Hi, I am back with some more recipes of starters and main courses. and shall continue with more recipes of these in days to come.

 

STARTERS
1. ANDEAN POTATOES & CHEESE SALAD.

Preparation time: 45 minutes to 1 hour.
Servings: 4 to 6
Ingredients:
Oil or butter -- 1/4 cup
Onion, minced -- ½ cup
Garlic, minced -- 3 to 4 cloves
Optional: 2 aji amarillo (yellow chili peppers) to give soup more color and make it spicier
Andean potatoes, peeled and diced -- 1 1/2 to 2 pounds
Water or stock -- 4 cups
Milk -- 1 cup
Salt and pepper -- to taste
Queso fresco or mozzarella cheese, shredded -- 1 cup
2 fresh avocados
Toasted small corn kernels

 Method
Heat the oil or butter over medium flame in a large pot. Add the onion, grlic and chopped chilis. Simmer until the onion is translucent.
Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
Mash the potatoes up with the back of a spoon to thicken the soup, leaving it a little chunky. Stir.
Remove the soup from heat and stir in the cheese.
Add the avocado slices to the soup.
Serve immediately with toasted kernels on the side.

2.CREAM OF PUMPKIN SOUP. 
 Ingredients:
1 pound pumpkin, cleaned and without skin (small cubes 1 inch x 1 inch)
2 medium onions, finely chopped
2 medium carrots, finely chopped
1 medium leek, white pork only, finely chopped
6 cloves garlic
1/2 gallon vegetable stock
2 cups heavy cream
dash saffron
salt and pepper
olive oil

Garnish:
chopped cooked lobster meat
roasted pumpkin seeds
tarragon leaves
whipped cream

To prepare the Pumpkin Soup:
Bring a soup pot to medium low heat; add a drizzle of olive oil to cover the bottom. Add pumpkin cubes and cook until softened (without caramelizing). Add the onions, leek, carrots and garlic; simmer on low heat for 20 minutes. Add the vegetable stock, saffron and heavy cream; bring to boil. Turn the heat to low and cook slowly for 50 minutes. Use a blender which can be immersed into the pumpkin and puree the soup. Put the soup through a sieve so it is smooth and creamy. Add salt and pepper to taste.

Garnish:
Place a small dollop of whipped cream in the center of the soup. Add lobster, roasted pumpkin seeds and a tarragon leaf.

3.GRAVLAKS

Scandinavian heritage displays great expertise in the arts of pickling, smoking and curing meats and fish. This dish – easy to prepare and made by Scandinavian housewives along with the pickling of herring – is now available world wide in gourmet restaurants. Salmon is the fish to use traditionally. The literal translation is “buried Salmon” and refers to the age old practice of salting and coating the fish with herbs and dried spices and then burying it as winter sets in. The ground freezes and in Spring the following year there is still a plentiful supply of food to be simply dug out of the semi-frozen ground.

The Curing Salt
½ lb sea or table salt
1 lb granulated sugar
3 tablespoons coriander seeds
2 tablespoons juniper berries
2 tablespoons caraway seeds
3 tablespoons whole white peppercorns
1 large bunch of fresh dill, chopped.
Honey Mustard Sauce
4 tablespoons wholegrain mustard
1 teaspoon honey
1 tablespoon fresh chopped dill
Ground pepper
Juice of one whole lemon
Method for Gravlaks
One side of salmon, skin on and all bones removed. Belly and fin base trimmed and any membranes removed. If you do not want to do this yourself, a good fishmonger will prepare it for you.
Warm the caraway seeds, juniper berries, coriander and peppercorns until hot.

With a pestle and mortar or grinder crush all the dried spices until roughly ground. Alternatively, place them in a food processor and grind them a little. You will find that the heating of all these spices allows the oils and aromas to be released more easily.

Add the spices to the sugar and salt, mix them evenly and if possible place covered overnight at room temperature. Now take a shallow container and sprinkle an inch layer of the mixture on the bottom. Place the fillet of Salmon skin side down on the mixture. Coat the remaining salmon with at least an inch of the mixture, making sure you cover all areas. Cover with a clean cloth or plastic wrap on top, place a weight on top and cure in the refrigerator for 36 hours.

You will see that a large amount of juices collect in the dish. Keep some of this and use a little to add more flavour to your accompanying mustard sauce.
Remove the salmon fillet from the tray, scrape off and discard the curing salt. Rub the flesh with some extra virgin olive oil and coat liberally with the chopped dill. Now it is ready to slice and serve.
4.LEMONGRASS CURRY SOUP
Ingredients:
1 pound of lemongrass
4 tablespoons of Madras curry powder
1/2 pound of shallots diced
7 ounces of white wine
34 ounces of chicken bouillon
27 ounces of cream
a little honey
the juice of 6 limes
4 tablespoons of butter
corn flour ( add based on the consistency you want)
a pinch of sugar
olive oil for sautéing
2 tablespoons of white balsamic vinegar
freshly ground salt and pepper
Optional:
Fried shrimp and peeled shrimp
1 finely chopped spring onion as a garnish
Chili strands for garnish
Hammer the lemongrass with a meat mallet until tender, or chop it finely. Gently saute the curry powder, shallots and lemongrass in a little olive oil. Pour in the white wine, add the chicken bouillon, bring to a boil, and simmer under low heat for 30 minutes. Pass the stock through a fine sieve before reducing over a low heat for another 10 minutes. Now add the cream, and bring to a boil again briefly before adding the honey, sugar, balsamic vinegar and lime juice to taste and then stir in the butter and corn flour to achieve your desired consistency. Just before serving, make the soup frothy using a hand blender. Put in warmed soup plates. Garnish with finely chopped spring onions, strands of chili and salt and pepper. For a special touch, a little fried shrimp might be added to the soup, and a peeled cooked shrimp pr tow may be hung on the rim of the soup bowl. Serves 8 people.

MAIN COURSE
1. BLACK COD WITH MISO
Marinate this dish overnight. The sauce also works well with beef and salmon.
For Nobu-style saikyo-miso sauce:
½ cup sake
¾ cup mirin
2 cups white miso paste
1 ¼ cups granulated sugar
For fish:
4 black cod fillets, about 8 ounces each. Bring sake and bring to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate alcohol. Reduce heat to low and add miso paste, missing with a wooden spoon. When miso has dissolved completely, increase heat to high and add sugar, stirring constantly to ensure bottom of pan doesn’t burn. Remove from heat once sugar is fully dissolved. Cool to room temperature. Set aside ½ cup of sauce for plating the next day, use the rest as marinade. Pat fish thoroughly dry with paper towels. Cover with saikyo-miso sauce and place in a glass dish or bowl and cover tightly with plastic wrap. Refrigerate overnight.
Preheat broiler to high. Lightly wipe off and excess miso clinging to fillets, but do not rinse it off. Discard marinade. Place fish in a broiler pan, and broil until surface if fish turns brown, about 2 minutes. Reduce temperature to 400˚F.
Move fish to center of oven and bake 10 to 15 minutes.
Transfer fillets to individual plates. Add a few drops of reserved sauce to each plate.

2. VEGETARIAN BLACK BEAN CHILLI

1 pound dried black beans, soaked overnight
1 (28-ounce) can whole plum tomatoes (with juice) roughly chopped
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
4 vegetable bouillon cubes
1 orange, scrubbed well and quartered (with peel)
2 teaspoons Tabasco hot pepper sauce
1/2 cup chopped fresh cilantro or flat-leaf parsley for garnish

1: Rinse the soaked beans and place in a large pot. Cover with water to 1 inch and bring to the boil. Reduce the heat and simmer, uncovered for 1 hour.

2: Add the remaining ingredients except for the Tabasco and cilantro. Continue to simmer for 1 1/2 hours longer or until the beans are tender (if necessary, add more water to keep the beans from sticking).

3: Remove the orange quarters from the chili. Season with Tabasco and divide the chili among bowls and sprinkle with cilantro.

3. GREEN MANGO SALAD WITH FRIED FISH
Fish fillet (any kind of white meat fish) 1 kg
Green mango (grated) 1 kg
Carrot (Grated) 300 g
Onion (Julienne) 200 g
Slice shallot 40 g
Roasted peanut (pound) 60 g
Basil leaf 10 g
Fish sauce 4 table spoons
Sugar 1 table spoons
Salt
Flour 80 g
Water 50 ml
Egg 1 pcs
Method
Mix flour and egg with water in a bowl mix well.
Cut the fish fillet into strip about 2 cm and mix with flour and deep fried the fish until crispy.
Peel green mango and wash use grater to grate mango, marinated with salt about 15 mm and squeeze the juice out.
Put fish sauce in a small bowl with sugar stir until the sugar melt.
Put mango, carrot, onion together and pour the sauce to mix season to taste.
Prepare the plate and put the salad on the plate and sprinkle slice shallot, basil leaf and roasted peanut on top.

4. SAUTEED BEEF TENDERLOIN
Ingredients:

60 milliliters vegetable oil
2 kg. beef tenderloin, cubed
600 gr. purple onion, thickly sliced
150 gr. yellow chili pepper, cleaned and thickly sliced
500 gr. tomatoes, seeded and cut into six pieces
225 gr. red wine vinegar
12 portions of soy sauce
12 portions of sauté sauce
100 gr. butter
2 kg yellow potato
Chopped cilantro

Beef seasoning
20 gr. chopped garlic
5 gr. cumin
5 gr. oregano
Salt and pepper
Vegetable oil for frying

Preparation
Marinate the beef one hour prior to preparation. Prepare the French fries. Pour some vegetable oil in a frying pan and heat until it starts to smoke. Add the beef and sauté over high heat, moving it so neither the beef strips nor the sauce burns. Remove the beef from the pan and lower heat to medium. Add the chili peppers and onions. Sauté these for a few minutes and then add the tomatoes. Season the beef with salt.

Add the vinegar and cook until it evaporates. Pour in the soy sauce and continue cooking until it reduces. Then add the sauté sauce, cooking until it reduces, as well. Return the beef strips to the pan and sauté, making certain throughout the process not to overcook the onions. End by incorporating the chopped cilantro and butter. Serve with French fries.

5. PASTA TRIO
Pasta Trio is a combination dish of three different pastas, each with a sauce from one of three different regions of Italy and each representing one of the three colours of the Italian flag: Trenette pasta with a green Pesto sauce (from the Ligurian Region around Genova), Farfalle pasta with a red, tomato Pomodoro sauce (from the Napoli area) and Penne with a four cheese sauce (from the north).
Sounds like too much work? Not really - and the results are worth it! Cooking the pasta is as simple as it usually is. The trick is in the three sauces.

The Pesto Sauce is easy enough. In a food processor, purée 2 cups of fresh basil, 1/3 cup chicken stock, 3 tablespoons olive oil, 2 tablespoons grated Parmesan cheese, 2 tablespoons toasted pine nuts and 2 tablespoons crushed garlic. Toss with Trenette pasta.

For the Pomodoro Sauce, sauté 3/4 cup chopped onions with 2 tablespoons crushed garlic until tender. Add 3 cups of sun-ripe tomatoes, 1 teaspoon dried oregano, a couple of bay leaves, salt and pepper and simmer for about an hour. Toss with Farfalle pasta.

For the Four Cheese Sauce, make your favourite white sauce and add, according to taste and consistency required, gorgonzola, provolone, pecorino and bel paese cheese. Toss with Penne.

Serve all pasta together and garnish with fresh chopped parsley.

Some trivia (funny one though) for you all for brightening up on a Monday morning. I could never forget my first 

debarkation talk on the Carnival Spirit. Our cruise director decided we needed a little humor and proceeded to tell 

us some of the questions he had been asked from past passengers…..Most of them were funny and stupid. But I 

would not term them questions as stupid only because I want to give some respect to the passengers. LOLZ ;)

1.  Does this elevator go to the front of the ship?  (This isn’t Star Trek.)

2.  Does the crew sleep onboard?  (Um, versus being flown off at night in a helicopter?)

3.  What do they do with the ice sculptures once they melt?  (They make ice tea with it?)

4.  What time is the midnight buffet?  (Hmmmmmm…….)

5.  In the photo gallery, a passenger exclaims, “How will I know which pictures are mine?!”

6.  Does the ship make it’s own electricity? (Don’t you see the extra long extension cord off the back of the ship??)

7.  Do I put my luggage outside my stateroom before or after I go to bed?

8.  Is the water in the toilet salt or fresh?  (WHY do you want to know?!)

9.  Is this island completely surrounded by water?

10. Two women were sitting by the pool. One of the ladies asked the cruise director what kind of water did they fill the pool with — fresh water or sea water? The cruise director answered, “Sea water.” She then asked, “Does that explain why the pool is so rough today?”

Some more from Carnival Pride:

1. A lady was having a difficult time finding her way around the ship. While getting on an elevator, she asked, "Does this elevator go to the front of the ship?"

2. Two elderly women were staring at the numbers of the floors listed above the elevator door. When asked if they needed any assistance, One lady asked, "How are we going to be able to reach way up there to push the button for our floor."

3.There was some kind of mix up with a woman's room and the room steward was trying to arrange for her to move to a different one.  He asked, "Would you like an inside cabin or an outside cabin?" She replied, "Well, it looks like it might rain today. Can I have an inside cabin?"

4. Two women were sitting by the pool. One of the ladies asked the cruise director what kind of water did they fill the pool with -- fresh water or sea water? The cruise director answered, "Sea water." She then asked, "Does that explain why the pool is so rough today?"

5. A young man after seeing for the first time the beauty of an ice sculpture asked, "What do you do with the ice sculptures after they melt?"

6. While walking around on the ship during the first day of her cruise, a young lady was impressed with so many crew members working so hard. She stopped a passing officer and asked, "Does the crew sleep onboard?"

7. "What time is the midnight buffet?" (Reply: I don't know, would you like to guess?)

8. "Do you generate your own electricity?" (Reply: No, there's a long underwater extension cord plugged in at Miami!)

9. "Is this island totally surrounded by water?" (Reply: Let me see, is "island" the key word in your question?)

10. "Is the water in the toilet salt or fresh?" (Reply: Why? Are you planning to drink it?)

11. What language do they speak in Alaska? (Reply: Let me see, in what country is Alaska located?)

12. "How high above sea level are we?" (This question was actually asked while floating on the sea.)

13. The walls of the photo display room were covered with hundreds of passenger photos. Without thinking, someone blurted out, "How do we know which pictures are ours?"

Some more from Carnival Destiny:

"Does the crew sleep on board?"

"How far above sea level are we?"

"Is the island surrounded by water?"

"Are all Caribbean islands the same size?"

"How does the captain know which port to go to?"

"Can we get off in the Panama Canal?"

"Does the ship generate its own electricity?"

"Does the elevator go up as well as down?"

"Why is the sauna so hot?"

"Are there two seatings at the midnight buffet?"(Probably because there were 2 seatings for dinner normally.)

"Do we have to stay up until midnight to change our clocks?"

"Does the chef cook himself?"

"What happens to the ice sculptures after they melt?"

"What time's the 2 o'clock tour?"

"Where's the bus for the walking tour?"

"Can you see the equator from the deck?"

"Does the ship dock in the middle of town?"

"I'm married, but can I come to the single's party?"

"How many knots does the ship go to the gallon?"

"Does the island float?"

"Do you send the laundry ashore?"

"Do these stairs go up as well as down?"

"Why is it my 3-year old can wear shorts but I can't?"

"Do we have to eat dinner at both seatings?"

"I know that ships often serve smoked salmon, but I am a non-smoker"

"Can the iced tea be served hot?"

"Can you please change this spoon for a fork? I've already got five spoons."

"Why can't the late-night show be in the morning?"

"Do we have to leave the ship to go on the tour?"

"Does the helicopter tour leave from the upper deck?"

"Will we have time to take the shore excursion?"

"If I don't buy a shore excursion, am I allowed off in port?"

"Are the entertainers paid?"

"Why aren't the dancers fully dressed?"

"How do we know which photos are ours?"

"Will the ship wait for the tour buses to come back?"

"Will I get wet if I go snorkeling?"

"Is the doctor qualified?"

"Who's driving the ship if the captain is at the cocktail party?"

"Does the sun always rise on the left side of the ship?"

"Is trapshooting always held outside?"

"Should I put my luggage ourside the cabin before or after I go to sleep?"

"Does the outside cabin mean it's outside the ship?"

"Is that the same moon we see at home?"

"Why did the Greeks build so many ruins?"

"Windsor Castle is beautiful, but why did they build it so close to the airport?"

"Are the glaciers always there?"

"Where is the good shopping in Antarctica?"

"Was the fish caught this morning by the crew?"

"Can you tell me what time the volcano will erupt? I want to be sure to take a photograph."

Passenger: "What is caviar?"

Waiter: "Fish eggs, sir"

Passenger: "In that case, I'll have two, over-easy!"

It was fun with a change from the whole week. But, I think I should also provide you with an authentic recipe of someone I love very much.... The World Renowned Celebrity Chef of Carnival, Chef George Blanc from France.  Georges Blanc – one of France's most revered and recognized master chefs who has maintained the coveted three stars from Michelin for the past 25 years – is creating a series of one-of-a-kind dishes to be served aboard Carnival Cruise Lines' ships.

"Georges Blanc Signature Selections" include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival's main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs on select vessels.

Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard Carnival's ships.

Blanc, famous for creating dishes that combine classic preparation with contemporary flair, here provides Prow's Edge readers with his recipe Pan Seared Lobster for that next dinner party.

Executive Chef Georges Blanc working with Carnival Cruises shares his recipe here for

 PAN SEARED MAINE LOBSTER , TOMATO CONFIT & PORCINI IN GINGER OIL

Ingredients
Lobster (Maine) 1 lb 1 ea
Fresh Porcini Mushrooms4 pcs
Fresh Tomatoes 2 pcs
Mirepoix 1 cup
Tomato paste 1 Tb Spoon
Cognac 2 Tb Spoon
Grape seed oil 30 ml
Fresh Ginger Root 3 oz
Sauternes Wine 4 Tb Spoon
 

Method
De-shell raw tail, boil claws & save the heads for Nage.

Crush the heads. In a casserole dish; sauté the heads & flambé with Cognac.

Add the mirepoix & fresh tomatoes. Sauté for a while. Deglaze with Sauternes wine.

Add tomato paste, cook for a while & cover with water.

Bring to a boil & let it simmer for 1 hour or more.

Strain & reduce to one tenth the quantity.

Blanch & peel tomatoes. Cut in quarters & throw away the pips. Season with salt, pepper, garlic, thyme, icing sugar & olive oil.
Dry the tomatoes in the oven for about 3 hours at 80 degrees Centigrade.

Prepare ginger oil; Slice ginger, infuse in Grape seed oil for 3 hours at 80 C. Strain & keep.

Slice the Porcini & Sauté in butter till golden brown. Blanch the asparagus tips in salted water.

Cut the lobster tail in half lengthwise. Pan fry in olive oil, reheat the claws in the same pan.

Blend the reduced lobster stock & ginger oil in the proportion of 70:30.

Assemble topped with Sauternes froth & herbs

Great Sunday Morning, and as usual I am lazy to write anything about  any topic after hectic cruising the whole week. Let me give you some recipes for quick cooking to make your dear and near ones happy this Sunday brunch. 

HAPPY COOKING AND BON APPETIT.

 

Prawn biriyani with palak chutney

Recipe
Marinate cleaned prawns with lime juice and tiny bit salt for few minutes.Boil eggs and potatoes then apply haldi and fry them .Boil basmati rice with few drops ghee until just done.In a pan heat oil add onions,garlic,ginger and tomatoes then bhunno.When the oil starts to separate add prawns ,salts and Shan chicken biriyani masala and cook till the curry is cooked. Now in a thick base pan add a little ghee and make the base greased then one layer of cooked rice , one serving spoon of prawn curry, egg,potatoes,Shan masala and 1tsp ghee.Then cover it with a layer of rice and repeat the layers until whole of the curry and rice is used.Cover the pan with an aluminum foil and cover it with a lid and let it cook for few minutes.Remove it fro flame and serve it with palak chutney( grind baby palak, dhanya leaves ,onion,garlic,tomatoes, salt and lime juice..chutney done)

 

 

*** just added my palak chutney for the above biriyani as an accompaniment***

( baby palak,dhanya
Leaves,onion garlic,tomatoes and kala namak and lime juice)

 

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Recipe for Atta Banana Pancake.

Serving for 4 Requires:
2 Banana
1 cup of double toned milk
Vanilla essence
2 and a half cup of Atta (flour)
2 eggs
Half a spoon on baking powder
1 cup of water
2 spoon honey

Method of preparation:
First make a smoothie out of milk,egg and banana so that banana blends well with the rest . Use the the juicer-mixer to do so.
Secondly put all the above ingredients in a bowl and mix it till you get a good thick consistency .
Thirdly, put a tawa (pan) over the chula ( gas ). Put very little oil . Let the oil reach the required heat and then pour over the mix to the size and quantity according to your requirement . Once one side is done up in a crisp manner turn it over.
Your Atta Banana Pancake is ready. 

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 Pork steak with veggies n jacket potatoes.

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Chole Bhatura :)

 Recipe for channa bhatura: Soak( 1- 1/2 cup) of white Channa in the pressure cooker over nite.... 2 large onion finely chopped
1 ginger and garlic paste
2 green chillies finely chopped
3 large tomatoes finely chopped
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp corriander powder
2 tablespoons olive oil or any oil
2 tsp chana masala
salt to taste, Take a heavy bottom sauce pan or a pressure cooker. Heat the oil and saute the whole spices – cinnamon, cardamoms, , cumin seeds till fragrant.Add the onions fry till onions begin to brown.,& add spices coriander,chilli,turmeric,garam masala,( make a paste of ginger, garlic and chilies and tomatoes ..together)..add this paste in the pan and mix till the oil separates ..now mix this masala in the pressure cooker in which u have boil the white channa ...boil till it mix well and add ..handful of chopped corriander .. .For Bhatura....make a dove in the nite before u want to make bhatura..take 1/2 kg Maida,one duke soda bottle ,one cup curd ,salt,one small E N O packet of lime favlour ...after dove cover this with wet thin cloth and in morning keep it in fridge..
heat oil and make bhatura oil little maida powder for making bhatura around and fry in kaidai...serve hot with channa and onions green chilli Enjoy

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Rai wala aam ka achaar

Cut 8-10 raw mangoes into quarters with skin,remove the tender seeds....put salt and haldi on them,mix well and dry in the sun for a day or two(I like them really dry and chewy so sometimes dry them for an additional day too,reminds me of really old mango pickle!)For the masala mix 2tbsp rai dal with,2tsp haldi powder and 2tsp red chilly powder...add salt(remember the mangoes were salted before) and a cupful of mustard oil....I mix everything in a big paraat first with a spoon and then add the mangoes and use my hands to mix it....fill bottles with the pickle and sun them again for a day or two,shaking them twice a day.

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Watermelon Smoothie:

1) Cut the watermelon into small pieces, remove seeds.
2) Freeze them into freezer.
3) Take the frozen watermelon pieces into mixer, add pinch of salt, fennel powder (or seeds soaked in water 10-15 mins), 2-3 pudina leaves, sugar to taste and grate in mixer.
4) Add some ice cubes if needed while grating and serve.

 -----------------------------------------------------------------------------

 

Gud Para :

Recipe:
Atta 11/2 cup
Maida 1/2 cup
Gud (jaggery) 250 gm
Oil for frying
Saunf n elaichi powder

Knead a stiff dough of atta n maida and add 3-4 tbsp. oil and 1/2 tsp. salt.
Roll and cut diamond shape pieces and deep fry on med. flame till golden brown.
Make chashni of Gud and 1/2 cup water till its caramalized. It will take at least half an hour on low- med flame. Add saunf n elaichi powder.
Mix fried paras in chashni very well and let it dry, you might have to separate them after they cool down. 

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quick and easy recipe and its really tasty daahi(yoghurt) tadka ,,,,,,,,,really when you have no option and busy just try this recipe

Add oil in pan if you use mustard oil den more good....add jeera, few dry red chilles and daniya seeds ,few mustard seeds now add few colves of garlic and cook propely now add two roughly chooped onion just cook till brown in colour add grated gingr and green chlli cook few minutes its time for add spices add salt ,red chilli powder .haldi ,gram masala,stir all togther add boil potaoes optional, ven spices cook slow the heat then add youghart ( blend the youghart and add some water to dilute it) now continously stir it on low flame for 5 minutes otherwise youghart leave water........nw its ready add green coriander .......its really tasty serve with chappaties

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It was fun with a change from the whole week. But, I think I should also provide you with an authentic recipe of someone I love very much.... The World Renowned Celebrity Chef of Carnival, Chef George Blanc from France.  Georges Blanc – one of France's most revered and recognized master chefs who has maintained the coveted three stars from Michelin for the past 25 years – is creating a series of one-of-a-kind dishes to be served aboard Carnival Cruise Lines' ships.

"Georges Blanc Signature Selections" include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival's main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs on select vessels.

Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard Carnival's ships.

Blanc, famous for creating dishes that combine classic preparation with contemporary flair, here provides Prow's Edge readers with his recipe Pan Seared Lobster for that next dinner party.

Executive Chef Georges Blanc working with Carnival Cruises shares his recipe here for

 PAN SEARED MAINE LOBSTER , TOMATO CONFIT & PORCINI IN GINGER OIL

Ingredients
Lobster (Maine) 1 lb 1 ea
Fresh Porcini Mushrooms4 pcs
Fresh Tomatoes 2 pcs
Mirepoix 1 cup
Tomato paste 1 Tb Spoon
Cognac 2 Tb Spoon
Grape seed oil 30 ml
Fresh Ginger Root 3 oz
Sauternes Wine 4 Tb Spoon
 

Method
De-shell raw tail, boil claws & save the heads for Nage.

Crush the heads. In a casserole dish; sauté the heads & flambé with Cognac.

Add the mirepoix & fresh tomatoes. Sauté for a while. Deglaze with Sauternes wine.

Add tomato paste, cook for a while & cover with water.

Bring to a boil & let it simmer for 1 hour or more.

Strain & reduce to one tenth the quantity.

Blanch & peel tomatoes. Cut in quarters & throw away the pips. Season with salt, pepper, garlic, thyme, icing sugar & olive oil.
Dry the tomatoes in the oven for about 3 hours at 80 degrees Centigrade.

Prepare ginger oil; Slice ginger, infuse in Grape seed oil for 3 hours at 80 C. Strain & keep.

Slice the Porcini & Sauté in butter till golden brown. Blanch the asparagus tips in salted water.

Cut the lobster tail in half lengthwise. Pan fry in olive oil, reheat the claws in the same pan.

Blend the reduced lobster stock & ginger oil in the proportion of 70:30.

Assemble topped with Sauternes froth & herbs

 

 

 

The Carnival Fleet

CARNIVAL FANTASY:

• 2056PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

Carnival Fantasy has delighted countless passengers since she launched. It’s no surprise that she was the original Fantasy class ship, a series that truly showed the world how fun is done.

The Carnival Fantasy is today fitted with all the modern conveniences, and once onboard, you’ll not only see it, but you’ll hear it for yourself. Listen for the “ahh” of relaxation at Serenity Adult-Only Retreat, the “ahhhhh” of extreme relaxation at Spa Carnival… but don’t miss the “aaaaaaaaah!!” of thrills at WaterWorks, our onboard water park featuring Twister Waterslide and Splash Park!

It doesn’t end there either. When you cruise Carnival Fantasy, you don’t have to go without your fresh fish fix — find it at the sushi bar. And when was the last time you spent an evening at an Egyptian-themed piano bar? Yeah, that’s exactly what we thought… and we know exactly where you can find one.

You’ll find this and more when you cruise Carnival Fantasy, sailing year-round from Charleston., South Carolina.

CARNIVAL ECSTASY:

• 2056PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

Carnival Ecstasy has the experience under her belt to ensure that you have an amazing cruise. (And at over 850 feet long, that would be some belt!)

That’s not all she has, either. Your first impression as you board is the grand atrium, whose bright lights will remind you of the big city… and that you’re not on just any ship. You’re on a ship that features great fun for the kids, including our range of supervised youth activities for cruisers aged 2–17. You’re on a ship with plenty for the adults to do, from bars to the casino… or to not do at the Serenity Adult Only Retreat and a rather relaxing spa. And you’re on a ship with a pool and food and waterslides… things everyone can enjoy!

So young or old, there’s reason for anyone to be ecstatic about a cruise aboard the Carnival Ecstasy.

Sailing from Miami and Pt. Canaveral, Orlando.

CARNIVAL SENSATION:

 

• 2056PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

How do you get to the Bahamas? Sensation, Sensation, Sensation! Carnival Sensation loves the Bahamas so much that she goes there twice a week. We think you will too, but since getting there is at least half the fun, this ship makes sure the trip is as much fun — if not more — than the destination.

While you and Carnival Sensation are en route to or from the Bahamas, what will you enjoy? Well, if you’re looking to get wet, she definitely has options for you: a lovely resort-style pool and waterslide options galore… three, to be exact. If you’re looking for places for the kids, there’s Camp Carnival, Circle “C” and Club O2. If you’re looking for a place away from the kids, there’s Serenity, our adult-only oasis and Spa Carnival.

There’s also plenty for families — or anyone — to do together. Enjoy the Bahamas, and enjoy your Carnival Sensation vacation!

CARNIVAL IMAGINATION:

 

• 2056PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

When you’re aboard this ship, you don’t have to imagine you’re having a great time — the fun you’re feeling will definitely be real! Carnival Imagination, however, brings to life fantasy and ancient legends, and its décor will surely make you feel like you’ve stepped into a different world of modern-day fun. It’s truly a treat for the imagination.

But the legendary fun aboard this ship is more than surface-deep.  You’ll find remarkably fun things onboard in the form of bustling bars, laid-back lounges, and cool-to-the-core clubs. For the kids, there are whole bunches of awesome things to do and places to do it, from an age-appropriate chill space to the water-filled thrill space of Carnival WaterWorks.

Nothing brings the family together like food and fun, and there’s plenty of that to go around on Carnival Imagination. Always remember: you’re never too big to play miniature golf. Sailing from Los Angeles, CA.

CARNIVAL INSPIRATION:

• 2054PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

All Carnival ships inspire guests to have a great time and memorable vacation, but it won’t surprise you to learn that the inspiration for Carnival Inspiration was nothing less than inspiration itself! This ship’s uniquely creative spirit is on display, and definitely shines as you cruise the Western Caribbean.

From the moment you step into the Grand Atrium, you’ll realize that it isn’t just a room with a high ceiling — it’s a place of high art. Your dinner at one of the two main dining rooms is more than just a dish in front of you — it’s the result of our chefs’ culinary creativity. And the Paris and Candlelight Lounges aren’t just rooms with some seats and a stage — they’re spots for our performers to transport you to another place and time.

All of the above and everything else you love about a Carnival cruise — from food to pools to waterslides — are present on this ship, one where you can’t help but find that creative spirit behind all the fun around you.

CARNIVAL FASCINATION:

• 2056PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

When you step aboard Carnival Fascination, you’re not only about to start a fun cruise, you’re about to enter a different world. This ship lets your inner star come out as you wonder at all the Hollywood-themed décor around you.

As you explore onboard spaces, you may feel as if you wandered onto a film set, like the ornate Passage to India lounge or the swanky Sensation Dining Room. Meet and have a drink with your fellow beautiful people at Beverly Hills Bar, or grab a bite with tropical flair at Coconut Grove Bar and Grill. And star treatment is within anyone’s grasp at Spa Carnival.

You’ll also find all the fun perks you look for in a Carnival cruise — resort-style pool, Serenity Adult Only Retreat, mini-golf course… oh, and Carnival WaterWorks. From Jacksonville, FL.

CARNIVAL ELATION:

• 2052PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

The design of the Carnival Elation is a celebration of the muses who inspire the arts, and the ship will inspire you… to have fun!

Carnival Elation won’t have a hard time convincing you, either. There are plenty of spots for a drink, from the laid back Gatsby’s bar to the jumping Jekyll and Hyde Dance Club to the always-swinging Duke’s Piano Bar. There are places for a tasty bite as well, with from Tiffany’s on Lido Deck to one of two grand dining rooms, and even the Musical Café.

If being a kid is more your thing, we have plenty for you to do. Age-appropriate, supervised activities are available from one of three youth spaces, there’s the video arcade… oh, and did we mention waterslides? We didn’t, but we should have, because they’re fun.

CARNIVAL PARADISE:

• 2052PASSENGER CAPACITY
• 920ONBOARD CREW
• 855LENGTH IN FEET
• 24HOURS OF FUN A DAY

We broke the mold after we made this one. The final Fantasy class ship ever created, Carnival Paradise is proof that there’s not only something in a name, but fun to be found there.

This floating piece of paradise is classic Carnival — fun packed from bow to stern featuring spaces that amaze, amuse and entertain. Fun indoors, outdoors and everywhere in between, Carnival Paradise features great times in and near the water courtesy of hot tubs, pools and a Twister Waterslide, and even tasty fare from the sea, compliments of the Carnival Paradise Sushi Bar.

Cruise with us and you’ll be certain that you’ve found paradise… and that it sails out of Tampa.

CARNIVAL TRIUMPH:

• 2758PASSENGER CAPACITY
• 1100ONBOARD CREW
• 893LENGTH IN FEET
• 24HOURS OF FUN A DAY

A ship dedicated to great cities of the world, taking you to stunning destinations… a winning combination, indeed! It’s little wonder why we call her Carnival Triumph.

Carnival Triumph features onboard hotspots inspired by cities from all four corners of the world. Experience delicious coffees, cakes, cookies and pastries at Vienna Café, encounter beach-casual fare at The South Beach Club, or explore a multi-course meal at London or Paris Dining Rooms. You’ll have your choice of spots for a drink, whether you find Hollywood Dance Club, California Wine Bar, or the old-continent charm of Oxford Bar more your scene. And nobody can resist getting down to the New Orleans-style jazz of The Big Easy Bar!

Kids will have an onboard, onscreen blast at Underground Tokyo, and even more age-appropriate fun at one of three supervised youth spaces. Kids young and old will love sinking putts at City Sports Park, and everyone becomes a kid by simply splashing into one of Carnival Triumph’s pools. 

CARNIVAL VICTORY:

• 2758PASSENGER CAPACITY
• 1100ONBOARD CREW
• 893LENGTH IN FEET
• 24HOURS OF FUN A DAY

Prepare to cruise like a champion aboard Carnival Victory.

Don’t miss the winning atmosphere of the South China Sea Casino — try your hand at poker, blackjack, roulette, or craps. Little winners will love Virtual Sea Arcade and play-time opportunities at one of three youth-only spaces. And for an open-air experience that brings out the winner in everyone, there’s City Sports Park, featuring miniature golf, ping pong, a jogging track and more.

Declare victory against the usual, boring vacations as you sit back and take in everything else this ship has to offer: master performances in the two show lounges, quiet time at Serenity Adult-Only Retreat or the library, and delicious food and drink practically wherever you look, all up and down the ship. When you’re cruising Carnival Victory, you’re winning.

CARNIVAL SPIRIT:

CARNIVAL PRIDE:

• 2124PASSENGER CAPACITY
• 930ONBOARD CREW
• 963LENGTH IN FEET
• 24HOURS OF FUN A DAY

If you notice Baltimore beaming… well, why shouldn’t it be? It’s the year-round home port of Carnival Pride — something any city would brag about, but only the “Charm City” can.

This ship charms, too — the eyes, the taste buds, and of course the fun receptors. Take in the refined design while dining, from the muted hues of the Normandie Restaurant to the Renaissance-era allure of David’s Steakhouse. Actually, you can take in tasty treats all up and down the ship, like a casual meal at Mermaid’s Grille or a short-and-sweet bite at the Piazza Café.

You’ll find room to move at Beauties Dance Club, and have a hard time sitting still at the swingin’ Ivory Piano Bar. All around you’ll discover even more ways to splash around, like an adult-only pool at Serenity, one fun-only midship pool featuring a retractable roof… and even a fun-for-all 72-foot-long Twister Waterslide. Camp Carnival, Circle “C” and Club O2 are the hotspots for cool kids, while the Butterflies Lounge and Taj Mahal provide the place for performances. Get ready for a vacation you’ll not only recall, but proudly recount for years to come. 

CARNIVAL LEGEND:

• 2124PASSENGER CAPACITY
• 930ONBOARD CREW
• 963LENGTH IN FEET
• 24HOURS OF FUN A DAY

Legends are made, not born, and this ship certainly lives up to her title. Cruise on Carnival Legend and experience a vacation that’ll go down in your family’s history books — sailing soon to amazing and historical ports across Europe.

Get a sense of the fantastical aboard this ship that pays tribute to some of the world’s greatest legends throughout the ages. Take a dip in the Camelot and Avalon pools, wish for magic at Club Merlin Casino, and taste something savory at Truffles Restaurant. There’s more than one way to dine at Lido Deck’s Unicorn Café, and at The Golden Fleece Steakhouse, the great multi-course meal is not a myth.

Music lovers who go for the classics will love both Satchmo’s Lounge and Billie’s Piano Bar. Kids will tell and re-tell their tale of their favorite vacation, spent hanging out and meeting new friends at one of three supervised youth areas. And adults can get lost in a good book, or just one another’s company, at the legendarily kid-free Serenity Adult Only Area… and then dance the night away at Medusa’s Lair Dance Club. 

CARNIVAL MIRACLE:

• 2124PASSENGER CAPACITY
• 934ONBOARD CREW
• 963LENGTH IN FEET
• 24HOURS OF FUN A DAY

Carnival Miracle is a ship you may not believe when you see… but definitely don’t miss seeing this one!

When we say that Carnival Miracle takes you to another world, we mean that in every sense. Not only does this ship visit stunning destinations, but features incredible onboard spaces inspired by elements of fantasy. Escape from reality as you take in a show at the Phantom Lounge, a drink at Odyssey Bar or a dance at Dr. Frankenstein’s Lab. To lose yourself in a song, find your way to The Jazz Club, Jeeves Lounge or Sam’s Piano Bar. Hungry? There’s great food all over the place, from the casual fare of Sushi Trolley and Horatio’s, to the artful eats of the Bacchus and Ariadne dining rooms… not to mention the world class cuts at Nick & Nora’s Steakhouse.

Outdoors, there’s fun to be had, whether you’re down for sliding down a waterslide or up for simply sunning it up — Carnival’s Twister Waterslide has you covered (in water, that is), and the all-new Serenity Adult-Only Area, will get you relaxing, adult-style. 

CARNIVAL CONQUEST:

• 2984PASSENGER CAPACITY
• 1150ONBOARD CREW
• 953LENGTH IN FEET
• 24HOURS OF FUN A DAY

Cruising aboard Carnival Conquest elevates fun at sea to an art form — the ship demonstrates a true mastery of the craft with a new onboard collage of Fun Ship 2.0 spots for you to enjoy, like Guy's Burger Joint, RedFrog Rum Bar and EA SPORTS Bar.

There's fun everywhere you look, from the dance club (great for people-watching) to the show lounges (great for show-watching). The Taste Bar delivers small bites with big flavor, and the Alchemy Bar serves up not only one-of-a-kind drinks, but a complete experience for your senses. There's even The Punchliner Comedy Club Presented by George Lopez, which gives stand-up comedians a microphone and a place to share their craft for your enjoyment.

You don't need to be able to tell a Monet from a Renoir to dine in our two artful dining rooms, you just need to be hungry. You don’t need a performing arts degree to enjoy lively musical shows onstage at Playlist Productions, but you can say you’re experiencing art from your seat. You don't even need to read a rule book to enjoy Hasbro, The Game Show, where big fun takes the stage in a live game show anyone can enjoy.

With delicious food, bars and entertainment, Carnival Conquest has a scene for everybody.

CARNIVAL GLORY:

• 2984PASSENGER CAPACITY
• 1150ONBOARD CREW
• 952LENGTH IN FEET
• 24HOURS OF FUN A DAY

If you’re looking for a vacation at sea that’s as colorful as the décor of the ship taking you there, feast your eyes on Carnival Glory — now featuring a whole spectrum of Fun Ship 2.0 features.

When it comes to Fun Ship 2.0, there’s an entire palette of fun spots and activities you’ll find aboard Carnival Glory. A rainbow of salsa options for dressing up your tacos and burritos awaits at the very tasteful BlueIguana Cantina, while Guy’s Burger Joint serves up burgers designed by the colorful personality himself: celebrity chef Guy Fieri.

Speaking of colorful personalities, you’ll enjoy a variety of stand-up comedians at The Punchliner Comedy Club Presented by George Lopez. Picture yourself grabbing a drink at the open-air RedFrog Rum Bar or BlueIguana Tequila Bar… whichever color’s more your style. Represent your favorite team’s colors on-screen and enjoy a round or two at the EA SPORTS Bar. Enjoy a show on the stage at Playlist Productions, complete with singing and dancing, plus video screens that bring these productions an extra splash of color. And if a picture paints a thousand words — and we’ve heard it does — imagine the millions flying off the big screen during a film under the stars at Dive-In Movies.

We’re not viewing this ship with rose-colored lenses, either — it’s clear that the fun, eye-catching experiences all around you are the real deal. From the people-watching potential of the Lido Deck, to the see-and-be-seen White Heat Dance Club, Carnival Glory pulls out the stops. It even shows its true colors as it satisfies your stomach with sit-down dining options like the Emerald Room Steakhouse and the aptly-named Golden and Platinum Restaurants. And wait ‘till you see the Camel Club Casino — proof that Carnival Glory is a real looker.

Look to Carnival Glory for one vibrant time at sea.

CARNIVAL VALOR:

• 2984PASSENGER CAPACITY
• 1180ONBOARD CREW
• 953LENGTH IN FEET
• 24HOURS OF FUN A DAY

Your high seas hero Carnival Valor is here to rescue you from boring, ordinary vacations and whisk you away to leisure, fun… and Caribbean islands!

On your way you’ll find onboard spots designed for your palate, whether you prefer to be wined — check out Jeanne’s Wine Bar, or dined — direct your taste buds to the Washington or Lincoln dining rooms, or even Scarlett’s Steakhouse. Let yourself be swept away to the Dream Bar for a drink, or get carried away rooting for your favorites at the Bronx Bar.

Kids can get caught up in all the excitement of hanging with others their age at Carnival Valor’s three supervised youth spaces, and pretty much anyone will be thrilled by our 214-foot long, four-deck tall Twister waterslide.

There’s a fun vacation waiting to happen to you, and it lives aboard Carnival Valor.

CARNIVAL LIBERTY:

• 2978PASSENGER CAPACITY
• 1160ONBOARD CREW
• 952LENGTH IN FEET
• 24HOURS OF FUN A DAY

If you’re looking to vacation on one of the most fun ships at sea, feel free… it’s Carnival Liberty! And Carnival Liberty just so happens to be packed with some of the latest, greatest features you’ll find anywhere.

For instance, guess which is the first ship to serve up gourmet Guy Fieri burgers daily. How about one with perhaps the world’s greatest sports bar, which combines live sports on TV, lively competition through the latest EA SPORTS titles… not to mention great drinks. It’s the same ship with tacos and burritos on Lido deck, made fresh while you wait, plus two great bars — one rum-slinging, one tequila-wielding — dueling for your heart?

This, however, is just the beginning of what to expect from the ship you’d call one great vacation spot. We’d agree — we just happen to call it Carnival Liberty.

CARNIVAL SPLENDOR:

• 3006PASSENGER CAPACITY
• 1150ONBOARD CREW
• 952LENGTH IN FEET
• 24HOURS OF FUN A DAY

It’s hard to tell which onboard space best represents Carnival Splendor — they all seem to hint at the amazing time you’re going to have. El Morocco Lounge hosts comedy shows, musical performances, karaoke and more… and wears its 1930s namesake clearly on its nameplate. The words “Royal Flush Casino” incite visions of winning, while our onboard jazz club’s moniker — The Cool — simply says it all without saying a word. And the Pinnacle Steakhouse can be found not only at the height of elegant dining, but at the apex of the ship.

If you like your fun to flow, there are options aplenty. If you list “splish” and “splash” among your favorite terms, there’s the Splash Park. Those into sitting and sliding are invited to try the signature Carnival Twister Waterslide. How about floating or swimming around? Carnival Splendor has pools all over the place, including the midship pool featuring a retractable roof that makes any day a pool day. So whether you splish or splash, you’ll find hydro-excitement galore.

If relaxation is more your thing, Serenity Adult-Only Retreat is more your place. Or if you’re looking to take relaxation to the extreme, direct your attention to the Cloud 9 Spa, featuring more (and better) ways to kick back than just about anywhere else, on land or at sea. You haven’t lived until you’ve relaxed in a Thalassotherapy pool, or chilled — so to speak — in a dry heat chamber. 

CARNIVAL MAGIC:

• 3690PASSENGER CAPACITY
• 1367ONBOARD CREW
• 1004LENGTH IN FEET
• 24HOURS OF FUN A DAY

We knew exactly what we were doing when we named her Carnival Magic… and we’re sure you’ll agree.

At 1,004 feet, this amazing ship continued the Dream class tradition of large-scale bow-to-stern fun including food and entertainment space Ocean Plaza, the splashy stylings of Carnival WaterWorks, and The Lanai, a convenient and scenic half-mile outdoor wraparound promenade deck.

Carnival Magic didn’t stop there; she also introduced the world to all-new ways to have a good time onboard, and proves it with the outdoor fitness-and-fun of SportSquare, featuring the world’s first ropes course at sea. Cucina del Capitano serves up Italian favorites fit for a captain. And who can forget the RedFrog Pub, with its laid back, not-a-worry-to-be-found atmosphere… plus its exclusive, tasty, not-a-drop-to-be-found (on land, that is) beer, ThirstyFrog Red.

We sent Carnival Magic to amazing destinations, beginning with a season in Europe and now, sailing from her home port of Galveston, to some of the best destinations the Caribbean has to offer.

CARNIVAL FREEDOM:

 

• 2974PASSENGER CAPACITY
• 1150ONBOARD CREW
• 952LENGTH IN FEET
• 24HOURS OF FUN A DAY

A cruise aboard Carnival Freedom is not only one through fun ports, but one practically through time itself! This ship is inspired by, and pays tribute to decades of the past, so that when you step into one of the exciting onboard spaces, you’re stepping into not only a different place, but a different time entirely.

As you explore the ship, you’ll find yourself flowing freely through food options galore, from casual fare at the extensive Freedom Restaurant on Lido Deck to dining room favorites at Posh and Chic — suitable names for sure, but we could have just called them both “Tasty”! Places for food are complemented by places for drink, from the always-tuneful Scott’s Piano Bar to the always-uncorked Nouveau Bar to the always-hoppin’ 70’s Dance Club. Topping off adult-time is the one-and-(adult)-only Serenity Adult-Only Retreat, where total relaxation is not only encouraged, but pretty much required.

If you’re a kid, Carnival Freedom means you’re in for a treat. Not only will you find new friends at one of three youth spaces, but you can splash around with them in one of our many pools, speed down the Twister Waterslide or once you dry off, challenge them to a round of mini-golf. Oh, and adults — don’t get jealous, get your inner kid ready — you get to do all this stuff too! 

CARNIVAL BREEZE:

• 3690PASSENGER CAPACITY
• 1386ONBOARD CREW
• 1004LENGTH IN FEET
• 24HOURS OF FUN A DAY

Go places while you go places on the new Carnival Breeze, sailing from Miami.  Not only do you get to sail to the hottest spots in the Caribbean and The Bahamas, but you get to experience Carnival’s hottest new spaces on your way there. Enjoy a signature burger designed by Guy Fieri at Guy's Burger Joint, laugh till it hurts at The Punchliner Comedy Club Presented by George Lopez, tackle SkyCourse at SportSquare for you more adventurous ones, and mellow out with some tunes at RedFrog Rum Bar or a margarita at the BlueIguana Tequila Bar. And that’s just the beginning.

Looking for family fun? Carnival Breeze has you covered with a 320-foot-long Twister Waterslide at Carnival WaterWorks, supervised youth programs like Camp Carnival, plus oversized family fun at Hasbro, The Game Show.  Or have some me-time relaxing at Serenity Adult Only Retreat… after you pamper yourself at Cloud 9 Spa, of course. Then for fun after the sun, have a truly moving experience at the multi-dimensional Thrill Theater, dance in your seat at Playlist Productions, or if you prefer dancing on a dance floor, then Liquid Nightclub is for you.

You'll find yourself at all the hottest onboard spaces — and on-shore places — when you cruise the cool new Carnival Breeze.

CARNIVAL SUNSHINE:

Carnival Sunshine

Now sailing!

The Biggest Transformation ever!

Carnival Destiny was an historic ship, and one $155 million transformation later, she's now continuing the tradition as the even-more-fun CARNIVAL SUNSHINE.

• 3,006 passenger
  capacity
• 1,150 onboard
  crew
• 893 length in
  feet

A fleet first: Carnival Sunshine's WaterWorks area introduces Speedway Splash, featuring two lanes of long-distance waterslide racing action.

With a brand-new Cloud 9 Spa, plus 95 brand-new Cloud 9 Spa Staterooms, Carnival Sunshine practically floats on air!

Carnival Sunshine's dry-dock transformation is the longest — and most extensive — in Carnival history.

Carnival Sunshine's Serenity Adults-Only Retreat spans three decks, which means relaxation on a whole new level... or two, actually.

Hungry for something new? Carnival Sunshine will feature 10 dining venues that are either brand-new or completely redesigned.

Even with all the added decks, staterooms and fun features, Carnival Sunshine's weight will only grow by about 1% (from 101,353 to 102,853 tons).

In the above matter, you would notice that though there are some many different aspects to the entire fleet of ships, only one thing is common to them all. FUN. Yes, That's Carnival.................The Fun Ships.