Holi Special - Thandai at Novotel Imagica Khopoli

Thandai

Ingredients:-

* Almonds 60 gm

* Pistachios 40 gm

* Poppy seeds 30 gm

* Dried rose petal 10 gm

* Fennel seeds 10 gm

* Melon seeds 30 gm

* Black pepper 5 gm

* Cardamom 5 gm

* Saffron .3 gm

* Sugar 50 gm

* Milk 300 ml

Procedure:-

* Soak almonds, pistachios, poppy seeds, fennels seeds, melon seeds and cardamom in warm water.

* Make a smooth paste of all soaked ingredients. Now add this paste with chilled milk and adjust the consistency and sweetness by adding sugar.

* Garnish it with dried rose petals, chopped pistachios and chopped almond. Serve chilled.

Mr. Avinash Kumar, Executive Chef, Novotel Imagica Khopoli

Avinash Kumar is the Executive Chef at Novotel Imagica Khopoli. Bringing over 15 years of adept culinary experience, Chef Avinash will be responsible for curating and presenting innovative dishes with a distinctive twist. He will be responsible for spearheading operations and culinary teams of all the outlets at the property offering exquisite and modern gastronomy to guests.

Avinash’s area of gastronomic expertise predominantly lies in Westerncuisine, with proficiency in Seafood and Nouville Western cuisines, as well. He firmly believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients.

Having studied in IHM Mumbai, Avinash, a food and beverage enthusiast, has worked with some of the renowned hotels including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, The Taj Exotica, Goa and more.

Avinash’s skill set includes menu planning and engineering, budgeting and resourcing, vendor management, food safety and hygiene, forecasting, cost control and quality control. His impeccable attention to detail and hardworking nature has led to his achievements in the hospitality field. He enjoys experimenting and improvising with varied flavours and cooking styles to suit the modern day palate.

In his spare time, Chef Avinash takes ardent interest in shopping,photography to unwind andrejuvenate. He also takes a keen interest in travelling. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences.