Dineout Passport, a premium dining and lifestyle membership program in India, kicked off the second leg of the pan-India partnership with Pernod Ricard’s Aberlour at The Leela Ambience, Gurgaon this week. The evening of Dineout Passport Experience’s ‘Malt & Jazz’ had an exclusive tasting of Aberlour Highland Single Malt Scotch Whisky 12 YO followed by an exquisite dining experience.
The delightful evening was hosted by Dineout Passport’s Founder Mr Rocky Mohan & Mr Varun Chhibber – General Manager at The Leela Ambience, Gurugram for the special guests & Dineout Passport members. The list included some of the most prominent names from different industries: Some participants who enjoyed the evening of fun, food, single malt and music were Yashvardhan Sinha, Chief Information Commissioner of India and Kavita Bagga, Managing Director of Kara Organics, Utpal Barara – Manager Director Britex Enterprises and Raja Banerji – Luxury Head Pernod Ricard India amongst others. They were also joined by the Brand Ambassador of Pernod Ricard (Nitin Tiwari), who helped with the single malt appreciation and talked more about the unique experiences along with their journey.
Popular Jazz Band – What Duo took the experience a notch above with a live performance, making the entire evening musical and memorable.
The event allowed guests & members to learn the art of elements of Malts while relishing the best of Zanotta rich yet tasteful menu designed by Chef Abhishek Gupta, Executive Sous Chef at The Leela Ambience. The exclusive menu offered the finest Trio Of Pumpkin, Cacciatora Chicken Mezzelune Pasta, Beetroot Risotto, Polenta with Wine Leaf Crepes, Lamb Shank & Chilean Sea Bass. These were served in pairing with Aberlour 12 YO, Glenlivet 12 YO, and Glenlivet 15 YO so the guests experienced the best of both worlds.
Dineout Passport offers up to 40% flat discount, 1+1 on buffet along with unique event invites at 2,000+ restaurants including 5-star hotels, premium standalone outlets & chains across 20 major cities. Dineout Passport’s partners include The Ritz Carlton, JW Marriott, The Lalit, Pullman, Novotel, Cafe Delhi Heights, Plum by Bentchair, Punjab Grill, SodaBottleOpenerWala, and among other leading restaurants.
About Dineout
Dineout is India’s largest dining out and restaurant tech solutions platform in B2C and with inresto in the B2B front, processing more than 100M diners and $900M worth of transactions for its partner restaurants across its network of 50,000 restaurants in 20 cities, providing a collective savings of more than $100M on restaurant bills annually. Founded in 2012 by Ankit Mehrotra, Nikhil Bakshi, Sahil Jain and Vivek Kapoor, Dineout is a pioneer in Contactless Dining with the easiest way to discover the best restaurants in the city, save time & hassle by booking a table in advance, get discounts, enjoy 1+1 privileges on Food, Drink & Buffets through Dineout Passport, as well as earn instant discounts on every restaurant bill payment via Dineout Pay.
TheGood Food Institute India (GFI India), the central expert organization and convening body in the ‘alternative protein’ or ‘smart protein’ sector, kicked off its annual flagship event, TheSmart Protein Summit today. The Summit is poised to be the most impactful event for the smart protein ecosystem in India. The summit threw light on how smart protein can impact thee eating habits and environment altogether with speakers like Genelia Deshmukh, Founder Imagine Meats, among various budding entrepreneurs and industry experts.
The summit witnessed speakers like Genelia Deshmukh; Founder Imagine Meets, Rajesh Prasad ; Category leader Amazon India, Dheeraj Talreja ; President AAK, Kees Kruythoff ; Chairman & CEO, LiveKindly Collective, Siddharth Mangharam ; Country General Manager LiveKindly Collective, Gaurav Sharma; Founder & CEO Greenest Foods, Sohil Wazir, Chief Commercial Officer Blue Tribe Foods, Mihir Joshi Category marketing lead, AMETI Baverages & ISC at IFF, Harshil Karia; Founder Schbang at a panel discussion: A springboard for Innnovation: Smart Protein for every plate. These experts gave a deep insight around the current situation of smart protein and how it is going to dwell in the market at a fast pace.
Varun Deshpande, Managing Director, The Good Food Institute India, said,
“We are at an incredibly exciting time in the world of smart protein – and particularly plant-based foods. Globally, the sector has taken massive strides since it was established only 5 years ago, with start-up companies like Beyond Meat and Impossible Foods scaling all over the world and hitting billions of dollars in valuations, food and conventional meat giants like Nestle, Cargill, and Unilever making investments in or launching their own lines of plant-based meats, and the epicentre of the sector increasingly shifting to Asia in recent years. In India we are finally seeing the sector take off, with new launches and partnerships from exciting brands being announced every week”.
Varun further added,
“We have always viewed our work at GFI India as an opportunity to demonstrate a model for the establishment of smart protein in the developing world. We have a huge promise to drive the space forward and in turn benefit from it globally – and that’s a great thing, because we cannot continue with business as usual. Scarcity and strife in so many forms are an imminent and already present threat – whether it’s malnutrition, food insecurity, climate change, economic fragility, and of course, public health issues like pandemics.
Genelia Deshmukh, Founder Imagine Meats, as a guest speaker in panel discussion at Smart Protein Summit 2021, said,
“Our launch was 2 months ago and we thought we would take a while to go into other cities – but the response was amazing with people asking us when we were entering their cities. We came into 6 cities faster than we expected ourselves. With the kind of response and curiosity we saw it sped up and we’re already planning to launch our next 4 products. The pandemic was a big reason to not be able to be all over – we would have been at a lot of places doing a lot of live events – we couldn’t get plant-based foods to everyone plates. But it’s been so encouraging to see the plant-based industry grow and it’s continuing to grow.
Genelia further added,
“The target is to hit all the QSRs. Once people taste it, they understand it. But till then there will always be a little reservation. The pandemic also brought in awareness around animal meat and the plant-based industry got a lot of eyeballs – so that helped. People thought we need to get more conscious and look at the planet we’ve ruined and acknowledge it. We’re coming closer to what we want to see on everyone’s plate. We want to see it helping the environment, helping animal cruelty. We hope there are lots of companies that come out there and support the industry like us. Innovation is key. At our end, we’re looking at iterations all the time. From version 1 to version 2. We launched with 9 products and are looking at 4 more. Products that consumers are used to. We want people to have something for breakfast, lunch, dinner and snacks! Taste is also key and we need to get flavours spot on. Being India and being culturally so rich and into spices that helps us dish out a lot of plant-based products. We came out with our brand not being green and redundant. Plant-based meat needs to be the coolest food”.
The panel discussion focused on how to make smart protein available and accessible to all. The panel saw, various other speakers who shared their views on the topic. The overall process is moving at a phenomenal pace for the smart protein development. One pivotal change is the difference in awareness for consumers. 5 years ago, People tried selling mock meats and struggled to make people understand mock in relation to meat. Today in 2021 – a consumer experiment was run where we offered people ordering chicken burgers with greenest burger patties. Nobody could tell the difference. This way the Smart protein is approaching cities and mega cities today at a very fast pace and people are embracing the changes soon.
A range to embrace the skin and maintain the glowing skin
Herbal Face Wash
Herbal Face Wash is a gentle and refreshing oil-free cleanser formulated with the perfect blend of natural ingredients that deeply cleanses the skin by drawing out impurities and pollutants under the skin that causes acne & pimples.
Rose Water Toner
Rose Water Skin Toner has been especially formulated with the goodness of Rose and other certified components like, Aloe Vera extracts etc. that are known to work absolute wonders for the skin. This rose water skin toner comes with a soothing effect and it helps heal stressed out skin and any kind of other skin irritations or infections.
Rose Face Mask
Rose Face Mask is an exotic mix of herbs which is anti-aging and extremely beneficial for mature skin. Use Khadi face mask rose on face, neck, nape, shoulders, arms and hands to rejuvenate and deep condition your skin, get rid of dryness and to give your skin strength and elasticity.
Rose, Apricot & Walnut Exfoliating Facial Scrub
Rose and apricot walnut face scrub helps in reducing skin darkening and protects the skin from sunburn and sun damage. It also helps to retain skin moisture. It is rich in vitamins which softens skin, heals damaged skin, reduces wrinkles, removes blackheads and maintains skin elasticity with excellent exfoliation.
Rose & Honey Moisturizer
Rose & Honey Moisturizer enriched with the goodness of rose & honey, designed to make your skin smooth and radiant. Its non-greasy formula keeps your skin moisturized without making it oily and locks in moisture for up to 24 hours. Attachments area
Jamaica, an award-winning destination with the coolest pavilion at the ongoing World Expo 2020 in Dubai, got a boost with the visit of Hon. Edmund Bartlett, Minister of Tourism of Jamaica, who embarked on an overseas tour to highlight the recovering tourism sector in Jamaica.
Minister Bartlett is a dynamic, results-oriented leader, recognized for his wide-ranging expertise and accomplishments in tourism. Accompanied by a high-level team as Jamaica continues to welcome more travellers, Hon. Edmund Bartlett,Minister of Tourism of Jamaica, interacted with both strategic partners as well as curious visitors who came by to see the “coolest” pavilion at the Expo Grounds. In fact, the pavilion has been seeing footfall of over 800 visitors (on a daily average).
Hon. Minister in talks with Luxpresso
Besides interacting with Dubai and Middle-East based media, the Minister also interacted with Indian Mainline as well as Trade media where he shared his plans on offering a safe & seamless travel experience. The Minister shared that he is actively working with many major airlines for developing new routes to travel to Jamaica and make the travel from India & Middle East easier. Also, that dialogues have been initiated towards getting tourism investments into various areas of cooperation which will open a new region for Jamaica.
Minister Bartlett also interacted with the students from Dubai schools.
Tourism Minister, Hon. Edmund Bartlett also concluded a series of important cruise investment meetings with DP World, a major multinational logistics company based in the United Arab Emirates (UAE). He led serious discussions about investments in the Port Royal Cruise Port and the possibility of homeporting. He also discussed the development of a logistics hub as well as other infrastructural investments.
The Minister met with the DP World Chairman, Sultan Ahmed Bin Sulayem, through his emissary, Executive Vice President of DP World, Mohammed Al Maullem and other senior executives at their offices at the World Expo. The delegates from DP World expressed interest in Jamaica. Minister Bartlett and executives of DP World are to continue these discussions in the near future with the Port Authority of Jamaica and the Ministry of Economic Growth and Job Creation.
Sharing his strategy regarding opening Jamaica to travellers in a post-pandemic world, Minister Bartlett says, “We are enjoying a V-shaped recovery with a built-out strategies and the protocols that enable a safe return to wonderful vacations in Jamaica. We’ve created resilient corridors that allow our visitors to be in a safe bubble. And we have had an infection level of 0.05%, which is phenomenal. So, we have enjoyed the benefit of over 1 million visitors since reopening in June 2020”.
Hon. Minister also stated: “The fortunate thing for us is that geography was in our favour in that 85% of the touristic values of Jamaica are within our resilient corridors. So, we were able to develop strong, COVID management protocols fully recognized and appreciated by the World Travel and Tourism Council”.
About Jamaica Tourist Board
The Jamaica Tourist Board (JTB), founded in 1955, is Jamaica’s national tourism agency based in the capital city of Kingston. JTB offices are also located in Montego Bay, Miami, Toronto and London. Representative offices are located in Berlin, Barcelona, Rome, Amsterdam, Mumbai, Tokyo and Paris.
This year, the JTB was declared the Caribbean’s Leading Tourist Board by the World Travel Awards (WTA) for the thirteenth consecutive year and Jamaica was named the Caribbean’s Leading Destination for the fifteenth consecutive year as well as the Caribbean’s Best Spa Destination and the Caribbean’s Best MICE Destination. As well, Jamaica copped the WTA’s World’s Leading Wedding Destination, the World’s Leading Cruise Destination and the World’s Leading Family Destination. Additionally, Jamaica was awarded three gold 2020 Travvy Awards for Best Culinary Destination, Caribbean/ Bahamas; Best Tourism Board Overall and Best Tourism Board, Caribbean/ Bahamas. The Pacific Area Travel Writers Association (PATWA) named Jamaica the 2020 Destination of the Year for Sustainable Tourism. In 2019, TripAdvisor® ranked Jamaica as the #1 Caribbean Destination and #14 Best Destination in the World. Jamaica is home to some of the world’s best accommodations, attractions and service providers that continue to receive prominent global recognition.
Atlantis, The Palm’s annual sell-out festive bash is back, offering Christmas revellers a taste of ten world-class restaurants as well as festive entertainment at every turn
Now in its third year, Dubai’s favourite ‘dine-around event of the year is back with exhilarating experiences, free-flowing beverages and some of the most exciting cuisine in town. Following a swift sell-out status of the last soiree in early 2020, Cirque de Cuisine: Christmas Edition is December’s most anticipated event, offering revellers a totally immersive entertainment experience incorporating ten award-winning restaurants and one of the world’s largest aquariums.
Taking place on Thursday 9th December, the all you can eat and drink concept starts at AED 505 and will include four hours of non-stop fun, including free-flowing champagne from 7pm until 11pm. Upon arrival into Atlantis, The Palm’s Avenues, the unique concept allows diners to wander from restaurant to restaurant enjoying signature dishes, live cooking stations, lavish buffets and live entertainment. All signature restaurants are open exclusively for Cirque De Cuisine ticketholders, with the venues located in a two-minute proximity of one another, giving guests the freedom to roam and sit freely in any of the participating restaurants moving from one to the next at leisure.
This invites culinary aficionados to explore and discover some of the worlds’ top restaurants, including Nobu by Nobu Matsuhisa, Gordon Ramsay’s Bread Street Kitchen & Bar, Gordon Ramsay’s Street Pizza, Chris Malone’s award-winning underwater restaurant Ossiano, Ronda Locatelli by Giorgio Locatelli and the Michelin star Cantonese restaurant, Hakkasan.
Upon arrival, guests will be welcomed into the Christmas Tree-lined Avenues. After taking a snap inside a giant snow-filled snowglobe, entertainment awaits at every turn featuring spellbinding performances, gravity-defying stunts and elaborate costumes, including an underwater Santa’s grotto in The Lost Chambers Aquarium, live music and DJ’s in all restaurants as well as magicians and Santa’s dancing elves.
With hundreds of signature dishes on offer, guests can start with a selection of antipasti from Ronda Locatelli, followed by a main of Nobu’s famous melt-in-the-mouth black cod with a side of avocado tacos, or a quintessentially British Beef Wellington with truffle mash at Bread Street Kitchen. Otherwise, settle into Seafire for succulent flame-grilled steaks and seafood. Don’t forget to leave space for dessert: The Lost Chambers Aquarium will provide the ultimate underwater dessert experience for this edition with a dramatic display of tempting treats. Alcoholic and non-alcoholic beverages will be available at six different bars throughout the venues, including a spectacular ‘feature bar’ located in the centre of The Avenues, serving unlimited bubbly and house beverages.
Cirque de Cuisine: Festive Edition will take place on Thursday 9th December, 7pm until 11pm. Early-bird tickets are available to book exclusively through the The Atlantis Circle app at the special rate of AED 505, including four hours of unlimited food and premium beverages across nine restaurants. Dubai residents can download The Atlantis Circlemobile app from either the Apple App Store or Google Play Store and follow the on-screen instructions.
Leveraging the power of science to extract the best from nature and natural botanics, St. Botanica masters the art of hair and skincare to offer a carefully curated range of premium hair, skin care & wellness products. Derived from nature and elevated by science, St Botanica is the perfect choice for the Indian woman wanting natural hair and skin care that delivers. Each product contains unique organic ingredients, paired with extensive research-based formulations, creating a brand that steers away from preservatives, parabens, mineral oils, synthetic colours, perfumes and so on. Carefully crafted products that are vegan, cruelty free and PETA certified, ideal for consumers who are conscious about their purchase impact.
All products from the brand are enriched with ‘Bio Actives’ like biotin, retinol, collagen etc. that are the most potent compounds found in natural ingredients intended to make the formulations effective, giving you desired results. While ‘Naturals’ is a well explored space today, with a myriad of brands in the personal care space, St. Botanica aims to focus on efficacy while having natural roots for the discerning Indian consumer.
A glimpse into the best-sellers
Moroccan Argan Hair Mask
This rich moisturizing Hair Mask combines the goodness of Moroccan Argan, Oats Protein and Pro-Vitamin B5 to help lend extraordinary softness to your strands. Devoid of any harmful chemicals, this lightweight, ultra-nourishing Mask will help provide hydration and deep conditioning to the tresses. This union of the essential ingredients works from the roots to the tips to help proffer an improved texture to your mane. The high performing formula of the revitalizing hair Mask will surely leave you with gorgeously flowing hair that is softer and silkier to touch.
Quantity: 200ml
Price: INR 549
Biotin & Collagen Hair Conditioner
The deep conditioning product is formulated with natural oils and DHT blockers to take care of your hair. The conditioner forms a protective coating around the surface of the strand to keep it safe from harmful environmental damage. It transforms dull, dehydrated & brittle hair into smooth, manageable strands leaving you with a gorgeously flowing mane. It does not contain any harmful chemicals and can safely be incorporated into the haircare routine.
Quantity: 200ml
Price: INR 549
Pro Keratin and Argan Oil Hair Serum
The extraordinary blend of ingredients in Pro-Keratin & Argan Oil Hair Serum is your way to softer, smoother and more glamorous hair. Keratin Protein helps protect your hair from damage and helps detangle them easily in the long run. Constant tug and stretch leaves your strands vulnerable to breakage and split ends. It is formulated to offer that extra love and care that your hair deserves. The deeply nourishing ingredients improve the overall appearance of your mane and helps them preserve elasticity in the long run. The non-greasy texture easily helps tame frizzy hair while detangling the mane. The concoction of everything essential will leave you with beautiful, healthy looking hair.
Quantity: 120ml
Price: INR 799
Ultra Nourishing Hair Shampoo
Nourish your hair and scalp with the goodness of Ultra Nourishing Hair Shampoo and add strength & elasticity to your strands. BioActive Hair Care with Olive Oil, Shea Butter, Coconut Oil & Avocado Oil will leave your hair gorgeous and lustrous. Packed with the goodness of natural oils and BioActive ingredients, this Ultra Nourishing Shampoo will feed your hair and scalp with the required moisture & hydration. In addition, it helps remove traces of impurities and residues from your strands to keep them healthy and strong in the long run. The external nourishment that the Shampoo offers improves the overall tone and texture of your mane. It will help preserve the natural shine of your hair, minimizing the damage caused by the Sun, free radicals and hair styling equipment. It helps add volume to the limp and dull strands and makes them appear healthier.
Quantity: 300ml
Price: INR 599
About the brand
At St.Botanica, we believe in perfecting the art of Skin and Hair Care by using the endowment of Science to bring out the best from Nature and Natural Botanics. St.Botanica is a quality-driven, premium brand that specializes in developing innovative products that are unique but natural in their formulations and deliver the results as promised. All our formulations are carefully formed following extensive research by a team of cosmetic scientists to create exceptional products that meet the expectations of all. We are spread across the globe with our products creating a positive impact on the lives of people in the USA, Australia, Singapore, India, and the UK.
Shobhit University organized the 3rd National Wellbeing Summit at LeMeridian, focusing on insights of Ayurveda, Yoga, and Naturopathy. The event also celebrated the 100th Birth Anniversary of Shri Jagdish Prasad Mathur Ji – Founder member of Bharatiya Janata Party. The event was organized in association with Knowledge partner Kunwar Shekhar Vijendra Ayurved Medical College and Research Centre, Uttar Pradesh, and Organizing partner Business First.
The summit started with a welcoming note and lamp lighting ceremony. Kunwar Shekhar Vijendra-Chancellor, Shobhit University, said “Our Ayurveda Naturopathy college which is a part of Shobhit University is in Gangoh. I feel proud to bring great results from such a small city of Gangoh. The purpose of this platform is not just to attend the event but to imbibe the knowledge from various industry leaders.” He further introduced the chief guests Shri Shyam Jaju – Former Vice President – BJP; Shri Pradeep Kumar Chaudhary – Lok Sabha Member, Kiarana (Uttar Pradesh) and Padma Shri Yog Guru Swami Bharat Bhushan Ji – Founder – Mokshayatan Yog Sansthan.
Later Shri Shyam Jaju – Former Vice President – BJP addressed the audience and spoke about the personality of Late Shri Jagdish Prasad Mathur Ji. He said, “Mathur Ji’s personality was such that he can enlighten the environment with his humor. Even in a very sad situation he would never let anyone be upset and to know a person like him is a sheer honor.”
Shri Pradeep Kumar Chaudhary – Lok Sabha Member, Kiarana said, “We should work towards the welfare of our nation and traditions. One needs to have a strong will to move ahead with their ambition and goals. Through this platform, I would like to thank and congratulate Kunwar Shekhar Vijendra Ji for achieving the goal to establish an Ayurveda educational institute in a small city and promoting it on a big platform. And promoting the importance of Ayurveda and Naturopathy on such a big scale.”
Padma Shri Yog Guru Swami Bharat Bhushan Ji shared his insights and said, “A person who can deeply meditate without thinking of any worldly materials and clearly focusing on the divine power is able to attain absolute wellbeing. Yoga is one subject that not just touches the body substance but impacts each and every aspect of life. Absolute wellbeing, let it be physical, emotional, spiritual, or social, is a part of an individual’s characteristics. One should focus on absolute wellbeing for the entire life.”
The summit was followed by a Yoga session by BNYS and Yoga students of Shobhit University. Later, Vaidya Jayant Deopujari, Chairperson of – National Commission for the Indian System of Medicine discussed the status of Indian Medicine and the future ahead. Ven Geshe Dorji Damdul, Director – TIBET HOUSE- Cultural Centre of H.H. the Dalai Lama spoke about the journey of being well to Wellbeing. Yogacharya Pratishtha who is a Yog Guru, an Author, a Motivational and spiritual guide spoke on mental health and emotional wellbeing during the Covid-19 crisis. Later, Dr. Surakshit Goswami, Founder – Yogmandiram Trust & Bhartiya Yog Shikshak Sangh shared his insights on ‘Mind Body intervention for wellbeing’.
Shobhit University is one of the universities in the world that is doing research on Rudraksha, discussing the same, Dr. Shiva Sharma who is also a scholar from Shobhit University threw some light on the research. Dr. Jayanand, Dr. Sandeep Kumar, and Dr. Alpna Joshi accompanied her. Later, Dr. Anju Sharma, renowned Sound healer and founder of Sound od Infinity- Asia’s first sound healing band performed the sound healing session for the audience. This was followed by a discussion on the ‘Future business of wellbeing in hospitality and tourism in India’ by Arpit Sharma- Founder of Seven Seas SPA and Director of Sansha SPA. In this session, Dr. Pankaj Agarwal, Director of Agarwal’s Homoeo Clinic and Research Centre accompanied him. Dr. Agarwal discussed how Homoeopathy must be the essential modality to lead people to wellbeing.
The evening continued with a session discussing the Spiritual and Holistic Wellness by Ashok Vasudeva, renowned astrologer; Meena Mahajan, World-renowned spiritual and transformational life coach, Founder of ‘Siddhi’, power by Humanity; and Praveen Chauhan, Astrologer, Palmist, occultist, Author and Asia book of the record holder. Later, Dr. Ishwar V. Basavaraddi, Director- Morarji Desai National Institute of Yoga, Ministry of AYUSH talked about the ‘Emerging Areas of Research & Innovation in Yoga’. This was followed by a panel session on ‘Ayurveda Education – Present scenario, challenges, and solutions.’ The session was chaired by Prof Ranjit Singh, Vice-Chancellor of Shobhit University. The panelist included Dr. S.K Pathak, Principal; Dr. Shalainder Bhardwaj, Dean Academics; Dr. Meenakshi Chowdhery and Dr. Vikas Sharma – Academic Expertise of Ayurveda from Kunwar Shekhar Vijendra Ayurveda Medical College and Research Centre. The last session was by Dr. Amit Verma – Ayurveda & Panchakarma Consultant, Health & Wellness Coach who discussed the Ayurveda lifestyle.
American Pistachios Growers (APG) hosts Cook Along with Chef Amanda Freitag & Mixologist Charlotte Voisey
Adding a dash of taste and health to the festivities, American Pistachio Growers (APG) hosted a virtual Cook-along with celebrated American Chef Amanda Freitag as she prepared delectable dishes using California grown pistachios. She was joined by award winning mixologist and TV personality Charlotte Voisey who stirred up a few original cocktails with a pistachio twist! The event was hosted by famous Hollywood personality Billy Harris and was joined by food lovers and media personalities from across the country.
Speaking on the occasion, celebrated chef and author Amanda Freitag remarked, “I am truly delighted and excited to use California grown pistachios in my recipes as they are tasty, nutritious and crunchy. They enhance the taste, flavor and give me a huge opportunity to innovate and decorate the dishes. Today I cooked and demonstrated two unique dishes — Beet Salad Pistachio Vinaigrette and Lamb Meatballs Pistachio Pesto which have come out very flavourful, tasty and are wholesome. Pistachio is a super food and I am all for it for its nutrition and taste.”
PHOTO CREDITS- Ken Goodman Photography (https://www.kengoodmanphotography.com/ IG @kengoodmanphoto )
Charlotte Voisey whipped up a lovely Raspberry Pistachio Collins drink. This innovative use of California grown pistachios, truly vowed the Indian food enthusiasts who had tuned in.
Speaking on the occasion Judy Hirigoyen, Vice President, Global Marketing of APG said, “We are happy to see that India is a growing market for American pistachios. The volume of American pistachio exports to India is growing steadily as more Indian consumers are getting aware of the health benefits of these amazing nuts. American grown pistachios with its nutrient dense properties is a robust nutritional package in itself – a powerhouse of protein, antioxidants, essential amino acids, fiber, vitamin and potassium etc.
In fact only recently, American pistachios were declared as a Complete Protein which implies that these pistachios will have the same benefits that one would typically find from animal protein sources. American pistachios are also great for diabetics and pre-diabetics.”
The session was also addressed by Kable Munger, one of the largest growers and processors of pistachios in California. The Munger family like many others migrated to the US from India many decades ago. He mentioned that today many people of Indian origin are involved in the growing of pistachios in California and he is happy to see the robust demand for these healthy nuts in the land of his forefathers. “This unique connection between India and the US is only going to strengthen, Mr. Munger remarked.”
Commenting on the session, Sumit Saran, India Representative of American Pistachio Growers said that “India does not produce any Pistachios. Traditionally pistachios in India were only used for garnishing but we now see more and more consumers look towards American pistachios as a healthy, anytime guilt free snack. People are always looking at plant-based protein sources and American pistachios fit right in, he added.”
About American Pistachio Growers:
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico. APG is governed by a democratically elected board of directors who are growers and is funded entirely by growers and independent processors with the shared goal of increasing global awareness of nutritious, American-grown pistachios.
BEET SALAD WITH PISTACHIO VINAIGRETTE
By Chef Amanda Freitag
Serves 2
INGREDIENTS
Beet Salad
2 large beets 1 cup Mascarpone cheese 1 bunch watercress ½ cup pistachios (for toasting): 1/8 teaspoon sugar 1/8 teaspoon kosher salt
Pistachio vinaigrette
½ cup pistachios ½ cup red wine vinegar 1 shallot, diced A pinch of salt ¼ cup extra virgin olive oil ¼ teaspoon cracked black pepper Water
PREP
Beet Salad
Cut the beets into a julienne (thin matchsticks) for the salad, reserving the rougher trimmings for the vinaigrette.
Cook and chop the pistachios (see below)
Rinse and dry the watercress
Peel and thinly slice the shallots
Vinaigrette
Blend the pistachios in a food processor with a pinch of salt until they form a smooth paste resembling peanut butter.
Combine vinegar, pistachio butter, shallot, olive oil, salt and pepper. Adjust consistency with water and season to taste.
Toasted Pistachios
Preheat the oven to 325ºF
Spread the chopped pistachios onto a sheet pan and season with the sugar and kosher salt.
Toast for 3-4 minutes, or until lightly browned and fragrant.
Remove from oven and set aside to cool.
In a mixing bowl, toss the julienned beets with the toasted pistachios and two or three tablespoons of the vinaigrette.
Allow this mixture to sit for 5 minutes before adding the watercress.
With the watercress added, toss the salad one more time to coat the watercress in the dressing.
Spread a layer of mascarpone cheese in the center of each salad plate.
Top with the beet salad. Julienne is a French cooking term that simply refers to cutting a vegetable into thin matchsticks as opposed to a dice.
RASPBERRY & PISTACHIO COLLINS
By Mixologist Charlotte Voisey
INGREDIENTS
1 ½ oz Hendrick’s Gin ¾ oz Pistachio cordial* ½ oz fresh lemon juice 4 fresh raspberries 2 oz soda water
INSTRUCTIONS
Muddle (gently mash) raspberries then combine ingredients in cocktail shaker (except soda water) Add ice and shake well Strain over fresh ice in a tall glass Top with soda water Garnish with a slice of cucumber
Pistachio Cordial – Instructions (makes 8 oz)
Combine 1 cup sugar and 1 cup water in a pan. Bring to a low simmer and stir for a few minutes until sugar has fully dissolved.
In a blender place ½ cup unsalted, roasted pistachios and add the sugar water
(Optional – add 1 drop of rosewater)
Blend for 30 seconds and allow to sit for 2 minutes
Strain out solids and collect cordial
Keep refrigerated until ready to use
EQUIPMENT
Cocktail shaker Ice
LAMB MEATBALLS WITH PISTACHIO PESTO
By Chef Amanda Freitag
Serves 6-8 portions
INGREDIENTS
1 pound lamb meat 1 cup Japanese breadcrumbs ¾ cup milk 1 tsp ground cumin 2 tbsp shallot, chopped fine 1 tbsp garlic, minced 2 tbsp fresh mint 1 egg ½ cup pecorino cheese grated.
Pistachio Pesto
1 cup pistachios 2 cloves garlic ¾ cup olive oil ½ cup mint leaves 1 cup basil leaves 1 cup yogurt Salt and pepper
INSTRUCTIONS
In a large bowl, combine the panko and milk, Let stand for 10 minutes, then add the lamb, shallots, garlic, mint, pecorino, egg and salt and pepper. Use your hands to mix and incorporate well. Make a tester patty to taste for seasoning. Simply sear a small amount of the meat, taste it and adjust the seasoning before you make the meatballs. Roll the meatball mix into small (1-2 ounce) meatballs and line up on a sheet pan until they are all formed. In a large sauté pan over high heat, heat enough olive oil to thoroughly coat the entire bottom of the pan. Sear the meatballs, browning them evenly all around. Let cook until done in the center.
Pesto
Combine all ingredients in a food processor and blend until combined but still coarse. Season yogurt with salt and pepper Dollop yogurt onto a plate, place meatballs on top of yogurt, top with pistachio pesto. Garnish with some chopped pistachios and mint and basil leaves
ULTIMA COURCHEVEL BELVÉDÈRE’S GRAND OPENING THIS DECEMBER
Ultima Collection is inviting guests to take their skiing to new heights in Courchevel, with the highly anticipated opening of its luxurious ski and wellness resort, Ultima Courchevel Belvédère. It will open on December the 17th, 2021, as the fourth Alpine property in the Collection, offering the experience of a 5-star hotel within the privacy of a chalet.
ULTIMA GSTAAD EVOLVES FOR THE WINTER SEASON 21/22
After a hugely successful summer, Ultima Collection has revealed what to look forward to for Ultima Gstaad’s forthcoming winter season, opening the 10th of December, 2021. In its bid to continually surprise returning guests, the multi-award-winning, 5-star superior hotel in the Swiss Alps will offer a renewed experience across its eleven newly designed suites. There will be new, state-of- the-art technologies and bespoke interiors handpicked by the now fully in-house design team.
CHEVAL BLANC COURCHEVEL OPENS ITS DOORS ON 10 DECEMBER 2021
Cheval Blanc Courchevel, which opened in 2006 is at the heart of the French Alps, within the prestigious Jardin Alpin. Designed as an exceptional high-altitude retreat, Cheval Blanc Courchevel is the epitome of ski-in ski-out, with thirty-six rooms and suites that offer direct access to Trois Vallées, the largest ski area in the world, and 3-michelin star restaurant 1947, directed by Yannick Alléno (the only restaurant in Courchevel to be awarded three stars in the Michelin Guide.) The Spa Cheval Blanc is there to pamper with exclusive treatments from Guerlain, while the children are free to enjoy The Carrousel and The Paddock, places dedicated to having fun, designed just for them.
New for the season:
This year the mountain air takes place of honour with the opening of the new terrace concept in front of the slopes: La Terrasse of Cheval Blanc Courchevel. Created around the warmth of the brasero, the new terrace presents a menu by Yannik Alléno, which highlights woodfire cooking and sharing dishes, enhanced by the scent of the embers and the snow-covered mountains. La Terrasse at Cheval Blanc Courchevel promises a new gastronomic experience in the heart of the mountains.
SENSATIONAL EXPERIENCES AT L’APOGÉE COURCHEVEL
Nestled into Courchevel 1850’s most beautiful peak in the heart of Jardin Alpin, L’Apogée Courchevel, part of the Oetker Collection portfolio of masterpiece hotels, is designed with snow lovers in mind. Set at the top of a former Olympic ski jump, the views are spectacular, and the slopes are an absolute paradise for families and seasoned skiers. The ultimate cosy cocoon with the elegance of a Palace.
To mark its reopening on December 17th, 2021, L’Apogée Courchevel has put together a schedule of sensational activities allowing guests to take full advantage of the gorgeous surroundings throughout the day and night. This ski season, the hotel proposes tailor-made activities to meet every guest’s wish, ensuring that everyone will find something they love.
PALACE EXPERIENCES AT BADRUTT’S PALACE HOTEL, ST. MORITZ
Winter pastimes in the Engadin valley are as wonderfully varied as the landscape. And the knowledgable staff at Badrutt’s Palace Hotel will share their insight and expertise to ensure your local agenda is tailored with just the right balance of activity, renewal and relaxation.
FUN ON THE SLOPES AT GRAUBÜNDEN, SWITZERLAND
More than 40 ski areas, 2,200 kilometres of groomed ski runs and the breath-taking backdrop of snow-capped peaks. Switzerland’s no 1 holiday destination provides ski and snowboarding fans with conditions for the perfect winter holiday with unparalleled opportunities for pure relaxation and unending fun.
New-Delhi-based architect Aparna Kaushik, unveiled a collection of family lounge spaces each of which is characterized by a distinctive mood and environment.
The lounges reflect the lifestyle the owners enjoy. One is a great room complete with elegant classic details, another a delightful cabana enclosed by a glass ceiling; yet another, a tea lounge in perfect interaction with its green exteriors.
Image 1: Steeped in a graceful classic environment, the great room redefines tradition for contemporary times.
Image 2: This glass-enclosed, light-filled cabana features a stunning mélange of black and white monotones and delicate pastels.
Image 3: Large windows allow this sun-drenched tea lounge interact with nature freely. A ceiling with contemporary moldings and a classic style light are just one of the ways in which the two traditions are subtly blended in this space.
Image 4: A modern light holds together a space conceived predominantly in a monotone palette. The large artworks add the requisite colour.
About Aparna Kaushik
New Delhi-based Architect Aparna Kaushik is the Founding Principal and Design Director of an eponymous, design-and-build firm that works across architecture, interiors, furniture, lighting, product design and landscaping. Her design ethos is built on a studied balance of art and architectural history that fuses classical composition with contemporary flair and pragmatic precision to integrate the client’s most explicit requirements and subtle preferences. Her creations, spanning expansive luxury estates to stylishly intimate boutiques, commercial establishments to retail outlets, spas to pubs and restaurants… are an example of perfect functionality and striking aesthetics.
“Clarity of purpose and simplicity are the essence of design. I design to accentuate the natural qualities of a space, amplifying its particular beauty through seamless functionality and unique form.” – Aparna Kaushik
