Latest news with #Ambar
Miami Herald
6 days ago
- Entertainment
- Miami Herald
Ambar Chicago Brings Balkan Experience to Chicago
This meal was hosted, but all opinions are my own. A new restaurant opened in Chicago unlike any I've been to before. Ambar, a tribute to the Balkan region, offers "dining without limits" serving unlimited small plates from dozens of meat, fish, and vegetarian choices. Restauranteur Ivan Iričanin first brought this concept to the Washington, DC, area, where it has been recognized in the Michelin Guide. He chose Chicago as his next location because of its large Baltic population. The Food: Fresh ingredients and spices reflecting the Balkan region which includes influences from Europe and Western Asia (Greek, Austrian, Hungarian, Mediterranean and Slavic cuisines) The Vibe: Informal with inside and outside seating. Inside tables are larger making sharing easier; outside tables are It Works:This is a fixed-price multicourse menu with categories like: Beginnings, Soups & Salads, Meat & Poultry, as many dishes as you want in each category. I suggest ordering a course at a time so you don't have too much at a buffet where you serve yourself, servers bring small plates to your table. Prices: Ambar offers different menus for Brunch, Lunch, and Dinner. They all have multiple courses. Prices currently begin at $35 and go to $55 for dinner, which also includes dessert. Kids under 7 eat free and 8-12 are half Menus: Ambar also has special menus for Vegetarians, those with Allergies and those who prefer A La Carte – dishes start at $6 each – perfect for Happy Hour (M-F 4-6pm). Enjoy Unique Drinks: In addition to a menu of cocktails, mocktails, and beer, Ambar pays homage to its heritage with a selection of wines from Balkan countries, such as Serbia, Greece, and Croatia. They also have a menu of Rakia, a fruit brandy made in the Balkan region. Get more culinary inspiration with our newsletter! My friend, Mark, and I went to Ambar Chicago for lunch. It begins with a copy of the menu. You'll find seven categories, and everyone is encouraged to try food from each section. I will skip using the word "delicious" over and over again and just say that everything we ate was wonderful. Each plate was also big enough for both of us to taste a few bites. As the driver, Mark ordered a Grapefruit Garden Fizz mocktail and I decided to try the Ambar House Sauvignon Blanc, from Moldova, which was light and citrusy. Spreads Spreads consisted of Urnebes (feta cheese pureed with chili flakes and red pepper jam), White Bean Hummus, Beet Tzatziki, and Ajvar (roasted red pepper, garlic, and onion). Served with fresh-from-the-oven pita bread and marinated olives with pickled vegetables. Chef Signatures The Chef Signatures we chose were: Steak Tartare, a tenderloin with a tomato pesto butter; Grilled Halloumi Cheese, with a drizzle of honey; Stuffed Pepper with orzo, kale, and tomato; and Cheese and Pepper Croquette, stuffed with sheep cheese, fried with panko, and covered with cranberry chutney. Woodburning Oven From the Woodburning Oven we had the Simica cheese pie and the Mushroom Flatbread, with sherry onions, leeks, and a bechamel sauce. The flatbread was huge and could have been a full meal for one person. Soup and Salad By the time we got to Soup & Salad, we were filling up. We just chose one item and made the right choice with the Beet Salad with goat cheese, candied pecans, and arugula, topped with a beet and pomegranate reduction. Meat and Poultry The Meat & Poultry choices all sounded good, but we knew our ability to eat a lot more was fading. We went with the waiter's recommendations of the Beef Short Rib Goulash over orzo and the Sarma, cabbage leaves over pork belly with rice and vegetables. Veggies Vegetable dishes are as creative as the rest. We got the Eggplant Moussaka, with a mushroom ragu, and the Crispy Corn Ribs, fried and served on whipped cheese. Seafood I got a break to digest since I am allergic to seafood. Mark was happy to take the lead with the Rakija, mussels flambeed in brandy and covered in a creamy garlic sauce, and Grilled Shrimp, marinated in lemon and garlic and served with a pancetta aioli. Dessert Since I skipped the seafood, I managed to find room to try some dessert. The Krempita, raspberries and custard in a flaky pastry, and Balkan donuts topped with Nutella definitely satisfied my sweet tooth. I had to start with what made him decide to do an all-you-can-eat concept. 'We actually call it the 'Unlimited Balkan Experience' or 'Unlimited Small Plates,'" he explained. "It's deeply rooted in the traditions of Balkan hospitality. In our culture, generosity and abundance are key – when you're a guest, you're treated like family, and the table is always full." He continued to clarify, "Our concept isn't about sheer volume like some 'all-you-can-eat' places; it's about variety and discovery. It allows guests to explore the entire spectrum of Balkan cuisine – from spreads and cheeses to salads, and grilled meats – without having to choose just one or two things. It encourages sharing, trying new dishes without risk, and truly immersing yourself in a culinary journey through the Balkans.' As for the Chicago location, "It's been absolutely fantastic, honestly," said Iričanin. "Chicago has such a vibrant and knowledgeable food scene, and the city has truly embraced us with open arms." Dining in Tucson – First UNESCO City of Gastronomy in the United StatesDiscover Outstanding Michelin-Star Restaurants in San Sebastian, SpainDelectable Dishes for Foodies in Atlanta's Brookhaven SuburbExploring Boulder CO's Vibrant Dining SceneAfternoon Tea at the Ritz Carlton Chicago The post Ambar Chicago Brings Balkan Experience to Chicago appeared first on She Buys Travel. Copyright © 2025 SheBuysTravel · All Rights Reserved
Time of India
08-07-2025
- Time of India
Unidentified booked for misusing identity to email complaint against Doon judge
Dehradun: A case was registered against an unidentified individual for allegedly using another man's credentials to send an email to the Dehradun district judge, with accusations against both the judge and a local builder, police said on Tuesday. The incident came to light after Mansi Singh, wife of Ambar Prakash, lodged a complaint at Raipur police station on June 30. Raipur SHO sub-inspector Girish Negi said, "Ambar had received a call from the district judge's office on June 28 regarding an email purportedly sent by him on June 18, containing offensive language and allegations against the district judge and a builder, Ankrodaya Kumar." Negi added that Ambar denied sending any such email, following which, his wife approached the police. "Preliminary probe found Singh's allegations were genuine and a case was registered under relevant sections of the IT Act. A probe is on to identify and nab the accused," he said.
India.com
02-07-2025
- Entertainment
- India.com
This Muslim singer sang over 20000 songs, lent his voice to bhajans and patriotic music, Mohammed Rafi was his..., died due to
Hindi cinema has a variety of singers in the industry. From R.D. Burman, Kishore Kumar, A.R. Rahman, Sonu Nigam, Sunidhi Chauhan to more, many of these extremely talented singers have lent their voices to numerous songs in superhit films. Today, we will talk about another singer who made it big in the industry and established himself as an evergreen personality. We are talking about none other than Mohammad Aziz. July 2, 2025, marks his 71st birth anniversary, and as we remember the celebrated singer, let's take a look back at some of his memorable work. Mohammad Aziz was born in Guma, Kolkata, as Sayed Mohammad Aziz-ul-Nabi. He was known for his soulful music not only in Hindi cinema but also in Oriya and Bengali cinema with his singing. Fondly known as 'Munna' among his loved ones, Mohammad Aziz's velvety and high-pitched voice became his identity. Mohammad Aziz was a big fan of Mohammad Rafi, and he grew up listening to his songs. Md. Rafi Sahab became Mohammad Aziz's inspiration and also a force which drew him towards music. Mohammad Aziz's Film Career Mohammad Aziz started his film career with a Bengali movie called Jyoti. Following this, he came to Mumbai and started working in Hindi cinema. His first Hindi film was Ambar, which came out in 1984, but he got real recognition from the song Mard Tangewala from the film Mard (1985) under the music direction of Anu Malik, making him an overnight star. Mohammad Aziz Sang More Than 20 Thousand Songs You will be amazed to know that Mohammad Aziz sang over 20 thousand songs in ten languages including Hindi, Oriya, and Bengali. The biggest specialty of Mohammad Aziz was his art of singing in the seventh note. What Happened to Mohammad Aziz? Mohammad Aziz's love for music and simplicity were part of his personality. He died of a heart attack at Mumbai's Nanavati Hospital on 27 November 2018 at the age of 64. The singer's daughter, Sana Aziz, is also following her father's footsteps. Sana is active in the Bengali film industry and has adorned many songs with her voice.
Yahoo
25-06-2025
- Business
- Yahoo
Greyparrot unveils new AI platform to offer recyclable waste insights
Waste analytics solutions provider Greyparrot has introduced Deepnest, an AI-powered waste intelligence platform. This system provides brands with direct access to their recyclable waste data, addressing a significant knowledge gap in post-use product life cycles caused by limited waste infrastructure and inadequate data availability. Deepnest delivers precise insights into packaging performance, enabling brands to refine their products and business models. By 2040, regulations such as virgin plastic taxes and extended producer responsibility fees are projected to cost global businesses up to $100bn annually, stated Greyparrot. Extending the packaging's life cycle is essential for enhancing circularity and mitigating financial risks, according to the company. Consumer goods companies currently invest millions in product innovation, testing facilities, and consultancy services to improve their packaging, but often lack real-world data to verify these efforts. Deepnest addresses this by offering granular, product-specific data that tracks packaging performance across brands, materials, and regions. It provides clarity on how packaging navigates the waste stream, detailing what is sorted, recycled, or lost, relying solely on objective, data-driven evidence, without reliance on estimates. The platform further equips brands with tailored recommendations to optimise their packaging design, including adjustments to shape, colour, and material composition. Greyparrot co-founder Ambarish Mitra said: 'The term 'waste' is itself a misnomer - our data shows that post-consumption materials are worth billions to our global economy. For too long, brands have had to operate with little visibility into their packaging's end-of-life.' Major consumer goods brands and packaging manufacturers, including Unilever and Amcor, are currently trialling Greyparrot's technology to adapt to the evolving waste management landscape and leverage its insights. Unilever deodorants global R&D head Liz Smith said: 'AI-enabled waste intelligence tools have great potential to provide new visibility into how packaging is actually being sorted and processed in real-world recycling systems.' In May 2024, Greyparrot teamed up with VAN DYK Recycling Solutions, which serves over 50% of the US waste management market. Together, they will retrofit large materials recovery facilities with advanced AI sorting technology to enhance recycling rates, improve material purity, and digitally measure emissions. "Greyparrot unveils new AI platform to offer recyclable waste insights" was originally created and published by Packaging Gateway, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site.
Forbes
16-06-2025
- Entertainment
- Forbes
Fascinating Balkan Cuisine In Chicago At Ambar
Dining room at Ambar, Chicago When the worst thing I can say about a restaurant is that the print on the menu is too small, you know I enjoyed an excellent experience. That's the situation at Ambar, a new (opened in April) restaurant in Chicago's River North area. This is the newest location for this chain, which has restaurants in a few US cities, including Arlington, VA and Washington, D.C.; there are also locations in Belgrade, Serbia. That may seen like an unusual assortment of locations, except when you consider that Ambar specializes in Balkan cuisine. What is Balkan cuisine? Well at Ambar, that includes several choices of pita bread, soups such as Veal and Carrot Ginger, Almond Fried Chicken and several items from their wood burning oven and plenty of enticing vegetables such as Eggplant Moussaka and Fried Zucchini. Smoked sausage at Ambar, Chicago What is Balkan cuisine? Well, I'm not sure after one meal that I can describe it in great detail, but I definitely like it. It's a wide range of dishes, none of which are overly spicy, but with a distinct tang), but almost all of them being vibrant, delicious and rather distinctive. I asked executive chef Nikola Stefanovic, who was born and raised in Belgrade, Serbia, what the goal of his hospitality team and he was in creating the menu and atmosphere of Ambar. 'Our goal was to reimagine traditional Balkan cuisine through a modern lens, showcasing the region's rich flavors, diverse influences, and vibrant hospitality. It's an honor to bring this unique culinary perspective to life in a way that feels both authentic and exciting for today's diner.' A few highlights from my meal: to start, Kajmak, a traditional Balkan creamy milk spread and the White Bean hummus are excellent when spread on the house pita bread, as is the Beet Tzatziki, a beet yogurt dish with garlic and dill - this last spread gets my vote for a signature food dish at Ambar. Carrot Ginger Soup was rich, but not overly so and offered an explosion of flavors, as it is topped with sunflower seeds and cilantro - here is another can't miss dish. I was a bit disappointed with the Roasted Baby Carrots in a passionfruit glaze, as the carrots, which were quite flavorful were a bit rough and seemed overcooked. This is a side dish, so opt instead for Grilled Asparagus or Fried Zucchini, this last option served with a bell pepper yogurt dipping sauce. As for main courses, naturally there is Beef Kebab as well as Chicken Skewers and a tantalizing plate of Smoked Pork Sausage, served with mustard and red cabbage slaw. For heartier plates, go with the Roasted Lamb - perfectly cooked, the Pork Belly Stuffed Cabbage or the Grilled Rainbow Trout. Finish with a dessert such as Warm Brownie Skillet, a collection of three sorbet - lemon curd, plum and mango; each is very flavorful and quite rich, while never being overdone; these are not the typical sorbet you'd find at an Italian restaurant; as this is Balkan cuisine, they shouldn't be. Well done to the kitchen team! The beverage program is first-rate with a wide variety of cocktails as well as an impressive selection of wines from Serbia, Croatia, Bosnia & Herzegovina Slovenia and Greece; the array of wines is impressive from Chardonnay, Sauvignon Blanc and Plavac Mali (similar to a California Zinfandel) to a Xinomavro (one of Greece's best reds) and choice of orange Pinot Grigios. Most of these selections are priced in the $40-55 range, which is nice to see these days, rather than the seemingly typical $100 and up bottles at too many city restaurants. House glass pours are $7, which is very reasonable and welcome for most diners these days. A special tip of the cap to the person or persons that assembled this wine program - they did their homework! Finally, if you dare, try a Rakia, a typical brandy of Balkan nations; choices include pear, apple, plum and apricot. The flavors are spot on, but keep in mind that these Rakia check in a around 40% alcohol - enjoy sparingly! The room is large, bright and cheerfully decorated (see above photo) and our server was very informative and attentive without checking back every few minutes to see if we were okay. I always appreciate service that's helpful without being overbearing, and this young woman was ultra professional. For a restaurant that's only been open about two months, I am very impressed on so many levels. You'll see diners in their 20s and 30s, as well as many in their 50s and 60s. Ambar has something unique for all tastes. Highly recommended Ambar 700 N. Clark Street, Chicago Open every day for lunch and dinner
