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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Sunday Brunch at Teddyboy – Reviewed

Brunch is such an odd thing. It was created by fat, lazy people who were too lazy to wake up at a reasonable hour and too fat to wait until the next proper time for dining.

– Brian South

This sums up the Brunch definition.

Celebrated MasterChef Doyel Sarangi herself calls up and invites #TheBTeam over for a tasting we could resist.

The place has it’s own charm with breath taking view from the rooftop and rain drizzling over feels like it’s a perfect way to spend Sunday with yummylious food and fun loving family and friends.

Coming to the buffet spread, it had delicious starters served on the table with live pasta counter to choose from. Soups and the mains had a good options as well.

Starters included Corn Tikki, Veg. Seekh Kebab, Chicken Dumplings, Fish Koliwada and Chicken Tikka along with assorted Dips and Salads. You should not miss the dips, they were so good, went well with all the starters.

The mains had vegetarian,and Nonveg along with sea food. Khara Veg, Butter Paneer, Massaman Fish Curry and Murgh Dhoba were the options to choose from. To end the mains the Yellow Dal Tadka and Steamed Rice.

Desserts: Strawberry Cheesecake and Cream Strawberry Boulabaise and Churros with Chocolate Sauce. The churros dissappointed us, hard and chewy.

The Sunday Brunch is on from 12:00 noon to 3:30 PM and has the following packages: Rs. 599++ for Food & Mocktails.

Big Shout out to Chef Doyel for invitation and team Teddyboy for hosting us.

Oh So Stoned KP- Alcoholic Anonymous Collection Ice-Cream. 


Oh So Stoned is a renowned Ice Cream chain in Delhi and Hyderabad and has finally made its way to Pune.

Oh So Stoned! , a venture of Meghna Group of Companies, is a popular & innovative ice cream brand based on the glacial stone concept. Launched in 2012, Oh So Stoned! Offers a wide variety of glacial stone creations, thick shakes, gooey chocolate brownies, Munchies – range of quick bites.


I was Invited to taste their signature Alcoholic Flavoured Ice-Creams, and they call it Alcoholic Anonymous.


The first thing we tried was the Rum Baba Ice Cream. On hearing about an alcoholic flavoured ice cream. Let me clear some facts of it, this Ice-Cream, it’s not alcoholic. That’s because all the spirit has been cooked off and is reduced to only flavour. The ice cream has all the punch on Rum and is topped with a Rum ball. They also have a fantastic topping sauce.

Next in the line was the Drunken Nuts about Toffee: It was the most nuttiest Ice-Cream. Nice crunchy with the very first bite. Almond praline toffee fused with Chocolate Ice-Cream topped with Roasted Almonds pieces with Signature Rum Sauce. #MustHave.

Next one was some desi style Drunken Chikki: This was a blend of Vanilla and Butter Scotch ice-cream with Small Chikki pieces sprinkled on top with their Special Whiskey Caramel Sauce. Crunchy and sticky flavor of the ice-cream.


Last one was Boozy Banoffee: The Indulgent Banana and Toffee Dessert infused with Vanilla Ice-cream topped with Chocolate shaving along with Whiskey Caramel Sauce, Choco Chips and Banana Slice. The cup cone becomes bit soggy if you don’t finish it soon. If you like the flavor of banana in your ice cream then this is for you.



Oh So Stoned has seasonal menu to look forward especially the Mango Special, where they have Mango based ice-cream and Shakes.
Thank you Maneesh Manral (Go. Pune) for the invite  and Oh So Stoned Koregaon Park 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.

Pa Pa Ya- A journey of Molecular Gastronomy 

Pa Pa Ya is one of the most talked about and one of favorite restaurants in lively city of Mumbai…. The city which never sleeps neither it disappoints you by serving some mind blowing dishes from the Pan Asian Continent. Pa Pa Ya not only serves good food but also takes us to a journey of Revolutionising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy.

Pa Pa Ya, It is a complete reinvention of Asian cuisine on a global scale. Leave your preconceived notions and perceptions out of the door, while enjoying a sensory experience at Pa Pa Ya. Here, eating is an experience unlike any, where we take you on a culinary journey through the landscape of Asia in a manner which has never been done before.


Pa Pa Ya is a modern Asian bistro from the House of Massive Restaurants and best described as a
chic, modern and radical reinterpretation of Asian cuisine.

Pa Pa Ya endeavours to offer a holistic dining experience and thus showcases a range of cocktails in its signature beverage section, which have been given the same tender, love and care as the cuisine, applying extensive use of molecular mixology with absolute cutting edge innovation never been seen before.

We were invited for the food tasting of this journey called Pa Pa Ya. This was the first time that #punefoodbloggers were invited for the food tasting from Mumbai. As we reached we got warm welcome from the team Pa Pa Ya.


The interior of the restaurant was just mesmerizing and had an urban feel with metal hexagon boxes dangling all around, nice dim light with warm red painted walls gave the interior a nice and a stand out look to the place.

Let’s begin with the Journey of food tasting:

Amuse Bouche:

The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. It had watermelon cubes with foam on it and nitrogen gas fumes bubbling out from the bowl beneath.

We ordered some drinks to cool us down:

Lighthouse : This is one of the signature drinks, lemongrass infused vodka, galangal, orange and pineapple  juice. Enough Alcohol contain to get started.

GO PA PA YA: Another gem from the signature drinks vodka, kaffir lime, thyme and rosemary reduction, citrus. Nice tangy and sour with the hint of vodka.

WISE WHISKY: This will be loved by Whisky lovers, strong and nice with flavors of homemade rosemary reduction.

Beer Battered Avocado Tacos , Corn : A Japanese Mexican Style Of Tacos With The Shell Of Tacos Made From ‘GYOZA Sheet’ (Primarily Used To Made Dumplings ) Stuffed With Beer Battered Crispy Avocado, Corn Topped With Mozzarella Cheese, and this was nice and crunchy with perfect taste of all the flavors.

Phad Thai Veg: This was served in big and heavy stone bowl which was actually pretty heavy to handle! Coming to the Phad Thai, it was almost the basic nothing extra wow factor, ketchup based  with the crushed peanut sprinkled over it.

Kale and pockchoy dimsums: It is one of the best dish which I liked the most. Gaozi Dressing along with  mushrooms and with lots of veggies in it.This one comes with a crispy papad and a spicy dip on the side.

Cheese Pakoda: Golf ball size cheese pakoda with loads of cheese filling within. Its a must have for the every cheese lover. Nice and soft cheese balls served with the spicy sauce to cut the taste. I #cheeslovers


Urmaki Sushi: Uramaki Sushi in simple words means inside out sushi.

Uramaki has a very interesting history.
The story goes that it was developed in Little Tokyo in Los Angeles in the late 1960’s by Machita chiro the sushi chef in a restaurant called Tokyo Kaikan. It seems the restaurant was having problems obtaining fat belly tuna (toro) for its mainly Japanese customers so started to substitute avocado instead. Avocado has a similar consistency and tends to melt in the mouth kind of like toro. Later, when the number of American customers started to increase, some disliked the texture of the seaweed, so Ichiro turned the roll “Inside-Out”; thus putting the rice on the outside, and the seaweed on the inside. Kind of “hiding” it.

This seemed to pacify the American customers and so the California Roll was born. Rather clever, don’t you think? It must have worked because Uramaki seems to be one of the most popular types of sushi now in the U.S.

Rice on the outside with seaweed on the inside stuffed at the bottom topped with deep fried greens spinach and sesame served with wasabi.
Presentation and taste wise this dish was really good. #recommended

Desserts:


Molecular Vanilla Dessert with Pannacotta: It was the curtain raiser for the dessert section, and the drama begins, Vanilla Ice cream was rightly made on the table with the help of Nitrogen gas which made the atmosphere little Cool and smoky around the table. Once it was done it was served on the plate with wobbly Pannacotta and crunchy salty nuts to cut the taste of sweetness if you wish to switch between both. Awesome and fresh vanilla ice-cream was nothing short of the yumminess. Pannacotta had to take a step back in front of the ice-cream.

#HighlyRecommended

Chocolate ball on fire –When this was placed on the table the first expression was like wow! A big chocolate ball stuffed with 4 scoops of vanilla ice cream, chocolate ganache, cheese cake cream served on a bed of coffee cream and loads of cookie crumble and almond crumble to this contrast the bright red berries were placed on the edge of the plate, and it was just nothing but an artwork and Chef was the artist to put all the effort into the dish. This looks so artistic and when they poured lit up alcohol and way the ball cracks up after the alcohol is poured is truly eye catching.

With very first bite alcohol hits you with the bitter taste of chocolate which is mesmerizing.

Overall Pa Pa Ya is a journey of molecular gastronomy which is beyond the imagination of food lovers.

I personally thank the team Pa Pa Ya for hosting us and making this journey a memorable one.

Lastly I thank #Jerlynfoodfanatic for putting up me in the list of invitees. 


Please have look at the Drooling pictures of the food which was served:


Dadu’s Sweet Emporio -Review

Dadus Sweet Emporio- Hyderabad’s legend has entered into the market to provide the fabulous and mouth watering sweets and namkeens.

They also serve Chaat and namkeen in-house, they have different section where you can have these mouth watering chaats.

I tried the following:

Pani Puri:₹50/- per plate

Mutter Pump:₹22/- per piece

Pizza Dhokla:₹21/- per piece

And for take away especially the sweets:

Ajmeeri Kalakandh:₹560/- per KG

Sev Kalakandh:₹520/- per KG

Rose Danedar Ladoo:₹1600/- per KG

Kaju Katali:₹850/- per KG

Motichur Ladoo:₹480/- per KG

New Badam Sunflower:₹1600/- per KG

Namkeens: Khara para, Mathari, and Mix farsan.

I have tried and tasted the above mentioned sweets and chaats…. They were really good and fresh. Just happened to ask the owner about how fresh the sweets are? To this he replied we replace it on a daily basis, everyday before the shop opens fresh stock is arrived and replaced.

Overall…

Food-sweets: Awesomely fresh. Nicely decorated, although the prices are on but higher side but considering the quality it’s worth spending when you giving to someone special or loved ones. They do have options of sugar free sweets as well but in limited variants.

Snacks and Namkeen: Are hygienically packed, spill and travel proof packaging.

They also have dryfruits in a decorative containers for festival seasons like Diwali.

Staff: Polite, clean and nice. Happy to serve you.

Service: Pretty quick.

Ambience: Nice and clean. Upscale store.

Value For Money: If you have sweet tooth then this is the destination to head for.

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Rose Danedar Ladoo
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Motichur Ladoo
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Mix Mithai
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Namkeen

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Jalebi

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Pizza Idli
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Mutter Pump

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