Satisfy your sweet tooth at new icecream parlor Giani’s at Devraj Niwas

19 07 2016

Surrounded in the green environs is the Boutique Hotel Devraj Niwas located in Bani Park. This place is 60 years old and has still managed to keep its colonial architecture intact. An outdoor restaurant Forresta owned by the same serves the best articulated dishes.

But hey, what about the sweet tooth you have? No worries, we present to you a new ice cream parlor called Giani’s which recently opened at Devraj Niwas.

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Giani’s is a popular North Indian brand that serves wide varieties of heavenly ice-creams of various natural and exotic flavours, sundaes, stone sundaes, mousse, gelato and sorbet, special sodas, cassatas, stick kulfis, fruit shakes and special shakes. Come, let’s get acquainted with some of them.

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Well, there is practically nobody who is not afraid of earthquakes! But our Chocolate Earthquake stone sundae is going to make you fall in love with it! Having the chocolaty and crunchy flavor of nuts resting on waffle and the circular cold stone will definitely make you skip a beat!

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The relishing Royal Faluda is totally going to blow your brains away! The joyous combination of Faluda and ice-cream adds a kick to the monotonous flavors!

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All of you who love nuts are literally going to go nuts over this Nutty Buddy ice-cream which is a perfect combination of crunchy nuts and ice cream with a layer of chocolate set like a king on the throne of freshly, self-prepared cones!

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In the world of mix and match, how did you expect ice-creams to not get affected? Mix Fruit Blast will bring out the craziest flavor of all the fruits combined! You can’t imagine how it’s going to be, right? Come, try this yourself!

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Giani’s special is an amalgamation of three flavours- strawberry, pineapple and vanilla coming together to bring out the best flavors of the world!

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Are you a chocolate fan? If you are, then this Belgian Chocolate ice-cream is something to die for! The rich dark chocolate ice-cream rocking the world of brownie which sits on the bottom of the cup and awaits for you to dip yourself in it!

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The yummiest Red-Velvet ice-cream you will ever taste! The softness in the crumbs of bread with the richness of such exotic flavors is a must have!

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Get ready to explore the far-ranging variation of these ice-creams. Oh wait, if you cannot visit us then call up for free home delivery. Isn’t it icing on the cake?! 😀

Happy best flavor ice-cream hunting at Giani’s!

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Aloo Bukhara Kofta on World Vegetarian day

1 10 2013

Are you a kofta lover?? A dish that always does wonders to your taste buds. How about having the delicious dish of Aloo Bukhara kofta for dinner tonight?? Just keep reading and find out how to make this perfectly heavenly dish in some simple steps 🙂

Aloo Bukhara Kofta

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Ingredients

•Apricots,soaked and stoned – 8
•Potatoes,boiled, peeled and mashed – 3 medium
•Green cardamom powder – a pinch
•Cornflour/ corn starch – 1 1/2 tablespoons + for dusting
•Salt – to taste
•Tamarind paste – 2 tablespoons
•Oil – to deep fry
For gravy
•Oil – 2-3 tablespoons
•Onions, sliced – 2 medium
•Tomatoes, roughly chopped – 3 medium
•Cashewnuts – 10-12
•Ginger-garlic paste – 1 tablespoon
•Turmeric powder – 1/2 teaspoon
•Coriander powder – 1 tablespoon
•Red chilli powder – 1 teaspoon
•Salt – to taste
•Cream – 1/2 cup + for garnishing
•Garam masala powder – a pinch
•Green cardamom powder – a pinch
•Fresh coriander leaves – for garnish

Instructions

1. Mix together potatoes, green cardamom powder, cornflour and salt in a bowl. Stuff each aloo bukhara with ¼ tbsp tamarind paste.
2. Divide the potato mixture into 8 portions and roll into balls. Dust each ball with cornflour and shape it like a katori, place an aloo bukhara in the centre, gather the edges and seal. Shape them into koftas.
3. Heat sufficient oil in a kadai. Deep fry the koftas in hot oil till golden. Drain on absorbent paper.
4. To make gravy, heat oil in a non stick pan, add onions and sauté till golden. Add tomatoes and sauté till they turn pulpy.
5. Add cashewnuts, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and sauté. Add salt and mix well.
6. Transfer this mixture into a mixer jar and grind into a paste with sufficient water.
7. Transfer this paste into the pan and cook for 3-4 minutes. Add cream, garam masala powder, cardamom powder and mix well.
8. Place koftas in a serving bowl and pour the gravy over them. Garnish with some cream and coriander leaves and serve hot.

Cook and treat yourself and family with this yummy dish tonight or come over to Forresta Kitchen and Bar and let us serve you 😀





It’s time for #instaclickngain !!

6 09 2013

Along with the lush green ambiance, the wide variety of dishes and the well stocked bar, Forresta has now come up with an exciting event #instaclickngain. Now all you have to do is own a smartphone !!

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In your next visit to Forresta, just have a lovely meal and

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Instagram is an amazing and fun way to share your life with the world. You can just take pictures and videos, apply digital filters to them and share them on various social network services. Forresta has now arrived on Instagram and you’re all welcome to join us for a meal and have some fun with pictures and #instaclickngain.





Delight in Do Pyaza

17 05 2013

Chicken do pyaza , Mutton do pyaza, bhindi do pyaza, egg do pyaza, Paneer do pyaza… Are all these dishes sounding very familiar? Have you noticed what’s that one thing common in all these piquant dishes? Yes, you are absolutely right – it is the word ‘Do Pyaza’. But do you know what does this mean and from where did it come into existence or why it is used post some of the dishes? We got to tell you the logic behind it.

Do pyaza is a Persian word meaning (having) two onions. The term is generally used for South Asian curry dishes. Such dishes are prepared with large quantities of onions, added twice in a single preparation. One at the time of preparing curry paste and other for garnishing.

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Do Pyaza has a very interesting history of its origin. According to a legend, once the courtier of Mughal emperor Akbar Mullah Do Piaza accidently added a large quantity of onions to a dish. The dish further evolved in Hyderabad, India and became a necessity of Hyderabadi cuisines. Since too much of onions make dish very sweet so, they are accompanied by adding something sour to the dish. Generally, raw mangoes, tomatoes, gooseberries are added but people often use lemon juice – the best and an all time available souring agent. Simplest of recipes of Do Pyaza are made up onions, garlic, ginger and whole hot ‘Indian’ spices such as black cardamom, cloves and peppercorns, salt and chili powder.

Paneer do pyaza  is a unique paneer recipe and the recipe calls for more onions and less tomatoes unlike the usual tomato based paneer recipes.

Try the delicious and yummy Paneer Do Pyaza at Forresta Kitchen and Bar and taste the magic of onions in this summer !!





Cheese and Wine-Let’s dine Honey!

2 05 2013

Now that’s a bit cheesy affair as the way we love cheese is applauding. The craziness goes in leaps and bounds as we have several days dedicated to showcase our love for cheese.

To name some we have National Cheese Day(June 4), National Cheese Lovers’ Day(January 20), National Cheese Doodle Day (March 5), National Cheese Ball Day (April 17), National Cheese Pizza Day (September 5). Be that as it may, there’s a lot of cheese in the world – hundreds of different kinds, made from the milk of everything, from buffaloes to yaks and every last bit of it, to my mind, tastes even better with wine!! Well, except for Casu Marzu Sardinian cheese with live cheese-fly larvae in it.

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So that goes for talking about the lovely wine as well and perhaps the fairer sex would be more amused to acknowledge the fact that woman, in general, tend to absorb alcohol quicker than men due to their lower  body water content and difference in levels of stomach enzyme. And so their moderate levels of consumption tend to be lower than a male of equal age and weight.

But come what may! Wine and cheese have gone hand in hand for centuries; however, with today’s ever-increasing options for both wines and cheese the pairing decisions can be staggering.So here are few tips to keep in mind:

Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. For example, a good Italian Chianti and potent Parmesan will provide a fascinating mix. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines (used to describe Red Wine). While creamy cheeses, such as Brie,typically pair better with wines that have more acidity, like a Chardonnay and remember to give salty cheeses a sweet wine partner (i.e. Blue Cheese and Port)!!

Back in the old days, red wine and cheese were thought to belong together as surely as pomp and circumstance. It was customary to serve the cheese course after the meal; to be consumed with the red that remained in the bottle after the roast had finished. The custom of drinking red wine with cheese grew from the natural order of long, involved feasts.

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As a matter of fact, most of the creamy and delicate cheese works better with white wine. For example, the slightly grassy character of Sauvignon Blanc makes a perfect match for goat’s cheese and in fact the fresh acidity of most white wine cuts through cheese and this aids whites to be a better partner.

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Also, sweet white wines, such as Sauternes, make terrific partners for cheese especially salty, blue cheeses.

Words of warning: Avoid oaky whites as they can clash with many cheeses! In conclusion, you can find great partners of red and white wine and cheese, but they are quite specific and it is not true that ‘all reds and whites go with all cheeses’ at all!

But you can always say cheese, with your dear wine 🙂





Kingfisher beer up in Jaipur !!

15 04 2013

Live screening of IPL, lots of beer games, delicious food, awesome music which will get you rolling on the dance floor, what else would you want from life??

The magic of this combination was felt and enjoyed thoroughly at the Kingfisher Beer Up event yesterday, 14th April, at Forresta Kitchen and bar, Jaipur.

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Kingfisher Beer, a very popular brand known nationwide organized this event for the twitter community. A tweetup for beer lovers on Sunday that limited to “Twitter Users” only! Kingfisher promises #KFBeerup in a city one month in advance and if you have registered you can drink as much Kingfisher Premium Beer as you can. No conditions apply 😉

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This time #KFBeerup was organized for the first time in Jaipur. The event was captured live and live tweets were done from the venue itself. The entire craze and daze of the event revolved around the four beer games viz Chug Sprint, Beer relay, Beer pong and Beer sucker. The word started spreading and twitter world buzzed with hash tag “#Kfbeerup” as people tagged their friends on twitter to inform them about the #Kfbeerup.

This is how the live tweeting was done !!

All set for the first #kfbeerup at #jaipur

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And the #KFBeerup starts at The Forresta Kitchen & Bar

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The #KFChugSprint at #kfbeerup and the Hyderabad record still stands. Well tried #jaipur

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Well done #jaipur at #KFBeerSucker #kfbeerup

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And the lady in Pink from Korea wins the #KFBeerSipper in 13 Sec #kfbeerup

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And #jaipur beats Hyderabad with 41.88 secs at #KFBeerRelay #KFBeerUp held at The Forresta Kitchen & Bar . #clapping

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And with that #KXIP is bowled out at 124. Loud cheers for Rajasthan Royals #RR #IPL #KFBeerUp

And DJ Chico takes over the console #KFBeerUp #jaipur

And the winner of #KFBeerPong is team of Anoop and Shobit with a score of 5 Dunks 2mins #KFBeerUp

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The event was a huge success in terms of fun, food and frolic !! The event saw a new and fresh face of social and digital media marketing where an event infused brand enthusiasm among the twitter users and gave a kingly feel to the beer lovers 😀





Pepper up the veggies

22 02 2013

Vegetable Salt and Pepper

Assorted veggies dipped into a creamy batter and a fried crisp will brighten up your table and day 🙂

Recipe Serving: 4

Recipe cook time: 25 min

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Ingredients

  • 1 cup vegetables (cabbage, cauliflower, capsicum, carrot, etc.) – cut thinly
  • 1 tbsp flour (maida)
  • 6 tbsp Cornflour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic paste
  • Water
  • Oil to deep fry

Preparation

  1. Wipe the vegetables dry with a cloth and dust with flour, shake off excess and keep aside.
  2. Mix the cornflour, salt, pepper, garlic paste and add enough water to make into a pouring consistency – when you drop it from a spoon it should pour in a continuous line.
  3. Heat the oil, dip vegetables into the batter and place into the hot oil.
  4. Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.
  5. Just before serving, fry once again over high heat, drain on absorbent paper and serve.







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