Ruchi Verma 
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”.
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.
As per Indian traditions, event started with great welcome by cultural committee by arti and tikka and lightning of lamp.
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.
Moving towards food section as my readers must be very much looking forward for that….
World cuisine lunch
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
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.
VIETNAM
VIETNAM Noodle Soup
– A veg soup Chef told that this is made by rice noodles, fresh herbs, and bean sprouts.
Mix Veg Salad with Nuoc Cham Dressing
Vietnamese style Tofu, eggplant and pepper
EUNION ISLAND
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.
Potato Curry – one of the most loving and popular dish from amazingly beautiful Reunion Island
KENYA
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).
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.
From
SOUTH AFRICA
South Africa Lamb Stew – most famous and must say signature dish from South Africa
BELGIUM
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
INDIA
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.
Paneer Tikka Masala – Paneer tikka masala is an Indian dish. It is essentially made from paneer tikka, which is served in a spiced gravy.
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.
Deserts
Baked Chocolate cake – Another feather in chef’s cap yum and delicious.
Pears Crumble pie
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 !!!!
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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