Tag Archives: launch

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

 

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Celebrating Simple Vegetarian Food Lavishly

The word ‘Haveli’ immediately conjures images of royalty and opulence. Naturally then, an invite to The Bombay Haveli, a new vegetarian restaurant in Charni Road, Mumbai added to my intrigue and excitement. Add to that was the fact that one was visiting ‘Bombay’ after a long time, instead of Mumbai.

Easily accessible, this vegetarian restaurant lives up to its name. The high ceilings, elegant but plush decor, exudes magnificence and warmth. The seating sections both down and upstairs are comfortable, although the area down appears more relaxed and less cramped. The polite and affable staff puts you at ease immediately.

I actually look forward to vegetarian meals even though am a carnivore no less, as to my mind, to wow a palate with vegetarian flavours is challenging, yet, perhaps more exciting for a chef.

The menu is eclectic – Gujarati, Rajasthani, North Indian and Parsi food and yes, some global dishes too with a twist. The food here caters to all age groups unabashedly. The sections of the menu too are creatively worded. The food is hearty and robust, true to the original flavours, yet with its own distinct character.

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The patra ni machchi with a paneer version struck me as an interesting addition. The chutney is authentic and the texture of the paneer closest to that of fish here.

The Rajwadi dhokli boasts of robust flavours and the right elements of spice. Truly a palate pleaser. The panchmel dal wada is equally a delight for the taste buds and offers a great bite. The options are plenty as the menu is an exercise in choices.

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For mains, the dal bati churma gets my instant vote as does the mag ni dal ni khichdi and kadhi. Absolutely comforting and replete with authentic flavours.  The rustic touch to the dal bati churma is what keeps its sanctity and makes it unique. The food is refreshingly simple and unpretentious. The portions are generous and value-for-money.

Those not fond of Gujarati food can happily tuck into palak paneer, chola bhatura, yellow dal et al and there is plenty of fun food for youngsters and kids as well.

The desserts too are varied and the gulkand rabdi with jalebis that I sampled is lip-smacking- the right amount of sweetness and the perfect creamy texture of the rabdi. The gulkand flavours too are subtle. The crisp and well-fried jalebis pair well with it.

A lot of thought has gone into the menu and an earnest effort made to keep the food light yet flavourful.

The Bombay Haveli truly celebrates vegetarian food in all its glory. Kudos to Marzy Parakh, Parth Dalal and Sarthak Oza, for giving Mumbai a part of Bombay yet again.

Rating: 4/5

 

 

 

Chocolates, Twice Over

This has been a sweet week. Well, quite literally. Chocolates galore for me. No,  unfortunately relatives did not come visiting and bring me chocolates. It was work that took me closer to chocolates and am not complaining.

Mondelez  India Foods Pvt Limited, launched  Cadbury Dairy Milk Marvellous Creations just ahead of the festive season. The entire launch event was in tandem with the spirit of this product- fun and playful.

Available in two flavours, Jelly Popping Candy and Cookie Nut Crunch, kids are going to love it, as are adults like me. It is every chocolate lover’s delight. The packaging is so alluring that it compels you to pick up one. Irresistible.

Mondelez India introduces Cadbury Dairy Milk Marvellous Creations. Prashant Peres - Director - Marketing (Chocolates) Mondelez India launching the product (2)

It is quite different from the previous Cadbury Dairy Milk range, I assure you. With a quirky looking block and curiously shaped pieces of varying sizes made specifically for sharing, this chocolate spells a lot of fun for families and friends. The rounded pieces roll off the roof of your mouth, the chocolate melting away to leave the key ingredients to explode, as the contrasting sensations play off. The jelly beanies, gems and popping candy all infused in delightfully shaped bar, is what sets it apart.

 

Prashant Peres, Director – Marketing (Chocolates), Mondelez India,  told me “We are delighted to introduce global innovation like Cadbury Dairy Milk Marvellous Creations in India. Indian consumers now demand unique formats and eat experiences and given our global leadership in chocolate, we are well positioned to identify and bring some of our world leading brands to India. Our objective is to bring fun and excitement into the way Indians enjoy their favorite chocolate. The product combines exciting inclusions like gems, jelly and popping candy in an indulgent bar of milk chocolate that literally explodes in your mouth with every unpredictably delicious bite.”

As if I had not gorged enough on the Marvellous Creations, that Barry Callebaut Group, the world’s leading manufacturer of high quality chocolate and cocoa products,  decided to indulge me further.

It was the opening of their new, relocated Callebaut CHOCOLATE ACADEMY Center office in  Andheri East, Mumbai.

Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (4)

Oh what a sight to behold it was. State of the art equipment for chefs and culinary professionals to experiment, create and innovate with the most comprehensive and diverse selection of high-quality global gourmet chocolate products. The CALLEBAUT CHOCOLATE ACADEMY center in Mumbai is one of the company’s 19th chocolate training centers in the world and one of four in Asia Pacific.
“Callebaut is proud to have been a part of the chef’s community for over 10 years and we owe our customers in India for helping us build our business. We want to provide locals and visitors with the best chocolate making experience we can and we look forward to serving them even better in this state-of-the-art CHOCOLATE ACADEMY center and sales office,” said Dhruv Bhatia, Barry Callebaut’s Managing Director, India.
Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (1)
Chef Mane and Chef Ghosh demonstrated choux pastry and a white chocolate mousse using the Callebaut range. One can sure do wonders with this superior quality chocolate. They made it look so simple and effortless.
Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (6)
Amidst hot chocolate shots and a variety of decadent Callebaut chocolates, which simply melt in the mouth, the afternoon just flew.
The center’s offerings include a wide range of workshops, courses and demonstrations for professional customers in all sectors: chocolatiers, pastry chefs, bakers and other chocolate experts as well as culinary professionals working in hotels, restaurants and the catering business.
Barry Callebaut celebrates the opening of its new relocated Callleabut Chocolate Academy center in Mumbai  (21)
With budding chefs being able to learn more from the experts and experienced chefs being able to experiment with new creations using Callebaut’s wide inventory of high quality gourmet chocolate and cocoa products, this center is certainly going to be a sought-after haven for  professionals and enthusiasts working with chocolate.
Cheers! to chocolate and innovation.

My Saturday was ‘Reserved’

This winery has been eluding me for a while now. I have somehow never been able to make this trip, despite several invitations from the generous Abhay Kewadkar, of Four Seasons Wines.

Persuasion or luck, or a combination of both and I found myself heading to Baramati, to experience the launch of Four Seasons Vintner’s Reserve last Saturday.

The journey, was long and somewhat tiring, but it was all worth it. As the car rolled into the winery, I was spellbound at the spectacle before my eyes – A palatial French styled chateau.

The atmosphere  was redolent with an air of informality, as the long table by the poolside was set for the launch of the highly anticipated 2011 signature wine, the Vintner’s Reserve Select Barrels.

The Four Seasons Vintner’s Reserve Select Barrels is a magnificent limited edition wine that is an iconic expression of style, having been conceptualized in their vineyards, and made to mature in seasoned oak barrels.

The Vintner’s Reserve red wine is an intricate assemblage of the Cabernet Sauvignon and Shiraz varieties grown in the Sahyadri valley, meticulously nurtured and aged over two years in barrels, followed by further aging in bottles for two years.

“The Four Seasons Vintner’s Reserve is a wine that is very dear to my heart, a wine crafted with care and artistry, and combining the highest quality with an aura of exclusivity. This limited release red wine is a one-of-a-kind, beautifully layered, complex wine, brimming with rich notes of autumn black fruits as top notes, and underlying notes of spice. It is an outstanding wine that will impress you with its rich color and deep aromas,” said Abhay Kewadkar, Chief Winemaker and Director.

It was not as if we were only going to witness the launch of the wine. A carefully curated menu by Chef Sachin Joshi of Vivanta by Taj, Pune had been put together. Each course, had dishes with grapes integrated in them, in some form.

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The Greek salad with local grapes and chia, was what we started our meal with. The light sunny yellow, Four Seasons Sauvignon Blanc was paired with it. This zesty and refreshing wine complimented the citrusy flavours of the salad.

My Fish Veronique was a delight for the palate. The experience was further enhanced as we sipped the Vintner’s Reserve Select Barrels 2011 with it. Selective ageing has given deep intensity, depth, clarity, and variety of flavor to this wine.

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With the Baked grape and Philadelphia Cheesecake came the  Four Seasons Sparkling Rose Brut. There could not have been a better pairing.  With layered aromas and floral notes on the nose and palate, this was truly a match made in heaven.

Amidst a lot of glasses of wines, conversations and food, the hours just flew and it was time to rush back to Mumbai as the clock struck 3 !

Warm hospitality, extended by Abhay himself and his team, made the few hours spent there, worth it and I was glad to have made the journey to Baramati. But of course I need to go back again!