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. ***
Mumbai-based White Owl Brewery is set to launch its Award-Winning Craft Beer in Bottles to significantly expand the availability of its handcrafted brews across the country. This move will complement White Owl Brewery’s existing footprint in Maharashtra. The Company currently distributes up to 8 varieties of its craft beer – On Tap and more recently in India’s first-ever Kegger (a 5-Litre Portable Keg) – at over 70 renowned restaurants & bars across Mumbai & Pune.
White Owl Brewery’s quick expansion over the last two years bears testament to India’s rapidly-growing beer market where the evolution of beer has been fuelled by the preponderance of microbreweries and brewpubs across the country. Craft Beer is now enjoying robust growth and is considered to have brought about a revolutionary change in the drinking habits of Indian consumers. There is no shortage of experts who predict that in the next 10 years, India will see a craft beer revolution larger than that in the United States or Europe. As such, White Owl Brewery’s Coming soon in Bottles as well which enables it to not only enter the substantially larger Retail Segment, but also expand its existing presence within Restaurants/Bars and consequently cater to strong & growing consumer demand across all sales channels in India. Bottles are expected to be launched in Pune in quick succession after Mumbai and for White Owl Brewery will continue expanding into select urban markets in Western, Northern and Southern India.
With its beer soon being available in three formats (On Tap, in Keggers and in Bottles), White Owl Brewery is giving its patrons the unique opportunity to enjoy its craft beer pretty much anywhere. Bottles of White Owl Beer will make their way to the smallest of neighbourhood bars and into any fridge at home. With White Owl Brewery Keggers, the experience of house parties and weddings will continue to be elevated. Keggers do more than just boast a sharp aesthetic appeal; they are uniquely designed to retain beer freshness and are fun-sized for easy storage. And of course, White Owl Brewery will continue to expand its On Tap presence across the country where beer lovers and aficionados can enjoy its entire portfolio of award-winning, handcrafted brews at their favorite watering holes.
About White Owl Brewery:
White Owl Brewery is a (small) Mumbai-based brewery obsessed with handcrafting beer using only the finest of natural ingredients from around the world. Inspired by an eclectic selection of Old-World & New-Age brewing styles, White Owl Brewery’s highly-experienced and internationally-trained brewing team takes its craft (very) seriously and has cobbled together a bunch of award-winning beers renowned for their crisp, complex flavours and distinct aromas. White Owl Brewery’s current portfolio – in addition to Spark & Diablo – includes: Halcyon, a crisp German Hefeweizen; Shadow, a dark English Porter; Torpedo, a punchy American Pale Ale; Paulina, a refreshing German Kolsch; and Ace, a bubbly French Apple Cider.
I was invited for the beer tasting at Raasta café Baner.
Beers for tasting: Spark – Delicate, refreshing & citrusy Belgian Wit
Diablo – Crisp, roasty Irish Red Ale
Ace – French Apple Cider
My personal liking goes for Diablo: Strong enough to keep the taste tingling for a long time on the taste buds. Perfect for any given occasion with yummy bar bites from Raasta Cafe.
Second liking would go for the Spark: As it had some hints of citrus which gave the beer a refreshing taste. It’s just the next big thing on the menu.
The last resort would be Ace an delicate French apple Cider. Although I am not much fan of ciders, light on the taste. This can go with nice hot and spicy or Cheesy Bar bites.
Along with Beers I also tried some Bar Bites from the Menu.
Nachos: Crispy Corn Nachos with Tomato salsa, Beans and Homemade Cheese Sauce. Perfectly goes with Diablo Beer.
Chilly Tamarind Grilled Paneer Kebab: Sweet and Tangy Paneer Cubes grilled in an Indian Clay Oven. Goes well with Spark Beer.
Contadina Pizza: Fresh Tomato Sauce with Good amount of Mozzarella, Jalapeno, Finely cut mushrooms, Olives, Broccoli flowerets, and Sun dries Tomatoes. Perfect for the Ace Beer.
Mineority by Saby opened its doors to Pune on 15th October 2016.
MINEORITY is a beautiful story and a tribute to the mining community in India and the world over. It is started by Singh family along with award winning, celebrity chef Sabyasachi Gorai, who was the Director of Kitchens for Ai-The Japanese Restaurant, The Love Hotel, Lap -The Club, Olive Beach, Olive Qutub and The Moving Kitchen by Olive. Mineority is a project of passion and the story is straight from his heart as he grew up in different mining towns and every corner of this gastropub tells a story of his life and travels.
He has won many awards for his food and restaurants and one of his biggest accolades was being honoured by the President of India as well as Varli Awards as the ‘Best Chef of India’. He was one of the ‘5 people to watch out for’ in Fortune India ‘s list 2013, which covered only the top five people from five different fields from all over India.
Mineority’s name comes from the combination of the words ‘mine’ (that was dug), ‘ore’ (that was extracted, be it gold, copper, coal) and the ‘minority’ group of people who brought it out of the ground risking their lives every single day.
The restaurant is divided in two sections with an indoor area located on the first floor and a rooftop area, each spread over 2900 square feet.
Climbing past the staircase, one comes across a beautifully painted wall, giving a feeling of walking into a coal mine. The floor begins with a large wooden door that opens to a world of mine with bright and cheerful interiors. Each wall, corner and element at Mineority has a tale to tell, a symbolism and a deep connection with mining stories and towns from around the world. Unique artwork like a wall with a collage that has a depiction on old books, cages used as lighting, flooring like red ore, hanging windows and installations are a visual treat.
The menu here is derived from the mining towns in India such as Bihar, UP, Orissa, the North East states and parts of South India. Also, to complete the mining map there are dishes from international mining countries like Australia, Africa, Latin America and parts of Europe. As a cuisine the menu also takes inspiration from tribal and local eating cultures of these regions.
The food at Mineority is made with ingredients sourced from local produce and freshly available components. Use of flowering plants, mountain herbs, jungle sourced berries and seasonal fruits are very evident in the cooking and flavourful to the palate. One will find dishes ranging from Calcutta Club Chilli Paneer, Hill Coriander Sichuan Prawns to Ethiopian Injera Roll and Tailgate Ham and Cheese Sliders amongst the many others.
Just as much miners loved their food, drinks were an important part of their life after a hard working day. Staying true to their essence, Mineority has a vast drinks menu with large cocktails, apt for a long evening. Drinks like My Yellow Canary that come in a little cage to illustrate the story of miners carrying the canary bird over their head in cages to depict the level of Methane gas comes with a mix of 120ml liquor, rightly made to look after your evening after a long day and priced carefully at Rs.335/- only. Another interesting drink is the Rat Hole Mines which was a name for the Jaintia hills as the inside use to be hot, humid and sweaty. This drink has a potent concoction to give a feel of the similar heat along with a cooling tamarind flavour. The 90ml infused liquor drink is priced at 375/- and is served in a quirky glassware. Each drink comes with a story and is served in an unusual way.
Speaking to the co-owners and partners with Chef Saby, Singh family says, “Mineority is a fun and young concept dedicated to the miners, their loved ones and the mining community. Our spaces are designed to be lively, interactive and bring to Pune a place which serves a unique cuisine and is an ideal hub to unwind.”
My experience about the Mineority by Saby:
I was invited for the food and drinks tasting by Carpe Diem’s Shivangi. Many Thanks to her and the team Carpe Diem Pune for considering me to be the part of the Bloggers table.
We started the evening with some signature Drinks from the menu:
My Yellow Canary: There is fascinating story behind it!! A pretty little yellow birds that were carried in a cage hoisted above the head in coal mines to judge the levels of Methane Gas, thus preventing the miners from inhaling the dangerous fumes.
This Drink is a fantastic combination of Gin (90ml), White Wine (30ml) Muddled Fresh Turmeric, Fennel, and Lemonade. The presentation of this drink was really good. The Glass was kept in a Cage with the Yellow Flowers Petals were used to replicate the feathers of the bird…. Wow #MustHave
Black Diamond: This drink is named after the first English style train that ran from Calcutta to the neighbouring coal mining areas of Asansol, whereas Black Diamond is also refer to Coal. This had the Combination of Old Monk (60ml), Earl Grey, Honey, Edible Charcoal Colour, and Cola. When the Drink arrived on the table it had a Sparkling light in it, which took the drink to next level. #MustHave
Georgy Peg: This drink is dedicated to the Iconic hollywood Actor, Gregory Peck of “Mackenna’s Gold” Chef Saby has put his life emotions in the theme of this restaurant. Drinks Combination Vodka (60ml) Gin (60ml) Cucumber, Dill, Olives, Tonic Water. You can try if you like the combination.
Mahua Mehul: Its a Flowering plant that has the most fragrant flowers in Eastern India. It attracts bears that come to drink the Nectar of the fragrant flowers and get intoxicated. All the ingredients are freshly procured from their origination.
Drink Combination Mahua Flower Berries muddled with Gin (90ml) Mint, and Lemonade. #Musttry
Narangi: This has an association with the country liquor. This takes you back when there were country liquor was the only option for the miners and common man and all other drinks were just for the high class and educated class of the country.
Drink Combination Vodka (90ml) freshly muddled Kinnow Oranges, Blood Orange syrup and fresh Mint. Tangy in taste with a hint of vodka made this drink unique.
Ethiopian Injera Roll: This is an East African sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. The filling is crushed tomato and flaxseeds pesto.
Paneer Suya Kebab: Suya is a spicy shish kebab (skewered meat/Paneer) which is a popular food item in West Africa. Small Panner cubes are marinade with ground spicy peanut and served with Salad/Kachumber. #MustHave
Smoked Jungle Wrapped Paneer: The chef takes all the efforts to create and present the dish on the table. Cooked with flavourful tribal leaf wrap from Manipur comes with gooseberry green chilli salsa and potato wedges. Each Paneer Cube is carefully marinated and wrapped in a tribal leaf and then it is cooked, the flavours of the leaf is felt with every bite. #MustHave
Laloo Aloo Samosa: The most common evening snacks of Bihar. Samosa ghugni chat is also one of the most common snacks from the streets of Bihar. A very popular evening snack being eaten over a cup of tea. Samosa being very common snack largely eaten all over india and ghugni very common in Bengal and Bihar made with dry peas. But Chef gave a twist to this dish instead of Samosa shape he cooked in a Gujiya shape with a buckwheat. #MustHave
My Litti Chokha and Ghugni: Litti along with chokha is a complete meal originated and popular in Indian state of Bihar and Nepalese state of Madhesh; it’s a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee. Although very often confused with the closely related Rajasthani Baati, but it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad. #Musttry
Kasundi Vegetable Jhal: A pungent mustard paste called Kashundi is a dipping sauce popular in Bengal. With this veggies are cooked with all the bengali spices making this a on of the spiciest dish on the menu. This was served with the triangle paratha.
Desi Dip n chip: This is the eastern variant of serving Padad. A duet of pumpkin and yam chokha from under and above the ground comes with local nachni papad.
Jurassic Cheesecake: This was the winning dish of all the desserts. This is the most talked about dessert in the town. The origin of Cheesecake from the Indian context takes you to Odisha/Orissa. The Jurassic cheesecake was made up of chenna poda (early stage of cottage cheese) topped with a layer of custard and crushed guaja flakes. This is just Brilliant in taste. #MustHave
Dehati Cookies n Cream: It is one of the oldest recipe preserved for the generations in mining community. An all-American postdinner snack of cookies and cream finds a ‘dehati’ avatar — the biscuits are Bihari, a shortbread called thekua, of wheat flour, jaggery, coconut and cardamom, besides lashings of ghee. These are served with gaja, another East Indian revelation of flaky pastry, alongside a saffron-spiced tumbler of cream and condensed milk to dip into.
Gorans Bajadera: The Goran’s Bajadera had a nougat, chocolate and crumbs of biscuit. Not much of my type.
Food: Concentric to mining community which is close to Chef Saby’s Heart as well. Some dishes are not even heard of or you wont find it in any other restaurant with the recipe passed on from generations.
Service: Perfectly good no issues.
Ambience: This is something to talk about. All the interiors is a glimpse of Chef Saby’s journey of life. Every wall and wall art has some connection to Chefs life, and he can explain it in much better way.
Value for Money: Looking at the uniqueness of the dishes served it was completely prized.
Big Shoutout for Shivangi from Carp Diem and team Mineority for hosting us.
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. ***