Spick and Span resort with a wonderful view of the lake. – Review

Spick and Span resort with a wonderful view of the lake. – Review

We were travelling with an infant for our anniversary, and wanted to choose a resort that was overlooking the lake, with all facilities within the resort as we couldn’t really go out sightseeing with such a young baby. After a lot of research, we chose Aveda.nnWe were floored by the hospitality of this resort. The service is top notch. In fact, the night we reached the resort, we were very tired, and since our child was cranky, we hardly ate dinner from the buffet.. and the management was so sweet, they charged us only for one person.nnWe chose to live in the pool villa. The villa was a beautiful one bedroom villa with a sitting room, a big bathroom, and a verandah overlooking the lake. Our villa was very well maintained and clean. The pool was a lounge pool, also very neat and clean. In fact, the resort has two people employed 24/7 for cleaning the main pool and our pool was also cleaned from time to time. The pool villa was equipped with all basics – toiletries,beach towels, beach chairs outside the verandah to lounge in and enjoy the serene sunset :)nnThe resort has cultural performances every evening, and also offered us a free sunset cruise. They have a lot of activities like Yoga, etc within the resort.. you can find out what the day’s activities are from the reception.nnFood – nnThe food at the resort would depend on what you order. The local cuisine – Kerala staples like the Appam, stew, malabar parantha, korma, etc. were all on point. They will leave you wanting more and you’ll overeat out of greed. The Indo-Chinese is good too. However, the desserts, North Indian food and Continental food is a miss. Stick to the Indo-Chinese and local cuisine. The breakfast buffet is okay. They have a live appam and dosa counter everyday, and eggs as well. They get that right. But did the breakfast buffet blow me away? No. It can definitely improve. They have a buffet dinner and a la carte lunch in their restaurant, aptly named La Breeze.nnThe beds are super soft and comfy.. so if you, like my mom have a bad back, then make sure to check whether they have the option of a hard mattress before hand.nnWe were traveling with a pram, and the resort is not very pram friendly. So if you are travelling with someone who needs a wheelchair, or pram, keep this in mind.nnService – 5/5nFood – A la carte – 4/5 (this is for the Kerala cuisine and Indo-Chinese.. not the overall menu)n – Breakfast and Dinner Buffet – 2.5/5 nAmbience – Room – 4/5n – Main pool – 5/5n- View – 5/5nnOh. And one important thing, they do not have a bar license. They only serve Beer and Wine.

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we spent 2 amazing weeks in this beautiful resort – combined with nice sightseeing tours

The resort is amazing – and so is the pool, the beach , the food, the beer…and of course the sunset experiences rnExtremely friendly and helpful staff – I want to point out Rakesh especially here.rnThe resort is very relaxing and it is outside of Goa – so a good plan on how to visit Goa and more places is required. But it was pretty easy with the help of the Resort travel desk.rnWe liked that the food was a good mixture between Indian and International cuisine.rn

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The nine Chelmsford restaurants where you can do way more than just eat – Essex Live

The nine Chelmsford restaurants where you can do way more than just eat Where to go if you want more than a good meal Share The Lion House function room decorated for the festive season (Image: The Lion Inn) Get the biggest Daily stories by email Subscribe Thank you for subscribing See our privacy notice Could not subscribe, try again later Invalid Email
We all love going out for a great meal but sometimes it’s nice to have something more to do than just eat.
Whether you’ve got young children or fancy a really fun night out with your mates, there are times when a steak or a curry alone just won’t cut it.
So here at Essex Live we got thinking about all of the great restaurants and pub restaurants in Chelmsford where you get more for your money.
It might be a fun activity, live music or a place to crash once you’ve stuffed yourself silly and can’t walk home.
Here are some of the best of them: Sam’s Karaoke Bar (Image: Sam’s Karaoke Bar) SugarPalm restaurant – Sam’s Karaoke Bar (Formerly Crystal Palace)
Railway Street, Chelmsford CM1 1QS
At Crystal Palace, not only can you feast on a delicious Thai meal, but you can then go and sing your heart out afterwards.
What can you do there?
The restaurant, which recently turned into a Thai, has six karaoke rooms under the same roof. There are rooms for smaller groups of up to ten people right up to larger VIP rooms which can take up to 28 people.
In the rooms, you have access to your very own, professional karaoke machine and microphones, where you can belt out all the classics to your heart’s content.
The rooms can be hired with or without food, but if you opt for the food you can also tuck into sharing platters featuring prawn toast, satay chicken, beef with chilli and garlic and thai green curry.
What’s the food like?
There’s a huge range of tasty Thai dishes including:
Ped Makarm duck (hot) grilled marinated duck on a bed of Chinese leaves, dressed with exotiv tamarins sauce, dried chilli, cashew nuts and topped with fried shallot and coriander.
Lamb massaman curry (hot) – South of Thailand dish cooked with coconut milk, potato and onion, topped with dried shallot and peanut. Read More There are weekly tribute night at Indian Night (Image: Indian Night) Indian Night – Live music and tribute acts
London Road, Widford, Chelmsford CM28TE
What can you do there?
There’s never a shortage of live music at Indian Night. On Friday nights there are tribute acts at the restaurant including performances in the style of stars like Take That, George Michael, Elvis, Abba and Whitney Houston.
On Saturday nights they have just introduced a series of themed evenings such as comedy nights, Las Vegas nights and Great Gatsby-themed showcase.
What’s the food like?
The restaurant consistently gets four and five star reviews on Trip Advisor for its Indian cuisine such as:
Maha Raja – Mandras hot dish chicken cooked with homemade Indian cheese, Bangladeshi naga chilli, Bangladeshi shatkora (citrus fruit), in garlic and coriander sauce
Chicken moglai – chicken cooked with mango, almond, yogurt and fresh cream Read More The full Breakfast at Tiffany’s experience at Maison Bleu Maison Bleu tearooms – Themed afternoon teas
Meon Close, Chelmsford CM1 7QQ
What can you do there?
This lovely tearoom offers themed afternoon teas for those who want something a bit extra.
So far in 2019 they are hosting 101 Dalmatians and Breakfast at Tiffany’s-inspired teas where guests can enjoy themed food, decorations and surroundings. At the Breakfast at Tiffany’s tea you might find your table adorned with a string of pearls and Audrey Hepburn style sunglasses, whereas at the 101 Dalmatians events, you can sit on faux Dalmatian print chairs and even bring your own spotty dog.
Part of the tearoom is also dedicated to a shop selling lovely pictures, ornaments, trinkets and fashions, so you can pick up a treat while you dine.
There are also standalone events like a Ladies Night with shopping on March 1, 2019.
What’s the food like?
At the 101 Dalmatians tea you’ll get dishes like Pongo shortbread with chocolate chips, Cruella de Vil white chocolate mousse with raspberries and Anita mini lemon curd sponge.
Generally, the tearoom serves a variety of freshly prepared light lunches, sandwiches and homemade cakes and pastries. There’s a Wacky Warehouse soft play at the Queen Bee (Image: Queen Bee) Queen Bee – Soft play
6 Waterson Vale, Off Princes Road, Chelmsford CM2 9PB
What can you do there?
Upstairs in the Queen Bee there’s a Wacky Warehouse soft play frame where your kids can let off steam before or after your food. They can jump, swing and crawl around the soft play which is suitable for all ages. They also hold arts and crafts sessions and parties there.
What’s the food like?
The hearty British pub fayre menu includes:
10 oz Signature double dipped ribeye steak, BBQ marinated and dipped in Texan style BBQ sauce, with onion rings, mac n cheese and waffle fries with beef burnt ends in BBQ sauce
Peppered mushroom pie in shortcrust pastry with peas, gravy and chips or mash Read More There will be lots of gin cocktails to try Pig & Whistle – Ginstronomy and other events
Chignal Road, Chelmsford CM1 4SZ
What can you do there?
This award-winning restaurant holds lots of events including Ginstronomy nights – currently around once a month. These evenings offer three courses, all of which are expertly paired with unusual gins.
What’s the food like?
On Ginstronomy nights you’ll find dishes such as:
Juniper infused duck breast, fondant potato, wild mushrooms & confit duck croquette, paired with Bloom gin with orange
Pan fried salmon, jerusalem artichokes, champagne cream sauce & crushed new potatoes, paired with Haymans gin with candied lemon peel Comedy nights at Acanteen (Image: Acanteen) Acanteen – Lots of events
35 New London Road, Chelmsford CM2 0ND
What can you do there?
What can’t you do here? Acanteen hosts so many events that there really is something for everyone. These include regular comedy nights, live music, Boozy Bingo, craft workshops, ‘After work yoga’ and jazz dinner evenings.
What’s the food like?
There are lots of different menus including brunch, dinner, Sunday roast, desserts, kids, vegan and cocktail.
Main dishes include:
8oz ribeye steak, crispy onions, triple cooked chips, vine tomatoes
Lamb rose harissa burger, halloumi, tzatziki, harissa, aioli poll loading What is your favourite type of food? 1000+ VOTES SO FAR The pods are located in the pub’s front garden The White Hart – Outdoor pod dining
Swan Lane, Margaretting Tye, Ingatestone CM4 9JX
What can you do there?
This is the only place in Essex where you can dine in a pod. There are currently four spherical glass pods in the front garden of the gastro pub, where you can dine in the sunshine or moonlight. Each pod holds up to five people and they are heated if it’s getting a bit chilly. It’s a unique dining experience for Essex but be warned – the pods are popular so make sure you book in advance.
What’s the food like?
The White Hart is known for its excellent pub food including:
Confit pork belly – crispy bubble and squeak, burnt shallot, caramelized apple puree and puffed crackling
Beetroot risotto – goats cheese bon bon, toasted pine nuts and sakura cress The Riverside Inn pub in Chelmsford Riverside Inn – Lovely river views
Victoria Rd, Chelmsford CM2 6LJ
What can you do there?
The Riverside Inn is set in a beautiful, converted 17th-century mill which is stunning all year round, but the riverside views are perhaps best enjoyed in the warmer months.
You can sit in the garden which overlooks the River Chelmer and has lots of pretty greenery. It’s known as one of the best pub/restaurant gardens in the city.
They hold events too including tasting evenings and drinks nights, such as the Evening of Gin on March 22, 2019.
What’s the food like?
The food is presided over by Masterchef star Andi Walker and the menu includes:
Chef’s pie of the day with a choice of chips, mashm seasonal veg or salad
Hand pressed Aberdeen Angus beef burger with fries Stay in the know, follow Essex Live
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Follow us on Instagram – On the Essex Live Instagram page we share amazing pictures of our stunning county, and if you tag us in your posts, we could repost your picture on our page. Click here to follow Essex Live on Instagram. A suite at the County Hotel (Image: The County Hotel) Samphire Restaurant – Accommodation
The County Hotel, 29 Rainsford Rd, Chelmsford CM1 2PZ
What can you do there?
Sleep! This restaurant is part of the County Hotel which offers 50 rooms. You can choose from a suite, premium, double plus or standard room. The suites are the standout accommodation of course and offer two interconnecting areas with a king size bedroom, spacious bathroom and a separate lounge with sofa. Perfect if you don’t want your night to end – you can book a room and extend your evening, and wake up to a yummy breakfast in the morning.
it also offers pre- theatre dining as it’s a stone’s throw from Chelmsford’s Civic Theatre and afternoon tea.
What’s the food like?
The Samphire Restaurant within the hotel is award-winning and ideal for an outing with friends or a romantic meal for two. All dishes are freshly prepared and include dishes like:
Liingurian fish stew with saffron aioli, served with sourdough bruschetta
Whole sea bream en papillotte with yellow waxy potatoes, thyme and gavi wine The Lion House function room decorated for the festive season (Image: The Lion Inn) The Lion Inn – Parties and weddings
Main Road, Boreham, Chelmsford CM3 3JA
What can you do there?
You could host your wedding, party or conference at The Lion Inn. The owners have opened up a separate room called The Lion House function suite, which is just a few steps away from the main restaurant. It can now hold up to 150 people for a party or conference. If you love the venue you can even get married there as it now holds a licence, so you could say your vows and then enjoy your favourite Lion Inn dishes for your wedding breakfast.
What’s the food like?
The Lion Inn is a popular gastro pub serving British classics with a modern twist, such as:
Slow roast belly of “Bosworth Farm” pork: apple sauce, Cornish cider mustard jus, mashed potato & crackling
Filo parcel: butterbean pepper, sun blushed tomato spinach & feta; red pepper coulis & sweet potato chips Read More

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True Eco-Luxury resort !!

We have been to many resorts and would definitely say that Ibnii lives up to the mark of an Eco Luxury resort. Its located 4 km before Medikeri and its a hidden paradise.We have stayed there for our anniversary and it was a wonderful experience. We really felt at home with the hospitality that we received at the reception. Ibnii is the first property which did not shy away in telling there guest for eating heart full but ensuring that we do not waste food and Water. We loved it !! It take a lot to deliver the message to your guests on the values that you live by .. You really won us with your sustainable Eco way of hospitality.nnThe entry to the resort is from the road and the reception is accessible through a cantilever leading to a platform giving you a spectacular view of the resort. there are three type of Villas to choose from and we stayed in the villa with Private pool.There are three restaurants, Spa, And three big cascading pools.nnThe pictures really dont do the justice on how spacious the villa are and they are very well kept. All the villas are positioned in a way that it ensures complete privacy and comfort of each guest. Living up to the reputation of an Eco property I dint see any use and throw items.. And in fact negligible plastics. there are cloth napkins available every where.only place i saw paper was toilet tissue roll :). The Pantry in the villa has a 9 variety of teas, coffee and cookies baked in house. Water is available in room in glass bottles.Impressive.!!!nnTalking about restaurants – The fig is all day dining and you would end up being there most of the time. Food is cooked with what they grow or can procure organic from near by places. The taste of the food is good. You would be astonished to find that complete bakery, preserves and sauces are cooked in property. If you are looking for a Penne pasta – you would be disappointed but as well try your luck on Spaghetti / Raviolis.. they are lip smacking good. Special recommendation would be Bengali sweets – the chef is really good in that .nnThey also have a thali restaurant that can be booked for Lunch and serves only vegetarian Lunch.Reservation is required and they serve North Indian and South Indian Thali meals. Worth a try !!nnThe third restaurant is a barbecue place and it comes with prior reservation and a cost. If you have been to a barbecue restaurant before you can give this a miss..nnThere is a bar as well with an outdoor seating and you can try karaoke there.nnThe only thing that we missed in our food was local delicacy. they were missing from the Menu. Good if they add them.nnThere is a coffee shop – you can walk in evening to try your hand on baking cookies and enjoying it with a cup of coffee and amazing view by the lake.nnthere are lot of stuff that you can do on the property to keep you occupied.. They have cycles, Coffee trail walk, Painting, walk through of the resort .. or just a stroll around property!!nnThe staff is really nice and one of the best hospitality in industry. The staff was really available to help us with anything with a smile.I dint remember name of the girls at reception , apart from that manoj, ankit, kranti, nishitha & saritha were very nice and smiling all the while.nnThe food was good and stay was very comfortable. I would love to go back again and enjoy the stay at property that live up being an Eco resort that is luxurious as well as Comfortable.nnIf i really have to rate them nProperty – 4.5/5nRooms- 4/5nAmenities – 4/5nFood – 3.5/5 ( Not because of taste but choice of local cuisine missing and Barbeque is not worth at all)nHospitality – 4/5

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Asia’s 50 Best Restaurants Names Garima Arora elit Vodka Asia’s Best Female Chef 2019

Asia’s 50 Best Restaurants Names Garima Arora elit Vodka Asia’s Best Female Chef 2019 Garima Arora
Garima Arora , executive chef and founder of Gaa in Bangkok, has won the title of elit Vodka Asia’s Best Female Chef 2019. Arora will be presented with her award at the ceremony for Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, on Tuesday 26th March 2019 in Macao.
In partnership with elit Vodka, the 50 Best organisation is committed to celebrating role models who demonstrate a progressive vision for gastronomy. William Drew, Group Editor of Asia’s 50 Best Restaurants, says: “This award recognises female chefs whose passion, innovation and entrepreneurial spirit serve to inspire the next generation of cooks. Garima Arora has had a huge impact on the dining scene in Asia in a short period with her brilliant blend of Indian traditions and Thai ingredients.”
Arora worked briefly as a journalist before pursuing her interest in the culinary arts. After graduating from Le Cordon Bleu Paris in 2010, she worked at Noma in Copenhagen, learning alongside legendary chef René Redzepi. Recalling her two-plus years at Noma, she says the experience forever changed her approach to cooking. “I learnt how to think about food more intelligently. I started looking at cooking more as a cerebral exercise, thinking about what you do, why you do it and understanding your place in a community.”
Returning to Asia in 2016, Arora was appointed sous chef at Gaggan, the award-winning Bangkok restaurant that has held the No.1 position on the Asia’s 50 Best Restaurants list for four consecutive years. In April 2017, the chef opened Gaa, a three-storey restaurant located opposite Gaggan that celebrates a modern tasting menu using traditional Indian techniques. Showcasing her creativity and culinary inspirations, each dish is made from locally sourced ingredients and explores the connections between Thai and Indian food, from fruits and curries to sauces and spices. The menu is a reflection of Arora’s cultural heritage as well as the community that surrounds her.
Diners choose between a 10- or 14-course tasting menu, which changes quarterly to reflect seasonal specialties. The result is a dining experience that is innovative, modern, playful and unpredictable. In November 2018, Gaa earned its first Michelin star, making Arora the first Indian woman to win such an accolade.
Accepting the prestigious Best Female Chef title, Arora said: “This award is a validation of our team’s hard work and commitment to excellence. I am honoured that chefs and respected industry peers voting on this award recognise and appreciate our efforts.”
Frances Gaillard, International Marketing Director for Stoli Group, overseeing elit Vodka, adds: “Garima has accomplished so much in such a short time – a true testament to her diligence and to her distinctive fusion of cuisines learned in some of the finest kitchens in Europe and Asia. We are pleased to be the latest to recognise this rising star in the gastronomy world.”
elit Vodka Best Female Chef Award
The elit Vodka Best Female Chef Award – which features as part of Asia’s 50 Best Restaurants, The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants – celebrates and rewards successful women who have risen to the top of the gastronomic world. Previous holders of the Asia’s Best Female Chef title include Duangporn ‘Bo’ Songvisava from Thailand (2013), Lanshu Chen from Taiwan (2014), Hong Kong’s Vicky Lau (2015), Margarita Forés of the Philippines (2016), May Chow from Hong Kong (2017) and Bongkoch ‘Bee’ Satongun from Thailand (2018) Winners of The World’s Best Female Chef Award include Ana Roš, Dominique Crenn, Hélène Darroze, Elena Arzak, Anne-Sophie Pic and Clare Smyth In Latin America, the title has been held by chefs Pía León, Leonor Espinosa, Kamilla Seidler, Roberta Sudbrack, Elena Reygadas and Helena Rizzo
How the Asia’s 50 Best Restaurants list is compiled
The list is created from the votes of the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene. The panel in each region is made up of food writers and critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no pre-determined checklist of criteria, but there are strict voting rules.
Asia’s 50 Best Restaurants works with professional services consultancy Deloitte as its official independent adjudication partner. The adjudication by Deloitte ensures that the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Restaurants are protected. To see more details on Asia’s 50 Best Restaurants voting process, visit http://www.theworlds50best.com/asia/en/our-manifesto.html

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Quote: : » Why would Italians be ‘more receptive’ to foreign cuisine. If you’ve ever eaten Italian food in Italy, you’d never eat anything else. I’m not just talking about pasta and pizza, though the standard of those when served or produced or other European markets is an insult to both Italy and the taste buds of Europe.
Parma ham, pecorino cheese, how they would serve other meats are all sublime examples of cuisine.
Stick an over elaborate French dish or greasy fish and chips in front of Italians they’d turn their noses up at them and rightly so.
Italian food is probably the best example of how bastardised modern food production has created something a native chef would consider an insult to their homeland.
Is anyone fooled by the cheap supermarket pasta or considers Pizza Hut (I could say the same for Dominos or any local pizza restaurant) stuffed crust pizza are genuine reproductions of Italian foods? If you think they are genuine Italian tastes, I pity you I really do.
Genuine French cooks could probably claim the same for their own food, or even Wiener Schnitzel or Bratwurst from Germany. But as I said Italian is probably the best example. The westernisation of Chinese cuisine and a proper Indian curry are good examples too.
I feel the issue is how no one seriously asks what they are eating anymore. Of course vegetarians will claim otherwise, but I am taking of quality food. We expect food to be cheap and we can no longer distinguish between good or bad food. In fact I fear many consumers would be shocked by the taste of quality ingredients today.
Italian is not the end all of world cuisine, I personally believe many parts of it is overrated. Is just the culinary arrogance I found on some Italians who turn up their nose of the other world’s great cuisines.

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Praha – Sri Lankan Curry House – Another Major Discovery

Posted on February 27, 2019 by Hector Vinhorady , Hector has been visiting this part of Praha for many years. Vinhorady appears to be the focal point for many of the new Craft Beer outlets, there are also three Curry Houses just off this square. Sri Lankan Curry House (U Vodarny 10, Praha 3 Vinhorady, Czechia) was today’s choice of venue. Spending seventeen days in Sri Lanka in 2003 I loved the Curry, but became tired of Coconut in everything. Avoiding Coconut was in the back of the mind today, but Curry with Coconut if necessary is fine. I arrived just on 14.00, a Buffet, available until 15.00, was advertised on a board at the door. 119Kc for eat all you can, is almost free food. I walked down the few steps into the basement premises. A large Bar faced me with only two small tables opposite. Mein Host gestured to the passage beyond the Bar. Three rooms lay at the end of the corridor, two dining areas with the Buffet set up in the middle room. I glanced at the food that was already on display: Beef Curry, Devil’s Livers, Beetroot Curry, Pumpkin Curry, Daal, and Stir Fry Vegetables. My preference is always a la carte, freshly cooked food. Mein Host brought the Menu, it was brief, to the point. Sri Lankan Curry or Devil’s Speciality both available in Chicken, Pork, Beef, Lamb or Seafood. Devil’s Speciality in Lamb (220Kc) featured Soy Sauce which is more associated with Stir Fry , I would take the risk. He was happy to withhold the Peppers . Mein Host suggested Rice as an accompaniment, Vegetable Rice (95Kc) was the choice. Ginger Beer (45Kc) was not available, a 300ml bottle of Sparkling Water (30Kc) would suffice. A couple were finishing their Buffet Lunch, four more diners arrived to take up this option. They all had their money’s worth. I was wondering if I should have settled for Buffet, it was distinctly different from the norm. When Mein Host brought my Order, I knew I had chosen wisely. Vegetable Rice Sat on a Banana Leaf, this was a meal in its own right. The Quantity was such I knew immediately that I would only eat around half, a waste . Onions, Carrots and slivers of Leek/Cabbage were mixed through. Devil’s Speciality Small cut Lamb was accompanied an array of Vegetables. The Onions were cut into blocks rather than slices. There was an abundance of Tomatoes, I had the choice of both the Raw and Cooked. The Green Vegetable had to be the listed Leek, this was a first. Slices of large Green Chillies were present also, Capsicum may not have been out of place in this Dish, it wasn’t a Curry. The Sauce was thicker than standard Soy Sauce, thickened with Cornflour? I must try this next time I make a Stir Fry . I arranged half of the Devil’s Speciality on top of the flattened Rice, here we go. I started with the Rice, oh yes! Somehow I am able to remember specific Flavours from the past. The last time I tasted this was aboard the M.V. Scotstoun in the summer of 1969 somewhere in the west periphery of the Atlantic Ocean. It is this particular blend of Rice and Spice that has stuck in my mind for Chinese Cuisine . The standard that was set by a Chinese crew all those years ago had been matched. This was going to be quite a meal. The Vegetables in the Devil’s Speciality were al dente, crunchy. Leek is for Soup , or so I thought. Strips of Leek served in this way most certainly worked. The Onions were powerful, under cooking them had retained their potency. The Sauce had a decent – Kick – and was much more than Soy Sauce. Only Chef knows what extra Spices went into this creation. The Lamb was suitably Tender and still managed to stand out in the mass of Vegetables which lay before me. Mein Host asked the customary question: I like this! – was my simple reply. The combination of Flavours was exciting. Hector cooks Stir Fry quite regularly, nothing I have made has been as good as this. Brandy Ho’s Hunan Food ( San Francisco ) in 2018 was the last time I tasted anything this wonderful in this style. Today’s Sri Lankan experience is now recorded as one of the finest eating experiences, ever. I wish I had been able to finish all that had been presented. Why didn’t I take the leftovers back to my apartment? As I relayed the saga to Steve later in the day, the thought of this Dish with King Prawns came to mind. Devil’s Speciality is available with Prawns (195Kc), but King Prawns? I wonder what would happen if I turned up with a bag of King Prawns and presented them to Chef? A November return to Praha has been mooted with – The Company. I shall most certainly return to Amritsar Mail and Sri Lankan Curry House , two outstanding venues. The Bill 345Kc (£11.50) It is ironic to think that three people could have had the Buffet here for a comparable sum. The Aftermath Mein Host had stepped out, it was his wife who I spoke to after the meal. My enjoyment was communicated and the fact that I have been to Sri Lanka had to be dropped into the conversation. Sri Lankan Curry House – Menu Two blocks up the hill from Sri Lankan Curry House lies The Pind (Korunní 1151/67, 120 00 Vinohrady, Czechia), it too was open mid-afternoon. As I have found already this week, the range of choices for Chicken Curry outweighed the Lamb. Walking around the perimeter of the park leads to Grand Rasoi (Slezská 1668/56, 120 00 Praha 2 – Vinohrady-Vinohrady, Czechia) which is a Indian & Thai Restaurant . Extracts from their somewhat extensive Menu are shown below.

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Garlic Powder Market Sales, Scope, Leading Player, Overview & Forecast Report 2018-2026

Home Food and Beverage Industry News Garlic Powder Market Sales, Scope, Leading Player, Overview & Forecast Report 2018-2026 Garlic Powder Market Sales, Scope, Leading Player, Overview & Forecast Report 2018-2026 admin Global Garlic Powder Market: Outlook Garlic is native to Northeastern Iran and Central Asia. Garlic powder is a dehydrated and dust form of garlic, used as a seasoning ingredient all over the world. Garlic powder or garlic is also used as a traditional medicine in China and Egypt. China is the major producer of garlic powder with around 80% of the world supply coming from there. Garlic powder is used in various dishes including pasta, grilled chicken, pizza, and many more to enhance the flavor. Garlic powder is a common spice in the Indian subcontinent and commonly known as Lahsun . It is also used commonly as a spice and condiment in other regions of the Asia Pacific, Europe, and the Middle East. Growing consumer consciousness over health has raised the demand for garlic powder globally as it is also used as a remedy for high cholesterol, heart diseases, cancer, etc. Request For Report Brochure For Latest Industry Insights @ https://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=27800 In a 100 gm serving, garlic powder contains 17 gm of protein, 73 gm of carbohydrates, and 9 gm of dietary fiber. On a daily diet value of 2000 calories, it contains 31% iron, 8% calcium, 2% vitamin C, and 59% other nutrients. Due to a lot of benefits, garlic powder is highly utilized in nutraceuticals. Garlic powder has immense applications in food and health care industries. These have created ample demand among consumers worldwide and is expected to drive the garlic powder market. Use of Garlic Powder as a Herbal Medicine There is a massive demand for garlic powder due to its abundant applications in food and healthcare industries. Garlic powder is used to heal wounds, cure cough as well as flu, and many infectious diseases. Garlic powder is also used to control sugar levels in diabetic patients. It also controls cholesterol levels, is effective for various cancers, and cardiovascular diseases. Garlic powder or garlic is also effective in preventing the hardening of arteries. Global Garlic Powder Market: Segmentation On the basis of source , the global garlic powder market has been segmented as- Organic Conventional Global Garlic Powder Market: Key Players Some of the topmost manufacturers and suppliers of garlic powder include McCormick & Company, Inc., Garlico Industries Limited., Masterfoods Ltd., Amazon Spices Private Limited, Badia Spices Inc., Shaanxi Joryherb Bio-Technology Co., Ltd., Simply Organic Limited, Xi’an Lyphar Biotech Co., Ltd., Frontier Natural Products Co-op Inc., Penzeys Spices, Inc., The C.F. Sauer Company, Pereg Gourmet Spices, etc. Global Garlic Powder Market: Opportunities for Market Participants Increasing food and flavor varieties and growing consumer preferences towards flavorful and spicy food are increasing the demand for garlic powder all over the world. Garlic powder has been used as a seasoning ingredient since years all over the world as it gives a good flavor to food. In India, garlic powder is an important kitchen ingredient used for seasoning various dishes. By considering these factors, one can expect that the garlic powder market would have good growth in the coming years all over the world. Obtain Report Details @ https://www.transparencymarketresearch.com/lavender-extract-market.html Global Garlic Powder Market: A Regional Outlook The biggest producer of garlic powder is China. The second major producer of garlic powder is India. Garlic powder is highly consumed in the Asia Pacific and the Middle East as it is used in different Indian & Middle Eastern cuisines to add a unique flavor to the food. In the Asia Pacific, garlic powders is used as a seasoning ingredient, spice, condiment, and for health care. In the Middle East and Central Asia, garlic powder has huge imports. In China, garlic powder is traditionally used as a medicine.

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Best Bites: The top 6 dishes we ate in February 2019

Best Bites: The top 6 dishes we ate in February 2019 Back Read More Created with Sketch. Sign up for our newsletter to have the best news and reviews from Lifestyle Asia delivered straight to your inbox. Email Address Yes, I agree to the Privacy Policy Subscribe Best Bites is a roundup of the outstanding dishes we had within the last month, those which renewed our love for established venues, caught our attention at a new opening, or impressed on us again the creativity and skill of Hong Kong’s talented chefs. From casual street bites to meticulously prepared tasting menu dishes, these are the plates we’d recommend you make a special trip for. Roganic The dish: Apple tarte tatin Simon Rogan’s culinary wizardry is on full display at his debut Asia restaurants, Aulis and Roganic in Causeway Bay’s Sino Plaza. Aulis’ younger sibling, Roganic gives a more permanent platform to the development kitchen’s test dishes, and is an easy early contender for one of the best new restaurants of the year. The near-flawless menu glides from high to high , and while my attention usually starts to wane a bit by the time dessert rolls around — due to a combination of wilful gluttony through the mains and a predilection for sour/spicy flavours over sweet — I was smitten with the desserts at Roganic, which employ sugar both smartly and sparingly. The beautiful tarte tatin (available a la carte for HK$120 or as part of the tasting menu) is a feat of construction in itself, composed of layers upon layers of thinly sliced apples dipped in a light caramel and arranged in perfect circles, rounded out by a bright and zippy juniper sorbet which effectively balances out any risk of cloying sweetness. –Leslie Yeh, Dining Editor Roganic , UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383 Eat Darling Eat The dish: Pineapple bun There’s a lot to love about Eat Darling Eat , the quirky new dessert shop and cafe dreamed up by the restaurateurs behind Mrs. Pound, Dr Fern’s and Foxglove. Beyond the highly Instagrammable pastel-hued interiors and playful snacks, which range from sweet and sour pork “nachos” to halloumi fries — desserts are one of the biggest draws of the eatery, with a handful of ‘modern classics’ paying homage to quintessential Hong Kong sweets with a contemporary twist. Conjured up by experienced pastry chef Jason Luk, Eat Darling Eat’s version of the ubiquitous pineapple bun (HK$38) is especially crave-worthy. The golden bun arrives with a patchwork of sugary browned crust that’s decidedly more rustic than its classic counterparts, splitting open to reveal a generously piped, not-too-sweet custard brightened up with lemon and orange peel. Capped off with a topping of syrupy fresh pineapple, this dessert makes a clear case for food that can be aesthetically pleasing and palatable in equal measure. –LY Eat Darling Eat , Shop 17, G/F, 11-19 Great George Street, Fashion Walk, Causeway Bay, Hong Kong, +852 3188 8949 Veda The dish: Baked Aloo Gobi Indian food is inherently well-suited to vegetarian cuisine, with the profusion of wonderful spices and flavour-packed sauces adding enough bold, gut-punching flavour to make up for anything that might be missing from the lack of meat. And before you argue that a cauliflower dish can’t possibly make for a filling lunchtime option, I challenge you to try the Baked Aloo Gobi (HK$78 half / HK$130 whole) at newly opened Veda, where the head gets roasted until the florets are tender and melting, the whole brassica doused in a creamy and luscious, turmeric-tinted curry sauce, bolstered by lentils and grains. The golden nuggets of crispy potatoes on the side help pad out the dish, but I’d be happy with that creamy cauliflower alone any day of the week for a light yet supremely satisfying lunch. –LY Veda , Ovolo Central, 2 Arbuthnot Road, Central, Hong Kong, +852 3755 3000 Bread Street Kitchen & Bar The dish: Steak tartare Gordon Ramsay’s Bread Street Kitchen & Bar has found its new home inside The Peak Galleria, which will play host to a slew of new restaurants this summer following a full renovation. In the meantime, visitors to The Peak have BSK to seek refuge at for a hearty meal, with an expanded menu (created by chef Gareth Packham) including crowd-pleasers such as fried buffalo chicken burgers, pesto and parmesan flatbread, and chocolate fondant. I can’t pass up a good steak tartare, and I was pleasantly surprised by Bread Street Kitchen’s version (HK$128), which is chunkier than the finely chopped version at the old BSK, and hit with a distinct smokiness. While most tartares veer towards the tangy with a wallop of capers and cornichons, BSK’s steers in another direction altogether, with the beefiness of the steak at the forefront, bolstered by a heavy hit of smoke. The egg yolk adds creaminess, and pickles and chives just enough acidity and tang to nod to the classic flavours of steak tartare while keeping its distinct individual spin. Bread Street Kitchen & Bar , Shop G02, G/F, The Peak Galleria, 118 Peak Road, Hong Kong, +852 2350 3888 Hugo’s The dish: New Zealand John Dory with sauce meunière Hugo’s is not a “cool” restaurant, and I mean that in the best possible way. From the moment you step into the main dining room — approach flanked by a quixotically placed suit of cavalry armour — you know the kind of gastronomic experience you’re in for. Here, forgotten culinary staples of the Mad Men era are served on gilded Christofle trolleys: there’s a wonderfully oxymoronic “beef salad”; whole lobsters served with vol-au-vent; and (my personal favourite) a huge fillet of John Dory lathered in sauce meunière (HK$520, includes appetisers/soup of the day and the dessert trolley). The latter is accompanied by lashings of parsley-flecked brown butter and some seasonal veg, leaving the fish to dominate the on-palate conversation. Hugo’s source their white fish from New Zealand, and the incredible salinity of those Antipodean waters makes for a fillet that is flaky, salty sweet and rich in succulence. The food bloggers can keep their edible art installations — this is earnest, in-your-gut satisfying cooking that must endure at any cost. –Randy Lai, Staff Writer Hugo’s, Lobby, Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong, +852 3271 7733 Popinjays The dish: Afternoon tea While it may be bending the rules of this particular column, my gastronomic a ha moment at the newly launched Popinjays afternoon tea (HK$688 for two, includes tea or coffee) didn’t come in one bite, per se, but was a conscious culminating pleasure from the range of carefully constructed, bite-sized hors d’oeuvres. So many afternoon teas have started to relax standards recently in favour of the all-popular brand collabs that I especially appreciated the fact that Popinjays heralded a return back to classics, with a sumptuous two-tiered platter focusing on exacting pastry standards, attention-to-detail and tried-and-true combinations. The organic egg with Kristal caviar won the savoury snacks for me, while sweets from a light-as-air raspberry macaron to a dark chocolate tart with a fine pastry crust proved the kitchen’s skill with classic French pastry techniques. To enhance the experience, don’t miss out on the Popinjays Signature Scones (cherry jubilee or blood orange) which are flambéed tableside for a side of theatrics (add HK$90). Popinjays , 26/F, The Murray, 22 Cotton Tree Drive, Central, Hong Kong, +852 3141 8888

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