World Tourism Day

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On 29th Sep­tem­ber 2014 Meluha ecotel Powai Mum­bai was set for won­der­ful and infor­ma­tive event of “WORLD TOURISM DAY ” with the the­me to under­scores the poten­tial of tourism to pro­mote oppor­tu­ni­ties for com­mu­ni­ties around the world organ­ised by Young Envi­ron­men­tal­ists Trust and tak­en for­ward by dynam­ic Elsie Gabriel, she is founder pres­i­dent of the Young Envi­ron­men­tal­ists Pro­gram Trust, Mum­bai, India and a strong believ­er of the pow­er of “One”.

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Hall was packed with amaz­ing Guest of hon­ours who were there to rep­re­sent beau­ti­ful coun­tries.

 

GUEST OF HONOURS

 

H.E. Con­sul Gen­er­al of South Africa Pule Male­fane
H.E. Con­sul gen­er­al of Viet­nam Vu Son Thuy,
Chair­man of Trav­el coun­cil of India Jay Bha­tia,
Ahmer Shaikh of MTDC,
Niran­jan Hiranan­dani,
Actor Mukesh Rishi,
Actor Karan God­dwani,
Diplo­mat from Bel­gium Ms.Pinkey Ahluwalia,
Mas­ter chef Saranch Goila of Food Food and
celebri­ty Arti Suren­dranath ,
Pun­ish Shar­ma with diplo­mat­ic mem­bers from Oman, Thai­land, Reunion islands, Tourism board of Kenya, Clarence Fer­nan­des-Rwan­da Devel­op­ment Board,Co-Chairman Trav­el, Tourism/ Hos­pi­tal­i­ty Com­mit­tee-Indi­an Mer­chants’ Cham­ber, and a host of trav­el del­e­gates from around the world.

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As per Indi­an tra­di­tions, event start­ed with great wel­come by cul­tur­al com­mit­tee by arti and tikka and light­ning of lamp.

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Event moved ahead with great audio visu­al pre­sen­ta­tion of each coun­try and this year the focus was on ‘Tourism and Com­mu­ni­ty Devel­op­ment’ as this was the the­me for 2014.

Well , this is not all about our host and organ­is­er dynam­ic ELSIE GABRIEL released her book “GET OUT, GET GOING OUTDOORS” believe me if you love trav­el­ling and your envi­ron­ment this is best book , if you want your kids get attached to envi­ron­ment gift them this, it is good book for envi­ron­men­tal edu­ca­tion . You will get every thing how, what, where every­thing in this book. Don’t look for sec­ond thought go and grab your copy …I real­ly rec­om­mend this.

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Mov­ing towards food sec­tion as my read­ers must be very much look­ing for­ward for that.…

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World cuisine lunch

 

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Under the guid­ance and his own cre­ativ­i­ty , his pre­sen­ta­tion Chef Pari­mal Sawat given out out­stand­ing lunch to guests. World cuisine along with our Indi­an food was deli­cious and every­one enjoyed

 

THAILAND

 

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Tom Yum Kai Soup — It is basi­cal­ly a Thai Chick­en soup , “tom yum” are derived from two Tai words: “tom” and “yam”. “Tom” refers to boil­ing process, while “yam” refers to a kind of Lao and Thai spicy and sour sal­ad. Thus, “tom yum” is a Lao and Thai hot and sour soup.

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VIETNAM

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VIETNAM Noodle Soup

- A veg soup Chef told that this is made by rice noodles, fresh herbs, and bean sprouts.

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Mix Veg Sal­ad with Nuoc Cham Dress­ing

 

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Viet­name­se style Tofu, egg­plant and pep­per

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EUNION ISLAND

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CREOLE CHICKEN CEASAR sal­ad “- It not only looks yum but tastes too chef told it’s easy to cook with Egg, veg­eta­bles , cheese, mus­tard, lemon and lime juices, water, Cajun sea­son­ing, pep­per, and salt.

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Pota­to Cur­ry — one of the most lov­ing and pop­u­lar dish from amaz­ing­ly beau­ti­ful Reunion Island

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KENYA

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Kachum­bari — Kachum­bari is a fresh toma­to and onion sal­ad dish that is pop­u­lar in the cuisi­nes of Kenya . It is an uncooked sal­ad dish con­sist­ing of chopped toma­toes, onions, and chili pep­pers (and salt to taste).

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Kuku Choma - Kuku (Chick­en) choma lit­er­al­ly means “roast­ed chick­en .” It is accom­mo­date by green chill­ie , salt and sauce which is cooked overnight with onion, car­rot and oth­er ingre­di­ents.

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From

SOUTH AFRICA

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South Africa Lamb Stew - most famous and must say sig­na­ture dish from South Africa

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BELGIUM

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Fish Meu­nière — There are two pri­ma­ry ways to pre­pare the fish . One is by sautéing—first dredg­ing the fish in sea­soned flour (white flour or corn flour) and then cook­ing in a hot sauté pan with a small amount of clar­i­fied but­ter. The alter­na­tive method is to pan-fry or deep fry the floured fish. In pan fry­ing, oil or a com­bi­na­tion of oil and but­ter is used—up to per­haps 3/4 of an inch deep. Deep fry­ing is done in either a large fry pot or in a stand alone deep fry­er. The floured fish is com­plete­ly sub­merged in the hot oil. The fry­ing tech­niques result in a crisper tex­ture, but the sauce will need to be made sep­a­rate­ly. The sautéed fish will have a soft­er skin by com­par­ison, but allows for the pos­si­bil­i­ty of cre­at­ing the sauce last min­ute after the fish has been removed by adding fresh but­ter, pars­ley, and lemon.
It’s tasty and can tried at home

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INDIA

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MAKAI ki chaat — Does it need any intro­duc­tion yum­my and loved by every Indi­an fam­i­ly. Chef Pari­mal added this on the coun­ter reminds me how crazy I goes for this chaat.

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Paneer Tikka Masala — Paneer tikka masala is an Indi­an dish. It is essen­tial­ly made from paneer tikka, which is served in a spiced gravy.

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Dal Makhani — Dal makhani is now uni­ver­sal­ly rec­og­nized as a quite essen­tial Indi­an dish, and vari­a­tions of the fare are served in a wide vari­ety of eater­ies and restau­rants inter­na­tion­al­ly. Dal Makhani’s pop­u­lar­i­ty is due in part to its ver­sa­til­i­ty and the rich veg­e­tar­i­an dish can be served as a main meal, includ­ed in a buf­fet or as an accom­pa­ni­ment to a prin­ci­pal meal.

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Deserts

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Baked Choco­late cake — Anoth­er feath­er in chef’s cap yum and deli­cious.

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Pears Crum­ble pie 

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Gajar ka hal­wa — Gajar Ka Hal­wa is a pop­u­lar dessert all over India and often served at most fes­ti­vals. The dish is pop­u­lar among adults as well as chil­dren.
And I say it cher­ry on top !!!!

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Wow!! What an event full of infor­ma­tion and food­ie.

I am hap­py to be a part of it and would love to thanks ELSIE GABRIEL for giv­ing me an oppor­tu­ni­ty to be a part of it.

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