Category Archives: Global cuisines

A relaxed Sunday Treat at Hemant Oberoi

Sunday Brunches are fun. I always look forward to those. But when the venue for the Sunday Brunch is Hemant Oberoi at BKC Mumbai, naturally the excitement is doubled.

As always, I was ushered in by name, made to be seated comfortably on a table of my choice and minutes later, was presented the menu. Cold foods were laid out on the buffet, which we were taken through painstakingly, while the hot foods were to be served at the table. Some pampering this! The spread looked inviting, presented with care and alluring to the core. One was clearly spoilt for choice.

The red radish flowerpots were aesthetic to look at and equally delicate in their flavours. The soil made out of black olive dust and morrels took me by surprise. The avocado carpaccio was melt in the mouth and the fennel salmon boasted of distinct flavours. We were off to a good start.

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Our thyme and broccoli cappuccino arrived. Subtle flavours and a creamy texture enveloped my taste buds. The tortilla pizza was a pleasant surprise. Crispy, crunchy and palate-pleasing. Alok, serving us, was articulate, well-informed and explained each dish with aplomb, making our culinary journey even more enjoyable.

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The Har Go with mustard hollandaise was unique and the almost pillowy-soft har go just disappeared in a jiffy, as I relished the flavours on my palate. As if I was not already spellbound by these flavours, the ravioli parmigiana and the truffled scrambled eggs wowed my palate further.

The leisurely pace of the brunch, where each course was served with sufficient gap, allowing one to savour each morsel, was a thoroughly enjoyable experience.

Seductively spiced dishes, crunchy salads, creamy ravioli, which enliven your taste buds. That’s not all. The interesting bespoke twists are enough to tempt you. Few places are better suited to a luxurious Sunday Brunch than Hemant Oberoi. After all it is not everyday that you get to taste the food cooked by the maestro himself.

At Rs 2950 plus taxes for this top-notch quality food and flavours, with a glass of beer, this one is no-to-be-missed.

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Love in Tokyo

No, I am not in Tokyo, nor have I ever been there. But I was lucky enough to have a Tokyo-esque experience recently right here in Mumbai.

Crepes have always been French and of course stylish and snobbish. Meant to be eaten in the proper way.

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Tokyo Creperie the newest entrant on busy and bustling Carter Road, Bandra has redefined crepes and made them more accessible and yes, flavourful.

From sweet to savory, from the classic to adventurous, this place is perfect for a crepe indulgence. Started by two friends Saagar Panchal and Uzair Ansari, this Quick Service Restaurant (QSR) concept serves Harajuku-styled sweet and savory crepes, as a stuffed ‘on-the-go’ cone.

Chef Anees Khan has created original Japanese crepes by infusing them with a wide selection of Indian flavors, combinations and toppings and that is what makes them stand apart from others.

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I began with a Chicken Cafreal crepe as it sounded intriguing. Oh! delicious it was. The crepe was soft and yet, well-done on the outside and the spicy and falvourful cafreal chicken a la Goa was generously filled inside the cone with lettuce, veggies, mayo et al. It was a light but satiating meal.

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Next came my chipotle chicken crepe which surpassed my expectations. Well-roasted chicken chunks, combined with veggies and a delectable sauce. The good quality ingredients ooze out of every bite and the presentation, entices you immediately.

Butter Chicken, Chicken chicken peri peri popcorn, Fish Amritsari ,are some of the other options on the menu that struck me as interesting.

What do I even say about my sweet crepe with Mango crème brulee custard ? It was pure sin. Creamy, sweet and luscious flavours enveloped my taste buds upon the first bite and rendered me speechless. Quite literally.

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Apart from these, Oreo biscuits along with other classic cookies, chocolates and ice cream have been turned into fritters, which make for crunchy desserts. There are fruity sodas too to quench your thirst.

Saagar Panchal the co-founder was actually taking orders and explaining the concept painstakingly to consumers. “Crepes are traditionally a guilty pleasure or indulgent treat. We’re redefining the way people think about and enjoy crepes by using fresh, unique ingredients you can feel good about eating,” he said.

There is something for every palate here. The crepes are affordably priced and perfect for a grab and go tasty treat as these are non-messy.

Rating : 4/5

 

 

 

 

 

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Tantalising flavours at Timpani

Timpani, the all day dining place at Radisson Blu Ahmedabad during my recent visit took me by surprise. Warm, vibrant and cheerful. This place was bustling at all hours.

A multi-cuisine dining place, the offerings across cuisines were varied and catered to every palate. The special emphasis on local food at all meals was something that impressed me.

Breakfast had an array of items to choose from- Pan Asian, Indian and global fare. The live counters with dosas and eggs with chefs serving these a la minute were a treat to watch.

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The local Gujarati counter with farsan, moong dal chilla, moong dal halwa, patra, etc was something most out station guests, including me made a beeline for.

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The food was of great quality and the ingredients, undoubtedly fresh. Noodles, cereal, fruits, idli, poha, sabudana vada, sausages, baked beans, there were a plethora of options. Timpani serves delicious buffets at each meal, as well as an abundance of à la carte choices on the restaurant’s menu.

The moong dal chilla with chutney got my vote instantly. The sabudana vada was similar to the one at home and the eggs of course were made to perfection. A range of fresh juices and tea, coffee was what one could choose from.

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The service was equally impeccable with the staff being alert and attentive.

The natural light filtering in and the bright ambience adds to the charm of this place.

Executive Chef Chetak Goyal and his team ensure everyone leaves Timpani with a smile of satisfaction. I sure did.

Cooking with this versatile Greek Yogurt

Greek yogurt caught my fancy when I was living in London a decade ago and my love affair with it continues. Sadly, there was no proper equivalent to it in India till Epigamia came along recently. Rich, creamy, luscious and yet, low fat. The perfect protein and calcium fix, I need at my age.

 

I have been picking up and devouring various flavours of Epigamia, Banana Honey and Vanilla bean and strawberry being my favourites.

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Of course while many of us cook with dahi or curd at home especially in Indian food, as amrinades or in masalas for gravies, I was intrigued when invited to Bastian. Famed for its food, helmed by maverick Chef Kelvin Cheung, Chef was going to serve dishes created using Epigamia, Greek yogurt, I was informed. Wow! That sounded exciting.

And exciting it was. The strawberry smoothie served at the outset wowed my palate with the flavours- thick, creamy and the touch of balsamic, I think, did the trick. Was refreshing alright.

Roasted spare ribs with mango yogurt, sounded enticing. Chef Kelvin used the yogurt as a marinade and left this overnight to absorb the yogurt and tenderize the meat. The result, melt in the mouth fare, well-spiced and balanced.

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The truffle mushroom sweet potato pappardelle took me by surprise. It is one of the best dishes I have ever tasted. The creamy texture imparted by the natural yogurt was a delight for the taste buds. In the non-vegetarian version, caramalised yogurt was used for the lobster. The flavour profiles matched perfectly and the textures were stuff dreams are made of. The crunch, bite, creaminess was a roller-coaster ride for the palate, which it gladly embraced. No, I did not miss being a Carnivore today.

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Chef Kelvin Cheung’s mastery over his craft is undisputed and his clever and skillful use of Epigamia Greek yogurt was ample testimony.

The dessert, expectedly was a treat. The honey banana yogurt was used to make a creamy custard and served with banana bread and black pepper honey it surpassed my expectations. The natural sweetness of the yogurt accentuated the other flavours and made it a delectable dessert.

A delightful afternoon of discovery, this meal turned out to be. And with Rohan Mirchandani, one of the founders for company, the afternoon was certainly memorable.

The versatile ingredient that Greek yogurt is has set me thinking. Time to do embark upon my experiments in the kitchen with Epigamia. Not just going to wolf these down but shall put them to sue in cooking too.

 

 

 

Christmas Roasts

With Christmas round the corner, we all have stuffed chicken or turkey on our minds. While Turkey is usually the centerpiece for Thanksgiving dinners, chicken, pork, lamb  roasts are popular for Christmas.

Roast lamb with apricot stuffing is matchless. Another good combination for lamb stuffing is bacon, garlic and rosemary or bacon and shallots. If you’re looking for an exotic Christmas Turkey, then ricotta cheese or orange and prunes stuffing maybe the answer.

Roast Chicken

A good stuffing, believe me, can transform the taste of your roast, so spend time preparing it. Experiment with herbs, nuts and other ingredients. Some of us like cubed bread and garlic as the stuffing, while others prefer, bread mix with onion, thyme and parsley. Any type of bread will work as long as it has a firm texture and has been dried properly. Your roast can have luscious flavours owing to the unique fillings. Whatever be the filling, it is a laborious process, but worth it anyway.

My all time favourite is Roast Chicken with Apple-Sausage Stuffing, Pan-Reduced Sauce and Roasted Vegetables. And it is pretty simple and straightforward to prepare too. Mushrooms pair well with pork, so try adding those to your stuffing this year.

Make use fo fruits. These can rev up the taste of the dish to unimaginable heights. Apples, cranberries, dried apricots, dried plums, raisins are a good choice.

Bread, chestnut, sage, pork sausage, cranberries is a typical stuffing and the first choice of many.

If you don’t want to make the stuffing yourself, buying readymade ones (of course a prior order is mandatory) is also a possibility. In  Mumbai too, many take orders and supply great roasts on Christmas. And of course Mumbai hotels and restaurants have great roasts on offer for Christmas.

Roast Turkey with Cranberry Sauce, Brussel Sprouts, Roast Leg of Pork with Parsnips, are available at JW Marriott Mumbai Sahar. Chef Sanjana Patel at La Folie Lab is offering a traditional English Roast with Chicken supreme breast with Buttered beans, Roasted potatoes, Yorkshire pudding and gravy. Oh! this one is not to be missed.

Made at home or purchased, or savouring one at a restaurant, a roast is a must on Christmas. Yes, with a bowl of gravy, some roasted potatoes, carrots, broccoli and wine. Merry Christmas!

 

A recipe that I love to follow :

Pork, sage, onion and chestnuts stuffing

Ingredients

  • 2 large onions, peeled and quartered
  • 50 g stale bread
  • 200 g vacuum-packed chestnuts
  • 1 kg shoulder of pork, trimmed and diced
  • 1 bunch fresh sage, leaves picked
  • 3 rashers smoked streaky bacon, roughly chopped
  • freshly ground white pepper
  • sea salt
  • 1 whole fresh nutmeg, for grating
  • 1 lemon
  • 1 orange

Method-
Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange zest. Pulse until you’ve got some chunks and some mush, it won’t even take a minute, then tip into the mixing bowl.

Because the pork is raw, you’re committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.

Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside.

The Unstoppable Pastry Queen

There are a lot of chefs I admire. In fact I respect most of them for being so passionate about their craft and the hard work they put in unflinchingly. But some I deeply respect.

One such young chef with whom I share a good rapport and have followed her work closely from inception is Executive Chef and Partner, La Folie, Sanjana Patel.

Chef Sanjana Patel- La Folie

A creator par excellence, I love her dedication, her focus towards her work and her ability to learn and enjoy what she does. I have always found her to be extremely gifted and a cut above the rest. Not one to hobnob at social do’s or immerse herself networking, she goes about her work with quiet dignity. And her creations bear ample testimony to that.

An alumnus of Le Cordon Bleu, London,  Sanjana has done an apprenticeship with Pierre Hermé. After which, she worked with the likes of Emmanuel Ryon (of the famous Café Pouchkine in Paris) and Jean-Charles Rochoux.

Sanjana Patel returned to Mumbai eager to give the city the best dessert experience ever, using high-quality ingredients and keeping the menu limited and specialised. She started La Folie Pâtisserie in 2014 and changed the way, we Mumbaikars looked at desserts.

Avant garde creations are her forte as are classics. Less is more is clearly her mantra. A Sakura from Japan and the dessert Jardin – a grapefruit & yogurt pavlova, are two offerings which particularly impressed me at the La Folie Lab in Kamala Mills. Both labour-intensive and detailed.

Liege Belgian waffle - Nutella chocolate ganache

After opening La Folie Lab’s latest outpost in Kamala Mills earlier this year, she has now set up La Folie Du Chocolat at Kala Ghoda, a place where it all began. Basically she has reinvented it and presented the patisserie in a new avatar. “This is what I enjoy doing the most, ” she gushes effusively. She gladly delves into the myriad nuances of chocolates as she patiently takes me through her offerings. From Le baba to vegan bonbons and chocolate bars, Sanjana has them all.

Her inventive new menu features an affogato drip bar, a selection of coffees by Koinonia and premium teas by TGL. This tiny and vibrant Parisian Cafe is the perfect place to sip a Cortado and read a book or catch up with friends for a sweet treat.

Not one to rest on her laurels, Sanjana takes customer feedback seriously and is always keen to keep abreast of latest global trends and incorporate new learnings in her work. She painstakingly plunges into R&D, forever yearning to create new things – sometimes healthy alternatives to her desserts at other times indulging in experiments.

But none of all that she has created and achieved, I feel would be possible, if it was not for the rock solid support given to her by her sheat anchor, husband Parthesh. The way he handles the business, their customers, the operations making it all look like a breeze is laudable.

The effervescent and restless Chef Sanjana is simply unstoppable. And that’s what I love about Sanjana, among her many other qualities.

 

Tea Tales & Winter food

Winters are somehow all about indulgence. Given the weather when the temperature drops, one can getaway by giving in to one’s guilty pleasures. More calories are needed to generate body heat, we are told, so we all gladly embark upon that task. Sadly, Mumbai does not gift us real winters, yet, we unabashedly gorge on some winter delicacies.

Another thing which is synonymous for everyone with winters, is a hot brew-tea or coffee. I love my tea and  when a winter menu is about tea and food, naturally I am ecstatic.

Brooke Bond Taj Mahal Tea House (TMTH) has curated a new Winter Menu, using the most exotic and fresh produce of the season.  TMTH has handpicked season’s popular ingredients and created an interplay of flavours to intrigue the diner’s taste buds.

Irresistible this sounded, so I set about to explore it one evening.

As I settled in, I discovered each item on the cleverly crafted menu, was aptly complemented by one of their signature tea blends.

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The falafel chaat arrived on the table and was paired with  a pink guava and kaffir lime tea. The tangy chaat with palate-teasing flavours, was delightful. After a sip of the light tea, the flavours came alive with a vengeance. I was off to a good start.

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Next was the salad with paneer and the tea to go along, was a delicate Oriental Jasmine and rose. A unique blend of the East and West- a romantic tea, which uplifts your mood instantly. It did just that. It perked my taste buds and I found myself enjoying the hearty and crunchy salad even more.

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Teas being paired with every course, I thought was an exciting thing to do in order to enhance the dining experience. And it really worked wonders.

Risotto infused with Sambar was served next but the watered down version did not entice me enough. The silver needle and berries tea paired with it though, took me by surprise. Fruity and flavourful, it was comforting all the way and yet, added zest to my palate with its intoxicating flavours. Who needs wine with teas like this around?

The Idly Crust with Pomfret was the piece de resistance. Fresh fluffy soft fish with a delectable crust was a treat for the taste buds.

What can I say about the matcha semifreddo. It bore ample testimony to Chef’s mastery over his craft. The matcha tea flavours, lend themselves seamlessly to this dessert and in fact enhanced the taste. Layers of Matcha cream and cake covered with grilled almond slivers and served with chocolate sauce. Truly decadent. Paired with the robust mocha tea this course was truly memorable. Assam chai with a rich coffee cream crown and finished with cracked roasted coffee beans. Whew! I had tasted nothing like this ever before.

There is Chai cheese cake tart too, for dessert lovers, which I have to head back to try.

This menu is truly innovative and offers something for every palate. A special treat for the Vegans is using the winter staple Ragi in a contemporary Vegetable Quiche. Vegetarians can relish the Multigrain Hari Matar Burger, while carnivores will enjoy the Baked Irani Lamb Kheema – Aubergine parceled shells baked with lamb kheema inspired by Dhansak flavor and glazed with Béchamel sauce, among others.

I left the place with a smile as the manner in which teas had been paired with food,  especially the fish course was a true revelation. And I had sampled the very best of teas and food. It does not get any better than this. Winters had set in for me this evening, and I was not complaining.

Rating : 4/5