Hotel Hilton Garden Inn Saket appoints Executive Sous Chef – Mr. Vineet Bahuguna

Hotel Hilton Garden Inn Saket appoints Executive Sous Chef – Mr. Vineet Bahuguna

Hotel Hilton Garden Inn Saket appoints Vineet Bahuguna as Executive Sous Chef
New Delhi, 9th July 2019 – Hilton Garden Inn, New Delhi/Saket has announced the appointment of Vineet Bahuguna as the new Executive Sous Chef, with effect from 2ndJuly, 2019. With about 2 decades of experience in handling food & beverage and culinary operations, Chef Bahuguna, in his role, will lead the culinary team and oversee the hotel’s restaurants and bar including the Modern Indian cuisine specialty restaurant India Grill, as well as in-room dining and banquet operations.
With a long spanning career, Chef Bahuguna has worked with hospitality brands such as Marriot, Radisson, AIDA cruise, and has deep understanding and insights in running and managing restaurants while effectively handling the dynamic culinary teams.
Mr. Sujith Herbert, General Manager of Hilton Garden Inn, New Delhi/ Saket said, “I am delighted to welcome chef Bhaguna to the Hilton Family. He brings with him a great depth of experiences with expertise in Modern Indian and Asian cuisine. I am sure that his skill set will bring the exclusive gastronomical delight to our guests.”
Chef Bahuguna holds a Diploma in Hotel Management from I.H.M Shimla and has previously worked with properties like Radisson New Delhi Paschim Vihar, Hilton Garden Inn, BAANI Square Gurgaon,Renaissance Mumbai Hotel & Convention Centre Mumbai, India, China Garden Restaurant in Moscow to name a few. He has also won many accolades during his work tenure. Related Posts DoubleTree by Hilton Goa-Panaji appoints Director of Rooms – Mr. Amar Albuquerque The St. Regis Mumbai appoints Director of Finance – Mr. Shiva Kumar Ganeshan JW Marriott Mumbai Sahar appoints Cluster Manager of Information Technology – Mr. Abhijeet Singh

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Best couple-friendly villas in Bhutan

by Sujeet K. Digital Marketer Best couple-friendly villas in Bhutan A small Buddhist k ingdom nestled deep in the eastern edge of Himalayas situated between China and India, famously known as the kingdom of the golden dragon. It’s a land of happiness where happiness and progress are evaluated based on their Gross National Happiness instead of Gross Domestic Product. It was a rarely visited the place until 1974, as foreigners were not allowed, so nature can still, be found in its purest form. Bhutan is also blessed with medieval architectural heritage and unique culture. The friendly locals, slow lifestyle, secluded mountain villages, romantic resorts are a rejuvenating experience for travelers, especially couples. They relish the togetherness in solitude far from the maddening crowd amidst natural surroundings. There are numerous comfortable couple-friendly villas or resorts spread across Bhutan serving the best therapeutic experience. Taj Tashi, Thimpu Taj Tashi, under the umbrella of Taj hotels, the esteemed luxuries Indian accommodation brand, where you are welcomed with a blessing from a Buddhist monk on arrival and free cultural performances held in the early evenings. It is one of the best 5-star hotels and a perfect choice for couples, designed on the lines of traditional Dzong blend with a modern architect. Situated in a backdrop of mountains in Thimpu valley. A perfect location to enjoy numerous monasteries and centuries-old street festivals, but don’t forget to book it in advance. You can choose from the wide range of room choices, deluxe rooms, luxury suites, rooms with balconies & a perfect view to enjoy love in the air. With all the amenities such as spa, fitness center, heated indoor pool and four restaurants serving everything from traditional Bhutanese cuisine to European classics it will be one of the best experiences of your life. Terma Linca, Thimphu Terma Linca resorts and spa is situated just outside the capital of Bhutan, Thimpu and at a drive of 50 minutes from Paro International Airport. The best part is the drive to the hotel goes through small villages and lush-green landscapes making it one of the most romantic & memorable rides of your whole journey. With all luxuries amenity, the hotel has 30 traditional rooms and suites situated in the lap of Himalayas. Food quality is awesome with a variety of international cuisines including Indian, Chinese and European along with delicious local food. Enjoy your food in traditional seating style with an incredible view of the Wangchu river and the mountains. Book in advance and relish the hospitality of the friendly staff and romantic stay in big clean rooms amidst lovely natural surroundings. They can also customize your stay and you can learn to cook Bhutanese dishes, go rafting, try your hand in traditional archery or relax at a well-equipped spa, one of the major attractions for couples. Como Uma, Paro This beautiful luxury resort with nine private villas & 20 luxury rooms is perfect for couples to enjoy togetherness in the solitude of nature. Situated at an altitude of nearly 2200m Como Uma Paro is surrounded by trees, offering rooms with lush green forest or valley views. The amazing yurt-shaped Bukhari restaurant serves local seasonal Bhutanese, international and Indian cuisines. They also offer Ayurveda treatments along with two hot stone bathhouses, indoor pool, steam rooms, gym, and yoga studio. One of the finest luxury hotels in Bhutan that also arranges picnics in the forests on request . Uma By Como, Punakha A sister property of Como Uma, Paro, situated on a bend of Mo Chu river in the verdant Punakha. It has a combination of the valley facing rooms and graceful stand-alone villas with panoramic views. Offering similar settings, luxuries, and comfort along with the opportunity to visit Bhutan’s most exotic landscapes and historic sites. The delicious food at Bukhari restaurant and Ayurveda treatments at Shambhala Spa is available in this resort too. Le Meridien, Thimphu Located in the center of capital city Thimpu, a well-known name in the list of best 5- star accommodations. This luxurious hotel comprises 78 big rooms, a blend of traditional and contemporary design, with a stunning view of the surrounding The Himalayas and the city. You will get everything a luxury hotel has to offer from spacious room to clean linen to the polite and friendly staff to delicious food and all the amenities such as fitness center, rejuvenating spa, heated indoor pool. You will surely enjoy your stay in the coziness of this luxurious 5-star property along with the mouth-watering Bhutanese or Pan-Asian cuisines and Sese Shamu. Amankora, Thimphu Amankora is a chain of best hotels, situated across five valleys of Bhutan in central and western regions of the country. These hotels are characterized by locales set amidst forests, orchards, and its contemporary whitewashed cottages. It combines contemporary design with traditional landscapes, along with an indulgent spa, Bhutanese oil massages and impeccable dining experience ranging from Bhutanese to Continental. It’s totally an amazing experience with Wood-panelled suites, combined lounge, a bedroom furnished with king size bed and Bukhari, a wood-burning stove. Suites are individually heated during the cold winter and air-conditioned in hot summers. Zhiwa Ling resort, Paro It’s a heritage resort situated in Paro Valley spread over an area of 10 acres, the 45-room Zhiwa ling resort is a finest Bhutani guesthouse with best of 21st Century technology. A five-star property consisting of the in-house temple, meditation room, yoga classes, tea house, business center, a bar, etc along with two restaurants specialized in local Bhutanese dishes and contemporary international cuisines. Every part of the hotel is handcrafted by great artists starting from hand-carved overhead shafts to the hand-painted ceilings and walls. The most unique feature of this resort is, presence of Buddhist temple which was built by 450 years old timbers, originally it was part of Gangtey Monastery. A sister property known as Zhiwa Ling Ascent is situated in in Thimphu. Villas in Bhutan are designed with a blend of nature and simplicity while offering world-class services. A perfect combination of old-meets-new architecture. Remember, the best time to visit and enjoy this romantic dreamland is between October to December when air is clear, skies are sunny, and nature is blooming, so plan your most rememberable couple stay in Bhutan accordingly.

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I have known I am celiac for going on 20 years now and let me tell you, today it is DREAMY compared to the early 2000’s when I first got diagnosed, when your only option when eating out was salads, and the only GF products were rock-hard Kinnickinnick bread which you had to make a special trip to LifeStyles for.
To be honest, although GF bread has improved a lot in the past years, it is so damn expensive I rarely buy it. My advice is to try to resist the temptation to purchase a ton of GF baked goods and just…get used to eating food that is naturally gluten free. GF products tend to be a) hella expensive b) usually disappointing, and c) full of refined starches and not very healthy.
I count myself lucky because I don’t have a super debilitating reaction when I do eat gluten (I’ll get a stomach ache but it’s not terrible, I know the damage is still happening though and it’s not good for me) so while I would never knowlingly eat gluten I do eat out and live my life. I’m not really picky or that careful about cross contamination anymore, to be honest. There are tons of restaurants which have GF menus now-it’s amazing. Finding quick finger food on the run is usually the most annoying-like when you’re at a coffee shop and hungry but all they have is delicious gluten-full pastries, or some really depressing little plastic wrapped ancient gluten-free biscottis. Also going out for drinks and not being able to drink beer. But there are many more cider options now!
You’ll soon figure out the easy foods you can always order: eg. nachos are an easy go-to for me,french fries are safe (usually, but one time I encountered breaded fries wtf. Yam fries are also sometimes breaded, be warned). I still get tripped up sometimes though-recently I was at a BBQ and ate a burger, no bun, but later checked the ingredients on the box of frozen patties and saw that they had breadcrumbs in!
A lot of Asian food is going to be off limits because of the soy sauce-Chinese food is a big no. Thai curries are usually ok though, and Indian food is mostly ok. Mexican cuisine is also mostly gluten free!
Some local GF gems for me are: Oregano’s and Villages pizza-both have really good GF options. J&Js Wonton Noodle House has a fabulous GF menu and is the only Chinese place I know of in town which is celiac frinedly. BigWheel Burger has GF burgers and poutine. The Tartan Toque’s wings are all GF. Little Thai Place is pretty good with GF options, including Pad Thai. The Fish Store in Fisherman’s Wharf has amazing GF fish and chips.
Good luck-it is really not as terrible as it probably all seems right now!!

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Cook/Chef | Chef & Cook Whitehorse Area – Mitcham | 1223531556

Up for grabs is a great position for the person that wants to work Monday to Friday 7am – 3pm. We are a catering business with key contracts. One of them is at Mitcham in a government building that employs 700 staff. We operate a bistro style food outlet that is bulk displayed food. No Ala Carte cooking is required. We do plenty of corporate functions also. What we want is an individual that is well experienced in multi cuisine cooking focusing mainly on:
Breakfast rolls & sandwiches, Pastas, Indian and Asian Curries, Stir fries, Noodles, Soups, Risottos, Roasts, Mexican, Spanish and good old Australian home cooking. There is no dessert making. Just a few slices and tray cakes. Our menu changes daily and we need to give variety and quality to a captured audience. Our customers are loyal and appreciate the effort we put in to create new ideas.
We need an energetic creative fun cook that is passionate even though most of the food is cooked in bulk. You must be well organised and clean whilst having a strong Food Safety ethic. Our workplace is a fun place, yet we work hard.
We are offering a casual position to start with the opportunity for the right person to become full time.
If you think you would fit in with our team, please email your resume and a cover letter Anthony. Interviews will commence from 29th July with a start soon after that.
ant*

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Why Hotel Holiday Resort Are Better Than Other Puri Hotels

India is a land of mystics and mysticism and for many it’s a place of spiritual growth and getting connected with a higher power. But apart from its religious significance the country is filled with some truly amazing places. There are mountains, sea beaches, temples, monuments, world heritage listed places and places of historical importance. As the country is as big as a continent there is lot to be seen and enjoyed. Puri in the coast is one of the finest places in the country and it comes as a complete package for the visitors as they can be close to sea, enjoy the beaches and visit the world famous Jagannath Temple. This historical temple is the centre of attraction and is of great spiritual and historical significance. Built way back in the 18 th century this is a Hindu Temple and those who don’t get a chance to see the deities inside come during the annual Rath Yatra. While booking your tickets to the place you should have some time in hand for going around as there are some great places in the vicinity. Konark Sun Temple, Chillika Lake, dolphin sanctuary in Satapada are some of the places which are a must see.
If you are planning a visit to Puri then it’s better to do your booking in time especially if you are coming in winters or during the Rath Yatra when there is the maximum footfalls. Being a tourist friendly place the city has all kinds of hotels and resorts but you can book your accommodation in Holiday Resorts as this is an all-inclusive Luxury Hotel in Puri . Located next to the beach in Chakratirtha Road this hotel is everything you could ever wish for. Being away from the crowded areas it’s quiet but you can reach the main market place within 10 to 15 minutes. Booking the rooms can be done online and before that you can browse through their site and find out the best possible option for yourself or for your family. There are single, deluxe rooms and suites. The beach cottages in the resort are independent units and offer a fantastic view of the sea. The resort has its own swimming pool, gym, Jacuzzi and a wellness spa that offers all kinds of massages and holistic care. While you spend some time enjoying a massage your children can play in the gaming zone specially designed for them.
While one is travelling food is always a grey area. Though you would like to be adventurous you would not like to fall ill. But in Holiday Resorts you will not face problems of this kind. There are two multi cuisine Restaurant in Puri where one can have some delicious food. The well trained chefs whip up some authentic Indian, Chinese and Continental dishes along with some local cuisines. For those who would like to spend a romantic dinner with their partner can opt for the candle light dinner and apart from this there is a bar and a bakery shop which make it pretty self-sufficient. Holiday resorts also has a number of banquet rooms and a modern conference room which make it the number one party destination. People book the place for wedding, reception, birthday parties and meetings, workshop and official lunch and dinner are regularly arranged here. If you want to do things differently then parties can be arranged in the garden and in the beach for that matter.
With all these facilities and some dedicated staff members this resort is naturally the first choice for both domestic as well as foreign tourists. Lastly don’t forget to opt for the privilege membership card to avail some excellent discounts and make the holiday package all the more alluring.
For more details about Puri Hotel Booking just move on www.puriholidayresort.com
19.813382 85.831465

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Chicken Dum Biriyani-Why Should You Opt for this Lip-Smacking Delicacy?

Does your heart fall for Mughal recipes? If so, you have landed on the right page. While surfing the web in search of a lip-smacking recipe, you probably have failed to resist yourself from hitting this article. The drift of this mouth-watering delicacy from Mughal platter to the Indian thali has always aroused special interest among food lovers. Even now, people keep on experimenting with different flavours of this Mughal delicacy across various Indian restaurants in Jalan Besar . If you are a foodie, it’s hard to resist yourself from ordering this dish. The tempting aroma of whole spices perfectly blended with selected ingredients instigates people to give it a sure-shot try. And once you have tried it, you will not further control on your taste buds. Why Are Indian Restaurants Best for Biriyanis? Indian cuisine is best for trying this mouth-watering dish. Most of the Indian restaurants include a variety of rice-based preparations in their menu, which are highly preferred for their rich taste and tempting flavours. One of such traditional delicacies includes Chicken Dum Biriyani . Apart from its distinctive aroma and rich taste, Chicken Dum Biriyani has always remained a top pick when it comes to affordable Indian food in Jalan Besar . This royal delicacy has made its mark since the Mughal era. Since then, it has been considered as a lip-smacking treat on every special occasion. Nowadays, every other Indian restaurant is trying to come up with a variety of flavours to retain this traditional delicacy for the years to come. Things to Remember Before Trying this Mughal Platter While searching for the best Indian restaurant in Jalan Besar to try this delicious platter, you must keep a few things in mind. Check out below: The services offered by the Indian restaurants are outstanding and you can enjoy this rich dish specially crafted by the best-picked chefs. The chefs focus on slow-cooking technology and put on their heart and soul to serve you Chicken Dum Biriyani with the most sought-after flavour. Prepared with unique ingredients, the dish comes with several health benefits. The spicy chicken chunks not only offer rich taste but also enhance your protein intakes. If you want to relish this dish at home, you can bank upon these restaurants for the perfect spill-proof packaging that keeps the freshness intact throughout the transit. How to Make Chicken Biriyani at Home? Here’s the Easiest Recipe for You Preparing Chicken Biriyani in authentic dum style takes a bit of attention and care. To come out with a perfect restaurant-style flavour, you need to use the best quality and authentic ingredients. The right choice of basmati rice, whole spices, ghee and flavoured scents contribute to the rich taste. Let’s start with the process of making it. At first, marinate the chicken with yogurt, a pinch of ginger-garlic paste and spices and let it rest for 3-4 hours. Once the chicken becomes soft and luscious, proceed with cooking it at a low flame. Next, the basmati rice should be rinsed thoroughly to prevent the grains from turning mushy. Soak the rice properly before cooking. Use a pot and fill it with sufficient amount of water. Arrange the rice and chicken in layers adding the spices, ghee and biriyani masala on top. You can use aromatic scents to enhance its taste. Once you are done arranging them in layers, seal the pot to make it perfectly airtight. For a dum style chicken biriyani, cook it on a low flame for about half an hour and allow a standing time of another 15 minutes. Ending Words Hope this article has satisfied your quest. If you find it interesting, you can share this post with your family and friends.

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“Cooking Unites” says Willie Mcotoyi | Executive Chef of the Sun City Convention Centre

Authentically South African but with a truly global appeal, Sun City continues to be one of the most exciting and innovative conferencing destinations for local and international companies. Appealing to the diversity of guests who visit the resort requires innovation and creativity – especially when it comes to food.
“We want our guests to experience authentic African hospitality and cuisine but we also want them to taste the world,” says Chef Willie Mcotoyi, the Executive Chef of the Sun City Convention Centre and mastermind behind Sun City’s new conferencing food concept.
The new tasting menus reflect Sun City’s global clientele, offering guests the chance to sample the flavours from around the world. Companies can choose from several tasting menus featuring dishes from different countries, allowing them to customise the culinary experience with the conference experience for their delegates. Gone are the traditional buffets that are typically available at conferences.
“The culinary aspect should be considered a key component of the overall conference experience rather than just being something that needs to be done.”
Chef Willie has been in the hospitality industry for 25 years, 11 of which have been spent in Sun International’s kitchens, with the past year at Sun City’s new, state of the art Sun City Convention Centre. Chef Willie says he was thrilled to be appointed as Executive Chef of the convention centre as the diversity of the service offering allows him to explore all aspects of the resort’s culinary products.
“Cooking Unites” is this dynamic chef’s rallying call. He explains that he is committed to sharing the knowledge he has gained over the years through teaching and mentoring all those who want to learn. “I am a firm believer that through cooking, all cultures can be united, hence my rallying motto.” When seeing what is on offer on Chef Willie’s all-new taste menus, it is evident that he lives his motto every day.
Chef Willie says that the new taste menus on offer are the combined elements of different culinary cultures and traditions. He sees this as the inspiration for his vision to appeal to the diverse markets and cultures that come to Sun City.
From Asian and South African to Indian or Mexican cuisine, Chef Willie and his team have done the due diligence to ensure the authenticity of every dish. It does not get more authentic (but with a twist) than the “Taste of South Africa” option. Chef Willie explains that this theme is more about “Braai-ing” and live cooking stations.
“We use fresh, handcrafted marinades and venison meats which is a healthy and popular option for our conference delegates. These are extremely popular at our events hosted at the iconic Valley of Waves, as well as the Greenhouse venue overlooking the 9th hole of the Gary Player Country Club.”
Banqueting and conferencing clients are free to choose more than one featured cuisine on their menu as Chef Willie and his team pride themselves in customisation and, within a client’s budget, are open to any discussions pertaining to their culinary preferences and selections. “When selecting the dishes, we looked at creativity, demographics, type of conference/event, venue utilised (indoor or outdoor) and of course the budget to determine the menu recommendations.
Menu tastings are conducted in the resort’s bespoke venue called the Show Lab, where clients are provided with different options to assist them in making their choices. The first taste menus were introduced during February this year as the team decided to integrate them slowly. When asked how the menus have been received, a prideful Chef Willie tells of a regular corporate client who recently selected the “Taste of Mexico” menu. “It was well received and enjoyed as it was in line with their themed function.”

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Swosti Grand Bhubaneswar’s oldest 4 star hotel

Swosti Grand Bhubaneswar’s oldest 4 star hotel Swosti Grand Bhubaneswar’s oldest 4 star hotel Swosti Grand is Bhubaneswar’s oldest four star hotel, conveniently located and reasonably priced. I had the opportunity to stay here for a night. This post shares my experience and review. Location : Swosti Grand is conveniently located on Janapth Road at a walking distance from Bhubaneshwar Railway Station and about 4.5 kms from Biju Patnaik International Airport, Bhubaneswar. Below table shows distance from Swosti Grand hotel to major spots in Bhubaneswar town # 3.5 kms to reach airport 4.2 kms from airport, due to u turn) 2 6 kms Reception Welcome drink is given to guests upon arrival. Reception staff helped with quick check-in after a simple ID card scan. On your second visit no need to provide ID again as they already have a copy of it. Rooms : Swosti Grand has two types of rooms- Deluxe Room where I stayed, retails for around INR 2500 a night and a more premium Grand Room costing around 4500 INR a night. I will tell you more about the Deluxe room I was staying at. The Deluxe room of Swosti Grand comes with a spacious king bed, a minibar, WiFi, coffee maker, central air conditioning, writing table and chair, two sofa chairs with a mini table, safety locker, drinking water, letter pad & pencil, a telephone and a fully equipped bathroom. My room had the view of the highway outside. Additional drinks and snacks items can be had on chargeable basis or can be ordered on room service. Newspaper was delivered to my room in the morning, you can also pick them up from the reception or lobby area in each floor. Financial dailies, regular English and local language daily newspapers are available. Breakfast at Swosti Grand Daily buffet breakfast is served complementary to hotel guests at Aqua Restaurant near the reception. Breakfast spread was very good. There were 2 juices, 2 more cold items (milkshakes or cold coffee etc) to chose from, plus cut fruits, sprouts and salads. Main items included various south Indian items such as Idli, Uttappam along with Poori, Aloo bonda, fried vegetables and so on. English options like bread and cereals are also available. Dosa and such additional items can be made to order, just talk to a friendly staff. On non-veg front there were only boiled eggs and another fish based item We can sit next to the window or in any of the other comfortable seating in the restaurant-Breakfast is open from 7 AM till 10 AM Aqua serves multi cuisine food during day time for lunch and dinner. Swosti Grand also has two more dining options- Galleria Coffee shop and Oceania bar Other facilities at Swosti Grand There’s a Gym at Level 4, a banquet hall for events etc. Swosti group also operates Swosti Travels, so they can organize any transport or tours for you if needed. In summary, convenient location, reasonable pricing and good services make Swosti Grand an ideal stay option when you visit Odisha capital. Swosti Group also runs Swosti Chilika Resort, Swosti Premium Hotel in Bhubaneswar and few more hotels around Odissa. My stay in Bhubaneswar was hosted by Swosti Grand but all opinions, reviews are my own and not edited/influenced by the hotel For bookings, refer their website https://www.swostihotels.com/

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Seasonal Eating – Monsoon’s foraged vegetables of Maharashtra

Sunday, July 14, 2019 Seasonal Eating – Monsoon’s foraged vegetables of Maharashtra Thanks to the charmed food geek life I lead, I’m surrounded by friends and colleagues who are happy to fuel my curiosities. Recently I was fortunate enough to get my hands on some indigenous pre-monsoon wild vegetables from the Sahyadris, thanks to the folks at Triple OOO farms. It led to a wonderful day of documenting the ingredients and cooking with them. According to traditional Indian dietetics, we eat what is in season. The cereal-pulse aspect of the Indian diet stays fairly uniform around the country. Year-round, we eat a diet in which lentils and cereals provide the bulk of meals, their repetitive monotony is made exciting by with vegetables that provide taste, texture and flavour variants to daily meals, varying according to season. With the advent of the Monsoons our diet changes. Circumvent the carrot, cauliflower, beans offerings of the supermarket and forage through your local subzi markets. You will discover an amazing variety of seasonal vegetables. Methi is one green that is available year-round. Gourds, cucumbers, squashes also abound. As do (thanks to their hardiness) tubers like yam or suran, tapioca and bulbs like onions and garlic. And then there are the greens that come into season during the monsoons. Some for just a few days, others for the entire season. These are eaten to keep digestion sound and health optimal. As I write, the last of the Phodsi, Takla, Shevlya, are being consumed and the first of the Moras Bhaji, spiky Teasel Gourd and Colocassia are coming in. But for some of us who can go beyond the city, there is an even larger monsoon bounty waiting to be discovered. Right here in Maharashtra, just a little over 2 hours from Mumbai, lie the Sahyadris, where the local tribals subsist on a diet rich in foraged wild foods that come into season in the monsoons. Some of these such as the Takla, Phodshi and Shevlya even make it to Mumbai Markets from Arey and surrounding forest areas. In fact if you follow some of our local food experts like Saee and Soumitra, and chefs like Zach you might have seen a lot of conversations around these lately. Foraging is a hot trend these days, thanks to Chefs like Rene Redzepi at Noma. Closer home, Chef Prateek Sadhu is doing some very interesting work in this space at Masque. But foraged foods have always been an integral part of global traditional food systems. I first clued into the huge repertoire of foraged foods in Maharashtra when Dr. Kurush Dalal wrote about Raanachya Bhajya (Forrest Greens or vegetables) them on his blog. And then I explored some more, realising that in India many regional cuisines supplement their diets with foraged foods. I know Garhwali cuisine uses many foraged foods such as wild figs, a fruit called Kaphal, stinging nettle, and fiddle head ferns. Similarly I know that the Assamese food Gitika Saikia cooks uses a lot of foraged foods like fiddlehead ferns, wild cardamom, ant eggs and silkworm larvae. Things not seen in the mainstream. And then, thanks to the passionate folks at Triple OOO I got a chance to actually learn about the wild foods of the Sahyadris. Wild versions of familiar veggies, Green Pumkin, Drumsticks, White gourd (Doodhi), Cucumber, Onion, Sweet Potato, Eggplants, Okra, Bitter Gourd An organisation set up by Karan and Pranav Khandelwal, Shailesh Awate and Abhay Bhatia Triple OOO Farms work with the Adivasis of the Sahyadris to conserve the ecosystem of their area by encouraging local farmers to cultivate indigenous seeds and propagate holistic traditional farming practices. Working here over the last few years, they discovered the Adivasis have a traditional diet that is extremely high in nutrition from eating a lot of foraged wild foods. Unfortunately as a result of commerce, unscrupulous traders and aspirations they were losing this traditional food knowledge. Pranav Khandelwal, Shailesh Awate and Abhay Bhatia of Triple OOO farms In a move to bring pride in their own foods back to them the folks at Triple OOO have been educating and propagating use of these wild foods in their home region as well as making food aficionados in Mumbai more aware of them. They first brought them to Mumbai at a Wild Foods festival last year, which is when I met them. We stayed in touch ever since and they have continued to fuel my explorations in local ingredients, bringing me all sorts of indigenous grains, fruit, herbs, vegetables and all manner of things to discover. Here are some of the plants I got a chance to play with: Phodshi and Takla (Dont have a picture) – are available in Mumbai markets June – end September. Both are powerhouses of minerals, vitamins and natural anti-oxidants. They are valued for their medicinal qualities and the ability to keep monsoon-related illnesses at bay. In fact according to Shailesh of Triple OOO, “The Adivasis believe that these greens must be consumed when they appear after the first rains. They are considered cleansers, that acclimatize the body to the coming monsoon diet, and must be eaten as a precursor to all the other monsoon produce that will come as the season intensifies. Phodshi (safed musli, mulshi, or Karli), in particular has moist vegetal undertones, and a slight bitterness that lightens on cooking. I first discovered it when Saee used it to make Pakodas for #ChaiPakodaDay a couple of years ago. To prep the white bottom and central vein needs to be removed prior to cooking.The Aadivasis sauté it with wild garlic and onions into a subzi. It can also be eaten raw in salads or fried into pakodas. It’s also cooked with Karandi, (tiny fresh shrimp) and Sukhat (dried shrimp) or chana dal. Shevlya and Kakad, grow together and are cooked together.(Pic courtesy the Velkars) Shevlya/Shevul/ Dragon stalk yam – is a wild uncultivated vegetable that shoots out of the soil in the hills and forests of Maharashtra after the first rains and is available for a very short time. Many Maharashtrian communities really value it. It’s a delicacy that one looks forward to. According the Soumitra and Manju Velkar, who first introduced me to this vegetable, “in Pathare Prabhu Cuisine it is cooked with tamarind, pureed and made into a prawn curry, in Saraswat cuisine it is cooked with Kadve Vaal and in CKP cuisine it is cooked with fresh or dried prawns (called Soday) or kheema. It is eaten with rice or bhakri or just by itself.” Shevlya are valued for their functional properties, namely restoring gut bacteria that pollution destroys and boosting immunity and micro-nutrient B12, D and more. Gharbhadi Fatangdi / Phangota/ Phatangdi/ Ambat tingra is a shrub and eaten as a vegetable. Fatangdi also known as Ambat tingra is a leafy green, slightly sourish green eaten as a vegetable. The leaves and tender stems of the plant are used (Larger, less tender stems can cause itching in the mouth and throat). Gharbhandi – is a creeper that is found in the forests at this time of the year. It grows in symbiotic conditions with the karvanda. It is cooked into a vegetable. Pendhra Pendhra – Another fruit that comes into season from Jun to September is Pendhra. It is almost extinct in the world today, and one of the last bastions of this plant are in India. The fruit is eaten in all its stages from unripe to ripe. Small tender fruit are cooked whole, Large ones are boiled, sliced, de-seeded and cooked into subzis. They may also be stuffed and cooked. Fiddle head ferns – are a rainy season staple in many hill areas of India. It was pleasantly surprising to learn that they are also found in the Sahyadris. The Adivasis there cook them into simple subzis. Mahua Flowers – Fresh and dried Unripe Mahua Fruit Mahua – The Mahua tree (called the Butter Tree) is an important food source across the tribal cultures of India. The Adivasis of the Sahyadris value the Mahua tree greatly. Legend has it that they survived famines on Mahua alone and call it the Kalpa Vriksh. Mahua flowers and fruit are consumed through the different stages of their cycle. Mahua flowers are made into the famous fermented “Mahua” or Mhaudi a local alcohol that was drunk for its medicinal functions. The flowers are also dried. Currently the unripe fruit is in season. Consumed as a vegetable in the months of May to June only the fruit that fall to the ground are foraged and cooked. Fruit left on the tree ripens with the advent of the monsoons and will be foraged as it falls and pressed for Mahua oil. Phodshi or Kauli Bhaji / Fatangadi Bhaji Serves 2 | Time: 15 minutes Ingredients: Phodshi bhaji, 2 bunches, white base and central vein removed and finely chopped OR Fatangadi bhaji 2 bunches Onions, 2, sliced thin lengthwise Garlic, 4 cloves, sliced Niger seeds, ¼ tsp (Or use Cumin) Salt to taste Method: Heat the oil in a pan and add the niger/cumin seeds. Once it splutters add the garlic. When it begins to get golden around the edges, add the onions. Saute till they begin to turn golden around the edges. Add the chopped Phodshi/Fatangdi and sauté till wilted and bright green. Serve hot with dal and rice or bhakris. Gyaan and LINKS Dr. Kurush Dalal’s post on Raanachya Bhajya on his blog Eats, Feeds and Digs. My story on Monsoons Bounty for Mumbai Mirror (featuring Jackfruit Seeds And Papaya Curry By Gitika Saikia, CKP Style Shevlya Kheema Bhaaji By Manju Velkar

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Darbar’s function/banquet hall is now open. – Indians In Ireland

We are happy to announce that Darbar’s function/banquet hall is now open.
• Wide range of cuisines available
• Spacious hall which can cater for more than 150 people.
• Perfect for party/ birthday/ anniversary/communion .
• we can serve North Indian, South Indian, live Dosa and European food can be available
• Newly refurbished and located on the 1st floor at 8b Coolmine Industrial Estate, Dublin 15. D15 NN8F
More details on www.darbar.ie
Posted on behalf of Darbar.ie

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