The Huddle Sports Bar & Grill | Media Invite

Citymax Hotels is part of the hospitality division of Landmark Group, with six hotels located in prime locations in Al Barsha, Business Bay, Bur Dubai, Sharjah and Ras Al Khaimah.

Citymax Hotel Bur Dubai has announced the relaunch of the newly renovated The Huddle Sports Bar & Grill. The celebrations kicked off on September 13, with a grand launch party followed by the Huddle Rock Fest, a two-day fiesta of live music and specialty finger food and beverages. The music festival will run from 14 to 15 September, 2017, and is open to public with free entry.

The Huddle Sports Bar & Grill has got a stunning new look and feel with state-of-the-art features including the latest entertainment equipment with centrally placed stage, an all-new menu and a wide array of promotions. The outlet has been known for its friendly and relaxed atmosphere as well as live music offering with its resident band playing throughout the week.







Holder of the Guinness World Record for the longest Domino Drop Shot, Huddle Sports Bar and Grill features multiple large TV screens around the outlet as well as a 100-inch HDTV and a 165-inch digital wall. Included in the new facilities is a private dining area called ‘The Keg Room’ seating up to 8 people, a grill dining area and a large main bar with a seating capacity of 320 people in total. On site is also a pool table and dart board.

Festival themed environment with food stalls on both days offering Huddle Wings, Jalapeno Poppers, Cheesy Fries, Sliders and Specialty Cocktails plus photo-booth and giveaways.

Don't Miss: The Huddle Rock Fest
·         14th September (8.30pm to 2.45am with bands including: The Nakama Theory, Uday Benegal – Voice of Indus Creed, Night Shift
·         15th September (12pm to 2.45am with bands including: Nick & Dan – Brunch Duo, Roots, The Queenies UK – A Queen Tribute, Night Shift
Contact:

The Huddle Sports Bar & Grill
Location:  Citymax Hotels Al Barsha, Ground Level
Timings –  12:00 p.m– 3:00am
Cost: AED 200  for two
Reserve your table at: 0501007046


Have you been following The Huddles  yet in social media? Like their page on Facebook and Instagram too.





The Huddle Sports Bar and Grill Menu, Reviews, Photos, Location and Info - Zomato

Trilogi, Crowne Plaza Kochin | Kuttanadan food festival

The mordern day Indian has developed a evolved taste in food owing to the exposure and influx of international cuisine. They are often seen enjoying delectable food from different cuisines and malayalis are no way behind in the same. The mordern lifestyle has opened up so many avenues, that at times we tend to forget or overlook our own rich and vibrant cuisine.
When I think of kerala cuisine what prominently fills my mind is the goodness of local food, with spicy masala's, an array of vegetables and meat, the aroma of coconut oil, creamy coconut milk and tasty chutneys or rather chamanthi.
The Kuttanadan festival at Trilogi in Crowne Plaza, Kochin is welcoming food lovers to the gastronomic delights of kerala particularly Kuttanad, with it’s Kuttanadan Food Festival.
Though I’m a native of Kerala, I’m not fully aware of Kuttanadan cuisine and the only thing that came to my mind was the song “kuttanadan Kayillile’. However, my parents were more than willing to throw light on the Kuttanadan way of life and more importantly their cuisine.
The lifestyle in Kuttanad mainly revolves around farming and hence the cuisine has to be one which provides them with enough energy and one that doesn’t make them lethargic. Chef Rejimon, South Indian Master Chef at Trilogy whose family hails from Kuttanad says that the food is supposed to make the people happy. Its purpose to fill the diner with joy and make them forget the hardships of the day.
The Kuttanadan Buffet at Trilogy makes for a hearty dining experience from August 25th to 31st.








As you walk towards Trilogi, you are welcomed with a glimpse of Kuttanad with a thatched roof entarnce and a cycle. As soon as you walk into the visiting area, you see a miniature boat with groceries on it. Props like fishnet, utensils (Ammi Kallu, Bharni etc) give the guests a lively experience.
The soft lights and muted interiors provide a sense of comfort and privacy. Folk music that was playing throughout bought a sense of connect with the food festival.
We started off with soup and were torn between Drumstick soup and Seafood in coconut soup. If you know my love for seafood, then you would know what I chose. The Seafood soup was rich and creamy, and had ample bite sized crab portions. The soup heightened my expectations for what was to follow.



What caught my attention was the amazing spread of Chammanthi. There was all you could imagine - chutneys made of coconut, mango, prawn, ginger and shallots. Some of these can be stored for a few days without adding any artificial preservatives.

Right next to the chamanti section was a spread of pachadi’s ready to be savoured.

Appetisers included karimeen fry, pallathi fry and natholiu fry, marinated and deep fried in coconut oil. All the sea food included in the menu are puzhameen (fish found in canals/rivers) along with few munchies.



Moving on to the main course, the usual suspects are in attendance: River fishes and duck (duck roast and duck eggs) that is essential for a Kuttanadan life. Karimeen pattichadu (pearl spot fish), kunju theyyal (prawns), beef perattiyadu,koonthal peera (squid), live station for pidierachi (rice dumplings in chicken gravy), matta rice served in a pot, kadachakka, mix of roots – kappa (tapioca), chembu (colocasia), chena (yam), and kachil (purple yam), pineapple pulissery, & green peas masala. Along with them, there were also appam and tattudosa (my favorites).


The dishes were rich and filling and a testament to what can be achieved by local cuisine.
Any meal is incomplete without dessert and what followed for dessert was equally surprising. The desert section was spread out with the following – vatteappam, kuzhalappam, achappam, white and black ellunda, sharkara vayati and gothambu payasam (broken wheat payasam). The desserts were a welcome change from the usual mousse and tarts. I tried the thick and creamy Gothambu payasam and ellunda.





After a meal filled with elements of the best provided by the State, one cannot help but feel grateful to have experienced a culinary tradition so closely linked to the land that inspired it.

The food festival is being spearheaded by Master Chef Rejimon who hails from Kuttanad. The buffet is priced at INR 995 + tax per person.
Contact:

Trilogi, Crowne Plaza Kochin
Location:  Lobby Level, Crowne Plaza Kochi, Kundanoor Junction, Maradu, Marad, Kochi
Timings – 7 PM to 11:00 PM
Cost: INR 1,600 for two
Reserve your table at: 0484 2865000

I was invited to Trilogi and all views and images are © Urbanmodish, unless stated otherwise.


Have you been following Crowne Plaza, Kochin yet in social media? Like their page on Facebook and Twitter  too. Even better get all the details on their website too!
Trilogi - Crowne Plaza Kochi Menu, Reviews, Photos, Location and Info - Zomato

Dhelvi Iftar at Ananta


Ananta, at The Oberoi is and endless fusion of Indian culinary traditions. Ananta in Sanskrit translates to “infinite” or “endless” and both the service and the food at Ananta is infinite and endless.

The Oberoi seems like a time machine that oddly transports you to India – from the turbaned concierge who pleasantly welcomes you to the sprawling entrance of Ananta almost resembling an old Haveli. A massive antique door with intricate invites it’s patrons to the soothing music and enchanting décor.
As soon as we walked in, admiring the paintings and the décor, a pleasant staff ushered us to our table. I’m not surprised why the BBC Good Food award for Best Indian Restaurant (under the ‘fine dining’ category) went to the hotel’s Indian restaurant, Ananta.


The setting of the restaurant is very romantic and cozy. The interiors ring out a muted sophistication with deep maroon upholstery, dark warm wood and mellow yellow lighting that is offset with the brightness of the open-view tandoor kitchen.
The golden cutlery adds to the richness of the ambiance; and fusion Indian music, a cusp of ragas and trance, gets us into the groove for Indian fine-dining. I was totally in love with the ambiance. Candles were lit on every table waiting anxiously for its patrons.


We sat by a window that looked into the hotel courtyard. All I could notice was how the small patch of trees looked surprisingly in place with the modern urban lines of solid steel architecture.

I was looking forward to revive the fascinating delights of Dehlvi Cuisine, ancient Delhi’s own gastronomical saga. The uniqueness of Dehlvi cuisine lies in its fascinating mix of traditions, geography, culture and community influences that have partaken to lend their own intrinsic stamp. The Mughals after their many invasions, the hardy Punjabi’s after Indian partition and settlement, the Kayasthas and their peppery flavours, the Vaishyas and the Marwaris with their rugged aromas. The myriad blend of spices, aromatic infusions, base ingredients and staple juxtapose with earth relish in the vast array that’s Dehlvi cuisine.
We started off with our Dehlvi Journey with a right in propah welcome drink  - the chilled Thandai. We were given the iftar and the beverage menu. Their beverage menu consists of the best of the wines and whiskey. They also offer fresh fruit juices, soft drinks, mocktails, cocktails and other hard drinks.  
I ordered for Aam Panna, a tangy North Indian green mango drink spiced with cumin and black salt. Ananta’s version is of a thicker consistency than what you usually get. I loved the tangy burst with each sip
However, as we were here for an Iftar, we started off by breaking the fast the traditional way. A beautiful long platter was laid in front of us with dates, prunes, apricots, figs, samosa and a bowl of fresh fruits laced with tangy masala.

I loved the fact that there was ample time between each course, thus enabling us to enjoy every morsel and taste every bite without just rushing it through.
We were in for a surprise as we waited for the soup, a wide mouthed plate laid with apples, parsley and crouton was put in front of us, and we were distracted with our conversation to even notice how pretty it was. The moment it all sank in, piping lentils was poured onto the plate. I was more than glad that we got a decent image and video of the same. We were so lost in the beauty of the presentation and the way the dal was served that for a moment we were left awestruck.





I’m not a soup person – hence when I tell you I loved the soup, you are sure to enjoy it yourself. The lentils were well cooked and every morsel was a surprise to the palate. The crunchy sweet apples were a pleasant taste with the savory dal. I enjoyed it so much – it has become my new soul food.
The soup plates were cleared and we had enough time to enjoy the ambiance, and each other’s company before the next starter came by. I opted for pudina paneer tikka and husband was more than happy to go with Gosht ki chapli.
Both starters were served on a wooden tray. Pudina Paneer tikka was served on a bed of yellow capsicum, tomato and was served with beetroot puree, and beetroot puree mixed with yoghurt.




The Dehlvi platter extends into a playful spread of alluring masterpieces
The racy yet invoking aromas of marinated paneer gave a mouth melting sensation.The paneer were succulent and juicy. My knife just went through the paneer in a matter of seconds. They were fluffy, soft and just melted in your mouth. The flavors of mint along with the tandoor was so delectable that you couldn’t not enjoy it. Not only were the starters beautiful to look at, they were flavor some and scrumptious.  
I could tell from the look on my husband’s face that his starter was as tasty as mine. He devoured every single bite and sat back with a smile of satisfaction.
To carry the sensory perception to permanence, I ordered the Bhisan De Kofte which were lotus stem dumplings cooked overnight in milk and spices, served with tomato gravy. No points for guessing what the Mr. went with – he ordered the Dhelvi Nihari, which was 48 hour slow braised.


Indian lamb shank (the mere description had him salivating). We were told that the main course that was selected will be served on a thali with accompaniments – Dal Makhani, Burrani raita, Saffron Pulao along with a selection of breads.
Our thali’s did make me nostalgic – it was served on a large oval steel plate covered with a banana leaf and small steel bowls. Usually you are served food on a banana leaf in South India, and I was pretty surprised to see the same for a Dhelvi cuisine. Along with the aforementioned accompaniments, my thali included an Indian curry to be had with bread and salad served in a papad bowl.



I was pretty excited to try the Bhisan De Kofte, as it was the first time I was having lotus stem. The kofta was a mix of various vegetables along with lotus stem with a khoya base (reduced milk) in the centre. It was served with delicious tomato gravy and was served with finely chopped almonds. The Kofta was very delicious, the almonds lent a crunch while the tomato gravy gave it the necessary tanginess.  Khoya in the centre was definitely a surpise.
Dal makhani needs a special mention. This slow-cooked black-lentil broth, loaded with buttery goodness, had me raving from the first spoonful.
We winded  up myriad cultural and historic gastronomic legacies into sweet endings Dessert was served on a white palette and it looked artistically beautiful. A fruit tart, shahi tukda, and aam ka meetha was served. The fruit tart was so beautiful, that you didn’t feel like touching it. My favorite were the Shahi tukda and aam ka meetha. Both were delicious and I was hoping it never got over.


We ended the gastronomic meal with hot cups of Sulaimaani Chai. The warmth of caffeine was much needed to digest all this overeating!

Saneesh K. Varghese is the Head Chef at Ananta, and is also the man behind the creation of many of the flavorful dishes the award-winning restaurant has on offer.
Chef Saneesh hails from the Southern Indian state of Kerala, and comes from a lineage of spice traders who have a profound love for cooking. It’s no wonder that he started off at an early age of 8.
Despite being a South Indian, Chef Saneesh trained as a professional North Indian chef, and joined The Oberoi under this capability. However, his love for coastal South Indian dishes has seen a number of classics from this region making entrances on the Ananta menu.
It was no wonder that we did see small South Indian touches like the banana leaf at the Dhelvi Iftar. Not only is he a wonderful Chef, but also a perfect host. He kept us company and hailing from the same state in India, we did have a lot to talk about.
Dhelvi cuisine ensures a total recall with such symphonies of grand bygone kitchens. Our taste buds went on a Royal culinary journey. The food in Ananta is rich, delicious, authentic, and traditional. The service and the ambiance is top notch.
Ananta is the perfect choice for that very special dinner out.



Contact:

Ananta, The Oberoi
Location:  Lobby Level, The Oberoi, Business Bay, Dubai
Timings –  12 Noon to 3:00 PM
                   7 PM to 11:30 PM
Cost: AED 480 for two
Reserve your table at: +971 44441407

I was invited to Ananta and all views and images are © Urbanmodish, unless stated otherwise.
Have you been following Ananta yet in social media? Like their page on Facebook and give them a follow on Instagram,   and Twitter  too. Even better get all the details on their website too!








Ananta Menu, Reviews, Photos, Location and Info - Zomato
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