how to organize your spice cabinet
how to organize your spice cabinet
An organized spice cabinet is half the secret of a tasty dish and a happy cook. In my youtube videos So many of you have asked me to share how I keep my kitchen so organised and cleaned. So, I am sharing all about How I organize my spice Cabinet and spice drawer and store spices in spice containers. Organizing a kitchen, and more importantly organizing the spice cabinet or spice drawer isn’t as easy as it sounds. Believe it or not, spices are really hard to organize especially when those tiny bottles always roll down and get knocked over every single time when you decide to cook! I know how extremely annoying that can be. Fortunately, we have taken the load off you. In this post I have pen down the tips that will help you with best way to organize your spice cabinet in inexpensive way. So, if you have longed for the Pinterest-worthy spice cabinet, and looking forward to ending the mini spice-war every time you start cooking a recipe. These tips will help you become a Pro at how to organize your spice cabinet Take Everything Out The first step to organising your spice cabinet is by removing everything. Yes, take out the spices from the drawer, cabinet, cupboard or shelves and keep them on the counter or a table. If you have mismatched bottles then prior to taking the inventories out of the cabinet buy/order transparent, uniform containers to transfer the spices. Not that is a must but similar looking containers look pretty and easy to stack and place. Especially if it is a spice drawer that you are working on. Taking everything out and take note of what you are storing? Which of the spices you have not used and have expired? Don’t be surprised to find more than 2 bottles of the same spice cluttered inside the drawer. I always find some duplicate spice jars hidden in the back row How to Choose Right Spice Storage Containers Using the right spice storage container is very important. When you are planning for make over or re- arrange spice cabinet, consider investing in good spice storage containers that you can to store spices and condiments. As I said above, I like to keep things pretty so this time I discarded all original packings (Mismatched containers) and got myself new storage containers for spices at Amazon.( I am linking them here) in case you want to buy them. However, it is shocking to that most organising experts advice against discarding mismatched spice containers as far as functionality is concerned. But for me , “pretty” was not fitting in that case so I bought a few similar ones. But if you are short on budget then regardless of how tempting and pretty fancy jars look like, avoid them if they are too difficult to use in day-to-day life. Convenience of everyday combined with aesthetics is the main key. Containers to store Spices Spices tend to lose their flavor over time so don’t hesitate dumping old spices to free up space for the ones that you actually use. When you have taken everything out, transfer the spices in transparent containers. For ease, buy the bottles or jars that have a head to fit a teaspoon or a tablespoon! If you find duplicates of spices then transfer them in the same jar and if one of them is too old and smells weird, consider throwing them away. Lables for the bottles and Jars Label The Spices Where You Can Easily See Them . Even if you are a pro at cooking, you would still want to label the jars if they aren’t already in transparent ones. Others can simply go ahead and label the spice jars. If you labeling the spice containers and are going to store them in a basket or drawer, then put the label on the lid of the jar. This way you can easily find and not pick every jar to check the spices. If you are storing the spice containers in the cabinet, cupboard or shelf then consider labeling in the middle for easy viewability. I have used these Chalkboard labels for my bottles and spice containers. Store The Spices Within Reach Keep the spices in the cabinet within your reach for easy accessibility. If you are low on cabinet space then you can keep them in spice drawers as well. Another way to maximise cabinet storage is using tiered spice racks. That will help you to use the precious spice cabinet space in an effective manner. You can use the one like I have used here or make a diy tiered spice rack using cardboard. Always store your most used/preferred spices in one row where you can easily grab them in the midst of cooking. You can even get your hands on lazy Susan that will help you declutter without making it a mess. Arranging Spice Jars in Alphabetical Order is Good Idea? Many experts advice to arrange the spices in cabinet or drawer alphabetically. Personally as much as I like to arrange them alphabetically I never do that. However if you like you can. If you are arranging spice jars alphabetically then label two similar ingredients in a way you can place them in the same rack. For example, don’t label ‘ground red chili’ when writing down the labels because this way when you will place red chili and ground red chili on the rack they will be placed far away due to the alphabet. Instead, write “red chili ground”. Now you know How obsessed I can be 😀 when I am labeling the jar alphabetically. How I arrange my Spice Jars I arrange spice bottles as per use. I like to place the spice jars, I used most at the most accessible place inside the cabinet. Or you can keep everyday spices on the front of the cabinet and then the less used at the back. You can use a revolving rack and keep them at the front side of the cabinet or close to stove. or it might mean carving out a special place for your go-to seasonings. There are many methods to arrange spices as per use. One of them I have told you above. Previously when I did not have dedicated spice cabinet I used to store them in a spice drawer. For arranging spices in a drawer I made a bin system. Regular everyday spices that I use to make curries and such items in one small bin. Spices and spice mix to cook dishes from other than indian cuisine in one bin, baking supplies in one bin and so on. Basic idea is to arrange spices as per your personality. Real key is to store spices for ease of use. Store them on shelves in spice cabinet, drawers keep them decluttered and labled so you can use them regularly. Measure the Cabinets or Drawers To manage kitchen space first take the measurement of the cabinets or drawers in which you have decided to store the spices. After the measurements, you can either get ‘tiered spice racks’ and easily place your spice jars or containers in cabinets or get your hands on ‘spice drawer organizer’ that is customized to fit any size drawer. If you find the article useful then share it with your friends and family and tell me all about it in the comments below or by connecting with me on Instagram , Youtube , Facebook , Pinterest , and Twitter where I keep posting about everyday food ideas, recipes and some bits of my life! Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.
MX Taco teams up with Tin & Taco for a new location, Topolino’s Terrace anchors Disney’s Riviera Resort, plus more in our weekly food news roundup
Image via Disney Dining Blog Topolino’s Terrace MX Taco teams up with Tin & Taco for a new location, Topolino’s Terrace anchors Disney’s Riviera Resort, plus more in our weekly food news roundup By Faiyaz Kara @faiyazkara
Ryan Manning of MX Taco and Rob Bair of Tin & Taco will join forces in opening another MX Taco in the Le Crave Express spot next to Domu Chibi Ramen in Waterford Lakes. Unlike the original taqueria in the Milk District, MX Taco Waterford Lakes will be larger and seat 32 people inside and 12 on the patio … Due Amici, the restaurant we told you was moving into the old Kingfish Bistro space in College Park, will open July 4. The Ybor City import will serve house-made pastas and sauces, along with New York-style pies … King Cajun Crawfish has opened a fourth location in the old Southern Spice Indian Cuisine space in Dr. Phillips … Thai Express has opened in the Gardens of Millenia plaza near the Millenia Mall … Topolino’s Terrace will be the signature restaurant inside Disney’s Riviera Resort when it opens on Dec. 16. The cuisine is expected to highlight French and Italian flavors, with wines being sourced from the Mediterranean coast. Reservations are open … Orlando’s largest churrascaria – the 10,000-square-foot Cafe Mineiro Brazilian Steakhouse on Crystal Clear Lane – has been replaced by the Sabor Do Sul Brazilian Steakhouse.
Phan’s Asian Cuisine on South Orange Blossom Trail has closed. Little Asian Cuisine, serving pho and sushi, has opened in its place.
The Ravenous Pig Brewing Co. will release their watermelon ale, dubbed “Lardermelon,” on Canada Day (that’s July 1 to all you Yanks) … The Ravenous Pig hosts a Fourth of July Roast from 11:30 a.m. to 3 p.m. that day featuring a special menu of such mains as smoked spare ribs, pastrami brisket, smoked salmon BLT and lobster Cobb salad. Or order a fully loaded BBQ basket by July 1 and pick up on the 4th … East End Market stages a Chicken & Waffles Brunch July 13 from 11:30 a.m. to 2:30 p.m. The ticket price includes a three-course meal, all-you-can-drink mimosas and gratuity. Cost is $55 for individuals, $300 for a table of six or $400 for a table of eight.
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Ebro India appoints Publicis India as its creative agency
The account was won post a multi-agency pitch. Ebro India, the Indian arm of the Spanish food major, has appointed Publicis India as its creative agency and will be managed by the New Delhi office of Publicis India.
The agency has been mandated to create and execute forward-thinking communication for the food major in India. To begin with, it would work towards evolving a robust communication strategy for its leading pasta brand, Panzani. The brand would be launching several products under the Panzani umbrella in India.
Commenting on the appointment, JP Laborde, MD, Ebro India said: “Panzani is the world’s second largest brand of Pasta having its presence in more than 50 countries. It is getting inside Indian market with a whole range of pasta products with distinct product features, which will cut across all SECs. We are excited to put out our inaugural communication and create a high recall for the brand in India.”
Puneet Kapoor, Marketing Head, Ebro India added: “We were looking for a creative strategic partner on board who could help us strategize the brand communication and for that a multi-agency pitch was called wherein five agencies were invited and two agencies were shortlisted for the second round. Publicis came with an in-depth understanding of the brand’s strategic requirements and a contemporary and creatively cultivated approach to deliver the same.”
On winning the mandate, Sridharan Iyer, EVP & Head of Office, Publicis India said: “As more and more Indians recreate the experience of western cuisine at home today, we are extremely thrilled to partner Ebro Foods – one of the world’s largest pasta company, in the quest to make Panzani the most favoured pasta brand in India.”
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What To Cook In Your Instant Pot In July
Instant Pot Recipes / Roundups What To Cook In Your Instant Pot In July Welcome! Want to get our latest recipes directly in your inbox? Subscribe to our newsletter and get our FREE 52-page recipe eBook with 20 fan favourites.
When it comes to nutritious food, you can’t beat seasonal produce. Every month of the year brings with it a new offering of nutrient-dense veggies and fruits, as well as meat and seafood. Find out what seasonal foods to cook with your Instant Pot in July to lock in the most flavor and nutrients.
We’re starting a new series of posts featuring seasonal recipes with your Instant Pot for each month of the year. We’re covering the most common seasonal ingredients in the northern hemisphere and how they can be used in pressure cooking. Of course, not all seasonal foods are fit for this cooking method, so we’re choosing those that are great to prepare with your Instant Pot pressure cooker. What’s In Season In July Corn
There is a lot of corn and several major types, including sweet corn (vegetable we eat), dent or “field” corn (animal feed and other industrial applications like ethanol), flour corn (used for cornmeal), and flint corn (known as Indian corn, often beautifully multicolored).
Sweet corn is available only in the summer and early fall. Because sweet corn is at its best when really, really fresh, try to seek out local corn from farmers markets or farm stands. The kernels do become starchier and less sweet the longer the ears are stored. Look for ears that are firm, plump and fairly unblemished. Contrary to popular belief, you do not have to strip the ears of their green husk before purchasing them (and in fact, this drives farmers crazy). Just gently squeeze down the length of the ear to feel for bald spots.
Corn is amazingly versatile. The ears can be grilled, boiled, steamed or roasted; the kernels can be creamed, made into pancakes, turned into relish, added to salsa and even churned into ice cream. You can even eat fresh kernels raw right off the cob. Cornmeal is used to make tortillas, tamales, cornbread, corn dumplings, and corn pudding, among many, many other dishes from around the world. Hominy is made from corn kernels soaked in lime and is available dried or canned. Corn freezes well. Blanch the corn (easiest to do still on the cob) for 3-4 minutes in boiling water, and then quickly cool in an ice bath (ice plus water). Pat dry. Cut the kernels off the cob, place in freezer bags and freeze.
Fresh corn is a good source of Vitamin B6, thiamin, niacin, magnesium, iron and a number of other important minerals. Corn is also low in fat and high in dietary fiber and protein. Eating corn with beans provides all of the amino acids that humans need, as corn is high in methionine but lacking in lysine, while beans are high in lysine but lacking in methionine. Green beans
Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean. Green beans are known by many common names, including french beans, string beans, snap beans, and snaps. Over 130 varieties of green beans are known.
Bush beans are short plants, growing to not more than 2 feet (61 cm) in height, often without requiring supports. They generally reach maturity and produce all of their fruit in a relatively short period of time, then cease to produce. Pole beans have a climbing habit and produce a twisting vine, which must be supported by “poles” or trellises. Green bean pods contained a “string”, a hard fibrous strand running the length of one side of the pod. This string was either removed before cooking.
Green beans are eaten around the world, and are sold fresh, canned, and frozen. They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes such as soups, stews, and casseroles. A popular dish is green bean casserole. Nutritionally, green beans are a healthy vegetable as a good source of fiber, potassium, and folate, and are an excellent source of protein, iron, and zinc. They contain antioxidants similar to those found in green tea, also known as catechins, which can improve heart health and help prevent cancer and manage/prevent diabetes.
It’s no news that leafy greens are good for you. We’re talking kale, spinach, and collards here. Naturally gluten-free, all leafy greens are low in calories and carbohydrates yet can be quite satiating when consumed with a little added fat, which helps with vitamin absorption.
Both kale and collard greens contain substantial amounts of vitamin K and are rich in vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6. Leafy greens are also high in iron and provide dietary fiber. Being low in calories and sugar, leafy greens are great for weight loss and healthy eating.
Depending on the hardiness of the leaves, greens can be cooked in a variety of ways. Spinach and other thin-leaf green veggies are great raw, while tougher kale and collards are best cooked. Instant Pot is great for cooking collard greens and kale as a side dish and you can add leafy greens to any stew, soup, curry, pasta or risotto you make in the pressure cooker. Peppers
How hot do you like your food? In 1912, Wilbur Scoville developed what would become the Scoville scale, a measure of chile pepper “hotness.” The scale basically measures the amount of capsaicin, a chemical compound found in peppers that stimulates nerve endings, especially in the mucous membranes. The chili pepper is probably indigenous to western South America, and eventually made its way to Mexico. Columbus was likely responsible for bringing the pepper to Europe. The Spanish and the Portuguese then spread the fruit to areas like India and Southeast Asia in the early 16th century.
Peppers come in a very wide range of shapes, colors, sizes and heat intensity. The mildest, sweetest peppers are the fruit of the bell pepper plant, which are found in a rainbow of colors, ranging from green to red to purple-black. Chile peppers can be tiny, like the diminutive (and colorfully named) mouse-dropping chile from Southeast Asia to the relatively large Cayenne pepper and also come in many colors, ranging from peach to bright red. All peppers should have very glossy, firm skin with no brown or mushy spots on the surface of the fruit. Dried whole peppers, used frequently in Mexican cooking, should also have glossy skin and should be free of brown or moldy-looking spots.
You can store them in the refrigerator for up to a week. Make sure the pepper’s skin is totally dry before storing — moisture causes rapid deterioration. Many commercially grown peppers are coated in wax; this extends the storage life of the pepper (sometimes up to three weeks). You can also freeze them.
Peppers can be used raw in salads and as toppings for various dishes. They equally lovely roasted, stewed, pureed, stuffed and grilled. Peppers also pair well with their tomato, potato and eggplant cousins. Dried chiles, important in Mexican cuisine, have a depth of flavor very different from their fresh versions.
To diminish the intensity of chiles’ fiery burn in your dish, remove the ribs (aka the “placenta”) and the seeds of the pepper with a very sharp knife before cooking or eating raw. Wear gloves when working with hot peppers to avoid skin burns from the oils found in chiles. Be sure to wash cutting boards and knives that have come into contact with hot peppers with warm, soapy water to avoid a capsaicin-derived kitchen disaster. The capsaicin in hot peppers is actually made up of a number of different chemical components, each with its own special way to burn. Some swear that consuming dairy (like a glass of milk) can diminish a chile’s burn; others recommend a spoonful of sugar or something sweet. Rice and ice water are still other common remedies. Whatever you do, do not down a carbonated beverage to relieve the pain — the bubbles enhance the burning.
In general, peppers are very high in Vitamins C and A and are good sources of folate, Vitamin B6, Vitamin E and fiber. Sweet peppers are far more nutritious when ripe, when allowed to turn from green to red, yellow or orange. Colorful peppers are also high in lycopene, a powerful antioxidant that may help diminish the risk of certain cancers. The chemical compound capsaicin seems to increase the body’s metabolism, helping us store less fat and burn more energy. There is some speculation that chiles cause a mild euphoria due to the endorphins released from the pain of the chile’s burn, which may be why chile-eaters come back for more.
World’s 50 Best Restaurants Awards 2019: French restaurant bags first position
Mirazur, a three-Michelin-starred restaurant in Menton, France, has been crowned the world’s best restaurant at the World’s 50 Best Restaurants Awards 2019, which were organised British trade magazine, Restaurant .
This is the first time in the award’s 18-year history that a French restaurant has won the top spot. Run by Mauro Colagreco, an Argentine chef, Mirazur’s highlights include “salt-crusted beetroot from the garden with caviar cream” and “eggs from the chicken coop with smoked eel and hazelnuts and a brioche of potatoes with melting egg and white truffle”, according to the website.
William Drew, director of content for The World’s 50 Best Restaurants, said, “This year we are thrilled to see Mirazur claim the top spot after rising through the ranks since making its debut on The World’s 50 Best Restaurants list at No 35 in 2009: it’s been brilliant to witness its progress. This has been a wonderful, progressive year for the list as a whole, with so many new entries from all corners of the globe.”
Noma in Copenhagen, which reopened as a new restaurant in February 2018, bagged the second spot. Although a new rule set in place barred previous winners from the list, an exception was made for Noma which has previously won the accolade in 2010, 2011, 2012 and 2014 in its first location.
Spain’s Asador Etxebarri was on the third place followed by Bangkok’s Gaggan, whose owner-chef Gaggan Anand has won praise for his modern spin on native Indian cuisine.
Restaurant magazine, owned by William Reed Media, launched the awards in 2002. However, their criteria to select the best restaurants has faced criticism in the past, especially from several French chefs who say it remains unclear.
There are no criteria for putting a restaurant on the list, which is based on an anonymous poll of more than 1,000 chefs, restaurant owners, food critics and other industry insiders from around the world.
Restaurants from 26 countries were awarded on the list. The UK, Italy, Japan, China, Thailand and Russia all have two restaurants on the list, while Leo became the first Colombian restaurant to win a spot.
New York City’s Cosme, run by the World’s Best Female Chef 2019 Daniela Soto-Innes, came in 23rd place on the list which features five other US restaurants.
However, more than 1,000 judges, made up of international restaurant industry experts and “well-travelled gourmets” chose just five restaurants run by female chefs – the same number as last year.
While the Best Pastry Chef was won by Jessica Préalpato (Alain Ducasse au Plaza Athénée, Paris), Icon Award was awarded to José Andrés (ThinkFoodGroup, Washington DC).
Art of Hospitality Award was won by Den, Tokyo, Japan while Sustainable Restaurant Award was awarded to Schloss Schauenstein (Fürstenau, Switzerland).
Here is a full list of the 2019 World’s 50 Best Restaurants winners.
1. Mirazur (Menton, France)
2. Noma (Copengagen, Denmark)
3. Asador Etxebarri (Atxondo, Spain)
4. Gaggan (Bangkok, Thailand)
5. Geranium (Copenhagen, Denmark)
6. Central (Lima, Peru)
7. Mugaritz (San Sebastian, Spain)
8. Arpège (Paris, France)
9. Disfrutar (Barcelona, Spain)
10. Maido (Lima, Peru)
11. Den (Tokyo, Japan)
12. Pujol (Mexico City, Mexico)
13. White Rabbit (Moscow, Russia)
14. Azurmendi (Larrabetzu, Spain)
15. Septime (Paris, France)
16. Alain Ducasse au Plaza Athénée (Paris, France)
17. Steirereck (Vienna, Austria)
18. Odette (Singapore)
19. Twins Garden (Moscow, Russia)
20. Tickets (Barcelona, Spain)
21. Frantzén (Stockholm, Sweden)
22. Narisawa (Tokyo, Japan)
23. Cosme (New York City, US)
24. Quintonil (Mexico City, Mexico)
25. Alléno Paris au Pavillon Ledoyen (Paris, France)
26. Boragó (Santiago, Chile)
27. The Clove Club (London, UK)
28. Blue Hill at Stone Barns (Pocantico Hills, US)
29. Piazza Duomo (Alba, Italy)
30. Elkano (Getaria, Spain)
31. Le Calandre (Rubano, Italy)
32. Nerua (Bilbao, Spain)
33. Lyle’s (London, UK)
34. Don Julio (Buenos Aires, Argentina)
35. Atelier Crenn (San Francisco, US)
36. Le Bernardin (New York City, US)
37. Alinea (Chicago, US)
38. Hiša Franko (Kobarid, Slovenia)
39. A Casa do Porco (São Paulo, Brazil)
40. Restaurant Tim Raue (Berlin, Germany)
41. The Chairman (Hong Kong)
42. Belcanto (Lisbon, Portugal)
43. Hof Van Cleve (Kruishoutem, Belgium)
44. Test Kitchen (Cape Town, South Africa)
45. Sühring (Bangkok, Thailand)
46. De Librije (Zwolle, Netherlands)
47. Benu (San Francisco, US)
48. Ultraviolet by Paul Pairet (Shanghai, China)
49. Leo (Bogotá, Colombia)
50. Schloss Schauenstein (Fürstenau, Switzerland)
Doha Dining Scene’s Mid Year Report Card 2019
Doha Dining Scene’s Mid Year Report Card 2019 June 27, 2019
We’re halfway through this year so it’s a good time to take stock of what’s happening – think of it like the Doha dining scene’s mid year report card 2019.
After a year or two of stagnation, the restaurant scene really kicked into year in late 2018 and early 2019 with a raft of new openings and a real buzz. There’s a lot to like but also a lot to be skeptical about.
Here’s a look at what we’re loving, what’s leaving us cold and what we are looking forward to: What I’m Loving
This year continues to see an exciting new upswing in the number of new restaurants. STK , Sel & Miel, Novikov just to name a handful. Then there are the small markets and food trucks popping up like wildflowers in carparks and other open spaces. There has never been a better time to be a foodie in this country.
Both STK and Sel & Miel both launched brunches in June – always a good time to try out new concepts and refine them. STK’s is a distinctly party brunch – lots of big groups, loud and active with an impromptu dance floor and roaming live entertainment. The food needs a tweak (I visited on the first day of operation for the brunch) and in my view it’s too breakfast heavy and the quality not at the same level I had experienced with dinner at the restaurant. But I think this will improve with time and more customer feedback.
Sel & Miel’s Saturday brunch is a different beast and very much my speed. More like a “lunch”, the appetizers and desserts are to share and you pick a main each. I was impressed with several of the dishes in their inaugural outing including their chicken liver pate (anyone who knows me knows this is a big deal for me – I am usually not a fan!), the fresh seafood and the confit duck leg. Cocktails are classy and fun – an elderflower take on the Aperol Spritz hitting a home run for me.
The St Regis Doh a.
When this hotel first opened it had real foodie cred with Opal leading the way. They lost their way for a bit, as the market opened up and new players surpassed them. But I’m pleased to say, they are back with a bang. Their pop up Riyasat Indian restaurant set Indian foodie hearts a flutter earlier this year. Opal is back to its best and Astor Grill has one of the best Friday brunch offerings in the city right now (it’s on a break and will be back later in the Summer). Add to this an impressive showing in the Ramadan tent department this year (that sushi!) – I’m looking forward to seeing what they have up their sleeve.
Home delivery heroes
While not strictly food related, the new delivery services by Monoprix and Carrefour have started to change the way people here in Qatar shop. Lulu Qatar has taken that one step further and added the ability to shop online for groceries and have them delivered. I regularly use this service (it’s QR15 for delivery) – it’s efficient, everything arrives on time and the range on offer (check out their organic selection) expands daily as does their delivery footprint.
Restaurants taking risks .
A great example of this is Le Colonial at the Al Wadi Hotel – a hotel restaurant that only does breakfast dishes – I’ve written about them before but I’m glad to see people love it as much as I do. It’s gamble in a city like Doha where we are a little set in our ways. Great food and concept and outside the box.
Add to this list the Dromedary Club – part cafe, part community hang out. They have leather crafting classes as well as puppy friendly days and even male grooming classes by barbers. Interesting, unique and making waves. Le colonial at Al Wadi hotel – breakfast only What I think can be improved
Plastic straws and containers. Everywhere. Literally. Come on guys, we can do better in 2019 – there are alternatives available in the market.
Also, how is it in 2019 in a culturally diverse and food loving country like Qatar that we still don’t have a decent Vietnamese restaurant? Asking for a friend….
The great alcohol drought of Summer 2019 The rumors are swirling as per usual thanks to empty shelves at QDC and missing drink menu items at hotel bars. It seems the bubbles have almost dried up and the box wine has made an appearance. Theories range from customs issues to secret price hikes and drops and a wholesale move of QDC to a new location. Qatar peeps love their conspiracies. I know as much as you do folks – I also know that the truth usually lies somewhere in between. Let’s see what July and the rest of the year holds in this department.
Empty restaurants …I recently bemoaned the fact the excellent and underrated Pearl Social was always light on guests each time I visited. This could be the result of a number of factors including cost, location, what’s in “vogue” and of course, market saturation. But restaurants with empty tables and underused staff continue to be an issue here in Qatar
The tyranny of Dynamite shrimp/chicken: It’s everywhere. On menus across the city, in venues you least expect and all with varying degrees of success. I blame P F Changs, bringing it here and having everyone think they can emulate. Heads up, you can’t. You can also add honey cake to this rant as well.
The cost of coffee. Specialty coffee to be precise. I expect to pay premium in a five star hotel, but QR40 plus for a specialty coffee in a paint-by-numbers pop up cafe? Don’t insult me. What I’m Looking Forward To
I’m asked about once a week – when B Lounge (in the spot formerly known as Admirals) will open. All I can say is it’s soon, maybe August maybe before. Ritz Carlton Doha, you changed. B Lounge is hotly anticipated – image from Facebook
I’m also excited about the renovation of the venerable Four Seasons Doha extensive renovations which begin this month. The process will take at least six months and foodies have a lot to look forward to – new restaurants, a new bar and a new look.
The food market hall at Katara . Located on High Street, when it opens this will be a magnet for foodies and those just wanting to be seen.
The Marsa Malaz Kempinksi has never really lit my dining fire – aside from the non-hotel restaurants, I found the food there underwhelming and without personality – but it seems to be about to change. El Faro, which started with a blaze of culinary glory then faded, has had a revamp and an injection of Michelin magic dust thanks to the visit of Javier Aranda . Expect to see more here in coming months,
Mandarin Oriental Doha opened their signature restaurant Mosaic finally. I’ve had a taste of the food and it’s exciting and well executed. Also be excited about their Chinese restaurant which will open later in the year/early next year – the ground floor will be noodles and dumplings and the top floor Michelin star style cuisine. Mosaic at the Mandarin Oriental is open
New restaurants at the National Museum of Qatar Café 875, on the mezzanine level of the Museum building, is inspired by Qatar’s traditional gold jewelry. Also coming soon is a fine-dining concept, Jiwan Restaurant. The fourth-floor venue’s name means “perfect pearl,” illustrated by the more than 4 million ivory-hued crystal beads adorning the interior.
So there’s my Doha dining scene mid-year report card. I would give it a B+. What about you? What have you loved/loathed this year? And what are you looking forward to? Advertisements
Jyotish Kailashkumar said: ↑ ***
For the poll, I only selected the 9 most popular cuisines listed in the graph below + 1 option which says ‘other’, since polls only allow a maximum of 10 options.
Italian cuisine is world’s most popular
March 12, 2019
https://yougov.co.uk/topics/food/articles-reports/2019/03/12/italian-cuisine-worlds-most-popular Click to expand… Not adding Pakistani food on a Pakistani forum to the poll is a major crime.
Please change it and respect our culture and cuisine here.
Pakhtoon yum said: ↑ Nothing beats northern/western pakistani food for me, and punjabi daal. They make the best daal and horrendous kababs.
He’s trying to ignore it. Cute attempt Click to expand… Punjab is a large province, our cuisine is very diverse. In North Punjab and on borders w KPK like Hazara, we have the similar cuisine to you guys. In the South Seraiki areas, cuisine is similar to Sindh and Balochi food.
Probably you are referring to the Central Punjab region. I am from Lahore, Faisalabad area.
I can tell you that many people coming from other provinces love our food, and our kababs which tend to be spicy like Lahori Chapli Kabab and Naan Kabab.
Mostly though we are famous for traditional Punjabi dishes which I am sure you love: Grilled Pheasant, Nihari, Payye, Haleem, and Pulao (w Shami Kabab.) We also have very good mithai, Gajar halva, sooji halva, kheer, semiya, and ras malai.
Kasur is famous for Falooda. Faisalabad for BBQ, grilled meat.
I will admit that KPK has the best naan, beef Kabab, and lamb dishes in all Pakistan. Peshawari kava is splendid too.
Nein said: ↑ TURKISH CUISINE MASTER RACE Click to expand… All Levantine Arab (Lebanese, Palestinian, Syrian) cuisine is just a cheap knockoff of Turkish food. Same for Israeli, Greek, Armenian food.
All the food is derived from the Ottoman Empire and the Turkmen tribes which founded it.
There is nothing as good as the original. Turkish food is phenomenal.
In a similar way, Indian, Bangladeshi, Afghan food is derived from Muslim empire and Mughals cuisine which was mostly based in Pakistan.
This is why Pakistani cuisine is the most robust in the region.
Imperial courts of the Late Muslim empires were the main source of new cuisines in the Muslim world.
Many dishes have interesting origins like Lokum (Turkish Delight,) Baklava, Shami Kabab, Biryani, Etc.
Baysox are home through Sunday!
With the First Half of the 2019 Eastern League season in the rearview mirror, the Baysox return home for a weeklong homestand. Bowie hosts the Hartford Yard Goats (Double-A Affiliate of the Colorado Rockies) and the Akron RubberDucks (Double-A Affiliate of the Cleveland Indians).
Here are the highlights for the seventh homestand of 2019:
Tuesday, June 25 – 7:05 p.m. vs. Hartford : Christmas in June, Two Buck Tuesday, Dollar Dog Night
With just six months until Christmas, the sounds of the season will ring throughout the ballpark all night long. There will also be a special appearance by Santa Claus, who will be traveling down from the North Pole for the festivities and checking in to make sure everyone has been good so far this year. All fans can enjoy ballpark hot dogs for one dollar throughout the Prince George’s Stadium concession stands. Buy one Box Seat Ticket at regular price and get the second Box Seat Ticket for just $2.00! (Tickets must be purchased in advance by 11:59 pm on 6/24).
Wednesday, June 26 – 7:05 p.m. vs. Hartford: Military Appreciation Night
Any military member who shows proof of service at the Box Office can purchase Box Seats for half the price of regular admission.| presented by Terminix
Thursday, June 27 – 7:05 p.m. vs. Akron: R&B Night featuring Ginuwine Appearance; Baysox LIVE Happy Hour
The Rhythm and Blues genre will be on full display Thursday night as the Baysox celebrate everything R&B. As the classics blast over the Prince George’s Stadium speakers during the game, fans can meet Grammy-nominated artist Ginuwine. The Washington, D.C., native returns home for a pre-game VIP Meet-and-Greet event (special ticket required; baysoxshop.com ) before signing taking pictures and signing autographs on the concourse during the game for fans in attendance.
The series with Akron opens with an R&B-themed Baysox LIVE! Happy Hour, featuring live music by DJ JFK from 5:00 – 6:30 pm and $2.00 draft beers from 5:00 – 7:00 pm, courtesy of Bud Light.
Friday, June 28 – 7:05 p.m. vs. Akron: Characterpalooza/Pancake & PJ Party
Friday night is for the kids (and adults who just want to lounge in their pajamas on a Friday night)! Three costumed characters will be meeting and taking pictures with fans on the stadium concourse before and during the game. We’ll also be celebrating the wonder and glory of one of the nation’s favorite breakfast delicacies: the pancake!
Head over to baysoxshop.com to indulge in a special pancake buffet up in the suite level, complete with all the fixings (Apple filling, chocolate chips, maple sausage, bacon, etc.) plus a ticket to the game in a suite!
Fans can also donate new pajamas or books to the Pajama Project, a non-profit that aims to assist children and families who sleep in shelters and are in need. For more information on this organization, go to pajamaproject.org .
Saturday, June 29 – 7:05 p.m. vs. Akron: Baysox “Down Under”, Knock Cancer out of the Ballpark, Fireworks
June 29 is the day we celebrate or friends from Oz. The Australian Embassy will be out in force on the concourse, complete with resources about the nation (and even some Vegemite samples!). The Baltimore Dockers Aussie Rules Football team will be demonstrating their sport on the field before the game, and fans can meet and interact with some native animals. An Australian-themed fireworks show follows the game. | Presented by DCA Imaging
Saturday night is also our annual Knock Cancer out of the Park celebration, a special time to honor and recognize cancer survivors from around the region. | Presented by Anne Arundel Medical Center
Sunday, June 30 – 1:35 p.m. vs. Akron: Helicopter Candy Drop, Chrome Run Car Show, Maryland Food Truck Festival, Latin Baseball Day, Team Photo Giveaway
The homestand concludes with a very full Sunday afternoon. Fans can meet the team and get autographs from 12 – 12:30 p.m. on the concourse after receiving a team photo upon entry (1 st 750).
Los Cangrejos Fantasmas de Chesapeake return for Latin Baseball Day during the game, while kids 12 and under are invited onto the field after the game for the annual Helicopter Candy Drop where over 10,000 pieces of candy will be released from a helicopter hovering above the field.
Before the game, enjoy great cuisine from over a dozen of the area’s best food trucks in the Baysox first ever Food Truck Festival presented by the Maryland Food Truck Festival and also enjoy one of the area’s best car shows as the Baysox team up with the Asphalt Angels Car Club of Maryland to present the Chrome Run Car Show from 10:30 am – 1:30 pm.
Fans are encouraged to register their classic cars and trucks for the Car Show at BaysoxShop.com | presented by Chesapeake Insurance and Graphcom
Impresario to raise $50 million to ramp up restaurant business
To source funds from LCatterton Asia
Mumbai-based Impresario Entertainment & Hospitality Pvt., which owns and runs a bouquet of fine-dining restaurant, cafe and lounge brands such as Social, Smoke House Deli, Salt Water Café, Mocha and Flea Bazar Cafe, is raising a fresh investment of $50 million to fuel its market expansion activities.
In December 2017, the restaurant chain, promoted by celeb restaurateur Riyaaz Amlani, had raised $45 million from LCatterton Asia, the regional franchise of Connecticut-based global private equity firm LCatterton, with over $15 billion of capital under six funds. Expansion plans
“This time again, the funds are going to come from the same PE firm. We will use this money to expand all our existing brands and also to foray into new formats,” said Amlani, CEO & MD, Impresario.
Impresario currently has 23 outlets of Social, its all-day café and collaborative workspace format. “We are witnessing great traction around Social and, therefore, we are scaling up this model. We will have 150 outlets of Social across the country by 2024,” he said.
The food company recently launched Ishaara, an exclusive brand of restaurants manned by the speech and hearing impaired. The first store has come up in Mumbai, while more Ishaara outlets are on the cards.
A team of 28 people is required for each Ishaara outlet. “Speech and hearing impaired people are very special in many ways. They are more attentive, focussed and come with a natural smile, a critical prerequisite for hospitality,” Mr. Amlani added. Other Impresario brands that are going for expansion include: Smoke House Deli, Salt Water Café, Mocha, Slink & Bardot, Flea Bazar Cafe and Prithvi Cafe.
According to Mr. Amlani, Impresario is looking at opening 35 outlets of Flea Bazar Cafes. Bengaluru alone will have four of them. These are curated food courts that serve local, authentic cuisine such as Naga, Chettinadu, Andhra or Mangalore. Impresario is currently in the process of creating a bunch of home delivery brands to compete with existing players such as Swiggy, Zomato, Uber Eats, Foodpanda, FreshMenu, JustEat, Faaso’s etc.
“There’s also something called the late-entry advantage. If our customers are reaching us at our outlets, we should also reach them in their homes. We are planning exclusive home delivery brands for South Indian, North Indian, Chinese, European and ethnic-food specialities,” Mr. Amlani added.
Impresario has a revenue mandate of ₹1,000 crore by 2024. It posted a revenue of ₹350 crore during fiscal ended March 2019.
u/theasian1nvasion ’s guide to Winnipeg:
Stuff to do:
The Common at the Forks Market: a large food hall on Winnipeg’s most famous historical site. Located at the intersection of the Red and Assiniboine Rivers, one of the oldest sites of commerce in North America. People have been trading here for 5000+ years. The food hall has many kiosks that offer a wide range of food and beverages. Craft beer and wine are available as well as an espresso bar.
Assiniboine Park Zoo: The Zoo prioritizes species from arctic climates. A world-class Polar Bear exhibit as well as many other highlights.
The Canadian Museum for Human Rights: I’m not gonna sugar coat it, this museum can be really tough at times but it’s definitely worth a visit. Beautiful architecture and they do a great job at presenting some extremely difficult subject matter.
Clementine $$: imo the best breakfast in Winnipeg. Unique offerings and a different take on the usual breakfast food. Located in the exchange a few blocks from Bell MTS place. The fried chicken is my favourite.
SMITH $$$: located at the Inn at the Forks, fairly pricy but very good Canadian-themed food. Also open for lunch/dinner.
Oh Doughnuts $$: Gourmet doughnut shop. I’m not really into sweets but my fiancée absolutely loves this place.
deer + almond $$$$: Modern cuisine served family style. Very underrated lunch spot. One of my favourite restaurants in the city, menu is eclectic and their cocktails are great. Located in the exchange district a few blocks from Bell MTS Place.
The Merchant Kitchen $$$: Asian/Central American fusion restaurant. Family style dinners. The Dan-Dan noodles are my favourite. Located right across the street from Bell MTS place in the Alt Hotel.
Passero/Corto $$$$: Modern Italian Osteria. Located in the Forks Market at the Common, Passero is the dinner concept and Corto is the lunch concept. Both are very good.
King + Bannatyne $$: upscale sandwich shop located in the exchange district.
Pizzeria Gusto $$$: upscale pizzeria located in River Heights. Italian fare and wood-fired pizza.
Brazen Hall $$$: brewpub located in south-central Winnipeg. Canadian/Scandinavian dare, house made beer.
One Great City! Brewing Company $$$: Brewpub located near CF Polo Park; Winnipeg’s largest shopping mall. Canadian fare/house made beer.
529 Wellington $$$$: The Winnipeg steakhouse. Classic French steakhouse. Very expensive a la carte menu.
Hermanos Steakhouse $$$$: South-American steakhouse. Two locations.
Prairie 360 $$$$: Winnipeg’s revolving restaurant. Located 30 stories above Winnipeg, best view in town. International cuisine.
Carnaval Brazilian BBQ $$$: All-you can eat Brazilian BBQ. Located in the exchange district, serves authentic Brazilian fare. Come hungry.
Enoteca $$$$: European small-plates restaurant located in River Heights.
Máquè $$$$: Asian fusion restaurant serving small plates in River Heights. Same owners as Enoteca and Passero/Corto. All three restaurants have very good reputations.
Harth Mozzarella and Wine Bar $$$: located on the southern edge of the city. Very good Italian pizzeria and upscale pasta restaurant. It’s a bit of a drive but I would highly recommend checking it out.
Segovia Tapas Bar & Restaurant $$$$: If you’re going to go to one restaurant on this list, go here. Hands down the best restaurant in Winnipeg. They’re the only restaurant in the city to make the Top 50 on the Canada’s best restaurant list. Spanish tapas, small plates. Located in Osborne Village. They do not take reservations so go down there, put your name in the queue and go have a pint across the street at the next place on this list.
The Toad in the Hole Pub $$: My favourite pub in the city. They offer a wide variety of beers on tap and in the bottle with craft cocktails served in their Whiskey Room. The Whiskey Room has over 100 varieties of whiskeys from all over the world. Their food is underrated imo but you don’t go there for the food. If you want to get drunk on Cider and shots of Jameson on a Saturday night this is my preferred destination.
The King’s Head Pub $$: Winnipeg’s oldest pub. Located in the exchange district. Some people swear by this place but I like the Toad better.
The Grove Pub $$: Located in River Heights, upscale pub with the best food when compared to the other two pubs on this list. Great atmosphere, they show EPL games on Saturday afternoons. The best Caesar in town in my opinion.
The Yellow Dog $$: the best pub in Downtown imo. Located a few blocks from Bell MTS Place. Standard pub food.
Forth $$$$: coffee shop by day, cocktail bar by night. Bar-none the best cocktails in town, but super expensive. Located in the exchange district.
Sun Fortune Restaurant $$: IMO the best Chinese in Winnipeg. Located in the south end of the city, they feature Hong Kong style Chinese food, but their Peking Duck is our of this world.
Double Greeting Chinese Snack House $: Hole-in-the-wall Chinese snack house. Don’t let the appearances deceive you. The food is delicious. Best Pork Buns in the city. Get #15 and #52.
Kum Koon Garden $$$: A Winnipeg institution. Traditional Dim Sum served on Saturdays and Sundays during the day. Some people say it’s overpriced but I have had dim sum all over the world and this place is on par with the “best” places in Vancouver or Boston.
TH Dang $: Located in South Winnipeg, traditional Vietnamese fare. Get P47 – Pho Saté; peanut broth pho with sliced beef and Thai basil. Their banh xeo is also really good.
Nhu Quynh $: Located in Winnipeg’s West End, they’re the sister of the people who own TH Dang. Similar menu with similar quality.
Thida’s Thai Restaurant $$: classic Thai fare located in downtown Winnipeg. Borderline walking distance from either the Forks or the MTS Centre.
Sukhothai Restaurant $$: Classic Thai fare located in Osborne Village.
Vientiane Restaurant $$: Located in St. Boniface. Classic Thai fare. Best Pad Thai in the city imo.
Wasabi $$$$: my favourite sushi spot. Fusion sushi, some people say it’s overrated but I love it. My favourites are the Beef Tataki, Sushi Nachos, Godzilla Roll and Volcano Roll. Three locations, it’s a long story but just go to the Broadway location. It’s the best one.
Yujiro $$$$: Ramen available at lunch. Very high end Japanese. The chef goes out of his way to source only the best fish from Vancouver. Quite expensive but is the best traditional Japanese restaurant. Located in River Heights.
Cho Ichi Ramen $$: House-made noodle joint owned by the same people as Wasabi. Very good ramen located in the south end.
Clay Oven $$$: I’m not an expert on Indian so you may want to ask someone else but this is my favourite. Three locations.
The Handsome Daughter $$: Live music and comedy venue in Wolseley, best comedy night in the city on Thursday nights imo. They also have a fried chicken restaurant in the venue that is legitimately unreal.
The Cavern $: dive bar/live music. Located beneath the Toad in Osborne Village. All sorts of bands play here, but Tuesday night is Soul Night, so if you’re looking to dance on a Tuesday, check it out.
The Good Will $$: live music venue located at the U of W in downtown Winnipeg. Check their website to see who’s playing.
Times Change(d) High and Lonesome Club $: Historic Winnipeg venue. Always a good spot to go check out some live music. Located in downtown Winnipeg near The Forks.
Nightclubs (I’m way past my nightclub days so take what I have to say with a grain of salt):
441 Main $$$: Nightclub located in downtown Winnipeg. Standard top-40/rap/EDM club. 18-25 crowd.
The Palomino Club $$: “The Pal” is a Winnipeg institution. Country bar that has been open forever. Caters to a slightly older crowd? 27-35, plays country music except for on ‘Bootyshake Mondays’. Located in downtown Winnipeg.
The OV Club $$$: Located in Osborne Village, standard top 40/EDM/Club rap nightclub. Caters to 18-25.
Upstairs In the Village $$: based on the lines I see when I go to the toad this is currently the hot spot in Winnipeg. Standard top 40/EDM/Rap nightclub. Caters to 18-25.