Dalchini – India on your Plate – Reviewed

In India water changes its taste at every mile while a new dialect emerges every 4 Miles. This also adds to the Culinary variety that India has to offer. From Condiments and the spices to the varied cooking techniques, each one adds a unique flavour to different regional cuisines of India. This is what a Dalchini tries to offer all the different flavours of rich Indian Cuisine to your table.

I was Invited for the food tasting of such colourful and rich flavours of Indian Cuisine.

We started the evening with homemade and localised beverages from all over India.

Beverages:

Neer More, Pudine ki Shikanji, Gud di Lassi

Neer More: We in Pune also have the version of Buttermilk and we call it as “Taak”, But this was from the Chennai with a hint of curry leaf which gives a nice after taste of the curry leaves. Perfect in consistency. Its good to include Buttermilk in your daily meal.

Pudine ki Shikanji: This was the most refreshing drink of all. Tangy with a minty taste which is also gives a kick start to your digestive system. This should not be missed.

Gud Di Lassi: Typical Punjabi lassi, nice and thick, and you can have guilt free as it was sweetened with Jaggery. You should have a palate ready for the Jaggery infused Lassi.

Salads:

Beetroot PachadiBeetroot Pachadi
Beetroot Pachadi: Big chunks of boiled beetroot nicely mixed with curry leaf infused Yogurt. This was aptly sweet and sour with a slight after taste of curry leafs. This was nice and heathy way to have the Beetroot.

Aloo Channa Ka Chaat
Aloo Channa Ka Chaat: It was all mix flavour of Tangy flavour from the lime, Strong pungent flavour of Mustard sauce, Sweetness from honey dressing. Overall Diced Potato tossed in a Kasundi honey dressing mixed with crunchy Channa.

Appetizers:

Kundapur Aloo Ghee RoastKundapur Aloo Ghee Roast
Kundapur Aloo Ghee Roast: This had a strong connection with the costal region of Karnataka’s town name called Kundapur .The Potato Ghee Roast looks fiery with potato cubes dressed in a glossy scarlet hue, tempered with fragrant curry leaves, tossed in the freshly ground bevy of aromatic spices and roasted in ghee to give you a lip smacking dish worth every bite.  Kundapur Masala Powder is an indigenous, versatile spice mix which is used to flavour and give a distinct character to the universally popular Mangalorean Bunt Community specialty dish known as “Chicken Ghee Roast”, This was a Vegetarian version of it with Potato.

Palak Papadi Chaat

Palak Papadi Chaat
Palak Papadi Chaat: This appetizer comes from the land Nawabs a.k.a. Lucknow. In Lucknowni Chaat has a all together a very different and very distinct taste and method of preparation of chaat from rest of India or rather northern states of India. Palak Papadi Chaat is one of the unique gem from it, Crispy Palak leaves topped with potato and chutney, sweet dahi and loads of shev and garnished with fresh Aanardana.

Achar aur Cheese ka Panner

Achar aur Cheese ka Panner
Achar aur Cheese ka Panner: Very similar to the Achari Paneer but Paneer cubes were super mouth melting. Served with fresh Mint Chutney and some Salad.

Kothimbir Wadi

Kothimbir Wadi
Kothimbir Wadi: Our own delicacy from Maharashtra. Firstly steamed and then Fried to perfect crunchiness with bare minimum oil residue, served with sour Curd. Very nicely served in a bamboo basket.

Main Course:

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Phaldari Kofta: As the name suggest its not the regular Mugalai Kofta, but a very unique combination of Raw Banana and Pumpkin kofta in a rich creamy brown gravy. If nobody tells you that what the kofta are made from you won’t able to guess it. This was so nicely made. The kofta’s were so delicate and the gravy was perfect with the spice levels.

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Chennar Dolna: A traditional recipe from Bengali cuisine. So basically chenna is the coagulated milk and paneer is the coagulated milk which has been set firmly. Chennar is generally used in all most all the Bengali sweets. The spongy balls of Chennar and Potato cubes are cooked in ghee laced gravy, with Bengali spices.

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24 Gante ki Dal: Its a very rare to get the nice and creamy dal in Pune which is slowed cooked almost for 24 hours and so the name goes for it. Thick and rich in aroma, creamy and I bet you just can’t stop having it.

All these Subjis were served with Desi Gheu ki Roti, Chapati and Malabari Parotta.

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Ghee Rice: Long grain rice tossed in ghee with a sliced onion, Curry Leaf, and Cashew.

Desserts:

Khubani ka MeethaKhubani ka Meetha
Khubani ka Meetha: Khubani or Qubani ka meetha is an Indian sweet made from dried apricots and this is dessert is originated from Hyderabad. It is the perfect dessert to serve after a sumptuous meal. Qubani is a Urdu word means- ” Apricot” Meetha is a Urdu word means- “Sweet”. Its a very delicate dessert to make. De- seeded Apricot soaked overnight and blanched in a sugar syrup to achieve the perfect thickness and it is garnished with nuts and fresh cream of Malai. Its a out of the box dessert and you must try it.

Chukandar aur Akhrot ka Halwa
Chukandar aur Akhrot ka Halwa: Its a simple yet different dessert made from beetroot and walnut halwa cooked in ghee and sugar added as per the taste.

Serradura
Serradura: Its a Goan dessert with Portuguese Legacy. Layers of cream and crushed Marie Biscuits served in a small glass.

Dalchini is the only place where you get introduced to the local cuisine of pan India.

Big shout out to Team Dalchini and Chaitanya for Inviting and hosting us.

Zomato Dalchini Kothrud

Address: 3rd Floor, Above Burger King, Ravat Furniture, Paud Road, Kothrud, Pune

 

 

Disclaimer: I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

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The Dream Kitchen – Reviewed

The Dream Kitchen is situated on 8th floor in Konark Icon Magarpatta. The restaurant has a Dhaba style setup with overlooking the lush green surroundings of the complex. It has a semi open kitchen which gives us a open feeling while enjoying the food.

Recently I was Invited for the tasting of their delicacies.

We started with some nice and thick Punjabi Lassi followed by some mouth watering appetisers.

Appetisers:

Mozzarella Cheese Sticks: A very unique appetiser, googy cheese stuffed with shallow fried coating with with home made punjabi spices. Very nicely plated.

Afgani Chaap: Chaap is the minced soya which is also called as false meat for the vegetarians. TDK has many such varieties of Chaap to offer. This was Moist and creamy in taste. Not too spicy not too bland perfect taste.

Dahi de Sholay: This is another gem from the TDK, Main ingredient s the hung curd mixed with finely chopped veggies which are stuffed in a coating. Taste the best when you have it hot and it was nicely plated.

Chatpati Chaap: One more unique dish, slightly chewy but nice mixed taste of chaat and the spices gave a nice tingling taste on the taste buds.

Mains:

Chaap Rogan Josh : This a Vegetarian version of Mutton Rogan Josh. Minced Soya is cooked with the home made authentic ground spices, which gives the gravy nice brown colour and the aroma is also very nice.

TDK Sp. Paneer: This subji is gravy is rich as well as spicy with Mouth melting paneer chunks along with finely chopped veggies. This is a must have in the mains. This is the creation of the owner himself as he is chef by profession.

Dal Makhani: Its Slow cooked overnight dal. Perfect in thickness and the rich in aroma.

Three types of breads were served as per the Subjis : Laccha kulcha, Kesari Paratha, and Naan Changezi. Special Mention to Naan Changezi, this is one of the out of the world bread which has dry-fruits on it and it goes well with TDK Sp Paneer.

Desserts:

Gulab Jamun: Nice, Soft ad big enough to satisfy the sweet tooth.

Kesar Wali Kheer: This was loaded with Dry Fruits and perfectly sweetened.

Shahi Tukda: Crisp Bread slice dipped in a thick Rabdi drizzled with Rose syrup.

Overall…

Its a nice place to have a good food with Dhaba style ambience with punjabi songs playing in background. Service is pretty prompt. Its a Value for money restaurant.

A big Shout out to Karma PR for Invitation and Team TDK for hosting us.

Disclaimer:

I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.

The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

Casablanca Wine presents Bubbly Brunch Fortune Select Dasve Lavasa -Reviewed.

 

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Good Drop Wine Cellars is a specialist sparkling wine producer. Founded in 2009 by chartered accountant turned winemaker Ashwin Rodrigues who learned his craft in the Barossa Valley, Australia, our objective is be at the forefront of the Indian wine revolution. We do this by offering quality and value wines, tailor-made for the Indian wine drinker. We got off the blocks in 2010 by using contract winemaking facilities in Nashik, Maharashtra. Our own sprawling state-of-the-art winery was set up in 2013 at the Vinchur Wine Park, Nashik, Maharashtra. Our wines are available in Maharashtra and Goa and will be steadily expanding to new markets.

Ashwin Rodrigues -A founder of Good Drop Wine Cellars

At Good Drop we believe that India has tremendous potential to be a quality producer of wines. The world is sitting up and taking note as more and more serious drops come out of India. We see ourselves as the harbingers of this revolution. However if the base of the industry has to grow we need to make not just high-end wines but quality and affordable wines that are suitable for the local palate. Good Drop does exactly that and with a swirl of innovation. Rio has taken wine to the masses by making it a fun beverage at under a hundred rupees a pop. Our competitively priced Casablanca is India’s only Charmat method premium sparkling wine. It won the Indian Consumer Choice Awards 2015, a testament to our listening to our consumer’s needs. More recently we have acquired Good Earth Wines the brand as part of our strategy to be a complete wine producer. I’m happy that we’re on course to fulfill our vision of seeing India as a wine drinking and producing country, one glass at a time.

THE WINERY

A winery is the heart of a wine producer. In 2013 Good Drop Wine Cellars set up one of India’s most innovative wineries in Vinchur Wine Park, Nasik, designed for especially for sparkling wine production. A sprawling facility, it has a current tank capacity of 550,000 litres extendable to 2 million litres within the existing building. The entire building is a pre-fabricated structure using sandwich PUF panels, a first in India. The machinery is largely imported from Italy. The winery is equipped with a range of pressure vessels especially for Charmat, a method of sparkling wine production.

I was Invited for the Tasting of their beautiful Sparkling Wines and Rio Spritzers at Zodiac 24hrs Astral Coffee Shop in Fortune Select Dasve Lavasa.

There was huge array of Saturday Bubbly Brunch right from the live counters, Fresh Salads, Starters, Mains and Delicious Desserts. You need to have huge appetite to taste all of these along with the Bubbly Wines.

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Good Drop Wines had two variants of wines to offer: Rose Spumante and Vino Spumante.

What are Spumante Wines: It is also called Asti or Asti Spumante It’s made from the Moscato Bianco grape.
Frizzante and Spumante are two wine words most associated with sparkling wine.
Both frizzante and spumante describe the level of effervescence (i.e. the strength of the bubbles) in a bottle of sparkling wine. Wines labeled ‘frizzante’ are what we call gently sparkling, while wines labeled ‘spumante’ are more effervescent and fully sparkling.

The carbonation in sparkling wine is created using one of two methods: Méthode Champenoise (Champagne method) or Metodo Italiano, which is also known as the Charmat-Martinotti method.

Good Drop Wines is made from the Charmat Martinotti Method. They are sweet and quite bubbly which you can feel it with every sip. My personal favourite is Vino Spumante – Its Sweet Mild and Bubbly. On the other hand Rose was bit Dry for me, wp-image-554387866wp-image-2084535738wp-image-2131941042wp-image-1160928272wp-image-2065034230wp-image-1807031249wp-image-900377540wp-image-271159453wp-image-1444210147wp-image-1229467812wp-image-1304003056it retained a slight sweetness although it’s not sugary sweet.

Next one in the line up was the Rio Spritzers- There were three flavours, out of which I could try two only. Lemon & Passion and the other one was Orange & Pineapple.

Rio- First Fizzy Wine in India to be packaged in affordable party drink with a pull-off cap.
I loved the Tangy and Refreshing Lemon & Passion Rio Spritzer. This was the Best ever combination till now I had in Alcoholic based Fruit flavour Drinks. All the Spritzers contains 8% v/v Alcohol.

Orange and Pineapple– This had Tangy and slight after taste of sweetness with every sip. Nice palish in colour.

Bubbly Brunch: As I mentioned earlier that the buffet spread was huge and one should have a good appetite for it. As per the brand standard the quality of the food was really good. The Staff is courteous and happy to help.

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The Bubbly brunch is served on Saturday and Sunday from 12:30 pm – 03:30 pm along with free flowing of sparkling wine.

A big shout out for Anupama for the invitation and Thanks you Team Zodiac for hosting us. 

Other Details: 

Zomato Link for Fortune Select Dasve Lavasa 

Good Drop Wine Website 

 

 

Rajasthani Food Festival – The Orchid Hotel Balewadi.

Rajasthan- Land of Kings.
Rajasthani Food Festival @Orchid Hotel Balewadi.

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You will get the feel of the richness right from the entry when you arrive, you will be welcome with a tilak and offered with the Rajawadi Lassi loaded with Dryfruits. Then you enter through the replica of the Jaipur’s Famous Hawa Mahal. The staff is dressed in Rajasthani attire will welcome with Ram Ram Sa or Khamma Gani – A traditional way of welcoming the guest. The Boulevard is decorated with the Rajasthani artefacts and they also have traditional seating arrangement.

Coming to the Food: The Buffet spread is as usual is huge. They have three types of Dal Baatis, Seven types of traditional subzi, Ten mouth watering desserts, four types of appetisers, live counter of Chaat and Pani Puri along with Golawala, Salads and Soups. This is a huge spread!!!

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Things I tried: All the Dal Baati’s with the Panchmel Dal: Very Nicely prepared soaked in ghee, with Richness overloaded!! Gatte ki subji was perfectly cooked, with right amount of sourness.

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I just skipped the regular subzi’s to keep up some space for the Desserts.
In between I also tried some of the Chaats like Papadi Chaat, Kachori Chaat, Pani Puri. all were the winners!!
To end the mains I tried the Khichadi Kadhi- Hot Kadhi and soothing Khichadi completed the meal.

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Desserts:

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Churma: This was nice moist and aptly sweet, and it was a perfectly going with Panchmel Dal and Baati.

Churma Ladoo: The Churma was nicely roasted and added some dryfruits to it.
Malpua: It was bit dry, so gave a skip.
Other desserts were Imarti, Mawa Kachori a sweeter version of the Kachori with dryfruits, and some fusion desserts like Churma Mousse, Jalebi Rabadi Pie, Rasmalai.
Moong Dal Halwa- Graciously loaded with ghee and dryfruits.

Overall: This was a very unique experience of the rich culture of the Rajasthan. Rest Drool over the Pictures!!

A big Shout out to Neha for the Invitation and Team Orchid (Boulevard) for hosting us.

Important things to be noted:
Date of Festival: Its a ongoing till 6th of August.
Price : 1050/-  (Its a Pure Vegetarian Festival) 
Timings- 12.30 to 3.00 PM & 7 to 11 PM, Sunday Brunch- 12 to 4 PM

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Gong – New Asian Restaurant – Reviewed

 

 

​Sacred Chinese gongs are inscribed with the Mandarin Chinese characters called Tai Loi, which means, happiness has arrived.

 

GONG- Modern Asian takes you to a new level of happiness with its high energy ambience that is a contemporary take on traditional Japanese temple architecture and diverse Asian flavours that are prepared using western cooking techniques and presentations.

The menu features a progressive mix of Sushis, Asian Tapas, Stir Fries and Curries – rolled, steamed, baked, fried, tossed or slow cooked. The cocktail concoctions make use of fresh and dehydrated fruits, herbs, spices and liqueurs to achieve a perfect harmony of flavours.
The result is a perfect balance of ingredients and textures that are all a testimony to GONG holding the baton of innovation.

GONG is a venture of Speciality Restaurants Ltd, the company behind favourites like Mainland China, Oh! Calcutta and Hoppipola. MD Anjan Chatterjee teams up with son Avik Chatterjee, who’s designed GONG to oscillate between an elegant dining space and a pumped up, high-energy bar.

Ingredients from Thailand, Japan, Vietnam and its neighbouring countries jostle for space in the exhaustive menus. There’s a wide range of sushi, rolls and dimsums to spoil you for choice, and the long list of noodles and mains ensure that deciding what to order is a tough decision.

I was invited for the tasting some of their speciality.

We started with Amuse Bouche: The term is French and literally means “mouth amuser” It has often becomed a showcase, however, due to the artistry and showmanship of the chef, intensified by the competition among restaurants. They had a cranberry sphere Jelly type with basil crumble, followed by kaffir lime tofu. Nice mix of sweet and spice in one go.

Mushroom Cappuccino Soup: This was Smooth enough to start with and served hot with Extra finely chopped Mushrooms by the side in a small bowl. Very nicely presented. #MushHave

Sushi Rolls: 

Asparagus Tempura: A Chef’s speciality. Young leafy tips of asparagus, tempura fried to a nice golden colour and rolled into a chumaki size sushi. Avocado inside and are topped with crunch. So delicious!!

Cream Cheese Avocado: This was another gem from the Chef. Mouth melting Cheesy with Mayo dressing along with Asparagus and Cucumber were there for holding up. Rolled in Sushi rice. Served with WASABI, Tender and sweet Thai Ginger. #MustHave.

Dimsums:

Edamame and Truffle Dumpling: These little babies were tender soft, silky and shiny. Along with this to add some spice and enhance the taste they had given us some authentic Dipping Sauces.

Asian Cottages Cheese Ravioli: This was absolutely must have. Flimsy Ravioli dipped in Thai flavoured curry served in Martini Glass. Wow. This is a beautiful creation by the Chef. #MustHave

Crispy Vegetable Cheung Fun: This cheung fun is one of the more untraditional dishes, mixing the textures of the soft cheung fun skin, the crispy beancurd sheets and the Veggies filling. I loved this! No wonder its the Gong’s most favourite dish.

Crispy Lotus Stem: This is unarguably the best Crispy Lotus stem I ever had. The speciality of this is the Stem are big in size and which are directly imported from Thailand. Thats it has a different taste and crunch with every bite. #MustHave

Burnt garlic fried rice with vegetables in Chilli basil: This is the only restaurant where I liked the Fried rice, nice and flavourful with burnt Garlic. Vegetable tossed and served with Chilli Basil sauce.

Stir fried Noodles: Good in taste Finely chopped veggies added to it.
Desserts:

Chocolate Dome: One of the fancy items from the menu. Big Chocolate Dome is placed and Hot Chocolate Sauce is poured over it to uncover the hidden gems like Brownie cubes, Crispy honey flat noodles, Some Popcorns, and a Scoop of Vanilla Ice-Cream. #MustHave.
Mocktails:

Malaya Spiced Melon and Hot Guava Punch: Its bit difficult to decide between both but Hot Guava Punch is my favourite.

Overall:

Gong takes you to the Journey of Asian cuisine along with some latest Molecular Gastronomy techniques and which embellishes the overall dinning experience. The Interiors of the Gong makes this journey Magnetic and Delightful.

A big Shout out to Shweta from ESOL and Team Gong for Invitation and hosting us.

 

 

 

Khiva-The Royal Treat. 

​Khe Vakh! (What a pleasure!) is what the folks in the city of Khiva, Uzbekistan, say to celebrate good life and good food.

The award-wining restaurant, first started its operations in Mumbai and now have taken the challenge to tempt Punekars by offering a unique journey of exotic Royal Frontier Bhukara Cuisine. The restaurant is located in Phoenix mall, third floor, next to Copper Chimney.

This concept food restaurant has travelled all the way from the province of Uzbekistan to Mumbai. And after creating a tremendous impression among the Mumbaikars, it’s on its way to bowl the Puneiites over with delectable food. Bukhara food is known for its richness and is famous for its exotic use of spices, dried fruit and nuts. Khiva will welcome you with it’s unique and spacious ambience done aesthetically with rustic wall décor, cosmopolitan yet ethnic that will instantly give you a feeling as if you have been transported to a different land. Says Roshan Nichani, owner of Khiva, “After receiving an overwhelming response by the people of Mumbai, we are now coming to this beautiful city of Pune. Known as a complete foodies’ paradise, Pune was undoubtedly our next destination to bring Khiva, and we are sure the people will like this gourmet experience as much as Mumbai does.”

After bringing its patents the pleasure of eating finger-licking good food in Amchi Mumbai, Khiva, the award-wining restaurant, offering a unique journey of exotic Royal Frontier Bhukara Cuisine, is opening its first outlet in Pune. The royal luxury dining, Khiva will serve sumptuous culinary delights such as ‘Seekh Kebab’, ‘Sikandaar Raan’, ‘Peshawar Paneer Tikka’, ‘Chandni Chicken Kebab’, ‘Lychee Ki Three’, ‘Nalli Ka Salan’, and the signature ‘Dal Khiva’, to name a few.

The ‘Asli Dum’ preparation of food is Khiva’s pièce de résistance, along with earthen pot cooking, simmered for long hours to ensure that the taste buds get ticked with every bite. Khiva tries to revive the lost art of slow cooking, using fresh and pure flavours and ingredients, keeping it simple and minimalistic – the true taste of Maharajas.

The chefs at Khiva have mastered the art of Peshawari and Bukhara cuisine. The iconic dishes such as the ‘Sikandri Raan’ and Dum Biryani offer a sampling of the menu’s best features.

I was Invited for the food tasting as a part of the Media Preview of Khiva Restaurant. 
As we settled  down after the brief introduction with the owner himself and Imran who handles the operations of restaurant was there to take care of us.

We started with Virgin Mojito and the traditional complimentary dish known a PARRA which was served with three different Dips. Parra is basically are crunchy sticks which are suppose to be dipped in the dips and enjoy till your food arrives. As it was mentioned to me that everything is made fresh and taken full care to maintain the quality of the food which the patrons can enjoy and relish the Royal Cuisine. Three Dips were Fresh Mint dip, cheese garlic mayo, and the spiciest one was the Tomato Chilli dip (Have it with caution)
Appetizers:

Paneer Peshawari Tikka: This was tandoori cooked Creamy Soft and big square pieces of Malai Paneer marinated in Yoghurt and spiced with yellow chilli served with basic salad. This had its own distinct flavour not too spicy not too sour but right amount of flavours made this paneer yummy.

Mutter Aur Cheese ka Tikka: This was just out of the world dish!! Served hot enough to hold the googy cheese within. The base was of green peas and gram flour which was shallow fried. Perfect to start with and highly recommended for the Vegetarians.

Makai Sheek Kebab: Sheek Kebab preparation is not everyone cup of tea. This has to be perfectly cooked from within and at the same time it should not get overcooked or burnt from outside. The Moisture in the dough plays a important role in it. These were so well cooked and sprinkled with homemade masala to add the extra flavour to it. Recommended.

Mains: 
Paneer Khurchan: This is served in a Flat plate cottage cheese or Paneer sautéed in Capsicum, Tomato, fried onion to give extra flavour. Its colourful and flavourful dry subzi.

Subzi Nargisi Kofta: Soft Mix Vegetable dumplings or kofta’s fried and cooked in Tangy Tomato Onion Gravy. Little sweet -little tangy at the same time made this subzi unique of the lot.

Meloni Tarkari: As the name suggest its a kind of a seasonal and fresh mixed vegetable with perfect consistency of the gravy.

Dal Khiva: Black Dal cooked overnight and shimmered with tomatoes, Ginger, Garlic, Cream and butter is added to get the perfect taste and thickness. The dal has to be cooked at least for 8-10 hours to attain exact consistency and aromatic flavours of all the ingredients.

Dum Biriyani/Subzi Biryani: This is one of the dish to be Musthave to end your Mains. Steaming within the Covered clay pot gave the rustic taste to the Biryani. There are very few places you will get biryani less oily and more and rich in flavours this is one of those places. It was served with Raita and Mirichi ka salan which blended with it very well.

Desserts:
We tried Lychee ki tehree, Elachi Jamun, Baked Anjeer Halwa, Zaffarani Angoori Rasmalai. Out of this Lychee ki Tehree was the winner, flavourful not too sweet.

I found Baked Anjeer Halwa bit too greasy not for my Palate.

Overall…
It was a royal and wholesome experience for the evening.

 

 
DisclaimerI was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.