The Dream Kitchen – Reviewed

The Dream Kitchen is situated on 8th floor in Konark Icon Magarpatta. The restaurant has a Dhaba style setup with overlooking the lush green surroundings of the complex. It has a semi open kitchen which gives us a open feeling while enjoying the food.

Recently I was Invited for the tasting of their delicacies.

We started with some nice and thick Punjabi Lassi followed by some mouth watering appetisers.

Appetisers:

Mozzarella Cheese Sticks: A very unique appetiser, googy cheese stuffed with shallow fried coating with with home made punjabi spices. Very nicely plated.

Afgani Chaap: Chaap is the minced soya which is also called as false meat for the vegetarians. TDK has many such varieties of Chaap to offer. This was Moist and creamy in taste. Not too spicy not too bland perfect taste.

Dahi de Sholay: This is another gem from the TDK, Main ingredient s the hung curd mixed with finely chopped veggies which are stuffed in a coating. Taste the best when you have it hot and it was nicely plated.

Chatpati Chaap: One more unique dish, slightly chewy but nice mixed taste of chaat and the spices gave a nice tingling taste on the taste buds.

Mains:

Chaap Rogan Josh : This a Vegetarian version of Mutton Rogan Josh. Minced Soya is cooked with the home made authentic ground spices, which gives the gravy nice brown colour and the aroma is also very nice.

TDK Sp. Paneer: This subji is gravy is rich as well as spicy with Mouth melting paneer chunks along with finely chopped veggies. This is a must have in the mains. This is the creation of the owner himself as he is chef by profession.

Dal Makhani: Its Slow cooked overnight dal. Perfect in thickness and the rich in aroma.

Three types of breads were served as per the Subjis : Laccha kulcha, Kesari Paratha, and Naan Changezi. Special Mention to Naan Changezi, this is one of the out of the world bread which has dry-fruits on it and it goes well with TDK Sp Paneer.

Desserts:

Gulab Jamun: Nice, Soft ad big enough to satisfy the sweet tooth.

Kesar Wali Kheer: This was loaded with Dry Fruits and perfectly sweetened.

Shahi Tukda: Crisp Bread slice dipped in a thick Rabdi drizzled with Rose syrup.

Overall…

Its a nice place to have a good food with Dhaba style ambience with punjabi songs playing in background. Service is pretty prompt. Its a Value for money restaurant.

A big Shout out to Karma PR for Invitation and Team TDK for hosting us.

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 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.

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Georges Rhumerie-French Restaurant Siem-Reap Cambodia

Vegetarian Vegan Restaurant Siem Reap Cambodia:

Are you a Vegetarian or Vegan looking for a Restaurant in Siem Reap Cambodia. Looking for something a little different for dinner?

Vegan
Freshly made vegan sausages served with creamy French-style mashed potato and dressed salad, a design your own gratin (vegan or with cheese!), and homemade tofu served with Shimeji and Enoki mushrooms are just some of the Creole inspired dishes Georges offers to vegan and vegetarian guests.

Their unique take on French Creole is inspired by Georges’ multicultural background. The flavours of his home on Reunion Island combine with French and Asian influences to create new twists on classic dishes, while remaining an authentic expression of Creole fusion cuisine.

Featuring a stylish, air-conditioned, indoor restaurant and a beautiful terrace garden, Georges Rhumerie offers a casual, yet elegant, dining experience hidden just outside the boisterous city center of Siem Reap.

The family believe a passion for food and excellence in customer service are key to the happiness of our guests. To this end, Georges’ kitchen is hard at work every day crafting infused rum, jams, chilies, chutneys, sausages, foie gras and much more.
We invite you to share that passion, and you may fall in love with Creole cuisine too!
Cambodia’s flavours, fruity and spicy, sweet and sour. Georges Rhumerie is a story about family and the love of cooking. George started a few years ago with ten different recipes of infused rum. His native island, La Reunion inspired the amazing flavours, but each have a Cambodian touch.
In this land bursting with tropical fruits and hot chillies a passion quickly grew. Paired with the need to share a piece of his country Georges was compelled to create a full range of preserves (jams, chutney and chilli pastes) to accompany the infused rums.
The results were delicious so Georges couldn’t be stopped here. Georges Rhumerie production, Show Room, Restaurant & Bar are all experiences that compliment each other, we are a family and we welcome you to our slice of home.
We have fine gifts in the form of our delicious rums and preserves, which come in adorable ethical packaging. You will find the perfect gift to take home to your friends and family. In the spirit of sharing, jams, chutney and chilli pastes are available for free tasting at Georges Rhumerie – Siem Reap.

HomemadeRums
Home-made RUMS- Based on our old family recipe from La Reunion Island we enhance the flavour by adding locally grown Cambodian fruits and few family secrets! All of our rums are expertly matured for a minimum of 6 months and come in 10 exotic and exciting flavours. From the fiery to the fresh, we will have the flavour for you.

Chutney
CHUTNEY- An Indian inspiration, we have enhanced this cultural favourite with the addition of Cambodian fruits. We highly recommend our chutney flavours (including papaya, pineapple and mango) to accompany almost any fish or meat meal.

Jam
JAM- Cambodia has an abundance of wonderful tropical. Georges didn’t miss a chance to use them wisely our jam collection. We would like to introduce you to the best jam flavours you will ever taste: sweet papaya, tasty mango, yummy coco-pineapple, glorious mango-passion fruit, bitter sweet orange and smooth pineapple.

Chilli
CHILI PASTE- Cambodia and chilli go together like lemongrass and ginger…a match made in flavour heaven! Cambodian’s like it hot!! Georges has reinvented this Asian favourite and created 3 distinctive flavours. We offer a hot red chilli, a milder green chilli and an exotic red chilli with pineapple combination fantastic to marinate chicken in before a barbecue.

Hours: Monday – Saturday 11:00 a.m. -10pm
Closed on Sundays
P. +855(0)9 68 61 74 48
Address:
Georges Rhumerie Georges’ Ln Krong Siem Reap
Siem Reap, Siemreab-Otdar Meanchey, Cambodia

Disclaimer: This is a promotional blog for Restaurant on the request from the Management/owners of the restaurant. All the matter/Information in this blog is from their website. This blog is purely a Promotional basis and no Copyright or any kind of Lawsuit or defamation suit/case will be entertained. 

 

TJ’s Brew Works & Nudo Pizzeria- Reviewed.

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I have heard this saying many times “Everyone would be healthier if they didn’t eat junk food”. But if I say now your Junk food has become healthy food… yes you read it right. We have half way in 2017 and TJ’s Brew Works is celebrating its 5th year, this July. The last 5 years have been enriching for TJ’s Brew Works, as it has also been responsible for brewing memories in many lives. In an endeavour to make healthy choices, TJ’s is tweaking and twisting the existing menu to incorporate spent grain dishes, a treasure trove of goodness, nutrition, taste and health. Spent grain is super rich in protein, fibre content and macronutrients.

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TJ Venkateshwaran, fondly known as TJ, founder TJ’s Brew Works and partner Girish Monie met sometime back, and in a casual conversation discovered they shared similar ideologies while they were independently experimenting and innovating with healthy food choices in life. This resulted in a new collaboration where the duo decided to pursue their passions under the same roof with an already established commercial entity at TJ’s Brew Works.

Now Girish takes care of the Kitchen and TJ is taking care of the brewery.
TJ has introduced two new variants of Beer – TJ’s Quin B and TJ’s Buck B, made from super seeds Quinoa and Buckwheat respectively.
 TJ’s Brew Works wanted to give a new twist to the way people have always perceived these super foods, by introducing the two new beers that are Belly Good! 
Beer per se made from barley is the healthiest alcoholic beverage since it is natural. By replacing some proportions of barley with Quinoa or Buckwheat, the goodness of these seeds and health benefits of these ingredients now augment the beers without taking the essence out of the beer. Sounds healthy right!! And the healthy Saga continues in the food as well.

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Nudo Pizzeria-

Nudo Pizzas at TJ’s Brew Works
 is another food revolution, with the introduction of Gluten Free, Grain Free and Guilt-Free Pizzas by Nudo Pizzeria Al Naturale, the brainchild of Girish Monie. 
Nudo pizzas are made with interesting Superfoods in their 5 Crusts; Almond, Buckwheat, Quinoa, Amaranth and Waterchestnut, Cauliflower and Whey Protein, with unusual sauces such as their Classic Red Tomato Marinara, Roasted Garlic White Sauce and Almond and Pine Nut with Basil – Green Pesto.
From its Signature list; Nude Farm Veg, is a Quinoa Crust Pizza with a Roasted Garlic White Sauce, Nudo Pepperoni, made with Amaranth Crust and Classic Red Tomato Marinara Sauce are some of the Nudo pizzas that are good for you and taste divine. Girish takes immense pleasure to introduce Nudo Pizzeria by giving indepth knowledge of how he achieved the perfect receipe of converting the Pizza as a Healthy pizza. These are some of his view about the same “NUDO lies skin deep. Nudo is a way of life imbibed into a culinary innovation. It roots for foods with innate goodness, stripped of any artificiality whatsoever. We have foregone grains in a bid to make it completely Gluten-Free. Nudo is all about Whole Foods, Real Foods, Super Foods.”

That’s so much of good food yet be eaten!!! Lets try out some of it.

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We started the evening with the TJ’s new Brew Quin B and Buck B along with Beer infused Beer Cheese Soup.
I personally like the taste of Buck B more as it was more closer to the beer which gave a slight bitter after taste. As Quin B was on the milder side but it was refreshing in taste.

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Next one was the nice colourful very well plated Russian Olivie Salad-This was with Pineapple, Beetroot, Peas, Sweet Potato and Carrots Yumm!!

Soup: Beer Cheese Soup : Nice Warm and cheesy with a hint of beer flavour. The thickness was also good.

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Appetizers:
They served us 2 veg and 2 non-veg Appetizers: Dark Malt Bao and TJ’s Spent Grain Pelmeni- As I earlier mentioned that Spent grain is the residue left over after the liquid is extracted from the malt during the brewing process. This residue is very healthy, super rich in protein, fibre content and a lot of macronutrients… which makes the Bao so delicious, that you just can’t have just one!! nice soft and juicy with Tofu filling inside with the tangy sauce. #Musthave

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TJ’s Spent Grain Pelmeni- The Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough. Its origin is from Siberia and it has its own variants in different cuisine in nearby countries. The Pelmeni which was served to us was bit greasy and chewy outer cover.

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Main Course:

Mini Burgers (Cottage Cheese)- Burger patty was Juicy with soft and marinated cottage cheese with full of taste. As it was a Mini Burger you could finish at least two of them.

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Spinach Wrap: Came in two variants Crispy Mushroom and Paneer Bhuna. Both the wraps were so beautifully placed on the plate, and they were huge, which is a good portion size for two. Taste wise I found Paneer Bhuna more flavorful. The Contrast color of chunky Paneer and the green wrap stands out the most of all the dishes.

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Pizza: All the pizza crust are healthy and these are made from Buckwheat, Quinoa, Amaranth – Water chestnut, Almond, Cauliflower and Whey Protein. All the crust made on a daily basis and kept frozen. As of now they have 13′ inches pizza, but soon they will be introducing it other sizes as well.

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The Pizza we tried were Buckwheat base Farm Veg, Amaranth Base Not Guilty Pizza, and Quinoa Base Margaritta. All the pizza had a very distinct taste of it own but never missed the White Flour taste, Infact these were more tasty and filling. Many of their toppings were organically grown and imported with a country specific. You can even make your own pizza and choose your toppings like Zucchini, Artichokes, Broccoli, Mushrooms, Bell Peppers, Cherry Tomatoes, Red Onions and so on. The guilt free part of the eating these pizza is that they make you full without harming your metabolism.

Desserts:

Caramalt Cookie Sandwich and Nudo Grain Free Brownie: warm and Chewy cookie with Vanilla Ice-cream with Soft and warm Brownie which had natural sweetners added.

 

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Vegan Masala Pan Kulfi: A innovative dessert tried to replicate the taste of the regular masala pan flavor infused in a Kulfi form which is served on the gulkand stuffed roll of a pan.

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This was the most guilt free food tasting I ever attended.

A big shout out to Svetlana for the Invitation and TJ Venkateshwaran of TJ’s and Girish from Nudo Pizzeria for Hosting us and introducing us to the healthy eating/drinking can be Delicious as well!!!

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TJ’s Zomato Link

Address: East Block, Amanora Town Centre, Hadapsar Kharadi Bypass, Hadapsar, Pune.

Contact: 020 30163544. 

Timings: 12 PM to 1 AM
Parking: Mall Parking

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

The Orchid Midnight Buffet- Reviewed. 

Located on the Pune-Bangalore Highway, The Orchid Pune, is a five-star property and an Ecotel Hotel in India that exudes grace and luxuriance. Away from all the hustle-and- bustle of the busy city, The Orchid Hotel in Pune is at an ideal distance from many IT and software hubs in Pune – making it the business traveller’s preferred choice of booking.

Sprawled across six acres of stunning landscaped gardens, The Orchid Pune, is host to an assortment of world-class conference rooms, banquet halls, and outdoor lawns for events. The hotel, an instantly recognisable building on the Pune-Bangalore highway, is adjacent to Pune’s only International Sports Complex makes it near-impossible to miss. 

The Orchid was the first to launch the Midnight Buffet some years back when nobody had a similar concept. Recently they have Re-Launched the Midnight Buffet at Boulevard Coffee Shop. The BTeam was Invited to for the Tasting the Midnight Buffet which is just 499/- ++ Taxes. 

The buffet was a lucullan feast and one of its kind. They had all, right from the Soups, Salads,  Starters, Mains with a unique live counter and wide variety of desserts to spoil yourself.

I will just run you through the menu starting from the Soups- Roasted Squash & Almond Soup and Chicken Tom Yum Soup.


Starters
were served on the Table:  Tandoori Paneer and Veg Dumplings. Paneer was soft and well marinated. 

Salads
had a good spread which includes the non-veg variants as well. 
Coming to Live Counter: As I mentioned earlier that they had a Unique Live Counter, They had a Hand Cart placed within the premises and they were serving Italian Pav Bhaji. We actually hogged on this !! Nicely cut Penne Pasta were tossed in PavBhaji with some Italian herbs and loads of Cheese/Butter. It was served with the homemade fresh and soft pav. 


Mains
: It was again a huge spread like Bhavnagari Salan and Indian Veg Stekar, Paneer E-Khas, Malaysian Stew Noodles, Steamed Rice and Dal Fry. My personal favourite was Paneer E-Khas and Malaysian Stew. 


Desserts
:  Along with some delicious Cakes, Brownies they also had luscious Traditional Indian sweets like Malai Ghewar and Angoori Rasmalai.

They also serve Alcohol which is the Plus point and a reason to visit. 


A big shout out to Neha for inviting us and Harshita and Team Boulevard for hosting us
.

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.

Gong – New Asian Restaurant – Reviewed

 

 

​Sacred Chinese gongs are inscribed with the Mandarin Chinese characters called Tai Loi, which means, happiness has arrived.

 

GONG- Modern Asian takes you to a new level of happiness with its high energy ambience that is a contemporary take on traditional Japanese temple architecture and diverse Asian flavours that are prepared using western cooking techniques and presentations.

The menu features a progressive mix of Sushis, Asian Tapas, Stir Fries and Curries – rolled, steamed, baked, fried, tossed or slow cooked. The cocktail concoctions make use of fresh and dehydrated fruits, herbs, spices and liqueurs to achieve a perfect harmony of flavours.
The result is a perfect balance of ingredients and textures that are all a testimony to GONG holding the baton of innovation.

GONG is a venture of Speciality Restaurants Ltd, the company behind favourites like Mainland China, Oh! Calcutta and Hoppipola. MD Anjan Chatterjee teams up with son Avik Chatterjee, who’s designed GONG to oscillate between an elegant dining space and a pumped up, high-energy bar.

Ingredients from Thailand, Japan, Vietnam and its neighbouring countries jostle for space in the exhaustive menus. There’s a wide range of sushi, rolls and dimsums to spoil you for choice, and the long list of noodles and mains ensure that deciding what to order is a tough decision.

I was invited for the tasting some of their speciality.

We started with Amuse Bouche: The term is French and literally means “mouth amuser” It has often becomed a showcase, however, due to the artistry and showmanship of the chef, intensified by the competition among restaurants. They had a cranberry sphere Jelly type with basil crumble, followed by kaffir lime tofu. Nice mix of sweet and spice in one go.

Mushroom Cappuccino Soup: This was Smooth enough to start with and served hot with Extra finely chopped Mushrooms by the side in a small bowl. Very nicely presented. #MushHave

Sushi Rolls: 

Asparagus Tempura: A Chef’s speciality. Young leafy tips of asparagus, tempura fried to a nice golden colour and rolled into a chumaki size sushi. Avocado inside and are topped with crunch. So delicious!!

Cream Cheese Avocado: This was another gem from the Chef. Mouth melting Cheesy with Mayo dressing along with Asparagus and Cucumber were there for holding up. Rolled in Sushi rice. Served with WASABI, Tender and sweet Thai Ginger. #MustHave.

Dimsums:

Edamame and Truffle Dumpling: These little babies were tender soft, silky and shiny. Along with this to add some spice and enhance the taste they had given us some authentic Dipping Sauces.

Asian Cottages Cheese Ravioli: This was absolutely must have. Flimsy Ravioli dipped in Thai flavoured curry served in Martini Glass. Wow. This is a beautiful creation by the Chef. #MustHave

Crispy Vegetable Cheung Fun: This cheung fun is one of the more untraditional dishes, mixing the textures of the soft cheung fun skin, the crispy beancurd sheets and the Veggies filling. I loved this! No wonder its the Gong’s most favourite dish.

Crispy Lotus Stem: This is unarguably the best Crispy Lotus stem I ever had. The speciality of this is the Stem are big in size and which are directly imported from Thailand. Thats it has a different taste and crunch with every bite. #MustHave

Burnt garlic fried rice with vegetables in Chilli basil: This is the only restaurant where I liked the Fried rice, nice and flavourful with burnt Garlic. Vegetable tossed and served with Chilli Basil sauce.

Stir fried Noodles: Good in taste Finely chopped veggies added to it.
Desserts:

Chocolate Dome: One of the fancy items from the menu. Big Chocolate Dome is placed and Hot Chocolate Sauce is poured over it to uncover the hidden gems like Brownie cubes, Crispy honey flat noodles, Some Popcorns, and a Scoop of Vanilla Ice-Cream. #MustHave.
Mocktails:

Malaya Spiced Melon and Hot Guava Punch: Its bit difficult to decide between both but Hot Guava Punch is my favourite.

Overall:

Gong takes you to the Journey of Asian cuisine along with some latest Molecular Gastronomy techniques and which embellishes the overall dinning experience. The Interiors of the Gong makes this journey Magnetic and Delightful.

A big Shout out to Shweta from ESOL and Team Gong for Invitation and hosting us.

 

 

 

Khiva-The Royal Treat. 

​Khe Vakh! (What a pleasure!) is what the folks in the city of Khiva, Uzbekistan, say to celebrate good life and good food.

The award-wining restaurant, first started its operations in Mumbai and now have taken the challenge to tempt Punekars by offering a unique journey of exotic Royal Frontier Bhukara Cuisine. The restaurant is located in Phoenix mall, third floor, next to Copper Chimney.

This concept food restaurant has travelled all the way from the province of Uzbekistan to Mumbai. And after creating a tremendous impression among the Mumbaikars, it’s on its way to bowl the Puneiites over with delectable food. Bukhara food is known for its richness and is famous for its exotic use of spices, dried fruit and nuts. Khiva will welcome you with it’s unique and spacious ambience done aesthetically with rustic wall décor, cosmopolitan yet ethnic that will instantly give you a feeling as if you have been transported to a different land. Says Roshan Nichani, owner of Khiva, “After receiving an overwhelming response by the people of Mumbai, we are now coming to this beautiful city of Pune. Known as a complete foodies’ paradise, Pune was undoubtedly our next destination to bring Khiva, and we are sure the people will like this gourmet experience as much as Mumbai does.”

After bringing its patents the pleasure of eating finger-licking good food in Amchi Mumbai, Khiva, the award-wining restaurant, offering a unique journey of exotic Royal Frontier Bhukara Cuisine, is opening its first outlet in Pune. The royal luxury dining, Khiva will serve sumptuous culinary delights such as ‘Seekh Kebab’, ‘Sikandaar Raan’, ‘Peshawar Paneer Tikka’, ‘Chandni Chicken Kebab’, ‘Lychee Ki Three’, ‘Nalli Ka Salan’, and the signature ‘Dal Khiva’, to name a few.

The ‘Asli Dum’ preparation of food is Khiva’s pièce de résistance, along with earthen pot cooking, simmered for long hours to ensure that the taste buds get ticked with every bite. Khiva tries to revive the lost art of slow cooking, using fresh and pure flavours and ingredients, keeping it simple and minimalistic – the true taste of Maharajas.

The chefs at Khiva have mastered the art of Peshawari and Bukhara cuisine. The iconic dishes such as the ‘Sikandri Raan’ and Dum Biryani offer a sampling of the menu’s best features.

I was Invited for the food tasting as a part of the Media Preview of Khiva Restaurant. 
As we settled  down after the brief introduction with the owner himself and Imran who handles the operations of restaurant was there to take care of us.

We started with Virgin Mojito and the traditional complimentary dish known a PARRA which was served with three different Dips. Parra is basically are crunchy sticks which are suppose to be dipped in the dips and enjoy till your food arrives. As it was mentioned to me that everything is made fresh and taken full care to maintain the quality of the food which the patrons can enjoy and relish the Royal Cuisine. Three Dips were Fresh Mint dip, cheese garlic mayo, and the spiciest one was the Tomato Chilli dip (Have it with caution)
Appetizers:

Paneer Peshawari Tikka: This was tandoori cooked Creamy Soft and big square pieces of Malai Paneer marinated in Yoghurt and spiced with yellow chilli served with basic salad. This had its own distinct flavour not too spicy not too sour but right amount of flavours made this paneer yummy.

Mutter Aur Cheese ka Tikka: This was just out of the world dish!! Served hot enough to hold the googy cheese within. The base was of green peas and gram flour which was shallow fried. Perfect to start with and highly recommended for the Vegetarians.

Makai Sheek Kebab: Sheek Kebab preparation is not everyone cup of tea. This has to be perfectly cooked from within and at the same time it should not get overcooked or burnt from outside. The Moisture in the dough plays a important role in it. These were so well cooked and sprinkled with homemade masala to add the extra flavour to it. Recommended.

Mains: 
Paneer Khurchan: This is served in a Flat plate cottage cheese or Paneer sautéed in Capsicum, Tomato, fried onion to give extra flavour. Its colourful and flavourful dry subzi.

Subzi Nargisi Kofta: Soft Mix Vegetable dumplings or kofta’s fried and cooked in Tangy Tomato Onion Gravy. Little sweet -little tangy at the same time made this subzi unique of the lot.

Meloni Tarkari: As the name suggest its a kind of a seasonal and fresh mixed vegetable with perfect consistency of the gravy.

Dal Khiva: Black Dal cooked overnight and shimmered with tomatoes, Ginger, Garlic, Cream and butter is added to get the perfect taste and thickness. The dal has to be cooked at least for 8-10 hours to attain exact consistency and aromatic flavours of all the ingredients.

Dum Biriyani/Subzi Biryani: This is one of the dish to be Musthave to end your Mains. Steaming within the Covered clay pot gave the rustic taste to the Biryani. There are very few places you will get biryani less oily and more and rich in flavours this is one of those places. It was served with Raita and Mirichi ka salan which blended with it very well.

Desserts:
We tried Lychee ki tehree, Elachi Jamun, Baked Anjeer Halwa, Zaffarani Angoori Rasmalai. Out of this Lychee ki Tehree was the winner, flavourful not too sweet.

I found Baked Anjeer Halwa bit too greasy not for my Palate.

Overall…
It was a royal and wholesome experience for the evening.

 

 
DisclaimerI 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.

Sheesha- The Taste of Flame- Reviewed

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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)

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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.

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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.

 

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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.

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

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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.

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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.

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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.

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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:

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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.

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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

Zomato Link

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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.