Low on budget high on demand

The kitchens are all hussled up, the caterers are as usual busy. Honestly, I was thinking of writing yet another mundane story about what suits best for stomach and what can be done for the change of taste. But, here I am thinking, how we can ignore the big fat Grand Indian wedding season. We Indians like to be at our best when we actively play the role of host. We indulge in challenging dishes, perfect and cosy homes, amazingly helpful guides and unearth our dormant beautician vibes for the weddings. May it be a cousin’s wedding or some distant friend’s cousin’s wedding. Our over enthusiastic nature makes us crazy annoying in attitude. Most of the caterers are thus very pesky when it comes to taking orders from such people. So barring all these traits, what does a caterer actually want us to do so the wedding does not become a total disaster especially for the food (other management disasters are somewhat uncalled for; let’s not get there right now). Being meticulous can help, but being annoyingly meticulous in fact makes it even more dangerous. I remember, some days back when one of my friends got married, the caterers literally had to run a full-fledged 3-day tasting ceremony for the bride, family and friends to make them happy. The bride wanted a grand tasty delicious food, families wanted simple traditional and nutritious food while the friends wanted an exotic, challenging and snazzy eatsome. Ultimately, all of them had to compromise and the caterer won over his argument of delivering what suited best for his pocket. Now, I know, all of this could have been avoided had it not been all four corners tightly pulling their bargain. So here is a step by step to-do guide for caterers, bridegroom and the family friends for how to make up your wedding food mind.

1. Do not overburden yourself with what you have seen, read or heard for others’ weddings. What the caterer offered there, might not suit your regime. You want your guests to have a good wedding and an upset stomach does not promise a good wedding. Therefore hygiene and nutrition is equally important.

2. Indian weddings is a big crowdy party of all ages, all tastes, and all choices. So blend in the food from all over India to make them welcome for the tastes. A mix of traditional, snazzy and nutrition will make everyone happy.

3. It’s a cliched fact, that every bride wants her big day to be perfect in every scenario. Therefore, be it a Maharashtrian city bride versus a typical traditional town bride from natives like Chakan, paud or Latur they all want one thing-their wedding to be perfect. Going hand in hand with the bride is the utmost duty a caterer must fulfil. So, understand what the bride is actually looking for. She might not pinpoint a finger at it but she definitely knows what she wants. So try to coax out all here food fantasies and work on them.

4. The family might just keep saying what the bride wants, and what you can offer, but hey, you are already charging voluminously, so better make good use of it.

5. Finally the D-Day is here, and you indulge in making everyone happy. So keep everything at par and get connected through the deliciousness you have to offer to everyone, the bride, the family and the acquaintances. Because we know that’s how references will work.

Lightening up Diwali Diet

When the roads are being over silent and the market places being overly crowded, it is the cue for one and only one thing; Its Diwali time of the year. As people turn for their vacations the corporate world pauses its reign of hectic work hours and speed up for the celebrations. The caterers too wind up their routine of sabji-roti and welcome the Maharashtrian faraal in their diet. The convenience of this faraal is that it adds up as the most amazing travel food pack. There is no liquid mess or over oily and pungent odour to them. Therefore, when travelling carrying this faraal becomes habitual for an empty stomach. While the industrial caterers are famous for their nutrition packed balanced diet food, little do people known that they dabble for the festive food stuff as well. So here are some reasons why the nostalgic Indian snacks becomes your best travel food.

diwali-blog

1. Remember the typical gujju sitcoms where baa is always busy making snacks. Well mostly those snacks involve the maharashtrian crunchies like chakli or chivda.
2. The travel foods that we see in the train stations or bus stations, well most of the times they stink or are so oily that we prefer not eating in the travel at all. Probably, because of that, now there are many caterers who offer their services amidst the travel journeys.
3. If its not catering food that you like, then, easy home-made snacks are the best package for travelling. The easy finger foods and the lip-smacking nutritious laddoos are the best giveaway during travels.
4. Other than the typical Diwali snacks, the theplas or parathas give a tough competition to the travel foods. Paratha is the generic and universally acclaimed Indian food which never goes out of style. Another gujju member from this family is the khakra that famously indulged in short term travel or even long distance overseas travels as well.
5. The scrumptious aluwadi or shrikhandwadi are the best source for instant energy in the travels. Many people who have low sugar trouble often carry them as much as the candies. These are the easiest candy substitute with the advantage of nutrition and taste.
6. One more trustworthy food is the Gajag that never disappoints travel foodies. Mostly used in winter travels, Gajak is an instant source for energy. Mostly gajak is a known foodstuff in northern India, as we travel down to west, the name shifts to chikki. And as foreigners like to say it an energy bar or fruit bar. Although the names are different, the objective of it is the same. Easy to carry even in hard treks, Gajak or chikki is the best travel food bar.
7. The balanced or nutritional values of many foods is the factor wherein we take them with us. But, for downright foodies like me, well, we need some rewarding snack as well. So for people like us, there is still hope when there is nankatai or shrews berry biscuits in our pocket. Nutritionally they are not much of a taker, but, if it’s a guilty pleasure you want to indulge in then yes, you definitely should carry them with you for sudden treats.

Incase you are not a bagpacker or a tourister even then these snacks are the best options to choose from. Therefore, if you want to just munch off your hunger, then these typical indian snacks must be always in your temptation list. May it be an industrial catering who gives you the choices, or any general store eatery, these are just a starter for any indian snacker.

Surprise in Your Lunch Box

There are some who indulge in how the food tastes, while there are some who indulge in how the food looks. Everybody has their own choice. But what happens, when you are encountered with people who eat with their eyes? Definitely, hoteliers and restaurant owners take extra care for the latter audiences too. But, order a dabba and these audiences will be disappointed profusely. To those who may not know, there are some industrial caterers who do practice as to how the food looks too. You might even be surprised as to how they present to their clients when eating through a heat packed foils. One name that comes instantly when you think about this feature is Adhik Resorts. Advancing the Chakan industrial area, Adhik has encompassed a fair deal for the love of its customers.

Recently, the internet has been flooded with unknown recipes, food presentation and different cuisines. Of course, the different culinary shows have added the food world with so many ideas. But, some food stuff just looks good only on camera or on internet. Adhik Resorts bring out the most exciting art of food presentation in your luncheons and tiffin system. The trick is not in the presentation but what to put in it and how to make it tasteful. When you watch a video or see something on the internet, you keep realising how good it looks and how you wish you could have packed your lunch that way. It motivates you so much that somewhere in your mind you want to share it with your caterer or your dabbawala. But, as much good it looks it does not have exactly the hygienic or nutritional value to it. That’s why, it is said some foods are meant to be eaten straight from the stove. But, some foods can be taken at intervals like in your lunch boxes. To add to this packing conundrum, the take away people have literally mastered the art of food presentation. When the most inviting dahi wada is served to you, with no waste of minute you just want to dig in. But what happens when the same dish is welcomed in your lunch box. The curd on it gets smeared, the masala is sticking to the tiffin lid and the wadas are just so wet that you have lost half the appetite through seeing it. The best way to end all this fiasco is how you pack the stuff. Adhik resorts take extra care for the taste it serves, and the nutrition it puts in every box. Therefore, they have a special system in place. For every dish, the packing system changes.

So, if you are someone who like eating from your eyes first, then you definitely will not be disappointed even if it’s a packed box for your appetite. The only thing you must take care is how fast can you eat and how encouraging it will be to have the balanced nutritional food even when you are sitting in your cubicle and eating from you tiffin.

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.

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.