Tag Archives: regional

Taste of India

I was ecstatic when I first heard that Neel,  one of my favourite restaurants from deGustibus hospitality was opening a new outlet at Powai in the same premises, alongside an Indigo Deli. My joy doubled. But there was more. This was not the same Neel as the one in Mahalaxmi Racecourse. It was going to be an All day dining place offering simple, authentic Indian food from across the country. Much as I enjoy the lip-smacking Awadhi delicacies served at Neel, Tote on the Turf, I was relieved. I could indulge in my guilty pleasures, more than just once in a while now.

Sadly, I missed the buzzing opening party, but stepped in on the Monday after, for a leisurely lunch to experience Neel, Indian Kitchen plus bar, in its new avatar.

Whew! the plush interiors and the wooden staircase that led me up, seemed straight out of a European setting. The first part was obviously Indigo Deli casual and elegant with an air of bonhomie and the second part was Neel the Indian Kitchen and Bar. The natural light filtering in and the understated but chic decor,  the dash of blue to give it an eclectic touch, gave me a good vibe immediately.I felt naturally comfortable.

neel-indian-kitchen-bar-1

I was privileged to get a sneak preview as the restaurant has not yet opened to guests and patrons. It opens doors officially on September 14.

Warm hospitality as ever. Chatting with Anurag Katriar, CEO & Executive Director, deGustibus Hospitality, JD, the Corporate Executive Chef and of course the Man at the helm of Neel’s Kitchen, Chef Mukhtar Qureshi, it promised to be a great afternoon.

Anurag informed me that,  at Neel Indian Kitchen + Bar  they have hand-picked culinary gems from various parts of India and put them together on a single gastronomic platform. An all-day diner with an eclectic bar, Neel, celebrates true Indian food amidst a contemporary setting. “Good Food-Served well”, was after all their hospitality credo.

Dhanewal murgh ka shorba (a light aromatic chicken broth flavoured with coriander) was served. The mild flavours of the spicy shorba, replete with coriander, was comforting and the perfect way to tease my taste buds. I was ready to savour the rest of my meal.

My Tellichery pepper chicken Kerala style, arrived. The aroma of the pepper filled my nostrils, as I was being served. A type of pepper which is aromatic and spicy, but not too pungent and rough, it enveloped the succulent pieces of chicken well and along with curry leaves and southern spices, was a delightful way to begin.

The stuffed mushrooms too were delectable given the cheese and spinach filling, but what made it stand apart was the apricot or jardalu chutney served alongside. It actually revved up the flavour quotient unimaginably.

I could not believe Chef Mukhtar Qureshi’s mastery over Indian cuisine as a whole. I was actually spellbound. Here I was tasting dishes from Southern India, Konkan, Bihar and all over, and each one was a masterpiece.  I had always known him for his lip-smacking Awadhi food, but this man was obviously full of surprises.

sukka-squid-2-r

The Sukka squid was swathed in a delicious coconut masala and an interesting texture, took my taste buds by storm. But the piece de resistance in the starters was the Konkani Jhinga, without a doubt. It resembled the Cafreal masala from Goa, as I first looked at it. It was pan seared prawns coated in a similar  green masala but yet, different and distinct, as I discovered upon the first bite. It wowed my palate beyond words and the moistness in the prawns even though they were pan-seared, impressed me.

The Allepey Aloo was flawless, but paled in comparison today to the other dishes.

My  gastronomic journey continued with the Mutton bhuna roast  and a Malabari parotha. The soft, flaky parotha paired well with the fleshy, melt-in-the mouth, robust, mutton which was well-spiced but not overly rich or oily. In fact nothing in the meal was greasy or heavy. That to my mind was the real achievement of the chef. Else going through so much of food would have been a daunting task.

The new Neel also offers an extensive array of chaats, tikkis et al,  if you want a filling evening snack or a light lunch perhaps, but of course I had to save that experience for another day.

The grand finale to round off my memorable meal was the gulkand paan ice cream made in house. The flavours of paan and gulkand were strong and appeased my taste buds. The element of sweetness was just right and the texture was creamy and smooth.

The menu here, is an amalgamation of  food from across India representing all the regions, ranging from the popular street foods of Kolkata & Rajasthan, to pure Kashmiri & Konkani fare. Chef Qureshi has painstakingly revived age-old, often forgotten spice blends like lazzat e taam, Baristha masala and using ethnic ingredients such Khas ka jadh, dagad ka phool, pan ka jadh, kebab chini, mulhatti, chandan.

bihari-bhoona-gosht-3-r-1

No wonder the food at Neel, is not run-of-the-mill fare but carefully crafted, to appeal to all palates.

I had almost traversed all of India in one afternoon, thanks to my epicurean journey at Neel. I left satiated, smiling, but with a promise to return.

 

 

 

 

Advertisements

Mediterranean Fare and More…….

Aqaba at Lower Parel’s fashionable corporate address, Peninsula Business Park is any gourmet’s delight. A sprawling, 3000 sq. ft. restaurant with 1000 sq. ft. al fresco section, high ceilings and elegant décor, this restaurant is named after the quaint and picturesque coastal city in Jordan.

Aqaba’s menu, both all day dining and  the Aqaba specialty menu, is an amalgamation of  dishes from Greece, Turkey and Lebanon with provincial specialties from Southern Italy, Spain and Northern Africa. Fairly exhaustive, it is an exercise in choices, given the variety.

The outdoor al fresco section (currently not operational owing to the Monsoons) offering world cuisine overlooks lush lawns and provides a peaceful sanctuary throughout the day to its patrons. At sunset, the space gradually morphs into a lively tapas bar. I cannot wait to experience that.

20140728_130133

Tropical, the pineapple juice based drink with a hint of banana and lemon was refreshing and unique. An interesting blend of flavours and not cloyingly sweet.

Soup Harrira, was a simple, flavoursome Moroccan  soup, with a lentil base and lamb pieces. Nourishing and nutritious. Loved it. The presentation was equally a fest for the eyes.

20140728_132101

Our Spinach Roca salad cam next but was a bit disappointing as the quantity of goat cheese was highly inadequate. That in fact lead to the bitterness of the leaves in the salad getting accentuated.

The elaborate Mezze platter with six varieties more than made up for the salad. Shish touk the flame grilled chicken skewers were well-marinated.  Samak Meswi, the grouper fillets  grilled to perfection and served with tomato, preserved lime and garlic were mouth-watering. The fish was of a flawless texture, not disintegrating as in some places it does. But the highlight of the platter undisputedly was the lamb dolma.  Grapevine leaves stuffed with rice, lamb, nuts, mint and garlic, steamed and served with a lip-smacking dip. I could satiate myself with these alone. The garlic tzatziki had the right consistency and ingredients and was one of the nicer ones I have tasted.

20140728_134907

By now, our palates had been sufficiently wowed and could only get better, I was certain. And it did. Kotopoulo Stifado aka cinnamon flavoured chicken stew with mushrooms, potatoes, olives, tomatoes, onions served with an Aqaba pilaf was heavenly. Its aroma filled my nostrils as it arrived on the table.  A spoonful of it and we were transported into another world. Absolutely delicious.

The food at Aqaba surpassed my expectations and the service was flawless too. I only felt that the food its great quality notwithstanding was a wee bit overpriced and thus not exactly value for money. Especially the Kotopoulo Stifado. The quantity was not extraordinary, neither the ingredients exotic, to merit that kind of a price.

20140728_141941

We rounded off our meal aptly with a rose petal ice cream(again tiny, half scoops, albeit three) served with honey, pistachios and Cointreau(negligible Cointreau taste n flavour)

Overall, an enjoyable dining experience and Aqaba is definitely going to be the first choice of many a gourmand in Mumbai and visitors alike. Me included!