Diverse And Delectable Platter At Imagica
Food & Beverage Business Review|February - March 2019

Veeraj Shenoy, the Vice President, F&B and Retail Merchandise of the Imagica theme park comes across as a dynamic but unassuming professional. He is leading the F&B operations at the Imagica theme park, located in Khopoli, near Lonavala.

Jhuma Biswas
Diverse And Delectable Platter At Imagica

One can have a gala time at the Imagica theme park in Khopoli with its multiple fun and games options for the family, while commuting between Mumbai and Pune. From these busy cities, the theme park can also come across as an apt weekend entertainment gateway.

The 130-acre Imagica theme park, which houses many hubs of unbridled entertainment within its ambit, presents itself as a suitable venue for school picnics and corporate visits for MICE. Imagica is also the perfect magical destination for theme weddings, ranging from Bollywood style to fairy-tale ones, against the picturesque lagoon or The Imagica Capital castle.

“At Imagica, you will find a myriad of F&B choices, ranging from convenient food kiosks offering quick bites to full-service themed dining. Our spread is prepared keeping in mind various tastes, interests and moods to be catered to. We also customise our offerings on the basis of specific requests from guests,” Veeraj asserted.

I urged him to elaborate on this further. “When at Imagica, you can savour the ingenious Indian cuisines at The Imagica Capital; on the other hand you can also enjoy authentic African meal at the Zeze Bar +Grill,” Veeraj stated. Adorned with masks, artefacts and exotic tribal paintings, Zeze Bar+Grill simulates an impression of Africa. “At Arrmada, the food buffs can lounge around with scenic beauty of the park while savouring the Spanish Tapas and the choice of wonderful drinks,” explained Veeraj. Here it deserves a mention that perched beside the lagoon, Arrmada offers breathtaking views under the beautiful expanse of the sky.

This story is from the February - March 2019 edition of Food & Beverage Business Review.

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This story is from the February - March 2019 edition of Food & Beverage Business Review.

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