GLUTEN FREE QUICK FIXES TO BEAT THE HEAT WITH CHEF APOORVA KUNTE

I was chatting up with Chef Apoorva; a bright young chef of Indian origin who is doing some great stuff in terms of cuisine at The Westin Dhaka. Interestingly in fact his two dishes Dhokla and Khandvi that he has been teaching at the Hotel were an integral part of Modi Sir’s (this is how he is stated to in Bangladesh, amongst the youth) vegetarian menu on his first ever visit to Bangladesh. And the conversation of course lead to more food talk and then he mentioned about some gluten free recipes and how he thinks the KitchenAid Diamond blender is a good kitchen accessory to have and is so affordable. And but of course I pestered him to share at least two recipes for my readers…so here we go …gluten free with Chef Apoorva Kunte…

“Summers are all about  vitalizing the body with essential nutrients because the body tends to perspire and loose essential salts and hydration , the recipes' featured are quick fixes that can be made  before heading out into the summer heat and returning from a tiring day outside because they are  rich in anti-oxidants, vitamins , essential salts and amino acids .The recipes are completely gluten and lactose free so will not make the body feel bloated up  after you have them at the same time would completely revitalize and refresh the body”, says Chef  Apoorva Kunte, Chef de cuisine, The Westin Dhaka

SUPER FOOD SUMMER SMOOTHIE

Preparation time: 8-10 mins; Serves 2

INGREDIENTS

Fresh /frozen Blueberries: 30 Gms; Passion fruit puree: 20 ml; Almond milk/soy milk: 150 ml; Sunflower seeds: 20 gms; Chia Seeds: 10 gms; Basil leaves: 2 gms; Sugar (optional): 5-10 gms; Salt: 2 gms; Ice cubes: 4-5

METHOD

1. Bring in all the ingredients into the KitchenAid diamond blender jar.

2. Using the pulse setting on the diamond blender at 3, blend the ingredients to a smooth thick mix.

3. Put the smoothie into a tall glass and enjoy over a summer afternoon.

The above recipe is gluten and dairy free

COCONUT, POMEGRANATE AND MEYER LEMON GRANITA

Preparation time: 5 minutes; serves: 2

INGREDIENTS

Frozen coconut water: 150 Gms; Fresh pomegranate juice: 50 ml; Fresh coconut meat: 50 gms; Juice of Meyer lemon: 10 ml; Sugar: 8 gms

FOR GARNISH:

Meyer lemon wedge; Mint sprig; Fresh raspberry

METHOD:

Bring in all the ingredients into the KitchenAid diamond blender jar. Using the pulse setting on the diamond blender at 4, blend to form an ice slush, being careful that the end product has to be icy and not watery. Immediately spoon the mixture out into chilled glasses and garnish with lemon wedge, mint sprig and fresh raspberry.

Serve immediately.

The above recipe is gluten and dairy free

THE CELEBRATED TASTES OF SOUTHERN INDIA @ ITC MARATHA, MUMBAI’S DAKSHIN COASTAL

With Mumbai speedily being restructured (more so near the Sahar area) the city has aplenty dining destinations, buzzing with hotels, fine dining and fashionable restaurants. Not surprisingly, Dakshin at the ITC Maratha is possibly one of Mumbai’s evergreen restaurants, has quietly beaten everyone to the draw and still remains a favourite with many.

This is owing to the fact that Dakshin focusses on traditional home cooking. It expands beyond just Kerala to Andhra Pradesh, Tamil Nadu and Karnataka. Although this is a rather common theme with Southern restaurants, Dakshin’s advantage is its attention to seafood, which makes up a significant part of the menu; which makes the juicy Jeeri Meri, prawns tossed in onions, bedgi chillies and vinegar pleasantly appropriate.

The food, in care with the décor, is worthy without being unusually extravagant or fussy. Thanks to the fact that they’re being quite fixated about ingredients, every dish has a characteristic flavour, which is quite a luxury in these days of ‘one spice fits all.’ The highlights are the ‘Pandi Roast’ rich and roasted with crushed red chillies teamed with Kal Dosa; also the ‘Gutti Vankai koora’ spicy baby eggplants in traditional rich gravy redolent with nuts. Then there was the Gassi, intended to go gorgeously with steaming rice. The ‘Karwar yeti fry’ is interesting if you like the brisk crispiness of semolina on your bay prawns.

Although they serve a dauntingly large thali, Dakshin’s selection is best tasted slowly. I always approach cuisine as an exploration of the culture of a place, since every cuisine or for that matter dish is individual in taste so I would recommend to go slowly taking in each and every dish enjoyably. Mix and match thoughtfully, for example Fish and rice, Appam with Ishtoo, Delicate Neer or Kal Dosa with, well, almost anything. A yummy Basundi is a must try to end on a sweet note; the milky liquid is delicious. At Dakshin, they have strived to recreate the splendour of Southern style of cooking and resuscitate the vanishing lifestyle of Peninsular India. It is a venue exceptional for its authentic presentations of the finest creations!

DON'T MISS THE METER KAPI

CHECK IT OUT

Dakshin Coastal ITC Maratha- a Luxury Collection Hotel, Sahar, Andheri (E), Mumbai- 400099

For Reservations- + 91 022 30151633

Open for dinner

WHEN INDIGO, ONE OF THE COUNTRY’S MOST NOTABLE FINE-DINING RESTAURANTS COMES TO DELHI

I did go for the launch which happened over a brunch, some great company and brilliant live music and I was pretty impressed with the space, so decided to go back another day to try the food the way it’s meant to be in a restaurant, sitting down and ordering from the menu, so between my travels I ended up going there on a Saturday with my family, luckily I had made a reservation (making a reservation is something that my travels has taught…but we will take on that another day) as the place was packed…it seemed that Delhi’s new Food & Nightlife destination had arrived!

While the Indigo in Mumbai prospers on its old-world charm, the Indigo in New Delhi is modern and generously spaced, with clean lines that stunningly blend glass, steel grey, wood and green creating a place that is sleek. Options are  aplenty one can either melt into a chair and soak in the al fresco atmosphere offers striking views of the water fountain, hang out at the tastefully designed trendy cocktail bar that also opens on to the deck, with your favourite cocktail, or then settle down to a languid meal in the area dedicated to dining. During the day, the large windows flood the room with sunlight while the evening allows an ideal atmosphere for an intimate candlelight experience. Here’s a space transformed and morphed so ingeniously; the ‘out of city’ feel gives the space an edge over the others so as to embark on a crusade to taste simple plates of food. 

Shitake & Chestnut Gyoza with Seared Tofu

We settled in at the lounge bar first with a glass of wine and some bar snacks before moving into the dining area.

Spinach & Cheddar Macaroni Lasagne

The Menu celebrates flavours and styles of Modern European cuisine which are modern-day in construction, bearing distinct Asian influences, interpreted in an original and innovative way but never forgetting that good produce is at the heart of the best food. Executive Chef Nitin Kulkarni amalgamates international culinary trends and new style cooking marrying unique blend of ingredients with an array of innovative creations. The chef encourages an improved lifestyle and has established a network of organic and natural farmers to procure local produce and meats with a strong focus towards what’s best , seasonal products are given a new look, channelled by merging striking flavours and interesting combination of foods rarely prepared together. 

Potato crusted Rawas

Characteristic favourites from Indigo in Mumbai such as the ‘Beer and cheddar soufflé’ and the ‘Chicken Caesar salad’ share space with the ‘Cinnamon spiced grilled quail with quail biryani’ and ‘Potato crusted rawas with Kairi curry’ from the prized menus that positioned the restaurant on the global culinary map. Yes there are enough vegetarian offerings which are equally commendable.

Truffle mascarpone polenta

For example my ‘truffle mascarpone polenta, textures of vegetables with arugula sauce’ was beautiful and just the way it reads. I loved my Rawas, cooked to perfection and served with ginger and carrot puree, crunchy baby spinach and delicious tangy sweet raw mango sauce. My daughter settled in for a ‘tandoor roasted jerk chicken’, which I too dug into …was perfect with fork mashed scallion potatoes, ginger broccoli and jus! Hubby didn’t want to share his Medallions as he just loved the dish and true enough; his plate had no morsel left.  Share your desserts as all are gratifying. And for someone like me who is always trying to lose weight (hazards of being a food writer) there is also the ‘Warm sugar-free chocolate tart with orange sorbet and orange butter’, which is designed to hit the spot. Sumptuous offerings here focus on taste without forgoing the presentation. The inspired fare is balanced and amplified by one of the best wine lists that I have seen. The restaurant indeed has all perfect ingredients for a great dining experience!

FAST FACTS

Where: One Golden Mile, Netaji Nagar, Bhikaji Cama Place.

Tel: 011 33106032

Timings: Lunch 12 noon to 3:30 PM, Dinner 7:30 PM to 12:30 PM

Meal for Two: INR 5000 approx.

On the upper level is the grand private dining facility, open to sky, which can be booked for banquets and private functions.

SO WHAT MAKES DELHI HEIGHTS CLICK WITH THE DILLIWAALAS?

It is strange that Delhi Heights has been around nearly for four years but I managed to get there only until yesterday. Reason being, the restaurant is always packed and I never managed to get a table, so last evening when I made a plan to go the Ambience Mall in Gurgaon , I made a reservation as I really had to know why the place is so packed always!

The place is quirky with various kinds of seatings from dhaba style to booth, menus are designed in a funky manner…the bar menu reads ‘the book of booze’, LCD's galore means that you would not miss your favourite soap, the menu is huge which means there is something for everyone, the regular water served is flavored with fresh mint….to cut it short Delhi Heights has caught the ‘pulse’ of the Dilliwaalas!

Coming to the food, I tried a couple of things, to start with a ‘meat platter’ which consisted of Shish Taouk, Chicken wings and meatballs in bbq sauce. To be honest it wasn’t even close to authentic but was ‘chatpata’…just like how most of us Dilliwaalas would like it…with desi masalas and zing …perfect to go with your tipple. My ‘Minty lemonade’ was absolutely refreshing and I loved the jar in which it came and was equally impressed with the thick straw which made it so much easier to enjoy the drink with.

The main course, sampled quite a few things which I was told by the chef are a must try, ‘Laal Maas with Bajre ki roti’, ‘Juicy Lucy burger’, ‘ Chennai Geeli Biryani’, ‘Schezwan chicken chilly garlic noodles’ and the ‘ Sole with lemon butter sauce’! And wait…No I wasn’t being greedy; I had company to share my food with!!

Guess what all the food had in common…the ‘Desi Tadka’...for example the Geeli Biryani brought me back memories of my sister-in-law cooking a pan fried quick fix biryani with some lamb curry which I must say she is quite a pro at and makes it rather well. This Geeli Biryani at Delhi Heights though had nothing Chennai about it but I kind of liked it, was enjoyable.

The Schezwan Noodles took me back to a recent friend’s party where he showed off his culinary skills by making something similar…which became the hottest dish of the day as we all just ate that and everything else on the menu almost remained untouched.

The point I am trying to make is that Delhi Heights has got the pulse of the Delhi market…food here is comfort food…a kind of restaurant food that the lady of the house sometimes likes to try making at home and the whole family enjoys! And that led me talking to Kartik (who was coincidently there at the outlet), when he came to ask what I thought of the food and he shared that the restaurant was started by his Grandmom who also ran a famous banquet called ‘Batra Banquet’… that put everything in place…a woman’s touch was evident…someone who knew the Punjabi fusion with any cuisine would definitely work with the Dilliwaalas!

FAST FACTS

Meal for two: Rs. 1200 plus taxes.

Timings: 11 am - 11.30 pm

Cafe Delhi heights locations:

Delhi- DLF Promenade, DLF place Saket

Gurgaon- Cross point Mall, Ambience mall, Cyber hub

They also have an ongoing Mango Festival for the month of June.

Cafe Delhi Heights at the Cross point Mall is their flagship outlet, Apart from the regular Menu, on offer are Special Breakfast Combos running at CDH Cross point only. 

CHEF JAYDEEP MUKHERJEE...FORCE BEHIND THE CRAZILY POPULAR AND MUCH CELEBRATED INDIGO DELICATESSENS!

WHO

CHEF JAYDEEP MUKHERJEE, MUMBAI

Jaydeep Mukherjee, fondly known as JD, is well known as the force behind the crazily popular and much celebrated Indigo Delicatessens, Colaba outlet being the first which has for a decade been a showcase of his pioneering innovations in this category. He started his career with the Taj Mahal Hotel, Mumbai, as a Chef Trainee in 1994, and it was at the Zodiac Grill, back then measured the first-rate European food restaurant in the country, that he learnt the elementary ethics of cooking. Moved on to Cunard Cruise Lines in Miami, where a long and remarkable influence on board the iconic luxury liners, Queen Elizabeth 2 and the Royal Viking Sun gave him a revelation to the world of high-end gastronomy. In 2002 he took on the mantle of Chef de Cuisine and later that of Executive Chef with deGustibus Hospitality, the maverick company that had given character to the iconic Indigo and re-written the rules of fine gastronomy in Mumbai. The Indigo Delis were recently awarded the ‘Best Restaurant in Mumbai’.

WHAT

SIGNATURE DISH: REUBEN SANDWICH

The menu hasn’t changed much since inception except for daily specials which they offer on a tidy blackboard. The star of the show however is the ‘Reuben Sandwich’ of which they have sold over a million portions already. This hearty sandwich is an absolute labour of love as the making of the home made Pastrami (the only standalone restaurant in the country that makes it in-house) is a 23 day process. The brisket is cured in a traditional process for 21 days, smoked for 12 hours and cooked for 6 hours before it goes into the Rye Bread for being toasted brown, buttery and crisp and the cheese melted just right to ooze out. The best part about the sandwich here is that the filling is regulated and in balance, so when you bite into it you get a pleasant and luscious mouthful.

WHERE

INDIGO DELICATESSEN, COLABA

Housed quaintly just behind the Gateway of India  Indigo Deli at Colaba marks a clear departure from often seen soul-less sleek minimalist restaurants, celebrating the nostalgia of the good old neighbourhood places replete with a kitchen store and a matchless offering of bakery, patisserie, a café menu and gourmet retail, set in an environment of social conviviality. Whether your bliss lies in the first lustful bite of a warm croissant or at the bottom of a freshly brewed cup of coffee, in that decadent forkful of eggs on the beach or the last crumb of an Almond cake… You are sure to find it and make it your own out here. With the philosophy of using the finest seasonal produce available to achieve a menu that is all at once eclectic, skilled, and unpretentious, JD presents Deli cooking at its best. The place is raucous most of the time as it is well patronized. After more than a decade and with a long list of loyal clients, it needs very little endorsement.

Chef JD was carefully chosen by Taste and Travel, a few years ago as one amongst the top ten young chefs in the country and was presented in the October 2010, Anniversary issue of the Vogue magazine on its cover story on young icons from various walks of life. ‘No profession on earth enhances the mind, body and soul like mine does…’ he says!!

Address: 5, Ground Floor, Pheroze Building, Chhatrapati Shivaji Mahrishi Marg, Apollo, Bunder, Mumbai, Maharashtra 400039

Cuisine type: Delicatessen

Tel: 022 6655 1010

Timings:  8:30 am – 12:00 am

Reservations: Recommended

O SUMMER SUMMER- THREE CHEERS TO GOOD HEALTH WITH A COOL REFRESHING BEVERAGE

Typically, the best way to ease dehydration is with a tall glass of water. But, when the scorching summer heat gets to you, I’d suggest a few fresh fruity drinks to beat the heat. 

The norm these days is to make’s one’s own house a hip spot to party hard. And it sure take in a lot of effort but it’s worth it, as at home you don’t have to elbow your way to the bar and stand in a queue to use the bathroom. The art of partying has changed to some extent; more and more people are opting out of alcohol though the desire to host a fashionable and memorable party has not. One among three adults prefers non-alcoholic beverages. To have your own rocking party at home, you need a good music system, good music, good food and of course a well-stocked non-alcoholic bar. Going back to history alcohol played an important role in religion and the beverages were served as sources of needed nutrients and were only used for their medicinal, antiseptic, or analgesic properties. Of late it has become an important ingredient in Parties and can even be raucous. Definitely there’s a life beyond alcohol.

So what does one do for those who don’t drink alcohol and those who’d like to switch a party without alcohol? Good news! For not all great beverages need to have alcohol in them, non-alcoholic beverages include punches and mocktails and are a great idea to offer to guests while holding a party as an alternative to alcoholic drinks. Non-alcoholic mocktails allow one’s guests to partake and benefit the spirit of the occasion responsibly. They are much better options for non-drinkers than simply sipping on fresh lime and coke all night. Blending, pureeing or mixing innovative drinks just take a little imagination and using simple to use equipment like a KitchenAid Diamond blender can be done with easily available fruits and ingredients.

Fresh fruit puree with seasoning of lemon juice and a dash of pepper or mint can give you a colorful drink. With the little effort and an equal dose of imagination, we can make these or some new coolers at home. A nutritious and cool drink that I prefer to take daily is - seasonal mix vegetable juice or mix seasonal fruit juice blended with ginger and mint.

Abstaining from drinking is the only way not to suffer from any drink related side effects, examples being heart disease, weight gain, and the worst being a hangover and driving can never be fatal. Remember healthy drinking is a great way to add nutrients! Iam sure with the increased focus on health and wellness the non-alcoholic beverage trend is here to stay. Also drink at least eight glasses of clean, cool water per day.  

COOLERS YOU CAN MAKE AT HOME USING THE KITCHENAID DIAMOND BLENDER IN A JIFFY!!!

• Aam ka Panna: - Charcoal grilled raw mango blended and seasoned with rock salt.
• Fruit Smash Tropical: - Blend together half a banana, crushed ice, half a slice pineapple, 30 ml toned milk, 90 ml pineapple juice until smooth, serve frozen garnished with pineapple slice.
• Fresh Fruit Smoothie- Blend of any seasonal fresh fruit and low fat yogurt.
• Water Melon delight: - Fresh watermelon juice with lemon, dash of Tabasco and a hint of black pepper.

A DELICIOUS SUMMER @ Guppy by ai

This is a restaurant that dazzles-from chic Japanese interior design, to the superb cuisine and service

From the moment you set foot on the pathway leading to the restaurant, which meanders through a charming courtyard, you begin to forget you are in Delhi. Guppy by ai’s quirky interior is reminiscent of a Japanese style fairyland, with and a bar which also manages to ooze some coziness!

I had planned my visit to try the summer menu which seemed inviting enough but obviously I did not restrict myself as the main menu is far more varied, with its wide scope of choices, as well as interesting combinations, it drew my interest so I settled for a combination from both.

Chef Vikram Khatri will ask if there is anything you don’t eat and then start masterfully. Try not to linger—this is sushi you would want to eat right away, at optimal fish and rice temperatures. Recommendations go all out for the included exquisitely fattychu-toro (tuna), super fresh ‘Shake maki’. Each piece was a work of art, though quickly consumed! A wood smoked Pumpkin soup followed. I am not a huge fan of pumpkin soup but I found this one to be particularly delectable. It was light and had the perfect balance of sweet and savoury.  

The ‘Seaweed and Mesclun Salad’ deserves an applause owing to the right amount of crunch drizzled with the refreshing piquant plum vinaigrette and trust me full of antioxidants, it’s practically health food! The ‘Tofu and Water Chestnut Motoyaki’ made me sit up, mainly because of the buttery sauce-the chef’s secret. Another highlight includes the delicious tempura, despite the deep-frying; it is rather light and remarkably greaseless. The summer menu also offers Cold soba or udon meant to be simple, easy, and quick, and also cool you down from the hot weather but I was craving some hot main course so we opted for an Udon Noodle soup with a delicious pork broth, decadent to the core! 

Parchment fish

And yes do not miss the ‘Parchment Fish’, it is light and refreshing and just what the summer ordered. I loved the way Chef Vikram has used fresh and seasonal ingredients like Cherry Blossom flowers, Tokasa Seaweed, Kobocha, Yellowtail and Water chestnuts to make the dishes just right to beat the heat!

And there is nothing quite like The ‘Gooseberry Fizz with gin’, ‘Sendai with vodka, kiwi, lime and melon’ and ‘Okinava with sake, vodka and cherry blossom flowers’ on a hot Delhi day!! If it suits your preference the restaurant also offers kaiseki (Japanese set meals) for lunch that harmonise with the seasons. I skipped the dessert as I was too full but my daughter Akanksha who is a budding chef said the Red Velvet cake was ‘kickass’ with delicious cream cheese frosting and Chef Vikram was kind enough to give her a peek into his kitchen. I loved the whole Guppy by ai experience. Over the years, I have been familiarized to some wonderful Japanese chefs, all of whose restaurants are worth a visit in their own right. ..But Guppy by ai is very different from the ones in Delhi as Chef Vikram’s food rewards gentle perseverance and a willingness to try anything.

Chef Vikram Khatri giving Akanksha Dean a sneak peek as he makes the Sushi

FACT SHEET

Address: 28, Main Market, Lodhi Colony, New Delhi

Timings: 12 to 3.30pm and 7pm to 1am

Lunch for two without alcohol: 1300 ++
Dinner for two without alcohol: 1800 ++
For Reservation: 01124690005 / 6, +919650185005
Website: guppybyai.com

Facebook: guppy by ai

STRASBOURG...A CHARMING CITY!!

A French city that vitrines both the modern world and simpler times long past, all in one charming little package says 'me'

CHARMING CITY

Distinct from most other places that I have stayed in France and bears an arresting likeness to Germany; a meagre four kilometres away from the German border, today Strasbourg residues a hybrid with traces of German and French; fragment medieval village, slice modern European. It is also the first French city whose inscription concerns not a single monument, but an entire historic urban centre as in 1988 ‘Strasbourg – Grand Ile’ was inscribed on UNESCO’s prestigious World Heritage list. That said is a place where you can appreciate the simple preferences of small village life- browsing shops along cobbled streets, indulging in a treat from the many patisseries, and observing swans gracefully drift by as you walk along the banks of the river. Away from the historical centre of town, the city is fresh and lively, as its home to one of France’s top-rated universities. Lustrous and modern, glass buildings house the Council of Europe, the European Court of Human Rights, and the part-time home base of the European Parliament. A boat cruise is a great way to see both the old and the new of Strasbourg. It takes one on the entire way around the main island, including a detour to the European Institutions. Alongside the river we got to see churches and small palaces attractively lit up, which was quite romantic.

STRASBOURG CATHEDRAL

We walked up the narrow Rue des Orfèvres, a pretty street lined with busy shops as we approached the end of the street; we were awe struck by what we saw. The Strasbourg Cathedral, in the heart of the Old Town, Rising up to the heavens is a single steeple, so tall you cannot see the top without tilting your heads as far back as you can. Even then, it was tough! It was the tallest construction in the world for over 200 years (1647-1874). At 142 metres, it remains the tallest 15th century edifice in the world. As impressive as the steeple is, the church is worth a visit inside. The key magnetism is the astronomical clock, an intricate 16th century creation which tells the time, calculates religious occasions, and gives astronomical indications.

PETITE FRANCE

Formerly the fisherman’s millers and tanners district is today a peaceful tourist district in the heart of the town. It is unbelievably charming; picture perfect and unharmed by time, its meandering streets offer a wealth of 16th and 17th century half –timbered homes with huge interior courtyards and large sloping roofs. I loved all the woodwork and flower boxes that ornamented the houses.

FAST FACTS

Best Place to stay: We stayed at the Hotel Beaucour; we chose this hotel because of its proximity to the Cathedral and Petite France. Our room was large, clean and modern and decorated in Alsatian-style.

Best way to Reach: Strasbourg is a 2 hour 20 minute high speed train ride from Paris. From the train station, you can take a tram or bus into the city. You can book your tickets online from http://www.raileurope.co.in/

For More Information: Log on to http://in.rendezvousenfrance.com/

The tourist information office is situated at 17 Place de la Cathedral as well as in the train station.

Published in Statesman 

Johnny Rockets, Gurgaon

REDIFINING BUSINESS HOSPITALITY

Hyatt Regency CDG, Paris caters to your every need whether business or leisure and redefines business hospitality with its trademark charm and signature style. 

Modern and contemporary it spells luxury and exclusivity in various facilities running through the hotel. Its 388 guest rooms & suites (including 101 twin rooms) and meeting spaces are augmented by the latest technology and interesting dining and recreation options.

To start with a premium transfer service available from the hotel aka the ‘Green Driver’ – new eco-friendly private airport pick up with electronic car (charge 10 Euros) breaks away from the tradition and revolutionizes the experience. This enhances the guest experience and becomes a benchmark in hospitality technology innovations.

The Food and Beverage options are aplenty; ‘Apollo Restaurant’ is where you can have your breakfast and all meals. If you want to just chill and hang out in the evenings with friends then a sophisticated and graceful ‘lobby lounge’ it is! 

And if you are feeling romantic and the weather is good, just book a table at ‘The Terrace’.The ‘Café Mirage’ is a devoted area for groups with a maximum capacity of 250 seated persons or up to 300 persons for a cocktail. This natural daylight area has an open kitchen and a private terrace. The Hotel makes fitness extremely rewarding for its guests with its state of the art fitness centre and refreshing view of the indoor heated swimming pool. And if you are an outdoor person go hop on to the tennis and basket courts anytime you like. Quietly recharge, live it up, or get down to business. Whatever your agenda is, enjoy the Hyatt difference.

A GAME CHANGER IN THE MICE INDUSTRY

Interestingly it offers something called ‘Le Campus’ which is an imaginative and tailored answer for today’s needs of business tourism. ‘Le Campus’ is an open and customer-centric space for any guest, who wants to enjoy a fun and ground-breaking environment, a more elastic and linked solution designed by Viserius Studio, based in Paris and New-York, for a younger audience, An experience to make your own replete with facilities like a personalised 800 m2 space, 7 private interactive labs, picnic area, a shared multifunctional space with full access at all times, Fresh, delicious and organic finger food, available through the day, with eco-friendly packaging, Optimum connectivity and multi-user broadband connection, HD/LED screens and Airplay technology.

The Club lounge is an added facility for guests who book a Regency Club room and upward category rooms

FAST FACTS

Hyatt Regency Paris - Charles de Gaulle is ideally located near Charles de Gaulle international airport (6 Km), the Villepinte exhibition Center (3, 6Km) and Bourget airport (10Km). The hotel has free shuttle buses to Terminal 2 / TGV station & Terminal 3 / Roissypôle

Address: 351 Avenue du Bois de la Pie, 95912 Roissy-en-France, France

For Reservations: +33 1 48 17 12 34

Free WiFi is available throughout the hotel 

PREGO @ THE WESTIN GURGAON

The restaurant is designed to offer the most genuine Italian dining experience outside of Italy!

Cosy and intimate, Prego takes you away from the hustle and bustle of city life; as the glass doors of this Italian Adventure open, one is overwhelmed with the state-of-the-art elements with authentic artwork, an open kitchen, visual light earthen colour scheme; glass blocks in different colours, a rich wine cellar (as in the wine is excellent!) and the exotic fragrance of Italian food. 

And once we got comfortable we experienced the best of Italian cooking by Chef Emiliano Di Stefano who focuses on the root of the food. In the grand tradition of Italian cuisine Emiliano serves innovative flavours and textures that only an Italian chef will put to a dramatic effect.

To whet appetites, the ‘Caesar salad classico’ sets the right mood, nice and crisp lettuce, though the dressing is extra cheesy (no complaints!). I enjoyed their ‘black mussels and clams’ done to a tasty perfection with plenty of garlic and flavoured with parsley and white wine. 

Pasta is made fresh here every day to guarantee the best quality. The ‘Aglio olio pepperoncino’ is absolutely delicious with their special diavola of garlic and chilli oil. The ‘tortellacci ai funghi’ handcrafted mushroom tortelli, spinach and cheese fondue, truffle sauce took me straight to Alba…I could actually get the pleasing earthy smell…mama mia! The ‘wild mushroom risotto’ was to die for and the thin crispy ‘pizzas’ especially the flavourful gorgonzola are wonderful. Some main dishes like the ‘braised lamb shank’ with saffron risotto and ‘salt crusted sea-bass’ are truly outstanding. Save a little room for the heavenly ‘Traditional Tiramisu’ and trust me, Prego is ready to spread its magic in amchi Dilli! And yes, constant action and mischievous gimmicks are integral to the truly engaging, lively and interactive spirit of the dining experience out here…I got totally fooled, though it brought laughter on her table. All in all, if anyone has succeeded in bringing the ambience of a lively Italian piazza indoors, it would be Prego. Visit here for a relaxing meal with friends.

FAST FACTS

The WestIn Gurgaon, New Delhi, No 1 MG Road, Gurgaon-122002

For Reservations: 0124 4977777. Extension 7841

Meal for two: INR 3,500 plus taxes without alcohol.

Don’t miss Prego’s ‪#‎Pastificio (Handcrafted Pastas) Food Festival where they introduce your palette to delicious flavours at‪#‎PREGO.

RECCOMMENDATIONS GO ALL OUT FOR

INSALATA CRUDAIOLA… Hand crafted three colour farfalle, cherry tomato, black olives, buffalo mozzarella, rucola and seared sesame tuna fillet

RAVIOLID’ANATRA …. Hand crafted duck ravioli with tomato confit, orange sauce and jus

MEZZELUNE ALLA CAPRESE… handcrafted tomato and buffalo mozzarella ravioli with basil sauce and tapenade

PASTA AL FORNO … golden gratin of rigatoni pasta, chicken meatballs, eggplant, hardboiled eggs, melted cheese and tomato sauce

BUGIE RIPIENE …hand crafted custard, chocolate and berries, jam ravioli, vanilla sauce, strawberries

KITCHEN DISTRICT AND THE LONG BAR@HYATT REGENCY GURGAON

Kitchen District brings interactive elements of a new age multicuisine market place to the first floor of Hyatt Regency Gurgaon.  With a stylish yet relaxed atmosphere, this ‘out of city’ location gives the space an edge over the others so as to embark on a crusade to taste simple plates of food. On offer is breakfast, lunch and dinner with a la carte as well as buffet choices along with a colossal Sunday Brunch and a delightful dessert buffet. Coming to the food, I would suggest you to set your palate free to engage in an exploration of the senses. The five show kitchens offering myriad choices including Mediterranean, Asian, Indian, and Japanese dishes, take the place of the hot chafing dishes found on the usual buffet line and instead, prepare food in individual portions in order to give maximum freshness and guest interaction, coexisting in perfect harmony to offer a singular culinary district.

To complement the experience the tastefully designed Long bar (read 60 feet long) is trendy and the bar menu enticing and indulgent. It is the perfect setting to savour first-rate cocktails or even a glass of wine in the early evening through to midnight. Simplicity and balance are the buzzwords of this wonderful space, enriched by honest to goodness flavours and fresh picked produce.

WHERE? Hyatt Regency Gurgaon, NH8, Sector 83, Gurgaon.

OPERATING HOURS

KITCHEN DISTRICT

Breakfast: 06:00 am – 11:00 am (all days including public holidays)

Lunch: 2:00 noon – 15:30 pm

Dinner: 07:00 pm – 11:30 pm (all days of the week)

THE LONG BAR

Open 7 days a week (Monday to Sunday)
Timings: 12 pm – 12 am.

published in Statesman

Hyatt Place Hotel, Gurgaon