Tag: Delhi Food Blogger

Ardor 2.1- Restaurant Review

I was recently invited by a blogger friend Vibhav Dwivedi to review this restaurant & bar which has undergone a complete revamping and hence its now called ARDOR 2.1, the next level of food, drinks and even hookah.

The place is spread across two floors, the lower floor being more like a fine dining place and apt for families and bigger groups, also Sheesha is not allowed on this floor. The upper floor that also has a balcony is more like a lounge where one can sit back, relax and chill with friends. This place is ideal for the youngsters. Music, Hookah, Drinks, Awesome Food, what else does one need and hence its just perfect.

For starters we ordered some French Fries, Chicken Caesar Salad, Chatpata Peanuts and Chilly Paneer to begin with. Caesar Salad was nice and crunchy with the lettuce leaves, perfect dressing and big chunks of chicken. Loved the chilly paneer as well, perfectly spiced with big pieces of cottage cheese, this is an all time favourite. And of course needless to say that the peanuts and french fries were good too, though there is hardly any bad that can be done to them. There was a wide variety of mocktails and cocktails to choose from to go along with the array of starters.

Dahi Bhalla Papdi, Non-Veg & Veg Kebab Platter, Crunchy Baby Corn & Mushroom with Dry Chilli, Dragon Chicken, Paneer Tikka, Loaded Nachos, Chilly Chicken Dry and Sesame Fried Fish made for our next set of appetisers. The Crunchy Baby Corn & Mushrooms turned out to be really good. The platters were both good and truly a delight whether for vegetarians or the non-vegetarians. I had more than everything one can ask for. The non-veg platter had an assortment of Ajwaini Machhi Tikka, Tandoori Chicken, Murg Ghazab Ka Seena, Ghosth Seekh Kebab, Murg Tikka Punjabi, Murg Malai Kebab, Murg Reshmi Kebab and Dhaniya Mirch Ka Machhi Tikka.. isn’t that just wow..I mean what more really would you need. Similarly the veg platter had an assortment of Paneer Tikka Ajwaini, Khumb Achari, Bharwa Chutney Wale Aaloo, Hara Bhara Kebab, Dahi Ke Kebab, Tandoori Soya Chaap Punjabi, Paneer Mirch Ke Seekh, Makkai Te Pudine Di Tikki and Tandoori Rani. These platters were sure shot winners and each item of the platter was delectable. All the kebabs and tikkas were very tender and delectable.

Nachos were loaded with beans and salsa and tasted really nice, the sesame fried fish was good too. The dragon chilly chicken was pieces of fried chicken with oodles of black bean sauce. I loved the taste and concept of this dish, but I wish the chicken wasn’t so stretchy. It could surely have been better, because wherever there was less sauce, the chicken appeared too dry to eat. I am sure they can work around this one.Chilly Chicken and Paneer Tikka were great to taste.

Coming to mains, I tried the Pastas, both in Red and White Sauce and they were really done well and I loved it. I also tried the loaded veggie pizza and it too tasted great. I was so full with all this that I had no space to try the Indian mains but going with the overall quality of food I am sure that the Indian main course would be as great and you must definitely try it. I have heard that their Dal Makhani is exceptionally good. For me, I just settled for a Match Kulfi to bring my culinary exploration to a sweet end.

I recommend this place highly and you must give it a try really soon you won’t be disappointed.


Ardor 2.1 Menu, Reviews, Photos, Location and Info - Zomato

Lights Camera Action Air Bar- Restaurant Review

Lights Camera Action-Airbar, as the name suggests is totally filmy based theme right from their decor to menu to even the visiting cards, for a small example the visiting card of the Restaurant Manger says”Rishtey mein toh hum aap ke manager lagtey hain, naam hai……..”the famous dialogue from Amitabh starrer Shahensha.The same unique feature finds way into the naming of their dishes and drinks as well.

1. Golmaal
2. Pyar Tune Quesadilla
3. Vegetarian Murg Tikka
4. Jangali Chilli Mushroom
5. Kukkad Kamal Da
6. Lick Me like lolly Pop
7. Hamari Murgi Dusra Desh
8. What the Fish
9. Keema Paav
10. Naanza
11. Pasta
12. Makhan Singh Chicken Curry
13. Meri Maa ki Daal
14. Rockstar Junglee Mutton
15. Paneer Lababdaar
16. Sallu Bhai ki Biryani
17. Oreo Rabri Cake
18. Vilayti Babu

These were some of the dishes we were treated to during our bloggers meet at the venue.
The recently redone Terrace-The Bolly Terrace is a visual treat and great ambience.The pleasure of having your food and drinks out in the open is an experience in itself.

We were served a wide range of dishes, each a gastronomical delight.
My personal favourites were as follows
The Junglee Chilli Mushroom was delicately done with the right amount of chillies to it. The Naanza and Pyaar Tune Quesadilla were just perfect. Lick me like Lollypop, chicken legs, tastefully marinated in exotic spices was done to perfection. The Makhan Singh Chicken Curry was true to its name and really good. Meri maa ki Daal was another gourmet’s delight .The Rockstar Junglee Mutton was just that rocking in taste. Paneer lababdar was truly a veggies delight, cottage cheese prepared in a delicious gravy.
For dessert there was Oreo Rabri Cake, which was delectable.


A word about the decor, it is unique and refreshing and kahani puri filmy hai. The staff is very attentive,courteous and eager to serve.


Let’s not forget the beverages on offer,a wide range really. To name a few the Pomegranate and Cranberry Sangria was a delightful mix. A special mention for the Phalsa Martini which was just beautifully done
All in all a really delightful experience of good food, drinks ambience and great service to boast.
Highly recommended for a great gastronomical experience in lovely ambience.


Lights Camera Action - Air Bar Menu, Reviews, Photos, Location and Info - Zomato

US Cranberries- America’s Original Superfruit Conducts a Knowledge Sharing Seminar in Delhi!

With the aim to raise awareness and knowledge of US cranberries, the US Cranberry Marketing Committee (CMC) organized a seminar in New Delhi on the versatility, availability and utilization of America’s Original Superfruit™ among industrial ingredient users in India. Rich in Vitamin C, fiber and antioxidants, these tiny berries have been favorites among the healthy food lovers for some time now.

Talking about the US cranberry industry and expansion plans in India, Ms. Alyson Segawa, Manager, International Marketing Accounts at Bryant Christie said, “The Indian market offers enormous potential for US cranberries and is being considered one of the most important export markets for the United States. This seminar is our initiative to raise positive awareness of US cranberries among trade.”

Sharing the Indian perspective, Mr. Keith Sunderlal, India representative, US Cranberry Marketing Committee (CMC) stated, “The increase in demand of US cranberries among the Indian consumers is testimony to the super fruit’s growing popularity. Through our multi pronged awareness drive, we aim to take its unique flavor and health benefits across the nation.”

The seminar saw participation from over 90 established decision makers from the food and nutrition industry, key opinion makers from the ingredients industry, and culinary experts.  The highlight of the event was an insightful session on US cranberry Industry and Applications by Karen Cahill, Communications & Marketing Specialist, Cranberry Marketing Committee. The seminar agenda included discussions, presentations and a cooking demonstration of Indian and fusion recipes with US cranberry as the main ingredient. Chef Sabyasachi Gorai prepared 3 amazing dishes using cranberries as the key ingredient and all of them were lip smacking.

 

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During the live US cranberry recipe demonstration at the event, celebrated Chef Sabyasachi Gorai said, “US cranberries are an absolute delight to cook with. Their tangy-sweet taste and unique texture gives them the ability to be the star ingredient of any preparation, ranging from drinks, appetizers, main course to desserts. As an innovator who is always trying out new ingredients and techniques, US cranberries play a huge role in my experiments as a budding chef. US cranberries are a versatile fruit that add delicious flavor to a variety of foods, making them the ideal ingredient choice for the Indian consumer.”


About the Cranberry Marketing Committee


The Cranberry Marketing Committee (CMC) is focused on promoting the use and consumption of cranberries worldwide. The CMC was established as a Federal Marketing Order in 1962 to ensure a stable, orderly supply of good quality product. Currently, CMC conducts generic promotion programs in the United States, China, India, Mexico, Pan-Europe and South Korea.


About the SCS Group


The SCS Group is an agribusiness-consulting firm specializing in marketing, international trade and communications strategy related to food, beverage and agricultural products. The firm has been a pioneer in nutrition-based marketing in the country and is organizing the US cranberries trade seminars in Mumbai, Delhi and Bangalore in India.

Beat the Blues with Biryani Blues..!!

Everyone has those days when you don’t want to cook and neither go out for dinner, and hence the best option is to get some amazing food delivered at your door step, and recently one of the days I did just that..!

I ordered a single meal in both vegetarian and non-vegetarian option from Biryani Blues… Why single meal??? Because it gave me a chance to explore both their famous biryani and some really delectable starters. In the non-veg meal, I got a more than sufficient quantity of Chicken Biryani along with Mirchi Ka Salan and Raita, and I got a generous quantity of Chicken Nizami as a starter. I simply loved the Biryani and was totally bowled over by the Nizami Chicken, the biryani was just perfect and the best part was that in most restaurants biryani is over powered with spices in the name of authenticity, but this one was perfectly balanced. The taste was mild and no spices over-powered each other thus retaining the essence of Biryani.

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The Nizami Chicken was tender, succulent and perfectly spiced. I was very skeptical before ordering, but now I am specially going to order a full portion of the same.

 

Now coming to the vegetarian meal, it too had Veg Biryani with Mirchi Salan and Raita and Paneer 65 as the starter. Being a non-vegetarian one always feel that Chicken Biryani is the best, but all I can say is this was no less, its heaven for vegetarians and the Paneer 65 was simply awesome. I have never been fond of non-vegetarian food with South-Indian touch, but now my perception has been changed forever.

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All in all, if you really want awesome food, at reasonable prices and that too at the comfort of your home, just go for Biryani Blues, you will love it!


 
Biryani Blues Menu, Reviews, Photos, Location and Info - Zomato

Set’z- A Fine Dining Restaurant Where Luxury Meets Affordability!

Class, opulence, elegance and a truly high class ambience is what comes to your mind the moment you enter SET’Z at DLF Emporio Mall and rightly said, what else can you expect from a restaurant being located at the most posh mall of the capital city. So SET’Z not only boasts of world class ambience but also a very carefully chosen global cuisine and it also allows its customers to customize the dishes as per their taste and choice. Recently SET’Z has also come up with an interesting regime of having a ‘customer choice menu’. So in this regime, they include some new dishes every month across different cuisines and ask their customers for a feedback, post evaluation the most popular dishes are retained in the menu and the dishes that don’t seem to connect much with the customers don’t find space in the menu. I really found this concept to be amusing and recently we visited SET’Z to review their Indian menu with addition of some new dishes.

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To begin with we tried a wide variety of their kebabs in both vegetarian and non vegetarian. Khumb Shikampur, Kathal Mamra and Charoli Kebab were served first. Khumb Shikampur was a mushroom based kebab, soft and delectable. I personally loved the Kathal Mamra, a succulent kebab made out of jackfruit, though a bit spicy, but it was full of taste. But the best was the Charoli Kebab, a truly exquisite kebab made of almonds, very soft and delicious. For the non-vegetarian spread we had Murg Shole, Mulayam Murg Seekh, Set’z Seekh, Macchi Zaitoon Sarson and Raan-E-Set’z and all the dishes were good. Murg Shole was a spicy chicken tikka which was nice but nothing exceptional, the Mulayam Seekh, was basically kakori style chicken seekh, very tender and juicy, the Set’z Seekh was normal mutton seekh kebab, Macchi Zaitoon Sarson was a nicely done fish tikka and the best was the Raan-E-Set’z, a true delicacy that you must try.

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Out of this spread I personally recommend Kathal Mamra, Charoli Kebab, Mulayam Murg Seekh and Raan-E-Set’z to definitely be a part of their regular menu.

Our next set of dishes from the coastal part of India, south India predominantly. A live crab in a glass box was brought on the table before it went on to become a delicate dish. I don’t eat shell fishes and hence just viewing the live crab was interesting enough for me and I have tasting a skip, though my fellow foodies who tried it, appreciated the preparation really well.

Jumbo Lobsters were next on the table and though they looked tempting enough I had to skip them as well.

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Then there were Vegetarian and Non Vegetarian dumplings along with a Soya Bean Potato Crispy Fry and both of them were nice.

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By the time we tried all these starters along with a few drinks, I was too full to try the main course, but I just thought of tasting them so that I can share with all my lovely readers on what was good and what wasn’t.

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Rather than serving entire dishes, a special Thali was arranged for us, with smaller portions of main course dishes and a variety of breads. The Thali included both vegetarian and non vegetarian dishes like Vegetable Gassi, Telangana Bhindi, Gosht Dalcha, Kothmiri Tawa Chicken and Tomato based Fish Curry… and there are many more options to choose from which satiate your craving for both Indian and Coastal food. In breads also there was a lot to choose from, Lehsuni Dhaniya Lachha Parantha, Zaitoon Cheese Naan, Gilafi Kulcha, Appam, Dal Miss Roti, Methi Roti, Hyderabadi Naan and more.

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The desserts too were served like a platter with a variety of sweet desires to choose from. It has Coconut Barfi, Custard Apple Payasam, Anjeer Ki Kheer, Thande Gulab Ki Kheer and Khubani Ka Meetha. I personally liked the Anjeer Ki Kheer, Coconut Barfi and Custard Apple Payasam the most out of the lot.

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I liked the overall concept that one can choose the dishes that we would like to see on the menu regularly. Also the thing that I loved about SET’Z is that it has different kitchens, all live kitchens for different cuisines and one can make changes and customise dishes as per specific taste or requirements.

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This place should definitely be on your list, and trust me its niche and classy in every sense but it will not burn a hole in your pocket. They have very pocket friendly prices and especially on the beverages, so don’t worry be happy and go for it..!!


 

SET'Z Menu, Reviews, Photos, Location and Info - Zomato

Beautiful Breakfast Mornings at Chatter House

Breakfast, they say is the most important meal of the day and one should never skip it. I have been though skipping it most of the days, but recently on a bright Sunday morning, my breakfast story became very very beautiful and it was really hard to skip this one. Now who can skip a breakfast when it contains variety of things like, different egg preparations, fresh fruit salad, cold cuts, sandwiches, pancakes, waffles and even paranthas and that too under one roof. At least I could not, because just reading these items on the newly launched breakfast menu of Chatter House made me hungry.

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Called for a special bloggers table on a Sunday morning, gave me the chance to explore this wonderful culinary delight. We began by ordering Fresh Fruit Salad, and trust me I could just keep looking at it, it looked so so tempting and fulfilling. Well it alone was enough to fill one person’s stomach, but the advantage of a bloggers table was that we could share and enjoy more things than a person can actually finish off individually.

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Next we tried the Spanish Omelette and Eggs Benedict. The Spanish Omelette that was loaded with roasted red capsicum, potatoes, paprika, olives and parmesan cheese was simply out of this world. I loved it and this is definitely one of those things in the menu that you should not miss. Eggs Benedict was another heavenly dish, poached eggs and chicken ham topped with a heavy drizzle of hollandaise sauce, made it really delectable.

Spanish Omelette
Spanish Omelette
Eggs Benedict
Eggs Benedict

Up next was Croque Madame with Salad, basically a classic chicken ham & cheese sandwich covered in cheese and becomes a madame when a fried egg is placed on top of it. Well the Spanish Omelette and Eggs Benedict had set my expectations pretty high and hence I found these a little disappointing. Not that they were bad, but in comparison, they ranked a little low and could have been better.

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Making most of the given opportunity, we also tried the Indian Breakfast, for which we ordered Paneer Paranthas and Gobhi Paranthas. Served with curd and pickle, they were scrumptious.

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Next we ordered Waffles and Pancakes and both of them were just amazing. The waffles topped with chocolate sauce, and maple syrup was worth indulging and so were the soft, supple and utterly delicious pancakes. You cannot miss them, these are the must tries.

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My overall experience of this breakfast menu at Chatter House was great, the only disappointment were the smoothies which taste too curd like and I am sure after taking our feedback constructively, the chef has already worked on it and they are good by now, as I write about them.

So don’t wait, make your mornings beautiful with a beautiful and scrumptious breakfast at the Chatter House.

About Chatter House:


The Chatterhouse, headed by Mr. Swadeep Popli, is a perfect getaway from the mundane flow of life, bringing alive the very essence of the pub culture made famous by the typical pubs of Europe. Located at the posh locale of Khan Market and Nehru Place The Chatter House is a typical pub which becomes the centre of your social experiences, a place where you wind down your day, meet up with friends or just enjoy some fabulous spirits with comfort cuisine with a twist.

The Chatter House appeals across a diverse spectrum of guests from 15 year olds to 70 year old who all find something to entice, indulge and entertain them. The very USP of the place is that you can enjoy listening to your favourite tunes from the 60’s, 70’s and 80’s and also enjoy a spirited conversation at the same time. It enables you to enjoy your company and conversations along with our very popular gourmet food and drinks.  As in keeping with the relaxed retro vibe of the pub, expect to hear some great tunes from those ‘golden years’. The music played is pub classics – this space is dedicated to several legends.

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Keeping various needs of the guests in mind the place has bar stools, very famous booth style seating, high seating tables, lounge sections along with regular seating.  It also has an al fresco seating with an open format wood fired oven at Epicuria and a full glass house smoking terrace area at Khan Market. The design of The Chatter House is a typical old style pub, spread across 2,500 sq ft of space. The Chatter House in Nehru Place is a Victorian era themed pub adorned with classic chandeliers, warm and welcoming wooden accents, old world flooring, wooden groin vaults, cheerful brick wall finishes and plush comfortable seating that will surely get you to sink in and relax. The one in Khan Market is a typical Irish themed pub with tan leather & dark wood interiors covered with iron and bricks, Irish rock bands music lyrics and specially Irish music wall art. The place also boasts of a 20th century piano especially sourced from London and the theme is typically music based in this outlet.


The kitchen at The Chatter House is run under the supervision of Head Chef Tara Chand Joshi who has years of experience in the hospitality industry. Chef Joshi believes in curating the food as much in detail and passion as he devotes to the drinks. Speaking of the gastronomic experience here, comfort is the keyword of the cuisine that The Chatterhouse entails – a heady mix of delectable delights from Europe, Italy and of course India. The emphasis is on “fresh” and “high quality” ingredients from the best of suppliers. They try and do “home-made” as much as possible. They bake their own breads, most of their sauces are made in-house with carefully drafted recipe. The basic principle considered while planning the entire menu at Chatter House was comfort, association, aspiration and regional. To break the monotony of normal casual pub they curate their food listings seasonally and menu changes every 3 months.

The Chatter House Menu, Reviews, Photos, Location and Info - Zomato

“Crust Crust Hot(a) Hai”-Pizza Hut Launches New Stuffed Crust Range of Pizzas

How many of you can honestly answer this question…Have you ever eaten a full pizza..? I am sure many of you would reply in a yes, not considering the fact that most of the times, we eat the full pizza with the topping, but somehow a piece of empty crust is left here and there. Sometimes its too think..sometimes to thin..and sometimes just because the topping didn’t reach till the end and no one enjoys eating a bland crust. But now if I tell you that Pizza Hut has made their crusts so interesting that you start eating it from the rear end and finish the crust first.

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Pizza Hut ,World’s leading affordable casual dining and delivery restaurant brand has introduced their new Stuffed Crust Pizza Range and organised a bloggers meet for us to review these yummylicious pizzas.
The new range offers 3 delectable crust-stuffing varities like Veg Kebab, Masala Chicken Sausage and Cheese Max.
The Masala Chicken Sausage Pizza was an absolute delight with chunks of succulent sausages stuffed in the crust.
For me their Cheese Max Veg was a runaway winner as was the Non-Veg one. Really a gourmet’s delight, simply mouth watering stuff.

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The other additions to keep you interested are the Veggie Surprise and Paneer Delight in the Veg Kebab Crust; the Chicken Hot n Spicy and Tikka Treat in Chicken Masala Sausage Crust with the exciting offer of having your pan crust pizzas upgraded to the third choice of Cheese Max.
All in all each of their Stuffed Crust Pizzas were really superlative to say the least.
Alongside these new entrants their range of thin crust pizzas are anyways a delicious option at all times.

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We had an amazing time enjoying these delectable pizzas, and especially my son who isn’t very fond of pizzas otherwise. But at Pizza Hut, he could not resist himself and binged on at the Cheese Max Pizza.

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Pizza Hut which first came to India in 1996 has certainly put its indelible mark in this category.
Strongly recommend , Rush to your nearest Pizza Hut outlet and savor these awesome new range of Stuffed Crust Pizzas.

Pizza Hut Menu, Reviews, Photos, Location and Info - Zomato

Reasons Why I Look Forward to Next Season of Asian Hawkers Already..!!

There are many food festivals, then there is Asian Hawkers, probably the best thing ever happened to the category called food festivals. I have been hooked to it ever since I went the last time and this season was bigger and better. With many more restaurants and food chains finding their way into Asian Hawkers, it had all the elements to become nothing but the best food festival ever.

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With acclaimed names like Fatty Bao, Dimcha, The Grand, Le Meridian, Pa Pa Ya, Burma Burma, Bercos, Carls Juniors, and many more, this is a perfect place to find them all under one roof and make it a foodies paradise.

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Here are my top picks from the season


Pa Pa Ya- From the house of Massive Restaurants that includes big names like Masala Library by Jiggs Kalra and Farzi Cafe, this Asian Kitchen is something to watch out for. Pa Pa Ya hosted a preview of their menu at Asian Hawkers as they are yet to open their restaurant in Delhi and now I am sure it will be one of the most awaited ones. Pa Pa Ya redefines your imagination of Asian Cuisine, it takes you on a gastronomic experience that is superlative in all regards. The Butayakitori Apple and Betel Leaf Tartare, which was pork belly skewers chargrilled with sichimi, mirin and soyal was delectable. The flavours that were infused in the tender pork belly were mind-blowing. The Hoisin Chilli Duck Pa Pa Ya Dog was one of the most talked about dishes at Asian Hawkers. Words alone can’t describe this delicacy.. you have to try this out once the restaurant opens and just do mmm..mmm..mmm.. its that orgasmic. Yak Udon was great to taste, it had a bowl of steamed Sudan noodles topped with tossed chicken. Worth trying. Even the vegetarians had a delightful time at Pa Pa Ya, Red Curry Infused Wild Mushroom Rangoons were a popular pick, these were deep fried Burmese dumplings that were stuffed with mushrooms and cream cheese. The presentation was just awesome, the best and the most unique things about these dumplings was that they were open from the top, unlike the all sides closed dumplings that we are used to seeing. Edamame and Chick Pea Sliders were another hit. Lotus flour buns with chick pea and edamame patties were drool worthy.

Tuna Pizza
Tuna Pizza
Pa Pa Ya Dog
Pa Pa Ya Dog
Pork Belly
Pork Belly
Chik Pea Sliders
Chik Pea Sliders
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Mushroom Rangoons

Wok Tok by the Grand– Wok Tok by The Grand, was my next halt and I can say that I was extremely happy to have chosen it. I ordered Sarawak Pepper Chicken, tender chicken pieces tossed in pepper sauce, this was an amazing dish and made for a perfect starter. I next ordered Sichuan Dumplings, and going by the popular belief, I was expecting dumplings as in like dim sums, but this was different, It was a dry chicken tossed in Sichuan sauce, but nevertheless it was very tasty and hence I wasn’t complaining. For the main course I ordered Sliced Chicken in Black Pepper Sauce with Noodles and this too was very very tasty. Wok Tok carries the legacy of the grand and hence you can expect nothing but the best from here. I was really satisfied with my culinary experience at Wok Tok.

Chicken in Black Bean Sauce + Noodles
Chicken in Black Bean Sauce + Noodles
Sichuan Dimsums
Sarawak Pepper Chicken
Sichuan Dumplings
Sichuan Dumplings

Bombaykery– Ok now being a baker myself, this comes difficult to me, but also most naturally, I don’t have enough words to praise this amazing bakery. They are just too good, extremely addictive I must say. I normally don’t but bakery stuff from outside, but just a look at their stall and I could not resist and I ended up buying not just one but quite a few things. Their travel cakes are to die for and you have to order to believe. You should check out their Zomato page and place an order as soon as you can, you will love it. And while you are placing order for travel cakes, don’t forget to add some chocolate fudge. I tried the milk chocolate fudge and I polished away all 6 pieces by myself within a day, they are so damn addictive. Their cupcakes, macaroons and dessert jars should also not be missed. All I can say is order anything and everything and you will enjoy for sure.

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Milk Chocolate Fudge
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Milk Chocolate Fudge
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Nutty Chocolate Travel Cake
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Nutty Chocolate Travel Cake

So if you have missed the excitement this time, watch out for the next Asian Hawkers to be held in February and enjoy feasting..Till then try these yummy outlets individually and have a merry time..!!

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…..

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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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