FoodFood Channel Launch Event Dec152014

FoodFood Channel Launch Event...

MasterChef Sanjeev Kapoor launched FOODFOOD channel in India several years ago. This 24X7 lifestyle channel that serves as a destination for those passionate about the flavors, art and lifestyle of Indian cuisine, now available for U.S. audiences via the DISH network (channel 713). Following is photo gallery of launch event – Complete press release here. Album 1 Album 2 Album 3 Album 4 Gallery by Amish Thakkar « ‹ of 5 › » « ‹ of 4 › » « ‹ of 7 › » « ‹ of 5 › » « ‹ of 16 ›...

Sanjeev Kapoor’s FoodFood Channel Expands to DISH Dec152014

Sanjeev Kapoor’s FoodFood Channel Expands to DISH...

Sanjeev Kapoor is already one of the most celebrated and recognized names in the Indian culinary industry. A successful TV show host, author of bestselling cookbooks, restaurant consultant, architect of a unique range of food products and winner of numerous awards, Kapoor also launched the wildly popular FOODFOOD channel in India several years ago. This 24X7 lifestyle channel that serves as a destination for those passionate about the flavors, art and lifestyle of Indian cuisine, will now be coming to U.S. audiences via the DISH network (channel 713). With the growing demand for viewers who want to immerse themselves in the Indian food culture, popular programs like Sanjeev Kapoor’s Kitchen, Turban Tadka, Mummy Ka Magic and Health Mange More will now be available for even more people to enjoy. How did you get the idea to start the FoodFood channel? What made you think a channel like this would be successful? When I first thought of the idea in India, I didn’t think there would be a market for a channel dedicated solely to food. But then during the course of my international travels, I saw that many other markets had food-focused channels that were popular and successful. I really believed there should be something similar in India given the importance of food in the Indian culture and when I launched FoodFood 4 years ago, it took off and did extremely well. The channel has basically grown every year since then and is currently one of the most watched lifestyle channels in India. What do you think viewers value most about FoodFood? I think people like that there’s something for everyone on the channel. Although everything is about food, the diversity of programming ranges from learning to travel to Bollywood to reality shows to...

Authentic Italian cuisine now comes to Navimumbai Dec082014

Authentic Italian cuisine now comes to Navimumbai...

Indian celebrity chef Manoj Rai brings Italian kitchen to the satellite town. Navi mumbai : The city of Navi mumbai will now boast of its first celebrity Chef kitchen. Celebrity Chef Manoj Rai has launched his Italian concept kitchen “Macchiato – Pizzeria, Bar & Grill” in the city. The restaurant will be first of its kind serving exclusive and authentic Italian cuisine to food lovers in the city. Right from Wood fired Pizza to the best of Italian wine; Macchiato will provide all of it under one roof. “While working on Macchiato, we were very clear in our thoughts. We wanted to be the best, and for that we had to serve the best. To achieve that perfection we worked on authenticity. Right from our interiors, which are designed by an award winning Italian designer to our ingredients which are sourced directly from Italy.” Says Chef Manoj Rai, Managing Partner & CEO Macchiato, Venezia food and beverages pvt ltd. Chef Ripu Daman Handa – Master chef session-3 winner is also associated with Macchiato as associate director. The promoters Venezia Food & Beverages Pvt Ltd an Indian subsidiary of GC&P, Italy have plans to open Macchiato in 10 other locations in next 18 months. Apart from the restaurant the European SME facilitator has some serious investment plans in real estate and renewable energy sector in the country. “India is looking upwards and we believe that cities like Navi Mumbai will fuel the growth, and that is why we chose Navi Mumbai as the location for our first project. Sectors like F&B, real estate and Energy are looking really interesting for us. We are looking at facilitating investments close to 5000 Crores in next five years in various upcoming sectors in the country. As far as...

Kausik Roy’s Refreshing Approach...

Like many great culinary forces, chef/restaurateur Kausik Roy fell in love with food at an early age. When he was a small boy, his mother was recovering from a broken leg and unable to stand for long periods of time. She recruited him to help her in the kitchen and it was under her watchful eye that his fist hands-on culinary training began. In Kausik’s own words, “My “ah-ha” moment was at the age of 9 when I refused to eat the okra dish that was put in front of me at the family table. I just knew that the soggy and slimy vegetable had more to offer and a flash of inspiration hit me. I urged my family to deep-fry the okra and add a generous sprinkling of hari mirch (green chili). Everyone instantly loved it and “Karrarri Bhindi” became a mainstay on our family table, and eventually, on my restaurant menus.” “I am happiest cooking locally grown vegetables.” In early 2000, Kausik opened his first restaurant “Brick Lane Curry House” with Sati Sharma. While he teamed up with several partners after that for various ventures, he believes that “his best competition is himself”. Rather than worrying about the success of other restaurateurs, Kausik focuses on creating exceptional restaurants and setting his own standard. Tawa in CT is already a huge success with loyal customers that love the regional specialties and traditional Indian stand-bys like chicken tikka masala. Kausik’s emphasis is on changing the way Americans think about Indian cuisine – he doesn’t live or operate by preconceived notions and instead chooses to focus on entertaining customers and ensuring they leave his establishment happy. His next venture will be the Masala Library, an Indian restaurant in the competitive NYC market. Kausik gets an...

A New Twist on Cooking Shows: Kawan Kitchen Mate Nov202014

A New Twist on Cooking Shows: Kawan Kitchen Mate...

Introducing the next generation in cooking shows – Kawan Kitchen Mate, developed by leading advertising and production firm TOUCHDOWN MEDIA INC, is based on the premise that every South Asian family who has settled in the U.S. has a unique story. Focusing on food as the bonding agent that keeps families together, helps people survive struggles, and serves as the cornerstone of celebrations, the show allows viewers to get to know 13 South Asian households. By sending an experienced FOODIE to each household, Kawan Kitchen Mate will introduce South Asian food and families to U.S. audiences through attempting to solve the commonly shared dilemma of what to make for dinner. The idea is brilliant in its simplicity and universally appealing because of its applicability to daily cooking challenges. While it’s common for most cooks to exchange recipes and cooking tips, most still find it challenging to come up with daily meals that excite and satisfy their families. That’s why Kawan Kitchen Mate will send a FOODIE, also known as an everyday food enthusiast and knowledgeable cook, to help each household prepare unique and easy dishes that are meant to please the whole family. The FOODIE will be the anchor and someone who is able to add innovation to simple dishes without needing the expertise of a professional chef. The beauty of the show’s concept is that families will learn how basic ingredients on their grocery list and in their fridge can be used to make new tasty dishes every week. It’s part reality TV, part educational cooking show, and part entertainment as viewers meet families from across the U.S. and learn how to apply the FOODIE’s solutions to their own lives. Participating households and viewers will get more than just the benefit of simple,...

Surfy Rahman & K.N. Vinod – Turning Heads in Washington D.C....

Teamwork and vision are buzzwords echoed throughout our nation’s capital. Perhaps no place exemplifies this better than famed restaurant, Indique, the brainchild of Surfy Rahman and K.N. Vinod. This talented duo has been turning heads in Washington D.C., as individuals across party lines can agree on at least one thing: Indique is the standard by which Indian cuisine should be measured. “Hearing an ‘I’ll be back soon’ announcement from a satisfied and happy guest is music to our ears.” Surfy Rahman and K.N. Vinod have been bringing smiles to customer’s faces for over two decades and there is no end in sight. In the early 1990’s, Indian cuisine was at the infancy stage of making its big splash in the restaurant scene. Surfy and K.N. saw a gap in the market and plunged head first following a “if you build it, they will come” mentality – people didn’t just come, but were knocking down the door to get in. Even from their first endeavor, Bombay Bistro, their restaurants became a destination spot for the who’s who in the U.S. and abroad. Patrons included former Secretary of State, Madeline Albright, top members of congress, and ambassadors from the far reaches of the globe. They were even asked to host events like “Club des Chefs des Chefs,” a gathering of international chefs catering to Presidents, Kings and Queens, etc. Their fame and success is grounded in a strong partnership and truly mutual admiration. Both have an entrepreneur’s mentality and work-ethic, but it’s in their differences where they are perfect compliments. Chef Vinod embodies all of the classic traits of an artist – creativity, energy, diligence, and a true perfectionist. Mr. Rahman provides the balance with his outgoing and passionate persona, and a front of the house...

An Elevated Experience at Awadh...

After opening Bhatti Indian Grill and Moti Mahal Delux in NYC, Gaurav Anand cemented his dream of being among the leading Indian restaurateurs with the upscale Awadh. While the Upper West Side is known for many great eating establishments, no one in the area does Indian quite like Gaurav’s flagship restaurant. From the moment you step into the beautiful ultra-modern dining room, you’re reminded of the extravagance and richness of the princely state in India that Awadh is named after. The ambience is calming, nourishing, and pampering, with regal-looking light fixtures and Indian-influenced artwork, mahogany tables, a sleek and inviting bar, and bold copper fixtures. Amber tones cast a warm glow over diners as professional uniformed servers make it clear that Awadh is several cuts above the typical Indian dining experience. Here, you get the feeling that they care about your first impression just as much as they do about filling your stomach. One glance around the busy restaurant reveals that this is far from a hidden gem, as local patrons and destination-driven foodies are planted at every table, ordering with abandon as every dish here is deliciously and creatively done. Menu highlights: The menu and cooking technique at Awadh focuses on bold flavors that balance spice, intensity, and texture. Attention to detail and the use of interesting, lesser known spice combinations are what makes this cuisine distinctly different and Gaurav’s dedication to learning this art is obvious in the end product. A crispy okra starter (karari bhindi) was easy to be blown away by…with paper thin strips of okra covered in a delicate batter and accompanied by an exquisite red beet sauce. Samosas, while a staple at many Indian restaurants, had the perfect ratio of outer shell to filling here and were paired...

Vikram Vij: A Canadian Inspiration...

Vikram Vij grew up in India, but it didn’t take long for his travel instincts to kick in. Studying hotel management in Austria, working in Vienna, and ultimately moving to Vancouver, Vikram eventually made a name for himself in Canada. In 1994, Vikram opened his first restaurant, Vij’s, in Vancouver and was soon joined in the business by his wife, Meera. Today, he is a chef and owner of the restaurants Vij’s and Rangoli in Vancouver, and is an investor in the Canadian reality show “Dragon’s Den”. “I want customers to feel just as taken care of as if they were in their best friend’s home.” Ever since he was a child, Vikram wanted to be a Bollywood stage actor. But his father was not supportive of the idea, so he channeled his energies towards becoming a chef. He was drawn to the restaurant industry because he felt like it was the closest thing to being on stage all the time – it required performing at all levels and avoiding bringing personal issues to the working environment. He found his love for performing and entertaining could extend to restaurants and it allowed him to thrive in an industry that he never would have considered. When Vikram arrived in Vancouver, he found it to be a young and vibrant multicultural city. He loved the fact that so many Indians lived there and although he had come to the city by himself, he never felt alone. The fact that people thought of Indian food as a delicious and a complex cuisine led him to believe that an Indian restaurant was not only much-needed in Vancover, but essential to his success. His passion and love for food, entertaining, and making people happy catapulted his restaurants to the...

Kokum: The New Kid on the Block...

In NYC’s Curry Hill, there’s no shortage of Indian restaurants to choose from. But when Shiva Natarajan introduced his newest venture, Kokum, he brought something new to the scene. A tribute to Natarajan’s native South Indian roots, Kokum takes diners through a journey of the best in Indian cuisine. The interior is modern, sleek, and inviting with warm amber tones and lively Indian music playing in the background. Leather banquettes line one side of the restaurant with wall-sized captivating murals depicting Indian heritage and culture. During peak hours, the dining room is full of both Indian and non-Indian diners equally excited by the tantalizing options in front of them. In a comfortable setting that could easily pass for a dinner date, outing with friends, or business meeting, the service is prompt, helpful, and attune to customers’ needs, making this a great option for those already familiar with Indian cuisine, as well as those new to the concept. The extensive menu features everything from typical dishes like chicken tikka masala to more adventurous regional specialties. There is a heavy emphasis on Southern specialties, including close to 25 varieties of dosas uttapam, and idlis served with three different delicious chutneys (coconut, tomato, and mint) and a perfectly spiced sambal for dipping. Beyond the typical masala dosa (stuffed with potatoes and onions), there are also options like egg chili dosa, lamb pepper dosa, and tomato peas uttapam. Another ode to the South Indian influence is the great selection of seafood-centric dishes, a rarity in most NYC Indian restaurants. From roasted fish and shrimp to interesting seafood curries, Kokum gets the spices just right and lets the natural delicate flavor of the meat shine through. Menu highlights: The Fish Polichathu, a delicate white fish roasted with a savory...

Sati Sharma: The Building Bricks of a Restaurateur...

Sati Sharma is the owner of Paratha Junction and Brick Lane Curry House, with several restaurant locations in NYC and NJ. Like many successful restaurateurs, Sati employed the approach of taking traditional dishes and wrapping them in an interesting city-worthy concept. English-influenced Brick Lane represents old world tradition, reminding patrons of an English curry house that serves honest and authentic Indian food and a variety of mild and spicy curries . His other venture, Paratha Junction, is more Indian comfort food, but done in a way that reminds customers of home-cooked goodness. Sati’s signature style is clearly evident in his establishments and creates an atmosphere that customers are repeatedly drawn to. ” We try out new specials pretty much every week at my restaurants.” Sati always had a strong love for food. As a young child, he took numerous road trips throughout India with his family and was exposed to a great variety of dishes and tastes. It was his extensive travel that was so influential in opening his mind and curiosity to the world of cooking. In keeping with influences from various regions, one of the most notable dishes at Sati’s Brick Lane restaurants is the “phaal”, a super spicy curry that’s very popular in England. Sati remarks that “we’ve taken this dish is taken to a completely different level” with unique chillis that have so much heat the chefs have to wear a protective mask when cooking it. It’s not for the faint of heart, but it’s a curry that really opens the senses to what spices can taste like. While he loves tradition, Sati also believes in coming up with new recipes often: “We try out new specials pretty much every week at my restaurants. You have to keep experimenting and...