Taj Palace, New Delhi all set to offer culinary classics from across the globe with Capital Kitchen

Taj Palace, New Delhi gifts to the capital its newest culinary destination - Capital Kitchen. In a city known as a gastronomical firmament it aims to take over as the central food destination of New Delhi.

The culinary concept of the new restaurant is based on the central theme of comfort food with the menu invoking a sense of nostalgia and timelessness. It is highlighted by an array of authentic, flavorful and classic comfort foods served home style. It is a confluence of cuisines from across the globe - signature dishes from our iconic Taj properties like Cobb Salad from Taj Pierre Hotel, New York, Chicken Bunny Chow from Taj Cape Town, New England Lobster Roll from Taj Boston, Fish & Chips from St. James Court, London etc. The master chef’s culinary skill will also be showcased through a series of live cooking stations offering Indian, European and Asian Cuisines.

Capital Kitchen also boasts of a distinctive bar that will showcase the creative translation of the expat liquid chef Joel Scholtens, the aroma of fresh ingredients, and the smooth harmony of mixing them together- innovative presentations that invoke all the senses. Each signature cocktail will represent the passion, knowledge and respect for the art of mixology. In addition cold pressed juices made from fresh produce of organic ingredients will also be available, favoring the fitness and health enthusiasts.

The restaurant embraces notes of a relaxed, unpretentiousness and tranquil environment, with service that is sincere and warm. The ambience exudes simplicity, transparency and genuineness. The heightened ceiling gives the restaurant a luxurious spacious appeal while deep mahogany dark wood work depict a classic yet contemporary setting. The restaurant has color hues of Gold, Bronze & Copper coupled with Dark Brown wood and marble work.

The weekend brunches over Saturday and Sunday are also set to create an environment infused with vibrancy and effervescence.

Sharing his excitement on the launch, Gaurav Pokhariyal, General Manager, Taj Palace, New Delhi, said, “We are delighted to launch Capital Kitchen that will offer authentic classics from across the globe in a format that showcases specialities from the Capital city alongside some of our own signature Taj recipes. The place exudes vibrancy and effervescence coupled with service that is simple, warm and sincere. We hope our guests like the newest offering and give us the pleasure to welcome them time & again”.   

Taj Palace, New Delhi, is the perfect embodiment of world-class service and hospitality. With its well-appointed rooms and modern comforts, the hotel has played host to the heads of state, celebrities and high profile businessmen from across the world. Located in the very heart of the Indian capital, the location and unrivalled service are quintessentially Taj. The hotel is only a few minutes’ drive from both the airport and the city centre and is near to most of the embassies in New Delhi.

The South Asian Association for Gastronomy brings the 2nd Edition of The Food for Thought Fest, December 23rd and 24th 2016

The Second Edition of the Food for Thought Fest comes back to the capital this December, celebrating the diverse culinary heritage of the South Asian region. The festival comes to Delhi on the 23^rd and 24^th of December, 2016, and will be held at the Taj Palace Hotel, Diplomatic Enclave, New Delhi.  A special one of a kind initiative that focuses on the common heritage and history of the region, as well as the unique influences that make up a part of it, it has set a benchmark as a forum for conversations, cuisines and the exchange of ideas and philosophies. The participating countries will include India, Bhutan, Afghanistan, Bangladesh, Sri Lanka and Nepal.

The 2016 edition of the Food for Thought Fest brings in the exciting components that make this a truly unique event. There will be talks and discussions around culture and cuisine in the “Thought Fest”, while the “Food Fest” will be offering cookery workshops with master chefs of the region and an authentic flavour from the participating countries, which will have food stalls from some of the most superlative restaurants  from the SAARC region.. The brand new element in the fest this year will be a “Gastronomy Bazaar”, a farmer’s market in the lawns of the Taj Palace Hotel. Another huge attraction this year will be the “Fun Fest” which will be held at the JNU stadium auditorium and will offer a concert by a leading performing artist, similar to last year.

The Food for Thought Fest was conceived as a convergence ideas and dialogues around gastronomy, in the process enabling an atmosphere of South Asian commonality through culinary and cultural diversity. In its first edition, the Food For Thought Fest set a benchmark with a handpicked selection of panellists, chefs and experts. This year too, the festival will continue to engage renowned culinary giants from across the South Asian region. 

The Thought Fest will be a presentation of papers and talks, interviews and panel discussions by scholars, journalists and professionals on various topics on gastronomy. Some of the names to look forward to are Ms Ramika Ahmad, Afghanistan,  Mr Saman Nayanananda, Sri Lanka, Mr Bharat Basnet, Nepal, Ms Nahid Osman and Chef Tony Khan, Bangladesh and Ms. Yangki Tshering, Bhutan. The Food Fest has two components, on the one hand it will bring demonstration of culinary techniques and traditions from the region, It will have cookery demos by luminaries in the culinary industry and the biggest names on Indian television, with  the likes of Chef Kunal Kapoor, Chef Abhijit Saha, Chef Aditya Bal, Chef Vicky Ratnani, Chef Ranveer Brar, Chef Amrita Raichand, Chef Gautam Mehrishi among others. And on the other hand, The Food Fest will present the authentic flavor from participating south asian countries with brands like  Chaap Station, Dhaka, Bangladesh; Kasturi Garden, Dhaka, Bangladesh; Serena Hotel, Kabul, Afghanistan; Bhojan Griha, Kathmandu, Nepal and Zasa Restaurant, Thimpu, Bhutan.

The South Asian Association for Gastronomy

                                                                 T 14/7 , DLF City Phase 3, Gurgaon – 122002, India 

                www.thesaag.org

The FUN FEST brings art and cultural entertainment. There is a still life art installation project for the art connoisseur and in the evenings, there is a showcase entertainment on the finale night by performing artists from the SAARC region at the JLN Stadium Auditorium.

Over the 2 days of festival programming through sessions and workshops conducted from 11.00 am – 6.00 pmevery day, participants will have the opportunity to engage in contemporary issues with the most progressive-minded panellists, learn from the greatest chefs in the region, explore fascinating topics related to food and, of course, treat their taste buds with the most splendid flavours that the subcontinent has to offer.

The event will appeal to the mind and palate of visitors, from the eager food lovers, bloggers, students of hotel management, to professionals from the hotel and restaurant industry. The event promises to be an enriching celebration of the mind and spirit, while strengthening the sense of a joyous community.

How India Eats Out

By: Gulshan Verma, Chief Revenue Officer, Times Internet 

Limited and Ankit Mehrotra, Co- Founder, dine out

Millions of bookings, thousands of users and a growth of over 200%  in the last two years, Times Internet’s dineout is making a distinct impact on the restaurant industry in India.

Through the dineout data derived over the past year they did an interesting study across metros to share extensive insights on the evolving dining out consumer. And the shift in their mindset affecting their choices on where to go out, when to go out and what to order.

What they like to eat?

 We really are very distinct…

It’s no surprise to see the popularity of North Indian and Chinese cuisines making the top 3 out every metro but each city has its own specialities such as the Hyderabadi preference for Barbecue or that diners in Bangalore are half as likely to prefer Chinese food as their Mumbai counterpart.

Also a distinct preference for eating your home food even when going out – Bengali food is the third most popular in Kolkata while South Indian food is also relatively popular in Bangalore as well.

Finally nearly a third of the time we eat out – it’s to a different kind of culture that the traditional popular genres of food including Middle Eastern, Thai among many others - Global cuisine is on the rise.

Where they like to eat?

·             Location matters, and so does convenience:  

Millennials who have begun working don’t want to compromise on their social life. Catching up with friends for a meal and drinks has become increasingly popular, but there’s a catch- they choose areas which are easily accessible from their workplace or perhaps right next to their workplace. Areas such as Lower Parel in Mumbai and Connaught Place in Delhi, originally commercial hubs of their respective cities, have topped the list of most popular areas for dining.

When they like to eat?

 Bookings for Sunday brunch/buffet have doubled in the last 2 years

Majority of Urban Indians are choosing a long brunch v/s dinners on a Sunday.  With a rise in brunches and a sharp drop in bookings for dinner on Sundays. With this day being a catalyst for family gathering and friends’ reunion, a brunch allows extended quality time with close ones vs dinners, which if extended on a Sunday, bite into the early morning routine for the upcoming Monday!

Increase in bookings over the weekend for lunch:

The vibe today is of savoring the food v/s just eating. People are preferring stepping out for lunch over dinner during the week and enjoy their meals more. Our research showed a considerable growth in bookings for lunch to any other meal of the day. It rose from 24.64 per cent in July’14 to 34.62 per cent in the past year. The trend has trickled down to corporates as well, with increased booking by companies for lunches over the weekend.

Preference for Luxury Standalones over Hotels

The perception of luxury dining being limited to only hotels is passé. Luxury standalones are giving Hotels stiff competition with their increasing popularity. It is interesting to note how the mindset of the consumer is evolving when it comes to luxury dining, the standalones are as high-priced as the hotels yet people don’t mind spending more when the quality is impeccable and the experience is unique. Almost 70% of Delhi choses standalones over hotels. Likewise, Bangalore and Mumbai at 75% and 63% respectively.