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Monday, 28 August 2017

Denmark to be Partner Country of World Food India 2017

Hon’ble Union Minister Smt. Harsimrat Kaur Badal Concludes Her Visit of Three European Countries with Successful Outcomes

The five day visit of Minister of food processing, Govt. of India saw very successful outcomes with three major announcements- Germany and Netherlands coming on board as Focus Countries and today Denmark announcing its intent to come on board as Partner Country to World Food India, 2017- the mega international event of Ministry of Food Processing to attract investment & trade in food processing industry.

In a meeting with Minister Environment and Food of Denmark Mr. Esben Lunde Larsen, announced that Denmark will come on board as Partner Country.

in Netherlands, during the bilateral meeting with Minister Harsimrat Kaur Badal, Minister of Food Processing, Govt. of India, Mr. Martin van Dam, Minister of agriculture of Netherlands announced that Netherlands would come in as Focus Country for World Food India

Earlier, Germany had announced its participation as Focus Country in World Food India during Minister's Badal's successful meeting with Dr. Herman Onko Aeikens, State Secretary, German Federal Ministry of Food & Agriculture.

"I am delighted to welcome the participation of Germany, Denmark and Netherlands and I am confident that we will see strong collaborations and partnerships", said Minister Harsimrat Kaur Badal.

Both Netherlands and Denmark have committed to bring a strong official and business delegation to leverage the networking opportunities that present themselves in World Food India.  Germany will mount a business delegation to World Food India as well.

With this, Denmark is the Partner Country for World Food India and Germany, Netherlands & Italy as Focus Countries.

Europe as a region is an ideal partner for World Food India with its strength in technologies, R&D, cold chain which India needs and potential for partnerships with Indian companies, added the Minister.

More than 100 international companies from 28 countries in World Food India have already registered to participate in World Food India 2017. First of its kind, World Food India 2017 is the global platform for showcasing investment opportunities in India and for connecting businesses for collaborations in food processing industry.

The World Food India will have exhibition on food processing industry, CEO roundtable, plenary sessions, sectoral sessions, country sessions, state sessions, conferences and Food Street. The conferences will have various sessions aimed at sharing knowledge and opportunities across the food sector. The World Food India exhibition will be spread over 22,000 sq mtrs. with Indian & international food companies showcasing their offerings and services along the food value chain — production, processing, packaging, technology, equipment, storage, logistics or retail.

Encompassing the entire food spectrum from production to consumption, World Food India 2017 will look at creating better sourcing environment, will emphasise on reduction of wastage, and will focus on shelf life increase, among others. All this will enable higher returns for farmers, will create better employment opportunities and will foster entrepreneurship.

About World Food India 2017

The Ministry of Food Processing Industries is organising, in collaboration with the Confederation Indian Industry (CII), World Food India in New Delhi from 3 to 5 November, 2017. World Food India will be the largest gathering of investors, manufacturers, producers, food processors, policy makers, and organizations from the global food ecosystem. It will provide opportunities for both investment and trade in the food processing sector for both domestic and international companies.

Please visit the website for detailed information:

Friday, 25 August 2017

Shangri-La Hotel, Colombo Set to Introduce a New Level of Luxury in Sri Lanka

The hotel will take reservations from 1 September for stays from 1 December 2017

Shangri-La Hotels and Resorts today announced that Shangri-La Hotel, Colombo is set to open later this year in December 2017 and the hotel will begin taking bookings from September 2017.  Shangri-La Hotel, Colombo will be the second property in Sri Lanka for the luxury Asian hospitality group – joining Shangri-La’s Hambantota Golf Resort & Spa, which opened in June 2016 – and is anticipated to be one of the most prominent hotel launches in Sri Lanka in nearly 30 years.

Located at One Galle Face along the Galle Face Green promenade, which is the most exclusive address in Colombo, Shangri-La Hotel, Colombo will offer uninterrupted Indian Ocean views in most of its 500 guestrooms and suites and 41 serviced apartments. The hotel sits on 10 acres of land that will also soon accommodate an office tower, two residential buildings and a high-end shopping mall, bringing a new level of luxury to the thriving, metropolitan city of Colombo. The hotel is a 40-minute drive from the Colombo Bandaranaike International Airport.

“As tourist arrivals into the island have grown exponentially over the last eight years, Colombo has found its place as the gateway to all this amazing island has to offer,” said Timothy Wright, Vice President & General Manager of Shangri-La Hotel, Colombo. “We aim to set new luxury hospitality standards in Colombo and seamlessly blend Shangri-La’s personalised hospitality with the much-loved traditional Sri-Lankan charm.”

Shangri-La Hotel, Colombo will allow travellers who are beginning their Sri Lankan holidays or in town for meetings to experience a mix of Shangri-La’s Asian elegance and a contemporary style inspired by the country’s abundant nature and incredible beauty. In connecting this concept, the hotel commissioned celebrated Chinese artist Man Fung-Yi to create a life-sized infant elephant metal sculpture to grace the hotel’s lobby and give a sense of place through an exciting blend of modernity and Sri Lanka’s nature.

Shangri-La Hotel, Colombo will unveil a new social and dining scene in the city with five restaurants, bars and lounges offering an extensive selection of local and international cuisine, al fresco dining, daily live entertainment and innovative menus. For those seeking serenity and the opportunity to unwind, CHI, The Spa will be a welcome addition with 9 treatment rooms, a 24-hour fitness centre and a swimming pool and pool bar overlooking Galle Face Green and the Indian Ocean.


The hotel will feature the most extensive and versatile events venues in Sri Lanka with over 4,500 square metres of space including two ballrooms, an outdoor lawn and several function rooms to host over 1500 guests. Intended to appeal to large conferences and events, the hotel will complement the island’s attraction as a global MICE hotspot, alongside Bangkok and Singapore. The property will also be the perfect host for weddings, social functions and gala dinners, while offering Shangri-La Events Collection expertise and benefits, to create memorable curated experiences and bespoke incentives.

Shangri-La Hotel, Colombo’s introductory offer, Discover Colombo, includes a Sunset Heritage City Walk to explore the colonial charm of the historic Colombo Fort, or a tuk tuk safari of street shopping for hidden gems, dining on native cuisine and more. Priced from US$245 per room per night, the package includes daily breakfast, a dinner for two at the local specialty restaurant, 20 per cent off on food and beverages, and complimentary Wi-Fi.


Business clientele can take advantage of the Business Travel package, which includes return airport transfer, daily breakfast, complimentary laundry and Wi-Fi from US$205 per room per night.  The room rates are subject to 30.28 per cent local taxes and service charges. For reservations from 1 September 2017 and stays from 1 December, email or visit

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 95 hotels with a room inventory of over 40,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in Australia, mainland China, Cambodia, Indonesia, Malaysia, Saudi Arabia and Sri Lanka.


Thursday, 24 August 2017

Indulge in the Exclusive Liquid Buffet at The Bristol Hotel, Gurugram


Head to Gurugram’s latest trendsetting hangout, the Shanghai Bar and Lounge at The Bristol Hotel and indulge in our exclusive one-of-a-kind Liquid Buffet.


The Liquid Buffet serves drinks from our exclusive bar menu that also includes spirits such as Black Dog, Smirnoff, Bacardi, Old Monk, Kingfisher and many more. The buffet also serves a variety of popular cocktails made from the house brands.


Priced at only INR 999* the buffet offers you a chance to select from a wide range of house beverages and enjoy UNLIMITED alcohol. 

Celebrate in style at The Bristol Hotel, Gurugram.


When: Everyday

Where: The Bristol Hotel, Gurugram

Time: 12:00 pm – 8:00 pm

Price: INR 999 + Taxes (IMFL)

* Terms & Conditions Apply

Wednesday, 16 August 2017

JAWsome really awesome food by Cha Bar

Cha Bar, Delhi’s most popular and frequented Tea Café organized JAWsome, an interesting foodie meet showcasing a range of lip smacking dishes from the newly refreshed Cha Bar menu, in the presence of Abhishek Basu, Executive Chef, The Park New Delhi with an experiential set up showcasing the latest offerings by Cha Bar. The latest range of exquisite food showcased promises to give consumers a whole new experience and satiate their never ending craving for delicious flavorful food paired with a variety of tea.


Cha Bar’s elaborate tea menu ranging from the Flowering Teas, Organic Teas, Herbal Teas, Diet Teas, Fruit Teas, to the exclusive range of Darjeeling, Nilgiri, Sikkim and Oolong, complimented by the best in Arabic, Chinese, Japanese, Moroccan, Russian, Sri Lankan, South African and Thai Teas – make up for our nearly 160 varieties on offer to create pure joy for our customers as they browse through a book by their favorite author.  Whether one prefers a rich, full-bodied, strong flavor, or a light fragrant taste, Cha Bar offers a wide and enviable choice. Cha Bar believes that there is indeed nothing quite like a good cup of tea and a plate full of awesome food so every cup of the blend and every dish of food it serves has journeyed, be it from the Dhabas in India or from across the Globe from other cultures. Following the promise to provide a differentiated experience Cha Bar has added 15 new offerings to its menu.


Making the simplest of savories interesting with a tasteful twist on the recipes, Cha Bar is sure that the exciting new range will make way into its customers’ hearts. From plain salads to wraps, burgers with a desi twist or desserts, the range has everything to suit their well-explored palate.


To start with the latest menu offers an interesting wrap, Burrito, a delicious Mexican roll with served with salsa dip. Adding another international flavor to the menu is the tangy Greek Salad made with fresh vegetables and goes perfectly with the heavy summers.


The carte is appetizing for the vegetarians and non-vegetarians every bit. Customers can write their own bread stories with Cha Bar’s white, whole wheat, multigrain or focaccia bread which are served plain, toasted or grilled and settle upon people’s favorite garnishing. Under the Bread Story segment, some amazing sandwiches added to the latest menu are Summer Cucumber Fetawith Mint, Chicken Mortadella with jalapeno & cheddar cheese and Shredded Chicken made with hand torn chicken, gherkins, and olives among bounty others.

Considering the love for Indian cuisine and local palate, Cha Bar has added a list of Indian diet to the latest menu. Food lovers will be able to taste a diversified range of Indian food which includes Chicken Koliwadaa Maharashtrian special fried chicken served with tomato and mint chutney, much loved MatarKulcha, Karari Aloo Tikka and Vada Pao. The menu will also have Hindustani Vegetable Burger with its desi twist, served with fries and salad.


Extending the Indian offering the refreshed menu will have Kori Sukka Popiah Rolls inspired from Mangalorean cuisine under the Small Nibbles segment. The segment will also have Lamb Albondigas, a platter of Spanish meat balls served with garlic bread.


Indians are known for their sweet tooth. Post the exquisite feast at Cha Bar, customers love to pamper themselves with sweets. With the latest additions in the desserts segment consumers will be able to indulge in a mouthwatering journey with Palmier (French Heart) cookies, Flurys Famous Rum Balls and Pineapple Pastries.

This exciting new range of delicious items is added to Cha Bar’s existing menu of Ala Carte savories such as fresh wholesome salads like the Mediterranean salad, classic Caesar with a choice of dressings that are perfect for a nutritious meal wide. Scrumptious finger foods like chilli cheese toasties, cha piazi and fish and chips are the ideal appetizers to share with friends and family.

Cha Bar Menu is refreshed regularly with additional varieties of exotic Teas and scrumptious snacks with in-house experts at Apeejay Tea Group with experience of nurturing tea in our plantations dating back more than a 100 years and renowned Chefs of the Apeejay Surrendra Park Hotels with nearly 5 decades of experience in fine hospitality and award winning Food & Beverage offerings. 

Address: N-81, Oxford Bookstore, Connaught Place, New Delhi

Opening hours:  11 AM to 9:30 PM

Cost: ₹500 for two people (approx.)

Friday, 4 August 2017

AB InBev 'Science of Shape'- International Beer Day

Tulip… Weizen… Flute… Pilsner… Snifter… Mug…

These are just some of the different types of glasses that are used to serve beer across the world. There is a huge range of shapes and sizes – each designed to ensure that beer can be enjoyed at its best.

Everyone knows the versatile pint glass, but may not realize there are names for the three most common variations – shaker, nonick and tulip. All three have a narrow body that opens up nearer the top. This releases aroma from the glass and allows for beer to be served with more head if required. But it’s the simple design, durability and stack-ability that have made this style of glass so popular. The shaker glass is also used to mix cocktails making its use even more extensive.

Just as widespread, if not more so than the pint glass, is the mug. Beer mugs evolved from the German beer stein (traditionally made of pewter, silver, wood, earthenware or glass, with a hinged lid) and typically are made from thick glass with a sturdy handle. The thickness of the glass helps to keep the beer cold and the handle allows for a firm grip and to prevent heat transferring from the drinkers hand to the beer. Similarly to the pint glass, the mug’s wide mouth also allows for plenty of aroma to be released.

Next is the pilsner glass, which is used to serve many types of light beers, but was ultimately created for its namesake, the pilsner. Tall, slim and tapered with a straight edge, the pilsner glass enhances the carbonation and emphasizes the color of the pilsner style.

Not to be confused with the pilsner glass is the weizen glass. Used to serve wheat beer, also known as weizenbier or weissbier, weizen glasses are tall, slim and tapered with a curve at the top. The tall glass allows for yeast sediment, present in many wheat beers, to settle at the bottom of the glass.

Moving on to stemmed glasses, some of the most common styles are the flute, tulip, snifter and goblet (or chalice).

Similar to the pilsner glass, the narrow shape of the flute glass enhances carbonation and emphasizes color. While tulip glasses have a plump body and flared top, which helps trap the aroma and allows for a large head.

A snifter is generally used for beers with a higher alcohol content. Also used for brandy and cognac, the snifter’s wide bowl shape and narrow top is perfect for capturing aromas and provides room to swirl the beer to amplify aromas even further.

And finally, also used for higher alcohol content beers, the goblet (or chalice) is another large, bowl-shaped glass. Ranging from the lighter and more delicate goblet, to the heavier and thickset chalice, they are designed to hold a beer with a large head. The inside bottom of the glass is sometimes etched to encourage carbonization, thus creating an endless stream of bubbles to ensure the head doesn’t dissipate.

So the next time you enjoy a glass of beer, take a moment to think about the glass it has been served in. Is it shaped to encourage or limit carbonization? Is it shaped to release or retain aromas? And most importantly, is it the right glass to maximize your enjoyment of your chosen beer?



Article by AB InBev


AB InBev does not encourage sale and/or consumption of alcohol.

Only meant for people above legal drinking age.


REWIND - BACK TO UNIVERSITY FOOD FESTIVAL - The Leela Ambience Convention Hotel, Delhi

  "Purani Jeans aur guitar”....

Going back to the good old university days as you enter Cafe Knosh,The Leela Ambience Convention Hotel has brought back the memories of college time with “Rewind-Back to University”  food festival. 

The ambience at Cafe Knosh has been thematically created using relevant props like degrees, scholar hats, books, trophy shelfs etc, and also a bus stop which has been created to make us remember those beautiful college days when traveling by bus was one of the key elements. Most interesting is the wall dedicated to music which showcases the Rock and Pop culture in the colleges....

The food at the festival is curated keeping in mind the typical canteen food, from Vada Pao to Samosa and Tapri Chai, Maggie Point, Kadhi Chawal, Rajma Chawal, Chicken Curry Rice, Chowmein, Sliders, Cutlets, Dosa etc everything was there. In fact it is curated in such a way that certain popular dishes were picked from the canteens of top colleges.

The food and presentation wasn't elaborate and it maintained the rustic appeal and simplicity of a college canteen.
But yes the food definitely lingered the taste buds and made us travel in time. Even the service staff was dressed in casual clothes like kurta-pyjama with a jhola (cloth bag) hanging as a sling onto them.

I thoroughly enjoyed myself and revisited my college day’s memories.

Cafe Knosh, The Leela Ambience Hotel, Delhi
Festival is on till 13th August - Both Lunch and Dinner

Tuesday, 1 August 2017

THAI KHUN - Holiday Inn Mayur Vihar Noida

Thai food is internationally famous both for its taste and aesthetics. Whether hot chili spiced or bland, harmony between ingredients and tastes is the guiding principle behind each Thai food dish. Thai cuisine is a rich fusion of centuries-old Eastern and Western influences harmoniously combined into something uniquely and deliciously Thai.

While Thai food has a reputation for being spicy, Thai food is actually based on a balance between different flavors including spicy, sour, sweet, salty, and bitter. 

One distinctive aspect of Thai food is the use of fresh herbs and spices as well as the inclusion of fermented fish sauce in nearly every dish –a potential problem for vegetarians, though saying “jay” to indicate you are vegetarian goes a long way. 

A highlight for many people on a Thailand holiday is experiencing Thai food culture. Traditional rituals, great hospitality and fresh, vibrant flavours ensure Thailand is a food lover’s delight, with exciting offerings on every corner- from busy street stalls to more luxurious restaurants. 

Street food in Thailand brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side in Thailand.

Street food is a quintessential part of the Bangkok experience. Wherever you go in the city, food stalls are plentiful and you will find a high concentration of them in busy areas.

I was really amazed to see the same being replicated at the celebrated restaurant Kylin at Holiday Inn Mayur Vihar Noida. The ambience has been created in such a way that it feels as if one is on the streets of Bangkok. Stalls churning out freshly made soups, salads from a boat which replicated the floating market and the charcoal grill with smoke churning out awesome satay, dimsums and much more. 

Guest Chef Lepcha has done so ders with his food. He has not used any packet curries instead he has made all the pastes and curries fresh with his own freshly sourced ingredients. This has made a remarkable difference to his creations and I must admit I had the best red curry of my life. Don't miss the Starters at all, you will love the double cooked chicken which is grilled and then wrapped in a leaf and fried. Wow, thorough burst of lovely flavours just makes you to want more and more of this stuff.

The F & B team under the superb guidance of Mr. Suprabhat Roy Chaudhry has just nailed it with this festival. Kudos to the Team for their sheer talent and hospitality.