Good service & facilities, convenience location. Staff are friendly. Leela “feels” like India. Food are mainly Indian style. Choices for western foods were limited. Quality of food was ok. I would like the hotel to consider more other asian cuisine in the buffet.
Michelin star chef spices up Indian cuisine to bond with Qatar
Talking to Michelin-starred chef Alfred Prasad is like having a conversation with a culinary philosopher. The youngest Indian chef to get Michelin star, Prasad achieved this pinnacle of culinary glory at the age of 29 and retained it for 12 straight years. One of the most celebrated Indian chefs, Prasad is known for his culinary philosophy of heritage, health, and happiness. In a glorious career that has spanned more than 25 years, Chef Prasad is best known for heading the kitchen of the iconic Tamarind in London for nearly 14 years. Having wooed the Britishers with his innovative take on Indian food at Tamarind, he collaborated with The Oberoi Hotels to successfully launch his ‘homecoming’ project Omya, a fine dining Indian restaurant at The Oberoi in New Delhi. In just over a year of its opening, Omya has become the favourite of both well-heeled Delhiites and expatriates. After proving his mettle in Britain and his home turf India, Prasad has marked his presence in Qatar to satisfy cravings for delicious Indian food. His first foray into the Middle East, Prasad is at the helm of Dalchini Restaurant at the recently opened Centara West Bay Residences & Suites Doha. Much to the delight of food connoisseurs in Doha, the menu at Dalchini Restaurant will carry the imprimatur of the London-based chef-consultant. He spoke to Qatar Tribune’s Satyendra Pathak about his journey from an aspiring Indian Air Force pilot to one of the top chefs in the world. He also discussed in length about his plans to showcase India’s rich culinary heritage in Qatar with a special menu that features both vegetarian and non-vegetarian dishes. Excerpts of the interviewcTypeface:>
Q: What were the circumstances that led you to become a chef?
A: I grew up in a town outside Chennai called Vellore, which is famous for medical and engineering colleges in India. To be honest, when I finished high school I did not know chef as a career choice. At that time hotel management courses were not very popular. I wanted to join the Indian Air Force as a fighter pilot. However, my mother had some other plan. She probably knew something about me which I did not know myself. She applied for a course in hospitality on behalf of me at the Institute of Hotel Management (IHM) in Chennai without my knowledge. I suddenly got a call for an interview and discovered hospitality as a career. I got selected and with each passing day, I got more fascinated by this new world of culinary. That was the time when I made up my mind to become a chef.
What does your family background bring to your cooking?
My parents are from very diverse backgrounds. That certainly helped me as a child to appreciate food from a different culture. In my father’s family, vegetarian cooking was central and I used to spend hours in the vegetable garden tending to ingredients before bringing them to the dinner table. My mother had great skill in preparing non-vegetarian dishes due to her Anglo-Indian background. I used to join her in the kitchen at every opportunity to help her with preparations. My father had a transferable job. Extensive travel around India with my parents also exposed me to the incredible breadth of Indian regional cuisine. But of course, my three-year stint at the college was instrumental in shaping my career as a chef.
What opportunities came your way while doing hotel management course?
While in college, I was quite lucky to be selected for an advanced chef training at two of India’s finest and most iconic restaurants Dum Pukht and Bukhara at the Maurya Sheraton in New Delhi that specialised in north-western frontier cuisine. Those two and a half years were instrumental in laying my foundation for north Indian culinary expertise. After that my first posting took me to Dakshin at Chennai’s ITC Park Sheraton, which specialised in south Indian cuisines. In my short career in India, I had worked at the best of north Indian and south Indian restaurants and perfected my skills.
How did you get the opportunity to move to London?
For four years, I headed the kitchen at Dakshin and that is what brought me the opportunity to move to London. In 1999, officials of London’s best-known Indian restaurant at that time Veeraswamy invited me to join their team as some of them had tested and liked my dishes at Dakshin. I readily agreed as I was very much fascinated by a city like London.
How was your initial experience in London?
The first two years were very challenging as I was asked to tone down my spices keeping in mind the mild British palate. I ended up cooking food that I did not believe in. It was in 2001 I started enjoying when I got my dream job of a sous chef at the fine-dining Indian restaurant Tamarind of Mayfair.
You are credited with reinventing how the world eats Indian food during your stint at Tamarind. What were the significant changes that you made?
The time when I joined Tamarind not many people used to come to the restaurant for lunch due to the perception that Indian dishes are very heavy and greasy. People thought such food would make them feel sleepy during office hours. My biggest challenge was to change this perception. I diversified the menu by keeping meat dishes authentic but lighter. Used seasonal ingredients and kept the spices subtle. These changes helped me in attracting more people for lunch. I also took the initiative to change another perception that Indian food is only about chicken tandoori and chicken tikka masala. I experimented with bold flavours and the vibrancy of contemporary regional Indian cuisine. My work was noticed and I was soon promoted to executive chef. That was the time I got a Michelin star. That was the biggest imaginable honour for me. I was with Tamarind for 14 years and it won the Michelin star for 13 of those years.
What brought you to Qatar?
When I was approached by the Centara head office in Bangkok, I knew very little about brand Centara and what it stands for and I also knew very little about Doha as I had never visited Qatar before. The more I learnt about both, the more I became excited with the prospect to present my cuisine at Centara and in Doha. And of course, I do understand the Middle Eastern cuisines. London also has a lot of good spread of Middle Eastern cuisines restaurants. The opportunity to bring Indian food to Doha in collaboration with the best Thai hospitality was something that was a perfect marriage. I am very pleased that it has worked out. It has been a fantastic journey so far and I am happy to present my food and philosophy at this beautiful restaurant in Doha.
What pioneering food concepts are you planning to introduce in Qatar through Dalchini?
Through Dalchini, I would certainly like to bring my food philosophy to the table. Each dish in some way or the other will have the elements of heritage, health and provide happiness to the customers. I look at preserving the authentic flavours of the recipes and authentic flavours of the ingredients that we use. The presentation of the dishes will be creative and contemporary, but the techniques of cooking and the way they taste will be as they have been known to be as long as these dishes have been around. I will try to create something unique for Dalchini as I did for Omya. The concept of the menu at Omya is based more around cuisines of Delhi. Here in Doha, I want to recreate my philosophy borrowing a few bits from ancient Middle Eastern cuisines as well. I would say that food at Dalchini is Indian at heart borrowing a little bit of inspiration from Middle Eastern cuisines that have influenced Indian cuisines historically in many ways. For example, the world kebab is actually Turkish. The Tandoor is a cooking method that has come from the Middle East to India. What we know as northern Indian cooking today is largely what has moved from central Asia to India. So there was a natural connection. The whole ‘spice route’ is something that I have also used as an inspiration.
What advantages and challenges you see in
attracting customers to Dalchini?
Doha is very similar to London in the sense that we buy ingredients from all across the world. I would love to showcase the abundance of ingredients that are available in Doha. Qataris are frequent visitors to London and we know their fondness for Indian food. I have seen many Arabs including Qataris visiting Indian restaurants. Many of them have already tested and liked my dishes. My experience in serving such customers in London will be another advantage in our aim to establish Dalchini as the best Indian restaurant in Qatar over the next 12 months. I do not see any challenge other than the general misconception that Indian dishes are very heavy, greasy and spicy. I took care of this aspect while in London, and I will repeat the same here. I can assure that dishes at Dalchini will be light, healthy and provide happiness. The perception of Indian food is changing and slowly, people are beginning to understand that it is not just about spices but has an extensive range to offer.
What plans do you have to satisfy the taste buds of Qataris so that they visit Dalchini frequently?
From my experience in London, there are few dishes like biryanis, kebabs and Indian deserts that will always bring them to Dalchini. What I hope is that when they come they try and they like it. I am sure that in their second or third visit they will be attracted to try some of the other dishes and they like it even more. If there is a large group there is a good chance they will try a few other things as well. We will focus on having a limited menu so that it can be changed according to the season and have something new when they come back the next time either for lunch or dinner.
Great service & relaxing
Pros: n- The butlers are all very helpful, friendly & polite. n- Very private and relaxingn- Good view in the villan- Very nice tub & plunge pooln- Very comfy bed & pillows. I slept really welln- Very delicious indian cuisine especially the butter chicken & tikka massalan- Ala carte food is really nicennCons:n- Dinner buffet is not worth the price. On our first night, the buffet spread was mostly veggies. Im not sure if they have a theme that night but for someone who loves meat it was such a disappointment. n- When we ask the reception staff for the dinner at their restaurant that serves local food. We were told its closed but we can still have dinner buffet at the main resto. We were not made aware of the ala carte option. n- We only found out about the indian menu on our 3rd day. It was not shown to us on our 2nd day as we were only given western & japanese menu. I saw only the indian menu when i came in to the resto and got curious and look at the the menu book at the entrance. nnTipsn- Bring mosquito spray so you can enjoy the outdoor area of your villa. Since you are surrounded by nature expect some mosquitoes , flying & crawling insects.
R – Restaurants in Dubai | #AtoZChallenge
| Manas Mukul
R – Restaurants in Dubai | #AtoZChallenge #BlogchatterA2Z
A place only becomes cosmopolitan because of its inhabitants from all across the planet and when you have people from all across then they are surely going to bring their food along with it. Dubai is one such place where you will find every possible cuisine in the world.
There are a plethora of options to eat with almost every big brand present and some of the smaller authentic places available. Everybody knows about the Cheesecake Factories and KFCs of the world, let’s keep this post experiential and what I would like to highlight is the places where I had food and found it really amazing, delicious and authentic along with being easy on my wallet.
Contrary to the belief that Dubai is only for the rich, one can still find good food for as cheap as AED 5.
I have to begin with the place where I order the most. They have two outlets – one in Al Nahda and the other in Al Karama. I have mostly been to Al Nahda one. Whatever you order, it is simply home-like delicious. Order blindly from their Indian and Chinese cuisine options.
Must Try – Bhuna Chicken and Mongolian pot rice.
Cost: AED 120 for two.
Zaroob offers the most authentic Arabic street food in a more contemporary set up. They have about five outlets in Dubai. The word translates to ‘Small Alley’ and the ambiance literally brings back the old Arab days.
Must try – Falafel, Mana’oushe morsel, and Fateer.
Cost: AED 150 for two.
Bu Qtair Café
Bu Qtair was like a tea-stall in the 80s serving Indian tea to the pearl divers before becoming what it is today, an ultra-modern seafood shack on Kite Beach. Its simplicity lies in the fact that it still serves only three dishes, all of which are lip-smacking. Don’t even think of missing their Masala fish sauce.
Cost: AED 120 for two.
Tom & Serg
Tom is from Melbourne and Sergio is from Spain and when their paths crossed they collaborated to come up with ‘Tom & Serg’. It is a no frills café where you can just walk in, order food, sit and relax and just feel at home. It is located in the industrial warehouse region of Al Quoz and might be difficult to initially locate it.
Must Try: Breakfast & Brunches. Head to Alserkal Avenue after the brunch.
Cost: AED 190 for two.
Din Tai Fung
New York Times rates it as one of the world’s top ten restaurants and it is the best place to try Taiwanese cuisine. They have three outlets in Dubai.
Must Try: Xiao long bao, noodles and vegetable dishes.
Cost: AED 160 for two.
A popular name for South Indian cuisines and a favorite among them. With their two outlets – Al Nahda & Al Karama, they bring the authentic aromatic spicy flavors of South India to the shores of Dubai. Their seafood are real showstoppers.
Must try: Cheese-stuffed mushrooms, crab masala, fruity mango fish curry, whole pomfret in a spicy rub and biryani chai.
Cost: AED 120 for two.
A lot of Dubai’s working strata survive on Pakistani restaurants and cuisines given their cheap price and location availability. Ravi Restaurant, Karachi Darbar and Daily Restaurant are the prominent names among others. My favorite is Daily restaurant because of its genuine taste and the value for money.
Must Try: Nihari, korma and biryanis.
Cost: AED 50 for two – yes your read it right.
Al Ustad Special
Just like Zaroob, Al Ustad is a historical place offering the old-world charm. It is one of Dubai’s oldest establishments serving Persian and Iranian cuisine. If you can keep up with the average service you are going to love the food there.
Must Try: Kebabs.
Cost: AED 70 for two.
‘When in Rome do as Romans do’, well if you are in Dubai then not trying Arabic food would be criminal, isn’t it? Some of the best places include; Al Fanar, Al Safadi and Al Halabi. My favorite is Al Safadi. It is a little expensive but the food will surely make up for it. You are going to fall in love with their freshly made pita bread and hummus.
Must Try: Shawarma, falafel, pita bread and hummus.
Cost: AED 190 for two.
Indian Street Food
Well, who doesn’t love Indian street food! I will highlight a couple of options – one expensive and one economical – the taste varies as per price.
Bombay Brasserie by Taj – everything here is exceptional and the combos start at 199 AED. Try their brunches with beer combos.
Bhukkad café in Al Karama is an economical option for the lovers of street food. Do try out their Aam panna, vada pav and pani puris. Cost for two is around 100 AED.
If you are a die-hard fan of Hyderabadi biryani then these two places are a must go. Shahran and Biryaniwala & co. They are decently priced with authentic flavors.
Indians are a huge fan of thalis, wherever you travel you would definitely come across a local thali. Well, Dubai isn’t spared either and you can find multiple options suiting your location and budget. Some of the worthy places are; Rasoi Ghar, Chappan Bhog, Maharaja bhog and Rajdhani.
My personal favorite is Rasoi Ghar in Al Karama known for their Gujarati and Rajasthani thalis.
Special mention – Manisha’s kitchen – authentic home-style Indian cuisine place. Their Al Karama outlet is famous for Maharashtrian food.
There are not much places in Dubai where you would find authentic Indian ‘chat’. I believe all the ladies will agree with me how important the flavors, the tanginess of water and the spiciness of chat is. To make a perfect chat is an art.
The Puranmal outlet in Meena Bazar offers the best chat in town along with other Indian cuisine options.
Must Try: Indian Chat, Sweets and Gulab Jamun.
Cost: AED 100 for two.
The last time I checked they had about two outlets, now they have grown to 12. I have been to their Al Nahda outlet. Well, I cannot pick one since I loved all the flavors I tried. Their fusion kulfis are simply too good along with their quirky interiors.
Cost: AED 45 for two.
Currently, Dubai has become like India where every roundabout will have a tea place but the Filis Café started the culture of tea in the region. During my stay, there was one in my complex and would be our regular hangout spot. I think for tea Filis Café is the best, there are like the Chaipoint of Dubai with outlet available everywhere.
Must try – Zafran Chai and Oreo Shakes.
Tea starts from 4 AED.
Pressman’s pressed sandwiches – for sandwiches.
Asia’s kitchen – amazing Asian cuisine.
Kebab bistro & Funky Café – for Parsi food and Iranian café.
Faadil – for their Lassi . Try the mango lassi.
The lighthouse in design district – for Mediterranean and Greek food.
Café Ride – for Black coffee.
Da Vinci in Millenium Hotel – For Italian cuisine.
For all the alcoholic beverage lovers there is a separate post coming in a couple of days. Keep visiting and watching the space for the love of Dubai.
For all those who love to dine out,
For all those who live to eat,
For all those who eat to live,
For all the lovers of food…
It’s not a goodbye,
But it’s a GOOD BYE.
Manas ‘Sameer’ Mukul
This is the 18th post for the #AtoZChallenge #BlogchatterA2Z. My theme in Travel Category is ‘Dubai – the City of Gold’, where I would be covering everything about the city in the course of 26 posts.
Read the Previous post here: Dubai – City of Gold
Please do visit tomorrow for the next post with the letter ‘S’
I am also taking part in the #AtoZChallenge #BlogchatterA2Z using another theme –‘ IPL – Indian Parliamentary League’ . If you are keen on following key issues pertaining to the upcoming General Elections head over to the Politics Theme and share your feedback. Advertisements
…6th floor, Siam Icon. One thing we noticed immediately is that the kitchen is behind a large window: we saw all of our order being prepared. In one go, we ordered veggie biryani, roasted eggplant mash, bindi and garlic nan. The order took 20-25 minutes…a good sign that yesterday’s goop wouldn’t be reheated (I’m looking at you, Mrs. Balbir). The meal was worth the wait: smoky goodness from the eggplant, crisp okra in tomato sauce, tasty biryani and the fresh nan pulled from the tandoori oven. All excellent, fresh, and flavorful. Imo, the best Indian cuisine I’ve had in Bangkok. Our next visit in the very near future will include tandoori specialties, cucumber yogurt, and different veggie dishes. Surprisingly (for the location), the checkbin (including one Heineken) wasn’t too bad.
Attached Images S__9338910.jpg (113.1 KB, 63 views) S__9338915.jpg (109.0 KB, 62 views) S__9338914.jpg (67.2 KB, 63 views) S__9338916.jpg (59.8 KB, 62 views) S__9338917.jpg (81.5 KB, 61 views) Majestically enthroned amid the vulgar herd Reply With Quote: Today, 02:33 PM #2 Norton Days Work Done! Join Date Oct 2007 Last Online @ Location Roiet Posts 28,969 Will be in Bangkok next week. Looks worth a try.
https://www.masala-artbkk.com/menu Reply With Quote: Today, 02:34 PM #3 tomcat Thailand Expat Join Date Nov 2005 Last Online @ Posts 9,646 …^definitely worth a try: you won’t be disappointed…(PM me for damage)… Reply With Quote: Today, 02:53 PM #4 Norton Days Work Done! Join Date Oct 2007 Last Online @ Location Roiet Posts 28,969 Originally Posted by tomcat …^definitely worth a try: you won’t be disappointed…(PM me for damage)… I have general damage idea from Menu link. If it is good, damage is inconsequential.
Only in town a couple of days but will try to get to Masala Art.
Must hookup with a couple old friends. Both in restaurant biz so will get a good feed. Reply With Quote: Today, 03:14 PM #5 Dragonfly Oct 2015 Last Online Today @ 09:23 PM Posts 10,195 looks interesting, what’s the damage. Probably around 1500 THB from your previous budget
it looks really clean and nice, though I like to eat that kind of food in a dirty and open air Indian restaurant, it feels more authentic Reply With Quote: Today, 03:22 PM #6 baldrick disturbance in the Turnip Join Date Apr 2006 Location Heidleberg Posts 20,792 Originally Posted by Dragonfly what’s the damage if you were not such a dumb cnut you would add it up from the menu link that Norts provided
if you could not be bothered to do that , then you are doubling down on your image as an oxygen thief Reply With Quote: Today, 03:34 PM #7 Dragonfly Oct 2015 Last Online Today @ 09:23 PM Posts 10,195 says the bitcoin fraud and part time plumber
be a good boy, and get me the damages from the menu Reply With Quote: Today, 04:14 PM #8 baldrick disturbance in the Turnip Join Date Apr 2006 Location Heidleberg Posts 20,792 ^ it was 1250 baht including the happy ending Reply With Quote: Today, 04:57 PM #9 reinvented Thailand Expat Join Date Nov 2005 Last Online Today @ 08:33 PM Location top of soi 2 Posts 1,760 good review as usual, icon is a bit far for me usually but the dearth of decent indian food may push me. Have you tried kebab and curries on Sukhumwit 31 Tomcat, its a bit different but can get a good discount with the eatigo app Reply With Quote: Today, 04:59 PM #10 tomcat Thailand Expat Join Date Nov 2005 Last Online @ Posts 9,646 Originally Posted by reinvented Have you tried kebab and curries on Sukhumwit 31 …we haven’t yet, but sukh 31 looms large on our radar…thanks for the recommendation… Reply With Quote: Today, 05:41 PM #11 Dillinger Thailand Expat Join Date Jul 2012 Last Online @ Posts 25,158 masala art?
the nan looks like the shit Punty eats in supermarket food courts here with his rabbit card Reply With Quote: Today, 05:55 PM #12 Dillinger Thailand Expat Join Date Jul 2012 Last Online @ Posts 25,158
230 baht from Gupta at Big c, including Milky Tea Attached Images 7F7BE9F6-3CA8-4D85-913B-885FBB908C6B.jpg (73.9 KB, 20 views) Reply With Quote: Today, 06:14 PM #13 raycarey Thailand Expat Join Date Jan 2006 Last Online @ Posts 12,702 Originally Posted by reinvented icon is a bit far for me usually but the dearth of decent indian food may push me. they have (or at least used to have) another branch on soi 55.
i ate there a few years back….i remember it as being fine, but not great FWIW, i’ve never gone back. Reply With Quote: Today, 08:29 PM #14 Dragonfly Thailand Expat
Kahani Restaurant Review
April 17, 2019
Kahani is an exquisite Indian restaurant in Belgravia serving contemporary Indian cuisine with British ingredients. We rarely venture into West London , but we love Indian food and the menu was very intriguing. Plus, the website is rather alluring.
Kahani is utterly beautiful and equally opulent, yet we didn’t feel underdressed or unwelcome in our usual East London sorta-smart casual attire. The service is also really good. Aptly blending the elegant and friendly vibe of the restaurant.
Before I talk about the food, I need to talk virgin cocktails. Shiima and I have an ongoing battle about virgin cocktails. I think it’s overpriced juice and she… actually, I don’t know what she thinks, she just orders them anyway 😂. Shiima ordered Oriental Wind and Red Smile, and both were tremendous. But, this was an outlier and I stick to my point… not like she cares 😆. The food
We ordered spiced chickpeas and samosa platter from small plates. Small portions of smoked Malabar prawns, chicken tikka, and lamb seekh kebab from chargrilled. For mains, I ordered Somerset Lamb Chops and Shiima ordered ‘Kahani’ butter chicken. Small Plates Spiced chickpeas with sweetened yogurt
Shiima really enjoyed the spiced chickpeas. It was well spiced, the chutney was delicious, and it was really creamy. Samosa platter
We enjoyed the chicken and aloo samosas, but really didn’t enjoy the venison. It simply didn’t taste good. The pastry for the chicken and aloo are similar, but it wasn’t the pastry of the samosa venison we didn’t enjoy, it was the filling. Chargrilled Free range chicken-tikka Smoked Malabar Prawns
All the grilled dishes were delicious. So much that Shiima ate and enjoyed one of the prawns, which she never does unless battered and fried to within to an inch of its existence. Lamb Seekh Kebab
The lamb seekh kebab was the best of them, it had the most flavour and was really spicy. Mains Somerset Lamb Chops
Firstly, applause for portion size. Four very meaty lamb chops. The chops were perfectly seasoned and succulent, but I would’ve loved a bit more heat to it. Regardless, really enjoyable. ‘Kahani’ Butter Chicken Naan bread
Shiima’s butter chicken was so flavourful, and all of that was from the rich tomatoey sauce. Shiima enjoyed the sauce with some excellent naan bread and basmati rice, and left most of the chicken for me to devour. Dessert
We usually don’t bother with desserts at Indian restaurants because the desserts aren’t to our taste, but we were very intrigued by Kahani’s desserts. Raspberry and mint cheesecake
We ordered the raspberry and mint cheesecake. It was delicious, not overly sweet, and light. A perfect finish. Verdict
We really enjoyed our experience at Kahani. The food was mostly superb, the service was excellent and it’s utterly elegant yet relaxing. We recommend for romantic dates, special occasions – they have a really intimate private room for about 8-10 people – and a taste of Indian fine dining. But the taste will cost you, as it’s fairly expensive.
Cuisine: IndianShiima & Amen’s Star Dish: Lamb Seekh KebabPrice: Over £50pp (excluding alcohol)Rating: 5 out of 5 Kahani
Samudra at Trident to launch New Menu
Samudra, the Coastal Cuisine Restaurant at Trident Chennai is revamping it’s menu and we had a glimpse of what’s coming up. While the menu continues to feature many of Samudra’s popular dishes, the new additions bring a subtle contemprory presentation. We found that the authentic flavours have been kept intact in the new menu curated by Executive Chef – Indranil Nag. As we were invited to taste some dishes from the new menu which will be launched on April 19, 2019, Chef Indranil created a special tasting menu which was just perfect for our lunch. We began with a couple of mocktails per our choice. We went on a dry day, otherwise I never miss their signature wines.
The amuse mouse was Vasantha Neer in a shot glass topped with paniyaram.
APPETISERS: The first one was Southern Platter that is so good for anyone who wants to try vegetarian South Indian snacks. It had: Vazhaipoo vadai – banana blossom fritter with lentil and spices. Mysore bonda – crisp lentil dumpling. Kalaan milagu varuval – spice tossed crispy mushrooms. While everything was made well, the mushrooms were clear winner for me. In non veg starters, we had Karuvepillai Yera which is Curry leaf prawns, served with papaya chutney. While I am more of a fan of the Yera Varuval, the one with red masala, and not much of curry leaf flavoured food, this one was made in an interesting way. They made the prawns and then tossed the prawns in curry leaf powder spices, hence it was well flavoured. Not at all bitter, or sharp on the curry leaves. Nei Kozhi Roast: Spice coated chicken morsels, fried idiappam. That fried idiappam trick was so damn awesome. The chicken was yummy with ghee flavour clearly standing out. It is a mildly spiced dish. The chicken was soft and yummy. SOUP We had two soups. Veg one was Muringayila Thakkali Charu: Drumstick leaves, tomato, peppercorn. The non veg one and my favourite was Aatukaal Soup: Herbed lamb tortellini. What awesome flavours brilliant touch of the tin tortellini within the soup. MAIN COURSE Four mains were served from four regions. There was Kaikari Chettinad with thattu idli from Namma Chennai. The lamb was absolutely delicious. Prawn moilee, thoran, appam from Kochi is like Love of my Life. I had that bowl of creamy curry till the end of meal, even till dessert time. It is so so so good, and doesn’t even have cream etc, just gets creamier as they slow cook it. There was Ghee karam dosa, mamsa koora, vegetable bonda from Nellore. That spicy punch was vivid in the crispy dosa. Ofcourse quite greasy with all the ghee. Butyou gotta try. That Bonda was yummy too. Finally Malabar chicken biryani, payolli chicken varuval, raita from Calicut. The biryani was ok, bu that chicken varuval was kickass. DESSERT Elaneer Payasam and Rosapoo Halwa. The Gukand in the halwa gave such an awesome taste. In fact there was no sugar or any other sweetness in it but it was as sweet as a halwa should be.
Slow and steady the lovely South Indian coastal cuisine restaurant Samudra is bringing their best game on the table. The menu launches today April 19, 2019.
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Have you played Zomato Premier League yet? Over four million people have
Have you played Zomato Premier League yet? Over four million people have Play the first ever in-app gamification and win food rewards New Delhi, 17th April 2019: Adding the love for food to the love for cricket, Zomato has introduced Zomato Premier League (ZPL) — a unique in-app gamification, that allows users to be cricket maestros. Every time users decide to have their food delivered to their doorsteps, they can now also predict the winner of that day’s match and win rewards if their prediction is right. Everyone has a favourite team they cheer but choosing a favourite restaurant can be difficult. ZPL has over 50,000 restaurants that perfectly pair with the exciting cricket matches this season. Users can enjoy an assured 40% discount whenever they request delivery from these restaurants, play ZPL to predict the winner of the match and win an additional 30% cashback every time they predict correctly. “For Indians, predicting the winner of a cricket match is time-honoured. With ZPL, we have added a fun element to this tradition by combining it with food rewards. Over four million people have played ZPL in the past three weeks and have collectively saved over eight crores so far while binging on their favourite food. This season is all about good food and thrilling performances and we plan to be the perfect match for both” , said Sandeep Anand, CMO, Food Delivery, Zomato. ZPL has been live for over three weeks now and four million people have played it so far. Here are some interesting nibbles from ZPL: · The Mumbai Indians (MI) vs Royal Challengers Bangalore (RCB) on Monday15th April was legendary in two ways — Hardik Pandya’s performance and Zomato Premier League. Over 60,000 predictions were made during this match with a majority rooting for MI · Delhi NCR has made over 1 million predictions , the maximum so far · While pizza is still amongst the favourites, North Indian cuisine is the perfect accompaniment to living room debates about who will win, while enjoying a cricket match. · Two things Indians unite over: enjoying cricket and ordering Chinese food . Zomato’s stats indicate that users take less time to order Chinese food compared to any other cuisine, mainly because of the common love for Hakka noodles, Manchurian, Dimsums and Chili Chicken
“Vaanga” – A Unique Downtown Concept from Godavari
The fastest growing restaurant group “ Godavari ” has launched a unique concept for the Downtowns naming it as “ Vaanga – A Crazy Indian Joint”. This is a unique concept that is designed for Downtowns especially with a lot of Corporate traffic. The first location was opened in Downtown BOSTON with a tremendous response.
Vaanga’s unique concept is first of it’s kind in the country serving Crazy Combos, DESI Tacos, DESI Bowls, BAE-rittos, Samosa Burgers and a lot that an average Indian place wouldn’t serve.
“These Godavari folks are amazing…they keep doing a lot of stuff and are always on the spree of opening up different concepts that would promote Indian food in this market….
I have been seeing them since they opened the first store in Boston and today they became one of the biggest brands in the World and I really like the spirit of this young team” said Manoj Chaluvadi and Sheetal Arora who had been watching “Godavari” growth closely.
“Team” Godavari is all set to open many new locations in Toronto, Canada, Naperville, Illinois this May along with many other cities and towns in USA and Canada.
As the tag says, Vaanga (Downtown Indian Food) has many crazy items like Combos named after Shakeela. Sridevi and Sunny Leon and are being loved by the local crowd as well.
CLICK HERE!! for the pictures of interiors and the food of Vaanga.
“We are now open to franchise this “Vaanga” concept to any Downtown in the country along with the sleek business model we developed with our extensive experience in Indian food Industry”, said Jaswanth Reddy & Uday Reddy from “Team” Godavari.
Godavari is also now releasing their new BIRYANI recipe named as “Biryani 2.0” by this summer, It will be one of the Best Biryanis you ever tasted.
It is now called as “Godavari Food Factory” with many brands like “Paneer” (The Mall Concept), “Vaanga” (Crazy Indian Joint), “Kiraaak” (Modern Indian Cuisine) adding to their feathers along with new ones coming.
For Vaanga Franchise feel free to contact:
Capital curry connoisseurs toast the flavour of success
Whats On News Nightlife Arts & Entertainment Edinburgh Festivals Best Capital curry connoisseurs toast the flavour of success The Radhuni in Loanhead won the best curry restaurant in Edinburgh accolade at the 12th Scottish Curry Awards ‘Caption: L-R Summan Bhattarai – Waiter, Ruhul Amin – Deputy head chef, Habibur Khan – Managing partner, Rajesh Karki – Floor manager, Buddha Guru – Tandoori chef. Fiona Pringle Email Published: 17:15 Friday 19 Indian-Bangladeshi restaurant The Radhuni added to its growing list of honours when it was named the best curry restaurant in Edinburgh at the 12th Scottish Curry Awards.
The 120-cover restaurant in Loanhead beat nine other finalists in the category at a ceremony attended by more than 450 diners at Glasgow’s Marriott Hotel.
Judges said Radhuni had shown “outstanding dedication to the curry industry and provided top quality food and service”. A year ago Head Chef Ashok Ram was voted Chef of the Year at the same awards.
The awards are based on public votes together with evidence provided by the competing restaurants.
Managing partner Habibur Khan, said: “This is yet another tribute to the skills, professionalism and hard work of our team.
“Edinburgh has a wonderful array of great curry restaurants so it’s especially pleasing for us to have been rated more highly than anywhere else in the Capital.
“The judges and public have concluded that for curry lovers in Edinburgh and around the Central Belt it’s well worth making the short trip to Loanhead to sample the best food of its type in the area.”
Edinburgh and the Lothians picked up a host of awards at the ceremony, hosted by comedian Mani Liaqat on Monday, including Delhi’s Winter in Linlithgow who scooped the prize for restaurant of the year in the south east and Bathgate’s Indie Roots took the south east title for the best dining experience.
In Livingston, the Bay Leaf Indian Restaurant was the best loved restaurant in the region and Cafe Shabaz Kebab House.
Outstanding Indian takeaway of the year was awarded to Station India in Portobello.
The team said they were over the moon: “As soon as the host declared the Winner of Outstanding Takeaway of the Year is Station India, our hearts were pounding, we could hardly breath – we are over the moon.
“Thanks very much guys – hard work and your continuous support. Thank you a lot.”
The Khukuri in Haymarket won the award for the most wanted Indian restaurant of the year whilst the team at Shezan, opposite the Playhouse, took home the chef of the year plaudit for their top quality Indian and Punjabi cuisine.
Highlander star Christopher Lambert heads to Edinburgh for Comic Con Scotland