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Director's Message -

I would like to address myself as a hospitality stalwart, with a career downing from Hotels to high street restaurants and India to UAE.
I’ve been associated with some of the finest names in the industry. The Taj Group of Hotels and The Oberoi Hotels in India are where I honed my skill set.

In the UAE I’ve worked with many known companies, starting with the BinHendi Group as the Assist. Vice President. I’ve opened various top franchises brands and started many homegrown concepts in tune with market demand and expectation. The success of the operations have been a feather in my cap and the company got noticed in the market for quality and innovation.
Empowered with this success, I then moved to the Al AMRY Group as Head of the Hospitality Division. Here I used my strategic business acumen and operational experience to change the financial yields.

The next move was as C.O.O. ( Head of Operations & Development) Bikanervala, the quick service brand loved all over India and UAE. The expansion of the group, both geographically & financially, speaks for itself and I established Bikanewala as the leading fast casual Indian dining experience in the UAE.
Today I’ve established myself as an entrepreneur by developing the Fast Casual/QSR model “Tawa and Grill”. Here the quality of food and service are adhered to as a daily mantra. This has a very Delhi touch to it.
Mumbai, Bombay to a few of us still, could not be far behind. The flavours of Mumbai can now be savored at the
Chowpatty Xpress- serving Mumbaiya Chowpatty
delicacies and other popular dishes, prepared by specialists from the region.Some of the popular dishes are Chatpatti chaat/Bombay Meals/South indian Meals/Tandoori Kabab Combos/ Dum-Biryanis/Chinese combos & Sizzlers.
“Tandoor” the Indian Clay oven cooking requires great expertise by the food artist since the meat is pre-marinated & cooked just before serving“A la Minute”.
The Chefs spend years to train and master the art of of “Tandoori”breads, that are a vital part of cuisine and acquire the ability to gauge spices in mixing the marinades.
Judging the heat of the “Tandoor” and the time needed for each dish to be perfectly cooked and served is an art Chefs take pride in.
Prime cuts of meats, marinated with the choicest of spices and skillfully cooked on high heat, while retaining their tenderness and moisture is a unique feature of this cuisine.
“Wok cooking”, simply means “Stir-fried” or “Hakka’, is a 2000-year-old Asian tradition that is one of the purest forms of cooking. Intense 450-degree heat application cooks the foods in a matter of seconds, by retaining its nutritional value, natural juices and sealing its flavors.
Master Chef’s Oriental recipes marinated with secret spices “Sizzling Combo“ dishes accompanied with“Wok”stir fried “Egg Fried Rice” / or / Wok “Veg. Noodles’ / and a fizzy beverage to compliment the meal.

 

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