Tag Archives: fresh

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.

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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.

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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

 

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

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

 

 

Lucio: Celebrating the flavours of Goa

The Goan in me is perpetually craving authentic Goan food, even when I am in Goa or perhaps more so as chances of getting home style food there are stronger.

Lucio at Radisson Blu Resort, Cavelossim South Goa proved to be the perfect choice. The Goan cuisine Master chef Peter Araujo was in command and the menu there, read like a dream for me.

Soups, Starters, Goan curries, Rice, Breads, Desserts- the menu offered them all. And yes, there were vegetarian options too.

The decor is chic and contemporary and the lay out  with wooden tables and chair, neat. The natural light filtering in, gives it a warm vibe.

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My spinach and potato soup was replete with subtle flavours. The texture was sufficiently creamy. The prawns rissois, were delectable- creamy prawns in a white sauce, generously filled in a karanji -shaped choux pastry case and deep fried. Of course the menu had abundant choices- crispy fried prawns, calamari, croquettes and more.

Cashew xacuti, red rice, mutton sukhem and Goan fish curry along with sannas and prawns kismur was what we opted for.

The fish curry was tangy and subtly spiced, just the way I like it. The freshly ground coconut paste, was adeptly blended into the curry, so as to give a hint of the flavour, without revealing the crunchy texture. It paired well with the red rice and made me nostalgic. This was truly home cooked food.

The cashew xacuti was unique. Spicy but not overpowered with masala. The coconut here too was well-meshed with the gravy. The kismur struck me as unusual- the melange of textures and flavours was perfect.

Chef Peter obviously displayed his skills and mastery even in the simple home-style meal he served us. In fact that to my mind is a tough task and he succeeded with flying colours.

What can I say about the mutton sukhem? the pieces of mutton were succulent and the masala wrapped over it, just perfect- no overdose of gram masala or chillies. Tantalizing the taste buds but not drowning the flavours in the spices.

Vegetarians need no fret- foogath, varan, rissois, mushroom xacuti are all available for one to gorge on.

The simplicity of the meal was what blew me off completely. The spices used were of the best quality, the cooking methods authentic and the resultant dishes, just the way Portuguese and Goan families would eat.

No meal in Goa is complete without the customary date and black jaggery pancakes- Alle Belle. This was exceptionally well-made and the filling simply melt-in-the-mouth.

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The staff is pleasant and willing to assist and the dishes, flawless. Along with Chef Peter, Chef Leon deserves a mention for his extraordinary communication skills apart from being a great and knowledgeable chef. Brajendra the Asst. F&B Manager was exceedingly hospitable and helpful

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I stepped out with a smile on my face after having relished a traditional Goan meal sans frills or modern twists.

Greco : Simply Greek in Goa

A cheerful vibe envelopes you as you enter the Greek cuisine restaurant Greco replete with pristine white and bright blue decor – quintessentially Greek. Although located at Radisson Blu Resort, Cavelossim in South Goa, the separate entrance with the menu placed outside, gives you an option to enter this place, without having to go through the Hotel.

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The striking decor actually transports you to Greece and you could well be in a taverna with a relaxed setting. An arch way leads you to the outdoor seating which is of the inimitable courtyard style and offers a spectacular view. Of course, there is ample seating inside too. In fact the plush interiors, with a swish, well-stocked bar and the mood lighting creates an unparalleled atmosphere.

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A  simple but complete menu largely representative of Crete island in Greece,  is palced before you. However, there are other specialities from other parts of Greece too, giving a diner an insight into this cuisine. The menu has been cleverly crafted by Chef Stelios, a native of Greece. Sea food expectedly abounds in the offerings.

My Psarosopa is a medley of sea food flavours- subtle and comforting. The sea food stock has been cleverly used and is not overpowering. The Greek Mezze here is quite different from the various versions that are often passed off as the original mezze. The tzatziki is bang on in flavours and textures. The kalamata olive paste wows my palate as well, but it is the aubergine salad which unexpectedly stands out. With the warm pita bread dipped into these in turns, I relish every morsel I eat.

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The garides saganaki- a simple but flavourful prawns dish in tomatoes with a dash of ouzo (liqueur) perks up my taste buds. The prawns are fresh and of a superior quality. The tragani feta bursting with fresh flavours, encased in a crisp covering drizzled with honey, with a characteristic sweet and savoury flavour, was the piece de resistance for the evening. It clearly bore testimony to the chef’s mastery over his craft.

The gyros chicken is well-made too. Sea food and poultry apart, for hard-core carnivores, there is a fair amount to choose from. Vegetarians need not despair as there is ample variety too.

My dessert is special, yet, traditional. Galaktoboureko – a sweet and sour cream on a pastry crust immersed me in a food coma. A bite into the crispy phyllo and the creamy semoilna custard filled one’s mouth. Made to perfection, it was a dessert which left you satiated and yet, craving for more.

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I observed that nowhere in my entire meal, did the spices (although minimal) drown the flavours of the core ingredients and the chef had donejustice to all the ingredients by using simple cooking methods.

The use of extra virgin olive oil, ouzo and fresh authentic ingredients adds the right amount of punch and flavour to the dishes. The food is high on flavours and the quality of the ingredients, shines through. It is simple and uncomplicated fare.

If a cocktail is what you fancy, the bartender behind the glitzy bar will make you something to your taste. And of course the selection of wines will lure you as well.

The staff is well-informed about the menu and the service is quick and alert.

Greco truly surpassed my expectations and I felt that for the first time in India, I had a Greek meal which was an honest representation of this simple but flavoursome cuisine.

Rating: 4.5/5

The Real Taste of America in India

I am not a big fan of American food I confess. Big burgers, sandwiches et al do not excite me at all. I much rather eat global comfort food.But when The American Joint a vegetarian eatery opened in BKC Mumbai last year, I was intrigued. Unfortunately I was unable to visit the place, so decided to remedy this by going to the newly opened second outpost in Borivali West on Link Road. And to my utter glee I discovered it offers an interesting mix of American food and raw Indian flavours. That is not all, I loved the fact that they use only organic fruits and vegetables and serve food free of chemicals and preservatives. Kudos!

The ground floor section was buzzing with people on a Monday night. I was impressed. The first floor too seemed packed and the third section on a raised level is where I was seated. The cheerful vibe and decor in green with elegant ceiling lights caught my fancy immediately.

Interior 5

The menu looked attractive and the food reasonably priced. Oodles of cheese in most of the dishes. That is what struck me immediately. But then it is American comfort food we are talking about. Sandwiches, burgers, pizza, some avant garde fare, desserts, mocktails and shakes were attractively presented in the menu.

The  creamy baked potato soup doused with cheese was warm and comforting. I was speechless as the luscious flavours filled my mouth. The pita bread and hummus was perfect too- both in texture and flavours. The olive oil on the top however could be a tad less.

Try Some Feta with your Watermelon

The In-house veggie burger was  tasty, but a bit messy and ought to be served wrapped in paper, as it might be easier to handle. The salads are fresh and bursting with flavours and are everything a salad should be.

Pick The Greek

The food is well-presented in a fun and quirky manner which of course seems to be the order of the day.

Vegggidilla  – tortillas made with in-house flour caught my eye although I did not try those. Chole rice bowl – a meal of spicy chanas and rice can be both comforting and filling. College goers and fans of fries are going to love the exhaustive section with a variety of fries.Indulgent and sinful, but innovative too. The San Francisco Garlic and Sweet Potato fries sounded very unique.

Club Sandwich

The flavours and good quality ingredients shine effortlessly in each dish. There is clearly no compromise there. The service staff although affable and polite requires some more training as it is only the first week of this new outlet.

The  dessert section offers ample variety. The Ferrero Nutella mousse made in house was the piece de resistance undoubtedly. With the texture of a soft fudge, laden with nuts and crushed cookies, it is the stuff dreams are made of for chocoholics.

This restaurant clearly has a lot of potential and promise, once it overcomes the minor hiccups that occur when a restaurant opens. It is a great family dining destination as well the perfect hotspot for youngsters to relax and unwind over good vegetarian food.

Rating : 3.5/5