Tag Archives: nonvegetarian

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

 

Mangalorean Flavours From Home

Mangalorean cuisine is something we Mumbaikars crave for, as it is not easily available. Once in a while one is lucky to frequent a friend or relative’s home and relish a traditional meal. Even then, there are variations in a Mangalorean Hindu and Catholic meal.

The long drive to Four Points by Sheraton, Vashi, Navi Mumbai from the Western suburbs seemed tedious and long, but after the dinner at Asian Kitchen, curated and prepared by the home chef duo, Vijaya Bangera and Rekha Salian, under the guidance of Executive Chef Mukul Jha, I was glad to have made the journey. The ten day Mangalorean food festival ends tonight.

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The ambience at the restaurant was eclectic and vibrant, yet traditional. The buffet spread was vast with non vegetarian and vegetarian choices galore.

Pumpkin stew, struck me as extremely innovative. And the taste and flavours were indeed unique. Tomato Rasam, Kori Sukha, Bangude Puli Munchi, Neer Dosa with Jinji chutney and the Mangalorean staple Ganjee rice, were some of the dishes on offer.

Speaking about this festival, Chef Mukul Jha, Executive Chef, said, “Mangalorean cuisine is known for its fresh and spicy flavors with rice and fish being staple preparations owing to its coastal origin. We wanted our guests to experience a traditional home cooked meal by our home chef duo who will prepare nothing but the best and leave you with a taste of authentic Mangalorean food.”

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Each dish was distinct from the other. The masalas for each, was prepared by the home chefs from scratch. No ready made masalas for these ladies. They prefer to labour and get it right. That is what set this meal apart and gave it the feel of a home-cooked meal, all the way.

The chicken curry was light and flavourful. Appeased my taste buds. Paired well with the Kori roti or Mangalorean rice wafers. The spices were subtle yet, evident in each spoonful. The mutton curry in the typical Kundapur coarsely ground spices, was fiery and lip-smacking. It was comparatively more robust, but not overpowered by spices again.

Their fish curry was quite different from the one, we Goans are used to. Delectable nevertheless. I relished it with red rice, the way I do at home.

Of course the food was spicy and replete with coconut. Dried chillies (badige), pepper, coriander, cumin, turmeric, cardamom, cloves and cinnamon and tamarind, were the other ingredients which were predominant.

The vegetarian preparations like Genasu Podi (Sweet Potato Chips), Bisi Bele Bhat, were outstanding too and well-made.

The desserts were tradtional as well. Banana Halwa, Hannu Kesari Bhat, Sweet Appams and Godhi Payasam were the perfect finale to a grand meal.

The passion and enthusiasm of the home chefs was infectious and their humility was overwhelming. They obviously loved to cook and were beaming politely at the words of appreciation coming their way.

It was easily one of the most enjoyable meals I have had in a while. Even though the venue was a hotel, the flavours were quintessentially, home type. Add to that, prompt service, alert staff, warm hospitality and a traditional ambience. Naturally then, it was a memorable dining experience.

 

Recipe: Hungarian Chicken with Eggs

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A simple recipe, can be made at home in minutes with minimal ingredients. Delicious and filling.

Ingredients:

200 gms chicken salami

4 chicken frankfurters

2 onions sliced finely

3 tomato slices

2 green peppers cut into fine strips

4 eggs lightly beaten

I tbsp oil

Pepper powder

Paprika powder

Salt to taste

Method:

  • Cut salami into strips and frankfurters into 2 cm pieces. Heat oil in a pan and lightly saute both for a few minutes.
  • Add chopped onions and peppers and saute, allowing them to turn tender.
  • Add tomato slices, and mix well on a low flame.
  • Pour beaten eggs and stir till set.
  • Sprinkle salt, pepper, paprika powder and serve immediately.

Note: Pairs well with bread/ Indian pav