Vaya Drynk Insulated Water Bottles! – 3 in 1 — Review!

We all know how important it is to stay hydrated not only in summers but round the year. Good hydration means loads of fluids going into your body. It lubricates our joints and maintain the body temperature. One needs to atleast take 7-8 glasses of water everyday to eliminate toxic substances, and maintain healthy skin, hair and organs.

Apart from keeping ourselves hydrated, we also need to exercise be it running or brisk walking to be fit. I make sure to walk around 45 mins a day and how can I ever forget to carry Vaya Drynk Gulper and Sipper with me.When you use the lid for the gulper, this cool water container transforms into a beverage bottle.

Best part it is insulated, easy to use and serve multiple purposes. I do carry juice while travelling or drink buttermilk when at home. I have been using the stylish Vaya Tyffyn box and now with this tumbler, I am sorted. Be it at gym, travel, office, home, I have my Vaya Tyffyn and Drynk Bottle combo. Soon, will be sharing the recipes which are easy to make and can be packed. 
Here are the quick points to refer if you willing to buy some really beautiful stylish tumblers with funky colours...

1. Comes in two sizes - 600 ml and 350 ml.
2. Insulated Stainless Steel fit body which keeps 12 hrs hot and 18 hrs cold
3. Gulper and Sipper with two cups – three in one
4. Magnetic lid and anti-slip coaster
4. One year warranty
5. Easily available
6. Easy to clean
7. Super finish and design

Couple of points which I think can be worked upon...
1. I wish the lid too were made up of stainless steel though the plastic in there are BPA free.
2. Prices are bit steep (Rs.1400-Rs.1800) though the quality and finish is unmatched plus they have some amazing discounts over the website..

All in all  Drynk, the water bottles from Vaya are one-stop solution for a thermos mug to have tea or coffee or an insulated water bottle. These are perfect for anyone, anytime, anywhere!
You can buy online here and definitely check out the ongoing offers. Please do not forget to share your experiences in the comment box.

All You Need to Know About Photo Cakes!! — A brief introduction!

                   One of the most popular on-going trends in cake and baking industry, which people simply love is - Photo Cakes. Though the technology of printing photo on a cake has been long present, it is only lately that these custom cakes with personal photos printed on the cake surface has caught the wind. You can easily find bakeries and home bakers catering these flawless photo cakes online by searching on niche websites like But before you are ready to order a photo cake online or buy it from a local vendor, it’s obvious to have these thoughts come to the mind: 

· How exactly are these photographs printed on cakes?
· What type of ink do they use?
· What kind of medium do they use to print the photo on the cake?
· Is it safe to eat?
· Can we make it at home?
· Why is it costlier than your normal cakes?

So here we are to answer all your questions and queries regarding photo cakes.

How are photos printed on the cake?

Making an edible photo cake is fairly simple thanks to the latest advanced technology. All you know are these few things: 

● A printer

● Digital copy of the photo that you want to get printed on the cake (If you don’t have a digital photo, the baker will scan the photo and convert into digital.)

● Edible ink

● Edible paper

Most bakers have a separate special printer dedicated for printing edible photos. But if you have a regular home printer that is facilitates printing with edible ink, it should also suffice. The important part is getting edible ink and paper, which you can find at any provision outlet that supplies baking and cake decoration products.

  • What is an edible paper? What is it exactly made of? 
The paper used for edible photo cakes is most commonly known as “icing paper” or “frosting paper”. The earliest versions of these icing paper were prepared with rice. Today, however, you get an ample variety of frosting paper made using corn-starch, sugar and starch mixture and even potatoes.

Likewise, edible inks are made from a mixture of sugar and coloring agents.
  • Are they safe to consume? 
Because they are made from natural ingredients, edible photo prints are perfectly safe to consume. Most edible photos have minimal texture and almost no taste. The most important feature of these delicate papers is that they are made to dissolve on a moist surface like the icing of a cake, leaving the print perfectly on the icing. Once it is applied and gets dissolved, it looks like the photo has been directly printed on the cake.
  • Why is it costlier than your normal cakes? 
The entire process of getting the photo printed on an edible paper with edible ink and having it perfectly placed on the frosting requires talent. Besides this, the cost of icing paper and edible ink in itself is not cheap. These printed cakes require wider surface so they don’t come in smaller quantities like half kg. One has to buy 1 kg or more in weight. Considering all these, it is hardly a surprise that photo cakes cost more than any other regular cakes.

However, photo cakes are a lot cheaper than 3D custom cakes or concept cakes. Looking at the current trend of getting cakes personalized or getting a custom cake, photo cakes are your best option if you are looking for a personalized cake within budget.

Rangeelo Rajasthan Food Festival – Padharo Saa at 3 Spices! — Reviewed!

What: Rangeelo Rajasthan (Food Festival)
Where: 3 Spices, DoubleTree by Hilton
When: 3rd June to 13th June 2018
Timings and cost:
Lunch: 12.30 pm – 3.00 pm (Thali; Rs.899/- AI)
Dinner: 7.00 pm – 11.30 pm (Buffet; Rs.1399/- AI)

India is a vibrant country with diverse cultures, habitats, and lifestyle. One of the largest and culturally-rich states in India, Rajasthan, also offers deliciously rich, the scrumptious array of dishes. The culinary style of the state is largely dependent on the lifestyle of the natives. Being a Rajasthani myself, I can totally connect to the authenticity of the cooking style. I was super excited to find that the 3 Spices, DoubleTree by Hilton is hosting the authentic food festival from the land of culture — Rangeelo Rajasthan! Apart from the food, each Sunday will see the lac bangle making counter plus other activities.

Best part – the menu is designed and the dishes are prepared by the "Maharaj" aka chef Ramji invited from Jaipur. The idea is to let people try the genuine food and if they find it difficult to choose from what to eat, the Lunch Thali with a pre-fixed menu including exclusive signature dishes from Rajasthan is made.

The Thali is the amalgamation of the specialties from different regions. Each of the element had distinctive texture, flavour and aroma. All in all, the thali was a bundle of taste. We were there to try the very scrumptious, flavourful, value for money lunch thali. Here goes the menu...
  • Welcome Drink
  • Teeno Des ke kebabs
  • Dahi ki Mangori
  • Bhindi Mirchi
  • Shekhawati Ker Sangri
  • Maheshwari Pyaaz Paneer
  • Jodhpuri Gatta Curry
  • Marwari Dum Aloo
  • Dal Khilma
  • Subz Pulao
  • Bajre ki Roti
  • Puri
  • Malai Ghewar
  • Doodhiya Kheech
Before the thali we were given a teaser of Dal Baati Churma which was a part of dinner buffet but since no Rajasthani meal is complete without it, we had to try it. I was bowled over by the 4 varieties of churmas – Rose, Pista, Besan and Aata. Rose churma won our hearts and was the bestest of all. The deep fried, crunchy crusty Masala Baati was unforgettable. Uff! Still craving for it. Baati or the wheat ball dough ghee-laden are crumbled and eaten with the daal.

Every minute details were taken care of. Right from the Gunde, mirchi ka achar to the masala baati, each and everything was top notch.

We were welcomed with the refreshing chaach which had a hint of coriander and heeng-jeera. Then the royal feast started with the Teeno Des ke Kebab which was Dahi ke kebabs, Sangri seekh Kebabs and Paneer ke shooley. Dahi ke Kebabs were melting in the mouth and so were the seekh kebabs. Let me tell you, it is an art to play with ker sangri as it tend to get bitter but the chef has done a brilliant job by not only making the kebabs velvety smooth but scrumptious also. Paneer ke shooley was the usual preparation though paneer was fresh and marination was done on point. Well done!

Mangori is not very much common in the Maharashtra region. Part of the thali, Dahi ki Mangori or Moong dal dumplings is the quick fix for dinners. The tender mangoris were cooked in fresh curd with rich spices. Very well made.

Next on the thali was the Bhindi Mirchi. Quite a delicacy! Bhindi or Lady Fingers were stuffed with gram flour, spices and cooked with whole green chilli but it was not at all that spicy. Rather the pairing of bhindi and chilli was excellent. They balanced the flavours for each other.

I was excited to try the authentic, signature dish from the state – Shekhawati Ker Sangri. One needs to develop the palate to relish this one. Beans and berries are sun-dried, soaked and fried with tomatoes, asafoetida, cumin, and fennel. Very delicious.

Pyaaz Paneer was fresh with special marwari spices. The uniqueness was the each dish had different preparation styles.

How can I forget that melt-in-mouth Jodhpuri Gatta Curry. Never ever I had such super soft, pillowy gattas or gram fkour dumplings cooked in yoghurt curry. The curry was also thick, the way it should be. Couldn't get over with this bowl of favourite.

Dum Aloo was cooked in thick and rich tomato gravy. Delicious! Dal Khilma on the other hand was cooked with the ginger and tempered with usual spices. Liked it. One can devour it with fluffy, freshly made Puris.

Next was the super aromatic Subz Pulao prepared with the seasonal vegetables with additions of couple of gatta. Loved it.

Bajre ki Roti
was on the thali too which I relished with the gatta curry.

The popular Rajasthani dessert Malai Ghewar and healthy Doodhiya Kheech too was on the thali. My favourite was offcourse ghewar.

Overall, it was an unforgettable experience. The taste of that gatta curry, Daal baati churma, Chaach, Kebabs, Ghewar still lingers in my mouth. One of best authentic lunch experiences I have had in recent times. A must must try for all who are looking for the 'real' rajasthani food!

Indian Cultural Gourmet – Food Festival at Ibis, Viman Nagar — Reviewed!

What: Indian Cultural Gourmet
Where: Ibis, Viman Nagar, Pune
When: 25th May 2018 to 3rd June 2018; Dinner Buffet only
Cost: Rs.899++

India is a land of rich cultural heritage with variations in food in each state. One doesn't have to travel each place around India to try their specialty because Ibis, Viman Nagar had organised a fantastic food festival – “Indian Cultural Gourmet”. The purpose was to offer the most exotic delicacies from across India, under one roof. The 10-day festival was unique because each day a different cuisine was served. I visited the place twice (Maharashtrian and Rajasthani cuisine) during the festival and was mesmerized by the overall experience. The staff dressed up in local attire, the live music, the languorous buffet spread set the mood on.

The food festival started with a bang on 25th May 2018 for which Maharashtrian cuisine was on the list. Chef Kalpesh headed the kitchen and planned and prepared all the dishes right from the scratch to give it quite authentic taste. We were welcomed with the refreshing Sol Kari. Scrumptious starters like Alu Wadi, Kothimbir wadi, Suranchi Wadi, Wada Pav were served on the table. Each of them was better than the other. While the buffet was loaded with dishes like Matki Bhel Chaat, Masala bhaat, Bharleli Vangi, along with the Bhelpuri counter, fresh assorted tawa fry veggies counter apart from the Bhakris, Puran Polis and Modaks were served on demand. Each element was well made.

On the other day, went to try my favourite Rajasthani food. Coming from a non-rajasthani chef, the buffet spread was appreciable. Started our meal with the Kalami Wada and the mirchi wada. Both were delicious. I wish the Mirchi wada had potato filling, the way it is usually made, though the one served to us was the chef's take on the authentic one.

Daal Baati, Ghewar, Balushahi, Veg Jaipuri, Chaat, Aam ki lonji, Mawa Kachori was available too. Surprisingly, Ghewar and Mawa Kachori were made in-house. Loved the Dal baati. Wish to see Masala baati next time on the menu.

I really liked the idea of serving distinctive cuisines under one roof. The Hyderabadi and Lucknowi cuisines were a hit. What is your favourite one? Share your reply in the comment box. Cheers!