Pure Bhangra organized a total Chak De Phatte event, titled ‘Mela Punjabana Da’ which was an all-woman extravaganza that hosted foot tapping music, authentic performances along with several other WOW entertainment factors and of course lots of BHANGRA.
Check out how the Punjabi culture was brought on stage:
For a more insightful read, get linked to our blog page: http://rendezvouswithv.wordpress.com/2014/11/17/upcoming-post-chak-de-patte-its-a-punjabi-bonanza/
Recently, we decided to try out the newly launched Tapas Friday brunch at the Nine7One restaurant. Located on the 1st floor of the Oberoi hotel in Dubai, this place is a gastronomy adventure which not only exemplifies unique culinary techniques to create a rare combination of flavours from the highest quality of ingredients but also focuses on providing a magnificent and one-of-a-kind experience for its guests.
Dressed in authentic blue saris, the courteous staff directed us to our table and seated us by the tall french windows where we could get a lovely view into the central courtyard. After ordering our mixed berries with peppermint infusion mojitos, we made our way to the dazzling array of dishes that awaited at the buffet table. The aroma of fresh herbs and juicy meats wafted in our direction as we placed orders at the international station to get our tenderloins, chops, prawns and scallops cooked to perfection. Infused in delicious drizzles and with a side of fresh sauteed summer vegetables, our platter of food was succulent, bang on with flavours and needless to say demanded more mouthfuls. A traditional cheese fondue station, next to the freshly baked bread was tempting as they incorporated baby potatoes, croutons into the dish with melting ricotta cheese that was piled on the mountain of crispy toppings for guests to enjoy.
On the Asian side, the chef was meticulously preparing various delights of sushi, sashimi, sesame and salmon rolls. Deep fried tempura with the option of glistening sweet & spicy or herbed infused mayo sauce was neatly presented and Japanese Takoyaki, a plump ball shaped snack filled with octopus, tempura and green onions was a must-try. To satisfy the Indian palette, various classics such as bhel puri, chaat and pani puri were laid out in dainty dishes.
Indulging my taste buds at the local station which boasted several authentic delicacies including Arayes (succulent ground meat doused in spices and sandwiched in pita), tender lamb dishes and koftas which were marinated in a special blend and served with falafels (mashed chickpeas, formed into balls and deep fried) with a side of grilled vegetables. To satisfy the seafood palette, prawns were prepared in a spice infused gravy which seeped thru giving every bite a burst of flavour.
Desserts was the divine moment! The pastry chefs took the dining experience to the next level as they went from creating dramatic culinary experiences, to putting their signature twists to classic desserts, to hosting a candy land themed station for the little ones. Umm ali, amaretto expresso infused tiramisu, dragon breath, blueberry mousse chocolate cake, caramelized walnut tart with salted meringue and cendol (An Indonesian dessert with palm jaggery & coconut milk), barely cover the multitude of delights the team had prepared. Chef Rajeev Krishnan gave me a great insight into how the most delicious of desserts of Nine7One were made and I soon observed that he and his team are meticulous, passionate and dedicate their energy to creating a WOW experience for their guests. His cooking is often cutting-edge and this rising-star chef makes an effort to understand the local environment and how it can be incorporated into his highly imaginative menus. Some of the pictures below are courtesy Chef Sheldo & Chef Samuel, w ho are resident patisseries at the Oberoi.
It was a great first time experience at this renowned Indian chain of hotels. The Oberoi brand continues to live up to its name and certainly exceeded expectations. With Ramadan just around the corner, they will be hosting a gourmet iftar buffet throughout the month and which I’m sure will be a treat in itself.
