SodaBottleOpenerWala, Khan Market. It was just going to be a matter of time. When AD Singh opened the now almost iconic SodaBottleOpenerWalain Gurgaon it made waves across the NCR. Soon there were groans from folk across Delhi, pleading for a branch in their part of town. With many iconic Irani cafés, a quintessential experience of a near extinct culture and cuisine, downing shutters of late in Mumbai, one might have wondered why Delhi would even consider a rebirth here. Then again, this is AD Singh & Olive …he got it spot on! Again.
You know I loved the first SBOW that opened closer to home in Gurgaon. I never stopped talking about it. Recently we heard whoops of joy from the Dilliwalahs. A Bawaji joint was opening in the heart of Delhi, and they were loving it! What better location for an iconic Delhi Parsi Cafe than the iconic Khan Market, vibrant and bustling. Tucked away in the heart of Khan market, Olive pays tribute to the dying legacy of the Irani café … bringing it to life in style!
SBOW at Khan is located on the first and second floor off a long winding food lane, very old world charm. Quite unlike the Cybercity venue which is very retro, French cafe street feel on the outdoors, set amidst new architecture. The feel within is the same … chaotic, crowded, bustling, colourful, quirky, eccentric and real world Irani café. Up the steep stairs in Khan Market and you are once again ushered into a different world. Framed pictures in sepia and black and white from generations of Parsis unknown, actual antiques, quirky quaint mirrors, quotes so reflective of this small tight knit community. Barni glass jars, tiffin carriers, taxi meters, cuckoo clocks, tin boxes…paraphernalia galore, it’ a feast for the eyes!
Photo Courtesy Lavina Kharkwal
It was a cozy small get together at the launch … food enthusiasts from across the NCR, AD Singh in gentle attendance, drinks and food flowing non stop. Such a fun opening menu brought together by an ace team , drinks did the rounds with the heady Bawaji Nu Thullu and Raspberry Soda amongst the most popular, with the Shikanjiben following a close second. It was time to abandon the camera and nonsensical light headed banter took over!
With drinks can food be far behind? The menu sees several new additions and make overs from the first branch. My absolute favorites in starters were Mushroom on Khari, Breach Candy Awesome Okra, Tareli Macchi, Chicken Baida Roti. The egg lovers didn’t stop ranting about the Dukkar Galli John’s Famous Egg Sandwich, and couldn’t tear themselves away from it either. Everyone ate lots. LOTS!
Soon came main course. Main course? I was stuffed already but one look at the Berry Pulao, a lamb berry pulao at that had everyone grabbing forks again. It is the best offering from SBOW and one not to be missed. It’s a must try on their vast and intriguing menu. Add some Bhendi Bazaar Sheekh Paratha and Kolmi Fry and this gastronomic Parsi journey is even happier. Did I mention the sweetest and funniest young stand up comedian Danesh Irani? That too. He had the captivated audience roaring with laughter with ‘The Last Parsi’ written by Meherzad Patel.
Dessert anyone? I groaned as I was ready to burst but can you keep the fingers away from the delicious to the last crumb 5 Star Brownie? Not possible at all. Also impossible to resist is the Toblerone Mousse which is smooth, silky, indulgent … divine. Glass scraping good stuff. Another very interesting dessert addition is the Bun Maska Jam. Pillowy soft white buns smothered with butter and jam send you right back into a nostalgic journey into the past. Yes they’ve got it spot on. Again! It’s a celebration of a cuisine that faced possible extinction and exposure to a community which is very small and largely unknown for it’s cuisine in North India. Ad Singh with his wonderfully talented team has given Delhi a memorable foodie destination, not once, but twice over! Kudos to the team behind this legacy … very talented and quite unassuming Mohit Balachandran from the food blog Chowder Singh who’s been active with Olive for several years, HeadChef Kulbeer, Cuisine authenticator and Parsi Chef Manager Anahita Dhody
Avocado Dark Chocolate Buckwheat Cake {Gluten Free}…a cake inspired by so much avocado goodness that we saw at the New Zealand Avocado Season Launch. Last week saw loads of avocado recipes churned out by the very talented and sweet Chef Kunal Kapoor at the New Zealand High Commission, New Delhi.
Celebrity Masterchef Kunal Kapur said “New Zealand Hass avocados are an amazing healthy and versatile wholefood that contain the good fats needed to maintain a healthy heart. They interestingly blend with everyday Indian meals and the soft buttery texture and nutty flavour goes really well with many traditional dishes such as Bhel Puri and Tawa Pulao. They also blend seamlessly with curries”.
It’s always interesting to see what the chef does with food, creating innovative recipes, often off the beaten path. He put avocados right into the heart of Indian cuisine, the pairings quite unexpected and intriguing. I loved the idea of a New Zealand Avocado and Cheese Parantha, New Zealand Avocado Bhel Puri, New Zealand Avocado & Cucumber Soup, AVAVZA Avocado & Vanilla Srikhand and a New Zealand Avocado and Kiwi Lassi. Other recipes included New Zealand Avocado and Chicken Kebabs, New Zealand Avocado and Coconut Stew, New Zealand Avocado and Tuna Cheese Toast, New Zealand Avocado Tawa Pulao, New Zealand Avocado & Coconut chutney.
Beautiful skin The vitamins & antioxidants in Avocado can improve your skin from the inside Energy & vitality The iron, niacin and vitamin B6 in Avocado support energy levels and help to unlock energy from your food Healthy heart The good fats and omega acids in Avocado help to maintain healthy cholesterol levels Nutrient booster Avocados help your body absorb more nutrients from other foods they are eaten with Protection Vitamin C in Avocado contributes to protection of cells from free radical damage Healthy digestion Fibre in Avocado keeps your digestive system in shape
It was an interesting and fun evening, with loads of good company too. Two of my favourite chefs I recently spoke about were there – Kunal and Saby, or formally Master Chef Kunal Kapoor and Chef Sabyasachi Gorai. Also present were a great bunch of foodies. The evening disappeared amidst non stop banter, laughter, fine avocado based bites, and choicest NZ wine.
We came away with an avocado each. I swapped my normal green one for this ripe one because I fell in love with the pinkish red hue. It seemed a good fit for Pinktober too! I had an idea in my head after all the avocado talk! Back home, my ripe and ready to eat av headed for a gluten free chocolate cake; a cake where the New Zealand Avocado and Indian buckwheat flour aka kuttu ka aata met. Fab pairing!
The cake was yet another experiment. A delicious one. I was fairly confident it would work, but you really never know until you slice it, nibble at a few crumbs etc. It was divine. Fudgy fudgy fudgy. Sinfully chocolaty too; a fallen chocolate cake.
I substituted 50% of the fat {butter} with the mashed avocado to reduce the fat content and add some fibre, iron, niacin etc. The Avocado Dark Chocolate Buckwheat Cake {Gluten Free} tasted even better the next day. Maybe the flavours matured. It was fudgier, the chocolate taste was deeper, and it stayed as moist as moist could be. The crumb is delicate because the only flour in here is a gluten free buckwheat flour, or ‘kuttu ka aata‘ as locally called. Handle it with care!
Try this if you like. You can always use almond meal to keep it gluten free, or use whole wheat flour to keep it healthy and whole grain. It’s been a while since I’ve used plain all purpose flour, and I’m not in a hurry to do so! Hope you enjoy it as much as we did. I might skip the butter altogether next time.
Well now I’m going to keep my eyes open for more avocados as I have a few sweet and savoury ideas brewing in my head. Avocados are not commercially grown in India. They do grow down south in a few private gardens as I remember seeing the beautiful fruit hanging off trees when we went on a midnight walk while attending the IFBM in August! Until then, it’ll have to be New Zealand avocados for me!
[print_this]Recipe: Avocado Dark Chocolate Buckwheat Cake {Gluten Free}
Summary: Avocado Dark Chocolate Buckwheat Cake {Gluten Free} is divine.Fudgy fudgy fudgy. Sinfully chocolaty too, this fallen chocolate cake tastes even better the next day. It is fudgier, the chocolate taste deeper, and it stays as moist as moist can be. The crumb is delicate because the only flour in here is a gluten free buckwheat flour.
“Delhi is the twin of pure paradise, a prototype of the heavenly throne on an earthly scroll”
Amir Khusrau
Happy 68th Independence Day India. I’m reliving it with memories of the soul stirring and nostalgic meal at threesixtyone°, The Oberoi, Gurgaon. That we ate till we literally dropped, was bound to happen. It’s not often you get to taste a well researched authentic finger licking good spread of Dehlvi cuisine. The ever gracious Mallika, Manager Communications, invited a handful of us to experience this rare curated spread from a city that belongs to us.
Dehlvi cuisine {pertaining to the Delhi region} as the name suggests is an evolutionary melange of the cuisine of the Mughals, Rajputs, Punjabis, Marwaris, Kayasthas and Vaishyas blended by the centuries. As the British empire moved it’s capital from Bengal to Delhi, it brought with it a potpourri of folk to run the administration. As Delhi became the hub of political, social and commercial activity, people from different communities found livelihood here. With them came interesting and unique culinary influences.After all, food is the ultimate comfort and each region and community contributed their little bit. What evolved over the ages was a very interesting platter. Aromas that were unique and rare, flavours that seemed improbable. Where else would you find the tropical guava in a curried savoury version. That was indeed a highlight of the meal, Amrut sabzi. Yes, we had seconds too.
This season, threesixtyone° pays tribute to the flavours inspired by old Delhi. The menu includes delicacies that have been researched from over centuries in a medley celebrated as ‘Delhi 6’, all curated by Chef Dirham Haque, our Indian masterchef. Dehlvi cuisine is flavoured by treasured spices that enhance and distinguish the flavours of one community from another.
Talking to the very sweet Chef Dirham, who obligingly kept us company through the meal, the meal took on nostalgic flavours. He spoke with passion about the origin of every dish, his trips into Old Delhi to get to the root of the origins, his search for rare forgotten ingredients, and the connect he made with the different communities. This brought new light to the meal, a celebration of culinary history.
The uniqueness of Dehlvi cuisine lies in its fascinating mix of traditions, geography, culture and community influences that have partaken to lend their own intrinsic stamp: The Mughals after their many invasions, the hardy Punjabis after Indian partition and settlement, the Kayasthas and their peppery flavours, the Vaishyas and the Marwaris with their rugged aromas. The myriad blend of spices, aromatic infusions, base ingredients and staples juxtapose with earthy relish in the vast array that’s Dehlvi cuisine.
For the table, which had a mix of us from different communities and food backgrounds, it was non stop banter. Put seven excited ladies on a table with celebrated chefs, good food and culinary history, and you will be assured of a noisy corner! The beautiful threesixtyone° at The Oberoi is well lit, surrounded by a body of water, was somewhat noisy that afternoon!
That it was popular was obvious. There were folk constantly walking in to savour the delicacies, maybe to connect to a cuisine somewhat forgotten. For locals, it’s a nostalgic connect as the flavours of Old Delhi charm you, an environment that is as colourful as it is captivating. As you can see from my photographs, I go to Old Delhi often.We began with Mufarra, a royal version of the ordinary sherbet, a drink of Delhi’s aristocrats or Farmaishi Khwan of Shajahanbada {Mughals}. It was quite sweet. Then it grew on you. Saffron, rose, mica, sandalwood I think … it had all the trappings of royalty!
The first course offered a window into Saadgi Khwaan or comfort food as well. Dahi ki gujjia with a special chaat masala, sprinkled over with the quintessential pomegranate pearls and chutneys. From here onwards, it was a journey through the streets of Old Delhi which took us from the mansions of the rich to ordinary everyday street food, from Farmaishi Khwaan to Sadgi Khwan. A well curated meal, stellar company and never a dull moment.The starters had a selection of flavours from Delhi’s different communities. Gilawat ke kebab, Silbatte ki shammi, Tandoori tangri, Gosht methi doka, Teekhe matar ke kebab each of them were uniquely spiced. The Gilaawat got my vote, with the Gosht methi doka and Shammi not far behind; something for everyone’s pallet!
Then on began the never ending mains, an exciting medley of flavours. Dehllika mussalum, tender baby chicken filled with forcemeat napped in a golden rich nutty gravy, Thande masale ki machli, Bharwan Karela, Kunni Dal, Dhlvi Nalli Nihari, Amrut Sabzi, Paneer Lavang Latika, Bharwaan Tindora Keema … and so much more. Recipes taken from old homes in Babar Lane, cooks of Mathur households, delicacies of the Vaishyacommunity, specialties of old Punjabi households… we dived into them all. Deliciously!
My favourites here were the Amrut sabzi {can guava ever be so charming in a curry?}, Nihari {beautifully cooked, served with all the trappings}, Kunni dal and the Bharwan Tindora Keema. Oh and the Bharwaan Karela too {despite not being a fan of the bitter gourd, this was finger licking good!}On the side arrived a selection of parathas inspired by the famous parathas of Pandit Dayachand Shivcharan of Daiba Kalan – mattar , aloo anaardaana, gobhi aur adkrak. Also on the side, a Mirch nimona saada pullao, Sarai ki biryani and interestingly Naan e bakumach. So much goodness that we were thoroughly spoilt.
The cherry on the cake had to be the dessert or Meetha. The cup of nostalgia overflowed. How could each of us not connect to the Royal Fruit Cup! Taking us back to the good old days of tinned fruit, a moussey custard whipped cream, reduced milk or rabdi.
It was magic in a cup, a recipe that Chef Haque said possibly took him the longest to get right. It was well worth the effort and worth every spoonful! Then arrived the show stopper. An old fashioned hand churned ice cream maker, wooden trappings and all. Gently and royally wheeled to our table, we were served the most creamy delicious hand churned mango ice cream, just like we enjoyed as kids.Oh yes, the royal meetha also included a very Bollywood inspired Kulfi khaas madhubala Dehlvi. a great end to a sumptuous meal.
“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!” C. JoyBell C.
It was a Peaches & Cream Cake for my father’s birthday last week. Everything was going according to plan,and I toyed around with summer cake ideas in my head. Summer is for stone fruit, and the cake would most certainly have some! Peaches! I had a kilo of them in the fridge. Cream? Yes of course; there’s always some on hand. Time for peaches and cream!!
Despite knowing that whipping cream in miserable summer heat is sure to fail, I marched ahead. At 43C, life was never going to be a cake walk in the record breaking heat and humidity we have had this summer. That the rains failed added to my misery. 75% humidity and everything looks like it’s condensing! Not the best weather to work with cream cakes in ……
…and then it was time for a power breakdown. It had been assembled but a cake needs chilling you know. I stuck the cake into the fridge and we finally left for dinner. The cake survived as power was back when we returned. I thanked my lucky stars that it held together until we cut it, well almost. It was YUM!
Oh, did I tell you I never got to my kilo of peaches? Yes that happened too. With all the unnecessary drama of no power, I just reached out for a tin of canned peaches; probably my best idea that day. Another good idea was the Crème patisserie I made for the frosting … finger licking good.
Summary: A light summery birthday cake, the crème patisserie lends a nice, deep flavour to the frosting on the Peaches & Cream Cake. Use fresh peaches or even apricots in season. The cake would work really well with mangoes too. Prep Time: 25 minutes Total Time: 1 hour plus cooling , chilling time Ingredients:
Sponge Cake {Make 2 X 3 egg sponges}
3 eggs
100g Castor sugar
70g plain flour
1tsp baking powder
pinch salt
Filling & topping
500g low fat cream, chilled
75g icing sugar {adjust as per requirement}
1 850g tin peach halves {I used Del Monte}
Crème patisserie {can be made a day before}
200ml low fat cream
pinch salt
2 eggs
1 vanilla bean scraped
50g sugar
15g cornflour
Method:
Sponge Cake
Preheat the oven to 180 degrees C. Line, grease & a 7″ loose bottomed tin.
{If your oven in big, bake 2 X 7″ cakes together}
Sift the flour, baking powder and salt 3 times. Reserve.
Beat the eggs, essence & sugar till mousse like {almost 10 minutes}.>
Lightly fold the flour in 3 goes in figure 8 movements (so as no to release the air bubbles).
Gently turn into prepared tin & bake for 20-25 minutes till light brown & spongy.
Repeat for 2nd cake.
Cool on racks completely, then slice horizontally into 2 layers each
Filling
Whip all ingredients together to medium peaks.
Crème patisserie
Bring cream and a pinch of salt to a gentle boil in a pot.
In the meantime, whisk the egg yolks and sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the cornflour slowly until it is thoroughly mixed with the egg mixture.
Pour the boiling cream into the mixture a little by little while whisking continuously to avoid curdling.
Transfer the whole mixture into a pot, with the seeds scraped from the vanilla bean {throw in the shell too}, and simmer over low heat. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
Once the custard has thickened, take it off the heat, and strain it into a clean bowl. Add a dash of peach liqueur if desired. Cool, cover with cling wrap touching the surface, then chill for a few hours. This is going to be very thick.
Assemble
Drain the peaches and slice 3-4 halves for topping. Chop up the rest.
Reserve the peach syrup to moisten the sponge with.
Reserve 1 cup of whipped cream for the frosting.
Place 1 layer of sponge on serving platter, moisten with reserved peach syrup, top with 1/3 whipped cream, and 1/3rd chopped peaches. Repeat with remaining layers.
Loosen the chilled crème patisserie and gently fold in the reserved whipped cream. Don’t whisk briskly or it will become too floppy for frosting.
Taste and adjust sweetness if required. Frost the top and sides of cake with it.
Top with peach slices, chill for at least half an hour for flavours to mature.
“Some of us come on earth seeing. Some of us come on earth seeing color.” Louise Nevelson
Dark Chocolate Fresh Plum Wholewheat Meringue Tray Bake … a bake that ended my bout of lack of inspiration. The heat and humidity is killing. Back from Leh, an exhausting trip that was messed up by the travel agent, didn’t seem to make life better. It was a trip I had waited for forever … then came the mail a few hours before we were due to leave about an error in bookings their end! Try that at 11000ft, tired teens, rarefied oxygen levels …. just didn’t work!
The past few months have seen my nose to the grinding stone, trying to make up for lost time. A project to be completed, the daughter to be packed off to uni, loads of emails in the things to do, a few small things in the pipeline … and then the everyday meals, laundry, grocery, dog etc. Of course hungry teens at home for summer vacation didn’t seem to make life easier.
This was a few days before she left. They were hungry yet again. There is this time in the afternoon between 3 and 4 that some hunger goblins visit our home. I wish I could turn invisible at 3 o clock! Really do. Those goblins have surfaced without fail for the past month. I decided to beat them to it.
I had plums in the fridge… and thoughts of a whole wheat fresh plum cake I had made last year! It was time to work on those lines. A last minute thought made me save some whipped egg whites for the top; wanted to make a visually fun cake. Little did I know that when it would bake, it would endlessly remind me of our trip to Leh. Why? Nothing could have prepared us for what we saw when we landed in Leh. To our mind, we were going into the mountains, at 11000 feet, the majestic Himalayas which would be GREEN and snow topped. 11000ft to me meant more snow that would exceed any we had seen when we visited Srinagar, Kashmir in March. Boy were we gob smacked. I think we didn’t realise that Leh is a cold dessert. I could’ve never imagined those endless mountains of mud, rock and BROWN! Very National Geographic, very awe inspiring, very unlike what we expected. That’s not to say the view wasn’t stunning. It certainly was. Still this cake reminded me so much of the vast rocky terrain. Mountains higher than one can imagine, and all made of mud, rocks, actually HUGE boulders, and in many places not a spot of vegetation…
… until we reached where we were booked to stay. On the way to the beautiful Nimmu House, which we eventually got to after the travel agent messed up our bookings, we even saw something like a Grand Canyon. Nature never fails to astound!
Such a vast terrain, never ending mountains, beautiful wooden gates, doors I could pack and run away with, windows too.Rustic outdoors that left you wanting for more, more than the eyes could capture. Fresh mountain air as clean and crisp as could be. The landscape was unreal at times, took my breath away …. yet left me with ‘brown’ stamped in my mind.
And then the tray bake happened, just on the go. One look at it and it was an uncanny feeling. It reminded me of the Leh landscape in so many ways. Unexpected, rustically beautiful {in my eyes}, with unusual tones the brown sugar meringue picked up with the dark chocolate melting into it.
One bite later and it was pure joy. Moist, deeply chocolaty, delightful plum undertones, what a fun bake this tuned out to be. Must have been the plums that created some berry like magic in there.
There’s still some summer left here in the plains you are enamoured by stone fruit like me. Go grab some plums and begin experimenting. You never know how yummy life might get! Plums, peaches and cherries will soon be gone, and I will sadly miss them. We are looking at a long extended hot season though…sadly, the rains have failed to show up!
Have you ever made a cake inspired by landscape or a vacation? Would love to hear about it!
[print_this] Recipe: Dark Chocolate Fresh Plum Wholewheat Meringue Tray BakeSummary: Dark Chocolate Fresh Plum Wholewheat Meringue Tray Bake. One bite later and it was pure joy. Moist, deeply chocolaty, delightful plum undertones, what a fun bake this tuned out to be. Must have been the plums that created some berry like magic in there.Prep Time: 15 minutes Total Time: 1 hour 15 minutes Ingredients:
100g butter
185g brown sugar {divided 100g+85g}
3 small eggs, separated
100g dark chocolate, room temperature
185g plum puree {about 4 medium pitted plums, with skin}
75g whole wheat flour
3/4 tsp baking soda
pinch salt
40g cocoa powder
vanilla extract
50g dark chocolate chips for topping
Method:
Preheat oven to 180C. Line an 8″ square baking tin with parchment.
Beat egg whites with pinch of cream of tartar to soft peaks. Add 100g sugar a tbsp at a time and continue to beat to stiff peaks. Reserve.
Place chocolate in a heatproof bowl. Microwave for a minute until chocolate melts. Whisk well, add the plum puree, whisk. Then add yolks, whisk again. Add vanilla extract and cocoa and whisk until smooth. Reserve.
Beat butter with remaining 85g sugar for 2-3 minutes, until smooth
Mix in the flour and baking soda, followed by the chocolate mix.
Gently fold in the whipped whites, reserving about 1/2-3/4 cup for the topping.
Pour batter into prepared tin. Sprinkle over with chocolate chips.
Bake for 50-60 minutes or until the tester comes out with a few moist crumbs. Tent the top with a sheet of aluminum foil if over browning.
Place on cooling rack and leave to cool in tin for about 30 minutes.
“If it isn’t on Google, it doesn’t exist.”
Jimmy Wales
I am a HUGE fan of Google, of how dynamic it is; creative and interactive too. In many ways I know I don’t speak for myself alone as Google marches ahead making life online simpler and simpler. Google India hosted a Google Café Day in Delhi showcasing the search experience for Indian users: English Voice Search in the Indian accent, The Knowledge Graph, and Google Now.
The demo driven event reflects Google’s continual effort to improve the search experience that will help Indians users find answers on the web more quickly and efficiently. Sandeep Menon, Head of Marketing Google India, led the demo. From asking Google where you can watch the latest movies to finding out cricket scores at the touch of a button, help is just a click away, or rather just a shout away! I came home and shouted into the Google Search App of my ‘smart phone’ … “SMS Rohan to have a bath now”. Smartly enough, hand in hand with Google, it first went to SMS, then asked me which Rohan from my phone book … and seconds later the message was sent!! Minutes later a curious Rohan emerged to ask about the unusually cryptic message. Once explained, he was pleasantly surprised and actually went to have a shower!! That explains the magic of Googles Voice Search for mere mortals like me.
Google Café Day was informative and interactive, something that Google India has consistently done. From g|india in September 2012, where Google engaged with the Indian community of developers, business leaders, IT professionals and entrepreneurs who are as passionate about technology as they are …
… to World Photography Day the Google+ Way in August 2013 in Mumbai, when professional photographers and photo enthusiasts were invited to step into Googles dynamic world of photo sharing. Google invited photographers to embrace technology with its easy to use features, once again showing how dynamic they are as a company.
The Knowledge Graph is Googles growing model of the hundreds of millions of people, places and things that make up our world. Using ambitious technology and massive google-scale computing, The Knowledge Graph attempts to give you relevant information based on this sophisticated database.
The third innovation introduced that day was Google Now, an anticipatory feature within Google Search that brings you the right information even before you ask!! The days weather, traffic en route, traffic hot spots and even alternative route suggestions, flight status, movie listings … Google Now brings it all to you proactively when you opt for Google Now in the Google Search App.
The event was interactive, engaging and entertaining with a few special guests. Singer and model Shibani Dandekar, Indian footballer Baichung Bhutia, and Chef Kunal Kapoor were part of the demo team out to make each session fun! Appreciation must be given to the team that set up the stage for the event… attention to detail, excellent creatives, and a lovely play of Google colours made #GoogleHouse fun and imaginative!
A down to earth, approachable team, interactive demos and engaging sessions are trademark of Google India. It’s interesting to see how they progress, how much they enjoy sharing their milestones with users across the spectrum, how ethical and focused they are! For a layman like me, I came back inspired as always. Thank you Google India.
