Paratha special
Where: The Square, Novotel Imagica Khopoli
When: June 9 till June 25
Timing: 11 am to 10.30 pm
Price: Ala carte
A flatbread, with or without stuffing is what describes the paratha best. India loves its parathas and they are relished in breakfast, lunch as well as dinner. Pulling parathas apart while they are still warm and dunking them in dal or a raita is one of the simplest yet most satisfying pleasures of an Indian meal. Relish on authentic variety of stuffed parathas as chefs at Novotel Imagica Khopoli take you on a culinary journey like no other.
Savour on an array of cheese paratha, radish paratha, cauliflower paratha, baby corn paratha and more to make your palate tingle and pop because nothing beats a freshly made paratha with a knob of butter!
End this gastronomic high by satiating your sweet tooth with nutella paratha for kids and chocolate lovers.
Become a master chef
Where: Creo, Vivanta by Taj, Dwarka
When: Every Thursday, June 7 to July 12, 2018
Time: 11:30 am – 12:30 pm
Cost: Rs 1550 plus taxes inclusive of lunch for a child and accompanying parent
Reservation: Call 011-33107298/ 9711097967
Beat the heat this holiday season by letting your kid explore his/ her inner chef with a master class designed exclusively for kids above five years of age. let your child sharpen their culinary skills and dive into the art of cooking with their creativity and imagination.
The young chefs will be trained under the expert guidance of our master chefs and will learn various cuisines from across the globe like doughnuts, pies, cheesecakes, pastas, salads etc. Each class will be followed by a sumptuous three-course lunch for a child and accompanying parent at our multi cuisine restaurant — Creo.
Shout out to all parents to register for an interactive, hands-on experience for their kids filled with challenges, knowledge and a lot of fun!
Summer Vibes
Venue: Jade, The Claridges, 12, APJ Abdul Kalam Road, New Delhi
lunch: 12:30 pm to 2:45 pm
Dinner: 7 pm to 11:30 pm
Pricing: Rs 3000 ++ for two (without beverages)
This season the Chef has set the tone by conjuring a set of new preparations to complement the already delicious fare like Tsing Hoi Chicken, Shredded Crispy lamb with Green Apple, Crystal Dumpling, Crispy Aromatic Duck and Spicy Sweet Bean lobster. The maestro has now infused new items such as prawns with chives and egg, braised pork with fried onions, sauteed chicken with asparagus in white garlic sauce and steamed tofu with braised pork chop which are mild and satisfying in taste.
A connoisseur of the vegetarian meal can partake of an exotic Japchae vegetable spring roll or shanghai style crispy shitake mushroom with sesame to commence the meal with and then savour steamed tofu with braised pok choi, a Japanese silken tofu steamed with ginger and fried garlic and served with crunchy pak choi in rice wine soy sauce and much more.