Some things to look in festival

Again it’s that time of the year when everything is extravagant. The markets are all humped up with goodies and foodies. Festivals in India are somehow different when you compare them on a global level. Ordering stuff wasn’t so much of style in Indian festive time. We Indians are proud cooks and extra proud of our festival profiles. The exclusive aroma of mixed spices brawl the supermarkets.

But, with the busy competitive routines, recipes have turned to cookbooks and instant readymade festive foods. Even though people like festive food, they are ready to compromise in the fun of preparing it. However, this does not mean that they will compromise on the nutrition or hygiene. Here’s where many caterers have dominated themselves in the wide market. The most admiring thing about the services of caterers is the efforts they put in to give the homely tastes to the cooking. In the festive times like these, there are many delicacies in demand. The beauty of the Indian festivals is even the diverse demographics collate all cultural festivals into one. Therefore, people are most eager to taste different desserts and delicacies during this time. The most waited festive food is in the Ganesh festival and the Navratri. The scrumptious and nutritious Modak are a way into the hearts of customers. There are few who have mastered the art of festive delicacies. When festivals arrive, some people crowd themselves into the sweet shops, some order through caterers and there are very few who are still eager enough to cook for themselves. Following are the things that you should definitely order in festival period to save your time and effort thus letting you enjoys the festivals in more appropriate way.

Modak: It is the most favoured delicacy in any of the household of Maharashtrians during the Ganesh Festival. The festivals fall around August or mid September. Modak are rather heavy and need to be cooked with extra care. They are a ball of sweet coconut stuffing with precise ingrediants and exclusively artistic shape. Ukdiche modak are most preferred ones in recent due to their aromatic and delicious tastes. Talniche modak are also a stomach raking delicacy other than ones made of Khoya (Khava) which are easily available in sweet shops.

Vaatli Daal: This is actually a Prasad or an offering to be given on the last day of Ganpati. While bidding adieu to the favourite God, people make curd rice, Murud Kanole( A special sweet stuffing Indian style empanada ) and Vaatli Daal. Its a special recipe that balances out the sweetness of the festival with its aromatic taste and neutral spiciness.

The ultimate Fast Food:

As Ganpati festival excitement turns off, Navratri is the festive time where the eyes turn brighter than lights. It’s a special festival to enjoy fun, frolic and dance around. The daily routine during this festival is that most people fast for nine days. Complimenting this diet routine, the market is flooded with different innovative dishes for diet routine.

Upvaas kachori: Keeping a restriction on what you eat is sometimes very difficult. But people pull themselves for those 9 days. During these 9 days, consumption of typical diet becomes difficult as days pass. With advent to this, there are many who have experimented with this diet to bring out new dishes of fasting. Upvaas Kachori is something that has been famously demanded during these times. The blend of potato, coconut, spices, sweet chilli and the cucumber dip are a treat to the people in navratri.

Upvvas samosa: Simpler but yet tastier that Upvaas kachori, the samosa is a favourite of any Indian. During these nine days caterers try their hand on these finger foods to keep their customers hooked and entertained for new dishes.

Sabudaana Kheer:

The most adorable sweetening dish is the kheer. The sweet soup made from different ingredients as you travel into any part of India changes. But the temptation for it remains the same. Let its be afast or any festival, kheer is always a must have in any Indian diet. With reflex to the fasting period, Sabudaana kheer has dolled the markets for its tempting and finger licking goodness.

Eating outside everyday is a treat here

Pune; mostly known as the Oxford of the east is a home to many aspiring students. However, in recent years, apart from students many workaholics have also made Pune their living dream. As the IT culture crept in, many people who were in search for professional opportunities have made Pune their work town. As the population has increased, the rise of Tiffin system or industrial catering has also been phenomenal. From being an educational hub to the most influential work place, the city has been on the professional rise since industries added themselves. Depending on the demography and the taste of people from different areas, industrial caterers have provided different options that have indulged people to experiment with food and universal tastes. It’s a known fact that south Indian and North Indian dishes are so much omnipresent that people blindly enter any eatery and you get these two options in food anyhow. But, until recently Maharashtrian food has also entered the competition of making their mark. The factors might be many but the end result is people have adapted themselves to the workplace like their own, they most certainly have selected their food style as well.

To get a clear idea of the current food style in Pune, few trends have come up in focus-

Love for spices

Its a known fact that although Indian food might be universally considered as a blend of many different spices, still regional foods have had their unique styles. No two regional foods will be prepared in similar manner. Just like they say that language changes its course ever 20 kms, so does the cooking style. Even in Maharashtrian food you will find variety of making styles that just adds to the tanginess, crispiness and deliciousness of every dish.

Affordable Options

When it comes to eating outside, everyone nowadays thinks about the pocket value that is going to be discharged. Eating everyday in some restaurant is definitely a big No-No considering the economical options. The use of raw materials used by any smallest restaurant also puts up the person into weird position after a course of time. This has indeed acted on people choosing to eat in dining hall, mess or caterers; All the more reasons for the rise of industrial caterers.

Flow of Hygiene

Most prominent reason why there is a difference in the home cooked food and outside food is the cleanliness. Every family has a mom who has extensive OCD for her kitchen. This very habit has made food healthier the one that is put on the table. But, you definitely cannot expect this loyalty from people you don’t know who are cooking. Caterers know the importance of hygiene and comply with the utmost measures in keeping their inventory clean and healthy.

Keeping up with what customers want

Time and again does it happen that people tend to get bored with the same tastes and same flavours? The key for any caterer is to know what their customers want. Industrial caterers are somewhere lagging behind in this regard. However there are somehow take extra effort in knowing what variety do their customers want and indulge in change of tastes periodically.

From Kitchen to Office desk

There has been a long standing argument of home-cooked meals and the outside eateries’ menu. For people who come far off from their native place, having a decent meal is like an impossible event. Of course, the companies have their pantries and kitchens well-stocked but there is still the missing factor to their foods. So, where to go hunting for home cooked meal or do we simply settle for outside over spicy meals.  The most trending food places that have emerged in recent years are the traditional thali system restaurants. But seldom people know what is it and how does it work. So I have tried to pen down for people like you who yearn for a good meal every once in a while and don’t know where to look for.

What is it?

Anciently known as dining halls but they have taken tastes and Indian culture to different level. You will not get a menu card or a waiter narrating different dishes but you can see what all is it there in today’s serving. People generally relate it with mess or dining halls but here, restaurateurs take extra care for the hospitality and creating the right ambience for their guests.

What more is it?

Other than giving a pleasant experience along with a fulfilling meal, some of the restaurateurs indulge in corporate catering services or industrial tiffin system that enhances their guests even at work place to have their bargain of decent meal at all times. Mostly such places are in the heart of the city but some like Adhik resorts have expanded themselves to chakan industrial estates.

What can you expect?

If you are fan of hygienic meals that will appetize your stomach in just the right amounts of nutrition and tastes, trying your hand on such restaurants can give you a lifetime experience. May it be a family gathering or corporate event, just fill in your guests with the satisfied tummy and a decent ambience to go by.

Does it work like any other restaurant?

Some of the places boast about any other restaurants but don’t get fooled by it. You actually wanted something different, something new so why to compare with other restaurants. In addition, some of these places give you a better experience that any restaurant; its a decent meal blended with the experience of a hotel or a dining hall.

So, lets not judge it by what has it been in the recent past, but, go with the positives of its evolution these industrial caterers who have filled us with hygienic, nutritious and scrumptious meals.

5 Awesome things of Indian food and hotels

When you encounter an Indian, the two major things we Indians talk about is our heritage and our love of culture for food. Many foreign restaurants righteously boast about their culture and system prevailing in their etiquettes. These are 5 things you might have known but never gave a second thought to it. Food is very hearty and liked topic for everybody. Whether you can cook, or you like relishing the taste, everyone does end up talking about it. There is a certain design, certain promotion and certain sense for everyone liking different tastes and different styles in food. And to this fact many restaurateurs can attest to. Probably this is the reason, there are plenty of Indian food festivals that are upcoming. The passion, the zeal for food and curating food is the major catalyst for some new fundas that are getting known in food industry these days. Following facts are prevalent and have created many new systems that are fun to know what the latest buzz in food and dining industry is.

1. Given any Indian food, the use of spices and its measurement differs subtly. With this subtle difference many things change in every food item.

2. The fashion of serving also differs from every individual to every culture in India. When we sit upright to eat our food in city, there is a certain style of richness and modernity when a plate is produced in front of us. Go straight into the interiors and you will find a difference in serving but the richness of the platter still exists.

3. The ambience of Indian restaurants is majestically modern. It is in fact a combination of the western culture mixed with our regional trends. This Indo-western style in ambience, serving, inventory and taste in fact makes us love our culture even more.

4. This trend did not just set in hotels and restaurants but even in food manufacturing industry. The chocolate as a sweet is a system only prevailing in India. Or the serving of Saunf, you will never find such in any western cafe or restaurant.

5. The number of plate, glass and spoon are in plenty when we dine in typical Indian restaurant. There is a certain system even in India to show that they have finished their food. When you move your plate a little upwards, you are subtly showcasing the head person that you have completely adored their food and enjoyed every last bite.