The Asian Box (Baner) – Reviewed

This the second baby after the 4 years old Koregaon park branch, from the passionate couple Priya and Dheeraj. They moved to Pune from Singapore almost a decade ago. They felt that Pune lacked in good authentic place for the Asian cuisine. And this gave an idea to start an outlet in Koregaon Park. After successful run through they started the newest branch in Baner.

The motto of the Asian Box is to serve the authentic and rich Asian Cuisine with all the fresh ingredients, Dheeraj quoted “We want to create that fresh, made-to-order experience in an authentic, healthy way.”

The B Team was for the exclusive tasting some of their bar menu which they are planing
As it was a dry day we had to settle with Mocktails,

Lemongrass Ginger Caipiroska: It had Strong flavors of muddled pieces of ginger at the base and with a little hint of spice. Ginger pieces could have been little finely shredded then its would be nice and refreshing drink to start the evening.

Appletini: I like this drink very much as it had perfect balance of Apple sweetness and Cinnamon’s flavour.

The Thai Lettuce Wraps (Tofu): It was deconstructed salad with minced tofu wok tossed in red chilies and basil and served with iceberg Lettuce.

Cheese Lumpia: To those unfamiliar, lumpia is the Filipino term for spring rolls. It’s a very versatile dish that can be filled with anything–meat, seafood, veggies, combination of all three, fruits, jams, even cheese. They are great as appetizers, side dish, and snacks. The cheese lumpia which was served was nice with light crunch but missed out with cheese filling.
If they can add a bit more of cheese then this will be awesome.

Mixed Veg. Dumpling: These small beauties were filled with finely chopped carrots, water chestnut and beans in a translucent cover. Perfect mouthful of portion size.

Crispy Veg Saffron: This was very different from the regular Veg Crispy you have it in the regular restaurant. The Vegetables wok tossed in Coconut Cream and Saffron.

It was the Sushi time: Crispy Asparagus Maki: The Asian Box has a live sushi counter with good number of veg and non-veg sushi to opt from. This particular Sushi was bit dry, although the flavors were good. If they keep it moist it will wonderful.

Mains

Black pepper claypot rice: Steam fragrant rice topped with hot black pepper sauce. Perfect for the winters and it’s a meal in itself.

Veg Khao Suey: It is one of their signatures dish and most recommended by the regulars. The Curry was addictive and it was a tray ful of condiments which goes well with the Khao Suey. The coconut milk made this Khao Suey creamy and tasty.

Desserts:

Pandan Panacotta: This was served cute looking small jars and mind it was so addictive we actually had to order more to fulfill our craving.

Banana & Nuttella Sushi with Vanilla Ice-cream: This can be avoided.

A big shout out to Svetlana for inviting us and Priya Kripalani Mahtani & Dheeraj Mahtani and Team Asian Box 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 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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1BHK Superbar – Reviewed

Warning this is not the Real Estate blog! It’s about the food and the new and super bar which has come up in the Baner.

The Story of this 1BHK goes something like this: While India was going through unprecedented shocks of abolition of high value currency,two friends Heramb Shelke and Vijay Shinde met hospitality professional and restaurateur Rajat Grover.

In this meeting, Heramb Shelke floated the idea of venturing together into hospitality, on which the passionate and hospitality inclined trio agreed.

The three of them concluded on venturing together with an initiative of introducing an indigenous chain of restaurants.

Incarnated by the thought of, people wanting to buy and sell away their homes in a financial frenzy caused by demonetisation, BHK was very much the buzz word during these days of darkness.

Inspired by the talk of the town they decided to name their culinary venture 1BHK.

Within no time, the consociates collaborated and began to give shape to their dream venture 1-BHK – Bar, Hauté and Kitchen, with 2 and 3BHK in the pipeline…

The Superbar is a global comfort dining with an innovative beverage repertoire.

Pune being a growing hub for food enthusiasts & connoisseurs alike, the trio concluded on rooting in the seeds of this Super Luxury bar and dining culture, located at the bustling neighbourhood of Baner -Balewadi

A two-storey construction is occupying the heart of Pune’s upscale and ever expanding Baner-Balewadi area.

On the ground level is the alfresco promenade and the brasserie offering salads, soups, sangrias, coffee and juices with a take-away option.

The high energy Superbar separates the tapas and dining section and is designed for easy interaction with the guests whilst seated on high-stools.

The hauté cuisine served in the dedicated casual dining is comfort world food with an Indian reach.

Diner’s coziness will never be at take with only one of its kind Jhula-Table concept that lets you walk around with all ease.

Expect touches of elegance & details while you dine & relish the scrumptious menu on offer.

By day 1BHK functions as a hangout place for friends, families and corporates and by night it smoothly shifts gears to become a high energy bar where the night is always young.

There is a private bar/tapas area that will be available on a prior reservation.

Every single thing at this place is a upshot of the owner and his partners. This place has it’s own charm. Once you enter the place you can see by yourself that every minute details of the wall art or objects placed on the shelves has a reason to be there. There are almost 28k wooden danglers hanging from the ceiling.

The B Team was invited for the tasting of their some Super Signature Dishes.

As we were exploring the place and the wide spread menu Mr. Rajat joined us for the Lunch. He gave us more information about the Place, Menu, and the delicious food they serve. The Menu is nicely curated while mentioning the country of origin of a particular dish. The offering from the Menu is a global affair and it has huge option to choose from, for a Vegetarian like me.

We Started With some Cocktails:

The Taxicol: This is one hell of a drink. Its has a Mix overload of rum, with white, dark and spiced rums was an immensely potent drink. After this you really need to call for a taxi!

The 1BHK Bartenders Special Vodka Cheesecake: This was the beauty in itself and very well presented. A perfect mix of premium quality Ketel One vodka and blended with Cheesecake. This was served with Freshly made Cheesecake to compliment the drink.

The Nasha Paan: It was the hatke drink and is made with vodka and gin and has a nice strong flavor of the betel leaf, served in Martini Glass.

Salads:

Valencia Orange and Apple Fusion Salad (Spain/Fusion): Freshly Diced fruits and some some cheese along with jalapeños and black olives to cut the taste. It was nice mixed flavorful bowl.

Tapas:

Garlic Mushrooms with Pita Bread (London) : The Garlic Mushroom dip is to die for so #yummilious. This is also served with Naan instead of pita bread,which make it an Indian version of it.

Mushroom Scampi (Italy): This is a Vegetarian version of Prawns Mushroom Scampi. It is stuffed and aptly baked with a Googy Cheese. It is served in fully loaded miniature Truck.

Nazza:

Butter Paneer Nazza: First came the Nazza and then came the Nanza as we all know! They are pioneers to introduce this dish way back in early 2000 and still going strong. So they have added this to the Menu of 1BHK as well. Loaded with Paneer chunks marinated in butter and mix of Indian Spices on a naan as a base to make it a proper MADE IN INDIA with all the love!

Mains:

1BHK Cottage Cheese Steak in JD Sauce
(Indian/fusion) : This is a perfect fusion food with alcohol. A big chunk of stuffed paneer along with some grilled veggies tossed in Barbeque Sauce which had Jack Daniel whisky infused in it. A total blissful food served on the table.

Desserts:

1BHK Blueberry {Philadelphia} Cheesecake: This what I call the original Philadelphia Cheese Cake. The Cheese used is originally imported from Philadelphia and this can be felt right when you scoop it. Purely
delicious.

Choc Choc Hazelnut Brownie with Vanilla Ice-cream and Hot Chocolate Sauce: 1BHK is here to serve a trend no more sizzling Brownie served on the hot plate! Freshly baked Hazelnut Brownie with a dollop of a vanilla ice-cream makes this dessert stand out from the rest.

Napoli Tiramisu: Again 1BHK has it’s own version of Tiramisu. It is served with crisp and crunchy biscuit to balance the taste of tiramisu.

Overall….

1BHK has taken the Pune’s food and party scene to the next level. The food is delicious and good amount of portion size. They don’t have a dance floor as such but you can taken on the table and let loose all your madness of the party mood…no one is stopping you doing this. It’s time to change the way Pune party and 1BHK is the place to be.

A big shout out to Devendra for inviting us and Rajat and Team 1BHK Superbar 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.

All rights reserved.

Panayaa – Modern Indian Kitchen – Reviewed.

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Why all the Non-vegetarian’s should have fun!

No matter it might be fine dining, great food, fancy preparation of food, now the Vegetarians have their own place to relish delicious food with great ambience.
Let me introduce you all a place called Panayaa- A Modern Indian Kitchen. It’s a Mumbai-based chain of restaurant. It has open its doors recently in pune at Mariplex Mall Kalyani Nagar. Here Pure vegetarian food becomes even more stylish and contemporary taking the food to the next level.

Panayaa aims to re-invent desi gourmet with some crazy, wacky and out-of-the-box culinary experiments. From molecular gastronomy to the best that regional India has to offer.

The BTeam invited for tasting some of their signature dishes.

We started with a round of some Mocktails like Exotic Punch, Black Beauty, Blue sea, Guava Luscious (most favorite of the lot)

As I said Panayaa aims to re-invent desi gourmet, the first appetizer was:

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Wada Pav Ver. 3.0 : It was much more improvised version can any one think off. Small buns stuffed with the spiced up potato and it was flawlessly baked. Just it could have been stuffed with more of spiced mashed potato then it could have been on dot.

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Cottage Cheese Indiana: A regular tandoori marination paneer cubes were mouth melting. It had perfect combination of spice selection. It was served with salad.
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Corn Bhel Maze Cornetto: Now this is called an innovation!! five crisp maze cone stuffed with creamy corn bhel and zingy bell pepper frosting. The appetiser was served in a brandy snifter glass and it was the most fancy looking dish of the evening.
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Chana Masala Wonton Chat: Crispy wontons stuffed with chatpata channa laid on the bed of channa masala topped with smoked and mint chutney garnished along with shredded raw beet, carrot and some sev. A overall perfect fusion of two cuisines.
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Nazakat Kumbh: Big in size and juicy mushrooms marinated with smoky flours of tandoor with a hint of mixed indian spices. Nice recommendation for the mushrooms lovers.
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Roomali Roti Italiano: Even the regular Masala papad is upgraded with a twist of Italian touch. Crisp papad with Masala toppings loaded with cheese served on a pizza bat. One good thing about this was, that the base was crisp till the last bite.

Mains:
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Panayaa e Khaas: This is a signature subji from the chef. This was one of the best subji’s served for the evening. Soft Panner cubes tossed in a rich brown gravy. It goes well with all types of breads.

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Kheema Kasturi: Perfectly Minced Mixed vegetables cooked in kasturi methi flavoured caramelised brown gravy. It was garnished with fresh cream to balance the flavours.
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Papad Kofta Curry: Papad dumplings stuffed with the panner mixed with chefs special spices, cooked in a Makhani gravy. The papad dumplings lost its taste due to overpowering flavour of Makhani gravy.

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Dal Tadkewali and Makhani Biryani: Dal was purely yum. Strong flavours of fresh tadka and it was aptly thick. Although the Biryani didn’t clicked the taste buds as it was too soggy.

Desserts:

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Mohanthaal Cheesecake: Some traditional desserts taste excellent as they are kept its originality intact. This didn’t appeal to me much.

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Chocolate Landscape: This dessert was dramatically constructed with nitrogen infused ice on Mud cake soil and brownie chunks, fresh fruits are also used like Kiwi and Apple chunks, drizzled with Coco powder, Vanilla Ice cream and Caramel Mousse made from the dry ice, and loads of chocolate and caramel sauce. It is prepaid on the table itself. It almost takes seven minutes to reach the final stage.

Overall the journey of Panayaa was good. Although the price range is on a higher side, but if you want to try something extraordinary in vegetarian then this is the place.

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A Big Shout out for the Carina from Alpha Events Pune for the Invitation and Riddhi and Team Panayaa 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 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.

Indigo Deli Koregaon Park -Reviewed

Indigo Deli

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Let me start a with a quote “Anything is good if it’s made of chocolate.”
― Jo Brand
But I say “Anything is good if it made in Indigo Deli”

Launched in 2005, Indigo Delicatessen has defined the quintessential Deli experience in India over the years. With accolades and awards, and many a ‘firsts’ along the way, the Deli developed a tradition of delighting guests and building a patronage. It originates from the house of deGustibus Hospitality, the pioneering company that gave shape to the iconic Indigo Restaurant in Mumbai and had re-written the rules of luxury dining in India in the early 2000’s.
Indigo Deli is an all-day café that offers its guests a comfortable and friendly atmosphere with an extensive and absolutely scrumptious menu consisting of contemporary Western Comfort food, cooked using an array of techniques and practices – mostly European and American. The fare can be best described as honest, unpretentious, good food, cooked from the heart with local sustainable produce.

Each Deli is unique, with a certain central focus that defines the space. Yet, there are several aspects across the Delis that bind them. The colours and tones used within each of the Delis lends to a sense of comfort and warmth within the space and adds to the overall experience. This is mimicked by the friendly and attentive service received during the course of every dining experience.

After winning the hearts by opening its flagship outlet in Pune at Phoenix Marketcity Mall, They have opened their second outlet’s door at Koregaon Park. I was invited for the Food tasting of this outlet. The menu remains the same but, the love they spread while serving their scrumptious food has already taken the foodies to the next level.

We started the Evening with a little chat with the Chef Tushar and we also discussed the Positive vibe this place has. The place is done so well, It has a feel of old English cafe on a busy streets of London, With wide clear windows and the table attached to each which gives a glimpse of the road. It has up class high head leather sofas with a lot of head room overall makes this place a unique for a Sunday Morning Breakfast.

The evening was set with specially curated menu by the chef himself, and he knows how to keep the patrons happy.
Amuse Bouche

Amuse Bouche: It was Potato & Leek with Chive Sour Cream and the Golden Fried Leeks. This was warm and soothing served in a Cup.
Salad @ Indigo Deli

Salad: This was a freshness overloaded salad with Kale, Fennel, Apple Batons added the little sweetness, Dried Cranberries this added sourness, Feta & Candied Pecan nut for the crunchiness. Perfect way to start your dinner.

Wafer Thin Pizza @ Indigo DeliWafer Thin Pizza @ Indigo Deli

Pizza: 3 Pepper & 3 Cheese Pizza: IndioDeli is the only place where you get the wafer thin crust, I really mean wafer thin crust here!! Perfectly baked without spoiling the crust. The 3 Cheese were cheddar, scamorza and mozzarella and 3 Peppers were Red, Yellow and Bhavnagari peppers. Combination of all six gave a perfect level of spice and good amount of cheese to make this a complete pizza.
Wafer Thin Pizza @ Indigo Deli

SDT Olives and Capers: Little sour with little juice in the Sun Dried Tomatoes(SDT) along with Black olives and Capers, these are basically the edible flower buds (capers), often used as a seasoning, and the fruit (caper berries), both of which are usually consumed pickled as well. The SDT are homemade to get the perfect quality of the tomato.

Spinach & Jerusalem artichoke Ravioli @ Indigo DeliSpinach & Jerusalem artichoke Ravioli @ Indigo Deli
Spinach & Jerusalem artichoke Ravioli: Jerusalem Artichoke is also called sunroot, sunchoke, earth apple, or topinambour. Ravioli was served with blistered cheery tomato, Crispy basil and bell pepper puree. These Ravioli were very delicate yet they were holding the stuffing very well.
Lemongrass Kaffir Lime Steamed Rawas with Cilantro- Black Olive Gnocchi Sauteed shitake and charred corn

Lemongrass Kaffir Lime Steamed Rawas with Cilantro- Black Olive Gnocchi Sauteed shitake and charred corn: As Chef wanted me to try the vegetarian version of this so with his magical cooking skills he took off the Steamed Rawas and made me a Veggi version. This dish was highly appreciated on the table by the non-vegetarians and it was swiped off within minutes.

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Desserts: Indigo Deli offers excellent varieties of desserts including multiple options of homemade ice-creams. We tried almost all the Desserts including Apple Pie, Chocolate layered Almond Cake, Chocolate Mud Cake and Blueberry Cheese Cake. All were just awesome.

A big Shout out for Svetlana for Invitation and Chef Tushar, Saptadeep and Team Indigo Deli (KP) for hosting us.

Zomato
Website

Address: 26/3A/2 Power Point UG 3, Lane Number 6, Koregaon Park, 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.

 

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.

212’s All New Menu – Reviewed

212’s All Day, All New, All Good menu has launched.

On every visit 212 has some surprises stored. This time it was their all New Menu launch, and I was privileged to be invited for the tasting of the same.

Let the journey of New menu begin….

Curried Potato Mille Fieulle: Mille Fieulle is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream or jam are substituted, when substituted with jam this is then called a Bavarian slice. The top pastry layer is dusted with confectioner’s sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.
But the at 212 it had a savoury version of it. The three layer of crunchy curried potato served along with veg stew, kokum lassi and coconut-chilli chutney. Veg Stew is the best ever I have had till date. In between layer filling there was mashed Potato and spiced up with Indian spices very similar to Dosa Subji. Nice Innovative way serving. Beautifully plated. although the portion size can be increased.

Eggplant Bruschetta: Eggplant would be so delicious I never thought of it. This dish is absolutely in the list of “not to be missed” The crunchy bruschetta was topped with Eggplant, Brie, Fried onions, to add the little sweetness to overall taste Figs were placed at the end. This was such a beautifully prepared, Hands down to the Chef.

Spicy Emmental Arrancini: These are stuffed rice balls which are coated with bread crumbsand then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. The name, which is translated as “little orange”, derives from their shape and colour which, after cooking, is reminiscent of an orange.
Arrancini were just had a perfect Crunchiness with Googy Mozzarella Cheese inside. This was served with the Chermoula Mayo.

Poutines:

Kung Fu Fondue: These were the googy-iest of the lot. So much of cheese right from the first bite. With more cheese at the bottom. So don’t forget to keep digging it. But make sure you don’t keep it unattended for a long time as this might turn in to a Soggy one. Szechwan Tofu added some spice to it and cut the cheesy taste.

Avocado & pomelo Salad: It was a freshness overloaded with Arugula, Peanut and Horseradish Dressing topped with some Walnut Chikki to add the crunch. As per my taste buds it was too sweetened.

Trio of Chips & Salsa: There were three types of Nachos Spinach, Beetroot,and Classic. These were served with different flavours of dips, like Sour Cream, Guacamole, Cilantro, Chipotle, Tomato Salsa, and Habanero Salsa. All the dips & salsa were outstanding, in terms flavour and spice levels. The Chef had taken extra efforts to create all these dips.

Burgers and Sandwiches:

Two Mushrooms Burger: This was a monster burger to with crunchy patty along with melted Gruyere Cheese. Its a super meal in itself. It was served with Fries and fresh salad.

Masala Paneer Scramble: Fusion of Indian and English cuisine. It could have been more crisper. The filling was with crispy potatoes and mint spread and served with Raisin Chutney along with Fries and Fresh Salad.

Chettinad Cottage Cheese Pizza: This is one of the innovative recipes from 212 cafe and bar. Paneer Chunks tempered with Mustard and Curry Leaves. Paneer chunks were nicely marinated and tender enough to melt away in your mouth. The cheese played its role of googy-ness and the thin crisp crust was holding strong all drama happening on top of it.

From the Grills:

Green Peas, Baby Potatoes & Celery cake: This was one of the most delicate dish served on the table. The filling was with soft sweet potatoes little spiced up with the celery patties wrapped up in grape leaves which were first steamed and then grilled and served with demi glace sauce. We had to unwrap it to enjoy the delicious stuffing.

Mains:

Truffle, Porcini and Buratta Risotto: This was the most googy and creamy Risotto I ever tasted. 212 has taken the Risotto to the next level and you will be addicted to it from the very first bite. Strong Truffle gave it slightly garlicky with a deep musky aroma while Porcine gave a deep earthy flavor which enhances any dish. Black olives and crispy banana flowers were added to give the risotto a different after taste on the taste buds.

Ultimate Beetroot Gnocchi: Nice colourful and Beautifully plated tender Gnocchi mixed with Spinach, Shallots and for the tangy flavour orange zest was added.

Desserts:

Tiramisu Eclairs: After having such a long list of newly introduced menu, For desserts I have a separate gut!! Mascarpone cheese was soft and Coffee dust gave a different taste to it. Along with some dark chocolate chips and Figs also had their own role to play.

Peanut Butter Pie: Chocolate Ganache Peanut Butter Pastry, served with Vanilla Ice- Cream, Combination of both have Mixed flavours of Sweet Nutty and Chocolaty and made the dessert complete.

A big shout out for Svetlana for invitation and team 212 for Hosting us.


Wonderchef Launches its first outlet in Pune.

Wonderchef Inaugurates its 1st Exclusive Brand Outlet in Pune.

 

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  • Pune outlet is the 6th exclusive brand outlet of Wonderchef in India
  • Company to open 25 more retail outlets in India by FY 17-18

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Pune, 30th July 2017: India’s prestigious brand for innovative and healthy Cookware & Appliances – Wonderchef, promoted by Ravi Saxena and Celebrity Chef Sanjeev Kapoor, has launched its First Exclusive Brand Outlet (EBO) in Pune. The Outlet is located at Pune’s most premium Mall, Phoenix Marketcity, Viman Nagar.  With this addition, now Wonderchef has 6 outlets in the country besides its omni-channel presence across 5000 retail outlets.  The store launch was graced by Chef Sanjeev Kapoor, Mr. Ravi Saxena (MD, Wonderchef) and Ms. Mukti (Marketing Head) and other prominent personalities of the city. 

Wonderchef, a 200 Crore company, offers a wide range of premium cookware and appliances across the country through its multi-channel sales (E-commerce, Modern Trade, EBO, Teleshopping, General Trade outlets) and Direct to Home network (which engages more than 50,000 women). Wonderchef promises you to enjoy the world class easy-to-use healthy kitchenware, specially crafted by Chef Sanjeev Kapoor.

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 On the launch occasion, Mr. Ravi Saxena, Managing Director, Wonderchef Home Appliances (P) Ltd said, “Wonderchef has grown into a trusted & the most loved brand of non-stick cookware and healthy appliances in the country. Our clear focus is to strengthen this positioning. Everything we would do over the next three years would be in this direction till such time we are one of the top 3 players in kitchenware industry in India. As of now we have total 6 EBOs and we plan to open 2 more stores in Delhi and 1 in Bangalore by next month. Soon we are going to be present across Metros with partners who are passionate about cooking and want to be a part of the growing Wonderchef family”, he added.

 Chef Sanjeev Kapoor launched the Outlet amongst a huge gathering and a Live Cooking Competition was the highlight of the launch. Chef Sanjeev Kapoor judged the recipes and gave away prizes. He said I am very happy and overwhelmed to see the enthusiasm and zeal in the people of Pune. It gives me immense pleasure to see an evolving cooking culture with such innovative recipes. Wonderchef is committed to empowering women by enabling them to cook better. “

Wonderchef stores in Mumbai are located at Linking Road (Khar), Infiniti Mall (Andheri West), Viviana Mall (Thane), R-City Mall (Ghatkopar), Seawoods Mall (Vashi) and now at Phoenix Marketcity (Pune).

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 About Wonderchef Home Appliances (P) Ltd

 Wonderchef Kitchenware as a company was born out of the ‘love of cooking’. Driven by passion of making Kitchen the Centre of wellness and goodness in homes, Wonderchef was created by two enthusiasts, Mr. Ravi Saxena and Chef Sanjeev Kapoor in 2009. They believed in kitchen being the ‘heart of our home’, as it inspires us every day to create lasting memories with the food we cook for our loved ones. This is why the entire range of Wonderchef Cookware and Appliances is a perfect blend of health, taste and convenience that inspires us to ‘cook with pride’. Wonderchef products are used in millions of homes in India where healthy and convenient cooking is a part of lifestyle. 

 These premium cookware and appliances are a pleasure to use, are innovative, have attractive colors and designs, and adhere to uncompromising standards of quality. Wonderchef constantly endeavors to create modern solutions for today’s woman, making it the ‘most loved Kitchenware Company’ in India.

 

Thank you Abhishek for the invite of the Launch. It was a dream come true to meet the Chef personally.