Are you a Vegetarian or Vegan looking for a Restaurant in Siem Reap Cambodia. Looking for something a little different for dinner?
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.
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- 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- 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.
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 defamationsuit/case will be entertained.
Good Drop Wine Cellars is a specialist sparkling wine producer. Founded in 2009 by chartered accountant turned winemaker Ashwin Rodrigueswho learned his craft in the Barossa Valley, Australia, our objective is be at the forefront of the Indian wine revolution. We do this by offering quality and value wines, tailor-made for the Indian wine drinker. We got off the blocks in 2010 by using contract winemaking facilities in Nashik, Maharashtra. Our own sprawling state-of-the-art winery was set up in 2013 at the Vinchur Wine Park, Nashik, Maharashtra. Our wines are available in Maharashtra and Goa and will be steadily expanding to new markets.
Ashwin Rodrigues -A founder of Good Drop Wine Cellars
At Good Drop we believe that India has tremendous potential to be a quality producer of wines. The world is sitting up and taking note as more and more serious drops come out of India. We see ourselves as the harbingers of this revolution. However if the base of the industry has to grow we need to make not just high-end wines but quality and affordable wines that are suitable for the local palate. Good Drop does exactly that and with a swirl of innovation. Rio has taken wine to the masses by making it a fun beverage at under a hundred rupees a pop. Our competitively priced Casablanca is India’s only Charmat method premium sparkling wine. It won the Indian Consumer Choice Awards 2015, a testament to our listening to our consumer’s needs. More recently we have acquired Good Earth Wines the brand as part of our strategy to be a complete wine producer. I’m happy that we’re on course to fulfill our vision of seeing India as a wine drinking and producing country, one glass at a time.
A winery is the heart of a wine producer. In 2013 Good Drop Wine Cellars set up one of India’s most innovative wineries in Vinchur Wine Park, Nasik, designed for especially for sparkling wine production. A sprawling facility, it has a current tank capacity of 550,000 litres extendable to 2 million litres within the existing building. The entire building is a pre-fabricated structure using sandwich PUF panels, a first in India. The machinery is largely imported from Italy. The winery is equipped with a range of pressure vessels especially for Charmat, a method of sparkling wine production.
I was Invited for the Tasting of their beautiful Sparkling Wines and Rio Spritzers at Zodiac 24hrs Astral Coffee Shop in Fortune Select Dasve Lavasa.
There was huge array of Saturday Bubbly Brunch right from the live counters, Fresh Salads, Starters, Mains and Delicious Desserts. You need to have huge appetite to taste all of these along with the Bubbly Wines.
Good Drop Wines had two variants of wines to offer: Rose Spumante and Vino Spumante.
What are Spumante Wines: It is also called Asti or Asti Spumante It’s made from the Moscato Bianco grape. Frizzante and Spumanteare two wine words most associated with sparkling wine.
Both frizzante and spumante describe the level of effervescence (i.e. the strength of the bubbles) in a bottle of sparkling wine. Wines labeled ‘frizzante’ are what we call gently sparkling, while wines labeled ‘spumante’ are more effervescent and fully sparkling.
The carbonation in sparkling wine is created using one of two methods: Méthode Champenoise (Champagne method) or Metodo Italiano, which is also known as the Charmat-Martinotti method.
Good Drop Wines is made from the Charmat Martinotti Method. They are sweet and quite bubbly which you can feel it with every sip. My personal favourite is Vino Spumante – Its Sweet Mild and Bubbly. On the other hand Rose was bit Dry for me, it retained a slight sweetness although it’s not sugary sweet.
Next one in the line up was the Rio Spritzers- There were three flavours, out of which I could try two only. Lemon & Passion and the other one was Orange & Pineapple.
Rio- First Fizzy Wine in India to be packaged in affordable party drink with a pull-off cap.
I loved the Tangy and Refreshing Lemon & Passion Rio Spritzer. This was the Best ever combination till now I had in Alcoholic based Fruit flavour Drinks. All the Spritzers contains 8% v/v Alcohol.
Orange and Pineapple– This had Tangy and slight after taste of sweetness with every sip. Nice palish in colour.
Bubbly Brunch: As I mentioned earlier that the buffet spread was huge and one should have a good appetite for it. As per the brand standard the quality of the food was really good. The Staff is courteous and happy to help.
The Bubbly brunch is served on Saturday and Sunday from 12:30 pm – 03:30 pm along with free flowing of sparkling wine.
A big shout out for Anupama for the invitation and Thanks you Team Zodiac for hosting us.
Savya Rasa is a first of its kind dining experience that celebrates the epicurean journey of South India. Created with the intent of offering guests fine dine with exclusivity, their existence is about the re-creation of traditional cuisines and bringing them to a wider audience.
Team Savya Rasa have travelled extensively across the seven major culinary regions of South India and spent years learning from local sources to make sure that every dish they serve is authentic. Cultural aspects and attributes have been incorporated into the dining experience to help you rediscover the heritage and history that has helped shape South Indian culture.
Savya Rasa has a story on every wall of the Bunglow converted in to Fine dinning experience. They also give a Tour of the restaurant which takes back centuries of tradition and strong Indian Culture which is discovered by the team Savya Rasa.
Savya means South and Rasa is derived from Sanskrit is work of art and flavour or essence of food.
This is a 62 seater place is divided in sections, two private dining rooms, a mezzanine section and an outdoor section with a Live/Open Kitchen
I was Invited for the Bloggers Table for tasting of special Summer Menu or Mango Special menu. As we settled down the one of the staff asked me which type of water I would like to have from the standard Regular or Bottled and room temperate or cold, this was a new experience altogether they had Tulsi, Jeera or Khus? I opted for Jeera to start with, it was served at the room temperature or just above it.The staff is also have a Traditional south indian attire called veshti.
The Main Menu has covered the 7 Main regions from South:
Kongunadu: Kongu Nadu cuisine is predominantly south Indian with rice as its base and a collection of exotic recipes being created by the people residing in the Kongu region. Food is served over a banana leaf. Eating on a banana leaf is an old custom and imparts a unique flavour to the food and is considered as healthy.
Idly, dosa, paniyaram and appam are popular dishes. Kongu Nadu cuisine does not involve marination of any raw material and as a result the food has a different taste and unique texture. Turmeric is added into curries which gives the product a deep yellow colour and an aromatic substance. Arisi Paruppu Sadam, made from a mixture of dal and rice is a recipe that existed from fourth century CE and unique to the area. Kaalaan is a popular dish prepared by simmering deep fried mushrooms (usually chopped mushroom) in a spicy broth, until it reaches a porridge like consistency and served sprinkled with chopped onions and coriander leaves.The traditional Kongu people were mostly vegetarians for religious reason. Oppitu is a type of sweet made with the basic ingredients rice, sundal paruppu, palm jaggery, cardamom and ghee.
Nellore: Nellore is a very important producer of different agricultural products in South India. Being a prominent part of the state of Andhra Pradesh, Nellore is a place where one can find different kinds of spicy and tasty foods. As the district is one of the leading producers of red chilli, rice and millet in India, its influence can also be found in the food of Nellore. Both vegetables as well as meat and sea food feature prominently in the menus of the people of Nellore. Dal or lentils, and tamarind are largely used in cooking in Nellore. Various spicy and hot varieties of pickles form important part of the cuisine of Nellore.
Chettinad: The cuisine of this community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.
In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam(cloves),bayleaf, karumilagu(peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
Mangaluru: Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. Well-known Tuluva dishes include Neer Dosa,Masala Dosa,”Chicken Ghee Roast“,”Chicken Sukka“,Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Mangalore is a coastal town, fish forms the staple diet of most people.
Masrani: It is also known as Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment.Chillies, curry- leaves, mustard seeds, turmerictamarind and asafoetida are all frequently used. Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.
Malabar : Malabar Cuisine or the Moplah cuisine of Kerala are unique in its rich flavour. The lightly flavoured aromatic Malabar Biriyani is the best example of it. The coastal region of Kerala is known as Malabar. It comprises of northern districts of Kerala and some parts of Karnataka.
Ohh So much of reading!!!!
Lets start our journey of food tasting.
As we settled, Hot Rasam was served to us along with the Crispy Papaddum. Rasam was nice and tangy in taste, after having it would give you warm kick start.
After the Hot Rasam to give a soothing effect Aamras was served in a Wine Glass. It was thick and appropriately sweetened.
In the mean time the Appetisers started flowing in:
(Please Note: although the names are big and bit confusing the staff is trained to explain/describe you each and every dish. So don’t worry what to order)
KONDAKKADALAI KOZHUKKATTAI (Kongunadu) Steamed rice flour dumplings with well balanced fillings of chick peas, trio of peppers and onions seasoned with hand blended spices.
The aroma of the freshly grounded spices was so immense that I couldn’t make you that the small ball/dumplings are made up of rice.
CHUTNEY PANIYARAM (Chettinad)
Rice and lentils steeped over night, stone ground into batter, seasoned with ginger, green chillies, grated coconut, crushed pepper, stuffed with three types of chutney and shallow-fried in a customised cast iron pan.
Here we call it an “Appe” with the very first look I could make out the rustiness of the dish as it was cooked in a Cast Iron Pan. Tender soft with amazing taste. It was served with the three different types of Chutney and all three were very tasty and freshly made.
CHANAGA PAPPU VADA
Three Types of Chutney
CHANAGA PAPPU VADA (Nellore)
Deep-fried patties of Bengal lentils with chopped green chillies, ginger and spices, served with coconut and coriander chutney.
It was kind of Dal vada but bit on dry side which was served with the Green Chutney. The vada was not that oily, nice and crispy.
Main Course: 4 types of Curries with 3 types of breads.
MANGO THOKKU: A sweet, sour and spicy Chettinad preparation of ripened mangoes enjoyed best with Appam.
With the very first bite you feel the sweet and sourness of Mango chunks tossed in spicy Chettinad masala, which gave the the Curry a fresh red colour which was again rich in flavours.
KALAAN THIRATTAL: A thick curry made with button mushrooms, groundnuts, shallots and red chillies. Kongunadu treat best enjoyed with bun parotta.
Nice earthen colour curry with little milder in taste. This goes well with the bun parotta.
MAMIDI PANDU PULUSU: This dish is a seasonal speciality of Andhra kitchens. This mango-based, spicy, sweet-and-sour dish is known for its cooling powers and can help prevent heat strokes.
This dish is a seasonal speciality of Andhra kitchens and is universally served in the region’s restaurants during the months of March and April, when the mango crop is ripe for consumption. Besides happily entertaining your taste buds, this mango-based, sweet-and-sour dish is known for its cooling powers
VEGETABLE STEW: This has to be eaten with Appam pouring the hot Stew right in middle on the spongy part let the stew get soaked by Appam and then you enjoy the dish. It is Cooked in a creamy coconut milk base, with vegetables. #Recommended.
Bun parotta: A fluffy multilayered bread made with refined wheat flour, egg and butter cooked on a griddle.
Neer Dosa: A delicate Crepe made with rice batter and coconut oil. A delicacy from the land of Tulu, goes well with almost anything.
Kukuda Nuppu: Its a Mangalorean tempered rice preparation very similar in taste of Lemon rice but with a Mango twist to it.
Ghee Rice: Classic rice which can go with all spicy curries.
Desserts: (Portion size- Tasting sample size)
Mambazha Kesari: Semolina roasted in Ghee and sweet mango pulp, is added which gave a distinct taste to it.
Kukuda Payasa: Nice and sweet Payasam with the Mango flavour with perfect sweetness.
Mambazha Halwa:This had loads of ghee. With a rough texture to it. A melt in the mouth, gelatinous sweet made reduced mango sugar syrup cooked with a mixture of rice flour, clarified butter and fried almonds and pistachios.
Mambazha Pudding: Indianised version of Pannacotta with a Ripe mango jelly set with china grass – A Thannur Delicacy.
Frozen Mango Daiquiri: It can be served in both Cocktail and Mocktail version. It was served with mango pieces on it nicely presented. A relish from the Mango lover.
The other drinks which were served with the Liquor were : Cucumber and Mint Mojito, Spicy Litchi Mojito, Watermelon and Tulsi Mojito, Mulberry Mojito, Mango and Chilli Mojito. (All were served in a Shot glass as a tasters) All had a their own distinct flavours to it.
We completed our journey with a Filter Kappi….
Savya Rasa Ambience: As I told you that the restaurant has a history attached to it with every artefact displayed there I recommend that you should ask for the tour of the restaurant which might take you around half an hour.
Please note: The Mango Special Menu or Summer Menu will be available till 21st May 2017.
NOTE: My review is unbiased and is solely based on my experience even though I was invited. The serving size and preparations may vary. Restaurant has rights to change the Menu or Discontinue any of the above mentioned Food preparation. Some of the Information has been taken as a reference from the internet and other related sources which are freely available.
***Big ShoutOut for Shivangi Shah from Carpe Diem and Sathish Kumar from Savya Rasa for hosting us. ***
Indigo Deli and Carpe Diem invited me and fellow Foodies from The B Team for the exclusive tasting of their Scrumptious Burgers and Sandwiches from the Menu.
Evening started with the round of In house Speciality Drinks:
-Smoothie- Apple & Muskmelon : Wonderful combination of Apple and tender soft Muskmelon gave impeccable and soothing taste.
– Slush- Strawberry & Basil: Basil strong enough to takeover all the flavours of the drink. Strawberry played an sweetening agent.
– Lemonade- Watermelon, Orange & Sage: This was really good, refreshing and thirst-quenching drink. Juiciness of Watermelon and tanginess of the orange juice gave a drink a distinct taste to it.
Chef Tushar has an enriching experience in the world of gastronomy and culinary arts so far and firmly believes that he learns something new everyday. He believes that cooking food is like creation of art and he loves experimenting with flavours and ingredients to create new dishes and make dining an unforgettable experience. He started his journey with Indigo Deli Colaba and now heading the Pune Indigo Deli. He had all his ears to get to know the taste buds of each one of us and the order for the Burgers and Sandwiches was placed. He also shared his expertise by suggesting us to try something out of the box.
Its a Burger Time:
Roasted Mushroom and Tofu Burger with garlic spinach on a five-grain bun: As Chef said this is the one of his favourite Burger from the menu but it’s an underrated burger from Indigo patrons… With the very first bite I felt the crunchiness and the juiciness till the last bite. I really wonder why this burger is not so popular. This burger was the most delicious burger of all. Burger was served with fresh salad portion along with the Potato Wedges. All the buns and bread are freshly baked daily in-house so the quality and the customisation as per the Dish is maintained.
Corn crusted, potato and jalapeño Burger with Creamy Feta on a Multi-Grain roll: This burger was one of the most demanded from the Menu. Burger Patty was much like the regular one with Creamy Feta made the difference in overall taste. Multi grain Bun was freshly baked.
Now its a turn for some Sandwiches:
Roasted vegetables, mushrooms, garlic, spinach and swiss cheese: Comparing to burgers sandwiches were not that impressive. This sandwich had a bit of smoky flavours to Vegetables along with a good combo of garlic, spinach and Swiss Cheese which gave the real flavour.
The Deli Chili Cheese Toast cheddar, bell peppers, red onions and jalapeños, grilled in whole wheat bread: Regular Cheese Chilly toast stuffed with Bell peppers jalapeños Served with some fresh salads to go with it.
-Bailey’s (with alcohol)
– Mocha and caramelised banana
– Strawberry cheese cake
– Banana peanut butter
– Dulce de leche
–Chocolate Mud Cake: Soft and tender loaded with berries which adds the juiciness to the cake. #Musthave
–Chocolate Whiskey Pate : This is the treat for the whiskey lovers… right from the first bite you get the strong taste of Whiskey and then the chocolate. This dessert beautifully made and it one of the best selling dessert from the menu. #Musthave
All the Ice Creams were home made and they were really brilliant… very well blended with all the infused flavours. Personally I liked the Mocha and Caramelised Banana. #Musthave
Indigo Deli- A legendary European and Continental Restaurant (Background) :
Launched in 2005, Indigo Deli has defined the quintessential deli experience in India over the years. With accolades and awards, and many a ‘firsts’ along the way, a tradition of over 11 years of delighting patrons, now finds its home in Pune’s shopping and entertainment hub, Phoenix Marketcity at Viman Nagar.
Carrying forward the philosophy of the brand, the menu is a nostalgic tour with creative twists on classic comfort food. With a focus on nouvelle cuisine, the menu stresses on light cooking that preserves the identity of carefully selected local ingredients. ‘Think global, eat local’ remains a paradigm for the menu that boasts the much-loved selection of sandwiches, salads, pastas, light meals, and such; a wide range of scrumptious desserts; a bevy of beverages and a daily changing, “specials” menu. Good food served well, each dish at this all-day eatery has a story to tell. From the Rueben Sandwich where the Pastrami is made in-house and the meat cured over 21 days; to the best-selling BBQ Pork Ribs with the right hints of smoky, spicy and sweet and the homemade ice-creams created using age-old recipes. The menu includes other all-time favourites like the Deli
Roast Chicken, Eggs Benedict, and the signature Citrus Salad or the Corn Crusted Potato and Jalapeno Burger. The thin crust pizzas are a Deli speciality – with the crispiest crust and an assortment of the yummiest toppings. Finally, indulge your sweet tooth, with the most delicious Crème Brulee or the Molten Chocolate Cake that will truly leave a lasting impression.
The bar offers additional reasons to celebrate. One can begin an evening with some Classic ‘Deli’cious Cocktails– the Coastal Ride Martini, the Guava and Sriracha Margarita and the Musk Melon and Kiwi Mojito among others. Scheduled curated live performances only add to the joie de vivre and create an effervescent atmosphere while maintaining a fun yet comfortable environment for all.
A unique feature at the Indigo Delis, including this one, will be the daily changing specials menu, which will be curated and designed by the head chef at the outlet. Chef Tushar Deshpande, Sous Chef – Indigo Deli Pune says, “It’s an honour and a challenge to represent this heritage of Indigo Deli, which has been a culinary power house for over a decade, now in a city full of foodies. We invite all you Punekars to dig into our legendary recipes like the Grilled Pork Ribs, Risotto of Wild Mushrooms and melt in the mouth Crispy Chicken Burger. Finally finish off with a luxury dessert or our popular home-made ice creams. Absolutely excited about this journey commencing.”
In recent times Pune has witnessed many new Føod joints and restaurants blooming up all over the city limits and beyond that as well. Restaurant owners and the staff including the chef takes the utmost care and invest lots of efforts to setup an conceptual restaurant leaving no stone unturned
Fine dining experience is all together an different experience, we have seen fine dining for veg and non-veg mix. But newly opened, Classe is really a class apart its just for the pure veg fine dining restaurant. They offer 7-10-15-21 course meals finely curated by their chef.
We were invited for the food tasting event just before they open their doors to the foodie patrons.
There was 10 course set meal menu specially selected for the evening.
We began our journey with a little chit chat with the fellow foodies along with the -Course 1 Mocktail-Beesting: This was a mixture of strawberry syrup, apple juice, cranberry juice, lemon juice fizzed up with sprite.
-Course 2 Soup-Smoked cheese and paprika: nice, warm and soothing in taste. With proper consistency this was a good start.
-Course 3 Chana Masala Wonton Chaat: Deep fried wontons filled with chapati chana masala filling topped with shredded beetroot and carrots along with a mint chutney and sev to tickle your tastebuds. Nicely decorated and plated.
-Course 4 Spinach Charp: Spongy and spiced cottage cheese filled with spinach served with Masala Hummus dip.
-Course 5 Dan Dan Noodles: Noodles served with the peanut sauce along with veggies and pepper served in a deep fried katori. Noodles were basic but the peanut sauce kept the adventure on.
-Course 6 Tortilla Romano: This was served with Crispy herbed french loaf. Black olive tortilla cooked in red pepper, sun dried tomatoes along with tomato puree, cream and cheese sauce. An overall a tangy affair.
-Course 7 and 8 Pahadi Panner Romani and Badshahi Nazakat: Pahadi Panner was a green gravy infused and cooked in a clay pot with creamy spinach and basil curry.
Badshahi Nazakat- Its a Lucknowi Korma Curry with fresh vegetable and with the richness in taste can be felt with your first bite. Served in deep fried katori.
This all was served with baby size assorted stuffed Kulchas and naans.
-Course 9 Hydrabadi Biryani and Salan: Milder, greener, and served warm along with Mirchi Salan. Biryani can be enhanced in terms of aromatic and in add up spice to get the perfect taste. Salan had big pieces of mild chillies which compliments with biryani.
-Course 10 Coffee Dumpling Tiramisu: Moulded Tiramisu stuffed with Indian Dumpling, similar to Rosogulla. Dusted with fresh coffee powder.
After the nice and yummy food we had a little chat with the owners and the chef and the idea behind coming up with the such an amazing fine dining experience for the pure veg clientele.
Føod: Awesomely yummy, they are very serious about it!!!
Service: Perfect is the word…
Staff: very well trained… well mannered… class apart.
Ambience: Warm and privacy is of utmost importance.