Tag Archives: cocktails

Celebrating the flavours of Bandra

When a cosy cafe opens in Bandra to celebrate the salient features of Bandra and its food, it certainly merits a visit. This latest entrant into Bandra beckons you immediately. The warmth is unmistakable.

cafebandra-10

There are two seating areas- one a dining only and the other has sheesha too. The decor is interesting and the metal head is artistically done.

The menu is a clear tribute to all the food we love in Bandra.  Soups, salads, mains, desserts, this menu offers a wide selection of all with global offerings as well. The bar menu is equally exhaustive.

Trio Fungi Risotto

Sriracha prawns and chicken harissa skewers in the non-vegetarian appetizers prove to be a good choice. The portions are hearty and the food well-presented and unpretentious.  The harissa skewers are well-spiced and robust. The coriander relish sweet potato among the vegetarian options, bowls me over completely. The inherent sweet flavours of the sweet potato are cleverly used and juxtaposed with the spices and red pesto.

Chicken Harissa Skewer

Our zuppa de funghi, a creamy mushroom soup is well-made and appeases our taste buds immediately.

The flavours tease our palates and we look forward to our mains. The classic crepes sound inviting as does the spaghetti bhuna ghosht, but we settle for the Pollo ala Indiana instead. The herb scented pilaf rice with creamy cubed chicken is strongly reminiscent of a stroganoff and thus naturally comforting.

There are vegetarian options too although the menu leans in the favour of carnivores. Chef Roshan has crafted an interesting menu and plays around dexterously with flavours and textures. The clay oven section dishes are worth a try as well.

For desserts, we gorged on the chocolate lava cake, which simply melt-in-the-mouth.

Cafe Bandra has the potential to become a fun, hang out place for the younger crowd, given its location, ambience, array of cocktails and affordably priced food. Only, the service staff needs to be a tad better trained.

Rating : 3/5

 

 

 

 

 

 

 

 

Around the World in 52 weeks

A new cuisine every Friday for 52 weeks? Sounds incredible, doesn’t it? World Streat Food Delicatessen and Taproom at Dalamal Towers, Nariman Point Mumbai is the place which accomplishes this magical feat.

 

At affordable prices in a contemporary restaurant with a warm vibe one can relish a new cuisine each week at a week-long festival or order from the exhaustive a la carte menu. Equally varied is the bar menu with exciting cocktails.

I was fortunate to experience the South East Asian food festival as that is one of my favourite cuisines. The menu was exciting and there was a fair amount of variety including several vegetarian options.

A comforting bowl of Laksa was what I began my meal with. Well-made, the ingredients were fresh and of a great quality and the spices, authentic. The creamy  coconut milk based soup was filling and I thoroughly relished it given the rainy season in Mumbai. There were other options too from Indonesia, Malaysia, East Timor, Philippines and so on.

IMG_20170630_200934_402
The Singapore curry puff seemed inviting, but I decided to skip it in favour of the Murtabak. This crispy stuffed pancake with chicken, eggs, potato and spices, was strongly reminiscent of the Moghlai Paratha in Kolkata. Delicious with a generous amount of filling, this was a palate pleaser. The Thai dumplings, usually my favourite, paled in comparison today.

 

20170630_202825

Nasi Goreng, Hainanese Chicken Rice, Phad Phak, there was a lot to choose from.  I opted for the Phuket’s Chilli Basil rice upon the recommendation of the Manager and when it arrived, I was grateful to him for his recommendation.

Served with the fiery Tabonjan sauce, in the center, it perked up my taste buds instantly and set my palate tingling.

For dessert I skipped the typical Tub Tim Grob and settled for the Indonesian custard Kopyar instead. Pieces of tender coconut in a creamy coconut based custard were delightful. The tramisu from the a la carte menu sounded delectable too.

Italian Tiramisu (1)

The al la carte menu is equally a gourmand’s delight – Mee Goreng, Iran Mughlai Biryani, and Brazil Habanero Chilli Prawns Soups like Canada Cheese Burger Soup, Thailand Tom Kha. There is something for every palate.

Mexican Veg toastadas

Tempting desserts like the Japan Matcha Cake to Thailand’s Tub Tim Grob, Sweden Kladdkka, Austrian Sachertorte are bound to make you indulge in these sinful choices.

Taproom, of this exquisite restaurant is  a hotspot for youngsters, as Crafted Beers and Bottled Wines are being served from  across the world.

The varied range of teas and coffees struck me as impressive. Italy Espresso, Turkey Turkish Coffee, India Desi Coffee, New Zealand Flat White to England Earl Grey, Thailand Thai Iced Tea, Morocco Maghrebi Mint Tea. Whew! Those were some offerings.

The impeccable service, warm vibe, good food which is easy-on-the wallet along with the stellar concept of sampling a new world cuisine each week throughout the year, is bound to make gourmet’s like me come back often to sample a new cuisine.

 

Casual, boozy and indulgent brunch

This smokery and charcuterie, The Boston Butt at Kala Ghoda, Mumbai, is known for its good food, flavoursome and stylishly presented with high quality ingredients. I decided to check it out for myself on a Sunday Brunch.

The ambience is relaxed and the place pulsating. The live music on a Sunday is a sure-shot attraction.

The bright and cheerful place with a spacious layout and chic decor adds to the charm.

The brunch menu is limited but allows you a decent amount of choices. One can begin with a cocktail and the beer float with ice cream is an insta hit. Of course there are other options too.

Sunset boulevard

The smoked bbq chicken pizza was delightful and a great way to begin for sure. This brunch does not have a spread laid out before you on a table but is served to you at your table. Luxury I say!

From the raw section, I opted for the house-cured & cold smoked sushi grade blue thread fin indian salmon, apple-fennel slaw, cream cheese, shallot oil, mini bagel. It was exquisite in both presentation and flavours. It got my vote instantly. Others can opt for cobb salad or esquites.

The small plates section offered abundant options and was enough to confuse me. The bourgeois P.I.G: smoked bacon chili jam, mini brioche, mascarpone was the right choice. The in-house brioche was soft and pillowy and the bacon jam, a testimony of great flavours. A lip-smacking combo, is what I could say for sure.

IMG_20170611_132705

Smoked mozzarella, batter fried & wok tossed with chili, garlic, scallion, was my other choice and there too I was bang on. The smoked flavours imparted a unique texture to the mozzarella enhancing its taste and the chilli and garlic added the right amount of zest.

Cottage Cheese Steak

The quality of ingredients used in each dish struck me as first-class and outstanding. This place obviously has an edge over many for the way they smoke their meats. One of the best that I have experienced in stand alone eateries in Mumbai.

 

Carnivores can rejoice and celebrate real meaty treats here.  The tbb brunch smoked platter: smoked pulled chicken, smoked pulled pork,st louis style smoked pork rib, bbq-beans, coleslaw, pickles, bbq sauces, was any meat lover’s delight. Perfectly smoked, the variety of meats provided an amalgamation of textures and flavours and the sauces and pickles, further teased my taste buds. My piece de resistance for the afternoon this was.

Just when I thought I had savoured the best, my dessert swept me off my feet. The skillet chocolate chip cookie, with vanilla, salted caramel & chocolate ice creams, enveloped my palate and I was experiencing food coma. The cookie is the best I have had in a long time. Sinful and decadent, to say the least.

The service staff can be a bit more alert, else, the experience here is outstanding.

Mesmerized with the flavour offerings and the quality of the food, I left The Boston Butt to enjoy the rest of my Sunday even more.

If you enjoy good food, a great ambience and foot-tapping music, make sure you do not miss this Sunday brunch with a difference.

Rating: 3.5/5

 

 

 

 

 

 

 

The ‘Theory’ of everything delicious

The novel dining experience this place always offers has been taken to the next level with the entry of Chef Clyde Comello, an immensely talented chef. Theory at Kamala Mills, Mumbai, now offers a newfound “theory” of  a hearty and varied lunch with global offerings.

I decided to check this out for myself. The menu, albeit limited to facilitate quick decision and thus speedy service struck me as interesting. Small plates, with chef’s own innovative twists caught my eye.

I began with the beer and cheddar soup. Not only was it aesthetically presented but the flavours tantalized my taste buds. Sans any cream the texture was creamy and the flavours in harmony. Comforting to the core, especially in the current weather.

Cheddar and Beer soup with a drizzle of chilli oil, served with crispy garlic toast

The carefully crafted menu included Nicoise salad (served with Herbed kulchas, housemade mustard dressing); Plum salad (mixed lettuce, raspberry vinaigrette); open sandwiches like the Charred corn & Avocado; Grilled peach & prosciutto (Whipped mascarpone & feta, pumpkin spread); Move over bagel & lox (Chive mascarpone, activated bamboo carbon bagel and a lot more. There are abundant options for vegetarians too.

Theory's chicken burger made with a deboned leg served with apple slaw and orange marmalade

As I took a bite of each dish that I sampled, the ingredients were unarguably the hero. These shone through and through. Nothing overpowered these. The cooking methods used were simple and uncomplicated.

The surf and turf is a carnivore’s delight. The amalgamation of flavours and textures in this paella-esque dish, bore a testimony to Chef’s prowess.

The burgers were robust and hearty and satiating all the way. The quality of ingredients used were superlative. Chickpea & walnut (Grain mustard aioli, multigrain bun, fig jam); Theory chicken burger (Chipotle aioli, apple slaw, orange chutney); Buff burger (Jalapeno spread, emmenthal cheese) are some unique offerings. Of course my vote instantly went to the Chickpea and walnut one which I thought was a great innovation.

The meals here are heart warming and the portions generous. No where does monotony set in as chef ensures enough variety in textures and flavours.

My barley and edamame risotto was one of the best I have ever had- far superior to some classic Italian ones too. I always laud innovation and this one was a perfect example of that and more.

A risotto of Barley and edamame with artichoke purée and jalapeño chutney

 

One can relish one’s food with fresh fruit ingredient cocktails,  without the usual synthetic sugary syrups, with a touch of spritzers that are refreshing. Non-alcoholic spritzers like Carrot-Ginger-Parsley, Orange-Bell peppers and even Green-Apple and Fennel are equally alluring.

I rounded off my meal with pot de creme which was a bowl full of gooey chocolate in smooth and creamy mousse-like texture.

This value-for-money lunch with extraordinary quality and an imaginative menu is bound to perk up the taste buds of diners. I certainly left the place, happy and well-fed with a deep satisfaction of having enjoyed my lunch.

Rating : 4/5

 

The Long & Short Of The New Menu

The Dome may be the most sought after place at InterContinental Marine Drive, but for me Long & Short, the casual dining and lounge is equally a star. The reason being the eclectic menu, fun cocktails, affordable menu and of course great service. It is a place where one can unwind, relish good food and prompt service.
arzooman-irani-executive-chef-vivanta-by-taj-whitefield
Executive Chef Arzooman Irani, being the creative genius and restless person that he is has introduced some new exciting dishes in the already exhaustive menu, thus revamping parts of it.
Wanting to keep it global, Chef Irani was keen on ensuring that comfort food was the focus. “Guests should be able to dine in a fun and relaxed atmosphere with the food being light and enjoyable. Of course, apart from comfort food, there is a section for those seeking healthy food too and that need not be boring. Low cal, low carbs or no carbs, gluten free and so on. There are plenty of options. And of course those wanting to indulge can do so as well,” Chef Arzooman elaborated.
20161026_200851
We started with the crisp lavash dome, almost customary here. Crunchy and laced with herbs, it set our taste-buds tingling. The platter with starters was a treat for the eyes, as it was for the palate. The springs rolls with varied fillings were crisp and luscious, the wasabi prawns fresh and delectable and the chicken boasted of distinct Pan Asian flavours. The presentation was appealing yet, devoid of unnecessary gimmicks.
The crisp pea shoot salad  from the healthy food section, was a delight. It was as fresh as it could get. With a subtle flavoured dressing, the medley of textures of the lettuce, seasonal fruits, micro greens and cherry tomatoes, came out trumps and it was a veritable feast for the taste buds. Healthy food can certainly be delicious.
Mushroom feta cheese waffle from the petit toasties section caught my eye and struck me as innovative. But then, Chef Arzooman is legendary for his innovative streak. Equally unique were the slider offerings, I thought. Butter milk fried chicken, sriracha mayo was certainly out-of-the-ordinary. I made a mental note of it for my next visit.
The brie & potato gnocchi surpassed everything that I have ever tasted before. The garlicky creamy sauce, wrapped over the potato gnocchi made me slip into a food coma. But what got my vote instantly was the zucchini spaghetti. No, not spaghetti with zucchini but spaghetti made out of zucchini strips and tossed in aglio olio. It was outstanding and  yet another testimony to the chef’s creativity.
20161026_205238
Comforting curries, Mumbai street food, pizza, salads, care has been taken to ensure that the menu caters to every palate. Vegetarian options abound too.
Surprisingly the dessert did not wow my palate as expected. The salted caramel oreo tart was not the hero of the evening as the chocolate drizzle overpowered all other flavours, relegating them to the background.
With alert staff, warm hospitality and first-rate food, the  experience at Long & Short was memorable and the new menu is clearly a winner.
Rating: 4.5/5

Ruka: Ravishingly Japanese

Ramee Guestline Hotel Juhu, is suddenly a hotspot, courtesy the newly opened luxury Japanese Restaurant, Ruka. The name of a bright blue flower in Japanese, this restaurant by the same name, too seems to have brightened up this property.

 

The sophisticated and elegant decor in dark colours, enhances the ambience of this chic, but warm restaurant. Guests can choose  to sit at the casual bar area,  or an intimate dining area or even opt to sit at the sushi bar and watch the chefs at work.

Chef Masato Toida at Ruka's Sushi Bar

Chef Masato Toida from Japan and his team have clearly transformed this place. In command, Chef Toida comes with 43 years of experience and is a complete master  of the art of Kaiseki, which is the detailed and beautiful presentation of a multicourse Japanese meal.

Indeed, I was blown away at the neat and intricate sushi and sashimi platters he laid out for us. These tasted as good as they looked, or perhaps even better. One of the most varied Vegetarian sushi platters, I have ever come across.  Papaya, capsicum, tofu, radish, were some of the ingredients adeptly used in the sushi. My other favourites were Avocado Nigiri, Unagi Nigiri and Temari Sushi.

Nigri Sushi Platter 2

Of course I am always partial to a Tuna sashimi and this one was an absolute treat. Slicing creates texture and if the slices are of different widths, the texture of each slice will be different. This one was done with complete precision.

Tuna Sashimi

The crispy prawn tempura rolls wowed my palate. The amalgamation of multiple textures made this dish exciting. The smooth outer covering followed by the crispy layer and the melt in the mouth prawns seated within, were delectable. Mastery at its best. The rock shrimp tempura in contrast seemed a trifle ordinary today.

Each dish struck me as poetry on plate and painstakingly created by the chefs. The ingredients were fresh which is the key to any cuisine, especially Japanese cuisine.

The Mushroom Hot Pot rice was served traditionally in the pot in which it is cooked. The aromas wafted in the air and filled my nostrils as the lid was removed. Comforting subtle flavours of the  truffle oil, miso and exotic mushrooms enveloped my taste buds. The soft, warm and almost mushy rice melt in my mouth. This was easily the piece de resistance this evening.

Seasonal Mixed Salad

The food menu  at Ruka offers a compilation of unique yet traditional specialties. On the menu are signature dishes like Saikyo Miso Marinated Cod, Roasted Lobster with Shiso & Ponzu Butter, Rice Hotpot with Grilled Chilean Seabass, and Scallop Gunkan.

For those who enjoy their drinks. There is a lot to choose from as well. A range of stylish signature molecular cocktails showcasing elements of science and art with the use of gels, air foaming, dehydration, and layering with tools like vacuum sealers, blow torches, nitrogen guns, are what the bartenders will enthrall you with.

Omakase Dessert Platter 2

What do I say about the coconut custard that I rounded off my meal with? It was love at first sight as I saw the foamy dessert with fruits and a layer of custard right below, placed before me. Creamy, sweet and light, it was an absolute surprise for my palate.

Ruka is bound to redefine Japanese cuisine in Mumbai. Light, simple flavours, characteristic of Japanese food, artful presentation and well-informed service staff. Dining at Ruka is  indeed a pleasure.

The only place of its kind in the Western suburbs, Ruka is certainly going to ensue that Juhu is a much sought after address from now.

Rating : 4.5/5

 

Fun, Frolic, Flavours Galore: Monkey Bar

It was not even a weekend and I could hear the buzz inside Monkey Bar Bandra, from the road, as I stepped out of my vehicle.

New in Mumbai, after making its debut in Bengaluru in 2012, this gastro pub is already the talk of the town. Oops! Suburbs.

The place was teeming with youngsters and even a few older couples and friends. I was almost transported to a pub in Europe. The bar counter was packed as many people stood there, sipping their beers or cocktails.

I settled for an Aam Panna strongly recommended to me, as I was not having any alcohol. My partner opted for a Masala soda. My aam pana was a bit too salty and synthetic. Nothing to write home about.

Our Peppered calamari rings arrived along with the prawn pickle and pao. The calamari was fresh and well fried, with a dash of garlic, curry leaves, spices et al, which was good to whip up an appetite. The prawn pickle was delicious, but not exactly a balchao. The kadak pao or brun pao was too kadak for my liking and a tad too chewy. These perked up our taste buds nevertheless.

The menu was quirky and unusual. Loaded Nachos, Butterfly Chicken, Tikki of Joy and Goan Chorizo Pao. Also Char-grilled burgers, a delicious selection of small plates, soul-satisfying main courses to cater to every palate, cocktails in Nutella jars and copper tumblers, as well as delicious desserts.

DAL PAKWAN

The pricing struck me as affordable and the dishes innovative with the right twist. Everyone seemed to be having a good time without a care in the world. A great place to unwind and relax.

I loved Chef’s value addition to the Indian dishes, as well as regional favourites like Laal Maas Phulkas, served with mirch achar, ker sangri sabji and coriander chutney or Aunty Pereira’s sorpotel pickle pot. Innovation at its best!

Even the mains were unique. We settled for a Butter chicken khichdi which was abundantly flavourful and comforting. Well presented too. But it was the Jackfruit biryani that was the star of the evening. Aromatic, with subtle flavours, it was appetizing to the core.  Good portions too. Well-prepared succulent pieces of jackfruit and the delicately flavoured biryani rice, were married perfectly. I am never going to miss a Mutton biryani again.

Butter Khichdi Chicken (1)  - Monkey Bar - Photo Courtesy Kunal Chandra

Other fun dishes were Chandraji’s Mutton Curry Balti (a succulent mutton dish served with Gobindobhog rice), Peshavari Chicken Chaapli and Via Amritsar (a really cool take on the humble aloo vadi); hearty meals for meat lovers like the In ‘N Out (Monkey’s version of Scotch eggs),Duck Boti Roti (Peking-inspired duck confit and egg baida roti served with onions and mint chutney), Crab Rangoon  etc.

Chef Manu Chandra has really let his imagination run riot and yet, kept his food so authentic and of great quality. No element of monotony at all in the menu. Absolutely laudable.

Jackfruit Biryani -  Monkey Bar - pic 3 Photo Courtesy Kunal Chandra

The Rasmalai Pannacotta was a bit of a dampner as the flavours were not upto the mark and did not appeal to us. The Chocolate popcorn proved to be our saviour. One can never go wrong there.

The exposed walls, cosy nooks and corners, mismatched, yet warm, lights and fixtures, all culminate in giving a fun, yet warm appeal to this place. It beckons you instantly, making you relax and enjoy. And we were no exception. We stepped out after a fun evening.

Rating : 4/5

Let there be light in your life!

An entry into Light House Cafe Khar, Mumbai transports you into an eclectic and pulsating place. The decor is chic and the bulbs all over add an interesting element to the place. The vibe is unmistakable. You know at once you are in a happening place.
image

We did not like the sound of the two Mocktails that were on offer the preview night and they were kind enough to serve us one of our choice- Italiano. This apple juice based mocktail was refreshing and had the right amount of zing. We loved it. We were off to a great beginning for sure.

Pepper and Lime calamari came next. One can rarely go wrong with Calamari. Delicious. But the size of the calamari struck me as too small which deprived one of the real joy of relishing this sea food delicacy. Furthermore, it was a tad over- fried. But the flavours were good nevertheless.

The Murg Sonali Kebab, was a treat for the palate. King sized chicken pieces, well marinated and grilled to perfection. Ignited our palate.

The music was getting louder and the place was buzzing. A closer look at the menu revealed that the offerings both drinks and food are so affordably priced. Really pocket- friendly.

The cocktails sounded exciting with unusual names n unique ingredients but we decided to give it a miss.

In the mains we tried the Udon noodles first. Soupy n light these had a subtle, Palate- tickling flavour. The Masala chickpea tagine was a pleasant surprise. With just a hint of spices, one could actually savour each ingredient. Only wish the portions were a wee bit bigger.

The Grilled BBQ Chicken had a delightful presentation and an equally tantalising taste. The pairing with cous cous gave it an edge.

Sadly no desserts in the menu. Sorely missed and shouldbe included in the menu I feel.

Interior Image, Light House Cafe

Light House cafe is definitely a place which is going to pick up and be a hot spot. The service staff could do with some more training and finesse.

Food n Mocktails Rating : 3/5

This one is making waves! Radio Bar

Radio Bar. The name sounded intriguing enough. And an entry into the place proved to be even more exciting. Bric-a -bracs, posters, every bit of the space is transformed to look and sound like a Radio place. Yes, sound there is plenty. The place is buzzing with Bandraites and many SoBo inhabitants too. Not to forget the pulsating music. With tow seating areas, currently, we opted for the outdoor one, with superb air conditioning.

Undoubtedly Hitesh Keswani has created yet another great place after Silver Beach Cafe.

Chef Rohan D’souza of The Treesome Cafe has left his mark on the menu. One glance at it and you can see his signature style. No complaints, as the menu is great even though this is meant to be a bar. I am talking about the food section of course. Pizza, Pastas, Risottos, Bakes, Stir fry, salads. Whew! Impressive. A lot of vegetarian option too.

Our mocktails arrived. Yupp. No alcohol for us. Pineapple Parasaol with pineapple juice, peach puree et al (that is what the description said) was a huge disappointment. No imagination here. Just an ordinary mix of fruit juices. Boring and staid. My husband’s Virgin Watermelon Sangria was a tad better, though not exactly exciting.

IMG_20150603_203933

The food however did the trick. The fish cakes had a wow presentation and an even better taste. Well-fried, the patty was generously filled with delectable fish and the sun-dried tomato jam with it was mind-blowing. We had got over our mocktails.

The South African chicken skewers were spicy, succulent and well-grilled. Luscious flavours enveloped our mouth and we were smiling again.

Our Water melon goat cheese salad too was delightful but a wee bit expensive I thought, given the portion. The fresh, quality ingredients used deserve a thumbs up.

IMG-20150604-WA0002

The F&B staff warned me about the slightly bitter taste of the avocado cream in my spaghetti. I was all prepared. It turned out to be a pleasant surprise and I was glad I ordered it. The dish was well presented, appealing and tasty. The avocado cream paired well with the spaghetti and the chives, et al complimented it. The falafel bites that came along were over fried and too hard to bite into. Did not enjoy their texture or flavour, but that did not take away the taste of the rest of the excellent dish. Loved it.

Offering specialities of a global cuisine, the menu consists of dishes that have been created by merging eastern and western flavours to a classic. That is indeed laudable. Although we did not try those, The Singapore rock crab lasagne, Radio Bar Truffle Extravaganza Pizza sounded interesting

IMG-20150603-WA0001

The Bar Menu is an exercise in choices. I glanced at it even though I was not going to indulge. Radio Special Mojito, Creme Brule Martini, Avocado Margarita among others, caught my eye.

A quick dinner is what we had. Were out in an hour. So that speaks for the efficient service, albeit not flawless. The F&B staff who serves needs to be a bit better trained. They pour over your table a la minute, not giving you time to enjoy your meal. Not the ideal situation.

I am definitely going back for the good food. Have to try the pizza and some bakes. And yes, for the music too.

Rating: 3.5 for the food only 🙂

Rediscovering Cashew-The wonder fruit of Goa

I have loved cashews ever since I can remember. Roasted, plain or in marzipans. I love them in any form. Being married to a Goan, of course I am now well-versed with the importance of cashews in Goa and its popularity, but it was only recently that I rediscovered the fruit, apart from the nut, I am so familiar with.

IMG_20150423_180801

Park Hyatt Resort & Spa Goa’s Cashew Trail beckoned us to Goa. I am ever willing to go to Goa, just as most of us are. But in reality, it was the cashew related itinerary, which intrigued me.

As a food and beverage writer, I was keen to know more about feni and urak, the drinks made from cashew apple and of course cocktails made with these. I was equally curious to see how Chefs infuse the cashew into a variety of dishes across cuisines. And that’s exactly what the culinary wizards at Park Hyatt Goa did. I was mesmerized.

I was in for a surprise at Casa Sarita, the Goan restaurant at the Hotel. The special five-course menu was paired with urak, feni aged one year, an Oak Cask 2012 edition feni and a Port Oak Cask 2010 edition feni. These feni selections were specially presented by the Vaz family for Cashew Trail 2015.

SAM_6002SAM_6154

I loved the passion with which Mac Vaz painstakingly explained each feni as we got ready to sip it with each course. I have great regard for Chef Edridge  of Casa Sarita, who is a master of his craft. He loves his Goan cuisine and knows it really well. Well enough to, give it his own contemporary twist. And yet, the dishes are authentic. That’s what makes him a class apart.

Chef Edridge Vaz - Casa Sarita

We began with the Assiette of seafood peri peri and Cauliflower tondak served with first pressed coconut milk and salted cumin biscotti. Exquisite flavours enveloped my mouth, as, I savoured each morsel. The spices used were 100% Goan and the modern twist to it was laudable. Light and flavourful, I relished the cauliflower tondak. The cumin biscotti added the right amount of zest to the course, in terms of the crunch. Never knew Vegetarian Goan food could be so appeasing. The Cinnamon feni sorbet meant to be our palate cleanser, was so delicious that it well could have been my dessert. Smooth in texture, it almost had a creamy feel to it.

SAM_6187

The highlight of the evening was the Alle Belle Cold Cheese cake with Cashew Jam. It had me spellbound. A traditional sweet of Goa, Chef had presented and served it so interestingly. It looked so appetising that my heart broke to upset his presentation on the plate. The base of the dessert was crispy and crunchy, juxtaposed perfectly with the smooth and creamy cheese cake on top. The highlight undoubtedly was the cashew jam, which I tasted for the first time ever. Chef Edridge had yet again proved his mastery. This was an example of innovation at its best.

The gourmet dinner and exquisite fenis proved to be a heady experience.

If the dinner, was an extraordinary experience, so were our subsequent meals, where cashews were so skillfully integrated into various dishes. Pulaos, curries, lentils, soups, chutneys and dips. Yes, there was cashew in all of these and more. And yet, the palate never did tire of it, even though we relished this cuisine for three days, albeit in different forms. The Cashew Trail finale brunch replete with cashew based dishes is something I will always remember and cherish. Each dish stood apart from the other. The chefs’ creativity knew no bounds today.

What can I say about the cocktails created with feni and urak? any of these were a revelation for me as I discovered several spices and seasonal fruits which were cleverly used with feni and urak to create the innovative Buenisima, Orange Sunrise and Fenirinha among others.

SAM_6009

Apart from savouring myriad cashew creations in various forms, the picking of the cashew apple at the Cashew farm in Valpoi and watching the feni being distilled, is something which made this trip so memorable and the experience unparalleled.

And as I sit at home in Mumbai and bite into my cashew chikki and relish the cashew nut and mango chutney, so generously provided by the Hotel, as our lil’ giveaway, I get nostalgic about the 4th Cashew Trail at Park Hyatt Goa. I had embarked on a guilt-free, hedonistic journey, but I am not complaining. For this one, once is clearly, not enough.