| Navi Mumbai getting its share of luxury
Vashi2Panvel.Com : Navi Mumbai : April 13: The proposed international airport coming up in Navi Mumbai has already started attracting lifestyle and leisure spots here. With the new galleria of malls and restaurants, the city is surely getting quite a glamorous look. New luxurious hotels have started sprouting in Navi Mumbai. Two new joints, which are the talk of the town currently, are the Park Hotel in Belapur and the Tunga Regency Hotel in Vashi. Park Hotels, promoted by Apeejay Surrendra Hotels, has launched the first boutique hotel "The Park" in Navi Mumbai's CBD Belapur, a thriving business district and a IT-manufacturing hub. The Rs 32 crore property - the sixth boutique hotel of the group - became operational on February 1.The hotel's General Manager Abhijit Bose said, "The hotel is aimed at the business travelers looking for a calm and rejuvenating experience.
Gourmet perks
Would serving better coffee at work keep employees from leaving the office for their coffee breaks? Not necessarily. The Wall Street Journal reports on what employers across the country are discovering as more and more businesses are making gourmet coffee a standard perk. .
No need to panic over Passover preparations
Colette Perfit prepared Moroccan chicken with olives, a Sephardic dish, and a roast with dried fruits, a nod to Ashkenazic tradition, for tonight's seder dinner for 13 at her Olivebridge home. "I'm a little stressed right now about it," Perfit said Thursday. "But it's worth it." The busy mother of a 5-year-old decided to enlist some help in the kitchen this year in the form of gourmet take-out. Perfit has purchased a layered roasted vegetable and matzoh terrine and an organic walnut apple haroset from New World Home Cooking in Saugerties, which made seder sides to go in the kosher style. The take-out menu, which included an Alaskan salmon gelfite fish and pans of potato kugel, advertised, "You make the brisket, we'll make the rest!" Perfit also asked her seder guests, many of whom are close family, to cook some Jewish specialties.
(Photo: RJ Mickelson/Veras for New York Magazine)
Given the gluttonous appetite for new dining trends in this restaurant-crazed town, sooner or later every imaginable kind of cuisine is bound to have its flickering, Warholian moment in the sun. Right now, we appear to be experiencing a Greek moment. Stolid midtown establishments like Molyvos and the stylish seafood house Milos have been operating at high, Zagat-approved levels for a while now. But in the past year or so, trendy new Greek-influenced and Greek-informed restaurants have been popping up all around town. These days, diligent food freaks can enjoy gourmet cocktails spiked with ouzo (at Barbounia), hamachi tartare wrapped in grape leaves (Thalassa), and artful meze dumplings filled with goat meat (Parea). And now comes Anthos, a new expense-account restaurant on 52nd Street, where hordes of businessfolk can contemplate silvery rows of sardines escabche, crispy pieces of John Dory floating in ramp broth, and grilled octopus garnished with the slightest hint of orange pure.
Consumers Willing to Up Spending, Study Says
What do you think? E-mail us your feedback, contact information and the subject line, 'Consumer Buying Trends' with your message. CHARLOTTE, NC—
American consumers may be willing to spend far more money on their kitchen remodeling projects than either they or their kitchen design professional may budget for or suspect – but they need to be educated about the benefits of upgrading for maximum satisfaction. That’s the key finding of a major new study focused on consumer design/product preferences, and how homeowners use their kitchens. The study, called Remodelers 360, was conducted by the Charlotte, NC-based Research Institute for Cooking & Kitchen Intelligence (RICKI). The online survey, whose results were released last month, involved some 10,000 U.S.
Dragons' Phipps stings Bees
"Gonzo's got good stuff," Dayton manager Donnie Scott said. "He has been blessed with a great arm. I saw him in the GCL (Gulf Coast League) tear it up. It's there. And the better physical shape he's in, the better pitches will come." Today's game Who: Burlington Bees at Dayton Dragons When: 7 p.m. Radio: WING-AM (1410) Contact this reporter at (937) 225-2157 or mkatz@DaytonDailyNews.com. .
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