Thais and potatoes

Thais and potatoes

Why do Thais not like the humble potato?
I know it sounds like a TVF question, but c’mon….give the spud a break.
Even the Indians in Asia put them in a curry.
Does it help if you can count to potato? Reply With Quote: 28-05-2019, 07:19 AM #2 Maanaam Thailand Expat
Join Date Mar 2015 Last Online @ Posts 15,662 Well, they use taro and kumara as a dessert food, so these starchy root crops may just be in the wrong headspace for them to consider eating spuds as a staple alongside their boiled fish.
My wife enjoys a boiled spud, but on it’s own as a snack, not with a meal. When I add them to an Indian style curry, she picks them out.
Mind you, a proper Thai massaman curry has potatoes. Reply With Quote: 28-05-2019, 08:01 AM #3 Pragmatic Thailand Expat Join Date Mar 2013 Last Online @ Location Last but who gives a shit. Posts 11,191 I don’t know where you get that Thais don’t like potatoes. I don’t see that. Potatoes are on sale everywhere where I live. Thais put it in their curries etc. Reply With Quote: 28-05-2019, 08:03 AM #4 kmart Thailand Expat
Join Date Dec 2008 Last Online Yesterday @ 10:07 PM Location Rayong. Posts 10,412 ^Yep, the Massaman curry is the only Thai dish containing spuds that I can think of.
Thais seem to relate the potato to obesity, despite gobbling tons of sugar and starched white rice.. Reply With Quote: 28-05-2019, 08:14 AM #5 headhunter Member
Join Date Jul 2018 Last Online Yesterday @ 11:24 AM Location nakhon ratchasima Posts 967 Originally Posted by Pragmatic I don’t know where you get that Thais don’t like potatoes. I don’t see that. Potatoes are on sale everywhere where I live. Thais put it in their curries etc. also the kids/teens that eat at KFC love chips/mash yet most of the supermarkets that sell spuds are all sprouting within 2-3 days.tesco lotus near the mall in korat seem to have got their act together,this past 2-3months selling royal project ones,but for good chips they got to have double frying,also Tesco own brand of European crinkle cut are not bad,good taste,better if you got beef dripping,i use CORN OIL. Reply With Quote: 28-05-2019, 08:20 AM #6 Luigi The poster you can trust Join Date Dec 2014 Last Online @ Location Abuja Posts 22,182 Originally Posted by headhunter better if you got beef dripping Deep fry yer steaks, and there ya go, beef oil. Reply With Quote: 28-05-2019, 08:22 AM #7 Pragmatic Thailand Expat Join Date Mar 2013 Last Online @ Location Last but who gives a shit. Posts 11,191 Originally Posted by headhunter royal project ones,but for good chips they got to have double frying Try boiling them as chips and then leaving them to go cold before frying. Works for me. Reply With Quote: 28-05-2019, 09:10 AM #8 jabir Thailand Expat Join Date Jul 2016 Last Online @ Posts 8,242 Originally Posted by Pragmatic Try boiling them as chips and then leaving them to go cold before frying. Works for me. Not sure which market spuds they were, but wifey somehow knew to lightly boil and leave for later chips and baking in jacket, excellent results. Also works with the better quality spuds (Royal?) at Makro when available. Reply With Quote: 28-05-2019, 09:25 AM #9 Dillinger Thailand Expat Join Date Jul 2012 Last Online @ Posts 25,868 Originally Posted by Chittychangchang Why do Thais not like the humble potato? Probably because they are too filling to eat 10 times a day Reply With Quote: 28-05-2019, 09:43 AM #10 Pragmatic Thailand Expat Join Date Mar 2013 Last Online @ Location Last but who gives a shit. Posts 11,191 Originally Posted by Dillinger Probably because they are too filling to eat 10 times a day Only 10 times? Reply With Quote: 28-05-2019, 12:23 PM #11 headhunter Member
Join Date Jul 2018 Last Online Yesterday @ 11:24 AM Location nakhon ratchasima Posts 967 Originally Posted by Pragmatic Try boiling them as chips and then leaving them to go cold before frying. Works for me. never even thought about boiling spuds first,cause that’s what I do every sunday before I roast them. Reply With Quote: 28-05-2019, 01:13 PM #12 NamPikToot Thailand Expat
Join Date Jan 2010 Last Online @ Location in wessex Posts 4,744 Originally Posted by headhunter never even thought about boiling spuds first,cause that’s what I do every sunday before I roast them. Mynahs are really Picky HH, the only like their chips if they’ve been par boiled first, word to the wise. Reply With Quote: 28-05-2019, 05:16 PM #13 nidhogg Pedantic bastard
Join Date Jun 2008 Last Online @ Posts 14,451 Originally Posted by Pragmatic I don’t know where you get that Thais don’t like potatoes. I don’t see that. Potatoes are on sale everywhere where I live. Thais put it in their curries etc. Never really thought about it, but the only Thai dish I can think of with potato is massaman. Its funny because even the little van that goes around each morning has them, but cannot for the life of me think why now Reply With Quote: 28-05-2019, 05:26 PM #14 HuangLao ความรู้ลึกลับ Join Date Jun 2017 Last Online @ Location สุโขทัย Posts 5,856 In defence, they have adopted introduced hard squashes/pumkins/gourds into their cuisine for some time now
Kind of a distant relative to the humble tuber. Reply With Quote: 28-05-2019, 05:37 PM #15 Neverna Custom user
Join Date Mar 2012 Last Online @ Location Behind a rhododendron bush Posts 16,660 I see sweet potatoes in Thai markets a lot these days. Reply With Quote: 28-05-2019, 06:43 PM #16 raycarey Thailand Expat Join Date Jan 2006 Last Online @ Posts 12,825 Originally Posted by Chittychangchang Why do Thais not like the humble potato?
it’s a key ingredient in massaman curry, french fries/chips and potato chips/crisps are sold in nearly every restaurant or shop, and then there’s the mashed potatoes included with practically every meal at KFC. Reply With Quote: 28-05-2019, 06:54 PM #17 Dillinger Thailand Expat Join Date Jul 2012 Last Online @ Posts 25,868 ^ My Missus eats none of that. She did say if her family come across spuds as a gift say; they bbq it and eat it with coconut milk Reply With Quote: 28-05-2019, 07:02 PM #18 raycarey Thailand Expat Join Date Jan 2006 Last Online @ Posts 12,825 Originally Posted by Dillinger My Missus eats none of that. thanks for sharing.
presumably like the knuckleheaded OP, you seem to think that the tastes of the thais you know are representative of the 70 million thais that purchase billions of baht worth of potatoes every year.
in 2017, 11 billion baht was spent on potato chips/crisps alone. yeah, that’s billion with a ‘b’.
https://www.bangkokpost.com/business…in-lays-snacks
Reply With Quote: 28-05-2019, 07:14 PM #19 NamPikToot Thailand Expat
Join Date Jan 2010 Last Online @ Location in wessex Posts 4,744 Originally Posted by raycarey it’s a key ingredient in massaman curry, french fries/chips and potato chips/crisps are sold in nearly every restaurant or shop, and then there’s the mashed potatoes included with practically every meal at KFC. Ahmen Reachy, where would the tattie in Thailand be without good old uncle Sam Reply With Quote: 28-05-2019, 07:29 PM #20 Norton Days Work Done! Join Date Oct 2007 Last Online @ Location Roiet Posts 29,256 Originally Posted by NamPikToot good old uncle Sam Now, now go easy on me uncle. Was all the fault of the Orish. 1.5 million came to US to find unblighted spuds to eat and export back to UK. Fish over there was ok but ye can have fish without chips. Reply With Quote: 28-05-2019, 07:30 PM #21 raycarey Thailand Expat Join Date Jan 2006 Last Online @ Posts 12,825 oh dear.
Attached Images Screenshot 2019-05-28 at 72711 PM.jpg (8.2 KB, 67 views) Reply With Quote: 28-05-2019, 07:32 PM #22 Chittychangchang Utopian Expat Join Date Nov 2013 Last Online @ Posts 13,008 Originally Posted by raycarey thanks for sharing.
presumably like the knuckleheaded OP, you seem to think that the tastes of the thais you know are representative of the 70 million thais that purchase billions of baht worth of potatoes every year.
in 2017, 11 billion baht was spent on potato chips/crisps alone. yeah, that’s billion with a ‘b’.
https://www.bangkokpost.com/business…in-lays-snacks
When was the last time you saw a Thai eating a potato?
Don’t include heavily salted crisps or KFC french fries in your answer.
I’m betting you spend a lot of time in KFC eating that good ole finger licking southern fried chicken and observing Thais eating potatoes.
Attached Images tenor.gif (137.5 KB, 63 views) Reply With Quote: 28-05-2019, 07:33 PM #23 Dillinger Thailand Expat Join Date Jul 2012 Last Online @ Posts 25,868 Originally Posted by raycarey thanks for sharing.
presumably like the knuckleheaded OP, you seem to think that the tastes of the thais you know are representative of the 70 million thais Fairly much, yes. I don’t see many chip shops around here..Go and research how much rice is bought here and contrast that to potatoes or how much a country of the same population- the UK spends on both if you’re
You’ll be telling us you don’t like chicken next.
Thats chicken with a KFC Reply With Quote: 28-05-2019, 07:33 PM #24 NamPikToot Thailand Expat
Join Date Jan 2010 Last Online @ Location in wessex Posts 4,744 Originally Posted by raycarey oh dear. Come on Ray, take it like a lady. Funny how you dish it out but don’t like it back. Reply With Quote: 28-05-2019, 07:34 PM #25 Chittychangchang Utopian Expat

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At Haoma, home is where the harvest is

Bangkok–28 May–Vivaldi Integrated Public Relations At Haoma, home is where the harvest is Bangkok’s urban farm-oasis relentlessly focused on sustainable neo-Indian gastronomy continues collecting awards and accolades, and now offers its first Zero-Kilometre dish
Haoma focuses on a remarkable homegrown commitment to environmental stewardship that is a hallmark of the fine dining restaurant, blended with the core culinary competencies of its innovative Co-founder, Chef Deepanker “DK” Khosla, who creates menus inspired by the timeless culinary traditions and preparation techniques of his native India.
Reaping a cornucopia of rewards that taking such a caring approach leads to, the garden-oasis of over 5,000 plants tucked down a quiet side lane at Sukhumvit Soi 31, has since opening just a couple of years ago quietly harvested prestigious industry awards, including being named the #13 restaurant in Bangkok this year in Thailand Tatler’s Best Restaurant Awards and also the renowned BK Magazine’s Thailand Top Tables Awards finishing ahead or on par with numerous Michelin starred and Asia’s 50 Best awarded restaurants in the city. Thailand Tatler’s Best Restaurants’ praised Haoma for its Exceptional Cuisine and Service. Last year Haoma was honored as one of the Top 50 Indian Restaurants from India and Around the World at the Elite Nightlife Awards in Dubai where Chef DK was also awarded Elite Magazine Most Innovative Chef of 2018.
Within its urban farm setting, Haoma carefully cultivates harmonious, sensuous taste experiences based around the ambitious goal of becoming the world’s first certified carbon-neutral restaurant by next year. Chef Deepanker explains, “Haoma will soon proudly present its first Zero-Kilometre dish sourced entirely from ingredients produced on premise in our urban farm, which is beautified by hanging gardens where some 25 to 30 unique herb varieties are grown in regular seasonal rotation, and some 1,200 to 1,500 fish raised in onsite tanks and ready to add river-fresh flavors to many dishes”.
Haoma recycles all solid waste, harvests all rainwater and works with the seasons and climate to produce dishes based around gastronomically sustainable indulgence. Drinking water is rendered palatable with Nordaq technology that filters and purifies while adding a bit of carbonated sparkle.
Chef Deepanker applies the sum of a lifetime of experiences and ingredients, that began growing up in an Indian home blessed by the bounty of a backyard garden, to leading in the creation of rotating menus inspired by classical Indian cuisine, blessed by a singsong array of herbs and spices combined in fresh ways. Looking back at this culinary legacy, while never losing touch with the advantages of contemporary comforts and technologies, Haoma presents neo-Indian flavors in modernist ways, taking a gastronomic, multi-dish approach to mealtime that leads to a richer variety of flavours to remember. Haoma in One Bite
Haoma in one bite ingredients comprise of fish on the outer most layer paired along with a sheet of chlorophyll jelly, home grown mustard and coral vine flowers that grow in the drive way. Every single thing that grows in the restaurant at the moment we have compressed it into one bite, so all ingredients of this dish are sourced on the premises of the restaurant and have travelled no distance thus this dish has no carbon foot print. Latest Press Release Hamburg Welcomes Rotary Members From Across the World: 2019 Rotary International Convention in Northern Germany
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Award-Winning Indian Fast Casual, Curry Up Now, Announces 2nd Salt Lake City Location

Award-Winning Indian Fast Casual, Curry Up Now, Announces 2nd Salt Lake City Location Tuesday, May 28th, 2019 Curry Up Now has announced it will open its second Salt Lake City location in the city’s downtown this winter. The location will also house the brand’s globally-inspired craft cocktail bar concept, Mortar & Pestle.
The Concept Anticipates Opening First Two of 20 Units Planned for Utah & Colorado in Fall & Winter 2019
Salt Lake City, UT Curry Up Now, the award-winning and rapidly expanding Indian fast casual which was recently ranked #20 on Fast Casual’s annual list of the Top 100 Movers & Shakers, has announced a second Salt Lake City location at 152 East 200 South in the center of the city’s downtown. The outpost, the second of twenty locations planned for Utah and Colorado, is set to open this winter and will also house Curry Up Now’s globally-inspired and eclectic craft cocktail bar concept, Mortar & Pestle.
The restaurant, which is best known for its iconic Tikka Masala Burritos, Indian-style quesadillas dubbed ‘Quesadillix,’ Deconstructed Samosas, Sexy Fries, and Naughty Naan, as well as a Street Snacks menu and traditional Indian Street Food menu, will be situated on the corner of East 200 South and Edison Street, which in recent years has been revitalized with new restaurants and businesses. This downtown hub is also home to the iconic and historical Guthrie Bicycle building, a bustling fragment of Salt Lake City’s bar scene, and will soon house various multi-unit residential developments.
“This particular area in Salt Lake City’s downtown is an ideal neighborhood for unique and innovative concepts like Curry Up Now and Mortar & Pestle Bar,” said John Netto, Curry Up Now’s Utah and Colorado franchisee. “We believe that the surrounding businesses, residents, nightlife goers will appreciate these new additions to the already amazingly diverse food scene the area is known for.”
“John and his family have done extensive research and scouting to find the perfect locations for expanding Curry Up Now across the UTCO region. We feel that this community, amid the lively bar scene of downtown, will be especially excited about the globally-inspired cocktails at Mortar & Pestle, along with the food we serve at Curry Up Now,” said Akash Kapoor, Founder & CEO of Curry Up Now. “With 20 locations planned in this region, we are eager to open and begin sharing our innovative Indian street food with the local community.”
Curry Up Now began as a food truck, founded in 2009 by husband and wife duo, Akash and Rana Kapoor, and ably supported by co-founder and Senior VP of Operations, Amir Hosseini. The innovative concept quickly gained steam, resulting in multiple, rapid restaurant openings around the San Francisco Bay Area in the years following the brand’s conception. Today, Curry Up Now operates six corporate brick-and-mortar locations, two of which also house the brand’s craft cocktail bar, Mortar & Pestle. The brand also operates three food truck, which remain the soul of the business. From the start, Curry Up Now has been known for taking traditional Indian flavors and presenting them in friendly, recognizable formats. Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support alternative diets in an effort to accommodate all guests no matter their dietary preferences.
Experts in the hospitality industry project that Indian food will continue to be the fastest growing ethnic food segment in the U.S., making room for Curry Up Now to solidify its position as a front runner in the segment. Within the last year, Curry Up Now has been recognized by the restaurant industry’s top publications for its innovative approach to Indian cuisine and huge potential for growth. The concept has been featured in QSR’s 40 Under 40, Nation’s Restaurant News’ 2018 Breakout Brands, listed as #20 in Fast Casual’s Top 100 Movers & Shakers 2019, and named a Hot Food & Beverage Chain by the International Council of Shopping Centers.
In 2018 alone, Curry Up Now solidified multi-unit franchise deals in nearly every major region in the country, including the Mountain States, West Coast, Northeast, and the South. The brand currently has 41 franchised and corporate stores sold and in varying stages of development across the country, including locations in Atlanta, GA; San Ramon, CA; Sacramento, CA; Irvine, CA; Salt Lake City, UT; and New Jersey, which are expected to open throughout 2019. The brand has pending franchise deals in 13 additional states, and aims to have another 100 units sold by year’s end, with an additional 200 units sold in 2020. For more information on the growing Indian fast casual, follow @CurryUpNow on Instagram, Facebook, and Twitter or visit www.curryupnow.com .
Curry Up Now is partnered with Fransmart, the industry-leading franchise development company behind the explosive growth of brands like Five Guys Burgers and Fries, The Halal Guys, and Qdoba Mexican Grill, as their exclusive franchise development partner to grow the brand. The concept is currently looking for experienced multi-unit foodservice operators to develop franchise territories in top 40 major media markets across the U.S. To learn more about franchising opportunities with Curry Up Now, visit http://go.fransmart.com/CurryUpNowApply .
About Curry Up Now
Curry Up Now was established in 2009 by Akash Kapoor and his wife Rana, and ably supported by co-founder and now Senior VP of Operations, Amir Hosseini. The concept, which is known for its innovative spin on traditional Indian cuisine, has been recognized in publications such as Zagat: ‘5 Hottest Fast-Casual Chains,’ EATER SF: ‘SF’s Best Indian Restaurants,’ 7×7: ‘100 Things To Eat Before You Die,’ QSR: ‘40 Under 40,’ Fast Casual: ‘Top 100’ Movers & Shakers, Nation’s Restaurant News: ‘2018 Breakout Brand,’ and International Council of Shopping Centers: ‘Hot Food & Beverage Chain.’ Curry Up Now currently operates six brick-and-mortars and three food trucks in California’s Bay Area, and has both corporate and franchised units in development across California, New Jersey, Colorado, Utah, and Atlanta, GA. For more information about Curry Up Now, visit www.curryupnow.com .
About Fransmart
As the leading franchise development firm in the country, Fransmart turns emerging restaurant concepts into successful national and global brands. Founded by Dan Rowe, the man who identified and grew brands such as Five Guys Burgers & Fries and Qdoba Mexican Grill from single unit businesses to the powerhouse chains they are today, Fransmart’s formula for success is finding emerging brands ripe for expansion and building successful multi-unit franchise businesses across the U.S. and globally. Fransmart’s current and past franchise development portfolio brands have opened more than 5,000 restaurants worldwide, and facilitated franchise investments that have cumulatively generated 1-billion in revenues to date. For more information, visit www.fransmart.com .
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Behrouz Biryani and The Viral Fever along with Indian royal families to take India on a lip-smacking journey

Behrouz Biryani and The Viral Fever along with Indian royal families to take India on a lip-smacking journey Section :Digital Briefs, Category : Marketing
Press ReleaseRebel FoodsMumbai, May 29, 2019
Fresh on the back of a campaign that tripled revenues and quadrupled brand searches in 6 months, Behrouz Biryani, India’s largest biryani brand, has associated with The Viral Fever and Chef Kunal Kapoor to bring to viewers a show that takes viewers on a fascinating journey to discover hidden culinary gems from royal kitchens across India. The show will feature not only celebrity chefs such as Sara Todd but also actors such as Barkha Singh amongst others, who embark on a journey across the length and breadth of India, speaking to royal families about the origins of delicacies such as halwa and laal maas. The show with stream on TVFPlay and The Timeliners, YouTube channel starting 16th May, every Thursday.
Hosted by Chef Kunal Kapoor, The Royal Palate will give viewers an insider’s view into India’s regal culinary heritage. Participating for the first time ever, will also be members of royal families across India.
Speaking of the association, Sagar Kochhar, Group Chief Marketing Officer, Rebel Foods said, “Behrouz Biryani is a brand built not just on a recipe, but on the journey, the memories of a great culinary experience. The Royal Palate is an extension of experiences, where we explore long lost royal recipes that hail from different parts of the country, in an attempt to keep them alive. Feverish virality helps take these stories to the right audiences and build conversations around strong content, one of the strongest reasons we associated with The Viral Fever”.
Discovering new foods and cuisines is one of the key delights for the Instagram generation and The Royal Palate intends to help millennials discover food while taking them on a royal smorgasbord of delicacies.
Speaking about the show, Rahul Sarangi, Global Head – Content and Business, The Viral Fever said, “Part-travelogue, part-culinary showcase, Royal Palate is an innovative series that seamlessly weaves anecdotes, influencers, interviews with royal families and food. The association with Behrouz Biryani was a perfect fit to add to this royal journey. We had been toying with new ideas and ways to connect with our discerning audience and our focus this year is going to be on exploring creative genres and formats. With this delightful new offering we are hoping to reach newer audiences while engaging our existing viewer base”.
The last national digital campaign Behrouz Biryani ran reached helped the brand quadruple their awareness, tripling new customers, transactions and revenue for the INR 150+ crore brand.
For more
Jaspreet Kaur

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Govt shuts BD Budget Beauty’s Bashundhara City outlet for not labelling products

Govt shuts BD Budget Beauty’s Bashundhara City outlet for not labelling products Staff Correspondent, bdnews24.com Published: 30 May 2019 12:08 AM BdST Updated: 30 May 2019 12:48 AM BdST The government has temporarily shut down BD Budget Beauty, a cosmetics and beauty products store at a Dhaka shopping mall, for concealing import and other information from customers.
Apart from the store, the Directorate of National Consumer Rights Protection or DNCRP fined several more cosmetic and food shops at the Bashundhara City Shopping Complex for violation of consumer protection laws in a routine drive conducted on Wednesday.
BD Budget Beauty, also an online makeup products and accessories platform, has outlets at different places including Dhanmondi, Jamuna Future Park, Bailey Road and Chattogram.
“We have been asking all the business entities to use stickers with import information because it’s impossible for a consumer to know whether a product is legally imported or adulterated in Jinjira or Chawkbazar,” DNCRP Deputy Director of Dhaka Divisional Office Manjur Mohammad Shahriar told bdnews24.com.
“We asked the representatives of the BD Budget Beauty store to show import documents of the products they were selling. They failed to do so right away. They do not label import information on their products. After consulting with the Bashundhara authorities, we’ve closed the shop for the time being.” Earlier, the DNCRP had warned the BD Budget for selling the products without displaying import information.
The measure against the BD Budget Beauty shop should serve as a warning to the consumers, according to Shahriar.
The DNCRP, however, did not slap any financial penalty on the shop. “Instead, we’ve given them the opportunity to make amends. If they fail to show the import information tomorrow, they might face a bigger penalty, “he said.
No one from the BD Budget Beauty was immediately available for comment. However, an official at the shop declined to say anything about the matter when contacted.
At the shopping mall, Burmese Gems was fined Tk 10,000, Max Cosmetics Tk 20,000, Korai Gosto Tk 50,000, Indian Spice Tk 30,000, Spicy Fried Tk 30,000, Korean Cuisine Tk 20,000, Dosa Tk 30,000, Hello Fried Chicken Tk 20,000, Indian Shahi Masala Tk 20,000, Indian Darbar Tk 20,000, Sharma House Tk 30,000 and BFC Tk 20,000 for violating consumer protection laws.
Modern Parallel Palace was fined Tk 10,000, Shesh Darshan Ajmeri Gems Tk 50,000, and Sangini Diamond Tk 10,000 and Alonkar Niketon Tk 10,000. More stories

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Change is possible

May 29, 2019 SHARE ON
Impossible Foods wants to solve the world’s most important environmental problem by changing how we eat. As it builds its presence in Singapore, Maida Pineda asks how its fake meat will fare in Asia
The massive impact of meat production on forests, water, biodiversity and climate change is not breaking news. In 2011, former Stanford biochemistry professor and paediatrician Dr Patrick O Brown, founded Impossible Foods with a mission to completely remove animals from the human food chain by 2035. He believes the only way to achieve this is to create food that looks, feels, and tastes exactly like meat. Brown and over 350 people, comprised of 109 scientists set out to produce meat and dairy products from plants, which have a much lower carbon footprint than producing meat and dairy from animals.
First, they analysed meat at a molecular level, to learn why meat smells, handles, cooks, and tastes the way it does. They then went on to recreate this, but using only plants. The result is the Impossible Burger, first launched in 2016. In January this year, they launched The Impossible Burger 2.0 with no gluten, animal hormones, or antibiotics. A kosher and halal certification makes this product appealing to a wide global audience. More importantly, the Impossible Burger uses only a small fraction of the land, water, and energy compared to traditional beef burgers from cows.
The scientists at Impossible Foods discovered the “meaty” flavour of beef comes from the heme (an iron-rich protein molecule) in animal muscle. To replicate it they used heme from soy leghemoglobin, found in soy roots. This ensures this plant burger will satisfy meat lovers without using any animal product.
While attending the 2015 United Nations climate change conference in Paris, Brown spent the day with the world’s leading environmentalists discussing the massive impact of meat production on forests, water, biodiversity and climate change. That evening he was shocked to see them eat steak for dinner. It became clear to him how difficult it would be to change people’s diets and the only way he could make a difference was by creating food that looks, feels and tastes exactly like meat.
Today, Impossible Foods’ first-large scale manufacturing site in Oakland, California, US, can produce about two million pounds of plant-based meat per month. Additional commercial-scale production facilities are now being planned. The Impossible Burger is now available at over 5,000 locations in the US, including White Castle hamburger chain. On 1 April, 2019, Burger King tested the Impossible Whopper in 59 Burger King restaurants in St Louis, Missouri, US. After just four weeks, the chain announced it will “quickly test in additional markets with the intention of nationwide distribution by end of year.”
Outside the US, Impossible Foods is available in over 100 restaurants in Asia, having launched in Hong Kong and Macau last year. In March, it expanded to Singapore, offering the Impossible Burger initially at eight of the city’s top restaurants including Park Bench Deli, Three Buns Quayside, Potato Head Singapore, Privé Orchard, Empress, Marina Bay Sands’ Bread Street Kitchen by Gordon Ramsey, CUT by Wolfgang Puck and Adrift by David Myers. The strategy was to work with well-known chefs, as it did in 2016 when the Impossible Burger was first served at David Chang’s Momofuku Nishi in New York. Ambitious plans for Asia
According to research firm Markets and Markets, the value of the global meat substitutes market was around $4.6bn last year, predicted to reach $6.4bn by 2023. Asia is the fastest growing part of that market and it is crucial for Impossible Foods’ ambitious mission, accounting as it does for 40% of the meat consumption in the world – and the demand for meat is growing faster than anywhere else. At last year’s Food for the Future Summit in Singapore, Nick Halla, chief strategy officer of Impossible Foods revealed in a panel that Asian markets account for about 44% of the company’s future growth plans.
Starting at SGD$23 for the Impossible Chedda at Potato Head Folk in Singapore, it doesn’t come cheap, but Brown explained to Singapore media that it is priced in the range of premium ground beef and prices are expected to go down, as the business scales. By comparison, White Castle in the US sells the Impossible Slider for only US$2. Singapore’s price point is higher as they are launching with world-famous chefs.
Dr George Jacobs, a vegan activist and the president of the Centre for a Responsible Future, the non-profit that oversees the Vegetarian Society, Singapore is thrilled with the arrival of Impossible Foods. “Many new foods have come to Singapore recently. In addition to Impossible, we now also have Beyond Meat, Quorn, Omnipork, and JUST Egg, with others set to launch soon. Additionally, Singapore has long had ‘mock meat’, such as the products associated with Chinese vegetarian cuisine,” he says. “We are excited that there are now so many alternatives for meat eaters to enjoy food that is similar to the meat they love while helping their health, the environment and farmed animals. With all the publicity and government support for these novel products, they could make a difference to how people eat, especially once greater demand allows greater economies of scale, resulting in lower prices.”
While some think Impossible Foods have an impossible dream, Jacobs thinks otherwise. “I admire Impossible’s dream. With epidemics in meat-related diseases such as diabetes, cardiovascular disease, obesity, and many more, and with the accelerating climate change catastrophe, people are desperate for technological solutions,” he says. “Impossible and similar companies offer great-tasting solutions. Their products are like a blank slate that Asian chefs, and people cooking at home, can paint with herbs and spices to match the cuisine of their own culture.
“I’ve tried Impossible and its fellow novel protein dishes, and they are so much like meat it’s scary. As someone who hasn’t eaten meat since 1980, I’m not keen on eating Impossible, but vegans are not the target audience for Impossible; meat eaters are. All the meat eaters I’ve talked to are impressed by Impossible and its alternatives. The media is loaded with information about the dangers of meat so people want to change, and these new foods make it so easy to do so.”
Chefs are big fans too. Willin Low, the Singapore chef who started Mod-Sin (modern Singaporean) cuisine with Wild Rocket and Relish, his burger-focused restaurant, says: “I think it will definitely be a hit with vegetarians and vegans or people looking for an alternative for health reasons.”
The next step would appear to be for Impossible Burgers to reach retail stores for consumers to buy and cook at home, as well as expansion into additional markets. Nothing seems impossible for this food innovation.
Maida Pineda Asia In my view: Jimmy Wong FCSI The Hong-Kong-based managing director of Orange Design discusses his career, ambitions and why he learned to follow his heart Asia Indian Accent retains title as India’s best restaurant Chef Manish Mehrotra is delighted as Asia’s 50 Best Restaurants names Indian Accent India’s best for another year Asia In pictures: HOTELEX Shanghai 2019 The show, which took place on 1-4 April, is the #1 industry trade fair in China. Mario Sequeira FCSI, chair of FCSI Asia Pacific, took shots from the show

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What to expect at World’s 50 Best Restaurants Awards in Singapore—and which restos to book

Fashion What to expect at World’s 50 Best Restaurants Awards in Singapore—and which restos to book Kitchen rock stars Eric Ripert, Tetsuya Wakuda, Ana Ros, Massimo Bottura and Daniela Soto-Innes headline a 90-minute interactive stage show By: Angelo Comsti Philippine Daily Inquirer / 07:10 AM May 30, 2019
A colorful veggie dish from Singapore’s Esora
After unveiling in New York, Australia and the Basque country of Spain, the World’s 50 Best Restaurants, sponsored by S. Pellegrino and Acqua Panna, crosses over to Asia, to announce the dining places that have made it on this year’s elusive list.
This June, celebrity chefs, media and key people in the international F&B industry will gather in Singapore for a week of gastronomic festivities, highlighted by the awards night at the Sands Theater in the Marina Bay Sands June 25.
The ceremony will be streamed live on The World’s 50 Best Restaurants Facebook page and on the Fine Dining Lovers website.
Over 1,000 industry influencers and experts have cast their votes. As early as April, the organizers have announced some of the individual honors, including the Elit Vodka World’s Best Female Chef to Daniela Soto-Innes of Cosme, and the American Express Icon Award to José Andrés for his notable efforts to address poverty and hunger around the world.
18th edition
Starting this year, the 18th edition of the event, former chart-toppers like Eleven Madison Park and El Celler de Can Roca will no longer be eligible to be on the list, as they now fall in a new category, the Best of the Best, which will be launched on the big night.
The 2019 #50BestTalks, a thought-leadership program presented by Miele, will feature some of this generation’s hottest chefs.
Headlining the 90-minute interactive stage show are Le Bernadin’s Eric Ripert, Waku Ghin’s Tetsuya Wakuda, Hiša Franko’s Ana Ros, Osteria Francescana’s Massimo Bottura and Sotto-Ines. They will talk about their respective careers and philosophies.
Titled “#50BestTalks: Kitchen Karma,” the program will be held at the Sands Expo and Convention Centre at Marina Bay Sands June 23, 6-8 p.m.
Daniela Soto-Innes, World’s Best Female Chef 2019
Culinary innovators
Adding knowledge and excitement is a series of exclusive master classes that give guests a close look at how culinary innovators work and play in the kitchen.
All classes will be held June 23, starting with Geranium’s Rasmus Kofoed, who will share his knowledge and culinary know-how on Scandinavia’s wild and organic seafood, and the best ways to cook them.
Next is Virgilio Martinez and Pia Léon of Central, who will take guests on a journey—sea, land, mountains—discussing Peruvian fare vis-à-vis elevation, topography and ecosystems.
In the afternoon session, Gaggan Anand of Gaggan will explain the rationale behind his cuisine—Indian food cooked with space-age techniques and centuries-old traditions.
One-off collaborations
What better way to celebrate this annual gathering of big names in the culinary world than by doing collaborative dinners in some of Singapore’s best restaurants.
Louis Han will cook alongside Heewon Lim of Seoul’s Buto Restaurant in “Jan-Chi Korean Feast,” a two-night dinner (June 21-22) at Han’s Kimme.
Another interesting match-up is Zaiyu Hasegawa of Michelin-star Den in Tokyo, who will collaborate with Shigeru Kozumi of Japanese fine-dining restaurant Esora. They will produce a special eight-course dinner June 21-23.
On June 22, the Straits Clan Dining Takeover Series will feature Pia Léon, the head kitchen chef of Lima’s Central restaurant, no. 6 on World’s 50 Best Restaurants 2018. She will debut Kjolle, her first solo project anchored on her commitment to Peruvian ingredients, over a five-course lunch menu.
On June 23, dinners include Quintonil with CUT by Wolfgang Puck at Marina Bay Sands, and an eight-hands feast prepared by chefs from some of the world’s best restaurants—Mirazur, Alleno Paris, Atelier Crenn and Odette, No. 1 in the 2019 Asia’s 50 Best Restaurants.
Just before the announcement, a milestone collaboration will happen over lunch at Zén, where big names from four restaurants—Rasmus Kofoed of Geranium, Daniel Berlin of Daniel Berlin Krog, Björn Frantzèn and Marcus Jernmark of Frantzén, and Tristin Farmer of Zén—will prepare two dishes each, to be matched with Krug champagne and other special beverages.
Seats to the highly coveted meals sell fast, so it is highly recommended to reserve now.
Singapore has a long list of good restaurants offering a wide range of cuisines, such as crowd-favorite Cheek Bistro by Rishi Naleendra and Manuela Toniolo, which features modern Australian fare; Les Amis where chef Sebastien Lepinoy has been doing classic French dining dishes; natural wine bar Le Bon Funk, where chef owner Keirin Buck serves tasty small plates like his homemade charcuterie selection; one-Michelin-star contemporary restaurant Meta, where chef Sun Kim prepares Korean food with finesse and flair; and modern Singaporean joint Labyrinth, where LG Han showcases local flavors and culture. —CONTRIBUTED

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Thailand extends the waiver for VOA fee up to October 31

Thailand extends the waiver for VOA fee up to October 31 Share : Thailand has announced that it has extended the waiver for Visa-on-arrival fee up to 31 October this year. It is expected that this will boost the arrivals of tourists to Thailand from the Visakhapatnam region in India. The fee is Rs 4, 389 or THB 2,000. A low-cost direct service to Bangkok from Vishakhapatnam has been launched by Air Asia in Thailand from 8 December 2018. It has started a special campaign to enhance the arrivals of tourists to Thailand. This is from Srikakulam, Vizianagaram, Rajamahendravaram, Kakinada, and Visakhapatnam areas. The waiver for Visa-on-arrival fee includes India and twenty more nations. It was scheduled to end on 30 April 30. It was initially offered from 15 November 2018 to 31 March 2019. The average numbers of overseas tourists’ arrivals are around 3.8 million after the waiver . Earlier, the authorities noticed a decline of travellers arriving from Sri Lanka, the US, India, China, and other nations. Srinivas Padhi Secretary of Tours and Travels Association of Andhra said that a huge rise in numbers of holiday travellers to Thailand is anticipated. He said that the numerous attractions of Thailand include wildlife sanctuaries, Buddhist temples, water sports, rainforests, beach resorts, and martial arts. The nation also has a wide range of Indian and diverse cuisine food, star hotel accommodation, and low-budget airfare . These make a travel offer to Thailand tempting to miss with its many tourist spots including Phuket and Bangkok. The recent series of blasts in Sri Lanka can also divert tourists to Thailand said Padhi. Many repeat travellers prefer the island nation and visit Colombo for trying luck at casinos and spending leisure time at resorts on the secluded beachside. They may now opt for Thailand, he added, as quoted by the Hindu. Airbus-320 of Thai Air Asia is having a capacity to seat 180 people. The time to travel to Bangkok from Visakhapatnam is around 3 hours. There are 4 flights per week operated by Thai Air Asia. Another low-cost operator Nok Air is waiting for approval for operating flight services to Bangkok from Visakhapatnam. The occupancy of the Air Asia flights is around 160 to 150 seats. It is now making efforts to enhance the occupancy in the return flights. The travel industry sources have said that the extension of the waiver for VOA fee will induce a great response. The demand will peak now as elections and examination seasons are over , they added. visa and immigration services as well as products to immigrants including Y-International Resume (Senior Level) 5+ yrs , Y Jobs Premium Membership , Resume Marketing Services One State and One Country, Y-Path – Y-Path for Licensed Professionals Y-Path for Students & Freshers and Y-Path for Working Professionals and Job Seeker . If you are looking to Study , Work, Visit, Invest or Migrate Overseas , Company. If you found

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Thava has a new home at Montecasino

Thava has a new home at Montecasino May 27, 2019, Author: Hello Joburg
Norwood’s renowned Thava Restaurant has moved to Montecasino and brought with it a fresh new take on Indian cuisine.
READ MORE ON ENTERTAINMENT HERE .
Along with a deliciously authentic menu that’s meant for sharing, tasting, experiencing and enjoying, Thava has added a contemporary and innovative edge to the restaurant – a gourmet food cart offering Indian takeout-style street food. The food cart menu features dishes designed for takeaway, including tandoori bunny, paani poori, momos, vegetable patties and panjabi chaat.
READ MORE ON FOOD & DRINK HERE .
If grab-and-go food isn’t your thing, don’t worry – Thava also has a casual sit-down area where you can tuck into an array of vegetarian, chicken, lamb and seafood dishes, fragrant curries, biriyanis and stews, and spicy tandoori and masala dishes, all served with traditional breads, rice dishes and side dishes of freshly prepared chutneys, pickles or vegetables.
READ MORE ON DINING OUT HERE .
www.t hava.co.za
Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city! Spread the love

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Ramadan Market at DECC a huge hit

Ramadan Market at DECC a huge hit 25 May 2019 – 14:23 Visitors at the Ramadan Market at the Doha Exhibition and Convention Centre. Picture by: Salim Matramkot/The Peninsula Sanaullah Ataullah | The Peninsula
Doha: An array of food and household items related to Ramadan are being showcased at ‘Ramadan Market’ having over 150 shops from 25 different countries including Oman, Kuwait, India, Pakistan, Turkey, Iran, China and Serbia at Doha Exhibition & Convention Center (DECC).
The market offers traditional clothing fabric, jewellery, spices, Iranian pure saffron, organic beauty products, utensils, carpets, perfumes among many more. Ramadan Market which opens from 2pm to 1am will conclude on May 30. A short break for Iftar is taken from 5:30pm to 7pm.
“The market has a dedicated play area for children offering largest bounce castle which is extremely popular among the kids and skill games where the winners get gifts,” Qazi Yousri, Media Manager of Qsports told The Peninsula.
Ramadan Market is being organised by QSports in collaboration with United Expo WLL. Yousri said that a wide range of items which are very popular among local community including perfumes, luxuries, carpets, art pieces, decoration pieces are being sold at the market. “The food court of the market is serving delicious food and beverages,” said Yousri adding that the market under single roof is fulfilling the need of all members of the family.
Speaking about the targeted customers, he said that the market targets all residents including citizens and expatriates as it offers beautiful Arabic dresses like ‘Abaya’ unstitched traditional cloths from different countries, Arabic sweets, perfumes, Bukhor Oud, carpets, shoes. “The most selling items are unstitched clothes for ladies and sweets as Eid Al Fitr is approaching,” said Yousri adding that over 25 shops are selling clothing fabric from Pakistan, India, Kuwait, Iran and Bangladesh. Rovie Paver, a saleswoman at a cosmetic shop at the market said: “We offer skin care products from Korea which are organic, free from any type of chemicals.”
She said that the products are made by famous Korean brand which are not available in Qatari market. Another vendor from Iran said that he was offering Iranian products including pure Zafaran (saffron) and sweets. “We are offering two types of Zafaran; the pure Zafaran ‘Naqi Al Safi’ has the highest demand,” said the vendor.
A customer, Nadim Maher, an Indian expatriate, said that the good aspect of Ramadan Market is that it showcases many things related to holy Ramadan and Eid Al Fitr at one place which saved time and efforts of customers.
“My children bought some clothes and shoes for Eid Al Fitr. Now we are going to buy some more items,” said Maher.
A wide-variety of products and brands from over 150 exhibitors from around 20 countries are on display at the market. Top restaurants and cafes are also there to dish out mouth-watering light cuisine while kids can enjoy in a purpose-built kids area featuring the world’s largest bounce castle.
“It has been a great journey for Ramadan Market which has the potential to grow even bigger next season,” said Aya Kassab, Business Development Manager, QSports. She said that Ramadan Market is more than just a shopping extravaganza; it is an opportunity to simply relax, eat some good food, get an adrenaline rush while playing exciting games and basically spend some good family time.
“The market has been designed to offer a complete family package and a fun night-out entertainment,” said Kassab. Share this post

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