‘La Loca Maria’ was born, with ‘la loca’ translating to ‘the crazy’. Few crazy sessions and the co-owners, Chef Manuel Olveira Seller and Mickee Tuljapurkar realised that they wanted to add a strong positive feminine energy to the space. Chef Manuel decided to go back to his roots with his real inspiration — Maria, his mother. The living embodiment of all things bold, unconventional and confident, she was the first woman in her town to start her own restaurant. She did not choose to abide by societal norms — it was quite rare for a woman to walk into a bar and get herself a drink back in the day. Her inimitable zest for life and self-confidence means that she is an eternal muse for Chef Manuel, and the interiors of the restaurant have been modeled after this pulsating energy that his mother radiates. The final result is a creative collaboration with local street artists, with Za Works bringing the murals of the eponymous Maria to life on the walls. Leaving ladylike conventions by the wayside, you’ll find her sitting with her legs uncrossed, sipping on sangria in between bites of a wholesome burger.
The founders wish for every visitor that walks into La Loca Maria to resonate with Maria’s confident persona and her independent identity. The founders have also left their personal stamp on the place by inculcating a painting of their pet dog, Max on the walls. This spirit of simplicity is celebrated in full force in the kitchen that occupies half the size of the restaurant, so people can see the food on their plates being made before their eyes. The dim lights spotlights and candles on the table at night ensures that the restaurant radiates a cozy and intimate vibe, and this is further elevated by the soothing instrumental music with Spanish and American country tunes that play in the background.
Food
Bu hikaye Food & Beverage Business Review dergisinin August - September 2019 sayısından alınmıştır.
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Bu hikaye Food & Beverage Business Review dergisinin August - September 2019 sayısından alınmıştır.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
Combating Protein Deficiency
In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
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For Our Plates and Palates
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