In the course of growth we not only earned experience and appreciation but also got enriched in sound business ethics and professional business outlook. In addition to brass beds, we also manufacture tables, brass bed parts, architectural hardware, lamps, and custom-developed products for both domestic and international clients.įor a young company, started not earlier than 1981, Chanana Enterprises has gone a long way.
Since then we have grown and established ourselves as one of the premium brass beds manufacturing units in India. Impressed by our level of commitment towards our products we soon got an opportunity to work with a few international brands in UK and USA as their OEM manufacturers. The first few years were spent in developing skillsets and dyes for small furniture parts. Our dedicated business development team is always keen on developing new innovating designs and bring something new to the market.Ĭhanana Enterprises began nearly 40 years ago as a small machining workshop in the outskirts of Delhi. Our in house finishing facility enable us to have strict quality control and supply products in a variety of finishes like powder coating, nickel, chrome, antique, bronze or clear lacquere etc. What we bring to the table is a combination of professionalism in management and the technical knowledge we have learned over years. Our company is headed and lead by veterans in the business of metal craft industry. Follow that with the 360 Ultimate Seafood Platter with lobster, oysters, shrimp, Prince Edward Island mussels, queen crab claws, Fogo Island snow crab legs, house-smoked Manitoulin Island trout and sea scallops, and Santa’s already been for a visit.We Chanana Enterprises incepted in the year 1981 are Manufacturers, Wholesaler, Exporter and Trader of a wide range of hardware products in brass, copper, stainless steel and aluminum made by casting, stamping, spun, turned or tubular assembly. The 360 serves Northern Divine organic white sturgeon caviar – we’re fans. Caviar Service: There’s no better holiday treat than the classic combination of caviar, blinis, crème fraîche and chives. 360 To Go: Takeaway bottles of Over the Top wine from Megalomaniac or Tower Lager made by Railway City BrewingĦ.
RESTAURANT DESIGN 360 PLUS
There’s also a wine preservation system to offer exclusive wines by the glass, plus bespoke cocktails and mocktails.ĥ. Their Incredible Wine List: The 360 Restaurant received The Wine Spectator magazine’s Best of Award of Excellence (two goblets) for its 9,000 – strong wine list. 360 Celebration Packages: VIP window seating, cake and champagne. Take a look here and start dreaming about sunchoke and Pontiac potato fritters with sage cream and seedlings followed by blackened mint–dusted halibut with spruce tip-infused wild rice and crispy beets.ģ. Case in point: their partnership with Chef David Wolfman on a new menu that celebrates Canada’s Indigenous cuisine and culinary traditions. An Indigenous Menu: 360 is committed to local and sustainable sourcing. Combined with a commitment to offering vegetarian options, there’s truly something for everyone.Ģ. A New Menu: Winter-perfect comfort food with flair: Pappardelle with duck ragu lightly smoked Atlantic salmon crispy tofu with buckwheat noodles and pickled chanterelle mushrooms and boneless beef short rib with pearl onions, mushrooms and double-smoked bacon lardons. Best Pastry Chef 2019: Celeste Mah- Raymondsġ.Lifetime Achievement Award 2019: Normand Laprise – Toque`!.Most Outstanding Chef 2019: Patrick Kriss.One to Watch Young Chef 2019: Massimo Piedimonte.Best Farm to Table Restaurant 2019: Nightingale.Most Eco-Friendly Restaurant 2019: Sal Howell of River Cafe.Most Innovative Chef 2019: Antonin Mousseau-Rivard.Best in Business Leadership 2019: Nick DiDonato.Most Innovative Chefs 2020 – Daniel Hadida And Eric Robertson.Business Leadership 2020 – Janet Zuccarini.Best Pastry Chef 2020 – Kenta Takahashi.Best New Restaurant 2020 – Sushi Masaki Saito.Best Farm to Table Restaurant 2020 – Canoe.
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