Tales & Spirits – Martini Fest – Reviewed

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.

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Food :

Farmers Snacks:
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.

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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.

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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.

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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.

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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.

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T&S Fillers:

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.

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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.

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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.

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T&S Biscuit Bhakri: A Rajasthani fusion preparation, Cumin scented Crisp Bhakari served with mashed Potato – Onion Subji along with spicy Lasooni Thecha.

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Desserts:

Citrus and Berry Parfait: One of the fancy dessert from T&S. Mandarin, white chocolate berry parfait covered with chocolate shell & it is flambéed.

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Baklava & Butterscotch: T&S is the only place where authentic Baklava served with Butterscotch Ice-Cream is served. The first look itself is drooling.

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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.

 

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Culture पुणे – Reviewed

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Culture पुणे: This is a new kid on the block of the hangout joint along with good Cocktails to go with.

This place has come up at the same spot where the By the Way restaurant use to be there. The interiors of Culture Pune has kept the Rustic and Rugged looks with vintage switch boards, naked brick walls behind the Bar counter.

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#TheBteam was invited for the tasting of some of their signature cocktails and signature dishes.

Cocktails :
तुळशीबाग-Basil Garden: Fresh melon infused with Basil and Vodka served in a Copper Kalash (ताम्बिया).

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Rum में है दम: Loaded with all types of rum White, Dark, Coconut Rum mixed with orange and lime juice served on the ice.

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Appetizers:

Panner Tikka Sophiyani: Big Chunks of Paneer marinated with spicy rustic masala served with mint chutney. This was yummy in taste. #musthave

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Baked Cauliflower with Fried Garlic: This was bit disappointing dish. overall baking of the cauliflower was not good. It was just cheesy and it was served with Gralic bread.

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Mains:

Burnt Garlic Veggies: Veggies tossed in Garlic sauce along with Hakka Noddles Again this didn’t suited for my palate.

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Ratatouille Pilaf: European version of veg Pulao. Slow cooked with seasonal veggies tossed with mixed herbs and aromatic Mediterranean rice with butter. This was something good from the mains which I liked it. Nice flavourful in taste bit tangy and spicy as well. Good to try out for the mains.

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Desserts:

Bourbon Panna Cotta: Awesomely made and it was scooped off within seconds from the plate. Its infused with best bourbon whiskey. #Musthave

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Old Monk Mousse Shot: Chocolaty in taste, delicate on the tongue, with a kick of old Monk. Nice for the sweet tooth.

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Creme Brulee: Homemade custard with crystal clear caramel torched to the perfection. #musthave.

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overall…

Apart from some teething issues with the service and staff the variants of the cocktails they offer is good which can be clubbed with good starters.

 

The Sassiest Place in Pune- The Sassy Spoon Review.

Introduction:

Pune City, ‘The Queen of the Deccan’, now has Mumbai’s sassiest restaurant The Sassy Spoon, adding to its culinary delights. Brainchild of the dynamic duo – Rachel Goenka and Irfan Pabaney, the restaurant opened its doors on Monday, 23rd January at Koregaon Park.  The Sassy Spoon’s philosophy has always been delicious food peppered with sass. The restaurant aims to recreate the same ‘Sassy Experience’ in Pune as well with quirky bar bites, innovative mains, takeaways, scrumptious breakfasts and an innovative menu spanning across European, Mediterranean, South East Asian and Indian cuisines, for both vegetarian and non-vegetarians, along with an exciting selection of cocktails and mocktails. The ambience, with both outdoor and indoor seating makes it the perfect dining & drinking destination. 

Chef Gautam Samel who has worked at The Sassy Spoon restaurants in Mumbai for more than 2 years is the Chef at the helm of The Sassy Spoon, Pune and is integral to the curation of the menu. The menu has a variety of both international as well as regional appeal. Some of the recommended dishes include a warm green apple-smoked scarmoza soup which, is all you need in this chilly weather. The bar bites menu boasts of some whacky yet delicious selections of tidbits like a Sri Lankan spiced chicken poi, mini pulled pork poi sliders, coriander and rava crusted bombil with mango chutney and the prawn pakoras, which is a sassy take on traditional pakoras. The tenderloin jerky with coriander seeds and lemon, spicy cherry tomato and chili dip, Murtabak with Thai style tenderloin pad krapow and the other version of the classic baida roti are great bar nibbles to combine with drinks!

Amongst the mains some of the highlights are the Kerala lamb, which is a yummy, spicy pairing with buttered brun, a smoked, beer braised tenderloin burger with an in-house beer ricotta, a brined, cornflake crumbed oven fried chicken and finally a tangy coconut prawn served with appams.

The menu also features an array of creative vegetarian options like the loaded potato skins (a take on vada pav), deep fried sweet corn soup, crispy on the outside yet oozing of the quintessential “chindian” favourite, mushroom tortellini with porcini cream, and a delectable trio of sassy fries with bbq, cheese and Cajun spice.

The beverage menu comprises of exciting house infused liquers. A few flavors include Kashmiri Kahwa, spiced raspberry, pomegranate and plum liquer, citrus vodka and bacon infused whiskey in order to enhance the flavor of the cocktails. Don’t miss out on the Gold Member – A vodka, house infused green tea kava liqueur! The concoctions reflect nostalgic elements which have been experimented with resulting in tantalizing creations like Indus Gimlet (Chaat masala, lime & gin), Jack & Ginger (uses smoked ginger syrup) and Morning Brew (whisky and espresso)

The breezy fruit based cocktails one would surely want to sip include Berry Chilli – Muddled mulberries and green chilli shaken with tequila, crème de cassis and fresh citrus or an unusual Banana Mojito and lots of flavoured beers.

For the teetotalers the recommended drinks include –The Very Berry Khatta-our sassy signature and take on the classic Kala Khatta, The Virgin Mule -fresh lime, homemade smoked ginger syrup, mint and fizz, a Sassy Mint Iced Latte -cold brewed coffee, vanilla and mint or a Soul Cooler -kokum, lemon, cilantro, green chillies, fizz.

I was invited for the Food and Drink Tasting by Shivangi from Crape Diem Pune. 

I must say for Shivangi Sassy Spoon is like second home and she know the menu so well so we left it to her for the orders. Believe me she is the best in placing the orders in Sassy Spoon.

We Started the evening with their signature Drinks:

Spiked Berry Very Khatta: Its one of the signature drink and most talked about in sassy spoon. It was refreshing with orange, mulberries, grapes and with strong flavour of kala khatta. Rum/Vodka can be added which depends on the what you prefer.

Morning Brew: “You can’t buy Happiness but you can buy Coffee which is very close to it” So it had Expresso with Vanilla, Whiskey, in-house orange liqueur and Orange zest for the decor. This has found a special place in my heart.

Spiked Soul: A Kokum based Drink with lots of decor to it like with Green Chilly and Fresh Cilantro placed on top infused with Rum and zest of a lemon.

Salads: 

Raw Mango  & Papaya with bell peppers, arugula and bean sprouts, salted peanuts, fried onions and sweet chilli drizzle : This was a fresh salad with raw mango shreds, papaya, peanuts and fried onions. Peanuts gave the right amount of crunchiness and fried onions gave a different flavour to it.

Pearly Barley salad with toasted almonds, apple, pomegranate seeds and smoked scarmoza: Not found of Barley much so just tried a bit and to my taste I found bit bland and subtle. The apple and pomegranate were the saviour to the taste buds.

 

Bar Bites: 

Bruschetta of Smoked eggplant, Crispy chickpeas and Fried onions –Crispy Bruschetta topped with tomatoes, cheese and herbs. This dish had a nice Combination of crunch and softness along with fresh flavour from the eggplant which gave it very unique taste to it. #HighlyRecommended.

Creamy Mushroom Fricassee stuffed Brioche, Tomato basil sauce-  These are the smallest form of blessings, As we all say that we should be counting your blessing and not your Problems!!  This is far most delicious appetiser I had this year. In-House freshly baked Mini buns are scooped out and filled with the buttery mushrooms and which melts in your mouth. It is served with salsa dip which gives nice contrast taste to overall dish. #Highlyrecommended.

Deep Fried Sweet Corn Soya Chilli Dip: This feel like you are having/Eating  a Sweet Corn Soup. Nice deep flavour of the soup with every bite. #Recommended

Mains: 

Spaghetti with Lemon Beurre Noisette, Parmesan and Roasted Almonds:  Nicely cooked spaghetti with a hint of lemon. Beurre Noisette is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. It is also used in making French pastry. It is notable for its deep yellow, almost brown colour, and nutty scent and flavour from the heating process. Apart from this Almonds gave a nice crunchy taste to overall dish. #Recommended. 

Baked Lasagna of Creamed leeks, Mushrooms, Sweet Potatoes and Cheddar:
It was nice and cheesy, mouth melting Lasagna with smooth leeks and Mushrooms took this dish to the next level. Perfectly Baked to the golden brown. #Recommended. 

Desserts: 

The Sassy Teaspoon, their first stand-alone patisserie and bakery. It has been inspired by French patisseries and they introduced their speciality High Tea every day from 4 pm-7 pm. Sassy Teaspoon has a variety of cakes, cookies, cupcakes, pound cakes and bread baskets of  Croissants and more.

Basil Pine Nut Ice-cream: One of the signature Ice-Cream from Sassy. Pure Bliss with every bite. 

Salted Caramel Macarons: Didn’t liked it much. It was Too dry.  

Sour Cherry Cheese Cake: This is the only Cake available in Sugar free option. Sour Cherry played a good role to cut the Cheesiness and Sweetness of the Cake. 

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Raspberry Short Cake: Again this was good variant from the berry family. Perfect blend of sweetness and the sourness of Raspberry.  

Sassy Stacks: This is again a signature dessert right from the heart of co-owner. Its  Rachel’s twist on red velvet served with Cappuccino foam and Raspberry Caviar. This was one of the best Dessert for the evening.   

Sticky Toffee Pudding: Date & Toffee pudding with caramel sauce, vanilla ice cream and candied ginger. Here Ginger’s strong flavour didn’t tickle my taste bud much. So i gave it a pass.

Overall…

the Most Sassiest place is here in town where you can enjoy All day Breakfast and all the meals with amazing Signature Cocktails.

Details For Sassy Spoon Pune :

Zomato Link

Website

Contact Details: +91 7666222111 +91 7666222999 

Some More Pics:

 

BARAZA BARS & BITES- Food and Drinks Tasting.

Introduction:

Amidst the hustle and bustle of the city, Pune gets a perfect getaway spot to unwind after a long day or to relax on a weekend, a unique one of a kind island-themed bar and lounge experience, Baraza Bars & Bites.

This concept is the third brand by Rachel Goenka and Chef Irfan Pabaney, the owners and founders of The Sassy Spoon and Sassy Teaspoon, which recently opened its doors to Pune. 

Pune is the first location for Baraza and is located in Ishanya Mall at Yerwada.

The concept of Baraza embodies an island or beach like feel to it coupled with a homely taverna like atmosphere. The idea and thought behind the design of Baraza was to create a ‘destination’ that immediately transports you to another placeThe place channels in the relaxed and laid-back vibe of Goan shacks, Spanish tavernas and Portuguese botecos. Influences from these places can be seen in the interiors as well as the al fresco area with the tall trees and palm foliage to give an island-like feel.

The bright and colourful external wall frescos are inspired from the tiled facades of houses in Portugal and are reminiscent of the colourful houses dotting the streets in Fontainhas, Panjim. Elements like the country-tiled ceiling, eaves board, the wrought iron grills and beautifully patterned tiles or the azulejos, have been incorporated in the design and the walls serve as displays for collectibles and curios.

The 224 seater space, sprawling across 5,670 sq. ft. is divided seamlessly across the indoor and outdoor area with the azulejos running across the length of the indoor area. The outdoor area has a verandah that overlooks a beautiful tropical garden, picnic benches, a canoe that functions as a table and a Volkswagen Bar, under streamers of carnival lights, serve up a happy ambience. The vintage furniture and light elements add to the overall mood of the space.

 The cuisine at Baraza is a creative mix of Indian, Asian and Bar Snacks, with food that compliments the drinks and comprises of comfort food and bar bites which one can nibble whilst drinking. Some unique appetizers include Boneless chicken lollipop with sambal sauce, Stir Fried Pepper Lamb in noodle basket, Pull apart bread with pesto, mozzarella and cheddar cheese. Some of the delish sliders would include BBQ Pulled Pork with raw mango, Mushroom done two ways topped with cheese, Goan Style Roast Tenderloin and kimchi. Baraza will also serve veg & non-veg rolls, Asian bowls, biryanis and desserts.

The bar menu at Baraza is an interesting mix of its signature drinks such as The Baraza Mule, Punch Buggy, the flavoured beers especially Lemongrass, Juicy Fruit, Soul Kadi , Brew Baraza and the Big Daddy cocktails, like Big Daddy LIIT, Fire Island, Big Baraza Bang  which are half litre drinks with 150 ml of spirits. Some of the unique shooters include Nutty Professor & Caribbean Sunrise. Moreover, Baraza will be offering the highest number of draught & craft beers on tap for the first time in Pune and 8 different craft beers of which 4 beers are from Independence Brewing Co & 4 beers are from Effingut.

Baraza will have interesting properties each day of the week, with live performances, renowned DJs playing at the venue once a month and an in-house DJ spinning the console to different genres of music, to cater to everyone.
Baraza will focus on The B Life Non Stop, which is Eat, Drink, Party, Repeat, to keep up with the energetic, buzzing yet relaxed vibe of the place, for anyone who wants to unwind, catch up with friends, party or just have a good time.

I was Invited for the Food and Drink Tasting event along with fellow foodies. We were introduced to Chef Irfan Pabaney, owner and head chef Baraza and Pranav Mody,  Mixologist at Baraza.

Cocktails 

Willy Wonka- Willy Wonka was a fictional character in Roald Dahl‘s 1964 children’s novel Charlie and the Chocolate Factory, its sequel Charlie and the Great Glass Elevator. They had a fictional Chocolate bar by the name Wonka Bar where the Willy had secretly stored the Golden Tickets. This was just a co-relation with the drink. 

Although this was an excellent combo of Whisky and Milk Chocolate Martini and its a treat for the Whisky lovers but with a twist. It was Smooth yet hard to taste. I bet this will take you to the next level of the Cocktails. 

Citrus Bomber- Rum Fresh Citrus Fruits: It was a refreshing drink overall with the strong presence of citrus fruits and Rum’s warmth added the illusion effect to the drink. I would call it as slow poison as it gave the effects little later after the drinking. 

Double Trouble- This is the pure version of Hard Coffee with some twirl of Vanilla Vodka, Coffee Liqueur, Cream, Espresso Shot. Perfect Drink to order after a long day. 

Flavoured Beers: (All are Must have) 

Kingfisher Khatta- Kala Khatta was so strong that Beer’s taste was was almost untraceable. Felt like having a Full glass of Kala Khatta with crushed ice. 

Kingfisher Passion Fruit- This was another refreshing drink, nice lemony yellow in colour, Taste wise: it had good presence to beer taste to it. It had Passion fruit puree and infused with beer. Excellent cooler in the summers. 

Further some Mocktails were served: 

Paan Banarasi Wala- Very ingeniously served, Paan Flavour juice with a dash of lime and loaded with crushed Ice, and nice spoonful of Gulkand on top of it. Beetle leaf added the contrast to the overall appearance of the drink.

Cosmic Bubble- This was the most talked about drink… Candy floss was placed on the edges of the Glass and then the Citrus mix was poured on to the Floss and which later got dissolved into the glass. This was just apart from all the drinks which were served. 

Cilantro & Ginger Mojito and Mandarin & Mint– Both these drinks are perfect for the summer thirst quenchers. fresh ingredients used like Ginger Malta orange, Mint & Lime. 

Pink Apple Lemonade- This was the most unique combination of Apple, Mint, Lemon, Fizz very close to girl thing!! 

Coffee Cooler- This is one more drink from the menu offered for the coffee lovers. Basic ingredient is Cold Brew Coffee, Citrus Flavour. 

Virgin Berry Khata Slush: One of the signature Drink from the team Baraza. It will give a mix feeling of brain freeze and khatta tingling taste in your first sip. 

Sides and Mains:

Pull apart bread with pesto, mozzarella & cheddar cheese: Big Block of bread loaf with 2 types of cheese with pesto flavour, although the Cheese could have been more. Pesto flavouring can also be increased.

Rava paniyarram with Keral chutney, ghee & curry leaf tadka: Freshly ground spices in the Keral Chutney made this dish more aromatic and tasty. Rava Paniyaram were well cooked and the South indian dishes can’t be completed without the Curry Leaf Tadka. #MustHave 

Three cheese & chutney naan with chat masala: The main ingredient was Cheese was very less which was informed to the chef as well. So can’t really comment on this. 

American corn tempura with chilli, spinach & Sriracha mayo: Very similar to the corn fitters just to the addition of Spinach and Sriracha Mayo which changed the taste to next level. I personally found this dish bit oily which can always be reduced. With a first bit it had nice crunchy and tempting to have more taste. It is good to go with Beers. 

SLIDER- Mushroom dine two ways topped with cheese: One bite sliders were well cooked and taste wise it was good. The crunchiness was intact and this is good to go with the any cocktails. 

Desserts:

Boozy brownie with homemade vanilla ice-cream: This is one of the amazing dessert I have had. On a hot pan the Brownie top with Ice-Cream and drizzled with some Chocolate sauce, now the fun part comes lit alcohol is poured over the Ice-Cream and brownie which creates flammable pan and it gives subtle flavour of both the brownie and the alcohol mixed chocolate sauce. #MustHave 

Nutella creme brûlée with pistacho and almond biscotti: Mouth melting Creme Brûlée, Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard, immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a salamander broiler or with a butane torch. Perfect in Taste. Being little extra sweet tooth more sweet could have been good. #Musthave

Classic banoffee pie with baileys ice-cream (Eggless): Not much fanboy of Banofee so I gave it a skip. 

Churros with chocolate sauce and snicker chunk ice-cream: Nice big chunky pieces of Churros served with Chocolate Sauce and Ice Cream. Generally Churros are thin and long but these were big fat and soft churros. #MustHave

Flourless chocolate cake with basil pine nut ice-cream and salted caramel: It was Soft not too sweet, I like the Basil Pine nut Ice cream more then anything. It was just super tasty. 

Overall, Baraza is an eclectic space that offers diverse experiences under one roof. It is a fresh take on the old-world charm, that is bound to induce nostalgia, yet is modern at the same time.

I personally thank you Chef Irfan and Mixologist Pranav and the rest of the Team Baraza for hosting us.

A big Shout out to Svetlana from Carpe Diem for the invitation.

 

 

An Arabian Ecstasy at Ignite Bar and Grill, Courtyard by Marriott, Hinjewadi

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. 

Appetiser: 

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. 

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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 

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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. 

Mains: 

Stew 

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. 

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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.  

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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.

#FoodTasting #CourtyardMarriott #ArabianEcstasy #FoodFestival #FriendsofTheBTeam 

*Note: Some pictures were provided by the CYMarriott. 

R-Adda : Reviewed

“If you want something new, you have to stop doing something old” ― Peter F Drucker.
R-Adda is a that something new in town, We were invited for the Food, Cocktail, and Mocktail Tasting.
R-Adda is the brainchild of Mr. Nihit Srivastava Director Operations and Business Development India, and he has groomed it with all his efforts and dedication.
Party Scene is about to change at least for this side of the town. Mr Anjan GM Ramee Hotels shared his passion about Bikes and connecting it to the food. If you are a biker then you definitely feel well connected to this place.
The place boasts of a brilliant kitchen with an exhaustive menu of different cuisine delights set to a plush two level environment that reverberates live music. It promises to transport gourmands as a mid night party spot from 7:00 pm till 3:00 am and a captivating experience for the connoisseur, serving eclectic Indian street food, Fusion cuisines, different brands of liquor in all shapes and sizes at inexpensive rates specially curated menu to indulge in gastronomical delights.
Coming to the Menu Tasting:
Cocktails:
Herbal (420/-)- Vodka based drink infused with Kiwi, Mint and Lime Juice totally refreshing. #MustTry
Muchadwala Mojito (420/-)- White Rum Based with Pan Flavour, Green Apple Twist, Fresh Mint, with Lime Wedge. Different taste altogether. #MustTry
Muska Ferni (420/-)- Again based with White Rum with Muskmelon, Fresh Mint, Lime Juice to tickle your taste bud. Refreshing taste, with sweetness of Muskmelon will definitely tempt you to have more. #MustTry
 Chatpata (450/-)- Tequila based with Sweetness of Pink Guava, Jalapeno, Lime,Salt and Amchur Powder. Totally Sweet and Sour taste will make you wink!! #CanTry
Kadak Maal (1080/-)- 1 Litre of Dark Rum and Coke served in a Small Bucket, Just out of this world concept…. #MustTry #HighlyRecommended
Lal Bada Booth (1430/-)- Long Island Ice tea is served in two glasses in an Telephone Booth… very unique concept #MustHave
Baby nip of whisky a quarter of neat whisky served in a baby bottle…. #CanTry
Mocktail:
LipStick (240/-)- Strawberry, Fresh Mint, with Orange works as twister to the drink.
Orange and Basil (240/-)- Canned orange juice with Fresh Mint, Lime and Soda for fizzy feel.
Safe Sex on the beach: (240/-)- Cranberry Based with Orange juice along with hazelnut and Peach for the sweetness.
Coming to Finger Food/ Chaknas:
Masala Peanuts (100/-)- Masala Peanut bhel serves the purpose of chakana with lovely Drinks.
Masala Onion Rings (200/-)- Very less oily and crispy onion rings.
Dhokla Skewers ( 200/-)- Served on a Miniature cart with Mint and Spicy chutney. I personally felt that Dhokla was bit dry. Needs Improvement.
Mumbai ka Don (170/-)- Vada Pav being the staple food for many Mumbaikars this dish was uniquely re-created and served with Imli and Mint Chutney.
Potato Wedges (120/-)- Big size wedges nicely fried, spiced up with spices and served with Mayo.
Mains
Tava Pulao (250/-)- Tava Pulao need to be served with some Gravy or otherwise its original taste can be enhanced with some addition of spices to it.
Desserts:
Chocolate Brownie with Vanilla Ice Cream (280/-)- Fresh and nice Warm Chocolate Brownie with Vanilla Ice Cream.
Cheesecake with Ice Cream (340/-)- Cheese Cake can be improved in fineness or smoothness.
Overall….
Food: It was Good and yummy. Excellent variety of Cocktails and mocktail. Very well Re-created the Street food to suit the taste buds. Excellent and innovative way of platting and serving the drinks and food.
Service: Seems to be good.
Staff: Courteous, Polite, Neatly Dressed.
Ambience: Bikes and Biker themed retro lounge feel. Nice and Comfortable sitting area. With Separate Smoking room with tables and sitting arrangements.
Value for Money: Rates seems to be pretty competitive being the part of Star hotels.
Thank you Team R-Adda and the Staff for Hosting us.
#RAdda #MilestonePune #RewindPune #RAddacomestoPune #RameeGrand #FriendsofTheBteam

Playboy Beer Garden’s Sunday Brunch at the Burrows-Review.

Let me start with a quote:

In Wine there is Wisdom, in Beer there is Freedom, in Water there is Bacteria” – Benjamin Franklin. 

Playboy Beer Garden’s Sunday Brunch at the Burrows is one of its kind & grandest Sunday brunch in town! 

It’s an extensive and lavish gourmet spread, with yummiest Live Grills, Egg Station, Classic Cocktails, Sangria’s, Bubblies at the Mimosa Bar- this you just can’t miss , Sundae Dessert Counter, Live Oriental Counter, cherry on the top is it’s complimentary rejuvenating Foot Spa, an illusionist which will surprise you with his magic tricks and some fabulous live music playing. In all this is the place to be on a lazy Sunday. Spent good time with your friends and family as well then this is the place to be. 

The Menu keeps on changing every week and serves most delectable variants especially on the Live Grill Counter, you will find the crowd hovering around it very often. A trencherman can enjoy the buffet completely. 

Menu of the day which was tried and tasted: 

Tomato Gazpacho soup (Cold):  It was like a Tomato Soup shot served in a small shot glass. 

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Beans Sprouts & Bocconcini Salad: Well sprouted beans with virgin olive oil. 

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Beetroot & Pickled Shallot Salad with Malt Vinaigrette: Sweet and sour in taste of cubed beetroot and small shallot tendered in Vinaigrette. 

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Veg Spring Rolls with Schezwan Sauce: Served Crisp and warm with enough stuffing. 

Spinach, Olives & Sun dried tomato Mini Pizza: Nice crispy crust with non chewy cheese. 

Live Grills: Panner and Mix Veggies: Panner marinated in mint and coriander paste served straight from the fire to the plate. You can ask as per your requirement how smoky and roasted you want. 

Oriental Khow Suey: Khow Suey is a Burmese (from Burma) noodle dish with a delicately spiced coconut milk sauce and is served up with an array of different contrasting condiments/toppings that takes this dish to the next level and give it a burst of amazing flavours. Coconut milk sauce, the tanginess of the lime you add at the end or the mix of garnishes you put on top…the crispy garlic and onion with the freshness of cilantro and green onion…not to mention the heat when you bite into a sliced chili pepper…..yummm.

Mains I tried Spinach Cheese Cannelloni: The word cannelloni is derived from ‘canna’ and literally means big tubes of pasta. Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni. Filled with baby corn, mushrooms and spinach, the cannelloni is coated with a creamy white sauce.Cannelloni’s are divine in itself. 

Zucchini Barrels with Cheesy Potato and Eggplant: Its a Baked dish with the stuffing of Mashed and cheesy Potato spiced up with fresh herbs. Its baked to the perfectness where the zucchini become tender soft. 

Desserts section: Strawberry Panacotta: Perfect portion size with perfect sweetness topped with Strawberry Sauce. 

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Black and White Pastry: Soft and fresh pastry with enough sweetness. 

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Mimosa Bar: Served three flavours Apple Orange and Cranberry, you can always adjust the champagne levels as per your taste and requirement. Top with fruit slice Cranberries, kiwis, Orange, Apple #Musthave 

They Offer : Packages – (Taxes extra)

  1. Only Food – ₹ 849/-
  2. Food + Beer + Sangria – ₹ 1199/-
  3. Food + IMFL +Mimosa Bar – ₹ 1499/- Best deal to opt for. 

 Overall….

Food: It has huge variety of food array to choose from. 

Service: Pretty cool on a Lazy Sunday… 

Staff: Polite courteous well mannered. 

Ambience: Plush and Lively. 

Value for money: Worth spending to have a good time with your friends and family. 

Contact: Address: Balewadi High Street, Baner-Balewadi link road, Baner Pune, India.

Telephone: 020 6533 5858
Facebook link: Playboy Beer Garden Pune