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 food and wine is looking for Dashain Recipes

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Posted on 07-26-09 10:07 AM     Reply [Subscribe]
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Dear Folks,
                This time for Dashain season Food and Wine Magazine is planing to launch recipe special but keeping different in Mind. We all are familiar with festive food but we get done after eating something in relatives, home and friends house. Therefore we are looking for Hangover from festive food recipes from all over the world Nepalese. For example my own is balsamic dressed Tomato Salad tossed with Pine nuts and shaved Yak cheese. Something like that, I know there are lot of our Fellow citizen who works or involved in hospitality industry. Therefore you can submit the recipes or even someone is good in cooking them submit us. Even the festival cocktail that you have created could be summited to us. Dont forget the festival news and any coverage on hospitality news to be submitted to our magazine so that In Nepal people can update above hospitality news abroad. For your information we are also creating a segment called Hospitality news abroad and Entrepreneur  Hospitality NRN to showcase their success and hard work in our magazine.

Please do submit your stuff to us at ceditor@fnw.com.np or to our website www.fnw.com.np.

Thanking you for your support and help

Creative Editor

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Posted on 07-26-09 10:12 AM     Reply [Subscribe]
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Detoxifying Celery

By Sandeep Kumar KC • Mar 19th, 2009 • Category: Beverage


  • Handful of Spinach Leaves ( washed properly and desteemed)

  • 1/2 Cucumber

  • 1 Celery Stalk


Place everything in juicer, blend properly and drink.

Health Benefits:

  1. Reduces High Blood Pressure

  2. Detoxify your system

  3. Helps to clean your urine

  4. Decrease risk of disease Cataract

Sandeep Kumar KC is

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this is for mocktail and cocktail format

Posted on 07-26-09 10:13 AM     Reply [Subscribe]
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Lobsters with the Sea Foods in Kathmandu

By admin • Jun 23rd, 2009 • Category: News

are indeed lots of restaurants and pubs in the town that bet to give
the best service and ambience. In this competitive market, Lobsters at
Durbarmarg has proved to be the best with good food, very appealing
ambience and state of art service. Walking up the stairs of the Sherpa
Mall the Logo with a contrast design with two big ‘S’ which makes LOB
AND STERS to be Lobsters catches our eyes.

The fascinating part of it is the lounge that opens up at one side and
the classicaly themed dining area that opens up at the other. The
interior is of wonderful extraordinary kind,that really brings up the
feel of the Fine dining with tables well set and a great service.  As
the name goes Lobsters, the restaurant is carrying with its theme of
sea food and even ocean foods. The ceiling with blue background of
glass and the picture of mermaids floating on it makes it go with the
theme of the sea. Apart from fine dining, the open terrace is one of
its added features. You are with your family and want some undisturbed
time, Lobsters is there to cater you with a special private room for
you. Another place “The Cigar Room” with cozy ambience is also there
where you can enjoy your evenings. The bar is itself is a big aquarium
tempting everyone to have sips of varieties of liquors.

admin is

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for news format

Posted on 07-26-09 12:35 PM     Reply [Subscribe]
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There are people dying out of Diarrhoea and some moronic are promoting "Recipes". Get a life no one will read this crap at least not me. 
Thanks a lot.
I wasted 3 minutes of my life writing here .

Posted on 07-26-09 1:04 PM     Reply [Subscribe]
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yep jajarkot is waiting for you
get your gear packed and come back here. We need people like you at least. Proud of you.Do you know koshi victim is still suffering and of course dont forget half of the nation paddy field is dying out of no rain. There is dugar who is stacking the food on his godown to create artificial price.

Posted on 07-26-09 1:26 PM     Reply [Subscribe]
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And indeed you too! 
So lets go hand in hand with one accord and with one voice.
Will you?

Posted on 07-26-09 1:47 PM     Reply [Subscribe]
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    koshi victim is still suffering and of course dont forget half of the nation paddy field is dying out of no rain

"koshi VICTIMS are still suffering.......nation's paddy field is drying.... out of no rain"

Posted on 07-26-09 2:37 PM     Reply [Subscribe]
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Yep at least i can say " i accept the reality that the things which i cant change should be left alone". If i think i can then i will put my entire efforts and plus I do listen to my doctor friends being sorry for jajarkot in Sekwa Center galloping whiskey and Beer with mouth watering Sekwa.

Posted on 07-26-09 2:39 PM     Reply [Subscribe]
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If i am diabetic i don't go around forcing shops not to sell sugar or sweets.

Yeah bring up the scheme and If it sounds good and feasible surely my heart and soul will be there.

Posted on 07-26-09 3:46 PM     Reply [Subscribe]
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 Thanks a lot for that act. Nice of you!
Mucho gusto.

Posted on 07-26-09 6:42 PM     Reply [Subscribe]
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Who used to run this FOod and Wine Magazine?  Do U know him? I named this magazine . If u know ABT, u know me too. U know who is ABT?
Last edited: 26-Jul-09 06:42 PM

Posted on 07-26-09 10:33 PM     Reply [Subscribe]
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sabiko satru,
Yep it was started from how ABT room in Dwarika hotel in the format of copy paste for 2 issue with stiched version of 45 pages. Then we step in with the AHME ( association of hospitality educators) in third issue from him taking over the managment. Then present creative editor was back from Hong Kong and purposed the magazine could be benefited. It was then Him, Suresh Basnet adn BB Chettri who started working hard in magazine with one computer and one table in Naxal. Then Creative Editor suggested that as ABT given Name was directly copied and may face copyright so It was converted into AHME's Food and Wine. Then ABT left and was credited till 7th issue as Chief Editor.
Now you should know it Dont Belong to AHME's but to Hospitality Media with nine publishers. Today the circulation  is 6,000 and it is 84 pages and from dashain issue it is going to be 100 pages and today price is 75 rupees as during his time was 45 page priced 100 rupees.
Some facts Mr. ABT should know.
1. Food and wine Magazine got its original cover page in 3rd issue
2.Curves and Color started designing the magazine from 3rd issue
3. Now Food and Wine has active 4 publisher
4. One of them conceptualized the idea of and gave name food and wine yatra
Though we do credit MR. ABT for it and today to see magazine in this format He should be proud and what he had left has become something else. You  need strong idea and mind to carry it forward and If MR. ABT was there he would have stoped by 5 issue coz taking loss of 1.7 lakh loss per month and now we are in 23rd issue is not a joke
Though kudos to MR. ABT for what he started from chef's chamber of Hotel Dwarikas.
If you are real ABT you should be proud your intuitive is alive not dead. Other wise his relatives and his marketing guy made more profit than him just by getting commission from press and more..have you thought of it. Poor ABT today his institute is suffering from same problem ....

Posted on 07-26-09 10:36 PM     Reply [Subscribe]
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And Mr. ABT we have a inquiry about first two issue about the copyright law of Name food and wine being used. Now i can send them letter saying the person who void the copyright name has been found. Can you give me your address and Number so i can forward to food and wine magazine international. dont forget we are HM's Food and wine Nepal.
Pls do contact me or you cant contact suresh basnet. We need to answer for copying international name and changing font wont make you right to the name.

Posted on 07-27-09 10:08 AM     Reply [Subscribe]
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sabiko satru,
contact me soon we need to send the letter soon to Food and Wine International as they have no objections presently but as we found you copied the international name and void the law you should be in court so contact us soon. My suggestion was to convert into epicurean hand but everyone instited so pls contact me.

Posted on 07-27-09 12:03 PM     Reply [Subscribe]
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 U shud prolly talk to ABT  about the Copyright issue and he is in Nepal rite now.  U can Contact ABT thru Suresh Basnet ASAP. Or mail me yor name n phone number.
Posted on 07-27-09 1:09 PM     Reply [Subscribe]
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but you told me you gave the name food and wine. Dont worry i am seeing him tomorrow. You mess with wrong person dude.

Posted on 07-27-09 1:47 PM     Reply [Subscribe]
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I think what you are doing "Money Minded" is great. We need to promote our cuisine.

One of the ways to determine the richeness of a culture is measured by its cuisine. When we think about French, Indian, Chinese, we think about their cusine and their culture. French have mastered their way to promote their culture through their cusine. And this has helped them immensely in their tourisme business.

Our cuisine is not comparable to french or indian. And that is why we need to do as much as we can to develope and promote it. And what moneyminded is doing are applaudable efforts.

Finding out people's recipe secrets and developing, copying them and then promoting it through the right means it one of the ways to develope our cuisine and enrich our festivals.

Lots of nepalese are educated in US where their is no culture of food, so it is no wonder why some of them have found this discussion not worthy.





Posted on 07-27-09 2:06 PM     Reply [Subscribe]
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Mr. Hurry thank you so much for your valid suggestions and comments. When i take over the creative side of this magazine, I made an effort not to copy from any one. Recently, we have been applauded even by international food and wine magazine as it has not thing comparable.
Every segment is created some where or by accident...
  • Like Going Local features on promoting local eateries avoided by most magazine and local newspaper
  • Like Phantom dinner which reviews restaurant without bias and our jewel
  • Own format of wine appraisal where we break down by palate and even renowned wine companies has complimented us for that
  • Food and Beverage Daily Horoscope is fun and favorite of most.
Like you said Myself is brining something soon  launching from Hong Kong  on Royal Cuisine of Nepal. Hope everyone will love it.
Like you said kachila of our and French Steak Tartare has some common ground.
Like French crepes or our chatamari or bara there is common ground
Like Mash Potato we have mash corn or mash buckwheat only difference is they use cream and garlic as flavoring agent but our is more on simple water calling it dhedo
yeah lot of common and i have reveled in my coming book.

Recently i receive recipe for  Batai from sajha member which is amazing and  recipe carried froward from generation this is what i am looking for.

Posted on 07-30-09 12:28 PM     Reply [Subscribe]
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Before closing this thread. Let me tell you all

Tomorrow even i left this magazine i will be remembered for few months or  years but after that there is some one to take care so dont be proud of it.

It is not about who created pizza Chinese or marcopolo. It is all about how u want to see your work grow even without you it work or wont work. you should not bothered who started pizza rather think of new topping and when you are nepal why not Chicago style pizza it might work. Life is not algebra where process is appreciated and marked and answer is value added point.
In reality life is all about result not about process.

before i left abroad i said to Sajha that i will make difference than others now it is four years...........and i thank sajha especailly, bathroom coffee, redstone, rasta guy, asu, flip flok and more but the leader is san who is my inspiration and of course i envy him and hope one day i met him.

Posted on 07-30-09 12:43 PM     Reply [Subscribe]
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so i suggest to all to continuation rather than pointing finger on other. This is how Nepal works? once i mention about copyright you can see this bugler is lost . Dyam sham on you who dont have originality.

Posted on 07-30-09 12:47 PM     Reply [Subscribe]
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IF Mahendra has created the industrial zone then so what? How many of them are going strong? Its not about who started its about who continued..........can he take pride for what he started.


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