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Step into the world of Nouvelle Indian Cuisine and cook in style with the help of Asha Khatau!

Posted on December 1, 2017 by Aditi Malhotra

From Asha Khatau’s kitchen to yours! With the thought of “expressing herself” in mind, the gourmet queen Asha penned her book, Nouvelle Indian Cuisine, which officially released on 30th November 2017.

“The book was a great way to express, what I believe is my unique style of cooking. I was not worried about what people would think. I played around with flavors, had fun, experimented, and at the end of it, tried to bring the world together on a plate” said Asha Khatau

Ms. Anuradha Paudwal said “Asha ji is family, she is like a little sister to me. She has done a great job in this book. I would also like to thank Amruta ji for removing some time from her hectic schedule & marking her gracious presence on our request. I wanted the best lady for the launch of this book. This book is not special just for its content but also the fact that she has entered her 60th year makes it even more special. As far as Amruta ji is concerned, all I can I say is that we have the very best lady as or the first lady, we are proud of you”

Chef Vicky Ratnani said “Definitely this book must go international because there are many people around the world who aspire to cook Indian food. I think the kind of dishes this book has are very trendy easy to make at home. This book is fabulous and one day I will surely cook these recipes”

Nouvelle Indian Cuisine by Asha Khatau, the latest book in The Best of Epicure series, Nouvelle Indian Cuisine by Asha Khatau, is a modern and experimental approach to traditional Indian cuisine.

Nouvelle Indian cuisine, which was inspired by French nouvelle cuisine, began over a decade ago and is now on its way to becoming mainstream. The hallmarks of this cuisine are dishes plated aesthetically in a modern style that are also lighter on the palate.

The recipes featured in this book use the best of traditional Indian flavours while combining them with modern culinary trends. In other words, Indian food prepared with western sensibilities and a modern style of plating and serving making it distinctively unique.

With over hundred delicious recipes to choose from, this book is sure to please the gourmets, foodies, and the young generation. These recipes are easy to master and equally impressive.

About Asha Khatau- Asha Khatau is a well-known figure in the field of gourmet vegetarian cooking. After twenty years of experience in providing memorable meals for her family and friends, Asha was persuaded to start her own cooking classes about eighteen years ago, which run under the name of ‘Epicure’. The classes feature regional cuisines from all over the world. She has also conducted cooking demonstration all over India as well as different parts of the world. During her extensive travels in India and abroad, she makes it a point to visit local bazaars and restaurants to taste authentic flavours and ingredients.

The success of her cooking classes inspired her to write her first book The Best of Epicure’s Vegetarian Cuisines of the World, which was awarded the ‘Best Vegetarian Book in the World’, at the Gourmand World Cookbook Awards 2002, considered to be the Oscars of the cookery world, in the cookbook category.

She has delivered ten more books so far and each one of them is super-successes. Her book, Delectable Desserts of the World, has received an honorable mention at the World Media Awards 2006 in the Best Foreign Cookbook in the World category. Exciting Vegetarian Cuisines of the World placed her among the ‘Top Ten Chefs in the World’ for her research on vegetarian cuisines, at the Gourmand World Cookbook Awards at Paris Book Fair 2011.

At a show celebrating 20 years of Gourmand World Cookbook Awards it was announced that Asha’s first book Vegetarian Cuisines of the World was chosen as one of the ‘Top 20 Books in the World’ and is amongst the ‘Best of the Best in the World’.

Her latest activity includes consulting to eminent caterers and restaurants in Mumbai, for menu planning as well as training people in international cuisines, designed to client needs. Her cookery videos are now available on YouTube. She also volunteers at SPJ Sadhana School and Om Creations.

Avoid a Storm in Your Teacup: Knowing Your Oolong from Your Matcha

Posted on November 1, 2017 by Aditi Malhotra

While tea is most commonly associated with the British, its popularity across our own nation is on the rise. So it’s time to start getting to know your different types of tea, how and when to serve them and the different benefits that they can have on your health. For now, let’s stick to three of the most commonly consumed varieties of tea: black teas, green teas and tisanes.

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Black Tea

Black tea is the most widely tried type of tea in the West. It is made of young tea leaves that are picked at a young age, withered, rolled, fully oxidised, and fired. Who knew such an extensive process went into making the leaves that fill tea bags in our local supermarkets and grocery stores? Different blends are available. This is a trend that has been carried out by the British for many years. Certain strengths and qualities are chosen for different tastes. For example, you may get a strong breakfast tea or a light afternoon tea. If you have more sensitive taste buds, it’s good to bear in mind that teas from different regions have different characters and signature flavours. Some of the most popular signature teas hail from Darjeeling, Assam, and Nilgiri. Others are processed in specific ways that affect the flavour. An example of this is Lapsang Souchong. The leaves for this tea are smoked over a pinewood fire to give the final result a deep, smoky flavour. When it comes to brewing your tea, it all comes down to personal taste. Some prefer to add sugar, others honey, some lemon. Most will add milk to black tea.

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Tisanes

Tisanes are floral or herbal teas. Technically, a “tea” has to originate from the Camellia sinensis plant, the label has been increasingly attached to blends created from other species of plant. These teas are more of a novelty, offering beautiful colours, aromas and flavours. There are seemingly endless varieties of tisanes available, from Chamomile options to laso Tea which claims to aid weight loss. So make sure to read up on whichever type you opt for in order to understand its ingredients, qualities and how its consumption may affect you.

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Green Tea

Green teas are easy to identify: the fact that they are not oxidised in the process of manufacturing them, they retain their natural colour. They are heat processed to eliminate the enzyme responsible for the oxidisation process that gives black tea its distinctive colour. Chinese varieties tend to have been roasted or pan fired, while Japanese varieties are more frequently steamed. Popular varieties of green tea to try out include matcha, Sencha, dragon’s well, and gyokuro. Make sure to do your research when it comes to storing your chosen type best. Some will taste much better when stored in cool temperatures or dark atmospheres.

Finding the best blend of tea for your personal tastes, whether black, green or tisane requires experimentation and plenty of trial and error. So it’s time to start exploring the world of tea!

Halloween Recipes from The Bristol, Gurgaon

Posted on October 31, 2017 by Aditi Malhotra

Halloween Recipes

These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon

Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram.

Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla.

He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.

Spider Cake

Ingredients for Cake Quantity

Unsalted Butter 110 gm

Cocoa Powder 3tbls

Chocolate Stout 140 ml

Light Brown Soft Sugar 170gm

Vanilla Extract 1tsp

Large Eggs 3

Melted and Cooled Dark Chocolate 100gm

Plain Flour 280gm

Bicarbonate of Soda 2tsp

Ingredients for White Chocolate Buttercream Quantity

Large Egg White 3

Caster Sugar 40gm

Unsalted Butter 360gm

White Chocolate 200 gm

To purists, this is not chocolate because it is made only from the fat or butter of the cacao… melted and cooled

Ingredients to decorate Quantity

White Mini Marshmallows 100gm

Black Sugar Paste 25gm

Method

Heat oven to 180C/160C fan/gas
Grease three 20cm round cake tins and line the bases with baking parchment.
Put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved.
Pour in the stout, mix then well and set aside to cool.
In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins).
Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny).
Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean.
Leave to cool in the tins for 10 mins, and then turn out onto a wire rack to cool completely.
To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water.
Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down.
Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick
To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm.

To Decorate

Melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time.
Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle.
Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!)
Drape the strands over the cake in a random pattern, so it’s thoroughly covered.
Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake.

Mummy Dogs

Ingredients for Cake Quantity

Breadstick Dough Package refrigerated 11 Ounce

Hot Dogs 8

Mustard

Poppy Seed

Ingredients for Breadstick Dough Quantity

Warm Water 1cup

Brown Sugar 3tbsp

Salt 1tbsp

Oil ¹⁄₄cup

Bread Flour 3 cups

Yeast 2 ¹⁄₂tbsp

Method

Make dough using your favorite method- bread machine, mixer or by hand
Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
Place on ungreased baking sheet.
Bake 12 to 15 minutes or until light golden brown.
Place dots of mustard and poppy seeds for eyes and enjoy!

Halloween Recipes by Chef Om Nayak, Pasta Bowl Company

Posted on October 30, 2017 by Aditi Malhotra

CAPPELLACCI DI ZUCCA : Fresh Stuffed Pasta

Serves 5 portions

Ingredients

5 eggs
350 grams pasta flour, plus more for dusting
1 tablespoon Olive oil for marination of Butter nut pumpkin
1 garlic clove
600 grams butternut pumpkin
100 grams freshly grated parmigiano reggiano cheese
Freshly grated nutmeg
salt and freshly ground black pepper
100 grams butter
Fresh sage leaves

Method

Making the Dough

Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.

Making the Filling

Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.

Making the Pasta

Roll out the pasta dough very thin so as to literally see the yellowish filling inside
Cut the pasta sheet into 2 ½ inch squares.
Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
Melt the butter in a pan and add sage leaves
Transfer Cappellacci to the pan, add few spoons of stock if needed.
Check on the seasoning.
Top up with some Parmesan Cheese. Serve Hot.

RISOTTO ALLA ZUCCA Italian Creamy Rice

Serves 5 portions

500 grams Arborio Rice

300 grams Roasted Butter Nut Pumpkin

120 grams Butter

100 grams Parmigiano Reggiano Cheese

2 grams rosemary leaves

2 cloves of Garlic

3 table spoon chopped Onion

1.25 ltr Stock

Salt

Pepper

Method

To the pan add butter, garlic and onions. Sauté till transparent
Add roasted Butternut Pumpkin and Arborio Rice
While stirring, keep adding stock in the batches of 250 ml each
Once half done add rosemary leaves
After adding all the stock OR nearing Rice being soft add Parmesan Cheese
Check Seasoning and add crushed black pepper
Serve Hot

Masala House- An outstanding culinary experience!

Posted on October 30, 2017 by Aditi Malhotra

Masala House serves as a perfect place to tantalise your taste buds with some Modern Indian Cuisine. Each and every item on the menu feels like hand picked and curated with a lot of dedication and detailing, both in terms of taste and presentation. Spread across two floors, the ambience is comfortable, cosy and inviting enough for you to spend some relaxed time gorging on good food in company of your family or friends.

Katafi Wrapped Achari Arbi and Asparagus Paddu were the first ones to appear on our table, one look at them and my confidence in the taste increased multifolds, as both the dishes looked extremely tempting. Even taste wise, both of them were great. I am not a big fan of arbi otherwise, but this one was really nicely done.

Dahi Kebab, Murg Luqmi, Kadi Patta Jheenga and Dill Salmon Tikka were the other starters we tried and again all of them were delicious. I personally enjoyed the Murg Luqmi and Dill Salmon Tikka the most.

Coming to the main course, there was a wide variety to choose from, but our selection included Amritsari Wadi Tarkari, Khatti Tadka Dal, Palak Moti, Pota Kaleji Shitake, Bafat Masala Fish, Moge Wala Kukkad, Dum Biryani and Chur Chur Naan Platters. I loved the chur chur naan platter, the non veg one, which had keema stuffed naans, which I relished with some dal makhani. The pota kaleji shitake was a unique dish with this combination of kaleji and mushrooms and it was really nice. Moge wala kukkad aka our very own butter chicken was good too, I loved the balanced flavours, so as that neither it was too sweet nor too spicy, but just the way it should be. Another dish that I really enjoyed was the palak moti, creamy palak gravy with creamier mascarpone cheese, it was delectable.

Desserts included Gajar Halwa Kunafa and Saffron Pear Malai Chaap, and once again, the presentation bowled me over. Taste wise I enjoyed the Gajar Halwa Kunafa more, though it could have been sweeter, but it was nice.

I really look forward to another foodie experience at Masala House, and I urge you to give it a try, I am sure you won’t be disappointed.

The Leela Ambience Convention Hotel, Delhi commenced the ‘Dining with the Maharaja’ series with a taste of the royal cuisine from the city of Mahmoodabad

Posted on October 14, 2017 by Aditi Malhotra

The Leela Ambience Convention Hotel, Delhi never fails to impress its patrons as it continuously keeps bringing new innovations in terms of food experiences. Recently the Dilli 32 restaurant within the hotel celebrated the gloriously grand and royal cuisine of Mahmoodabad as its inaugural city.

The 16 day (30^th September – 15^th October) food festival is a part of the signature ‘Dining with the Maharajas’ series at the hotel. This series of culinary festivals has been especially created to celebrate and revive the love for the fabulously diverse range of dishes served in the royal households across India. The journey to the Quila of Mahmoodabad served as the perfect beginning to the festival. The melodious live performances by in-house Ghazal musicians at the hotel created an ambience that was similar to the one in the Mahmoodabad palace and facilitated an authentic experience for the guests. The ambience really was a big turn on for me, from upholstery, to the table decor, candle chandeliers to the crockery and utensils, each and every element reflected the era and theme.

The first pit stop on the ‘Dining with the Maharajas’ journey, Mahmoodabad, also known as the kingdom of ‘Oudh’ is situated in the heart of the holy city of Sitapur. To bring out the true flavours of each dish Chef De Cuisine Ashwani Kumar Singh himself travelled to the city to learn the art of recreating the royal dishes.

The refreshing imperial menu of Mahmoodabad offered its guests a lavish spread of signature dishes such as Kababs, Shorbas and Salans including specialties such as Murgh Mussallam, Gosht Makhana Kurma, Matter Latpata, Paneer Hazrat Mahal, Laab- i- Mashooq and much more. Each and every item was carefully chosen and spoke volumes about sheer dedication of Chef Ashwani Kumar to bring the cuisine alive on our tables. I personally loved Gole Kebab and Boti Kebab from the starters and Murg Mussallam, Paneer Hazrat and Noor Mahili Pulao the most from the mains menu. The spread was an elaborate one and still left me asking for more.

The dessert menu too was exceptionally good and I loved everything from the menu, but Shahi Tukda and Laab-I-Mashooq need special mentions and should not be missed at any cost.

With the tastes of this food festival still lingering on, I am already looking forward to the next attraction that Leela would bring in.

Global Cuisine with a Difference @ Leela Ambience, Gurgaon

Posted on September 6, 2017 by Aditi Malhotra

Leela Ambience has always been a top notch when it comes to food, the chefs at Leela keep experimenting to deliver the best experiences to their customers and just recently they have started EPIC, Global Cuisine. Curated by the executive sous chef Abhishek Gupta, EPIC boasts of global cuisine but with a difference.

I have been lucky enough to try this specially curated menu and trust me its not just a meal, its like a poetry in food, or may be a food story that keeps flowing to you, each item on the menu has its own story to tell, from ingredients to its preparation, this is a tale you don’t want to end. In fact the chef has even written the entire menu in a story form, which in itself was very appealing to me.

This is a proper sit down meal, where in each course is served in a unique manner, with excellent presentations and the chef himself comes to the table each time to explain the dish. The theme was monochrome and hence each dish represented different shades of one colour and I can’t tell you how good the food looked. It was so tempting to look at that at first you can’t take your eyes off it, and all you wanna do is stare, but at the same time, temptation makes it difficult to resist.

I am not going to spill too much on this one, because its an experience you need to indulge in yourself, but certainly I am telling you the names of the dishes and leaving you swoon over the pictures so that you drool over them and plan your visit to Leela soon.

Millet Tart filled with Edamame and Peas with some sour bread sauce, it was a delightful beginning with this dish. Look at the green colour, so refreshing to the eyes and the taste buds.

Compressed watermelon, beetroot textures, pork, caramelised grapes, inspired by textures of tuna, this was a delectable preparation in monochromatic red.

This was one of the highlight preparations for me, a tawa chicken served like mousse, and caramelised served with a galauti parantha.

One of the best things I had that evening, a crunchy and juicy salad made with three different beans, you have to try this one.

A fermented millet bread served with smoked butter and coriander and thyme paste.

Cumin rubbed grilled lamb served with special Karnataka red rice simmered with fennel seeds, shallots and mushrooms which gave it a very creamy texture just like a risotto and the lamb too was perfect.

Then we tried three different desserts and each one of them was a work of art, both in presentation and taste.

Each course is served with a wine to go along and I am sure you will love this dining experience to the core. So what your waiting for, make your weekend special, as this curated global menu is available only on Saturdays at the Elitaire Lounge.

Experiencing great North Indian food at The Yellow Chilli, Goa!

Posted on August 26, 2017 by Aditi Malhotra

When you are away from your home town, apart from missing your loved ones back home, you miss the typical home food the most. During my recent trips to Goa, one evening I was really missing the typical Indian food, especially the Dal Makhani and some Butter Naans and then I remembered The Yellow Chilli by Sanjeev Kapoor which is housed in the very famous Mall de Goa and I immediately jumped with joy, grabbed hold of my friends and we all headed straight to the restaurant.

The quirkiness of the places catches your attention immediately, with some amazing caricatures adorning the walls. The seating is casual dining type and is apt for families and youngsters both.

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To begin with we settled for some Masala Papad, Dahi Ke Kebab, Tangra Chilly Paneer, Lehsuni Murg Tikka and Chanak Tawa Masala. The Chanak Tawa Masala was easily the best dish, nice and crispy fish with a flavourful masala and I simply loved it. The Lehsuni Murg Tikka was another delightful preparation, the chicken was mouth meltingly soft and the taste of garlic was just right.

Dahi Ke Kebabs were nicely done and I loved the small innovation of adding a bit of cheese in the centre, which tasted quite well. The Chilly Paneer was good, but could have been better, as the taste of salt and garlic overpowered everything else.

For drinks, we tried Jaljeera, Butterscotch Caramel and Tarbooza and all of them were good. I personally loved the Jaljeera, my friend ended up ordering the Butterscotch Caramel twice so I am very sure it would be awesome too.

For the mains we settled for Lalla Mussa Dal, a hot favourite at the Yellow Chilly and Ghee Roasted Chicken. Both the dishes were great, and we relished them with butter naans.

Bebinca with butter made for our dessert and it was delicious. You can’t miss on trying a bebinca especially when in Goa. Overall it was a great experience of having typical North Indian food in Goa and satiating my taste buds to the fullest. So when in Goa do try the Yellow Chilly and I am sure you will love it.

Dakshin Food Festival at Crowne Plaza Rohini!

Posted on August 26, 2017 by Aditi Malhotra

The word Dakshin, by default doesn’t excite me much, because I am not a big fan of South Indian Cuisine, but recently when my foodie friends decided to visit the DAKSHIN Food Festival at Crowne Plaza Rohini, I reluctantly agreed. I am so glad that I actually went, because my perception of the Dakshin food changed completely, it was so so good that I can actually now say that I relished it.

The spread was an elaborate one and offered wide variety of dishes for both vegetarians and non-vegetarians. I tried quite few things and I have to admit that I loved each one of them. Some of them need a special mention, The Rawa Fish was an amazing preparation, crispy outer coating to an otherwise tender fish, it just melted in mouth. Chonka Idly, Maysore Bonda and Paneer 65 were other delightful preparations. I loved the tiny tiny crisp idly a lot. Mulagu Vada too was a delectable dish and so were Chicken 65 and Meen Pollichathu.

Then we tried the Veg Stew with Appam and it was simply delicious. Rasa Omelette was a dish that stood out for its awesome flavours. Ulli Theeyal Mutton and Mangalorian Fish Curry were relished with Malabari Paranthas and trust me they were drool worthy.

After a hearty platter of desserts, we ended our culinary trip to Dakshin, without having to go their actually and enjoyed ourselves to the core. Now I can say that I look forward to more such festivals and I am extremely open to explore more South Indian dishes.

Experiencing Culinary Delights at Auro Kitchen & Bar!

Posted on August 18, 2017August 18, 2017 by Aditi Malhotra

Auro Kitchen & Bar, nestled in Aurobindo Market, Hauz Khas is surely one of the coolest places you will come across. With a huge terrace to spend some cosy time, they have an equally spacious interior seating as well. Even if the weather isn’t too fantastic to sit outside, the mist fans do the job and make it up the heat and humidity. For those who wanna try their various varieties of Hookah, by default will have to sit outside and enjoy both the weather and the hookah along with some scrumptious food and drinks.

This time around as I was with a vegetarian friend, and also for a change, I too gave non-veg a skip and I don’t regret it at all, as the food was great.

To begin with we ordered, Char Grilled Potatoes, small jacket potatoes cooked with tandoori masala which was spicy and topped with creamy cheese, this surely was one delectable dish. The spiciness of tandoori masala was perfectly balanced by the cheese and it was a match made in heaven.

Next we tried Paneer 65 Sliders and they were truly amazing. Spicy paneer 65 in soft buns, this made for a delightful dish and should definitely be given a try, I am sure even the non vegetarians will love it.

The mushroom Ranikhet was another amazing preparation, mushroom paste, truffle oil, matahari ranikhet cheese and mozzarella over a flat bread, though for my liking the mushroom taste was slightly overpowering, but nevertheless the dish was unique and can surely be given a try.

Truffle Kulcha and Wild Mushroom Seekh Kebabs totally compensated for the non-veg craving, because the mushroom seekh kebabs tasted just like mutton kebabs and were very soft and tender.

For drinks, I settled for Orange Thyme, an orange based mocktail which was quite refreshing, whereas I sipped 2-3 cocktails which my friend had ordered, Passioned Secret Tea, a whiskey based cocktail with bourbon and this was really nice. Other was The Union, a vodka based cocktail with pomegranate and I liked this one too.

While gorging upon the starters and slurping away the drinks, we really werent too hungry for a main course, yet we wanted to try something from the menu. We settled for Masala Cottage Cheese and were so glad that we ordered it. Cottage Cheese chunks cooked in rich tomato gravy served with paranthas, made for an amazing dish and I really recommend it to all my vegetarian friends. You will surely love it.

Overall, Auro was a great foodie experience and I look forward to visit the place again with my friends and family.