Renaissance Lucknow holds Punjabi food fest
Renaissance Lucknow holds Punjabi food fest

Winter is on its way. And it reminds of all the delicacies served warm and find a cosy place to savor it.

Renaissance Lucknow, is organizing a 10-day-long Punjabi Food Festival, from 4-14 November, 2016 for all foodies present in the city during this brief period to enjoy the winter.

But it's not just a food fest; it's a complete Punjabi experience with theme décor and accompanying paraphernalia.

Tastefully-done live cooking stations showcase famed Punjabi dishes -- makkiki roti and sarsonkasaag, fish Amritsari, Amritsari chhole kulche, hiyarpur ka atta chicken, amritsari wadi ka pulao -- being prepared for you by Renaissance chefs, chef Balvinder and his team.

Executive Sous Chef Balvinder Pal Singh Lubana, Renaissance Lucknow Hotel, said “Punjabi food is an all-time favourite with most foodies. Guests at the fest will be literally spot for choice. We have selected the most popular Punjabi dishes for our patrons. The idea is to celebrate the onset of winter with rich Punjabi delicacies and give our guests a flavour of the Punjabi zest for fun and food.”

Renaissance claims to offer the grand buffet, which includes robust tandoori chicken, succulent mutton tikkas, mutton ki chappe, paneer bhurji with kulcha, bheege mathi with chole, amritsari pappad, makhan fish, beere ka chicken and much more. Lassi being an integral part of Punjabi beverage, there is a special counter for it.

Renaissance Hotels encourages guests at 160 hotels in over 35 countries around the world.

 
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Punjabi By Nature Appoints Manish Srivastava as Corporate Head of Sales and Marketing
Punjabi By Nature Appoints Manish Srivastava as Corporate Head of Sales and Marketing
 

Punjabi By Nature, a prominent restaurant chain in India known for its 26-year legacy in North Indian cuisine, has announced the appointment of Manish Srivastava as its new Corporate Head of Sales and Marketing. With over 13 years of experience in the hospitality industry, Manish is set to bring his strategic insights and industry expertise to strengthen the brand's position in the market.

An alumnus of NSHM Durgapur, Manish Srivastava's career includes roles at well-known establishments such as Clarks, ITC, Radisson, Chancery, Qla Restaurant, and Pind Balluchi. His background spans hotel and restaurant operations, business planning, and talent development, all within the framework of international hospitality standards. His experience in event planning, marketing, sales growth, and brand development aligns well with Punjabi By Nature's goals.

Chef Manoj Rai, CEO of Punjabi By Nature said, "We are thrilled to welcome Manish Srivastava to our leadership team. His deep understanding of the hospitality industry and proven ability to drive sales and brand growth are exactly what we need as we enter our next phase of expansion."

Expressing his enthusiasm about joining the team, Manish Srivastava said, "I am honored to be part of a brand with such a rich history and dedication to excellence. My goal is to build on this legacy by implementing innovative marketing strategies, expanding our customer base, and enhancing our guests’ experiences. Together, we will ensure that Punjabi By Nature continues to set the standard for authentic Punjabi cuisine and exceptional service."

In his new role, Manish will lead initiatives in branding, social media marketing, influencer collaborations, and menu development. His immediate focus will be on strengthening the brand's market positioning and enhancing customer engagement. Punjabi By Nature plans to expand its locations, innovate its menu offerings, and enhance customer experiences under his leadership.

Manish's strategies will include expanding geographic reach, reinforcing brand identity, and leveraging digital marketing and strategic partnerships. He will also focus on dynamic pricing, improving customer experiences, expanding catering and events, and exploring franchise opportunities.

With Manish Srivastava's expertise, Punjabi By Nature is poised to continue its legacy as a leading Indian restaurant chain, further solidifying its presence in the hospitality industry.

 

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The Masala Story by Punjabi By Nature to open three cloud kitchen outlets
The Masala Story by Punjabi By Nature to open three cloud kitchen outlets
 

Delivery kitchen brand Masala Story is planning to open three new cloud-kitchens amid the pandemic.

It serves authentic North Indian cuisine and has already opened four new outlets in India during the pandemic.

The unpredictable times have urged The Masala Story to innovate and thrive in the business, leading them to the concept of delivery kitchen.

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“We opened our delivery kitchen right before the pandemic. Hence this urged us to strategize as per the given situation. We aim to provide delicious North Indian cuisine with utmost safety to our customers and the environment,” said Manav Deep Singh, co-founder of The Masala Story that uses traditional handis as it gives customers the royal feel without causing any mess.

The newly outlets are delivery kitchens, ready for home delivery and take away only.

They offer freshly cooked dum biryani, kebab, phirni and more at its Haryana and Delhi outlets.

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It also focuses on hygiene and safety guidelines and adds additional sanitary and social distancing requirements like checking temperature, sanitising the kitchen etc. 

Founded in February 2020 it is part of Punjabi By Nature a unit of MR Enterprises came into existence.

 

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Oye Kake gets new location in Lower Parel, launches new menu, interior
Oye Kake gets new location in Lower Parel, launches new menu, interior
 

This festive season, while travelling doesn’t seem to be on the cards any time soon, Oye Kake launches in a brand new avatar, with new additions made to the menu and new interiors.

The restaurant has also launched varieties of authentic, Amritsari culinary delights. With extensive research into refining the menu, the Oye Kake team revisited the idea of the ‘breadbasket of India’ and has added exclusive items to the menu, bringing an all new experience after 9 years of offering delicious food at its most authentic self.

Also Read: Restaurants Unlock 2020

The charm and uniqueness of Oye Kake definitely lies in the way it is designed. Interior designer Saniya Kantawala and her team took inspiration from the many mud covered homes in the villages of Punjab; rustic and simple. The brand colours of Oye Kake are Orange, Red, Purple White and Mustard since it was important to reflect these colours in the restaurant without compromising on the base earthen tones.

Oye Kake has come up with a novel Lassi Bar that comprises of more than 20 different flavours of lassi with 5 to 6 toppings of wide options to choose for your lassi on the table.

Oye Kake with all their efforts have managed to bring people closer to not just relish Amritsari food but to their very own tradition of serving Langar. Due to the COVID-19 pandemic which affected millions, there are children who cannot afford a proper meal and are still struggling to get their daily bread. To support them, every Sunday, Oye Kake would be serving their patrons Langar for Rs 599. With every langar meal being ordered in the restaurant, a child would be fed a meal by Oye Kake.

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This time Oye Kake comes with a Bigger, Better and Improved version of the original at a new location in Lower Parel. Located in the same compound as its predecessor, the upgraded new Oye Kake is in a newly constructed building, giving it a fresh look, ready to welcome its patrons.

 

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