Heat a pan. Pour 3 tbsp of oil on low medium flame. Add cinnamon, clove and cardamom. Saute well and add the chopped onion. Saute until light brown.
Then add the ginger garlic paste, saute until the raw smell goes.
Add the tomatoes, saute until mushy. Add the turmeric powder, red chilli powder, coriander powder,garam masala and kasuri methi, saute in low flame. Add ¼ cup water so that the masala doesn’t burn. Add the slat accordingly.
Add the cubed capsicum, green chilli and chopped mushrooms. Saute on low medium flame. Add half a cup of water accordingly for your required gravy. Close and cook on low flame for 10minutes
Add the butter and the fresh cream, bring it to boil. Switch off the flame, garnish it with coriander.
Poitín is Ireland’s original spirit and the precursor to modern-day whiskey. Prior to cask aging, poitín and whiskey were essentially the same spirit, separated only by the buying of a license. Banned for over 200 years by a foreign parliament, poitín was traditionally distilled from malted grains such as barley, oats, wheat and rye, using whatever was available locally or in season at the time. A feature by lifestyle columnist Riccha Grrover for Asian Lite International.
The word poitín means ‘small pot’ in Irish and refers to the small pot-still commonly used by illicit distillers. Prior to cask aging, poitín and whiskey were essentially the same spirit, separated only by the buying of a license. Banned for over 200 years by a foreign parliament, poitín was traditionally distilled from malted grains such as barley, oats, wheat and rye, using whatever was available locally or in season at the time. The word poitín means ‘small pot’ in Irish and refers to the small pot-still commonly used by illicit distillers.
— Micil Irish Poitín —
A spicy, full-flavoured poitín made to an original family recipe, distilled using 100% Irish malted barley and a local Connemara botanical known as bogbean. Distilled in a hybrid copper pot still, the spirit cuts are made through sensory analysis alone, giving an incredibly refined spirit.
Tasting Notes: Warm honey spice with vibrant fruits, distinct malt character, balancing floral notes and an elegant velvety texture
Also let’s have a spotlight too on Micil Irish Cream Liqueur —
There’s a long tradition in Ireland’s Connemara of drinks made with cream, honey and a drop of poitín, using all of the best that the land has to offer. A West of Ireland take on an Irish classic, Micil Irish Cream is made using the finest Connemara Poitín and the highest quality ingredients sourced as close to home as possible, and is produced to the original family recipe.
A luxurious blend of sweet Irish whiskey, rich Irish cream, and smooth Connemara poitín from Micil Distillery. Awarded Best Irish Cream at the 2022 World Liqueur Awards, Micil Connemara Irish Cream is made using Micil Irish Poitín, distilled with 100% malted Irish barley and spicy Connemara bogbean.
Tasting notes: A superb creamy texture, sweet chocolate notes and a sprinkling of coffee and honey, all balanced by the soft, fruity spice of Irish poitín.
About Micil Distillery
Micil (pronounced Mik-il) Distillery was founded in honour of Micil Mac Chearra, who began distilling poitín in 1848 on a Connemara hillside. His family have been crafting exceptional Irish spirits on the shores of Galway Bay ever since, representing Ireland’s longest unbroken family distilling tradition. For over 170 years the family have preserved these traditions, skills and recipes and passed them down from generation to generation.
Production at Micil Distillery is headed up by Pádraic and Jimin Ó Griallais, sixth generation Connemara distillers and direct descendants of Micil. The distillery produces a range of multi- award-winning Irish spirits, made using 100% Irish grains, local Connemara botanicals and unique family recipes. In January 2021, Micil Distillery produced Galway’s first whiskey in over 100 years.
Family and community are at the heart of everything at Micil, along with an unwavering belief in the pursuit of excellence, and a passion for crafting extraordinary Irish spirits.
To make the caramel, place the sealed can of sweetened condensed milk in a pressure cooker. Make sure it is fully submerged in water. After 1 whistle keep it on low flame for 20 mins. Take it out after the cooker cools down.
Place a heavy bottom pan on low medium flame and add the ghee. To this add the coconut and cook for 2 mins while stirring continously.
In a bowl add the coconut, crumbled khoya , cardamom powder and the caramelised milk maid mix everything well. (Add the milk maid according to your sweetness)
Make small ladoos with this mixture and gently roll the ladoo in the desiccated coconut.
Rest the ladoos for couple of hours before serving them. This will make the ladoos firm.
Store the ladoos in the refrigerator for up to a week in an air tight container.
Celebrate the nostalgia of childhood by preparing a delightful array of mouth-watering recipes together. Indulge in culinary delights and create lasting memories with your children this Children’s Day. Whether it’s traditional sweets, savory snacks, or fusion delights, embark on a culinary journey that will make this occasion a memorable feast for everyone.
Take this opportunity to bond with your siblings, share stories, and create new memories while enjoying the process of cooking and savoring delicious dishes. Let the aroma of spices and the laughter of shared moments fill your home, celebrating the special connection between siblings and the magic of childhood on these special days.
Masala Paneer Quesadillas: Indian-spiced paneer and vegetables in quesadillas, cooked quickly in the microwave for a flavorful fusion.
Ingredients:
200g paneer (cottage cheese), crumbled or diced
1 small onion, finely chopped
1 small tomato, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
Salt to taste
Cooking oil
4 small tortillas
1 cup shredded cheese (cheddar or mozzarella)
Instructions:
In a microwave-safe bowl, heat a tablespoon of cooking oil and cumin seeds in your Voltas Beko microwave for 30 seconds to allow itto sizzle. At this the mixture will turnaromatic.
Add the finely chopped onions and microwave for 2-3 minutes, or until the onions turn translucent.
Add the chopped tomatoes, red chili powder, garam masala, turmeric powder, and salt (to taste) to the bowl. Mix well and microwave for an additional 3-4 minutes, or until the tomatoes are soft and the mixture thickens. The Digital Display in the Voltas Beko microwave helps you to keep an eye on the mixture so you can ensure that it is being cooked perfectly.
Add the crumbled or diced paneer to the bowl and mix it with the masala. Microwave for an additional 2-3 minutes until the paneer is heated through and well coated with the spices. Adjust salt and spices to taste.
Place a tortilla on a microwave-safe plate and spread a portion of the masala paneer filling evenly over one-half of the tortilla.
Sprinkle a generous amount of shredded cheese on top of the masala paneer filling.
Fold the tortilla in half to cover the filling, creating a semi-circular shape.
Microwave the quesadilla on high power for about 1-2 minutes, or until the cheese melts and the tortilla becomes slightly crispy.
Carefully remove the quesadilla from the microwave, let it cool for a moment, and then use a knife or pizza cutter to slice it into wedges.
Repeat the process for the remaining tortillas and filling.
Rasmalai Cheesecake: A combination ofthe creamy richness of cheesecake with the aromatic flavours of cardamom and saffron-infused rasmalai.
Ingredients:
200 grams rasmalai (store-bought or homemade), drained and squeezed
200 grams cream cheese, softened
1/2 cup condensed milk
1/2 cup heavy cream
1/2 teaspoon cardamom powder
A pinch of saffron strands
1 cup crushed digestive biscuits
4 tablespoons melted butter
Instructions:
In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix well until the crumbs are evenly coated.
Press the biscuit mixture into the bottom of a greased springform pan to create the crust.
In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add condensed milk, heavy cream, cardamom powder, and saffron strands. Mix well until all the ingredients are well combined.
Gently fold in the drained and squeezed rasmalai pieces into the cream cheese mixture.
Pour the rasmalai-infused cream cheese mixture over the prepared crust in the springform pan.
Smooth the top with a spatula and place it in the Voltas Beko refrigerator for at least 4-6 hours. The NeoFrost™ Dual Cooling technology keeps the natural goodness intact.
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Garnish with extra rasmalai pieces and a sprinkle of saffron strands, if desired.
Slice and serve chilled, savouring eachbite of this delightful Rasmalai Cheesecake.
Kebab-Stuffed Pita Pockets: Vegetarian kebabs stuffed inside pita pockets for a handheld, microwaveable fusion meal.
Ingredients:
4 pita bread pockets
1 cup mixed vegetables (such as bell peppers, onions, carrots), finely chopped
1/2 cup boiled and mashed potatoes
1/4 cup bread crumbs
1 teaspoon ginger-garlic paste
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt to taste
Fresh coriander leaves, chopped
Tzatziki sauce or any desired sauce for serving
Instructions:
In a microwave-safe bowl, combine the mixed vegetables, mashed potatoes, bread crumbs, ginger-garlic paste, garam masala, cumin powder, coriander powder, salt, and fresh coriander leaves. Mix well to form a uniform mixture.
Place the vegetable mixture in your Voltas Beko microwave on high for 3-4 minutes, or until the vegetables are cooked and the flavors are well combined. The Auto Cooking feature in the Voltas Beko microwave ensures that your food is cooked with the touch of a button.
While the mixture is still warm, carefully open each pita pocket and stuff them generously with the vegetable mixture.
Place the stuffed pita pockets on a microwave-safe plate and microwave on high for 1-2 minutes, or until the pita bread is warm and soft.
Serve the Veg Kebab-Stuffed Pita Pockets with a side of tzatziki sauce or any desired sauce for dipping.
Enjoy these flavourful and convenient pita pockets as a quick and satisfying meal.
With Diwali just around the corner, the festive occasion calls for special recipes to add an extra sparkle to your parties. Mars Wrigley has got you covered with the perfect recipes infused with a delightful touch of chocolatey twist, bound to put smiles on your guests’ faces. No Diwali bash is complete without scrumptious food, and since Diwali is all about celebrations, why not amp up your dishes too?
Fill up your home with the mouth-watering aroma of delicious treats whipped up with Galaxy, Fusions, Snickers, Twix and M&Ms. Let your culinary prowess shine as you entice everyone with your cooking and turn that party into a chocolate wonderland with Mars Wrigley’s ultimate recipes!
SNICKERS® Sweet and Salty Popcorn
Ingredients
8 cups lightly salted popcorn
2 oz dark chocolate, melted
2 bars (50g each) SNICKERS Original, chopped
1 cup pretzel twists
3/4 cup salted peanuts
1/2 cup butterscotch chips
Direction
Place popcorn in a large bowl. Drizzle with melted chocolate and toss to coat; spread on parchment paper–lined baking sheet. Let stand for 8 to 10 minutes or until chocolate is set. Break into bite-sized pieces.
Toss with chopped SNICKERS Original, pretzels, peanuts, and butterscotch chips.
Substitute milk chocolate for dark chocolate if desired.
Dessert Pizza made with M&M’S® Milk Chocolate Candies
Ingredients for Cream Cheese Spread:
8 oz cream cheese
½ T vanilla extract
1 c powdered sugar
1 T whole milk
Ingredients for Dessert Pizza:
2 T M&M’S® Milk Chocolate Candies, ¼” chopped
8 oz sugar cookie dough, prepared
10-11 strawberries, sliced
½ T chocolate sauce, prepared
Direction for Cream Cheese Spread:
Mix all ingredients and combine until smooth. Spread can be made in advance and stored refrigerated until assembly of the dessert pizza.
Assembled Dessert Pizza:
Preheat oven to 350°F.
Prepare sheet trays for baking by lining with parchment paper lightly sprayed with oil.
Roll out cookie dough to a 9″ round.
Bake for 10-12 mins until golden brown.
Cool completely before assembling dessert pizza.
To assemble, spread prepared cream cheese spread onto cookie, leaving about a 1” edge around the outside.
Scatter sliced strawberries, chopped M&M’S® Milk Chocolate Candies and drizzle with chocolate sauce.
Serve as shareable dessert pizza or in individual to-go pizza containers.
Buttermilk Donuts Made with all-new GALAXY® FUSIONS Chocolate
Ingredients for Donuts
3½ cups all-purpose flour
1 cup sugar
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1½ teaspoon ground nutmeg
¾ cup buttermilk
4 tablespoons unsalted butter, melted
2 eggs
1 egg yolk
Chocolate Glaze
1 cup chopped GALAXY® FUSIONS Chocolate
2 cups confectioners’ sugar, sifted
1 tablespoon light corn syrup
½ cup unsalted butter
¼ cup whole milk, warmed
2 teaspoons vanilla extract
Direction for Donuts
Preheat fryer to 375°F.
Combine 1 cup of flour, sugar, baking soda, baking powder, and salt. Set aside. In separate bowl, combine buttermilk, butter, and eggs.
In a mixing bowl, add wet ingredients to the dry and mix well. Add remaining flour and mix until just combined. Turn dough onto floured work surface. Roll with floured rolling pin to 1-inch thick.
Stamp out dough rings with floured doughnut cutter, re-flouring between cuts.
Carefully drop dough rings into fryer, four or five at a time, depending on fryer size. Turn doughnuts as they rise to surface with a slotted spoon. Fry doughnuts until golden brown, about 50 seconds per side.
Drain on paper towel-lined pan or wire rack. Repeat frying, returning fat to temperature between each batch.
Chocolate Glaze
Combine butter, milk, corn syrup, and vanilla in saucepan and heat over medium heat until butter is melted.
Decrease the heat to low, add 1/2 cup of chopped GALAXY® FUSIONS Chocolate and whisk until melted.
Remove chocolate mixture from heat. Using a hand mixer slowly add powdered sugar and beat until smooth.
Place chocolate glaze over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Assembly
Top glazed donut rings with remaining chopped GALAXY® FUSIONS Chocolate and serve.
Top to Bottom Cheesecake
Ingredients
·1/4 cup + 1 tbsp. TWIX® Bars, crushed, 1/2″, frozen
·2 tbsp. Caramel sauce
·1 cup Whipped cream
·1 Cheesecake slice, plain, small
·1 tbsp. Chocolate sauce
Direction
Spoon 1/4 cup crushed TWIX® Caramel Cookie Bars into bottom of chilled dish.
Top with caramel sauce.
Top with whipped cream.
Place cheesecake onto whipped cream, sinking it one-quarter of the way into whipped cream.
Dussehra is a time to celebrate the triumph of good over evil. In order to commemorate this day, many people across the country prepare traditional meals and get together with family and friends to feast after a nine-day long fast. With its numerous rituals and pujas, Dussehra often leaves us with limited time to prepare elaborate meals. However, cooking authentic dishes doesn’t necessarily have to be a time-consuming affair. With the convenience of the modern home appliances, we can now enjoy faster cooking while preserving the rich flavors of our culinary traditions.
Get ready to tantalise your taste buds with these unique and creative Indian recipes that pay homage to our rich culinary heritage. Let’s embark on a delightful journey and indulge in the flavors that have been cherished for centuries.
Khaman Dhokla: Apopular Gujarati steamed snack made from fermented gram flour (besan). Ingredients:
1 cup gram flour (besan)
1/4 cup semolina (sooji)
1/4 cup yogurt
1 tsp ginger-green chili paste
1 tsp Eno fruit salt
Salt to taste
Method:
Mix gram flour, semolina, yogurt, ginger-green chili paste, and salt.
Add water to make a smooth batter.
In a microwave-safe bowl, add the batter, and microwave for 2 minutes. The digital display in Voltas Beko microwave will help you keep an eye on the food while you are busy with the Pooja preparations.
Stir it and microwave it again for 10-15 minutes until a toothpick comes out clean.
Cut it into pieces.
For tempering, heat oil, add mustard seeds, curry leaves, and green chilies.
Pour this over the dhokla pieces.
Vegetable Biryani: A fragrant and flavourful Indian rice dish cooked with mixed vegetables and aromatic spices.
Biryani spices (cinnamon, cardamom, cloves, bay leaves)
Ghee or oil
Method:
Rinse the Basmati rice in cold water and then soak it in water for 30 minutes, then drain it.
Take a microwave-safe casserole dish with a lid. Add a few tablespoons of ghee or oil to the dish and spread the sliced onions, assorted vegetables and biryani spices in the dish, cook it in your Voltas Beko microwave for 5-6 minutes, stirring every 2 minutes, until they turn golden brown.
Add the drained Basmati rice to the dish.Sauté the rice with the vegetables and spices for 2-3 minutes in the microwave.
Stir in the yogurt and mix well. Add water (the ratio is typically 1.5 cups of water for every cup of rice).
Season with salt according to your taste.Microwave the covered dish for 15-20 minutes, or until the rice is fully cooked. Cooking times may vary, so check after 15 minutes.
Once the rice is done, let it sit for a few minutes. Garnish with fried onions and fresh herbs, such as cilantro and mint.
Wheat Rava Payasam: A warm and comforting South Indian dessert made with wheat rava and sweetened with jaggery and coconut milk. Ingredients:
1/2 cup wheat rava
1 cup jaggery, grated or powdered
1 cup thick coconut milk
1/4 cup thin coconut milk
1/4 tsp cardamom powder
A pinch of salt
Ghee (clarified butter)
Cashews and raisins for garnish
Method:
In a microwave-safe bowl, dry roast the wheat rava for 2-3 minutes until it turns aromatic. Set aside.
In another microwave-safe bowl, combine the jaggery and 1/4 cup of water. Heat the mixture in the microwave for 1-2 minutes or until the jaggery dissolves. Stir to make a syrup.
Add the roasted wheat rava to the jaggery syrup and mix well.
Microwave the mixture for 2-3 minutes, stirring every minute, until the rava is cooked and the mixture thickens.
Add the thin coconut milk and microwave for 1-2 minutes.
Stir in the cardamom powder, a pinch of salt, and the thick coconut milk.
In a separate microwave-safe bowl, heat ghee and roast cashews and raisins until golden.
Add the roasted nuts to the payasam.
Microwave the entire mixture for 1-2 minutes until it’s heated through.
Serve hot or cold, as per your preference. Enjoy your Wheat RavaPayasam!
Rose Thandai: A refreshing Indian drink made with milk, nuts, and aromatic spices.
Ingredients:
1 liter full-fat milk
1/2 cup mixed nuts (almonds, cashews, pistachios)
1/4 cup poppy seeds
1/4 cup fennel seeds
1/4 cup rose syrup
Sugar to taste
Method:
Soak nuts, poppy seeds, and fennel seeds in water for a few hours, then blend into a smooth paste.
Mix the nut paste, rose syrup, and sugar into the milk.
Refrigerate for a couple of hours before serving for a refreshing and healthy drink. The NeoFrost Dual Cooling technology in Voltas Beko refrigerators will ensure that your thandai is chilled at the optimum temperature retaining its flavour and freshness.
Serve cold with ice cubes and garnish with rose petals and more nuts.
Durga Puja symbolizes the triumph of good over evil and the worship of goddess Durga. It is not just a period of prayer and reflection but also a celebration of delicious and wholesome food. To enhance your Navratri fasting experience, Voltas Beko brings youeasy fasting recipes that seamlessly blend tradition and innovation. With the help of your microwave and refrigerator, you can create flavourful delights to savour during this sacred time.
SABUDANA KHICHDI
Ingredients:
1 cup Sabudana (sago pearls)
2 medium-sized potatoes, peeled and diced
1/2 cup roasted peanuts, crushed
2-3 green chilies, finely chopped
1 tsp cumin seeds
1 tsp ghee (clarified butter)
Sendhanamak (rock salt) to taste
Fresh coriander leaves, chopped, for garnish
Method:
Wash the Sabudana thoroughly and soak it in water for 4-5 hours. Drain and keep it in the refrigerator overnight.
Heat ghee in a microwave-safe bowl, add cumin seeds, and microwave for 30 seconds. The digital display in Voltas Beko microwave will help you keep an eye on the food while you are busy with the Pooja preparations.
Add diced potatoes and microwave for 5 minutes, stirring halfway.
Mix soaked Sabudana, crushed peanuts, green chilies, and rock salt. Microwave for another 4-5 minutes, stirring occasionally.
Garnish with fresh coriander leaves and serve hot.
LAUKI (BOTTLE GOURD) KOFTA CURRY
Ingredients:
For Koftas:
1 cup grated lauki (bottle gourd)
1/2 cup Singhadekaatta (water chestnut flour)
Sendhanamak to taste
1/2 tsp red chili powder
1/2 tsp cumin seeds
Oil for frying
For Curry:
1 cup curd (yogurt), whisked
1/2 cup tomato puree
1/2 tsp ginger paste
1/2 tsp green chili paste
1/2 tsp cumin powder
1/2 tsp coriander powder
Sendhanamak to taste
Fresh coriander leaves, chopped, for garnish
Method:
For Koftas:
Combine grated lauki, water chestnut flour, cumin seeds, red chili powder, and rock salt in a bowl.
Form small koftas from the mixture.
Heat oil in a microwave-safe dish and fry the koftas until golden brown. Keep them aside.
For Curry:
In a microwave-safe bowl, mix curd, tomato puree, ginger paste, green chili paste, cumin powder, coriander powder, and rock salt.
Microwave the mixture for 4-5 minutes, stirring occasionally until the oil separates.
Add the fried koftas to the curry and microwave for another 2 minutes.
Garnish with fresh coriander leaves and serve with Singhade ke atee ki roti.
In a mixing bowl, combine yogurt, honey, and cardamom powder. Mix well to prepare the dressing.
Toss the chopped fruits in the dressing.
Refrigerate for a couple of hours before serving for a refreshing and healthy dessert. The NeoFrost Dual Cooling technology in Voltas Beko refrigerators will ensure that your food is chilled at the optimum temperature retaining its flavour and freshness.
Navratri fasting need not be bland or boring. With the help of your microwave and refrigerator, you can create these delicious Navratri fusion recipes that are sure to please your taste buds. Plus, when the feast is over, Voltas Beko dishwashers will be there to help you clean up effortlessly. Enjoy a flavourful and hassle-free Navratri with these delightful recipes and convenient kitchen appliances!
Navratri is one of the most significant Hindu festivals in many parts of India. It is a celebration that includes praying to all female Goddesses, garba and dandiya dancing, and delicious food.
During this time, some of your neighborhood’s best restaurants have you covered for filling your hungry stomach, so take a chance and immerse yourself in the enchanting cuisine delights served elegantly in a Thaali, this special menu highlights the essence of joyful feasting.
Anand Sweets’ special vrat thali!
Indulge in a delectable Navratri Thali at Purani Dilli by Anand Sweets, crafted with a wholesome blend of ingredients such as Samai, Pumpkin, Makhana, Paneer, Sabudana, and more, all seasoned with pink salt for a nutritious and energising dining experience. The thoughtfully prepared Vrat Thali includes assorted dishes such as Kuttu Atta Ki Puri, Samak Chawal, Shahi Paneer Sabzi, Pumpkin Sabzi, AarbiAachar, Makhana Kheer, Salad, Dry Aloo Chips, and Raita, ensuring a delightful Navratri feast.
Customers can also order a la carte and enjoy individual dishes for Navratri. Must-try favourites on the menu include – Adraki Paneer Tikka, along with tempting Chaats such as Tava Aloo Chaat, Sabudana Aloo Tikki Chaat, and Singhara Papdi Chaat.
Availability: 15 October to 24 October 2023, 12 p.m. to 10 p.m.
Price: Rs. 350/- plus taxes
Location: Available across Purani Dilli by Anand Sweets
Phone: (91) 93531 42319; (91) 93531 39813
Ssaffron, Shangri-La Bengaluru
Ssaffron, the award-winning Indian restaurant at Shangri-La Bengaluru, unveils its exclusive Navratri Festive Menu. This culinary extravaganza spans nine days, from 15 October to 23 October, embracing the festive spirit of Navratri with an array of traditional delights.
Guests can start with Shakarkand Aur Anar Ki Chaat and Phaldari Salad followed by crispy Sabudana Vada and Chef Pankaj’s curation, Kache Kele Ki Tikki. The Vrat-friendly Thaali also features delicacies such as Makhane Kaju Ki Sabzi, Dahi Aaloo, Khatta Meetha Kaddu, and Dabi Sukhi Arbi accompanied by staples like Sabudana Khichdi and Singhade Ki Poori. To satiate sweet cravings, diners can relish Samvat Chawal Kheer and Coconut Laddoos.
This special Thali is available from 15 October until 23 October for lunch and dinner and is priced at Rs. 1600/- all-inclusive. For more information, guests can call (91) 80 4512 6100 or email bengaluru@shangri-la.com
Renaissance Ahmedabad Hotel
Prepare to Revel in Dance, Celebration, and the Vibrant Spirit of Navratri at the captivating Emerald Lawn at Renaissance Hotel Ahmedabad.
Immerse yourself in the rich traditions of Garba Night as you step into a world of themed décor, a captivating stage, and a delightful photo booth to capture your moments of joy. The beats of Garba music will resonate through the night, courtesy of different DJs, creating an atmosphere that’s truly electrifying.
As you dance your heart out, refuel with a selection of delectable food and beverages at live stations. The event begins at 8 p.m. to ensure that you may enjoy Garba with your family in a safe environment.
The party continues after the Garba Night ends! So, from 12 a.m. to 3 a.m., travel to Mill & Co. for late-night hangouts and savour an Exquisite Menu with Tawa Pulao Masala, Paneer Bhurji, Pasta Selections, Vegetable Biryani, and Grilled Cheese Chutney Sandwiches.
For more details and reservations, call +91 7574847188.
What: The Garba Night
Where: Emerald Lawn, Renaissance Ahmedabad Hotel
When: 15th to 24th Oct, 2023
Timings: 8:00 pm onwards
Ishaara
Ishaara is a modern Indian restaurant with “classical and traditional recipes giving it a modern expression”. These dishes come from across India, with familiar names and some experiments. This festive season, Ishaara launches a Navratri special thali curated by Chef Jagdish Naidu for all vegetarian patrons. The modern Indian restaurant have an exclusive Bengali food experience called “Durgotsav Bhoj” curated by Miss Anasuya Banerji for all dinners from 15th October to 24th October at Ishaara.
The inspiration behind Ishaara’s Bengali Thali this festive season draws from the roots of East Bengal, particularly the Dhaka & Comilla region. It encompasses a rich array of cooking ingredients, recipes, and cooking techniques. Anasuya Banerji, a visionary leader renowned for her impact on education and skill development, brings her creativity, perseverance, attention to detail, and community-building spirit to the forefront this festive season. She presents a specially curated menu, “Durgotsav Bhoj”, drawing inspiration from the culinary traditions of the past four generations.
Anticipate a diverse range of appetizers, including Machher chop, Kochuri and Shukno Aloor Dam, Fish fry, and more. The main course features authentic dishes such as Bhanpa lish, Machher Kalia, Chingri Phookopi, and Jhuri Aloo Bhaja. Conclude your meal with the sweet indulgence of Bengali specialties like Mishti Doi & Nolen Gurer Rasogulla. The entire Bengali Thali experience will be exclusively available in Mumbai Ishaara, Palladium, and Kurla Market City.
Venu: Ishaara – Specialty Modern Indian Restaurant
Date: 15th October to 24th October 2023
Time: 12 pm to 3 pm Lunch; 7 pm to 11 pm Dinner
Celona
Celona is thrilled to introduce a new concept, All Things Navratri Menu, inviting patrons this festive season to embark on a culinary journey that promises an extraordinary start to the festive season with delicacies to revel in. The menu boasts a range of signature dishes, revamped to enjoy during Navratri, wherein each dish is carefully and deliciously curated.
Indulge in the festive spirit with the Navratri Platter at Celona, a feast that unites the wholesome flavours of the season. The bountiful spread at Celona includes Quinoa-coated Sweet Potato Cutlet, Kuttu Lavash, Green Pea Hummus, Sava Tabbouleh, Sago Pudding, and Banana Chips.
Freshness meets indulgence in the Fruit Platter, featuring a selection of seasonal fruits sourced from local markets. Guests are welcome to enjoy a vibrant assortment that captures the essence of nature’s bounty, adding a refreshing touch to one’s shared moments. Elevate your snacking experience with the Chip and Dip Plate, a tantalising combination of Banana and Potato Chips, Kuttu Lavash, and Green Pea Hummus. This platter is a perfect union of crunchy delights and flavorful dips, setting the stage for delightful conversations.
Experience the crispiness of Sabudana Vada, made with Tapioca Fritters served with a side of Coriander, Mint and Chilli Dip. The Sabudana Vada Platter at Celona is a delightful fusion of traditional flavours and contemporary presentation, offering a perfect blend of textures and aromas. At Celona, the platters are more than just meals, they are an invitation to connect, share and savour the joy of dining together.
Celona offers a wide variety of options in the no onion and garlic menu for the patrons to enjoy. Some delectable options include Avocado Papdi Chaat, Quinoa Salad, Avocado Toast with a Celona twist, The Vegetable Club Sandwich and the Brownie Sizzler.
