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Yin and Yang Food Festival at Empress of China, Eros Hotel

Posted on by Aditi Malhotra

Yin and Yang theory is based on viewing things in a relation to its whole.The theory is based on two basic components: yin and yang, which combine in a complementary manner and form a method for explaining relationships between objects. Yin and yang are represented by many tangible dualities, such as  male and female, light and dark, fire and water. It is believed that everything has both yin and yang aspects, every object, every person has both these attributes of positive and negative, its just that which of the attributes manifests more strongly than the other. Yin is represented as the feminine, passive, dark, cold, while yang is represented as masculine, active, light, warm.

This philosophy plays a very significant role in the Chinese culture and especially in the Chinese Medicine and Food. Chinese people believe that the balance of Yin and Yang food can really help a person’s physical health to remain fit. Most foods are either predominantly Yin or predominantly Yang and sometimes the combination of Yin and Yang also helps creating a balanced food. Foods with higher water content are usually Yin, as they are cooler and those with high energy or fat are Yang. Most Fruits and Vegetables thus are Yin and Duck, Beef, Alcohol and Warm Spices are Yang.

At Empress of China, Chef Nikhil Rastogi brought in this age old theory of Yin and Yang and created a beautiful food festival out of it. Two separate pantries representing and showcasing Yin and Yang foods respectively were created and one had to pick up ingredients of choice and give it to the chef behind the counter to prepare a dish out of it. Basis selection of foods the dish could be only Yin, only Yang or a combination of two.

To begin with we had Asparagus, corn and mushroom salad (YIN), five Spiced marinated asparagus and corn with sweet chilly dressing, this was a very crunchy and refreshing salad.

Crispy Noodle Salad with Spicy Tamarind Dressing was a Yin and Yang combination dish as the presence of spicy tamarind dressing added the Yang attribute to the otherwise Yin noodles. This one was a beautiful preparation indeed, the taste was perfect, I personally loved it the more than the Asparagus salad.

Lohan Dimsum and Chicken Dimsums were the next two dishes that we relished like anything. The cristal veg dumplings were so tasteful and juicy, a Yin preparation and the chicken dimsums were steamed as well a bit roasted and that itself was the highlight of the dish. I simply loved these both.

Vegetables Salt and Pepper on Skewers tossed with fresh greens and peppers was an amazing preparation. I specially liked the idea of vegetables being on skewers rather than served as a whole dish. Sichuan Chicken, going by the name sounds like a common Chinese dish, but trust me you have to try this once at Eros and you will know the difference. Such authentic pepper flavours gave completely new dimension to the dish.

Steamed Prawn brought in as individual servings were great too, I am not too fond of prawns but this one was truly amazing and its taste lingered on in my mouth for a long time.

For main course I settled for Chicken Pot Sticker, which was an amazing Yang preparation, with minced chicken on a bed on pan fried noodles, mild sauces not overly spicy, it was a perfectly balanced dish and I strongly recommend it.

The dessert which looked like the Yin and Yang symbol was a combination of dark and white chocolate mousse which was delicious. The mousse had a mild flavour of jasmine, which enhanced the overall taste.

I simply loved witnessing this festival and learning so much about the Yin and Yang theory of food from the chef. Its always a pleasure dining at Eros, the people are so warm and hospitable that what more can you ask for. Perfect food, company of Chef Nikhil and F&B Manager Umesh and Harpreet who handles the PR at the hotel, is always an added value to the whole foodie experience. I enjoyed myself completely and I am sure you too will enjoy, so don’t miss the festival, its on till 23rd, so still 2 more days to go..!!

 

Niche- Good Food, Great Ambience , a Perfect Place to Hang Out..!

Posted on by Aditi Malhotra

Niche is casual dining/lounge & bar  located in the ever bustling outer circle of Connaught Place and as the name suggests , it has created a niche for itself. The moment you step in, the ambience and the interiors of the place bowl you over. Though the space is for casual dining, but every inch of it speaks of opulence, luxury and premiumness, which is class apart. We were a happy bunch of foodies dining together and hence we got to try a lot of things, taking bites from each other’s plates 🙂

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To begin with we ordered Palak Pasta Tartlets, Feta Ki Potli, Paneer Dum Ka Roll, French Onion Soup Rings in veg and Chicken Khurchan Tacos, Pappu Chicken, Asian Spiced Chicken, Pesto Fish Tikka, Achari Mutton & Bread and Lal Mirch Ka Chicken Tikka for non-veg. The Palak Patta Tartlets were just amazing, presented with some nitrogen smoke, and on a bed of grass, they looked awesome and tasted even better. Feta Ki Potli and French Onion Soup Rings too were good, but here the winner was Paneer Dum Ka Roll, it had a sweet and sour kind of a taste, but was very different and tasty. Surely one of those dishes which must be tried.


In non-veg section the Pesto Fish Tikka and Chicken Khurchan Tacos were the best for me, more especially the tacos, I just loved them. The Achari Mutton & Bread also needs  a special mention as it was really a well prepared dish, pulled lamb in pickled spices served on a toasted bread, nice and flavoursome.


For the main course we tried Fish N Chips, the Lamb Burger and from the Indian Cuisine we settled for Butter Chicken, Mutton Rogan Josh and Dal Makhani. We also tried the Amritsari Kulchas and they were fab, very filling and delicious. A word of caution there, try sharing, its quite heavy for one person.

Fish N Chips and the Lamb Burger were both amazing, the fish was crispy on the outside and tender on the inside with perfectly balanced spices, the lamb burger was really juicy and delectable.

The Butter Chicken & Dal Makhani won us over, as they were perfectly done. The chicken was neither too sweet nor spicy, it had balanced flavours and the dal was creamy and the texture 7 consistency was perfect.

For desserts, Cheese Cake was a clear winner, there was Brownie as well, but somehow I did not find it gooey enough, but the cheesecake was fabulous, so much so that one of my friend in spite of feeling so full, ended up polishing off an entire piece all by herself ;).

I have a special mention for the drinks, I tried a drink called True Blood and all I can say is there can be nothing better than this one, it is a must must try for everyone, if you don’t like alcohol, go for the virgin version, its so refreshing and tasteful, that you will relish it like anything. The other drinks too looked very inviting as the presentations were really good.

I had a fantastic time at Niche, with my friends, and I am sure you too will love it, the live music added a lot of value to our experience as while enjoying great food we enjoyed some great music too!


{Niche} - Cafe & Bar Menu, Reviews, Photos, Location and Info - Zomato

U.S. Premium Agricultural Products Supported the Mixology Competition at AAHAR 2017

Posted on by Aditi Malhotra

As part of the several activities happening at the AAHAR, there was also a grand competition of mixology where in reputed chefs and mixologists competed for top honours with their innovative creations. They were given a fixed set of ingredients to create their drinks along with the best quality US Premium Agricultural Products such as U.S. Cranberries, California Walnuts, USA Pears, Washington Apples, and U.S. Pecans. While as attendees we got to witness the highest quality products and services from the food and beverage industry, the winners of the Culinary and Mixology competition were chosen by a panel of esteemed judges including members of the organizing committee, reputed industry & USDA representatives.

It was fun to watch some of the aspiring chefs to come forward and use their skills to create outstanding mocktails that got points on taste, but also on the presentation.

Through participation in trade shows, competitions and various engagement activities, the idea is to reach out to the influential trade personnel (i.e. importers/distributors, food/beverage manufacturers and processors, bakeries, hotels, restaurants etc.) and introduce them to the freshness and taste of U.S. premium agricultural products.

Madaari- The New Hot & Happening Place in Model Town

Posted on by Ikreate Passions

Madaari is a new hot and happening place in the ever evolving Model Town and its a theme based bar and pub. So as the name suggests Madaari typically means a person who takes control of the monkeys and engages in a fun tamasha. So the moment you enter Madaari you are bound to see a lot of monkeys, also a monkey wearing a headphone at the DJ console, kidding, not the real ones though, but yes the theme reflects the rawness of that tamasha and is loud on music as well.

So its a generous 10/10 on the ambience and music.

They have an array of drinks and the bartenders surely know their jobs well as they swing around one after another great drink and not just the taste but even the presentation has been taken great care of. Each drink is presented in a unique way making it a visual delight as well.

Coming to food, we tried the Cumin Chicken, Malai Chicken Tikka, Galauti Kebabs, Kurkura Paneer Tikka and Multani Paneer Tikka. Cumin chicken, serve it in a small tandoor(very classy) and it tasted perfecto. Malai chicken tikka, soft and juicy, it just melts in your mouth. Galauti kebabs served on top of small parantha were amazingly delicious and this all comes in a truck, yes a very interesting truck shaped serving dish. The Kurkura paneer tikka and Multani Paneer Tikka were both yummylicious, especially the multani paneer tikka, creamy with multani masala.

Deep Fried Prawns with Sweet Chilli Sauce, I never had such perfectly cooked batter fried prawns but this place mastered it. Crispy Lotus Honey was another dish that I had not eaten before, its unique and a must try. Honey Chilli Potatoes were perfectly seasoned and had an interesting way of presentation. Also tried the Lemon Grilled Fish and I have just one word to describe it- Smooth.

Coming to main course, we settled for the regular dishes Dal Makhani, Butter Chicken and Rogan Josh with one exception of adding Pad Thai Noodles. The Dal Makhani was creamy and certainly appeared and tasted as if a slow cook. Butter Chicken was perfect, full of cream and neither too sweet nor too tangy and hence a perfect balance of flavours. As for Rogan Josh, I am a little touchy about mutton, sorry but if is mutton, it has to be no less than perfect, I found the gravy fine, but the mutton a little undercooked, may be it was a bad day for the Bakra 😛

As for the Thai Noodles, I would give them a 10/10 for presentation but just about 5/10 for taste, as I found them too cheesy.

For desserts we tried Brownie with Ice Cream which was nice and shexy.. and also the Moong Dal Halwa which was hot and delicious. Loved it.

Madaari definitely is a fun place to hang out with your family and friends and as I stay close by, I think I will be visiting again soon, you too must give it a try.

Review Credit- Shikhar Arora

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

Tasty Thursdays- Bhang Ki Thandai- Holi Special

Posted on by Aditi Malhotra

Here is another Holi special shared by Rohit Tokhi, Executive Chef, Leela Ambience Convention Hotel. Bhang Ki Thandai is to Holi just like colours and water are attached to this festival.

So prepare, slurp and gulp.. enjoy..!!

INGREDIENTS QUANTITY
Milk, boiled 1 Litre
Almond 100 gm
Char magaj 50 gm
Poppy seed 50 gm
Sunflower seed 50 gm
Rose petals 5 gm
Fennel seed 15 gm
Black peppercorn 15 nos
Green cardamom 15 nos
Nutmeg powder 1/4th tsp
Sugar 150 gm
Saffron 1/2 gm
Rose water 20 m
Bhang leaves 2 1/2 tbsp

GARNISH

Saffron, soaked in hot milk

Pista, chopped

METHOD

  • Pick, wash and drain the bhang leaves.
  • Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside.
  • Balanced and peel almond.
  • Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer.
  • Now make a fine paste, stain, garnished and served in purvas.

 

 

Cafe Southall, The Raw and Real Foodie Experience

Posted on by Aditi Malhotra

Cafe Southall tucked away in the Tolstoy Lane, Janpath is just the place you need to unwind, with your family or friends. Its a lounge cum cafe with a  very rustic and raw appeal and is yet extremely comforting and premium. Its an idle place for your sunny afternoon lunches or some vibrant and energetic evenings. They have live music events pretty often and offer some lip smacking North Indian, Continental, Italian and Asian food. One of the highlights of the place is that it is huge and spacious. The seating is very comfortable and a big bar is adequate enough to handle any kind of rush.

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I headed out here with a few friends on a Sunny Sunday afternoon and it was just perfect. We began by ordering Chicken Caesar Salad, Murg Malai Tikka, Pesto Fish Tikka and Corn & Fennel Tikki. Highlighting the best things first, the Pesto Fish Tikka was superb, thick pesto marinated coated over cubes of fish, grilled to perfection, this dish is surely a must have, I am sure you will enjoy it. Murg Malai Tikka for me is a staple, I have to kinda order it wherever I get it as I just love the creaminess of it and even here it was done fantastically. Very soft and tender chicken pieces with oodles of cream, loved it. I was a little apprehensive about the Corn & Fennel Tikki as I don’t like fennel’s taste as such, but surprisingly in this corn and fennel tikki, fennel’s taste wasn’t overpowering and the tikki was nice, corny and crispy. Chicken Caesar Salad was just about normal, it could have been a little more juicy and flavoursome.

Next we tried Multani Paneer Tikka, which was very soft and nice, it has a very mild taste and very easy on tongue. Andhra Style Prawns were something my friends praised a lot, but somehow I didn’t feel like eating prawns that day so gave it a miss. Amritsari Fish Tikka, was another delightful dish that we all enjoyed, fried fish in a crispy batter served with chutney, this was an amazing one and must be tried for sure, you will find it little different from how it is served at other places, at least I did. Chicken Dimsums that we tried were juicy and extremely well prepared. We were still hungry for some more tikkas, so we ordered a non-veg platter to satiate our greed 😉 and it was a beautiful platter indeed. Fish Tikka, Chicken Tikka, Malai Tikka and Seekh Kebab.. all in one platter, who would not want to have this one, sheer bliss for non-vegetarians!

Rajma Galauti Ke Sliders were the next dish that we tried as our first step towards the main course and it was really nice, especially the rajma galauti, I however found my bun a little stretchy but my friends begged to differ as theirs were all soft, so may be I was the chosen one, but nevertheless this is one dish that you must try, it was really good.

Before I talk about the main course, let me tell you something about the drinks, well I tried three different mocktails and all of them were simply wonderful. Strawberry Orange Slush, Pomegranate Mint Cooler and Green Apple and Chilli and I cant say one was better than the other, because all of them were equally good.

The main course included Butter Chicken, Dal Makhani, Rogan Josh, Methi Malai Mushroom and Kadhai Paneer. Every single dish was totally upto expectations, but for me the winner was the Rogan Josh. It was one of the most perfect Rogan Josh I have eaten in recent times. This is definitely a must try for all mutton lovers.

Bringing our culinary extravaganza to an end, we had Blueberry Cheese Cake and Hot Chocolate Sundae, both of which were amazing, especially the cheese cake.

Overall the experience was fantastic and we had a lot of fun enjoying good food and awesome drinks. Its surely a place one must visit. Enjoy!
Cafe Southall Menu, Reviews, Photos, Location and Info - Zomato

Tasty Tuesdays… Bhang Ki Badami Pak, Holi Special Recipe by Chef Rohit Tokhi, Leela Ambience Convention Hotel

Posted on by Aditi Malhotra

So the most colourful festival of India is just a week away.. and I want to know what special are you preparing…?? Haven’t decided yet.. so here is to the rescue, an interesting recipe shared by Executive Chef Rohit Tokhi of Leela Ambience Convention Hotel, Bhang Ki Badami Pak.. so read on.. make it..share it..enjoy it.. and do let us know how it was..

INGREDIENTS                                                                         QUANTITY

Almond                                                                                                  500 gm

Khoya                                                                                                      500gm

Bhang leaves                                                                                           50 gm

Desi ghee                                                                                                  150 gm

Rose water                                                                                                 2 cups

Cardamoms powder                                                                                 1 tsp

Sugar                                                                                                            500 gm

Nutmeg, grated                                                                                           1

GARNISH

Almond seed, slice                                                                                       ½ tsp

Saffron (soaked in milk)                                                                             few strands

Sliver leaf                                                                                                        few leaves

METHOD :-

PREPARATION

Sugar syrup

Melt the sugar in rose water till it attains a light syrupy consistency.

Almond

Blanch, fry and grind the almonds.

Bhang

Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.

COOKING                                                                                

  • Heat prepared syrup with half of the ghee and cook for 2 minutes.
  • Add mawa and keep stirring. Add grind almond to the mawa mixture along with the remaining ghee. Keep on a low fire and keep stirring.
  • When ready to set remove off fire, mix in the fried bhang leaves, powdered cardamoms and nutmeg powder. Spread on a clean board or baking tray and cut into roundels.
  • Take a dessert plate; put two roundels of badam and garnish with almond sliced, saffron and sliver leaf and serve.
  • If kept in an air tight container it will stay for a week.

 

Made in Punjab- Truly Punjabi…!!

Posted on by Aditi Malhotra

Made in Punjab is another fine dine, class apart restaurant by none other than Zorawar Kalra. His restaurants have a different kind of niche which is almost unmatchable and Made in Punjab also stands true to the benchmark. Fully Punjabi in terms of decor, ambience and even music which is played, this is a place for food lovers in the truest of sense. This is a place where you fully indulge in food without thinking of calories, think only taste and you will love it.

When Mr. Bhalla Met Ms. Papdi (quite an interesting name, isn’t it) and Tokri Chaat were the first two things we ordered, along with Guava Mary and Mojito for drinks.

When Mr. Bhalla Met Ms. Papdi was as inserting in taste as its name, nice and soft bhallas with kurkuri papdi and tanginess of tamarind chutney and green chutney, made it all together a nice dish. The Tokri Chaat too was good, but the tastes were almost similar because of the fact that they both belonged to the chaat family.

Next we ordered, Legacy Tandoori Champ, Meat Te Seekhan, Lol Tikki and Gabbar Prawns. The Tandoor Champ was outstanding, such tender mutton chops with excellent tandoori marination, done to perfection, this one is a must try. Lol Tikki, very different and unique, just like the name, it was a mutton cutlet made from mutton legs slow cooked for over 10 hours and it was extremely delicious. Gabbar Prawns and Seekh were good too, but nothing exceptional about them.

Chicken Chilli, Broccoli Badam and Kalmi Kebab along with Creamy Seekh Kebabs were another set of starters we ordered. The Broccoli was excellent and so was the Chilli Chicken, Kalmi Kebabs as per me had a scope of improvement, as chicken could have been more tender, it was a little hard for my liking, the winner here was the Creamy Seekh, topped with cheesy and creamy sauce these were really amazing and definitely a must try.

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Coming to main course we tried Luxury BC ( hey what are you thinking..??? Its just Luxury Butter Chicken ;)), Maa ki Daal, Lehsuni Palak Chenna, Nalli Hard Kaur and Paneer Lababdar and must say that each and everything was delicious. I specially loved the Daal, Lehsuni Palak Chenna and Nalli Hard Kaur the most. True authentic Punjabi flavours at their best!

And then one of the best things happened.. we tried the Guchchi Pulao, aka mushroom pulao which was mind blowing. Guchchi by the way is one of the most expensive kinds of mushroom and it tasted amazing.

And now coming to another delightful and sweet part, the desserts which were AMMMMAzing… really each one of them was better than the other. Goushalla Di Kulfi, Mango Rasgulla, Stuffed Gulabjamun, Nukkad Jalebi and Ras Dates Malai. All of them should definitely be tried and the ones not to be missed at any cost are the Mango Rasgulla, Nukkad Jalebi and the Chocolate Stuffed Gulab Jamun. These are truly heavenly delights.

In the end all I can say is that this is one place worth every minute and every penny you spend.. so just go for it..!
Made In Punjab Menu, Reviews, Photos, Location and Info - Zomato

Takamaka- The New Party Destination in Gurgaon!

Posted on by Aditi Malhotra

Takamaka, is one of the newest and hottest party place in Gurgaon that serves amazing food and drinks and has a great line up for live events too. Spread across 3 floors, its a concept club depicting a cruise like ambience, with the floors in true sense representing different decks, the wooden flooring, the iron rails and water tubes and many other elements that bring the cruise alive. The centrally located huge bar is definitely a highlight and they also have a small stage set-up for live performances, in one corner.

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Now coming to food, the first thing that I would want to highlight is that they surely serve one of the finest mutton, I mean all their mutton dishes were outstanding. The quality of mutton used speaks for itself. So I’ll start with the mutton dishes first, we tasted Takamaka Barrah Kebab, Mutton Takatak and Dum Pukht’s Galouti Kebab and all these dishes are a must try, you cant afford to miss them. The Barrah was so soft and tender that the mutton was easily leaving the bone and wasn’t stretchy at all. The spices were perfect and it tasted awesome. Mutton Takatak, a boneless mutton preparation in thick tawa gravy was another delightful dish and once again the mutton pieces were extremely tender. The Galoutis were unmatchable, they were so soft that they just melted in the mouth, served with ulte tawa ke parantha and on a glass of beer shot to enhance the flavours, this dish was one of their best.

Takamaka Murg Malai Tikka, Cheese Cigar Rolls, Dahi Ki Nazakat, Butter & Garlic Prawns & Chilly Chicken Drumsticks were the other set of starters we tried and again each of them was good, but for me the Murg Malai Tikka and Dahi Ki Nazakat aka Dahi Kebabs were the best. The chicken was so creamy and tender and so were the dahi ke kebab. The cheese cigar rolls is also something one should try, not because the cheese rolls are very different, but because they are served with three different dips which are superb, especially the beetroot one.

Coming to the main course, we settled for the regular dishes, we tried Choti Murgi Makkhan Wali, Dal Makhani, Mixed Vegetable and Dhaba Gosht. Here once again all three dishes were good and once more I have to mention that their mutton dishes are simply awesome. We also tried some Murg Biryani which too was delectable.

They have a wide variety of drinks and their bar menu is an elaborate one, a 16 pager to be precise. We tried a few mocktails, like Sunset Cooler, Lemon Cucumber, Blue Raspberry Slush, Green Apple Slush and Mojito, and I personally liked Blue Raspberry Slush and Lemon Cucumber the best.

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As for me, I know I am going back to this place soon as I thoroughly enjoyed myself, what about you..?? Do let me know your experience by commenting here, whenever you visit Takamaka.. cheers !
Takamaka Menu, Reviews, Photos, Location and Info - Zomato

Masala Library- Not just food, but an experience beyond words..!

Posted on by Aditi Malhotra

Some places are not just about food, but the wholesome experience you get in terms of food, presentation, drinks, service, ambience, hospitality and everything else. I have been thinking since long of visiting Masala Library but somehow it never worked out. But recently during Shivratri holiday, me and my son headed out to ML to experience the best.

The ambience is as classy as it can be, totally top notch and a perfect fine dining place.

We decided to settle for the Chef’s tasting menu because we felt that way we would get to try a variety of things and I think it was one of the best decisions we made.

Our culinary extravaganza of 19 course meal began with Amuse Bouche, which had mango pulp with coconut water and was supposed to be gulped down in one shot, and it was really nice, but more intriguing was the way it was presented, like yolk in eggs that too on a nest.

Up next was Madur Vada with Clear Rasam, an absolute delight, both in presentation and taste, loved the miniature vada and the way rasam was supposed to be drunk. Just wonderful!

The next set of snacks included Pirada Cheese Poee, Deconstructed Samosa, Charcoal Bhajiya, Nadir Churma and Farmer’s Staple. Out of these minus the cheese, which I didn’t like too much, everything else was fantabulous. The Deconstructed Samosa went to become one of the best things I have tasted ever. Charcoal Bhajiya was great too, and because of its charcoal black colour my son ended up eating an onion bhajiya which he normally doesn’t. Nadir Chruma was another dish, which he polished off because he didn’t come to know its made of lotus stem and had a spread of hung curd with raddish. The Farmer’s Staple was a millet paratha stuffed with caramelised onions and it was truly mind blowing. Not just the taste and presentation, but the whole experience of the way these dishes are served and one of the team members comes and explains the dishes, its just amazing. It feels everytime a new cultural story is unfolding.

The next set of dishes intrigued me even more, as the presentation and textures were superlative. It included a Mushroom Chai, Galauti Kebab and Sheermal, Curry Leaf Prawns with Thayir Satham and Cubed Chicken Tikka. The Mushroom Chai was simply fabulous and so was the Curry Leaf Prawn, these both tasted awesome. The Cubed Chicken in three different textures,  a chicken tikka, a chicken papad and chicken crumble was great, but the winner here was the Galauti Kebab, which didn’t look like a kebab at all, in fact it appeared as a spread of small noodles on the bed of a fluffy sheermal. This truly was an outstanding preparation.

Up next was a Lamb Champ with maple and kokum glaze and it was amazing, the sweetness of maple was perfectly balanced with sourness of kokum, which made this champ sweet, sour, tangy and extremely tasteful. After this Tawa Keema with Pickled Bitter Gourd was served, very tasty and amusing to find bitter gourd that wasn’t so bitter, but tangy.

The Sorbet which came as a refreshing palette cleanser, was like a deja vu to childhood, as it had the flavours of anardana, hajmola, kala-khatta etc., it was really nice.

Mizo Stew, followed by Tawa Boti, Curry, Breads and Fermented Pakodi Dal made for the last set of main course dishes. By the time I reached this stage I was already so full, eating bite sized foods one doesn’t even realise they would be so filling, but they indeed are. Out of this entire course I loved the stew and the tawa boti the most.

 

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And now an elaborate dessert menu awaited us, and it truly was a treat. Dense Dark Chocolate Mousse, Bhappa Doi, Chenna Payesh, Ashen Kulfi and Jalebi Caviar, doesn’t your mouth starts watering just reading these names.. I am sure it does.. at least mine does..No words can explain the taste of these desserts as you can only savour them and let your taste buds linger, all I can say is that each one of them was better than the other. The final touch was given with a dark chocolate truffle presented with a magnetic levitation, which was great to watch and greater to taste.

Last but not the least a candied orange tree for mouth freshener brought our amazing culinary journey to an end. It truly was the most unique fooding experience I have ever had.

A wide variety of Wine can enhance your meal experience at Masala Library as they have a full fledged Wine Cellar and an in house expert to help you with the selection of wines. As for me I gave wines a skip and settled for a Cherry Cobbler to go with my food.

It was an overwhelming experience for me and I loved it every bit. This is one of those places that has to come in anyone and everyones must visit, so please do go and give yourself a culinary treat!
Masala Library Menu, Reviews, Photos, Location and Info - Zomato

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