Monthly Archives: May 2017

Sensationally Sensory

“A good fragrance is really a powerful cocktail of memories and emotion.”  A wise man once said this and there is ample truth in his words.
Last night’s dinner at Romano’s JW Marriott Mumbai Sahar will remain firmly etched in my memory for ever. I can even close my eyes and recall all that I ate. Such are the memories. And this has a lot to do with the fragrances created painstakingly by Chef Roberto and his team after months of research and hard work.

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Aromas, as the promotion was rightly titled, was fragrant from word go. The ten herb and ingredients infused distilled edible fragrances like nutmeg, saffron, oregano, rosemary, coffee, orange, sage, thyme, vanilla, fennel were every diner’s playful kit for the evening. Bottled in delicate glass perfume bottles these were both enticing and inviting.

With the special dishes created by Chef Roberto using fresh ingredients of the best quality and keeping the flavours simple, not letting anything overpower those, one was to merely experiment with these fragrances. “Spray some on your fork as you taste a mouthful of the dish,” Chef Roberto explained with a smile. No, these were not paired with each dish, but one had the freedom to try these as per one’s preferences and tastes.

With the baby burrata and lychee I got adventurous  as I sprayed rosemary first and the burrata came alive with a myriad flavours. Of course nothing interfered with its distinct taste. Fennel, coffee, thyme. I was on an experimental spree, enjoying myself thoroughly. Even though no dish was particularly paired with the fragrances, the flavours complemented each other so well. I marveled at Chef’s thought process.

The snow beans and fennel carpaccio was simplicity personified. Once could taste each ingredient clearly and the freshness shone through.

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As my meal progressed, I realised how the flavours in each dish were kept subtle so as to experiment unbridled with the fragrances, which were meant to enhance the dining experience. And truly they were doing just that.

There were other exciting options for appetizers on the menu too. Parma ham with robiola cheese, heirloom tomato with buffalo mozzarella.

For mains, I was blown with the flavours and textures of the house-made tagliolini pasta with black garlic, chili and extra virgin olive oil. Simple and unpretentious. The black garlic actually added the zest to the dish. Flawless. And yes,  I was not missing my meats at all today.

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The Chilean sea bass with mild flavours but a distinct texture on a bed of eggplant was a delight for the taste buds. Here too I tried fragrances like rosemary, sage, and even nutmeg and they all passed in flying colours for my taste buds were tantalized sufficiently.

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What can I say about the deconstructed tiramisu? Apart from being a treat for the palate, it was perfectly executed. Avant garde in presentation but absolutely authentic and true to its classic ingredients. The chocolate mousse on meringue, surpassed my expectations as it was an amalgamation of flavours and textures which immediately satisfied your sweet cravings.

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Yet, again, as always, Chef Roberto had excelled. His offerings were unique, the execution, flawless.

I walked out of Romano’s with a smile as the whiff of those fragrances lingered on in my memory and always will.

On till June 4 for dinner, do try this if you want to embark upon a once in a lifetime food journey.

Rating: 4.5/5

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Vibrant cafe, eclectic bar : Canto

The ambience of Canto all day cafe and bar, in Girgaum, South Mumbai, which transforms into a high energy pulsating place in the evening transports you to a cheery cafe in Europe. The natural light filtering in through the French windows and the roominess all around adds to the charm. The welcoming vibe is comforting and beckons you immediately.

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Seated on a corner table I skim through the menu which offers a vast variety of global food with chef’s own twist. Soups, salads, small plates, mains, desserts are what you can expect to find here. Mushroom on toast, chilli polenta, are bound to tease the Vegetarian palate. Carnivores have a lot to choose from. Chimichurri chicken tikka, lamb meatball, eggs kejriwal and more. Those seeking something light yet filling can settle for the pizza, sandwiches and burgers.

Watermelon salad at Canto

The sambar risotto sounds exciting and entices me immediately. A spoonful of it and am convinced of chef’s creative streak. The spicy flavours mesh well with the creamy risotto. Banana wrapped fish too is worth a try. Served with fried rice, it is value for money and the delicate flavours are handled with flourish.

The bar menu here is equally eclectic and well crafted offering something for everyone, no matter what your tipple. The bar is well-stocked and eye-catching too in terms of decor – aesthetic and classy.

Molten chocolate, crepe suzette, tiramisu are among the dessert offerings. Simple but well made.

The ingredients used are of great quality, the cooking styles have been kept simple and the food is flavoursome. The presentation, is appealing and the staff is warm and amiable.

This is the kind of place one can sit quietly for hours, reading a book and tucking into the food all by oneself or relaxing with friends in the evening with good food, music and fun cocktails.  Truly, Canto is your neighbourhood cafe and bar alright. Only wish I was residing in South Mumbai for once!

Rating : 3.5/5

A Superlative Menu

Salads are not all that you need to eat when following healthy dietary habits. I am all for eating healthy food, yet, food packed with nutrients and flavours. Yes, taste is key. Insipid and bland food does not meet approval with my palate.

Thus, the new Super Foods Menu introduced by TGI Fridays, the global casual dining leader,  caught my attention and immediately I set out to explore this at the Palladium, Lower Parel, Mumbai outpost.

The menu, for 3 months, though limited offers enough variety. I noticed, that the offerings had super foods like beans, broccoli, blueberries, salmon, spinach, tomatoes, walnuts and yogurt in abundance. Being natural ingredients, these are loaded with excellent nutritional benefits.

Wasabi Miso Glazed Chicken, Salmon with Cucumber Yogurt Sauce, Cranberry & blueberry couscous and Kale were some of the unique dishes. What was interesting was that, appetizers, entrees, sides and desserts, had all incorporated super foods in some form or the other, thus making the entire menu healthy.

The Fruits & Nuts Super Salad made with crisp lettuce, spinach, broccoli topped with walnuts, apples, dried apricots, cranberries, and blueberries, was a delightful medley of flavours that wowed my palate. No where was there any monotony at all.

Wasabi Miso Glazed Chicken

Next, I tried the Wasabi Miso Glazed Chicken. Bursting with simple and subtle flavours, this, lemon and olive oil-marinated grilled chicken breasts were drizzled with a spicy wasabi miso sauce. Served with toasted almond, cranberry and blueberry couscous and ginger garlic kale, this was a power-packed meal in terms of taste and nutrients. I only felt that the portion of the kale was a bit too much for the meal. One can only enjoy a certain amount of kale.

Pomegranate Honey Mustard Salmon cam next. A hearty portion, I thought to myself. Again, a lemon and olive oil basted grilled salmon filet topped pomegranate honey mustard vinaigrette. The tangy flavour were unmistakable, yet, teased my palate sufficiently.  The salmon was of exceptional quality and grilled to perfection. Unfortunately, the novelty factor of the toasted almond, cranberry & blueberry couscous and ginger garlic kale had worn off by now. Yet, I savoured the couscous.

Pomegranate Honey Mustard Salmon

Vegetarians need not despair. They can relish the Vegetarian Tex Mex Chili made with chipotle peppers, sun-ripened tomatoes, red onions and beans topped with yogurt, fresh pico de galloand jalapeno served up hot and spicy on a brown rice pilaf.

The quality of the ingredients, struck me as the best and the presentation was enough to make a person satiated already, feel hungry again. The food may seem a tad overpriced, but given the quality and portion sizes, one cannot complain.

Although we decided to skip dessert, as the meal had been too filling, the Fruit Crumble seemed inviting.  Jam-packed with strawberries, blackberries, blueberries and juicy peaches, served piping hot and topped with an ice-cold scoop of vanilla frozen yogurt,  haunted me and I  have resolved to go back another day to indulge my sweet cravings.

Rating : 4.5/5

 

 

A little British, a lot Bengali

The majestic grandeur of The Sahib Room & Kipling Bar at St. Regis, Mumbai, replete with a colonial feel is unmistakable. The aura this place exudes, befits the kind of food that is served here.

Currently running a special British Raj menu available for lunch and dinner till 31st May, the offerings celebrate Anglo-Indian cuisine, albeit with Chef Gopal Krishna’s twists. From JW Marriott Kolkata, this chef’s menu naturally leans heavily on Bengali cuisine, so he is serving the Anglo Indian cuisine of Bengal.

Anglo Indian cuisine may have common roots, but differs subtly in each state in terms of spices and the usage of local ingredients, incorporated over a period of time. Being from Kolkata myself, I was of course not complaining.

The Anglo-Indian cuisine which evolved in the Dak bungalows, Army canteens (Mess), gentleman’s clubs and the Indian Railways kitchens has been faithfully included in this menu.

The Daaber Jol which was nothing but fresh coconut water, rejuvenated me, as we settled down. Later, with my meal, I relished the Gondhoraj lebu shorbot – a refreshing cooler made with lemon and sugar, for which I have a tremendous weakness.

A Yellow lentil soup with apple, curry powder and cream, was what I began my meal with. A creamy texture, yet one, which offered a bite. It was absolutely comforting and a great way to begin a meal. There was an option of the celebrated Mulligatawny Soup too.

Dhungari Murgh Tikka

Kumro phool bhaja aka Crisp Fried Pumpkin flower, Dimer Devil Crumb or fried potato filled eggs, Betkir Paturi Mustard, poppy and coconut flavoured steamed Bhekti fish, were some of the starters, characteristic of Bengali food, that I sampled.  The essence of the flavours was captured to perfection. The dimer devil boasted of the right amount of masalas in the crust, just as the way it should be.

Subz Dum Biryani

What blew me off completely was the simple, but fragrant Dak bungalow chicken curry, a mildly spiced chicken curry from Anglo Indian cuisine. It was the quintessential Anglo Indian curry, I have grown up eating in erstwhile Calcutta. It opened a floodgate of memories for me. The only thing missing was simple steamed rice. Rotis and parathas don’t do justice to this preparation.

Dimer Dalna – an Egg curry with potato and spices, was equally authentic and well-made. Balanced flavours all the way.

Vegetarians need not despair. Mochar ghonto or Banana flower cooked with potato and coconut, is delightful and mildly flavoured. The core ingredient was intact and nowhere overpowered by spices. There are several other dishes to choose from as well.

The menu also includes few of Sahib’s signature dishes like the Satwar piste ka shorba  orToasted pistachio and asparagus cream soup, starters  like Broccoli dak bangla  and kasundi mustard.

We rounded off our meal with Bengali desserts like the Ledikeni – a cottage cheese dumpling fried and soaked in sugar syrup, Mishti Doi or the Jaggery flavoured homemade yoghurt.

A meal I would not describe as strictly Anglo-Indian, but inspired by the cuisine nevertheless. What struck me as praiseworthy was Chef’s tribute to the flavours of Bengal in an authentic manner. And I was pleased as punch at having savoured one of my favourite cuisines- Bengali.

Rating : 4/5

 

 

 

Getting Cheesy

‘Say Cheese’. A common expression used by photographers when they want their subject/s to smile during a photo session. I am an exception. Cheese, makes me smile anyway, as I love it. Naturally then, the very thought of an entire promotion dedicated to cheese, at 1441 Pizzeria, Mumbai at Fort and Lokhandwala, Andheri West, titled’ Say Cheese Festival’ made me smile ear to ear. I was visibly excited.

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An entire new menu curated around cheese.  What more could a cheese lover like me ask for? Camembert and blue cheese pizza, buratta pizza, fromage blanc pizza, feta cheese pizza, smoky cheese pizza, were some of the exciting offerings on this menu.

I tried a piece each of some of the varieties at the Lokhandwala outlet and was blown away by the quality of the cheese. They had obviously used the best and that made all the difference to the taste of the pizza. The fresh ingredients and flavours were bursting and seeking attention. The techniques, precision and variety at 144 Pizzeria has always impressed me.

 

The Camembert and blue cheese pizza was delightful. The flavours in sharp contrast, yet complementary. The smoky pizza was, as expected, a treat for the palate with the smoky flavours, enveloping my taste buds. The crunch came in the form of veggies, olives, in many of the pizza.

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But the piece de resistance that evening was the coffee pizza. I have never eaten anything  quite like that before. Dessert pizza, with chocolates, fruits et al, in abundance, made by the best Italian chefs, but this coffee pizza was unique. The honey, spices, herbs, jalapenos, were high on flavours and then, the drizzle of strong coffee powder teased your taste buds, just the right amount. The contrast was evident and spectacular. I lauded the mastery of the person who created this concept and of course those, who were skilfully, executing it.

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The in-house Italian sauces, used in each pizza were lip-smacking and different. The usage of vegetables and other ingredients was apt, in the right proportion. Even the cheese did not overpower any of the pizza flavours. The crust, as always, was just perfect for me.

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The enthusiastic staff, their positive energy and desire to see a guest satisfied, is praiseworthy. I love the fact that they are well-informed and able to explain the pizza offerings on the menu exceedingly well to a guest.

I left, satiated and smiling. I was, inadvertently, saying cheese, as that was what was on my mind and in my stomach:)

On till, May 31, this ‘Say Cheese’ festival is not to be missed if you are a cheese lover or a pizza lover or both.

Rating : 4/5