Tales & Spirits – Martini Fest – Reviewed

Tales and Sprits has never disappointed me with their food and innovative Cocktails. Food is really outstanding and it’s a vegetarian restaurant. I have tried almost every thing on the menu, on my multiple visits with friends and family.

Recent ongoing Martini fest gives me a one more reason to visit.

The B Team was invited for tasting of their signature Martini and Food.

Martini’s we tried :

Ferrero Rocher Martini – It had Vodka, crushed black pepper, nutella, rice Krispies with a Ferrero Rocher Chocolate Ball on the rim. Mixed flavours of Sweet with a hint black pepper gave unique taste to it.

Espresso – Vodka, espresso, simple syrup. Strong flavor of Coffee simply compliment the Vodka presence. Nice bitter taste with after flavor of Vodka made this drink of the night.

James Bond Series 007 – Vodka, sweet and sour, green olives (stirred not shaken). It was one of the strongest Martini of the lot. Warmth would be felt with every sip.

Cotton Candy Swirl – Vodka, strawberry crush, pineapple liquid, cotton candy, lime. This had dramatic effects in the preparation, soft cotton candy was placed and Vodka was poured out which melted and eventually and gave a sweetened after taste.

Dragon Tales – Vodka, jalapeno, dragon fruit, farm basil and lime juice. Next strongest Martini with little different taste from the rest due to the basil and Dragon Fruit.

T&S Dirty Martini – Gin, olive juice, lime juice. This is the signature Martini from T&S with a twist of lime along with Gin mixed with Olive brine.

The Mr Freeze – Vodka, grenade, raspberry eye balls, sweet and sour.

Porn Star Martini – Vodka, orange liqueur, passion fruit, lime, golden petal dust.

Broken Heart Blues – Vodka, gin, lime juice, blue curacao, edible purple petal dust.

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Food :

Farmers Snacks:
Jalapeños & Mozzarella Cigars: This is one of the best Mozzarella Cigars I have ever tasted. Crispy cover with oozing Cheese within. Served with Pink pony dip.

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Eadamame Gyōzas: This was bit dry as per my palate with less stuffing and flavourful.

Shitake Bok Choy Gyōza: Shitake are basically an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine. This was nice an juicey compared to the earlier one with strong flavor of Garlic and Ginger.

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Balsamic Mushroom Skewers: Nice big Juicey Mushroom grilled to perfection with chimmichurri which is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and seems to come from Uruguayan cuisine. It is made of finely chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.

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Soup:
Wine Cheese Popcorn Soup: This an unique and signature soup from T&S. It’s nice, thick and warm popcorn flavour soup with wine cheese infused. It is served with Bucket of crunchy popcorn to add more flavour to it.

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Spa Salad: Very nicely presented in an half cut Pineapple stuffed with mixed leaves, Brussels sprouts, Broccoli, apple, Pineapple tossed in Mustard sauce, Coconut oil and chilly Dressing. Overall an healthy affair.

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T&S Fillers:

Thai Jungle Curry: One of the Best Thai Curry in the town. I bet you won’t regret this. Getting the perfect consistency without losing or overpowering other flavors is the most important thing while preparing Thai Curry, and T&S achieves it ease.

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Mascaporne Cream Cheese Pizza: Thin crust pizza with toppings like Tomato Concasse, Marinated peppers, Zucchini, farm fresh onions, spiced up with Paprika Flakes. Pizza retains its crispiness till the last bite.

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Malai Paneer Balchao: This was absolutely an outstanding dish. Soft Paneer chunks cooked in fiery Goan Vegetarian pickle paste served with Buttered Buns. Perfect spice levels with nice red in colour might increase your appetite.

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T&S Biscuit Bhakri: A Rajasthani fusion preparation, Cumin scented Crisp Bhakari served with mashed Potato – Onion Subji along with spicy Lasooni Thecha.

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Desserts:

Citrus and Berry Parfait: One of the fancy dessert from T&S. Mandarin, white chocolate berry parfait covered with chocolate shell & it is flambéed.

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Baklava & Butterscotch: T&S is the only place where authentic Baklava served with Butterscotch Ice-Cream is served. The first look itself is drooling.

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A big thank you to Zainab for inviting us and Sasha, Team Pomelo Social, Sagar and Team Tales & Spirits for being an excellent hosts.

 

 

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.

 

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Panayaa – Modern Indian Kitchen – Reviewed.

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Why all the Non-vegetarian’s should have fun!

No matter it might be fine dining, great food, fancy preparation of food, now the Vegetarians have their own place to relish delicious food with great ambience.
Let me introduce you all a place called Panayaa- A Modern Indian Kitchen. It’s a Mumbai-based chain of restaurant. It has open its doors recently in pune at Mariplex Mall Kalyani Nagar. Here Pure vegetarian food becomes even more stylish and contemporary taking the food to the next level.

Panayaa aims to re-invent desi gourmet with some crazy, wacky and out-of-the-box culinary experiments. From molecular gastronomy to the best that regional India has to offer.

The BTeam invited for tasting some of their signature dishes.

We started with a round of some Mocktails like Exotic Punch, Black Beauty, Blue sea, Guava Luscious (most favorite of the lot)

As I said Panayaa aims to re-invent desi gourmet, the first appetizer was:

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Wada Pav Ver. 3.0 : It was much more improvised version can any one think off. Small buns stuffed with the spiced up potato and it was flawlessly baked. Just it could have been stuffed with more of spiced mashed potato then it could have been on dot.

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Cottage Cheese Indiana: A regular tandoori marination paneer cubes were mouth melting. It had perfect combination of spice selection. It was served with salad.
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Corn Bhel Maze Cornetto: Now this is called an innovation!! five crisp maze cone stuffed with creamy corn bhel and zingy bell pepper frosting. The appetiser was served in a brandy snifter glass and it was the most fancy looking dish of the evening.
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Chana Masala Wonton Chat: Crispy wontons stuffed with chatpata channa laid on the bed of channa masala topped with smoked and mint chutney garnished along with shredded raw beet, carrot and some sev. A overall perfect fusion of two cuisines.
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Nazakat Kumbh: Big in size and juicy mushrooms marinated with smoky flours of tandoor with a hint of mixed indian spices. Nice recommendation for the mushrooms lovers.
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Roomali Roti Italiano: Even the regular Masala papad is upgraded with a twist of Italian touch. Crisp papad with Masala toppings loaded with cheese served on a pizza bat. One good thing about this was, that the base was crisp till the last bite.

Mains:
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Panayaa e Khaas: This is a signature subji from the chef. This was one of the best subji’s served for the evening. Soft Panner cubes tossed in a rich brown gravy. It goes well with all types of breads.

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Kheema Kasturi: Perfectly Minced Mixed vegetables cooked in kasturi methi flavoured caramelised brown gravy. It was garnished with fresh cream to balance the flavours.
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Papad Kofta Curry: Papad dumplings stuffed with the panner mixed with chefs special spices, cooked in a Makhani gravy. The papad dumplings lost its taste due to overpowering flavour of Makhani gravy.

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Dal Tadkewali and Makhani Biryani: Dal was purely yum. Strong flavours of fresh tadka and it was aptly thick. Although the Biryani didn’t clicked the taste buds as it was too soggy.

Desserts:

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Mohanthaal Cheesecake: Some traditional desserts taste excellent as they are kept its originality intact. This didn’t appeal to me much.

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Chocolate Landscape: This dessert was dramatically constructed with nitrogen infused ice on Mud cake soil and brownie chunks, fresh fruits are also used like Kiwi and Apple chunks, drizzled with Coco powder, Vanilla Ice cream and Caramel Mousse made from the dry ice, and loads of chocolate and caramel sauce. It is prepaid on the table itself. It almost takes seven minutes to reach the final stage.

Overall the journey of Panayaa was good. Although the price range is on a higher side, but if you want to try something extraordinary in vegetarian then this is the place.

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A Big Shout out for the Carina from Alpha Events Pune for the Invitation and Riddhi and Team Panayaa for hosting us.

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.