Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Restaurants / London restaurants / Texture [CLOSED]

Texture [CLOSED]

by Jeanne Horak on December 1, 2010 10 Comments in London restaurants

Texture restaurant © J Horak-Druiff 2010

*Texture closed permanently in 2020, a victim of Covid-19*

I love my friends.  I love them for their support and their sense of humour in a crisis; for their wisdom and their empathy when I need advice; for their generosity and their graciousness… but I love them especially when they call me up and say those magic words: “Do you want to come and review a restaurant with me?”.  So obviously when my good friend Michelle of Greedy Gourmet uttered those words, I showed my love for her by graciously and immediately accepting her invitation!

The restaurant in question was the Michelin-starred Texture, the brainchild of French-born sommelier Xavier Rousset and Iceland-born chef Agnar Sverisson, who has previously worked at Petrus and Le Manoir aux Quat’ Saisons.  The restaurant’s cuisine is described as modern European but there is definitely a leaning towards Icelandic ingredients and, unusually, the savoury dishes are all made without the use of butter or cream.  We arrived there on a rainy evening a week or two ago and kicked the evening off with a drink in the Champagne bar.  I loved the bar area with its high windows and chairs upholstered in (what else?) Champagne-coloured fabric, and its funky tables with a built in central ice bucket to keep the bubbly chilled.  Genius.  Michelle and I skipped the Champagne and went instead for cocktails (in my case a luxury moijito, made with Champagne).  But the highlight of our bar experience was undoubtedly the bowl of bacon popcorn served as a bar snack.  There has been much discussion between me and Michelle as to how this was made, but suffice to say that it was hands down the best bar snack we had ever eaten – so much so that we brought the rest of our bowl to the table with us rather than abandon it in the bar when we were seated!

TextureDrinkCollage
Once we were comfortably seated in the restaurant area (a handsome, high-ceilinged space), still clutching our bowl of bacon popcorn, we had a chance to peruse the menu.  Other than the standard a la carte options, there were also three seven-course tasting menus: a standard one, a fish-only one and a vegetarian one.  We both plumped for the standard tasting menu which kicked off with an unusual appetiser of a plate of crisps.  No, we’re not talking Pringles here – this plate consisted of free-form Parmesan crisps, salted cod skin crisps, some root vegetable crisps and slivers of crisp bread, served with a barley, dill and yoghrt dip.  All the crisps were good (including the rather surprising cod skin ones!) and the whole plate was visually interesting, but did not excite my tastebuds in the same way as the bacon popcorn!  This was followed by a little shot of Jerusalem artichoke 3 ways: a soup poured over a puree and a dice.  I love Jerusalem artichokes, so this seemed to be a no-brainer for me, but I did not like the fact that it was served cold.  Still, its use of three textures of the same flavour set the tone for much of the textural playfulness that was to follow.  To accompany it, there was a chunk of outstanding brown bread and English butter blended with Icelandic sea salt and seaweed.

TextureAppetiserCollage
The first “proper” course was a plate of new season English beetroots, goat’s cheese oats and mizuna. The gorgeous aquamarine glaze of the bowl this was served in made this a particularly attractive dish, with its crimson beets and pretty pansy flowers.  The goat’s cheese took the form of an unusual goat’s cheese granita (reminsicent of the squid ink granita that I had at Viajante).  Despite my ambivalence towards beetroot, I loved this dish – the earthiness of the beets and the tang of the goat’s cheese worked perfectly together.  Following that came the chargrilled Anjou pigeon with sweetcorn, bacon pocorn, shallots and red wine essence – another success.  The dish contained two bits of pigeon: the breast and the leg – with claw still attached!  Now I love pigeon but I can imagine that this might be an off-putting detail for some!  But that aside, this was a lovely dish – the breast was magically pink and rare; the chargrill on the leg was just enough to add flavour; and of course there was the bacon popcorn!

TextureCollageMains1
This was followed by my favourite dish of the meal: Icelandic lightly salted cod with barley and shellfish jus.  This fish was cooked to perfection – crisp on the outside (despite being cooked without the skin!) and flaky and moist inside.  It was perched on what seemed to be a barley risotto made with the shellfish jus and studded with fragments of toasted nuts which was pure heaven – I could have devoured a whole soup bowl of this. The meat course was grain-fed beef ribeye, chargrilled ox cheek with horseradish and olive oil bearnaise, and chips on the side.  The ribeye was tasty and perfectly rare, but the ox cheek… oh, the ox cheek!  A little parcel of meaty heaven – tender enough to eat with a fork and packed with deep, satisfying flavour. The chips were excellent and the horseradish was (I think) fresh and a world away from the normal stuff you buy in the supermarket.  Not sure about the olive oil bearnaise though.  I have a sneaky suspicion that bearnaise is one of those things that really, truly needs real butter…

TextureCollageMains2

Pre-desserts are often disappointing little things – a sorbet here, a morsel there.  This one,  however, was a stunner:  rhubarb granita with a sabayon ice-cream.  Just barely frozen, tart cubes of rhubarb paired perfectly with the creamy ice cream but the whole effect was never cloying or heavy. Perfection.  Dessert, too, was a vision of lovely lightness – mango and pineapple soup and jelly sheets, with basil ice-cream.  Yes, I know it all sounds terribly virtuous, and compared to a chocolate fondant, it probably is – but it was delicious and filled with zingy flavours that left my palate cleansed rather than exhausted.

TextureDessertCollage1

After dessert, we had the optional cheeseboard (at £9.50 per person extra).  The cheeses on offer on the night we visited were: Etivaz (a Comte-like hard cow’s milk cheese from the village of Etivaz in Switzerland); Persille du Marais (an unusual blue goat’s cheese from south of bordeaux) and Petit Cru (a washed-rind soft cheese that was described to us as being like Epoisses – can’t find any reference to it on the interwebs though). These were served with slices of toasted apricot bread, and Melba toast-like crisps of the same bread, as well as celery, a spiced pear compote and a muscadel jelly (which promptly melted and tried to escape the plate!).  I loved all the cheeses but the Petit Cru was the stand-out favourite for me, and it was wonderful with the compote. I also had a glass of sherry, the name of which I did not note.  Mea culpa.

TextureCheeseCollage1

Although we did not have coffee, we still got the platter of petit-fours that is usually served with coffee.  The platter contained: chocolate cardamom truffles (home-made I suspect, and delicious); caramelised chocolate sugar strips (these are in the white cup in the pics and were interesting but somehow the ultra-crispy texture prevented you tasting much flavour); mini macarons with a distinctly aniseed flavour (good but unexciting); pistachio madeleines (still warm, crispy outside and nutty inside – a personal favourite); and Fisherman’s Friend lollipops (semi-hard lollipops with a menthol and eucalyptus flavour – weird but good after all the sweetness).

TexturePetitFoursCollage

The tasting menu costs £65.50 and as I said, the cheese course was an extra £9.50.  We did not have anything off the extensive wine list, preferring to stick to the gorgeous cocktails that were (as I recall) about £9.50 each.  Service was professional and friendly throughout, although sometimes we struggled to hear the dish’s description through the waiter’s heavy accent – but he was happy to repeat it patiently while the 2 crazy ladies took notes! the lighting was cataclysmically bad for photos, but I am guessing this will only be an issue for other food bloggers.  The people watching was extraordinarily good though!  I liked the playfulness of the menu that never descended into a novelty act, and the obviously well-sourced ingredients.  At £65.50, I think a tasting menu of this quality represents good value in London restaurant terms, and although we were told that the table had to be give back in two hours, we lingered for three or so without any disturbance.  I would definitely go back for a special occasion meal – or alternatively just visit the bar for a cocktail and 1kg of that divine bacon popcorn!

Thanks so much to Michelle for treating me!  Have a look at her review of Texture and see if we agree on our favourite dishes.

Texture Restaurant
34 Portman Street
London
W1H 7BY
+44 (0) 20 7224 0028

And in other news…

The May 2011 Plate to Page hands-on food writing and photography workshop presented by me, Meeta, Jamie and Ilva is now sold out – but register now if you are interested in Plate to Page II in Italy in Autumn 2011!

More deliciousness for you!

  • Saturday Snapshots #233Saturday Snapshots #233
  • Chickpea and chorizo stewChickpea and chorizo stew
  • Saturday Snapshots #220Saturday Snapshots #220
  • Nine things you need to eat in SingaporeNine things you need to eat in Singapore

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #118
Feta, sage & Peppadew scones »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. nina says

    December 1, 2010 at 6:49 pm

    I had so much of this kind of food this last week and I am so in awe of the talent and ideas of today’s chefs!!

    Reply
  2. Sanjeeta kk says

    December 2, 2010 at 4:12 am

    What lovely pictures, and informative read. Like the topic texture and a post on it. First time to this beautiful place, hope to come here more often for these lovely treats. Best wishes.

    Reply
  3. Firefly says

    December 2, 2010 at 6:47 am

    This looks like mt type of restaurant.The food sounds devine.

    Reply
  4. Ken|hungry rabbit says

    December 2, 2010 at 10:22 am

    Consider you said the lighting wasn’t great for the camera, your photos are gorgeous. Sounds like a good place to dine when in London, unless you are cooking for me.

    Reply
  5. Bron says

    December 2, 2010 at 11:40 am

    Bacon popcorn? I’m sold.

    Reply
  6. Jamie says

    December 2, 2010 at 1:10 pm

    What a great write up, Jeanne. It so makes me want to eat here. It all looks and sounds perfect, the right blend of intriguing flavors yet nothing too heavy or rich. What a great friend Michelle is to invite you here!

    Reply
  7. kuhn rikon pressure cooker says

    December 2, 2010 at 8:22 pm

    The photos are really something else. And pistachio madeleines … I have to taste this! Does anybody have the recipe?

    Reply
  8. SMITH BITES says

    December 3, 2010 at 1:11 am

    I am completely mesmerized by the photos – oh. my. stars. It sounds like a wonderful evening – good food and great friend!

    Reply
  9. CherylK says

    December 3, 2010 at 2:50 pm

    Wow…lucky you! I think the crisps sounds awesome…please try to duplicate them and post the recipe. I’ve got rhubarb from my garden in my freezer and I’m tempted to try my hand at the granita. I’m also going to try making the apricot bread melba toast. What a great idea!

    Reply
  10. Christina says

    December 8, 2010 at 12:58 pm

    Sounds fantastic!
    And Mmm, bacon popcorn. I never thought of that before.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Oxtail and red wine potjie
Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Jan Ellis pudding - a classic South African dessert
Roosterkoek - a South African braai essential
My big, fat South African potato bake

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT