around all sorts of different cultures and races, then there’s no better place to be than a city’s center!
City Landscapes
There’s something exciting about the cityscape view when you live downtown. Depending on the city you live in, the view from outside of your window may feel like something out of a movie!
Rather than looking out at boring sidewalks, or homogeneous houses, you see a vast landscape with bright colors and lights full of action. The city never sleeps, so looking out the window will always give you something to admire or look at. See more

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Hot Deals • MealPal – New AND Past Users (Error??), 50% Off 1st Month (DT TORONTO ONLY)

MealPal – New AND Past Users (Error??), 50% Off 1st Month (DT TORONTO ONLY) Deal Link: http://www.mealpal.com/toronto50imp Savings: 50% randomly clicked on one of the emails and this promo for some reason works for new AND past users! not sure when it expires.
12 Lunches at $3.49 each
20 Lunches at $3.24 each
Restaurants are all located downtown but most are in the PATH.
Examples of their partners:
AAamazing Salad
Anoush Middle Eastern Cuisine
Anoush Shawarma & Falafel
Bacon Nation
Barburrito
Bento Sushi
Bento Sushi – Elizabeth St.
Bread & Bowl
Burrito Boyz
Burrito Gordito
Butchery Station – Richtree Natural Market
Crave Healthy Habits – Adelaide St.
Crave Healthy Habits — Adelaide St.
Crave Healthy Habits – Front St.
Crave Healthy Habits — Front St.
Crave Healthy Habits – King St.
Crave Healthy Habits — King St.
Crave Healthy Habits – TD Center
Crave Healthy Habits — TD Center
Crepes Club
Eighteen30
Einstein Cafe & Pub
Extreme Pita
Fat Bastard Burrito – Adelaide
Fat Bastard Burrito – College
Hero Certified Burgers
Indian Biriyani House
Junoon by Amaya (Formerly Amaya Express)
Ka Chi
Kanga Pies – Commerce Court
Kanga Pies – King Street
King’s Noodle Restaurant
Kupfert & Kim – Brookfield Place
Kupfert & Kim – Metro Centre
Kupfert & Kim – Spadina Ave.
Kupfert & Kim – Sunlife
Kupfert & Kim – Waterpark Place
La Prep – 1 Queen St.
La Prep – Adelaide
La Prep – TD Centre
La Prep – Wellington St.
La Prep – York St.
Love Chix
Maezo
Mama’s Pizza
Mam Green Salad
Mana’ish
May’s Deli
Mucho Burrito
Mustachio Italian Eatery
Olly Fresco’s
Olly Fresco’s – York St
Oriental Delight
PAI
Pho Vistro
Pizza Rustica – Blue Jays
Pizzeria Bosco – Richtree Natural Market
Poke Guys
Poke Wrap
Pumpernickel’s
Pusateri’s Fine Foods
Ramen Station – Richtree Natural Market
Rol Jui Restaurant
Silk Road Kebab House
Sometime Seafood Chinese Restaurant
Souvlaki House
SU&BU
Sukhothai
Sushi & BBbop
Szechuan Express – Royal Bank Plaza
Taco Van – Richtree Natural Market
Tahini Centre
Thai Island – King St.
The Belly Buster Submarines
The Burger’s Priest – Adelaide St.
The Burger’s Priest – Queen St.
The Fresh Italian Eatery
The Poke Box
To Go Market – Richtree Natural Market
Treats
Urban Grill & Poutinerie – Richtree Natural Market
Urban Herbivore
Vegan Station – Richtree Natural Market
Veggie D’Light
Zerozero – Eat Italian
Z-Teca – Commerce Court
Z-Teca – Exchange Tower
Z-Teca – Southcore Financial Centre
You need to go pick it up but get to skip the line and save on lunch.
OFFER LINK – www.mealpal.com/toronto50imp Images

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The Chef behind planning the IPL Menu – Chef Reetu Uday Kugaji

The Chef behind planning the IPL Menu – Chef Reetu Uday Kugaji 12/06/2019 HospiBuz: Ma’am, you have accomplished immense success in your career, could you please tell us what was the turning point in your career and how did it help you to be victorious?
Chef Reetu Uday Kugaji: As a Kid I have grown up seeing my mother cook the most delectable cuisines for the entire family. That gave the first click in my mind that, Yes food is such an interesting and enormous art. I guess that I have got it through my genes.
Chef Sanjay R. Ghokshe, who has mentored me to hold my Chef Knife , to cook and to take up challenges as I very well remember that I was very scared of Blood , and what he did to ensure that I face it is he put me on my first Training at the Leela Kempenski , Mumbai in the Butchery. That day & today I can Slaughter a Lamb LOL, though I am a pure vegetarian. I remember him tell all the Students in my class that she might be the shortest but I measure her height from her brains. Yes Chef I have made you proud.
Turning Point to select this profession: Also I remember when almost all my relatives were strictly against my joining the Hotel Management, the person who stood like a pillar were and are my parents. The myth those days was that this profession is just not apt for girls.
I owe all my success to my Mom, Mrs. Manjit Arora and my Dad , Mr. M.S.Arora, who supported me right from day 1. And now supported both by my parents and my husband my soulmate Uday Kugaji, who is indeed my strongest support to always encourage me to give my best at all times.
I received the certificate of merit and medal for dedication in academics from Dadasaheb that is onorable Dr. D.Y Patil Sir, former Governer of Tripura , Bihar and West Bengal and Dr. Vijay D. Patil, the man behind the absolutely fantastic Stadium –D.Y.Patil Stadium at Navi Mumbai.
I have been into the menu planning and have prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket”Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. Intricately prepared cuisine designed to capture a delicious and exciting range of flavours, textures and aromas. Handled Special Food Preparations for IPL matches, T 20-20, International Cricket Matches at the D.Y. Patil Stadium, Navi Mumbai. So I have cooked the most delectable cuisines for small to very large numbers.
With 20 years of experience in the world of culinary, I believe that food is like oxygen to me. Food for me is God. I believe that the food that I cook / prepare should not only touch the hearts but also the souls of the people relishing it.
I am privileged to be a Chef and a Mentor to thousands of budding chefs of tomorrow. My achievements prove it all, my students (they are my kids) when excel in their careers I look up at the sky and thank God for his grace. Making a difference in a positive way in so many lives and I am the chosen one makes me and my entire family so proud.
HospiBuz: The Chef is always related to kitchen; being a mentor could you please tell us what can chef do beyond cooking delicious food in the kitchen?
Chef Reetu Uday Kugaji: I am extremely proud for shaping the careers of thousands of Budding Chefs and students and witnessing them being so successful as Human Beings first then a Chef. As a mentor to them, I ensure that this quality of being extremely Humble and be proud of your roots is inculcated in my students, as I want them to be good humble humans first and then Chefs.
Mentoring of course, Inspiriting Culinary talent. As a Chef we owe to the generations coming in to bring back the Lost Recipes of India.
Research, Promoting Indian Cuisine, Being a Brand Ambassador for Indian cuisine, Food Styling, Food Photography, Food Author / Writer, Food blogger, Food traveler , Food anchor, Kitchen designer, Kitchen equipment manufacturer or consultant/ adviser and Menu designer.
HospiBuz: Ma’am, you have designed the menu for honourable people like Pratibha Patil, Godfather of Cricket Sachin Tendulkar, Rahul Dravid etc, what were the things you had to keep in mind before setting menu for them?
Chef Reetu Uday Kugaji: What I kept in mind was serving authentic traditional recipes with a perfect balance of nutrients. These people are pretty busy with their tight work schedules where there are times that they have to skip their meals, considering that fact my menu was 101 % a balanced meal. For Sachin Sir and Rahul Dravid Sir I considered the fact that a high protein diet menu needs to be planned and at the same time something very creative and innovative.
HospiBuz: A lot of people vegetarian people are hesitant to enter into hospitality and you are also pure vegetarian. How do you manage your task of cooking a Non-Veg food?
Chef Reetu Uday Kugaji: As my profession demands cooking and tasting Non-Vegetarian foods & in spite of me being a pure vegetarian, I perform my duties religiously as I understand the cause behind it is holy and noble. I profoundly believe that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it. So it’s all in our brain. When I taste non-vegetarian I feel that it’s what my job demands and I can never ignore the fact that I am a Chef and a mentor to so many students, If I be reluctantant and bind myself, my students who are pure vegetarians will never get the courage to explore different cuisines. So I believe in Practice what you preach.
HospiBuz: Planning and designing menu at IPL must have been one of the challenging jobs, could you please tell us how did you manage to set a menu, where you could offer both combinations of taste and health? Could you please tell us how different is the menu of a sports person as compared to any other professionals?
Chef Reetu Uday Kugaji: Energy and Protein Foods is a must in my menu for sports person. A good combination is a must. Spices need to be very mild. Inclusion of soups, salads and fruits in their diet is a must. Ensuring that the food given to them is not too heavy, lots of fluids, juices and shakes. Healthy , wholesome foods and energy filled snacks to fuel their performance. Menu should be carbohydrate-loaded, non-fat-filled meals. A balanced diet is a must.
HospiBuz: When setting the menu for the restaurants what key point you keep in mind so that you could blend budget quotient and emotional sentiment?
Chef Reetu Uday Kugaji: Quality comes first. Location of the restaurant, type of consumer Occasion / Theme , Equipment’s and skills at hand. We eat with our eyes first. Appearance, tastes, innovation, uniqueness, variety, nutrients, methods of production and the price.
HospiBuz: What do you think about food start- ups? Could you please tell us the key reasons behind the success and failure of a food start-up?
Chef Reetu Uday Kugaji: Definitely will think of start-ups.
Key reasons behind the success of any start-up is Conceptualization of an Idea, your Founders, team, thorough research of the market Growth Strategy i.e. execution, timing & marketing,Product. , Your Attitude and Funding Strategy.
Any failure of a start-up is because of customer not being their priority, Shortsightedness, arrogance, expanding too soon ,Hubris, Sloppiness, egotism, Inflexibility , imbalance, being underfunded or overfunded, heavy reliance on debt funding and poor strategic management.
HospiBuz: How has technology changed the world of culinary? Does it provide any convenience?
Chef Reetu Uday Kugaji: Yes it does matter and makes a huge difference, if you have a modern well equipped kitchen, it is pretty time-saving and facilitates ease in preparation of varieties of food in no time. Latest and sophisticated technology available at an arm’s length.
Only requirement here would be a complete know how abouts to the entire kitchen equipments.
What we thought technology was a long time ago??? Some of the most remarkable household appliances like blenders and mixers are now so humdrum that we rarely think of them as technologies at all.
Though a 101 % kudos to technology, no matter what kitchen you prefer the fact is the Brains that works in the Kitchen know how and what can produce / prepare a perfect dish which receives applauds.
HospiBuz: In your opinion, how do you think, how hospitality sector can and have empowered women? Could you also tell us about the campaign “Woman at work”?
Chef Reetu Uday Kugaji: Times have changed women have equal opportunities. Here what is considered is talent and not gender. We rock big time. If you are capable and have the caliber you are meant to stand out in the rest. Woman at work was a campaign initiated by Ms. Poornima Batish , the Founder and Editor-in-chief of the esteemed magazine “WOMAN AT WORK” where the exceptional work of women was appreciated and recognized. There were nominations and voting for the same. With the grace of God , I was voted the most as one of the winners of that campaign.
Woman at Work is a first-of-its-kind professional magazine for talented women at work in India. It aims to provide insights and avenues for women professionals – in corporate and non-corporate sectors, entrepreneurs, consultants, sportswomen, artists, freelancers- to continue or return to the productive workforce and excel in their field.
Woman at Work aspires to go beyond the conventional domains of home and family management and showcase multiple facets of a normal career woman.
HospiBuz: What message /preaching you want to convey to the people interested in the hospitality sector?
Chef Reetu Uday Kugaji: The only ingredient required for cooking is “Passion”, if you have it in you then you are at the right place. Be humble and proud of your roots. Rest all is your dedication ,commitment and destiny. Wishing you all Good luck and God bless !!!!
Would like to conclude with the Divine blessings of Bhagavan Sri Sathya Sai Baba
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