Sheesha- The Taste of Flame- Reviewed

wp-image-874416529

 

The famous chain of restaurant Sheesha has recently opened its doors at Ishanya Mall which happens to be buzzing place especially since the 500m Rule has been applicable. In recent months we have seen many Brands of Bars and Eateries have bloomed up. Sheesha has placed on a roof top of the Ishanya mall (It has a temporary covered for the rains)

wp-image-1198289928wp-image-552539290
SHEESHA is an restaurant serving authentic North Indian Cuisine especially Awadhi and Muglai Cuisine. Menu is filled with exquisite and carefully selected dishes which are subtle yet daring. Only restaurant in Pune to introduce Nawabs of Awadh for their love of music, dance, of epicurean delights and of grand gestures. And the good news is that they have Sheesha with many flavours to choose from. Talking about their Food they try new and old recipe, experimenting and innovating to keep up with the race. Internationally acclaimed, EX-ITC Chef Kader Khan founding partner of sheesha all the way from Lucknow brings you the different taste of flame whose experience has crossed a silver jubilee in making 386 different kinds of only kebabs.

I was the part of First Bloggers table held at Sheesha Pune.

wp-image-1198717336wp-image-1190070658
Ambience: Restaurant have huge space. They have three option of sitting the regular Tables and chairs, second one is the cabana style sitting for small group or family and the Round table with separate area.

As we settled down, we started with some mocktails followed by the starters to cool down ourselves.

 

wp-image-1332654145
Soup: Tomato Sorba: Basic Tomato shorba nothing fancy about it.

Cheese Corn Kurkure: Deep fried stuffed with googy cheese and corn was good to start with. The cover was enough crunchy to hold the cheese and with the first bite the cheese was oozing out.

wp-image-919551173wp-image-100755277
Makai Malai Seekh Kebab: This starter was served on a sizzling hot plate. Nice and mouth melting Keba, distinct in taste and aroma.

wp-image-743234963
Paneer Shashlik: Again this was served on the sizzling plate. Flavoursome Paneer mixed with roughly chopped vegetables which were tossed in a tangy tomato base puree, this give a nice colourful presentation.

wp-image-1705007670
Baby Corn Amritsari: Deep fried Baby corns in Amritsari species. I my opinion
it was bit over fried which tend to lose the tenderness of the babycorn.

Main Course

There was huge spread from we had to choose, which made our task bit difficult. The main course was much better than starters.

wp-image-596018648
Tawa Sabz Banjara: This was the winner of evening. Perfect in taste, Spiciness, rich in aroma, roughly chopped vegetables served in a flat tawa style plate. This goes will with Butter Garlic Naan.

Dum Aloo Nawabi: As the name suggest, Soft Dryfruits stuffed dum aloo cooked in Cashew gravy and cooked in rich creamy gravy to get the perfect consistency.
wp-image-1188624168
Dal Bukhara: One of the best dal in the town, slow cooked for hours to get the thickness without adding any thickening agent which can be felt right from the first bite. This goes well with Kadak Roti and Jeera rice.

Veg Biryani: Moist, Flavourful, rich in aroma, perfectly cooked with equal amount of spice.Vegetables were perfectly cooked and chunky. No issues at all.

Desserts:
wp-image-859270152
Avadhi Lasooni Kheer: This was something unusual in the dessert section so we ordered that. Basically it was Kheer with very finely chopped garlic mixed with the kheer. If you don’t like garlic’s after taste, then this dessert is not ment for you. It’s different and unique.
wp-image-939082399
Gulab Jamun: Small in size soft and dipped in sugar syrup.

Overall a good experience apart from some teething issues. And of course they serve different flavours of Sheesha and they have weekly Sufi nights to enjoy along with good food.

A Big shout out for the Shivangi from Carpe Diem for invitation and Team Sheesha for hosting us.

Address

Ishanya Mall, Arced 5, Terrace, Opposite Golf Course, Off Airport Road, Yerawada, Pune
Contact : 020 30162212

wp-image-2043088244wp-image-1553609559wp-image-1903332853wp-image-1168708370

Disclaimer:

I was for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.

The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

COCO- Sushi & Bar-The Members only Club in Pune.

wp-image-1338886729

Lets paint the town #Black. Black is always associates with authoritative and powerful so as this place is, COCO is uber and upscale place to be. This place is here to revamp the nightlife scene of Pune. Lets get more details about this.

Pune’s nightlife space has changed, as the city gets its first ever members only lounge, COCO Sushi & Bar. Located in the heart of the city, on the 12th floor of Onyx towers, the 180-degree view from COCO is mesmerising.
The concept is by Kunal Mhaske, a well-known restaurateur in Pune, who already has successfully established brands like Raasta Café & Penthouze in the city.
A perfect place to party with like-minded people or to wine and dine with your near and dear ones, COCO strives to bring back the long-lost nightlife culture Pune had a few years back and be the go to place to unwind and celebrate with its close knit social circle. It’s a space where the crème de la crème meet, bond, dine, party, network with each other and have a good time being in their comfort zone with familiar faces around.
The lounge is spread across 3000 sq. ft and seats 70 guests. The interiors of COCO can be best described as classy, chic with a dark ambiance, starry lights running along the length of the club and the ceiling donned with stylish chandeliers that further add to the exclusivity and luxury of the space. 
There are comfortable couches, high tables & chairs, a private dining area for guests and two outdoor spaces on its either side overlooking the vast expanse of the city. The highlight of the lounge is COCO’s logo, which is the bee mounted on the central pillar and etched in golden on the tables.
The cuisine at COCO is Asian and has a delectable range of bar bites and appetizers.
Chef Jugal Pradhan, Consulting Chef at COCO is at the helm of the kitchen. Chef Jugal born in Darjeeling, his journey through the mountainous ranges all the way to Tengra, gave him an insight to the surreal flavors. He draws his inspiration for cooking in his early years from his grandmother. Soon enough he went on to travel the orient, to Thailand, Japan, Singapore, Malaysia, Vietnam, Cambodia, Indonesia, China, Bhutan, Tibet and Nepal. He has worked in the Pan Asian Kitchen in Chiang Mai, Thailand; The Chinese Room, Kolkata, Nobu in Monte Carlo, Hakkasan and Yauatcha in Mumbai.
Chef Jugal says “The menu will be extensively sushi based, which denotes a generic term for all or any appetizers at COCO. Right from the soups, salads, dimsums, dumplings, nigiris, sashimis, the portions are customized to individual servings and to offer a variety.”
Some of the signature appetizers are a variety of sushi rolls, the Beijing Duck Thong Soup, Smoked Edamame Dumplings, Roast Duck with Ponzu, Lemongrass Fish Cakes, the Dynamite Shrimps, Banana Leaf Wrapped chicken, a variety of ramens, to name a few. 
The thought behind keeping the menu only Asian, is that Asian flavours are sharp and apt for the Indian palate. Also, the dessert menu has been curated with attention to details and has very unusual combinations like Wildflower Honey Pannacotta, Wasabi Ice Cream, and the Smoked Dark Chocolate Mousse Cake, that would be a perfect end to the sumptuous Asian meal. 
The eclectic bar experience with premium liquor and interesting cocktails such as Black Irish, Sleeping Volcano, Bloody Maria, Old Samurai’s Mojito, Dragon’s Nest Caprioska, Spiced Rum Fig Sour, and Japanese whiskies like Hibiki & Kawasaki Whisky, add to the top notch and classy vibe at COCO Sushi & Bar.
Speaking on the members only lounge concept, founder Kunal Mhaske says, “I always wanted to have a private space for my social circle, where people could just come and have fun without worrying about their security and enjoy themselves thoroughly with familiar faces around. Moreover, a classy place where guests would want to make that extra effort to dress up and come to party”.
COCO opened to its exclusive members on 21st April 2017, Friday with its flagship property “Black Friday”, an energetic, fun party to bring in and celebrate the weekend. 

COCO Sushi & Bar will be open for dining on all evenings of the week except Mondays while the club nights will be on Wednesdays, Fridays and Saturdays, 11:30 pm onward.
Members can make reservations for their guests for dining from their registered mobile number, but will need to accompany the guests for club nights.

Brief History about Sushi: The original form of sushi first came to Japan from Southeast Asia around 2000 years ago. The form of Sushi we know today came into being around the 8th century. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish which was stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.

I was invited for the Food Tasting of their exclusive Asian menu.

wp-image-182752565
California Sushi Roll
wp-image-1949241319
California Sushi Roll
wp-image-1057982468
California Sushi Roll
wp-image-1807566821
California Sushi Roll

California Sushi Roll: As one of the recommended dish of the restaurant, for any sushi lover this will steal your heart.This sushi is made inside-out with perfectly cooked rice, stuffing and it was nicely plated. California Sushi Roll one of the most popular styles of sushi in the US market, the California roll has been influential in sushi’s global popularity and in inspiring sushi chefs around the world in creating their non-traditional fusion cuisine. Tōgarashi is Japanese for genus Capsicum, or specifically the species Capsicum annuum, and commonly translated as chili pepper. Gari is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal.

wp-image-1480389470
Wild Mushroom Sushi
wp-image-1438954960
Wild Mushroom Sushi

Wild Mushroom Sushi: Tender shredded mushroom rolled up in sushi rice served with Tōgarashi and Gari perfectly made. Strong flavour of Tōgarashi made this sushi outstanding.

 

wp-image-120962249
Miso Shiro Soup

Miso Shiro: A delicate Miso broth with wakame, it’s a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. It’s known for its health benefits. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. Generally miso is salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Overall a tasty and warm soup with loaded health benefits.

wp-image-706970994
Sam Tom Salad

Sam Tom Salad: This is a classic Thai favourite salad made of raw shredded papaya, Beans, Cherry Tomatoes and garnished with crushed nuts. Perfect taste of sweet and sour.

wp-image-568617784
Crispy Lotus Stem
wp-image-1254077298
Crispy Lotus Stem

Crispy Lotus Stem: If the restaurant is serving Asian cuisine then this appetiser has to be in the menu. Honey glazed crispy lotus stem with sweet chilly made this dish one of the favourite on the table.

wp-image-1687896613
Edamame & Truffle oil Dumplings

Edamame & Truffle oil Dumplings: When dumpling container arrived and when it was opened these cute little dumplings made every one say wow!! These little ones wrapped around with the thin cover giving a polished light green in colour. Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins from East Asia. Texture was shiny, smooth and delicate.

wp-image-1224237795
Spicy Broccoli Dumpling

 

wp-image-861015056
Spicy Broccoli Dumpling

Spicy Broccoli Dumpling: Again golden little pouch shape dumplings with a crushed broccoli stuffing was perfectly soft. Although its named as spicy Dumpling but wasn’t at all spicy.

wp-image-2122278153
Tempura Vegetables
wp-image-1669008281
Tempura Vegetables

Tempura Vegetable: Crispy deep fried vegetables. Basically Tempura is a classical Portuguese dish brought to and popularised by Japan, consisting of seafood or vegetables that have been battered and deep fried.

wp-image-330697174
Rock Corn Dynamite

Rock Corn Dynamite: One of the fancy looking dish where in the fried corn balls were placed on a vertical arrows and served with their homemade dynamite sauce.

wp-image-265048012
Golden Silken Tofu with Ponzu
wp-image-78459853
Golden Silken Tofu with Ponzu

Golden Silken Tofu with Ponzu: Special mention to the tofu, it was silk soft, mouth melting tofu I have every eaten, absolutely delicious dish. It was tossed in homemade Ponzu sauce which is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown colour. This was served with Japanese rice.

Desserts:

wp-image-670034493
Smoked Chocolate Mousse cake
wp-image-1579959148
Smoked Chocolate Mousse cake

Smoked Chocolate Mousse cake: Anything of chocolate is always good!! beautifully plated, good amount of chocolate with the balanced taste of bitterness and sweetness.

 

wp-image-425867290
Honey Panacotta
wp-image-128500505
Honey Panacotta

Honey Panacotta: This was much talked about dessert of the COCO. Panacotta was melting in mouth with good amount to sweetness.

 

wp-image-1612198648
Tender Coconut Mousse
wp-image-686162059
Tender Coconut Mousse

Tender Coconut Mousse: Nice looking dessert but taste wise it was somewhat sourish so did’t go ahead and spoons were down.

 

***Thank you Svetlana from Carpe Diem for Invite and Team COCO Pune for Hosting us. ***

 

wp-image-1046779453

wp-image-660668621
Interiors
wp-image-405419748
Interiors

 

Facebook Page

Contact No: 073979 99999

Zomato Link

Address

12th Floor, Onyx Towers, Mundhwa, Pune.

 

 

 

The Taste of South India Food Festival at Courtyard by Marriott Chakan – Festival Review 

Attending any food festival is a journey which take you on the journey of culture and especially when it’s a cuisine specific. 

On the recent invite of Courtyard Marriott Chakan for their ongoing Food Festival “The Taste of South India”. 


Chef Satish Reddy has huge experience stored back in his kitchen and he has traveled the globe for his passion of food and profession. He briefed us with the food festival and how it is close to his heart. He also informed that how well in advance the preparation for this festival had began right from choosing and procuring the spices from southern part of the country.

Some of Chef Sathish signature dishes like Mutton Chops Masala, Nandu Chettinadu, Malabar Paratha with Korma, Vazhaipoo Vada, Chepala Pulusu, Semiya Payasam and much more. 

The buffet spread was huge, some out of which are #MustHave like Vegetable Poriyal: Finely chopped vegatables are then stir-fried until it is cooked and tossed with a generous amount of fresh grated coconut. 

Podi Idlis: Again rich in aroma of mix of freshly grounded spices on soft Idlis makes this dish a good appetizer. 

Podi Idli salad: This was something nice and unique. It was cold salad but tangy and bit spicy in taste and tempered with loads of mustard seeds. 


Yogurt marinated chick pea salad: Mild marination of yogurt and garnished with freshly grated coconut and tempering of curry leaves mustard seeds. 

In Mains:

Kai Nilgiri Korma: Nice fresh green in colour gravy with assorted vegetables roughly the chopped. The gravy was thick enough and goes well with Malabar Paratha. 

Vegetable Stew or Avial with Appam: Avial was good in taste with enough of vegetables, but if the consistency can be rectified then this will be great combo. Appam was soft and feather thin. 

Rasam: As Chef rightly mentioned that Rasam has very different recipes from every South Indian kitchen. Still he has tried to improvise and come to final recipe. Rasam was strong in flavour Tamarind and freshly grounded spices. I like to rasam with Bisi Bele Bath. 

Bisi bele bath: It’s  rice-based dish with origins in the state of Karnataka, India. Bisi bele bhaath translates to ‘hot lentil rice’ in the Kannada language. Richful flavours along with a hint of tamarind, not too tangy not too spicy. Perfect in taste. 

Desserts: They had good variety of dessert to choose from. I tried their Semolina Halwa: It was prepared in Ghee along with some dry fruits. Not too sweet perfect for my palate. 

Mysore Pak: Most of the South Indian desserts are prepared in Ghee, even this one was made with ghee and it was porous enough. 






These myriad range of dishes will surely tantalize your taste buds and give you an authentic taste of #SouthIndia.

The South Indian food festival will be there till 16th June. And it will cost 1000++ taxes. 
For reservations, call: +91-21-3566 6651
#CourtyardMarriottChakan 

White Owl Brewery -Beer Tasting Review


White Owl Brewery: 

Mumbai-based White Owl Brewery is set to launch its Award-Winning Craft Beer in Bottles to significantly expand the availability of its handcrafted brews across the country.  This move will complement White Owl Brewery’s existing footprint in Maharashtra.  The Company currently distributes up to 8 varieties of its craft beer – On Tap and more recently in India’s first-ever Kegger (a 5-Litre Portable Keg) – at over 70 renowned restaurants & bars across Mumbai & Pune.

White Owl Brewery’s quick expansion over the last two years bears testament to India’s rapidly-growing beer market where the evolution of beer has been fuelled by the preponderance of microbreweries and brewpubs across the country.  Craft Beer is now enjoying robust growth and is considered to have brought about a revolutionary change in the drinking habits of Indian consumers.  There is no shortage of experts who predict that in the next 10 years, India will see a craft beer revolution larger than that in the United States or Europe.  As such, White Owl Brewery’s Coming soon in Bottles  as well which enables it to not only enter the substantially larger Retail Segment, but also expand its existing presence within Restaurants/Bars and consequently cater to strong & growing consumer demand across all sales channels in India. Bottles are expected to be launched in Pune in quick succession after Mumbai and for White Owl Brewery will continue expanding into select urban markets in Western, Northern and Southern India.

With its beer soon being available in three formats (On Tap, in Keggers and in Bottles), White Owl Brewery is giving its patrons the unique opportunity to enjoy its craft beer pretty much anywhere.  Bottles of White Owl Beer will make their way to the smallest of neighbourhood bars and into any fridge at home.  With White Owl Brewery Keggers, the experience of house parties and weddings will continue to be elevated.  Keggers do more than just boast a sharp aesthetic appeal; they are uniquely designed to retain beer freshness and are fun-sized for easy storage.  And of course, White Owl Brewery will continue to expand its On Tap presence across the country where beer lovers and aficionados can enjoy its entire portfolio of award-winning, handcrafted brews at their favorite watering holes.

About White Owl Brewery:

White Owl Brewery is a (small) Mumbai-based brewery obsessed with handcrafting beer using only the finest of natural ingredients from around the world.  Inspired by an eclectic selection of Old-World & New-Age brewing styles, White Owl Brewery’s highly-experienced and internationally-trained brewing team takes its craft (very) seriously and has cobbled together a bunch of award-winning beers renowned for their crisp, complex flavours and distinct aromas.  White Owl Brewery’s current portfolio – in addition to Spark & Diablo – includes: Halcyon, a crisp German Hefeweizen; Shadow, a dark English Porter; Torpedo, a punchy American Pale Ale; Paulina, a refreshing German Kolsch; and Ace, a bubbly French Apple Cider.

wp-image-866505585

 

I was invited for the beer tasting at Raasta café Baner.

Beers for tasting:
Spark – Delicate, refreshing & citrusy Belgian Wit

Diablo – Crisp, roasty Irish Red Ale

Ace – French Apple Cider

wp-image-496731895

 

My personal liking goes for Diablo: Strong enough to keep the taste tingling for a long time on the taste buds. Perfect for any given occasion with yummy bar bites from Raasta Cafe.

 

wp-image-233699748

Second liking would go for the Spark: As it had some hints of citrus which gave the beer a refreshing taste. It’s just the next big thing on the menu.

wp-image-1826839069

 

The last resort would be Ace an delicate French apple Cider. Although I am not much fan of ciders, light on the taste. This can go with nice hot and spicy or Cheesy Bar bites.

Along with Beers I also tried some Bar Bites from the Menu.

 

wp-image-1214825912wp-image-543780796wp-image-1383968188wp-image-1307005910wp-image-1244572108wp-image-892678717wp-image-44107067wp-image-746606791

Nachos: Crispy Corn Nachos with Tomato salsa, Beans and Homemade Cheese Sauce. Perfectly goes with Diablo Beer.

Chilly Tamarind Grilled Paneer Kebab: Sweet and Tangy Paneer Cubes grilled in an Indian Clay Oven. Goes well with Spark Beer.

Contadina Pizza: Fresh Tomato Sauce with Good amount of Mozzarella, Jalapeno, Finely cut mushrooms, Olives, Broccoli flowerets, and Sun dries Tomatoes. Perfect for the Ace Beer.

White Owl Beer Website

White Owl Beer FaceBook Page

White Owl Beer Twitter

White Owl Beer Instagram

Big Shoutout for Svetlana from Carpe Diem for the Invite and Raasta Cafe Baner for Hosting us 

 

 

The Farzi Cafe – Mango Mania – Review. 

It is the time for a Mango to get Farzified. The ongoing #MangoMania Festival at The Farzi Cafe was totally Mango centric right from the Cocktails to Appetisers till Desserts it was all the way Mango. 
Farzi Cafe hosted the first ever Bloggers table for the #MangoMania Festival and I was glad to be the part of it. Special thanks to Jerlyn The FoodFantic for putting up my name for this tasting. 
Lets start with the a round of Cocktails which was specially curated menu for this festival. 
List of Cocktails: Mangosutra, Mangomania, Mangolicous, Mangorita

I tried the MangoSutra: Mixologist had played with some vodka shaken with redwine and passionfruit puree and mixed with mango fizz… and the Magic was poured in a wine glass with a raw mango slices were place on the top. Beautifully made with the right amount of alcohol along with right amount of fruit punch to it. 

SALAD:

Green Mango and Papaya salad with Peanut Chutney and Imli Chutney and crispy Lotus Stem: This combination of salad has become very common now a days where there is a Mango festival going on. But at Farzi had it own twist to it by adding Imli ki chutney. nice fresh and well tossed. 
TAPAS:

Raw Mango and Mushroom Kulcha: This was absolutely brilliant. Three lovely kulcha placed in Dimsum steam bowl with the raw mango and mushroom stuffed kulcha with its tandoori crust and crumbly filling. I personally liked. 

Ghee Podi baby Idlis Raw Mango and Cashew nut Masala: Ghee Idlis were basic but the Cashew nut powder with South Indian Spices mixed along with it gave this dish a good palate changer effect to the taste buds. it was served with the basic red colour South Indian Chutney. 
MAINCOURSE:

Pan Tossed Aubergine And Asparagus, Cherry Tomato and Mango Masala: This was just the winner of all the dish served so far. Perfect combination of aroma, exact amount of spices with right amount of gravy to hog on. Although it had cherry tomatoes and mango but it didn’t out to be sour or too tangy overall. It had balanced taste due to the good amount of spices added to it. It goes well with Roti/Naan. 

Paneer pepper fry, Tomato and Mango Curry, served with Malabari Parotha: Who doesn’t like paneer ? everyone likes it…. This dish takes the paneer to the next level. Flaky Malabari Parotha makes the subzi crunchy, nice and addictive. Impeccable amount of sourness and spiciness makes you fall in love with very first bite.

DESSERTS

Vanilla Pod Cheesecake with Kesari Aam Ras: Beautifully plated and along with Brownie to the base of a Kesari Aam Ras CheeseCake. Although the brownie was killing the overall taste of the aam ras. but if you have separately then you can enjoy both side of the world. 

Mango and White Chocolate Popsicle with fresh Mango Faluda: Again very ingeniously prepared and served on bed of rock shape cutlery. This dish could be more pleasing to me if it had more of sevai added to it, bringing it close to the regular Faluda. White Chocolate and Mango Faluda did their job of creating a Magic to this dish and which Farzi is also know for it. 

Overall..

Food: Food and Magic goes hand in had at Farzi. 

Service: Prompt with courteous staff to serve. 

Ambience: Feels young and energetic. Comfortable sitting.

Mineority by Saby- Reviewed

Introduction and the History of the Mineority:

Mineority by Saby opened its doors to Pune on 15th October 2016.

MINEORITY is a beautiful story and a tribute to the mining community in India and the world over. It is started by Singh family along with award winning, celebrity chef Sabyasachi Gorai, who was the Director of Kitchens for Ai-The Japanese Restaurant, The Love Hotel, Lap -The Club, Olive Beach, Olive Qutub and The Moving Kitchen by Olive. Mineority is a project of passion and the story is straight from his heart as he grew up in different mining towns and every corner of this gastropub tells a story of his life and travels.

He has won many awards for his food and restaurants and one of his biggest accolades was being honoured by the President of India as well as Varli Awards as the ‘Best Chef of India’. He was one of the ‘5 people to watch out for’ in Fortune India ‘s list 2013, which covered only the top five people from five different fields from all over India.

Mineority’s name comes from the combination of the words ‘mine’ (that was dug), ‘ore’ (that was extracted, be it gold, copper, coal) and the ‘minority’ group of people who brought it out of the ground risking their lives every single day.

The restaurant is divided in two sections with an indoor area located on the first floor and a rooftop area, each spread over 2900 square feet.

Climbing past the staircase, one comes across a beautifully painted wall, giving a feeling of walking into a coal mine. The floor begins with a large wooden door that opens to a world of mine with bright and cheerful interiors. Each wall, corner and element at Mineority has a tale to tell, a symbolism and a deep connection with mining stories and towns from around the world. Unique artwork like a wall with a collage that has a depiction on old books, cages used as lighting, flooring like red ore, hanging windows and installations are a visual treat.

The menu here is derived from the mining towns in India such as Bihar, UP, Orissa, the North East states and parts of South India. Also, to complete the mining map there are dishes from international mining countries like Australia, Africa, Latin America and parts of Europe. As a cuisine the menu also takes inspiration from tribal and local eating cultures of these regions.

The food at Mineority is made with ingredients sourced from local produce and freshly available components. Use of flowering plants, mountain herbs, jungle sourced berries and seasonal fruits are very evident in the cooking and flavourful to the palate. One will find dishes ranging from Calcutta Club Chilli Paneer, Hill Coriander Sichuan Prawns to Ethiopian Injera Roll and Tailgate Ham and Cheese Sliders amongst the many others.

Just as much miners loved their food, drinks were an important part of their life after a hard working day. Staying true to their essence, Mineority has a vast drinks menu with large cocktails, apt for a long evening. Drinks like My Yellow Canary that come in a little cage to illustrate the story of miners carrying the canary bird over their head in cages to depict the level of Methane gas comes with a mix of 120ml liquor, rightly made to look after your evening after a long day and priced carefully at Rs.335/- only. Another interesting drink is the Rat Hole Mines which was a name for the Jaintia hills as the inside use to be hot, humid and sweaty. This drink has a potent concoction to give a feel of the similar heat along with a cooling tamarind flavour. The 90ml infused liquor drink is priced at 375/- and is served in a quirky glassware. Each drink comes with a story and is served in an unusual way.

Speaking to the co-owners and partners with Chef Saby, Singh family says, “Mineority is a fun and young concept dedicated to the miners, their loved ones and the mining community. Our spaces are designed to be lively, interactive and bring to Pune a place which serves a unique cuisine and is an ideal hub to unwind.”

My experience about the Mineority by Saby:

I was invited for the food and drinks tasting by Carpe Diem’s Shivangi. Many Thanks to her and the team Carpe Diem Pune for considering me to be the part of the Bloggers table.

We started the evening with some signature Drinks from the menu:

wp-image-456724859

My Yellow Canary: There is fascinating story behind it!! A pretty little yellow birds that were carried in a cage hoisted above the head in coal mines to judge the levels of Methane Gas, thus preventing the miners from inhaling the dangerous fumes.
This Drink is a fantastic combination of Gin (90ml), White Wine (30ml) Muddled Fresh Turmeric, Fennel, and Lemonade. The presentation of this drink was really good. The Glass was kept in a Cage with the Yellow Flowers Petals were used to replicate the feathers of the bird…. Wow #MustHave

Black Diamond: This drink is named after the first English style train that ran from Calcutta to the neighbouring coal mining areas of Asansol, whereas Black Diamond is also refer to Coal. This had the Combination of Old Monk (60ml), Earl Grey, Honey, Edible Charcoal Colour, and Cola. When the Drink arrived on the table it had a Sparkling light in it, which took the drink to next level. #MustHave

wp-image-406642465

Georgy Peg: This drink is dedicated to the Iconic hollywood Actor, Gregory Peck of “Mackenna’s Gold” Chef Saby has put his life emotions in the theme of this restaurant. Drinks Combination Vodka (60ml) Gin (60ml) Cucumber, Dill, Olives, Tonic Water. You can try if you like the combination.

wp-image-2116395052

Mahua Mehul: Its a Flowering plant that has the most fragrant flowers in Eastern India. It attracts bears that come to drink the Nectar of the fragrant flowers and get intoxicated. All the ingredients are freshly procured from their origination.
Drink Combination Mahua Flower Berries muddled with Gin (90ml) Mint, and Lemonade. #Musttry

wp-image-1334294839

Narangi: This has an association with the country liquor. This takes you back when there were country liquor was the only option for the miners and common man and all other drinks were just for the high class and educated class of the country.
Drink Combination Vodka (90ml) freshly muddled Kinnow Oranges, Blood Orange syrup and fresh Mint. Tangy in taste with a hint of vodka made this drink unique.

wp-image-1011221969wp-image-1283986398

Ethiopian Injera Roll: This is an East African sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. The filling is crushed tomato and flaxseeds pesto.

 

wp-image-1118280148wp-image-1730624803

Paneer Suya Kebab: Suya is a spicy shish kebab (skewered meat/Paneer) which is a popular food item in West Africa. Small Panner cubes are marinade with ground spicy peanut and served with Salad/Kachumber. #MustHave

wp-image-680368525wp-image-442655927

Smoked Jungle Wrapped Paneer: The chef takes all the efforts to create and present the dish on the table. Cooked with flavourful tribal leaf wrap from Manipur comes with gooseberry green chilli salsa and potato wedges. Each Paneer Cube is carefully marinated and wrapped in a tribal leaf and then it is cooked, the flavours of the leaf is felt with every bite. #MustHave

wp-image-149758568wp-image-1123452995wp-image-1974979196

Laloo Aloo Samosa: The most common evening snacks of Bihar. Samosa ghugni chat is also one of the most common snacks from the streets of Bihar. A very popular evening snack being eaten over a cup of tea. Samosa being very common snack largely eaten all over india and ghugni very common in Bengal and Bihar made with dry peas. But Chef gave a twist to this dish instead of Samosa shape he cooked in a Gujiya shape with a buckwheat. #MustHave

My Litti Chokha and Ghugni: Litti along with chokha is a complete meal originated and popular in Indian state of Bihar and Nepalese state of Madhesh; it’s a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee. Although very often confused with the closely related Rajasthani Baati, but it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad. #Musttry

wp-image-311665850
Kasundi Vegetable Jhal: A pungent mustard paste called Kashundi is a dipping sauce popular in Bengal. With this veggies are cooked with all the bengali spices making this a on of the spiciest dish on the menu. This was served with the triangle paratha.

wp-image-450281214
Desi Dip n chip: This is the eastern variant of serving Padad. A duet of pumpkin and yam chokha from under and above the ground comes with local nachni papad.

Desserts: 

wp-image-1193065476

Jurassic Cheesecake: This was the winning dish of all the desserts. This is the most talked about dessert in the town. The origin of Cheesecake from the Indian context takes you to Odisha/Orissa. The Jurassic cheesecake was made up of chenna poda (early stage of cottage cheese) topped with a layer of custard and crushed guaja flakes. This is just Brilliant in taste. #MustHave

Dehati Cookies n Cream: It is one of the oldest recipe preserved for the generations in mining community. An all-American postdinner snack of cookies and cream finds a ‘dehati’ avatar — the biscuits are Bihari, a shortbread called thekua, of wheat flour, jaggery, coconut and cardamom, besides lashings of ghee. These are served with gaja, another East Indian revelation of flaky pastry, alongside a saffron-spiced tumbler of cream and condensed milk to dip into.

wp-image-459259008
Gorans Bajadera: The Goran’s Bajadera had a nougat, chocolate and crumbs of biscuit. Not much of my type.

Overall….

Food: Concentric to mining community which is close to Chef Saby’s Heart as well. Some dishes are not even heard of or you wont find it in any other restaurant with the recipe passed on from generations.

Service: Perfectly good no issues.

wp-image-1396944338wp-image-410120651wp-image-190219855
Ambience: This is something to talk about. All the interiors is a glimpse of Chef Saby’s journey of life. Every wall and wall art has some connection to Chefs life, and he can explain it in much better way.

Value for Money: Looking at the uniqueness of the dishes served it was completely prized.

Big Shoutout for Shivangi from Carp Diem and team Mineority for hosting us.

 

China Grill – Restaurant Review.

wp-image-1222507728

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora, Chinese cuisine has influenced many other cuisines in Asia, while modifications made to cater the local palate.

The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.

The ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

Chill Grill Brand comes from the Family of the legendary Chinese Room Restaurant (East Street). The four times in a row award winner of the World Famous Restaurants International USA Award Chinese Room, is one of the oldest Chinese Restaurants in Pune. It was started in 1976 and has completed 40 years. The restaurant has always been well ahead of its time and has maintained its iconic status through continuous innovation in the menus and service. The exquisite food is a blend of imported aromatic spices, mesmerizing fragrances, elusive oils, blissful sauces and delicious recipes. The authenticity of Chinese food along with tastes to match the Indian taste bud is represented at Chinese Room.

China Grill started its first restaurant in Wanowrie 10 years back and Riding on the success of the Wanowrie branch, China Grill is back, this time at Viman Nagar! Offering the best quality Chinese ingredients, do not miss out on the seafood here! Not only that, China Grill also brings to you North Indian dishes, to satisfy the Indian palate. All of this under one roof. Deciding where to dine has never been easier!

China Grill’s newest outlet in Viman Nagar is a fine dining branch. Owing to its sophisticated décor and interiors, the restaurants gives a quality experience to its customers. The restaurant comes with a beautiful banquet hall on its second level which is ideal for all your special occasions. China grill serves Authentic Chinese food similar to its other branches. In addition to its scrumptious menu, China Grill has also added Authentic Indian cuisine to its food options.

The food we had out here at the Viman Nagar Branch as follows:

We started with some Drinks to cool us down so ordered Blue Lagoon and Paradise Island. They have an elaborated menu for both the Food and for the Drinks to suits every ones palate.

For starters:

Sesame Toast Vegetable: Nice crispy golden brown bread triangles. Yummy in taste. #Musthave.

Corn Curd Mongolian: Very unique dish and one of the signature dish of China Grill. This dish goes through all basic cooking then refrigerating and then frying to get the exact texture without loosing the aroma and taste. It can be enjoyed with Schezwan sauce.

Paneer Tikka: Big square pieces of tender soft Paneer marinated with tikka masala served with Mint chutney. This is one of the Indian Signature dish of the China grill.

Main course:

wp-image-2103193932wp-image-2084659194wp-image-2135062739

Vegetables in Hunan sauce: This was nice and served in a huge portion which goes well with Veg Fried Rice. Chunky pieces of vegetables tossed in Hunan Sauce with a perfect thickness of Gravy.

wp-image-523815101

In Roti I tried the Cheese Garlic Naan: Nicely presented and good in taste.

wp-image-96020590

Dessert: Sizzling Brownie with Vanilla Ice-Cream: The only different thing was instead of a scoop, a big slab of Vanilla Ice-cream was placed.

Overall… It was an wonderful experience of having a quick lunch and total Value for Money.

P.S. : Along with their fancy fine dine restaurant China Grill Viman Nagar also has a luxurious banquet facility to host all your important events. Housing a maximum of 200 people our banquet hall is ideal for a birthday party, company event, get togethers, pre/ post wedding celebrations and weekly kitties. Centrally air conditioned and one of the few places where stags are allowed we also offer you with an outdoor seating, smoking area and free wifi. Apart from these services we would be glad to add to your celebrations with tonnes of scrumptious food, a beautifully done up space, foot tapping beats topped off with a classic selection of alcohol. They have basic pre curated Menus to choose from or if you have a budget in mind even that can be worked out as per your need and choice.