mlp saffron masala

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Kokum Restaurant

Kokum Restaurant Kokum Restaurant
Kokum restaurant, located on the Broadwater end of the glittering Palazzo Versace, is as remarkable as its luxurious host hotel, although it’s for a different reason: its sophisticated cuisine that honours the traditions of the sub-continent while infusing dishes with the tastes of other lands.
Kokum by Chef Mural is a collaboration between Saffron restaurant owner Sridhar Penumechu and Chef Manjunath Mural (Head Chef of Michelin-starred Song of India ). Kokum claims the influence of this landmark chef whose cuisine resulted in Song of India being the first Indian restaurant in South East Asia to be awarded a Michelin star (2016, 2017, 2018).
Defined as ‘Asian-Indian gastronomy’ (or in this case ‘Australasian-Indian’), Executive Chef Sabir Merchant follows Chef Mural’s mentorship, using traditional Indian preparation methods while transforming Indian dishes with the addition of native Australian and other Asian-Pacific (and even Mediterranean) flavours.
For Chef Merchant, life began far from the luxe hotel where he now works. Close to where Mahatma Gandhi was born, Sabir spent his childhood beside his mother in another far humbler kitchen, fed only milk until he was eight years old due to his family’s poverty.
Sobering though this is, the palate of young Sabir was honed to remember flavour combinations and textures that others would fail to notice. His childhood is honoured on Kokum’s menu by the presence of dishes such as the Gujarati dhokla heart for Valentine’s Day, a modern representation of the rice and lentil sponge his mother made on special occasions, and Murg Mussalam, a whole chicken with lamb mince in Kashmiri sauce, (the first meat he ever tasted in a family celebration to mark his father’s first business success). It’s a ‘lost dish’, he says, traditionally eaten as part of 21 courses for a wedding feast, with many of those flavours incorporated into the sauce.
Obstacles turned into hurdles as the young Sabir finished school, a milestone leap as one of only 120 people across the country to gain an apprenticeship in the 5-star Taj Hotel group. During the next four years, he worked and studied tirelessly day and night, completing his apprenticeship, a Bachelor of Bus. Admin., Dip. of Hospitality and Cert. III in Culinary Arts concurrently while working. It was to be a time that marked out the rest of his life: necessity being ‘the mother of invention’, education and hard work the means to a better life.
Since arriving in Australia twelve years ago via Singapore, Chef Merchant has gained experience across the hospitality industry. From cafés to fine dining, usually working two jobs at once to achieve a cross-fertilisation of ideas, he has gained a palate of world flavours.
Like Kokum berries, many of our native ingredients on Chef Merchant’s menu have both unique flavours and medicinal properties of which many Gold Coast diners are unaware. Not only are they a fresh twist on Indian dishes, but so is their presentation, ironically with Chef Merchant, an immigrant, serving our own food to us in a unique way.
Pani puri, a popular street snack in India, is a semolina shell fried crisp then stuffed with a mixture of potato, onion, chickpeas and sweet tamarind chutney. Kokum’s signature version is stuffed with potato, sprouts and Kakadu plum, presented on top of a shot glass of sol kadhi, a digestive, detoxifying coconut milk and kokum drink, on this occasion to be poured into the pani puri before eating it whole, a texture-shelled flavour explosion.
Sambal barramundi was never presented like this! The delicate sambal-marinated fish is cooked in the tandoor, strewn with turmeric yoghurt and charred silver beet across the top of a custom-made glass box displaying spices used in the dish. Tendrils of smoky spice seep out around the edges of the box, teasing our senses as we eat.
Pomegranate prawns , cooked in the tandoor, are served with a yoghurt pomegranate marinade, dotted with wakame salad and salmon roe laid down on a squid ink and roasted garlic sauce, mint sauce on the side, the dish a delicious example of eclectic world cuisine.
With Shrimp Bhaji , Chef Merchant takes a much-loved Indian snack, the humble onion bhaji, and gives it a luxe Queensland twist with the addition of prawns, native samphire and a peanut chutney.
Our main of Goat Biryani , using locally sourced meat, has been cooked in the traditional ‘dum’ style in a clay pot sealed by a pastry cover, the rice perfectly cooked and fragrant with rose water, whole spices, yoghurt and coriander. It’s served with a flambé lamb rack on turmeric mash with vegetables.
We finish with a dessert assiette of beetroot Garam Pudding, a take on the famous Gajar ka halwa carrot dessert, and Gulab Jamun , a saffron cheesecake with pistachio crumb and chocolate mousse.
Food philosophy is king at Kokum. While Chef Merchant stresses that ‘it’s important to know your roots’, he is not afraid to bring the flavours of different cultures into the crucible of his own kitchen giving his own twist to their presentation and turning traditional Indian dishes on their head. Though we may look behind us to determine each dish’s origin, Kokum provides an unmissable modern dining experience.
At a time when violent dissent is seemingly all around us, we can’t help but wonder… How much more understanding would we all gain if, as different cultures, we dined together, listening to one another’s stories around the table?
Kokum, Palazzo Versace, 94 Seaworld Dr, Main Beach QLD Ph: 07 5646 7314
NOTE: This article was originally published in The Cove magazine, May-June 2019.

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Where To Eat, Stay And Play in July

China’s Largest Picasso Exhibition: 10 Paintings To See At “Picasso—Birth Of A Genius” 3 /14 Dean & Deluca’s Culinary Cool
Dean & Deluca has unveiled the third menu in its summer menu series. It offers an array of summer eats using seasonal ingredients. Light and refreshing dishes include a cooling watermelon spinach salad, a vibrant Spanish paella packed with the authentic flavours of Iberia, and a healthy Mediterranean style fish dish comprising cod with a tropical salsa that radiates sweet and sour flavours. For those with a sweet tooth a choice of two delicious cheesecakes awaits—velvet-like creamy blueberry blossom or luscious tangy raspberry mango. With three energising summer beverages also available to quench the thirst, a visit to Dean & Deluca is sure to beat the heat. Experience the new menu offerings at its Central Embassy, EmQuartier and The Crystal outlets from now until September 2. 4 /14 Assisted Flight
At the recent 75th IATA Annual General Meeting in Seoul, the Star Alliance airline partnership officially announced plans for THAI Smile Airways to become the next Connecting Partner in its global network. Star Alliance’s initiatives to broaden its reach and to complement its membership model have become increasingly focused on regional airlines, partnerships aviation analysts think could revolutionise carrier networks internationally. The resulting commercial ties offer scope for relationships with other regional carriers. In addition, passengers travelling on an itinerary that includes a transfer between a Star Alliance member airline and a Connecting Partner will be offered standard Alliance benefits. Those who have achieved Star Alliance Gold Status in their frequent flyer programme will have access to premium benefits. The Bangkok-based airline will add 11 new destinations to the Star Alliance network by 2020. Visit staralliance.com for more information. 5 /14 Starbucks’ Green Bean
Globally an estimated 600 billion paper cups are distributed annually, with Starbucks making up one per cent of that total thanks to its sustained efforts to stop using single-use paper and plastic. Since 2014 Starbucks has offered a reusable cup in Canada, the UK and the US and to celebrate Earth Day 2019 it has launched the same reusable vessel at stores across Thailand. Although almost identical to the paper cups of old, the new variety is made of polypropylene, specifically designed to be sturdier than paper and therefore longer lasting. The reusable cups will also earn customers a 10 baht discount per use, meaning a cup will pay for itself after just 15 uses. Starbucks continues to push for reusability whenever possible and aims to phase out plastic straws by 2020. 6 /14 Artsy Digs At 137 Pillars
Occupying pride of place in the reception area of luxury boutique hotel 137 Pillars Suites and Residences Bangkok is a large artwork by Thai National Artist Panya Vijinthanasarn. Created to represent the three worlds of the karmic cycle, the piece signals that you have entered a hotel that takes art seriously. Which is why 137 Pillars Suites and Residences is offering an art-themed package that includes a two-night stay with benefits and private tours of the artworks that are on display as part of the hotel’s popular rotating art showcase. Curated by Panu Boonpipattanapong and featuring other works by Panya and many more contemporary artists, the art showcase is a great way for collectors to view new pieces and a good introduction to the world of art for the neophyte. Visit 137pillarsbangkok.com for more. 7 /14 Cultured Living At Sofitel
With its new global brand campaign celebrating its French roots, Sofitel is offering a modern spin on design, gastronomy, arts and culture, well-being and more besides. Sofitel invites modern luxury voyageurs to experience living the French way. Greeted on arrival in French by staff wearing uniform designed by Parisian-based fashion designer Léa Peckre, guests are welcomed with the wafting scent of Essence de Sofitel drifting through the lobby. One of the most extraordinary elements of the campaign is the Les Dîners Extraordinaires, reinforcing Sofitel’s French culinary heritage with a supremely luxurious touch. Celebrity Chef Yannick Alléno will create once-in-a-lifetime dining experiences, presenting the best of modern French cuisine in spectacular, culturally rich settings all over the world including Thailand. Visit sofitel.com or accorhotels.group for more. 8 /14 Anantara Siam’s Spicy Heritage
To celebrate 36 years of serving authentic Thai cuisine, Anantara Siam Bangkok’s Spice Market restaurant has unveiled an eye-catching line-up of gastronomic delights and new refurbishments. The updated look sees the addition of a new bar concept serving original cocktails and Thai wines flavour-matched to the cuisine, alongside an extensive list of premium spirits, beers and wines from around the globe. Award-winning chef Warinthorn Sumrithphon keeps the focus on classic Thai recipes from across the country, including home-made curry pastes from the kitchen of renowned local food connoisseur, ML Thor Kridakorn. Signature selections by chef Warinthorn include deep-fried roasted duck with chilli jam, crispy mackerel with simmered coconut milk, and green curry with braised beef. Set menus of stand-out dishes are also available. For reservations and more information, visit siam-bangkok.anantara.com or call 0-2126-8866 ext 1232 9 /14 Worship The Sun At Le Méridien
Experience an endless summer au soleil, a French expression for under the sun, at Le Méridien Bangkok from July until September 2019. Au Soleil by Le Méridien promotions include the Au Soleil Petit Plates, delicious savoury bites such as a cigar of wild salmon mousse with ginger accompanied by sparkling rosé wine. Priced at 1,000++ baht, the Au Soleil afternoon tea features Mediterranean-inspired rosé-themed tea time delicacies with home-made raspberry soda and pomegranate virgin mojito plus a selection of fine teas. Guests can even enjoy a 45-minute summer oil body massage. The tea set and spa combination starts at 1,900++ baht for two people. Last but not least, the Au Soleil Sunday brunch, priced at 1,700 baht net per person inclusive of free-flow soft drinks, also offers rosé wine packages. Call 0-2232-8888 for details. 10 /14 The District’s Marvellous Meats
The District Grill Room and Bar at Bangkok Marriott Hotel on Sukhumvit Soi 57 is delighted to present a special rib menu running until July 31. Highlights guaranteed to gratify carnivores include a mouthwatering 120-day Australian black angus beef short rib served with tomatoes, olives, orange zest, red wine gravy and grilled sour bread; a dish of Spanish lamb rib churrasco with sage, roast garlic, lamb sauce and escargot butter; and succulent Kurobuta pork back ribs served with braised vegetables, Italian gremolata topping and grilled sour bread. Promotion prices from 900++ baht. For further information and reservations please call 0-2797-0000. 11 /14 Get Blissed Out At Akyra Beach Club Phuket
Akaryn hotel group, Thailand’s home-grown luxury boutique hotel specialist, is inviting guests to experience a deeply soothing sojourn on the pure shores of southern Thailand following the launch of its new Unlimited Wellness concept at Akyra Beach Club Phuket. From today, all stays at Akyra Beach Club Phuket will include at least one hour of body therapy at the resort’s Ayurah Spa, either in its tranquil treatment rooms or tropical beachfront cabanas. Alternatively, guests seeking a more active experience can take part in a CrossFit class, Thai boxing session or a series of exhilarating water sports such as surfing and stand-up paddle-boarding. Blissfully secluded yet still only 20 minutes’ drive from Phuket International Airport, Akyra Beach Club Phuket is an idyllic haven of tranquillity for guests who want to restore their natural balance and inner calm. Visit theakyra.com/phuket for more information. 12 /14 Fast Work At WeWork
Set to accelerate the future of work in Thailand, co-working space specialist WeWork’s first official foray in Bangkok comes on the heels of expansion across Southeast Asia. WeWork’s first two locations, the Asia Centre Building and the T-One Building, echo the brand’s long-term commitment to the local market. At the Asia Centre location, WeWork provides a co-working space and a community for members ranging from global enterprises, small and medium-sized enterprises (SMEs) to start-ups and freelancers. WeWork Labs in the Asia Centre Building in Sathorn will occupy five floors, welcoming 1,200 members to its community, while the WeWork T-One facility in Thonglor will accommodate 1,700 members across seven floors. Each location also features a labs manager to provide support to its members. Visit wework.com for more information. 13 /14 Major Artery At Sukhumvit Gallery
The Sukhumvit Gallery at Hyatt Regency Bangkok Sukhumvit presents an exhibition of rare photographs charting the history of Sukhumvit Road, one of Bangkok’s most storied thoroughfares. Visitors and guests can learn about the road’s construction through pictures and documents left by those who supervised the building of it down the years. All 45 images will be displayed for permanent viewing at the gallery on the hotel’s fourth floor. Why not combine two pleasures in one and finish a viewing of the exhibition with an opulent afternoon tea comprising 15 delectable treats and irresistible home-made desserts. The Sukhumvit Gallery is open daily between 11am – 10:30pm. For more information, contact 02-098-1234. 14 /14 The Perfect Platform At Banyan Tree
To celebrate its 25th anniversary, Banyan Tree Phuket Resort is proud to announce the opening of the renovated 454 sqm event venue, The Lagoon Deck. With floor to ceiling windows, it offers a 180-degree view over blue water and verdant gardens. Newly reimagined, the venue boasts contemporary Thai architecture that creates a delightful setting for every occasion. Sunset cocktails on the deck, an idyllic ceremony overlooking the lagoon or a formal meeting in a resort setting, the Lagoon Deck provides the ideal canvas for creative event planners to arrange magical soirées. The venue is also capable of hosting gatherings ranging from intimate board-of-directors retreats to large corporate incentive groups and lavish Indian weddings, accommodating up to 500 people for sit-down dinners and sophisticated events. Visit banyantree.com for more.

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Dillicious

Experience the culture and cuisine of Delhi in Karama!
Journey: On a sunny saturday afternoon we decided to satisfy our Indian food craving by grabbing our lunch at Dillicious.
Ambiance: With everyone being gram obsessed, Dillicious has the perfect décor to get those insta shots with bright colored seating or the classic truck prop. A great place to dine with friends and family, there is enough space to accommodate large gatherings as well as a small group. They have a large glass for the kitchen where you can see your food being prepared.
You have the classic icon of Delhi, the India Gate and Red Fort as artwork, making it nostalgic for everyone who resides from Delhi. You have the Bollywood and Punjabi music playing in the background to complete the whole desi vibes of the place.
Rating: 8 Golden Nuggets
Bite Board
The menu is quite quirky and has endless of options, so it might take you a while to figure out what do you actually want to try.
Drinks: We began with the kiwi mojito and orange ice tea. Both were refreshing and perfect to beat the heat.
STARTERS
Samosa Chaat [AED 14]: If its Indian food on the table, one just can’t begin without indulging in some chaat. It came beautifully presented in an upside-down umbrella dish. It was crisp, had the right texture and the perfect balance between sweet and spice making it taste delicious just as their name suggest.
Keema Pav [AED 17]: A street side favorite of ours. The meat was cooked well and wasn’t too oily. Again, points for the presentation making it seem like an upscale dish with the same flavors.
Kukkad Wings [AED 32]: A bestseller and highly recommended as well. The wings were cooked to perfection and were presented on a sizzler we could not have asked for a better combination. The meat was well marinated, and the meat just fell off the bone. It was so succulent that we are drooling right now.
Nawabi Seekh Kebab [AED 32]: Another meaty option was this flavorful juicy mutton kebabs paired with mint chutney. For all those meat lovers this is another great option for a starter.
Soya Malai Chaap [AED 28]: The dish sounded interesting and we could not resist ourselves from trying it. A good portion of soya with a cashew based marination that was grilled to perfection.
The presentation is top notch for all the dishes.
MAINS

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Check out the Vellapanti menu @ Ardor 29

brewery gurgaon northindianfood pub sector29 thali
Delhi’s biggest “Modiji’s 56-inch thali” has now landed in Gurgaon. Ardor, serving delicious food, is giving fierce competition to other places in Sector 29, which is known more for its Breweries and pubs. Already very popular for its huge thalis, Ardor 29 has now come up with a new Vellapanti menu, which has even more unique and creative dishes that one can only look at in wonder. Their star dish, is of course, the huge thali (veg and non-veg) which contains delicious north indian fare, ranging from kebabs, to dal and paneer to biryani. The thali also contains drinks and dessert, so all courses are sorted with just one thali. Veg thali Non-veg thali
Other creative innovations by Ardor, which left us awed, were the loaded nachos, prepared with crisped rumali roti, keema and cheese, and served in a wash-basin shaped dish is very aptly named “Soch kahin bhi aa sakti hai”. They also have a “Modiji’s world cabinet platter” which is very cutely presented as a round conference table, consisting of international cuisine like burgers, fries, croissants, etc.
Coming to the drinks, we would recommend the “Summer beer”, India’s first female beer, which is a refreshing fruity concoction but packs a punch which you won’t see coming. They also have a good variety of cocktails, the most innovative out of which was the Modi vs Mamta, which is a blend of 2 cocktails. We also tried the Green Apple and Mint martini, which was made to perfection. Innovative platters@Ardor 29
Their thalis starting from INR 1999++ can be shared among 4 people, with unlimited refills. We definitely recommend you foodies to try this one. Share this:

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Shake Up Your Dining Routine – How to Eat Outside Your Comfort Zone in Doha

Shake Up Your Dining Routine – How to Eat Outside Your Comfort Zone in Doha July 1, 2019
I often say that you can dine around the world in one day in Doha. But like many foodies, I often fall into a dining out rut – trying old favorites rather that pushing the dining boat out. But in recent months I made a pledge – to try new dishes, new places and new cuisines. Now it’s your turn – time to shake up your dining routine and eat outside your comfort zone in and around Doha.
How? Where? What? Don’t worry folks, I’m here for you! I’ve devised a list of favorite dishes and some more adventurous options – as well as where to find them in and around Doha (click the links for more information including location). And guess what, trying new things also doesn’t cost the earth! Also, please share your recommendations below!
Happy adventurous eating! Love spring rolls? Try Filipino lumpiang sariwa.
Who doesn’t love a spring roll? Crispy, crunchy, deep fried or fresh and stuffed with veggies and dunked in soy sauce. Trust me on this, the lumpiang, especially lumpiang sariwa (fresh lumpia) or lumpiang ubod (heart of palm lumpia/spring rolls), a Filipino favorite, should become your next best thing. You can order them deep fried but I recommend the fresh version. A fresh egg pancake encases the thinly sliced vegetables, coconut shoots and meat or prawns. I fist tried this at the famous Max’s in Al Sadd last year and have been raving about it since. Like many Filipino dishes, it comes with a garlic and soy sauce. Image courtesty of Max’s Like spaghetti bolognaise? Give Shanghai noodles a try
Who doesn’t love a big steaming bowl of meaty bolognaise sauce? It’s the ultimate comfort food. But shanghai noodles topped with a spicy meat sauce are a close second. The noodles are long and wider than usual slightly chewy and come with shredded cucumber – giving the dish an amazing texture and a hit of freshness. I’ve only ever come across this at my local (the OG of Chinese takeout) takeaway Three Peppers – there is no actual photo because it’s usually devoured on sight. I became a convert to this dish after seeing a table of Chinese diners tucking in – the best recommendation! at QR30 it’s worth the plunge!
Where to try: Three Peppers (two locations) Like fried rice? Give Kottu a Try
Spice up your life by going a few rounds of this Sri Lankan comfort food staple. Kottu is a simple amalgam of chopped godamba roti (Sri Lankan roti bread), an assortment of vegetables and egg or meat basically mashed together on a grill. What makes kottu so distinctive is the sound associated with making it – the clash of metal against metal as its being chopped up on the grill. There is masala, cheese and even the interestingly named dolphin version (fear not, it’s actually made with paratha and is spicy). I’ve had a few versions in Doha but consensus is that Salamath serves some tasty options for those wanting to eat outside their comfort zone. Expect to pay QR12 to QR15 for a plate.
Where to try? Salamath Restaurant Are you a dumpling fiend? Try Nepalese Momos
If you don’t like dumplings, we can’t be friends. Momos are the more humble cousin of the Chinese dumpling. The dough can sometimes be a little thicker and they come steamed or fried and stuffed with chicken, beef, lamb and sometimes buffalo. The best thing? The spicy sauces accompanying them. If you are ready to shake up your dining routine, momos are available in South Asian many restaurants across Doha, but my favorite is at the Gurkha in Najma . Get a plate each of steamed and fried and also try their thukpa or noodles. Don’t forget to check out the fun decor!
Wher e to try: The Gurkha Restaurant Like a steaming bowl of Ramen? Get into Mie Rebus
There is something deeply life affirming about a big bowl of noodle soup – for me it can cure all that ails me in just a few sips. Good ramen is hard to find in Doha, so why not get more adventurous?Mie Rebus is a popular comfort food in Indonesia. It’s egg noodles with boiled in a rich curry broth with meat or I like it with prawns. This version is fresh on the menu at Time Out Doha award winner Mama Rozie. It’s like a big hug in a bowl. You had mie at noodles
Where to try: Mama Rozie Have a thing for Indian thalis? Try Ethiopian food
The best thing about thalis is that you can have a bit of everything and the same principle applies to the Ethiopian version. Their food is often served on big rounds of their legendary spongy injera bread. The dishes themselves are a riot of colors, textures and flavors – salty, nutty, sour and spicy. Many of the dishes are vegetarian friendly. I recently tried a veggie version of these dishes at Lucy Restaurant in Muather – not only was the food delicious but the staff (and fellow diners) were friendly and keen for me to try new things. The dish in the photo was just QR35.
Where to try: Lucy Restaurant Are you a fan of fondue? Give a Thai hotpot a try
Who doesn’t love a bit of interactive dining? Fondu is always a favorite – be it chocolate or cheese. But with our Doha weather, sometimes a little heavy. I discovered recently, the Thai have their own version perfect for this climate, and it’s every bit as spicy as you would expect. Big steaming clay pots of tangy broth where you can dip in meat, seafood or veggies. Khao San in Bin Mahmoud has been packing in the happy diners with their version of this meal, as well as their Thai BBQ which is a veritable, pocket friendly feast. the better news (if you ignore the dire parking situation) is that the hotpot with accompaniments starts at QR99 and is made to share. How hot is your pot?
So there you have it – a quick guide to how to shake up your dining routine in Doha and eat outside your comfort zone. Over to you! any recommendations? Advertisements

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INTRODUCING AN ISLAND IDYLL: WALDORF ASTORIA MALDIVES ITHAAFUSHI

Make a great escape and experience the unforgettable at Waldorf Astoria Maldives Ithaafushi, opening July 1 in the South Malé Atoll
Nestled among powdery white sands and impossibly blue waters, Waldorf Astoria Maldives Ithaafushi resort is a luxe haven and a gourmet wonderland. The resort, spanning three islands, will offer a total of 11 world-class dining venues, along with a lifestyle spa sanctuary and myriad activities for all generations.
The all-villa escape provides secluded enclaves and a tranquil retreat for discerning travellers just 30-minutes from the main airport in Male via the resort’s private yacht. An escape for families and couples in search of space and exclusivity, the resort boasts 122 luxuriously appointed villas, each equipped with a pool and uninterrupted views of the Indian Ocean in its own private enclave. Each reef, beach and overwater villa will open onto an indoor and outdoor deck featuring a swinging daybed, dining gazebo, an infinity pool, in-water lounge and an outdoor shower.
FOODIE PARADISE
In keeping with Waldorf Astoria’s legacy of culinary excellence, Waldorf Astoria Maldives Ithaafushi opens with 11 exceptional, speciality dining venues. Each promises to deliver distinctive, immersive dining experiences – the variety of which is a first in the Maldives. Guests can enjoy an ‘elevated’ treetop dining concept at Terra, with spectacular ocean views; exquisite food and wine pairings in a tranquil setting seemingly chiselled out of the face of a boulder at The Rock; Yasmeen will boast authentic Middle Eastern flatbreads and mezzes, impeccably prepared crispy Peking duck fresh out of the first wood-fired oven in the Maldives; and embracing the garden-to-table concept, Glow will serve healthy and holistic cuisine made from the freshest ingredients harvested from the resort’s herb garden.
The hotel will be also announcing a partnership with a world-renowned chef and restaurant in the coming weeks. “The resort’s inspirational environment, refined culinary offerings, and thoughtfully designed family options, combined with the brand’s unparalleled commitment to personal service, will give every guest the freedom to create memories that last a lifetime,” said Dino Michael, Global Head, Waldorf Astoria Hotels & Resorts.
VILLA LIFE
Providing the utmost in terms of exclusivity, Ithaafushi Private Island features a two-bedroom overwater villa as well as a three-bedroom beach villa. The 32,000sqm island sanctuary – accessible by private yacht – comes complete with a dedicated chef and personal concierge team, as well as its own spa, gym, five swimming pools, entertainment centre and pristine beaches. Two Stella Maris Ocean Villas – also only accessed by boat – allow discerning guests to enjoy unrivalled privacy. Floor-to-ceiling windows, chef service, a Jacuzzi and direct ocean access will make for an unforgettable and memorable escape.
“We are extremely proud to bring the brand to a destination as synonymous with luxury as the Maldives, and we look forward to delivering unforgettable experiences that reflect Waldorf Astotia’s unique sense of place and iconic service standards,” said Daniel Welk, Vice President, Luxury and Lifestyle Group, Asia Pacific, Hilton.
INDULGENT PAMPERING
For a blissful renewal of body and mind guests can make time for the Waldorf Astoria Spa, comprised of 10 idyllic overwater or garden treatment villas, with an extensive menu of treatments and Asia-inspired therapies focusing on relaxation and the rebalancing of the body. The Waldorf Astoria Young Discovery Park – a water park for young guests – and the Lagoon Pool, are ideal for families looking for more dynamic activities. Other facilities include the 40-metre beachfront Mirror Pool; the Ocean Pavilion, which will host a range of wellness activities; a fully equipped fitness centre; and a combined water sport and PADI dive centre.
“We are delighted to bring the illustrious brand heritage and the world-renowned True Waldorf Service to the Maldives,” said Etienne Dalançon, General Manager, Waldorf Astoria Maldives Ithaafushi. “Our brand has redefined the hospitality experience for the modern, luxury traveller in landmark locations around the world, and we look forward to transforming the Maldives experience for our guests.”
Source:-dotwnews.com

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001: Ginger is forever!

Prateek Thakker | Suman Prasad
The monsoon is just kicking in and with that, we are soon going to be engulfed in chilly nights and sneezy evenings. This will bring an opportunity for our mothers to don their superhero capes and whip up a hot cup of adrak wali chai or an adrak ka kadha to help warm up our body and drive away the flu.
Why are we telling you this? Because that “Adrak” or Ginger that has for centuries helped kill off many common ailments- from Common flu to a sore throat and flatulence, has so much more to it than just being an ingredient with medicinal properties.
Ginger first appeared in the southern parts of ancient China. From there, it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Europe saw ginger for the first time in the 1st century when the ancient Romans traded with India. When Rome fell, Europe forgot about ginger until Marco Polo brought it again from his travel to the East. In the Middle Ages, a price of a half a kilogram of ginger was the same as of one sheep. In the 15th century, with the rediscovery of the New World, Ginger was brought to the Caribbean where it started to grow with ease. Today, India is the greatest producer of ginger in the world.
Though a silent protector in your kitchens, the ginger packs a punch in everything you add it to. From a palate cleanser with Japanese dishes to tangy candies and spicy Ginger chocolates, you have it all. Did you know that you can make some fine wine with Ginger too?
Image Credit: Pixabay
Talking about what makes ginger an essential element in the kitchen, Ashley D’Souza, Corporate Executive Chef at Shilton Hospitality says, “Ginger is the one ingredient that satisfies both requirements of pungency and aroma in cooking. These two unique qualities of the root give it a characteristic feature that one cannot do without in the kitchen.”
As Tanmoy Majumder, Executive Chef, at DoubleTree Suites by Hilton rightly puts out, there is no flavour and fragrance in the world quite like that of ginger. “It is hot, zesty, biting yet sweet and warm with a slight woody flavour. Apart from having great medicinal value, ginger has a multipurpose use in the kitchen starting from curries, sweets, drinks, hot beverage, candy and cookies among others,” says Majumder.
Image Credit: Pixabay
Ginger is primarily used as a flavour element in Indian cuisine. However, with the advent of food reality shows, increasing acceptance of different cultures and willingness to experiment, chefs from across the world are lately pushing their creative envelope, thereby incorporating ginger as a hero element in their food.
“Fresh ginger has a tangy freshness that pairs well with a broad range of flavours from sweet to savoury. It is for this reason that ginger has become a favourite ingredient among chefs from the regions especially US, China, Japan and Thailand who use it to prepare vegetables, meats, poultry, fish and maple syrup,” says Majumder.
In the kitchen of Rajesh Dubey, Chief of Cuisine at Speciality Restaurants Ltd . there are many dishes where Ginger is used as a hero element. One of the most popular items in his Chinese restaurant is Duck with Pineapple and Pickled Ginger. Another popular Cantonese dish is Shredded Chicken with Ginger and Spring Onions.
Ginger has always been looked upon as a savoury ingredient. However, with modern cooking leading the charge, chefs are redefining the traditional uses of ingredients in the food. In the case of ginger, it is being used as a core ingredient in a sweet dish or even cocktails and wines.
Image Credit: Pixabay
Akshraj Jodha, Executive Chef at ITC Windsor has worked with ginger in the sweet form. He adds, “We make Adrak Halwa during winters where the main ingredient is the fresh Ginger. Additionally, in different countries, Ginger is also being used in sweets such as candied ginger.”
Recounting her experience from South East Asia, Rupa Balachandar, Food show host and Editor of G2K , says, “We had access to an abundance of tender ginger which was crisp, had absolutely no fibres and was very mild, so I used to make a ginger candy with them that also doubled up as a digestive after a heavy meal” .
Image Credit: Pixabay
At DoubleTree Suites by Hilton, Majumder uses ginger as a sweet element in Carrot, Ginger and Walnut Muffin. He adds, “Additionally, I am a big enthusiast of candied ginger as a garnish that livens up so many of my sweet creations like cream caramel, stewed pineapple with ginger and ginger & cinnamon ice cream.”
“Ginger, when dried and converted into a powder, has lower pungency and the spicy-sweet aroma goes well with palm sugar, caramel, and coconut peanut among others” , says Sachin Doke, Executive chef, at Levitate Brewery . He has worked on his version of the ginger cake, celebrating ginger as a hero ingredient.
Ginger has been used in bars from a long time, quips Bhojraj Sharma, F&B Manager at DoubleTree Suites by Hilton . “Combinations like ginger-honey, ginger-mint, ginger-lemon, ginger-orange, ginger-rose, ginger-cranberry are commonly used in bars for making mocktails and cocktails” , adds Sharma.
DoubleTree is coming up with a new rooftop restaurant very soon and plans to introduce several ginger inspired drinks.

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