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Mango Festival at Pullman Aerocity

June 27, 2017
Bhel Pluck Style, Textures of Mango

PLUCK-ed freshly from the season’s greatest regional farms and brought to the palette in a 4-course meal, the Mango Festival by Pullman Aerocity Delhi has turned out to be a big hit among mango-lovers and fine-diners alike. PLUCK, being the Modern Eurpean and Contemporary fine-diner offers a variety of delicacies prepared fresh from their garden produce. Beating the heat of Delhi summers and celebrating the ‘King of Fruits’ in its full glory, PLUCK is giving an experience that one cannot simply deny. Other than the regular basic delicacy elements that Mango is used for in the kitchens, the team lead by Chef Ashish, has mastered the art of presenting ‘the king of summer fruits’ in ways you can’t even imagine! Here’s a glimpse of what their specially curated menu has to offer : Assorted breads accompanied by a dish of assorted butter was something I have never experienced before. While me and my food-loving writer friends munched on the breads, we were asked for our drinks preference as the bartender was more than delighted to serve us some instantly mixed concoctions. Speaking about myself, I am quite picky when it comes to adding fruity elements to my food courses. Being skeptical about the sweetness and strong flavour of a Mango, I was under an impression that a 4 course meal might turn out to be too much of mango on my taste buds. But I was proven wrong as such amazingly crafted delicacies were presented to me. A state-of-the-art presentation anted up the culinary experience and I can vouch for the fact that it’ll continue to be a big hit amongst family and food-loving diners of Delhi NCR. The festival is still on if you wish on experiencing the variant flavours of a Mango and should I suggest visiting it …

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Nowruz Celebrations at Zarin by Fairmont Jaipur

March 21, 2017
Zarin Fairmont Jaipur_Twitter

It’s always a pleasure being back at Fairmont Jaipur. That ‘Royalty State Of Mind’ experience is something I always look forward to on my travel times. The month of March is the time for celebrations as Gulf countries and Parsi community celebrates ‘Nowruz’, the Persian New Year. Celebrating the occasion in an Indo-Persian-Parsi style, Fairmont Jaipur recently invited me and a couple of other food influences to celebrate the 2nd anniversary of Zarin, India’s only Indo-Persian restaurant. Candlelit restaurant, intricately painted ceilings, chandeliers, rainy winds gushing through the corridors and a set menu offering the finest of the Persian dishes being prepared by Chef Deepak Gurung & Chef Rehman was what we witnessed on the eve of Nowruz. The ‘Forgotten Recipes of Persia’ food festival will go on till 1st of April, offering finest of the fine Persian and Parsi recipes at Zarin. Also, in accordance is the celebration of Zarin’s 2nd anniversary since its launch in March 2015. Considering the feedbacks that they’ve received from their elite customers over the course of time, Chefs have introduced a menu for Zarin that consists of an array of Vegetarian dishes in the fresh carte du jour. The amalgamation between Indo-Persion style of cooking, techniques and usage of herbs is what resonates throughout the menu of Zarin. Let me take you on a pictorial journey of what I tried at Zarin from their newly launched menu. Table condiments Ajika, Hummus, Parsi coconut green chutney, Parsi tomato chutney with House Salad (Romaine lettuce, cucumber, tomato, carrots and olives served with house dressing) & Persian breads. Soup Soup – E – Joe – Slowly cooked barley soup with Persian spices. The soup was quite refreshing, light and mildly infused with herbs keeping the freshness of the vegetables intact. For non-vegetarian counterpart, the menu also had Harira …

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