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By Author
Published on June 26, 2023
Mumbai's Kokum Restaurant is expanding its offerings with the launch of Kokum Bar and Lounge. Kokum, a brand founded in 2019 by Shaan Gidwani, who leads Acapella Hospitality, aims to cater to the youth of Vasai by providing a vibrant and entertaining venue. Specializing in Konkan and Malvani coastal cuisine, Kokum Restaurant prides itself on delivering authentic flavours and an unforgettable dining experience, using only the freshest seafood and local ingredients.
The addition of Kokum Bar and Lounge is a strategic move to tap into the city's growing spending power and the younger generation's desire to explore diverse food and beverage brands. The bar will be at the forefront of mixology and gastronomy, offering an innovative cocktail menu and a variety of spirits, wine, beer, and other beverages. Alongside the delightful drinks, comforting bar food will also take centre stage, ensuring a complete and enjoyable experience for visitors.
Under the Kokum umbrella, Acapella Hospitality plans to further expand its presence in the Vasai Market by introducing a stylish and bar-centric brand called "Kokum Bar & Lounge." Acapella Hospitality, led by Shaan Gidwani, manages a portfolio of F&B brands that cater to casual dining, resto-bar, and delivery kitchens. Some of their other renowned brands include Cafe Panama, an upscale Latin American resto-bar in Lower Parel, Hungry Buddha, a pan-Asian delivery kitchen, and Lil Gamby, a Neapolitan sourdough pizza brand.
With the launch of Kokum Bar and Lounge, Kokum Restaurant continues to delight its customers by offering a diverse and immersive experience. The fusion of delectable cuisine, innovative cocktails, and a lively atmosphere is set to attract the vibrant youth of Vasai.
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By Nishang Narayan
Published on October 29, 2024
Celebrate Diwali with a vibrant, vegetarian feast at Street Storyys in Indiranagar, Bengaluru. Specially curated for the festival, the menu includes 3 vegetarian appetizers, 2 main courses, a flavorful biryani, and freshly baked breads, making it a perfect feast for family and friends. All this is offered at INR 1399 + taxes per person, with a minimum group size of 5 people. To add a touch of sweetness, desserts are available at an additional cost per piece.
Enhance the dining experience with premium serveware, glassware, buffet setup, and transportation, which are available for a separate charge. Service staff can be provided at INR 1000 per person to ensure a seamless dining experience.
Venue: Srinivasam Towers, 3155, Paramahansa Yogananda Rd, Opposite Thomsun Music, Defence Colony, Indiranagar, Bengaluru, Karnataka 560038.
Reservations: +91 80950 00618
Make this Diwali memorable by indulging in Street Storyys' festive feast, designed to bring loved ones together with an exquisite, celebratory spread.
By Shreenidhi Jagannathan
Published on October 28, 2024
With the festive season in full swing, Hyatt Place Jaipur Malviya Nagar is turning up the heat this October with an enticing sizzler menu. Known for its vibrant blend of flavors and textures, the sizzler is set to be the highlight of the weekend dining experience at the hotel’s signature Zeest outlet.
Executive Chef Najrul Beg, the culinary visionary behind this offering, shares, “A sizzler is essentially a complete meal, with meats and vegetables cooked together in a savory sauce and served on a hot metal plate.” Each dish brings a mix of open-roasted, grilled, or shallow-fried items, be it tender meat, chicken, fish, or a vegetable patty, all presented on a sizzling hot plate placed atop a wooden base. Despite the simplicity of the setup, the sizzling presentation and aromatic medley of sauces make it an unforgettable dining experience.
Guests are invited to unwind with this new weekend special, savoring a carefully curated selection of sizzlers that showcase both classic and innovative flavors. Available throughout October, each dish is served from 7:00 pm to 10:30 pm, inviting diners to end their day with a cozy, flavorful dinner in the stylish ambiance of Hyatt Place Jaipur Malviya Nagar.
Hyatt Place Jaipur Malviya Nagar, the first of its kind in Rajasthan, is a modern haven designed with today’s traveler in mind. With a decor that artfully blends the essence of Rajasthan with contemporary comfort, the hotel offers a relaxed and stylish environment. Located conveniently near Jaipur International Airport, World Trade Park, and the Jhalana Leopard Safari, Hyatt Place Jaipur Malviya Nagar is an ideal choice for both business and leisure guests looking for a taste of modern Rajasthan.
Hyatt Place Jaipur’s smoky sizzler weekend invites you to experience dining that is as warm as it is flavorful. Make your October weekends unforgettable with a visit to Zeest, where a culinary journey of sizzlers awaits.
By Nithyakala Neelakandan
Meliá Chiang Mai has teamed up with three prominent Thai universities—Suan Dusit University in Lampang, Chiang Mai University, and Rajamangala University of Technology Lanna Tak—to guide future culinary professionals in sustainable farming, culinary techniques, and waste management. This initiative is part of Meliá’s “360º Cuisine” program, a project aimed at fostering sustainable food practices while minimizing the environmental impact.
The partnership allows culinary students to learn about Meliá’s eco-friendly kitchen operations and provides hands-on experience with the “360º Cuisine” approach, a model that supports local farmers and sources chemical-free produce from ethical suppliers. Ingredients like vegetables, herbs, cage-free eggs, fresh milk, and artisanal cheese are sourced from farms such as Seed, Rong Khum, Jartisann, and Supha Bee Farm. Chef Suksant “Billy” Chutinthratip, Meliá Chiang Mai’s executive chef, leads the program, emphasizing thoughtful cooking processes that reduce food waste by repurposing organic waste into compost and fertilizer.
Chef Billy explains that working with students is “incredibly rewarding” as they gain insights into sustainable practices and bring fresh ideas to the table. Since the program began in 2022, Meliá Chiang Mai has processed more than 5,590 kg of food waste into compost and over 1,820 kg of cooking oil into biodiesel.
Through visits to local farms and training in Meliá’s kitchens, students experience sustainable practices firsthand. Chef Billy also integrates case studies and personal instruction into their coursework, creating a comprehensive educational experience that aligns with Thailand’s growing focus on eco-friendly initiatives.
Graduates who complete the internship often become eligible for employment at Meliá Chiang Mai. Chef Billy notes that hiring students who embrace a sustainability mindset strengthens the team and aligns with the hotel’s goals. Graduates like Thodsapol Chaimongkol and Chanika Thongtecha have transitioned into permanent roles, contributing innovative ideas like using kale in pizza dough and transforming surplus tomatoes into jelly for the hotel’s buffets.
Looking ahead, Meliá Chiang Mai recently extended its educational outreach by signing agreements with Ayutthaya Vocational College and Bungphra Phitsanulok Commercial College. This expansion reinforces the hotel’s commitment to nurturing the next generation of culinary talent, particularly in sustainable practices.
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