SAD announces DharamYudh Morcha against Bhagwant Mann from July 19 Sukhbir Singh Badal calls it a collective holy war against the enemy of Guru Sahiban and the Khalsa Panth Guru Dokhi and Panth Virodhi has no right to rule in Punjab, says Sukhbir Singh Badal SAD president dares Bhagwant Mann to undergo Lie Detection Test Chandigarh 18 June ( Ranjeet Singh Dhaliwal ) : Shiromani Akali Dal today announced a “Dharam Yudh Morcha” from Sri Akal Takht Sahib from July 19 to remove “Guru Dokhi and Khalsa Panth Virodhi” Bhagwant Mannn as Chief Minister who has been found and declared guilty of “committing heinous sacrilege and the most unforgivable outrage against the honour and sacred glory of Sikh Guru Sahiban and the supreme religio-temporal authority of the Khalsa Panth - Sri Akal Takht Sahib.” Addressing a press conference at the party headquarters here, SAD president Sukhbir Singh Badal declared that the ‘Dharamyudh Morcha’ will be launched under the ‘Chhattar Chhaya’ (overall spiritual p...
When the food platter becomes the canvas, Chef Kunal's artistry brings out the flavours
Chef Kunal Kapur turns food platters into a gastronomic experience at the BP Reserve Experience Zone
Chandigarh 3 May ( Ranjeet Singh Dhaliwal ) : Renowned chef Kunal Kapur presented a unique gastronomic experience during the BP Experience held in the city, which saw a perfect fusion of taste, art and science. The JW Marriott Hotel in Sector 35 showcased various experiences under the theme "Five Senses." Chef Kunal Kapoor transformed the food platter into an art canvas, creating vibrant and unique artworks from colorful food items. He incorporated nitrogen-treated flowers into the plating, enhancing the visual appeal, texture, and experience.
The event featured several interactive experience zones, including an aroma zone and a sound zone, where guests were treated to different senses. Through these zones, a blend of scent, music, and taste transported attendees to an immersive environment.
This event was not only special for food lovers, but it also saw an attempt to present gastronomy in a new and creative way. Describing continuous hard work as the key to success for young chefs, he said that if your restaurant is doing well and if your customers are satisfied with you, then you are successful.
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