Soda Bottle Opener Wala Launches New Menu…More Delectable Dishes to Relish..!!

We are all now aware of the authenticity of Parsi and Iranian Cafes that have been brought to Delhi by Soda Bottle Opener Wala and there would be hardly anyone who would have not tried their lip smacking food. But going forward, here people not just serve real tasty authentic food, but also keep experimenting with food and bring in new items to their menu to delight their customers even more.

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I recently went to attend a bloggers meet for this newly launched menu of theirs at the Cyber Hub Outlet and it was a very pleasant visit indeed.

My culinary experience started with Adu Tedhu Baby Corn Fry, these thin slices of baby corn fried in a crispy batter, these were a real treat. Mostly I have eaten fried baby corns where in the full baby corn is fried, but in this case they have further sliced the baby corns like chips and then fried and hence the crispiness is far better. The green chutney dip and mayo dip that its served along with, are perfect companions to the fried baby corns and trust me you can’t keep your hands off this one.

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I also had a warm chicken soup along with this, which too was perfect.

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Next I tried Carnovire’s Bhel which was a bhel loaded with chunks of chicken and ham, which made it extremely interesting. It comes with both green chutney and saints that you can add as per your taste, mix it well and you are ready for a delectable food experience. This too is a must try.

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Up next was Chicken Chilli Cheese Pav, which was scrumptious. I loved it, the pavs were so soft and buttery and the topping of chicken with loads of cheese was simply amazing. You cannot afford to miss this one.

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Followed by this were the Boiled Egg Sandwiches, prepared in true Bombaiya style, they were amazing.

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For the mains I tried Tarela Rainbow Trout and Bombaiya Chicken Biryani. The trout was out of this world, marinated with mixed spices, this was a real delight. This is definitely one of those things that will take me back to Soda Bottle Opener Wala, that too very soon. In contrast the biryani was mildly spiced but flavoursome.

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There were Jumbo Prawns too, which I didn’t try, but they looked inviting enough for me to try them the next time.

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For vegetarians, there was Paneer Sanju Baba with Malai Parantha and Khatu Meethu Pumpkin. They too looked delectable.

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For drinks I settled for the Raspberry Soda, because thats been a favourite ever since I tried Soda Bottle Opener Wala the first time.

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There was also a new soon to be launched cocktail that we got to try, BumSuckerWala which is mixed with vodka, frozen raspberry, and thyme and is an ode to this wonderful Parsi family from Karachi who made drinking Raspberry Soda popular there. It was refreshingly nice.

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Coming to my most favourite part of the meal, desserts, there were 3 wonderful things that I tried. The Caramel Custard, White Chocolate Brownie with Ice Cream and Chocolate Peanut Butter Cheese Cake and I loved all three of them. The white chocolate brownie was the most surprising, because of the simple reason that we are used to the dark chocolate brownies, so both the colour and taste were very different for this one.

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To conclude, I had a wonderful experience at Soda Bottle Opener Wala as always, the new menu just made it worth while multi folds. So don’t waste time thinking, head straight to SBOW and I am sure you will have a great time. Bon Appetite !


SodaBottleOpenerWala Menu, Reviews, Photos, Location and Info - Zomato

Tasteful Thursdays- Bhujeli Kaleji, a Parsi Delight by Master Chef Kaizad Patel

Bhujeli Kaleji is a typical way of making chicken or sheep liver. It was one of the very popular Parsi dishes and is savoured by a lot. Its simple yet full of taste. Do try it out and I am sure you will love it and this recipe coming from Kaizad makes it 100% authentic.

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Ingredients:


200 gms chicken or goat liver


½ tsp coriander seed


½ tsp turmeric poweder


½ inch piece of ginger


6 cloves garlic


6 peppercorns


2 green chillies


1 bunch coriander leaves


Salt


1 tbsp oil


Ground the above ingredients into a masala


Method:


Remove the thin skin off the liver (goat). Wash and cut the liver into small pieces. Mix it in the ground masala, salt and oil and keep overnight, or for at least 4 hours. Stick the pieces on skewers. Light a coal fire, see that the flames have subsides. Barbeque each skewered stick with liver over the fire for about 5 minutes each until tender.


Nutrition Fact: Each serving provides about 109 calories, 10.3g proteins, 1.0g carbohydrates, 6.3g fat.

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About Chef Kaizad


Being brought up in a Parsi Caterers family, Chef Kaizad says he always knew someday he would always take up this family business. He have always had a different approach on views and always wanted to exceed expectations. This has been his drive and what keeps him going. Upon completing catering college, He joined the Ratan Tata Institute, Mumbai, as he wanted to broaden his horizon on Parsi food. He came across interesting people who shared their views on Parsi food. After completing almost a year; He joined the Oberoi Hotel’s, Mumbai and worked his way up the hierarchy. After his 3 ½ year employment with the Oberoi Hotel’s, he decided to go and study further in Culinary Arts. He joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”. He joined the Ritz Carlton, San Francisco as an intern and upon completing his internship, he was hired and trained by the Ritz Carlton values, which changed his life, truly. On his return to India he decided to take over his family business as he felt the need to revamp the image of the business without changing the core values of the community and the business, which were instilled into him. He always looks at a glass full and not the other way around. He has just begun his journey as a Caterer (for the last 10 years) and has a long way to go…..

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Parsi Food Festival at Made In India Restaurant by Radisson Blu, Noida

A Parsi Food Festival is going on at the Made in India restaurant of Radisson Blu Hotel, Noida and a special bloggers meet was organised for the launch of the same.

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The menu for this ten day long culinary festival has been specially curated by Master Chef Kaizad Patel, with some of the most authentic and traditional signature dishes from the Parsi kitchen, including a great mix of both vegetarian and non-vegetarian delights, like Bhujeli Kaleji, Kid Gosht and Chapat, amongst many others mouth-watering delicacies. Parsi food has its roots in Persian and Gujarati cuisines and much of the food is a meat-lover’s dream come true.

Commenting on the Parsi cuisine and the special menu for the Parsi Food Festival, Master Chef Kaizad Patel said, “Parsi cuisine is a mélange of different flavors and has an eclectic mix of hot and sweet, sour and spice. This delectable cuisine is deeply influenced by various parts of the country that the community has travelled to and its soul lies in the ingredients used to make the mouth-watering delicacies. We are delighted to bring back the traditional recipes and recreate the authentic flavors at the Parsi Food Festival at the Made In India restaurant in Radisson Blu MBD Hotel Noida”.

Chef Kaizad Patel held a Parsi cuisine Masterclass also at the event, where he shared his experiences and also the recipes for mouth watering Parsi Dishes. Chicken Farcha made in a tomato based gravy with special Parsi masalas and the ever popular Patra nu Paneer or Paneer cooked in Banana leaves were the highlights.

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Being brought up in a Parsi Caterers family, Chef Kaizad says he always knew someday he would always take up this family business. He have always had a different approach on views and always wanted to exceed expectations. This has been his drive and what keeps him going.

Upon completing catering college, He joined the Ratan Tata Institute, Mumbai, as he wanted to broaden his horizon on Parsi food. He came across interesting people who shared their views on Parsi food. After completing almost a year; He joined the Oberoi Hotel’s, Mumbai and worked his way up the hierarchy. After his 3 ½ year employment with the Oberoi Hotel’s, he decided to go and study further in Culinary Arts. He joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”. He joined the Ritz Carlton, San Francisco as an intern and upon completing his internship, he was hired and trained by the Ritz Carlton values, which changed his life, truly.

On his return to India he decided to take over his family business as he felt the need to revamp the image of the business without changing the core values of the community and the business, which were instilled into him. He always looks at a glass full and not the other way around. He has just begun his journey as a Caterer (for the last 10 years) and has a long way to go…..

parsi-cuisine-master-class-made-in-india

After the masterclass, the journey of exploring Parsi Cuisine started with Murghi Na Farcha, really crisp outer with succulent chicken within, this was an absolute winner.

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The next on the menu was Bhujeli Kaleji absolutely soft and delicious. The Makai Cheese Na Pattice, a cutlet made from cheese and corn was an absolute delight as was the Kera nu Cutlets, made from banana.Both very crisp and absolutely delicious.
The main course consisted of Tarapori Prawn Patio, shrimps in a gravy.
Salli Jardaloo Murghi was another delightful chicken creation garnished with crisp n thin slices of Jardaloo.
Then there was Wafer per Eedu, an egg dish made with wafers, coriander and green chilles fried till golden brown and it turned out to be  a really delicious dish.
To accompany this was the ever so delicious Patra nu Paneer an absolute delightful dish.

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Then there was the Bhindi Sambhariya, crisp thin Bhindi deep fried and made with special Parsi sambhar spice.
The almost mashed brinjals in a light gravy was another mouth watering dish.
The above were accompanied with some crisp breads.
There was also the Vegetable Pulao Dal for the rice eaters.
The food all in all was good but slightly on the sweeter side to my liking.
For dessert there was the Chapat with Parsi Peg Ice Cream which was really out of this world. Then there was the Lagan nu Custard another winner.

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All in all a very satisfying experience and strongly recommended. Really worth a visit. To indulge in an eclectic mix of hot and sweet, nice and spice, which sums up the Parsi cuisine, make sure you head to ‘Made In India’ restaurant, the home grown name popular for being the pioneers of traditional cuisines and reviving cultural heritage through the medium of culinary art.


What: Parsi Food Festival


Where: Made in India, Radisson Blu Hotel, Noida


When: 14th-23rd October


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Made In India - Radisson Blu Menu, Reviews, Photos, Location and Info - Zomato

Relishing Parsi Flavours at Soda Bottle Opener Wala

Navroz is the name of the Iranian New Year, which is celebrated in the month of August by all Iranians. This Navroz, Soda Bottle Opener Wala, the very famous Iranian/Parsi Café came up with introducing the special Navroz Thali in both vegetarian and non-vegetarian versions.

This was my first time at trying out the Parsi cuisine and hence I was all excited to do so. I opted for the non-veg Navroz thali. I must say that the thali looked very very tempting, the way it was presented. The thali consisted of Jardaloo Chicken, Mutton Pulav, Masala Ni Dal, Rotli, Chicken Cutlet, Salad Shirazi, Kachumbar, and Brinjal Pickle.

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I started with the mutton pulav and loved it instantly. A very tender and spiced mutton was sandwiched between two layers of rice and when you dig in from top to botton, you have a mouthful of balanced and perfect taste, the mildness of rice and a delectable spiced mutton.

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I tried the Jardaloo Chicken with roti next, I cant say that I loved this chicken instantly, as the gravy tasted very different compared to what gravies we North Indians are used to, but a couple of bites more and it started to grow on me.

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The Masala Ni Dal was the only thing in the thali that I didn’t like, may be because I still didn’t develop the full taste for Parsi Cuisine. I loved the Shirazi Salad and Kachumbar Salad as well, but the most suprising thing was the Brinjal Pickle, I simply loved it. I otherwise dislike Brinjal, but this pickle was an exception. There was a cutlet too, which had filed eggs and chicken stuffed in it, or at least it tasted like that to me. 🙂

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I also tried Eggs Kejriwal, a signature dish from the menu and have to say that these eggs kejriwal were simply mind blowing. Eggs on a toast with cheese and ham inside, they were a mouth melting experience.

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Next was the Chicken Cutlet Pav and like some dishes in the thali, this one also was very particular in taste. The cutlet was nowhere like the regular cutlets that we eat, it was nice but not something that I would jump for.

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For drinks there was quite a variety to choose from, like Masala Pepsi, Mrs. Soda Bottle Openerwala Cold Coffee, Raspberry Soda, Shikanji Bin, Fresh Lime Soda and Iranian Tea & Coffee. I settled for Shikanji Bin and yet again it was very different as compared to the regular shikanji that we get. It was little fruity and pulp of fruit was coming in mouth with every sip. It was nice and refreshing.

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For desserts there were Raspberry & White Chocolate Panacotta and Sev, both the dishes were nice, but I preferred the raspberry & white chocolate panacotta to sev. The panacotta had a slight sour punch over the top because of the raspberry sauce, but as you went down, the sweetness of chocolate could be felt.

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The ambience of the place is very warm and friendly. It feels like as if you are sitting in your home, with some nice old Bollywood songs in the background like Manu Bhai Motor Chali Pom Pom Pom.. Or may be it feels as if you are enjoying some Mumbai cuisine sitting next to the Gateway of India as the whole place has a lot of Mumbai feel.

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Overall had a great experience relishing the Parsi cuisine  with some foodie friends and I look forward to visiting the place again with my family. I am sure you too would drop in at Soda Bottle Openerwala and enjoy a nice Parsi meal with your family and friends.

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SodaBottleOpenerWala Menu, Reviews, Photos, Location and Info - Zomato

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