Portuguese Cocktail Bar & Dessert Tasting @Barcelos

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Barcelos brings the rich wine culture of Portugal here through their newly introduced Portuguese Cocktail Bar. They have already won people’s heart through their exotic bar menu which includes Molecular drinks, Sangria, boozy shakes and now taking it to another level, they have introduced an exclusive Portuguese Cocktail Bar.

With today’s emerging global trend of fast pace living, there is little time available for good and traditional food. Therefore, Barcelos strive continually to find a perfect balance between the traditional, healthy home-style cuisine and the fast lane demands of the modern world. Barcelos is an Afro-Portuguese restaurant specializing in Peri Peri best Flamed Grilled Chicken. With a single operation founded in Pretoria, South Africa in 1993, Barcelos has grown exponentially which led it to start franchising in 1998. Ever since this gourmet of burger chain opened in Khan Market it has been a hit amongst the people.

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The ambiance is bewitching. Spread over two floors, this place has a warm inviting feel with well laid out massive space & comfortable seating. The interiors have been done tastefully with a lot of wall paintings reflecting the theme of Portugal.

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So after creating a huge buzz by introducing colored burgers, Barcelos is back with another interesting concept for those who love their drinks and for all the sweet-toothed people like myself. It brings the rich wine culture of Portugal here through their newly introduced Portuguese Cocktail menu. First up, i was greeted by the delightful DIRTY ROSE, a small-sized glass containing wine, rose essence and tropical fruit- all topped with dried rose petals. The fruitalicious blend somehow left me with the pleasant aftertaste.

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Next was the Indian classic cocktail KHATTI MEETHI MARGARITA, infused with tequila, fresh lime, mint leaves, tamarind and watermelon. It was refreshing and is definitely a popular choice amongst the ladies.

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Although I’m not a wine person but still i was in love with DOCE. A blend of red port wine, a spoon of vanilla ice cream to give a creamy texture to it, cinnamon, raspberry syrup  with sprinkled chocolate powder. This drink was a pure bliss.

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As for food, FRIES AND WEDGES PLATTER was served with 3 dips- mayo, peri mayo and cheesy jalapeño mayo which was my favourite.

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Up next was ARABIC MEZZE PLATTER, it comes with the fresh hummus, baba ghanoush, tzatziki, pesto hummus and tabbouleh with the crispy falafel and spongy pita.

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Now comes the sweet part of this review, dessert that is, GOLDEN CHOCOLATE CAKE serve with meringue and BLACK FOREST ICE CREAM was luscious. Ice cream was vanilla based with chocolate flakes and cherries.

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Though TRADITIONAL CHEESECAKE with gulab jamun base didn’t have the perfect consistency but small sized gulab jamun that were served separately with it was on point. The best part about ice cream here is that it is not procured from outside but made in Barcelos, so fancy some PEANUT BUTTER ICE CREAM? Go for it as it tastes great and gives a flavorful after taste.

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Overall I enjoyed this experience and all credit goes to the staff and prowess of the chef. Presentation and hospitality was remarkable. Barcelos strives to serve something different in a market that is already full of restaurants serving everything and they manage to hold their ground well. Hence, their new cocktail and dessert menu is worth a try.

Happy reading & Happy eating!!!

By Nistha Singh

Associate Blogger

 

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Tamra @Shangri-La,New Delhi- A new kid on the block

Tamra @Shangri-La

Tamra @Shangri-La

Shangri-La’s – Eros Hotel, New Delhi launched Tamra, the new all day dining experience in the heart of the city. Tamra, an exceptional food theatre, takes inspiration from the early ages of culinary evolution when copper (tamra) vessels were key components in making a perfect meal. It borrows its rustic and earthy environ from the tradingmarkets when Indian spices, jute,copper,silk, leather and other items were appreciated at shores all over the world. Tamra’s interactive kitchens are a tribute to the early market place, where Chefs showcased their skills and produced culinary delights to sell to traders and visitors.

Conceptualized by the renowned Dubai based Stickman Design, the restaurant is a visual depiction of culinary delights from around the world. It is a treasure trove adorned with quirky and strong design elements.Rustic yet elegant, the backlit copper signage at the reception is the first taste of a subliminally tranquil experience waiting to unfold. From the wheat grass lined planter boxes that form the backdrop to the continental station, the leather strapped rolling pin canopy, rustic slated timber on the Japanese, Asian and Indian counter bulkheads are paired with contemporary colorful tiles that gives the space an overall warm and convivial character.Copper hanging pots are displayed over the two infinity tables where mirrored walls provide an exaggerated view. Designed with intimacy in mind, Tamra has pockets of privacy screened off by decorative floor to ceiling jute rope partitions. A 10-seater private dining room opens out to the restaurant through a folding door, so guests can choose to dine in privacy or welcome the hustle and bustle of the restaurant. A decorative floating timber wall and copper pipe pendant lights provide a unique backdrop to this area. Hanging shelves at the back of the show kitchens display decorative culinary installations and provide a quirky backdrop forthe interactive kitchens. Showcasing the food and highlighting the processes, the counter tops are lined with signature dishes from around the globe.

Western/ Continental Section

Western/ Continental Section

 Tamra’s unique five live kitchen concept, along with a rustic yet elegant long wooden bar next to the entrance with 32 hand blown glass jar chandeliers creates a unique amber effect.

The high energy bar serves bespoke and interesting cocktails in funky glassware. Floor to ceiling windows, overlooking the gardens, make for a serene dining experience. After dusk, the restaurant sees a remarkable, effortless make over – chic, relaxed and sophisticated yet vibrant and buzzing.

Tamra Interior

Tamra Interior

The restaurant is a lively and fun space suited for all types of dining occasions with a seating capacity of 189 guests; it offers a blend of modern culinary styles with friendly, fun and engaging service. Experienced and passionate Chefs will dish out a repertoire of authentic South East Asian cuisine as well as Japanese, Indian and European fare from its five interactive cooking theatres. The restaurant is all set to elevate the dining experience in the heart of the city’s business and entertainment district. Led by the hotels Executive Chef Martin Bracker, Tamra’s open theatre stations are Asian, Indian and regional, Japanese and Teppanyaki, homemade gelato sand a Dessert Bar, Cold Cuts, Cheeses, Breads and a Salad Bar.

Tamra brings a high level of creativity to casual dining with an array of inspired offerings from across the globe. It takes the journey to the next step in the ever changing all day dining with its “world cuisine on your platter concept” – from the teppanyaki grills of the Far East to the tandoors of Central Asia, from the largest selection of signature cocktails and premium spirits to the unique homemade popsicles – the world comes to the guests table to give them a glimpse of the most popular trending cuisines in India now. It promises to bring old world charm and present it in a new avatar.

Whether it is breakfast, lunch or dinner, diversity and quality come together to satisfy even the most discerning of palates. Tamra brings a high level of creativity to casual dining with an array of inspired offerings from across the globe.

Tika Tika- Welcome drink

Tika Tika- Welcome drink

Now is the time to introduce you all to the people and the team behind this amazing #WorldOnYourPlate concept. Our very dear Chefs from Tamra. Each one is unique and has excelled in his/her own forte. Chef Martin Bracker is the new Executive chef of Shangri-La, New Delhi. He has been appointed very recently and has done an impeccable job in putting up Tamra.

Chef Martin brings with him more than two decades of hospitality experience from across the globe. Martin has been working behind the scenes with the culinary team to further define the hotel’s food and beverage operation. The culinary team under his supervision is artistically crafting dishes inspired by his classic culinary skills, use of seasonal regional ingredients and his global experience.

Before moving to India, Martin served as Executive Chef for Mandarin Orchard Singapore taking care of their five restaurants. He also served as Executive Chef at The Westin Wuhan Wuchang, China, Sheraton Dubai Creek Hotels and Towers and Hyatt Regency, Manila. With a Master’s degree in culinary arts from the German Culinary School, Martin honed his culinary skills in Germany working as chef – de – Partie at Hotel Drei Kronen and Hotel Zur Linde.

His extensive culinary experience and wide repertoire in Western and Asian cuisines is underscored by his philosophy of serving dishes orchestrated with passion and crafted to evoke full flavors through the use of the highest quality seasonal ingredients, creative composition and sound cooking technique.

Throughout his culinary career, Martin’s passion for competition has been evident. He has won multiple culinary accolades including the “Five Star Diamond Award” at Elounda Beach Hotel and the “Global Master Degree” from Chambers of Trade and Commerce in Munich, Germany.

His culinary vision and unparalleled creativity will bring a new and exciting dining experience at Shangri-La’s – Eros Hotel, New Delhi.

 

Chef Martin Bracker and Chef Ravi Kumar

Chef Martin Bracker and Chef Ravi Kumar

Next on the list is Executive Sous Chef- Ravi Kumar, Chef Ravi assumed the role of Executive Sous Chef at Shangri-La’s- Eros Hotel New Delhi in 2010. Chef has more than 18 years of culinary experience and has worked all over the world including Hilton Watford in United Kingdom, Center Parcs and Carnival Cruise Lines amongst others. Chef Ravi’s cooking style is based on traditional techniques imbued with modern and mature fusion cuisine, emphasizing simplicity, freshness and natural textures with cultural influences. He inspires imagination in the kitchen while sourcing ingredients locally when possible, always at their freshest. He expresses his modern take on traditional cuisine through meticulously- prepared dishes inspired by global presentation. A creative person by nature, apart from churning out various gastronomic delights and doing intense research on various cuisines; he loves photography and soccer.

Tenderloin steak with Rose Mary

Tenderloin steak with Rose Mary

Sushi at the Japanese

Sushi at the Japanese

Dessert section

Dessert section

Sushi counter

Sushi counter

For Japanese cuisine, Shangri-La has roped in Chef Jungha Choi, culinary master at Tamra. Chef Nattasak Montri handles the Thai section and Chef David Leung handles Chinese cuisine. Chef Sukanta Das the executive Pastry Chef interprets cuisine in a modern and refined way. Being a dessert lover I can guarantee you that your taste buds will thank you for forever. Such delectable dynamic preparations are seen at the dessert section. They’re not just good looking but mouthwatering as well.

Chef Jungha Choi

Chef Jungha Choi

Apart from serving international cuisines, Shangri-La has added a homely touch to their new restaurant for the guests who like to have food that reminds them of their home. Tamra has a homecooked counter where Chef Sudha prepares authentic Home style food, she has been given the liberty of preparing 2 dishes on her own which are served with tawa chapatis and rotis.

Chef Sudha

Chef Sudha

As for the food, I’m still thrilled and enticed by the flavors and preparations at the Tamra. No other place gives you the comfort and hospitality as good as Shangri-La. Thankfully the place has not confused the term “World Cuisine” and have managed to bring world on your plate in the most delicious form.

Happy eating & Happy reading!!! 

Indulge in ‘ChocoBerry’ Fiesta this Valentine’s Day

Mousse

Casablanca

The Coffee Bean & Tea Leaf brings to you “ChocoBerry Fiesta” offering four irresistibly exotic desserts from mousse, crunchy tart, red velvet cheese cake to sponge rolls to sweeten your Valentine’s Day. Scrumptious and romantic, these desserts are made with rich and divine ingredients including strawberries, chocolate and whipped cream. Each piece is made with love and detail to leave you and your loved one craving for more.

Cupid's Roll

Cupid’s Roll

Indulge in the flavorful Casablanca, a mousse with a fusion of both Strawberry and Chocolate ringed with meringue or let the Sweet Valentine, a crunchy tart with an inner crust of white chocolate, filled with custard cream cheese, topped with fresh strawberries take over your taste buds by adding that twist with a crunch.

Sweet Valentine

Sweet Valentine

Killing Me Softly, is a sinful red velvet baked cheesecake topped with decadent chocolate cheese cream that will make you melt. The Cupid’s Roll is sure to captivate you with its almond sponge rolled with luscious strawberry compote and cheese cream, finished with dark chocolate garnishing.

Killing me sweetly

Killing Me Softly

The Coffee Bean & Tea Leaf also introduces the all new ‘Caramel Macchiato’ for the espresso lovers. The new beverage is a fresh espresso with steamed milk and foam, topped with buttery caramel syrup to make it a sinful indulgence. This scrumptious espresso will course through your veins, and the sweet, buttery caramel syrup will make you get lost into this mysterious elixir.

Don’t be surprised if it gets you addicted! It is available both hot & iced to suit your preference.

The ChocoBerry Feista desserts and Caramel Macchiato are available till 28th February, 2015 at all “The Coffee Bean & Tea Leaf”.

Hurry don’t miss the irresistible sweethearts!

Happy eating & Happy reading!!! 

 

A heart of Rawa Kesari to wow your love at Zambar

Zambar presents Rawa Kesari

Zambar presents Rawa Kesari

Cupid will make his way to celebrate the Valentines in less than two weeks. Present your Valentine a classic dessert that brings equal romance to you!

Sweeten your Valentine’s Day with a scrumptious, romantic, and even heart-shape Rava Kesari.

Savor a delectable bite of Rava Kesari that melts its way into anyone’s heart on the Valentine’s Day at Zambar.

Rawa Kesari

Rawa Kesari

Present your beloved the dessert specially crafted in a heart-shaped pattern that would make a lovely romantic moment for your both.

Must try in the Valentine’s Special Buffet are – Chef’s Special- Pepper Mushroom, Gunpowder prawns, Nilgiri korma; and an assorted selection of Biryanis and Homemade desserts!

Valentine Special- Rawa Kesari

Valentine Special- Rawa Kesari

What: Zambar will offer an exquisite Valentine’s Day special buffet with a glass of wine/cocktail

Where:                Gurgaon – Zambar, Ambience Mall & Cyber Hub- DLF Cyber City, Gurgaon
Pune – Zambar, Phoenix Market City, Pune

Cost: Rs.695++

 Happy eating & Happy reading!!! 

Goodness of “New York White cheese pizza” now in India- Sbarro

When I got the invite of reviewing this place I thought it would be just another pizza outlet in Delhi, offering same old pizza’s, trying to convince me how good they are than others. Sbarro, a chain of pizza restaurants that specializes in New York style pizzas and other Italian-American cuisine is one of its kind pizza outlets in India which takes pride in serving freshly baked products, be it pizzas or garlic breads or their desserts. They surprised me with the quality as well as quantity. A slice of pepperoni pizza was decked up with pepperoni with very little space showing cheese beneath the meat,unlike other pizza restaurants that claim to be serving a freshly baked pizza but with countable amount of toppings on it.

Pepperoni Pizza

Pepperoni Pizza

The sumptuous New York White Pizza and the toothsome New York Ham and Pineapple Pizza are the latest offerings on the menu of Sbarro, specially introduced for the festive season.

The New York White pizza that comprises delicious cheese fillings with a sprinkle of Parsley is an exquisite blend of fresh ricotta and rich mozzarella cheese, perfectly spread on New York style thin crust pizza. The pizza is made without a tinge of tomato sauce which gives it the distinct flavor that food-connoisseurs will love to taste.This no-tomato sauce pizza is one of its kind in the Delhi-NCR region and warrants a revisit to the food joint.

A mishmash of salty chicken ham and sweet&juicy pineapple is the New York Ham & Pineapple pizza. It is prepared on a base of ricotta cheese sauce and smooth mozzarella cheese which lends it a tempting flavor. The uniquely-flavored finger-licking pizza is a must-try.

New York White pizza

New York White pizza

I was accompanied by the chef himself on my table and he explained me quite a bit about the concept and tradition about Sbarro. The pizza chain takes pride in maintaining international standards without affecting its quality and emphasizes on three main things.

1. Dough

2. Sauce

3. Cheese

The dough is prepared everyday in the morning, the sauce is made freshly in kitchen and nothing is procured from outside except for the ingredients (of course) and cheese is 100% mozzarella with 40% dairy product (compared to other products). There are no preservative or chemicals in the cheese for making it stretchable. The crust is neither too thin nor too thick, it’s perfect for holding the toppings and cheese nicely. Due to a good amount of dairy product the cheese doesn’t loses its oily texture and keeps the pizza soft and tasty even after 1 hour which hardly ever happens with any other pizza.

Chicken Makhani pizza

Chicken Makhani pizza

Out of all the pizzas that I tried, Chicken Makhani was one of them, its a stuffed crust pizza with chicken stuffed between the crust and cheese on top with minced chicken chunks (they look like cheese). This was one of the finest pizza slices I’ve had till date. A must try at Sbarro according to me. After the pizzas chef made me taste the pastas, I had two different types of pastas Alfredo and Bolognaise, in a lay man’s term white sauce and red sauce pasta. I’m more of a white sauce pasta than red sauce but I thoroughly enjoyed the Spaghetti Bolognaise pasta which was served with a portion of garlic bread. Another dish that I tried was Stromboli which is freshly prepared again at the restaurant. It was stuffed with mushroom and broccoli and loads of cheese. Sbarro has its specialty and that’s it has softest and freshest breads.

Ham & Pineapple pizza

Ham & Pineapple pizza

I keep meeting a lot of chef’s every now and then but chef Rahul Gladwin Massey was a little different than all of them. He not only accompanied me throughout my meal but also gave such details about the brand and how the food is prepared that it was quite an eye-opener. I would like to introduce you all to the chef and man behind Sbarro’s brilliant preparation of pizzas.

Chef rahul Gladwin Massey

Chef rahul Gladwin Massey

Chef Rahul Gladwin Massey, alumni of Hotel Management, Pusa, New Delhi has 11 eleven years of professional culinary experience. At present, as a Corporate Chef, he is heading the Food & Beverage division of Jyoti International Foods Pvt. Ltd., Master Franchise for the brand Sbarro, one of the largest Pizza Chains in the USA. Having opened two Sbarro Outlets in Delhi NCR, are looking forward to place it well on the food scene, creating buzz among pizza lovers all across. His professional background includes leading names in the Indian Hospitality industry, such as – Uppals Orchid – New Delhi,The Orchid – Mumbai, Blue foods Pvt. Ltd.(Delhi NCR & Mumbai),Sarovar Group of Hotels & Resorts, Future Today Inc, USA,Pyramid Saimira, New Delhi and Pan India Food Solutions. He has contributed to these organizations in capacity of Regional Executive Chef, Executive Chef and Culinary Consultant. He also holds International experience of working withSunlake Group of Hotels, Indonesia where he worked with Manhattan Hotel, Jakarta and was aopeningteam member of a 301 room5 Star property in Jakarta – Merlynn Park Hotel. During his culinary experience he has provided his expertise for carrying out events forWalmart India for their HoReCa segment all across India. He has specialized in Garde Manger (Cold Kitchen) and is fluent with Western Cuisines although he has worked a lot with Regional Indian Cuisines; he has picked up true South East Asian & Oriental cuisines during his tenure in the Archipelago.  Apart from Cooking he maintains quite a lot of hobbies like participating in Quiz shows, gardening & sketching; also happens to be a guitarist on a musical note.

Sbarro White slice pizza

Sbarro White slice pizza

Bite into the heavenly delights that add to the cheer and bonhomie of a festive meal only at Sbarro!

Happy eating & Happy reading!!!

Tex Mex Delights at Eros Hotel

As far as my knowledge of “Tex Mex” food goes, it isn’t exactly Mexican and not really different from it as well. You might think I’m confused, but actually the whole story behind this type of Mexican cuisine is quite confusing. In order to make it simpler let me give you a little brief about this particular kind of food and its origin.

Tex Mex

Tex Mex

“Tex-Mex” is a term describing a cultural fusion cuisine of American cuisine and Mexican cuisine, deriving from the culinary creations of Tejanos. It has spread from border states such as Texas and those in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.

Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas. Dishes such as Texas-style chili con came and fajitas are all Tex-Mex inventions. Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands and used in Berber cuisine, but used in only a few central Mexican recipes.

Coming back to the Tex Mex festival at Blooms,Eros Hotel, the famous tequila company from Mexico had roped in an expat chef Tania Tovar exclusively for this festival. It is Tania’s first visit to our mother land. She’s a 24 year old and hails from Mexico city. 

Professionally, she likes to learn the flavors and culinary techniques from other cuisines. With an experience of different practices in hotels and restaurants of different cuisines such as , Japanese, Thai, kosher food, and of course Mexican traditional and author, among others, the most exotic food that she has tasted is insects used in certain Mexican regional food. She loves to travel and eat and so this profession gives her the best of both.

Chef Tania Tovar

Chef Tania Tovar

Mexican food is not just about Nachos and salsa dip that you get everywhere (mostly) in India. I hardly remember any restaurant that mainly caters to Mexican food or does pairing of the authentic cuisine with Tequila, which actually how it is supposed to be. Earlier TGIF ( Thank God Its Friday) in Vasant kunj, Priya’s complex had Tex Mex cuisine and back then tequila shots were a rage or the “In Thing”, the place has been shut down now. Apart from TGIF, Rodeo In Connaught Place still serves some Mexican food, which initially was planned as a stand alone Mexican restaurant but now serves almost everything. So yes, we had totally forgotten about this cuisine and thanks to Corralejo we got this chance of experiencing the long lost cuisine once again.

There was a wide spread of live Tapas Bar (Cold & Hot), Mexican Wraps, Main course and Desserts to choose from. A few dishes that I tried from the extensive menu were, Chicken Chipotle Wrap (Quesadillas), Corn Kernel & Cheese ( Tacos), Esquites, Chilli – Mexican tenderloin stew with chilli peppers, tomato & beans and in desserts we had, Capirotada (Baked bread pudding with almonds & raisins), Tequila Truffles and Coconut Dumplings.

Chili (braised tenderloin)

Chili (braised tenderloin)

The food was a total stand out in terms of authenticity and taste. A few things that didn’t go down well in my throat were Tacos, they were a bit dry and a little flavorless as compared to other dishes. The Mexican tenderloin stew was outstanding! It was as perfect as it could be, cooked to perfection and spiked with right amount of spices. Not just me but everyone who tried it on the table loved it to the core. Tequila was another highlight of the evening, it was the smoothest tequila I had ever tasted. No after burn in your throat too.

Tacos

Tacos

The festival was started on 12th January and lasted till 20th. The tequila brand Corralejo plans to take this festival all around India, covering at least 12 cities. Apart from tequila, Mexican Rum was also there and some of the cocktails too were prepared by the same rum. Yet again, the rum just like tequila won our hearts. The event was organized in the coffee shop area of the hotel, which is named “Blooms” It’s a pretty cosy space with buffet aligned in the center and sitting space outside for the weather like Delhi winters.

Blooms

Blooms

Happy eating & Happy reading!!!

 

California Pizza Kitchen introduces exquisite desserts for the festive season!

Come December and the celebratory spirit kicks-in! This festive season, California Pizza Kitchen is also geared up to give you a reason to indulge and offers a feast of divine desserts. From December 4th, 2014 – January 4th, 2015, California Pizza Kitchen outlets will introduce an array of sweet treats exclusively prepared using this season’s freshest ingredients. You will find yourself wanting more!

This festival brings you SIX unique and delicious desserts:

CHRISTMAS YULE LOG:Celebrate the festive season with this Christmas delicacy. Rum soaked dried fruits, chocolate cream and meringue mushrooms will surely bring Christmas to you.

Christmas Yule Log

Christmas Yule Log

BAKED ALASKA: A classic frozen dessert with strawberry and vanilla Ice-cream, layered between vanilla sponge and Italian meringue, flambéed with rum

Baked Alaska

Baked Alaska

STRAWBERRY WITH CREAM:Enjoy the seasons fresh strawberries, served with vanilla cream and caramel popcorn

CHOCOLATE ERUPTION:Liquid chocolate oozing from soft chocolate sponge, served warm with vanilla ice cream

Chocolate Eruption

Chocolate Eruption

BLACKBERRY BLISS: Experience bliss with mascarpone cheese and yoghurt flavoured with white chocolate and Satori Merlot paired with Blackberry compote and served with Vanilla Ice cream

Blackberry Bliss

Blackberry Bliss

CHOCOLATE RASPBERRY MYSTIC:A delicate chocolate mousse combined with winter raspberry marmalade, served with vanilla ice cream

This range of exciting new desserts gives our patrons yet another reason to indulge at CPK! So what are you waiting for… head to your nearest CPK and enjoy a variety of extravagant desserts with your loved ones!!!

What:Divine Desserts at California Pizza Kitchen

When:  December 4th, 2014 –January 4th, 2015

Telephone No: 0124 6518888; 0124 6467575

Where: 11, Cyber Hub, DLF Cyber City, Gurgaon

Happy eating & Happy reading!!!

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