Indian Retail that had been rocking a year back is facing rocks today; some of it due to circumstances beyond control, but some definitely within control. Based on experience, discussions, talks over the past year……thought that some of these can be listed down….

1 Size is becoming relevant - All those large sized expansion over the country; large stores need to be curtailed. Medium &
small is the way forward.
2 The older single & few location retailers should use the time & opportunity to organize themselves quickly - associations;
cartels for purchasing, marketing. Use this opportunity to emerge as a strong force.
3 Price Wars shall rule the roost with the big guys undercutting each other. Here everyone would incur losses to get in the
famous footfalls!
4 Loyalty programs initiated earlier have failed to deliver & shall continue failing miserably particularly those with points.
Name of the game is instant gratification.
5 Convenience offered by retailers with location shall reign for all daily needs like groceries, vegetables & fruit.
6 Retailers will need to forget Advertising & get into POP, research & data shall rule the roost but more important from a
catchment perspective.
7 Retail brands shall gather momentum, whilst simply manufacturing brands shall continue loosing their sheen.

I am sure some of the major chains with deep pockets may disagree, but will have to tweak some of these for their business plan however robust it may be.

An ideal combination for India would be the hub & spoke retail - city wise; state wise & geographically.

I would love to hear comments on this!

Some months ago, BMC & other allied agencies in their enthusiasm completed the work of road, drainage, foothpaths, bus shelters etc. where I stay.

The next day morning & continuously I saw number of taxi’s; rickshaw’s being parked there from 7 am in the morning but post 1pm suddenly disappear. Being the inquisitive kind, after a couple of days, started asking questions - Why the rush? What is happening etc. etc. to the watchman of the building, my driver etc. Read the rest of this entry »

On our recent trip to Vadodara had a lovely time arranged by Tushar at his place on Sunday 25th May before leaving the next day for Ambaji. Read the rest of this entry »

On a quick trip to Baroda, decided to try out Ginger Hotel.

We reached Baroda in the evening around 6.30 pm. The check in was smooth. The Parking space was reasonable in the basement. Went up to the room. The AC was bad. The maintenance came by, the reception came by all with different version that did not seem to jell somehow. Read the rest of this entry »

Vishalla

Opp. Vasna Tolnaka, Vasna, Paldi, Ahmedabad
Phone: 26602422, 26600919
Ratings: 5 stars (out of 5)

One of my all time favorites. Reach there by 7 pm. Wander around, drink their smoky chaas or jal jira. Look at the mehndi artiste, garba etc. And then sit down for a Meal that never ends, as also does not allow you to get up till you are stuffed with, variety of vegetables, roti(phulka); bajra roti; khichdi farsan & finally sweet to top it up.

The Green House

M.G. Bungalow, Paldi, Ahmedabad
Phone: 079-25506899
Ratings: 5 stars (out of 5)

A large elaborate menu providing local gujarati, rajasthani farsan, meals, sweets as also unique mix of mexican dishes. Lovely open air place to chill out for a couple of hours.

Sheeba Restaurant

Opp.Navrangpura Telephone Exchange, Navrangpura H.O, Ahmedabad
Phone: 079-26469921
Ratings: 4 stars (out of 5)

The Indian food has been consistent over the years; particularly the chicken masala; butter chicken & Dal tadka.

TGB

White House, Behind Ranjit Petrol Pump, Navrangpura H.O, Ahmedabad
Phone: 264449831
15 Feb 2008 Ratings: 4 stars (out of 5)

The Great Bhagwati is truly great in terms of its variety; consistency & quality of food - from snacks to a complete meal. What is surprising that they are able to maintain the quality at places where they undertake catering also.

How to Taste Single Malt Scotch

from wikiHow - The How to Manual That You Can Edit

Single malt scotch whisky is becoming increasingly popular all over the world. It is a complex and versatile spirit that you can enjoy as an aperitif, alongside a meal, after dinner or as a nightcap.

Steps

1. Get some single malt scotch whisky. To begin, try some of your friends’ favorite whiskies or go to a whisky bar and ask for recommendations. If these options are not available, go to your local liquor store and pick up a bottle.
2. Buy a good glass. The tulip glass is the preferred style because it focuses the aromas and splashes the spirit onto the tongue in a wide fashion. Riedel and Glencairn make variations on this style. Some whisky drinkers prefer tumblers or snifters.
3. Pour yourself a dram. Depending on your experience and how much you want to drink, this amount can be anywhere from half an ounce to two ounces.
4. Tilt and turn the glass. Let the whisky coat the glass. This increases the surface area, permitting greater evaporation and thus enhancing the aroma. Observe the consistency as it sticks to the sides of your glass.
5. Nose the whisky. Place your nose a few inches away from the glass. What do you smell? Now get a little closer. How is that? Now get as close as you can without letting the alcohol burn interfere. What other aromas are there?
6. Add water. (Optional) as much as half-and-half or as little as a few drops. Adding water depends on the strength and style of the whisky and the taster’s preference. Regular bottles contain 40% to 46% alcohol by volume (ABV) and are diluted using the distillery’s water source. Some whisky purists (Jim Murray, for example) feel that as it has already been diluted, further dilution is unnecessary. “Cask strength” whiskies are stronger (generally 46% to 60%) and require more water. Avoid tap water, because the chlorine and/or dissolved minerals will interfere with the taste.
7. Gently agitate the whisky. Nose the whisky again. Change the angle and distance of the glass to pick up all of the subtle aromas. Continue this for a few minutes while the water marries with the whisky and releases additional aromas you may not have noticed at first. If you have added water, have patience. It takes a good amount of time before the whisky and water are completely married.
8. Take a sip. Take just enough to coat your mouth and begin to slowly swirl it around your tongue. Feel the consistency of the whisky. Some feel thicker, oilier, or grittier than others. This is referred to as the “mouthfeel.” Try and coat your tongue so that the whisky touches all of your taste buds.
9. Taste the whisky. Try to hold the whisky in your mouth as long as it takes to notice all of the different flavors.
10. Swallow. Try not to open your mouth or close your throat. Let in a tiny amount of air through your mouth and breathe through your nose slowly as the fumes rise up into your sinuses. You may notice different flavors. This is called the “finish.” Once the flavors subside, breathe normally.
11. Repeat steps 7 through 10. Unless one is tasting whiskies in quick succession, consuming a dram can often take half an hour or more. Notice how the flavors and aromas change throughout your session.

Tips

• When at a bar or pub, whisky purists order their drinks “neat”, meaning without a mixer such as soda, fruit juice, water or ice. Neat is the recommended way to order whisky, even if you simply prefer to add water yourself. “Straight up” can result in confusion since some bartenders may interpret it as shaken with ice which is a common martini technique. “On the rocks” refers to pouring the whisky over ice.
• The use of a small amount of water is common to open up the flavors of the spirit. Most whiskies produce a deeper, buttery or otherwise more complex flavor with the addition of even tiny quantities of water. Bottled water is preferred since the chlorine and dissolved minerals in tapwater can potentially taint the flavor of the whisky.
• Whisky drinkers disagree about whether one should add ice to the whisky. Most believe that chilling with ice subdues the complex flavors of single malts. Others believe the ice changes the entire dynamic of whisky in a positive way. Feel free to make your own judgment.
• Experiment. Whisky tasting is a matter of practical wisdom and personal experience, not theory.
• More expensive is not necessarily better. You can build an excellent whisky collection with bottles that cost less than $70 each.
• Older is not necessarily better. Aged whisky will mellow as it takes on more characteristics of the barrel and will concentrate over time as the alcohol evaporates.
• Notice the relationship between the style of the whisky and the taste and complexity. Where is the distillery located (e.g. Islay, Speyside, Highlands)? How old is it? Was it aged in a used Sherry or Bourbon cask? Was the malt peat-dried? Was it chill-filtered? Was spring water added or was it bottled at cask strength?
• Whisky drinking is more enjoyable and more rewarding when you are relaxed and free of distractions.
• Experiment with bigger and smaller sips to discover nuances to the taste.
• Some whisky needs time to breathe. After opening a new bottle, have a glass and then let it sit for a week or two. Notice the increased complexity. This is especially true for cask-strength bottles and certain brands like The Balvenie and Glenfarclas.
• Write your own tasting notes. It will motivate you to find more nuances. It is not necessary to attach concrete names to the flavors (e.g. smoke, peat, sherry, fruit, coconut, toffee). Everyone experiences something different. It may remind you of a forest after rain or of a campfire on the beach. You may also describe it as dignified, evil, luxurious, or, if you can’t find any words, complex.
• Enjoy it with a friend and compare experiences.
• Consider experimenting with Irish Single Malt Whiskeys. Irish malt is dried over a coal/coke fire rather than a peat fire and distilled three times instead of two.
• Single malt whisky can be enjoyed on its own or paired with food. Some common suggestions are oysters, sushi and dark chocolate.

Warnings

• Whisky is an alcoholic beverage. Check the drinking age for your area before tasting.
• Although you are likely to drink it slower and in smaller quantities than other spirits, alcohol is dangerous if not consumed in moderation.
• A $50 bottle of Scotch costs approximately $2 per ounce. Most bars charge about $10 per ounce for good single malt whisky.

Things You’ll Need

• A bottle of single malt Scotch whisky
• A quality glass
• Bottled spring water
• At least a half-hour, free of stress and distractions
• Additional time to allow your body to metabolize the alcohol before operating any heavy machinery or driving.

Article provided by wikiHow, a collaborative writing project to build the world’s largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Taste Single Malt Scotch. All content on wikiHow can be shared under a Creative Commons license.

Pride

Irla Society Road (Shafi Mansion), Vile Parle (West), Mumbai
Phone: (22) 26712672, 26716208
Category: Food & Dining, Restaurants

Ratings: 4 stars (out of 5)

Ask for Surti, the old manager who will ensure excellent service as well as great off the menu recommendation, BUT beware the next time if he is not around you may not get the same. Very good veg & non veg starters to begin with, followed by main course, that needs to be rounded off with either ras malai or gulab jamun & kulfi. Do not be surprised if you see Paresh Rawal & a couple of theatre guys occupying the next table. Definitely worth a visit. But now with their new one opening at Malad, I prefer to go there.