Author: Monita Sharma

Spend the day in your favourite sunshiny courtyard and warm up with chef Anubhav Moza’s new winter specials!

The new winter menu offers dishes made with seasonal ingredients which are perfect for winters and has been curated with ingredients that help beat the winter chill.

Head Chef Anubhav Moza and his team have creatively used ingredients that are known to be favourites during winters; spices like paprika and saffron, and ingredients like figs form part of the culinary delights unveiled as part of the ‘Winter Specials’ menu. Healthy options like flaxseed and sesame have been infused in some offerings. There has been some excellent experimentation done with seasonal vegetables and fruits. Seasonal roots like beetroot, black carrot and fresh herbs have been used quite innovatively in some dishes. A variety of cheese over and above the regular cheese have also been used quite well in the dishes.

Talking to media about Olive Café & Bar’s food and culinary process Anubhav Moza said, “There is an emphasis on flavourful cuisine that is healthy and offers a lot of nutrient value. The idea is to provide the city’s food enthusiasts with something different and to expose them to a unique yet comfort dishes that makes them keep coming back for more. Our aim is to maintain original flavours while cooking. We use sous vide cooking to retain tastes and flavours of the food. A Sous Vide machine heats water up to a desirable constant temperature so that we can cook food at the right temperature in the water at a gradual yet precise pace. This ensures an ideal tendered meal for our guests.”

Talking about the ‘Winter Warmers’ there is an elaborate dinner menu awaiting food aficionados. Small Plates constitute ‘Double Baked Soufflé’ – a French dish which is cheesy, rich and warm, paprika-spiced cheese sauce along with it makes it perfect for a sunny winter afternoon. ‘Brien en croute’ is a must try. It has cheese infused with healthy seeds like pumpkin, flax, melon and sesame. Moving further Under Grains and Greens the ‘Slow-roasted Root Vegetable Salad’ is a major attraction. It has been creatively made using beetroot, black carrot, and seasonal produce like baby spinach. Roots are a rich source of iron and this is a great healthy winter delight. ‘Burrata Salad’ has Burrata cheese paired with strawberries, another seasonal favourite. ‘Fresh Fig & Chevre Salad’, uses figs known to give warmth during winters.

Under Grills and Mains ‘Portobello Mushroom’ is a big draw. Portobellos are also called the king of mushrooms and its aroma and texture is warm. There’s ‘Char-grilled Broccoli’, Chicken Souvlaki & Sumac Rice’ is a Portuguese recipe and has a unique smoky flavour. ‘Char-grilled Chicken’ is made by marinating chicken using smoky tomatoes and onions. ‘Char-grilled Veg Platter’ has exotic veggies and is served with saffron yogurt. ‘Himalayan River Trout’ is made using fresh trout fish, infused with the herb – fennel plant (saunf).

Under Entree – main course ‘Moroccan Chicken Tagine’ which is traditionally cooked in a cooking pot that is dome shaped, and is served with beans, veggies, and saffron couscous, a North African dish of steamed semolina (sooji). Under Pasta and Risotto ‘Spinach & Mushroom Caramelle’ is a one of a kind toffee shaped pasta with spinach and mushroom stuffing.

The fig mille fueille is just the desert one would look for during winters.

The beverage menu has ‘Mulled Wine’ – wine infused with herbs and spices; served warm, and ‘Smoked Apple’- Irish whiskey with house fruit wine and vermouth; served with smoked apple wood. There’s ‘Hot Toddy’ too. All these are just perfect for warming you up during the winter season.

Winter has finally arrived, and who wouldn’t enjoy cosy evenings at home or the festive occasions that go along with them? It is impossible to have a holiday celebration without tasty snacks that are easy to prepare, nutritious, and delicious, and you can never do that without tasty delicacies that are simple to prepare, and meet the criteria for the celebration, ready to cook delicacies are surely proving to be the most ideal choice during winters.

Previously, ready-to-cook food contained preservatives, but those days are long gone. In order to dispel certain myths associated with frozen food and highlight how ready-to-cook options have emerged as the healthiest and most convenient options during winter, a tasting ceremony was organized in Delhi and Chandigarh. At a tasting ceremony hosted by Meatington and Grab a Green, some easy-to-cook and delicious winter snacks were presented to food aficionados. Meatington Co-founders Neeta Malik and Ashutosh Malik and Co-Founder Entrepreneur Chef Sachin Sahgal organised this event.

A live demonstration of ready-to-cook delicacies was given by Sachin Sahgal, and the vast variety of food included kebabs, tikkas, Rumalis, tikis, patties etc. These delicacies were served with a variety of breads and rumalis, making them an ideal choice for winter celebrations.

Neeta Malik elaborated on the reasons why ready-to-cook meals are an ideal choice for winter and busted myths about them. In regards to the same, she stated, “When you have a busy schedule and have lots of commitments, ready-to-cook food and snacks are the preferred option. In addition to being convenient, it also saves you from having to cook time-consuming meals. Added further, she said, “The second benefit of frozen foods is that they can be prepared quickly. They are quick and easy to prepare, making them ideal for everyone. Their accessibility and convenience make them even better!

The event was graced by Ashutosh Malik, who elaborated, ” Winter evenings are the most ideal time for tasty treats and the most suitable option here is a perfectly cooked bowl of soup or brown rice, which pairs beautifully well with frozen food combinations, making your winter evenings wholesome and enjoyable. And to get this experience you only need to open your box of ready-to-cook food and heat it up, saute it or microwave it. Frozen foods have a longer storage life, in addition to being accurately weighed, allowing you to prepare as much as you like and keep the remaining for the next time. This ensures that extra food is not cooked and thrown out. All the wastage that occurs while preparing the meal is also saved here.

According to Sachin Sahgal, there are many brands who are no longer using artificial essences, colours or preservatives in their frozen food and insted opting for herbal ingredients to keep the food fresh and nutrition rich. Furthermore, freezing food preserves micro and macro nutrients, preventing harmful bacteria from growing. Using high-tech packaging innovations and natural herbs, Meatington keeps food intact without the use of preservatives, concluded Sachin Sahgal.

In a spectacular showcase, beauty trends for 2023 were revealed along with glimpses of what brides of 2023 will look like.

With 2022 coming to an end, we are heading into a new year. If you’re getting married in 2023, the latest wedding looks and upcoming trends will surely be on your wish list.

The Cleopatra Salon & Makeovers, Chandigarh showcased “Professional Beauty,” a show that featured makeup, hairstyles, fashion accessories, and what brides will look like in 2023. A touch of glamour was added to the fashion show by models Bahaar Chawla and Anisha while they showcased the latest trends in bridal makeovers. Women were seen asking for makeup tips from experts Richa Agarwal, Arpita Das and Harveen Kathuria who were seen giving them advice on their makeup concerns. They also unveiled bridal beauty trends for 2023.

In addition to western hairstyles and minimalist make-up, traditional jewelry and fashion concepts were also incorporated into curating the looks for the brides.

According to Richa Agarwal, Every year we see evolution of fashion and makeuand the year 2023 is also going to witness the mega transition in terms of looks. The fashion looks presented today will be the most popular looks for brides in 2023 and will be the most in-style. As for the upcoming bridal trends, she added, “The brides of 2023 will look for customized looks that suit their personality, skin texture, and face shape. They will no longer follow the old, traditional ways but will pick contemporary trends that are inspiring and inspiring. Additionally, pastel and nude colors will become the preferred choice of brides in the new year. Instead of bold and heavy makeup, they will wear nude, glossy looks, with creative eye make up.

During 2023 the bridal look will be defined by smokey eyes, light blusher, and nude lipsticks. In addition to enhancing the bride’s appearance, these accessories will also distinguish her from the rest of the crowd. In addition to attractive hairstyles influenced by western looks, soft curls, open hair, hair accessories, head gear, and attractive jewelry, especially statement maang tikkas, intricate chokers, bracelets, etc., will add charm to the look and remain essential features.

It is well known that bridal lehenga cholis have been a popular trend for many years in a row now. However, we will now see the return of the stylish Indian saree that brides will wear with their stylish long veils. They will be in pastel to dark colors.

However, the fabric and type of sarees vary from culture to culture and will also be influenced by the city, concluded Richa Agarwal. She also along with her team showcased innovative makeup including airbrush makeup and mineral makeup, waterproof makeup and Instagram popular bridal looks.

The heat and eat range makes it easy for people living independently to have tasty and healthy meals all day. Each meal can include different products, such as chicken sausages for breakfast, Dal Makhani for lunch, Dahi ke kebab for tea, Chicken / Mutton Seekh or Broccoli corn Kebab for a snack, and Chicken Tikka for dinner.

It comes in a Zip Locked reusable pouch where you can store our products for up to twelve months. To name a few chains, we sell in Modern Bazaar, Needs, Sodhi’s, and General Trading stores in North, East, West, and South Delhi, Noida, and Faridabad. Starting with Delhi NCR, we aim to make it available to consumers as far as possible and now our reach has also expanded to Punjab.

Various channels are used to expand our database. Through social media, influencers, Google ads and Facebook ads, we’re using Digital Marketing. Through LinkedIn, we plan to reach out to the industry. To bring brand awareness and showcase our products, we are also holding tasting sessions at corporate offices and in residential societies as well.

Where do you see the brand moving in 5 years from now ?

Meatington will be in every kitchen. Soon we will be expanding to Pan India and exploring the export market. It’s already exciting to get inquiries from all over the world.

Green, healthy, or eco-friendly practices have made frozen or ready-to-eat foods less trusted. Do packaged and ready-to-eat foods lack freshness?

It’s like freezing time. We already talk about it regularly on our social media handles. When the product is brought down to extreme freezing temperatures, we use technology proven in international labs to preserve the nutritional value. If stored at -18 degrees, bacteria growth stops and it retains its taste and nutrition. It tastes fresh and delicious when heated.

How will you overcome the challenges you currently face?

Debunking frozen food myths is our first challenge. We eat almost everything processed. Freezing food is probably the safest method. Our technology gives you a long shelf life without harmful preservatives, and it makes all the difference. Through social media, we are already raising awareness and educating people.

A second challenge is that we are in a hurry – we know we have a great product and we want to deliver it as soon as possible. Our products convert most people on the spot. The real challenge here is reaching untapped markets. Just 5 months old, we are already partnering with distributors and retailers, but we can’t wait to be up and running!

What lessons have you learned on your entrepreneurial journey?

As I was once told – “You learn from your own mistakes, never from anyone else’s.” So take chances and make mistakes. You will be wiser.

What’s your greatest professional achievement? Whom do you credit for your success?

My values and goodwill are my greatest professional achievements. My success is largely due to God who brought me to the right place at the right time, the friends I have made in business and most importantly, the support I have always had from my family and colleagues.