Tag Archives: decadent

Satisfy your sweet cravings on this street

Who can resist desserts? And definitely not in the festive season. So when I discovered the first-ever personalised dessert kitchen in Mumbai, I was ecstatic. Yes, Dessert Street is a boon to all us with a sweet tooth.

Available only on pre-order, you can actually customise your desserts. That is exactly what I did. High-quality couverture chocolate, a zero-preservative offering, and unique mouth-watering flavours  are what Dhawal Shah’s Dessert Street is synonymous with. This Le Cordon Bleu alumnus surely knows how to tempt us.

Entremet, Tarts, Bonbons, Thins, Truffles, Cookies and modern tarts, were what I could choose from. And yes, as per my specifications and delivered to my doorstep. Too good to be true.

My order arrived. I was excited beyond words. Beautifully packaged and the contents intact. I was impressed.

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The heart-shaped petit gateau, looked inviting. I sank my teeth into it almost instantly. It just melt in my mouth. Soft and decadent. The tear-drop shaped hazelnut petit gateau was even better. But the piece the resistance was the coffee tart. The rich and bold flavours of the robust coffee were evident in each bite and the tart was baked to perfection.

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The bon bons were what I attacked next. Each one was delightful. The quality, expertise of the patisserie chef shone through. In fact each one was a work of master craftsmanship.

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This place had passed the test for me and how. At last there was a place where one could get what one wants, as per one’s palate preference.

I got started, ordering my Diwali gift packs from Dessert Street, which now seemed like a simple task. After all these were just the perfect gift for any one in this season.

With an evolving menu, I am certain I will be surprised yet again in the Christmas season. It is literally luxury at your doorstep.

Rating : 3.5/5

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Holi Hai with Thandai and Paan ice creams

Holi is round the corner and the sweltering heat too has come along. Ice creams and coolers seem to be the answer to cope with this weather. Add to it the flavours synonymous with Holi- thandai. Naturally then, it is a winning combination.

Affordably priced, Papa Cream offers two special ubiquitous flavours to combat the summer heat and get refreshed.

I was fortunate to drop by at the Oshiwara outlet to witness the making of these flavours.

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Thandai Ice Cream:
 
One of the most traditional flavours of Holi is being served at Papacream in the form of a delicious scoop of ice cream. Made with heavy milk, poppy seeds, cashewnuts and infused with cardamom and saffron, topped with a light sprinking of almonds, rose petals and pistachios – this is perfect for your after playing Holi and gorging on a heavy meal. Of course I decided to indulge myself, even before Holi begins. The thandai flavour was distinct but not overpowering. Creamy with superior quality ingredients. That’s my verdict.
Price:
 
Single scoop Rs 100
Double scoop Rs 185
Tub Rs 450
Kolkata Meetha Paan with Gulkhand:
The paan lover that I am, I had to try this one too. And a Kolkata meetha paan in an ice cream form? Irresistible  The first bite and the leafy Mukhwaas with Gulkhand  enveloped my mouth. Sweet, spicy and all things nice. I was instantly rejuvenated.
The rich texture of the luscious ice cream appealed to me instantly and without a doubt, this flavour for me was the winner this Holi.
Price:
 
Single scoop: Rs 120
Double scoop:  Rs 200
Tub: Rs 470
Kolkata Meetha Paan Ice cream
The simple but aesthetic presentation of the ice cream, by the young lady at the Oshiwara Papa Cream outlet adds to the experience.
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So if you are looking to satiate your sweet cravings this Holi, opt for these new flavours from Papa Cream and given their reputation for quality and taste you will certainly get in to the spirit of the festival.

Indulge your taste buds, luxuriously

One does not really need an excuse to bite into a piece of sinful decadence – chocolates, I mean. I can never say no to chocolates. But yes, it is not every chocolate that I enjoy. The percentage of cocoa solids and sugar, matters to me, as this indicates the quality and taste of the chocolate. After all, the higher the cocoa content, the less sugar it contains and the more ‘chocolatey’ it’s going to be.

The epitome of chocolate for most chocolate lovers is the indulgent chocolate cake. But today, there’s more to chocolates than just that. Having tasted  many a luxury chocolate across the world, when I tried, Fabelle, our very own desi luxury brand of chocolates,  from ITC, I could safely say they had raised the bar. From now on, it is going to be difficult settling for any other.

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A visit to the Fabelle, exclusive boutique at ITC Maratha Mumbai, was a revelation of sorts. Fabelle chocolates have been in the making for almost a decade, with extensive research and innumerable trials in the company’s pursuit to craft the finest luxury chocolates in India that  compete with the best in the world. Fabelle has been created by  international chefs together with ITC master chocolatiers. Small wonder then that the end product is a piece de resistance.

 

The range of Fabelle creations  I experienced, were overwhelming. Fabelle Elements – intricately crafted pralines inspired by the elements of nature, Fabelle Ganache – velvety soft cubes of exotic cocoas delicately churned with butter & fresh cream, Fabelle As You Like It – personalized chocolate cup creations offering myriad possibilities of fillings and toppings, Fabelle Single Origin Cacoas – single origin bars, crafted using cocoa from 6 different countries (Madagascar, Dominican Republic, Venezuela, Ecuador, Sao Tome and Ghana), each asserting its own distinct flavour and Fabelle Gianduja – recreation of an Italian delicacy from the Napoleon era fashioned with infusion of hazelnuts into rich, creamy milk chocolate.

 

I was in a trance, mesmerized and my palate awash with decadence. It was difficult to decide which one I had relished the most. But yes, my instant vote went to the apple and cinnamon ganache. Those flavours, so intricately combined, plunged me into a coma, hitherto unknown to me.

Menu card 21st mar 16 single pages

The chefs at the Fabelle boutique enthralled us with their artistic creations, poetry on plate to say the least.

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A chocolate made from a single cocoa sourced from a single country, imparts a distinct characteristic and flavour which is unparalleled. Undoubtedly, chocolates made from blended cocoas cannot match this perfection. The cocoa % in these dark chocolate bars starts from 67% right up to 84% for the chocolate bar made from Ghana cocoa.The Fabelle Single Origins Cacaos – Rich Dark Chocolates were just that and stood apart, like none other. Each pack of Fabelle Single Origin Cacaos is a collection of 6 carefully crafted chocolate dark bars, each perfectly sized for a single serving. This is the most coveted box, a chocolate lover can possess.

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The chocolate boutiques also provide a range of exquisitely crafted desserts and cocoa beverages, created live by Fabelle Master Chocolatiers. Additionally,  one can pick up  the exquisite gift packs too for friends and family.

I left the Fabelle boutique, in a trance and of course with my dessert quota for the week. With the best around, there was no way I was not going to give into my guilty pleasures.

 

With the launch of the chocolate boutiques at ITC Maratha & ITC Central in Mumbai, Fabelle  is now present nationally across Delhi, Bangalore, Chennai, Mumbai & Kolkata.

So indulge all ye chocolate lovers!

Rating : 4.5/5

 

 

A Home-cooked European Meal at Abode

It was European food at its best. Chef Conrad D’Souza of Pali Village Café fame, in conjunction with Chef Xavier Fernandes and Chef Mrinmoy curated a meal at Abode, that was truly memorable.

We instantly felt at home in the cosy ambience, with warm, efficient service. The assorted canapes platter, were not only a visual treat, but a delight for the palate too. If this was the beginning of our four course menu – we sure had embarked upon an exciting culinary journey. The sparkling wine from Chandon perfectly offset the fare.

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The cauliflower and potato soup with truffle oil, came next. Served in a cutting chai glass, it was very innovative I thought. And aromatic too. The flavours were subtle yet, pronounced. These two veggies never tasted better than in this form.

The wild mushroom salad with porcini was the highlight that evening. The contrasting textures teased our palates, as did the melee of flavours. It had the right amount of bite and crunch. We simply devoured it.

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For mains, I settled for a roasted walnut gnocchi with red spinach. The gnocchi swathed in pureed red spinach was creamy and succulent. And the sauce delightful. The seared Sri Lankan Tuna steak too was well done and had a nice savoury flavor which was tantalizing. The kale chips and chestnut complimented and added to the crunch factor.  It definitely enhanced the experience of the dish. For hard core meat lovers, there is Pistachio Crusted Lamb Shanks too.

The vanilla panna cotta with peppered strawberries and the espresso mouse with chocolate meringue, were expectedly sinful. The panna cotta was one of the best I have ever sampled. Full marks to the creamy texture and sweetness quotient. The mousse too had the right texture, not excess gelatine, as is sometimes the case. The crunchy meringue was the perfect partner for the decadent espresso mousse.

With his extensive food experience and technical know-how, Chef Conrad comes to Abode to create his magic with a menu which will be exclusively showcased in the format of a pop-up, available to customers for a limited period of time. The earthy, home style flavours of this meal set it apart from many others.

The week-long pop-up at Abode, an independent luxury boutique hotel in Colaba till December 17 is a not-to-be missed gastronomic experience.  Open only for dinner, it has a limited seating capacity, so food lovers need to be quick and book in advance. I am so fortunate to have partaken this meal. Can’t wait to sample Chef Conrad’s cooking yet again some place else.

Master’s Class Vs Master Class

It was one of those weeks where I attended two Master classes by Master Chefs. But there was a world of difference in the learning outcomes of both. In the first one conducted by Chef Christopher Koetke, Vice President, Kendall College – School of Culinary Arts, Chicago, at Taj Mumbai, information and learning, was the cornerstone of the entire session, apart from being an interactive and enjoyable one. And yes, there was gourmet satisfaction too.

Chef Koetke, in fact jokingly remarked that he had compressed two years of culinary school syllabus for us in those two hours. And he was not far from the truth, as we did learn a lot. He acquainted us with knives and the art of cutting and chopping, butchery, how to make sauces, and of course Duck breasts, chartreuse of braised duck, and chow chow. What’s more, we learnt about wild rice and maple syrup too.

So engrossing was the session that I almost felt like enrolling myself in the Kendall College, school of culinary arts, one of the premier culinary-training programs in the USA.

The second one, The Magnum Master class, I daresay, was a tad disappointing as we learnt nothing, but merely indulged in mindless banter and futile conversation. Nothing substantial was imparted to us, participants. Considering it was conducted by Master Chef Kunal Kapur, I was hugely let down. More so, since one had braved rains and heavy traffic and made it to the venue. But I reallised it had nothing to do with Chef Kunal’s ability or calibre, but the poor structure and agenda of the Master class itself.

Product-Chocolate Truffle

Initially with three types of chocolate samples placed on our tables, I was hopeful that we would learn more about those and be taught to distinguish among those perhaps in terms of flavour, texture etc . Apart from being told about the percentage of cocoa in Belgian chocolate, nothing much was communicated to us. Of course there were uncalled for remarks galore by the giggly hostess.

Next we were told were going to learn how to make a sundae with Magnum, but hey presto Chef Kunal did a quickie with that too and we were then asked to make some sundaes ourselves in groups. Perfect, I thought. But after we finished, a somewhat enjoyable exercise, I thought the Master Chef himself would comment, give us tips, point out ways of bettering it. But nah! It was all over. We were done for the day. What had we learnt? Absolutely nothing. If it was meant to be a fun afternoon and I was clearly told so, no complaints, but c’mon don’t call it a Master Class. This made me reminisce about a coffee workshop with Phillips conducted by Kalyan Karmakar which we had enjoyed so much and learnt from as well.

The only bright side to that otherwise boring afternoon, was sampling the Magnum. Not that one was unfamiliar with it. The first crack, made me nostalgic about the time when I had first tasted one in Dubai, several moons ago. But now, the world’s most famous premium ice cream on-a-stick is available in three delicious flavours – Classic, Almond and Chocolate Truffle in Mumbai, Bangalore, Hyderabad and Bengaluru wrapped in the brand’s signature brown and golden packing. Priced at Rs.85,  I think it is affordable, considering it is decadent Belgian chocolate all the way.