Oota the ordinary – mumbai guide
Oota the ordinary – mumbai guide
A Mumbai-bred chef brings together her Mangalorean roots and modern sensibilities for a half-authentic-half-experimental pop-up in SoBo Pomfret masala fry with kappa ruti
Hybrid: A thing made by combining two different elements. To explain the meaning further, Google will give you the example of a mule, i.e. “the offspring of a male donkey and a female horse,” but the dish called Chia Shetty’s ghee roast pav — which by combining the Bombay pav and Mangalorean ghee roast, amalgamates chef Shriya Shetty’s roots with her natural Bombay-ness — is perhaps a more delicious specimen.
A month-long pop that’s starting today — curated by Shetty in collaboration with Colaba’s Bombay Vintage — will serve such mixed-breed food along with traditional staples. So, there’s something called a temple taco that uses an urad-dal base and kokum rice and black beans sukkah as the filling, and there’s also pomfret masala fry served with traditional kappa ruti.
Ghee roast pav
Whether you’re an explorer likely to be drawn to the jackfruit payasam ice cream or a cadet of the official authenticity police who is more inclined towards the traditional mensakaay oota, this range promises to have something for everyone.
“I wanted to showcase my cuisine, but also serve approachable food. So, I have selected a mix of traditional dishes along with a few experimental ones,” Shetty shares. An online poster child for Mangalorean food, Shetty has a long and interesting culinary journey, which began at the age of 17 by interning at restaurants owned by acquaintances.
Then, in 2014, she trained at the now-shut Ellipsis for a year, until she migrated to Bangkok to work under acclaimed chef Gaggan Anand for six months. And that’s where the seed of loving her own food germinated, growing manifolds since. In 2016, Shetty, who was born and brought up in Mumbai, made the great shift to Mangalore pursuing a job that didn’t quite work out.
“I was approached to handle a North Indian cuisine restaurant, so my partner and I moved, but I think it was a bad decision. But in a way, it also was a good one because it helped me research the cuisine more deeply,” Shetty, who shuttles between the two cities, recalls.
So, all in all, it’s a spread that will offer a peek into Mangalorean cuisine, but will also be representative of Shetty’s colourful culinary history.
At Bombay Vintage, opposite Regal Cinema, Colaba. Till July 31, 12 pm to 1 am Call 22880019
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The Complete History Of Indian Food
India is a land which is enriched with culture and vast heritage. This is reflected in the diversity of food that has emerged throughout the country through the ages. It is safe to say that the Indian Cuisine is by far the most diverse one in its taste and the use of varied ingredients. Indian food is well celebrated for the use of spices like saffron, coriander, ginger, cumin, cloves and several others that enhance the taste in every morsel. A variety of herbs and locally found elements have tied together different kinds of recipes that can be seen in the form of a globally popular cuisine today.
PublicDomainPictures / Pixabay The history of Indian food ranges right back from the Harappan times. In this era, wheat, rice, millet, chickpeas and lentils formed the staple of the average diet. Several citrus and other fruits were used to add flavour. The popular use of cinnamon can also be dated back to these times. The grains were made into stews or soups in which cinnamon was used. Eventually, grain started being baked into flat breads which are today popularly known as chapatis or naan.
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During the excavations in the Indus Valley regions, wide platforms and flat metal and clay plates, similar to the present day ‘tava’, have been found. This suggests the earliest hints of some form of chappatis being cooked as wheat was known to be an agricultural staple. Various boiling vessels were also discovered suggesting rice and barley could have been common foods in the era.
The Hindu culture under the Mauryans in 300 BC, drew away from the cycle of animal sacrifices. They took to the notions of vegetarianism. Thus, several of the key Hindu meals are cooked using regionally available fruits and vegetables; along with the array of flavorful spices. The staple such as rice or millet was paired with a variety of lentils like masoor, moong, tuer, urad, etc. Thus, the ‘dal’ of our everyday meals became an important part of the culture. Other regions grew pulses like rajma, chana, lobiya, etc that became delicacies of the north. The lentils form an important source of protein and flavour for any Indian meal.
In the Gupta period around 650 AD vegetable, bread and milk were an integral part of the diet. This is where satvic food became popular to gravitate towards an ideal healthy diet. It consisted of whole grains, fruits and dairy products. Some bent more towards a rajasic diet which incorporated the use of onion, garlic, eggplants, mustard oil and sweet puddings made of rice. Thus, the concept of a balanced diet that would include fruits, vegetables, whole grains, legumes and soy, nuts, seeds, dairy products complemented with some sweets, was adopted.
Towards the eight century more refined ingredients began to be used. The garam masala is popularly used in several Indian dishes. It is a mixture of Dalchini or cinnamon, Laung or cloves, jeera or cumin, Dhaniya or coriander, Elaichi or black cardamom, black peppercorns and star anise. The use of leaves in Indian cooking is another factor that contributes to the unique flavor . Corriander leaves, fenugreek leaves and mint leaves are used to enhance the flavor of dishes. All these were used to prepare flavorful curries which have evolved in the subcontinent since the early times. The sweet dishes were seasoned with saffron, cardamom and nutmeg for an added flavor. Tambol or betel leaves in the form of the ‘pan’ were used for refreshing the palate after the meal. By this period Indian food had several elements and the flavors of the land seeped through in each recipe that was used.
Thus, the origin of the Indian cuisine can be dated back to centuries ago where these different regions harnessed their local elements to put together remarkably flavorful meals that are cherished even today. These are not only prevalent in Indian homes but are also enjoyed worldwide where a deep appreciation for the Indian spices can be seen. The diversity and flavor in Indian cuisine have enriched through the ages. Thus, these delicious Hindu dishes are adding colour and spice to lives around the world.
The post The Complete History Of Indian Food appeared first on ValueWalk .
Things to do in London, Ontario, Canada
Things to do in London, Ontario Trying to Cycle the Fanshawe Trail
My husband, Mark, and I stopped our bikes at the top of an incline on the Fanshawe Lake Trail just outside London, Ontario. My ankles were spattered in mud. My forehead was glistening from sweat.
Mark looked at his watch. “We’re not going to make it.”
I peered down at the uneven trail ahead of me. Beside us, leafy maples, fragrant pines and spruce stood shoulder to shoulder like spectators at a marathon, and the reservoir gleamed blue to our left. I didn’t want to give up. I wanted to explore more of this 3,000 acre conservation area at the edge of London, but clearly I’d screwed up.
I’d put us on a 22-kilometre mountain biking trail, while we were riding skinny-wheeled city bikes. There were roots and rocks and bridges and twists and a dip down the centre of the path from a recent rivulet of rain.
We’d driven to London, Ontario, about 190 kilometres southwest of Toronto, to see an art exhibit at the Michael Gibson Gallery by landscape artist, Dorothy Knowles, who just happens to be my mother, but I wanted to see some of London’s outdoor attractions first. I just wasn’t expecting this much of it.
“I guess we’ll have to turn back,” I said, kicking dirt off my shoe.
“We can’t,” Mark pointed out. “It’s one way.”
“Oh, oh.” I have to get off this trail so I can get to my mom’s art show! Paintings by Dorothy Knowles
Normally I consider myself a good travel planner. After all, traveling is my career. Since I’d heard that London, Ontario, is known as the Forest City, and that before it grew into an urban centre of 380,000 it was a thick blanket of trees, I wanted to explore its natural side as well as its cultural attractions.
My research, which took place in the car on the way down, mentioned places such as Sifton Bog, Westminster Ponds and Meadowlily Woods, where remnants of London’s indigenous nature lives on, but I’d steered Mark towards the Fanshawe Conservation Area because one website said the trail was easy, and another listed it as 2/5 on the Difficulty Scale.
I’d assumed this meant on a scale between nice paved paths and some huffing and puffing, not the make-sure-you-have-the-proper-gear-or-you’re-in-trouble scale.
“It’s easy on a mountain biking scale,” Mark said.
“Oh.” Well, why hadn’t somebody said so? It would have helped if I’d had some insider tips. Michael Gibson – my insider source
That’s why, once Mark and I had skulked back along the trail the wrong way, walking our bikes, ringing our bells and leaping into the bushes whenever we heard another bike coming our way, I asked Michael Gibson, the owner of the Michael Gibson Gallery, for some ideas on the best things to do in London, Ontario.
A London resident since 1963, he established his downtown art gallery in 1984, and if anyone knows how to spend time in London, he does. So let me pass on his suggestions on where to eat, drink and browse. Below that I’ll list some top London attractions Mark and I discovered for ourselves.
London Ontario Restaurants
David’s Bistro – An intimate French-inspired bistro across from Michael’s gallery, it features a daily prix-fixe menu and affordable wine. David has been a downtown London restaurateur for decades and always is very welcoming and friendly. Address: 432 Richmond St, London, ON N6A 3C9
Abruzzi – An Italian restaurant on King Street across from the market, they make their own pasta, have great risotto and always have a juicy pan roasted chicken on the menu. Address 119 King St, London, ON N6A 1C3
New Dehli Deli – Michael’s go-to lunch spot in the Covent Garden Market downtown. Bhan, the owner, works tirelessly to cook incredible Indian/Caribbean inspired curries. Address: Covent Garden Market Bldg, 130 King St, London, ON N6A 1C5 Root Cellar – Located in Old East Village, the Root Cellar is a rustic chic restaurant with an organic menu and farm-to-fork cuisine. Address: 623 Dundas St, London, ON N5W 2Z1 A good place for a drink
Chaucer’s Pub – It’s a great hiding spot in the winter if you grab a seat next to their fireplace. They feature a good selection of beers and have a nice patio in the summer. Address: 122 Carling St, London, ON N6A 1H6 The Runt Club – They have a comfortable patio and food, and a casual atmosphere. Address: 153 Albert St, London, ON N6A 1L9 Other places to visit in London
Attic Books – A cavernous used book store on Dundas Street. Make sure to go upstairs to the second floor to browse limited edition books and their extensive art and architecture section. 240 Dundas St, London, ON N6A 1H3 Brown & Dickson – Another good used book store on Richmond Row that specialize in local history, art and culture. 567 Richmond St, London, ON N6A 3G2 Filthy Rebena – Vintage clothing store now located on Richmond Row across from Victoria Park. 177 Dundas St, London, ON N6A 1G4 Western Fair Market – Open only on Saturday and Sundays, the Western Fair Market has everything from local veggies, eggs, meat, cheese and baking. 900 King St, London, ON N5W 2X7
SBR Clean Street Food Hub Ahmedabad
SBR Clean Street Food Hub Amdavad
A land owner of 9000 sqm land costing ₹200 CR in the costliest area of Sindhu Bhavan Road of Amdavad preferred profit to food street, invested ₹6 CR on infrastructure on shops and establishment and the street has been awarded the Clean Street Food Hub by the FSSAI, GOI. “If I sell the land, I get good money but what to do with that cash or bank balance. With the food street, the land is protected and it gives happiness when we see people enjoy their evenings with family friends and children and some people get employment”. The owner Ramanbhai Patel justified his investment. His son nick named Bhailoo had a good start up adventure in building the Clean Street Food Hub.
There are 41 food brands under one roof. Very recently this place has picked up as “we serve everyone and everything”. People from all the ages can satisfy their palate here. There are some brands from the old city and some are the new ventures of the rather urban populace. Opened daily in the evening, at a time 750 people could be served in one session. Weekend there is a foot fall of about 3500 people.
One may start the evening with ‘9834’ serving all fruit related items and their Jamun shot being the cherry on the cake also adds a feather in the cap. ‘Ice Studio’ serves wonderful mocktails with jamun shots as their star product. Some may opt for ‘Sher Di’ which provides fresh sugarcane juice with some flavours you never heard off. ‘Tropical Sno’ an American brand for shaved ice preparations, which is a relief for summer heat and your thirsty throat, made with RO water and full flavours tastes as good as it looks. ‘Aarya’s Grill’ is famous for their pull out bread and Pesto meal. ‘Sizzling Brownie’ as the name suggest serves different types of brownies and some shakes as well. ‘Friesacc’ serves different kind of potato fries, their curly fries is something you must try atleast once.
What do you have now? Chinese, Punjabi, South Indian, Mexican, Italian, Gujarati, Continental?
The stall brings the east to your platter with steamy momos, noodles and Indo-chinese.
With ‘Fondue Nation’ bringing a whole new trend of eating out of a Fondue pot the Malvani fondue is a must have. ‘Just Live’ which prepares a fusion Italian, Mexican and oriental which is all exceptional. ‘Food for Good’ serves Lebanese and authentic Mexican food there stars being burrito bowls and falafel rolls. ‘Belgians Waffwich’ gives Belgian waffle with different chocolates. ‘Indo-chinese Cuisine’ serving the paranthas of India is Apna paratha house as well. ‘Mishmash’ have IndoArabian food and their Manakeesh and Falafel wraps and outstanding hummus. ‘Nachos n More’ stays true to its name and have a wide variety of Nachos and a lot more. ‘Tandoori Sizzle’ very popular for there Sizzlers and combos are perfect for a meal for one appetite. ‘Stick with it’ serving the best possible things that could be served on a stick like waffles and pirate twisters with combination of sauces.
For pizza lovers, ‘Chipotle from BBC’ is burrito bowls joint and most famous being the ‘woodfired pizza’ from BBC only adds a woody flavour to the pizza and is savoured by everyone. ‘Jashuben Shah old pizza’ is familiar to all Amdavadis and serves sandwiches and Gujarati style Pizzas. ‘Mobility’ which has been presenting there healthy fast-food like wheat pizzas, wheat burgers and wheat pastas is a hit amongst the health conscious fast food eaters. Architect husband has designed the grill and his wife is making the pizza. ‘Fat boys’ have the fresh dough pizzas with daily prepared sauces and defining an American Indian food style.
South Express takes you to the ‘South Indian lane’ with their family paper dosa which is five feet long. Gujarati pronounce dosa as Dhonsa, ‘Maharaja Dhonsa’ is one of the oldest name in Ahmedabad dosa lovers and they made their name from Manekchowk, their hit is ‘Ghotala’ Dosa.
‘Mahalaxmi Bhajipav’ again an age old name and know for their consistent taste in Pavbhaji still rules the heart of all food lovers. ‘Meraki’, experimenting with Pavbhaji and providing Kaala Bhaaji with an amazing taste and the ‘Tibbs Frankie’ at the same spot adds on to the menu.
‘Chana Zorr’ is one stall which serves only chana preparations with their outstanding chana tawa masala and Lachcha Parantha which is also a must try in this ‘Food Town’. ‘Social Lounge’s barbeque peri peri paneer which is served with all world class Teas is healthy and flavourful, ‘Bowls of Buddha’ bringing food for soul and body have healthy ‘Quinoa salad’ bowls for a healthy tummy.
‘Chat on chat GB’ brings the North Indian delicacy of chaat and panipuri with their Jaleba (bigger version of jalebi) is another reason why the crowd flocks to this stall.
For Khichadi lovers, ‘House of Khichdi’ from Big Bite cafe(BBC) is serving varieties of khichdi and the must have from that place is is Palak corn khichdi.
After eating all the healthy food, it’s time for best shakes in the town from the ‘Shake Maker’ who have a speciality thick shakes. ‘Asharfilal’ being famous for the best kulfi’s in town. ‘Cryolab’ as the name suggest is cryogenic (using nitrogen) providing freshly churned icecream with your favourite topping is again pleasing to all the senses. ‘Havmor’ being another coveted brand for icecreams and their monthly special flavours satisfy the sweet tooth of Ahmedabad. ‘Candy House’ is for spoiling the kids in sugar candies from all over the world there best is chocolate candies. The ‘Turkcream’ brings the Turkish flavours and style of serving which is also an entertaining thing to watch to Ahmedabad for the first time. ‘Chocolate Room’ which is in fact an Australian food brand which has recently picked it’s pace in India and opened lot _of_ franchises has offered chocolate bomb which is a delight not only for the tounge buy also to your eyes. Going next to pure beans and creams which is the must visit place at ‘SBR Social’ is very renowned for their coffees and home made desserts.
In you are in Amdavad or visiting Amdavad don’t miss the “Clean Street Food Hub SBR”. Kankaria Food Street in the East and SBR in the West are the best places to visit and feel the taste of Amdavad. Don’t miss enjoying evening with family and friends.
15 June 2019
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Rye restaurant takes home two top awards at national contest
A restaurant in Rye has won two national awards.
The Devil in Rye, in High Street, was one of a number of winners at this year’s Asian Restaurant Awards.
It won the Best Restaurant and Chef of the Year awards and was presented with the accolades at an awards ceremony, which took place at the Manchester Hilton on Sunday (June 23).
Emma Biswal owns The Devil in Rye with her husband Dev.
She said: “We are all absolutely thrilled to receive such prestigious national awards.
“We think they endorse and recognise our dedication to provide our customers with outstanding food and service. The Devil in Rye is unique in its choice of ingredients and style of cuisine. Our menus feature an exotic take on British classics such as high tea and Sunday roasts.
“Our aim is to put the picturesque town of Rye on the culinary map of the South East.
“We are a destination restaurant and people travel to us to enjoy our food.”
Dev was named Asian Chef of the Year at the awards.
He said: “It’s very humbling to receive such an honour, when there are now so many top Indian chefs creating wonderful dishes in the UK.
“It’s great testimony to the dedication to my talented teams, who work tirelessly to achieve consistent high standards and create such exceptional culinary experiences.”
The awards evening was hosted by BBC TV news anchor, Samantha Simmonds and supported by the Manchester-based British-Asian actor and comedian Mani Liaqat.
More than 500 leading restaurateurs, chefs, food writers and VIP guests attended the event.
More than 100,000 public votes determined the shortlist of the nation’s favourite Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai and Vietnamese restaurants and takeaways.
In other news:
Saffron – The Spice That Can Help You Lose Weight
Recently, many of my patients have asked me about the weight loss properties of saffron extract that been buzzing in the news. After doing a little research on it, I’ve learned that saffron does have some important health benefits associated with it which could significantly help you get rid of some stubborn pounds. Let me tell you what I’ve learned…
The Health and Weight Loss Benefits of Saffron
For centuries the fragrant and expensive saffron extract has been used as a spice in traditional Persian, Indian, Moroccan and Mediterranean cuisines. It’s beautiful golden yellow color gives dishes like kefta (Morocco) and Risotto (Italy) both an exotic color and flavor. But as tasty as saffron recipes are, saffron extract has been more sought after lately for its weight loss properties. Here’s how it may help you lose weight.
1. Controls appetite . Research published in Nutrition Research in 2010, shows saffron capable of controlling compulsive eating. Their study looked at 60 women, half who were given saffron extract and half who were given a placebo for 8 weeks. Their calorie intake was unrestricted. After 8 weeks, the women who took the saffron had a significant decrease in body weight and experienced greater decrease in snacking, than the women who took the placebo.
2. Mood enhancement . Saffron was also shown in the same study, and others, to increase brain levels of serotonin – a “feel good” hormone. The researchers felt that this quality of saffron also contributed to the control of appetite. People binge-eat, and just eat larger amounts of food, when depressed. A different study published in Phytotherapy Research in 2005 revealed that saffron may aid in the treatment of depression. Another earlier study published in BMC Complementary Medicine showed saffron to be similarly effective as the prescription anti-depressant imipramine. How Does Saffron Extract Work for Weight Loss?
As I mentioned above, saffron controls appetite likely by boosting serotonin levels. People rarely over-eat when they’re happy. Yet, saffron extract does not zoom up your metabolism like other caffeine, ephedra, or other stimulant containing weight loss supplements can. Stimulant-type supplements can leave you feeling shaky and raise your blood pressure. Instead, saffron extract, by increasing your brain’s serotonin levels, signals your brain that you don’t want to “emotion” or “stress” binge eat which is at the heart of a lot of people’s weight gain. Eating food also releases serotonin in your brain and is why so many people seek comfort in eating food whenever they feel upset or stressed. It also tells your brain that you’re full – a big boost to weight loss efforts. If you don’t feel full after you eat, you’ll likely continue to eat more until you do. How To Take Saffron
In order to take saffron successfully, you want to take the correct dosage and be sure your supplement has no binders, fillers, artificial ingredients, and contains 100% pure saffron extract from the “Crocus sativa” plant. The usual recommended dose of saffron is 200 mg twice a day (400 mg) about 30 minutes before you eat. Be sure the supplement you buy has that amount, as many cheaper supplements contain much less actual saffron extract. Be sure your supplement comes from an FDA registered manufacturing plant and cGMP certified.
Saffron also comes in tiny granules that you pre-measure with spoon included and sprinkle on your food before you eat it. Are There Any Side Effects of Taking Saffron?
In studies of people who used saffron extract, there have been no reported side effects to date. Therefore, it has been deemed safe to use for weight loss as far as current data knows. The only real concern there may be about saffron is possible allergic reactions to it.
The allergens in spices like saffron, et al, are similar to those in pollens and vegetables. If you have any pollen allergies, you may be sensitive to saffron. Also, sensitivities to mugwort and birch tree may predispose you to allergic reaction to spices like saffron. If you don’t have these allergies, saffron extract will likely not bother you.
It would seem the research clearly shows that saffron could make a difference in helping you lose unwanted pounds. In addition, it can also help boost your mood as you do so. So many people get ‘dieter’s crash’ when they decrease intake of sugar and other carbohydrates as they help create serotonin in the brain. Because saffron helps boost serotonin without eating added sugar or carbohydrates, you’ll be a giant step ahead and on your way to successful weight loss!
Stay Well, Mark Rosenberg, M.D. About Dr. Mark Rosenberg Dr. Mark A. Rosenberg, MD Dr. Mark Rosenberg received his doctorate from Georgetown University School of Medicine in 1988 and has been involved with drug research since 1991. With numerous certifications in several different fields of medicine, psychology, healthy aging and fitness, Dr. Rosenberg has a wide breadth of experience in both the public and private sector with particular expertise in both the mechanism of cancer treatment failure and in treating obesity. He currently is researching new compounds to treat cancer and obesity, including receiving approval status for an investigational new drug that works with chemotherapy and a patent pending for an oral appetite suppressant. He is currently President of the Institute for Healthy Aging, Program Director of the Integrative Cancer Fellowship, and Chief Medical Officer of Rose Pharmaceuticals. His work has been published in various trade and academic journals. In addition to his many medical certifications, he also personally committed to physical fitness and is a certified physical fitness trainer.
The Talk Awards Honors Businesses for Achieving Outstanding Customer Satisfaction Ratings
The Talk Awards Honors Businesses for Achieving Outstanding Customer Satisfaction Ratings
Five businesses have ranked high in customer satisfaction for multiple years, earning them consecutive Talk Awards.
Lapeer, MI, Five businesses have just earned the highest customer satisfaction ratings from the Talk Awards. For going the extra mile to provide customers with an excellent experience every time, the businesses were awarded the prestigious Talk Award for Customer Satisfaction.
iChiro (www.ichiroclinics.com) in Grand Rapids, Mich., helps connect patients with opportunities to improve their health and wellness. Established in 1998, iChiro provides quality natural health care for patients using modern computerized chiropractic adjustments, manual chiropractic adjustments, massage therapy, nutrition, exercise, stretching and lifestyle advice. The professionals at iChiro are dedicated to working together to help patients feel better and achieve the best possible care. As of this year, iChiro has earned 10 consecutive Talk Awards. Visit its Award Page at https://www.thetalkawards.com/award/peak-performance-chiropractic—ichiro.
Somewhere In Bangkok (www.somewhereinbkk.com) brings authentic Thai cuisine to the Southington, Conn., community. Family-owned, the restaurant is the realization of the dream of Chanya Siboriboun, who learned to cook at a young age in her mother’s kitchen. Somewhere In Bangkok offers traditional Thai dishes in a pleasant dining atmosphere provided by a friendly staff. The staff cooks from their hearts, as taught by Siboriboun, and the freshest ingredients are used whenever possible. In fact, a majority of the vegetables used are from her home garden. The restaurant has earned 10 consecutive Talk Awards. Visit its Award Page at https://www.thetalkawards.com/award/somewhere-in-bangkok-thai-restaurant.
Dawett Fine Indian Cuisine (www.dawett.ca) in Kelowna, British Columbia, specializes in Tandoori cuisine. The food is marinated with Dawett’s special blends of spices and herbs and prepared in a Tandoor, a special clay oven where the food is cooked over fires of charcoal. Vegan and vegetarian options are available, as is catering for special events. The team at Dawett Fine Indian Cuisine offers excellent service to its patrons and has earned 10 consecutive Talk Awards. Visit the restaurant’s Award Page at https://www.thetalkawards.com/award/dawett-fine-indian-cuisine.
Maynard Roofing Company (www.maynardroofingco.com) in Taunton, Mass., was established in 1984 and has developed a strong reputation in the area for providing quality roofing services for residential and commercial clients. The team at Maynard features two installers, each with more than 26 years of experience, and their specialty is hand nailing, though they can handle any roofing requirements. They are fully equipped and experienced, using only the finest equipment for every project. This year the company earned its ninth consecutive Talk Award. Visit its Award Page at https://www.thetalkawards.com/award/maynard-roofing-company.
Da Tandoor Indian Cuisine (www.datandoor.net) in Kelowna, British Columbia, is a seven-time Talk Award winner. The restaurant offers fusion Indian cuisine cooked in a traditional Tandoor clay oven, popular in northern India, in which the food is cooked over a hot charcoal fire. In addition to delicious food, Da Tandoor specializes in providing its customers with great service. Visit the restaurant’s Award Page at https://www.thetalkawards.com/award/da-tandoor-restaurant/.
Talk Award winners are selected based on an independent, proprietary research and evaluation system that identifies businesses with a track record of excellent customer service and satisfaction. The rating system combines data collected from nominations, online and other customer reviews, surveys, blogs, social networks, business-rating services, and other honors and accolades — all of which express the voice of the customer. Only those with a 4- or 5-star rating receive The Talk Award.
About The Talk Awards
The Talk Awards were created to calculate customer satisfaction ratings for a variety of businesses, based on customer feedback online, and help businesses gain control of their image and reputation by providing consumers a fair and unbiased overview of their business. For more information about The Talk Awards, call 877-712-4758 or go online to www.thetalkawards.com.
Humor marketing: five ads that got consumers laughing
Using humor in marketing is a tried and tested strategy for brands to ensure that their campaign is impactful and remains memorable for audiences.
Tapping into what makes consumers laugh can create a more meaningful relationship between a brand and its target audience. However, there are some brands that fail in their attempts to imbue their campaigns with humor, and this can have the opposite effect on audiences. Instead of warming to these brands, consumers become convinced that the brand is out of touch and completely tone deaf.
Here The Drum looks back on campaigns that have successfully leveraged humor to creating a lasting impression on audiences, as well as some that have fallen short of the mark. Metro Trains Melbourne: ‘Dumb Ways to Die’
In 2012 as part of an effort to reduce the number of accidents that were taking place on its railway network, Metro Trains Melbourne launched this highly memorable and effective campaign video .
The cartoon campaign features an extremely catchy and upbeat song and runs through all the stupid ways a person could die, making it a viral hit. This is an example of a brand using humor in a way that gets an important message across; while we’re all laughing and enjoying the campaign, we are still listening to its overarching call to people being safer when around trains. After the success of the ad, there was a game created on a mobile app .
The campaign was developed by McCann Melbourne. Burger King: Whopper Neutrality
In a bid to explain the issues of internet neutrality, the prankster team at Burger King decided to educate their customers using Whopper burgers. This campaign is an example of Burger King’s humorous , tongue-in-cheek campaigns.
The ad follows unsuspecting customers trying to buy their Whopper and being told by staff that if they are not prepared to pay more, they must wait longer to receive their food. Justifiably, they are angry and question the staff on the injustice of wealthier customers receiving better service. It is then revealed that the Whoppers are a metaphor and staff are actually looking to educate their customers. Similarly to the ‘Dumb Ways to Die’ campaign, humor is used effectively to communicate an important message.
The creative was put together by long-time partner agency David.
Unfortunately however, not all burger chains are able to so adeptly handle humor in their ad campaigns. Gourmet Burger Kitchen made a blunder in the launch of its Ruby Murray burger in 2018, promoting it as authentic Indian cuisine.
The ad features a white, bearded man turning customers away from Indian restaurants in London and pointing them in the direction of a GBK restaurant. The campaign faced major backlash on social media, with people calling the campaign racist and accusing the chain of bullying small business owners. GBK issued an apology for the ad and pulled it.
The campaign was put together by You Agency. KFC: FCK
At the beginning of 2018 after KFC changed its supplier, the fast food chain faced nationwide chicken shortages, which led to store closures. This of course merited a a huge backlash from customers on social media.
In response, KFC took out full-page apologies in The Sun and The Metro. The clever play on the KFC lettering implied the word ‘fuck’, by way of apology for the chicken restaurant’s massive cock-up. The ad went viral on social media, proving that clever and humorous handling of a PR disaster could heal any number of problems for a business.
The paper ad was put together by creative agency Mother. Ikea: ‘This ad can change your life as you know it’
In yet another example of innovative paper ads, Swedish homeware retailer Ikea had a strange request for customers when promoting its range of cribs.
The ads incorporated a hidden pregnancy strip and encouraged potential mothers to urinate on the ad and wait for the results. If the result was positive, customers could then take the ad into their nearest Ikea and buy a brand new crib at a discounted price.
Ikea collaborated with both Swedish agency Åkestam Holst and Mercene Labs in the making of this ad. Spotify: Weird listener habits
As part of its end-of-year round-up campaign, Spotify put together a compelling OOH billboard campaign that unveiled the weird listening habits of its users. The campaign nodded to the festive season, naming the run of ads ‘Wrapped’.
For a number of years, Spotify has tapped into listeners’ data as inspiration for its advertising campaigns. This included ads that poked fun at users for putting together playlists like ‘I love gingers’ with 48 Ed Sheeran songs on it, Man’s Not Hot by Big Shaq getting played 42m times in 2017 and even outing one user for playing ‘Sorry’ 42 times on Valentine’s Day. The campaign is a reminder that when brands handle their consumers’ data in a humorous way, it isn’t viewed as an intrusion.
The creative campaign was put together by Spotify’s in-house team.
However, the ads did inspire a copycat campaign from Revolut, which was less than well-received.
In a similar style of billboard campaign, Revolut tapped into consumers’ data and revealed purchasing habits . As it turns out, what people don’t find funny is banks putting together ad campaigns that make fun of their personal purchases.
Jun 26, Fairmont Hotels & Resorts Spa Receptionist Jobs in South Africa
Fairmont Hotels & Resorts Spa Receptionist Jobs in South Africa
Fairmont Hotels & Resorts Spa Receptionist Jobs in South Africa
As a Server with Fairmont Hotels & Resorts, you will be an ambassador for the exceptional service and cuisine that are hallmarks of our dining experience. Your warm, personal attention and knowledge of our outstanding Food & Beverage offerings makes guests of our restaurants and lounges feel unique and valued.
On KwaZulu-Natal’s Dolphin Coast, under an abundant forest canopy, you will find Zimbali – Zulu for “valley of flowers.” A sanctuary unlike any other in South Africa, this charming and unspoiled region is a nature lover’s wonderland. Dappled shadows from the lush vegetation and cool breezes from the Indian Ocean leave their mark on your soul.
Endless beaches and clear skies invite you to relax and dream. Within this subtropical paradise, set within the serene confines of a coastal forest reserve, you will find the highest expression of exclusive hospitality, the Fairmont Zimbali Resort. Responsibilities To consistently offer professional, warm and friendly service to all internal and external guests. To have a full knowledge about the spa, ongoing promotions and services offered. Thorough working knowledge of all computer and manual procedures in the Spa as laid down in the standard of Performance Manual. To deal with all guests situations in a welcoming, courteous, efficient and caring manner. To ensure a smooth check in and the requirements concerning guests are met. Answer all telephone calls quickly and efficiently in accordance with the standard laid in the SOPs To promote Spa’s facilities, restaurants and bars wherever possible. Comply with company’s grievance and disciplinary procedures at all times. To be fully conversant and comply with health, safety, hygiene, fire and security regulations. To have a thorough understanding of all security regulations applicable to the Spa. To attend daily meetings. Previous experience is an asset How to Apply Interested and qualified candidates should apply online by 7th July, 2019