Massive restaurants, a name in the Indian restaurant scene, which is not very old yet very popular for its successful projects like Masala Library, Pa Pa Ya in Mumbai and Farzi café and Made in Punjab in Gurgaon’s upscale food street, DLF cyber hub. The company is spearheaded by Mr. Zorawar Kalra, son of the legendary Mr. Jiggs Kalra, who has produced some defining concepts for the Indian food and beverage market and is named among the top restaurateurs of the world. He has globalized the cuisine in style by opening a branch of Farzi Café in Dubai and also has recently launched another innovative concept called The Masalabar, set to revolutionarize nightlife with some mind blowing techniques combined with live food cooking.

Made in Punjab, has been one of the success stories of the chain and is amongst the highest grossing Indian restaurants of the city. It is a devotion to the rich culinary heritage from the Punjab state, the food which is inspired by diverse cultures of Muslim, Sikh and Hindu religions. The place since its opening has served a delectable range of grills, mains and desserts from the region in a buffet format and has been popular amongst the executive crowd visiting DLF cyber hub during lunch hours.

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Made in Punjab has recently revamped their Food and Beverage menu, and added some fresh and ingenious listings for which we were invited to try out. A few great concoctions in the bar menu such as HAPPY SINGH, JATT RISKHEY with WHISKEY and COFFEE MARTINI are the new additions. One must not miss the NASHILI CHAI, which is a balanced amalgamation of liquors served roadside style in mini chai glasses. Surprisingly it not only looks like tea, but also tastes like one with a boozy kick. The refurbished food menu has offerings like DAHI KE PAKODE, MALAI PANEER TIKKA, and KALMI CHICKEN. Our favourite was the TANDOORI MUTTON CHAAMP, soft and succulent lamb chop perfectly char grilled, and full of flavours.

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So next time, you crave for those spicy TIKKA SHIKKAS , and MURGA SHURGAS, do visit Made in Punjab for a hearty Punjabi meal and be assured to leave with a belly full and a smiling face.

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Salt & Sandals
A new menu at Made In Punjab, DLF cyberhub
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I am never a fan of getting myself clicked but a tryst with history had a fan girl moment in me.
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During my graduation in history from Delhi University, I was a big fan of Roman history. So when I was actually in a historical place right out of my books, I couldn't stop myself from getting?
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Sniffing is one of the essential steps to enjoying the flavour of any new drink. Sniffing opens up a new array of flavours that you can experience on your palate.
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When traveling, definitely discover a Beverage destination. We headed to the @Takamaka Rum Seychelles distillery with @Creole Travel Services where we fell in love with the slow pace, exquisite beach and two barrel aged rums. The Extra Dark is aged twice, first in French Oak and then in reused Bourbon casks for three years and the St. Andre which has been aged for eight years in American Bourbon casks. Which one should we get back for tasting?
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Embark on a culinary journey at Edesia Crowne with Around the globe food festival. Let your taste buds experience  some of the finest cuisines from across the globe. Each dish will take you on a food ride from Japan, Thailand, Greece, Mexico and many more.  Date: 22nd - 3Oth Nov 2024
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The Dakshin Yatra, Flavours from the South at crowneplazaokhla features a plethora of authentic flavours from the region.  For Starters: The scrumptious Paniyarams, both Savory and sweet ,medu Vada, Idiyappam with chicken curry and Idli with a plethora of chutneys to choose from coconut, raw mango, coriander and beetroot. Savour the curd rice with a wide range of non-vegetarian and vegetarian achaars (pickle's) including mutton, chicken , tuna, raw mango and karela.  In the mains, there is Pineapple and tomato rasam, Meen manga curry(fish), Kari krassi ( chicken), and variety of other vegetarian and non-vegetarian curry dishes from Kerala, Tamilnadu and Andhrapradesh accompanied with papadam and a choice of steam rice or mutton biryani and some regional breads like Kothu parantha.  In the desserts, along with Mysore halwa there was gur ka payasam  The festival is on till 30th June 2024 at Edesia. It is only available for dinner 7:00- 11:00 pm and priced at INR 2799 ++.
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