LAKE360 – an exceptionally delectable fine dining experience, writes FnB columnist Riccha Grrover for Asian Lite International
Now Imagine all of this together in NCR…an elevated deck, lake view, gentle breeze, glorious fauna and delectable cuisine… yes you read it right!
Karma Lakeland presents, LAKE360– an elevated experiential dining destination to create a lasting meal experience, as you indulge in the fine things of life!
LAKE360, as the name suggests, is nestled amidst the heart of Karma LakeLands, providing an unparalleled view of the entire resort – the palatial villas, the serene lake, lush golf course, the Klub. The pivoted spot was a favourite among many at the resort. Therefore the idea to build this as a unique destination that implores all guests to forget their worries and enjoy quality time came to life.
Sauntering vistas lead you to an elevated deck where soulful music and balmy winds set the vibe. Comfortable, yet chic and the lake side views create an unparalleled atmosphere. The picture-perfect views are matched by delicious grub for discerning diners, prepared with passion and attention to detail, by their very talented and experienced chefs.
The team at brand Karma believe in sustainable living and all their ingredients are locally and ethically sourced. The veggies are from their own organic farmlands. To enhance the dining experience, while ensuring it is fresh, they serve a set four-course flavoursome menu of Indian and European dishes, offering both vegetarian and non-vegetarian options. Celebrated cocktails complement the scrumptious food, where every dish tells a story of its own. ‘Bite soulfully, and you shall listen’ as they say!
To ensure exclusivity the deck has a seating for few. Every corner an exploration of senses, filled with birdsongs, the sound of moving water, sultry tunes, delicious cocktails and delectable food. We highly recommend that you go by to this fine dining restaurant that serves Indian and European grub on a progressive platter nestled in acres of greenery in an enchanting lakeside setting for an eclectic experience! The service is attentive, the welcome is warm, the menu choices are wonderful and suitable across palates, the portion sizes generous, the food exquisite, presentation appetising, atmosphere relaxing, the vibe unmatched…visiting there and seeing will be believing!
Lake 360 offers a unique experience, their restaurant at the resort’s center spot is NCR’s only lake side dining destination, where classic dishes have been reimagined and reinvented to cater to a global audience.
“We curate fresh seasonal menus and guests have been loving their meals at Lake 360. The brand strives to continue to elevate the food story and guests’ experience at Lake 360 with gusto”, said Mr Aryadev Khurana, Director, Karma Lakeland who is deeply involved in all operations and menu curations across the restaurants.
FnB columnist rating… all 5 stars! Highly Recommended.
Exclusive Feature by FnB columnist Riccha Grrover for Asian Lite International
Saakshi’s Kitchen has a passion for making sure their brand’s discerning diners have a delectable meal time enjoying their delicious, home-style Indian food in the comfort of their home, office or anywhere else, nationwide across the UK on a daily basis. With so many Indians across the UK, the brand feels especially should these Indians in the UK miss authentic home-cooked food this is where they need to order as the brand motto is that no one here anymore should feel food in India is more authentic than served here in the UK as this brand is here to bridge that gap and they do so with simplicity and aplomb.
Saakshi’s kitchen are passionate about cooking delicious food with low oil, low salt and high nutrition. Saakshi’s Kitchen is founded by Home Chef Saakshi who has been passionate about cooking since a very young age and her family, friends ate out of her hands literally when she was living back in Delhi until last year.
Since moving to Brighton in 2022 with her family she has catered for the Brighton families for weekend takeaways and for special occasions. Since September 2022, Saakshi’s Kitchen has grown and is now catering tiffins, takeaways and catering nationwide across the UK as well as in Brighton. The business is co-founded by her entrepreneur husband and a London Business school graduate Jasjit Singh Ahluwalia to create UK’s Largest Indian Home Kitchen to deliver daily home-cooked meals nationwide in the UK. For more information, please visit their website at www.saakshistiffin.com (UK Nationwide Delivery) and www.saakshiskitchen.com (Local Brighton Delivery).
Jasjit fondly recalls “It all started with a simple Next Door post in November 2021 which said that ‘Dear Friends, my wife Sakshi has been passionate about experimenting with food, cooking, feeding her family friends and loved ones ever since her parents could remember. Ours was an arranged marriage and we are one hell of a foody family. Well, we didn’t know about Sakshi’s love for culinary art.
The entrepreneurial couple
On our wedding pre-engagement ceremony she single-handedly cooked for over 100 people! It was unbelievable for us. After marriage, she moved in with me in our parent’s house where my parents entertained proper Indian-style dinners for 30-40 pax at least twice a week and occasionally had much larger gatherings.
She quickly won everyone’s hearts with her love for feeding some of the most delightful foods to each and every one. Everyone soon started eating from her hands… she made a space for everyone in their heart through her food! Such was her love and passion for cooking that got translated into the most delicious dishes so lovingly fed. Then pandemic happened. After studying from home for over 18 months, Sakshi and I realised that we needed our kids to go to school physically and also diversify our business in other geographies.
On August 16th we arrived in Brighton with two young kids. Over the last few months, we settled well into life here but Sakshi missed churning up delicious food which our large family and friends would enjoy. I hope our Brighton family enjoys the food and we get to make a much bigger circle of friends and family out here. She has got approval from the council and is good to start cooking in a limited way for you. I am attaching the menu for you.’ And as they say, the rest is history. “
Saakshi’s Kitchen became a weekend takeaway ritual for many locals in Brighton, curry nights for the rugby team at Brighton College, the opening of cricket season at the local cricket club, Christmas parties, special occasions like 40th 50th 80th birthdays, anniversaries and many more. Sakshi said ‘It was a delight to cook with lots of love and passion and receive so much love and respect. It’s been truly special.’
Today Saakshi’s Tiffin is a staple for many Doctors, Techies, Students and the Elderly across the UK. Delivering across England, Wales and Scotland their brand food is made for a joint family palette and therefore enjoyed by children and the elderly alike and everyone in between. It is simple home-cooked food cooked in less oil, with fewer masalas, healthy, nutritious and wholesome just as one would cook in their own house.
Saakshi’s Signature Curries, A La Care is ordered across the country as party food- the food the entrepreneur couple fed their guests when they went to their home in Delhi, something for a special evening by the English and the Indians alike. And when they do Catering they send huge catering parcels to customers for their special occasions. The UK is a large family for them they say and connecting with customers helps them understand their stories and how they can add value to their daily life and on special occasions.
The couple signs off by saying that “We are the Indian home kitchen to everyone wanting home-style authentic Indian food in the UK. You may change your houses and move across the UK but your Indian kitchen will remain the same and deliver to you fresh, healthy and nutritious meals wherever you go.”
Five chefs discuss food-related aspirations for 2023.
Chef Kapoor is currently involved with Akshaya Patra, which feeds more than two million children every day, and he hopes to increase his contribution to the cause…writes N. Lothungbeni humtsoe
If studying food and culinary experiences has always been your passion, you should really focus on learning about regional cuisines this year. You might also be interested in learning more about molecular gastronomy or any other innovative ideas with a scientific basis that is changing the way we think about food. While we’re on the subject of science and food, why not make a resolution to use food as medicine this year?
Furthermore, adhering to the mantra “you are what you eat” will assist us in bringing about the inside-out change in 2023. With that said, let’s hear from the culinary experts about their how we can improve our culinary skills this year:
Sharing Smiles is Giving
We all cook to express our love to our loved ones through food. However, not everyone is as fortunate. Chef Sanjeev Kapoor believes that through the power of food, he can put more smiles on the faces of those who need it the most. Chef Kapoor is currently involved with Akshaya Patra, which feeds more than two million children every day, and he hopes to increase his contribution to the cause.
Treating Food as Medicine
People have long consumed food without understanding how it affects their vital body functions. Getting away from the fast-food culture can help them understand how nutrition affects their health. Chef Amit Puri believes in bringing unpopular superfoods and fortified ingredients to the forefront in order to help Indians adopt a conscious food consumption lifestyle.
Five chefs discuss food-related aspirations for 2023.Five chefs discuss food-related aspirations for 2023.Five chefs discuss food-related aspirations for 2023.Five chefs discuss food-related aspirations for 2023.
Discovering lesser-known global cuisines
Pizza and pasta have seen iterations to appeal to the Indian palate. So much so that the original recipe has been lost, with new-age eateries and fast-food behemoths experimenting with their own, Indianized versions of these Italian creations. Chef Raji Gupta believes in bringing the world’s most diverse, lesser-known full-course regional dishes that are simple, easy to prepare, and flavour-packed. Let’s go on a culinary adventure around the world. Including farm-to-fork menu options
“Healthy is not tasty” has long been a misconception. Chef Nicholas Shadbolt of Al Habtoor City Hotel Collection in Dubai, on the other hand, believes that it all depends on what is made, how it is done, and, most importantly, where the ingredients are sourced from. According to him, the hotel sources directly from UAE farms for their hotel kitchen. Interestingly, the hotel has introduced a healthy menu to meet the diverse needs of its patrons, whether they are heavy gymgoers or those seeking the serenity of the mind, body, and soul.
Discovering lost recipes
We still treasure traditional recipes. Our fondest memories are linked to bygone recipes, from velvety dal makhani to aromatic biryanis, and so on. There are, however, a plethora of hidden/lost recipes that you may wish to investigate. This year, Chef Prabjyot Kaur promises to unearth underexplored and lost regional cuisines from across India, allowing patrons to revisit recipes that their forefathers once enjoyed.
Tempted by Tandoor offers mouth-watering Indian delicacies from the streets of Old Delhi and age-old heritage recipes to Gurgaon and New Delhi. TBT menu also includes deliciously curated classic Indian dishes made with a twist like the wow worthy indo chinese dishes.
It is owned and run by Manik Ahuja and Raghav Misra who ensure to deliver amazing traditional dishes with a new-age spin for the ever evolving palates of young Indian diners across the capital city and gurugram.
TBT menu focuses on using local seasonal produce, authentic ingredients, time-tested cooking styles with a flair for a burst of flavours. Even when they add a modern spin to traditional recipes they do it without compromising the soul of the familiar dish. The idea is very simple, to provide the best culinary experience in the comfort of your home with the most competitively affordable prices.
The menu at Tempted by Tandoor reflects the tradition of Old Delhi food like The Kebab menu list offers delicacies like Hara Bhara Kebab, Kebab ‘E’ Babar and Kashmiri Mutton Seekh among others that will tantalise the palate and the memories of a meal extraordinaire will linger. The starters also include delectable options like Marchwangan Paneer, Chatori Murgh, Murgh Masakkali, Fish Amritsari to name a few of the top favourites.
Their curries are light and flavourful and top ones are Dhaba Chicken, Khurchan Paneer, Dal Makhan Wali, Mutton Rogan Josh, Mutton Korma and Spl. Nihari. To end your meal on a sweet note, simple memorable desserts like Chocolate Boat among others strike the right sweet notes.
Hailing from the families of foodies, the friend and entrepreneur duo decided to bring these popular age old delicacies to Gurugram to those who reminisce the flavours and essence of Old Delhi delights.
The experience to order a meal is seamless, the options and variety in plenty and the taste is exceptional, will leave you wanting to try more of the menu each time! Highly Recommended!
Kabir Suri, President, NRAI said, “Over the years, NRAI has been instrumental in resolving the pressing issues of the F&B Industry. It has evolved to its highest extent, and anyone involved in this business will understand that keeping up with the current trends is a key success factor.”…writes N. LOTHUNGBENI HUMTSOE
The National Restaurant Association of India – NRAI – Hyderabad Chapter hosted Indian Restaurant Conclave 2022 (TIRC), at the Hyderabad International Convention Centre (HICC).
During the event, the Hyderabad chapter of the National Restaurant Association of India (NRAI) introduced the TS-iPASS portal, a first-of-its-kind application in India for the food service sector, in collaboration with the Commerce & Industries Department of the Telangana Government.
The portal would enable a simpler and speedier licencing process through a single window in 15 days, as opposed to the previous time span of 8 months. Making the procedure easier for aspiring hoteliers and restaurant operators, and thereby improving the region’s ease of doing Food & Beverage business. The TS iPASS gateway will be available to kiosks, bakeries, cafes, and cloud kitchens in addition to restaurants, bars, and food outlets.
Kabir Suri, President, NRAI said, “Over the years, NRAI has been instrumental in resolving the pressing issues of the F&B Industry. It has evolved to its highest extent, and anyone involved in this business will understand that keeping up with the current trends is a key success factor.”
He further added, “With changing demographics, evolving consumer behaviour, and preferences, the demands have transformed the F&B industry. There is a continuous need to ensure food security with the growing population and the F&B industry is one of the vital ones, intertwined in the daily lives of people. A progressive approach by NRAI has alleviated these challenges of the changing times, poising the F&B sector to reach new heights.”
Chef Shankar Krishnamurthy, Chapter Head, NRAI, Hyderabad added “NRAI Hyderabad Chapter has been at the forefront of supporting restaurants of every size in the sector. Restaurants and food service businesses were some of the first economic activities severely impacted by the pandemic. Our chapter plays a key role in promoting skills and career opportunities for industry professionals through the ‘Hospitality Sector Skill Council’. The launch of this new portal is in the right direction towards organising this very important sector, which is in line with the Government of India’s ‘Digital India’ programme.”
“The idea for the Hyderabad conclave was not only to voice the need of the restaurants but also for anybody working in the Food & Beverages space. Being cognizant of the fact that the COVID -19 pandemic has had the biggest hit on the F&B industry. We understand that to stay afloat and thrive in this dynamic and competitive market, restaurants will need to keep up with the latest F&B trends by adopting new-age technology and elevating the dining experience. Through the conclave, we aim to put Hyderabad as a significant F&B destination by providing them with solutions that enhance ease of business,” said, Shaaz Mehmood, Founder of NRAI, Hyderabad Chapter & Member, MC, NRAI- National.
The Indian Restaurant Conclave 2022 honoured Ali Hemmati of Paradise Food Court for making traditional Biryani a global phenomenon; Mohammad Abdul Majeed of Pista House for making Haleem a globally recognized delicacy; and Anumula Baburao of Cafe Niloufer for popularising Hyderabadi Irani Chai throughout the world.
The NRAI Hyderabad Chapter, with a determined resolve to give back to society, shed light on some of its impactful CSR initiatives. ‘Mission Khana,’ in line with child welfare and food security, provides 300 hot meals per day to the city’s underprivileged children and homeless, with plans to scale up to 1000 hot meals per day, and ‘Mission Kaam,’ takes a critical stand to elevate the underprivileged sector in society and help create a skilled and employable workforce.
Existing restaurants are usually the best option because all of the necessary equipment is already on hand, and the hosting restaurant can also generate some cross-promotion buzz…writes N. LOTHUNGBENI HUMTSOE
What better way to showcase the diversity of Indian cuisine than through pop-ups? India is known for its diverse culture, appearance, and cuisine. We are all aware of how well-known India’s street food vendors are at this point. Everyone, including office workers and college students, appreciates a food innovation that blows their minds, even if it’s a simplified maggie.
“Food pop-ups in my experience are one of the best things that could happen to the food industry. Many aspirational restaurateurs have the inherent ability to produce Instagram-worthy food but lack the funding and capital required to set up mainstream restaurants and cafes.
“The concept of food pop-ups in tandem with the factor of becoming viral on social media, disrupts the traditional food industry. It also instills and encourages an entrepreneurial spirit in the people, which is crucial to the economy from a micro-perspective.
“Food pop-ups have the added advantage of mobility, which allows them to serve locations strategically, all while acting like a QSR with commendable service time,” says food blogger Vishal Bharadwaj.
Food pop-ups have been shown to be very effective in terms of showcasing creativity and earning, while also creating a fun food idea for visitors, giving new meaning to eating on the streets.
People in the food industry have been extremely vocal about their experiences and according to Maj Dinesh Sharma, Founder, and Director of APCA – Academy of pastry & Culinary Arts, “Pop-up restaurants are a fashionable but powerful force in the food industry. The food industry took on new meaning with the pop-up, Chefs frequently use pop-up restaurants to showcase their culinary skills to a larger audience and potentially attract investors for a future restaurant.”
Maj continues to tell about the concept’s benefits and drawbacks, “The pop-up restaurant could potentially set up shop anywhere it is legal and safe to do so. They’ve been discovered on everything from city building roofs to the insides of barns.
Existing restaurants are usually the best option because all of the necessary equipment is already on hand, and the hosting restaurant can also generate some cross-promotion buzz.
Every business has advantages and disadvantages, and this one is no exception. It’s a relatively inexpensive way for a chef to get their name out there and start getting people familiar with their work or establishing themselves in a new area, but there’s a pretty hard cap on the number of people that can be present, and you’ll frequently find there’s more interest than you can accommodate”
Food blogger Bharadwaj who believes food pop-ups will thrive with the right infrastructure, such as a street cart food court, and basic amenities such as hand washing and nearby seating said, “The food tastes quite different, to be honest. Pop-ups’ main concentration would be towards quantity and pricing it cheap whereas posh restaurants look at quality and plating. The crowd differs and that would be one of the key differences.
“For me, I would surely prefer a food pop-up for some great Indian or Indo-Chinese quick food and go to restaurants for some great Continental food or probably a fine dining experience.”
“Pop-ups are as much a way for consumers to explore their palates with different cultures and styles of cooking, as it is a marketing and an engagement tool.
“Be it moving out and doing a pop-up or having one of my chef or mixologist mate coming over to my restaurants/bars and doing one, there’s always something new for people to explore, thereby also making it a great way to tap into a new audience, all while retaining your patrons. It’s also a great way to enhance your skill set as you get to collaborate with the best and learn a few new tricks from them,” says Chef Tarun Sibal, who recently collaborated for a pop-up with Rooh, Delhi around Gourmet casual.
According to Tarun, Pop-ups have been becoming increasingly popular especially post Covid since they have huge perks for both – the chefs and the diners.
He adds, “They bring freshness to an existing menu while giving guests a unique dining experience. They make restaurants accessible to diners in different geographies and give chefs an opportunity to experiment with their craft.
“Collaboration of chefs and cuisines from different countries, and different cities, diverse thought processes, food philosophies, new techniques, and ingredients are things that are at play when we talk about pop-ups. The guests end up as the winner.”
The restaurant veganized its menu by introducing dishes such as Soya Kheema Pav. Salads, such as Zesty Quinoa Salad, can be eaten for a juicy and nutrient-dense meal…reports Asian Lite News
Salads are one of the most adaptable meals that can be made quickly and enjoyed in summer. As people have become more health-conscious, there has been a dramatic shift towards quick, scrumptious, yet nutrient-dense meals. Here are some of the best spots in Mumbai for you to grab a refreshing salad:
Poetry by Love and Cheesecake
Poetry by Love and Cheesecake draws attention to its light and artistic salads. This cafe has a lot to offer, from the gooey Burrata Salad with crunchy walnuts and roasted sweet peppers to the basic Warm Grilled Chicken Salad. To accompany the vibrant and flavorful meal, enjoy a steaming bowl of Cream of Mushroom Soup or a gourmet tea, Little Buddha, this Monsoon season. Not to mention the warm and welcoming hospitality in the prime locations of Juhu, Bandra, and Powai.
Sequel
Sequel is a popular health club in Mumbai, with locations in Bandra, BKC, and Kala Ghoda. The delectable recipes at this Bollywood-favorite restaurant are made with organic produce. There are numerous options available, ranging from vegan to nutrient-rich to gluten-free. Despite being on the healthier side, Sequel’s salad bowls like The Wholesome Bowl and Pretty in Pink will captivate you.
Garde Manger Cafe
Garde Manger, located in Vile Parle and Juhu, is a vegetarian cafe that has expanded into vegan cuisine. The restaurant veganized its menu by introducing dishes such as Soya Kheema Pav. Salads, such as Zesty Quinoa Salad, can be eaten for a juicy and nutrient-dense meal.
Pishu’s Cafe
Pishu’s Cafe has locations in various parts of Mumbai, including Malad and Andheri. This place has gained popularity among fitness enthusiasts due to its emphasis on healthy and power-packed meals. It makes luscious smoothies of seasonal fruits and berries with super fresh ingredients. Furthermore, there are numerous salad options, including The Exotic Salad, which consists of sprouts, baby corn, bell peppers, and other vegetables sauteed in their homemade sauce.
While Qatar excels in luxury offerings, the country also allows for budget dining without scrimping on quality. The road to the FIFA World cup has never looked so delicious…writes N. Lothungbeni Humtsoe
Qatar Tourism reveals the budget-friendly restaurants best for big appetites without breaking the bank. For less than $30 a day, fans can taste authentic Middle Eastern flavours, or any international cuisine, at breakfast, lunch and dinner, along with local teas and “qahwa” coffee to boost energy levels in preparation for the match excitement.
Chief Operating Officer of Qatar Tourism, Berthold Trenkel, said: “Sometimes, all a traveller wants is a quick, affordable, but delicious meal to get them through the day. In Qatar, visitors can grab shawarma with meat fresh off the grill, or dip warm falafel into tahini for just a few Qatari riyals. With a never-ending portfolio of pocket-friendly bites on every street corner, sometimes the simplest meals are the best. Football fans should get ready to be wowed with our low-cost sweet and savoury sensations.”
While Qatar excels in luxury offerings, the country also allows for budget dining without scrimping on quality. The road to the FIFA World CupTM has never looked so delicious.
Shay AlShomous: Located in a corner of Souq Waqif, Shay AlShomous is owned and actively run by a renowned Qatari woman called Shams Al Qassabi. Biryani CornerWith all menu items priced under $7, it’s a must-visit location for authentic Qatari food. Top tip: the restaurant is known for its breakfast rush.
Chapati & Karak: It’s always tea time at Chapati & Karak. Located in Katara Cultural Village, this establishment serves an assortment of flavoured chapati and innovative teas to quench both sweet and savoury cravings, for under $2. Top tip: perfect for a quick mid-day snack.
Karak Mqanes: Karak Mqanes serves traditional Qatari cuisine with a hint of local charm. With more than 20 locations serving recipes shared through generations, Karak Mqanes is known for its Qatari breakfast, desserts, and authentic karak. Most of the menu items are priced under $5. Top tip: make sure to leave room for dessert.
Chapati at Karak Mqanes.
Turkey Central Restaurant: Located in the heart of the city, Turkey Central is known by both locals and expats for its mouth-watering menu, generous prices and prompt service. The menu options start from $1 upwards, with plates big enough for two to share. Favourites from the restaurant include mixed mezze ($8), mixed grill ($9), half grilled chicken ($7) and the renowned lamb chops ($10). Top tip: be sure to arrive early, as it’s first come first serve and always packed with customers.
Petra: Visitors can drop by any Petra location for a taste of the Middle East. With all sandwiches under $2, this is a trendy destination for a bargain bite. Popular choices include the falafel and chicken sandwiches. Top tip: order two, no one stops at just one.
Marmara Istanbul Restaurant: Guests can mark ‘eating shawarma in Qatar’ off the checklist with one of the best at Marmara. Priced at $3.50 and $2 for large and regular-sized shawarma respectively, this restaurant is always buzzing with people at all hours of the day and night. Top tip: the restaurant is open from 9 am to 4 am.
Sabah W Masa: At $5.20, this Lebanese restaurant serves some of the greatest falafel in town. Fresh Lebanese cuisine is available on the go from a wide menu suitable for breakfast, lunch and dinner. Top tip: one main menu order is good for two people.rak
Ali Al Naama Cafe: Visitors can dine amongst the hustle and bustle of Souq Waqif at this local eatery. Adorned with traditional seating, the Ali Al Naama Cafe has become a crowd favourite for its quick service and low-priced menu with most items under $4. Top tip: the combination of the egg and cheese paratha and a cup of Karak make the perfect meal combination.
Biryani Corner: Visitors in the mood for some south-Asian cuisine can grab a hearty plate of biryani for under $5 from this local eatery. The selection includes vegetables, eggs, chicken and mutton biryani to fulfil everyone’s appetite. It’s best for a quick takeaway. Top tip: order a side of papadum, pickled veggies and yoghurt to make any meal a feast.
TeaTime: With an extensive menu available 24/7 and most items under $4, TeaTime is a night owl’s dream. With branches all over the city, visitors can grab a burger, wrap, snacks and its famous Karak everywhere they go. Top tip: most branches do not have dining areas, so it’s best for a quick takeaway.
Hilton London Croydon is the perfect place to stay if you intend to visit the capital or to explore all the nearby attractions, or to spend time in the Surrey countryside … writes Reza Amirinia
Our stay at Hilton London Croydon gave us the great opportunity to see London from a different perspective. After a day exploring what Croydon has to offer including spending time in Croydon’s large shopping centre (called the Whitgift Centre), and walking in Lloyd Park near the hotel, now it was time to treat ourselves to a romantic and memorable evening. We sat at a reserved table in a quiet corner of the Lounge Bar. There is also the Larder restaurant in the hotel, which offers a different ambience.
The menu was quite comprehensive. We chose red pepper and tomato soup as the starter with nachos. The combination of roasted red pepper and tomato soup served with sourdough bread was delicious. With the nachos came a starter plate of beetroot, linseed, and turmeric tortillas, topped with jalapenos, grated cheese, salsa, guacamole, and sour cream which made a very rich dish. We couldn’t finish it all as we needed to save some space for the main course.
Dining at Hilton London Croydon
For our mains we chose grilled chicken. It was served with a flat mushroom and the plate delicately decorated with roasted vine cherry tomatoes, chunky chips, and came with a pepper sauce.
The restaurant manager, Mr Clifford generously guided us on the selection of dessert. He offered us two of the most popular dessert options from the menu. We chose a cheesecake with blackcurrants. Then the manager surprised us with a complementary dish of their mandarin sorbet dessert. Both dishes were very rich and tasty. We finished off this feast with a mint tea and added lemon to help better digest all those deliciously sweet and sugary desserts.
After a great night’s sleep we woke up feeling great. Our breakfast was a real treat, with a variety of healthy options on the buffet but with table service. The chef, Mr. Von Collantes, gave us a quick tour of the extensive selections. We also looked through the colourful breakfast menu. We ordered an omelette with beans, potato patties, tomato, and vegetable sausages. While waiting for our order, we started our breakfast with oat porridge and a small bowl of fresh fruit. The chef lovingly prepared our omelettes which were neigh-on perfect and the potatoes were lovely and crunchy. The chef made us feel very special being attentive to our every need. Now I was comfortably full and finished off this breakfast feast with a cup of strong coffee.
Hilton London Croydon is the perfect place to stay if you intend to visit the capital or to explore all the nearby attractions, or to spend time in the Surrey countryside. If you are interested why not visit the Croydon Airport visitor centre which is housed in the original terminal building. Unfortunately, we could not visit as it was closed due to the pandemic.
Dining at Hilton London Croydon
There is a quick and frequent train service from Croydon to “Victoria Station” in central London that gets you there in less than a 20 minutes journey on the direct train service. You can drive into central London but be aware of the Congestion Charge Zones. The M25 motorway is just 20 minutes away giving easy access to both Heathrow and Gatwick airports as well as seaside towns like Brighton and Hastings.
I highly recommend staying at Hilton London Croydon as you will not be disappointed. You will certainly experience luxury at an affordable price and lovely friendly staff.
More information
Hilton London Croydon offers Wellness Guest Room from £96 for two adults and Wellness Junior Suite from £141 for two adults.
To find out more about Hilton London Croydon and book your next trip, please visit https://www.hilton.com.
Restauranteur Zorawar Kalra meets Asian Lite’s FnB columnist Riccha Grrover to share his thoughts about good food and the concept behind his talk-of-the-town restaurant venture SWAN that has taken Delhi eating-out scene by a storm
Perfecting the science of molecular gastronomy with India’s spice and flavour, Mr Zorawar Kalra is a name that commands respect in the Indian hospitality industry. The face of Massive Restaurants, Mr. Kalra proudly tells the tale of a brand that majestically owns and operates trendsetting and critically acclaimed brands.
Zorawar Kalra
Counted amongst one of the youngest, most successful restaurateurs of India, he reinvents Indian cuisine with his strong business acumen and a rich heritage spanning over four decades. Considered as the ‘Man with a Vision on a Mission’ & ‘The Prince of Indian Cuisine’, he has been recognised amongst the 50 Most Influential Young Indians by GQ India (thrice); GQ Men of the Year – Restauranteur of 2017; Economic Times 40 Under 40; Forbes Tycoons of Tomorrow; Restaurateur of the Year Award, 2014 & 2017, Times of India & Vir Sanghvi Awards; a Finalist in E&Y Entrepreneur of the year 2017; HT Crystals, 2014 and Entrepreneur of the Year in Service Business – F & B Services, Entrepreneur India Awards, 2014. Reviving Indian cuisine and now putting it on the global food map, he holds the recipe for success, delectable food and humility.
In conversation with Mr Zorawar Kalra on Swan, Massive Restaurants’ newest gourmet offering.
RICCHA GRROVER– What does your new restaurant venture SWAN as a concept stand for? What would make it unique and different from other Italian and Japanese restaurants in Delhi?
ZORAWAR KALRA– The name ‘Swan’ signifies beauty, elegance, and simplicity. Swan is one of a kind of restaurant and bar with an incredible outdoor space and a breath-taking terrace overlooking the beautiful monument of Qutub Minar in Delhi. It is the only restaurant in the city that offers both Japanese and Italian cuisines in their truest forms. It is one of the very rare terraces with a tree rooted in the ground floor making its way to the terrace. Swan, Delhi brings diners a concise food menu offering only signature dishes. Each dish has detailed elements and the ingredients are the heroes of every dish.
From handmade artisanal pastas to fresh wood-fired pizzas, the Italian menu focuses on seasonal produce with ingredients that are freshly sourced. Our Chefs are trained at globally acclaimed restaurant brands Zuma and Nobu. Our Italian food is hearty and traditional with unique nuances like parmesan pinwheels that will transport our guests to the Italian countryside.
RG- What does the cuisine of your restaurant take inspiration from? What kind of a meal experience can diners expect from Swan?
ZK– Japanese and Italian cuisines are poles apart: one is fresh and light and other is creamy and full of carbs and fat! We wanted to come up with a restaurant that focused on simplicity and ingredients. Japanese food is all about simplicity and technically, so is Italian. We’ve got out of the way to let the ingredients do all the talking to the discerning diners. We’ve focused a lot on sourcing, and at 1500 sq ft, the restaurant’s kitchen is the largest in our system. It’s a restaurant where we are very serious about the authenticity of taste with a menu that’s passionate and precise so it gives that authentic experience to those dining with us.
RG– What are the top 5 signature dishes that you would recommend a first time customer to try from your menus?
ZK– Avocado crostini, Sliced yellow tail, Grilled New Zealand lamb chops, Miso Chilean sea bass, French toast.
Zorawar Kalra
RG– Tell us about the interiors, music selection and overall vibe that you have created at Swan. What is your mantra of creating and recreating successful FnB brands like swan that become a rage soon as they are launched?
ZK– The decor at Swan is more than just eclectic. The interiors of the restaurant are chic and will in seconds make you fall in love with the place. You could either dine indoors or occupy space on the terrace under the green canopy of the beautiful Neem tree. A massive metal tree installation at the bar dominates the interiors; while the natural setting, a beautiful Neem tree and the view of the Qutub Minar makes the terrace sitting space perfect for a night under the stars. The music helps put the place together; it acts as a stimulant, and at Swan, the vibe is purely chill and LoFi Hip Hop.
I have always aimed at creating the best restaurant company in the world. But we don’t open restaurants just to meet deadlines. We open only once they are perfect, and perfection takes time. We want to grow, but with a lot of integrity. Our journey is like a game of golf, where we want to do better than ourselves every day and beat the course, instead of the opponent.
RG– Do you Cater to dietary requirements? Is your menu at swan a fixed one or do you have seasonal specials too?
ZK– Many people choose to follow a specific diet for health reasons, a personal belief system, or simply because they don’t enjoy certain foods. We try our best to accommodate requests that we get from our guests. We cater to gluten free and vegan requirements or if any special request comes up for dietary restrictions, we try to do the best possible. We don’t serve any seasonal specials though.
RG– What would be the challenges for FnB business brands in a post covid world in your view? What challenges faced you personally as a Restauranteur especially launching this restaurant in a post pandemic environment and how did you overcome them?
ZK- A restaurant is never a last-minute call. These were ventures planned before Covid. We opened a few locations in December 2020 and in January 2021 such as +94 in Mumbai, Swan and Bo Tai Switch in Delhi. When the lockdown was first announced in March, most of the spaces were in various stages of construction. The only challenge was to bring back the workers once the government allowed work to commence. For every other department, people were itching to get back to work which actually smoothened the process.
Today, people prefer going to a place they trust. We are following all safety norms with the food covered and the menu smaller as we have reduced kitchen staff. The smaller menus have not only helped us reduce our food cost by 6 percent, but it even helped us cull fancy dishes that were not hot-sellers.
RG– Did you always want to be a Restauranteur or dabble into the profession? What words of inspiration would you give to aspiring foodpreneurs?
ZK– I grew up in a house where food has always been the focus. I grew up on fantastic dinners and fascinating dinner table conversations which were on food. Further, food became my passion and soon after my MBA I decided to set up a business, capitalized on my father’s long standing expertise in the food biz field and my passion.
Literally, being in the food industry is not really like doing a job it is more of a lifestyle choice. It is not a 9 to 5 thing, it is about devoting your entire being to it. It is important to think of your restaurant business as a lifestyle choice for your guests and offer great experiences so that they continue to choose you over other choices.
To all those who are passionate about food or anything else in life, I would like to say – Always dream big. When you dream big and shoot for the moon, you are forcing yourself to get out of your comfort zone. Never quit. Perseverance makes all the difference. You are never too late or old to dream big! And there are no shortcuts in life, hard work is very important to achieve your goals.
The strategically located dining space with its sprawling terraces offers a breath taking view of the Qutub Minar and authentic Japanese and Italian fare are beautifully complemented by a picturesque al-fresco experience. Exuding a warm and elegant aesthetic, Swan’s design incorporates the spirit of the immediate lush landscape. Mood lighting and music help the romantic, warm dining space by day easily transition into a high-energy bar by night.
Spearheading Massive Restaurants that includes Farzi Café, Masala Library by Jiggs Kalra, Made In Punjab, Pa Pa Ya , Younion, Bo Tai, Botai Switch, +94 Bombay and Swan under its wing, it has been an adrenaline-charged journey for him as he watches it grow exponentially. Owing to its success stories, the brand has raised INR 160 crores from Gaja Capital for the purpose of expansion. With strong foresight, he is a visionary who aims to launch properties in 10 new cities within this year.
