Ex-UN official tweets video on virtues of moringa tree, ‘we knew this’ say Indians

Ex-UN official tweets video on virtues of moringa tree, ‘we knew this’ say Indians

Advertising Ex-UN official tweets video on virtues of moringa tree, ‘we knew this’ say Indians Sharing the video, Solheim wrote, “The moringa tree from India is a disease-fighting superhero. [sic]” Listing various medicinal and ecological benefits, he added, “It can purify water, be used as biofertilizer and help treat serious diseases. It may be a future superfood. Amazing!” By Trends Desk | New Delhi | Published: February 12, 2019 5:55:00 pm 2.8K Shares ‘Army is to fight bad uncles’: Daughter of martyred army officer recalls conversation with her papa The video produced by the World Economic Forum got everyone talking online. (Source: Getty Images)
Indians on social media never miss an opportunity to point out that something the West may have recently discovered has been well known here for decades or even centuries. After recently reacting with hostility to a tweet that described yoga routine pranayama in complex medical terms, Indians on social media pounced on former UN environment chief Erik Solheim when he shared a video listing the virtues about drumsticks, also known as moringa. Advertising
Sharing a 2018 video made by the World Economic Forum, Solheim described the desi vegetable as a “superhero” in his tweet. The video about vegetable, which is popular not just in India but other South Asian cuisines, got people talking on the micro-blogging site.
Sharing the video, Solheim wrote, “The moringa tree from India is a disease-fighting superhero. [sic]” Listing various medicinal and ecological benefits, he added, “It can purify water, be used as biofertilizer and help treat serious diseases. It may be a future superfood. Amazing!” The moringa tree from India is a disease fighting super hero. It can purify water, be used as bio fertilizer and help treat serious diseases. It may be a future super food. Amazing! 👍
— Erik Solheim (@ErikSolheim) February 10, 2019
Many Indians responded to the tweet, with some saying that it was great to see the West value such ingredients. Others spoke of how such plants are patented by big pharma companies in the West, barring it from being beneficial for all. Some shared what they said were the other medicinal benefits of the plant. Mr. Erik,Thank you for highlighting the value of this tree. This is called as Munaga (మునగ) in our Telugu language. Leaves are useful in curry. The unrippen fruits(drumsticks) are the regular part of various types of curries. The gum is useful in controlling the loose motions.
— Srinivasa Rao Madduluri (@RaoMadduluri) February 12, 2019 Known since a long time https://t.co/3aeWdVCfx5
— Sunanda Unni (@sunandaunni) February 11, 2019 Our favourite #Drumsticks are now part of world research https://t.co/SygL46jYBR
— Girish Nair (@nairkgirish) February 11, 2019 All this is fine. My only concern is who is doing the research and who will end up patenting the chemical compounds that will be used in the pharmaceutical industry. Moringa has been part of an Asian diet for centuries – I do not want it corporatised by big pharma. https://t.co/uwqP33Vswe
— Amitangshu Acharya (@amitangshu) February 11, 2019 Not only moringa tree but also different types of trees, foods from India are already superfood. The only thing the science and western world found its effect recently and termed as superfood of present and future. @hvgoenka @LukeCoutinho17 https://t.co/x1R8oWzohP
— Basanta Kumar Rout (@rout_basanta) February 11, 2019 Moringa is already available around the world as a superfood. In Western Kenya we are supporting a women’s group to grow Moringa to boost immune system of people living with HIV/AIDS. An amazing tree!
— Andy Egan (@AndyEganITF) February 11, 2019 In my native language Bengali (India,West Bengal, Kolkata)..We call it “Sojne”.. Consuming it’s flower also prevents Measles and Chicken Pox
— Kaushik Maity (@kush_nok6) February 10, 2019 Future super food? It already is https://t.co/zHxBEtN2Hm

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Where to Eat Now in New York City: Winter 2019

Where to Eat Now in New York City: Winter 2019
New York City, arguably the dining capital of the world, has no shortage of top restaurants. Whether you’re seeking a seat at one of the buzziest new spots in town or looking for a place to impress your date, OpenTable has you covered with the right restaurants for any occasion or craving. Here Caroline Potter, our Chief Dining Officer, rounds up where to eat now in New York City .
Benno Newly opened, Benno received a stellar three-star review in The New York Times as well as a recent rave from Grub Street. Jonathan Benno’s sweet spot is French technique and classic contemporary Italian cooking. Taking up residence in the Evelyn Hotel in the now-trendy NoMad neighborhood, Benno, who was the longtime chef de cuisine at Per Se, is focused on flavor over fad. Fans of French food will be right at home, but those who loved his Italian dishes at Lincoln will find a number of pastas to satisfy their carb-y cravings. The coddled egg is a crowd pleaser for any palate. Sound Bite: “An absolutely amazing dining experience! The attention to detail on each plate was magnificent. Every single bite had purpose.”
Cosme No time to travel to Mexico City? No problem. Enrique Olivera’s sexy Flatiron restaurant, which has been named one of the S. Pellegrino World’s 50 Best restaurants, serves super-fresh, super-fine Mexican fare from chef-partner Daniela Soto-Innes, who was named the James Beard Rising Chef of the Year. Yes, you absolutely must order THAT corn husk meringue for dessert — but order adventurously when it comes to savory items. This is deeply flavored, layered food that demands to be shared, from the cobia al pastor and the endive stuffed with ayocote beans to the epic duck carnitas. The cocktail menu features a killer Michelada that will make you break your day drinking rule (if you have one). Sound Bite: “Cosme deserves its ranking as one of the 50 best restaurants in the world. That says it all.”
Le Coucou Parisian cuisine without needing a passport? Sign us up. Tres romantic with a low-lit dining room and elaborate candelabras, this is the perfect spot to savor authentic French cooking. Chef Daniel Rose is a Chicagoan who spent 10 years refining his technique in France’s most revered kitchens. The eatery earned restaurateur Stephen Starr a James Beard Award for Best New Restaurant of 2017, and the menu is proof that everything old is new again. Montagné himself would be smitten with chef Rose’s spin on quenelles (impossibly fluffy and full-flavored) and the tout le lapin, or all the rabbit. Bouillabaisse gets an upgrade in the black bass, eel, and stuffed squid with traditional fish soup and rouille. The wine list is an oenophile’s delight that ranges from affordable to splurge-worthy. Sound Bite: “This may have been one of my finest dining experiences in Manhattan. Everything about our dinner was exceptional from arriving to departure. But the essence — my meal tout le lapis — was ‘toutally’ wonderful.”
THE GRILL There is elegance – and then there is THE GRILL. The pros at Major Food Group had big shoes to fill when they took over the legendary, landmarked Four Seasons space – and fill them, they have. This is event dining, a theatrical experience in all the best ways. There are tableside preparations and presentations, notably the standout prime rib from chef Mario Carbone, and don’t miss the flair of the show-stopping pasta a la presse. Duck and other game (meat, skin, bones and all) are roasted to perfection and then put it through the stately duck press at your table to produce a deeply-flavored jus that is served over freshly made pasta. Keep the magic going with the flambé banana a la mode. Arrive early for your reservation so you’ll have time for a classic cocktail at the storied bar atop THE GRILL’s staircase. Sound Bite: “This was my first time eating at THE GRILL. It was a wonderful experience from the time we came into the time we came out of the door. This is a temple of great food and top classic service. This is the place where you get what you expect!”
Balthazar New York has always had its share of brasseries, but there was a time when they didn’t get the respect they deserved. Enter restaurateur Keith McNally, who opened the shining star of SoHo dining in 1997. Perennially popular seven days a week from its early morning breakfasts to late-night suppers, this remains a see-and-be-seen spot with a rotating cast of celebs and New York power players alongside crowds of locals and day-tripping shoppers. There are nearly two dozen different types of oysters on the raw bar menu waiting to be washed back with a bone-dry martini, plus extensive shellfish offerings that transcend the usual (case in point – whelk). You’ll find typical brasserie dishes on the menu, and that’s a good thing. Don’t miss the classic steak frites; pair it with a bottle from the massive cellar or a thrifty carafe for two. Sound Bite: “What a wonderful special place this is! The service is wonderful, the restaurant gorgeous, and the food was delicious. I felt like I’d stepped into Midnight in Paris !”
Cote Cozy and moody all at once, the scene-y Cote is on track to become New York’s must-dine destination for meat lovers. A veritable temple to steak, the restaurant highlights an array of cuts and types of beef, all expertly cooked to perfection right at your table and accompanied by delicious accouterments. The seating is comfy yet intimate and this experience is ideal for a date night or a fun, interactive, shareable meal with friends or family. The butcher’s feast (and, trust us, it is a feast) of USDA and American Wagyu beef (with four accompaniments, such as the airy egg soufflé and zingy kimchi stew) is a steal at $52 per person (there is a spendier steak omakase available as well as a la carte choices). Wine lovers can spend what they saved on a selection from the 1,200-label wine list. Pro tip: Wander downstairs to have a peek at the meat-aging room and for a nightcap at the alluring boîte that is Undercote. Sound Bite: “The ambiance of the restaurant, service, and quality of the food and meat were simply perfect! Totally recommend it! Can’t wait to be back again.”
Gabriel Kreuther After a decade of working at The Modern and putting it on Manhattan’s culinary map, chef Gabriel Kreuther stepped out on his own with his eponymous restaurant located across from the city’s Bryant Park. The team here spared no expense, from the cutlery and stoneware to the pristine kitchens (with arguably Manhattan’s coolest chef’s table). The two-Michelin starred palace is all about artful presentations of Alsatian-inspired dishes and formal-yet-friendly service. Get ready to Boomerang the signature smoked sturgeon and sauerkraut tart as it is revealed in all its smoky goodness. The simple sounding trout on cedar plank is anything but, served draped with Champagne sauce and trout roe. The desserts are killer, but be sure to drop by the chocolate shop next door after lunch or before dinner for some goodies to go. Sound Bite: “Simply… PERFECTION. The most wonderful dining experience in NYC. Staff is knowledgeable and accommodating. venue is lovely…very romantic feel. Food is outstanding. Our absolute favorite restaurant.”
Rahi This West Village restaurant features upscale Indian food from chef Chintan Pandya in a space that is as photogenic as the stunning plates. Pandya hails from Mumbai, India, and the city’s street-food scene continues to inspire and inform his menu at Rahi. Billed as artisanal Indian cuisine made (as often as possible) with local products, this is flavor-bomb fare, from the dahi chili paneer with 5-chili house blend and guava compote to the kadak goat curry with star anise, annatto, and burnt ginger. Don’t be alarmed by the non-native ingredients; Pandya expertly marries many cultures while remaining true to his roots. Cocktails are both classic (the perfect negroni) and colorful, like the Beet It, made with housemade beet syrup. Sound Bite: “I am Indian and have been to great Indian restaurants all over the world, but Rahi is my favorite as it combines great creative/fusion Indian cuisine with one-of-a-kind presentations to make it a truly unforgettable dining experience. A must for everyone!”
Westlight The best way to appreciate the splendor of the Manhattan skyline is to step outside the borough and into Brooklyn – and up to the stylish Westlight, a 22 nd -floor rooftop bar in The William Vale hotel in Williamsburg. Chef Andrew Carmellini (The Dutch, Locanda Verde) pairs a playful menu of globally inspired bar snacks (think charred eggplant dumplings and crispy potato skins with Kaluga caviar and yuzu hollandaise) with a list of handcrafted classic cocktails, rare spirits, beer, and wine. Floor-to-ceiling windows surround the bar and interior lounge, with outdoor seating on the wrap-around balcony and 360-degree views of the city that never sleeps. Sound Bite: “Westlight never disappoints! From the atmosphere to the tasty plates, this spot is highly recommended. Great date spot, meet spot, catch up spot, without all the pretentiousness. Can’t wait to get back.”
Empellón Midtown You can’t talk about the taco revolution that’s gripped New Yorkers for the last 10 years without talking about chef Alex Stupak and Empellón. The name itself means to push or break through – and that’s just what he’s done with his take on tacos. Here, fellow chef Duncan Grant offers tacos built around pastrami, falafel, and octopus among others. But there’s more to his American menu with Mexican influences than these spins on our favorite street eats. Offerings also include a refreshing clementine salad, crispy pork belly, skirt steak, and A-5 “fajitas” that are unlike any you’ve ever had, being crafted with Japanese Kobe beef and served with mole and fresh tortillas. The avocado dessert—a nod to his time at wd-50—is not to be missed, both for its terrific flavor and its simple, ‘grammable grace. Sound Bite: “Another fabulous meal here. Super buzzy vibe and excellent food. The cocktails are great and all the food is top quality, modern, chic Mexican. The restaurant is dimly lit and great for a date or group of friends. Excellent service and a really wonderful evening.” Empellón Midtown .
Already tried these spots? We’ve got thousands of restaurants in New York City for any craving or occasion. Find a table on OpenTable today.
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Photo credits: Daniel Krieger (Balthazar); Alexa Bendek (Cosme); Alex Staniloff (Benno); Corry Arnold (Le Coucou); Andrew Boyle (Westlight); Major Food Group (The Grill).

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Your Go-To Guide To Napa Valley Wedding Venues

Recipient Email Enter a Message I read this article and want to share it with you. The article is called Your Go-To Guide To Napa Valley Wedding Venues and is located at https://www.napavalley.com/blog/napa-valley-wedding-venues/ Submit Dreaming of a Napa Valley wedding? The first step in your planning is finding the right venue, which may sound overwhelming given the hundreds of wineries in Napa Valley. While Sonoma may have plenty of winery options for your nuptials, Napa is a bit more limited, offering only a handful of choices (though all stunning). If you’re open to other ideas, it’s just a matter of focusing on what elements will make your big day perfect for you and your guests.
The good news is if you know what you’re looking for — and how much you can afford — it’s pretty easy to narrow down your options and find the right fit. From luxury resorts to restaurants to surprising alternative venues, here is our go-to guide to finding the best Napa Valley wedding venue for you. Historic Winery Wedding Carriage House at Charles Krug, Courtesy of Charles Krug
In addition to coveted permits allowing weddings, Napa Valley’s winery venues share rich, century-old history, giving each a romantic, old world vibe. If that’s what you’re looking for, it’s just a matter of comparing perks and prices.
At Charles Krug , Napa’s oldest winery, couples can host a grand outdoor wedding for up to 800, between April and October, on The Great Lawn under the property’s majestic heritage oaks. Or, choose to celebrate in the renovated carriage house, which dates back to 1881, but know you’ll have a hard stop at 10pm.
V. Sattui ‘s site fee includes multiple venues for the ceremony, cocktail hour, and reception, until 11pm, as well as rehearsal dinner space and exclusive portrait access in the vineyards and winery tower. With over 60 varietals of wine to choose from and an in-house Michelin-starred chef handling catering, couples can count on a premium Napa-style food and wine experience.
For more intimate winery weddings, Merryvale Vineyards in St. Helena offers ceremony and reception venues, including their stunning cask room, where guests can dine between two stories of gigantic, century-old wine barrels. Further north, nestled in the Mayacamas Mountains between the Sonoma and Napa County lines, Hans Fahden Vineyards is a hidden gem with an idyllic garden setting and wine cave for dinner and dancing. Resort Weddings Courtesy of Silverado Resort and Spa
Couples looking for all-inclusive packages or those planning a destination wedding should consider one of the many resort locales throughout the valley. In addition to vineyard backdrops and sometimes even wine caves, resort weddings can offer all the feels of a Napa Valley wedding, along with the ease of in-house catering, bar service, accommodations, and flexibility that many couples and their guests are seeking.
Silverado Resort and Spa lures wedding parties with its golf and spa packages, but it sets itself apart by specializing in Indian weddings, offering three-night celebration packages that blend tradition, ritual, and culture. The Meritage Resort & Spa and The Westin Verasa are two more great options for larger-scale weddings, with a plethora of site options for ceremonies and receptions.
For a high-touch, luxury wedding, Solage Calistoga offers extensive menu options and modern lodging in their cabanas and cottages. Nearby, Indian Springs Resort & Spa recently started allowing intimate weddings for up to 85 guests on their peaceful grounds, while weddings at Harvest Inn in St. Helena include a beautiful vineyard backdrop perfect for outdoor receptions under the stars.
Tucked inside a private canyon against a wooded backdrop, Calistoga Ranch is an elegant, understated luxury venue option with outdoor ceremony sites and a magnificent wine cave for receptions. And at Carneros Resort and Spa , couples can choose from an intimate elopement package paired with dinner at their FARM restaurant or host a wedding for up to 175.
For the ultimate in Wine Country luxury, Meadowood weddings are comprised of exceptional food and wine, seamless service, and picturesque venue options for celebrations of two to two-hundred. With activities like croquet and craft cocktail classes for wedding party weekends, and spacious, luxury bridal party lodges, this resort venue sets a new standard for Wine Country weddings. Food-Driven Weddings Courtesy of Carolin Winata / Harvest Inn
For foodie couples hoping to infuse the best of Napa Valley’s farm fresh cuisine into their big day, there are several great options that will guarantee a memorable wedding feast.
Serious foodies will revel in a wedding at CIA at Copia , the world-renowned culinary school’s downtown Napa branch. In lieu of a pricey site fee, the venue charges per person for their assortment of catering packages, with customizable add-ons for options like bar service and menu extras, giving couples a lot of flexibility to tailor every detail to suit their needs.
Longtime Napa favorite, Brix Restaurant , offers both the setting — a stunning backdrop of the Mayacamas Mountains with acres of vineyards and gardens — and bountiful menus of farm-to-table California fare at a much more affordable price tag than most.
At The Charter Oak , couples can buy out the entire restaurant, getting access to both indoor and outdoor spaces, along with the acclaimed Meadowood chef’s hearth-driven cooking.
Set up for everything from elopements to 300-person rustic Wine Country weddings, Farmstead at Longmeadow Ranch offers picturesque lawn and garden settings for vows, along with a dedicated barn space for dancing and receptions where guests can indulge in top-notch, organic American farmhouse cuisine. Unexpected Venues Courtesy of Napa Valley Wine Train
If resorts, wineries, and restaurants don’t quite fit the bill or the budget, one of these Napa Valley venues might surprise you.
Whether you’re inviting guests for your ceremony and reception or you’re planning on eloping, set your marriage in motion aboard the Napa Valley Wine Train . Catering packages and changing scenic views of the valley make this a one-of-a-kind destination wedding option.
For slightly more affordable options, Churchill Manor and River Terrace Inn , both located in downtown Napa, offer classic Wine Country weddings and elopements. Or, for couples looking for a flexible venue that lets you dance and drink until midnight, The Chardonnay Golf Club is a beautiful spot that won’t break the bank.

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Ministry Of Crab opens in Mumbai and here’s a preview!

Read More Created with Sketch. Sign up for our newsletter to have the best news and reviews from Lifestyle Asia delivered straight to your inbox. Email Address Yes, I agree to the Privacy Policy Subscribe In 2011, celebrity chef Dharshan Munidasa, along with Sri Lankan cricketers Mahela Jayawardane and Kumar Sangakkara, launched Ministry Of Crab (MOC) in Colombo’s 400-year-old Dutch Hospital. While MOC has done numerous pop-ups all over the world, this is only the third time the restaurant is expanding to a new country (the other two international outposts are in Philippines and China). The creative forces behind restaurants such as PizzaExpress and Typhoon Shelter, Mumbai’s Gourmet Investments Pvt. Ltd (GIPL), were instrumental in bringing MOC to India. MOC Mumbai is an art deco-inspired restaurant and bar, designed by Ayaz Basrai. During the day, the eatery, with its massive windows, has sunlight beaming in. Conversely, at night, the setting is mysterious and cosy. An old-fashioned spiral staircase with a majestic chandelier welcomes guests to a three-storey space. We loved the old-world charm, high ceilings, art deco furnishings, and open kitchen. The basement is a private dining space, and the top floor features an exquisitely designed bar. The main floor has intimate tables and a giant board highlighting the catch of the day, allowing customers to take their pick. Washed in calm shades of brown, orange and black, the restaurant has a woody tropical vibe. While the food philosophy of MOC Mumbai is the same as the original, some additions have been made to the menu. A number of vegetarian dishes find space, and a bar nibbles’ menu has been created, too. Our tasting menu included a combination of MOC classics and Mumbai additions. We indulged in the Avocado Crab Salad, Clay Pot Prawn Curry, Pepper Crab and Garlic Chilli Crab, accompanied with Garlic Bread, ‘Kade’ Bread (traditional Sri Lankan wood fired bread), Japanese Rice, and Garlic KanKun (Sri Lankan vegetable). The MOC Mumbai additions include Avocado and Tomato Salad, Goan Curry, and Wok-tossed Greens. Our favourites were the Clay Pot Prawn Curry and Garlic Chilli Crab. For dessert, we had The Story of Cacao, a bitter chocolate and cacao mousse on a bed of chocolate chilli soil. It was surprisingly well balanced and delightful. While we had champagne with our meal, we learnt that the restaurant’s bar is well equipped with an extensive wine and spirits list, along with simple and refreshing cocktails that complement the food. MOC Mumbai officially launched last Saturday, and the launch party was a glamorous affair with numerous Bollywood celebrities and Indian cricketers in attendance. These included Anil Kapoor, Yuvraj Singh, Zaheer Khan, Ajit Agarkar, Rhea Kapoor and Shobhaa De amongst others. At the launch, Ramit Bharti Mittal, CEO of GIPL stated, “We aim to offer an elegant respite from the world outside, where you can feast on the legacy cuisine of The Ministry of Crab and sip on the finest vintage sparkling.” Chef Dharshan Munidasa added, “We are looking forward to working in the Indian market with Indian crabs and the young Indian chefs. We are happy to have partnered with Gourmet Investments, as they have shared our value system and are committed to bringing the DNA of The Ministry of Crab to give our guests an authentic experience.” With its authentic Sri Lankan flavours, buzzing ambiance, and luxurious interiors, Ministry Of Crab India is finally ashore.

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The taste of Delhi 

By Ritu Ghai Delhi Food Walks
The gastronomic glory of Delhi comes from its rich past and mixed culture imbued in every dish served here. Right from Mughlai dishes to North Indian cuisines and street food variety, Delhi has a taste for every palate.
The three most popular street food in Delhi are Chole Bhatura, Chaat and Gol Gappa . Best chole bhature can be savoured at Giani’s di Hatti in Chandni Chowk , Roshan’s at Karol Bagh , Sita Ram at Paharganj, Baba Nagpal Corner in Lajpat Nagar and Chache di Hatti in Delhi University . Not to miss out fluffy bature with chole at Bikanervala and Kwality restaurant in CP.
Local markets in Chandni Chowk, Lajpat Nagar, Rajouri Garden, Bengali market, CR Park and UPSC Bhawan serve the best chaat, tikki, aloo chaat and golgappe including ‘Pachranga’ variations of golgappa pani and Vodka or Tequila Golgappe.
Enjoy full flavoured tasty rolls from local joints in Kamla Nagar Market, Wah Ji Wah at Mayapuri , Taste Drive at Rajouri Garden , Nizam’s in CP, High on Rolls in Defence Colony , Khan chacha rolls in Khan market and New Friends colony.
To get a slice of true blue Delhi cuisine, foodie-in-Chief at Delhi Food Walks , Anubhav Sapra organizes food walks, kitchen visits, cooking classes and food festivals fortourists and food aficionados. The leftover food is donated to the homeless and destitute people on the streets.
According to him the best momos are found at Majni ka Tila and De Paul’s in Janpath. “ For Galauti Kebabs , I would say Karim’s at Jama Masjid and Moinuddin Kebabs in Ballimaran . I also like the Lotan ke Chole Kulche in Chawri Bazar and Bhogal chhole kulche near Scindia House in Connaught Place. Also multiple kiosks near offices and shopping centers like Nehru Place, Shankar Market, Kamla Nagar and Karol Bagh serve scrumptious Rajma Chawal , the popular Punjabi dish”.
Visit to Delhi is never complete without traversing the narrow by-lanes of Paranthe Wali Gali in Chandni Chowk.
Popular parantha shops are Pandit Gaya Prasad Shiv Charan, Kannaiylal, Sharma Bhojnalay and Babu Ram Parantha wala where papad parathas, Meva paratha, khurchan parantha, Egg Paratha, pizza Paratha and parathas stuffed with dal, chilies, mooli, kajus, badams, matar, khoya, bitter gourds, lady fingers, Carrots, Cauliflowers, Paneer, aaloo etc ignite the hunger of people.
Also find here Shiv Misthan Bhandar serving crisp Bedmi Puris served with ‘ aloo ki sabzi’ and ‘Sooji ka Halwa’ prepared in shudh ghee. Plenty of nostalgic shops selling ‘Jalebis’ , thick and creamy ‘ Lassi’ , Karachi Halwa, ‘Motichoor Ladoo’ and the famous Kulfi of Lala Duli Chand Naresh Gupta in Sitaram Bazaar .
For egg lovers an absolute must visit is Khan Omelette Corner that serve delectable varieties of finger licking omelettes.
Chandni Chowk is also home to the famous Jung Bahadur Kachori Wala and Shree Balaji Chaat Bhandar .
For a more hygenic parantha eating place, visit Not Just parathas in GK 2 and Moolchand Paranthas in South Delhi.
Dum Pukht at Sheraton serves delectable melt-in-your-mouth kakori kebabs and tasty meat stew, Nihari .
Shahpur Jat has authentic and rare Bihar cuisine at Pot Belly rooftop café. Tarun Munjal
Tarun Munjal , a renewable energy technology entrepreneur and resident of Gurugram likes to eat South Indian at Carnatic Café in Greater Kailash M block market and the dim sums and sushi at Yum Yum cha. “ This place can never disappoint you. Veg sushi, chicken in chilli oil, dim sums and their noodle bowl is my all-time favourite ”, says Tarun.
He also like the perfectly cooked Northern Indian cuisines of Zabardast kitchen in CP and the welcoming feel at Café Dori in Chatterpur . Anuj And Sheetal Behl
Anuj Bahl , from the manufacturing industry background is an ardent food enthusiast. He likes South Indian food at Sagar in Defence Colony , Carnatic Café in GK , Karnataka Sangam in RK Puram , Swagat at Defence Colony and Naivedyam at Hauz Khaz Village , American Diner at India Habitat Center , Lodhi Road. “ You must try the Ghee Roast Dosa, Filter Coffee, Tutti fruti Icecream at Sagar ”, he says and further adds, “ For fine dining, I suggest Indian Accent at The Lodhi, Bukhara & Dum Pukht at the Sheraton, Dhaba at Claridges, Paranda at Taj Vivanta, Surajkund and Sevilla , Claridges ”.
According to him best Afghan, Iranian, Mughlai and Indian food can be found at ORZA in Ansal Plaza , The Great Kebab Factory – Radisson NH8 , Khan Chacha, Nizam’s Kathi Kebab at Connaught place and Defence Colony , Col. Kebabz in Som Vihar , Chic Fish in Malviya Nagar , Kwality restaurant and Kake da Hotel in CP for Chicken Bhayankar and Dal Makhni , Chor Bizarre at Hotel Broadway, Asaf Ali Road . Have More at Pandara Road and Yellow Brick Road are equally popular.
Anuj Bahl pins down his favourite indulgences as Chole Bature of Sita Ram Dewan Chand in Paharganj and Bengali Sweet Corner in South Ex 1 , chaat at Prabhu chaat Bhandar near UPSC , Natraj Dahi Bhalle Wala in Chandni Chowk and Chole Puri at Baba Nagpal in Lajpat Nagar . “ Get them packed or eat them in the car before 7.45 AM. The cook keeps adding chole to the same masala thereafter without equivalent masala ”, he suggests before heading off to have Moet’s kulfi in Defence Colony .
To further enhance your palate, he suggest the samosas at Dhabewala behind Sri Sai Baba Mandir, Lodhi Institutional Area and palatable kachoris from a small Khokha next to Culinaire , in S Block, GK II or the irresistible Dal Bhaati Choorma at Rajasthan Stalls during Diwali Melas.
The list can go on and on in this city of historic flavours, where food joints have actually become landmarks on its map.
Short URL : http://www.indiandownunder.com.au/?p=12583 Eating Out , Featured

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Beeston and Hucknall restaurants win at English Asian Food Awards

Beeston and Hucknall restaurants win at English Asian Food Awards Is your favourite amongst them? Share Lynette Pinchess What’s On Content Editor (Food and Drink) 11:51, 12 FEB 2019 Korea House at Beeston (Image: Patriciafu_ on Instagram) Get the biggest Daily stories by email Subscribe Thank you for subscribing We have more newsletters Show me See our privacy notice Could not subscribe, try again later Invalid Email
Two Notts restaurants have scooped top honours in the first ever English Asian Food Awards – and more than a dozen were finalists.
The national awards, celebrating the explosion in the pan-Asian food scene, were based on hundreds of customer nominations for restaurants and takeaways specialising in Japanese, Korean, Indian, Pakistani, Chinese, Malaysian, Middle-Eastern, Sri Lankan and Bengali cuisines.
Arunothai, in Hucknall , won the title Thai Restaurant of the Year and Korea House, in Beeston , triumphed as Korean Restaurant of the Year.
Arunothai’s owners Adrian Smith-Culshaw and Sutas Arthit received their trophy at a glittering ceremony at the Mercure Piccadilly Hotel in Manchester last night.
Mr Smith-Culshaw said: “It is our first award since opening six years ago. We were quite surprised when we were nominated. There are so many restaurants out there so it does feel like an achievement.
“We are very proud and grateful to our customers and our staff as well because without them we wouldn’t be here.”
The 50-seater restaurant, in Farleys Lane, serves traditional Thai food cooked by chefs from Chiang Mai, in the north, and Bangkok in the south.
The all-you-can-eat Sunday Club is particularly popular. “It’s not a buffet – everything is cooked to order. It’s a good way to try Thai food with smaller portions. Instagram
“I’d say 70 percent our customers are regular clientele and 30 percent are new people and hopefully that will increase now. We have quite a few customers who have become friends,” added Mr Smith-Culshaw.
Customer Jayne Horspool said the award was fully deserved, adding: “They both work very hard along with their staff to create such an amazing atmosphere and service.”
Korea House’s traditional deep-filled rice bowls, noodles and hotplate BBQ experience, served at a reasonable price, have made it a hit with students from the nearby University of Nottingham and Beeston locals alike.
The restaurant beat nine other finalists in the Korean Restaurant of the Year category, including Sarangchae, in Nottingham city centre.
Customers describe the food at the High Road restaurant as “absolutely delicious” and “awesome” in their TripAdvisor reviews.
“I went here for the first time last weekend for tea. This was the second time that I’ve ever had Korean food and I thought that it was absolutely delicious! I ordered the belly pork and the beef to BBQ at the table and it was great. The staff were really helpful and made suggestions on how to eat the dishes so we would get the best flavours. I will definitely be returning, amazing!” said Hollie A. Instagram
Go Notts’ review hailed it “mind blowing,” adding: “This was mine and my family’s first meal at Korea House and we were simply amazed with both the delicious food and sublime service. The staff could not have been more helpful, attentive and patient as we needed advice on what to order.
“The five of us decided on sharing a variety of starters, which consisted of chicken dumplings; pancakes; sweet & sour chicken (divine!), then on the pork and beef bbq with a side of bibimbap for our main (WOW!) and on a variety of mochi for dessert (incredible!). I can’t forget to mention the very refreshing Hite beer that accompanied the meal wonderfully.”
Organisers Oceanic Consulting said: “The awards aim to showcase the success, entrepreneurial spirit and creativity that fuel the English Asian Food industry.” Read More

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Bun Maska to Kheema Pav: 15 Lip-Smacking Dishes That Aamchi Mumbai Swears By!

in Food , Mumbai Bun Maska to Kheema Pav: 15 Lip-Smacking Dishes That Aamchi Mumbai Swears By! Writing about the food that the people in this city cannot live without will perhaps result in a 40,000-worded novella, but following is a list of 15 of those culinary delights that every Mumbaikar loves to devour! by Jovita Aranha February 13, 2019, 4:10 pm
I t doesn’t matter what time of the day it is—six in the morning or twelve at night. If you are on the streets of Mumbai, then be prepared to be assailed by the aroma of piping hot and delicious treats. Whether it is the savoury, fluffy idli & medu vada doused in mouth-watering sambar and coconut chutney or the fiery kebabs and shawarmas sold alongside Mohammad Ali Road, Mumbaikars take pride in the food they eat. And thanks to the diverse cultures that form the fabric of the city’s social life, our palates are accustomed to food from different parts of the country, and the dishes that distinctly belong to Aamchi Mumbai. Writing about the food that the people in this city cannot live without will perhaps result in a 40,000-worded novella, but following is a list of 15 of those culinary delights that every Mumbaikar loves to devour! 1. Akuri The Parsi version of the scrambled egg. Photo Credits: Instagram/@karanfoodfanataic Before you exclaim— yeh to anda bhurji hai! —let me stop you right there! Yes, Akuri is one version of spicy scrambled eggs, but the style of cooking and the taste are different! A part of the Indian Parsi cuisine, akuri is cooked until the egg is almost runny, but never overcooked. The other flavouring ingredients include fried onions and spices like ginger, coriander, chopped chillies and black pepper. Enjoy it with pav or double roti. Another lesser-known version of akuri on toast is the Bharuchi akuri. Enriched with nuts and dry fruits, it derives its name from the city of Bharuch in Gujarat, where the dish is said to have originated. 2. Idli, Medu Vada, or basically, all the South Indian breakfast items that the Anna on the cycle serves South Indian breakfast items. Photo Credit: Instagram/ @samyriana One of the most relished breakfast items, idlis and medu vadas form an essential part of the diet for most on-the-job individuals who have no time to make breakfast. Any anna, who serves a mixed plate of the savoury rice cake and South Indian fritter, is our saviour. Idlis are made of batter consisting of fermented black lentils (de-husked) urad dal and rice. Several variations of idli like rava idli (made from semolina), sanna (fluffy Konkani version of the dish) among others, are served too. Medu vada is a deep-fried item (made from black lentil or urad dal), and is more like a savoury doughnut, with a crispy exterior and soft interior. More than the idli or the vada, the highlight of these snacks that can make or break them is the chutney and sambar served with them! 3. Vada pav The Bombay Burger. Photo Credit: Instagram/@hungrytrippers Known as the poor man’s burger or Bombay burger, it is a vegetarian snack native to Maharashtra. A patty made of spices and mashed potato and dipped in a batter of gram flour ( besan ), vada is deep-fried and placed in a bread bun (pav) sliced through the middle. Served with a mix of spicy green and sometimes sweet chutney, it is a favourite street food served on thelas (carts) and even big restaurants. It may look like a run-of-the-mill version of a burger, but is definitely more pocket-friendly, and for us Mumbaikars, more delicious! 4. Varan bhaat Varan bhaat. Photo credit: Instagram/@yourhungrypal This is the quintessential Maharashtrian thali. A homely preparation where boiled rice is served with a lentil curry of toor dal (split pigeon peas), the dish can only be complete with a dollop of sajuk tup (homemade ghee) left to seep through the steaming hot varan bhaat . The sidekicks of this desi treat include a lemon wedge, a little chutney and pickle. Most Maharashtrian homes consider the naivedhyam thali, which is an offering to the God on Ganesh Chaturthi, incomplete without varan bhaat. 5. Zhunka bhakar Zhunka Bhakar. Photo Credit: Instagram/ @bhukhabhalu Zhunkar Bhakar serving stalls used to be quite the crowd pullers in Mumbai once upon a time. But with time, many of these disappeared due to competition. But the humble dish continues to be special for many.
This traditional dish is essentially a chickpea flour porridge, also known as pithla . Prepared by mixing gram flour (besan) and water to form a semi-solid paste which is then sautéed in oil with green chillies, red chilly powder, turmeric, salt, fried onions, mustard seeds, ginger-garlic, cumin seeds, coriander leaves etc, zhunka bhakar is served traditionally with jowar bhakri. The dish was restricted to the peasants of Maharashtra. It is also served with thecha, a spicy condiment made from chilli peppers (green or red), garlic, cumin, sesame seeds, asafoetida, cloves and grated coconut. 6. Brun maska Brun Maska with kadak Irani chai. Photo credit @chetanshetty1 Mumbaikars love their bun/brun maska and kadak chai (strong tea). The combination is a ritual for most of us. The pocket-friendly tea-time dish gained popularity in the city with the dawn of Irani cafes in the 1800s-1900s. While in bun maska, the bun is soft, cut into half and coated with layers of butter, in brun maska, the bun is a bit crusty. Either way, the best technique of devouring it is dipping the bun/brun into hot tea and biting into its soggy sweetness. 7. Chaat Chaat Photo Credit: Instagram/ @foodies1564
Bhelpuri, geela bhel, chinese bhel, panipuri, ragda pattice, sev puri, dahi puri, masala puri, ragda puri—there isn’t a variation of the much-loved chaat that Mumbaikars don’t seem to love. What is crucial to all of these dishes is the blend of sweet and spicy chutneys and additional ingredients that are unique to each of them. From bhel wallahs in local trains to chaat stall-owners at every nook and corner of most streets, most Mumbaikars find their favourites close to home or office. Eating different chaat variations on different days is a routine we religiously follow. 8. Falooda Falooda Photo credit: Instagram/ @thefoodpunch
Aerated drinks? No, thanks. What better than a cold falooda topped with ice-cream and dry fruits on a summer day (well, any day). This cold dessert is made from a mixture of rose syrup vermicelli, sweet basil (sabza/takmaria) seeds and milk. The vermicelli is made from wheat, arrowroot and corn starch, or sago. The soaked sabza not only adds richness to the drink but also has a cooling effect on the body. 9. Khaman/Dhokla Khaman Photo Credit: Instagram/ @savorytales This Gujarati item made from a fermented batter of rice and split chickpeas is a popular evening snack for Mumbaikars. While Dhokla made with rice gram is white, Khaman which is yellow, is another variation made with chickpeas. Many people easily mistake Khaman for Dhokla. 10. Frankie Frankie. Photo Credit: Instagram/ @suburbmumbai_food
Over the last decade, Frankie stalls have cropped up in several parts of the city. From varieties of vegetarian Frankie rolls to those prepared with meat and topped with different sauces, the quick, lip-smacking delight is quite the crowd favourite. Stuffed with mutton or chicken and sprinkled with spices, the non-vegetarian variety of Frankie is often a lot juicier than the vegetarian rolls stuffed with potatoes or paneer (cottage cheese). 11. Kheema pav Kheema Pav. Photo Credit: Instagram/ @mumbaifoodie/@thewickedsoul
To put it simply, the Kheema Pav is a must have dish if you walk into an Irani cafe in Mumbai. Minced chicken or lamb is cooked with onion, tomatoes, ginger, garlic and many spices and kheema, at times, comes with an egg, sunny-side up. Another version of it is ghotala, where the kheema is served with a scrambled egg. This dish is served with buns or pav, coated in butter and toasted on the tava or flat griddle. For die-hard Mumbaikars, any hour could be eat-kheema-pao’clock! 12. Kebabs
Kebab. Photo Credit Instagram/ @khuhlyeats From seekh kebabs to chicken tikka, gurda (kidney) or kaleji (liver)—charcoal grilled meat cooked on skewers served with freshly sliced onions and a squeeze of lime is an all-time favourite. 13. Kande pohe Kande pohe. Photo Credit: Instagram/@sychedelic3 A Maharashtrian snack, it is sometimes served with a spicy curry called tarri. More popularly consumed as is, this easy-to-make dish is prepared using processed flattened rice and is sautéed with chilies, onions, mustard and cumin seeds and curry leaves. Peanuts and sometimes cashews are added for flavour! The best way to eat kande pohe is to squeeze some lemon on it before diving right in! 14. Misal pav Misal Pav. Photo Credit Instagram/ @rohanvsfood This Marathi dish consists of a spicy curry or ‘misal’ made of moth beans or matki, other sprouts or lentils. It is served with farsan, sev or chivda on top and is garnished with onion and lemon for a slightly tangy flavour. Relished with pav, it can be eaten at all times! 15. Pav bhaji Pav Bhaji. Photo Credi: Instagram/ @thefooddestiation Pav Bhaji originated in the 1850s as a quick lunchtime dish for textile mill-workers in Mumbai and then moved on to be served at eateries throughout the city. From handcarts to famous restaurants, this dish can be found almost everywhere in India and abroad. The dish is served with different twists in ingredients and garnishing. Bhaji is a spiced mixture of mashed vegetables (majorly potatoes, peas, tomatoes or bananas for Jains). It is usually cooked on a flat griddle ( tava ) into a thick gravy and served hot with the soft Mumbaiyya pav coated with even more butter! Also, don’t forget to add some onion and lemon before taking a bite! Are you drooling, yet? Think we have missed any of your favourites? Jot them down in the comment section! (Edited by Saiqua Sultan) Written by Jovita Aranha
A lover of people, cats, food, music, books & films. In that order. Binge-watcher of The Office & several other shows. A storyteller on her journey to document extraordinary stories of ordinary people.

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10 reasons to love the Staffordshire food and drink scene

Pinterest LinkedIn The Staffordshire food and drink scene continues to go from strength to strength. Here’s the top ten reasons why we’re a county of awesome foodies These are our top ten reasons to love the Staffordshire food and drink scene
T he Staffordshire food and drink scene is a vibrant and thriving industry. From Lichfield to Leek, Burton-upon-Trent to Stoke-on-Trent, there are a plethora of exciting manufacturers, farmers, hotels, restaurants, breweries, pubs and bars, and it’s never looked better than in 2019.
With so much history underpinning the industry and a bright future ahead, it got us thinking about what makes the Staffordshire food and drink industry so special and we came up with these top ten reasons to love it.
Read more: How to plan the perfect Valentine’s Day meal at home 1. International foods
Staffordshire is renowned the world over for producing unbeatable British foods and it has a very interesting food heritage to go with it. But there are plenty of international influences that make the Staffordshire food and drink scene what it is today. We are big fans of Asian cuisine with popular Indian restaurants, Chinese takeaways and Thai eateries across the county. There are now some great Mexican and Italian places to dine at too. And, with the arrival of Japanese restaurants: Miso in Stoke and Umai in Shrewsbury, our taste buds have never been so excited. 2. Moving forward
An explosion of fine dining establishments have put Staffordshire firmly on the foodie map. AA-rosette restaurants like The Moat House Acton Trussell (two), The Duncombe Arms in Ellastone (also two) and The Ballroom Restaurant at Hoar Cross Hall (one) have received wide-reaching acclaim. And, we are also home to Michelin listed pubs too such as The Boat Inn in Lichfield and The Red Lion in Bradley. Now, with Larder in Lichfield city centre and The Viceroy Indian restaurant in Milford near Stafford gaining popularity, dining in Staffordshire has never been more diverse and exciting. 3. Choice
We may like to indulge in a spot of fine dining but we are just as much at home sampling the delights of farm shops, casual eateries, cafes and even the odd oatcake shop. Yes, Staffordshire has plenty of hidden gems that will get your taste buds tingling. 4. Influencers
If there is one thing that cements our standing as a great foodie county, it’s the growing number of online influencers shouting about it through social channels and the blogosphere. Accounts like @MoorlandsEater and @Staffs_Sauce are championing the Staffordshire food and drink scene recommending the best places to go in and around the county. 5. Heritage
Staffordshire has a mass of foodie heritage and we’re not just talking about oatcakes and lobby. Meat, cheese, pickle and beer have all become famously associated with Staffordshire over the years. And now we’re also becoming famous for chocolate too. Check out the award-winning Seed Chocolate in Stoke-on-Trent, which is a micro-batch bean to bar chocolate maker.
Read more: The Duncombe Arms at Ellastone restaurant review 6. Pub culture
If there is one place you can find a good country pub, it’s Staffordshire. Men Behaving Badly star Neil Morrissey has put his name to two in recent years. But there is a new breed of elegant yet comfortable establishments that serve fabulous food in a relaxed atmosphere. Places like Saracen’s Head in Weston, The Stafford Arms and The Red Lion in Newborough are great family-friendly eateries. 7. Rising star chefs
Liam Dillon, owner and Head Chef at The Boat Inn in Lichfield, won Best Chef 2018 at the Midlands Food, Drink & Hospitality Awards. And Ryan Shilton (Four Seasons at Swinfen Hall) has recently started a new venture with Larder in Lichfield. But there are many chefs in Staffordshire who are working passionately to make the county proud and keep us firmly on the foodie map. 8. Affordability
It’s definitely worth mentioning that while we have so many great places to eat and drink, we know what price is right. Affordability is at the forefront of most restaurants in and around the county. But with such a great choice of restaurants, you only have to spend as much as you want to so take your pick! 9. Quirky and niche
The other wonderful part of Staffordshire’s gastronomy scene is the celebration of the quirky and the niche. We love a themed restaurant and a kitsch idea and if you have experienced the queues at trendy Stone eatery Oatcakes and Milkshakes then you’ll understand what we mean. In Hanley, the retro Quarter Café is also teaming with people most nights thanks to its fusion of funky interior and a late-night café culture. And across the county, our love of sweet things is being encouraged by a surge of candy coloured palaces! Yes, dedicated dessert bars are going to feature heavily in your foodie calendar next year. So, if you always dream of skipping straight to the end of the meal – go right ahead!
Read more: How to make your own Staffordshire Oatcakes by Keele Hall’s Peter Walters 10. Drink connoisseurs
Micro-breweries, full-scale breweries, gin, ciders and wines, Staffordshire produces them all and has beers that are recognised worldwide. If you want to find out more about the brewing history, visit The National Brewery Centre Museum in Burton-upon-Trent where you can learn more about the industry and real life stories of the people involved in making Burton’s brewing reputation what it is today.
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Pig Out at These Festive February Events: Half Off Kids Meals, Lantern Festival, and Valentines Day!

Things to Do
Do you have an upcoming family-friendly event that you want to be included in our listings? Maximize the reach of your event and promote it on beijingkids !
Let us know by leaving your message in the comments section below or by emailing us at webeditor@beijing-kids.com . Follow us on WeChat (ID: beijing-kids ) or join our family events WeChat group by sending us your WeChat QR code. Please note that readers should confirm with each organizer if events are canceled or scheduled as planned. For more events that may not be included in this list, please check our Events page .
Half Priced Kids Meals for February
Moka Bros will be celebrating Chinese New Year all month long with half-price Kids’ Meals for all of February! The Moka Kids Meal is regularly priced at 48 RMB. For the month of February, RMB 24 will get you a child-size portion of a main dish and a medium smoothie. Kids. RMB 24. 11am-10.30pm. All locations.
Niki de Saint Phalle: Legendary Female Artist of the 20th Century and Her Wonderland, until Mar 10
Today Art Museum is currently presenting a large retrospective of work by Niki de Saint Phalle. The inspiration of the whole exhibition is the “Tarot Garden” originally built by Saint Phalle in Italy. Meanwhile, the exhibition also presents important works of Saint Phalle from the 1960s and her comprehensive practice in painting, sculpture, performing art, conceptual art, feminist art, large-scale public art, and film. All ages. 10am-5pm. Today Art Museum. Pingod Space, 32 Baiziwan Lu, Chaoyang District. 朝阳区百子湾路32 号 (5876 0600)
Taste of India – Indian Snacks with Masala Chai, Feb 13
Chai is part of a long-standing tea culture in India, which creates its unique flavors by mixing together tea, milk, sugar, and spices, and Masala Chai is a refined example. The Hutong is running a Masala Chai party, where you will taste authentic Masala Chai and various Indian snacks. All ages. RMB 350. 7.30-11pm. The Hutong. For more information or to RSVP, please visit this page . 1 Jiudaowan Zhongxiang Hutong, Dongcheng District. (southeast of Beixinqiao subway station) 东城区九道湾中巷胡同1 号( 北新桥地铁站东南边)(6404 3355)
Aphrodisiac Delights with Pauline’s Cuisine, Feb 13
Just in time for Valentine’s Day, Pauline’s Cuisine brings you Aphrodisiac Delights, a class of delicious treats for your special someone. Learn to make caprese salad, roasted figs, seafood risotto, and chocolate mousse in an intimate setting. For more information or to register, scan the QR code in the image or visit: http://beijingmothers.com/2018/08/20/paulines-cuisine-class-scedule/ . Adults. RMB 420. 10am-1pm. Pauline’s Cuisine, Lido. ( www.beijingmothers.com)
Lantern Festival Celebration with Cultural Keys, Feb 17
As Lantern Festival approaches, marking the end of Spring Festival, Culture Key is holding a Lantern Festival Celebration for families, where you will learn about Lantern Festival customs and language, paint paper lanterns, solve riddles, make Tangyuan (sweet dumplings), and enjoy a meal together. All ages. RMB 488 (includes all materials and food), RMB 888 for two people (eight seats only). Cultural Keys. Pickup: 2pm at Tuanjiehu Subway Station (Exit D), drop off: 9pm at Tuanjiehu Subway Station (Exit D). For more information, please contact this email: . 191,Xiaopu Beijie, Xiaopu Village, Songzhuang Town, Tongzhou District. 通州区宋庄镇小堡村小堡北街 191 号。( Wechat: NicD1280 )

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The Renaissance Powai Gorgeously Lit And decked with Greens for this wedding by Dreamzkraft! – India News & Updates on EVENTFAQS

The Renaissance Powai Gorgeously Lit And decked with Greens for this wedding by Dreamzkraft! The Renaissance Powai Gorgeously Lit And decked with Greens for this wedding by Dreamzkraft! by Madiha Khan Weddings | February 12, 2019 The Renaissance Trishant Sidhwani, Director, DreamzKraft and Prerita Suri, a self-motivated start-up enthusiast tied the knot in a three-day celebration from December 27th to 29th, 2018 in Mumbai. The Renaissance, Powai was chosen as the wedding destination because it made things simpler as a lot of their guests were Mumbai based. The Renaissance is a very beautiful property at the lake’s edge and it is a unique space in Mumbai that was just right for this wedding. The wedding functions went on for three days, the first day being a Sundowner party, the second day had both Sindhi and Punjabi rituals in the morning followed by the Mehendi function and Sangeet later in the evening. The wedding was held on the third day followed by an After-Party. Being the Director’s wedding, DreamzKraft planned every function right down to the tiniest detail and executed this extravagant wedding with perfection. The décor, the themes, the floral work and innovative trends conceptualized at this wedding paves the road for wedding trends of 2019. The planning and décor for every function at this wedding has been conceptualized and executed by DreamzKraft. Here is the flow of each wedding function – Sundowner – The theme was Vintage Chic with an Oktoberfest influence. To begin with, it was planned at the lake-side lawns and the seating arrangements were with a casual vibe. Cane furniture with customized cushion covers, picnic tables with greens and white exotic floral runners and a main cabana with low seating arrangements and lots of throw pillows added charm to the venue. Vintage props like antique sewing machines, rotary dial telephones, vintage leather covered books, vintage suitcases and typewriters were set up to add an old-charm look. Assorted cane baskets weaved together on a pole with different floral arrangements at the lawns added a world of charm and creativity to the décor. A vintage door as the backdrop was embellished with greens and exotic white flowers and sleeper-wood boxes of Baby Breath flowers lined the pathway. The centre of attraction was a pair of pink flamingoes, the wedding logo, that were decked in greens. Studio Kitchen added to the theme with a specially curated North American and Eastern European cuisine, to signify the time the couple had spent in the US while at University. With wood fired Pizzas, Corn on the Cob, Chilean Tacos, Mexican Burrito bowls, Grills, Hot Dogs, Baileys infused Mushrooms, Jagermeister Fish, Mac and Cheese Lamb Burgers with shot glasses of beer, to name a few on the menu, the guests had an exuberant time and the DJ & Percussionist kept them going with their snazzy beats. Mehendi – The theme was a confluence of Blue pottery and Greek art with lovely Indian Marigold yellow to give a traditional feel to the Mehendi function. There were fun elements all across the venue; floral niches with cozy seating arrangements and beautifully carved vibrant lounges with curtains of Marigold and smaller floral arrangements. A pair of Marigold yellow floral elephants stood at the entrance to welcome the guests and a pair of pink flamingoes were dressed in greens and Marigold yellow to match the theme. A dance floor, balloon shooting, ring toss games and even a crystal ball reader completed the entertainment section along with a central bar set up at the gazebo. Guests could walk in at the bar and pick their choice of fruit, vegetable and infused water and the bartender would mix it up for them. Studio Kitchen added a mouth-watering menu with traditional Sindhi and Punjabi food with chefs specially brought in from local districts to deliver authentic tastes. Chole- Kulche, Dal Pakwan and Sindhi Curry were some of the outstanding flavours of the day along with the upbeat music by the DJ that kept everyone dancing including the bride and groom. Sangeet – With Persian influences, this star-studded night was glorious in every aspect and the décor was very tasteful and grand. Right from the grand entrance and pre-function area to the food area, every inch of space was decorated and lit up beautifully. The Sangeet night saw more than a thousand guests in attendance and the venue was designed such that there were spaces created for the guests to move around and relax as well. Lounges were created and the pre-function area was peppered with floral screens and screens made with beautiful handworked zari-fabrics that were embellished in champagne gold; which were an integral part of the décor throughout the venue. To complement the décor, floral walls of hydrangeas and other exotic white flowers were placed throughout the lobby and pre-function area. Long tables full of Tuberose arrangements with greens at the ballroom entrance and pre-function area added their mild fragrance to the stylish décor. The ballroom was given an infinity drape look, which was extremely modern and effective. The focal point of this décor was a 40-foot gold cut-out chandelier that was installed over the bar. The spotlight was undeniably on the couple of the hour, whose entry was very unique. They entered with a band playing tunes dressed in old-style uniforms and their cousins and friends as Baaraatis. The band took over the ballroom as the couple made their way to the stage. The DJs belted out foot-tapping tracks one after the other and the Percussionist infused energy into the guests with his amazing beats keeping the guests on their feet. Additional details like the wedding logo etched onto the ice bar and venue scenting added to the glitz and glamour of the whole night. Wedding – The wedding was more of a Modern Vintage drawing room crossed with a South Indian floral garden with quirky Indian prints. The Mandap was set up at the lakeside lawns and was perfumed with over a hundred and fifty scented candles that added to the beautiful fragrance of the flowers. Strings of Tuberose enveloped the Mandap, head table and lounges and made the venue look surreal along with cascading flowers that adorned the stairs to the Mandap. Big floral arrangements of tuberoses also accentuated the dining area tables. Smaller lounges created at the sides of the Mandap were adorned with antique furniture, metal vases and tall brass lamps decorated with minimal flowers. An abundance of Tuberoses, Tagar jaalis, Kenya Roses, Palm Trees and Herbariums (Kamini Patta) floral arrangements were placed throughout the venue. We created an overlay with the Tagar Jaalis that highlighted the central table which had personalized packaged silver coated cardamom seeds that the guests could pick up. Lounges were created with modern Indian prints in English colours and propped with console tables, candle stands, vintage props and tall brass glasses. The head table had floral runners in whites and green herbariums with Swan hangings and Tuberoses overhead, which were also placed at the entrance and main family lounge. Beautiful classical music played on the Sitar during the Pheras added to the magic of the décor enchanting everyone. The Baaraat was planned down to the last detail, like all the other functions. The music, the ‘mithais’ and welcome drinks served to the ‘Baraatis’ were all in keeping with the theme in mind. The Band members were dressed in chevron turbans with ‘Achkans’ and ‘Sherwanis’ in pastel colours to match the colours of the theme. Detailing was down to point with umbrellas printed with flamingoes (the wedding logo) at the Baraat and flamingo cut out ‘Kalgis’ adorning the ‘Safas’ of the men. At the entrance, guests were welcomed with an array of sweets and handmade and scented, artificial Mogra bracelets for the women and open artificial Mogra scented garlands for the men. Studio Kitchen had a variety of ‘Chaat’ from all over the country for the guests to indulge in. Ranging from Mathurawali Chaat and Authentic Gujarati Chaat, to regional Maharashtrian Street Food, once again chefs from various regions were brought in for the authentic culinary experience. After Party – The after party was held at the same ballroom where the Sangeet took place and the space was completely transformed with the Psychedelic Cirque Theme. Black and white geometric prints with a pop of royal purple stood out along with a variety of artists like contortionists, aerial silk artists, mirror men, illuminated stilt walkers, illuminated ballerinas, LED drummers, clowns with pirate dwarf sidekicks who were all moving about the ballroom and putting on acts for the guests. The hand-painted quirky animal statues, sculptures and paintings placed at various spots along with the use of stylish furniture, cascading floral arrangements and props lent an air of mystique and beauty to the décor. Hydrangeas were used as cascading floral arrangements and quirky contrasting hydrangeas in big floral arrangements with mannequins blended in with the backdrop. Laser lights enhanced the party vibe and overall it was a unique out-of-the-world, never-done-before look; tastefully styled; and the result was stunning and the DJs kept the guests dancing till long after the sun was up! The menu was a blend of the Eastern and the Orient as the couple wanted to end their wedding celebration on a high note. Asian, Indonesian, Mongolian, Malaysian and Korean cuisines added to the celebrations with food like authentic Japanese Sushi, Dimsum Bars, Authentic Thai Dishes such as Keeng Phad Phak Ruam, Khiew Warn Phuk and many more. A lot of emphasis was placed on creating an amazing experience for the guests. Be it with the room hampers, lounges or give-aways. The welcome hamper present in every room had every tin and bag customized with the couple’s hashtag and be it cookies or trail mix, every item packaged had a story to tell. Guests were pampered with a spa and salon to shine at every party and feel rejuvenated. Photography for this wedding was done by The Wedding Story. The wedding functions went on for three days, the first day being a Sundowner party, the second day had both Sindhi and Punjabi rituals followed by the Mehendi & Sangeet, Wedding on third day. 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