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
    • Meat
    • 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

Azure restaurant @ 12 Apostles Hotel

by Jeanne Horak on October 25, 2013 6 Comments in South Africa restaurants

AzureTitle © J Horak-Druiff 2013
 

The human mind is a funny thing.  It is so good at constructing a reality based on assumptions and preconceptions that it often pays scant attention to the actual realities going on around you.  I remember arriving at Johannesburg station one day in the mid-1980s with my family and my father renting a car and insisting that he needed neither a map nor directions and that he *knew* that the Sun City resort was in this direction. 45 minutes later we found ourselves on the outskirts of Alexandra township at nightfall, hopelessly lost and as noticeably out of place as a bear in a chicken coop.  It was not a highlight of our family holidays.  Neither was the time a couple of years later when my dad refused all offers of maps and took his family for a quick stroll to acquaint them with Amsterdam, which he knew “like the back of his hand”. And the back of our hands were mainly what my brother and I were staring at in our teenage embarrassment as he wandered directly into the red light district! I vowed never to be like him – so what was I doing in Camps Bay asking a confused passer-by where the 12 Apostles Hotel was?

I had made up my mind that the 12 Apostles Hotel was the big white hotel in Camps Bay – but it’s not.  That’s the Bay Hotel.  You need to carry on driving through Camps Bay and stay on Victoria Road, hugging the coast and watching the spectacle of the 12 Apostles mountain range soaring above and ahead of you – and about halfway between Camps Bay and Llandudno, just when you think “surely we’ve gone too far?”, the 12 Apostles suddenly comes into view on your left, perched in solitary splendour against the mountainside.  The hotel is a one of the Red Carnation group of hotels, a collection of sixteen award-winning luxury  family-owned and run boutique hotels, located in the UK, South Africa, Switzerland and the USA. The group was founded by South African-born Bea Tollman and her husband  and has since the mid 1970s established a reputation for timeless décor, exceptional locations, highly personal guest care, and celebrated cuisine – and the 12 Apostles is no exception. This boutique hotel with only 70 rooms enjoys some of the best panoramic views in the Cape, an award-winning restaurant, a spa (with a glass treatment room perched on a rocky outcrop with spectacular views) and a cinema – but is still only a 15 minute drive from central Cape Town and only 5 minutes from Camps Bay’s glorious golden beach.

But we were not there for the beaches – we had come to dine at the hotel’s flagship restaurant Azure, which makes a regular appearance on restaurant awards lists.  The restaurant is situated on the first floor above the lobby and is decorated in shades of dark royal blue and white.  It’s a perfectly attractive room, but too fussy for my taste. I felt that the abundance of heavy drapes (presumably to enclose tables for private dining areas?), pictures on the walls, and vases and other knick-knacks in blue provide an unwelcome distraction from what should be the main attraction:  the outstanding view. Nevertheless, we were more than happy with our corner table by the window from where we could watch the last rays of the sun slipping into the ocean.  After we had been seated by our exceptionally personable waiter, we had the pleasure of meeting the executive chef, Henrico Grobbelaar,  an engagingly intense young man who had swapped a career in engineering for a career in the kitchen and gone on to win the Sunday Times Chef of the Year in 2009. He explained that the menu was made up of two distinct parts, namely classics and old favourites (some made to Mrs Tolman’s personal recipes), and more contemporary “Cape cuisine with a modern approach”. Having experienced some of the more traditional dishes when I dined at the Milestone Hotel in London, we opted for a 4-course tasting menu of the more modern dishes. There is also an extensive wine list of overwhelmingly South African wines, a good selection of French Champagnes, and a sprinkling of foreign wines.  A nice touch is the availability of various flights of wine centred around a theme, as well as sommelier Gregory’s suggestions of wines to pair with items from the menu. As Nick was driving, he could not drink, so I kept him company with just a glass of Buitenverwachting Riesling.

 

AzureSpringbok © J Horak-Druiff 2013

 

AzureSalmon © J Horak-Druiff 2013

 

AzurePorkStarter © J Horak-Druiff 2013

 

Excellent bread with olive oil for dipping was followed by an amuse bouche of Springbok loin and vibrant, golden sweet potato puree – a lovely sweet contrast with the peppery meat.  For my starter I chose the Norwegian salmon (R85.00) which consisted of citrus-cured salmon ceviche, green goddess dressing, red onion and fennel salad, miso mayonnaise and a shard of crisp olive ciabatta.  I loved how this appeared to be casually strewn across the plate, but with the attention to detail evident en every artful blob of mayo.  Taste-wise, it was wonderful – oily,  rich salmon balanced by tangy citrus  and crisp ciabatta, with the miso mayonnaise adding an umami kick.  I neglected to write down what Nick’s first course was but if memory serves, it was pork three ways with apple and mustard.  Despite the rather feminine, pretty plating, this was a plate full of butch flavours as pork was served in the form of a coarse-textured terrine; rillettes; and paté, paired with slivers of crisp Granny Smith apple and blobs of mustard mayo and apple jelly.  Nick loved it.

 

AzurePrawnRisotto © J Horak-Druiff 2013

 

AzureScallops © J Horak-Druiff 2013

 

Next, I had the prawn risotto (R110.00) with clarified crayfish bisque.  The rice was mounded up to form a small well into which the clarified crayfish bisque had been poured, and topped with two grilled prawns.   This was probably the least impressive dish we had.  To be sure, the prawns were juicy and delicious, but the risotto was too dry and lacked real depth of flavour, while the clarified bisque, rather like clarified butter, was greasy without being particularly flavoursome. Also, considering the price of rice, it seemed hard to justify the price tag here, or the mean portion of risotto. Far better were Nick’s s scallops (R140.00) which came nestled on a bed of creamed celeriac, soy marinated shiitake with white shimeji with a soy truffle vinaigrette. I loved the arrangement on the plate and Nick loved the juicy scallops – but what we both swooned over were the fantastic marinated mushrooms.  A wonderfully delicate yet earthy plate.

AzureSorbet1 © J Horak-Druiff 2013

 

AzureSorbet2 © J Horak-Druiff 2013

 

This was followed by a palate-cleanser served with flair in a neat bit of table theatre.  Two spheres of very good raspberry sorbet were brought to the table together with a small jug into which our water poured a liquid to activate the dry ice in the jug, creating this rather fetching icy tableau on our table.  No, there was no culinary need for it.  Yes, I still thought it was pretty cool!

 

zureFish © J Horak-Druiff 2013

 

AzureBeefFillet © J Horak-Druiff 2013   All rights reserved

 

Things got back on track with the next course.   I chose the Cape Fish du jour (R165.00) which came with white asparagus, porcini mushrooms, cauliflower purée and smoked potato.  Sadly, I managed not to write down what the fish was, but it may have been Cape Salmon? In any event, the firm white fish flaked into perfectly cooked translucent flakes at the touch of a fork and made a subtly delicious partner for the smoky potato and rich cauliflower puree.  An indulgent yet surprisingly light dish – and the intricate plating once more intrigued me.  Carnivore Nick chose the beef fillet (R165.00) which came with black eggplant, white carrot and roasted onion purée and variation of carrot and potato Nicola.  The beef was juicy and pink but the highlight was the black eggplant – a deeply smoky charred eggplant puree that blew us both away.  Bonus points also for the darling little carrot coins and roasted onion puree adding a touch of sweetness.

 

AzureCremeBruee © J Horak-Druiff 2013

 

AzureCheesecake1 © J Horak-Druiff 2013

 

AzureCheesecake2 © J Horak-Druiff 2013

 

Nick is not much of a dessert person, but our charming waiter persuaded him to try the crème brûlée (R75.00).  Rather than being served in a traditional ramekin, this was served in an elegant long, thin dish which provided a major advantage:  a higher crunchy-caramel-topping-to-custard ratio! Having tasted it in London, I was keen to sample Bea’s Cheese Cake (R90.00) again, with its crème fraîche topping, strawberry syrup and fresh strawberries.  From my London experience I knew that it would be tasty… but nothing prepared me for the sheer whimsical prettiness of the plating!  The slice of cake itself sad on a green plate amidst shards and impossibly thin slices of strawberry that resembled nothing as much as red flower petals scattered across a green lawn by a summer breeze.  To say I was enchanted would be an understatement. And the cheesecake was as unctuously rich and decadent as it had been in London! To finish the evening, together with our coffee we were served an exquisite plate of sweet morsels, including lemon mini macarons, passion fruit jellies and chunks of lemon shortbread, all in shades of yellow and beautifully plated.

 

AzurePetitFours © J Horak-Druiff 2013

 

Since our visit, chef Henrico has sadly moved on to other projects, but I believe that his second-in-command Christo Pretorius (who came second in the prestigious Sunday Times Young Chef of the Year competition in 2012) is now the Executive Chef at Azure.  Having worked in the kitchen with Henrico for six months, I am sure that he will be keeping the culinary flag flying at Azure with equal gusto while putting his own stamp on the menu.  The meal would probably not have been to your taste if you are a meat-and-two-veg kinda person who equates value solely with volume, but if (like me) you believe that one eats with one’s eyes first, it was a sensory delight. At R425.00 for 4 courses or R495.00 for 5 courses, it’s not cheap in Rand terms but to be fair, you are sitting in a 5-star hotel.  And when you convert the prices to foreign currency (£27/$43 for 4 courses or £31/$50 for 5 courses) it becomes positively affordable.

To read about my two dining experiences at the Milestone Hotel (Red Carnation Hotels’ property in London), click on the links below:

  • Dinner at Chenestons at the Milestone Hotel, London
  • Afternoon tea at the Milestone Hotel, London
DISCLOSURE:  I enjoyed this meal as a guest of Red Carnation Hotels but received no further remuneration to write this post and all opinions are my own.

Azure Restaurant
Twelve Apostles Hotel and Spa
Victoria Road
Camps Bay
Cape Town
SOUTH AFRICA

Tel: +27 (0)21 437 9000
Email: bookta@12apostles.co.za

More deliciousness for you!

  • Saturday Snapshots #202Saturday Snapshots #202
  • Saturday Snapshots #20Saturday Snapshots #20
  • Nectarine & plum galette, and being rememberedNectarine & plum galette, and being remembered
  • Pea, feta cheese and basil frittataPea, feta cheese and basil frittata

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!

« Salsa verde with green tomatoes and the illusion of control
Saturday Snapshots #270 »

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. Sally - My Custard Pie says

    October 26, 2013 at 2:16 pm

    I would LOVE to visit Camps Bay again – good to hear it’s still so affordable.

    Reply
    • Jeanne says

      October 30, 2013 at 5:16 pm

      Camps Bay is too gorgeous… And I find that pretty much all fine dining in South Africa is ridiculously well-priced if you are paying in foreign currency, especially when you compare it to an equivalent meal in London!

      Reply
  2. Audrey says

    October 26, 2013 at 3:23 pm

    We had a wonderful breakfast there. Sat outside with a view of the sea and mountains. It was expensive but one got ones money worth – champagne, oysters, pastries etc just about everything you could think of. It was not very busy and I am sure you could go when a beautiful morning turns up as it is nice to be able to sit out.

    Reply
    • Jeanne says

      October 30, 2013 at 5:17 pm

      Thanks for visiting Audrey 🙂 I definitely think if I went again I would go for lunch and sit outside on the terrace – that’s the way to make the best of the view for sure!

      Reply
  3. Andrew says

    October 28, 2013 at 4:31 pm

    From those fine photos it looks like a mighty fine location. I was expecting something rather outlandish price-wise but given the conversion rate it seems excellent value!

    Reply
    • Jeanne says

      October 30, 2013 at 5:18 pm

      The location is pretty spectacular – and as I said in reply to Sally, fine dining in South Africa is ridiculously affordable if you’re paying in foreign currency!

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

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)
  • Roasted Brussels sprouts with sesame and ginger

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Brandy and Coke glazed gammon for a South African Christmas feast
My big, fat South African potato bake
How to sautée Brussels sprouts
Whole leg of lamb on the braai/BBQ

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

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

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • 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

Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title
Lentil-squash-feta-Casserole

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2020 · 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 © 2020 · 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.