Tag Archives: food

David moves on from Nahm and leaves a legacy of Thai food behind

After 18 successful years, multi-award winning chef David Thompson has concluded his involvement with Nahm, the restaurant he created with Como Hotels. Renowned worldwide for his dedication and commitment to Thai food culture, David took the decision to leave Nahm last year in order to continue his work exploring and protecting the history and legacy of Thai food and flavours and to pursue new opportunities through Aylmer Aaharn, the Thai food group he co-founded in 2014. Final Dinner Service under Chef David Thompson will be on Monday 30th April 2018. 

Photo Credit: mycitylife.com.au

Chef David Thompson, who was presented a lifetime achievement award in 2016 for his dedication to Thai food culture at Asia’s 50 Best, has left Nahm at a point of excellence. The restaurant has remained on the World’s 50 Best Restaurant list for 7 consecutive years and was recently awarded a Michelin star in Bangkok’s inaugural year of the guide. 

Photo Credit : nytimes.com

David Thompson visited Thailand for the first time in his twenties and immediately got enchanted by the country, the culture and some of the cuisine. He hardly knew that in next three decades he would be one of the fines Thai chefs of his generation. That fated journey in mid 80s resulted in the beginning of his love affair with Thailand, its food culture and gastronomic history.  Initially he achieved success back home in Sydney in the 90’s, opening two popular critically acclaimed restaurants: Darley St Thai and Sailors Thai.  His research and connection with Thailand continued, as did his love for the language and people, allowing him to tap into ancient recipes and deeper layers of Thai food culture. In 2001 this research cumulated in Nahm, which opened in London and within 6 months it had achieved a Michelin star (the first Thai restaurant to do so).  In 2010 David took a decision to live in Thailand full time and opened Nahm in Bangkok. David Thompson also opened Long Chim in Singapore at the city’s Marina Bay Sands shopping mall in 2015 and in just third week of opening he was cooking for more than 50 of Asia’s finest chefs and restaurateurs.It was indeed a feat of sort for any cook. 

Photo by Suhaimi Abdullah/Getty Images

David Thompson writes: “Nahm grew into an extraordinary restaurant with its success acknowledged in so many ways. I believe that this has been due to the hard work and talent of all those involved, but most particularly the staff. For me, the most rewarding aspect is that Nahm has been a happy restaurant. Even as Nahm’s reputation grew, refined its service and succeeded as a business, the restaurant always retained its sense of sanuk; the pleasure in looking after customers. The application of culinary integrity in the kitchen was never to the cost of the joy in doing what we all loved. This is what I will always remember. It is a rare restaurant that can achieve all of this”. 

Nahm restaurant in Bangkok. Photo courtesy: cwfoodtravel.blogspot.in

Nahm opened at COMO’s Halkin Hotel in London to immediate critical success and was awarded a Michelin star within six months. David received the ‘London Chef of the Year’ award at the Carlton Evening Standard Food Awards in 2003. Throughout this time David worked on his highly regarded cookbook, Thai Food, which provides a comprehensive overview of Thai cuisine, features over 300 recipes, and has won an extensive array of celebrated book awards. David opened the current Nahm restaurant at the Metropolitan Hotel in Bangkok in 2011, again with the COMO Group. Aylmer Aaharn, the Thai food group headed by David Thompson, currently manages operations across six countries including Thailand and Australia.

Have you ever been to Nahm and tasted some of Chef David Thompson’s preparation? Share your experience in the comment section below.

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Embracing diversity with open hands, loving world my way!

Being born to a typical north Indian brahmin family is no mean task. There are many prejudices one gets to live with throughout their lives, there are so many strings attached and a long list of do’s and don’ts always hanging above your head. Many preconceived notions lay hidden under the skin and there is misconceived veil of purity always around. Everything making them misfit to be a world traveller.

We had been tourists since childhood owing to father’s railway job giving us privilege to travel and army postings of other relatives privilege to logistics. We were certainly not travellers. Sense of purity was always a hindrance to explore the world. There was indeed an ‘under the wraps’ attempt to ‘depurify’ us with an egg-curry by a then family friend but that didn’t help a lot. It turned out to be an pen and shut case. Things started changing only when I finally moved out of the house for my future endeavours.

Too good to be a food! Live food in Bali

But the first moment of truth arrived, when more than two decades ago, after completing a winter trek to Dalhousie and Kalatop, we decided to have a detour to Jammu and Patni Top. One evening after spending the day visiting temples of Jammu, we reached to a small restaurant for our meal. One of our friend wanted to have a chicken for food. Third friend was a brahmin and vegetarian too like me. He chose to sit on the other table, to not watch somebody licking a leg-piece. Somehow, I decided that I will not change the table and instead share the table with my chicken-loving friend. I not only shared the table, but also made no pretension to not notice him whatever he was doing. I enjoyed my dal-makhani but I also kept all eyes on his dish and actually enjoyed the way he was enjoying his food. That incident changed my perspective for good. It was a bold first step in direction of making me a traveller.

Too beautiful to be a food! Live food in Bali

I still had a long way to go. I was still a vegetarian and was still fighting some food prejudices. I can’t say, I have overcome them all, but I am sure I was on the right direction after that incident in Jammu. I remember that another day, too far at Sepang in Malaysia, where I was present as a sports correspondent to cover the inaugural season of A1 GP at the Sepang Formula 1 race circuit.

As an accredited journalist, I had the access to official food area. That was more than ten years back. After the Saturday free practice in the morning session, we were off to the lunch. And I had to admit that it was a huge shock for me, I had not been to any such place before. I had heard that Malaysia is a heaven for sea-food lovers, but I never expected to be at any place for lunch where all I could see around was crabs, prawns, and that too huge ones, hanging everywhere. Honestly, I was bit terrified at the onset, but than I worked upon my mind and instead of moving out to some other place for the lunch, I stayed there and managed my meal from whatever I could find for myself. I thought that incident to be as big as the Jammu one in my transformation towards a traveller.

Too cute to be a food! Live food in Bali

While I had adjusted to meat and chicken but fish was still a taboo because of its smell. That too was something for me to fight for. Time came for that too, when on a trip to Sri Lanka, we stayed for a night at Negombo. And our stay their also included a visit to the fish market in the early morning at the trading time. I still can’t believe I did that. But in an instinct I was inside the market deeper and longer than anybody else in our group clicking photographs while standing in the midst of piles of all types of fishes, prawns, oysters, crabs, and what not. And, to win a battle within, I didn’t even cover my nose. I kept talking to people in an attempt to know more about the market. But somewhere inside, I knew that I was doing it more for my own sake, to probably Say Yes to The World. And, I am glad, I did that.

Don’t you want to Say yes to the world? Why don’t you do it this way!

What was your moment of embracing this world? Please share with us all.

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A date for foodies this weekend in Brussels!

From 7 to 10 September 2017, foodies have a date at the “eat BRUSSELS, drink! BORDEAUX” festival. Taster portions of dishes or original desserts at the “Masterclass Bordeaux”, passing through the workshops of the Ecole du vin de Bordeaux (Bordeaux School of Wine), the great chefs and wine growers will stimulate the visitors’ taste buds all through the festival.

For its sixth year, the “eat! BRUSSELS, drink! BORDEAUX festival is putting on a marvellous spread, once again calling on a selection of the best Brussels chefs right in the middle of the Brussels Park. Wine lovers can also devote themselves to their passion, thanks to the various workshops offered by the Ecole du vin de Bordeaux. All of which offers the public a delicious gourmet break.

Twenty-odd great chefs
New chefs representative of Brussels are joining the celebration and will be adding their own spice to what’s on offer at the festival. They are offering the visitors a signature dish representing their culinary identity at the fixed price of 9 Euros.

Something new: a sweet note
Several pastry chefs complete the festival’s menu. They are offering sweet lovers delicious plated desserts at the fixed price of 9 Euros.

Perfect match
The Wines of Bordeaux, a key partner in the festival, are once again taking part in this gastronomic journey. Nigh-on 50 Bordeaux wine growers and wine merchants will be coming to Brussels to unveil the history and the secrets of their wine. 3 new gourmet workshops offered by the Ecole du vin de Bordeaux. A rendezvous lovers of wine and gastronomy must not miss, the Ecole du vin de Bordeaux pavilion offers an entertaining and educational overview of the various wines (red, dry white, sweet white, rosé and Crémant de Bordeaux), soils, grape varieties, blends, etc. A wonderful initiation into the art of tasting.

Photo: VisitBrussels/ ©E.Danhier

This year, the Ecole du vin de Bordeaux is offering three new fun gourmet workshops:
– “Choco’ Bordeaux” in collaboration with the chocolatier Laurent Gerbaud
– “Matching wines with pastries” with the pastry chefs Yasushi Sasaki, Baptiste Mandon and Khalil Menzi, to experiment with daring combinations.

Bordeaux “Masterclasses”
This year, the two masterclasses are dedicated to the Saint-Emilion Grands Crus Classés and the 30th anniversary of the appellation Pessac-Léognan. The visitor will be guided through these two representative regions of the Bordeaux wine growing region.

Photo: VisitBrussels/ ©E.Danhier

Workshops with the chef Bruno Antoine
Visitors will have the chance to create their own TCHIN VITTEL Bistronomy Box in a relaxed atmosphere at a cooking workshop that is just as exciting and gastronomic as it is goodnatured. All under the guidance of Bruno Antoine, one of the most creative chefs on the
Brussels bistro scene.

The festival is changing to a swipe card
To allow visitors to enjoy the festival to the full, “eat! BRUSSELS, drink! BORDEAUX” is moving to an electronic payment system. Visitors can obtain their swipe cards from one of the ticket offices, put money on them and use them as they please throughout the festival. This swipe card will combine all functions for meeting their needs: credits for tasting the dishes they choose and/or their Wine Pass.

Want to have local food while on travel! TTC partners VizEat!

Want to have some authentically local food while travelling abroad, but are afraid of what hotels serve in name of local dishes? Also, you might be interested in having local food in authentically local environments such as homes, but don’t know how to in a new city! Here is a brand new initiative.

The Travel Corporation’s (TTC) award-winning family of brands including Trafalgar, Insight Vacations, Contiki, Uniworld Boutique River Cruise Collection, Busabout and Evans Evans partnered globally with VizEat, the innovative and immersive food experience platform, bringing travellers together by offering immersive culinary experiences with their 22,000 local hosts in 110 countries. In 2014, the app was first launched in Paris and it has now become the world’s most popular meal sharing platform with guests being welcomed into a global network of hosts’ homes while making authentic connections with both locals and travellers.

TTC’s travel brands will be able to connect their guests to these VizEat hosts who are trained chefs and home cooks where they will share their delicious meals and learn about new cultures with other travellers  and foodies from across the globe. They will sample regional specialties and traditional cuisine in unique locations with a relaxed ambience. Travelers can enjoy a pasta making class in Rome, embark on an interactive market tour in Barcelona, indulge in a wine and cheese tasting party in Paris or join a Tuscan chef’s table and sample gastronomic delicacies.

“Our partnership with VizEat will enable our guests from across our 30+ TTC travel brands to discover amazing and fun culinary experiences in each destination which we visit while also interacting with the local people and creating unforgettable memories,” said Brett Tollman, Chief Executive Officer of The Travel Corporation. “We also share similar values by offering experiential experiences and meeting like-minded travellers from around the world.”

Beginning this summer, TTC’s guests will have an opportunity to enjoy these immersive food experiences on selected trips or as optional experiences through the assistance of their knowledgeable Travel Directors and Tour Managers.

“We’re thrilled to announce this global partnership with TTC and this marks a great opportunity for more travellers worldwide the chance to uncover immersive culinary experiences with locals wherever they go,” said Jean-Michel Petit, Chief Executive Officer of VizEat. “It’s a great match for both of us: TTC family of brands plans the most memorable experiences for their clients and VizEat is aligned in this search for unforgettable and authentic moments.”

The Travel Corporation (TTC) is a highly successful international travel group. No matter what your taste, whether you are a family or a couple, a group or traveling solo – TTC offers something for everyone. Its multi-award-winning portfolio ranges from luxury hotels and boutique river cruises, to independent holiday package companies and a variety of guided travel experiences.

Created as a joint initiative between The Travel Corporation’s (TTC) family of brands, the TreadRight Foundation is a not-for-profit that works to help ensure the environment and communities we visit remain for generations to come. Founded by Brett Tollman, Chief Executive Officer, TTC, to date TreadRight has supported more than 40 sustainable tourism projects worldwide. As an official Diamond Sponsor of the UN International Year of Sustainable Tourism for Development 2017, TTC is dedicated to bringing the industry together with a shared goal of benefitting local communities and the environment.

VizEat website and apps are now available in English, French, German, Italian, Spanish and Chinese. Anyone can sign up to become either a host or a guest. The mobile apps for VizEat are available for download for iOS and Android. Apple selected VizEat in the TOP 3 Apps of 2016 and  CEO Tim Cook went for a VizEat lunch in Paris early February.

Indian Accent continues to be the best!

Indian Accent continues to be on top of the list of most popular restaurants in India for another year in running. Well, nothing official about it but this list is based on user reviews on popular reviewing site TripAdvisor. TripAdvisor compiles list based on user reviews and updates them annually according to user ratings.

indian-accent-at-the-manorIt seems that Indian Accent at Friends Colony in New Delhi has continued to maintain its love affair with foodies. But besides this top position this list has seen a lot of upheaval in past one year. Four from the last list have lost their place and consequently there are four new entrants this year. New in this list but already known names. Goa lost one place but than there was another one from Goa to get entry. NCR continues to have its hold in the list with four entrants.

Villa Maya at Trivandrum has moved up a notch from 3rd position last year to number 2 this year. Peshawri at ITC Maratha in Mumbai has actually switched its place with Villa Maya this year. From number two last year, it has now come down to number three. Bukhara at ITC Maurya in New Delhi has also dropped one position from number four last year to number five this year. Karavalli in tech city Bengaluru enters the top 10 list at number four this year. Thalassa at Vagator in Goa is also a new entrant in the list at number six. Malaka Spice at Pune continues to be at the same position as last year at number seven.  But Khyber at Mumbai has dropped two positions from number six last year to number eighth in this year’s list. Lodi, The Garden Restaurant in New Delhi also enters the list at number nine. Gurgaon’s (now Gurugram) Farzi Cafe also makes its way in the list at number ten.

Those restaurants who are out of the list include Agashiye at Ahmedabad (number five last year), Gulati at New Delhi (number eight last year), Pinch of Spice at Agra (number nine last year) and Tuscany Gardens at Candolim in Goa (number ten last year).

Let’s have a look at the four new entrants this year.

karavalli_bangaloreLocated at The Gateway Hotel in Bangalore, Karavalli is to south Indian food what Bukhara is to kebabs. Not only is the food terrific but Karavalli’s influence has transformed the way south Indian food is perceived and served. Having embarked on a journey in 1990 to offer guests traditional cuisine of the South Western Coastal region, Karavalli has reinvented itself to give connoisseurs and gourmands a rejuvenated epicurean experience. At the iconic Karavalli, authenticity is the hallmark, where well-researched home-food recipes come together to ensure an experience that reiterates the greatness of Karavalli with a refreshed blend of novel additions to the menu, innovative desserts and unique dining experiences. The restored Karavalli captures the essence of 22 years of extensive research by the restaurant’s expert Chefs, reflecting the culinary legacy of the coastal regions of south west India. The Chefs have put together a distinctive compilation of vegetarian and non-vegetarian delicacies with extensive culinary journeys ranging from the best of the Mangalorean Bunts and Konkanis, Kodavas from Coorg, Malayalees, Calicut Muslims and Syrian Christians of Travancore, Havyaka Brahmins of Vitla and the Portuguese of Goa. New experiences like Tiffin carrier, South west coast Grills in the garden, Seasonal Curries and Wood fired dishes await our discerning guests. Karavalli the recipient of many awards both National and International and is featured in the best food guides across the world, like the one-of-its-kind Miele Food Guide (excerpts from the restaurant page).

thalassa-vagator“Thalassa” is an acronym for the “sea” in Greek, and this Greek taverna offers stunning views of Goa’s thalassa. Perched on the edge of a high cliff overlooking the Arabian Sea in Small Vagator village, this open-air restaurant offers one of the most breath-taking sunset views in Goa and a fabulous evening ambiance.  Conceived, owned and managed by Mariketty, diners are invited to share the ‘Greek culture’ that infuses this enchanting taverna, from its authentic and delectable Greek food, to the music and the warm hospitality. Set upon a high cliff that offers a stunning ocean-view, and styled completely in white, replete with with cane furnishings, white plastered walls and billowy white muslins-drapes, this elegant open-air Greek restaurant is reminiscent of any classic chic eat in Mykonos. With the azure waters of the Arabian Sea serving as the backdrop, soft lounge music wafting through the speakers and the attentive (and knowledgeable) staff  who magically appear whenever you need them , it is easy to see why this Little Vagator taverna is one of North Goa’s most adored restaurants. The food is Greek and the plates are bountiful. From classic Greek appetizers, dips and salads, to melt-in-your-mouth meats from the grill and Greek main courses, the food here is simply delicious! (excerpts from whatsupgoa.com)

lodi-the-garden-restaurantLodi, The Garden Restaurant is loved by Delhi. Known for its romantic setting & natural surroundings, Lodi is touted as the city’s favorite alfresco restaurant. The elegant & earthy interiors complimenting the natural landscape create an unobtrusive vibe, setting the tone for an unhurried meal with family or a day out with friends. From popular Sunday brunches to hi teas in the evenings, experiences at The Lodi are customized based on guest preferences.  While the wine bar boasts of an extensive wine list and a 16 tap wine machine, the garden bar is popular for its innovative cocktails. Lodi is well known as a non-institutional cultural hub. We work with well known & upcoming artists to organize a wide variety of events & gatherings ranging from live music and stand up comedy to travel talks and book readings. Highlighted by its lush botanical surroundings, pebbled walkways and bamboo railings, the restaurant is an extension of Lodhi Garden itself. The menu is an eclectic mix of flavors from around the world, though the emphasis remains on the much favored European influenced cuisine. Restaurant borrows serenity from the adjacent Lodhi Gardens. The Lodi has seating that is split between the Atrium, the Bar Floor, the Terrace, the Garden Area and the Ground Floor. The Garden area houses a variety of trees including the Jamun & Peepal, some over 100 years old. Comforting colors like orange have been used to ensure the seamless blending-in of the serene natural environment with that of the restaurant. The restaurant is not only known for its signature dishes like Moroccan Lamb Shoulder, Mezze platters, and The Lodi Chocolate Mousse, but also for its specialized organic farm to fork dishes, catering services and a live outdoor grill that serves authentic Rajasthani food. (excerpts from sewara.com)

farzi-cafe-gurgaonFarzi Cafe in Gurgaon will seem to be as quirky as the name suggests. The cafe is located in the hot spot of NCR ie DLF Cyber Hub. If you are a sucker for Indian cuisine but are bored with the sameness or wary of the overwhelming spices, then Farzi is the place for you. This place serves all the popular Indian dishes with quirky plating and presentation. If you want to have Indian food with a twist, look no further because Farzi Cafe is dedicated to providing the customers with innovative variations of Indian foods. A lively ambience and a polite staff. Have a small menu so really easy to choose stuff. A very large place with a long bar running on the left side. For large groups, there are round tables with black leather couches that kinda gives you a private space. A small platform on the right hosts live music on a few select days. Everything is wood and as soon as you enter its brown up and down. Even the ceiling has a wooden finish. A formal dining place with a twist. Focusing on the gourmet diner as well as the youth of India, Farzi Café aims to bring Indian cuisine back “in-Vogue”. “Farzi” can have many connotations, but at Farzi Café, it has just one, “creating an illusion” with its cuisine. Best described as a gourmet experience, it amalgamates traditional global and Indian classics, with Indian influences, contemporary presentations, culinary styles and ambiance. It is a quirky, chic, modern Indian café, where guests enjoy a sensory experience through the finest modern Indian cuisine, with a high energy ambiance. Infusing a generous dose of Indian flavours, Farzi Café presents Indian cuisine where culinary art meets the alchemy of modern presentations and cooking techniques like molecular gastronomy to absorb the guest into the ultimate gastronomic illusion (excerpts from restaurant site).

Amelia Island Cooks Up 7th Annual Restaurant Week

Family_on_floating_dockNortheast Florida’s Amelia Island will host its seventh annual Restaurant Week from January 16 through 25. The ten-day, culinary showcase of the small barrier island’s top restaurants will offer visitors and residents the opportunity to try new restaurants and enjoy old favorites. In 2015, 30 of the island’s popular dining hotspots are participating in Restaurant Week. This year, guests can enjoy restaurant week dining for lunch and dinner, with different restaurants participating in each. Both lunch and dinner will offer a special fixed menu.

DowntownNortheast Florida’s coastal treasure, Amelia Island is a barrier island rich in colorful history and breath-taking natural beauty.  Amelia Island offers long, beautiful beaches, abundant wildlife, and pristine waters.  Upscale resorts with world-class spas, championship golf and exclusive dining blend effortlessly with a captivating collection of bed and breakfast inns and historic districts.  The island is home to Fernandina Beach, once a vibrant Victorian seaport village, and now a charming downtown district of eclectic shops, attractions and eateries.  Forget the everyday getaway; come make memories on Amelia Island.

dining1-12849_1_largeDuring the 2015 Amelia Island Restaurant Week, two Amelia Island resorts are offering special events to celebrate the destination’s dining attributes. On Thursday, January 15, The Ritz-Carlton, Amelia Island will kick-off the week with “A Tribute to Modern Southern Cuisine” event. Starting at 6 p.m., the event will feature a wine tasting and passed hors d’oeuvres, followed by a seated dinner featuring cuisine from several of Amelia Island’s phenomenal chefs. The dinner will feature a course from chefs from The Salty Pelican, Espana, 29 South, and two chefs at The Ritz-Carlton, Amelia Island. On January 24, the Omni Amelia Island Plantation will close Restaurant Week with an exciting four-course dinner paired with wine. The event will start at 7 p.m. in the Sunrise Café.

_MG_0026-2_largeIn conjunction with Restaurant Week, several of Amelia Island accommodators are offering special accommodation packages.

Its time to enjoy street food again

16-12-2014_Street685Four day street food festival kick starts on Xmas

Its the same time of the year once again. Mouth watering delicacies from 25 states will be served up by street food vendors to kickstart Christmas and the New Year celebrations in the city. If you are in Indian capital New Delhi this December don’t forget to keep aside an evening for some delightful street food from Delhi. Promoting, professionalizing and branding street foods in its own style, the National Association of Street Vendors of India (NASVI) is organising a grand Street Food Festival at the sprawling Jawaharlal Nehru Stadium complex in Delhi from 25 to 28 December.

This year’s theme is ‘food that empowers’

16-12-2014_Street685-2The sixth edition of the four-day National Street Food Festival has the theme- ‘Food that Empowers’. It will be a grand Assembly of 800 roadside chefs. These chefs have their kitchens on the wheels which keeps the cities on the move. This street food festival will have participation strictly limited to practicing food vendors, who through their culinary skill would demand implementation of Right to Livelihood. India has a rich culture of street food, with every region having its unique style and taste. The festival would witness a large number of food lovers thronging to the venue to savour delight of street foods from down south to up northern states and from far north east to central west provinces. Festival inaugurated by famous chef Sanjeev Kapoor will also see launch of a mobile app- ‘street sathi’.

Street food from all parts of country to be showcased

16-12-2014_Street685-3This chilly winter delight set to attract thousands of foodies across India over four days will have master street food vendors of different regions of India and other countries with their signature dishes having age old stamps of culinary tradition and culture. Not just a unique battle of tastes, the carnival will be an advocacy event with a difference wherein the executives and functionaries of tourism, food processing, health, labour and employment departments and boards, and representatives of culinary institutes, development agencies, media and academic institutions would join together to share, acknowledge and celebrate the potentials and the possibilities of street food vending sector.

A treasure of local culinary traditions

16-12-2014_Street685-4World today is witnessing a surge in street food preservation and professionalisation and the street food advocates and entrepreneurs across countries are finding out ways to create new possibilities for regeneration of the street cuisine culture. The concept of traditional street food has acquired new dimensions in developed countries, with food streets/ food centres emerging as new tourist attractions. It is often claimed that the street food prepared with safe handling of ingredients and water contain more nutritional values in comparison to the foods served in hotels and restaurants. The street food is a treasure house of local culinary traditions and is increasingly playing an important role as an enhancer and force multiplier of tourism sector all over the world. Many countries have realised that the street food entrepreneurship is vital for the economic planning and development of towns and cities.

Women lead online food shopping trend!

CEL_CS_Tuscan_Grille_8882Indian women have come a long way from “Ghar Ka Khana” and long hours of home cooking. The modern Indian woman is versatile and smart and so are her shopping ideas. Being the budget and health regulator of her family, she prefers quality and assurance in food with just a click.

With each passing day, there is an increase in number of working class of men & women which has further lead to changed food preferences amongst the families. It has been observed that women are dynamically using the handiness of internet services for satiating their and their families’ food choices. In the light of this scenario, a comprehensive survey has been conducted across the metro cities by TastyKhana.in, a leading online food portal, which brings forward the online food habits of women in India. Having surveyed across different age groups and cities, the new study has brought a different outlook on the psyche of Indian women, especially when it comes to assuring food quality and versatility at the convenience of a click. The survey highlights some interesting facts like:

  •  69% of women prefer placing order and making payments online
  • ‘Bangalore’ & ‘Pune’ receives highest online food orders placed by women

Asam LaksaA large number of food orders have been coming in from women customers. With variation in lifestyles and hectic schedules, it is becoming a challenge to keep up with the different food demands by their families. Hence, more and more women are resorting to getting food at their door step with just a click. There has been a spurt in women shoppers over the year. Today 70% of women prefer placing an online food order over phone calling and are more brand loyal, to ensure the quality of food for themselves and their families. Besides, in a country like India where food is prepared with love and care by the woman of each family, it is important to know the change in behavior of these women in terms of food choices and preferences.

roti canaiAs per survey conducted across the cities, more than half of women i.e., 65% like to opt for variety of food and cuisines. Further, the survey tells us that, 69% of women customers prefer making online payments and 70% of women find online order placing more convenient over calling up restaurants.

  • For women customers, offers and deals is another driving factor. 77% of them look out for offers & discounts while placing food orders.
  • Women customers have turned out to be more of brand loyalists and 46% of women hook to TastyKhana.in for their food requirements.
  • Moreover, the survey clearly brings out the factor that ‘word of mouth’ is the most effective tool in attracting women to the brand. 

‘TastyKhana.in’ is an Indian online food ordering service operating in 8 major cities in India: Pune, Mumbai, Bangalore, Gurgaon, Delhi, Noida, Faridabad and Ghaziabad. Headquartered in Pune, TastyKhana has partnered with over 5000 restaurants spreading across their national network. The online food service gives users the convenience of choosing a restaurant in their area and selects their preferred meal items by browsing through the menus on the TastyKhana website and placing the order online for delivery to the desired location.

The food will search the way to you!!

DelicacySay good-bye to location spelling mistakes and unmapped areas while ordering now. TastyKhana.com, the leading Indian online food portal, has unveiled its new search feature engine powered by Google Map to facilitate an even easier and more convenient food ordering experience. Tastykhana is the only food portal in India to adopt such a unique initiative to further simplify the experience of ordering food at the click of a button. Keeping in mind the growing trend in online food ordering, the company has revamped the search process wherein the user needs to only type in his/her location and TastyKhana will figure out where the food needs to be delivered from!

The Google map feature enables the portal to extract the geographical location (address) of the user. The entire system is based on address- latitude, longitude. The moment a user selects his/ her location, the system calculates the distance of restaurant to the user address and provide a more accurate listing of restaurants that will guarantee delivery to the user’s location. This differentiated feature enables users to now search up to street name to get a list of restaurants that deliver to them. The search brings to the users’ abundant food restaurants options which can deliver the food to them. All these options are available at a single selection of the location by the user.

Tasty Khana‘TastyKhana.com’ is an Indian online food ordering service operating in 8 major cities in India: Pune, Mumbai, Bangalore, Gurgaon, Delhi, Noida, Faridabad and Ghaziabad. Headquartered in Pune, TastyKhana has partnered with over 5000 restaurants spreading across their national network. The online food service gives users the convenience of choosing a restaurant in their area and select their preferred meal items by browsing through the menus on the TastyKhana website and placing the order online for delivery to the desired location. The orders can be paid for through cash on delivery or through online payments or by accumulating the online Trinket account, the virtual wallet that is created for every customer for their payment convenience. The service is accessible through web, tablet or mobile apps for iOS, Android and Blackberry.

TastyKhana was founded by Pune based computer engineer Shachin Bharadwaj and his software engineer friend and colleague Sheldon D’souza. The service was founded and the website went live in 2007. TastyKhana was founded to facilitate food ordering for the developing and evolving population in the modern day Indian scenario. It first started its operation in Pune in 2007. In November 2011 TastyKhana signed a partnership with Delivery Hero. This partnership lead to expansions in TastyKhana operations in  Mumbai in April 2012, Bangalore in September 2012, Delhi in January 2013, Gurgaon in February 2013 and Noida, Faridabad and Ghaziabad in May/June 2013. In 2013 Delivery Hero invested $5 million in TastyKhana and secured its requirement for technical knowhow and knowledge of the global best business practices to boost business aggressively.

 

Come and enjoy the most delectable street food this December

Indian street food has been immensely popular all around the world
Indian street food has been immensely popular all around the world

If you are in Indian capital New Delhi this December don’t forget to keep aside an evening for some delightful street food from Delhi. Promoting, professionalizing and branding street foods in its own style, the National Association of Street Vendors of India (NASVI) is organizing a grand Street Food Festival at the sprawling Jawaharlal Nehru Stadium complex in Delhi from 20 to 22 December. The theme slogan of this culinary carnival would be ‘Swad hai, Romanch hai, Street Foods ki Baat hi kuchh aur hai’ (It’s tasty, its thrilling, Street food is a class of its own).

Queuing up for Indian Chaat
Queuing up for Indian Chaat

This winter delight set to attract thousands of foodies across India over three days will have master street food vendors of different regions of India and other countries with their signature dishes  having age old stamps of culinary tradition and culture. Not just a unique battle of tastes, the carnival will be an advocacy event with a difference wherein the executives and functionaries of tourism, food processing, health, labour and employment departments and boards, and representatives of culinary institutes, development agencies, media and academic institutions would join together to share, acknowledge and celebrate the potentials and the possibilities of street food vending sector.

World today is witnessing a surge in street food preservation and professionalization and the street food advocates and entrepreneurs across countries are finding out ways to create new possibilities for regeneration of the street cuisine culture. The concept of traditional street food has acquired new dimensions in developed countries, with food streets/ food centres emerging as new tourist attractions. It is often claimed that the street food prepared with safe handling of ingredients and water contain more nutritional values in comparison to the foods served in hotels and restaurants.

A Japanese enthusiast taking a photograph of an Indian food
A Japanese enthusiast taking a photograph of an Indian food

The Street Food Festivals organized in Delhi in November 2011 and December 2012 evoked huge response of the citizenry and attracted a large number of crowds. A team of Singapore Tourism also joined the 2012 festival and invited vendors to participate in the World Street Food Congress. A team of eight lead street food vendors joined the World Street Food Congress in Singapore from 31 May to 9 June, 2013.