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.
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.
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.
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.
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.
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.
Oh So Stoned is a renowned Ice Cream chain in Delhi and Hyderabad and has finally made its way to Pune.
Oh So Stoned! , a venture of Meghna Group of Companies, is a popular & innovative ice cream brand based on the glacial stone concept. Launched in 2012, Oh So Stoned! Offers a wide variety of glacial stone creations, thick shakes, gooey chocolate brownies, Munchies – range of quick bites.
I was Invited to taste their signature Alcoholic Flavoured Ice-Creams, and they call it AlcoholicAnonymous.
The first thing we tried was the Rum Baba Ice Cream. On hearing about an alcoholic flavoured ice cream. Let me clear some facts of it, this Ice-Cream, it’s not alcoholic. That’s because all the spirit has been cooked off and is reduced to only flavour. The ice cream has all the punch on Rum and is topped with a Rum ball. They also have a fantastic topping sauce.
Next in the line was the Drunken Nuts about Toffee: It was the most nuttiest Ice-Cream. Nice crunchy with the very first bite. Almond praline toffee fused with Chocolate Ice-Cream topped with Roasted Almonds pieces with Signature Rum Sauce. #MustHave.
Next one was some desi style Drunken Chikki: This was a blend of Vanilla and Butter Scotch ice-cream with Small Chikki pieces sprinkled on top with their Special Whiskey Caramel Sauce. Crunchy and sticky flavor of the ice-cream.
Last one was Boozy Banoffee: The Indulgent Banana and Toffee Dessert infused with Vanilla Ice-cream topped with Chocolate shaving along with Whiskey Caramel Sauce, Choco Chips and Banana Slice. The cup cone becomes bit soggy if you don’t finish it soon. If you like the flavor of banana in your ice cream then this is for you.
Oh So Stoned has seasonal menu to look forward especially the Mango Special, where they have Mango based ice-cream and Shakes. Thank you Maneesh Manral (Go. Pune) for the invite and Oh So Stoned Koregaon Parkfor Hosting us.
Sacred Chinese gongs are inscribed with the Mandarin Chinese characters called Tai Loi, which means, happiness has arrived.
GONG- Modern Asian takes you to a new level of happiness with its high energy ambience that is a contemporary take on traditional Japanese temple architecture and diverse Asian flavours that are prepared using western cooking techniques and presentations.
The menu features a progressive mix of Sushis, Asian Tapas, Stir Fries and Curries – rolled, steamed, baked, fried, tossed or slow cooked. The cocktail concoctions make use of fresh and dehydrated fruits, herbs, spices and liqueurs to achieve a perfect harmony of flavours.
The result is a perfect balance of ingredients and textures that are all a testimony to GONG holding the baton of innovation.
GONG is a venture of Speciality Restaurants Ltd, the company behind favourites like Mainland China, Oh! Calcutta and Hoppipola. MD Anjan Chatterjee teams up with son Avik Chatterjee, who’s designed GONG to oscillate between an elegant dining space and a pumped up, high-energy bar.
Ingredients from Thailand, Japan, Vietnam and its neighbouring countries jostle for space in the exhaustive menus. There’s a wide range of sushi, rolls and dimsums to spoil you for choice, and the long list of noodles and mains ensure that deciding what to order is a tough decision.
I was invited for the tasting some of their speciality.
We started with Amuse Bouche: The term is French and literally means “mouth amuser” It has often becomed a showcase, however, due to the artistry and showmanship of the chef, intensified by the competition among restaurants. They had a cranberry sphere Jelly type with basil crumble, followed by kaffir lime tofu. Nice mix of sweet and spice in one go.
Mushroom Cappuccino Soup: This was Smooth enough to start with and served hot with Extra finely chopped Mushrooms by the side in a small bowl. Very nicely presented. #MushHave
Asparagus Tempura: A Chef’s speciality. Young leafy tips of asparagus, tempura fried to a nice golden colour and rolled into a chumaki size sushi. Avocado inside and are topped with crunch. So delicious!!
Cream Cheese Avocado: This was another gem from the Chef. Mouth melting Cheesy with Mayo dressing along with Asparagus and Cucumber were there for holding up. Rolled in Sushi rice. Served with WASABI, Tender and sweet Thai Ginger. #MustHave.
Edamame and Truffle Dumpling: These little babies were tender soft, silky and shiny. Along with this to add some spice and enhance the taste they had given us some authentic Dipping Sauces.
Asian Cottages Cheese Ravioli: This was absolutely must have. Flimsy Ravioli dipped in Thai flavoured curry served in Martini Glass. Wow. This is a beautiful creation by the Chef. #MustHave
Crispy Vegetable Cheung Fun: This cheung fun is one of the more untraditional dishes, mixing the textures of the soft cheung fun skin, the crispy beancurd sheets and the Veggies filling. I loved this! No wonder its the Gong’s most favourite dish.
Crispy Lotus Stem: This is unarguably the best Crispy Lotus stem I ever had. The speciality of this is the Stem are big in size and which are directly imported from Thailand. Thats it has a different taste and crunch with every bite. #MustHave
Burnt garlic fried rice with vegetables in Chilli basil: This is the only restaurant where I liked the Fried rice, nice and flavourful with burnt Garlic. Vegetable tossed and served with Chilli Basil sauce.
Stir fried Noodles: Good in taste Finely chopped veggies added to it. Desserts:
Chocolate Dome: One of the fancy items from the menu. Big Chocolate Dome is placed and Hot Chocolate Sauce is poured over it to uncover the hidden gems like Brownie cubes, Crispy honey flat noodles, Some Popcorns, and a Scoop of Vanilla Ice-Cream. #MustHave. Mocktails:
Malaya Spiced Melon and Hot Guava Punch: Its bit difficult to decide between both but Hot Guava Punch is my favourite.
Gong takes you to the Journey of Asian cuisine along with some latest Molecular Gastronomy techniques and which embellishes the overall dinning experience. The Interiors of the Gong makes this journey Magnetic and Delightful.
A big Shout out to Shweta from ESOL and Team Gong for Invitation and hosting us.
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.
#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).
Rum में है दम:Loaded with all types of rum White, Dark, Coconut Rum mixed with orange and lime juice served on the ice.
Panner Tikka Sophiyani:Big Chunks of Paneer marinated with spicy rustic masala served with mint chutney. This was yummy in taste. #musthave
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.
Burnt Garlic Veggies:Veggies tossed in Garlic sauce along with Hakka Noddles Again this didn’t suited for my palate.
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.
Bourbon Panna Cotta: Awesomely made and it was scooped off within seconds from the plate. Its infused with best bourbon whiskey. #Musthave
Old Monk Mousse Shot:Chocolaty in taste, delicate on the tongue, with a kick of old Monk. Nice for the sweet tooth.
Creme Brulee:Homemade custard with crystal clear caramel torched to the perfection. #musthave.
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 famous chain of restaurant Sheesha has recently opened its doors at Ishanya Mall which happens to be buzzing place especially since the 500m Rule has been applicable. In recent months we have seen many Brands of Bars and Eateries have bloomed up. Sheesha has placed on a roof top of the Ishanya mall (It has a temporary covered for the rains)
SHEESHA is an restaurant serving authentic North Indian Cuisine especially Awadhi and Muglai Cuisine. Menu is filled with exquisite and carefully selected dishes which are subtle yet daring. Only restaurant in Pune to introduce Nawabs of Awadh for their love of music, dance, of epicurean delights and of grand gestures. And the good news is that they have Sheesha with many flavours to choose from. Talking about their Food they try new and old recipe, experimenting and innovating to keep up with the race. Internationally acclaimed, EX-ITC Chef Kader Khan founding partner of sheesha all the way from Lucknow brings you the different taste of flame whose experience has crossed a silver jubilee in making 386 different kinds of only kebabs.
I was the part of First Bloggers table held at Sheesha Pune.
Ambience: Restaurant have huge space. They have three option of sitting the regular Tables and chairs, second one is the cabana style sitting for small group or family and the Round table with separate area.
As we settled down, we started with some mocktails followed by the starters to cool down ourselves.
Soup: Tomato Sorba: Basic Tomato shorba nothing fancy about it.
Cheese Corn Kurkure: Deep fried stuffed with googy cheese and corn was good to start with. The cover was enough crunchy to hold the cheese and with the first bite the cheese was oozing out.
Makai Malai Seekh Kebab: This starter was served on a sizzling hot plate. Nice and mouth melting Keba, distinct in taste and aroma.
Paneer Shashlik: Again this was served on the sizzling plate. Flavoursome Paneer mixed with roughly chopped vegetables which were tossed in a tangy tomato base puree, this give a nice colourful presentation.
Baby Corn Amritsari: Deep fried Baby corns in Amritsari species. I my opinion
it was bit over fried which tend to lose the tenderness of the babycorn.
There was huge spread from we had to choose, which made our task bit difficult. The main course was much better than starters.
Tawa Sabz Banjara: This was the winner of evening. Perfect in taste, Spiciness, rich in aroma, roughly chopped vegetables served in a flat tawa style plate. This goes will with Butter Garlic Naan.
Dum Aloo Nawabi: As the name suggest, Soft Dryfruits stuffed dum aloo cooked in Cashew gravy and cooked in rich creamy gravy to get the perfect consistency.
Dal Bukhara: One of the best dal in the town, slow cooked for hours to get the thickness without adding any thickening agent which can be felt right from the first bite. This goes well with Kadak Roti and Jeera rice.
Veg Biryani: Moist, Flavourful, rich in aroma, perfectly cooked with equal amount of spice.Vegetables were perfectly cooked and chunky. No issues at all.
Avadhi Lasooni Kheer: This was something unusual in the dessert section so we ordered that. Basically it was Kheer with very finely chopped garlic mixed with the kheer. If you don’t like garlic’s after taste, then this dessert is not ment for you. It’s different and unique.
Gulab Jamun: Small in size soft and dipped in sugar syrup.
Overall a good experience apart from some teething issues. And of course they serve different flavours of Sheesha and they have weekly Sufi nights to enjoy along with good food.
A Big shout out for the Shivangi from Carpe Diemfor invitation and Team Sheeshafor hosting us.
Ishanya Mall, Arced 5, Terrace, Opposite Golf Course, Off Airport Road, Yerawada, Pune
I was for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.
The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.
Lets paint the town #Black. Black is always associates with authoritative and powerful so as this place is, COCO is uber and upscale place to be. This place is here to revamp the nightlife scene of Pune. Lets get more details about this.
Pune’s nightlife space has changed, as the city gets its first ever members only lounge, COCO Sushi & Bar. Located in the heart of the city, on the 12th floor of Onyx towers, the 180-degree view from COCO is mesmerising. The concept is by Kunal Mhaske, a well-known restaurateur in Pune, who already has successfully established brands like Raasta Café & Penthouze in the city. A perfect place to party with like-minded people or to wine and dine with your near and dear ones, COCO strives to bring back the long-lost nightlife culture Pune had a few years back and be the go to place to unwind and celebrate with its close knit social circle. It’s a space where the crème de la crème meet, bond, dine, party, network with each other and have a good time being in their comfort zone with familiar faces around. The lounge is spread across 3000 sq. ft and seats 70 guests. The interiors of COCO can be best described as classy, chic with a dark ambiance, starry lights running along the length of the club and the ceiling donned with stylish chandeliers that further add to the exclusivity and luxury of the space. There are comfortable couches, high tables & chairs, a private dining area for guests and two outdoor spaces on its either side overlooking the vast expanse of the city. The highlight of the lounge is COCO’s logo, which is the bee mounted on the central pillar and etched in golden on the tables. The cuisine at COCO is Asian and has a delectable range of bar bites and appetizers. Chef Jugal Pradhan, Consulting Chef at COCO is at the helm of the kitchen. Chef Jugal born in Darjeeling, his journey through the mountainous ranges all the way to Tengra, gave him an insight to the surreal flavors. He draws his inspiration for cooking in his early years from his grandmother. Soon enough he went on to travel the orient, to Thailand, Japan, Singapore, Malaysia, Vietnam, Cambodia, Indonesia, China, Bhutan, Tibet and Nepal. He has worked in the Pan Asian Kitchen in Chiang Mai, Thailand; The Chinese Room, Kolkata, Nobu in Monte Carlo, Hakkasan and Yauatcha in Mumbai. Chef Jugal says “The menu will be extensively sushi based, which denotes a generic term for all or any appetizers at COCO. Right from the soups, salads, dimsums, dumplings, nigiris, sashimis, the portions are customized to individual servings and to offer a variety.” Some of the signature appetizers are a variety of sushi rolls, the Beijing Duck Thong Soup, Smoked Edamame Dumplings, Roast Duck with Ponzu, Lemongrass Fish Cakes, the Dynamite Shrimps, Banana Leaf Wrapped chicken, a variety of ramens, to name a few. The thought behind keeping the menu only Asian, is that Asian flavours are sharp and apt for the Indian palate. Also, the dessert menu has been curated with attention to details and has very unusual combinations like Wildflower Honey Pannacotta, Wasabi Ice Cream, and the Smoked Dark Chocolate Mousse Cake, that would be a perfect end to the sumptuous Asian meal. The eclectic bar experience with premium liquor and interesting cocktails such as Black Irish, Sleeping Volcano, Bloody Maria, Old Samurai’s Mojito, Dragon’s Nest Caprioska, Spiced Rum Fig Sour, and Japanese whiskies like Hibiki & Kawasaki Whisky, add to the top notch and classy vibe at COCO Sushi & Bar. Speaking on the members only lounge concept, founder Kunal Mhaske says, “I always wanted to have a private space for my social circle, where people could just come and have fun without worrying about their security and enjoy themselves thoroughly with familiar faces around. Moreover, a classy place where guests would want to make that extra effort to dress up and come to party”. COCO opened to its exclusive members on 21st April 2017, Friday with its flagship property “Black Friday”, an energetic, fun party to bring in and celebrate the weekend. COCO Sushi & Bar will be open for dining on all evenings of the week except Mondays while the club nights will be on Wednesdays, Fridays and Saturdays, 11:30 pm onward. Members can make reservations for their guests for dining from their registered mobile number, but will need to accompany the guests for club nights.
Brief History about Sushi: The original form of sushi first came to Japan from Southeast Asia around 2000 years ago. The form of Sushi we know today came into being around the 8th century. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish which was stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.
I was invited for the Food Tasting of their exclusive Asian menu.
California Sushi Roll: As one of the recommended dish of the restaurant, for any sushi lover this will steal your heart.This sushi is made inside-out with perfectly cooked rice, stuffing and it was nicely plated. California Sushi Roll one of the most popular styles of sushi in the US market, the California roll has been influential in sushi’s global popularity and in inspiring sushi chefs around the world in creating their non-traditional fusion cuisine. Tōgarashi is Japanese for genus Capsicum, or specifically the species Capsicum annuum, and commonly translated as chili pepper. Gari is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal.
Wild Mushroom Sushi: Tender shredded mushroom rolled up in sushi rice served with Tōgarashi and Gari perfectly made. Strong flavour of Tōgarashi made this sushi outstanding.
Miso Shiro: A delicate Miso broth with wakame, it’s a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. It’s known for its health benefits. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. Generally miso is salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Overall a tasty and warm soup with loaded health benefits.
Sam Tom Salad: This is a classic Thai favourite salad made of raw shredded papaya, Beans, Cherry Tomatoes and garnished with crushed nuts. Perfect taste of sweet and sour.
Crispy Lotus Stem: If the restaurant is serving Asian cuisine then this appetiser has to be in the menu. Honey glazed crispy lotus stem with sweet chilly made this dish one of the favourite on the table.
Edamame & Truffle oil Dumplings: When dumpling container arrived and when it was opened these cute little dumplings made every one say wow!! These little ones wrapped around with the thin cover giving a polished light green in colour. Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins from East Asia. Texture was shiny, smooth and delicate.
Spicy Broccoli Dumpling: Again golden little pouch shape dumplings with a crushed broccoli stuffing was perfectly soft. Although its named as spicy Dumpling but wasn’t at all spicy.
Tempura Vegetable: Crispy deep fried vegetables. Basically Tempura is a classical Portuguese dish brought to and popularised by Japan, consisting of seafood or vegetables that have been battered and deep fried.
Rock Corn Dynamite: One of the fancy looking dish where in the fried corn balls were placed on a vertical arrows and served with their homemade dynamite sauce.
Golden Silken Tofu with Ponzu: Special mention to the tofu, it was silk soft, mouth melting tofu I have every eaten, absolutely delicious dish. It was tossed in homemade Ponzu sauce which is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown colour. This was served with Japanese rice.
Smoked Chocolate Mousse cake: Anything of chocolate is always good!! beautifully plated, good amount of chocolate with the balanced taste of bitterness and sweetness.
Honey Panacotta: This was much talked about dessert of the COCO. Panacotta was melting in mouth with good amount to sweetness.
Tender Coconut Mousse: Nice looking dessert but taste wise it was somewhat sourish so did’t go ahead and spoons were down.
***Thank you Svetlana from Carpe Diem for Invite and Team COCO Pune for Hosting us. ***
Attending any food festival is a journey which take you on the journey of culture and especially when it’s a cuisine specific.
On the recent invite of Courtyard Marriott Chakan for their ongoing Food Festival “The Taste of South India”.
Chef Satish Reddy has huge experience stored back in his kitchen and he has traveled the globe for his passion of food and profession. He briefed us with the food festival and how it is close to his heart. He also informed that how well in advance the preparation for this festival had began right from choosing and procuring the spices from southern part of the country.
Some of Chef Sathish signature dishes like Mutton Chops Masala, Nandu Chettinadu, Malabar Paratha with Korma, Vazhaipoo Vada, Chepala Pulusu, Semiya Payasam and much more.
The buffet spread was huge, some out of which are #MustHave like Vegetable Poriyal: Finely chopped vegatables are then stir-fried until it is cooked and tossed with a generous amount of fresh grated coconut.
Podi Idlis: Again rich in aroma of mix of freshly grounded spices on soft Idlis makes this dish a good appetizer.
Podi Idli salad: This was something nice and unique. It was cold salad but tangy and bit spicy in taste and tempered with loads of mustard seeds.
Yogurt marinated chick pea salad: Mild marination of yogurt and garnished with freshly grated coconut and tempering of curry leaves mustard seeds.
Kai Nilgiri Korma: Nice fresh green in colour gravy with assorted vegetables roughly the chopped. The gravy was thick enough and goes well with Malabar Paratha.
Vegetable Stew or Avial with Appam: Avial was good in taste with enough of vegetables, but if the consistency can be rectified then this will be great combo. Appam was soft and feather thin.
Rasam: As Chef rightly mentioned that Rasam has very different recipes from every South Indian kitchen. Still he has tried to improvise and come to final recipe. Rasam was strong in flavour Tamarind and freshly grounded spices. I like to rasam with Bisi Bele Bath.
Bisi bele bath: It’s rice-based dish with origins in the state of Karnataka, India. Bisi bele bhaath translates to ‘hot lentil rice’ in the Kannada language. Richful flavours along with a hint of tamarind, not too tangy not too spicy. Perfect in taste.
Desserts: They had good variety of dessert to choose from. I tried their Semolina Halwa: It was prepared in Ghee along with some dry fruits. Not too sweet perfect for my palate.
Mysore Pak: Most of the South Indian desserts are prepared in Ghee, even this one was made with ghee and it was porous enough.
These myriad range of dishes will surely tantalize your taste buds and give you an authentic taste of #SouthIndia.
The South Indian food festival will be there till 16th June. And it will cost 1000++ taxes.
For reservations, call: +91-21-3566 6651