Where to eat in Singapore
Where to eat in Singapore
From July 12 to 28, the 26th edition of the popular Singapore Food Festival (SFF), the country’s official event dedicated to local cuisine, will be taking place all over the city.
Their marquee event, STREAT (July 12 and 13 at The Promontory @ Marina Bay) will showcase 12 F&B concepts of traditional hawker fare and modern interpretations of Singaporean street food. Veg This City, Singapore’s first plant-based food tour company run by Eiktha Khemlani, will be having three food crawls during SFF. Enjoy dishes like char siew , banana flower vadai and tofu buah keluak!
A fascinating vegan food crawl by Veg in the City ( vegthiscity.com ) will take diners to Chinatown, Geylang Serai and Little India. Have you ever had jackfruit char siew, banana flower vadai and tofu buah keluak? This is the perfect time! PS. They are delicious!
Exciting limited-edition collaborations also abound: Chili Crab Ramen by Ippudo and No Signboard (available at the former’s Mandarin Gallery and Marina Bay Sands locations); Ya Kun Kaya Toast and Kopi O x Pocky pretzel sets (available at STREAT and all Ya Kun outlets); a buah keluak burger by Malcolm Lee of Michelin-starred Peranakan restaurant Candlenut and Park Bench Deli (at the latter’s location). Frantzen’s signature French toast with black truffles, which is also served at Zen
In their quest to preserve the heritage of the Peranakan delicacy kueh, Jeremy Nguee and Claire Ariela Shen will be hosting a Kueh Kueh Symposium at Straits Clan on the 13th, where kueh-makers will demonstrate their craft and share their techniques. ( straitsclan.com )
For more information on SFF, visit singaporefoodfestival.com. * * * New restaurants and bars to visit No meat or dairy here! Guests can enjoy tofu buah keluak at Veg This City’s food crawl.
I was recently in the Lion City to attend the 2019 World’s 50 Best Restaurants awards ceremony. While there, I had a list of new restaurants and bars to visit, as well as a couple of popular mainstays that I’d not been able to visit yet. Here are my favorites:
Thevar serves flavor-packed Indian tapas helmed by Penang-born Indian chef Mano Thevar (who worked previously at Guy Savoy, Waku Ghin and Meatsmith). Crispy pork with sambal aioli wrapped in betel leaf, Chettinand chicken roti, and Goan-spiced Hamachi ceviche with coconut sothi are just some of his delicious plates. Thevar is part of chef Sun Kim’s Meta Group (along with Michelin-starred Meta and Kimme) and has taken over the former’s space on Keong Saik Road. ( thevar.sg ) Limited edition Ya Kun Kaya Toast Pocky
Restaurant Zén is the sister restaurant of Frantzén — the only three-Michelin-starred restaurant in Sweden. It opened its doors in November 2018 at the restored heritage shophouse that was formerly Restaurant André. The New Nordic experience is literally a journey, beginning with snacks in the kitchen (first floor), main courses and desserts in the dining room (second floor) and Fika, or Swedish sweets, in the living room (third floor). My favorites include the chawanmushi with Rossini caviar, French toast laced with truffles (a Frantzén signature) and the quail BBQ with jamón ibérico. ( restaurantzen.com ) Fresh uni in shell at Yoshi (formerly Kaiseki Yoshiyuki)
While not a new restaurant in Singapore, Kaiseki Yoshiyuki (located at the basement of Orchard Forum Mall next to cocktail bar Horse’s Mouth) has recently rebranded into Yoshi (after executive chef Yoshiyuki Kashiwabara). Shorter in name also means a more accessible menu, with the freshest ingredients flown in from Japan. Their perfect kaiseki experience includes grilled unagi topped with caviar; bluefin ohtoro; fresh uni in shell; Miyazaki wagyu with truffle salt, and affordable lunch sets featuring bara chirashi, wagyu beef and foie gras, sakura ebi — all artfully presented! Yoshi, owned by the Singaporebased Filipino-Chinese Yu family, is sister restaurant to Uma Uma Ramen at S Maison and The Podium in Manila! This is the grilled unagi topped with caviar.
Trivia: Yoshi is under the Iki Concepts group, run by Singapore-based Chinese-Filipino Russell Yu, which also owns Uma Uma Ramen at S Maison Manila and Podium Mall. ( yoshirestaurant.com )
Keng Eng Kee or KEK , a third-generation family business run by brothers Paul and Wayne Liew, has been a mainstay in Singapore for many years. (US-based humanitarian chef Jose Andres went on a personal visit six years ago!) Netflix’s Street Food Asia spotlighted the restaurant in their Singapore episode, drawing in even more crowds. Their crabs — chili and salted egg — are outstanding; likewise, their specialty hor fun with egg and coffee ribs. Some of the world’s greatest chefs — Massimo Bottura, Eric Ripert, and again, Andres — dined here recently. ( kek.com.sg ) Thevar’s famous crispy pork with sambal aioli wrapped in betel leaf (tribenative.com)
Idlewild at the Intercontinental Hotel in Singapore, which opened earlier this year, celebrates the golden age of air travel — a period filled with romance, adventure and the unknown — run by outlet manager Krissy Jesudason (she’s part Filipina and used to go to International School Manila!) and Andy Griffiths (head of operations and creative). Cocktails here are influenced by popular travel destinations, each inspired by their ingredients, spirit and culture. ( idlewild.sg )
At Native (No. 4 on Asia’s 50 Best Bars; No. 13 on World’s 50 Best Bars), Vijay Mudaliar and his team forage for wild ingredients from around Singapore and Southeast Asia, and work primarily with Asian distillers (yes, they carry Filipino liquor, too!) The results are incredibly thoughtful cocktails that represent a story, tradition, culture or place. ( tribenative.com ) Cocktails at Idlewild: Coretto Negroni takes its cue from Rome (CIA airport) and The French Cook — with just a bit of absinthe — Paris (CDG)
Asia’s No. 1 bar, the Ernest Hemingway-inspired The Old Man (in Hong Kong), opened its Singapore outpost last February, run by managing partner Andrew Yap. Located behind a sign-less door on Keong Saik Road, walking in you’ll notice the same portrait of Hemingway on the wall, fashioned from upcycled materials, and the Havana-inspired interiors. It’s a little more spacious here, and services are just as friendly. The cocktail list is identical. ( facebook.com/TheOldManSG ) Where to stay Native’s Peranakan cocktail, a tribute to the Chinese-Malay culture in Singapore: Clarified milk punch of jackfruit rum, laksa leaves, goat’s milk, and candlenut
Hotel Intercontinental Singapore
Rooms are fashioned in a modern Peranakan color palette, and the Club Lounge — a Peranakan living room — offers complimentary afternoon tea and evening cocktails. The hotel has direct access to Bugis Junction Mall and within walking distance are Arab Street, Clarke Quay and Raffles City. ( singapore.intercontinental.com ) The Old Man’s version of an Old Fashioned: Little Wax Puppy, which is beeswax-infused Russell’s Reserve 10yo with eucalyptus honey and bitters
Six Senses Maxwell
This block of restored heritage shophouses in Chinatown very close to Maxwell Food Centre also has a lap pool and gym. ( sixsenses.com/hotels/maxwell/destination ) Chef Mano Thevar of his eponymous Thevar, whichservesIndiantapas
Six Senses Duxton
A short walk from the Maxwell property, this boutique hotel houses a block of restored heritage trading houses in Tanjong Pagar, and its rooms are reminiscent of opium dens. ( sixsenses.com/hotels/duxton/destination ) The kitchen at Restaurant Zen led by head chef Tristin Farmer (center) * * *
Singapore Airlines flies four times daily from Manila to Singapore. For more information, visit www.singaporeair.com .
Special thanks to the Singapore Tourism Board (STB).
You can reach the author at email@example.com , on my blog www.cheryltiu.com , on Twitter at www.twitter.com/cheryltiu or on Instagram at www.instagram.com/chertiu
#Review: Garam Dharam’s New Outlet In Noida Sector 18 Has The Look And Feel Of A Dhaba
The Sector 18 Noida market, a hot-spot that bustles with pubs, popular eateries and cafes, has opened its doors to famous dhaba -themed restaurant called Garam Dharam. The moment you enter this place, you are sure to feel all nostalgic. From its decor and ambience to the food menu, every little thing in this eatery draws inspiration from the movies, dialogues and songs of the legendary veteran actor Dharmendra. The spot has numerous peculiar focuses that are sure to grab your attention. From the iconic Jai-Veeru bike from Sholay to Dream Girl’s poster on the wall, Garam Dharam will teleport you to the classic bygone era.
What adds to the typical dhaba feel of this restaurant is the presence of khaats (charpoy) on which you can sit and savour the delightful food on offer. Oh, and their washrooms have hand pumps attached to their taps which, in itself, is a very desi yet innovative concept.
(Also Read: Punjab Grill: A Gastronomic Journey Through The Bylanes Of Old World Punjab ) This drink is a delightful combo of sweet and tangy flavour
Garam Dharam offers a seamless dining experience and stands out to be as an apt place for get-togethers with friends and family over some desi food and drinks. While you have a plethora of interesting options to choose from, we have some recommendations for you. You could start your evening with Paan Gulabo or Chulbuli Khatti Meethi sharbat . Both drinks are sure to quench your thirst and are refreshingly unique unlike the regular mocktails. While the former has an over-powering taste of pan ka kewra , the latter is a delightful combo of sweet and tangy flavour. Among the two, Chulbuli Khatti Meethi gets thumbs up from us! You can pair your drinks with desi chakna items like Masala Moongphali, Chana Chaat, Tandoori Chicken Chaat and Stuffed Papad to name a few.
(Also Read: #Review: Savour The Flavours Of Authentic Awadhi Cuisine At Spellbound ) Bite-sized cream-coated broccoli florets that were charred to perfection
The appetiser options here are aplenty. If you have a penchant for kebabs, then gorge on their Galouti Kebabs – minced mutton kebabs that were bursting with flavours, yet lacked the richness of galouti. Vegetarians can try their hands at Corn Palak Ki Tikki- a stellar delight that was crisp to perfection. Both minced corn and palak complemented well with each other and the filling was quite dense. However, among the appetisers, the highlight remains to be Tandoori Broccoli, which left us spellbound. Bite-sized cream-coated broccoli florets that were charred to perfection and had a subtle smoky flavour that made us crave for more. Pair it with some mint chutney and you’re good to go. The creamy flavour of this dish is sure to stay with you long after you have left!
This particular outlet of Garam Dharam in Noida Sector 18 also offers Chinese delights. We tried Garam Dharam Special Chilli Mushrooms that were outright delicious and a bit high on spice quotient. For non-veg lovers, we recommend Chicken Salt & Pepper.
With our tummies almost full, we moved on to the Mains and ordered Kashmiri Dum Aloo, Balti Meat along with Butter Naan and Hari Mirch Laccha Parantha. Kashmiri Dum Aloo was a treat to the eyes as well as the taste buds. It was stuffed with a filling of spiced crumbled paneer and slathered in rich tomato gravy. Whereas, the Balti Meat was tender and succulent. Both dishes paired well with the breads. The Mains were a treat to the eyes and the taste buds
What’s a hearty meal without a good dose of desserts ! We rounded up our meal with a plate of Kulfi Falooda. The falooda was doused in rose syrup, which complemented well with milky kulfi!
So, the next time you head to Noida Sector 18, drop by this place and savour desi flavours of north Indian cuisine.
What: Garam Dharam Where: N 15 & 16, N Block, Sector 18, Noida When: 12 PM-12AM
Threatened With Suit, Ethnic Food Festival Agrees to Admit WASPs
BOSTON. Summertime in Boston means lots of activity in the city’s public spaces, including an annual ethnic food festival at which tourists and natives can sample delicacies from around the world prepared in marginally sanitary conditions. “It’s really educational,” says Marcia Keezer-Winston, who makes the twenty-mile trip into town each year from her suburban home in Westland. “You learn the cuisines of different cultures, then you experience diarrhea as suffered around the world.”
“Yes I like dogs–why do you ask?”
But the popular shindig has, for many years, stuck like a fishbone in the throat of one demographic: white, Anglo-Saxon Protestants, the people who founded Boston as a “shining city on a hill,” the Biblical phrase invoked by Puritan John Winthrop in his lecture to the first group of Massachusetts Bay colonists as they prepared to sail for America.
“I honestly could never figure out why we were singled out,” says Asa Huntington IV as he stirs a pot of baked beans. “We’re an ethnic group too, just a disproportionately affluent one.”
And so, after a threat of pro bono litigation by one of the city’s “white shoe” law firms, this year marks the first time that WASP cuisine will be available alongside Brazilian feijoada, Ethiopian injera, and Freedonian glaxvkstik, despite protests from “foodies”–culinary aficionados–who claim the bland, starchy fare will drag Boston back to the bad old days when natives of the city were assumed to live on nothing but beans baked in molasses.
“I’m sorry, dear–Twinkies are for the lower classes.”
Curious passersby take in the aroma and the presentation of various offerings as they stroll through City Hall Plaza, winner of numerous architectural awards but voted “Most Depressing Public Space” by the American Society of Pedestrians for six years running.
“What is that stuff?” a young woman asks as Huntington he takes a nondescript loaf out of a throw-back oven.
“It’s New England brown bread,” the descendant of Mayflower passengers says with as much of a smile as he can muster in response to someone with a nose ring and tattoos all over her bare arms.
“It doesn’t look very appetizing,” the woman says.
“It’s not supposed to be,” Huntington replies, warming to his didactic role. “The Puritans viewed food as punishment. In fact, they viewed everything as punishment, so they liked to suffer when they sat down at mealtime. Want to try some?”
New England brown bread: Yum, sort of.
“No thanks,” the woman says, as she wanders off to a tent bearing a banner that reads “A Taste of Canada!” for some poutine, a disgusting dish made of French fries and cheese curds topped with brown gravy.
Huntington seems miffed at first, but he needs to tend to a boiling pot on a butane-fueled outdoor stove. He stirs the thick mixture, keeping it from boiling over, and producing a sweet aroma that begins to attract some hungry visitors from out-of-town, most of whom pass by unimpressed with cold roast beef and a buffet of mashed vegetables including mashed turnips, mashed potatoes, mashed squash and more mashed turnips.
“That smells delicious,” says Cindy Cornell from Ashtabula, Ohio. “What is it?”
“Indian pudding,” Huntington says, offering the visitor a spoonful. “Made from real Indians!”
Event Show Asia 2019 – A Discovery Platform FOR ALL THINGS NEW in Event Technology – India News & Updates on EVENTFAQS
Co-located with WOW Awards and Convention Asia 2019 on June 28 th – 29 th at Pullman Hotel, Aerocity New Delhi, Event Show Asia 2019 saw 1760 visitors in attendance and total of 29 exhibitors during the exhibition. ESA is a platform that connects event companies with participants who exhibit what’s new in Event Technology, Design & Innovation. This platform helps to form long-term business relations and understand what is new and trending. Event Show Asia is the ideal place to be if one wishes to showcase their company to the biggest players in the Experiential Marketing, Event Management, Wedding and Entertainment Industries of Asia. The event was packed with insightful panel discussions, technological exhibits and spectacular entertainment, This year, WOW Dialogues had 2 dedicates sessions for this segment, namely, “Where the World is at with Event Production?” And “Engagement Tech that will BLOW YOUR MIND (Powered by Cvent)” Showcase Partners at ESA included organizations and representatives from industries and sectors spanning from Catering, Pro AVL, Artist Management, Travel and Hospitality, Merchandise and Gifting, Venue Construct / Exhibition Services, Branding / Signage, Fabrication, and Designed Construct to Apps and Technology, Design & Decor, Photography / Videography, Staffing / Manpower. Event Show Asia in the evening, which was running alongside the #WOwl Fest included exciting performances by various artists at the WOW Radio followed by a Mehfil organized by Talent Square called Talent – E – Mehfil. Other entertainments on this day were the Silent Disco Party by One Up Productions, Secret Party by Scoop which had T.O.P. – The Other Projekt Ali Burrni, Kommune by Roshan Abbas and Capturing WOW Movie Premiere. Partners of Event Show Asia 2019 Included: ARK INFOSOLUTIONS PVT. LTD Founded in 2012, ARK InfosolutionsPvt. Ltd. is a niche player and a leading value-added distributor for Technology Products in India with its world-class team and performance excellence for the industry segments like Animation, Architectural Engineering & Construction, Gaming, Graphics Design, Manufacturing, Mechatronics, Product Design, and Robotics. More Details: https://arkinfo.in ATTHAH INFO MEDIA PVT. LTD Atthah Info Media Pvt. Ltd helps brands to communicate with their customers, create experiences for everlasting impact on mind & soul and deliver end to end technical solutions of any problem statement.
More Details: https://www.atthah.com BLUE MOON TRAVELS PVT. LTD (THE KEY) Conceptualized and founded in 1999, Blue Moon Travels is one of the country’s fastest growing travel & hospitality solutions providers. With a track record of providing an uncompromising, exclusive, and cost-effective deliverance of convenience and comfort across all industries, they are a wholesome fully integrated solutions provider for all travel and its related requirements and are the only independent licensed travel agency partner of American Express Global Business Travel in India. More Details: https://www.bluemoontravels.com CANON INDIA PVT LTD Canon India Pvt. Ltd. is a world leader in imaging technologies. Set up in 1997, Canon provides a comprehensive array of over 200 sophisticated contemporary digital imaging products and solutions in India. More Details: https://in.canon CHA-ART KITCHEN The idea to bring Cha-art into reality was to bring innovation in one of the most famous street food from across India that is loved by every age group. They provide a whole range of customized solutions to guests starting from interesting and unique setups to a wide variety of delicious chaat. More Details: https://www.facebook.com/ByChaART/ CONSORTIUM GIFTS PVT. LTD Consortium Gifts Pvt. Ltd have taken gifting to the next level by creating an online corporate gifting platform to enable employees, channel partners, customers, and clients to buy great company branded merchandise online. More Details: https://www.consortiumgifts.com CVENT INDIA Cvent, Inc. is a leading cloud-based enterprise event management platform. Cvent offers software solutions to event planners for online event registration, venue selection, event management, mobile apps for events, e-mail marketing, and web surveys. More Details: https://www.cvent.com/in/ EEMA The Event and Entertainment Management Association (EEMA) is an autonomous and non-profit registered body of companies, institutions, and professionals operating within the Events and Experiential Marketing industry of India. The Industry has grown exponentially over the last two decades with over 1000 entities operating in this space, in various segments and levels across 100+ cities in India. More Details: http://eemaindia.com EVENTILA A Young talented team on a mission to make a dent in the Events & Weddings Industry. They are building simple on-surface tools & technologies. Spyne, the SaaS product from Eventila, is one of the fastest growing Event-Based Business Platforms in Delhi NCR with all Top Photographers from Delhi already subscribed to the platform. We are also among the market leaders in the Weddings portal space in India with our Blogs and Social feeds read by millions of viewers globally. Our posts are consistently featured by renowned media houses in the Weddings category. More Details: https://www.eventila.com FERNS & PETALS WEDDINGS Indian weddings are all about opulence, vibrant settings that blend with the traditional aesthetics of a marriage. All the modern trends of weddings should be incorporated beautifully in all the traditions and cultures. Therefore, Indian weddings should be planned accordingly. That’s where we come to your rescue! Our fabulous team of experienced wedding planners and decorators that will help you plan the most spectacular Indian wedding as per your budget! More Details: http://www.fnpweddings.com FURNITURE & INTERIOR RENTALS (FIR) Over 18500 different types of Furniture items and Props in the inventory and catering to different sectors such as Events, Weddings, Exhibitions, Shoots, etc, they also customize and make new furniture on rent as per the needs of the clients. More Details: https://www.allonrent.com GOPRO From cameras and drones to apps and accessories, everything GoPro does is geared to help you capture life as you live it, share the experience. More Details: https://gopro.com HOPP HOPP is a design and fabrication company specializing in both wedding and event production which offers a turnkey holistic offering to a very complex and unstructured industry. They combine in-depth research, architectural finesse, aesthetic styling, and innovative contemporary insights into creating unique experiences each and every time. More Details: http://www.hopp.co.in HOTEL SAHARA STAR The 5-star deluxe hotel strategically located near Mumbai’s domestic airport magnificently blends Indian mysticism and culture, while personifying the country’s progressive spirit blending peerless hospitality with ultra-modern technology. More Details: https://www.saharastar.com iBCRICKET iB Cricket, a new format of Cricket, is the world’s most immersive virtual reality cricket. This vSport presents a unique way of playing cricket in world-class stadiums with advanced motion controls, high-quality graphics, and breathtaking visuals to live the game like never before. More Details: https://ib.cricket INDIAN ROAR Indian Roar LLP is a one-stop solution for all digital and exponential marketing related products and services. They have expertise in providing tailor-made solutions to clients that can help them project themselves or the brand differently and thus creating strong brand recall in the process. More Details: http://www.holoroto.com KITCHEN KRAFT Kitchen Kraft catering services is one of the leading catering service provider in the industry, best known for its fabulous appraisals and formidable commitment. Kitchen Kraft takes full pride in inaugurating the catering market with Chaat-e-licious, the latest trend of Gourmet Chaat services from artistically designed buffet counters which is an experience in itself. More Details: https://www.facebook.com/KitchenKraftCatering/ LIVIANO LIGHTING Liviano, a pioneer in lighting solutions in India, uses the award-winning French technology to provide unique event lighting and enclosures. Used across sporting arenas, corporate events, private parties, industrial, search & rescue, the products will add a new dimension to your application. More Details: http://livianolighting.com MANFROTTO Manfrotto designs manufacture and market a wide range of camera and lighting support equipment for the professional photographic, film, theatre, live entertainment, and video markets. The product line includes an extensive range of camera tripods and heads, lighting stands and accessories. More Details: https://www.manfrotto.in MODERN STAGE SERVICE Modern Stage Service has been the pioneer in the field of lighting and designing stagecraft equipment. Because of the intrinsic quality and superior performance our equipment has been in constant demand by the event companies, lighting designers, experts, theatre architects and others who are familiar with their performance. With advancing digital electronics our lights and control panels are getting smarter by the day, changing to your needs and preferences. More Details: http://modernstageservice.in MODERN STAGE SERVICES PVT. LTD (MSS WORLD) With over 60 years of experience and 50,000 shows worldwide, our operations are similar to a well-oiled machine. Extensive experience, infinite network & in house production capabilities ensure you get the best value for money with tremendous technical innovation, every time, Not just one of the largest equipment inventory companies, nationally but also a holistic, multifaceted 360°event engineering-based solutions company with worldwide reach. Here’s a glimpse of their work at WOW Awards Asia 2019: More Details: http://www.mssworld.com PANASONIC INDIA PVT LTD Panasonic India Pvt Ltd on this platform showcased how you will learn how to capture life’s most remarkable moments in 4K and surprise the world with your skills. You will also get the chance to attend various 4K workshops to enhance your photography and videography skills. The club holds several meetings on different 4K topics throughout the month and gives every artist a chance to showcase their work and participate in competitions. The club is the only place that lets you experience the art of capturing stunning 4K images and videos under the guidance of a group of expert photographers and cinematographers. They specialize in capturing stunning images and videos in the most beautiful and creative ways.
https://www.panasonic4kimagingclub.com/utm_source=panasoniccomin&utm_medium=cblearnmore&utm_campaign=gohigher PAPRIKA KITCHEN Paprika Kitchen offers the highest quality food and services that will match the occasion, venue and theme while exceeding expectations. From the traditional to the most contemporary gourmet cuisines, Paprika Kitchen offers delectable global flavors and well-sourced, harmonious ingredients that provide enticing aromas and textures. More Details: http://paprikakitchen.co.in/main.html PRAGATI RENTALS Pragati rental services established with the aim of providing Indian Industry a reliable and high-quality power hiring solution and more optimum. Just like intelligent lighting, Flower decoration, furniture. We provide the best services with the most reasonable cost.We are pleased to introduce ourself provide the best services possible for managing personal as well as corporative functions. We bring a distinctively fresh and innovative approach to “End to End” More Details: http://www.pragatirentalservices.co.in SCOOP BRAND HOLDINGS Scoop Brand Holdings bring sophisticated technology, innovative and feasible ideas along with a matchless personal touch for each Corporate Event, Social & Private Celebrations, Sporting Entertainment, MICE, Exhibitions, Intellectual Properties, Festivals, Brand Activation, etc. under the umbrella. More Details: https://www.scoopholdings.com SEES/ HUB SEES/hub is a pioneering concept in India, wherein they exclusively partner with best-in-class EventTech from around the World to create a Toolbox of sorts, ready to be used as a combination or individually, to meet specific Objectives around the events. More Details: http://seeshub.com SELECT HOLIDAY RESORTS PVT LTD Ideal for family getaways, romantic serenades, weekend rendezvous’ and corporate retreats alike, Select Holiday Resort offer contemporary and elegant interiors, excellent standards of hospitality, ample activities and so much more, making each the preferred choice for seamlessly fulfilling and memorable stays. More Details: https://www.selecthotels.co.in SHIVAM VIDEO We at Shivam Video helps individuals, groups, and corporates to plan, organize and execute a Successful event within their Expectation. We are the Best Audio Visual Equipment provider on Rental Basis. We Provide Audio Visual Equipment all over India. More Details: https://www.shivamvideo.in SIXINCH INDIA An event furniture rental company, dedicated to beautifying your spaces with the aesthetically-appealing ambient-creating furniture. Sixinch’s mission is to give creativity a chance and a form. Thanks to the foam coating procedure, it is now possible to produce innovative concepts that have a dramatic impact without the associated headaches. The result is a unique design that is water- and weatherproof and easy to clean. A solution that is ideal for both professional and private interiors More Details: http://www.sixinchindia.in SMILE & SOUL ENTERTAINMENT Smile and Soul Entertainment is an artist management company in New Delhi with rich expertise of over 5 years. Simply put, we are a one-stop shop for all your requirements relating to an event right from entertainment to professional dance acts from international artists. We offer a haven of premium event management services for corporates, award shows, weddings and more. TAGGLABS Tagglabs facilitate you as a brand, to take your Digital and Social Media Marketing campaigns to your brick & mortar spaces with our innovative & creative technology solutions, based on RFID & Biometrics. The technologies are focused on growing organic creation and consumption of stories around your brand, all with the simple physical actions of your consumer! More Details: http://tagglabs.in TAKE A BREAK CONSULTING With more than 10 years of experience and management expertise in the industry, TAKE A BREAK understands the mindset of employers in a corporate environment. To help an organization in improving performances and jazz up their key resources – The People, TAB initiates and organizes various Employee Engagement Activities, Training Programs and Event Management for their earnest clients. More Details: http://www.tabconsulting.in TALENT SQUARE Talent Square is an artist management company based out of Delhi, with a regional office in Mumbai. Tapping the right talent and giving them a platform is our key role. At Talent Square, they believe that entertainment should always be celebrated larger than life and hence bring to you artists whose music and performance is nothing less than extraordinary. More Details: http://www.talentsquare.co.in THIRD WAVE SERVICES Third Wave Services (An ISO 9001-2000 certified Co.), introduces itself as a company involved in diverse fields pertaining to provision of Permanent Civil, Electrical, Mechanical infrastructure including maintenance services thereof as well as Electrical testing and Equipment hiring, thereby packaging all their capabilities to provide turnkey solutions to the clients in true sense. They also provide Temporary Electrical and Water distribution services for Events, Trade Fairs, Camp Sites, Emergency Relief Operations, etc. More Details: http://www.tws.co TRANSLATION INDIA Translation India is India’s premier provider of end to end solution for language interpretation equipment and simultaneous interpretation equipment rental. We deal in high-tech wireless interpretation system and language interpretation services at an amazingly affordable price. In existence since 2001, Translation India has catered to some of the most prestigious and largest International events across the length and breadth of the country. More Details: https://www.translationindia.com Co-located with WOW Awards and Convention Asia 2019 on June 28th – 29that Pullman Hotel, Aerocity New Delhi, Event Show Asia 2019 saw more than 1000 visitors in attendance and a total of 29 exhibitors. Subscribe to Newsletter
Peranakan Food Catering In Singapore ( Buona Vista)
Posted on : Friday, 12 July, 2019 12:34 Updated On : Friday, 12 July, 2019 12:34 Expires On : Saturday, 11 July, 2020 11:34 Hits : 26 Report Abuse | Email this Ad
Brindas is an expert at Peranakan food catering and we have several years of expertise in this sector of food catering. There are several restaurants that serve Peranakan food but Brindas are the experts in this type of food. Peranakan cuisine is also called Nyonya and it comes from the Peranakan Chinese, who migrated to the Malay archipelago, including Singapore. Brinda’s serves a wide variety of delicious and wholesome Indian, Peranakan and Western dishes made with the freshest ingredients to delight your senses. We use quality spices and masala, and our food does not contain any MSG. For more info please contact- Phone: 1800 2746327 Website: https://www.brindas.com » Contact this User : It is NOT ok to contact this poster with commercial interests. Your email: * Message: * Attachment: The following file types are not allowed: exe, com, bat, vbs, js, jar, scr, pif Maximum file size: 200KB Security Code: * Enter the code shown above into this textbox Send Now Featured Ad 7 days X $0.99 Featured Ad 14 days X $1.99 Featured Ad 30 days X $2.99 Featured Ad 60 days X $3.99 Featured Ad 90 days X $5.99 Featured Ad 180 days X $10.99 Featured Ad 365 days X $20.99 Related Ads
Moong Dal Pakoda | Crispy Moong Dal Pakode Recipe | Moong Dal Bhajiya
Appetizer Appetizer Veg Bengali New Year/Baisakhi Bengali Recipes Cuisines Diwali Durga Puja/Bijoya/Navratri Eid Festival Special Gluten Free Healthy Holi Indian Snack Low Calorie Main Main Veg Monsoon Quick & Easy Snack Street Food Summer Vegan Vegetarian Video Recipes Winter Moong Dal Pakoda | Crispy Moong Dal Pakode Recipe | Moong Dal Bhajiya
Moong Dal Pakoda is a simple crispy Moong dal fritter which is often enjoyed during monsoon in India. This lentil fritter is also known as Moong Dal Bhajiya in northern parts of the country while Daler Bora is a known name in East Indian regions. Moong Dal pakode are most inviting when cooked right. Perfectly cooked Moong Dal Pakora should have crispy exterior and will remain fluffy & soft inside.
Cooking Moong ke pakode is quite simpler than most of Indian food; just few things needs to kept in mind.
a> Moong lentil should be soaked before hand otherwise pakode will turn hard & chewy.
b> More you whisk the batter the fluffier your pakode will be. Use a blender for this purpose, it makes life easier.
c> Adjust the seasoning, always. Moong dal is slightly sweeter in taste so you might need little more salt & other seasonings than your regular pakoda batter.
d> Make pakode immediately after making the batter, it tends to harden after an hour or so which will result hard & flat pakora. If you have left over batter, blend or whisk once again before frying pakoda.
e> Do Not add maida or baking powder. It will make pakoda flat & hard actually. Rather whisk/blend the batter for fluffiness.
d> If your lentil batter turns to bit watery add 1 or 2 tbsp of rice flour. AVOID adding maida or atta.
e> Keep the oil hot, flame should be on medium, neither low nor high. This way pakode will be cooked within 5-7 mins. but will be cooked thoroughly also.
That’s it! Now you are good to go to fry your own batch of Moong Dal ke Pakode.
Sprinkle of some black salt on top &your Moond ke Pakode are ready to gobble down with piping hot with Chai, Indian Milk Tea in the cold days of monsoon and winter.
Watch detailed Video of Moong Dal Pakoda Recipe.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life. Moong Dal Pakoda | Moong Dal Pakora Recipe | Moong Dal Bhajiya
It’s Time to Replace Slaughterhouses With Greenhouses
Home / 1. Free Content / It’s Time to Replace Slaughterhouses With Greenhouses It’s Time to Replace Slaughterhouses With Greenhouses | Categories Common Justifications for Eating Animals Photo: Rene Van den Berg, 123rf.com
One of the most popular justifications for eating animals that we encounter from the “ethical meat” crowd is that “livestock can be grazed in areas where crops can’t be grown,” a.k.a. “marginal lands.”
Bear in mind that many of the folks asserting this argument live in regions where crops can and do grow in abundance, making this in many cases a disingenuous justification for exploiting and killing animals we have no need to use or harm.
Beyond its use as mere deflection, though, there are several flaws with the “marginal lands” claim as a default justification for farming animals, including the fact that in many so-called marginal landscapes, native fruit and nut trees thrive , and in colder regions, specialized cold-climate crop farming techniques can produce abundant yields. Tim Meyers on his vegetable farm outside Bethel, Alaska, surrounded by tundra. Photo: Eugenie Frerichs for NPR .
Indigenous Alaskan chef Rob Kinneen points to Bethel, Alaska farmer Tim Meyers as one example of the latter: “Ninety-six percent of the food in Alaska is imported, which leads to questions about food security,” says Kinneen. “Tim Meyers is growing produce on the tundra. He uses cold-climate farming techniques and grows on a nutrient-rich riverbed. The produce is preserved in an underground cellar with a drip oil pan stove that keeps temperatures at about 34 degrees. If you can successfully grow vegetables in a place like Bethel, I think you can do it almost anywhere.”
Another viable technique for producing fruits and vegetables in inhospitable conditions? Greenhouses. Greenhouses Instead of Slaughterhouses
Innovations in greenhouse technology are making it increasingly possible to grow plant foods sustainably and abundantly in regions where they have not previously grown well or at all, including Antarctica , Iceland, Holland, and Las Vegas , to name just a few. And greenhouse farming can be done using only a fraction of the land, water, energy and other resources animal agriculture uses.
While not all greenhouse producers currently opt for the “greenest” growing techniques, many do, and large-scale greenhouse farms that prioritize renewable energy sources are on the rise.
Take Holland, a country described in a recent National Geographic piece as “bereft of almost every resource long thought to be necessary for large-scale agriculture. Yet it’s the globe’s number two exporter of food as measured by value, second only to the United States, which has 270 times its landmass. How on Earth have the Dutch done it?”
They’ve done so largely through a mind-bogglingly vast (and visually stunning) array of greenhouse farms, glittering complexes growing a wide variety of vegetables on only a fraction of the land required for field cultivation of the same produce. A sea of greenhouses surrounds a farmer’s home in the Westland region of the Netherlands. Photo by Luca Locatelli; click image for hi-res version.
“These climate-controlled farms enable a country located a scant thousand miles from the Arctic Circle to be a global leader in exports of a fair-weather fruit: the tomato. The Dutch are also the world’s top exporter of potatoes and onions and the second largest exporter of vegetables overall in terms of value.”
But can they do so sustainably? Renewable Energy: Sun, Wind, Even Volcanoes
In 2000, the Dutch famously declared a commitment to becoming international leaders in sustainable agriculture and global food security, adopting the slogan, “Twice as much food using half as many resources.” The 36-acre greenhouse farm of the Duijvestijns family in Delft, Holland, specializing in award-winning tomatoes, seems to bear this promise out. Duijvestijn Tomaten farm.
Quoting National Geographic :
“[T}he Duijvestijns have declared resource independence on every front. The farm produces almost all of its own energy and fertilizer , and even some of the packaging materials necessary for the crop’s distribution and sale. The growing environment is kept at optimal temperatures year-round by heat generated from geothermal aquifers that simmer under at least half of the Netherlands.
The only irrigation source is rainwater , says Ted, who manages the cultivation program. Each kilogram of tomatoes from his fiber-rooted plants requires less than four gallons of water, compared with 16 gallons for plants in open fields. Once each year the entire crop is regrown from seeds , and the old vines are processed to make packaging crates.”
Iceland is another country making great advances in greenhouse food production via geothermal energy— in this case, they are harnessing heat from the country’s abundant volcanoes to sustainably grow fruit and vegetables year-round in a region where months dominated by darkness and below-freezing temperatures have historically dictated a short growing season.
“(Before), you were picking the last tomatoes in November and next you pick in April. Maybe 20 years ago, it was like that,” says greenhouse farmer Pall Olafsson.
Writes journalist Thin Lei Win: “Olafsson credits the hot springs that bubble up from the earth a short distance away with turning Hveravellir into one of Iceland’s biggest vegetable farms, producing about 500 tonnes of tomatoes, cucumber and paprika a year.
The naturally hot water is piped in to heat the greenhouses and the hot springs are also a key source of power for the artificial lights that help farmers grow their crops even in winter, when the island sees barely three hours of sunlight.” Redefining Local Food Touted as the world’s largest rooftop greenhouse, Gotham Greens ‘ Pullman, Chicago farm is powered by 100% renewable energy and produces nearly 10 million crops of local, leafy greens and herbs annually. Take a 360 tour .
In the U.S., greenhouse farming is giving a new face to the notion of “local, sustainable food.” Gotham Greens , which own greenhouse farms in Brooklyn, Chicago, and NYC, capitalizes on the “farm to fork” philosophy, with minimal food miles traveled between production facilities and the restaurants and grocery stores they serve. The company , along with many like-minded peers popping up across the country, markets itself as a local alternative to growers in California and other warm Western states who have traditionally provided the Northeast and Midwest with the bulk of their produce outside of the growing season.
With many prioritizing solar and wind energy, these greenhouse farms can not only drastically reduce shipping miles and fossil fuel use , but also water use , via recirculating water systems (which also eliminate pollution from agricultural runoff). Solar-powered greenhouses
“While a conventionally grown head of lettuce uses about 13 gallons of water to reach maturity, in an Urban Seed greenhouse, lettuce will grow on just 22 ounces,” writes Urban Seed, which operates greenhouse farms in Las Vegas , Nevada. “How do we save more than 90% water than traditional farming and 40% more than hydroponics? Create a closed loop system. That means all of the water that goes through our system is recollected, filtered and distributed. The only water that we do not capture, the plants do.”
“The whole world thinks Vegas can’t grow food,” says Rachel Wenman, vice president of Urban Seed. “We really feel that if you can grow food in Las Vegas, then you can grow food anywhere.”
Then, of course, there’s the land.
Animal agriculture currently uses about 83% of global farmland , but provides just 18% of our calories. In a 2018 Oxford University study being called the most comprehensive analysis to date of agriculture’s environmental impacts, the researchers concluded that if meat and dairy production were replaced with plant-based farming, global farmland use could be reduced by more than 75% and still feed the world.
Greenhouse farming multiplies these inherent efficiencies. Gotham Greens’ facilities “yield about 20-30 times more produce per acre than field farming — and they’re even on rooftops, on land already being used for something else.”
While no one is suggesting that greenhouse farming is the best or only way we should grow food, it is definitely emerging as a significant player in the local and sustainable food movements, paving the way for production technologies that are in many cases far more environment- and climate- friendly than even the most “low impact” forms of animal farming. But are greenhouses natural?
For any who might argue that greenhouse farming isn’t “natural,” consider that farming animals isn’t any more “natural” in this sense, nor is domesticating them ; far from it. What is “natural” about forcibly breeding billions of animals into a brief, captive existence in order to exploit them for their flesh, breast milk, and ovulations, none of which we need to survive?
Too, consider that most of the farmed animals used in the Americas are not even native species, but were introduced as a result of colonization . In a letter to the Crown, a Spanish official wrote, “May your lordship realize that if cattle are allowed, the Indians will be destroyed…”
When Columbus and his crew arrived in Mesoamerica, the land was abundant with native crops, but the colonizers deemed indigenous foods ‘inferior’ and began shipping over domesticated cows, pigs, sheep and goats to be farmed for their flesh and milk. Huge tracts of land belonging to indigenous populations were designated by the colonists as “livestock ranches” for grazing, and in addition to seizing these lands, colonists allowed their herds to invade Indigenous croplands, destroying their primary food source.
This article by Linda Alvarez, Ph.D. is a harrowing and instructive look at how food was used as a form of colonizing power against indigenous groups, erasing their foodways, their land rights, and eventually entire communities as they succumbed to malnourishment and starvation, their agricultural holdings trampled, consumed by grazing animals, or stolen for cultivation of Spanish crops.
Animal farming, like the rest of agriculture, is a human-invented system of food production. Greenhouse farming is also a human-invented system of food production, but one that does not depend on the systematic exploitation and killing of sentient beings.
It’s important to note that the purpose of taking a closer look at “the case from marginal lands,” and similar claims used to justify the farming of animals, is not to imply that it is possible to be vegan in every area of the world, nor that such a lifestyle is equally feasible and accessible to everyone. It isn’t.
But it’s helpful to acknowledge that many of the scenarios used to justify exploiting animals for food do not reflect a fair accounting of all of the animal-free food production methods and examples available to us, from long-standing cultural traditions of primarily plant-based cuisine, to innovative technologies that are ushering in an undeniably kinder and more just and sustainable way of eating. Tagged With: humane myth , mainstream media , social justice About Ashley Capps
Ashley Capps received an M.F.A. in creative writing from the University of Iowa Writers’ Workshop. Her first book of poems is Mistaking the Sea for Green Fields . The recipient of a 2011 National Endowment for the Arts Fellowship, she works as a writer, editor and researcher specializing in farmed animal welfare and vegan advocacy. Ashley has written for numerous animal rights organizations, and in addition to her ongoing work for Free from Harm, she is a writer and researcher at A Well-Fed World , and the director of their Humane Facts campaign. For more information on her poetry or advocacy writing, please visit her website . Please take a moment to support Ole on Patreon! Share Google + About Guest Author Much of the daily content we publish is notable to us for various reasons. Having said that, the views and opinions expressed in this content, (articles, videos or any other content), are those of the authors and do not necessarily reflect the opinions of the authors of this site. As always, please do your own research. Please do not believe what you are told. Take what you like, and leave the rest.
Chain reaction – Tamatanga
It’s notable that while the chain phenomenon has successfully exploited Italian and French cuisines, there’s been less of a tendency for them to replace the British curry house. Interesting then that we have two burgeoning chains opening in Leicester. (You could argue three if you include the exciting news about Tandem – Cyrus Todiwala’s sixth restaurant that will open in the former Memsaab premises in August, but that’s a very different kettle of tilapia).
On 12 August we’ll get Mowgli in St Martin’s Square, the tenth branch of this expanding, generally highly-rated Indian street food cafe founded by ex-lawyer Nisha Katona. First up though is the Tamatanga on Shires Lane in the Highcross. This may only be the third branch – following Birmingham and the original in Nottingham – but it ticks all the hallmarks of the ambitious chain. Big shopping centre location close to other nationally known brands; large space with industrial fans and extractors above; endless piped music; peppy but inexperienced young staff in branded T-shirts following strict service protocols; an aspiration to a “laid-back vibe”; and a quick turnover approach which no doubt suits the contemporary diners who famously don’t want to sit around for hours in a restaurant but of course also enables multiple table-turnings for the operator.
So, Tamatanga doesn’t have have that much to distinguish itself from its near neighbours but it’s press launch last week seemed to impress the bloggerati, so Gill and I went for lunch. For all its casul style – paper menus as table mats, cutlery coming as an “eating kit” prepacked in a paper envelope, the food itself seems a bit pricey. Wraps with “our legendary tama fries” £11ish, curries with rice or naan from £11.95, upwards, small plates and chaat dishes at around £6. There is though a lunch time offer that means you can get a main course and a soft drink for around a tenner.
No starters as such, food is delivererd as and when ready, but first up for us were small plates of onion bhaji (£4.95) and lamb samosa (£5.45). The bhaji were not good – thickish pucks that were crispy enough on the outside but quite unpleasantly doughy and undercooked inside. We liked the bright-tasting coriander chutney with them though. The samosa were also a bit mixed – the filling was tasty and the tamarind chutney sublime, but while it was good to see thick flaky pastry rather than crisp filo, they were excessively greasy.
We were on firmer ground with our main courses – my delhi lamb curry was a generous bowl of rogon josh with good distinctive spicing and reasonably tender lamb. The ghee-laden naan were pretty good too. A chicken biryani was also well-spiced with plenty of tender meat – if it had been my main dish I think I would have preferred a vegetable curry with it rather than the large bowl of raita but that might be a matter of taste. But for the rather odd addition of a pile of salad leaves this was on a par with the standard popular British Indian.
How much you enjoy Tamatanga might well be down to your choice in restaurants – or maybe just your needs on the day. I enjoyed most of the food and would be happy to try more, even if ultimately I’m likely to prefer a more traditional restaurant environment or the vibrant spicing and textural contrasts of a samosa chaat from the likes of Narorough Rd cafe Mithaas.
GlobalData : CoCo Ichi’s foray into India’s foodservice market opens doors to new age experimental cuisine, says GlobalData
12 Jul 2019
CoCo Ichi’s foray into India’s foodservice market opens doors to new age experimental cuisine, says GlobalData Posted in Consumer , Press Release Following the recent announcement that Japan’s largest curry rice chain Ichibanya (CoCo Ichi) has formed a 60:40 joint venture (JV)-Ichibanya India-with Mitsui & Co to foray into the Indian foodservice market,
Sumit Chopra, Consumer Research Director at GlobalData, a leading data and analytics company, offers his views:
‘High levels of urbanization, increasing disposable incomes and a strong economy has made the Indian foodservice market a fertile ground for new operators to try out new food concepts. GlobalData forecasts the Indian foodservice profit sector to grow at a compound annual growth rate (CAGR) of 8.4% between 2017 and 2022, with quick service restaurants and full service restaurants set to grow at CAGRs of 11.5% and 12.1%, respectively during the same period. All such factors have ushered in a scenario of increased interest in India as an investment destination for foreign foodservice operators.
‘In tandem with the evolving Indian foodservice landscape, Japanese and other foreign cuisines such as Mexican, Thai and European, which are currently niche, will enjoy stronger foothold in the coming years as the Indian palate will grow to accommodate global cuisines.
‘In an attempt to develop direct consumer touch points and expand the geographic presence, CoCo Ichi plans to open its first restaurant early next year in Delhi-National Capital Region. The Japanese curry chain hopes to operate 10 directly-owned outlets within five years and 20 franchise outlets in the following five years. The move forms part of CoCo Ichi’s strategy to capitalize on the emerging cuisine trends in the burgeoning Indian foodservice market. GlobalData’s 2018 Q4 consumer survey reveals that 26% of Indian consumers often like to experiment when it comes to prepared meals and meal ingredients.CoCo Ichi looks to explore outside of its conventional gamut and capitalize on the growing foodservice business in India.
‘The JV marks Mitsui’s entry into the restaurant business in India. The company has investments across various sectors, including pharmaceuticals and FMCG. Ichibanya India will be able to leverage Mitsui’s long-standing widespread brand presence and strong logistics and marketing capabilities to take the Japanese iteration of curry to a market, which has a population of over 1.3 billion.’
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The travel desk at hotel which arranges the tour is very expensive and charges more than it should so absolutely not recommended. It will be cheaper to book online or search some other tour operators. The food lacks variety and needs improvement in terms of variety to include Asian side cuisine like Pakistani, Indian, Chinese, Thai etc. One of the basic thing in room was missing i.e., electric kettle to prepare morning tea which my family needed as the first thing in the morning and it is always available in similar hotels. The pool was good though seems smaller to cater all guests and even the slide pool was also smaller. The snacks available had limited options to cater all needs as i asked for chicken but it had ham etc only. My son got cut injury on his chin, while jumping in the pool and i asked for first aid but surprisingly they didn’t had a trained first aider or Doctor.
Overall this is a good hotel to stay but the location was abit far from required facilities. The superior room we booked was good and spacious and as per picture and requirement. There was a shop within the premises of hotel which had the basic things needed. The hotel is located at Lara beach so the view was good. My family liked the children playing area which had staff and all the necessary things to play and keep my little ones busy for a while. There were 4 different areas available to enjoy the all inclusive free drinks as per need and mood which was good. The internet was good and they gave us the two rooms close to each other , as per our need which was good.
Stayed in June 2019