Christmas is just round the corner. To celebrate the festivity, M lounge is ready with finger licking sweets and savories. The moment you enter the property, the aromas of the bakery arrests you and leads you to the display section. Executive Chef V Bharathan has crafted delectable delicacies for this occasion specially which can be enjoyed as well as gifted. The history of giving presents at Christmas is as old as Christmas itself and M Lounge continues the tradition with innovative and creative new options. Pick your favorite Christmas cake to Plum cake to Theme cake to Ginger Breads & Cookies to Christmas Doughnuts to Chocolate Rum Ball to many more sinful bakeries.
M Lounge Patisserie under Mosaic Hotels offers delicacies which are easy to store and have a long shelf life of upto a month. The breads are designed in such a way that they have a greater utility than the regular breads. The most attractive in the offerings is the ‘Cheetah or Leopard Bread’. Going by the name, it resembles the spots on a leopard’s body. This innovative creation is a mixture of White & Brown breads ingredients cost Rs. 150. Playing with the personal favourite of many kids, the jam bread combination, Chef has combined the two and the combination can be packed easily to be sent off in lunchboxes. The other offerings are Multi-grain bread for the health conscious and the super fluffy Marble bread. The multi- grain bread costs Rs. 150 whereas the other variants cost Rs.125.
Special creation for this winter is the Chimney cake which is filled with chocolates & cookies and has artificial lights inside for the added bling. On one hand it looks appealing and on the other hand, it is full of flavors. Chimney cake body is made of croissant dough and costs between Rs. 275 to Rs. 475 according to various shapes and flavors. This edible chimney cake can definitely add lot more vibrancy to the Christmas Decorations when kept alongside the Christmas tree or a gingerbread house and will be the centre of attraction at gatherings. Also, your Christmas gift can stand out if you opt for a chimney cake.
All elements related to Christmas are creatively featured on the bakery items. There are reindeers shaped doughnuts, pine and turkey doughnuts, Christmas trees with chocolates forming the stem, gingerbread man etc. These are priced between INR 70-80, per doughnut. Also there are log shaped cakes in vanilla and chocolate flavours. These are priced at INR 850 for 600 gms. Christmas delicacies are incomplete without the traditional rum cake and the Chef has taken a lot of care to design and decorate it differently considering those who wish to deviate from the same looking rum cakes available elsewhere. The prices of the cake vary with weight and variety and cost between Rs. 475- Rs. 925.
Just to increase the fun of Christmas, Mosaic Hotels has extended the Happy Hours timings. Now you can get cakes in 50% discount from 7 pm to 10:30 pm. M Lounge is all set to welcome you and double the fun of your celebration mood.
Le Meridien exuberated its Christmas glory with its grand decorations, a never seen before Christmas tree and a lady Santa along with a gingerbread hut where fun activities for kids were taking place. Wondering why a Lady Santa, that’s because this year’s Christmas celebrations were dedicated to ‘encouraging the girls’. Such creativity that too to convey a beautiful message across to the society. Breaking free from the stereotypes should be done once in a while and the intertwining of a festival with an important message added all the more meaning to the festivities. The unique Christmas tree was crafted in the shape of two young girls helping each other in the journey of life.
Christmas carols sung by the choir were setting the mood right. It was a true carnival for the kids as the Santa was distributing treats to them and a corner was dedicated to writing letters to Santa. Kids and adults alike were writing their messages and posting them in a letter box installed at the entrance of Longitude. Moving forward, there was a ‘Gingerbread House’ where the chefs were engaging children in cookie decoration. Kids also took a lot of interest in decorating eclairs for which a separate counter was set up. A photo booth was also constructed where people clicked photographs as their special memory of the day. Candy bowls were placed at various areas where kids could just dig in and take out their favourite candy.
The event also saw graduation of 25 young girls from diverse backgrounds who underwent training in all aspects of hotel operations which would enable them to go out in the professional arena for a job. This was done in continuation of hotel operations training programme flagged off by Mrs. Menaka Gandhi six months ago. Kudos to Le Meridien for fuelling such a noble cause.
A special Christmas carnival will be held on 25th December promising a lot of fun and frolic.
I am a big fan of Pizza Express food and was really excited to sample their newly introduced Festive Menu. We began our meal with Pumpkin Soup, Dough Diletto and Spinach artichoke Tuffo with dough balls. Absolutely loved the Pumpkin Soup, thick soup made from a mix of pumpkin and potatoes. Simply loved the thick texture of soup paired with dough diletto. Their home baked dough sticks with the garlic butter simply won my heart. The dough sticks had sprinkled chili flakes on top and with the garlic butter, it was simply symphony of flavors on my taste palette. What I loved about their dough sticks was that chili flakes didn’t overpower my palette, they just gave a chili kick in the end, giving my taste buds a feeling of warmth. On so many levels this dish was super fab for a winter menu.
For our drinks, we ordered Red Mulled wine and White Wine Sangria. The Sangria did not work for me it was too sweet. I could hardly taste the wine in Sangria but the Red mulled wine was made really well. I could taste the spices and in the winter chill, it was a perfect companion to my mains.
For my mains we had Penne Con Cilantro and Pollo Cajun Pizza. Like all pizza express pizzas- Polo Cajun was good but what really impressed me was their pasta- Penne Con Cilantro. My first few bites of this dish didn’t make sense to me, “Is it a pesto pasta? Is it a white sauce pasta?” There was a whole lot of confusion for me! Finally when my taste buds accepted this new sauce that is when I started enjoying this dish. And once I started enjoying it, there was simply no stopping me (:p). The surprise element of the dish were definitely the pickled onions. It added so much tanginess to the dish and was able to cut the heaviness of the cream & pesto sauce beautifully. Absolutely loved this pasta and recommend it to all experimental vegetarian foodies.
For the desserts we ordered Warm Berry Crumble and Chocolate Cheese cake. Both the desserts were prepared really well but Warm Berry Crumble with a scoop of vanilla gelato just made me so happy. Gooey berry compote topped with burnt butter crumble, served with a scoop of ice-cream, too much of goodness in each bite. Highly recommended dessert!
Overall loved my evening with Pizza Express, thank you for the warm hospitality. Would recommend their festive menu to everyone, absolutely gorgeous!
The year is whizzing by and November is about to end already. The winter is almost here. As the month of December gets underway, The Jaypee Greens Golf and Spa Resort, Greater Noida has been getting ready for the Cake Mixing ceremony to spread the warmth of the festive season. In order to make the preparations come alive the humongous Jaypee Greens Resort invited us to join in the fun and exciting annual ceremony along with in house guests from different walks of life. This is a ritual religiously followed over years and is said to be a harbinger of good tidings and happiness.
Speaking on the history of the cake mixing, it actually dates back to 17th century in Europe. The ceremony marked the arrival of the harvest season. During this time lots of fruits and nuts were harvested and used in making of traditional plum cake.
The stirring ceremony quickly set off to an intimate congregation. We were handed over chef caps, aprons and gloves by Mr Piyush Tyagi, General Manager at Jaypee Greens Golf and Spa Resort. All the fruits and liquor were put together and mixing table was set up. An interesting array of black currants, raisins, prunes, apricots, cashews, pistachios, almonds, candied cherries and tutti fruity were laid out. We all along with resident Chefs and Sr. Executive Chef Shivanand Kain came to put all the mix together. Then comes the best part that is pouring in the liquor.
Large quantities of liquor are generously added to soak all the mixtures. The guests loved getting their hands sticky with all the mixtures and alcohol together by hand. Once all the fruits were laid out, freshly ground spices such as cinnamon, ginger and nutmeg were sprinkled into the mix. The colour and aroma that started to surface was fantastic. This is stored in large containers for 30 to 45 days to ensure the nuts soak till they are swollen. These will then be made into cakes which will be available by Christmas.
A load of fun and a load of work amidst great cheer and fervour. It was indeed a great beginning a preface to Christmas.
Time flies and before you realize it’s nearly Christmas and you can’t wait to meet Santa. The decorations and preparations begin month in advance. One can’t wait to lay their hands on the treats and the cakes but making it is no quick and easy task. Preparations usually take a lot of time with the first step being the mixing process and the ceremony is known as Cake Mixing Ceremony. One such event was organized by Radisson Blu, Paschim Vihar where the team was invited to take part in the exciting ceremony.
It is a ritual religiously followed the world over, and is said to be a harbinger of good tidings and happiness. To mark the birth of Jesus Christ, hotels organize cake-mixing ceremonies to spread the warmth of the festive season. People from different walks of life come together for such ceremonies and bond over an interesting process. Traditionally cake mixing used to be a family affair but the social element was never missing.
Ingredients such as dry fruits like raisins, black currants, prunes, glazed dates, cherries, candid orange, lemon rinds and nuts like cashews, pistachios and almonds were already set out on the tables alongside the ‘spirits’ and the juices overlooking the pool. The sun was about to set and the fading colours of the day turned it into a picturesque setting. We were then handed gloves and caps. Donning the complete gear made us feel like chefs in the making. Amidst a lot of chatter, the ceremony began.
We were also joined by a few in house guests who thoroughly enjoyed the process. All the dry fruits were mixed and eventually all the vessels were emptied into a huge tray one after the other. Once all the dry fruits are mixed, then comes the best part, which is pouring in the liquor. The next step is the stirring ceremony which is part of an age-old Christmas tradition of cake mixing and one making wishes for the New Year.
The ingredients of the festive fruit cake are mixed with wine and liquor in advance so that the ingredients can develop aroma and taste. Coming to modern times, it is for many years celebrated within organizations to spread camaraderie and goodwill.
Later fresh juices and honey are generously added to soak all the mixtures. Freshly ground spices are also added and tossed till the fruits and nuts are well coated. The thrill and the fun of watching all your favourite ingredients mixed together makes you also want to jump right in. Now comes the time to show some muscle power and getting your hands dirty. The ingredients get swollen because of the fluids which are stored for upto a month before it is ready to be used in cakes. The patience truly pays off when you get a perfect Christmas cake.
Christmas indeed is a joyous time but the ceremonies give the true feel that the festive season has set in.