Bengali Food Festival at Taj Lands End Masala Bay…: https://youtu.be/LDYHJpjKnTg
a blog about my food related experiences
Monthly Archives: May 2015
Mast Mexifornia @ CPK
Californian Pizza Kitchen offering a menu with a Mexican twist? Sounded exciting enough to lure me to their Infiniti Mall, Malad outlet.
Appetizers, Pizza, Pastas, Some specialties and of course desserts formed the menu. And yes, fresh fruit Margaritas and beverages. Which I decided to skip completely, for a change. Wanted to save my appetite and do justice to the food.
Not a very exhaustive menu, but all encompassing the flavours of Mexico. Cilantro, peppers, squash, tomato, avocado, vanilla, cocoa, corn, all beautifully amalgamated in the dishes cleverly by Chef Pranav. The ‘Mexifornia’ menu did sound interesting and appetizing. CPK had ensured that gourmets indulge in zesty Mexican Cuisine with a twist of signature Californian panache. And I was ready to embark on my culinary expedition.
The Sonora Pizza, a thin crust pizza with a smoky, roasted tomato salsa, roasted corn and black bean salsa garnished with creamy avocado, a snappy jalapeno sauce and a drizzle of cilantro had me in a dilemma, but yet, I settled for the Chicken Asada Pizza- a titillating serving of a robust traditional pizza with a sharp New Mexico chilli sauce with cheddar and fontina- a delicious semi-soft cheese-and shimmering, roasted peppers.And I had no reason to regret my choice. It was a celebration of Mexican flavours. Generous pieces of roasted chicken laced my pizza and the dash of spice and herbs, mercilessly tingled my palate.
Pastas although seemed unusual by way of the ingredients and flavours, I decided to stay away from.
But the piece de resistance of the evening was unarguably, the Chimichanga. This lip-smacking specialty, a stellar dish of crispy fried wrap filled with California rice, cotija cheese cheese, a bed of shredded lettuce, sour cream and a zesty tomato salsa, rendered me speechless after the first bite. There was a burst of flavours in my mouth. A myriad textures were at play. Easily the best chimichanga I have ever tasted. Absolute value for money.
Given these two filling dishes, there was no scope of anything else but the Trio of chocolate mousse, of course. Flavoured with three layers of Mexican white, milk and dark chocolate and with a hint of coffee ,served in its very own chocolate cup, this dessert was unique. It was sinful and decadent as expected but I found the proportion of white chocolate a tad more than the other two and felt it could have been reduced. The presentation of the mousse in a cup made of chocolate complete with a spoon et al, bowled me over completely. The chef was truly a master of his craft.
There was Mexican Caramel Banana Flan served on a bed of vanilla sponge with great lashings of Banana Cream and Caramel sauce. But alas! we had no place in our stomach for that.
On till June 21 at all CPK outlets, across India, I still have a chance of relishing my Chimichanga once more. And yes, many more dishes on the menu worth trying.
Good, attentive service, pleasant ambience and outstanding food, made the evening even more special.
Rating: 4/5
Bold flavours+Fresh ingredients = Palate tickling Sichuan food at Glass House
The term Sichuan or Szechuan immediately conjures images of spicy and fiery food in my mind. After all, food from this province of China is characterized by distinct flavours, unique taste and yes, hot, dishes. It is in fact one of the most popular schools of Chinese cooking.
Glasshouse, the all-day dining restaurant at Hyatt Regency Mumbai is hosting a Szechuan Food Festival from May 18 – 30, 2015. With visiting Chef Steven Zhang from Hyatt Regency Chongqing, promising a wide range of China’s most popular dishes, cooked with authentic flavours to delight all palates, I decided to give it a try.
With summer at its peak in Mumbai, the prospect of cold salads like Long beans, spicy garlic sauce, Poached chicken, numbing sauce (Chicken, spring onion, cucumber, numbing pepper, chicken sauce, oyster oil, chicken, Wok-fried mushroom, sounded inviting. These were palate-teasers alright, as these ignited our appetites. Each salad was distinct and different from the other. The cooking style was rustic and home-style and that appealed to me immensely. Chef Steven, was a master of his craft for sure.
The three fish and mushroom soup was comforting. Mildly spiced, one could taste the different flavours with ease. Subtle and delicate, not overwhelming at all.
As we walked past the vast buffet spread to decide what we were going to savour, the appearance of each dish struck me as spicy with an abundance of chilies and peppers. But then, that is typical of Sichuan food I thought. Pepper powder boiled in oil, an extensive use of chilies is common in this cuisine. Hu jiao, or the sichuan pepper, a dried peppercorn, from the citrus family is abundantly used and that’s what renders the food fiery.
Braised fish (Fish, green and red pepper, oyster sauce, salt, ginger, spring onion, chicken powder, soy bean paste “Lijinji”) was a delight. Again, braising, being a popular cooking method in Sichuan food. It tickled our taste buds and the succulent, basa simply melt in our mouth. The spice element, lived up to its reputation, but was manageable and we enjoyed it actually.
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Who can resist Wok-fried potato chips? Not me for sure, so I gave in. Potato, dry red pepper, numbing pepper, ginger, garlic, salt, spring onion, sesame oil, in an irresistible combination. The Wok-fried shredded pork, sweet and sour chili sauce surprisingly was not overtly spicy, but a tad oily though. But then again, Sichuan food is generous in its use of oil. A fact chefs are candid about.
The presence of many flavorings and seasonings in Sichuan dishes, make them unique and Chef Steven had deftly made use of this creating, lip-smacking fare. The vegetarian dishes were equally appetizing. An absolute surprise in fact.
Soy sauce, cooking vinegar, chiili sauce, are some of the oft-used ingredients which give a boost to the dishes in this cuisine. I was enjoying my meal with these unusual dishes and simple steamed rice. It actually accentuated the flavours of those dishes.
The menu, I observed, has been carefully crafted to cater to everyone’s palates. Make sure you are experimental and ready to indulge in Chef Steven’s signature dishes. Open for lunch and dinner, this Sichuan food promotion is on till the end of the month.
With bold flavours and exotic fresh ingredients, my palate was definitely rejuvenated at Glass House.
Rating : 3.5/5
Anjani’s Apron: a patisserie with a difference
I am all for entrepreneurs. And women entrepreneurs? Even better. Was thus very impressed when I learnt that behind the lip-smacking and unique array of desserts at Apron Patisserie, is a talented lady called Anjani Kasliwal.
Anjani has nurtured a passion for baking for as long as she can remember. Taking her hobby to the next level, she founded and started Apron Patisserie on August 4th 2013. Her forte is Eggless and Gelatine free baking. Whew! I thought that was commendable.
What appeals the most to me is the fact that all her desserts are customized and bespoke as per her customer’s needs. She goes all out to please her customers. Anjani has also pursued a cake decoration course from Le cordon Bleu,London.
Unusual flavours is what excites her. Fresh ingredients including fresh fruits are her favourite and using those, she creates magical cakes and desserts.
I loved her cup cakes. Dainty and decadent. Poetry on plate. Literally. Rose and pistachio, Boston cream pie, chocolate with mint, black tea and honey, were some of the exciting flavours I tried. Absolutely unusual and of a very superior quality. But Rs 600 for 12 mini cup cakes I thought was a bit steep.
Her tea cakes are equally exciting. Carrot and cinnamon was particularly delicious. Light and fluffy. Baked to perfection. Very moist, just the way I love my cakes. Am keen to try the lemon and basil next time. Kids will love the cookies and cream cake.
The chocolate mousse did not match my expectations. Loved the container in which it was served though. Although the texture was smooth and perfect, I found it cloyingly sweet, which marred the experience for me. The quality of chocolate used was undoubtedly outstanding.
What do I say about the Dessert in a jar? Mouth-watering and a total eye-candy. Well-presented, these are not only sinful but value for money too. Vanilla with custard and fresh strawberries is to die for. I am frankly done with Red Velvet, but that is there too.
She has brownies too- fudge, ferrero rocher, mint and fudge and many more. Of course Anjani does a variety of cakes on order too for birthdays, anniversaries and even corporates. Her presentation is classy, as are her choice of ingredients.
Based out of Breach candy in South Mumbai, Anjani takes orders from across Mumbai. So the next time you are craving exotic desserts and cakes, reach out for Anjani’s Apron Patisserie.
Rating : 3.5/5
Divine minus the wines too! Cafe D’Wine
The name of the cafe obviously suggested it had a lot to do with wines, so I did not step in with too many expectations from the food. But alas! I was wrong and how. The menu itself was an exercise in choices. Soups, salads, pizza, pastas, steaks and more. Whew! Of course the wine list was never ending too, but I was not in the mood for a wine so stuck to a simple, but refreshing basil and lemongrass cooler. In appearance like an aam panna, it had a light flavour which rejuvenated me immediately.
New world cuisine is what this cozy cafe in Bandra offers. The décor is very European, simplisitic, yet stylish.The walls are laced with attractive Mediterranean tiles, inverted wine glasses hanging from the ceiling, slated wood furniture and a detailed Italian mural. Bohemian chic! I got a good vibe as we settled down on our table.
The Butter chicken savoury custard floored me as it came with mini paratha pieces. A truly innovative presentation and twist, but the authenticity of the butter chicken was intact. Very robust, very Punjabi. Loved it.
Just as I was waxing eloquent about this one, the Mediterranean sauteed fish blew my mind and yes, taste buds too. Pieces of rawas fish combined with 3 peppers and the lip-smacking teriyaki sauce was delightful. Spicy, it teased my palate beyond comparison. I was already mentally satiated.
The chicken stroganoff further nailed it. Served with home made purple fettucine pasta instead of the usual herb rice, this one was a clear winner. The presentation was so appealing. The taste of course further took the experience to another level. The creamy sauce of the stroganoff was generously filled with cheese, mushrooms and interestingly, spinach too. What a twist this was! I just could not let go off this medley of flavours and textures from my mouth or memory. It surpassed my expectations.
There are great options for vegetarians too. Pumpkin ravioli, cheesy gnocchi et al. The menu is refreshingly different. Kudos to the chef. Everything on the menu sounds enticing. Signature items lof this cafe are “Smoked Chicken Salad”, “Red Bean Hummus”, “Butter Chicken Savory Custard” and “Ceylon Tuna Parcels with marinated Okra” . A must try in the menu is Norwegian Grilled Pink Salmon Steak, which is a new addition, I was told.
Sanjay Mirani, Managing Director at Café D’Wine previously associated with brands like Athena, Da Vinci and Ivy, has done a great job yet again. Affordably priced, this cafe serves great food and wines which do not burn a hole in your wallet.
Sadly, the desserts which they outsource, had not arrived n time, so was unable to sample that. But no loss really, considering I had enjoyed my meal thoroughly. This one was a divine experience, minus the wines too!
Food rating: 4/5
Fresh, Fragrant & Flavoursome: Lebanese food at Pondichery Cafe
Tabouleh, fattoush, falafel, hummus and pita bread, are perhaps the first names that come to my mind when I think of Lebanese cuisine. But of course there is much more to this subtle, but flavourful cuisine. Lebanese food is one of the freshest and most delicious.
Lebanese food is, without a doubt, the most popular of all Middle Eastern cuisines and history has played a significant role in this. Lebanon was under foreign powers for years on end and these have influenced the food to a large extent. The Turks controlled Lebanon and introduced a variety of foods that have since then become staples in the Lebanese diet, including olive oil, fresh bread, baklava (a sweet pastry dessert), laban (homemade yogurt), stuffed vegetables, and a variety of nuts. Again, it was the Ottomans who introduced and popularised lamb in this cuisine.
Chef Maher from Sofitel Dubai was in Mumbai visiting Sofitel Mumbai BKC for a Lebanese Food Festival at Pondichery Cafe and being a huge fan of this cuisine, the invitation was hard to decline.
Originally from Syria but now settled in Dubai, Chef Maher has a strong hold over Lebanese cuisine. Add to that several years of experience as a chef. He is truly a master at his craft.
He demonstrated a beetroot Moutabel which seemed so easy to prepare and was even better to taste. Typically a spicy eggplant, garlic and basil dip, but Chef Maher gave it his own twist. This one in fact was lip-smacking and unique. The colour too was extremely appetizing.
The Lebanese dishes were a part of the otherwise exhaustive buffet. One could not resists the Mezze. So I relished the hummus, tabouleh, moutabel and pita.
Potato volute flavour puree red with cabbage and brown lentil was the soup I tried. It was a tad too bland for me. From the hot mezzah, I sampled the sambosik, but was disappointed with it as it was too cold and chewy. Perhaps being on the buffet for long had resulted in it being so. So that was a bit of a kill joy too.
The variety was tremendous and surprisingly, there was a lot of vegetarian fare too. The Cold mezzah had Kosa mahshi -Baby marrow stuffed with rice, onion, tomato aqnd parsley, Feter ma al jazar -Mushroom and carrot in lemon olive oil, Bamieh bel ziat -Braised okra in tomato coriander sauce.
The highlight in the main course for me was the Laban Umo- braised lamb in yogurt sauce topped with ghee and pine nuts. It was mouth-watering, prepared to perfection and comforting. Soul food, i would call that. The Batata bel synia- oven cooked potato with tomatoes, onions and olive oil, did not impress me too much. The Jambari mujbous was delectable. An absolute treat for the palate. Marinated shrimps and rice with herbs, dry lemon and cardamom made for a perfect combination. The aroma of this fragrant dish filled my nostrils. The Sabanekh ma hommus wel banadora -Spinach and chick peas cooked in tomato sauce too was light and flavorsome. A lot of chick peas in this cuisine, but I welcome that.
There was shwarma too, personally being tended to by Chef Maher, but I decided to skip that.
I could not wait to try the desserts. Namoura Semolina – Cake soaked in syrup, decorated with almonds, Qatayef – Walnuts stuffed in pan fried dough, Umali and Mouhlablia were on offer. Given my sweet tooth, I found some of the desserts less sweet specially the Mouhlablia and thus my vote went to the Umali. Closer to our home made bread pudding, it was rich, creamy and full of nuts. The texture was appealing as was the sweet quotient. The semolina cake too was extremely well made and the unique texture and mild flavours, appealed to my taste buds.
Overall, it was an enjoyable meal, with authentic Lebanese dishes prepared adroitly by Chef Maher. The hospitality at Sofitel Mumbai BKC is always unquestionable. I left Pondichery cafe, smiling as always.
Delicate Dumplings and Robust Chinese Breads: Mamagoto
My favourite Pan Asian cuisine restaurant, Mamagoto has a whole new menu with Dumplings & Chinese Breads. A lethal combination really, considering I love both.
Hearty comfort food with varied ingredients, textures and flavours, is yet again the hallmark of this new carefully crafted menu. There is a lot of variety and some of the offerings are unusual and relatively unknown. The vegetarian options too are plenty.
Jungle dumpling, with a green coloured covering made of potato starch et al, arrived on our table. Soft and spongy, the dumpling melt in our mouth. The shrimps were soft and made for a great filling. Our taste buds really came alive. There is a vegetarian version of this too.
One can never go wrong with a Gyoza or pot stickers as they are popularly known. The Old school gyoza proved us right. The chicken dumpling was light and had a flavoursome filling. Served with momo sauce, the right amount of zing was imparted to this dumpling. I specially love their thin covering and marvel how chefs keep it intact despite the generous filling.
My palate was sufficiently tingled with these two dumplings and I was looking forward to the rest, as Chef informed me there were 8-9 varieties to follow.
To break the monotony, Chef sent us the Cheesy Veggie Bun. Steamed to perfection, this one reminded me of the ones I had eaten in the Chinese Market in Calcutta for breakfast quite often. The filling was a treat- stir fried pak choi, pine nuts, spices and cheese. The creamy cheese complimented the crunchy pine nuts. Pak choi added a unique flavour to it, making it an innovative fun bun. But yes, wholesome too.
The traditional Peking dumpling was something I was waiting for. Simple, with no fuss, this one was a delight. The chicken filling was tasty, but unpretentious. Dipping it in vinegar, soy and red chilies gave it a bit of a boost, although it was wholesome and delicious on its own too.
Chinese Chicken puffs were heavy in texture. Literally too. Minced chicken wok tossed in a 5 spice aroma and baked into a puff. Although well made, I think I preferred the good ol’ lighter dumplings. What struck me was how each dumpling was distinctly different from the other in appearance, flavour and texture. Full marks to the chef.
The Tokyo Metro Mantou aka Chinese bread with aubergine for veggies and chicken for the carnivores, deserves a special mention. I have had nothing quite like this one ever before. Innovation at its best. The crumb crusted aubergines were a class apart. The typical slimy texture of aubergine had been so well masked and yet, the flavours were intact. Of course the chicken version was naturally better, although less innovative, I must admit.
I loved the way the menu was an amalgamation of classics and yet, the chef had added his own contemporary twist to these. Indeed laudable.
Each item on the menu was more unique than the previous one. There was a storm in my taste buds, as I relished a medley of flavours and textures.
The Grand Finale to the meal I was told, was the the seasonal Mango Coconut Sago Pudding.But alas! I was a bit disappointed. The sago was too tough, a bit undone. Should have been soaked a bit more perhaps? That took away the flavour and taste of the dessert. The mangoes on top too were not overtly sweet and so the dessert proved to be a bit of a dampner.
But we were not complaining as our taste buds had been treated well with the dumplings and Chinese breads. I wanted that memory to linger longer in my taste buds.
Affordably priced, given the exotic fresh ingredients, used, this menu too is value for money. If these lil “pick me ups” or dim sums are what you enjoy, this new menu is just what you may be looking for.
Rating: 3.5/5
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