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Sapna Anu B. George

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Paw Prints in the Sand: Mission Accomplished
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In its prequel, Paw Prints in the Sand, you read the heartwarming story about Foxy, the Nova Scotia Duck Tolling retriever who was sold to the owners of a puppy mill. Her..  
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King of Taste
Saturday, December 18, 2004  10:46:00 PM

by Sapna Anu B. George

King of celluloid has come out with branded foods which are based on the age-old traditional cooking techniques and spices of kerala. Mohanlal the epitome of acting has tailored to be the brand ambassador for the kerala delicacies. Keeping in mind the exceptional tastes of kerala the brand will be named after him, Mohanlal’s Taste Buds.

A visit to gods Own country kerala is an experience in many aspects, the natural beauty, exotic food and ethnic ambience. The predominance of spices makes the food from this part of the world makes it unique among the delicacies of India . Kerala's cuisine reflects its diverse religious tradition, its seaboard location. It is said that kerala people never skip breakfast lunch or dinner however busy they might be. Kerala cuisine is always cooked with a creative combination of vegetables meat and seafood floured with a variety of spices with a signature ingredient   called coconut in various forms. The result is a tempting food that is simple yet delicious.



Documenting the beauty of the State and its interesting history of its cuisine the, King of celluloid has come out with branded foods which are based on the age-old traditional cooking techniques and spices of kerala. Mohanlal the epitome of acting has tailored to be the brand ambassador for the kerala delicacies. Keeping in mind the exceptional tastes of kerala the   brand will be named after him, Mohanlal’s Taste Buds. With a commerce background Mohanlal realized the economics of establishing this viable business venture. Evaluating the potential that could be realized in the Middle East, Mohanlal launched the Brand Taste Buds in spices, rice powder, pickles, and the Concept Restraunt in Dubai-UAE. Padmasree Vishwanathan Mohanlal’s one o of Indian finest acting talents venturing into the culinary file has not been a s surprise to any one since he has been used as an icon for may brand names like kannan devan tea. Realizing that gulf is the second best market  after Bombay for consumer goods Mohanlal decided to launch his brand  into Dubai the  hub of  gulf business. He has found a perfect balance of his popularity as a superstar and the psychology of the home away from home has worked wonders for the products. The taste buds has  launched a range of  pickles  masala’s spices and  recently the  rice  products which are the basic ingredient  for  kerala cuisine.


Mohanlal has successfully launched a new restaurant in karama’ Dubai. The  décor which has gives you  the  perfect ambience  a typical   kerala  street that  matches with  the food that is being served, the traditional  kerala food. A small local supermarket s that sells cigarettes and soft drinks, old lamp-posts and the banyan tree reminds you so much about kerala. The corners engulfed with the visuals of   his awards and scenes, empowers the   brand the superstar wants to stress. It was  trade and  food  that  landed Mohanlal’s in the  hospitality business today  tastebuds the favorite destinations  for the  Dubai crowed .Mohanlal’s Taste buds Restaurant(MTBR) is the  a restaurant  in  UAE which  offers authentic kerala  and coastal cuisine. The menu compromises selections form the Malabar region the central kerala specialties excellent dishes in vegetarian dishes and few dishes from the coastline of Karnataka Andhra and Tamil nadu. The aim is to promote the treasures of kerala to the world and let the people all over discover the god own county’s true taste. The demographic diversity of people in Dubai is targeted for such restaurants evolving kerala cuisine.




The  MTBR  has  regular costumers from all walks of  life., diplomats celebrities and  film stars who comes from  America British  Australia, Asian nationals, including  Singapore Malaysia Thai and  Greek diplomats not  forgetting Gujaraty’s who loves vegetarian  food north Indians Goans  who relish fish and  neighbors like  Tamilnadu  Mangalore  and  Andhra






for which he ouches a over whelming  response from the  keralites as well as  multi nationals. Time for Chicken Tikka masala, to take back seat and  Appam and stew to take over. Well, Kerala is in, and how! After the Kerala Festival in the UK, the English have come down all the way to Kerala to enjoy the  Kerala food, of course.   The placid and  soft taste of meat and  fish coconut milk  give your palate the  right amount of  spices to tingle you sense, yet being delicious    is  the versatility  of kerala food which tempts the divers community of people



MTBR is the only restaurant in Dubai offering authentic Kerala and coastal cuisine. The menu comprises selections from the Malabar region, the central kerala specialties, excellent choices in vegetarian dishes and few dishes from the coastlines of Karnataka, Andhra and Tamil Nadu. The restaurant does not serve any Chinese or Tandoori dishes, our aim is to take the treasures of Kerala to the world and let the people all over discover the God's Own Country through the culinary route. Dhiraj Vijayan is the master chef who has been instrumental in creating the concept and cuisine of MTBR. Dhiraj is IHM graduate and served with Taj group, GRT Grand Days as executive chef before assuming charge at MTBR as Head of Operations. Native of Thalassery, he was educated in Chennai. Dhiraj is an authority in Kerala and south Indian cuisines; apart from coordinating the day to day operations of the restaurant, he devotes a large part of his time for research and development of Kerala cuisine.


Dubai is a demographically diverse city with citizens of more than 140 countries residing here and all of them are amongst our target. Our clientele mix reflects the same, though 50 % of our guests are Kerlalites. The restaurant is open every day of the week for lunch and dinner. Lunch is served between 12.30 - 3.00 PM and dinner from 7.00 - 11.30 PM.

recipe of taste buds, which are specially chosen for the  gulf times views ,indirectly  wooing the Qatari crowed to  the  restaurant in  their  next  trip to  Dubai ,Chef Dhiraj  suggests something  like the "chef's special" 

 More News about Sapna Anu B. George
Anju Bobby George - 6/21/2004 9:18:00 PM

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