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After a chilling session and a quick photoshoot on day 1 (keep a lookout for my next post for more details), comes the most awaited part of “The Deltin” stay in Daman – Lunch at the Deltin Emperor Restaurant.The picturesque walk leading from the hotel rooms right upto the restaurant classifies Las Vegas’s style and flair.He’s the main reason I came back happily weighing few kgs more 😛Chef Mayur specially had prepared for us, a meal which stood in unison with the values and cooking styles that defines Daman the most.With hints from the neighboring Gujarat and also Rajasthan, this spectacular cooking style took me back to the household of few very close Gujarati family like friends.The roasted cauliflower was submerged in chicken spices for a distinguished flavour.I was practically having chicken under the guise of cauliflower. Pyaaz Ki Kachori (Middle Left)–Right from the soft and crispy cover of the kachori to a perfect palette of spices adding the right authentic flavour to the kachoris, everything about this dish was a non-stop munching affair.



You need to opt for this dish if medium spicy starters are your favourite too.

The chicken was so well marinated that it just melted in our mouths.

The glass tassels at the door, the lit-up dome seating arrangement, the broad velvet cushioned seats, the dim lights, the lava lighting set-up on the tables set the tone for a meal to remember.

We decided to sit right between the curved dome structure for our lunch and within minutes a very smiling and an ever charming personality greeted us with his entire team – Head Chef Mayur.

This dish was a perfect choice to be included in the starters of a gourmet meal.

Kastoormurg Tikka (Right Back)–Just as the name suggests, this was our first chicken starter and since we had requested the Chef to avoid spicy food, this dish was a perfect match for our taste buds.


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