TJ’s Brew Works & Nudo Pizzeria- Reviewed.

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I have heard this saying many times “Everyone would be healthier if they didn’t eat junk food”. But if I say now your Junk food has become healthy food… yes you read it right. We have half way in 2017 and TJ’s Brew Works is celebrating its 5th year, this July. The last 5 years have been enriching for TJ’s Brew Works, as it has also been responsible for brewing memories in many lives. In an endeavour to make healthy choices, TJ’s is tweaking and twisting the existing menu to incorporate spent grain dishes, a treasure trove of goodness, nutrition, taste and health. Spent grain is super rich in protein, fibre content and macronutrients.

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TJ Venkateshwaran, fondly known as TJ, founder TJ’s Brew Works and partner Girish Monie met sometime back, and in a casual conversation discovered they shared similar ideologies while they were independently experimenting and innovating with healthy food choices in life. This resulted in a new collaboration where the duo decided to pursue their passions under the same roof with an already established commercial entity at TJ’s Brew Works.

Now Girish takes care of the Kitchen and TJ is taking care of the brewery.
TJ has introduced two new variants of Beer – TJ’s Quin B and TJ’s Buck B, made from super seeds Quinoa and Buckwheat respectively.
 TJ’s Brew Works wanted to give a new twist to the way people have always perceived these super foods, by introducing the two new beers that are Belly Good! 
Beer per se made from barley is the healthiest alcoholic beverage since it is natural. By replacing some proportions of barley with Quinoa or Buckwheat, the goodness of these seeds and health benefits of these ingredients now augment the beers without taking the essence out of the beer. Sounds healthy right!! And the healthy Saga continues in the food as well.

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Nudo Pizzeria-

Nudo Pizzas at TJ’s Brew Works
 is another food revolution, with the introduction of Gluten Free, Grain Free and Guilt-Free Pizzas by Nudo Pizzeria Al Naturale, the brainchild of Girish Monie. 
Nudo pizzas are made with interesting Superfoods in their 5 Crusts; Almond, Buckwheat, Quinoa, Amaranth and Waterchestnut, Cauliflower and Whey Protein, with unusual sauces such as their Classic Red Tomato Marinara, Roasted Garlic White Sauce and Almond and Pine Nut with Basil – Green Pesto.
From its Signature list; Nude Farm Veg, is a Quinoa Crust Pizza with a Roasted Garlic White Sauce, Nudo Pepperoni, made with Amaranth Crust and Classic Red Tomato Marinara Sauce are some of the Nudo pizzas that are good for you and taste divine. Girish takes immense pleasure to introduce Nudo Pizzeria by giving indepth knowledge of how he achieved the perfect receipe of converting the Pizza as a Healthy pizza. These are some of his view about the same “NUDO lies skin deep. Nudo is a way of life imbibed into a culinary innovation. It roots for foods with innate goodness, stripped of any artificiality whatsoever. We have foregone grains in a bid to make it completely Gluten-Free. Nudo is all about Whole Foods, Real Foods, Super Foods.”

That’s so much of good food yet be eaten!!! Lets try out some of it.

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We started the evening with the TJ’s new Brew Quin B and Buck B along with Beer infused Beer Cheese Soup.
I personally like the taste of Buck B more as it was more closer to the beer which gave a slight bitter after taste. As Quin B was on the milder side but it was refreshing in taste.

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Next one was the nice colourful very well plated Russian Olivie Salad-This was with Pineapple, Beetroot, Peas, Sweet Potato and Carrots Yumm!!

Soup: Beer Cheese Soup : Nice Warm and cheesy with a hint of beer flavour. The thickness was also good.

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Appetizers:
They served us 2 veg and 2 non-veg Appetizers: Dark Malt Bao and TJ’s Spent Grain Pelmeni- As I earlier mentioned that Spent grain is the residue left over after the liquid is extracted from the malt during the brewing process. This residue is very healthy, super rich in protein, fibre content and a lot of macronutrients… which makes the Bao so delicious, that you just can’t have just one!! nice soft and juicy with Tofu filling inside with the tangy sauce. #Musthave

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TJ’s Spent Grain Pelmeni- The Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough. Its origin is from Siberia and it has its own variants in different cuisine in nearby countries. The Pelmeni which was served to us was bit greasy and chewy outer cover.

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Main Course:

Mini Burgers (Cottage Cheese)- Burger patty was Juicy with soft and marinated cottage cheese with full of taste. As it was a Mini Burger you could finish at least two of them.

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Spinach Wrap: Came in two variants Crispy Mushroom and Paneer Bhuna. Both the wraps were so beautifully placed on the plate, and they were huge, which is a good portion size for two. Taste wise I found Paneer Bhuna more flavorful. The Contrast color of chunky Paneer and the green wrap stands out the most of all the dishes.

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Pizza: All the pizza crust are healthy and these are made from Buckwheat, Quinoa, Amaranth – Water chestnut, Almond, Cauliflower and Whey Protein. All the crust made on a daily basis and kept frozen. As of now they have 13′ inches pizza, but soon they will be introducing it other sizes as well.

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The Pizza we tried were Buckwheat base Farm Veg, Amaranth Base Not Guilty Pizza, and Quinoa Base Margaritta. All the pizza had a very distinct taste of it own but never missed the White Flour taste, Infact these were more tasty and filling. Many of their toppings were organically grown and imported with a country specific. You can even make your own pizza and choose your toppings like Zucchini, Artichokes, Broccoli, Mushrooms, Bell Peppers, Cherry Tomatoes, Red Onions and so on. The guilt free part of the eating these pizza is that they make you full without harming your metabolism.

Desserts:

Caramalt Cookie Sandwich and Nudo Grain Free Brownie: warm and Chewy cookie with Vanilla Ice-cream with Soft and warm Brownie which had natural sweetners added.

 

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Vegan Masala Pan Kulfi: A innovative dessert tried to replicate the taste of the regular masala pan flavor infused in a Kulfi form which is served on the gulkand stuffed roll of a pan.

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This was the most guilt free food tasting I ever attended.

A big shout out to Svetlana for the Invitation and TJ Venkateshwaran of TJ’s and Girish from Nudo Pizzeria for Hosting us and introducing us to the healthy eating/drinking can be Delicious as well!!!

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TJ’s Zomato Link

Address: East Block, Amanora Town Centre, Hadapsar Kharadi Bypass, Hadapsar, Pune.

Contact: 020 30163544. 

Timings: 12 PM to 1 AM
Parking: Mall Parking

Disclaimer: I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency

Wonderchef Launches its first outlet in Pune.

Wonderchef Inaugurates its 1st Exclusive Brand Outlet in Pune.

 

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  • Pune outlet is the 6th exclusive brand outlet of Wonderchef in India
  • Company to open 25 more retail outlets in India by FY 17-18

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Pune, 30th July 2017: India’s prestigious brand for innovative and healthy Cookware & Appliances – Wonderchef, promoted by Ravi Saxena and Celebrity Chef Sanjeev Kapoor, has launched its First Exclusive Brand Outlet (EBO) in Pune. The Outlet is located at Pune’s most premium Mall, Phoenix Marketcity, Viman Nagar.  With this addition, now Wonderchef has 6 outlets in the country besides its omni-channel presence across 5000 retail outlets.  The store launch was graced by Chef Sanjeev Kapoor, Mr. Ravi Saxena (MD, Wonderchef) and Ms. Mukti (Marketing Head) and other prominent personalities of the city. 

Wonderchef, a 200 Crore company, offers a wide range of premium cookware and appliances across the country through its multi-channel sales (E-commerce, Modern Trade, EBO, Teleshopping, General Trade outlets) and Direct to Home network (which engages more than 50,000 women). Wonderchef promises you to enjoy the world class easy-to-use healthy kitchenware, specially crafted by Chef Sanjeev Kapoor.

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 On the launch occasion, Mr. Ravi Saxena, Managing Director, Wonderchef Home Appliances (P) Ltd said, “Wonderchef has grown into a trusted & the most loved brand of non-stick cookware and healthy appliances in the country. Our clear focus is to strengthen this positioning. Everything we would do over the next three years would be in this direction till such time we are one of the top 3 players in kitchenware industry in India. As of now we have total 6 EBOs and we plan to open 2 more stores in Delhi and 1 in Bangalore by next month. Soon we are going to be present across Metros with partners who are passionate about cooking and want to be a part of the growing Wonderchef family”, he added.

 Chef Sanjeev Kapoor launched the Outlet amongst a huge gathering and a Live Cooking Competition was the highlight of the launch. Chef Sanjeev Kapoor judged the recipes and gave away prizes. He said I am very happy and overwhelmed to see the enthusiasm and zeal in the people of Pune. It gives me immense pleasure to see an evolving cooking culture with such innovative recipes. Wonderchef is committed to empowering women by enabling them to cook better. “

Wonderchef stores in Mumbai are located at Linking Road (Khar), Infiniti Mall (Andheri West), Viviana Mall (Thane), R-City Mall (Ghatkopar), Seawoods Mall (Vashi) and now at Phoenix Marketcity (Pune).

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 About Wonderchef Home Appliances (P) Ltd

 Wonderchef Kitchenware as a company was born out of the ‘love of cooking’. Driven by passion of making Kitchen the Centre of wellness and goodness in homes, Wonderchef was created by two enthusiasts, Mr. Ravi Saxena and Chef Sanjeev Kapoor in 2009. They believed in kitchen being the ‘heart of our home’, as it inspires us every day to create lasting memories with the food we cook for our loved ones. This is why the entire range of Wonderchef Cookware and Appliances is a perfect blend of health, taste and convenience that inspires us to ‘cook with pride’. Wonderchef products are used in millions of homes in India where healthy and convenient cooking is a part of lifestyle. 

 These premium cookware and appliances are a pleasure to use, are innovative, have attractive colors and designs, and adhere to uncompromising standards of quality. Wonderchef constantly endeavors to create modern solutions for today’s woman, making it the ‘most loved Kitchenware Company’ in India.

 

Thank you Abhishek for the invite of the Launch. It was a dream come true to meet the Chef personally.

 

 

Rajasthani Food Festival – The Orchid Hotel Balewadi.

Rajasthan- Land of Kings.
Rajasthani Food Festival @Orchid Hotel Balewadi.

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You will get the feel of the richness right from the entry when you arrive, you will be welcome with a tilak and offered with the Rajawadi Lassi loaded with Dryfruits. Then you enter through the replica of the Jaipur’s Famous Hawa Mahal. The staff is dressed in Rajasthani attire will welcome with Ram Ram Sa or Khamma Gani – A traditional way of welcoming the guest. The Boulevard is decorated with the Rajasthani artefacts and they also have traditional seating arrangement.

Coming to the Food: The Buffet spread is as usual is huge. They have three types of Dal Baatis, Seven types of traditional subzi, Ten mouth watering desserts, four types of appetisers, live counter of Chaat and Pani Puri along with Golawala, Salads and Soups. This is a huge spread!!!

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Things I tried: All the Dal Baati’s with the Panchmel Dal: Very Nicely prepared soaked in ghee, with Richness overloaded!! Gatte ki subji was perfectly cooked, with right amount of sourness.

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I just skipped the regular subzi’s to keep up some space for the Desserts.
In between I also tried some of the Chaats like Papadi Chaat, Kachori Chaat, Pani Puri. all were the winners!!
To end the mains I tried the Khichadi Kadhi- Hot Kadhi and soothing Khichadi completed the meal.

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Desserts:

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Churma: This was nice moist and aptly sweet, and it was a perfectly going with Panchmel Dal and Baati.

Churma Ladoo: The Churma was nicely roasted and added some dryfruits to it.
Malpua: It was bit dry, so gave a skip.
Other desserts were Imarti, Mawa Kachori a sweeter version of the Kachori with dryfruits, and some fusion desserts like Churma Mousse, Jalebi Rabadi Pie, Rasmalai.
Moong Dal Halwa- Graciously loaded with ghee and dryfruits.

Overall: This was a very unique experience of the rich culture of the Rajasthan. Rest Drool over the Pictures!!

A big Shout out to Neha for the Invitation and Team Orchid (Boulevard) for hosting us.

Important things to be noted:
Date of Festival: Its a ongoing till 6th of August.
Price : 1050/-  (Its a Pure Vegetarian Festival) 
Timings- 12.30 to 3.00 PM & 7 to 11 PM, Sunday Brunch- 12 to 4 PM

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Oh So Stoned KP- Alcoholic Anonymous Collection Ice-Cream. 


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 Alcoholic Anonymous.


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 Park for Hosting us. 

Gong – New Asian Restaurant – Reviewed

 

 

​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

Sushi Rolls: 

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.

Dimsums:

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.

Overall:

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 – Reviewed

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

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

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

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

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

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Appetizers:

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

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

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Mains:

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

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

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Desserts:

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

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

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

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overall…

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

 

Khiva-The Royal Treat. 

​Khe Vakh! (What a pleasure!) is what the folks in the city of Khiva, Uzbekistan, say to celebrate good life and good food.

The award-wining restaurant, first started its operations in Mumbai and now have taken the challenge to tempt Punekars by offering a unique journey of exotic Royal Frontier Bhukara Cuisine. The restaurant is located in Phoenix mall, third floor, next to Copper Chimney.

This concept food restaurant has travelled all the way from the province of Uzbekistan to Mumbai. And after creating a tremendous impression among the Mumbaikars, it’s on its way to bowl the Puneiites over with delectable food. Bukhara food is known for its richness and is famous for its exotic use of spices, dried fruit and nuts. Khiva will welcome you with it’s unique and spacious ambience done aesthetically with rustic wall décor, cosmopolitan yet ethnic that will instantly give you a feeling as if you have been transported to a different land. Says Roshan Nichani, owner of Khiva, “After receiving an overwhelming response by the people of Mumbai, we are now coming to this beautiful city of Pune. Known as a complete foodies’ paradise, Pune was undoubtedly our next destination to bring Khiva, and we are sure the people will like this gourmet experience as much as Mumbai does.”

After bringing its patents the pleasure of eating finger-licking good food in Amchi Mumbai, Khiva, the award-wining restaurant, offering a unique journey of exotic Royal Frontier Bhukara Cuisine, is opening its first outlet in Pune. The royal luxury dining, Khiva will serve sumptuous culinary delights such as ‘Seekh Kebab’, ‘Sikandaar Raan’, ‘Peshawar Paneer Tikka’, ‘Chandni Chicken Kebab’, ‘Lychee Ki Three’, ‘Nalli Ka Salan’, and the signature ‘Dal Khiva’, to name a few.

The ‘Asli Dum’ preparation of food is Khiva’s pièce de résistance, along with earthen pot cooking, simmered for long hours to ensure that the taste buds get ticked with every bite. Khiva tries to revive the lost art of slow cooking, using fresh and pure flavours and ingredients, keeping it simple and minimalistic – the true taste of Maharajas.

The chefs at Khiva have mastered the art of Peshawari and Bukhara cuisine. The iconic dishes such as the ‘Sikandri Raan’ and Dum Biryani offer a sampling of the menu’s best features.

I was Invited for the food tasting as a part of the Media Preview of Khiva Restaurant. 
As we settled  down after the brief introduction with the owner himself and Imran who handles the operations of restaurant was there to take care of us.

We started with Virgin Mojito and the traditional complimentary dish known a PARRA which was served with three different Dips. Parra is basically are crunchy sticks which are suppose to be dipped in the dips and enjoy till your food arrives. As it was mentioned to me that everything is made fresh and taken full care to maintain the quality of the food which the patrons can enjoy and relish the Royal Cuisine. Three Dips were Fresh Mint dip, cheese garlic mayo, and the spiciest one was the Tomato Chilli dip (Have it with caution)
Appetizers:

Paneer Peshawari Tikka: This was tandoori cooked Creamy Soft and big square pieces of Malai Paneer marinated in Yoghurt and spiced with yellow chilli served with basic salad. This had its own distinct flavour not too spicy not too sour but right amount of flavours made this paneer yummy.

Mutter Aur Cheese ka Tikka: This was just out of the world dish!! Served hot enough to hold the googy cheese within. The base was of green peas and gram flour which was shallow fried. Perfect to start with and highly recommended for the Vegetarians.

Makai Sheek Kebab: Sheek Kebab preparation is not everyone cup of tea. This has to be perfectly cooked from within and at the same time it should not get overcooked or burnt from outside. The Moisture in the dough plays a important role in it. These were so well cooked and sprinkled with homemade masala to add the extra flavour to it. Recommended.

Mains: 
Paneer Khurchan: This is served in a Flat plate cottage cheese or Paneer sautéed in Capsicum, Tomato, fried onion to give extra flavour. Its colourful and flavourful dry subzi.

Subzi Nargisi Kofta: Soft Mix Vegetable dumplings or kofta’s fried and cooked in Tangy Tomato Onion Gravy. Little sweet -little tangy at the same time made this subzi unique of the lot.

Meloni Tarkari: As the name suggest its a kind of a seasonal and fresh mixed vegetable with perfect consistency of the gravy.

Dal Khiva: Black Dal cooked overnight and shimmered with tomatoes, Ginger, Garlic, Cream and butter is added to get the perfect taste and thickness. The dal has to be cooked at least for 8-10 hours to attain exact consistency and aromatic flavours of all the ingredients.

Dum Biriyani/Subzi Biryani: This is one of the dish to be Musthave to end your Mains. Steaming within the Covered clay pot gave the rustic taste to the Biryani. There are very few places you will get biryani less oily and more and rich in flavours this is one of those places. It was served with Raita and Mirichi ka salan which blended with it very well.

Desserts:
We tried Lychee ki tehree, Elachi Jamun, Baked Anjeer Halwa, Zaffarani Angoori Rasmalai. Out of this Lychee ki Tehree was the winner, flavourful not too sweet.

I found Baked Anjeer Halwa bit too greasy not for my Palate.

Overall…
It was a royal and wholesome experience for the evening.

 

 
DisclaimerI was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.