Peas Paratha

One can always serve a stuffed paratha with pickle or any chutney. Hence it is a very good option for breakfast or snacks. Peas paratha (matar ka paratha) is one of the most easiest stuffed paratha.

Ingredients :

1. Boiled green peas- 1 1/2 cup
2. Roasted jeera (cumin)- 1 tsp
3. Chaat masala- 1 tbs
4. Salt to taste
5. Coriander powder- 1 tbs
6. Red chilly powder- 1/4 tsp
7. Hing (Asafoetida)- 1/2 tsp
8. Jeera powder- 1 tsp
9. Dry mango powder (aamchur)- 1/2 tsp
10. Mutton masala powder- 1/2 tsp
11. Flour (atta)- 1 1/2 cup
12. Oil


Procedure :

First heat 1 tsp of oil in a kadhai, add jeera and all the masala powders to it. Now mash the boiled peas properly and add it to the kadhai. Mix well and cook for 10 minutes until the mixture turns a little brown and sticks to the kadhai. Remove it from flame and cool it to room temperature.

Meanwhile make dough for paratha with flour, a little oil and water. Do not make the dough too soft as it will create a problem while rolling the paratha.

Now make medium balls from the dough and roll each into a 2 inch diameter roti and put little amount of the peas mixture. Cover the mixture from all side properly so that it does not come out while rolling. Now softly roll it to your desired size of paratha.

Heat 1 tsp oil in a flat surfaced frying pan and fry the paratha. Turn it after 6 to 8 minutes until it turns out brownish in color. You can also press it a little so that the paratha becomes a little crunchy.

Serve it hot with khatta meetha garlic chutney.

Posto Bora (Khus Khus Vada)

Khus khus is also known as posto in Bengal. Posto bora, as is popularly known in Bengal, is a favorite preparation for Bengali people. It is very easy recipe which does not consume much time. One can eat this with rice and daal.

Ingredients :

1. Khus khus (posto)- 1/2 cup
2. Onion (finely chopped)- 1 small
3. Green chilly (chopped)- 1
4. Roasted Jeera- 1/2 tsp
5. Salt to taste
6. Red chilly powder- 1 pinch
7. Turmeric powder- 1/4 tsp
8. Oil


Procedure :

First soak the khus khus in water for half a hour, then drain the water and grind it in mixer. Next add all the ingredients to the khus khus and keep it aside. Now heat 1 tsp oil in a flat surfaced pan and put one tbs of the khus khus mixture on the pan. Press it with the back of your spoon to give it a round look. Now leave it for 5 to 6 minutes on low flame. When the surface will turn brown in color as shown in the picture, turn the vada (bora) to other side, add little oil and cook it till it is done.

Gulaab-e-Moong

It is a sweet and a little sour moong daal recipe which looks very tempting to everyone. The color combination of golden yellow with brownish red is very appealing. Hope you will try this out at home.

Ingredients :

1. Maida (all purpose flour)- 3 to 4 tbs
2. Khoya- 50 gms
3. Milk- 500 ml
4. Lemon juice- 2 tsp
5. Moong daal (soaked in water for 30 minutes)- 1 cup
6. Water- 1 1/2 cup
7. Turmeric powder- 1/2 tsp
8. Red chilly powder- 1/2 tsp
9. Green Cardamom (crushed)- 1 tsp
10. Cinnamon stick- 2
11. Salt to taste
12. Sugar- 1 tsp
13. Lemon juice- 1 tsp
14. Jeera (cumin seed)- 1 tsp
15.Ghee- 1 tsp
16. Hing (asafoetida)- 1 pinch
17. Kasuri methi (fenugreek leaf)- 1 pinch


Procedure :

First you make the jamuns as the way I have described in my gulaab jamun recipe. Now in a kadhai add daal, water, turmeric, chilly powder, salt and sugar. Let it start boiling. When the daal starts boiling, reduce the flame and mix it thoroughly. Now cover it and cook for 7 to 8 minutes. Next add cardamom, cinnamon and cover it again. When the daal is done, add lemon juice to it and remove it from the flame. For the tadka, mix 1 tsp ghee, jeera, hing and kasuri methi and heat it for 1 to 2 minutes. When jeera will start spluttering, add it to the daal and mix well. Now serve the daal in a bowl and place one or two jamuns on top of it.

Recipe of home made Gulaab jamun

It is a very popular desert among Indians, specially those who have a sweet tooth. One can serve it hot as well as cold depending on their likings. It is a very easy recipe to follow and a good way to surprise your family.

Ingredients (it will make around 7 to 8 gulaab jamuns):

1. Maida (all purpose flour)- 2 to 3 tbs
2. Khoya- 50 gms
3. Milk- 500 ml
4. Lemon juice- 2 tsp
5. Sugar- 1 cup
6. Water- 1/2 cup
7. Oil
8. Cardamom powder and seeds- 1 tsp

Procedure :

First we will make chenna (chhana or home made paneer) from the milk. For that boil the milk in a deep bottom pan and add the lemon juice to it while boiling. The milk will start separating the curdle  (paneer) and whey (fluid). Stir the milk so that the whole milk is used to make chenna. Now when the whey turns light yellowish in color, remove the pan from heat. Pass the whole thing through muslin cloth or a very fine sieve. Keep the solid chenna part under running cold water for few minutes which will remove the taste of lemon as well as will keep the chenna soft. Now extract water from the chenna and keep it aside.

Before making the jamuns prepare the sugar syrup for it. Take the sugar and water in a pan and heat it. Stir the mixture after sometime so that the sugar gets dissolved in the water. Let it boil for 7 to 8 minutes and turn the heat off.

Next heat oil in a deep bottom pan for frying the jamuns. Mix khoya, chenna, cardamom powder and maida (one tbs at a time) in a bowl thoroughly. Make a soft dough. Roll the dough into small size balls and check if the oil is hot. Do not heat the oil too much as it will burn the jamuns. Now add one by one balls and do not press it with your spatula. Lower the flame and let it get cooked for about 2 to 3 minutes. Slowly roll/turn the jamuns without pressing them. When the jamuns turn brown, take them out and keep them in a paper napkin for 1 minute. 

Now add the jamuns into the warm ( it should not be hot at all) sugar syrup ( chaashni) and serve it after half an hour.

Sending this to Indian Methai Mela event.

Stuffed Paneer Paratha

Ingredients: 

1. Wheat flour- 2 cups
2. Oil
3. Paneer (mashed roughly)- 1 1/2 cup
4. Onion (finely chopped)- 1 large
5. Green chilly (chopped)- 2
6. Garlic (chopped)- 6 to 7 cloves
7. Ginger paste- 1 tsp
8. Jeera (roasted)- 1 tsp
9. Black pepper powder- 1 tsp
10. Jeera powder- 1 tsp
11. Garam masala- 1/2 tsp
12. Asafoetida (hing)- 1/2 tsp
13. Tamarind pulp- 1 1/2 tsp
14. Aamchur powder (dry mango powder)- 1 tsp
15. Salt to taste


Procedure:

First heat oil in a pan and add onion, garlic, green chilly. Cook till onion turns translucent. Add ginger paste, all the powders, roasted jeera and cook for 1 minute. Now add mashed paneer, tamarind pulp and salt. Cook for 3 to 4 minutes and keep the mixture dry. Remove it from the flame and cool it in refrigerator for half a hour. 

Now make dough with flour, 1 tsp oil and water. Add water in a little amount every time.  Do not make the dough too soft. Keep the dough covered for 10 minutes with wet cloth.

Make balls of the dough and roll them into paratha shape. Spread the paneer mixture on one paratha and cover it with another one. Now stick the sides of the parathas well so that the stuffing does not come out. Heat 1 tbs of oil in a flat frying pan and fry the paratha without pressing it hard. After 3 to 4 minutes change the side and add little oil and fry it till it turns brown. Serve it hot with chutney (tomato / garlic/ pickle).

Hot Brinjal Roll

It is a very simple yet classy veg recipe of brinjal. During winter season brinjal is a hot favorite vegetable in almost every household. Hence, I am sharing this recipe which will surely add a feather in your hat!!

Ingredients: 

1. Long and thin slices of brinjal- 3 to 4
2. Bharta brinjal
3. Curd (hung for 30 minutes)- 1/2 cup
4. Salt to taste
5. Black pepper powder- 2 tsp
6. Jeera powder- 2 tsp
7. Roasted jeera- 1 tsp
8. Chickpeas (boiled)- 1 cup
9. Green chilly- 2
10. Onion (chopped)- 1small
11. Tomato (chopped)- 1 large
12. Garlic (finely chopped)- 5 to 6 cloves
13. Sugar- 1/2 tsp
14. Olive oil

Procedure:

First marinate the brinjal slices with salt for 15 minutes and in the meanwhile mix curd, 1 tsp jeera powder, 1 tsp black pepper powder, salt to taste in a bowl. Now prick the bharta brinjal with a fork and apply a little oil over it. Roast the brinjal directly over flame till the skin of the brinjal turns black and dry.  After cooling  it, remove the skin of the brinjal. Mash well the bharta brinjal and mix half a cup of it to the curd mixture. 

Next grind chickpeas, roasted jeera, 1 tsp jeera powder, salt, 1 tsp black pepper powder, green chilly, few chopped garlic. Keep it aside.

Now heat 2 tbs olive oil in a flat frying pan and add the marinated brinjal slices. Cook them on high flame till they turn dark brown in color. Keep them on a paper napkin to remove excess oil.

To make the chutney fry chopped onion and remaining garlic till the onion turn translucent. Now add tomato and sugar to it and cook for 2 to 3 minutes.

Now place one scoop of the curd mixture on the plate, stuff the ground chickpeas on a fried brinjal slice roll it slowly and prick it with a toothpick. Place this roll on the curd scoop and add one tbs of the tomato chutney on top of it. Serve it hot.

Review of Marwa restaurant's (@ BTM Layout) Home Delivery

Though I always prefer to order Domino's home delivery for its reliable service, once we tried The Marwa restaurant's home delivery on a weekend. The restaurant is at BTM 2 nd stage (near Udupi garden). They deliver for a minimum amount of INR 150 within 3 kms. We called (080-32411981 / 080-26785734) them up at around 12:30 p.m. to place an order for two large chicken biriyani. It cost around INR 115 each plus tax. The order was delivered at around  2:00 p.m. The delivery boy apologized for being so late as he could not trace our apartment on time. The food quantity was good enough but there was only one problem that they provided very little raita with biriyani...:( ...But the biriyani was very tasty!! Now we have become a regular customer of Marwa. We have also tried their butter chicken and chicken tikka which are equally good. The only thing that you will have to deal with is the time that they take to deliver. Normally, the delivery is quite fast ( within 40 minutes) but sometimes it gets delayed due to traffic (as they explain it).

Tangri Chicken

This is one of my hubby's most favorite dishes so far. As the name is Tangri which means the Chicken leg piece, it serves as a delicious starter for all the non-veg lovers. And one beautiful thing of this dish is that one can cook it in microwave as well as in tawa!!

Ingredients:

1. Chicken legs- 2 to 3 pieces

2. Lemon juice- 2 tbs

3. Oil- 3 tbs

4. Salt to taste

5. Red chilly powder- 1/2 tsp

6. Curd (hung for 30 minutes)- 2 tbs

7. Ginger-garlic paste- 2 tsp

8. Cream (whisked)- 1/4 cups

9. Cornflour- 1 tbs

10. Fenugreek leaves- 1 tbs

11. Coriander (chopped)- 2 tsp

Procedure: 

Make 2 long cuts on each side of the chicken leg pieces and marinate them with lemon juice, salt, 1 tbs oil and red chilly powder for half a hour. Next mix all the remaining ingredients in a bowl thoroughly and add the chicken leg pieces only (not the liquid). Marinate it for another half a hour. Heat a flat pan and add 2 tbs oil. When it is hot, keep the leg pieces slowly. Cook them over low flame and turn very slowly after 8 to 10 minutes. Cook it until they turn brown from both the sides. Serve it hot with tomato ketch up sauce and green chutney.

For microwave cooking:

Grease a borosil flat dish and place the chicken pieces on it and cook in combination mode for 8 to 10 minutes or till it turns golden brown. Turn and apply the remaining marinade and cook for another 4 to 5 minutes.

Fish in Pepper-Honey Sauce (Honey Fish)

Ingredients :


1. Seer fish (sliced)- 4 slices
2. Carrot (sliced)- 1 small
3. Cauliflower- 1 cup
4. Beans (chopped)- 1/2 cup
5. Capsicum (thinly sliced) - 1/2 cup
6. Onion (finely chopped)- 1 medium
7. Garlic (chopped)- 5 to 6 cloves
8. Oil
9. Cornflour- 1 tbs

For the sauce :

1. Honey- 2 tbs

2. Black pepper powder- 1 tbs

3. Soya sauce- 1 tsp

4. Chilly powder- 1/2 tsp

5. Vinegar- 2 tsp

6. Ajina moto- 1 pinch

7. Salt to taste

8. Tomato ketchup- 1 tbs

Procedure :

First mix all the ingredients of the sauce in a bowl and keep it aside. Next heat oil in a pan and add the chopped onion and garlic and cook till the onion turns a little brown. Add all the chopped vegetable to it and a little water and cove it till the vegetables get cooked. Now fry the fish slices in 1 tbs oil in a separate pan for 3 to 4 minutes. Add cornflour, water to the cooked vegetables and also add the sauce to it. Mix well. Cook it over low flame and add little water if the gravy dries up too much. Next add the fried fishes and mix carefully so that the fishes do not break. After 6 to 8 minutes remove it. Serve it hot with rice.

 

  

Pani Puri (Golgappa or Phuchka or Bataashaa) recipe

When it comes to spicy food, the first thing comes to my mind is Pani Puri or Golgappa. As the name suggests, it is a round hollow small puri filled with boiled potato and spicy water. People find it difficult to make the puris at home as most of the time they do not get a perfect puri!! Here I am sharing with you my easy and secret recipe to make perfect pani puri at home.

Ingredients (for puri) :    

1. Maida (all purpose flour)- 1/4 cup
2. Suji (fine semolina flour)- 3/4 cup
3. Water- 1/2 cup
4. Salt-1 pinch
5. Oil to fry

Procedure :

First shift maida and suji through a sieve so that there is no lump when you prepare the dough. Then make a dough by adding little amount of water at a time. When the dough is prepared keep it covered with a wet cloth for about 10 minutes. Next heat oil for frying in a deep bottom kadhai and divide the dough in very small balls. Roll the balls in a little elongated shape with a diameter of around 1 to 1.5" (you can use a little oil while rolling the puris). Keep one wet cloth on the slab and then put the rolled puris on it. Cover the rolled puris with another wet cloth so that they retain a little moisture while cooking. Roll all the puris and when the oil is hot, add the puris one by one and press them a little with your spatula so that they inflate and get a proper round shape. Heat them in low flame and remove when they turn a little brown and keep on paper napkin to soak oil.

P.S. You can preserve puris for few months if you remove the excess oil from puri with the help of napkin and keep it in an air tight container after cooling.

Ingredients (for potato stuffing):

1. Potato (boiled and mashed properly)- 2
2. Kabli chana (chickpeas) (boiled and mashed roughly)-1/2 cup
3. Jeera powder- 1/2 tsp
4. Salt to taste
5. Black pepper powder- 1/4 tsp


Procedure :

Mix all the ingredients properly and keep aside.



Ingredients ( for Pani):

1. Coriander leaf- 2 bunches
2. Green chilly- 3 large
3. Tamarind pulp- 2 to 3 tsp
4. Jaljeera- 2 tsp
5. Salt to taste
6. Sugar- 4 to 5 tsp
7. Dry mango powder (aamchur)- 1 tsp
8. Water

Procedure :

Grind coriander, chilly, tamarind pulp, salt and sugar together in mixer. Take the mixture in a bowl and add jaljeera, aamchur and water to it. Add water such that the pani does not remain thick. Adjust salt and sugar after that according to your taste.
Now stuff the potato mixture in you puri and dip it in the pani and put it in your mouth :)

P.S. one can use mint leaf also for the pani.

Lunch Buffet @ Bar Be Que Nation, Koramangala, Bangalore

After a long dilly-dallying I surrendered to my hubby's wish to have lunch @ Bar Be Que Nation at Koramangala on a Sunday. He had already been there before and he liked the experience there, so he wanted me to enjoy it. But I was not comfortable with the bar-be-que  idea!! Anyways we reserved our table in the morning over the phone ( 080-60600001) as the restaurant sees a rush on weekends. Its in the Koramangala  1st block, just on the left side of the service road. We reached there few minutes before our time and were taken to our reserved corner table. They offer three types of buffet- veg (INR 425), non-veg (INR 475) and combo. We went for the combo one priced at INR 300 per person plus tax. There were paneer, baby potato in veg starter and chicken and fish in non-veg one. The ambiance was good and soon I felt comfortable with the live bar be que concept. They kept a grill in front of us and kept on filling it with the chicken and fish kebabs. The veg starters were served directly to us.I liked the potato and the fish kebabs a lot. We had few sauces which we were brushing on the bar be qued kebabs time to time.
There was a complimentary drink both alcohol (beer) or soft drinks with the buffet. We were chilling with beer and kebabs. But we had to keep an eye on the grilled pieces as it could burn if kept for a longer time. Once we were done with starters, we flagged down (there was a small flag on the table, once we flag it down it means we do not need any more starters). They also served us some sweet Indian bread. The main course was common for all the buffets.There were 2 types of veg rice, chicken biriyani, 3 to 4 veg and 4 non veg dishes,pasta, salad, desert, ice cream. The main course was very good specially the desert. What I liked most about the ice cream was they had kept different sauces like chocolate, strawberry and choco chips for dressing of your scoops.
The total bill amount was INR 681 (including 13.5% tax). They accept all kinds of cards. It was a nice experience for me and I would like to recommend everyone to go there at least once.

Bhojohori Manna @ Koramangala, Bangalore

For a Bengali the history of Bhojohori Manna is well known, but let me give a small introduction to others about this restaurant chain. The Bhojohori Manna restaurant was established in Kolkata few decades back and one could easily spot out top Bengali actors tasting the spicy Bengali dishes there. The name came from a famous song ami sri Bhojohori Manna sung by the famous singer Manna Dey. It is famous for its fish preparation and the sweets.
The same restaurant chain has an outlet in Bangalore at Koramangala, a good news for a Bengali  cuisine lover like me!! The restaurant is situated just opposite to the Koramangala Club. There are two floors, but I always prefer the ground floor for its ambiance. It would be advisable to reserve a table on weekends over the phone ( 080 2550 3666) otherwise you might have to wait for 15-30 mins!!
I always prefer to start with the old favorite mock tail ampora shorbot, it is made of raw mango and has a cooling and refreshing effect. I have also tried their Maxi Thali which is a combination of rice, sweet pulao, fried potato (aloo bhaja), one veg curry (shukto/cauliflower gravy etc), mango chutney, papad and sweet. It costs around INR 170. Also the Ilish shorshe (Hilsa in mustard gravy) and Bhetki paturi are the main attraction of the restaurant. Among prawn dishes Daab chingri ( large prawn served in coconut) and chingri malaikari are the hot favorites among the food lovers. One unique thing you will find here, that every dish tastes a little sweet as sugar is  used in every dish. Each non-veg dishes cost around INR180 and the veg dishes (like shukto, mocha, dhokar dalna etc) around INR 70. One must try the ice cream as a desert. It is made up of nolen gur ( jaggery) which is a specialty of Bengal.
The lunch for two would cost around INR 600-800. During festival time this place remains crowded throughout and even if you have reserved your table, you would have to wait!! A  problem which I have found here is that the waiters/ manager speak in Bengali always. They can not identify whether a person is Bengali or not and even if you tell them they feel uncomfortable in speaking Hindi/English. So you better have patience while visiting there and dealing with them... :)

Review of Movenpick Resort & Spa, Mauritius, Bel Ombre

As I have already described my holiday experience in Mauritius in " When Dreams come true", here I would like to talk about the most important part of our holiday which has made our trip memorable. And that is our stay at the Movenpick Resort & Spa.

Before selecting the resort I went through a lot of reviews and even asked a few people through email. Two resorts were running neck to neck, one was Movenpick and the other one was Jalsa Beach. I went through the websites of both these resorts and had a look at their gallery and finally we reached Movenpick on 22nd June,2010.

sugarcane field

The resort was located in the south-west coast in Bel Ombre. It took almost 2 hours to reach there in the minibus. On the way we passed through small localities, few local markets and lots of green field, mostly with sugarcane cultivation. And the more we were nearing our resort, we could feel the fresh air coming from the sea-side. There was a small bridge which was so narrow that two vehicles could not drive together, hence it was operated on the basis of an automatic signal.

on the way to Movenpick

When we were almost 20 minutes away from Movenpick, there was a spot where the Indian Ocean was at a stone's distance from us. I guess that place was a local picnic spot as later during our stay I had seen people gathering there on weekends and having fun with their family.

view from resort's lounge

We reached the resort premise at around 3:30 p.m. All our tiredness of traveling just vanished by the way the hotel stuff warmly welcomed us. They took all the luggage without even asking anyone which one belongs to whom!! We were directed to their waiting area where we had to finish some formalities like filling up forms with our details, duration of stay and choice of food etc etc. Meanwhile we were served a chilled welcome drink. They had two different flavors and I took the Orange juice one. It was a nice view from that waiting lounge as we could see the backyard of the resort with its volleyball court and beach.

resort entry

After half an hour of wait we were taken to our room. On the way there were a boutique, some other gift shops. Our deluxe room was on the first floor. The moment we entered the room we could feel a refreshing smell. The first thing my hubby told me that it was a very nice choice.... There was a king size bed, a TV, electronic safe, a minibar and a kettle. Also there was unlimited supply of milk, sugar and tea bags. It was just that you would have to ask the room service to fill in the new stock. We also got a complimentary fruit basket, a bottle of red wine, one pareo and t-shirt special add ons to honeymoon couples. Be careful before using their minibar as the alcohols were priced at much higher rate. Also you would not get water for free!! Two bottles of water were priced at 90 Mauritian currency (almost 140 Indian rupee)!!

deluxe room

view from our balcony

The view from our balcony was just awesome. Everyday at around 11 a.m. house keeping staff would come to clean the room and they even arranged our clothes sometimes!! The towels were clean but you have to make sure that all the towels are changed everyday. You can get beach towels from them and also the toiletries ( they provide very less toiletries at a time). You will also get hair dryer. It would be advisable to carry an appropriate adaptor to charge your mobile phone or your camera (as in our case we could not charge our mobile for this). The morning breakfast used to be open from 7:00 to 10:00 a.m. in the main restaurant "Le Moulin" (serves buffet only). There were 2 other restaurants, La Grand Caze (mainly for dinner and specially the candle light dinners that the restaurant offer with the honeymoon package)  and Le Camaron (its for lunch) and the main bar, Flangourin, next to the main pool. We were on a half board package ( that includes breakfast and dinner buffet), hence we ate at Le Moulin only. You can sit inside or have your breakfast in the open area. But in the morning it used to be a little cold, so we chose to sit inside only. While having our food, we could see small birds chirping around, I even gave one bird a little piece of bread!! The breakfast menu was same for all the seven days: varieties of bread, fruits, sausages, pancakes, ham, yogurt and some other milk products. After breakfast we used to have a long walk along the beach. The beach was very quiet and clean. It was a little difficult to walk bare footed throughout as there were lots of small pebbles and few sea urchins!!

the beach

    Apart from the main swimming pool there were two more pools, one specially for the kids. There were a lot of  sunbathing chairs along the beach and the pools. The resort offered some complimentary activities like : snorkeling, kayak, glass bottom boat, paddle boat, wind surfing. But to avail most of the activities, one should have booked the slot at          

least a week ago!!

glass bottom boat ride

Which was not  possible in our case as we stayed there for a week only, so we could only use paddle boat and got our slot for glass bottom boat on the second last day of our stay. But it was a nice experience for an hour and half. We went close to the huge waves which were almost tossing our little boat with its 10 passengers.....at one point it became scary as the boat's engine stopped for 15 minutes and one of the passengers started screaming out of fear. We had a great view of the coral reefs, fishes. Also one can spend time in aqua gym or on table tennis  table or volleyball court. The Aldana Tropical Spa's timing was from 9:00 a.m. to 8:00 p.m. We had a complimentary half a hour spa massage for both of us (we had taken our spa massage slot the day we reached there and we got it on the third day morning). After that we spent 2 hours in sauna, steam and jacuzzi, all free of cost for that day.

The night buffet used to start as early as from 7:00 p.m. and it was theme based. During our stay we had American, African, Italian, European, Indian themes and everyday they kept few Indian food items at one corner as the resort was a hot destination for Indians.The varieties of sauces, chicken, duck, deserts, rice, pasta, noodles, sea foods were countless. During dinner time they provided free drinking water, which was a nice thing I guess. For the first time I ate baby Octopus, squids and I liked them!! On the Sunday night dinner there was a surprise performance from the resort's side, there were 4 ladies wearing some extra colorful dresses, dancing and singing with the rhythm of the drums. On the second night of our stay we got an invitation for the candle light dinner (complimentary for honeymoon couples) at La Grand Caze where the dinner table was near the pool and there was a musician playing his guitar. There we had Indian dinner and a bottle of complimentary Champagne. It was very very romantic...

It was told not to tip everyone separately as the resort had a policy where one could pay the total amount of the tip directly to the resort and the resort would distribute it to all the staffs on special occasions. The resort had a very cozy atmosphere which I liked a lot and would like to return there again.

A suggestion : Once you will reach Mauritius buy at least 2 to 3 bottles of drinking water from the shops near the airport. Or you can buy it on the way to the resort if you find any super market or shop. It will be much cheaper (around 30 Mauritian rupee) than at the resort. And when you will go out for any tour the guide will take you to super market once. Hence you can get a new stock.