Tag Archives: flavours

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.

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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

 

 

 

 

 

 

 

 

Japan Just Got Closer Home

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A decade or ago, I was not such a fan of Japanese food and although I was exposed to this cuisine during my years in London, I was always reluctant to try it. Gradually I overcame this skepticism and became adventurous. And voila! I discovered I took to Sushi instantly.   Ironically, it was time to move out of London. Back home in Mumbai, it was only a few five star hotels that served Sushi at that time and naturally it was quite expensive.

Fortunately for me, in 2009 came a place called Sushi and More, started by Maido India. A premier take away and home delivery joint in South Mumbai, authentic and affordable Japanese food has been their mantra. Whenever I’d be that side I would always pick up some of my favourite selection of sushi. However, living in the Western suburbs, I’d always lament the absence of such a place closer home.

Naturally then, I was overjoyed when I discovered that Sushi and More was now going to deliver in Juhu and Andheri too as it has a state-of-the-art-kitchen in Juhu as well now.

A neatly packed box with Veg sushi, wasabi, soy sauce and gari, chop sticks et al in different compartments of the box arrived and another with non-vegetarian options. Tuna nigiri, California roll, spicy salmon roll,crabmeat gunkan, classic cucumber roll, tomato and cheese nigiri, bell pepper nigiri. Oh! there was so much to choose from.

Each sushi was almost like poetry on plate. In Japan, it’s believed that the dining experience starts first with the eyes. Mine certainly was.

The crab meat gunkan  was buttery soft and simply melt in my mouth. My palate was enveloped with pleasing flavours. This one was a sure shot winner.

I somehow have a weakness for the  sushi maki roll and cannot help marvelling the finesse with which chefs create these. This one was no different. Meticulously packed and pressed and bursting with fresh ingredients.  Freshness is key to a good sushi and this one scored high on this front. The vinagared edge was there but without being overpowering.

The California roll is my all time favourite and I simply devoured the ones from Sushi and More. Each piece offered a crunch, some creamy textures and a myriad flavours.

The quality of the ingredients used, their authenticity and value-for-money are unquestionable. It is the best you can get in the city.

Their menu does not just stop at sushi. They have a plethora of choices, including Bento Boxes, Gyoza, Yakitori,Tempura, Soups and Salads, created for every kind of discerning palate, including offerings like Super Prawn Tempura Sushi roll for sea-food lovers.

What’s more, they have a large selection for vegetarians too.

 

Satiated after a filling meal of an array of sushi, I am already planning my next order from Sushi and More.

Rating : 4.5/5

Delivering from :

Juhu to Andheri Lokhandwala – +91-7045909448 or +91-9930937285
Prabhadevi to Worli – +91-8691980673 or +91-8691980873
Tardeo to Colaba – +91-7506100886 or +91-7506100887

They also deliver Via: Scootsy, Swiggy & Zomato

Pleasing my Palate in Pune

My foodie trails take me to several places and recently I found myself at Double Tree by Hilton, Pune, a hotel located in Pimpri-Chinchwad away from the hustle-bustle and yet, with all basic necessities a stone’s throw away.

The gourmand in me beamed with pleasure as a large, warm, chocolate chip cookie was handed over to me at the time of check-in. That is a Hilton tradition. The warm cookie was comforting after my journey and simply melt-in-my-mouth.

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3 Spices, the vibrant all-day dining place at the lobby level impressed me. It exudes an air of bonhomie and comfort. The cheerful and warm staff settled us in and we looked around the buffet spread for lunch. There was no run-of-the-mill stuff here. Food from around the world – Indian, Pan Asian, Global- something for every palate.  And attractively displayed. The bar at the entrance is well-stocked and the bartenders adeptly mix cocktails of your choice.

There was a live chaat counter too. Just perfect for this weather to perk up my taste buds.

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The roasted chicken with rosemary jus, the mangshor jhol or quintessential Bengali mutton curry with birasta pulao, struck me as outstanding. The bhakris, chicken in khada masala and stuffed okra that chef specially made for us to give us a taste of the local flavours took my taste buds by storm. The flavours were distinct and no where did spices overpower the ingredients.

The Pan Asian fare was equally well-made sans any additives and preservatives.

The a la carte menu here is exhaustive and boasts of everything from curry laksa and classic caesar salad to penne pasta genovese and chicken tikka pizza. The 6 seeti ka mutton and Kerala Pomfrt curry from the regional specialities are a must-try.

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The desserts were equally unusual. The beetroot halwa, Um ali- the Egyptian bread pudding, caught my fancy and both of them surpassed my expectations. The creamy texture of both desserts wowed my palate.

The varied fare at this buffet with unusual delicacies, certainly sets it apart from many others.

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Although for dinner, 3 Spices had an Awadhi food promotion, which looked immensely tempting, I decided to skip it as Miyuki, the small and cosy Japanese restaurant behind 3 Spices, beckoned me. Chef Nirmal’s work at the Teppanyaki griddle, mesmerised me as he treated us to an exotic meal complete with salads, sushi, sashimi, fried rice with chicken teriyaki and of course dessert. The flavours were simple and subtle, in keeping with Japanese cuisine and the ingredients fresh. The Sashimi particularly stood out for me in the entire meal.

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The service staff at all the F& B outlets is impeccable. Well-trained, courteous and most importantly well-informed.

My breakfast next morning was an enjoyable experience again. The live counters with eggs and waffles were fun to watch as chefs adroitly dished out waffles and eggs for diners a la minute. The ‘Kadak chai’ tapri or stall served piping hot masala tea, in keeping with the culture of Pune.

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Cereals, Pan Asian dishes, fruits, South Indian fare, bakery items. There truly was a lot to choose from. The array of fresh juices- mixed, watermelon, orange, carrot and ginger in glass bottles impressed me beyond words.

Chef Joy who is at the helm and his team of talented chefs ensure that the F&B offerings are unique and monotony never sets in for a long staying guest. They constantly endeavour to create new dining experiences for guests.  The attentive and affable waiting staff executes this to perfection and together, they contribute to a memorable dining experience for the guest.

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Tarta, the tiny and attractive bakery and patisserie in the lobby is hard-to-miss. Fresh breads, pastries and cakes galore, are on display and irresistible.

I have stayed at many hotels in India and abroad, but the F&B offerings here at Double Tree by Hilton Pune, Chinchwad are something I will long cherish and remember.

 

 

 

 

 

Indulgently Indian

Thalis in Indian cuisine, are my weakness. The sheer variety and sight of small vatis or katoris with different dishes in a glistening thali attract me. The Grand Thali Feast at Soma, Grand Hyatt Mumbai which begins today and goes on until July 23, daily for dinner, naturally was something which beckoned me. I was fortunate to get a preview last night.

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Curated by Chef Vinod Singh Rana of Soma and his team, the thali looked delightful and appetizing as expected. In fact I even witnessed the thalis being set in the spotlessly clean and well-planned kitchen.

I opted for the Non-vegetarian option with laal maas, a typical Rajasthani preparation of mutton which is lip-smacking. Naturally, that was the first dish I tried and it turned out to be one of the best lal-maas preparations I have ever had. Often hyped, it disappoints owing to too much spice and a rich and heavy gravy. But this one was a palate-pleaser. The yogurt was just right, as were the other spices and the texture of the succulent mutton pieces, slow-cooked, were just the way I enjoy mine.

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The other dishes on my thali included Rajasthani bhindi, sev tamatar, batata-nu-shaak, kadhi, dal, khichdi, thepla, rotla, puri, rice and of course lot of farsan in the form of khandvi, dhokla, samosa, patra made of arbi leaves, et al. Each dish was distinct in its flavours and textures and obviously painstakingly prepared. The taste of each Rajasthani and Gujarati dish was authentic with no room for compromise.

Desserts were the highlight of my meal with malpua and rabdi and of course the quintessential, moong dal halwa, as I have an incurable sweet-tooth.

The quality of ingredients was expectedly the best and the flavours shone through with ease. A sumptuous meal, perhaps difficult to finish, but enjoyable nevertheless. I was satiated. The meetha paan served in a traditional manner was the perfect finale to this grand thali meal.

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One can also enjoy an array of delightful cocktails and mocktails themed to compliment the menu from their a la carte beverage menu.

Given the variety and the fact that it is unlimited, as well as being priced at an all inclusive price, at Rs 999 for veg and Rs 1111 for Non-veg, this thali is a steal and every gourmand fond of the diverse flavours of Rajasthan and Gujarat must head to Soma soon. Furthermore, the thali has 4 rotational menus, so even if you land up more than once in the ten days, you are likely to experience a new set of dishes.

Rating: 4/5

 

Grand(eur) all the way

Visiting any place in Gujarat always excites me as the State is so rich in art and culture and the prospect of getting a glimpse of that, in itself is an attraction.

So when Vadodara, beckoned, as Surya Palace, the iconic hotel in the city of Vadodara was being rebranded to Grand Mercure Vadodara Surya Palace, it was reason enough to pay a visit.

Chukh chukh chakh chakh Bombay se Baroda tak. Rishi Kapoor’s famous song from the film ‘Rafoo Chakkar’ was playing in my head as I travelled by train to Vadodora, albeit from Surat.

Surya Palace is synonymous with Vadodara and boasts of warm hospitality, great food and impeccable service. But of course I needed to experience it for myself. Add to that the involvement of the world famous AccorHotels now, so the expectations were really high.

The warm welcome and smooth check in won my heart instantly. But it was the lobby with a display of a plethora of art works that caught my attention. I was mesmerized.

From the sculptures by Nagji Patel in the porch and the ceramic works of P. R. Daroz, Jyoti Bhatt, along with display of Padma Vibhushan Prof. K G. Subramanium’s paintings, it was like walking into a beautiful art gallery. That itself gave me an insight into the rich heritage of this hotel and its connect with the city of Vadodara.

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My well-appointed room with warm earthy colours, beautiful paintings and replete with amenities, appealed to me instantly. The attention to detail struck me as outstanding. Bharat Kumar Gupta, the Front Office Manager and his team were omnipresent, always ready to assist and help at any time of the day or night.

Deluxe King Room - Gand Mercure Vadodara Surya Palace

Jean-Michel Cassé, Chief Operating Officer, India & South Asia, AccorHotels rightly said, “Grand Mercure is a cultural touchstone in each destination, capturing guests’ imagination and bringing local stories to life.” It certainly held true for Grand Mercure Surya Palace Vadodara.

Piyush Shah, Managing Director, Jindal Hotels Ltd with Jean-Michel Cassé, Chief Operating Officer, India & South Asia, AccorHotels at the launch of Grand Mercure Vadodara Surya Palace

The food, which is always the pivot of my existence, in more ways than one, surpassed my expectations. I expected to eat only Vegetarian food in Gujarat and perhaps only local delicacies, but Executive Chef Sudhakar Angre’s prowess in Non-vegetarian food at each meal surprised me at Azure, the all-day dining restaurant.  The quality of ingredients, the presentation and cooking methods used were impressive. No where was there an instance of spices overpowering the flavours. The ingredients were the hero. The sheer variety offered at each meal was amazing. From chicken quesadillas to lamb rogan josh and from panki to undhiyo, there was everything on offer. The Mediterranean offerings were equally lip-smacking. The local food was of course a treat for our taste buds- khaman, fafda, jalebis, sev tameta nu shaak etc

Vanilla the delicatessen, was hard to resist each time we stood in the lobby as the display of freshly made desserts, cookies, cakes, was alluring.

Just when I thought, I had sampled it all, the traditional Gujarati thali served to us for dinner on our last night there, swept me off my feet. The spread in the thali was expectedly varied, but the authenticity of the dishes and the manner in which it was served, left me awe struck. The local breads of Gujarat served were outstanding as were the aamras, kadhi, dal, undhyo, bhindi. It was a feast fit for royalty.

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The cultural function organsied by the Hotel giving us a peek into Gujarat’s rich cultural heritage was a treat as was the visit to places of interest like the Laxmi Vilas Palace and Fateh Singh Museum.

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Rajesh Gopalakrishnan, General Manager, Grand Mercure Vadodara Surya Palace said, “Grand Mercure Vadodara Surya Palace will provide a unique dimension for guests staying at the property. With a distinctive portfolio of accommodation, dining destinations and MICE facilities, we are set to define new standards of hospitality and look forward to cater to the city’s growing tourism and business activities.”

Well, if the launch and my personal experience was anything to go by, the 146 room, Grand Mercure Vadodara Surya Palace certainly was all set to achieve this and more.

Aabar Khabo : Once is not enough

My connection from Kolkata, actually erstwhile Calcutta, is from birth. Yes, I was born and brought up in the City of Joy which I still sorely miss. Naturally then, Bengali food is my comfort food and I thoroughly enjoy the cuisine and all its nuances.

To visit the MoMo Cafe at Courtyard by Marriott Mumbai to try The Kolkata Konnection, Bengali food festival was a trip down memory lane for me.

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Curated by Executive Chef Avijit Deb Sharma and his team, including a chef from JW Marriott Kolkata, it was indeed a spread any gourmand would look forward to. The Bengali dishes were a part of the buffet spread, which of course offered other cuisines too, catering to wide palate. There was a separate counter with phuchka Kolkata’s version of pani puri) and jhal muri, the quintessential street food of Kolkata. And of course a separate section serving the lip-smacking Bengali starters, chicken cutlet, fish fry, vegetable chop et al.

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I bit into the fish fry and memories came flooding. I have grown up enjoying this delicacy in South Calcutta where I grew up at several places, but Mukherjee sweets in Ballygunge Place, being my all time favourite. This one was close. The fish fillet wrapped in spices, coated with breadcrumbs, was fried to perfection. Comforting and familiar flavours. The dhonepatta  bhaja or coriander fritter was spicy and fragrant. The chicken cutlet with chicken mince was delightful as was the vegetable chop with the characteristic beetroot, potatoes and groundnuts. I was off to a great start and was enjoying every morsel with kasundi or the mustard dip.

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The mains were a feast fit for the kings. The thaal or a huge thali with several katoris or vaatis was a treat for the eyes. Kosha mangsho or the onion based slow-cooked mutton preparation, cholar dal, alu posto, ilish or Hilsa fish, malai chingri or the creamy prawn curry, begun bhaja, kodaishutir kochuri or green peas puri and of course the pulao, fragrant with ghee and roasted nuts and raisins, was what my meal comprised. The lebu (lemon) chatni, tomato chutney and aamer (mango) chutney were also served along, as no Bengali meal is complete without these.

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The dishes were simple and cooked home-style. The flavours were authentic replete with the Bengali spices and ingredients (mustard oil, paanch phoran, gobindbhog rice, gondhoraj lebu) and the melange of textures, absolutely delightful.

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Not only was the meal delicious in terms of its taste and flavours, but equally a nostalgic one for me as I sat recounting endless occasions when I had sampled those dishes at home or with friends and family.

Rosogulla and aamer (mano) sandesh was what I finished my meal with.  Both got my vote. But of course there were other Bengali desserts on offer too.

I left MoMo Cafe happy and satiated, stuffing a Kolkata meetha paan in my mouth, with the smile not leaving my face.

On till June 24 for dinner, this Bengali food festival is a must try for those who relish Bengali food and others keen to experiment.

Rating : 4/5

 

 

 

 

 

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