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Thursday, 30 April 2015

The Project - Hauz Khaz Village






 The latest addition to the much overloaded space of restaurants in Delhi/Ncr is “The Project”. Brainchild of Star Restaurateur Mr. Priyank Sukhija who is responsible to change the Gastronomy trends of Delhi combined his efforts, experience and passion along with the expertise of adept minds in the hospitality business for a destination that offers a product that it is authentic, inventive yet superior in its quality.


 Tucked away in the serene and the most green, Deer park at Hauz Khas Village. Far away from the maddening crowds and pollution of our city. It’s an oasis for the foodies in town, with very calm and peaceful surroundings in the lap of Mother Nature. The Project is spread over a vast area of more than 20,000 sq ft with truly modest and down to earth exteriors. One cannot judge the contents by the mere packaging of it, in this case. Once you enter, you get a feel of the most eclectic and vibrant interiors which lead way to the dense greens that surround the village. The interiors are designed keeping in mind the concept of a place where animals & birds gather & meet up, therefore warm colors & wood elements are used to highlight the greenery outside. During the day, large glass windows & clean interiors allow plenty of sunlight & greenery inside, giving the illusion of an outdoor eatery in the middle of nowhere. Night however is a transformation when dim mood lighting, dark floors & deep colored furnishings give a warm, cozy nesting feel to the place. One can view the Deer, rabbits & peacocks while having delectable meal at “The Project”






"The Project" offers an awesome culinary experience.  It is a serene and, comfortable joint where each meal is a treasured time to relax and share a bounty of wonderful food with family and friends. Focus is mainly on using good quality ingredients, well designed recipes & neat presentation to do dishes that are flavorful, delicious and would make foodies come back for more. They also have a well formulated beverage menu consisting of alcoholic & nonalcoholic specialties.  This place is going to set a benchmark for its peers and rock the ever pouring in crowds of Hauz Khaz Village.






Address - Hauz Khas Village, Inside Deer Park
0 9555555960, 9555555970, 9555555980


The Project Menu, Reviews, Photos, Location and Info - Zomato Meal for two- 1600 plus taxes






By : Vickrham Vicky ( TWCI -The Writers Collective of India)

Thursday, 23 April 2015

EAZYDINER - India's 1st Restaurant Reservation Platform by Vir Sanghvi



Frames from the EazyDiner Android App


India’s Top Hoteliers, Food Critics and restaurateurs come together to launch EazyDiner, India’s first integrated restaurant platform. Co-founded by Sue Ritz and Vir Sanghvi, EazyDiner will offer an exclusive dining concierge service to improve the restaurant and eating out experience.

Vir Sanghvi, India's best-known food writer and TV personality launched EazyDiner, India’s first restaurant reservation platform that offers expert reviews, recommendations, deals with every reservation, insiders’ tips and an exclusive dining concierge service.

Launch of the Orange Revolution - EazyDiner



Deepak.I.Shahdadpuri, MD - DSG Consumer Partners, and Gulpreet Kohli, Ex MD –Chrys Capital have led the first round of funding.

The platform was launched in collaboration with India’s top hoteliers and restaurateurs, including Amit Burman (VC- Dabur and Founder Chairman LBF) Zorawar Kalra ( MD, Massive Restaurants) , Vikram Oberoi (CEO-JMD , The Oberoi Group), Anjan Chatterjee (CEO, Specialty restaurants) and Dilip Puri (MD-India & Reg.VP South Asia, Starwood Hotels & Resorts) , Dinesh Nair (Co-Chairman & MD, The Leela Palaces Hotels& Resorts), Sourish Bhattachrya ( Delhi Gourmet Club) amongst others.

Featuring over 8000 restaurants, 200 bars, and 600 critic reviews, EazyDiner is a marketplace for restaurants and a one stop shop for researching and booking over 300 selected restaurants.
The platform also helps a diner get great deals and discounts with every reservation, in addition to earning loyalty points for every table booking.The partner restaurants are some of the best restaurants in the country ranging from the top five star hotels to award winning stand-alone restaurants.
It also provides daily high-quality editorial content on the latest trends in food and dining.

“The restaurant revolution is here. More restaurants are opening than ever before and Indians are eating out more frequently. EazyDiner is a way of helping diners makes the right choices and putting restaurants in touch with the modern Indian diner. It doesn't just make reserving tables easy but it also offers curated reviews by some of India's top critics. The site contains the most up-to-date information on dining trends and our concierges are on hand to guide diners through the restaurant world. Plus, every booking through EazyDiner comes with an EazyDeal which could save diners anything from 10% to 50% of the total bill.  This is the only restaurant site with authority and influence,” said Vir Sanghvi, Co-Founder, EazyDiner.

Watch "EazyDiner - Eating is believing!" on YouTube



Mr. Deepak Shahdadpuri, Managing Director, DSG Consumer Partners commented, “The F&B sector in India has been relatively slow to adopt new technologies, in tandem with the change in eating habits,  lifestyle trends and consumer behavior. EazyDiner is a platform that serves the needs of both the restaurants and diners. The company’s vision is to reduce as much friction as possible in the dining out experience from discovery, search and reservations. EazyDiner brings together everything a diner is looking for: curated content, top critic reviews, real time online reservations, a concierge service and a dining loyalty program. Diners love being able to get real time confirmation when booking with restaurant partners. Restaurants can now use EazyDiner’s reach and marketing to attract more guests to dine with them. EazyDiner is led by a team of very experienced hospitality professionals who understand the needs and pain points of the industry and are now leveraging technology to address them.”

At present, EazyDiner services are exclusively available to the users in the Delhi NCR region. And, the mobile app is already available on the Google Play platform (Android) and will be available on the iOS platform in May.

EazyDiner also provides customized experience to its patrons through an expert concierge service, which allows diners to call one of its specially trained concierges @ 786 100 4444, who not only provide recommendations but also assist with bookings at even hard-to-get-into restaurants.

EazyDiner will launch in Mumbai on the 1st of July with complete listing details of over 7500 restaurants in addition to 500 partner restaurants with online reservations and exclusive deals.
And will roll out operations in Bangalore, Hyderabad, Pune and Chennai within this year.

Team TWCI with Team EazyDiner at the Launch Ceremony






 Coverage By : Team TWCI- The Writers Collective of India 
Mr.Avininder Singh and Vickrham Vicky
Pics By : Vickrham Vicky





Thursday, 16 April 2015

FESTA DELLA PASTA - CAFE G, CROWNE PLAZA, GURGAON






Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is integral part of Italy's food history .Wherever Italians immigrated they took their pasta along,  so much so today it can be considered a staple of world cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds of years. 

The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the common people, it has not received as much attention as more exotic foods…..sad,  since it’s one of the most popular foods on the planet……..

The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. Pasta is made from unleavened dough consisting of ground durum wheat and water or eggs. The use of durum wheat sets pasta apart from other forms of noodles. Durum wheat’s high gluten content and low moisture make it perfectly suited to pasta production. The durum wheat dough is pressed into sheets, cut into a variety of shapes, and cooked before serving.


We, Indians relish Italian food and it is now the third most popular cuisine, after Indian and Chinese in India. It has come a long way from being part of special occasions, such as weddings and birthday parties, to being more common home food in urban India. Fast food restaurants, such as Domino’s Pizza and Pizza Hut, attribute their growth to the sales of pasta. Furthermore, TV shows like Master Chef and David Rocco’s Dolce India have contributed to the exposure of Indians to global cuisine.

Demand for more authentic Italian cuisine is rising in India as Indians are well-travelled and bring back with them important gourmet memories………Keeping such thoughts in mind, Crowne Plaza Gurgaon has run a Pasta Festival at its much coveted Café G. 

We, TWCI- The Writers Collective of India were lucky enough to visit this restaurant for a lovely meal. The ambiance of the place is warm and welcoming with ambient lighting playing it’s important role in mood uplifment…..They have set up a counter full of Italian pasta and related ingredients at the very entrance of  CAFÉ G…...The Chef welcomes you at the gate itself , and you can tell by his confident smile, How good his creations are going to be !


Chef Atul Kumar has passion and pride you expect of all, but do not find much of it anymore elsewhere…….. He’s an encyclopedia with great knowledge about his product and ingredients. He even knows the specific pasta originating regions and their exact placement on the map …… What a wonderful person to talk with!!! What a Chef and such passion for it all……….!!! This hands on Chef has crafted many fresh pastas like ravioli, fettucini, agnioli etc……The sauces were crafted with the love and care that only a proud mama or grandma can muster……The pasta was perfectly cooked as if you overcook it, the world’s greatest sauce cannot save mushy pasta……The flavors of each one of his preparation was fresh and unique. The use of fresh tomatoes, parsley and basil and the most exotic truffles with the best of cheeses made the whole experience, heavenly.   


They have a good collection of wines, which can be very well paired with the different pastas as well as other dishes. Other than pasta, they also have the regular fare on the menu.  A good variety of salads (both veg and non veg) , cold cuts, Indian fare and a brilliant continental fare too. I loved their meat and fish preparations done in Jamaican and Italian styles. I must say, they have an equally talented Pastry Chef. As, most of the desserts, I tried were masterpieces, be it the Mousses, the Cakes or the tarts.



I will highly recommend this place to all my friends and foodies in general, to savour and enjoy a lovely gourmet meal in the best of ambiance and at a much convenient location with the best of service and hospitality.............Cheers !!!









Cafe-G, Crowne Plaza, National Highway 8,
Sector 29, Gurgaon 


Special Thanks : Mr. Indrashis Singh ( Associate Director, F&B, Crowne Plaza, Gurgaon )



Written By : Vickrham Vicky
Pics By : Vickrham Vicky



Thursday, 9 April 2015

SANJHA CHULHA - SOUTH ASIA's FIRST FOOD FESTIVAL




 
South Asians witnessed the commencement of unprecedented cultural collaborations between the nine countries of India, Pakistan, Afghanistan, Nepal, Bhutan, Bangladesh, Myanmar, Sri Lanka and Maldives.

Titled “SASIAN Journeys”, the trans-disciplinary program is being steered by the Asian Heritage Foundation (AHF) and Self Employed Women’s Association (SEWA), in collaboration with prominent NGOs of the region in engagement with the Smithsonian Institution, USA. 

South Asia has a vast and varied vocabulary of traditional skills, supporting millions of tenacious families as keepers of its rich heritage made vulnerable on account of perilous deskilling and shrinking of the creative space. The challenges of a beleaguered region with globalization, urbanization and industrialization present themselves in a rapidly changing world order, adversely effecting context of time honored systems.

We as, TWCI - The Writers Collective of India were lucky enough to witness this collaboration of ideas, culture and cuisines at the Lotus Bazaar held at ,The Ashok Hotel, New Delhi,  few days back........



Sanjha Chulha – the first food festival of South Asia’s culinary traditions curated by celebrated food critic and scholar, Dr.Pushpesh Pant was a major highlight of the Bazaar.

Sanjha Chulha – I am sure quite a few may know the meaning of Sanjha Chulha, because it's a very commonly used Punjabi term and also there used to be a television-soap with the same name which  showcased the Punjabi culture and family values.......It's one of the most beautiful traditions of Punjab. It was started by Sri Guru Nanak Dev jee (Holy Guru of Sikhs) in Western Punjab part of Pakistan as of now. It was the tradition of langar (community feast) or community kitchen. It was this langar tradition that led to Sanjha Chulha (Common/Combined Oven a place where anyone and everyone can cook).....


 
The delicacies which were showcased in Sanjha Chulha were inspirational for the people who attended it and were curated by Chef Loomba, Chief Executive Chef of The Ashok Hotel, New Delhi and his talented team of vhefs like Chef Sanjay and Chef Gaurav........ The Delicacies represented the country’s diversity and food culture of the region . Pakistan showcased the Peshawri Paneer and the Chapli kebabs...... Srilanka was represented by its Kukul Maas Curry with Pol Roti (Coconut Roti).....Dish from Bangladeshi cuisine was S arson Mash with Rice.....We had Afghani Naan with the Afghani Mutton Shorba  ( Thin soup) ....We also had the Chicken momos from Nepali cuisine but yes the highlight for me was the Murg Rehana from our very own Indian repertoire,  also had the Biryani.....The Phirni was presented as the Dessert, which was made very nicely and tasted yumm......

Looking forward to many more of such delicious encounters through such festivals which promote world heritage and love amongst the citizens of different cultures , color, creed and traditions........Food has no Boundaries......SO LET'S SPREAD LOVE AND PEACE  THRU FOOD.............CHEERS !!!





Compiled By : Vickrham Vicky with Inputs from Ambika Sukumar
Pics By : Vickrham Vicky