Restaurant review – Eau de Monsoon at Le Meridien

Elevators at Left Meridien

Luxurious hotel Le Meridien is reigning the busy capital of India in the heart of the city. It is the one stop highly sophisticated accommodation provider to domestic and international tourists. Being in the heart of the city, this hotel has easy access to almost all tourist spots in Delhi.

The elegant interiors of the hotel provide a soothing yet chic aura. It has many dining sections few of them are Nero, Le Belvedere, Eau de Monsoon and Caffe Longitude. There are more obvious sections to the property such as conference rooms, arcade and many others. Each section has a unique but vibrant aura to it.

Nero

I was there to review restaurant Eau de Monsoon at Le Meridien which is a contemporary fine dining restaurant serving authentic Indian food in International fashion. Established in 2011, this restaurant is based on the Monsoon theme depicting the warmth before the rain and cold during rain via the cuisine it offers. This restaurant is known for its Oven Guard cuisine which was designed and perfected by the celebrity Chef Opel Khan. The food in Eau de Monsoon is pre plated with different garnishings. Little enhancements are done by experimenting multiple times to perfection.

Ambience

Cafe Longitude

As we entered the restaurant, the chocolate brown interiors with strategically placed seating arrangement welcomed us.We were warmly greeted by Anasuya Basu, the Director of Le Meridien who took us through the tour of Le Meridien. I saw a sophisticated bar - Nero with dimly lit ambience. Restaurant Eau de Monsoon had a lounge overlooking the road through wall sized windows and a sparkling bar with variety of liqour to it. It also had private dining sections. Beautiful and elegant chandeliers decorated the private dining area.

Cafe and Lounge

Food at Eau de Monsoon

We were first offered Amuse Bouche which was a mixed vegetable cappuccino. The style of drinking was that it had to be had in one shot. I first got the warm taste followed by a cooler taste depicting the warmth before the rain followed by cool rain.

Amuse  Bouche served at Eau de Monsoon

Then we had starters chicken tikka duo, garlic n cheese clubbed with khasta roti, cucumber raita jelly and Dill n kasundi mustard marinated sole ,cumin puff with tempered yoghurt. Both the dishes enticed us with their presentation and were soft and juicy having appropriate blend of spices. Later we were offered palette cleanser- Mango sorbet which was very refreshing. Appropriate portions were served as starters.

Starter Chicken duo garlic and cheese with khasta roti

After fifteen-twenty minutes, we were served with the main course a.) New Zealand Lamb Rack having Seven spices,curried polenta, Roganjosh Reduction, Tempered yoghurt dip b.) Sea Bass having Madras Curry, artichoke, asparagus and steamed snow peas c.) Green coriander flavoured chicken curry with cherry tomatoes d.) Hot tender lamb curry cooked with Jaisalmer chilli e.) Dal Makhani. All the dishes were delectable and finger licking. My favourite was Sea Bass and New Zealand Lamb Rack. Dal Makhani was outstanding. I cannot miss on assorted breads that were so well prepared with an attractive presentation that I could not resist them. I had a mushroom naan which was mouthwatering. It was not at all heavy on stomach.

Read more

Nidhi KM

SATTE 2015 event at Pragati Maidan, Delhi

SATTE event

SATTE 2015, South Asia's largest travel show was organized at Pragati Maidan from 29th till 31st January. Chief Guest Mr. Girish Shankar, Additional Secretary, Ministry of Tourism, Govt. of India graced the occasion amongst eminent ministers from across the globe, ambassadors and high commissioners of participating countries and key people from leading travel associations from both India and abroad. Supported by Ministry of Tourism and in association with World Tourism Organization (UNWTO), SATTE 2015 was represented by the Ministry of Tourism, top travel associations from the domestic and global fronts.

Outside the SATTE event

The 3-day event had eminent business leaders share their views on the tourism and hospitality industry and the impact that India can make in this sector. International participants like the Philippines, Swedavia-Sweden Airports, Mexico Tourism and Central Asia have harnessed this platform and ventured into India for the first time. In addition, Bihar Tourism has participated in the event for the first time with Rajasthan Tourism and Taj Hotels Resorts and Palaces making a comeback.This year, SATTE witnessed new launches from participants such as:

Domestic destinations
at SATTE

1. Lavasa (India's first planned hill city):

Jetovator: Recently introduced, Jetovator is the world's latest exciting water sports craze, the 'Jetovator' at Lakeshore Watersports in the hill city. The new 'Jetovator' that combines the acrobatic aptitudes of an aircraft with the simplicity of riding a motorbike - has been launched for the first time in India.
Segway: A unique mode of green transportation. Self-balancing mini-bicycle powered by a battery to tourists for personalised, unhindered and thrilling exploration. At Lavasa, tourists can now cover large distances with great ease and discover the lush green trails and scenic pathways.
A unique gyroscope technology and the lean steer riding way makes Segway, one of the safest and efficient mode of transport to cover large walking distances.

International
Destinations

2.Google Hotel Finder (Developed by Jindal RHM Interactive P. Ltd):
Regarded as leaders in Google's Hotels Business View and solutions, Jindal RHM Interactive is focused solely on delivering. Google Hotel Finder is a new age presentation technology that allow the hotelier to showcase the hotel property and the end users to virtually experience the hotel in the same way he would if he would be there. View it on computers, smart phones or tablets.

3.The world's first real-time intelligent distribution platform powered by integrated data strategy: (Developed by RezNext Global Solutions, the world's only true Real-Time Distribution Technology Company. It empowers hotels to adopt a distribution strategy that simplifies the complex global distribution environment and makes it understandable and manageable. It is integrated with revenue management, operating intelligence and powered with reputation management insights).

International destinations
exhibits at SATTE

4.USA:Brand USA, in its 3rd year of participation at the travel Expo, was joined by the Las Vegas Convention, Visitors Authority and Visit California as co-exhibitors. Las Vegas recorded the highest number of visitors and anticipates a growth in the number of tourists. Utilizing this platform, USA introduced their innovation of maps through Instagram and Google. The service caters to the purpose of online trip planning with thousands of changing photographs constantly set on a geo-target for the international travellers. Visit California announced the launch of a travel trade website - trade.visitcalifornia.in to facilitate queries for travel agents in specific.

5.Thailand: The tourism board of Thailand launched the 'Discover Thailand' campaign at SATTE 2015. The brand participated with 50 co-exhibitors from the hotel and airline sections to ramp up potential outbound travel from India.

Fiji

6.Oman: Catering to the demands of destination weddings, the tourism board of Oman is looking forward to creating a niche as a popular wedding destination. In addition to establishing themselves in the wedding market, Oman is also set to begin a series of road trips that are scheduled to commence from April 2015.

Read more

Nidhi KM

Restaurant review- Ammi's Biryani, Kalyani Nagar, Pune

Tag line of Ammi's Biryani

Ammi’s Biryani: Your go to place for a weekend food trip!

Food trips are one of the best ways to burst your stress. It is a refreshing activity which opens your mind. Well this was one of those days when food trip was on my mind with biryani ringing in my ears. I can bet everyone in India would know about Biryani. A cuisine that is enjoyed & has a special place in every Indian kitchen. You will find numerous versions of it in India. One of the best places to enjoy biryani cuisine in India is Lucknow and Hyderabad. These cities and the people there have inherited the ancient style of making biryani’s and are known to serve some sumptuous biryani delicacies. It is a dish every Indian can relish.
So if you are living in Pune, the cultural hub of Maharashtra, then which are the places you should go to eat biryani. Pune as a city houses some good food joints where you can hog and be happy. It is a city which enjoys food and does not mind spending on eating out.
For me biryani is all about the aroma, taste, texture and how you present it. In Southern India there is a similar version of this delicacy called Pulao, however the preparation differs a lot. Don’t mistake it for the biryani.

On the walls

If you are planning a food trip on a weekend you should do a pit-stop at Ammi’s Biryani. Yes, Ammi’s biryani has launched in Pune. It’s been a month now and it is buzzing in the town for its flagship dish “Biryani”. Currently they have branches in VimanNagar and Kalyani Nagar. With a humble beginning in Banglaore from their one store in Kormanagala they are now growing and operating in Chennai, Mumbai and Pune. Ammi’s biryani seems to have cracked the biryani delicacies. Mind you Bangalore houses a lot good briyani places in Kormangla like Hyderabad House, but Ammi’s biryani which started recently has won some hearts to grown beyond “Bengaluru”.
In Pune I visited their all new outlet in Kalyani nagar(it is opp marakeesh and near Mulik ground) for my review.

Ambience

First impression of the outlet, damn impressive. Well made, hygienic, spacious enough to house 25-30 people at a time & gives you an option of home delivery. Well done interiors adds to the experience or you can call it a vibrant biryani outlet.

Mutton Biryani

Food

It has a good blend of food options to offer at a biryani place. Enough varieties of biryani veg and non-veg(chicken,mutton and egg), powered with curry roti combinations, side dishes and sweets to end up your meal.
As a part of the review I was offered the below dishes
1: Executive Veg Biryani
2: Executive Non-veg biryani(Chicken based)
3: Regular Mutton Biryani
4: Paneer Angara Curry Roti
5: Sweets: Kashmiri Meetha & Matka phirni

Read more

Interaction with Celebrity Chef- Davinder Kumar @Le Meridien

Celebrity Chef Davinder Kumar

Davinder Kumar, a chef par excellence with distinction in conventional and modern cuisine, joined this profession three decades ago. Chef began his career with Oberoi group of hotels in 1972. After achieving Diploma in Kitchen Management, Chef Davinder Kumar was sponsored by Oberoi group to learn French cuisine from select Chefs in Paris in Lychee Technique de Hotelier. He has been rewarded with many awards including Golden Hat award, National Tourism award of best Chef by Ministry of India Tourism and Gold award in Japan for his contributions and innovations in culinary skills. Chef was elected as the president of Indian Culinary Forum for 9 continuous  years. Chef Davinder Kumar is an author of cook books like 'Kebab, Chutney and Bread' , 'Salads' etc.

Viharin.com got this opportunity to meet with the esteemed chef Davinder Kumar at Le Meridien in Delhi. Here is the snippet for you.

Interaction with celebrity Chef Davinder Kumar at Le Meridien

Q1.) What inspired you to join this profession?

After doing professional course in Kitchen Management, my friend introduced me to Oberoi Group. At that time, this was an upcoming profession. My family was not so convinced. In those days anybody who would join these profession, would not get a girl for marriage. But I joined this profession, as I realized my passion lies in this. Oberoi Group sent me to learn French Cuisine in Paris. French cuisine is the mother of all cuisines in terms of preparation and presentation. If one learns French Cuisine then one can learn any cuisine.

Enticing dishes created by Celebrity Chef
Davinder Kumar and team

Secondly, I have been rewarded for my skills through various prestigious awards like Golden Hat award, National tourism Award by Tourism Industry of India and Gold Award in Japan. This kind of recognition has always inspired me to go to higher levels in my profession.

At Le Meridien in Eau de Monsoon, we need to take cuisine to the next level while retaining its Indian roots. You would see the food is contemporary and authentic to create a fine dining affair. The theme is that we pick farm fresh produce and blend modern with classic. You would see the basic ingredients of food in restaurant Eau De Monsoon as authentic Indian but the presentation is in a European style.

Q2.) You specialize in French and European cuisines are they your favourite cuisines?

Yes French cuisine is my favourite. Although I have done a lot of study for other cuisines. I tasted 365 kebabs in a year to write my book on kebabs.

Q3.) Which all destinations you would visit again and again to have its authentic cuisine?

Professionally, I would visit Europe again and again and personally Switzerland. I have travelled Europe vastly including Italy, France, Spain, Switzerland and U.S  and Asian countries.

Read More

Nidhi KM

Interaction with Dutch Latte art champion, Esther Maasdam @Le Meridien

Esther Maasdam

Esther Maasdam began her coffee career in 2005 when she became a barista for MobiCcino, a Dutch coffee company. She soon developed a love for the craft and spent the next several years perfecting her skills and attained her SCAE Barista level 1 and 2 certifications. In 2009, Esther began competing professionally in latte art competitions around the world. Her talents and skills were recognized when she was named the Dutch Latte Art Champion in 2011 2012, 2013 and 2014. She also placed 5th in the World Latte Art Champion ship in 2013. Since 2014 in Netherlands,  Esther provides high-quality coffee services and barista courses at her own company as SCAE Authorized Trainer

Le Meridien has appointed Esther Maasdam as the Global Latte Artist who will create 12 destination inspired latte art designs.

When I got an opportunity to meet with Esther Massdam, I did not want to miss it. I was curious to know how this renowned Latte Art champion unlocks destinations via coffee. So here is the glimpse of-

Interaction with Esther Maasdam

Le Meridien Latte Coffee art by Esther Maasdam

Q1.)How did Latte Art happen to you?

Ten years ago when I started, Latte Art was not a big thing. I saw this guy at the coffee shop who would create this art and I used to serve to people who would be so happy at the sight of art in coffee. I always used to get fascinated by this. So, I started learning this art. In 2009, I started going to Latte Art competition. In competitions, you get  highly innovative and creative champions from all over the world. I got to share and learn a lot in those competitions. After a while company Daloa Corte organized a camp for all Baristas which took me off. I wanted to bridge the gap between the Barista and guests by giving them not just coffee but an experience.

Q2.) I have read few lines from you - " Le Meridien encourages its guests to unlock each destination via locally inspired programming and cuisine with an eye for the arts. Merging my work in Latte Art with the inspiration that travel naturally brings is an exciting and unique challenge". I have next three questions from this statement of yours.

Esther Maasdam making a flower
on the Latte Coffee

How do you unlock a destination to guests via Latte Art in the coffee?

In today's world with such a globalization, if you want, you can go to same hotels/restaurants eat and drink same food. Le Meridien not only wants you to experience Le Meridien but also to experience the destination in food. The experience of destination if happens via food, it is phenomenal. It is so beautiful if it happens through coffee. When I put local designs in the coffee reflecting the culture or prominent specialities of that destination, it becomes a remembrance in their mind which leaves a strong impression and relation with the coffee.

Q3.)Which all destinations you have unlocked via Latte Art?

In October, kick off events in Vienna happened. Its a country of old coffee houses. Then, I went to Budapest which is a beautiful old city. India is a wonderful country. There are many more on cards.

Beautiful flower created by
Esther Maasdam
at Le Meridien Art fair

Read more

Nidhi KM

Review of Canadian quick service restaurant chain- Pita Pit

Live kitchen and order counter at Pita Pit

Pita Pit, a Canadian quick service restaurant chain at GK-1 outlet is the company’s flagship store in a café style format. It draws itself from a QSR and a café with its interiors, menu, selection of books to read, free Wi-Fi offering the customers a place to take a breather from their hectic schedule. The Lounge, with their range of sandwiches and salads common across outlets, also features pita toasties and new desserts on the menu. They also have a host of freshly squeezed juices, organic green teas and coffees on offer.

Ambience at Pita Pit

Salad station

I was at this restaurant to try out its healthy sandwiches. At the entrance, there was live kitchen on the right with two same salad tables separated by a counter.

Another salad station

On the right of entrance was a set of few light brown coloured tables laid down with a divider creating two sections for dining. There were planters strategically placed to give a fresh feel in the restaurant.

Beyond the dining area was a lounge overlooking the street through wall sized window panes. There were book shelves as well. It was clear that consideration was given to cater to many kinds of visitors like diners, people who want to relax and study, take away food etc.

Read more

Nidhi KM

Interaction with British Celebrity Chef- Dipna Anand

Dipna Anand

Dipna Anand, a celebrity chef, restaurateur of famous restaurant 'Brilliant Restaurant' and author of cook book 'Beyond Brilliant'  is based in London, UK. She has won the much coveted British Curry Award announced by the British Prime Minister David Cameron.

With a mission to teach 'real Indian cooking', Dipna also lectures at The University of West London specializing in following subjects - Hospitality, Catering, Food Studies and Indian cooking. Dipna runs an Indian cookery school, carries out food demos and pop-up chef events.

I got an opportunity to interact with Dipna Anand. Here is the glimpse of discussion

Interaction with Dipna Anand

Q1. What inspires you to cook?

My Father is my role model. I look up to him for cooking. I have learnt from him how to run a restaurant successfully. He is the main chef of my restaurant.

I run my own cookery school where I teach about Indian cooking. When my students cook and smile to see that they could make a delicious dish with high nutritional value. Or when people cook from my cook book and send pictures of the final delicacy, it inspires me to reach superior heights.

Q2. How often do you try to prepare new dishes?

Dipna

Whenever I get time and my mother allows me to cook, I start with my creativity. I carry lots of demonstrations, events, cookery classes and other stuff related to cooking. I get to cook new dishes with my students at university. When at home, I get to try dishes at least once a week.

 Q3. Which all places you have travelled?

We used to close our restaurant every year during August. At thast time, our father used to take us to places like Australia, U.S., Canada, India, U.A.E., Paris, Cyprus and Africa etc.

Read more

Nidhi KM