To make your Thursdays more tasteful, we bring to you a mouth watering recipe by Chef Megha Kohli. Megha is a very talented chef and is responsible for all that finger licking good food that you eat at Lavaash by Saby.
So get set, try out this recipe and do leave your comments and share pictures of your preparations once you make it.. Happy Feasting..!!
PREP TIME- 15-20 mins AT 150
PORTION SIZE-12 SLICES, 150gms (ONE SLICE)
SHELF LIFE-2-3 days
INGREDIENTS-
Cheesecake mix-
CREAMCHEESE-950gms
CREAM-200 gms
VANILLA STICK-1
VANILLA ESSENCE-2-3 drops
SUGAR-250gms
For cheesecake base
OREO COOKIE-2 packets
BUTTER-50gms
CHOCOLATE SHAVINGS-50gms+5gms (to put in the base)
SUGAR COATED WALNUTS-10 gms
SUGAR COATED WALNUTS-
WALNUTS-10 gms
EGG WHITE-1
ICING SUGAR-5gms
MATERIALS REQUIRED-
10-INCH CAKE TIN
SILVER FOIL
BAKING TRAY
KITCHEN AID WITH PADDLE ATTACHMENT
CHOCOLATE GANACHE-
CHOCOLATE-200gms
AMUL CREAM-100gms
MILK-200gms
METHOD-
SUGAR COATED WALNUTS-Mix icing sugar and egg white together and coat the walnuts, then bake the walnut on a baking tray for 10 mins at a temperature of 150.
CHOCOLATE GANACHE-take equal quantities of chocolate and milk, boil milk and cream melt the chocolate in it, mix it properly.
FOR THE BASE-crush Oreo cookies and add melted butter and set it in the mould and bake it for 10 mins, keep it to cool, once cooled put chocolate shavings and sugar coated walnuts.
In a mixing bowl add cream cheese, amul cream, milk powder, corn flour, vanilla stick, vanilla essence, sugar and coffee and with the help of a paddle attachment mix the ingredients properly.
Once the mix is ready, pour it inside the cake tin on top of the Oreo base, put silver foil at the bottom of the cake tin and put it over the baking tray and pour little water on the tray and bake it for 15-20 mins at a temperature of 150.
Once baked keep it aside to cool and then de-mould and refrigerate it.
ASSEMBLY/PLATING
On a chakli keep 150gms slice of cheesecake on the left side, pour chocolate ganache on top of it.top it with 3 cheeries , on the rite side make a stroke with the cherry sauce and dust it with icing sugar.
Bringing in the essence of playboy bunny embellishments and its vibe in your everyday bar and café is how Playboy Café has been thought through. After successfully launching Playboy Club, Hyderabad and Playboy Beer Garden in Pune, PB has now expanded its wings to North India with its first outlet in Gurgaon Sector 53. Quirky interiors with walls adorning Playboy posters, a world class bar, with a huge seating area spread across 3 floors, Playboy Café is nothing short of being a feather in Gurgaon’s Food & Night Life Cap.
I recently visited the place for a specially curated event for food bloggers organized by Foodmaniacs (Vickhram Vicky).
I loved the ambience and vibes of the place right from the time when I set my foot in. I was welcomed by one of the most fascinating drinks, Playboy Vodka Chai, which is Tea mixed with Vodka, fresh Mint, Cranberry Juice, Orange Juice and Honey. I loved both the presentation and taste of this drink. It should definitely be tried.
In starters we had Nachos Topped with Garbanzo and Blue Cheese Yogurt Kababs, to begin with. The Nachos were nice and loaded with beans, feta and pomegranate seeds. I personally didn’t like the Blue Cheese Yogurt Kababs much, as one I found them to be on the sweeter side.
Up next were Fritto Misto and Cajun Fish Tikka. Fritto Misto was a sea food platter consisting of Squid, Prawns and Fish dusted in Chef’s special flour served with sweet chilli sauce and garlic aioli. I loved this platter, the fish, the prawns and the squid were fried to perfection, were crispy on the outside and tender on the inside. The Cajun tikka too was perfectly spiced and roasted; I simply adored this dish and highly recommend it.
For drinks I tried the Playboy LIIT, mother of all liits, it had 11 spirits juiced up, and the presentation was killer. It came in a big red telephone booth and looked awesome.
Next we tried Green Eggs Benedict, a signature Playboy preparation, and Pudina Lamb. Poached eggs on a steamed bun with cheese and creamy green colour is what comprised of this signature dish. The taste was mild, as one cut through the half boiled eggs and the yolk oozes out with cheese and softens the bun, it becomes one mouth melting experience. Though the dish was good, but I was not able to place it well as an appetizer, for me it will be heavenly if served for breakfast, but nevertheless, one should try, its different.
The Pudina Lamb tasted good and was nicely spiced, but the lam could have been tenderer, it was slightly stretchy. I am sure the chef will take my feedback in a constructive way and there wont be an issue next time around.
We also tried Keema Ghotala, Southern Style Mushrooms, Cheese & Green Peas Maggi, Chicken Sumai, Thai Rice & Chicken Dumpling and American Poutine. Keema Ghotala is Playboy’s version of Keema Pao and is a must try. Southern Style Mushrooms were good too, crispy and tasteful. You can give Cheese and Green Peas Maggi a skip, because somethings are better without experiments, American Poutine was a little put off, as the fries had dollops of wine sauce which was too sweet and it killed the taste of fries. Order fries without the sauce and you will be better off. Chicken Sumai and Thai Rice & Chicken Dumplings were definitely the show stealers, they not only looked good, but tasted yumm too, do try them out and thank me later!
Though I was already full with the starters, but yet excited to try the main course. So together as a group of foodies, we ordered Grilled Fish, Chicken Duo and Spaghetti Bolognese. The grilled fish on a bed on rice was totally a scrumptious indulgence. The chicken duo was worth ordering too, you should definitely try it. Spaghetti was the only weak link, it wasn’t bad, but could have been a little better.
Now coming to desserts, we tried the Tiramisu, which was simply mind blowing, creamy coffee taste, and a sinful indulgence that’s totally worth every bite. Then there was a Red Velvet Jar, which too was amazing.We also tried Chocolate Decadence and all I can say is that it’s a must try for all chocolate lovers. You will fall in love with it, at least I did, so much that I got so engrossed in relishing it that I even missed out on taking its picture, but the indulgence was a bliss. Never mind the pic. Do remember me when you try it, and come back and thank me for sharing it with you all J
All in all this Rabbit is worth catching, so please head straight to Playboy and just sit back, relax and enjoy great food and drinks. They have a fully loaded bar which is meant to be explored, and the bar tenders there come up with some breathtaking tricks that you will have fun watching.. so enjoy!
I had great fun with my foodie friends and I am sure you will love it too.
I recently visited Warehouse Café in Sector 29, Gurgaon, with some foodie friends. Though the place has been there for sometime now, I really didn’t get a chance to explore it. But now when I finally did, I am a little disappointed that why didn’t I do earlier and also glad that I finally did. The ambience of the place is very warm and chilled out. One can just hang in there with family or friends and enjoy great food.
My foodie experience began with Corn Cheese Rolls and Water Melon Cooler, and I must say that the beginning was very exciting. The corn cheese rolls were delectable and I loved the crispiness outside and mouth-melting corn and cheese on the inside. The watermelon cooler was refreshing.
Up next was Chipotle Paneer Tikka, a paneer tikka with a twist. The use of chipotle spices suited well with the paneer, and I loved the small dollop of salsa on the top of tikka, it made it taste a bit tangy but interesting.
Next we tried the Mumbai Pao and Keema Pao. Somehow the basic vada pao never gels well with me; I still feel that its best-found in streets of Mumbai, but the keema pao was very good. The keema was done to perfection, full of taste and flavours. This is definitely a must try on the menu.
Next was Murg Malai Tikka, a creamy and mildly spiced chicken preparation that is always my personal favourite. This too should find a place on your plate and you wont regret it one moment.
Lamb Kibbe was the next dish that I savored and loved instantly. It was a slightly denser version of a regular shammi kebab but something all meat lovers will appreciate.
The clear winner from all starters for me was Dahi Ke Kabab, because they tasted exceptionally well and I have never liked them in the past and that made all the more reason for me to relish these ones. Initially I was even apprehensive to taste, but one bite into it and I was mind blown. This is one dish I am going back for very soon.
There was another dish, which was a new addition to the menu; it was Buttermilk and Tonic Water Infused Crumbed Chicken. A beautiful fried chicken dish, I am sure it will find its place with a lot of people.
By the time, we finished the starters I was too full and main course didn’t really bother me. My friends ordered a selected few dishes and their aroma forced me to try them as well. I started by tasting some Chicken Noodles with Chicken in Black Bean Sauce because I simply can’t resist myself from eating Chinese Food; the aroma just takes over me completely. I also tried Rara Mutton, Paneer Lababdar and Dal Makhani( ok, I now I said my tummy was full, but I also said that I could not resist the aromas, so I tried all of this from my son’s plate). The mutton was tender, juicy and scrumptious, dal was rich and flavorsome, and also as per my son, who is an expert in Dal Makhani, this one certainly got a generous 4.5/5 star rating. I personally loved the paneer lababdar, it was just too good. Rick thick gravy, this is a delight for vegetarians and I am sure all non-vegetarians will love it equally, just like I did.
For drinks I further tried two flavours of Banta, Jaljeera Nimbu Pani and Narangi Anar and both were great.
To bring a fantastic afternoon to end, brownie with ice cream was served and it really made my day. Fudgy and gooey brownie with hot chocolate sauce and vanilla ice cream can never fail as a dessert.
I loved my overall experience at Warehouse Café and I really look forward to going there again with my entire family.
Tandoori Knockouts, an amazing take away tucked in the Super Mart, DLF Phase 4, Gurgaon is bliss for anyone who loves Tandoori Preparations. I recently along with some foodie friends tried a few of their dishes and the experience turned out to be a really good one.
The dishes I tried were:
Chicken Tandoori Momos: These have become a rage now, but very few places are able to deliver the authentic tandoori taste, I am glad TKs did it quite well. The flavours were perfect and I can gorge on them anytime of the day.
Chicken Afgani Momos: They seem little subtle especially if you try them after the tandoori momos, because of the spice quotient. But those who prefer mild taste and wanna go for a melt in the mouth experience, definitely should try these Afgani momos.
Veg Tandoori Momos: They were as perfectly done as their non-veg counter part. The spices and the flavours were awesome. Those who are vegetarians can enjoy authentic tandoori taste without any compromises. In spite of being a har core non-vegetarian, I loved them.
Veg Afgani Momos: Yummy and delectable, a perfect delight for those who love mild tastes and are vegetarian.
Chicken Tikka: Nicely roasted with tandoori spices, this one was surely a winner. I just loved them. Soft and tender chicken, done to perfection, this is a must try from the menu.
Soya Malai Chaap: I am very fond of soya chaps, but I have to say that as compared to other dishes, this didn’t sit too well with me. I found it to be a little dry, there could have been a little more masala to it and I am sure Tandoori Knockouts will take my suggestion in a positive manner.
Paneer Tikka: I very rarely find the paneer tikka made well, because normally the masala is not coated too well, which after a couple of bites, make the paneer tikka taste bland, but at TKs, the masala was very well coated and made the entire paneer tikka carry the taste. Also the veggies along with it were well coated and tasted equally good.
Paneer Malai Tikka: This one really melted in my mouth, I loved the flavours and texture of this one. It was very soft, mild and yet flavourful. This one was one delectable experience and must be tried.
Also the other thing that I loved about Tandoori Knockouts was their quantity and sizes of each item. I mean whether the momos or the tikkas, the sizes were huge and quantity enough to fill one person completely. The pricing is also very very reasonable and I am sure this will make Tandoori Knockouts your favourite for those evening snacks, quick dinners and just like that foodie experiences. Do try them out.
Come 1st of October and Master Chef India Season 5 takes off on Star Plus. After a successful run of four seasons this time the show comes to you with a very different perspective.This season promises to be more of a Talent Hunt show for some of the finest cooks the judges could identify . The focus theme is #notjustahobby and the judges want to see people who take cooking not just a hobby but more as a passion and turning it into a profession.
Retaining Chef Vikas Khanna, who has been part of Master Chef since season 2, Master Chef, this year brings back Chef Kunal Kapur who was seen only the first season of the show and also the new addition to the judges profile is Zoravar Kalra the owner of many popular restaurants like the Farzi Cafe, Masala Library, Masala Bar etc;
Recently a press conference was organised at Farzi Cafe in CP, where in all the three judges shared their excitement to be a part of the show with the audience. Each one of them has been given specific tasks for their show and I am sure its gonna be really exciting to watch them bring an element of freshness.
Chef Vikas Khanna has been entrusted with the responsibility to bring in some new elements for the participants to face. Master Chef Kunal Kapur too is busy giving the show more depth and insight. As per Zoravar Kalra he mentioned at the press conference that this time the viewers are going to see a lot of new gadgets on the show.
Chef Vikas Khanna says that India is full of talent and their background and experience bring forth a cutting edge to the show.As Vikas says India is a land of wonders and you will get to see that in some of the amazing participants they have chosen. Chef Kunal Kapur echoes the sentiment and said that India has treasure full of Talent which they could feel coming through in the auditions. Master Chef Season 5 will also emphasize the fact that not only cooking is a passion but also requires a great bit of grit and determination to really bring the cooking to a form of Art. People from all walks of life with diverse backgrounds have participated in the show making it all the more exciting. So come October 1st switch on to Star Plus on Saturday/Sunday at 8pm and catch all the excitement! Don’t forget to tune in!
Battled scarred heritage, nurturing pride and tradition, ancient Aravallis, Sun-kissed golden sand dunes, marvelous forts & palaces that can only be described as the architectural wonders, such a land of Kings is a standing testimony to the history of Imperial India. The cuisine from the land too has earned zillion admirers across the globe. Rajasthan, a kingdom well-endowed with richness of art, culture & history has a long standing tradition of welcoming every guests stating “PADHARO MHAARE DESH”. And the same thought is well-translated into reality by Maharaja Bhog. Styled in an opulent Marwar fashion with illuminated pillars and mirrored ceilings having a gold & beige theme sketched across the property, the fine-dine spoke volumes about imperial grandeur through its ambience.
The staff was incredibly courteous, friendly and patient. If there is a way to show the warm hospitality of India and the welcoming personality of Rajasthan, then it is here where one can live the experience. The philosophy of “Atithi Devo Bhava” is deep rooted in the restaurant’s code of conduct and which is why all the guests are hosted warmly with great care. The legacy is not just limited to the hospitality but also it is reflected through the recipes which are crafted with great care.
Upon my arrival, I was warmly welcomed by the Manager – RewaSinghJi and his waiting staff, who explained the menu in detail. When I expressed to capture the warm hospitality of this place in lenses, they tirelessly expedited the process. Once you place yourself, a guy comes with Brass pitcher and basin to help you wash your hands in a princely manner and another offers a napkin to mop your hands dry. After this ritual of pampering you with comforts at your fingertips, a wait staff arrives with a bowl of coins and a ceramic cow – similar to a piggybank. As part of Gowseva* you may pick one coin and put it through.
The journey of savoring Rajasthani culinary commenced on a delectable note where first they served Kesar sharbat as a welcome drink. And then it started with 3 snacks – Potli Kachori, Veg Handva Dhokla & the special Pizza Papdi Chat. Of the served starters, the one I couldnt ressist just not once but twice and thrice, was the fingerlickilicious Papdi Chaat.
Rajasthani Curries can be spicy yet tangy and can be categorized into Dal & Kadhi. The one I savored to the tee was Teekhi Dal & Rajasthani Kadhi which were a part of the menu that day. Indian breads mostly known as Rotis, Parathas, Puris have a long-serving relation with the Rajputanas. The cuisine was complemented with the 3 types of breads i.e. Paneer Veg Parantha, Mithi Roti i.e. Jowri Roti complemented with sweet curd& sweetboondi.
I must confess that Rajasthani Kadhi was simply scrumptiously-fantabulous. Enticingly piquant veggies like Tiranga Rasgulla ki Sabzi, Palak Rajma, Aloo Patal Bhaaji , Kanda Pitla were accompanied with papad & chutenty, choonda alongwith Dahi-Raita.
While the rice platter comprised of 2 variety i.e. Khichdi & Steam rice, the Thali also consisted of lip smacking Corn Ka Halwa & Shrikhand. The Manager – RewaSinghJi shared a fact that the menu changes everyday which mean 30 different menus for a month. Well, that’s quite amazing.
There’s one thing I feel it would be unjust on my part to share is the essence. It was delicious lip-smacking, scrumptious but what made it so special is the essence of warmth about the home-made feel that lingered while relishing the Thali. And only a blessed few succeed in discovering the warmth of home-made recipes being away from home!
Trust me, this time I was touched by the warmth of the cuisine, culture & courteousness. So don’t wait any further, head straight to Maharaja Bhog and enjoy these authentic vegetarian thali and get your taste buds tingling!
Shared by Chef Sartaj who is an expert in Indian and Mughlai Cuisine, I myself tasted this beautiful recipe by him during my visit to Pride Plaza Hotel, Aerocity. I can vouch for it, its simply yumm. You can read my entire review here and enjoy this wonderful recipe by Chef Sartaj.
Ingredients
Brinjal: 100gm
Lady Finger: 100gm
Cauliflower: 100gm
Red Pepper: 100 gm
Green Capsicum: 100 gm
Yellow Pepper: 100 gm
Chopped Green Chilly: 10 gm
Chopped Ginger: 10gm
Chopped Garlic: 10gm
Chopped Coriander: 10gm
Dice tomato: 50gm
Brown onion paste: 100gm
Lemon Juice :10 ml
Boiled Cashew paste: 50 gm
Beaten curd: 60gm
Cumin Seeds: 2gm
Vegetable Oil: 100ml
Turmeric Powder: 5gm
Red Chilli Powder: 10gm
Cumin Powder: 5gm
Coriander Powder: 10gm
Raw Mangoo Powder: 5gm
Salt: to taste
Julienne ginger/Coriander leaves : for the garnish
Method
Wash all the vegetables, and cut them in finger shape separately.
Fry Brinjal, Lady Finger and Cauliflower separately.
Take a pan, pour oil and heat it. Then put brown onion paste into the heated oil.
Thereafter put turmeric, coriander and red chilli powder.
Saute for 2 minutes.
Now add beated curd into the mixture.
Cook for 2 minutes.
Add cashewnut paste.
Then cook on low heat until the oil comes on top and is visible.
The gravy is ready now.
Take a fry pan, pour a tablespoon of oil, and add garlic, ginger and chilly to it.
Add capsicum and bell peppers with diced tomato.
Toss it and put all the fried vegetables.
After that pour the gravy in same mixtures.
Then dry all vegetables together.
Lastly, put cumin powder, raw mangoo powder and lemon juice for taste.
Now the vegetable is ready to serve with hot chapatti.
Garnish the dish with ginger julienne and coriander leafs on top.
Hyatt Regency Delhi feels highly elated to be the hospitality partner for one of its kind high profile lifestyle event – “The CEO Series 2016”. The India Edition of CEO featured Celebrity Chef & MasterChef Australia Judge Gary Mehigan who along with Executive Chef Hyatt Regency Delhi, Ivan Chieregatti curated exclusive seven course menu on the theme of “7 Wonders of the World” .Celebrity Chef Gary Mehigan was welcomed at the hotel in pure Indian traditional style with aarti, tikka and garlands
The grand event at The Mansion of Hyatt Regency, Delhi witnessed the presence of top executives of multinational billion dollar organizations such as The lavish menu has been inspired from the seven wonders of the world right from rich soft textured salmon with flavours of ceviche from Peru, Butter roasted cauliflower caramalized with spices from India, Brazilian Moqueca’ crustacean veloute,white chicken cooked in authentic Chinese sauces to Italian Concod’Oro’ Lemon curd & olive oil semi freddo,slow cooked lamb inspired from Middle East flavours and refreshing compressed watermelon from Jordon.
According to Mr. Aseem Kapoor, General Manager, Hyatt Regency,Delhi , “We are delighted to have Chef Gary Mehigan here who has conceptualised such an innovative and scrumptious menu for our esteemed guests. Such events enable social interactions outside of boardrooms and following our tradition we are dedicated to serving our guests at its best.”
About Chef Gary Mehigan
Gary Mehigan is an English Australian chef, restaurateur and a judge of the Network Ten seriesMasterChef Australia. In July 2015, Mehigan began a new TV series called ‘Far Flung withGary Mehigan’ where he traveled to various countries in Asia such as India, Vietnam, Laos,Hong Kong and South Korea to learn local cooking techniques and recipes, which he
uses as inspiration for a recipe he demonstrates at the end of each episode. Mehigan also co-hosts two shows on Australia’s Lifestyle Food Channel, Good Chef, Bad Chef,and Boy’s Weekend. Mehigan trained at The Connaught and Le Souffle in London before moving to Melbourne in 1991. He has headed the kitchen in some of Melbourne’smost prominent restaurants including Browns, Burnham Beeches Country House andHotel Sofitel before opening the award-winning Fenix in 2000. He currently co-ownsThe Boathouse restaurant, in Melbourne suburb Maribyrnong.
About Hyatt Regency Delhi
Hyatt Regency Delhi is a luxurious business hotel conveniently located in the city’s central business district, 20 minutes from Indira Gandhi International Airport. Situated on the outer ring road, the hotel is near embassies, government offices and corporate headquarters in Delhi and Gurgaon. All 507 rooms and suites are equipped with modern amenities and complimentary Internet up to 1.5 mbps and offer panoramic views of the city and landscaped gardens. Enjoy dining and entertainment at the hotel’s award-winning restaurants: Café; The China Kitchen; La Piazza; TK’s Oriental Grill; Polo Lounge and Sidewalk.
Relax and rejuvenate at Club Olympus Spa, which offers numerous treatments to soothe and relieve. Additional leisure facilities available in the hotel premises include a state-of-the-art fitness centre and an outdoor swimming pool. The hotel also offers more than 2,955 sq m (32,050 sq ft) of meeting space with a combination of function, form and technology.
For more information, please visit delhi.regency.hyatt.com
About Hyatt Regency hotels
Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company with a proud heritage of making guests feels more than welcome. Thousands of members of the Hyatt family strive to make a difference in the lives of the guests they encounter every day by providing authentic hospitality. The Company’s subsidiaries manage, franchise, own and develop hotels and resorts under the Hyatt®, Park Hyatt®, Andaz®, Grand Hyatt®, Hyatt Regency®, Hyatt Place® and Hyatt HouseTM. Hyatt House is changing its brand identity from Hyatt Summerfield Suites®. Hyatt Residential Group, Inc., a Hyatt Hotels Corporation subsidiary, develops, operates, markets or licenses Hyatt ResidencesTM and Hyatt Residence ClubTM. As of June 30, 2012, the Company’s worldwide portfolio consisted of 492 properties in 45 countries.
Nawabi Delicacies to relish, with some thumri in the background, comfortable ambience and company of great foodie friends is what comprised my day at Pride Plaza Hotel recently. Hosted by Pride Plaza and my dear friend Vickrham from Foodmaniacs, this was surely a day to remember.
Amouse Bouche, which had watermelon and some cream on top of a refreshing drink, was not just great to look and good to taste, but also was done in a personalized way making it way too special. My name was written with chocolate and it made one of the warmest welcomes I have received.
This was followed by yet another welcome drink and also champagne was opened marking the beginning of a great culinary experience.
For starters we were served a Vegetarian Kebab Platter first. The kebab platter included Rajma Ke Galouti, Kele Ke Gular Kebab, Makai Moti Ki Seekh, Mawa Mawe Ke Kebab and Hara Dalcha Kabab. I Loved the succulent Rajma Ke Galouti, they almost tasted like the non-vegetarian galouti kebabs and very very flavorsome. The second best were the Mawa Kebabs, really soft and mouth melting with mild flavors. The Kele Ke Gular Kebab and Hara Dalcha Kebab were good too, I didn’t like the Makai Moti Ki Seekh as much, but all in all it was a wonderful platter considering the fact I am a hardcore non-vegetarian.
The next up was Non Veg Kebab Platter, this included Galouti Kebab, Nukhti Kebab, Murg Ke Parchey, Murg Shami Kebab and Mahi Gilafi Seekh. Out of this platter I loved Nukhti Kebab and Murg Ke Parchey the most. The Nukhti Kebabs were pieces of mutton roasted to perfection and spiced with a thick masala. I could really be satisfied with one complete dish of nukhti kebabs with some roomali roti, aah bliss! I am craving for them as I write. The Murg Ke Parchey was also just amazing. Surprisingly the Rajma Ke Galouti tasted better than the original galouti, though I don’t mean that they were bad. They were good, but still the vegetarian version was softer and more tasteful. Murg Shami didn’t go too well with me; they weren’t as soft and tasty as I expected them to be. Mahi Gilafi Seekh was just about OK.
Coming to main course, it was an elaborate spread and comprised of some beautifully selected and curated dishes by Chef Sartaj Quereshi along with Exceutive Chef Shailendra Singh especially for this Nawabi Andaaz Food Festival. There was Moong Ghosht, Keema Kaleji, Murg Bemisal, Murg Koh-E-Awadh, Paneer Lavanglata, Bagiche Ki Sabziyan, Guncha-E-Keema Mutter, Moong Mughlai, Kofti Dum Biryani and Narangi Pulao. The entire spread was as awesome as their names and once again the surprise part was the vegetarian dishes being so great. Normally in Lucknawi Cuisines or Hyderabadi Cuisines we don’t expect the vegetarian to be so good, but commendable job but Chef Sartaj, that his vegetarian rocked as much as his non veg dishes. I will try and get the Chef to share one of his recipes for all my readers out there, soon.
The star dish was however the Moong Gosht. The moong dal itself never tasted so rich and creamy to me, we always associate creaminess and richness to Dal Makhani, but what a wonderful way to present this dal in this rich avatar and tender pieces of spiced mutton added another layer to the whole experience. This dish is definitely a must try and one should not miss it at any cost. Keema Kaleji and Murg Bemisal too were outstanding. A special mention for Bagiche Ki Sabziyan and Paneer Lavanglata, these are not to be missed as well, whether you are a vegetarian or a non-vegetarian, you will simply love them.
Coming to the dessert, I can really challenge that you would have never eaten such a lethal combination of some many desserts in one go. This mother of a dessert had Kesari Gulab Ki Phirni, topped by Palak Ka Halwa, yet again topped by Gulukand aur Cheney Ki Jugalbandi (a sort of rasmalai), topped by Ilaichi Gulab Jamun and Dhudhi Ka Halwa. Just one word to describe it- Mindblowing! Somehow mine looked also very cute and resembled a small Ganesha.
I had a tremendous foodie experience and I really urge my readers to give it a shot, this place is definitely worth a visit. We also took a complete round of the property and its amazing, I am so wanting to visit their other restaurants and also may be a comfortable stay in one of their rooms.I thank Foodmaniacs and Pride Plaza Hotel for inviting me for this culinary delight, look forward to visit them again sometime soon. Fond memories with friends and great foodie experience is what I got after visiting this place!
