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New Delhi, October 13, 2017: Jumeirah Himalayas Hotel Shanghai has been awarded a coveted 1 Michelin star.

Michelin Stars are hallmarks of fine dining quality and awarded to restaurants in recognition of the high quality of its cooking. This year’s 2018 Michelin Guide Shanghai was launched at the hotel and chefs had the challenge of preparing a special meal for the Michelin Guide cocktail party.

Staying true to their creative flair, the team prepared Shanghainese cuisine, a distinctive trait it has maintained since its opening. Without altering traditional flavours, the team cleverly used Western food ingredients and cooking techniques to showcase the flavours of Shanghai in a new light.

Every autumn, crab is always the most popular dish and is key inspiration for Executive Chinese Chef Frank Hu. In a twist on the classic dish Chef Hu used a traditional Chinese spring roll wrapping, pinched it into a small pocket, deep-fried it and filled it with sautéed fresh shrimp mixed with crab meat.

Another exquisite dish was the poached chicken roll with sliced cucumber, a popular staple among the Shanghainese. Skilfully applying Western cooking techniques, Chef Hu has succeeded in giving this dish a new lease of life.

The clever use of Western food ingredients is another major feature of the restaurant. One of the Chef’s recommended dishes, the Braised Beef Cheek with Black Truffle is a winning example. After steaming, stewing, and frying the ingredients, the flavours are further accentuated by a carefully prepared sauce, resulting in a dish that is presented perfectly, which has become a core component of Shanghainese cuisine.

 
Corporate Comm India(CCI Newswire)
 
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New Delhi, October 13, 2017: Justa Hotels & Resorts concluded the 4th edition of its annual art residency from September 11-17, 2017. A week-long celebration of art and its diverse forms with some of the most distinguished talent from India and across. Chitrashaala was hosted at the scenic Justa hotel at Lake Nahargarh Palace, Rajasthan. The landscape of Lake Nahargarh Palace is the ideal atmosphere and situation for an artist to seek inspiration and direction. Whilst the artists immerse in painting their thoughts on the canvas, the calm serenity enhances their creativity, energy, focus and freedom. Along with this, it is surrounded by the grand Indian heritage and culture, owing its name to the renowned Bundi School of Art.

The endeavour is supported by the Founder, Ashish Vohra and his wife, Deepika Govind, an original, innovative and spirited designer. With a passion to preserve culture and an eye for recognising talent, Ashish and Deepika have created a platform through Chitrashaala to present works of artists from around the world. Chitrashaala, in its fourth edition is their labor of love and one that they joyfully share with the world.

Curated by renowned art critic and curator Anirudh Chari, this year's edition pays homage to this rich legacy by bringing together many noteworthy artists - Etab Hrieb from Syria Anastasia Mukhina from Russia, Arunava Mondal from Kolkata, Elham Huq from Bangladesh, Meriem Elmakhlouf from MoroccoHossameldien Mostafa Mohamed Gawish from Cairo, Salma Abo Zeid El Ashrey from Cairo among many others. Chitrashaala 2017 is supported by 'Holding Hands', a group of practising artists, formed in July 2016 with the aim of increasing artistic co-operation in all spheres of creative endeavour. In future, 'Holding Hands' hopes to play a significant role in furthering artistic dialogue both within the country and overseas with exhibitions, workshops, seminars and much else.

This year's culinary delights are powered by The Jehan, known to offer a modern take on the traditional wedding business primarily in terms of catering and the paraphernalia that goes with it. The Jehan provides best wedding and event catering services in Delhi with the perfect blend of fascinating culinary delights and heart-warming hospitality, which will leave the guests with memories of a great event.

Chitrashaala is not merely an art residency but is also an opportunity for the creative minds to associate and work with the individuals from varied genres of visual art. It is an opportunity for to live art.

Corporate Comm India(CCI Newswire)

 
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The Inaugural Day

New Delhi, October 13, 2017: Banarsidas Chandiwala Institute of Hotel Management and Catering Technology inaugurated “The 16th Chandiwala Hospitality Ensemble” on October 11, 2017 at the Institute auditorium to a record crowd of Hospitality Students, Industry Experts, Trade Media and Faculty Members. The event steers students towards team work, leadership, planning with overall management skills as well as showcasing artistic ability in cultural extravaganzas, for holistic personality development through extracurricular activities.

Chef Subroto Goswami, Executive Chef and Culinary Area Champion North & West Intercontinental Hotels Group, Mr. Rishabh Tandon, Human Resource Manager, Crowne Plaza Today New Delhi Okhla, Dr. Bhupesh Kumar, Director BCIHMCT, Mr. Pradeep Gupta, Dy. Director, BCIHMCT and Chef Prem Ram, CHE Event Coordinator and Joint Secretary Indian Culinary Forum, declared the event open with Lamp Lighting Ceremony followed by Curtain Raiser.

Welcoming the Chief Guest for the opening ceremony - Chef SubrotoGoswami, esteemed guests, sponsors, media partners, faculty members and participants, Dr.Bhupesh Kumar, Director, BCIHMCT,informed, “BCIHMCT is an institution which has been famed to always take the road less traveled. While giving pure academics the due importance it deserves, BCIHMCT has always provided the students from Hospitality fraternity to showcase their talents and spirit of hospitality by organizing such events.” Quoting Conrad Hilton, Dr. Bhupesh said “To Accomplish Big Dreams we have to dream big.”

Chef SubrotoGoswami, delighted to be amongst upcoming hoteliers and budding chefs, addressed the gathering by mentioning that the role of chefs is changing and we must maintain the pace to meet the demands of changing times. The challenge the industry is facing is of well-travelled customer who is health conscious. He also stated that health has grown into is a critical factor amongst the Indians as India is becoming diabetic center of the world. The main concern today is ensuring sustainability of food. He concluded by mentioning, “Working as a Chef comes with a responsibility and the skill of cooking is God’s gift. So continue your passion of cooking by learning new culinary skills and take up challenges.”

Chef Prem Ram proposed vote of thanks for inauguration ceremony of Chandiwala Hospitality Ensemble 2017. The various competitions to be held during the three day Mega Event are R-Pure Regional India Culinary Contest, Zone Barwizard Bar Challenge, Sattvik Future Chef Contest, Food Service Barbeque Cooking Competition, Taj Hospitality Brain Twister, Ananda Festive Culinary Challenege, Milkmaid Dress The Cake In 90 Minutes” Challenge, IHG Academy’s - “Manage The Damage –Leadership Challenge”, Godrej Cartini International Culinary Challenge, Make In India Business Start-up Competition, KareerKrafter’s Floral Decoration & Towel Origami, Chandiwala Fruit & Vegetable Carving.

For the first time in the history of Chandiwala Hospitality Ensemble, the secondary school students are also going to participate in “Sattvik Future Chef Contest.”Make in India Competition and Manage the Damage Leadership Challenge are also new events introduced this year which will build leadership and entrepreneurial skills of participants.

CHE Championship Trophy-2017 will be awarded to the team with highest marks.

Eclat Hospitality Award will be given to the most outstanding participant during the 3 day event.

Chandiwala Hospitality Ensemble is supported by Taj Hotels Resorts and Palaces, Inter Continental Hotels Group (IHG), Startup India (Govt. Of India), ICF, Tourism & Hospitality Skill Council and is sponsored by R-Pure, Zone, Sattvik, Food Service India, Ananda, Nestle, Godrej and KareerKrafters. Associate Sponsors for the event are Allied Metal Works, Eclat Hospitality, KMW, 2m CocoA and Rich’s.

Corporate Comm India(CCI Newswire)

 
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New Delhi, October 11, 2017: For the first time ever, South India Chef’s Association (SICA) organized SICA Europe Culinary Tour 2017recently for 25 Corporate Chefs and Executive Chefs. Chefs from South India took part in this tour covering Germany, Italy, Switzerland and Spain from 11th September to 27th September 2017.Leading lights from the culinary world were part of the delegation.

The chefs visited facilities of renowned organizations like Blanco, MKN, FonderiaFinco, Electrolux-Italy,Electrolux-Switzerland andSalva.

Please find below a snapshot of their itinerary:

11th Sep

· SICA team arrived at Frankfurt; Picked up by Blanco, Germany’s largest Kitchen equipment manufacturer

· Here the SICA team got to try out authentic Maultaschen -A traditional German dish that originated in the region of Swabia in Baden-Württemberg

· Dinner was arranged by Blanco at Loewenthor restaurant dating back to 1701 with interesting medieval interiors

12th Sep

SICA team visited the Blanco factory and the vineyards in the southern part of Germany, often referred to asthe Tuscany of Germany

13th Sep

SICA team traveled toWolfenbuttel by train, a beautiful town with ancient historic buildings. This is the birthplace and only place where Jägermeisterherb liqueur is distilled. MKN, one of the world’s leading kitchen equipment suppliers is based in this city too.

14th &15th Sep

· SICA team visited MKN’s factory

· At MKN the visiting delegation participated in a Chefs’ Workshop and Cooking Master Class of German cuisine. This was demonstratedinthe Flexi Chef combi-oven

· SICA member Chefs experimented Indian food in the Flexi Chef combi-oven for lunch including some Kebabs. The session offered a great learning experience ofSous Vide cooking in combi-ovens

· Dinner was organized at an Italian restaurant named Ristorante Giovanni 

16th Sep

· The team left for Berlin for sightseeing arranged by MKN which included a river cruise and participation at Oktoberfest, the world’s largest folk fair and beer festival.

17th Sep

· The SICA delegation departed from Berlin to Venice

· The team’s local host was FonderiaFinco, Italy’s five-decade old manufacturer of cast iron utensils for healthy and natural cooking. The team indulges in sightseeingespecially the night view of the city

· Dinner was at the iconic Michelin 2-star Italian restaurant Ristorante Do ForniVenezia

18th Sep

· The schedule for the day included FonderiaFinco factory visit and Culinary Workshop

· Special dinner workshop of Italian and Oriental food by local master Chef GianlucaTomasi, 5 course with local wines was arranged by FonderiaFinco

19th Sep

· SICA Chefs arrived at Electrolux headquarters at Pordenone, Italy for the Electrolux Master Class

· For lunch, SICA Chefs along with Chefs fromthe Electrolux Chefs Academy prepared Indian food in their combi-oven

· Electrolux Chefs also conducted some interesting demos

· They learned cook chilled reheat and serve technology

· Dinner was at Prosciutteriaf.lli martin at Pordenone, an awesome joint for Italian dry-cured ham, Prosciutto, fresh Italian cheese made from mozzarella and cream, Burrata, and the finest selection of Italian wines

· A memorable experience for the team was the opportunity to Prosciutto di Parmadated 2005

20th Sep

· The team visited Electrolux factory and witnessed equipment demos

  • Dinner was at AlaCartina Pordenone, Italy

21st Sep

· The team drove down from Pordenone, Italy to Electrolux Professional production center at Sursee Switzerland. This is also their worldwide Competence Center. This is where the Thermaline brand is manufactured

· Enroute to Sursee the team visited the Lucerne lake

· Dinner was at Hotel Wilden Mann Luzern, Switzerland. It was planned as a formal dinner with the 500-year old restaurant offering the perfect setting

22nd Sep

· The day was devoted to the factory visit and workshop at the Thermalineproduction center of Electrolux

· A Master Class for SICA Chefs was performed by Chef Helen with Electrolux Professional’sThermaline range of equipment

· The SICA Chefs along with Chef Helen prepared various Swiss and Indian dishes with Thermalineequipment

23rd Sep

· The team left for San Sebastián, a coastal city in Basque, Spain and home to Salva, a global leader in industrial ovens

· For dinner, the SICA Chefs had Pintxos, a small local snack at the famous Gran Sol skyscraper hotel’s Senrabar and Ardora restaurant. They are quintessential Basque and form the backbone of the local food culture

24th Sep

· The SICA team indulged in local sightseeing at San Sebastián

· Lunch was at AsadorAlaiaRestaurante, Monte Igueldo, San Sebastian, Spain, the most scenic restaurant

· SICA member Chefs were offered the best Seafood Paella. Paella is a Valencian rice dish and considered by many as Spain’s national dish. This was a lifetime experience for the Chefs

25th Sep

· SICA Chefs visited Basque Culinary Center. A Master Class in Bakery awaited them at the one and only culinary institute in Europe

· Salva organized a bread making session with some of the best bakers of Spain at the Basque Culinary Center. It was a great learning experience for SICA Chefs

· Dinner was at Hotel Maria Cristina’s Michelin star pop up restaurant run by Chef Helene Darroze.Hotel Maria Cristina, known for the Film Festival since 1953, still attracts big names from Hollywood: Woody Allen, Julia Roberts, Richard Gere, Brad Pitt and Susan Sarandon. The team just missed Arnold Schwarzenegger who was staying in the hotel

26th Sep

· The team visited Salva factory and had a great learning session on bakery ovens

· Lunch was arranged at the Basque Culinary Institute along with the students

27th Sep

The SICA team completed their 17-day Europe Culinary Tour and returned to India.

Corporate Comm India(CCI Newswire)

 

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