Oreo Orange Nucifer Tiramisu

( A fusion blend of Tiramisu with goodness of coconuts mulled with Oreo crunch with threads of mandarin orange zested, folded and set chilled as a scrumptious dessert with myriad tastes )

For the Zabaglione:

  1. 2 egg yolks
  2. 3 tablespoons granulated sugar
  3. 1/2 cup coconut milk
  4. 1/4 teaspoon vanilla extract
  5. 1/2 teaspoon finely grated orange zest
  6. 3 cups vanilla flavoured whipped cream

To assemble the tiramisu:

  1. 1/3 cup Mascarpone cheese/cheese spread
  2. 1/2 cup sweetened desicated roasted coconut
  3. 2 cups orange juice, warmed
  4. 12 Oreo cookies ( sandwiched cream – removed )
  5. 2 tablespoons unsweetened cocoa powder
  1. Make the zabaglione: In a large mixing bowl , mix together the egg yolks, sugar, coconut milk, vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler with simmering egg mixture over low heat, stirring constantly, until it resembles thick custard. consistency. Let the zabaglione cool, transfer to a bowl. Cover and refrigerate until it is thoroughly chilled.
  2. Thoroughly mix the whipped cream and Zabaglione – Set aside.
  3. To assemble the tiramisu: Put the warmed orange juice in a shallow dish. In a large bowl, beat the mascarpone cheese as it will make it easier to fold. Add the prepared and chilled zabaglione and cream mix, blending until just combined. Gently fold in the mascarpone/cheese spread and the shredded coconut. Set this cream mixture aside.
  4. Working quickly, dip 12 of the oreo cookies in the orange juice, about 1 second per side. They should be moist but not soggy. Immediately crumb it and drop in stemmed glass, alternating layers with the cheesy coconut flavoured tiramisu – Repeat to create 2 more layers.
  5. To serve, sprinkle the tiramisu with roasted coconut.

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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New year special: Senorita

Serves 2

For the Lemon Mix

  • 250 ml double dairy cream
  • zest of 1/2 lemon & 2 tablespoons lemon juice
  • 4 tablespoons honey

For the Mango Purée:

  • 3 large mangoes, peeled and stoned, 1 finely chopped (reserve 1/4 to serve)
  • 4 teaspoons honey
  • juice of 1/2 lemon

Garnishing of SENORITA:

  • flesh of 1/4 mango, finely chopped
  • mint sprigs.


  1. For the SENORITA , with a hand-mixer or wire whisk, whip the heavy cream until slightly thickened. Add the lemon zest, lemon juice & honey, with a wooden spoon, stir to combine. Let sit for 2 to 3 minutes.
  2. For the purée, put the flesh of 2 mangoes in a food processor or blender and blend to a purée. Add the honey and lemon juice and blend until smooth. With a spoon, stir in 3/4 of the finely chopped mango. Spoon the purée mixture into the base of 6 glasses.
  3. Spoon the whipped cream mixture on top of the mango purée.
  4. Garnish with the remaining 1/4 finely chopped mango and add a sprig of mint.
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New year recipes:Pooran Ki Papad Potli

(Crunchy papadums well stuffed with a unique nutty mix, hand rolled and served as an appetizing surprise)


  1. 120 gms Boilled American corn niblets
  2. 2 – potatoes boiled and grated
  3. 2 heaped tbsp fine chops of colourful peppers
  4. 2 – green chillies, finely chopped
  5. 8 to 10 – papads (preferably urad dal masala papad)
  6. ½ level tsp – chilli powder
  7. 2 tbsp – finely chopped fresh coriander leaves
  8. ½ level tsp – garam masala
  9. ½ level tsp – chopped sultanas
  10. 2 level tsp – chick pea gram flour (besan)
  11. 2 tbsp – water
  12. 1 – lemon juice
  13. oil for deep frying
  14. salt


  1. Mix ll the stuffing ingredients and refrigerate to firm Divide the stuffing to 4 parts and keep aside.
  2. Take a papad and dip it in luke warm water.
  3. On moist papads put some stuffing mix in the centre.
  4. Carefully make pouches of each ensuring the neck of each look alike money bags firmly pressed to protect the stuffing to spill out while handling with deep frying.
  5. The edges will stick because of the water content in the papad.
  6. Similarly,repeat to make similar potlis.
  7. Deep fry these rolls in hot oil till golden brown and keep aside.
  8. Serve hot and crunchy with nutty , corny lip smacking fill inside on a bed of salad accompanied with choicest dips .Cut these papad rolls to 3 pieces each to make 12 rolls and serve hot with tomato ketchup or green chutney.
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New year recipes: Dilliwali Narm Dil Tilly

(A tantalizing starter with butter soft cheesy hearts uniquely stuffed with Californian prunes and spices , pan seared with lemons – A perfect Punjabi Satay)
serves – 4 cooking time taken — 35 mnts

Sr. No Ingredients Quantity
1 Curd (whey ed out ) 200gm
2 Fresh cottage cheese ( cow milk ) 100gm
3 Green chilly (chopped) 10gm
4 Ginger(chopped) 10gm
5 Green coriander 10gm
6 Green cardamom 5gm
7 Ajwain 5gm
8 Roasted gramflour powder 15gm
9 Chilly flakes 3gm
10 Salt to taste
11 Garam masala 3gm
12 White Sesame seeds 40 gm
13 Prunes 20 gms


  1. Mix in a bowl hung curd & grated cheese.
  2. Add all the other ingredients, form uniform balls and stuff with a pinch of prunes and chilly flakes – make heart shaped patties with moulds and rest in refrigerator for 30 mints to firm.
  3. Before shallow frying dust with sesame seeds and well done it on a concave tawa till golden, crisp texture with an appetizing aroma.
  4. Grill slices of lemon , and placing against each Narm dil tikki – pierce satay stick one by one through each heart shaped starter looking alike hearty treat on a down pouring day with choicest of chatneys.
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New Year Recipes: Dhabe Da Jheenga Rasila

(Juicy,fleshy tiger prawns cooked in a special rustic masala mix – relished best with amritsary kulcha )

  1. 500 gm Prawns (tiger or any big size, Cleaned and de veined)
  2. 8 large Onion (chopped finely).
  3. 3 large Tomatoes (chopped finely)
  4. 1 Tsp Ginger (chopped finely)
  5. 2 Tsp Garlic paste
  6. 2 Tsp mustard oil
  7. 1/2 Tsp Turmeric powder
  8. 1/2 Tsp Cumin powder
  9. 1 Tsp Coriander powder
  10. Salt to taste
  11. 1 Tsp red chili powder (hot)
  12. 2 Cups water
  13. Coriander leaves – 3 tsp finely chopped

Heat the oil in a pan. Add the onions and saute on low heat till soft. Add the ginger and garlic and saute till the onions , Add the turmeric powder, cumin and coriander powder. On a low flame saute for 5 minutes till the masala is done .Then add the tomatoes and 2 tbsp of water. On a medium flame cook till tomatoes become soft. Add the salt, chili powder and half the coriander leaves.

Cook on a medium to high flame until this becomes dry (all the water evaporates) and specs of oil is visible on the sides.

Add 2 cups hot water (little at a time, mixing well till the gravy comes to a desired consistency).Mix well and bring to a boil. Now reduce the heat and add the deveined whole prawns and cook on a slow flame ..

Turn off the heat, cover the pan with a lid. Let it rest for 10 minutes.

Slice the tip of the cooked prawns up to quarter length to get full bodied roundels and cut dices with the rest of the prawns , arrange the dices in a ting at centre of the plate . Spread the sliced roundels around the circumference of the layered prawn dices and spread the curry artistically around the elevation as a nouvell presentation technique .

Chef’s take Microwave the set DHABE DA JHEENGA RASILA on the plate and serve piping hot with Amritsari kulcha.

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New year special dessert: Mesmerize

MESMERIZE is an exotic dessert with a colorful concoction of season’s best fruits with a fancyful presentation and an appeal value , Of course you can vary the fruit using mangoes or other colorful available fruits … according to personal taste.


  1. Stemmed glasses
  2. 1 banana
  3. 2 kiwis
  4. 150 g of strawberries
  5. 1 lemon
  6. 1 orange
  7. 100 g of sugar
  8. 70 g mascarpone cheese / amul cheese spread
  9. 2 g gelatine
  10. 1 cinnamon stick


  1. Remove the zest from the lemon and orange . Pour sugar into a saucepan with 7 cups water and bring to boil.
  2. Add the cinnamon stick, citrus zest and simmer 5 minutes. Add the gelatine , leaving it on fire one minute and remove.
  3. Remove the citrus zest, cinnamon stick and let cool.
  4. Meanwhile, peel the kiwis, mix them with 1/3 of warmed syrup. Aside in a bowl.
  5. Blend the banana with the juice of half citon, mascarpone cheese and the second third of syrup. Aside in a bowl.
  6. Mix the hulled strawberries with the remaining lemon juice and the last third of syrup. Aside in a bowl.
  7. Fit the glasses, the preparation have red fruit in the bottom of the glass keeping it tilted. Chill about 1 hour while maintaining the angle.
  8. Remove glasses, have banana cream on top, and put in refrigerator for 1 hour (the glasses must be straight).
  9. Exit again and have the glasses kiwi puree on top and put in the fridge until serving.
  10. To taste fresh. Garnish with berries on top before serving (optional)
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Pride Sun Village Resort and SPA – Reflecting the serenity of Goa

The Pride Hotels, one of the fastest growing hotel chains in India, has taken over the management of the Sun Village Resort at Goa near Baga, Arporaa favoured tourist destination in North Goa.

The 136 room property has entered into an agreement which was signed by Mr. Arun Nayar,  Executive Director Pride Hotels and Mr. Ralph Desouza, Managing Director, The Sun Village Resort Pvt. Ltd. The resort will now be known as Pride Sun Village Resort & Spa with effect from 1st September, 2013 onwards.

Speaking on the occasion Mr. Satyen Jain, CEO Pride Hotels said, “We are proud to have been appointed to manage and operate, the Sun Village Resort.  This modern and uniquely designed hotel will provide deluxe amenities and genuine local hospitality to ensure its guests a truly remarkable experience”,

More about the resort

Rooms – The resort features 136 elegant air conditioned & luxurious rooms.

Restaurants–Enjoy lip smacking delicacies at the multi cuisine restaurants at the hotel -Sunflower, Hibiscus, Tomatium offering a choice of Buffet and A-la-carte.

Conference rooms–Organize seminars, business meets or workshops at the fully equipped Conference rooms with state-of-the-art communications systems and presentation facilities to ensure smooth running of business events.

Half acre village lawns for banqueting and theme nights – Make your once in a life time event unforgettable with the most sought after and enticing venue you will ever come across.

Spa facilities – Experience the tranquility of body and soul at the exclusive Spa offering a choice of various therapies & massages by trained therapists &masseuse.

Gym - Work out and feel re-energized at the well equipped gym that hosts state-of-the-art equipments.

Shopping and entertainment–Experience the convenience of shopping, at hardly any distance from the hotel at the Shopping arcade which offers a variety of exclusive brands.

Beauty parlour with separate men’s Barber Shop – Groom yourself with all kinds of beauty therapies at the beauty parlour.

Designed to accommodate the needs of both business and leisure travelers to GOA, the hotel highlights a combination of contemporary and local traditional style.

The Pride Hotels currently has a Pan India presence in Pune, Bangalore, Chennai, Nagpur, Kolkata, Ahmedabad, Cochin, Chandigarh (Panchkula), Sriperumbudur, Jaipur& Kanha, Delhi (Aerocity – opening end 2013).

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Daawat-E- Kebab & Biryani at Casablanca

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 29th 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.

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Pride’s Luxury Hotels in Chandigarh: Lavish, Contemporary and Classy

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

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Indulge in Opulence at Pride KC Hotel & Spa in Chandigarh

India is a land where centuries of culture and tradition are blended with technology and infrastructure. One place that gives you a taste of all of these is the city of Chandigarh. Known as the best planned city of India, … Continue reading

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