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Move over single origin coffees, it’s the time to brew blends of your favorite morning beverage. Under the brand name SUNBEAN GOURMET COFFEE, ITC's Branded Packaged Foods business is bringing to our breakfast table two very rich, slow roasted and meticulously blended coffee fusions with the crème de la crème of Indian and Central American coffee beans. These are NICAMALAI & PANAGIRI and these two coffee bean formulations have been arrived at after having tried more than thirty-five flavor combinations and clearing twenty-one quality checks of different coffee beans from the aforementioned geographical regions.
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 The advent of Friday is an excuse for revelry and what better way to commence the weekend than a soiree with fellow foodies from Food Bloggers Association, India (FBAI). Leaving behind the drudgery of the day, I made my way through the bustling, business locality of MIDC, Andheri East to arrive at Café Mojo in the Goldfinch Hotel.
Café Mojo has been designed around the theme of a modern day English pub complete with typical elements like beer taps, soft lighting, bricked walls and oak table setting. The place promises to delight the draught beer fanatics who now do not need to wait for someone to serve them chilled beer or refill their beer towers. With an interactive E-Pub mechanism patrons are just a card swipe away to pouring themselves their favorite, chilled beer from a beer tap at their very own tables.  As a person with a penchant for seafood, a food festival dedicated to the produce of the ocean is an occasion to engage in gluttony. Therefore, with my obsession for prawns and squid I made my way to Saptami, the multi-cuisine, buffet restaurant at Holiday Inn Mumbai International Airport, Mumbai that is holding a delightful seafood festival until 18th December, 2016.
Saptami has been adorned in various elements reminiscent of a fishing village for this food festival, where as part of the dinner buffet a host of lip-smacking seafood preparations in regional as well as international culinary styles were presented by Executive Chef Sudhir Pai and his team. The remarkable use of seafood was showcased in every food course right from soup to salads, appetizers to entrées, pickles to live teppan counter. So, here is a look at my gluttony with some of the treasures of the sea at this food festival: |
Author- Regional Indian Food & Travel enthusiast Archives
December 2017
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