Cuisine From South India
In association with Crowne Plaza, Tel Aviv
THE DECK, 145 Hayarkon Street, Tel Aviv :
9 May @ Crowne Plaza, 2-6pm
10 May @ Crowne Plaza, 6-9pm
11 May @ Crowne Plaza, 12-4pm
India, known as the "land of spices" is a host to cuisines defined by spicy and hot foods. South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The similarities are the presence of rice as a staple food, the use of lentils and spices, chillies, coconut and native fruits and vegetables. Traditionally South Indian food is served on a banana leaf and almost every dish prepared has native spices giving it a sharp pungency that is heightened with the use of tamarind. The cuisine is a combination of vegetables, meats and seafood.
The Crowne Plaza Tel Aviv Hotel is located on the Tel Aviv promenade with a breathtaking view of the sea, the marina and direct access to the beach and within walking distance from Neve Tzedek, Jaffa, the entertainment and shopping centers and the nightlife of the White City. The hotel features one of the best gourmet restaurants in town, the Pacific Bistro & Sushi Bar, offering a unique combination of European and Asian flavors; a 24-hour espresso bar; a wine bar; a luxurious health club and spa; and an in-door swimming pool overlooking the sea. The refurbished Louis Espresso Bar with its modern design is the perfect place to hold that successful business meeting. The hotel guest rooms are a haven of comfort, style and careful planning. The exclusive business center offers a comprehensive range of services, including meeting rooms, banqueting halls, a state-of-the-art boardroom and solutions for all administrative requirements.
Just Mehfil, a unit of Excuisine Foods & Beverages Pvt. Ltd., serves authentic indulgent Indian food. Excuisine Foods & Beverages, an entrepreneurial venture started with the goal of offering fresh, healthy & affordable Indian & global cuisine experience to meet the rapidly changing gastronomical needs of the urban market.
Vikram Udaygiri is a young and well travelled entrepreneur & chef. He has specialized in French and regional Indian cuisines. Vikram’s expertise lies in creating food concepts for various formats, from Managed Kitchen Solutions & Industrial Kitchen Operations to Quick-Service Restaurants & Fine Dining Restaurants. He has been awarded the "IFCA SMART CHEF 2012". This award was given in appreciation of displaying extraordinary professional competence and achieving outstanding accomplishments in the culinary field.
T.S.Nanaiah, a graduate in Hotel Management, started his career as a Chef with the Park Hotels, India. He went on to specialize in Costal Indian Cuisine and currently works as a Chef & Food Architect with Excuisine Food & Beverage Pvt Ltd. He designs menus for various brands of Just Mehfil & Orange Peel.