Congress sounds poll bugle with united front Mann’s reins in hands of Shah and Kejriwal : Rahul Reiterates challenge to Modi to debate who is anti-national Asserts, Punjab needs a government that is run from Punjab, not Delhi Says, Punjab can’t fight drugs with a CM who gets drunk every evening Kharge says, never seen a such a corrupt government as that of AAP in entire career Says, wherever Congress in winning position, AAP comes to BJP’s aid Thousands of people gather at Sangrur’s Insaf rally Sangrur 4 November ( PDL ) : Leader of Opposition in Lok Sabha Rahul Gandhi today said that Punjab needs a government which is run from Punjab and not from Delhi. He said the reins of the Aam Aadmi Party government were in the hands of Union Home Minister Amit Shah and former Delhi Chief Minister Arvind Kejriwal. “One rein is in Shah’s hands and another in Kejriwal’s” he said, while addressing a massive public rally here today, as the Congress sounded the poll bugle with a completely united...
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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