Spunky indian-september-2019

SPUNKY INDIAN
Delivering a delectable slice of India to the world
SEPTEMBER 2019
SIGNATURE
CLUB
RESORT
MICE Tourism In
India
ASKING
ANUPRIYA
Heer Kothari in a
tête-à-tête with
Bollywood rising
star, Anupriya
Goenka
GANESH
CHATURTHI
Of faith, beliefs
and rituals
The
indomitable
spirit

September is here and we are in the
last quarter of the year. The festivals
are lined up and I'm sure we are all
ready to celebrate it with grandeur.
This September issue talks about
Ganesh Chaturthi, a festival that the
whole nation celebrates. This edition
also talks about the actress on
screen- Anupriya Goenka. And last
but not the least, check out some
amazing travel destinations.
editor's letter

01
06
11
15
20
25
31
Clothes That Sustain
Asking Anupriya: The
Indomitable Spirit
Ganesh Chaturthi: Of
Faith, Beliefs and Rituals
Know About Chef
Sidharth Sharma,
Corporate Chef,
Saints N Sinners
Chimichurri-A
Pan Asian Restaurant
MICE Tourism In
India: Signature Club
Resort can be a Hub for
Meetings, Incentives,
Conferences
and Exhibitions
Monsoon magic: Five
Destinations to Travel
this Monsoon
ON THE COVER
Heer Kothari in a tête-
à-tête with OTT and
Bollywood rising star,
Anupriya Goenka
TRAVEL
Look at some
picturesque destinations
to cover during this
monsoon.
FOOD
Know About Chef
Sidharth Sharma,
Corporate Chef, Saints N
Sinners
FASHION
All about clothes that are
are sustainable and eco-
friendly.
content

CLOTHES THAT
SUSTAIN
Today sensitive brands are making a slow but sure switch to using eco-friendly fabrics that are
beneficial for consumers as well as for the environment.
The environment factor has hit clothing in a big way with designers and brands going all out to
ensure that clothes are sustainable and eco-friendly.
WrittenbyBinduGopalRao.
Going Green
Certified organic cotton is a fabric that is extensively used when making sustainable clothing. Cotton,
Mul, Linen, Jamdani and silk dyed using eco-friendly dyes, fabric made with fibres of bamboo,
aloe-vera, rose petal, milk fibre, soya-bean and banana are all eco-friendly fabrics too. All these
fabrics are natural, chemical-free and hence sustainable.
“These have various benefits for the consumer along with being eco-friendly, they allow the skin to breathe
and give comfort, silk acts as anti-allergens, and wool is natural insulator. The new brand
identity is a phased out approach in which the smallest of details from the embroidery to buttons and collar
linings will be made with 100% natural materials,” says a spokesperson from WLS.
Spunky Indian | Page 1

Eco-friendly fabrics are not mass produced - hence
difficult to source. “Also since they are mainly plant-
based, we need to wait for the plant to grow and be
harvested and only after which the fiber can be made
into the fabric. Their limited availability and low
awareness among consumers is one of the biggest
challenges we face today,” says Vaishali Karad,
Founder and Principal Designer, Paashh.
Sustainability in fashion is a relatively newer concept
which gives us the blank canvas to experiment with
different kinds of sustainable fabrics to give
customers the choice. “We have an exclusive
collaboration with Livaeco by Aditya Birla Group to offer
eco-friendly range of styles. Livaeco is one of the fastest
growing fibres which comes from nature and goes back
to the nature. Reducing carbon
footprints, Yolo Dress is an outfit of the season which
allows us to give back to the nature fashionably,” says
Aarti Ahuja, Head – Marketing, TCNS Clothing.
Advantages Galore
Natural fibers and fabrics are best suited for human
skin. “They breathe the most and least harmful to
human bodies, soft to wear. To safeguard your health
and protect against allergies due to chemicals
and artificial processes used to manufacture non-eco
friendly fabrics it is always advised to go for natural
fabrics,” says Designer Bhavya Bhasin. Ritu
Ajbani, Co – Founder, Petit Royal adds, “organic wool
is used in the knitwear that we house which is
produced using sustainable farming practices and
without toxic sheep dips. We have clothing made
from Linen too for kids. It is tougher than cotton,
requires less water to grow, naturally moth
resistant and gets stronger after every wash.”
Likewise, linen is best for summer fashion as it has
cooling effect. “They are made from fibers that do not
require the use of any pesticides or chemicals to grow.
Linen is easy to care and don’t need iron to look
good, and when we talk about silk is dries very
easily after washing,” says Ravi Gupta, Owner,
Gargee Designers.
Sustainability in fashion is
a relatively newer concept
which gives us the blank
canvas to experiment with
different kinds of
sustainable fabrics to give
customers the choice.

Cotton, Mul, Linen, Jamdani and silk dyed using eco-
friendly dyes, fabric made with fibres of bamboo,
aloe-vera, rose petal, milk fibre, soya-bean and
banana are all eco-friendly fabrics too. All these
fabrics are natural, chemical-free and hence
sustainable.

Challenge Factor
When considering the most environmentally conscious
fabrics, you have several options and, perhaps, even
more limitations. You could choose to use organic
fabrics, like cotton, organic flax (linen) peace silk and
Viscose Rayonor choose recycled fabrics like recycled
PET polyester or fabrics that have a virtual closed loop
production process, like lyocell.
Kanchan Sabharwal, Designer, Label Kanchan says, “the
biggest challenge of using eco-friendly fabrics is the
cost of the fabric, the production time take to weave
the fabric on hand looms to reach out to the right
market. Dyeing, printing and finishing of fabric are
other challenges.”
The challenges of working with pure and natural
fabrics are the delicate nature of these yarns – if not
processed/woven with the right pressure and tension,
these yarns can break.
“Some of them which are handspun such as tussar, ketia,
matka, jhuri, balkal are also uneven and carry
slubs/irregularities which, while adds to the charm of the
finished saree, is arduous work at the looms. This adds to
the complexity of designing the product as the dobby, jala
and jacquard is used on such irregular yarns,” says
Shyamala Ramanan, Business Head – Taneira.
Designer Purvi Doshi adds, “also as it is hand woven, it takes
around two months for production and then the natural dying
process takes a month, so overall the whole production time is
a big challenge.”
Natural fibers and fabrics
are best suited for human
skin. They breathe the most
and least harmful to human
bodies, soft to wear.
Cost Matters
Sustainable brands are generally priced higher as
brands are committed to providing garments for which
fabrics are ethically sourced with a promise to give
workers improved production conditions and pay.
Neha Didwania Garodia, Founder and Director, MI
Dulce An’ya says, “customers are willing to pay for quality.
Our job is to educate them on the superiority of these fabrics.
We share how much better organic cotton is for baby’s skin,
and also how much better it is for cotton
farmers and the land they till.”

Designer Daya Bansal avers, “we try to
deal directly with the manufacturers to
cut extra margins and avoid mixing in
fabrics. Today, the consumers are well
aware of eco-friendly fabrics, the media
has played a very important role in
bringing the awareness.”
Kavitta Darney, CEO &
Founder, Foxxy Couture
avers, “yes they are
expensive and we have to
explain to people about the
positive attributes of the
fabric, how it is better than
the others and since it is
sustainable, it will come a
bit expensive as it lasts
much longer than the other
fabrics.”
Customers are willing to
pay for quality. Our job is
to educate them on the
superiority of these fabrics.
We share how
much better organic
cotton is for
baby’s skin, and
also how much
better it is for
cotton
farmers and the
land they till.”

ASKING ANUPRIYA: THE
INDOMITABLE SPIRIT
InterviewbyHeerKothari
Heer Kothari in a tête-à-tête with OTT and
Bollywood rising star, Anupriya Goenka.

It really takes gumption to get out of
one’s shell and do something
uncomfortably cool! Anupriya Goenka,
has been living by the dictum, ‘dare to
be!’, from her girlhood years. She’s left
an indelible imprint in the minds of
her ever-growing fan-base. She strives
hard at putting the best foot forward,
and does so with panache.
Introduction
2013 marked a turning point in Anupriya’s career. She leaped right into the
face of her newfound passion, taking to the metier of acting, after quitting
her rather comfortable and growth inclined corporate job. She earned her
first break with the UPA government’s Bharat Nirman advertisement
campaigns, warranting her lead roles in prominent Telegu films. Her
appearance as a lesbian in the ‘Myntra’ commercials (first of its kind) caused
a stir. Bollywood gradually followed suit and today Anupriya is, better
known as ‘Rani Nagmati’, from the controversial, but dynamic Sanjay Leela
Bhansali film, ‘Padmavati’ and ‘Poorna’ from YRF’s ‘Tiger Zinda Hai’.
Early Life
Born and brought up in a business family,
Anupriya inherited a mess for a once flourishing
trade. She was compelled to run the show as her
siblings were preoccupied with other
commitments. Anupriya used her management
skills to the best of her ability, to resurrect the
business to its former glory. But later preferred to
shut-shop and move on.
The Move
Being the sole breadwinner of her family, Anupriya
quickly made her mark in the corporate space. While she
was busy climbing the corporate ladder to make it to the
top; She, was introduced to a certain acting workshop.
Her interest in the field piked, and she took to theatre in
her free time. “I was happy to quit the mundane
corporate job as my interest jeered towards acting. I was
cast in a couple of plays, however, none of these got
staged. But one can only see light at the end of a dark
tunnel! I gathered myself, and worked hard towards
having something more substantial fall in my lap.”
Anupriya whole heartedly credits, Pradeep Sarkar, to
get her to where she is today. She fondly addresses
him as ‘Dada’. His faith in her skills gave Anupriya
the edge that helped her imbue fineness in every
part she played. ”
“I was happy to quit the mundane corporate job as my interest
jeered towards acting. I was cast in a couple of plays, however,
none of these got staged. But one can only see light at the end of a
dark tunnel! I gathered myself, and worked hard towards having
something more substantial fall in my lap.”

Anupriya’s versatility grew every passing role. Today,
she is considered as one of the better-known
actresses in the industry. “The industry has been very
kind to me indeed! I have grown slowly but surely. I have
been receiving a consistent number of roles from time to
time, and have managed to steer the graph more
positively.”
The Roles
Anupriya has been an out and out family girl. “I dote over my parents and enjoy the company of ‘Sugar’ (my lovely
dog). I have showed my parents some tough love. But they are very confident about me and know that I will always
stand by them through hail, shine and storm.” As a person, Anupriya is open with only with a select few, and totally
lets her hair down with them.
Being the shy and introvert, Anupriya throws light on some of the most awkward moments she braves as a
celebrity.
Today Anupriya is, better known
as ‘Rani Nagmati’, from the
controversial, but dynamic
Sanjay Leela Bhansali film,
‘Padmavati’ and ‘Poorna’ from
YRF’s ‘Tiger Zinda Hai’.
On inquiring about the future we learn that this sultry
diva, hopes to take to more than acting in a few years to
follow. “I have enjoyed playing ‘Poorna’ in ‘Tiger Zinda Hai.
This is the role that has emerged most beautifully.
There is a lot of experience I have garnered working with Sanjay Leela Bhansali, on the sets of ‘Padmavati’ and
working with him has been one of the most precious experiences. ‘Sacred Games’ has positively impacted
my career in a huge way. We were pleasantly surprised to learn how ‘Criminal Justice’ was received. The
unexpected response has propelled the production house to work towards ‘Criminal Justice Part 2’! I
have forged very strong bonds with everyone on the team. I have enjoyed playing other roles as well! I look
forward to the release of YRF’s ‘War’ with Hritik Roshan and Tiger Shroff.
The Roles

Anupriya has been an out and out family girl. “I dote over my parents and enjoy the company of ‘Sugar’ (my
lovely dog). I have showed my parents some tough love. But they are very confident about me and know
that I will always stand by them through hail, shine and storm.”
As a person, Anupriya is open with only with a select few, and totally lets her hair down with them. Being the shy
and introvert, Anupriya throws light on some of the most awkward moments she braves as a celebrity. “I always find
myself feeling most unyielding at events, especially when I encounter with a social circuit comprising of a
respectable lot who’ve made it larger than life in their own field. Sounds rather odd, when I state this being an actor/
public figure. However, I am exceedingly passionate while facing the camera, and find myself at ease with that
amazing contraption. It certainly brings out the best in me”, adds Anupriya. It is amazing to learn how a device helps
someone be totally truly themselves while playing diverse fictional characters. Acting is therapeutic indeed.
The ‘Anupriya Goenka’
I am exceedingly
passionate while facing the
camera, and find myself at
ease with that amazing
contraption.

Being introvert stemmed out of Anupriya’s circumstances in her girlhood years. ‘ Sometimes, people think that I
am unapproachable owing to my insolent ways, when in reality am just shy. But when they interact with
me, they see a side to me that is completely different, and gradually draws them in to garner a fruitful
interaction.” In life most of us stumble upon people, who typically spell out shades of grey. There are very few
who are crystal clear in their approach. Since such a lot is very direct, they often get categorized as ‘rude’. “I have
often found myself trying so hard to overcome this hitch. But time has educated me rounding my very being to a
more mature approach.”
The Introvert being
End Note
It is indeed a tough world out there, and one can only make it to the pinnacle of success with a dint of hard work
and an overdose of passion. Even the biggest and most established celebrities work towards striving perfection in
their chosen field. After all, success has no short cuts.
It is amazing to
learn how a device
helps someone be
totally truly
themselves while
playing diverse
fictional characters.
Acting is therapeutic
indeed.

GANESH CHATURTHI:
OF FAITH, BELIEFS AND
RITUALS
WrittenbyRashmiGopalRao
Heer Kothari in a tête-à-tête with OTT and
Bollywood rising star, Anupriya Goenka.

There is denying the fact that India is a country of festivals and given that it is a land of
diverse cultures, customs and traditions, there is a festival for every faith, season and even
agricultural milestones like sowing and harvest. An occasion to celebrate and bond with
family and friends, festivals are synonymous with rituals, gaiety and of course scrumptious
food. One of the most important Hindu festivals dedicated to the God of beginnings, Lord
Ganesha aka Lord Ganapati is Ganesh Chaturthi.
One of the most important Hindu festivals dedicated to the God of
beginnings, Lord Ganesha aka Lord Ganapati is Ganesh Chaturthi.
Installation of clay idols
Apart from worshipping the idol of Lord
Ganesha that is present in each home, the
festival is characterized by bringing home a
clay idol of the Lord specially prepared during
the festival. Hence, it is a common sight to
see scores of colourful idols lining the streets
weeks prior to the festival.
It is not only in homes but also city streets and
localities bring in their own idols, some of which
reach a height of 25 feet and more. Mumbai
and Hyderabad are cities that are known for
their awe inspiring Ganesha pandals and
idol. The one installed in the Khairatabad
area of Hyderabad is one of the tallest in the
country with heights reaching 60 feet and
higher! Most idols are immersed on the
auspicious day of ‘Anant Chaturdasi” which falls
ten days after the
festival.
Shopping for the idol is a big source of
excitement and the same is normally
bought home by the male members of the
house. Idols that have the trunk pointing
towards the right (called “Balamuri” Ganesha)
are considered auspicious and hence is highly
preferred. In states like Karnataka, Ganesha’s
mother “Gowri” is worshipped first and on the
day prior to the festival, hence idols of both
Gowri and Ganesha are bought home together.
Celebrated on the fourth day of the waxing moon period (Shukla Chaturthi) of the Hindu month of Bhadrapada,
Ganesh Chaturthi falls each year either in the month of August or September. Marked to celebrate the birth of Lord
Ganesha, the son of Lord Shiva and Goddess Parvati, the festival also called Vinayaka Chaturthi is a ten-day affair and
celebrated with pomp and show across various states in the country.
Balamuri Ganesha

Elaborate worship
On the day of the festival, people get up early and after
having a bath and adorning new clothes, commence
the puja of the Lord. The idol that is bought home is
installed in a designated place and either placed on a
plate of rice beneath or a red cloth on which some rice
is sprinkled. Colourful Rangoli or kolam is also done
and the doors are decorated with mango leaves. The
idol is then decorated richly with flowers of various
kinds, some of which are considered highly auspicious
to Lord Ganesha. These include the red hibiscus
flower, the flower or inflorescence of the areca nut tree
as well the blue Clitoria Ternatea flower.
In southern India, no puja of Lord Ganesha is complete
without the offering of Durva grass and the calotropis
procera flowers that is normally strung into a garland.
Apart from flowers, 5 types of leaves including ‘bilwa
patra’ is offered as well as intricate patterns made from
cotton which are known as ‘Gajje vastra’. The latter are
normally made and offered by the women folk of the
family and again is a tradition popular in Karnataka.
The chanting of 108 names of Lord Ganesha is another
highlight of the puja along with other hymns, bhajans
and an elaborate offering of food.
Special food offerings or naivedyam
The idol is then decorated
richly with flowers of
various kinds, some of which
are considered highly
auspicious to Lord
Ganesha. These include the
red hibiscus flower, the
flower or inflorescence of
the areca nut tree as well
the blue Clitoria Ternatea
flower.
Ganesh Chaturthi is synonymous with a host of
speciality foods that are offered to the Lord. The
God himself is a fan of foods like modak,
laddoos etc, hence His favourite food is
prepared on this day.
Sweets like modak, kadabu and patole are
popular in Karnataka and Maharashtra. These are
sweets which are essentially a mixture of coconut
and jaggery filled in packets made from rice flour.
These are steamed either in banana or turmeric
leaves. Motichoor ladoos, lemon rice,
Shreekand, puran poli, banana sheera as well
as payasam are some other foods prepared for
the festival.
In coastal Karnataka, special savoury rice
dumplings made from a fermented batter of
rice (or idli rava) and urad dal are steamed in
screw pine leaves and offered to the Lord.
Known as Moode Kadabu or Kotte kadabu,
these are considered very auspicious to the
Lord and are also highly significant ‘sevas’ in
prominent Ganesha temples like Annegudde
and Guddattu Vinayaka temples in Udupi
district.

Panchakajjaya which is a dry mixture of various ingredients like gram dal, sugar, sesame seeds and cardamom
amongst others is yet another key offering to Lord Ganesha here. The preparation of chakli or savoury rice flour
spirals and laddus of sesame seeds and dry fruits are also special offerings in this region.
Twenty-one is usually considered a lucky number and most foods like modak, chakli and laddus are offered in this
number. The puja concludes with a grand ‘aarthi’ after which family members take blessings of their elders and
enjoy a grand meal. The idols in the houses are either submerged the same evening or on the 3rd or 5th day.
Sweets like modak, kadabu and patole are popular in
Karnataka and Maharashtra. These are sweets which
are essentially a mixture of coconut and jaggery filled
in packets made from rice flour. These are steamed
either in banana or turmeric leaves.

KNOW ABOUT CHEF
SIDHARTH SHARMA,
CORPORATE CHEF,
SAINTS N SINNERS

1) What inspired you to become a chef?
I guess right from the early childhood, I had this
inclination towards food. Even when I was a small
child, watching my mum create lovely aromatic and
tasty food used to fascinate me, it felt like magic to
me then. I grew up watching her create wonders in
her Home Kitchen. This often led to me and her
discussing recipes and trying to modify them based
on availability of ingredients. It was passed on to be
from my mum.
2) Did you go to culinary school? What
credentials did you earn through your
culinary studies?
I did my three years at Institute of Hotel
Management, PUSA, New Delhi. It used to be
diploma course then, but has been converted a
Graduate Degree programme now.
3) What did you like best about the
education experience? What did you like
the least?
Oh..! it was fantastic, it was like the little Birdie
out of her nest, from mum's kitchen to the
professional kitchen, it was like a rainbow of
colors which were added to my monochromatic
understanding of food. Realized there was not
just a taste and an artistic side to food but there
was a whole lot of science and accounts to it as
well. There was so much to learn. Learning is
something I really love so couldn't have disliked
something. But yes would have been better if I
could get more time each day.
4) Would you like to share an anecdote
on how did you handle a
difficult situation? [in the kitchen/overall
management]
A situation only arises when we are not organized,
when we don't pre-plan. I'm a hard core believer
that good and effective planning can avoid most
difficult situations. Rest are accidents and no one
has control over accidents, but they also help
you plan better the next time.
It's important to train your team well and have confidence in
them. Stay calm and be integrated, a good team can handle
any kind of situation. I have personally experienced some
tight spots and we have come out with flying colours.
Even when I was a small
child, watching my mum
create lovely aromatic and
tasty food used to fascinate
me, it felt like magic to me
then. I grew up watching her
create wonders in her Home
Kitchen.

5) Describe your usual role in a team
centred work environment? Do
you easily assume a leadership role?
No individual is complete by him/her self, but when
a team works like one individual, it's fantastic. I kind
of don't agree to the concept of leaders in a team,
instead I believe in choreography, balancing the
high and low notes in your team to produce music
that the team members themselves are not aware
of, And in doing so you have to become a member
of the team, you got to know them more than
they know themselves.
It's important to train
your team well and
have confidence in
them. Stay calm and
be integrated, a good
team can handle any
kind of situation.

6) What is the concept of the Sunday
Brunch introduced at Saints N Sinners?
There were days when social celebrations called for
luncheons and feasts. In Kangra, where I come
from, even today the tradition is alive, be it be some
ones birth celebrations, marriage, retirement
ceremony, "Dhaam " is organized, where
numerous local traditional vegetarian "Satvik"
dishes cooked on wood fire are served till one
can eat no more . Though invitations were sent
to near and dear ones, you do not need one to
go to a Dhaam and have unlimited serving of lip
smacking food served on leaves by the same
Botis (traditional cooks) who prepared the food.
Come over to Saints N Sinners!

In a way we celebrate our Sundays and want our
guest to eat their full, after all its a Sunday, Sundays
are cheat days even for people on controlled diets.
7) What do you do to stay current on
new trends? Describe a few current
industry trends.
While this industry is one of the oldest and is ever
growing, it is yet to achieve its peak. It is imperative
that this industry believes in responsible hospitality,
thoughtful use of plastic and water, local farm
sourcing, promoting revamped and modernized
versions of regional cuisines to promulgate and
familiarize people of the varied treasures of our
cultures and country.
8) When are you happiest at work?
When I am on my feet and there is a crowd to feed
:-)
9) A quote that keeps you going.
Don't play victim to circumstances you created.
10) Any recipes you would like to share?.
Cote De Pork is a signature dish that we serve at
Saints N Sinners. Recipe & image attached.
We celebrate our Sundays and want
our guest to eat their full, after all
its a Sunday, Sundays are cheat
days even for people on controlled
diets.
No individual is complete by him/her
self, but when a team works like one
individual, it's fantastic. I kind of
don't agree to the concept of leaders
in a team, instead I believe in
choreography.
Don't play victim to circumstances
you created.
It is imperative that this industry
believes in responsible hospitality,
thoughtful use of plastic and
water, local farm sourcing,
promoting revamped and modernized
versions of regional cuisines to
promulgate and familiarize people
of the varied treasures of our
cultures and country

Light Weight Range of Body Lotions
by St.D'vence

CHIMICHURRI-A PAN
ASIAN RESTAURANT
They say ‘you are what you eat’ and the adage
fits well for Chimichurri – Marketing Head Sandhya Johari.

They say ‘you are what you eat’ and the adage fits well for Chimichurri – Marketing Head Sandhya Johari.
Urbanization and flair for Asian Cuisine in Mumbai inspired the owner to think of Chimichurri. It’s a casual dining
restaurant in Mumbai serving Authentic Pan Asian-cuisine food in classy but yet so casual ambience.
Mrs. Johari has done her MBA in Marketing from D.Y.Patil Institute of Management Studies from Belapur. She has
been in the hospitality sector since 9 years now and has worked with brands like Hakkasan, Yauatcha, Aromas
Café, Citrus Hotels and many more brands in restaurants sector. She has a massive flair for this industry and have
been involved in crucial CRM set ups, PR and digital marketing strategies, crazy campaigns, delivery module setups
and 360 degree branding solutions for the hospitality companies.
She believes in today’s scenario CRM is very important to maintain the right connections or to keep in-touch with
our guests regularly so as to be on top of their mind always. Dining In is a complete experience that restaurants
give to the guests and how to enhance it is what we thinkers do by adding that extra touch to the entire
experience.
About Chimichurri-A Pan Asian Restaurant
Chimichurri a casual dining restaurant serves international Asian food at Times Square Sakinaka. It’s a recent addition to
Times Square Sakinaka, serving from 20th May 2019.
Chimichurri is an all-day Asian diner wherein scrumptious fare is curated from Japan, China, Thailand, Malaysia
and Sri Lanka. The ambiance is reminiscent of an elegant, old-school bar that adds just the right amount of classiness to
a casual dining destination like this. So whether it’s Cantonese baos and dimsums, flavorful bowls or mouthwatering
sushi, Chimichurri is all set to satiate every craving when it comes to Asian cuisine.

Chimichurri concept is about Pan Asian Cuisine
wherein we have brought in together different
cuisines like Japanese, Cantonese, and Malaysian, Thai,
Singaporean and few more. Ambience chosen is like that
of an old school bar with wooden look and feel
everywhere. It looks classy but yet positioned as a casual
dining restaurant because it’s casual, suitable for all age-
groups, pocket friendly with full-fledged bar.
The Value for money is what makes Chimichurri stand out
from the competition. Its ambience is classy like an old
school bar but still its casual dining operations makes it
completely comfortable place for all age-groups.
The Value for money is what makes
Chimichurri stand out from the
competition. Its ambience is classy
like an old school bar but still its
casual dining operations makes it
completely comfortable place for
all age-groups.
Chimichurri is a venture by Pop Tate’s which has strong
presence base in Mumbai western and central regions.
Considering the trend going on today, dining out is no
more just occasional on birthdays and anniversaries.
People frequently dine out to give their life an element of
comfort and luxury.
Also due to urbanization, people have now started
recognizing the international cuisines and also have an
urge to try different cuisines apart from North Indian
cuisine. Amongst all the international cuisines Asian
cuisine has gained more and more preference due to
its scrumptious flavors and culinary delights.
If you love Asian food, but are worried about the cost,
Chimichurri is the place to be because we shall bring
the same authentic Asian food in a classy ambience
but in a pocket friendly Way!
Chimichurri is a venture by Pop
Tate’s which has strong presence
base in Mumbai western and
central regions.

Signature Dishes
Chimichurri Sizzling Chicken: A succulent pan fried chicken with house special Chimichurri sauce, complimented with
pok choy, broccoli and mushrooms. Served Sizzling hot...
Chimichurri Chicken Dumplings: A steamed crystal Dumplings with chunky chimichurri chicken and assortment of
sauces.
Chimichurri is brand with Pan Asian Cuisine, includes countries like, China Thailand, Malaysia, Japan, Korea,
Vietnam, Myanmar and Indonesia. The menu is mix of popular dishes from these countries.
Chimichurri

China - Dimsums
Dimsums are the favorite Cantonese food from China where it has different cooking styles of Dimsums. They are
mostly served steamed but sometimes they are pan fried and deep fried too. The most popular style is steamed
dimsums which is healthier and flavorful. They are mostly mild in taste where it is served with various sauces
generally pungent in taste to balance.
They are mostly small bites and are steamed in bamboo baskets which give them different aroma. The dimsums
making is an art where it made in different shapes and colors. Natural colors are used derived from vegetables.
Dimsums are made in two parts where it has outside coating and the filling. The coating can be made of refined flour
or with potato starch. The dimsums made of potato starch are called crystal dimsums as the coating gets clear once
steamed.
Japan - Sushi
Sushi is a Japanese dish made from Vinegared sticky
rice with different stuffing in it. The common stuffing
done in sushi is seafood, vegetables and rarely fruits
are used in it It is made with sticky medium grain rice
where it is easier to bind the ingredients together due
to its sticky nature.
The commonly used seafood for the filling in the sushi
is Salmon, Tuna, Squid, Eel, Prawns and Crab. Sushi is
generally added with seaweed sheet which gives
the Sushi the distinctive look and taste. The Sushi are
commonly used are Maki and Uramaki. Sushis are
generally eaten with pickled ginger, wasabi paste
and with light soya sauce for added seasoning. The
seafood used in Sushi has to be really fresh as it is
eaten raw with sticky rice and seaweed. The sushi
option is very healthy and sometimes takes time to
develop the taste.
The dimsums making is an art
where it made in different
shapes and colors. Natural
colors are used derived from
vegetables. Dimsums are made in
two parts where it has outside
coating and the filling. The
coating can be made of refined
flour or with potato starch.

MICE TOURISM IN
INDIA: SIGNATURE CLUB
RESORT CAN
BE A HUB FOR
MEETINGS, INCENTIVES,
CONFERENCES AND
EXHIBITIONS.

Hotel chains and
Resorts have
realized the
potential MICE
has to offer and
are tapping into
it by providing
various facilities
and offerings
thus nurturing
the segment as it
holds a great
promise.
MICE segment has been one of the premier revenue generating segments
for hospitality sector in the past few years. This segment is only growing
bigger and better every passing day as industrial impetus and infrastructural
growth is contributing to its success. Hotel chains and Resorts have realized
the potential MICE has to offer and are tapping into it by providing various
facilities and offerings thus nurturing the segment as it holds a great
promise. At Signature Club Resort we are tucked away from the city; our
calm & serene environment is an added advantage for any MICE event. For
Signature Club Resort, MICE business constitutes almost 60% of the total
business, as most of the corporates prefer our location for their residential
conferences and day outs.
“We are a first of its kind Club Resort with a blend of city hotels services and
resorts facilities; our international standard sports arena helps us position
our brand as a distinctively different in the crowded market. We offer over
10,000 sq. ft. of open lawn space catering to MICE segment & destination
weddings.
Bangalore International
Airport is just 15-minute
drive from here; it gives us
an opportunity to
accommodate transit &
layover passengers at the
same time. We are
planning to extend our
indoor banquet facilities,
which can cater up to 1500
guests at a time; also
planning to procure latest
structures that can be
used in outdoors yet
providing the same
comfort and convenience
of an indoor banquet hall.
Most of the corporates
prefer to conduct their
official meetings/
conferences in open
spaces and this addition
will be the perfect answer.

We engage and participate in all the major hospitality shows and exhibitions that enable us to stay abreast with latest
developments and trends taking place in the industry; it also acts as a window to interact with industry experts and
create services and offerings according to the need of the hour. In order to promote our venue and keep our guests
updated of our facilities and offerings, we utilize social media platform to its full potential”, Narendra Prabhu, GM,
Signature Club Resort, informed.
At Signature Club Resort, we provide a host of facilities to our guests that are captured below:
Banquet Space
SCR has 12000 sq. ft. of lush lawns, where any type of MICE event can be organized. Apart from our lawns, we are also
equipped with 8000 Sq. Ft of indoor banqueting spaces that can cater up to 350 – 400 guests at a time. We are capable
of organizing customized major events like product launches, music concerts, fairs and exhibitions.
Jasmine
A multi-purpose activity hall that can accommodate 30 guests and is fully equipped with modern audio video facilities is
the ideal location to ensure hassle free meetings.

Silver Oak
A smart banquet hall with fine décor to suit all occasions and gatherings; it can hold big meetings and in-door events.
The banquet hall opens up into the Silver Oak lawns that can hold a floating crowd of 1000 guests.
Meeting and Conferencing facilities:
At Signature Club Resort, we transform employee into teams over retreats and off-sites. With an array of banquet
facilities, we can cater up to 2000 guests. Our event management team will make sure all guest needs are taken care as
they promise their impeccable service and attention to detail.

Accommodation
Signature Club Resort offers well-appointed 45 executive rooms and suites. With amenities that suit both business and
leisure travellers, the rooms are spacious with a mini bar and work desk. The property also has inter-connecting and
twin bedded rooms to make group outings and family get-together more enjoyable.
Sports & Recreational Facilities
Swimming Pool – 6 lane indoor heated pool
2 Badminton Courts with Oak Wood Flooring
1 Squash Court with Maple Wood Flooring
Tennis Court
State of the art Gym
Yoga Terrace
Billiards and Pool Table
Indoor Table Tennis
Aerobics Room

Food & Entertainment
Tamarind is a multi-cuisine restaurant
located on the first floor overlooking our
sports stadium. As a vibrant all day
restaurant, it offers wonderful dining
experiences and Sunday Brunches.
Tamarind has a lavish menu that offers
cuisines varying from classic Indian and
continental dishes well-crafted by our
chef.
Tamarind Restaurant
Courtyard Café
This alfresco style café offers short eats,
snacks, desserts and refreshing hot &
cold beverages throughout the day.
Courtyard Café sets the ideal ambiance
– a lazy afternoon to simply sit back and
relax or a constructive evening to
ponder and brainstorm.
Pavilion Bar
Pavilion bar, a lounge bar offers
international selection of beverages -
from liquors and cocktails to liqueurs
and mocktails. Set in a chic ambiance
with pleasant décor and music,
Pavilion bar also continues to an
open air patio and is a perfect place
to relax and unwind – from business
dinners to that romantic date with
your beloved.
Reservation and information
The property is equipped with real time response for queries related to bookings and general information.
The website gives out all the necessary information about the property i.e. number of rooms, sport facilities,
gymnasium, tariff etc., we keep it seamless and are constantly updating it with various on-going promotions.

MONSOON MAGIC: FIVE
DESTINATIONS TO
TRAVEL THIS MONSOON
WrittenbyRashmiGopalRao.

Nothing quite compares to the beauty of the land after the first rains. The earthy aroma of wet soil, water splashed
trees and rain kissed mountains and valleys make for a sight quite like none other. Just sitting back, watching the rains
caress the parched land and listening to the sound of the gentle winds along with the “pitter patter” of raindrops is
certainly a rejuvenating experience.
There are several destinations in India whose charm comes alive during the monsoon months of June, July, August and
September. With landscapes becoming more invigorating, water bodies becoming fuller and waterfalls coming
alive, monsoons are the best time to savour the beauty of some exotic lands. Here is a look at some picturesque
destinations to cover during this monsoon.
Often called the Scotland of India, Coorg is one of the most scenic hill stations of South
India. Located about 275 km from Bangalore, Coorg is a land of fertile green landscapes,
waterfalls, coffee plantations and delectable cuisine. With breath taking vistas and
enchanting flora and fauna, monsoons are a perfect time to visit this beautiful hill station.
During this time, make sure you visit the stunning Irupu falls which is in full glory during the
monsoons. Also called the Lakshmana Thirtha falls, the stream is a tributary of the Cauvery
that flows down the Brahmagiri peaks. The Harangi dam and Chelavara falls are yet other
places of interest that can one can marvel at during the rains. Apart from these attractions a
quiet getaway among the coffee plantations in the lap of nature is sure to drive away the
urban boredom.
Coorg
Coorg is a land of fertile green landscapes,
waterfalls, coffee plantations and
delectable cuisine.

Known for its backwaters and tranquil scenery, Alleppey which lies about 600 km
from Bangalore is a popular tourist destination.
Given that the beauty of the place has a quality that is almost divine in the
monsoons, a visit to Alleppey during the rainy season is a must do. Often called
Venice of the East, a houseboat cruise along the palm fringed backwaters of
Alleppey involves navigating a labyrinth of interconnected canals and water
pathways. With lush green paddy fields in full glory during the monsoons, a cruise
on the traditional house boats called Kettuvallams cannot any better. With the
houseboats offering luxurious facilities, it is one of most romantic ways to
celebrate the monsoons!
Alle
p
pe
y
Often called Venice of the East, a houseboat
cruise along the palm fringed backwaters
of Alleppey involves navigating a labyrinth of
interconnected canals and water pathways.

Yet another splendid hill station, Kodaikanal whose name translates into
Gift of the Forest is fondly called the Princess of Hill stations.
Located about 500 km from Bangalore, Kodaikanal in Tamil Nadu is replete
with deep valleys, breath taking views, mysterious forests and majestic
hills. If you are lover of nature which is at its bewitching best during the
rains, Kodaikanal has to be on your list of monsoon getaways. The lovely
Berijam lake of the hill station, the gorgeous waterfalls (including the Bear
Shola falls, Fairy falls etc) and vantage points like the Dolphin’s nose are a
treat to watch in the season. Unwind in the midst of nature as you walk
along the picturesque Bryant part and Coakers’ walk.
Ko
d
ai
k
an
al
If you are lover of nature which is at its
bewitching best during the rains,
Kodaikanal has to be on your list of monsoon
getaways.

Just under 400 km from Bangalore is located Pollachi, a town in the Coimbatore
district of Tamil Nadu. Known for its verdant greenery, paddy fields and coconut
groves, Pollachi is famous for being one of the largest markets for both jaggery and
cattle.
Blessed with a pleasant climate and some wonderful sights spanning nature and
wildlife, the landscape of Pollachi witnesses a magical transformation during the
rains that makes it an alluring place to visit. Close to Pollachi is the Anamalai
Wildlife Sanctuary which is a Tiger reserve as well as the Parambikulam Wildlife
Sanctuary that are a haven for nature lovers. Valaparai known for its tea gardens is
an utterly beautiful hill station that offers some compelling vistas and viewpoints.
The region also has several dams such as the Azhiyar Dam and the Solaiyar Dam
that are one of the largest rock dams in India and are resplendent in the monsoons.
Poll
ac
hi
Valaparai known for its tea gardens is an
utterly beautiful hill station that offers some
compelling vistas and viewpoints.

Often dubbed as the Ooty of Andhra Pradesh, Araku is a pristine
hill station nestled in the Eastern Ghats. Located about 115 km
from Vishakapatnam, it is a land known for its coffee plantations
and waterfalls. The Anantagiri and Sunkarimetta regions are
reserved forests that are seats of diverse biodiversity. Replete
with waterfalls, Araku valley offers a perfect retreat from the
chaos of the city. Travelling by train from Vizag to Araku is a
great idea with the train snaking through a number of tunnels
and passing by innumerable fresh water streams.
Ar
a
ku
V
alle
y
Often dubbed as the Ooty of Andhra Pradesh,
Araku is a pristine hill station nestled
in the Eastern Ghats.

DREAM WITHOUT
FEAR. LOVE WITHOUT
LIMITS.
S E P T E M B E R , 2 0 1 9 E D I T I O N
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Spunky indian-september-2019

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