Tag Archives: savoury

Love in Tokyo

No, I am not in Tokyo, nor have I ever been there. But I was lucky enough to have a Tokyo-esque experience recently right here in Mumbai.

Crepes have always been French and of course stylish and snobbish. Meant to be eaten in the proper way.

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Tokyo Creperie the newest entrant on busy and bustling Carter Road, Bandra has redefined crepes and made them more accessible and yes, flavourful.

From sweet to savory, from the classic to adventurous, this place is perfect for a crepe indulgence. Started by two friends Saagar Panchal and Uzair Ansari, this Quick Service Restaurant (QSR) concept serves Harajuku-styled sweet and savory crepes, as a stuffed ‘on-the-go’ cone.

Chef Anees Khan has created original Japanese crepes by infusing them with a wide selection of Indian flavors, combinations and toppings and that is what makes them stand apart from others.

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I began with a Chicken Cafreal crepe as it sounded intriguing. Oh! delicious it was. The crepe was soft and yet, well-done on the outside and the spicy and falvourful cafreal chicken a la Goa was generously filled inside the cone with lettuce, veggies, mayo et al. It was a light but satiating meal.

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Next came my chipotle chicken crepe which surpassed my expectations. Well-roasted chicken chunks, combined with veggies and a delectable sauce. The good quality ingredients ooze out of every bite and the presentation, entices you immediately.

Butter Chicken, Chicken chicken peri peri popcorn, Fish Amritsari ,are some of the other options on the menu that struck me as interesting.

What do I even say about my sweet crepe with Mango crème brulee custard ? It was pure sin. Creamy, sweet and luscious flavours enveloped my taste buds upon the first bite and rendered me speechless. Quite literally.

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Apart from these, Oreo biscuits along with other classic cookies, chocolates and ice cream have been turned into fritters, which make for crunchy desserts. There are fruity sodas too to quench your thirst.

Saagar Panchal the co-founder was actually taking orders and explaining the concept painstakingly to consumers. “Crepes are traditionally a guilty pleasure or indulgent treat. We’re redefining the way people think about and enjoy crepes by using fresh, unique ingredients you can feel good about eating,” he said.

There is something for every palate here. The crepes are affordably priced and perfect for a grab and go tasty treat as these are non-messy.

Rating : 4/5

 

 

 

 

 

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Proof of The Pudding, Is in the Eating

I have a soft corner for puddings. Very English. Very story bookish. But I love them nevertheless. Puddings can be of different types and even using varied cooking methods- boiling, baking, steaming.

A pudding instantly brings to my mind, the bread pudding my husband makes for me, on rare occasions though. Flavoured with raisins and with a caramel base, it is unparalleled. What’s more it is steamed.So light and healthy too. Well, some amount of indulgence is permitted right?

My all time favourite is the regular Bread Butter Pudding  with buttered slices of white bread, baked with egg and condensed milk.  I give it a twist with vanilla beans. Oh! the aroma is to die for. Arrange the bread soaked in milk. Cover it with custard along with roasted nuts and bake it in a double boiler. This one never fails you. Me for sure. One has to be careful with the nutmeg though. Just a pinch, is a lot. 

I recently tasted a Salted caramel brownie pudding  at a Hotel in Mumbai. It was delicious.I am itching to make it at home myself. A sticky toffee pudding if well-made is irresistible too. But I somehow love fruits in my puddings. Seasonal ones of course.

An otherwise chocolate fan, when it comes to puddings, I prefer to skip this and try other ingredients. Strange but true.  A friend of mine does a unusual tapioca pudding. Apart from the taste, the texture is unique. Our very own  Rice pudding or kheer is common in India and delectable as well.  A must-have on any festival or special occasion.

There are hundreds of variations of sweet puddings in England but each one begins with the same basic ingredients of milk, sugar, eggs, flour and butter. Sinful, but necessary.

Given the lifestyle choices we all make today, healthy substitutes can be used when making puddings.  They should as a matter of fact.

With the advent of summer, I love to make a fresh fruit pudding using seasonal fruits and lots of nuts and honey. I also do an interesting sesame soy milk pudding. But that is great for winters. Gives warmth. Comforting too.

But without a doubt, I wait all year through for a Christmas Pudding, which easily surpasses all others. One cannot go through the season without digging into a rich one. Many hotels in Mumbai serve a great one. Generally, I like to make mine at home too. Laborious, but worth it.

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Puddings need not be sweet only. Surprised? Have you ever tried the East Indian liver pudding? It is a savoury pudding which is generally used a stuffing for chicken. It is absolutely  lip-smacking.

Another pudding which left an indelible mark on my taste buds is a cheese and leek pudding  I sampled years ago at a restaurant in London. Nothing beats  the light and fluffy, Yorkshire pudding with a gravy though.

My mouth is watering now. So what shall it be tonight? A sweet or a savoury pudding. Sweet naturally!

 

 

Parisian Choux Pastry Goes Desi

Eclairs au chocolat used to be my favourite. Not surprising at all, as most of us love chocolates and when combined with an eclairs, the combination is pure sin. I say used to, as my preference changed just recently. On my recent trip to Delhi and Gurgaon, I sampled some new divine eclair flavours, which have led me to relinquish my fav chocolate eclairs. And I don’t regret the shift.

Le Méridien Hotels & Resorts recently launched their first-ever global éclair program in partnership with award-winning pastry chef and new LM100 member Johnny Iuzzini. who is from the Catskills region in upstate New York. I was lucky to get an opportunity to indulge in a variety of modern twists to the chic Parisian treat, including both classic flavours as well as unique creations inspired by the destination.

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It was an absolute culinary treat as I got to sample some unique eclairs at Le Meridien Gurgaon and then Delhi. As part of the programme, each hotel offered their own modern take on three signature éclair flavours – coffee, chocolate and vanilla – as well as one locally inspired flavour. It was a revelation to see each chef’s creativity and penchant for innovation.

I loved the Mishti doi eclairs at Le Meridien Gurgaon. The Bong in me could not resist that one. The chef had obviously perfected it. The Kalakand one at Le Meridien Delhi was delectable and the winner. Sweet and strongly reminscent of the North Indian sweet Kalakand. Absolutely loved it.

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“Through local recipes and a modern perspective on this quintessentially French pastry, Le Méridien éclairs enable us to offer unique, memorable guest experiences in our signature Le Méridien Hubs and restaurants around the world, ”  Brian Povinelli, Global Brand Leader, Le Méridien & Westin, told me  I could not agree more with him.

Through this unique culinary collaboration, Chef Iuzzini will create eight signature éclair recipes exclusively for Le Méridien over the next 12 months, inspired by a global tour of select Le Méridien destinations.

“I am excited to work with Le Méridien in particular because of the brand’s commitment to unlocking the destination through locally-inspired cuisine, and I look forward to reinventing the éclair with the help of Le Méridien’s talented chefs around the world, ” gushed Luzzini.

Darjeeling tea, ginger and jaggery caught his fancy while in India and Luzzini created the Darjeeling Express eclairs. It was an amalgamation of unique flavours, subtle, spicy and sweet.

So the choux pastry—traditionally filled with pastry cream, custard, or whipped cream and topped with fondant icing just went desi. I am lovin’ it!

Savoury Pongal

Much as I love and relish the sweet Pongal preparation, here’s a savoury one too, which is equally delicious.

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Ingredients:

3/4 cup rice

1/4 cup moong dal

a few cashew nuts chopped

1/4 tsp jeera

1/4 tsp peppercorns

2″ ginger chopped finely

7-8 curry leaves

2 Tbsp ghee

salt to taste

 

Method:

Dry fry the yellow moong dal. wash rice, add fried dal and cook in water till soft. Heat ghee in a pan, add jeera, peppercorns, cashewnuts and fry till brown. add ginger and cooked rice and dal mixture. Remove from fire, when it turns sticky. Garnish with curry leaves. serve hot with pickle.