Awesome Thursdays are back at Starbucks!

Angad Singh RanyalHere’s another reason for you to head to Starbucks and enjoy the summer spirit in an extra special way

Awesome Thursdays are back at Starbucks with exciting in-store performances from well-known artists every Thursday

Kicking off the performances at Starbucks in Pune is Angad Singh Ranyal, one of the stars of East India Comedy Group

Enjoy Starbucks’ delightful summer treats and an evening filled with laughter

Don’t miss our awesome Thursdays!

Date:9 June | Time: 7 pm – 8 pm

Venue: Starbucks store,North Main Road, Koregaon Park

Tel no: 020 65001293

*show starts sharp at 7 pm

Bhairavee Restaurant to add more variety

Well Known Veg Eatery on Baner Road  Bhairavee Exclusive Residency and Pure Veg. Restaurant  recently received ISO 9001: 2008 accreditation. This accreditation was based on the quality of food, kitchen hygiene, service, and management. Since the past 14 years, Bhairavee Restaurant is renowned for the variety of dishes and their interiors.  The Restaurant serves Indian, Chinese and Continental dishes of which Matka Biryani, Dal Bhairavee, Paneer Romanchak are the customers’ favourite. The specialties of this Restaurant are the desserts which they serve including  jalebi, rabdi, and gulab jaamun. They are soon going to include Momos, Japanese Menu and some new Maharashtrian dishes. The highlights of this restaurant are the use of desi ghee, and the use of technology for requesting any kind of service. The special menu stand with buttons enables customers to ask for service, water, and bill with just one click .

The other successful ventures  of the group include Desi Aroma Non-veg Restaurant at Baner, Malhar Machi Resort and Jalshrusti Resort near Mulshi .

 

Time to invoke authentic food !

It was a normal day with my friends somewhere in 2013 and we were discussing Pune evolving as a new food destination even better than Mumbai . Naturally Maharashtrian food was also in our discussions and like other typical Pune people , he said Pune Maharashtrian food is not the way it used to be. He cited various examples and one of the names that cropped up was Hotel Shreyas to which I spontaneously objected . I told that the eatery has an iconic status . Although the fact at that time was in the midst of my craving for exotic food , Maharashtrian food had taken a back seat and I did not have any thali for a long time.

So I decided to try it out and find out whether my friend was right or it was just another  “Pune is not the way it used to be” sort of a comment . I went on an odd day to Shreyas Siddhi Satara Road with my family and since then I have lost the count , probably I would have gone more than ten to fifteen  times in last two to three years . In a recent Press Conference in Pune  Ad Guru Pralhad Kakkar had openly expressed his liking for Maharashtrian Food and said that it is the most under advertised and under valued food. I couldn’t agree with him more.  So much so that I feel these types of thalis are a pure luxury . Whether is Masale Bhat , Kanda Bhaji, Katri Batata, Aluchi Bhaji, Crispy Jalebis, Modaks, Fruit Salad , Masala Puri , Varan Bhat , suralichi vadi , this is an endless list of pure luxury and taste if one could understand the context in what I am saying .

One thing is important when you are going to Shreyas go with an empty stomach. There are so many things to enjoy that you need a lot of space inside you . You will soon realize that eateries like Shreyas, Janseva , Badshahi , Atithi ,  Bedekar Misal , Poona Guest House , Shabri  etc are the original food identities of Pune ! In the midst of influx of exotic international food these still stand out and are meant to be enjoyed! Time to invoke Maharashtrian food

 

 

Say Yes to summer adventure at Starbucks!

Mango Food Treats

Escape the heat of summer and experience fun – filled discoveries at Starbucks. It’s time to Say Yes to delectable new menu offerings and exhilarating Funventure activities. To begin with, beat the summers with two delicious Frappuccino flavours, the returning favourite Alphonso Mango Frappuccino® and the new Roasted Marshmallow S’mores Frappuccino®.A few sips of these fresh, creamy delights and you will be ready to take on new and exciting funventure challenges! Just when you think it can’t get better, Starbucks adds to the mango mania with a limited edition Mango Mousse cake and Mango Parfait. Summer excitement at Starbucks also includes the Treat Receipt and Happy Hours.

 

A seasonal favourite created especially for mango lovers in India, the Alphonso Mango Frappuccino® is a concoction of pure Alphonso mango and milk blended with ice and topped with a swirl of whipped cream.The new Roasted Marshmallow S’Mores Frappuccino® is a twist on classic Americana summer flavours. The distinct taste of roasted marshmallows sandwiched with chocolate between graham crackers is the inspiration for the S’mores Frappuccino®. These refreshing beverages tempt adventure seekers to try something new every time.

 

Say yes to funventures – a bunch of fun activities for you to participate in! Get ready to embrace the adventurer in you by collecting your funventures card and indulge in various activities and win exciting rewards every time you indulge in a Frappuccino. With simple yet adventurous challenges like naming 5 or more beverages from the menu with your eyes closed in under 30 seconds, competing in a stare-off with a Starbucks partner and many more, you can earn yourself thrilling rewards like Starbucks preloaded cards, free beverages or merchandise!These funventures are sure to add the extra punch of decadence to put a smile on your face.

 

Manmeet Vohra, Director – Marketing and Category, Tata Starbucks Private Ltd states,“At Starbucks, our aim is to encourage our customers to ignite the summer spiritthroughour offerings which are seasonally relevant and emotionally evocative. Being the unique third place, we are looking forward to creating moments of connections with our customers by sparking the spirit of fun and adventure through our Frappuccino flavours, Happy Hours and Starbucks funventures.”

 

To add to the happy summer spirit, customers can also enjoy Happy Hours from Monday to Thursday between 7- 9pm where they buy a beverage and get 40% off on the second.My Starbucks Rewards™ members can avail an extra hour and enjoy happy hours from 6- 9 pm. The popular Treat Receipt is also back at Starbucks, where, every Friday to Sunday, a Starbucks receipt from earlier in the morning will entitle you to a 40% off when you come back the same day. My Starbucks Rewards members get a 50% off on Treat Receipt.

 

*Limited edition mango treats these will be available at all Starbucks stores in India only from 5th May- 30th June, 2016.

World Cuisine on the Platter

With Bay Leaf Bistro and Magnum Opus , Pimple Saudagar has a new and much awaited destination for World Cuisine . Manoj Pandey who was working with US MNcs  in California  had enough of technical stuff and came back to India in 2005 to do something more interesting . He started working in an IT company in Pune while scouting the idea of setting up a speciality restaurant . His idea materialized in 2008 when he launched Vegetarian Multi Speciality Restaurant Bay Leaf Bistro at Chinchwad . Now with increasing number of IT professionals and proximity to Hinjewadi , Manoj Pandey , CEO Bay Leaf Bistro feels that this is the right time to cash in to their palettes this time with more specialties . So along with Bay leaf Bistro  , Magnum Opus , a fine dine restaurant serving both vegetarian and non vegetarian food has been launched . This terrace garden expanse with a capacity of more than 400 covers also has  Lollapalooza lounge bar . The seating capacity includes 150 covers for Magnum opus , 100 for Bay leaf and 150 for the lounge .

 

Bay leaf Bistro has already established as  a famous destination for food lovers in Chinchwad with multi cuisine fine dining restaurant, featuring all Indian (North and South), Chinese, Tandoori and select continental dishes.It will be open round the clock and during non dining hours will serve finger foods , pizzas , sandwiches , nachos and other fast food .

 

Magnum Opus will serve both veg and non veg delicacies from world cuisine including North Indian food, Continental , Thai , Chinese , Mexican amongst others. The food will be serve a’la carte as well as in the form of serving buffet in the afternoon and elaborate buffet at night . This promises to be a nice place to spend your evenings in an open air as well as in a dining area to unwind yourself from the hustle & bustle of the crowded Pune city.

 

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Creamstone, a well known chain of ice cream parlor has opened its fourth outlet in Viman Nagar. Creamstone is known to present ice cream in a unique concept. There are no specific scoops of ice creams instead they serve combination of various flavours along with an array of toppings such as nuts, chocolates, fruits. Jelly, brownies,etc. The uniqueness of Creamstone lies in the strong base of house of scoops ice cream from Hyderabad, a pioneer in the field of ice creams since the past 30plus years. Creamstone takes pride in the strong R&D and active customer feedback which helps boost the manufacturing process. Another strong point of this ice cream chain is that they use fresh ingredients. However, the highlight is the service. The staff of creamstone takes the ice cream to the table or even the cars to serve the ice cream. All of this and the grand, spacious lounges ensure that the customers take a wonderful experience back with them.

The combination of flavours of ice creams is presented as a concept with signature chocolate concept, nuts overload concept, seasonal fruits concept, etc being famous among the customers. These ice cream concepts are available in a price range between 99 and 220 rs depending on the combination and the specifications by the customers. Creamstone aims at opening a total of 10 parlors in the city.

 

https://www.zomato.com/logo/18310163/biglink

Cream Stone Menu, Reviews, Photos, Location and Info - Zomato

 

The curated aggregator food platform brings one of the kind home made dishes to customer’s doorsteps. The platform which started on a pilot basis on 26 January 2016 in the Aundh, Banner, Deccan, Kothrud and model colony areas has now expanded to the “other” side of town – into Kalyaninagar, Camp, Koregaon park, Boat Club road and Vimannagar.

Today more than 100 people have shown interest to join the platform as HausChefs . However, HausKhaas believes in carefully  curating them and their menus before adding them on. Currently the number of active HausChefs is about 25-30 at any given point in time says  Sharmila Bhide, Founder of HausKhaas .

” I believe food is something that brings people together. Be it friends or families. In our family, weeknight dinnertime conversations and Sunday lunches are sacred and uncompromised by TV or anything else ” says Sharmila. What better way to celebrate the big and small moments in life than with your friends and family over fresh, good and exotic food she asks.
On HausKhaas, (www.hauskhaas.com) you can pretty much order anything from Olya kajuchi usal (Raw cashew curry) to Burmese Khowsuey to even a fresh Alphonso mango cake. You can order a complete meal or build your own menu around one or two key dishes. Like order a spicy caramel chicken and make herbed rice at home; or order a fresh fruit shrikhand (mind you – this is one of the freshest, lightest and fluffiest Shrikhand I have ever tasted) and make your own fresh hot pooris , adds Sharmila.

She added, “We are currently serving 12-15 regional Indian cuisines and a similar number of international ones. As we curate more and more HausChefs, we obviously aim to cover the entire spectrum on Indian and International regional delicacies.

 

Sharmila ,  a co founder and CFO of a leading tech company CalSoft said I wanted to get into something that I am really passionate about – and that is food! I explored many ideas in the food space including starting my own molecular gastronomy restaurant before finally zeroing in onHausKhaas – a curated aggregator for HausChefs.

 

I realized that there is so much talent and such a variety of food available with HausChefs that they deserve to reach a much wider audience. India, because of its multi-state culture, has such a rich variety of ethnic cuisines . My aim is to tap into this and bring one of a kind dishes like the famed nargisi kofta curry from the north to the manglorean curry and appams in the South. The phansachi biryani and sol kadhi from the western Konkan region to kosho mongsho (mutton) in the far east corner of Bengal. On the international front we have HausChefs who make a wonderful soul-warming Hungarian Goulash to those who make italian pastas and lasagnas to a wonderfully Australian dessert called Pavlova .

 

We work with the HausChefs to curate menus to ensure authenticity, diversity and consumer convenience. When I started HausKhaas, I wanted to bring together a team that shared the same immense passion for food. I think it is this passion that drives us to really ensure a great consumer experience. Because we understand and love food,  and often enjoy cooking ourselves, we can understand the HausChefs better and can connect with them at a very fundamental level.  This I believe is our biggest differentiator from other startups in the similar space. Our venture is driven by passion for food, love for cooking and is guided by experience and ability to build and run sustainable business models.

 

The  process of selecting HausChefs is rigorous where we meet with each and everyone of them in their homes, taste their food, curate their menus before we add them on. There are chefs who we have not signed on because their food just did not excite us enough or lacked the authenticity in flavors.

On the other hand we have success stories like that of a 65+ year old grandmother with very little technical savviness, but amazing passion for authentic kolhapuri food. When we met her, she did not have a WhatsApp or email account. Today she is a tech savvy woman working in the food tech space – giving her life a purpose and her passion for cooking an outlet

 

 

On the future of HausKhaas, Sharmila says it is my mission disrupt the food demand and supply chains. On the demand side, foodies can now try out amazing one of a kind dishes that they would never have dreamt of eating in restaurants or their homes.  On the supply side, HausChefs can have a platform, that will enable them to turn their amateur love for cooking into a profession; thereby creating a new vibrant food supply chain-

All this Sharmila believes can and will be done one city at a time.

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