Mooie Cafe & Bar – Reviewed

img_20171010_193759-011904538442.jpegThis place is an Oasis for this area. Mooie Cafe & Bar a newly opened cafe at Bhumkar Chowk right next to New Poona Bakery. Mooie is a Dutch word for the Beautiful, Pleasant or Nice.

The owner of this cafe is same as the owner of NPB. Mooie Cafe dream come true project for him and very close to his heart as well he is passionate about it. The food menu is designed and prepared under the consultancy of Star Chef Shailendra Kekade.

The B Team was invited for the tasting some of their signature dishes.

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We Started the evening with a round of Mocktails Pina Colada and Lemongrass Mojito. (They soon gonna launch the bar menu with Wine and Beer)

Appetizers:

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Smooth Mushrooms: It goes as per the name. Smooth and Juicy served with mascapone cheese, with a black pepper and garlic marination and drizzled with Balsamic. All the flavors were perfectly blending the Mushrooms.

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Silken Tofu and Broccoli: I expected the Tofu being soft but it disappointed my expectations. The Tofu was too chewy, so left the dish after the first bite.

Pizza:

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Tomato Red Pizza: Basically the pizza was served half n half, the other half was Bianco Pizza.
The thin crisp crust was topped with sun dried tomatoes, roma tomatoes, Olives along with shredded cheese on top. It was sour and cheesy in taste.

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Harissa Paneer Steak: Nice thick round slice Paneer with the colourful sides gave this a appetising feel when placed on the table. The sides of spaghetti zucchini and assorted vegetables. Basically Harissa has two variants Red and Green Harissa. This was the Green Harissa marination on the paneer. Paneer had the smoky flavours along with the spiciness of paste.

Desserts:

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We were served,
Baked New York Cheesecake, Double Chocolate Brownie, Tutti Frutti Trifle Pudding, & Chocolate Cherry Sachertorte: The much liked and slurped off the plate among them was the Baked NY Cheesecake, it was finished within seconds actually! Brownie was bit hard to scoop with ice cream. Tutti Frutti Trifle would be loved by the kids as it had lot of cream and Tutti Frutti along with jelly. Chocolate Cherry Sachertorte, as I have had the original Sachertorte in Vienna where this dessert is originated from, this was not even close to that.

Overall it was a mix review of the place and the food they serve.

A big shout out to Amir for inviting us and Team Mooie Café 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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Krusty’s Bistro -Kharadi – Reviewed.

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Krusty is an All Day Bistro & Bar chain that serves Modern European cuisine in a casual contemporary bistro style ambiance. Krusty’s logo suggests- that have been known to revere Hestia, the Greek Goddess of Food. They have open the doors at Kharadi WTC, an uber chic mixed flavours of European feel of interiors with mouth watering food overloaded with freshness and love.

The B Team was invited for the tasting of some of their signature dishes at the new outlet.

Introduction:
A passionate entrepreneur Rohhan Joshi (CEO & Founder of Krusty’s) has been going places in search of purest and finest ingredients all over the globe. He also shared his in depth knowledge of how the Ingredients like, right from Cheese to Italian herbs are prepared/produced at his Lab setup at the outskirts of Pune.

We started the Sunday lunch with a round of Red Wine Sangria followed by colourful line up of Bruschetta.

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Trio of Bruschetta: These lovely and fresh looking, had a combination of Roasted Beet mousse with black olives, Cream Spinach with confit tomatoes and Herbed Cream Cheese with homemade onion compote. This was the most liked bruschetta out of the lot. Next one was the Herbed Cream Cheese, very distinct flavours of herbs and the perfectly blending cheese, Nice!!

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Sautéed Mushrooms, Herbed Cream Cheese, Caramelised Onions and Wilted Spinach Pizza: Thin crust pizza, perfectly baked, fresh herbs and the Spinach along with Cheese balanced out the taste. Loved the Caramelised Onions sweetness… Just perfect.

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Spinach & Ricotta Ravioli: Every ingredient of this dish was homemade. Wine Butter Sauce made this Ravioli to the next level. Shallots, Sun Dried Tomatoes gave a little tangy and sour taste, Roasted Almonds added the crunch to the soft and googy Ravioli. Overall it was a perfect blend of all.

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Dessert: Belgium Chocolate Cheesecake: One of the finest Belgium Chocolate CheeseCake. Its made with 70% dark chocolate and it tasted blissful with every bite. All the Cheese cakes are freshly made every day.

Overall it was a nice and cosy affair at Krusty’s

A big shout out to Sijo from Ideosphere for inviting us and Rohhan and Team Krustys for hosting us.

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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.

Panayaa – Modern Indian Kitchen – Reviewed.

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Why all the Non-vegetarian’s should have fun!

No matter it might be fine dining, great food, fancy preparation of food, now the Vegetarians have their own place to relish delicious food with great ambience.
Let me introduce you all a place called Panayaa- A Modern Indian Kitchen. It’s a Mumbai-based chain of restaurant. It has open its doors recently in pune at Mariplex Mall Kalyani Nagar. Here Pure vegetarian food becomes even more stylish and contemporary taking the food to the next level.

Panayaa aims to re-invent desi gourmet with some crazy, wacky and out-of-the-box culinary experiments. From molecular gastronomy to the best that regional India has to offer.

The BTeam invited for tasting some of their signature dishes.

We started with a round of some Mocktails like Exotic Punch, Black Beauty, Blue sea, Guava Luscious (most favorite of the lot)

As I said Panayaa aims to re-invent desi gourmet, the first appetizer was:

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Wada Pav Ver. 3.0 : It was much more improvised version can any one think off. Small buns stuffed with the spiced up potato and it was flawlessly baked. Just it could have been stuffed with more of spiced mashed potato then it could have been on dot.

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Cottage Cheese Indiana: A regular tandoori marination paneer cubes were mouth melting. It had perfect combination of spice selection. It was served with salad.
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Corn Bhel Maze Cornetto: Now this is called an innovation!! five crisp maze cone stuffed with creamy corn bhel and zingy bell pepper frosting. The appetiser was served in a brandy snifter glass and it was the most fancy looking dish of the evening.
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Chana Masala Wonton Chat: Crispy wontons stuffed with chatpata channa laid on the bed of channa masala topped with smoked and mint chutney garnished along with shredded raw beet, carrot and some sev. A overall perfect fusion of two cuisines.
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Nazakat Kumbh: Big in size and juicy mushrooms marinated with smoky flours of tandoor with a hint of mixed indian spices. Nice recommendation for the mushrooms lovers.
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Roomali Roti Italiano: Even the regular Masala papad is upgraded with a twist of Italian touch. Crisp papad with Masala toppings loaded with cheese served on a pizza bat. One good thing about this was, that the base was crisp till the last bite.

Mains:
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Panayaa e Khaas: This is a signature subji from the chef. This was one of the best subji’s served for the evening. Soft Panner cubes tossed in a rich brown gravy. It goes well with all types of breads.

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Kheema Kasturi: Perfectly Minced Mixed vegetables cooked in kasturi methi flavoured caramelised brown gravy. It was garnished with fresh cream to balance the flavours.
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Papad Kofta Curry: Papad dumplings stuffed with the panner mixed with chefs special spices, cooked in a Makhani gravy. The papad dumplings lost its taste due to overpowering flavour of Makhani gravy.

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Dal Tadkewali and Makhani Biryani: Dal was purely yum. Strong flavours of fresh tadka and it was aptly thick. Although the Biryani didn’t clicked the taste buds as it was too soggy.

Desserts:

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Mohanthaal Cheesecake: Some traditional desserts taste excellent as they are kept its originality intact. This didn’t appeal to me much.

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Chocolate Landscape: This dessert was dramatically constructed with nitrogen infused ice on Mud cake soil and brownie chunks, fresh fruits are also used like Kiwi and Apple chunks, drizzled with Coco powder, Vanilla Ice cream and Caramel Mousse made from the dry ice, and loads of chocolate and caramel sauce. It is prepaid on the table itself. It almost takes seven minutes to reach the final stage.

Overall the journey of Panayaa was good. Although the price range is on a higher side, but if you want to try something extraordinary in vegetarian then this is the place.

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A Big Shout out for the Carina from Alpha Events Pune for the Invitation and Riddhi and Team Panayaa 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.

Dalchini – India on your Plate – Reviewed

In India water changes its taste at every mile while a new dialect emerges every 4 Miles. This also adds to the Culinary variety that India has to offer. From Condiments and the spices to the varied cooking techniques, each one adds a unique flavour to different regional cuisines of India. This is what a Dalchini tries to offer all the different flavours of rich Indian Cuisine to your table.

I was Invited for the food tasting of such colourful and rich flavours of Indian Cuisine.

We started the evening with homemade and localised beverages from all over India.

Beverages:

Neer More, Pudine ki Shikanji, Gud di Lassi

Neer More: We in Pune also have the version of Buttermilk and we call it as “Taak”, But this was from the Chennai with a hint of curry leaf which gives a nice after taste of the curry leaves. Perfect in consistency. Its good to include Buttermilk in your daily meal.

Pudine ki Shikanji: This was the most refreshing drink of all. Tangy with a minty taste which is also gives a kick start to your digestive system. This should not be missed.

Gud Di Lassi: Typical Punjabi lassi, nice and thick, and you can have guilt free as it was sweetened with Jaggery. You should have a palate ready for the Jaggery infused Lassi.

Salads:

Beetroot PachadiBeetroot Pachadi
Beetroot Pachadi: Big chunks of boiled beetroot nicely mixed with curry leaf infused Yogurt. This was aptly sweet and sour with a slight after taste of curry leafs. This was nice and heathy way to have the Beetroot.

Aloo Channa Ka Chaat
Aloo Channa Ka Chaat: It was all mix flavour of Tangy flavour from the lime, Strong pungent flavour of Mustard sauce, Sweetness from honey dressing. Overall Diced Potato tossed in a Kasundi honey dressing mixed with crunchy Channa.

Appetizers:

Kundapur Aloo Ghee RoastKundapur Aloo Ghee Roast
Kundapur Aloo Ghee Roast: This had a strong connection with the costal region of Karnataka’s town name called Kundapur .The Potato Ghee Roast looks fiery with potato cubes dressed in a glossy scarlet hue, tempered with fragrant curry leaves, tossed in the freshly ground bevy of aromatic spices and roasted in ghee to give you a lip smacking dish worth every bite.  Kundapur Masala Powder is an indigenous, versatile spice mix which is used to flavour and give a distinct character to the universally popular Mangalorean Bunt Community specialty dish known as “Chicken Ghee Roast”, This was a Vegetarian version of it with Potato.

Palak Papadi Chaat

Palak Papadi Chaat
Palak Papadi Chaat: This appetizer comes from the land Nawabs a.k.a. Lucknow. In Lucknowni Chaat has a all together a very different and very distinct taste and method of preparation of chaat from rest of India or rather northern states of India. Palak Papadi Chaat is one of the unique gem from it, Crispy Palak leaves topped with potato and chutney, sweet dahi and loads of shev and garnished with fresh Aanardana.

Achar aur Cheese ka Panner

Achar aur Cheese ka Panner
Achar aur Cheese ka Panner: Very similar to the Achari Paneer but Paneer cubes were super mouth melting. Served with fresh Mint Chutney and some Salad.

Kothimbir Wadi

Kothimbir Wadi
Kothimbir Wadi: Our own delicacy from Maharashtra. Firstly steamed and then Fried to perfect crunchiness with bare minimum oil residue, served with sour Curd. Very nicely served in a bamboo basket.

Main Course:

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Phaldari Kofta: As the name suggest its not the regular Mugalai Kofta, but a very unique combination of Raw Banana and Pumpkin kofta in a rich creamy brown gravy. If nobody tells you that what the kofta are made from you won’t able to guess it. This was so nicely made. The kofta’s were so delicate and the gravy was perfect with the spice levels.

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Chennar Dolna: A traditional recipe from Bengali cuisine. So basically chenna is the coagulated milk and paneer is the coagulated milk which has been set firmly. Chennar is generally used in all most all the Bengali sweets. The spongy balls of Chennar and Potato cubes are cooked in ghee laced gravy, with Bengali spices.

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24 Gante ki Dal: Its a very rare to get the nice and creamy dal in Pune which is slowed cooked almost for 24 hours and so the name goes for it. Thick and rich in aroma, creamy and I bet you just can’t stop having it.

All these Subjis were served with Desi Gheu ki Roti, Chapati and Malabari Parotta.

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Ghee Rice: Long grain rice tossed in ghee with a sliced onion, Curry Leaf, and Cashew.

Desserts:

Khubani ka MeethaKhubani ka Meetha
Khubani ka Meetha: Khubani or Qubani ka meetha is an Indian sweet made from dried apricots and this is dessert is originated from Hyderabad. It is the perfect dessert to serve after a sumptuous meal. Qubani is a Urdu word means- ” Apricot” Meetha is a Urdu word means- “Sweet”. Its a very delicate dessert to make. De- seeded Apricot soaked overnight and blanched in a sugar syrup to achieve the perfect thickness and it is garnished with nuts and fresh cream of Malai. Its a out of the box dessert and you must try it.

Chukandar aur Akhrot ka Halwa
Chukandar aur Akhrot ka Halwa: Its a simple yet different dessert made from beetroot and walnut halwa cooked in ghee and sugar added as per the taste.

Serradura
Serradura: Its a Goan dessert with Portuguese Legacy. Layers of cream and crushed Marie Biscuits served in a small glass.

Dalchini is the only place where you get introduced to the local cuisine of pan India.

Big shout out to Team Dalchini and Chaitanya for Inviting and hosting us.

Zomato Dalchini Kothrud

Address: 3rd Floor, Above Burger King, Ravat Furniture, Paud Road, Kothrud, Pune

 

 

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.

Fort JadhavGadh – A Royal Resort.

“Fort JadhavGadh – Earlier it protected the Royal Pride. Now it safeguards Royal Traditions. “

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Discover the Charms of living like Royalty at Fort JadhavGadh, one of the World’s first Museum Fort Hotels. Overlooking the lush highlands of southern Pune, this Gallant fortress with a mighty history of 300 years has been lovingly restored to its erstwhile glory by the Kamat Group. And skilfully adorned with some of the finest amenities to appease the modern-day royalty.

The story of Fort Jadhavgadh starts from the man who himself was as strong in mind and body as the stone structure he created. Pilaji Jadhavrao was the Maratha General in the army of Chhatrapati Shahuji. In 1707, Chhatrapati Shahuji, the grandson of the great Chhatrapati Shivaji, was released after 21 years of imprisonment by the Mughal ruler Shahjahan. The Mughals still controlled the Maratha region but were loosing some ground because of Aurangzeb’s death. It was during this time that Shahuji thought of a comprehensive plan. His ultimate goal was to bring back the lost glory of the Maratha empire and recapture the region from the Mughals. He was also an excellent judge of characters. Therefore, he appointed a select group of loyal men, to spread far and wide across the region and recharge the quiescent emotions of the people.

It was this select group of men of honor that Pilaji Jadhavrao was a part of. With a keen focus on the mission assigned to him, Pilaji lost no time in gathering able men across Jadhavgadhi and Saswad area and to train them to fight for the victory of the Marathas. Power of the mind or the sword, whichever instrument seemed more befitting for use at a particular situation, Pilaji used most assuredly. His stories of valour and the way he could use the sword are still spoken about.
It was indeed through the heroic efforts of men like Pilaji Jadhavrao that Chhatrapati Shahuji finally sat on the throne of the Maratha empire. Pilaji Jadhavrao breathed his last in 1784 after leading a long and fulfilling life of a true patriot, serving the Marathas till the very end.

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Fort Jadhavgadh was built in 1710 and it was the residence and safe haven. Since it was built for practical purposes, it is devoid of intricate designs and cravings like other Maratha fortresses. Yet it is steeped in Maratha architecture. Woodwork and armoured main Durwaaza. Rock stairways and main residential quarters. And of course the dungeons which served as grain storerooms, and in tumultuous times prisons. Four such enigmatic dungeons have been traced and restored. One of them may even have a secret route to be used in times of crisis.

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The Royal treatment starts at the Main Gate or the Durwazza with a Royal traditional Maratha style welcome with Tutatri and with Tikka and a welcome drink. After the registration and completing the formalities the staff escorts you to the Kholi.

At Jadhavgadh, the rooms are called ‘Kholi’ Marathi for ‘rooms’ . They have been crafted in a manner that they seamlessly fit on the sidewalls of the fort. A total of 58 rooms comprising of 3 suites, 39 rooms of various types, 12 royal tents & 4 neem cottages all are spread across the fort’s three wings

Room types:

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1. Kholi -Deluxe Room: The Kholi or Deluxe rooms of the Fort are equipped with all conveniences and luxuries of the modern world.

2. Varsha Suite- Premium Rain Shower Room:
Located on the lower level of the main fort, these spacious rooms have an uniquely designed bathroom that let you gaze up at the stars and feel the cool hill breeze- all while taking a relaxing shower.

3. Chhavni- Royal Tent:
Live in something different – a Luxurious Chaavni Royal Tent equipped with all modern amenities and an attached bath area.

4. Neem Forest Cottages:
Four quaint Neem Forest Cottages are located amidst nests and chirping birds. These eco-friendly cottages are unique in nature. Completely air conditioned and with all the modern amenities, The Neem Forest cottage will certainly amaze you.

5. Hill View Daalan- Premium Hill View Room:
Situated on the top level of the main fort, the Hill View Daalan- Premium Hill View Room have a balcony overlooking the lawns and providing a view of the vast open spaces.

6. Museum Suite:
Located on top of the Aai museum and with its very own private entrance, the Museum Suite is one of the most sought after rooms at the fort.

7. Maharani Suite:
Located at the top of the fort and below the Maharaja suite, the Maharani suite has a direct access to the swimming pool and the spa. You will never forget your stay at this royal suite.

8. Maharaja Suite:
The Maharaja suite is a royal indulgence in the true sense. Be treated like Royalty at this kingly suite. With a panoramic view of the surrounding hills, the Maharaja Suite was where the seat of power rested.

Activities at the Fort:

 

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Shivaji Martial Arts – DaanPatta : This is a 45 minute evening show that takes place at royal lawns or at ‘Payatha’ at the backdrop of the fort wall. A troop of 15 youth perform Shivaji’s martial art in a traditional technique using bamboo sticks, spears, swords, fire wheels, and much more. The performance is lethal as well as stunning and is thoroughly enjoyed by all ages.

Ghazal Nights: Occasionally, Fort Jadhavgadh’s roof top restaurant comes alive with ‘Ghazal Nights’ filling the air with a nostalgic ambience. Commensurate with the theme, we provide Indian traditional ‘Mostly Grills’ cuisine and gadda and bolsters seating for the event.

Aai Museum -Fort JadhavGadh

The Aai Museum : Fort Jadhavgadh is the only hotel of its kind with an in-house museum. The Aai Museum, as the name suggests, is a dedicated to the mothers of the world. It is a labour of love of Dr. Vithal Venkatesh Kamat and he has painstakingly created this museum by reusing and reviving the fort’s horse and elephant stable houses.

Bullock Cart Riding: A common means of transportation in ancient times, ‘Jinker’ bullock cart riding has been revived by Fort Jadhavgadh for its residents. Beautifully decorated carts donning plush colourful mattresses and pillows along with traditional fanfare are used to create an unforgettable and exhilarating experience for young and old alike. Other activities such as fig farming, cow milking, etc. that allow you to experience rustic village life at the fort are also arranged upon request.

Swimming Pool -Fort JadhavGadhSwimming Pool- Fort JadhavGadh

Temperature Controlled Swimming Pool and Spa: Swimming Pool is operational from 7am to 7pm. While some of you can Rejuvenate and relax at idyllic pool side spa.

Maha Durwazza -Fort JadhavGadhKilledaar Somnath -Fort JadhavGadh

Gate opening and Closing Ceremony: Back then when the Royal families were living as per the tradition the Maha Durwazza or the Main gate use to open at 9:30am and it use to close by 6:30pm and no was allowed to pass by once it is closed. Still these tradition are followed. Now the ceremony last for 10 mins only, They close the door and brief history of the Fort is given by the Care taker or Killedaar Somnath.

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Guided Fort & Museum Tour: Its one of the most advance guided tour which takes back you to 300 years of history of the fort. It takes 1 and half hour to complete the tour and covers almost 25 points of interest including the Aai Museum, which unfolds the history and importance of every point.

There are other activities as well like Archery, Rifle Shooting, Pottery Making. Fort JadhavGadh also has Royal Lawns with a capacity of 3000 -4000 people for wedding, Product Launches and big social gathering.

They also have 90 seater Banquet hall – ‘Prangan’ The Conference Room.

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Above all this the most Important is Food. Fort JadhavGadh has two restaurants: Chhajja- The Coffee Shop (Multi Cuisine) and Payatha A Royal Ethnic Cuisine. Food at both the restaurant is impeccable and scrumptious. The service and the staff are very courteous and treat you royally.

Payatha has a open kitchen counter and has huge buffet spread with two live counters of Puran poli and Desserts. Being under the management of Kamath Group the food quality is never compromised. The Cleanliness and the hygiene of the staff is utmost taken care. The buffet Spread is really huge and you need a royal stomach to relish on all this. Along with Maharashtrian cuisine, Punjabi Cuisine is also served. They also have Jatra night on weekends where ‘Lavani’ – ( Lavani is a combination of traditional song and dance, which particularly performed to the beats of Dholki, a percussion instrument.) live performance is displayed and you can enjoy it with delicious food.

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Fort JadhavGadh is a absolutely fantastic and unique destination for a Individual Family or Family get together events. Even Corporate Team building up activities can also be organised here.

A big Shout out for Neha (Shout it out Media) for the lovely Staycation Invite and Mr Aloy lobo and Team JadhavGadh for hosting us.

Contact :
Fort JadhavGADH – A Gadh Heritage Hotel
Jadhavwadi, Hadapsar Saswad Road, Pune – 412301 | Map

Email: res@fortjadhavgadh.com
Phone: +91 99 8757 3818
Tel: +91 2115 305200/305220.

Disclaimer: I was invited for a complimentary Staycation . This blog is a narrative of my experience at the venue. 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 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.

212’s All New Menu – Reviewed

212’s All Day, All New, All Good menu has launched.

On every visit 212 has some surprises stored. This time it was their all New Menu launch, and I was privileged to be invited for the tasting of the same.

Let the journey of New menu begin….

Curried Potato Mille Fieulle: Mille Fieulle is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream or jam are substituted, when substituted with jam this is then called a Bavarian slice. The top pastry layer is dusted with confectioner’s sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.
But the at 212 it had a savoury version of it. The three layer of crunchy curried potato served along with veg stew, kokum lassi and coconut-chilli chutney. Veg Stew is the best ever I have had till date. In between layer filling there was mashed Potato and spiced up with Indian spices very similar to Dosa Subji. Nice Innovative way serving. Beautifully plated. although the portion size can be increased.

Eggplant Bruschetta: Eggplant would be so delicious I never thought of it. This dish is absolutely in the list of “not to be missed” The crunchy bruschetta was topped with Eggplant, Brie, Fried onions, to add the little sweetness to overall taste Figs were placed at the end. This was such a beautifully prepared, Hands down to the Chef.

Spicy Emmental Arrancini: These are stuffed rice balls which are coated with bread crumbsand then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. The name, which is translated as “little orange”, derives from their shape and colour which, after cooking, is reminiscent of an orange.
Arrancini were just had a perfect Crunchiness with Googy Mozzarella Cheese inside. This was served with the Chermoula Mayo.

Poutines:

Kung Fu Fondue: These were the googy-iest of the lot. So much of cheese right from the first bite. With more cheese at the bottom. So don’t forget to keep digging it. But make sure you don’t keep it unattended for a long time as this might turn in to a Soggy one. Szechwan Tofu added some spice to it and cut the cheesy taste.

Avocado & pomelo Salad: It was a freshness overloaded with Arugula, Peanut and Horseradish Dressing topped with some Walnut Chikki to add the crunch. As per my taste buds it was too sweetened.

Trio of Chips & Salsa: There were three types of Nachos Spinach, Beetroot,and Classic. These were served with different flavours of dips, like Sour Cream, Guacamole, Cilantro, Chipotle, Tomato Salsa, and Habanero Salsa. All the dips & salsa were outstanding, in terms flavour and spice levels. The Chef had taken extra efforts to create all these dips.

Burgers and Sandwiches:

Two Mushrooms Burger: This was a monster burger to with crunchy patty along with melted Gruyere Cheese. Its a super meal in itself. It was served with Fries and fresh salad.

Masala Paneer Scramble: Fusion of Indian and English cuisine. It could have been more crisper. The filling was with crispy potatoes and mint spread and served with Raisin Chutney along with Fries and Fresh Salad.

Chettinad Cottage Cheese Pizza: This is one of the innovative recipes from 212 cafe and bar. Paneer Chunks tempered with Mustard and Curry Leaves. Paneer chunks were nicely marinated and tender enough to melt away in your mouth. The cheese played its role of googy-ness and the thin crisp crust was holding strong all drama happening on top of it.

From the Grills:

Green Peas, Baby Potatoes & Celery cake: This was one of the most delicate dish served on the table. The filling was with soft sweet potatoes little spiced up with the celery patties wrapped up in grape leaves which were first steamed and then grilled and served with demi glace sauce. We had to unwrap it to enjoy the delicious stuffing.

Mains:

Truffle, Porcini and Buratta Risotto: This was the most googy and creamy Risotto I ever tasted. 212 has taken the Risotto to the next level and you will be addicted to it from the very first bite. Strong Truffle gave it slightly garlicky with a deep musky aroma while Porcine gave a deep earthy flavor which enhances any dish. Black olives and crispy banana flowers were added to give the risotto a different after taste on the taste buds.

Ultimate Beetroot Gnocchi: Nice colourful and Beautifully plated tender Gnocchi mixed with Spinach, Shallots and for the tangy flavour orange zest was added.

Desserts:

Tiramisu Eclairs: After having such a long list of newly introduced menu, For desserts I have a separate gut!! Mascarpone cheese was soft and Coffee dust gave a different taste to it. Along with some dark chocolate chips and Figs also had their own role to play.

Peanut Butter Pie: Chocolate Ganache Peanut Butter Pastry, served with Vanilla Ice- Cream, Combination of both have Mixed flavours of Sweet Nutty and Chocolaty and made the dessert complete.

A big shout out for Svetlana for invitation and team 212 for Hosting us.