Tales and Sprits has never disappointed me with their food and innovative Cocktails. Food is really outstanding and it’s a vegetarian restaurant. I have tried almost every thing on the menu, on my multiple visits with friends and family.
Recent ongoing Martini fest gives me a one more reason to visit.
The B Team was invited for tasting of their signature Martini and Food.
Martini’s we tried :
Ferrero Rocher Martini – It had Vodka, crushed black pepper, nutella, rice Krispies with a Ferrero Rocher Chocolate Ball on the rim. Mixed flavours of Sweet with a hint black pepper gave unique taste to it.
Espresso – Vodka, espresso, simple syrup. Strong flavor of Coffee simply compliment the Vodka presence. Nice bitter taste with after flavor of Vodka made this drink of the night.
James Bond Series 007 – Vodka, sweet and sour, green olives (stirred not shaken). It was one of the strongest Martini of the lot. Warmth would be felt with every sip.
Cotton Candy Swirl – Vodka, strawberry crush, pineapple liquid, cotton candy, lime. This had dramatic effects in the preparation, soft cotton candy was placed and Vodka was poured out which melted and eventually and gave a sweetened after taste.
Dragon Tales – Vodka, jalapeno, dragon fruit, farm basil and lime juice. Next strongest Martini with little different taste from the rest due to the basil and Dragon Fruit.
T&S Dirty Martini – Gin, olive juice, lime juice. This is the signature Martini from T&S with a twist of lime along with Gin mixed with Olive brine.
The Mr Freeze – Vodka, grenade, raspberry eye balls, sweet and sour.
Porn Star Martini – Vodka, orange liqueur, passion fruit, lime, golden petal dust.
Broken Heart Blues – Vodka, gin, lime juice, blue curacao, edible purple petal dust.
Jalapeños & Mozzarella Cigars: This is one of the best Mozzarella Cigars I have ever tasted. Crispy cover with oozing Cheese within. Served with Pink pony dip.
Eadamame Gyōzas: This was bit dry as per my palate with less stuffing and flavourful.
Shitake Bok Choy Gyōza: Shitake are basically an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine. This was nice an juicey compared to the earlier one with strong flavor of Garlic and Ginger.
Balsamic Mushroom Skewers: Nice big Juicey Mushroom grilled to perfection with chimmichurri which is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and seems to come from Uruguayan cuisine. It is made of finely chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.
Soup: Wine Cheese Popcorn Soup: This an unique and signature soup from T&S. It’s nice, thick and warm popcorn flavour soup with wine cheese infused. It is served with Bucket of crunchy popcorn to add more flavour to it.
Spa Salad: Very nicely presented in an half cut Pineapple stuffed with mixed leaves, Brussels sprouts, Broccoli, apple, Pineapple tossed in Mustard sauce, Coconut oil and chilly Dressing. Overall an healthy affair.
Thai Jungle Curry: One of the Best Thai Curry in the town. I bet you won’t regret this. Getting the perfect consistency without losing or overpowering other flavors is the most important thing while preparing Thai Curry, and T&S achieves it ease.
Mascaporne Cream Cheese Pizza: Thin crust pizza with toppings like Tomato Concasse, Marinated peppers, Zucchini, farm fresh onions, spiced up with Paprika Flakes. Pizza retains its crispiness till the last bite.
Malai Paneer Balchao: This was absolutely an outstanding dish. Soft Paneer chunks cooked in fiery Goan Vegetarian pickle paste served with Buttered Buns. Perfect spice levels with nice red in colour might increase your appetite.
T&S Biscuit Bhakri: A Rajasthani fusion preparation, Cumin scented Crisp Bhakari served with mashed Potato – Onion Subji along with spicy Lasooni Thecha.
Citrus and Berry Parfait: One of the fancy dessert from T&S. Mandarin, white chocolate berry parfait covered with chocolate shell & it is flambéed.
Baklava & Butterscotch: T&S is the only place where authentic Baklava served with Butterscotch Ice-Cream is served. The first look itself is drooling.
A big thank you to Zainab for inviting us and Sasha, Team Pomelo Social, Sagar and Team Tales & Spirits for being an excellent hosts.
Disclaimer: I was invited 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 plagiarised 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.
Rajasthan- Land of Kings. Rajasthani Food Festival @Orchid Hotel Balewadi.
You will get the feel of the richness right from the entry when you arrive, you will be welcome with a tilak and offered with the Rajawadi Lassi loaded with Dryfruits. Then you enter through the replica of the Jaipur’s Famous Hawa Mahal. The staff is dressed in Rajasthani attire will welcome with Ram Ram Sa or Khamma Gani – A traditional way of welcoming the guest. The Boulevard is decorated with the Rajasthani artefacts and they also have traditional seating arrangement.
Coming to the Food: The Buffet spread is as usual is huge. They have three types of Dal Baatis, Seven types of traditional subzi, Ten mouth watering desserts, four types of appetisers, live counter of Chaat and Pani Puri along with Golawala, Salads and Soups. This is a huge spread!!!
Things I tried: All the Dal Baati’s with the Panchmel Dal: Very Nicely prepared soaked in ghee, with Richness overloaded!! Gatte ki subji was perfectly cooked, with right amount of sourness.
I just skipped the regular subzi’s to keep up some space for the Desserts.
In between I also tried some of the Chaats like Papadi Chaat, Kachori Chaat, Pani Puri. all were the winners!!
To end the mains I tried the Khichadi Kadhi- Hot Kadhi and soothing Khichadi completed the meal.
Churma: This was nice moist and aptly sweet, and it was a perfectly going with Panchmel Dal and Baati.
Churma Ladoo: The Churma was nicely roasted and added some dryfruits to it.
Malpua: It was bit dry, so gave a skip.
Other desserts were Imarti, Mawa Kachori a sweeter version of the Kachori with dryfruits, and some fusion desserts like Churma Mousse, Jalebi Rabadi Pie, Rasmalai.
Moong Dal Halwa- Graciously loaded with ghee and dryfruits.
Overall: This was a very unique experience of the rich culture of the Rajasthan. Rest Drool over the Pictures!!
A big Shout out to Neha for the Invitation and Team Orchid (Boulevard) for hosting us.
Important things to be noted: Date of Festival: Its a ongoing till 6th of August. Price : 1050/- (Its a Pure Vegetarian Festival) Timings- 12.30 to 3.00 PM & 7 to 11 PM, Sunday Brunch- 12 to 4 PM
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.
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
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.
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.
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.
Food: Food and Magic goes hand in had at Farzi.
Service: Prompt with courteous staff to serve.
Ambience: Feels young and energetic. Comfortable sitting.
Savya Rasa is a first of its kind dining experience that celebrates the epicurean journey of South India. Created with the intent of offering guests fine dine with exclusivity, their existence is about the re-creation of traditional cuisines and bringing them to a wider audience.
Team Savya Rasa have travelled extensively across the seven major culinary regions of South India and spent years learning from local sources to make sure that every dish they serve is authentic. Cultural aspects and attributes have been incorporated into the dining experience to help you rediscover the heritage and history that has helped shape South Indian culture.
Savya Rasa has a story on every wall of the Bunglow converted in to Fine dinning experience. They also give a Tour of the restaurant which takes back centuries of tradition and strong Indian Culture which is discovered by the team Savya Rasa.
Savya means South and Rasa is derived from Sanskrit is work of art and flavour or essence of food.
This is a 62 seater place is divided in sections, two private dining rooms, a mezzanine section and an outdoor section with a Live/Open Kitchen
I was Invited for the Bloggers Table for tasting of special Summer Menu or Mango Special menu. As we settled down the one of the staff asked me which type of water I would like to have from the standard Regular or Bottled and room temperate or cold, this was a new experience altogether they had Tulsi, Jeera or Khus? I opted for Jeera to start with, it was served at the room temperature or just above it.The staff is also have a Traditional south indian attire called veshti.
The Main Menu has covered the 7 Main regions from South:
Kongunadu: Kongu Nadu cuisine is predominantly south Indian with rice as its base and a collection of exotic recipes being created by the people residing in the Kongu region. Food is served over a banana leaf. Eating on a banana leaf is an old custom and imparts a unique flavour to the food and is considered as healthy.
Idly, dosa, paniyaram and appam are popular dishes. Kongu Nadu cuisine does not involve marination of any raw material and as a result the food has a different taste and unique texture. Turmeric is added into curries which gives the product a deep yellow colour and an aromatic substance. Arisi Paruppu Sadam, made from a mixture of dal and rice is a recipe that existed from fourth century CE and unique to the area. Kaalaan is a popular dish prepared by simmering deep fried mushrooms (usually chopped mushroom) in a spicy broth, until it reaches a porridge like consistency and served sprinkled with chopped onions and coriander leaves.The traditional Kongu people were mostly vegetarians for religious reason. Oppitu is a type of sweet made with the basic ingredients rice, sundal paruppu, palm jaggery, cardamom and ghee.
Nellore: Nellore is a very important producer of different agricultural products in South India. Being a prominent part of the state of Andhra Pradesh, Nellore is a place where one can find different kinds of spicy and tasty foods. As the district is one of the leading producers of red chilli, rice and millet in India, its influence can also be found in the food of Nellore. Both vegetables as well as meat and sea food feature prominently in the menus of the people of Nellore. Dal or lentils, and tamarind are largely used in cooking in Nellore. Various spicy and hot varieties of pickles form important part of the cuisine of Nellore.
Chettinad: The cuisine of this community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.
In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam(cloves),bayleaf, karumilagu(peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
Mangaluru: Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. Well-known Tuluva dishes include Neer Dosa,Masala Dosa,”Chicken Ghee Roast“,”Chicken Sukka“,Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Mangalore is a coastal town, fish forms the staple diet of most people.
Masrani: It is also known as Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment.Chillies, curry- leaves, mustard seeds, turmerictamarind and asafoetida are all frequently used. Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.
Malabar : Malabar Cuisine or the Moplah cuisine of Kerala are unique in its rich flavour. The lightly flavoured aromatic Malabar Biriyani is the best example of it. The coastal region of Kerala is known as Malabar. It comprises of northern districts of Kerala and some parts of Karnataka.
Ohh So much of reading!!!!
Lets start our journey of food tasting.
As we settled, Hot Rasam was served to us along with the Crispy Papaddum. Rasam was nice and tangy in taste, after having it would give you warm kick start.
After the Hot Rasam to give a soothing effect Aamras was served in a Wine Glass. It was thick and appropriately sweetened.
In the mean time the Appetisers started flowing in:
(Please Note: although the names are big and bit confusing the staff is trained to explain/describe you each and every dish. So don’t worry what to order)
KONDAKKADALAI KOZHUKKATTAI (Kongunadu) Steamed rice flour dumplings with well balanced fillings of chick peas, trio of peppers and onions seasoned with hand blended spices.
The aroma of the freshly grounded spices was so immense that I couldn’t make you that the small ball/dumplings are made up of rice.
CHUTNEY PANIYARAM (Chettinad)
Rice and lentils steeped over night, stone ground into batter, seasoned with ginger, green chillies, grated coconut, crushed pepper, stuffed with three types of chutney and shallow-fried in a customised cast iron pan.
Here we call it an “Appe” with the very first look I could make out the rustiness of the dish as it was cooked in a Cast Iron Pan. Tender soft with amazing taste. It was served with the three different types of Chutney and all three were very tasty and freshly made.
CHANAGA PAPPU VADA
Three Types of Chutney
CHANAGA PAPPU VADA (Nellore)
Deep-fried patties of Bengal lentils with chopped green chillies, ginger and spices, served with coconut and coriander chutney.
It was kind of Dal vada but bit on dry side which was served with the Green Chutney. The vada was not that oily, nice and crispy.
Main Course: 4 types of Curries with 3 types of breads.
MANGO THOKKU: A sweet, sour and spicy Chettinad preparation of ripened mangoes enjoyed best with Appam.
With the very first bite you feel the sweet and sourness of Mango chunks tossed in spicy Chettinad masala, which gave the the Curry a fresh red colour which was again rich in flavours.
KALAAN THIRATTAL: A thick curry made with button mushrooms, groundnuts, shallots and red chillies. Kongunadu treat best enjoyed with bun parotta.
Nice earthen colour curry with little milder in taste. This goes well with the bun parotta.
MAMIDI PANDU PULUSU: This dish is a seasonal speciality of Andhra kitchens. This mango-based, spicy, sweet-and-sour dish is known for its cooling powers and can help prevent heat strokes.
This dish is a seasonal speciality of Andhra kitchens and is universally served in the region’s restaurants during the months of March and April, when the mango crop is ripe for consumption. Besides happily entertaining your taste buds, this mango-based, sweet-and-sour dish is known for its cooling powers
VEGETABLE STEW: This has to be eaten with Appam pouring the hot Stew right in middle on the spongy part let the stew get soaked by Appam and then you enjoy the dish. It is Cooked in a creamy coconut milk base, with vegetables. #Recommended.
Bun parotta: A fluffy multilayered bread made with refined wheat flour, egg and butter cooked on a griddle.
Neer Dosa: A delicate Crepe made with rice batter and coconut oil. A delicacy from the land of Tulu, goes well with almost anything.
Kukuda Nuppu: Its a Mangalorean tempered rice preparation very similar in taste of Lemon rice but with a Mango twist to it.
Ghee Rice: Classic rice which can go with all spicy curries.
Desserts: (Portion size- Tasting sample size)
Mambazha Kesari: Semolina roasted in Ghee and sweet mango pulp, is added which gave a distinct taste to it.
Kukuda Payasa: Nice and sweet Payasam with the Mango flavour with perfect sweetness.
Mambazha Halwa:This had loads of ghee. With a rough texture to it. A melt in the mouth, gelatinous sweet made reduced mango sugar syrup cooked with a mixture of rice flour, clarified butter and fried almonds and pistachios.
Mambazha Pudding: Indianised version of Pannacotta with a Ripe mango jelly set with china grass – A Thannur Delicacy.
Frozen Mango Daiquiri: It can be served in both Cocktail and Mocktail version. It was served with mango pieces on it nicely presented. A relish from the Mango lover.
The other drinks which were served with the Liquor were : Cucumber and Mint Mojito, Spicy Litchi Mojito, Watermelon and Tulsi Mojito, Mulberry Mojito, Mango and Chilli Mojito. (All were served in a Shot glass as a tasters) All had a their own distinct flavours to it.
We completed our journey with a Filter Kappi….
Savya Rasa Ambience: As I told you that the restaurant has a history attached to it with every artefact displayed there I recommend that you should ask for the tour of the restaurant which might take you around half an hour.
Please note: The Mango Special Menu or Summer Menu will be available till 21st May 2017.
NOTE: My review is unbiased and is solely based on my experience even though I was invited. The serving size and preparations may vary. Restaurant has rights to change the Menu or Discontinue any of the above mentioned Food preparation. Some of the Information has been taken as a reference from the internet and other related sources which are freely available.
***Big ShoutOut for Shivangi Shah from Carpe Diem and Sathish Kumar from Savya Rasa for hosting us. ***
Rajdhani, The Vegetarian Thali Restaurant which is the flagship brand of Mirah Hospitality has spread its aroma in this industry over the past few decades. Known as a “thali place” with 72 different rotating menus with 22,464 delicacies from Gujarat and Rajasthan, Rajdhani gives even the most regular customers out of more than 9 million delighted guests with the flavour of novelty.
The brand has been in existence for over five decades and is renowned for its commitment to authentic& hygienic food, and good service.
With a fast pace expansion and over-whelming response by millions across the country, Rajdhani Restaurants has over 28 locations across India and is also present in the Middle East. Come to Rajdhani to savour the taste of tradition.
Rajdhani has one more Brand which serves the Food from the Royal Kitchen.
RASOVARA – THE ROYAL KITCHEN
An exotic vegetarian, royal gourmet Indian meal
Rasovara brings to you, centuries later, the magical food from the palaces. They have spent long months digging into the secrets of the mystical royal kitchens of Rajasthan and Gujarat. They have traced the lineage of the shahi khansamas and dug out precious information from their attics. After months and months of work, they were generously rewarded with a treasure trove of recipes and tradition. They have carefully handpicked the recipes for the us and present it to us on a platter. Right here at Rasovara. Everything you will touch, feel and taste here is a leaf straight out of royalty and a unique experience of India’s rich gastronomic legacy.
Aamlicious – Mango Festival at Rajdhani: Its a two months long festival and serving some blissful Mango flavours delicacies. If you are Mango Lover you should not miss this festival.
There was a display counter where all the food items were kept with all the name tags to it. As almost everything had an Mango in it, no matter it is a Kachi Kairi (Raw Mango) or the Ripened Mango.
The Details of the todays menu as follows:
Welcome Drink: Aam Thandai and Kairi Panna: Both were good, Thandai was loaded with dry-fruits and the Kairi Panna was just refreshing and appetising.
Farsan: 1. Kairi Stuffed bread Roll: Perfect soft and crispy with a twisted taste of kacchi Kairi with a combination to Indian spices made this Farsan one of the best of the lot.
2. Mango Dry-fruit Ghugra: Loaded with dry-fruits with a nice crunchy cover. It was good in taste.
3. Shahi Aam Dhokla: Three layer Dhokla was bit stiffer compare to the regular Dhokla, for which the feedback was given.
4. Chatpata Kacchi Kairi Muthiya: Bright red colour marinated with all the tangy spices, those who have a taste developed for it they will relish it.
Special of the Day: Mango Dal Dhokli: Although the Dhokli was less, it was served hot and the taste wise it was amazing. Nice consistency of the dal with perfect sweetness to it.
Vegetables: 1. Arbi Mango Rassawala: It had very similar taste to the Dahi wale Gatte ki Subji. Almost all the ingredient were similar.
2. Aam aur Pyaaz ki Subji: Bit oily. Feedback given.
3. Kaddu Kairi ka Bharta: This was the best of the lot. Perfect in taste and had it was a dry Subji.
4. Aam ki Launji: Aam ki launji is essentially a pickle type Rajasthani chutney made by cooking raw green mango pieces with basic Indian cooking spices and sugar. Generally eaten with the Khoba Roti.
Dal/ Kadhi: Malabari Mango Kadhi: This was just not right!!! Ripen Mango in a Kadhi. I suggested them to make it with the Pakoda with Kacchi Kairi Stuffing, which they also agreed and said they would definitely give it a try to this option.
Khichadi and Mango Pulav: Khichadi was the regular signature taste soft and soothing Khichadi, on the other hand Mango Pulav was rich in taste and the small mango pieces gave a sweet taste to the Pulav. Although the Pulav had lots of Dry-Fruits as well but Mango gave a distinct taste to it.
Raita: Mango Pachadi: Finely shredded raw mango mixed with fresh yogurt with strong indian spices like hing and mustard seeds.
Desserts: Aamras and Aamrakhand: Both were just perfect. Right amount to sweetness along with perfect consistency.
This Festival thali is charged at Rs 399/-. It will continue till May end.
An Arabian Ecstasy’ crafted by expert in Arabian cuisine, Chef K. K. Gopalkrishnan from Sheraton Grand Bangalore.
We were invited to taste the delicacy and Enjoy the grand feast inspired from the cuisines of Iran, Lebanon and Egypt as you sip innovative crafted by the award winning mixologist.
Lets begin with the journey of some Arabian legendary dishes:
Soups: Soup-a-jo its a classic Persian barley soup, Barley is high in fibre, great source of Iron, folate and Magnesium along with some finely chopped veggies wilted to the perfect consistency. Excellent soup for the winters and light on the stomach.
Falafel:Crispy pattie of mashed chickpea and parsley seasoned with sesame seed and garlic, served with tahini sauce. This could have been bit more moist but taste wise it was good.
Persian Seekh kebab: Cottage cheese and bell pepper marinated with aromatic dry Arabic spices, The aroma of the rich Arabian spices can be felt with every bite. #Musthave
Mezze platter: Burani spinach, fattush salad, mumharra, Hummus, baba ganoush and Iranian olive salad served with pitta bread, Very colourful six bowls of the authentic Mezze Platter which we enjoyed the most.
Veg salons: Vegetables slowly cooked in arabic style served with Baghali polo Iranian Dill and saffron pulao. Tomato based Stew wherein the mix veggies were slowly cooked with all the dry spices available from the Iran. Taste wise it was bit bland but the Arabian cuisine have rich in aromatic flavours from the dry spices available in their region.
Desserts: BakLava with Dates Ice-Cream and Om Ali: Om Ali is a traditional Egyptian dessert, 100% Egyptian.This dish, Om Ali (Mother of Ali) has some unsavoury history. It probably the most famous and traditional Egyptian warm dessert. Om Ali is the Egyptian equivalent to bread and butter pudding and is normally made with puff pastry combined with a load of heavy cream with added nuts and dried fruits. Coming to to the dish… It was served warm and Mouth melting with perfect sweetness.
BakLava with Dates Ice Cream: Baklava’s origin is still unknown or debatable but, in todays worlds the recipe hasn’t change much, but the addition has been made to enhance the presentation, keeping the taste intact. Baklava is a Flaky pastry made with Filo dough converting it into a thin sheets and pasted with butter and baked it with crunchy nuts sweetened with honey filling. Topped with the Dates Ice-Cream Wow !!! that was just heaven. #MustHave.
Along with amazing food we also got to taste some of the in house Signature Cocktails from Award Winning Mixologist Sanket Tiwari’s Ginger Martini which was the best till date.
It was a great experience overall and had a good conversation with the head Chef and the other foodies on the table.
Thank You to Arundhati for inviting us and Chef Gopalkrishnan, Chef Bhushan and Team Ignite for hosting us.
The Arabian Ecstasy Food Festival is on till the 9th February from 7:00 PM till 1:30 AM.