Monkey Bar Brings Two Exciting Gigs Tomorrow!

Shantanu Pandit @ Monkey Bar, Vasant Kunj, New Delhi

This Friday, November 21, 2014, 8:00 p.m onwards:

Event: Shantanu Pandit  

Date: November 21, 2014

Timings: 8:00 p.m onwards

Venue: Plot No 11, Pocket C 6 & 7, Commercial Complex Vasant Kunj, (Adjacent to Kotak Mahindra Bank and Mini Cooper Showroom), New Delhi - 110070

Call us on: 011 41095155

About: Shantanu Pandit  

Monkey has got the Weekender Pre-Party started, as you get a peek into what awaits you at the Bacardi NH7 Weekender. A special gig is lined up at Monkey Bar, Vasant Kunj as part of the pre gigs hitting the city, with a performance by Shantanu Pandit. Unwind and relax as you rejoice listening to the deep lyrics of Shantanu’s music. Shantanu Pandit is a singer songwriter based out of New Delhi, India. His music is 'quiet, organic folk music'. He makes folk music, since the only thing really working for him are the words that he writes, and the way they sound when they're sung. He also has a collection of 5 love songs one of his first recent releases in the form of an EP titled "Skunk in the Cellar”.  Shantanu Pandit performs at the Monkey Bar in Vasant Kunj this Friday November 21, 2014, 8:00 pm onwards.

Quick Facts

Email us at: monkeybarhq@gmail.com

Monkey Bar Website: http://monkeybarindia.com

Twitter: @Monkeybardel

Instagram: http://instagram.com/monkeybardel

Facebook Page: https://www.facebook.com/monkeybardel

We’re Open from: 12:00 noon to 12:00 midnight (Guests below the age of 25 years, permitted till 6:00 pm only)

Shadow and Light @ Monkey Bar, Connaught Place, New Delhi

This Friday, November 21, 2014, 8:00 p.m onwards:

Event: Shadow and Light

Date: November 21, 2014

Timings: 8:00 p.m onwards

         Venue: P-3/90, Connaught Circus (Opposite PVR Rivoli), New Delhi 110001

Call us on: 011 41500170

About: Shadow & Light

Monkey has got the Weekender Pre-Party started, as you get a peek into what awaits you at the Bacardi NH7 Weekender. A special gig is lined up at Monkey Bar, Connaught Place as part of the pre gigs hitting the city, with a performance by Shadow and Light jazz-classical duo. Shadow and Light was born on a cold November afternoon, from the efforts of two young people to unlock the potential within a few notes of music. Pavitra is the vocalist an Anindo the instrumentalist. Everything else is a joint contribution. The duo pick up current themes for their songs, and attempt to reach out to people through their music. Don’t miss the performance by Shadow and Light only at Monkey Bar, Connaught Place on November 21, 2014 from 8:00 pm onwards.

Quick Facts

Email us at:  monkeybarhq@gmail.com

Monkey Bar Website: http://monkeybarindia.com

Twitter: @Monkeybardel

Instagram: http://instagram.com/monkeybardel

Facebook Page: https://www.facebook.com/monkeybardel

We’re Open from: 12:00 noon to 12:00 midnight (Guests below the age of 25 years, permitted till 6:00 pm only)

Treasures of Rajasthan II

The Maharaja Sawai Man Singh II Museum Trust will bring alive the magic of vibrant Rajasthan with “Treasures of Rajasthan Season II” on 21-22 November 2014. This lifestyle exhibition, encompassing heritage travel, luxury craftwork, and the fine arts, will be inaugurated by Smt Vasundhara Raje, Hon’ble Chief Minister of Rajasthan at the Indira Gandhi National Centre for the Arts.

On the eve of this remarkable exhibition, Diya Kumari, Trustee of The Maharaja Sawai Man Singh II Museum Trust, and H.E. Mr François Richier, Ambassador of France to India, held a press conference on Thursday, 20th November 2014, at 11.00 am at Institut Français en Inde, 2, Aurangzeb Road, New Delhi 110011.

Left to Right: Mr. Aman Nath, Mr. Gilles Tolestone, HE.Mr. Francois Richier, Princess Diya Kumari, Mr. Rishab Tongya, Mr.Subhash Goyal.

Princess Diya Kumari

On this occasion, Vibhuti Sachdev’s lavishly illustrateed book, Festivals at the Jaipur Court (Niyogi Books), was also released.

Left to Right: Mr. Gilles Tolestone, Ms. Vibhuti Sachdev, Mr. Aman Nath, HE.Mr. Francois Richier, Princess Diya Kumari, Mr.Subhash Goyal, Mr. Rishab Tongya.

Speaking on the occasion, Diya Kumari of Jaipur said, “The exhibition aims to encourage and revive the state’s languishing arts and crafts and is an extension of my endeavour to not just keep the crafts alive but to also provide a means of livelihood to its practitioners. It is also a continuation of a family tradition of promoting arts and crafts, started way back in the 18th century by Maharaja Sawai Man Singh II, who set up 36 karkhanas or state-patronized ateliers of different crafts. I feel duty-bound to preserve and 
promote my cultural inheritance.”

H.E Mr. Francois Richier, Ambassador of France to India

Princess Diya Kumari

Backing the event, Ambassador Richier said, “Given the similarities between India and France, with their rich cultural histories, exquisite craftsmanship, and love for heritage, the Embassy of France in India is lending its support to Treasures of Rajasthan Season II. The Embassy will help promote the exchange of ideas in these areas and on the revival of the arts. In future, we also hope to link palaces and forts in Rajasthan with castles, palaces and chateaux in France to take forward our shared interest in the 
preservation and promotion of our cultural heritage.”

Department of Tourism, Government of Rajasthan, represented on the panel by Mr. Shailendra Agarwal, 
Principal Secretary Tourism, has given invaluable support to the Treasures of Rajasthan platform as Main Sponsor. Mr Shailendra Agarwal will also held an interactive session with members of IATO to discuss ways and means of promoting Tourism of Rajasthan. 

Treasures of Rajasthan, is a one-of-a-kind public-private partnership, which Treasures of Rajasthan, is a one-of-a-kind public-private partnership, which enjoys the patronage of corporate associates like IndusInd Bank, AUDI, Godrej Consumer Products, DiaColor, Pernod Ricard, The Leela Group of Hotels, amongst others, all of whom have a stake 
in the economic development of the State.

The Treasures of Rajasthan exposition will showcase handpicked textiles and garments using the age-old techniques of leheriya, tie-dye and gota pati, complemented by traditional kundan-polki jewellery and contemporary fashion accessories. Also being displayed are select handicrafts, objets d’art, hand-tufted carpets, blue pottery, paintings, and lacquer products. 

As part of the heritage tourism world, the Trust positions this platform as an apt showcase of the various forts, havelis, and boutique travel destinations that dot Rajasthan and are its hidden, unexplored gems. The exhibition presents them to domestic travellers, who account for 80% of tourism in India, as well as expatriates and foreign travellers. 

Treasures of Rajasthan will come alive in the sprawling lawns of the Indira Gandhi National Centre for the Arts, Gate No. 4, Dr. Rajendra Prasad Road, New Delhi, on 21st
- 22nd November from 10.00 am to 6.00 pm.

Zombie Invasion @Raasta This Friday

This Halloween get ready for the scariest night of your life at Raasta, Hauz Khas

 

The scariest night of the year is nearly here! Set your Spooky Spirit free and Celebrate Halloween in the wildest way. It’s the time of ghoulish decorations, tombstones in backyards, spider webs as well as some more spooky surprises along the way.

Whether you are a witch or ghoul, fair or fowl, on the scariest night of the year; dress in your finest faux ensembles and get to be chosen as the 'best dressed couple'. Go prepared to bleed some rhythm as DJ Killwish is dropping the bass for a night of mayhem @ Raasta, Hauz Khas Village. Experience a lot of fresh genres with him as he performs spine chilling spooky tracks live.

Indulge your appetite for quirky food as well as chills, with the Halloween special munchies like the Baby Mummy Fingers, Graveyard Cheesecake decorated with spiders, frogs and ghosts are waiting for you. So charge up your broom and gather your courage to make yourself sweat in a 'Thriller' of a night full of bass with DJ Killwish and Raasta on 31 Oct, 2014.

What: ZOMBIE INVASION @ Raasta with DJ Killwish

Where: Raasta HKV, 30 A, 1st Floor, Hauz Khas Village, New Delhi
When: Friday, October 31, 2014
Entry: Profile Entry

A Fang-tastic Evening at Monkey Bar this Halloween!

Fright Night @Monkey Bar on October 31, 2014 evening, 6 pm onwards!

Celebrate your Halloween at Monkey Bar and have a spook-tacular evening as the ghouls and boys come out to play. Monkey Bar presents Fright Night, a howlin’ good time, with enough thrills, spills and chills to get your spine tingling. Unleash your inner devil, or angel, on the scariest night of the year; pull some tricks, because they have all the treats for you.

They do not just get your inner demons, they embrace them! Monkey Bar becomes the spookiest place in town, as you party among tombstones, spiderwebs, fog and glowing pumpkins. Pull out the fangs and the claws, real or fake; their dress code is horror and the two best costumes are on the make! The two lucky winners get hampers filled with Halloween goodies, and Monkey Bar vouchers. 

Pose at the Photobhoot, take a selfie, and print instant pictures of your ghoulish avatar. DJ Ajay Nautiyal spins some shaky moves on the floor with retro and spooky sounds that will get them old bones rattling. If you are still human when you reach their, PartyHunterz has a special pop-up shop for you to get into theme. The scary face painter promises to get your freak face on as well!

The cauldron bubbles at the bar, with bats and snails and frog tails, and of course eerie cocktails! Whether you are naughty or nice, there is something for everyone from the Horny Devil to the Hell Freezes Over. Or just nurse a Lucky 13, and you may get some devlish good luck! Get a bite out of the Bloody Waffles and Devilled Ribs, and celebrate the night with their Spiced Pumpkin Cheesecake. Spend your evening at Monkey Bar if you dare, this Halloween at Monkey Bar Fright Night.

There is something strange in the neighborhood this Halloween, only at Monkey Bar where the entry is free and Guests above the age of 25 years will be permitted.

Monkey Bar

Plot No 11, Pocket C 6 & 7, Commercial Complex Vasant Kunj

(Adjacent to Kotak Mahindra Bank and Mini Cooper Showroom)

New Delhi- 110070

Call us on: 011 41095155

Website: http://monkeybarindia.com

Twitter: @Monkeybardel

Facebook Page:https://www.facebook.com/monkeybardel

The Traditional Christmas Cake Mixing Ceremony at The Imperial

Have you been part of the unique experience of the traditional and large Cake Mixing Ceremony? The Imperial New Delhi had put together one, filled with gaiety for the Christmas season. Massive varieties of candied fruits, fruit peels, assorted nuts, juices, and spirits were used for cake mixing, soaked and blended joyfully in the concoction of liquor, rum and brandy for an exotic dough preparation, for sinful and aromatic Christmas cakes.

“The traditional cake mixing ceremony spreads joie de vivre and camaraderie for Christmas. The occasion is incomplete without the traditional cake and we at The Imperial have been continuing this tradition with lot of enthusiasm and festive spirit. It is an ecstatic moment to watch the guests and chefs participate in the mixing, celebrating the season” expressed Vijay Wanchoo- Sr. Executive VP and GM The Imperial New Delhi.

Chef Vishal Atreya – Executive Chef The Imperial said “The cake mixing is a Christmas tradition dating back to many years and also a pre-cursor to the occasion. It is a pre-requisite for settling the liquor in the mix of nuts, fruits and spices, covered with cinnamon. Christmas fun starts with this ceremony which is considered to be a harbinger of good fortune and joyous times.” 

He further said “This recipe is unique to The Imperial for many decades. The mix of exotic ingredients get soaked in liquor for 45 days. The more the ingredients get soaked the better the taste. 

Unlike other cakes, this traditional one is the most sought-after as it is prepared in a distinct way with mounds and mounds of brown dates, black raisins, red cherries, cashew nuts, topped with powdered cloves, cardamom, ginger peel, lemon peel, orange peel, dry figs, walnuts, apricots, prunes, dry black currents, pistachios, almonds, pepper and other exotic spices, mixed with bottles and bottles of liquor and wine. This will be kept till the dry fruits get fattened on the liquor. Then our chefs will combine flour with this 100 Kgs mixture for the dough, to be baked to perfection for appx. 300 Imperial Christmas Cakes…richer, yummier and blissful in taste.”

Don't forget to pick up your Christmas cakes from The Imperial this December!

Live Confectionery Show by Chef Olivier Mahut at School of Hospitality, G D Goenka University

Gurgaon, 20-22 Sept 2014

School of Hospitality students at G D Goenka University, Gurgaon got a taste of ‘Le Cordon Bleu’ brand of baking and confectionery in a Live Session with world renowned Chef Olivier Mahut from Le Cordon Bleu Paris on 20th and 22nd  Sept, 2014.

The School of Hospitality at G D Goenka University has an academic collaboration with Le Cordon Bleu, Paris. Under the aegis of this esteemed collaboration, faculty from Le Cordon Bleu visits the School from time to time, to impart and share latest developments in the culinary world. Apart from reinforcing traditional methods of cooking and baking that have earned Le Cordon Bleu a reputation that is unmatched anywhere in the world, the visiting chef instructors also instil new-age wisdom and know-how. These sessions not only expose the impressionable students to a wealth of culinary techniques, first hand, but also give them an idea about the finesse and precision aimed at by the maestros of gastronomical world.

Chef Olivier Mahut

In these sessions Chef Olivier Mahut demonstrated the making of ‘Mini Choux et Eclairs’ and ‘Tarte aux Fruits’ in his vibrant and exuberant style.

“Clients often give you only one chance. They have a lot of choice these days. You have to make sure that he keeps coming back for more,” Chef Olivier said, emphasising the standards that have to be maintained to get loyal customers.

He further added that every good chef should talk to his clients a lot and know their tastes.

“Adapt your recipes to suit the client’s taste. Ask them a lot of questions. Adapt to the environment and innovate,” is the mantra he gave to all his students.

Laying emphasis on hygiene and balance, Chef Olivier went on to create dishes that were truly exemplary and culinary masterpieces. Alongside the class, he gave many valuable tips on planning, research, focus, improvisation and competence that would be very useful to students in their careers. 

Chef Olivier Mahut with Chef Subhadip Majumder

Dr Raj Singh, Vice Chancellor, G D Goenka University had his words of appreciation for the visiting chef and words of motivation for the students. At the end of the session, Prof. S K Saluja, officiating Dean, and Prof. Subhadip Majumder, Chef Instructor, SOH gave the formal vote of thanks to the esteemed guest lecturer. Chef Olivier gifted two beautiful books to the School library that would go a long way in providing ready reference to all students for years to come.

Le Cordon Bleu certificates and goodies

A proud student receiving a souvenir from the mentor

Certificates from Le Cordon Bleu were given to all the participants. Shubhendu Chowdhury, Hub Manager, Le Cordon Bleu, India and Snigdha Moitra, Sales & Marketing Manager, Le Cordon Bleu, Delhi also distributed many goodies from Le Cordon Bleu to the enthusiastic students. 







The star students who had assisted Chef Olivier Mahut in the demonstration even got autographed Le Cordon Bleu aprons, that are sure to acquire pride of place in their kitchens and their hearts. The students were jubilant after the interaction.

Chef Olivier was very touched by the warmth of people in India, saying," You see a heart to heart connection here. Everyone is smiling."

 He gave his dishes an Indian interpretation, at least evident in the presentation. On top of his chocolate eclairs, one could see gold leaf, dry fruits and coloured sugar.

He even made a 'Tarte aux fruit' in a small earthenware vessel called kulhad, generally used to serve rabdi and phirni in India. He is a firm believer that a good chef should know his clients' taste well and adapt. As he prepared the chocolate ganache for a dish, he asked the live class what chocolate Indians preferred, light or dark? When the students said dark, he immediately adapted the recipe to make a darker version. This humility and adaptability would be a great lesson for students of culinary arts.

When asked to give one final principle to follow in their culinary careers, Chef Olivier Mahut spoke like a true Frenchman and said, “I would say one word-‘love’. Cook and bake with love. That is the only principle I follow.” That advice sure got a thunderous applause from the students and faculty of School of Hospitality.The tasting session was enjoyed by all the students and some special guests from the culinary world such as Anamika Singh, Founder Director, Anandini Himalaya Tea who even blended some exotic tea infusions for the occasion, Chef Thomas Blanchard from Elle & Vire, France; Chef Nishant Choubey from Dusit Devrana, Gurgaon, Maneesh Srivastava and Gaurav Dharmwani from food blog Mystic Food Mantra, Rama Paljee Chadha from Sugarama amongst others.

 

The G D Goenka University, School of Hospitality, Gurgaon was established to deliver a range of culinary and hospitality courses at the undergraduate, post-graduate and diploma levels, developed with the industry in mind. The school provides educational excellence to all students with a passion for the hospitality sector. To ensure that students get the most relevant and up to date training in their respective courses, interactive sessions with industry leaders are constantly organised. The School also has an academic collaboration with the prestigious Le Cordon Bleu, Paris.

Le Cordon Bleu (French for "The Blue Ribbon") is the world's largest hospitality education institution, with over 50 schools on five continents serving 20,000 students annually.Its education focus is on hospitality management, culinary arts and gastronomy. Le Cordon Bleu signifies global leadership in Culinary and Hospitality management since 1895.

Live Confectionery Show by Chef Thomas Blanchard at School of Hospitality, G D Goenka University

When it comes to baking or patisserie, French chefs have had an edge since ages. Gorgeous gateaux, mesmerising macaroons, tantalising tarts and eclectic eclairs- these comprise the delectable dreams of a true foodie. The French add their finesse and expertise to all these products. The students of the ‘School of a Hospitality’ at G D Goenka University, Sohna Road, Gurgaon got an opportunity to attend a Live Confectionery Show by French Chef Thomas Blanchard, from Elle & Vire, France on 12th Sept 2014.

Chef Thomas Blanchard

Chef Blanchard has had an extensive experience, mastering the art of patisserie. He has in the past  been the Executive Chef of the famed bakery and confectionary chain, L’Opera New Delhi, known for bringing authentic and high-end French pastry and bakery products to the heart of the Indian capital.

The delights and the exquisite taste of the best French pastries, macaroons, croissants, baguettes and many other legendary products; just like in the most renowned Parisian cafés are the USP of L’Opera that won it many awards.

In this very informative session Chef Thomas Blanchard demonstrated and taught the students how to make the perfect Croquembouche, Yule Log and Gateau Monte Carlo. The session took place at the state-of-the-art demonstration room of the Main Kitchen Lab at the School of Hospitality.

Croquembouche made by Chef Thomas Blanchard

A Croquembouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms, and first communions.

The Yule Log is a log-shaped Christmas cake, also known as chocolate logs or Bûche de Noël. The yule log is related to Christmas and Yuletide traditions. Normally one sees these made with dark chocolate but Chef Thomas Blanchard created a breath taking white chocolate yule log. The Monte Carlo he created was also unique as it was not an overly sweet cake but delicious and well balanced.

Dr. Raj Singh, Vice Chancellor, G D Goenka University giving the participants a pat on the back

The students were inquisitive and asked many questions during the almost 5 hour long interaction, taking important tips and points. The first-hand interaction would go a long way in enhancing their understanding of French Bakery and Confectionery, a discipline that takes years to master. The entire session was video recorded and live streaming of the session was done on all the social media pages of the University.

Students of School of Hospitality, G D Goenka University with Chef Thomas Blanchard

The session ended with Dr. Raj Singh, Vice Chancellor, G D Goenka University and Mr. Nitesh Bansal, Registrar, G D Goenka University; Prof. S K Saluja, Officiating Dean, SOH, along with the Deans of all Schools and other senior faculty members coming and giving a word of appreciation for the talented maestro and oodles of encouragement to the students. The tasting session had everyone praising the fantastic creations and the students expressing desire to become proficient at the art of Patisserie.

The G D Goenka University, School of Hospitality, Gurgaon was established to deliver a range of culinary and hospitality courses at the undergraduate, post-graduate and diploma levels, developed with the industry in mind. The school provides educational excellence to all students with a passion for the hospitality sector. To ensure that students get the most relevant and up to date training in their respective courses, interactive sessions with industry leaders are constantly organised. The School also has an academic collaboration with the prestigious Le Cordon Bleu, Paris. 

Yule Log created by Chef Blanchard and some Elle & Vire products used in the session

Elle & Vire is a trademark of dairy products processed by an industrial food company. The French subsidiary of the group, “Cooperative Agricole Elle et Vire" based in Condé-sur-Vire ( Manche ), buys and collects milk from cattle producers for Lion Heart plants and Elle-et-Vire. The French group was created by Auguste Grandin on 27 December 1945 with the establishment of the Agricultural Cooperative of cheesecloth to valleys It & Vire. 

Today, this French brand is active in over 120 countries and offers a vast range of dairy products – butter, cream, UHT desserts, cheese and milk – to both consumers and the most exacting of industry professionals. Elle & Vire has become one of the leading names in the world cream industry. The brand is recognized and appreciated by the most exacting of consumers and chefs.