The Hospitality Convention 2017

The Hospitality Convention 2017 was held in Mumbai on 12th august at St. Andrews Auditorium, Bandra with full house attendance. This was one place where actually students didn’t bunk and had arrived more than the expected.


It is a platform where the students get a good insight of how the hospitality industry functions and what is the next step ahead after graduation.  I feel this enables them to make an informed choice rather than keep wondering “ What to do and what not do? ” And what could be better than, having the opportunity to hear it from the biggest and successful names of the hospitality  industry.

The event was inaugurated by Chief guest Abhishek Verma Television actor from  the popular TV Series Yeh Hai Mohabbatein aired on Star Plus Channel.

Abhishek Verma lighting the Lamp

Abhishek varma

Abhishek shared that he loves his food being a true Punjabi he loves and cooks Gobi aloo (cauliflower and potato veggie) and rajma chawal (kidney beans curry and rice). His inspiration is his mom and he wants to do something special for her as gratitude for all she has done to support his dreams.IMG_4183

The speakers at the event were the most popular and successful names from the food , travel and tourism and event industry.

Chef Kainaz Messman- Founder at Theobroma was felicitated by  Jaspreet Khanna


Mandeep Lamba – Managing Director at JLL India

mandeep lamba

Suhma Gaikwad – Co-Founder and Director of Ice Global was felicitated By Jaspreet Khanna

Sushma gaikwad


Pankaj Kamble – Guinness World Record Holder and Director at Flair-o-Logy- Bar School for Flair Bartending & Mixology



Amninder Sandhu- National Award Winner and Best Lady Chef of India.

Masala Bay, Taj Lands End, Mumbai.

A bar called life,  Juhu

Arth, Khar



Melvyn Pryer – Director at University College Birmingham

melvyn pyrer 1


Zorawar Kalra  – Founder and Managing director of Massive restaurants Pvt Ltd.

Farzi Cafe, Masala Bar, Masala library, Made in Punjab, Pa Pa Ya Ya Cafe, Mithai , Kode


Chef Kunal Kapur – Celebrity chef and Restaurateur


A valuable lesson that all the students must remember that behind all the glamour and fame there is a lot of hard work and it’s not as easy as it looks.

During a one-to-one session Mr Zorawar Kalra mentioned that he wanted to  give the students a reality check .He quoted “That there is no industry more rewarding than this, but there are also trials and tribulations. They will be entering an industry which is highly competitive and highly demanding. Once they choose this industry they must consider it like a lifestyle choice and not like a job, not like a career. It’s not like a 9 to 5 job. It’s, the most demanding industry and one of the most stressful jobs in the world”.

Kainaz Messman also shared a valuable advice which is to “Promise less and deliver more”. And to be prepared to work hard if you want to work for yourself. She also shared that her family has been instrumental in the success of Theobroma.

me in the crowd

But then the event was not all about giving gyaan (imparting knowledge), there were fun activities like the Rope game by Sushma Gaikwad , She also shared about  her experience and journey in the event management industry.  Live flair-o-logy conducted by Pankaj Kamble and Cooking contest for students judged by Chef Kunal Kapur. The event was also graced by many more Celebrity chefs, Hoteliers, Entrepreneurs and professors from various universities.

Rakhee Vaswani owner of the Palate Culinary Studio and the face of popular TV show ‘Rewind with Rakhee’ on Living Foodz channel


Vicky Ratnani from the popular Cookery show “Vicky Goes Veg” and “Vickypedia


So to sum it up the take home was that you can dream as big as you want, but with it comes a lot of hard work and struggle to reach you goal. And quitting is not an option, one must  possess and develop grit and perseverance to work each day harder and harder to climb the ladder towards their goal.

And I would like to sum it up with this quote by “MAYA ANGELOU” which stands true for the hospitality industry.

“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

So please share your views and personal experience in the comments.

Do check out my fellow bloggers post about the hospitality convention 2017  here I for explore























Glocal junction, where Desi meets Videshi

Glocal Junction, Andheri West, Mumbai

glocals exterior

Glocal Junction in Andheri West is a popular hangout place. It is huge with 2 storeys and has an air-conditioned indoor seating as well as an open air outdoor seating.

The interiors are a refreshing  blend of local and global influences, which also stands true for the food and drinks.
I had been there with my girl gang and we reached around 8 pm, it was a sudden plan and we amicably decided to try Glocal’s Junction. Which is when we realised we should have made prior reservation’s as we couldn’t get a table. But with some Jugaad and some convincing skills put to use, we managed to get one. Hence I recommend to make prior reservations.

I had high expectations in terms of music, dancing and crowd being a Saturday night. But as far as the music was concerned the party had not yet started and we became impatient around 9.30 pm after eating and drinking. We felt the lack of foot tapping music and dancing.

It was more of a quite dinner feel with some music playing in the background. As we didn’t enjoy much beside the food and drinks we moved to another place around 10 pm.

The food menu has a good mix of international cuisines and Indian cuisine…to cater to a wide range of customers. The drinks menu has a range of Indian and international wines, whiskeys, beers and cocktails. Food and drinks were fairly priced.

What we ordered…

Farmers delight Veg pizzaIMG_2235 Black Pepper Kukkad (Chicken)IMG_2234Nachos with Cheese SauceIMG_2242

All this food was accompanied with Chilled Beers. I personally didn’t like the serving dishes, it may catch your attention for a moment, but then gives you a feel of food served in a jail. So here I would like to quote the lyrics of the song from Shania Twain’s 90’s song “That Don’t impress me much ”  So to sum it up 3.5/5 stars for food, drinks and ambiance.

For all the popularity the place has gained, I might try it once again. If you have been to Glocal junction, please share your experience in the comments section below. Would love to hear from you.

Additional Details:

Location: Plot No B-57, Ground & First Floor, Morya Bluemoon Building, New Link Road, Andheri West, Mumbai, Maharashtra 400053.

Reservation: Prior Reservations needed.

Hours Open: 12 pm to 1 am
Price: 1600  for 2 people with alcohol.
Parking: Valet Parking.
Branches : Mumbai,  Bangalore, Hyderabad.



Shahi Paneer

Shahi Paneer is a north indian recipe and is a very popular paneer recipe in almost all Indian dhabas and restaurants. Shahi the word means royal, so it is one of the recipes originating from the kitchens of the kings having the influence of mughlai cuisine. It has a rich and creamy gravy made with cashews, full cream, and dry spices, tomato onion gravy and yes of course paneer (cottage cheese).

There are many variations of this recipes. And I am sharing my version of shahi paneer, as it one of the favorites in my house and a sure shot hit at all dinners and parties. Shahi Paneer can be savored with roti/chapati, plain paratha, naan or with steam rice or Jeera rice.

So let’s have  a look at the recipe of Shahi Paneer!!!

Shahi paneer recipe

Course: Main course/Gravy dish

Cuisine North Indian/Mughlai

Servings 4

The recipe will be divided in four parts:

  1. Tomato onion paste
  2. Spices/garam masala paste
  3. Cashew paste
  4. Final steps for shahi paneer gravy.


    For tomato onion gravy:

  • 1 tbsp Oil
  • 1 large onion thin sliced
  • 2 medium tomatoes roughly chopped
  • 5-6 garlic cloves
  • 1 inch ginger
  • ¼  teaspoon salt
  • ¼  turmeric powder
  • ¼  kashmiri chilli powder
  • ¼ red chilli powder
  • ½  teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder

    For Spices/Garam Masala paste:

  • ½ teaspoon oil
  • ½ teaspoon cumin seeds
  • 1 bay leaf (tej patta)
  • 1 inch cinnamon stick (dalchini
  • 2 whole Kashmiri chillies
  • 1 black cardamom (badi/kali ellaichi)
  • 2 green cardamom (hari/choti elliachi)
  • 2-3 cloves (laung)
  • 5-6 black peppercorns (kali mirch)

For the final gravy :

  • 8-10 cashews
  • 2 tbsp Ghee
  • Onion tomato paste
  • Whole spices paste
  • Cashew paste
  • 250 gms Paneer (cottage cheese)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • Chopped coriander for garnishing
  • 1 tbsp full fat cream for garnishing

How to make recipe:

For tomato onion gravy:

  1. In a pan heat the oil and add chopped onions, garlic and ginger. Cook till the onions turn pink.
  2. Now add chopped tomatoes, cover the lid and cook till tomatoes turn soft.
  3. When the onion tomatoes are cooked well, add salt as per taste, turmeric, Kashmiri chilli, red chilli powder (can be avoided if don’t want spicy), coriander powder, garam masala and stir it well and let it cook for a minute.
  4. Keep this masala aside and let it cool down. Once it cools blend it to form a paste.

For whole spices/garam masala paste:

  1. In a pan heat the oil and add cumin seeds, bay leaf, cinnamon stick, whole  Kashmiri chillies, black cardamom, green cardamom, cloves and black peppercorns.
  2. Roast these whole spices till the aroma is released.
  3. Turn of the heat and let it cool down.
  4. Once the spices cool down, grind it in the grinder to make a smooth paste.

For cashew paste:

  1. Soak 8-10 cashews in hot water for 15 mins and then blend it to make the cashew paste.

Final steps:

  1. Heat the ghee in a pan and the add the whole spices paste and cook it till the ghee separates.
  2. Now add tomato onion masala and let this also cook for 2 mins till ghee is separated.
  3. Add the cashew paste and stir it well.
  4. Now add kasuri methi and paneer cubes, cover the lid and let it simmer for 2 minutes.
  5. Garnish it with one big tbsp of full cream and fresh chopped coriander leaves.

Shahi paneer is ready to be served with any bread or rice of your choice.

shahipaneer pic





Palak Paneer

Palak paneer is a spinach based gravy dish. It is a very popular dish in dhabas and restaurants made with spinach puree, paneer (cottage cheese) and spices. Serve it with roti, naan, paratha or rice. My favourite combination is palak paneer with jeera rice (cumin rice).

Course: Main course/Gravy

Cuisine: North Indian/Punjabi

Servings: 2 to 3 


  • 2 Bunch of  spinach leaves
  • 3 cups hot boiling water
  • 2 cups iced water
  • 250 gms paneer
  • 2 tbsp oil/ghee for the gravy/sauce
  • 1 or 2 chopped green chilies
  • ½ tsp cumin seeds
  • 1 tsp garlic paste
  • 1 medium onion finely chopped
  • 1.large tomato finely chopped
  • 1 tsp kashmiri chilli powder
  • ½ tsp garam masala powder
  • Salt to taste
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tbsp full cream for garnishing.

Cooking instructions:
Spinach Puree:

  1. Wash the spinach leaves in water and drain the excess water   .
  2. To blanch the spinach leaves, add the spinach leaves to boiling water with one tsp salt.
  3. Blanch the spinach leaves in water for 2 minutes.
  4. In another bowl, take some water and add 8 to 10 ice cubes in it.
  5. Transfer the blanched spinach to cold water.
  6. Let the spinach leaves soak in cold water for 1 minute.
  7. Blend the blanched spinach leaves in a mixer/blender with 2-3 green chillies, and make a smooth paste and keep it aside.

Gravy Masala:

  1. Take 2 tbsp ghee/oil in a wok/kadhai add cumin seeds and once it starts to splutter add garlic paste.
  2. Once the garlic turns light golden brown add the chopped onions and cook it till it turns pink.
  3. Now add chopped tomatoes, cover with lid and cook till tomatoes are soft.
  4. Add salt, kashmiri chilli powder, garam masala to the onion tomato masala.
  5. Add the spinach puree to the masala and stir well.
  6. Add kasturi methi and paneer cubes and let it cook for 2 minutes.
  7. Add full cream and serve delicious palak paneer.



  • Adding the blanched spinach leaves to ice water helps in retaining its green colour.
  • You can also fry the paneer cubes and add to the spinach gravy.


Hara Dhaniya Chutney

Hara dhaniya chutney (Coriander chutney) is a must have in almost every Indian home. It is made with fresh coriander leaves, it complements your Indian snacks/starters/finger foods and can also be used for sandwiches/ rolls/wraps.

It is one such thing that can spice up your meal, even if it a simple dal(pulses) and rice combo for lunch or dinner, just one spoon of this chutney can add oodles of flavor and taste to your simple home cooked meal. You can store this chutney in the refrigerator for around 1-2 weeks.

So let’s have a look at the recipe of Hara Dhaniya Chutney!!!

Course: Sauces/Chutneys/Dips

Cuisine: Indian

Servings:1 bowl

Ingredients :

  • 1 bunch chopped fresh coriander leaves (approx 2 cups) 
  • 1-inch ginger
  • 2-3 green chilies
  • 1 small onion cut roughly chopped
  • 5-6 garlic cloves
  • 2 tsp peanuts
  • 1-2 tsp lemon juice
  • salt to taste
  • Water as required


  1. In a blender add 1 cup fresh coriander leaves, ginger, green chili, onion, garlic cloves, peanuts, lemon juice, salt, and water.
  2. Blend all the above ingredients together till you get a smooth paste like consistency.
  3. And Voila… Fresh hara dhaniya chutney (coriander chutney) is ready.
  4. Store the chutney in the refrigerator in an airtight box.

hara dhanita chutney


  • Instead of peanuts you can use Daariya/Daaliya (roasted gram dal)
  • Can also add one tsp curd to give it a creamy texture.
  • Can use rock salt or black salt instead of regular salt.



Masoor Dal Vada

Masoor dal vada is a great snack, the main ingredient is saboot (whole) masoor dal (Indian brown lentils). blended with ginger, green chilies, and garlic. It can be deep fried or pan fried as per your preference.  It is very quick, easy and a yummy snack. Masoor dal vada has a crunchy texture and can be savored with a steaming hot cup of masala chai (tea), especially during the rainy season.

So let’s have a look at the recipe of Masoor Dal Vadas !!!

Masoor Dal Vada Recipe:

Course: Snacks/Starters/Appetizers

Cuisine: Indian

Servings: 4


  • 1 cup Sabut Masoor dal  (Indian brown lentils)
  • 2-3 ginger pieces peeled and cut into 1 inch each
  • 4-5 green chilies
  • 8-10 garlic cloves
  • Salt to taste
  • Water if required
  • 2 tsp Gram flour
  • Oil to deep fry
  • Coriander for garnishing

Cooking Instructions:

Wash 1 cup masoor dal and soak in water for at least 6-8 hours.

Once it is soaked well, transfer to a grinder.

Add ginger, green chilies, garlic cloves, and salt.

Grind all these to make a smooth paste.

Add a little water if required to adjust the consistency.

Transfer this into a bowl and add gram flour to the masoor dal paste and mix it well.

Heat oil in a pan and once the oil is hot fry the vada on medium flame.

Once it turns golden brown on both sides, drain the excess oil on a paper towel.

Serve hot and yummy  Masoor dal vada with coriander chutney.


To make pan-fried version, best is to make round shape tikkis, to cook it evenly on both sides.

Keep the batter consistency thick and coarse for pan fried version.

Apply cooking oil on your palm to avoid it sticking to your hands and easily make the tikkis.

If the batter becomes runny, adjust gram flour (besan) accordingly.





Kadhai Paneer

Kadhai Paneer is a delicious gravy recipe made with paneer, onions, capsicum and tomato gravy with dry roasted spices. It is a popular North Indian dish served in most restaurants and dhabas. Kadhai Paneer can be savoured with roti/chapati, plain paratha, naan or with steam rice or Jeera rice. Kadhai paneer can me made in a dry/semi-dry version or in a gravy version . The recipe given here is the gravy version of Kadhai Paneer.So let’s have  a look at the recipe of Kadhai Paneer!!!

Kadhai Paneer Recipe:

Course: Main course/Gravy/Curry

Cuisine: North Indian

Servings: 4


For Kadhai Masala:

  • 2  Bay Leaves (tej patta)
  • 2  pieces of Whole red Chilies (lal mirch)
  • 2 black cardamom (badi ellaichi)
  • 1 cinnamon stick (dalchini)
  • 2-3 green cardamom (hari ellaichi)
  • 4-5 cloves (laung)
  • 2-4 black pepper corn (kali mirch)
  • 1 tbsp coriander seeds (dhaniya ke beej)

For Gravy:

  • 1 cup cottage cheese cut in cubes ( paneer)
  • 1 medium diced capsicum
  • 1 medium diced onion
  • 1/2 tsp Cumin seeds (Jeera)
  • 1 tsp ginger paste
  • 2 cups fresh tomato puree
  • Salt to taste
  • 1 tsp red kashmiri chilli powder (kashmiri lal mirch)
  • ½ tsp turmeric powder (haldi)
  • 1 tsp Kadhai masala
  • 1 tsp Kasturi methi  (dried fenugreek leaves)
  • 2 tsp fresh cream
  • 3 tsp Oil
  • Coriander leaves and Ginger Julienne for garnishing

Cooking Instructions :

In a pan add 1 tsp oil and stir fry capsicum cubes and onion cubes separately for 1 minute each, and then fry the paneer cubes in the pan till light golden brown from both sides. Keep all these aside.

For kadhai masala dry roast all the whole spices listed above in kadhai masala ingredient list. Once the spices relase its aroma, keep it aside and let it cool. Blend all these spices in a mixer to make dry Kadhai masala powder.

For the gravy add 2 tsp oil in a pan, once the oil is hot add cumin seeds, when cumin seeds splutter add ginger paste and stir it, then add tomato puree and let it cook for 2 minutes till the oil starts to  separate from the tomato gravy.

To this gravy now add salt as per taste, red kashmiri chilli powder which gives the gravy the beautiful colour, turmeric powder and the dry Kadhai masala.

Sprinkle Kasturi methi and add fresh cream. Let the gravy cook for another minute and then add the stir fried capsicum, onion and paneer cubes. Let it cook till the garvy and the veggies are well blended. Remove from the flame and garnish with coriander leaves and ginger Julienne’s.

Kadhai paneer gravy is ready to be served with any bread or rice of your choice.

kadhai paneer


Kadhai masala can be stored for making any other kadhai recipes.

If u prefer less spicy gravy then you can adjust the kadhai masala as per your taste.

Paneer can also be used without frying.

Hara Bhara Kabab

vlcsnap-9941-01-23-12h57m50s758 Hara bhara kabab is a great starter snack to indulge. It is a very easy recipe once you have all your ingredients ready.

The main ingredients are spinach, green peas and capsicum hence the name hara bhara kebab, no extra marks for guessing this.

So lets have  a look at the recipe of Hara Bhara Kabab !!!

Hara Bhara Kabab Recipe

Course: Appetiser/Starters/Snacks

Cuisine: North Indian

Servings: 2


  • 1 cup spinach leaves (palak)
  • 1 medium size potato
  • 1/2 cup Cottage cheese (paneer)
  • 1/2 cup green peas (matar)
  • 1/2 chopped capsicum
  • 1 teaspoon ginger paste
  • 1 teaspoon green chili paste
  • 1 teaspoon bread crumbs
  • 2 teaspoon cornflour
  • 1 tablespoons gram flour (besan)
  • 1/2 teaspoon chaat masala powder
  • 1/2 teaspoon dry mango powder (amchoor powder)
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • oil for frying
  • Cashesws, green peas and capsicum for garnishing.

Cooking Instructions:

Blanch the spinach in boiling water for 2 minutes and drain it and transfer to cold water for 1 minute. Boil the potato, peel and grate it. Mash the cottage cheese

In a blender add the blanched spinach, boiled potatoes, mashed cottage cheese, green peas, chopped capsicum, green chilli and ginger paste.

Blend all these ingredients.

In a bowl add the blended paste, bread crumbs, cornflour, gram flour and all dry spices and mix it well to make a uniform paste.

Make round shaped kababs and garnish with half slit cashew and fry them on medium heat till the kababs turn golden brown on both sides.

For garnishing stir fry some green peas and thinly sliced capsicum and serve hot and yummy hara bhara kababs with green chutney or tomato sauce.


  1. Green chilli, chat masala and amchoor powder can be adjusted as per taste.
  2. Remove any excess water from the spinach before grinding into a paste.
  3. Incase it turns watery you can increase the quantity of gram flour or corn flour, such that it forms a dry paste to make the kababs.
  4. You can also pan fry the kababs for 2 minutes on each side.

This is one yummy snack to get kids to eat the healthy greens. In the video I have deep-fried the kababs, but you can choose whether to deep fry or pan fry. Both ways they turn out be equally good.

And yes of course the obvious benefit is that you will cut down on the oil intake in the pan-fried method. But it is bit more time-consuming as compared to deep-frying for when you have guests for a party you and need to make it in large quantities. So the choice is yours…