#mexican restaurants in kolkata

[samykar20]

The Best Wedding Caterers in Kolkata: Speciality Catering Services

In the vibrant city of Kolkata, where food is an integral part of its rich culture, choosing the right caterer for your wedding is a crucial decision. Enter Speciality Catering Services, the epitome of culinary excellence and personalized service, making them the best wedding caterers in Kolkata. With a legacy spanning over 25 years in the Food and Beverage industry, Speciality Catering Services stands tall as a beacon of culinary innovation and professionalism.

Culinary Extravaganza from India's Finest Brands

One of the standout features that sets Speciality Catering Services apart is their association with Speciality Restaurants Ltd., India. This affiliation allows them to draw upon the culinary prowess of 16 of India's most celebrated restaurant brands. Whether you crave the flavors of India's most awarded cuisine at Oh! Calcutta, savor the country's favorite Chinese delicacies from Mainland China, indulge in pan-Asian delights from Asia Kitchen, or relish slow-cooked charcoal specialties at Sigree, Speciality Catering Services has it all.

Their diverse menu transcends borders, offering Chinese, Mediterranean, Modern European, Mexican, and, of course, Indian and Bengali regional cuisines. This expansive range ensures that every palate is catered to with the utmost precision and authenticity.

Personalized Service Redefined

Speciality Catering Services takes pride in offering personalized service that is unrivaled in professionalism and attention to detail. When you choose them as your wedding caterers, you're not just selecting a caterer; you're selecting a partner dedicated to making your special day truly memorable.

Their team of experts works closely with you to understand your vision, preferences, and dietary requirements. Every detail, from menu planning to presentation, is meticulously crafted to ensure your wedding celebration reflects your unique style and taste.

The Strength of Credibility and Experience

One of the key strengths that positions Speciality Catering Services as the best caterers in Kolkata is their credibility, built over a quarter-century in the F&B industry. They have earned the trust of countless clients by consistently delivering exceptional dining experiences.

This trust is further solidified by their state-of-the-art fleet of fully equipped mobile kitchens and dedicated chefs. These mobile kitchens enable them to cater to events of any scale, ensuring that your guests are treated to freshly prepared, delicious meals.

Unforgettable Dining Experiences

What truly sets Speciality Catering Services apart is their commitment to delivering unforgettable dining experiences. Every dish that leaves their kitchen is a masterpiece, meticulously prepared by skilled chefs who take pride in their craft. From the first bite to the last, the flavors, textures, and aromas are carefully balanced to create a culinary symphony that delights the senses.

[24x7newsbengal]

Black Brick Café serves up a sizzling plate of emotions!

In the heart of Kolkata, where modern meets vintage, here for the love of good music and food, Black brick cafe has left the best impressions! Hospitable hosts, delicious dishes, beautiful presentation, wide list of food including thai and burmese, shisha and wonderful desserts. Sizzlers make for a fun choice of food especially with its hint of drama, the hiss of the steam from the metal plate, delicious aromas wafting by and the tangy sauces coating the choice of protein. A palatable picturesque arrangement of blazing hot grilled, roasted and/or fried meats or vegetables served on a sweltering plate along with sauces and sides is the perfect meal summed up. Black brick Cafe has added a variety of sizzlers to their regular menu, encompassing the love of Kolkatans for the iconic dish. Located in Bhowanipore, the restaurant has a whole section of their menu dedicated to their signature sizzlers. Available in both vegetarian and non-veg options, the delightful sizzlers combine the flavours of the world to bring an authentic culinary experience along with generous portions.

Vishal Marwaha, the co-director of the Black Brick Café said, ‘As Kolkatans are indulgent foodies and sizzlers are an eternal favourite so we thought of starting this sizzler extravaganza, specially made for those who want to experience a smoking hot treat especially during the monsoons. The response has been phenomenal and we are happy that this idea generated this much interest. Our café, which has been here for nearly two years have always tried to incorporate some new dishes and with the accessible price point we are looking forward to the next phase. I would highly recommend everyone to try the Italian Job Sizzler and the Chelo kebab Sizzler for sure.’

Besides a galore of lip-smacking vegetarian and non-vegetarian delectables, foodies can also savour the taste of Asia, Mexico, India and Italy at the fiesta! For the lovers of everything Mediterranean, patrons can start off with the Italian Job, where exotic veggies paired with spaghetti and arrabiata sauce and served with garlic bread takes one on a primo journey, the Grilled Murg Makhanwala is a desi take on the classic with Murg Makhani, sauteed veggies, cheesy potatoes are served with herbed rice for a spicy kick, the Grilled Paneer Makhanwala is the vegetarian iteration with a slab of creamy paneer grilled to perfection. For those going the oriental route, the Dragon encompasses a sizzling plate of hakka noodles or rice, singing chicken and kimchi, Bangkok on a Wok mingles the classic Pad Krapow Gai sizzler with flavourful basil rice and raw papaya salad, the Mexican has spicy mexican rice, beans, assorted veggies, potato wedges, tortilla chips with a choice of either chicken strips or cottage cheese encased in a fiery chipotle sauce. The newest addition is the Chelo Kebab Sizzler, which evokes the familiar comfort of a hearty Chelo kebab which includes two varieties of kebabs, buttered rice and a poached egg on a smoking hot plate.

For any sizzler fans, the choices are downright delectable and worth a try for all! In conclusion, any sizzling dish here that comes through those kitchen doors is pure divine. Besides the sizzlers, they have the Chowringhee Cheeser (INR 280), which has the flavorful combo of cheese and chillies all combined for a perfect toastie served with a NYC style mayo, the Nacho Picho (INR 320), has the crowd favourite nachos served with fresh housemade tomato salsa, sour cream and oodles of cheese. One can also chase down the sizzlers with their new summer coolers which includes Fresh Daab Cold Mojito (INR 250), Aam ka Panna Twist (INR 250), Apple Bessilato (INR 240), BBC Special Rocket Cold Coffee (INR 250) or sweeten the deal with their Brick Ball (INR 450), a chocolatey delight that has warm chocolate sauce drizzled over a dome made of chocolate. Photography by Biswajit Saha Read the full article

[muchosrestaurant-blog]

Muchos the Tex-Mex and continental Restaurant, Gariahat, Kolkata offers Combo Foods, salad,pasta, Burger,Sandwich, appetizer, pizza, dessert, beverages.

[restaurantescapes]

Widely hailed as one of the best restaurants in Asia, Gaggan is an ever-evolving hub of creativity, and with the restaurant set to close in 2020, Indian chef Gaggan Anand has recently unveiled a new menu – which even features virtual reality – while planning his next opening with fellow chef Takeshi ‘Goh’ Fukuyama of World’s 50 Best Restaurants 2019. The idea of Lick it up, which is served to the eponymous song by Kiss, is that the flavours are spread on the plate according the different tasting areas of the tongue, and guests have to lick the plate to get the full experience – even including competitions for who did the best job.

A colourful, emoji-led feast from Asia’s unstoppable chef

Best Restaurant in Asia: For four years in a row (2014-2018), Gaggan was voted No.1 in Asia’s 50 Best Restaurants, a testament to the constant innovation and improvement at this ever-evolving hub of creativity. El Bulli-influenced chef Gaggan Anand serves up a menu of 25 or more courses of rapid-fire small bites, many of which are eaten with the hands.

Visit while you can: While Gaggan is currently the best that Asia has to offer, it won’t be for much longer, as Anand has pledged to close his flagship restaurant in 2020 after 10 years serving gastronomes from all over the globe. After the final service, he plans to open a small restaurant in Fukuoka, Japan, with fellow Asia’s 50 Best Restaurants chef Takeshi ‘Goh’ Fukuyama of La Maison de la Nature Goh.

Constant creativity: With the help of a test kitchen and some shiny new equipment, Anand’s menu has evolved from purely modern Indian to a much more global cuisine as the chef has travelled and taken influence from restaurants all over the world. The menu now includes Mexican-inspired taco bites, Japanese-Indian nigiri sushi and even aubergine Oreo biscuits. The classic Yoghurt Explosion remains on the menu alongside newer signatures such as Lick It Up, where diners are encouraged to lick a flavoursome curry straight from the plate.

Other ventures: Kolkata-born chef Anand has invested in multiple other restaurants in his adopted Bangkok over the last few years, including his casual beer and burger spot Meatlicious, the Sühring twins’ eponymous German restaurant, new tofu omakase restaurant Mihara Tofuten, and Gaa and Wet, both ventures from Gaggan alumni. NB: Gaggan closed on August 24, 2019. The restaurant was eligible to be part of The World’s 50 Best Restaurants at the time of voting as such plans were only made public after the list was published, therefore Gaggan will remain a part of the list until 2020.

Contact

2-26 Nishinakasu, Chuo Ward, Fukuoka

+81-09-2724-0955

Visit La Maison de la Nature Goh's Website

[askindiab2]

Mexican restaurants in Delhi, Restaurants, Multicuisine Restaurants, Mexican Restaurants, Home Delivery Restaurants, Restaurants, Mughlai Restaurants, Restaurants, Indian Restaurants, North Indian Restaurants, Restaurants, Multicuisine Restaurants, Indian Restaurants, Delhi, PATNA, Kolkata, hissar, Mumbai, Pune, Madurai, Chennai, ranchi, Howrah, Bangalore, Maharashtra, RAJKOT, CHANDIGARH, PATHANKOT, kozhikode, CUTTACK

[thefoodgambler]

• Pav Bhaji (₹109) • Sambar Idli (₹89) • Paneer Tikka (₹249) • Pani Puri - 6pcs (₹59) • Honey Chilli Potato (₹219) • Corn Salt & Pepper (₹209) • Mexican Fajita Sizzler (₹359) • Pan Fried Noodles with Schezwan Sauce (₹219) - @littlerotikolkata , Next to Haldiram's, Russell Street, Kolkata. Little Roti is a newly opened casual dining restaurant plus drive through eatery and is known for serving best vegetarian food. They serve delectable North Indian and Chinese cuisines, an affair you will fall in love with. The menu encompasses every speciality dish under the mentioned cuisine and does not burn a hole in your pocket. Every offering here is a pure vegetarian in its preparation. Do go for the ‘Pav Bhaji’, ‘Pani Puri’, ‘Honey Chilli Potato’ and ‘Paneer Tikka’ for appetizers. Next, try ‘Mexican Fajita Sizzler‘ or ‘Pan Fried Noodles with Schezwan Sauce‘. But the Mexican Fajita Sizzler is absolutely mind blowing. The presentation of each was unique and appetizing. The best part, you won't even have to step out of your car to get it all, they'd serve it right to you in the parking lot adjacent to the shop. So the next time you're passing by, just don't forget to grab a quick bite from here.  Disclaimer : They're also adhering to safety measures and hygiene protocols & maintaining proper sanitization at the restaurant. #thefoodgambler #vegeterianfood #vegeterian #littlerotikolkata #jainfood @thefoodgambler (at Little Russel Street, Park Street area, Kalkata, Západní Bengálsko, Indie) https://www.instagram.com/p/CGL4tdZh54V/?igshid=n7vu2fin9uq4

[chefmoonu]

Mexican Beans Soup with Tacos 🤓👍 . . www.moonuandco.com . . #travellermoonu #chefkolkata #chefmoonu #moonuandco #chefmoonuskitchen #instagramfood #instafood #restaurant #feedyoursoul #chefstalk #foodism #foodblogger #foodaddict #f52grams #food52 #Kolkata #hungry #food #mexicanfood #foodie #foodlovers #foodporn #spicy #homemade #eating #foodgasm #foodpics #chef #yummy (at Kolkata) https://www.instagram.com/p/CEtXkvpghFz/?igshid=13dlwxnob1osm

[saveplus]

Get Free Fetching Offers At McDonald’s

We are sure nobody of us has forgotten the free-toy-fetching of a happy meal. Usually, we search for what we want to munch something. McDonald's has successfully become the world’s largest chain hamburger fast food restaurant and can be spotted at literally every nook and corner. It provides a McDonald's coupon code for every city. To get a flat Rs. 100 off on your order you can use McDonald's coupons for huge discounts. Therefore, here are offers for other cities too like Kolkata, Pune, and Vadodara. You can get the special offers with the promo code McDonald's coupons to get your orders at discounted prices.

About McDonald’s

McDonald's is an American fast-food firm, identified in 1940 as a restaurant. It was operated by Maurice and Richard McDonald, in California, United States. And it currently offers a variety of meals which include vegan diets to a variety of customers around the world. The customers can choose various kinds of meals from McDonald’s menu and also enjoy low prices with McDonald's coupons and other McDonald's deals.

McDonald's is the most quick-service restaurant cum fast food joint in India. The fresh fries are mouth-watering as they are fresh and served with different spices of your choice. This is commonly known as Mcdys, which is the World’s largest chain of hamburger produce serving customers across 119 countries. You can’t hate any recipe fries, burgers. They have different types of burgers that you can choose as per your hunger. Like, the Maharaja Mac Burger is enough for lunch whereas the Mac Chicken can be eaten as a snack. They have brought in a lot of local flavors in their products and there are enough for vegetarians as well. Inspired by the west, the saucy wraps have grilled chicken, egg or aloo fillings for Indian hunger. To add some fun to your pocket while you plan to eat at Mcdy's, try coupons from SavePlus. Always Keep Eating strong and healthy food.

McDonald’s Menu

The menu has various specialties which include McDonald's breakfast, burgers, chicken selects and McNuggets, wraps. And salads, fries, sides, milkshakes, desserts such as the McDonalds McFlurry, among other new dishes. For vegans, McDonald's also offers vegetarian dishes, and the McDonalds nutrition information is available in-store or on their website. Some of the latest offers available at Saveplus according to McDonald’s are listed below:

Free 2 Mcspicy Paneer Plus Chicken Burger On Orders Over Rs.499

Free 2 Regular Meals On Order Over Rs.699

Free Mexican Mcaloo Tikki On Orders Above Rs.199

Free Mcchicken Or Mcveggie Burger On Order Above Rs.299

The best of the McDonalds sale coupons online that are verified and offers super saver deals, browse through SavePlus and you’ll never be disappointed. So select a deal and activate the same within the specified time.

[commercialvansolutions]

What's Pushing Big Brands to Start Food Truck Franchising?

With foreign brands not only rushing to Indian market but are also ready to fuse the Indian taste in it. Domestic brands are also mushrooming and are feeding on the opportunities and business that is fueling the food market.

Let’s find out, what is pushing more brands to open food trucks and venture the new style of serving:

Space Constraint

Shaun Kenworthy, a Celebrity Chef, Restaurateur, Consultant, Food & travel writer, who has now joined the position of Culinary Director World Iconic Brands (WIB, international F&B vertical of Franchise India) says, “India’s growing population is one of the reasons why foreign food brands are aiming to enter the market.”

Riyaaz Amlani, President NRAI and MD and CEO, Impresario Entertainment, “Delhi needs to have places with open spaces restaurants, more Food Trucks on the roads and tourist hubs which should attract tourists along with food and entertainment.”

Easy Franchising

Big restaurants or brands cannot open their franchisees in every corner and lane of Tier II and III or Tier I cities, which is why opening a food truck that can carry their flavours to every lane of the country becomes easy.

Moreover, this helps them in spreading the brand more easily and conveniently just like The Lalit has started it’s the Lalit Truck in Delhi, Mumbai, and Bengaluru to cater its flavours to its audience easily.

Saurabh Khanijo, Managing Director of restaurant chain Kylin, feels that the concept is very "efficient and has scalability".

Khanijo says, "It allows brands to showcase their product in the best way possible. As food trucks don't have geographical limitations, one can send them anywhere. Brands can easily see the difference between setting up a restaurant and a food truck. The concept is quirky and way cooler than a restaurant today. It is also a great way to introduce oneself to fresh new consumers."

Social Media Influence

Hailing from Chicago, Avelo Roy, Managing Director, Kolkata Ventures, shares that in Chicago all the restaurants have their own food trucks, and they don’t have hi-fi technologies like GPS and stuff.

Roy says, "All they do is go on Twitter and insert the details regarding the time, venue, and products of the day; the people following them or interested reaches the destination, waiting outside the food truck. There are people who don’t like visiting restaurants, so restaurants come to them."

Tracing back its origin, Roy shares that it initially started with the Mexicans who sold their products in trucks for they did not have the money to establish a restaurant. The restaurateurs saw the rising income opportunities.

"So now every major restaurant in LA, Chicago, New Orleans, Miami… every state in the USA have a huge business revolving around food trucks," says Roy, "And, it’s all run by social media, they look gorgeous, the food trucks, the products talk themselves."

Roy also adds, "Even entrepreneurs who are absolutely brand new have a great opportunity to buy a second-hand food truck and just go all out on social media. And, soon they will have a lot of positive responses."

Do you wan to know more details about the pest control van and home delivery van then please contact us and send your queries.

[muchosrestaurant-blog]

Muchos the best Restaurants South Kolkata,near gariahat. The vibrant and diverse gastronomic joint for the foodies of Bengal,Global food Restaurant & Combo Mexican Food in South Kolkata.

[tastekitchen05]

Introducing - KATHI ROLL🤤🤤 ( indo-mexican fusion food )

📷 : chicken fajita kathi roll

We hanging around singing out everything on the kitchen. We light it up with lots of love❤❤. This is how we roll it out.. 😜😜😜😜😜

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#kathiroll #streetfood #foodbloggers #nomnom #indianfood in #mexicanstyle #restaurant #foodgram #tastyroll #foods #kolkata #famous #foodgasm #yummy #delicious #chicken #chickenfajita #desifood #foodpics #chaska #indiancuisine #rolls #stayhealthy and #behappy ✌✌✌✌

[hannahwayward-blog]

A Long Weekend in Bangalore: Like India, But Not

I arrived in Bangalore on Thursday afternoon, both sad to leave Kolkata and relieved to escape the intense heat. Of course, on the day I left, it finally started to really rain, and my flight was delayed because the runway was flooding as a result of a torrential downpour. Bangalore greeted me sunny and cool, by comparison - it was around 80 degrees when I landed - and Arune picked me up from the airport and drove me back to his house.

I had visited Arune and his family once before, spending a weekend in Bangalore during DukeEngage, but they had since moved to a new apartment that really was more resort than flat. Each room had floor-to-ceiling windows looking out on a sea of palm trees: their home is situated next to a protected forest. White walls and white-tiled floors contrast with the brown wood window frames and the bright green outside. Porches flank the east and west ends of the flat, which is on the third floor of their building, and the weather is so nice that they can leave the glass doors slid open year-round. The entire fourth floor is a terrace, which Arune told me is the most frequented “room” in the house. A rooftop pool, complete with waterfall, sits between two seating areas - one high and in the sun, the other lower and covered with a projector screen and coffee table. The terrace also has a bar and a small kitchen, making it the ideal location for hosting. Needless to say, after five nights in a dingy hotel room and six days sweating my way through Kolkata, this terrace was the closest to heaven I’d ever been, and it was here I spent the largest part of my long weekend in Bangalore.

Thursday evening we sat outside and drank and reminisced, ordering pizza for dinner, and I called it an early night after playing a few games of Trivial Pursuit and Bananagrams. On Friday, Arune and I made a deal that  we would alternate between one cultural outing for one bar, so after getting a haircut (Arune) and a pedicure (me) at UB City Mall, we grabbed lunch and drinks with Arune’s friend Abhimanyu at a Mexican restaurant before walking to our first cultural event. Tasveer is a small, local photography gallery, which had an exhibition in which a fashion photographer had recreated famous paintings. When Abhi and I had had our fill (Arune was done long before we were), we went to a nearby biergarten for a drink. This was the place I’d gotten food poisoning during my last visit, so I steered clear of the food but had one of their in-house brews. At Abhi’s recommendation, we next went to two secondhand bookshops, where I had to keep myself from buying everything (again, thank goodness for my pack). We ended our day out watching the sunset at Ebony, a restaurant on the 13th floor of a building from which I had a great view of the city of Bangalore.

We headed home, stopping quickly at Abhi’s house, which was full of beautiful antiques, and Abhi promised to take me to the antique store while I was in Bangalore. Once back at Arune’s, we ordered (lamb) burgers and hot dogs for dinner, stuffed ourselves, and then headed out to Sly Granny, a local bar, joined by Jess, a Duke senior who’s interning in Bangalore this summer. At Sly Granny, we were joined by many of Arune’s friends, and drank and danced until last call (which came at 1:00!?!) then took Ubers back to Arune’s. A group of 10 or so of us sat on the terrace until 5:00 AM, which is apparently not uncommon, and I slept exceedingly late on Saturday.

On Saturday evening, Arune and his family were hosting the Duke send-off party for the three incoming freshman and five incoming graduate students from Bangalore. We spent the day on the terrace, doing equal parts prepping and vegging. The 40 or so guests began to arrive around 6:00, and we chatted and hosted and wined and dined them until everyone trickled out around 9:00 (which surprised the caterers, who told Arune’s mom they weren’t used to leaving her house before midnight!). After this, Arune’s friends came over and joined us on the terrace, where we once again sat until an ungodly hour of the morning, listening to music and discussing books and doing more drinking and dancing.

I didn’t let myself sleep as late on Sunday, since Arune’s friend Abhi was going to make good on his promise to take me to Balajee’s antique shop. After a breakfast of toast and tea, my preferred combo while in Bangalore, I met up with Abhi and we went down to the shop. It was the first time since arriving in Bangalore that I truly felt like I was in India. Once more, old buildings leaned inward over narrow streets and vendors lined the sidewalks. We spent over an hour in Balajee’s, where I saw armor that had been worn by a German during World War I, a gorgeous beaded handbag from the 1960s, a photograph of Einstein and Nehru, and countless other odds and eccentricities dating from years and centuries back. As Balajee closed up shop to go to the cinema, Abhi and I walked through the busy streets and to the local market. On the way, I bought a coconut and drank fresh coconut water while we made our way through the throngs of people. The market was selling every fresh fruit and vegetable imaginable, with a flower market at its center. We ambled around here before going back to Arune’s, where we ordered biryani and milkshakes and sat in the sunshine that had finally appeared after a rainy morning.

Sunday evening was dedicated to games - we played Bananagrams, Trivial Pursuit, and Cards Against Humanity, then ended the evening with Blackjack on the terrace, joined by some of Arune’s cousins. It was another late night, which is part of what made it so hard to leave on Monday morning. While I was there, Arune and I realized that it had been eight years exactly since we received our freshman year dorm assignments. In London at the beginning of my trip and in Bangalore I was lucky enough to be hosted by friends I made in that dorm, and the weekend before my trip began I spent at the beach with friends from there as well. Arune and I talked a lot about how lucky we all are to have a friend group that’s more like family. After six days in Kolkata mostly alone, it was a welcome change to be around other people, but it was made even better by the fact that it was time spent with one of my first and dearest college friends and his family, who, like him, are aggressively hospitable. I was sad to leave the beautiful weather and their beautiful flat, but saddest to leave the comfort of being in a fun, happy home that reminds me of mine, some thousands of miles across the world. However, I was leaving this family to spend time with my own, and flew from Bangalore to Kochi to spend time with my sister - posts to come!

[businessliveme]

Top chefs’ favorite cities around the world for great restaurants

(Bloomberg) –Everyone knows you can enjoy wonderful meals in cities such as Paris, New York, London and Tokyo. But what of other dining destinations, with fabulous dishes that are more likely to be found in casual bars or bistros than in fancy restaurants?

We asked some of the world’s leading chefs about their favorite food cities, from the markets of Ghana in West Africa through the crowded and noisy streets of Kolkata to a tiny island off Auckland, in New Zealand.

Here are their recommendations.

Buenos Aires, Argentina Mauro Colagreco is the holder of the title of World’s Best Restaurant at Mirazur, in the south of France. But he still misses the food of his native Argentina. “The country and cuisine are both incredibly close to my heart,” he says. “I often return to La Plata and Buenos Aires to see family and spend time there. In Buenos Aires, I always recommend Parrilla Don Julio, it offers the best Argentinian meat cooked with unparalleled expertise. For brunch or a relaxed lunch, Narda Comedor is comfort food with fresh ingredients.”

Melbourne, Australia British-born Ashley Palmer-Watts is the executive chef of Dinner by Heston Blumenthal in London and Melbourne, where he has fallen in love with the dining scene. “Melbourne is great because of the range of types of restaurants,” he says. “They are just so approachable, with good tasty food. My go-to restaurants are Cutler & Co. and MoVida. I love sitting at the bar.”

Read: Caramel – An Extraordinary Culinary Experience

Accra, Ghana “There is amazing street food in Accra,” says chef Selassie Atadika, where she celebrates Africa’s culinary heritage at Midunu. “There is everything from bofrot (donuts) and hausa koko (spiced millet porridge) and waakye (rice and beans) to afternoon snacks of fried yam stick with shito (preserved chili sauce with dried shrimp). Then there is kenkey (fermented corn) in the Osu night market and an ice-cold akpeteshie (a spirit made from palm wine or sugar cane juice) cocktail with live music at the Republic bar.”

Kolkata, India Chef Asma Khan of Darjeeling Express in London savors the food of her native Kolkata, or Calcutta as it was formerly known. “There is a unique food experience not to be missed if you are in Calcutta over a weekend: Terreti Bazar on Sun Yat Sen Street. It is fascinating, with Chinese and Indian stalls selling breakfast.” Her other recommendations include Arsalan, Park Circus, for biryani and Shiraz for classic Mughlai. “And no trip is complete without kati roll (kebab). The original place is Nizam’s behind New Market.” (My personal favorite restaurant in Kolkata is Mocambo, which traces its history to 1956.)

Mumbai, India Ravinder Bhogal of Jikoni, in London, loves Mumbai for the food. “It’s a mosaic of old and new and such diversity,” she says. She enjoys the vegetarian dishes at places like Shree Thaker Bhojanalay and Swati Snacks; and Trishna or Mahesh Lunch for Maharashtrian seafood. Then there is Wasabi at the Taj Mahal Palace for Japanese. “What is currently thrilling is young chefs like Thomas Zakaria at Bombay Canteen who have traveled the world and worked at big-name restaurants in London and New York.”

Dublin, Ireland French chef Pierre Koffmann is a new convert to Dublin after two visits to Ireland from his London base. “I was amazed by the food,” he says. “And the service is even more impressive. The Irish are so friendly and welcoming. They love eating and drinking and they love life. We went to two particularly good places. Aimsir is a long drive, but it is worth it. Everything was fantastic and the welcome was among the best I’ve had in my life. The GreenHouse was was more classical and the cooking was very good.”

Bari, Italy Chef Francesco Mazzei, of Sartoria in London, is a champion of southern Italian cuisine, and picks the Puglian capital of Bari as a favorite dining destination. “Puglia is very fertile, with amazing produce,” he says. “Go to a restaurant like Giampà and you can taste amazing seafood, as well as the pasta and the olive oil. It’s a great city. The cucina povera of the south (of Italy) is finally gaining the respect it deserves overseas. Another favorite restaurant of mine is Lo Scoglio, right near the airport. They cook with passion.”

Uruapan, Mexico This city in Michoacán state has been in the news for the wrong reasons—killings by drug gangs. But chef Martha Ortiz, with restaurants in Mexico City and London, says: “I am very proud of being Mexican. I don’t think people should be afraid. Uruapan is not touristic but I have eaten the most delicious mole with Cotija cheese and they use beautiful herbs and make wonderful tortillas. The best food is to be found in the homes of traditional cooks, who welcome visitors though they are not formal restaurants.”

Auckland, New Zealand Samoan-born chef Monica Galetti, of Mere in London, grew up in New Zealand and picks Auckland as a favorite food city. “Forget the fine dining—you can get that in London,” she says. “It’s a city to go and chill out and enjoy great produce. One place we always eat is called Depot. It’s simple fare and delicious. There’s an open kitchen and you sit at the bar and eat great fish and New Zealand oysters, or simple vegetarian dishes. Or take the ferry to Waiheke island, with all the little cafes near the beach. It is so relaxed.”

Lima, Peru Chef Albert Adria of Tickets, in Barcelona, is a big fan of Peruvian cuisine and loves Lima. “You can try so many different styles of Peruvian cooking,” he says. “You can eat very traditional food at cevicherias like Don Fernando, which is unbelievable. Or you can eat sandwiches and very casual food in the markets. But then Lima is also home to some of the very best restaurants in the world, places like Central, Maido and Astrid y Gaston.” (Closer to home in Spain, Adria is also a lover of Cádiz.)

Riyadh, Saudi Arabia Shane Osborn of Arcane, in Hong Kong, was impressed by a recent visit to Riyadh. “People there have a very deep love of food and the hospitality is incredible,” the Australian-born chef says. “I loved kabsa, a local specialty cooked with lamb and rice and cardamom flavors. It’s best to eat with the locals.” His enthusiasm is shared by Italian chef Francesco Mazzei, who recommends the Mama Noura chain. (Not surprisingly, he’s also a fan of his brother’s Italian restaurant, Fiamma.)

Read: 12 Best Fast-Casual Lunches in New York, From Top World Cuisines

Ljubljana, Slovenia Ljubljana is the pick of Ana Roš, winner of the title World’s Best Female Chef. She welcomes the emergence of a new generation of younger chefs in the Slovenian capital, a two-hour drive east of her restaurant Hiša Franko. “I used to feel very lonely before, but there is a whole new generation discovering Slovenian produce and bringing back regional food,” she says. She particularly admires Gostišče Grič, in the countryside; and TaBar in the city. For classic, it has to be Restavracija Strelec in Ljubljana Castle.

Cádiz, Spain This port in southwest Spain is the pick of Spanish chef Nieves Barragan, of Sabor, in London. She goes there to relax and to enjoy great snacks in small bars and restaurants. “You walk into almost any bar and you can be sure that the food will be tasty,” she says. “You have a glass of sherry and tapas and life is good. I go to Manteca. It is a very old bar and everything is amazing: Sardines, anchovies. You forget the world. Then I go to El Faro. They have amazing seafood and food from the market. It’s heaven.”

San Sebastián, Spain French chef Helene Darroze, with restaurants in London and Paris, says: “San Sebastián is particular in my heart as I spent my childhood in the Basque Country. San Sebastián is for me the capital of the region’s gastronomy.” She points to the quality of the produce and the range of places to eat, from humble tapas bars to fancy restaurants. Her many favorites include Ganbara, a pintxos (tapas) bar whose signature dish is roasted mushrooms and foie gras, with a confit egg yolk in the middle.

Minneapolis, U.S. New York-based Daniel Boulud of Daniel is a fan of Minneapolis. “It’s always been one of the top cities but now you are seeing the rise of a whole generation of chefs going back home from New York, from Chicago, from L.A. and Europe. They are opening very cool places. People like Ann Kim at Young Joni, and Jamie Malone at Grand Cafe. And then you have John Kraus, a very, very talented pastry chef with Patisserie 46, which is really special. A good city for food is a city with good companies spending on entertaining.”

San Francisco, U.S. San Francisco is where Swiss-born Daniel Humm first lived when he moved to the U.S. in 2003. “It really opened up my eyes,” says Humm, whose Eleven Madison Park in New York is a winner of the title World’s Best Restaurant. “I saw chefs working much more freely and it changed how I look at food. It was liberating.” His favorite spots include Swan Oyster Depot, a counter in a fish market, for the freshest seafood. He also loves Cotogna for rustic Italian cuisine. Humm opens Davies and Brook in London on Dec. 9.

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[thefoodgambler]

• Pav Bhaji (₹109) • Sambar Idli (₹89) • Paneer Tikka (₹249) • Pani Puri - 6pcs (₹59) • Honey Chilli Potato (₹219) • Corn Salt & Pepper (₹209) • Mexican Fajita Sizzler (₹359) • Pan Fried Noodles with Schezwan Sauce (₹219) - @littlerotikolkata , Next to Haldiram's, Russell Street, Kolkata. Little Roti is a newly opened casual dining restaurant plus drive through eatery and is known for serving best vegetarian food. They serve delectable North Indian and Chinese cuisines, an affair you will fall in love with. The menu encompasses every speciality dish under the mentioned cuisine and does not burn a hole in your pocket. Every offering here is a pure vegetarian in its preparation. Do go for the ‘Pav Bhaji’, ‘Pani Puri’, ‘Honey Chilli Potato’ and ‘Paneer Tikka’ for appetizers. Next, try ‘Mexican Fajita Sizzler‘ or ‘Pan Fried Noodles with Schezwan Sauce‘. But the Mexican Fajita Sizzler is absolutely mind blowing. The presentation of each was unique and appetizing. The best part, you won't even have to step out of your car to get it all, they'd serve it right to you in the parking lot adjacent to the shop. So the next time you're passing by, just don't forget to grab a quick bite from here.  Disclaimer : They're also adhering to safety measures and hygiene protocols & maintaining proper sanitization at the restaurant. #thefoodgambler #vegeterianfood #vegeterian #littlerotikolkata #jainfood @thefoodgambler (at Little Russel Street, Park Street area, Kalkata, Západní Bengálsko, Indie) https://www.instagram.com/p/CGL4tdZh54V/?igshid=n7vu2fin9uq4

[chefmoonu]

Pico de gallo, also called #salsa fresca or salsa cruda, is a type of salsa commonly used in #Mexican cuisine. It is traditionally made from chopped tomato, onion, Serrano peppers, with salt, cumin, lime juice, and cilantro.  . . . www.moonuandco.com . . #travellermoonu #chefkolkata #chefmoonu #moonuandco #instagramfood #instafood #restaurant #chefsfood #feedyoursoul #cheftalk #foodism #cheffood #kolkatafoodblogger #kolkatafood #bangkokfood #foodblogger #travel #foodaddict #foodlove #foodandlove #foodtravel #foods #bkkfood #thaifood #Kolkata #foodofinstagram #masterchef (at Mexico City, Mexico) https://www.instagram.com/p/CCIqP1lAOyu/?igshid=1u6s85yktd2lr

[pugaliacaterer-blog]

Stylish Birthday Party Ideas

People always like to do something new and innovative. Birthday parties are such occasions where you can try new tricks every year. Whether you are hiring a restaurant service that offers catering services or are a full-time caterer, it is important to stay abreast of the latest trends in dining. The well-known birthday party caterer of Kolkata brings you here a few hot trends in catering. Some of them have been around a long time, while others are fairly new and fancy. Let’s check-

  Buffet

  Buffet dining is the easiest way to feed a large number of people at one go. Buffets are also great for birthday parties as headcounts are lesser than events like weddings, and the invitees get more opportunity to get socialize along with enjoyment. The host can customize the buffet as hot or cold, casual or formal that fits perfectly to fit almost to any budget.

  Food Stations

  This trend is also ideal for a medium to a large group. Instead of setting the food on one long table, as with a buffet, the menu is divided up among individual stations throughout the dining room or event hall. If you want, can comprise the stations of an assortment of appetizers and other finger foods. Wandering around the food stations people will mingle casually which is highly desired at a birthday party.

  Chocolate Fountains

  Nothing can bring more joy than making a chocolate fountain amidst an event hall. A river of chocolates is a favorite at parties, showers, and receptions. You yourself can purchase the chocolates of your choice or can ask the caterer to arrange a fountain with your guidance. If you find the good-quality chocolate pricey, the caterer can manage it for you including the same in the package with a little extra cost.

  Family-Style Dining

  Also known as Indian Style Service. Family-style dining features bowls and platters of food to share at each table, versus individually plated meals. Serving food in family-style adds an element of affection and intimacy that can be lacking at large functions.

  Mini Desserts

  Your choice of mini dessert includes Cupcakes, mini birthday cakes, and bite-sized desserts are all hot trends for catered events. Even if you are not hiring a caterer, you can purchase delicate petit fours and other small desserts that are both good in quality and taste and your guests will remember it till the next year.

  Local Foods

  Including local foods in a birthday, party menu conveys the message of health and better taste and offer good food potential on menus. Keeping local foods in birthday menus offer some challenges, as fresh fruit and vegetables may not available all year round in many areas. But a good birthday party caterer makes it sure to have a set menu of local foods when they are given an assignment. However, this encourages the chefs to flex their creative menus from time to time.

  Street Foods

  The fusion of ethnic and street food is one of the hottest trends in offering birthday menus by the caterers. From Chinese to Indian or Mexican, the more international easy food you add, the better.

In the end, serve your guests with mouth-watering southern desserts and conclude a perfect birthday party.

  Looking for a good birthday party caterer in Kolkata? join us or Call at +91 98310 71151 or +91 98314 07777