Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora, Chinese cuisine has influenced many other cuisines in Asia, while modifications made to cater the local palate.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
The ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.
Chill Grill Brand comes from the Family of the legendary Chinese Room Restaurant (East Street). The four times in a row award winner of the World Famous Restaurants International USA Award Chinese Room, is one of the oldest Chinese Restaurants in Pune. It was started in 1976 and has completed 40 years. The restaurant has always been well ahead of its time and has maintained its iconic status through continuous innovation in the menus and service. The exquisite food is a blend of imported aromatic spices, mesmerizing fragrances, elusive oils, blissful sauces and delicious recipes. The authenticity of Chinese food along with tastes to match the Indian taste bud is represented at Chinese Room.
China Grill started its first restaurant in Wanowrie 10 years back and Riding on the success of the Wanowrie branch, China Grill is back, this time at Viman Nagar! Offering the best quality Chinese ingredients, do not miss out on the seafood here! Not only that, China Grill also brings to you North Indian dishes, to satisfy the Indian palate. All of this under one roof. Deciding where to dine has never been easier!
China Grill’s newest outlet in Viman Nagar is a fine dining branch. Owing to its sophisticated décor and interiors, the restaurants gives a quality experience to its customers. The restaurant comes with a beautiful banquet hall on its second level which is ideal for all your special occasions. China grill serves Authentic Chinese food similar to its other branches. In addition to its scrumptious menu, China Grill has also added Authentic Indian cuisine to its food options.
The food we had out here at the Viman Nagar Branch as follows:
We started with some Drinks to cool us down so ordered Blue Lagoon and Paradise Island. They have an elaborated menu for both the Food and for the Drinks to suits every ones palate.
Sesame Toast Vegetable: Nice crispy golden brown bread triangles. Yummy in taste. #Musthave.
Corn Curd Mongolian: Very unique dish and one of the signature dish of China Grill. This dish goes through all basic cooking then refrigerating and then frying to get the exact texture without loosing the aroma and taste. It can be enjoyed with Schezwan sauce.
Paneer Tikka: Big square pieces of tender soft Paneer marinated with tikka masala served with Mint chutney. This is one of the Indian Signature dish of the China grill.
Vegetables in Hunan sauce: This was nice and served in a huge portion which goes well with Veg Fried Rice. Chunky pieces of vegetables tossed in Hunan Sauce with a perfect thickness of Gravy.
In Roti I tried the Cheese Garlic Naan: Nicely presented and good in taste.
Dessert: Sizzling Brownie with Vanilla Ice-Cream: The only different thing was instead of a scoop, a big slab of Vanilla Ice-cream was placed.
Overall… It was an wonderful experience of having a quick lunch and total Value for Money.
P.S. : Along with their fancy fine dine restaurant China Grill Viman Nagar also has a luxurious banquet facility to host all your important events. Housing a maximum of 200 people our banquet hall is ideal for a birthday party, company event, get togethers, pre/ post wedding celebrations and weekly kitties. Centrally air conditioned and one of the few places where stags are allowed we also offer you with an outdoor seating, smoking area and free wifi. Apart from these services we would be glad to add to your celebrations with tonnes of scrumptious food, a beautifully done up space, foot tapping beats topped off with a classic selection of alcohol. They have basic pre curated Menus to choose from or if you have a budget in mind even that can be worked out as per your need and choice.
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. ***
Pa Pa Ya is one of the most talked about and one of favorite restaurants in lively city of Mumbai…. The city which never sleeps neither it disappoints you by serving some mind blowing dishes from the Pan Asian Continent. Pa Pa Ya not only serves good food but also takes us to a journey ofRevolutionising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy.
Pa Pa Ya, It is a complete reinvention of Asian cuisine on a global scale. Leave your preconceived notions and perceptions out of the door, while enjoying a sensory experience at Pa Pa Ya. Here, eating is an experience unlike any, where we take you on a culinary journey through the landscape of Asia in a manner which has never been done before.
Pa Pa Ya is a modern Asian bistro from the House of Massive Restaurants and best described as a chic, modern and radical reinterpretation of Asian cuisine.
Pa Pa Ya endeavours to offer a holistic dining experience and thus showcases a range of cocktails in its signature beverage section, which have been given the same tender, love and care as the cuisine, applying extensive use of molecular mixology with absolute cutting edge innovation never been seen before.
We were invited for the food tasting of this journey called Pa Pa Ya. This was the first time that #punefoodbloggers were invited for the food tasting from Mumbai. As we reached we got warm welcome from the team Pa Pa Ya.
The interior of the restaurant was just mesmerizing and had an urban feel with metal hexagon boxes dangling all around, nice dim light with warm red painted walls gave the interior a nice and a stand out look to the place.
Let’s begin with the Journey of food tasting:
The definition of amuse bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. It had watermelon cubes with foam on it and nitrogen gas fumes bubbling out from the bowl beneath.
We ordered some drinks to cool us down:
Lighthouse : This is one of the signature drinks, lemongrass infused vodka, galangal, orange and pineapple juice. Enough Alcohol contain to get started.
GO PA PA YA: Another gem from the signature drinks vodka, kaffir lime, thyme and rosemary reduction, citrus. Nice tangy and sour with the hint of vodka.
WISE WHISKY: This will be loved by Whisky lovers, strong and nice with flavors of homemade rosemary reduction.
Beer Battered Avocado Tacos , Corn : A Japanese Mexican Style Of Tacos With The Shell Of Tacos Made From ‘GYOZA Sheet’ (Primarily Used To Made Dumplings ) Stuffed With Beer Battered Crispy Avocado, Corn Topped With Mozzarella Cheese, and this was nice and crunchy with perfect taste of all the flavors.
Phad Thai Veg: This was served in big and heavy stone bowl which was actually pretty heavy to handle! Coming to the Phad Thai, it was almost the basic nothing extra wow factor, ketchup based with the crushed peanut sprinkled over it.
Kale and pockchoy dimsums: It is one of the best dish which I liked the most. Gaozi Dressing along with mushrooms and with lots of veggies in it.This one comes with a crispy papad and a spicy dip on the side.
Cheese Pakoda: Golf ball size cheese pakoda with loads of cheese filling within. Its a must have for the every cheese lover. Nice and soft cheese balls served with the spicy sauce to cut the taste. I #cheeslovers
Urmaki Sushi: Uramaki Sushi in simple words means inside out sushi.
Uramaki has a very interesting history. The story goes that it was developed in Little Tokyo in Los Angeles in the late 1960’s by Machita chiro the sushi chef in a restaurant called Tokyo Kaikan. It seems the restaurant was having problems obtaining fat belly tuna (toro) for its mainly Japanese customers so started to substitute avocado instead. Avocado has a similar consistency and tends to melt in the mouth kind of like toro. Later, when the number of American customers started to increase, some disliked the texture of the seaweed, so Ichiro turned the roll “Inside-Out”; thus putting the rice on the outside, and the seaweed on the inside. Kind of “hiding” it.
This seemed to pacify the American customers and so the California Roll was born. Rather clever, don’t you think? It must have worked because Uramaki seems to be one of the most popular types of sushi now in the U.S.
Rice on the outside with seaweed on the inside stuffed at the bottom topped with deep fried greens spinach and sesame served with wasabi. Presentation and taste wise this dish was really good. #recommended
Molecular Vanilla Dessert with Pannacotta: It was the curtain raiser for the dessert section, and the drama begins, Vanilla Ice cream was rightly made on the table with the help of Nitrogen gas which made the atmosphere little Cool and smoky around the table. Once it was done it was served on the plate with wobbly Pannacotta and crunchy salty nuts to cut the taste of sweetness if you wish to switch between both. Awesome and fresh vanilla ice-cream was nothing short of the yumminess. Pannacotta had to take a step back in front of the ice-cream.
Chocolate ball on fire –When this was placed on the table the first expression was like wow! A big chocolate ball stuffed with 4 scoops of vanilla ice cream, chocolate ganache, cheese cake cream served on a bed of coffee cream and loads of cookie crumble and almond crumble to this contrast the bright red berries were placed on the edge of the plate, and it was just nothing but an artwork and Chef was the artist to put all the effort into the dish. This looks so artistic and when they poured lit up alcohol and way the ball cracks up after the alcohol is poured is truly eye catching.
With very first bite alcohol hits you with the bitter taste of chocolate which is mesmerizing.
Overall Pa Pa Ya is a journey of molecular gastronomy which is beyond the imagination of food lovers.
I personally thank the team Pa Pa Ya for hosting us and making this journey a memorable one.
Lastly I thank #Jerlynfoodfanatic for putting up me in the list of invitees.
Please have look at the Drooling pictures of the food which was served: