Tag Archives: quick

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

 

Eccellente pasto!Italian food at its best!

I can keep waxing eloquent about Italian cuisine, one of my favourite global cuisines. Across India, there are a few places that serve really good Italian fare, but La Terrazza at Hyatt Regency Pune, bowled me over completely.

The decor and ambience beckons you immediately. The place exudes warmth in abundance. We were seated on a corner table with a nice view.

Cafe LT 20009 Final

The set menu for lunch seemed fairly exhaustive. And given the options, it was value for money too. Salad, soup, Pasta/pizza and a veg or non veg main course and of course dessert. An extremely generous menu, I thought this was.

Our Mushroom broth with porcini mushroom and chicken arrived. Aesthetically served. Piping hot, just the way I love it. And the aroma of the mushrooms filled my nostrils. Comforted me, instantly. A few sips and I enjoyed the well-balanced flavourful soup thoroughly.

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My Mesclun salad (with olive, sundried tomato, parmesan shaving and balsamic dressing) was light and palate-tingling. Fresh and robust flavours oozed out of the high quality ingredients. Full marks here too.

Our potato gnocchi with AOP(aglio olio e pepperoncino) sauce and liberal amount of chicken was delightful. The chef recommended the sauce and we loved it. It complimented the creamy potato gnocchi. An artful pairing this was.

Not  a single dish was heavy and made us experience discomfort. Each morsel was being relished by us. The staff was attentive and the service warm and unobtrusive.

The grilled chicken with creamy polenta was the perfect choice. Succulent breast of chicken, grilled to perfection yet moist, was the apt match for the creamy, coarse polenta. The portions struck me as generous.

The meal had proved to be a memorable one but even though I was satiated with the vast flavours and textures I had experienced, I could not say no to the Tiramisu, my all time favourite dessert. And this one was worth trying. Soft, creamy, wit the right hint of rum and mascarpone cheese, it just melt in our mouths. This was truly a grand finale to a lip-smacking meal.

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This three course lunch at Rs 675 plus taxes is a steal. Any lover of Italian food should not miss this opportunity to gorge on choicest Italian delicacies for this price. And throw in a glass of red or white wine and pay only Rs 100 extra. Incredible!

Office goers too can partake this delectable filling lunch in the afternoons, away for a short break from work. I wish I lived in Pune!

Rating : 4.5/5

 

 

 

Creamy Green n Red Pepper Pasta: Recipe

This quick and easy to prepare creamy Green Pepper Pasta can home handy when you are not in the mood for an elaborate meal but want something delicious made in a jiffy. One of my favourites, obviously.

Ingredients:

500 gms tagliatelle

1 Tbsp cooking oil

1 Green pepper

1 red pepper

300 ml parmesan cheese

100 ml double cream

200 ml creme fraiche

2 tbsp butter

salt and pepper

Method:

Boil pasta in water with salt and oil  till al dente.

Rinse with cold water

Dice peppers into cubes. Mix together with cheese, creme fraiche and cream.  sprinkle salt and pepper as per taste.

Place pasta in an oven proof dish.

Sprinkle chopped peppers. Pour over the cheese mixture and bake at 225 degrees C for approx 15 minutes

Remove from oven, let it stand and serve hot.

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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

Bean Sprout Rice : Recipe

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Bean sprouts or moong are healthy, full of protein, vitamins and enzymes. These are versatile and can be eaten as a salad, cooked as a vegetable or used in rice. A true wonder food!

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Ingredients :

1 cup rice, washed n drained

2 cardamoms

1/2 tsp cumin seeds

1 stick cinnamon

2 cloves

1 tbsp ghee

4 cashew nuts

2 cloves garlic chopped

1 onion chopped

4 green chilies, chopped

1 cup moong bean sprouts boiled with salt

1/4 tsp garam masala powder

salt to taste

Method:

Heat ghee in a pan. Fry the cardamoms, cumin, cinnamon on low heat.

Add cashew nuts and fry till golden brown.

Add onions, garlic and green chilles. After onions are slightly brown, add rice and salt.

Fry the rice for a minute, then add warm water.

When rice is half cooked, add the boiled bean sprouts.

Sprinkle garam masala on top. Stir gently.

Cover with lid and allow rice to be cooked completely.

Serve hot with curd or eat plain with papad and pickle.

Burghul or cracked wheat Salad: Recipe

Another quick and healthy recipe. My favourite!

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Ingredients:

250 gms cracked wheat

2tbsp olive oil

juice of 1 lemon

15 gms dried apricots

15 gms raisins

2 spring onions finely chopped

500 ml vegetable stock

a bunch of fresh chopped parsley

Salt to taste

Method:

Put cracked wheat in a large bowl. Add veg stock and soak for 20 minutes

Meanwhile, whisk together Olive oil and lemon juice in another small bowl.

Add dried fruits and spring onions. Stir well and coat with dressing.

Drain cracked wheat and add to the dressing. Season with salt. Sprinkle chopped parsley and serve.

Delicious and healthy.