Pride Hotel Blogs

It was the early Turks who perfected the technique of marinating meat cubes before grilling them. Kebab literally means ‘Cooked meat’ in Turkish. The Turks flavoured meat and shaping it over skewers, originally their swords.  Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste which can be credited to the spices native to the Indian subcontinent. All the varieties such as Sheekh, Doner (known as Shawarma), Shammi Tikka, and other forms of roasted and grilled meats are savoured in South Asia.

The BIRYANI has come a long way from Persia to India. Its origin can be traced far back to the time when the Persian rulers travelled with their cooks, and the cooks who were exposed to limited tools and equipments devised means to cook rice along with mutton. They were forced to do this, as they could not carry too many vessels along with them, and had to cook on wood, as fuel was scarce. This wood imparted smoky flavour to the dish. All these flavours combined, created a wonderful dish that has become so popular today all over the world.

The team of chefs at The Pride Hotel, under the guidance of renowned Indian Master Chef, Chef Balbhadra Singh have created wide varieties of tantalizing and lip smacking Veg.  & Non Veg. Kebab & Biryanis to tickle your taste buds.  Non veg. kebabs, like, Goolar ke Kebab (Minced lamb flavored with dry figs and deep fried) , Raan- e- Dum Peshawari (Whole leg of baby lamb slow cooked in the tandoor and served sliced onto your table), Murgh Noori Seekh (Chicken mince flavored with green chilies, nutmeg, cheese and ginger), Pomfret Anarkali (Fresh Bombay pomfret, flavored with pomegranate juice and cooked over charcoal) and Veg. kebabs -  Akhbari Paneer Tikka (Paneer stuffed with cheese, cashew nuts and raisins, then char grilled in a clay oven), Tandoori Chaat (Fresh fruits cooked over charcoal and seasoned with black salt). Biryanis, like, Prawns Dum Biryani (Prawns cooked with Indian garam Masala and then steamed in between basmati rice), Matka Murg Dum Biryani (Chicken tikka steeped in curds along with traditional Indian spices and the slow cooked with fragrant Basmati rice), Jangli Biryani (Chicken, prawns and fish go into the making of this delectable biryani) , Veg. Biryani – Veg Chilmun Biryani (Vegetable kofta spiced with select Indian spices and layered with fragrant Basmati rice) and many more! This tempting menu is accompanied by cucumber salad, mixed raita, papad, mirchi ka salan, and pickles.

The Gastronomic extravaganza of “Daawat-E-Kebab & Biryani” begins at The Pride Hotel, Pune from 29^th March to 19th April 2013 at 7:30 pm to 11:00 pm.

So all roads lead “The Pride Hotel, Pune. For Reservation, please call 66471471.

One of the places where you experience the true hospitality of India is in the city of Chandigarh. It is the best planned city of the country, with spacious roads and marvelous infrastructure. While this modern side will enthrall you, … Continue reading →

Jaipur, more popularly known as the “Pink city” was one of the first planned city of Rajasthan and is one of the most popular tourist destinations of our country. It is famous for its rich legacy of forts and palaces built by the Rajput’s during their rule, but with the changing times the city has also change and has acquired a more modernised look despite maintaining its traditions.

Located at the heart of this beautiful city is the Pride Amber Vilas which is considered to be the best resorts in all of Jaipur. It is considered to be one of the most luxurious hotels near Jaipur airport located just 6km from it. Much like Jaipur this place has got the perfect blend of ethnicity and elegance.

Pride Amber Vilas has got 45 suites and rooms, which come with some of the most modern amenities meant to make your stay more luxurious. The interiors of every room have been done in the traditional Rajasthani style. The accommodations could well be divided into three different categories based on their sizes, the biggest ones being the Haveli suites, followed by the superior ones and then the deluxe rooms.

The hotel is also famous for its food and has got two speciality restaurants, for the best dining experience that you could ever have. The first restaurant being Ehsas – a bar well stocked with all kinds of spirits, and offering varied types of cocktails and drinks. The second one is a multi-cuisine restaurant named Bandhani, which specialises in ethnic Rajasthani cuisine. Both the restaurant and the bar are well attended by trained staff wearing traditional Rajasthani attires.

When compared to most of the luxury hotels in Jaipur, the Pride Amber Vilashas got some very beautiful and ambient banquet halls. They have been named in the traditional style, their names being Hawa Mahal, central lawn, Rang Mahal, Rajwada, entrance lawn and the Haveli lawn. Each location has got its own features that would attract you. At this hotel you can also organise business related events such as conference, product launches or a sales meet.

The hotel also has facilities that would help you relax and ward off your tensions. It has got a spa along with an assistant, and facilities to provide you with various kinds of therapies and massages. It also has a gymnasium managed by an instructor. This luxurious hotel also has a saloon, a swimming pool, a jogger’s track, lush green lawns and a place where you can do yoga.

This place is ideal for both leisure and business travellers and has got plenty to offer them. The hotel can also organise for sight-seeing excursions along with a guide. Most of the people who visited this hotel gave it a perfect 10 based on various criteria. If you are planning a trip to Jaipur then make sure that you stay with the best. In order to get the best hotel deals Jaipur make early online bookings. This way you get some very good offers.

In short we provide you with all necessary things to make you feel at home.

Juicy , pulpy tiger prawns delicately marinated overnight , laced with crunchy corny mix – served with mint and tomato relish.

Ingredients:

1. 10 Prawns
2. 2 cups Curd
3. 2 cups Cream
4. 2 tsp Garlic paste
5. 2 tsp Ginger paste
6. 4 tsp Lemon juice
7. 4 tsp Gram flour
8. 2 tsp White pepper
9. 2 tsp Cumin seeds
10. 2 tsp Clove powder
11. 3 tbsp cornflakes mix
12. 1 tbsp semolina
13. 2 tbsp bread crumbs
14. Salt to taste

Method:

1.Clean and de-vein the prawns.
2.In a bowl, blend well the curd and cream.
3.Add the gram flour, white pepper and clove powder, mix well.
4.Add the prawn and salt, mix well to coat the ingredients.
5.Place the prawn mixture in silver foil and refrigerate for 2 hours.
6.Place the prawn in the Tandoor until it turns a golden color and add the butter over it.
7.Cook evenly till done , take out from the skewers dust with the crunchy mix and shallow fry one by one . Serve with choice of dips .

Ingredients for Chocolate Samosa Fillings:

1. 4 ltr milk ( ½ for Rabdi )
2. 20ml  synthetic vinegar
3. brown  sugar powdered to sweeten chenna
4. 300g white chocolate
5. 300g dark chocolate
6. 100g roasted sliced almond , cashew nuts , pistachio
7. Samosa skins to make samosa

Method:

1. Boil half the milk as the milk reaches boiling point, add
vinegar and make fresh chenna out of it .  Divide the chenna into small
balls and balance the sweetness with powder sugar .
2. Chop the chocolates  separately and add to the chenna along with
half the dry fruit mix .
3. Mix well and allow cooling before using it in the samosa skins.
4. Deep fry for 2 minutes and coat with chocolate filing.

Ingredients for Fresh Berry And Chocolate Rabdi (As a sweet Dip)

1. 200 g white chocolate
2. 300 ml coconut milk
3. 100 g mixed berries chopped (strawberry, blue berry or any seasonal berries)
4. ¼ cup condensed milk
5. ¼ tsp elaichi powder
6. a few saffron strands

Method :

1. Boil the milk in the bottomed pan – reduce in condensed milk and sugar and
cook on a simmering flame to reduce and stir .
2. Put the cardamom powder and saffron and mix properly.
3. Store it in a refrigerator for 2 to 3 hours.
4. Melt the chocolate, mix with rest of the ingredients.

Serve chilled.

You can also substitute fruit crushes in case of non availability of
exotic fruits in small quantity as they are already extra sweet as a blend.

Ingredients:

1) Coarse Wheat Flour+ multigrain powder 1 cup each
2) 2 cups Rawa
3) ½ cup Powdered Sugar
4) 2 cup Jaggery
5) ¼ cup Water
6) 60 ml Assorted roasted Dry Fruits ( slivered )
7) 15-20 No.s Green Cardamom Powder (Elaichi)
½ tsp Nutmeg / Jaiphal powder
9) Pinch to taste

Low fat milk to moisten and bind the muthias

Method:

1) Take coarse wheat flour, and add rawa to it. Add water and knead very tight dough
2) Make small balls/ muthias out of this dough and roast pre – dampened with milk
3) Once the wheat balls are golden allow them to cool, later grind them coarsely in a food mixer. Add Elaichi and Jaiphal powder in the ground wheat
4) Add shredded Jaggery and allow Jaggery to melt in the freshly roast , mix well
5) Mix well free of any lumps. To dampen , use small amount of milk on palms, take the choorma mix and make small round balls
6) Allow them to cool and place them in the air tight container