Tag: Food

Boombox Brewstreet is back with a lot of Boom and Bang..!!

Boombox Brewstreet located in the hustling bustling market of sector 29, Gurgaon is definitely your next go to bar and casual dining space. Music is in the air, on the walls and everywhere here, because that is the central theme of this lively place. The place opened some 4-5 months back and then temporarily shut for renovation and now its back with a bang. I was recently invited by Mukul Verma, co-owner of the place for a wonderful food tasting session.

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My foodie experience began by a mind blowing gastronomic Amuse Bouche, which was melt in a mouth version of our traditional dahi bhallas, served like a dollop of curd on spoons emitting smoke, it was sheer delight to watch it.

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Something is Fishy and Yeh Reshmi Zulfein were served first. Something is Fishy was a tangy and lemony fish tikka and served with big chunks of aloo chaat, which gave it a real twist and a pleasant one indeed. I loved it. Yeh Reshmi Zulfien was a nicely done Reshmi Chicken Tikka marinated with creamy pesto sauce and tandoori mayo, I loved it.

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Up next were the Chemical Brothers, a trio of Jhalmuri, which had one original style, one fennel flavoured and one achari, well Jhalmuri has never been something that I am keen for and hence I did taste, but didn’t like it much. I find the flavours of oil too strong for my liking.

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Aye Mere Pyaare Mutton, Punjab Se Lekar Delhi Via Spain and Mr. Gulati Kebab were served next. Aye Mere Pyaare Mutton was a sure shot winner for me, tender and saucy meat balls served with cucumber and basil yogurt and tomato chutney. This is not to be missed. Mr. Gulati Kebab, served with chutney droppers and mini paranthas were delectable too, the kebabs were really soft and delicious. Punjab Se Lekar Delhi Via Spain was also an interesting dish, where Rajma Chawal were fried like a croquette in Amritsari Papad Crust.

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Teri Meri Kahani, Kool-Cha and Main Toh Raste Se Jaa Raha The found space on our tables next. Teri Mere Kahani was an interesting version of Caesar Salad with Vegetable Croquette, it was really nice. Kool-Cha was an amazing take on a stuffed kulcha with a tasteful filling of Chettinad mushrooms, I really loved the taste of it. Main Toh Rasta Se Jaa Raha Tha was Boombox way of presenting Dahi Puris, they were nice and tangy, but one should have them immediately because they tend to turn soggy sooner than you imagine.

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Hothon Pe Bas Tera Naam Hai, PB&J and Imly Ka Buta Berry Ka Pulao were the final dishes served, Chicken Tikka done the Chettinad way with some molecular gastronomy on display with coconut bubbles is what made Hothon Pe Bas Tera Naam Hai. A Parsi influenced dish, Imly Ka Buta Berry Ka Pulao was basically rice cakes with pulled khatu meethu chicken and tasted really well. PB&J was also an interesting concept of bread spheres with paneer filling, fried like pakodas  with salli crust and served with a berry jam, no.. the jam wasn’t sweet, it was salty and spicy and delicious.

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This brought our culinary journey to.. no not an end, but a break, which was followed by desserts to finally bring it to an end. There was I Love My India, Rabdi & Boondi Cheesecake with Kiwi and Blueberry, I really loved this one and got inspired to try making it at home(you know I am a baker and a cook who loves to experiment with food..isnt it). The other dessert was called Khaike Paan Italy Wala, a paan flavoured Tiramisu. I did taste it and it was nice, but I basically don’t enjoy paan flavoured desserts so didn’t have much of it.

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Overall I loved my experience at Boombox, the ambience, the food, the presentation of food and the molecular gastronomy was really commendable. Even the drinks were amazing, I tried the Orange Mojito and Slushy Margarita, my son tried the Oreo Shake and all the drinks were superlative.

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I highly recommend visiting this place where you can enjoy some great music, quirkiness and amazing food that looks equally interesting.


Boombox Brewstreet Menu, Reviews, Photos, Location and Info - Zomato

Barney Butter is all set to launch in India by Oswal Organics!

Barney Butter, a leading California based almond butter brand all set to get launched in India by Oswal Organics.
Founded in 2008 in Fresno, California, Barney Butter is one of America’s leading producers of almond butter, and one of the few specialty nut butter brands devoted exclusively to almond products. Barney’s obsessive focus on the quality of its all-natural almond butters has inspired a three-year growth rate of 553%, earning the company a spot on the Inc. 5000 list of fastest-growing companies in the U.S. Barney crafts its small batch, artisanal almond-butter with organic, fair-trade, non-GMO ingredients whenever possible to create the taste and promote the values rooted in its California home.
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Company President & CEO Dawn Kelley states “We’ve always seen Barney Butter as the kind of dietary staple that deserves to be as good to your body as it is to your taste buds,” says Kelley. “That was the thinking that inspired us to develop an all-natural product in the first place. It also drove us to become one of the first specialty nut butters to earn the non-GMO Project Verified Seal, almost five years ago.”
 
They’re creamy and smooth, and they don’t need to be stirred or refrigerated. Why choose almond butter? Almond butter has less saturated fat/ more calcium, iron, vitamin E, fiber and magnesium than peanut butter. Launching in India with a bang of 8 variants Smooth, Crunchy, Raw & Chia, Honey & Flaxseed, Vanilla & Espresso, Cocoa & Coconut.
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Natural nut butters in general are VERY good for you.  That’s because they contain a lot of healthy, unsaturated fats that help to maintain good cholesterol levels, slow digestion, and can actually be used as a good fuel source by your body on ketogenic diets.  Almonds themselves contain a lot of Omega-6 fatty acids, which when balanced properly with Omega-3 fatty acids, can ensure your body stays in top form and is resistant to excessive inflammation. 
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Finally, almonds may actually help you to lose weight, despite being a high calorie, high fat food.  There have been all sorts of studies done on the consumption of raw nuts, including many tests on human subjects regarding diet and weight gain.  People who eat nuts at least twice a week were drastically less likely to gain unwanted fat when keeping their diet in check.  So what are you waiting for?  Have some almond butter, and don’t you dare feel guilty. 

Currently available on Amazon India and all the leading stores at 999 MRP for 284 grams.

Arabian Culinary Night – VITS Luxury Hotel, Mumbai

TAFATHALO was the word that resonated while I was welcomed at the VITS Luxury Hotel for the Arabic Food Festival. The word “Tafathalo” means “Do me the honor” in the Arabic dialect. It is an invitation to come to the table. And yes, once again the culinary wizards of VITS Luxury Hotel had crafted for its patrons the Arabian delights over the month. Aptly translating the tradition of hosting a guests for a meal, which is an old honored tradition in the Arabic World and an expression of hospitality, VITS this time served an array of Arabian delicacies.

The Arabic cuisine is of a rich diversity of  Mediterranean, Middle Eastern, and Asian food. But with the arrival of western business associates in the Arab land, their tastes and preferences also led to spice-up the Arab cooking. And this time the delicious diversity was served in a platter at the VITS Luxury Hotel during the Arabic Food Festival.

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While the menu comprised of Non-Veg & Veg recipes, it was chiefly based on starters. But yes, these scrumptiously flavorsome dishes were incredibly wholesome and pampered the taste buds with utmost care. Accompanied by Mr. Aloy Fernandes Manager (VITS, Luxury Hotel), I embarked on a gastronomic adventure that literally left me salivating for more.


The Arabian culinary night began with Falafel – Incredible Falafel Burger. This one was not just  conventional but the one that was incredibly presented. The taste was such that it would give a fried chicken run for its fame. It was crafted like a  miniature burger with deep fried blend of grounded chickpeas & spices in between the pieces of Peta Bread. This incredible invention was born in the kitchen of VITS. Trust my word, after savoring this palatable delicacy I learnt that it was a veg recipe!  Complemented with Lebanese Dip, Hummus & bowl of Fattoush which comprised of lettuces, pepper, pickle as well as parsley, this recipe graduated to be so astonishing that it lured a pure non-vegetarian like me to ask for more.

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After devouring the Falafel, the next Arabian recipe was Kibbeh. They are to die for! Kibbeh, kubbeh or kokeba all mean “the shape of a ball” in Arabic. These finely baked & deep fried crispy morsels of lamb meat were deliciously succulent. They tasted just too out of this planet! No Shami Kebab can even graduate as a substitute for this, a must try for every foodie.

 

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Casting a spell with its lip-smacking taste was Shish Taouk. Boneless chicken cubes marinated in garlic, lemon juice, olive oil and grilled on skewers with peppers, this innovation tasted fabulously appetizing. Every bite was truly wholesome with the grill flavor lingering in the mouth. Crispy on outside and tender within, the Shish Taouk was one of its kind.

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The essential concept in the Arabic cuisine is hospitality and with great warmth , chivalry, VITS served me with yet another saporous dish knows as Lebanese Sumac Prawns. Sumac is a tangy, lemony, berry-red spice that goes well with grilled fish and prawns. The prawns were luxuriously marinated with Sumac, special spices and slowly grilled to render the reviewer speechless. Yes! this recipe was another tantalizing treat for my taste buds. It was complemented with soft Peta bread & tempting Garlic Dip.

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The non-veg mezze offered each portion of all its non-veg recipes in a platter complemented with the accompaniments. While The Veg Mezze comprised of Falafel (Incredible Falafel Burger), Spinach Bell Pepper, Mushroom & Cheese Fatayer & Orfali Kebab.

Spinach Fatayer; a baked puff affluently infused with assorted bell pepper, spinach, mushroom & feta cheese was amazing. And the last but not the least Orfali Kebab was just an another fabulous crunchy veggie cousin replicating boneless fried chicken strips. This was yet another Arabic veggie delight which I savored and I believe that an ardent foodie must grab a bite of it.imageedit_3_5492179676

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Fattoush, Lebanese Dip & Hummus were the star accompaniments. Specifically crafted to augment the palatable taste of every appetizer that was brought over the table. Also, the entire cuisine was cooked in Olive oil which added to the flavor. The Hummus was olive-oil flavored, Lebanese dip was flavored with hung-curd & thyna paste, and the Fattoush Salad ingredients i.e. lettuce, pepper, olive & parsley were stir fried with Olive Oil.

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The idea of Arabic Food Festival was brewed in the kitchen of VITS where Chef Hemant & Chef Arnald charted out the flavorsome journey of Arabian cuisine for the guests. The courteous & friendly duo were present with me throughout the evening. Their passion to serve new cuisines & recipes every time makes VITS Luxury Hotel a hub to savor fabulous delicacies every time.

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The festival concludes by the end of this month. So, go ahead and relish the cuisine of Arabia specially crafted for the admirers of world cuisines. After all, VITS is the place to treat your taste buds with incredibly flavorsome signature delicacies that are dished out every time.


 

Poolside - VITS Hotel Menu, Reviews, Photos, Location and Info - Zomato

Let Loose and unwind from your day at Hang Out !!

Hang Out introduces its all new cocktail and bar snacks starting this month


Relish the Aranchili bar snack with Enchanted Forest, a refreshing new cocktail being served this weekend all day long


at


Cyber Hub, Gurgaon


Cyber Hub: 9560700811/ 9821496971


Now Open from 11Am – 12Am


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Tasteful Thursdays- Bacon & Maple Syrup Ice-Cream Recipe by Chef Pawan Bisht

A dear friend and a great chef, when you find in one person, it makes for a lethal combination. Chef Pawan Bisht, Head chef at a very popular restaurant Junglee Billee is a dear friend and upon my request, he has shared one of his most favourite recipes. I am sure you all gonna love it, and watch out this space every Thursday for more recipes.

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Bacon and maple syrup ice cream

  • Time:-2.30 hrs
  • Prep:-2 hr 15 mins.
  • Cooking:-15 mins.
  • Yield:- 1 quart

 Ingredients:-

  • 3 large egg yolks
  • ¼ cup sugar
  • 1 cup whole milk
  • 2 cup heavy cream
  • 3-4 strips bacon
  • 1 cup maple syrup
  • ½ cup caramelized walnut

Procedure:-


  • Whisk the egg yolk and sugar in a bowl. Transfer it to a sauce pan and pour the milk. Whisk it well.
  • Cook this mixture on a low heat, stirring on a regular interval.
  • Once the mixture is thick enough to coat the back of the spoon add the maple syrup. Mix well.
  • Pour this mixture in a bowl and refrigerate till cold, approx 30 -45 minutes.
  • Meanwhile take a pan and put it over the medium gas range, once heated sear the bacon on it till crispy.
  • Once the bacon is cooled down cut it into small pieces leaving 1 or 2 strips for the garnish.
  • Take out the custard from the freeze and pour the cream in it.
  • Add the caramelized walnut, bacon pieces and churn the mixture.
  • Pour this mixture in an air tight container and freeze until firm at least 2 to 3 hours.
  • Serve garnishing with crispy bacon strips and caramelized nuts.
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For caramelized nuts:-


  •  Take a pan and put it on a low heat. Add sugar to it and melt it till golden brown colour.
  • Add nuts to this mixture. Mix well.
  • Pour this mixture on a baking sheet and let it cool.
  • Once cooled down break it nicely into small pieces.
  • Add it to the ice cream to get the crunch.

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Jashn-E-Fateh, a culinary delight at Singh Sahib, Eros Hotel

Food Festivals allow us to experience Culinary Delights of different regions and most of the times they leave me elated and asking for more. I was recently invited to Singh Sahib by their most loving PR and F&B team, for Jashn-E-Fateh Food Festival. Singh Sahib commemorated the incessant victories and the legendry journey of Sardar Hari Singh Nalwa, who was the commander in chief of the Sikh empire and was famous for his valour, which led to the glory of the Sikh empire. Equally famed were the celebratory feasts that followed every successful conquest. Jashn-E-Fateh was a culinary tribute through an extravagant buffet, which celebrated the flavours from Punjab to Peshaawar. Otherwise also Singh Sahib is known for its Punjabi food from the undivided India and hence flavours from Pakistan have always been a highlight, but in this ode to Sardar Hari Singh Nalwa, the culinary delights were specially curated keeping those times in mind. img_6449

There were 3 major live cooking stations that highlighted the era and the dishes that formed the most famous part of that era. Then there was the buffet that had dishes from across the regions of Punjab and Peshawar.

Badam Milk served in a traditional way made for the welcome drink, and it was simply awesome, very flavour and refreshing.

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Our culinary journey began with the region of Peshawar and Namak Mandi in Peshawar to be precise. In earlier days it used to be a trading ground for salt and hence the name. Namak Mandi, today is a famous food street in Peshawar that serves authentic food and barbecued meats are a speciality. Here at Jashn-E-Fateh, Namak Mandi Sigri served selection of meats and vegetables cooked on Sigri just the way Pashtus do.

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There was Gosht Ki Chaap, Murgh Saaji, Namak Mandi Paneer Tikka and Surkh Mushroom.

Each and everything on this menu was just delicious. The muttonchops were amazing; they were so tender and tasteful. The roasted chicken also had a very unique flavour; it wasn’t anything like the regular tandoori chicken. It had very authentic taste. My son polished off the paneer tikka in no time, and he liked it so much that I had to call for a second helping. Mushrooms too were delectable and I controlled myself from not going for a second helping on this one, else I wont have been able to try the other dishes, they were so delicious.

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The next dish was from Haripur, it was the Katwa Gosht. I loved the way; this live cooking station showcased the various stages of cooking this mutton dish. It is basically a mutton cry cooked in an earthen pot over slow fire and takes about 4-5 hours. It also has a particular eating tradition; the chunks of khameeri roti are dipped in the curry and served in an earthern pot to relish. I loved this dish from every aspect, the way it is cooked, the aroma, the presentation, the tradition of eating and of course the taste. 10/10 for this one.

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The third live station was from Kashmir; the one in Pakistan and it showcased Kashmiri Kalaahri Kulcha. Pan grilled leavened bread and ripened cow’s milk cheese of the Dogra community; this specialty was served with spiced chickpeas. The Kulchas with their filling had a very authentic and different taste, it was mild but wonderful. The chickpeas added spice to the whole experience.

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I gave the dishes in buffet a skip, as I was feeling too full with these live station delicacies. My son though tried the Handi chicken and as per the expert, it was delicious too.

The live station cooking and their delicacies were enjoyed multifolds with the live music and some ghazal singing in the background, and that makes the experience at Singh Sahib even greater.

The only thing I felt was absent, was the ambience decor, it would have added a lot of value if decor was also done keeping in mind the food festival.

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I am grateful to the team at Eros for inviting me for this amazing foodie experience and I look forward to more culinary delights from the house of Eros Hotel.


Singh Sahib - Eros Hotel Menu, Reviews, Photos, Location and Info - Zomato

Experience Food, The Army Way At 38 Barracks

Who could imagine that an accidental meeting with an army man in a train journey could become a turning point in Ankul Agarwal’s life and become an inspiration behind a theme restaurant. This is what exactly happened when owner of the Restaurant 38 Barracks, Ankur met a stranger, in this case an army colonel, on a train journey to Shimla. During the course of the journey, Ankur learnt many facets of an army man’s life and this how the idea of 38 Barracks was germinated. Ankur was so moved by the colonel’s story that he wanted to give a tribute to army men, 38 Barracks, as a restaurant based on the lives of army men is Ankur’s realization of that tribute.


38 Barracks truly reflects the spirit of an Army Man’s life in its every corner, in fact special corners like Locker Room, Drawing Room, Balcony have been marked in the restaurant, nooks and corners, walls and shelves are adorned with mementoes and memorable of army battalions. From medals, to old telephone, monochrome photographs and guns and rifles, every single aspect of the décor speaks loudly about the theme. Unlike other thematic restaurants where a few elements reflect the theme, 38 Barracks have gone all the way in maintaining the essence of the theme. And not just the décor, but also their menu is carefully curated with items that have been popular with major battalions of the world.

I was recently invited by Vickrham from Foodmaniacs..Born to Eat (do check out their blog for all food and lifestyle updates), for an exclusive bloggers table introducing new items in the food menu, which are designed by Michelin Recommended Chef Gautam Chaudhary.

Gautam himself took us through the culinary journey of developing those dishes and the inspiration behind. Now coming to food, it was as awesome as the entire place.


Amuse Bouche: It was a watermelon based pallet cleanser, which was cooled through a bowl filled with liquid nitrogen, one of those things that come under molecular gastronomy. Along with watermelon, there was feta cheese, lettuce leaves and balsamic vinegar balls, which looked like caviar. It was perfect to its name, amusing and tasteful. The cold fumes coming from the bowl of nitrogen was making it look really interesting and worth capturing on the camera. Check out my video on Instagram, and do show some love by following me 🙂

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48th Battalion (Mocktail): It was also a watermelon-based mocktail, with some apple juice; sprite, green chilies and sour mix thrown in. It indeed was a very refreshing drink and I liked it.

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Paneer Tikka Barrels: This was one of the most amazing Paneer Tikka’s that I have eaten in recent times. The shape of the Paneer Tikka was like a barrel and It was stuffed with dry fruits. I loved this part, because normally paneer tikka’s are only coated with the masala on the top but after one bite, they sometimes taste bland, but this barrel with its surprise filling inside is a sure shot winner in this category.

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Gosht Ke Galauti: These were really mouth melting; the meat was so tender and delectable. These kebabs were served with Ulta Tawa Paranthas and Green Mint Chutney.

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Chicken Duet Tikka: Two different versions of chicken tikka, which are glazed in clay oven, are a heavenly delight for tikka lovers. This should be a definite try on your list, highly recommended.

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Malaysian Military Chicken Satay: These are Malaysian marinade chicken satays served with peanut chutney. Mild in taste, these make a perfect choice if you want something super tasty and yet less spicy. Just go for it.

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Soya Rahra: This will be a delight for soya lovers and vegetarians in general. A very well marinated soya chaap with a thick soya keema gravy, awesomely spiced, made this dish a wonderful one indeed. I personally liked it a lot.

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Clash of Clans: A super awesome combo of two entirely different versions of fish. One part has the very English Fish N Chips while the other has Ajwaini Mahi Tikka but both of them equally awesome. Though the Ajwaini Tikka was little spicy, but the solution is to dig one bit of Ajwaini Tikka followed by the very crisp bite of Fish N Chips.. yumm is the word..

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Big Barrack Chicken Burger: This was a father of all burgers, huge in size, delightful to look at and awesome to taste. Loaded with chicken and veggies, with sauces dripping, this messy affair is something you will remember for a long time. Must try.

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Chicken Sweet Corn Soup: A bowl of chicken sweet corn soup= happy me. This soup has been an all time favourite for me, and I wasn’t disappointed having it here at 38 Barracks as well.

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Corn Tarts: A new addition in the menu, they should surely make it to your must try list, as they were really nice. The filling was good; the tarts were baked to perfection as well.

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Chocolate Walnut Brownie: Chocolate is the other name of heaven for me, and by now if you follow my posts you would know that. One I am a big chocolate fan and second I am baker myself and hence very critical about bakery items and desserts. But this brownie was just right, perfectly done, gooey and fudgy, loaded with walnuts and topped with some vanilla ice-cream, and my mouth waters while writing this, so you know what I mean, it was delicious.

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Baked Rasgulla Pie: A very innovative creation by chef Gautam, this was a true fusion dessert and I am sure it will be loved by one and all.. ok ok..exceptions are always there.. but by and large people will love it, at least I did and I recommend too.

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This place also has an amazing range of Hukka flavors and will be a paradise for hukka lovers. They have flavours, which are very unique, and no other place in India has them so far, for example there was a Rice Pudding Flavored Hukka, which was really different and didn’t hurt the throat at all.

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38 Barracks should definitely be your next food over stop and I am sure you will love it.


38 Barracks Menu, Reviews, Photos, Location and Info - Zomato

Peshawari Food Festival @ Kama, Radisson Blu, Kaushambi

Crownit, a social app that allows users cash-back on restraunts, spas and other offers, recently hosted a bloggers table at the ongoing Peshawari Food Festival at Kama, Radisson Blu, Kaushambi. For a foodie like me, food festivals are an opportunity to try authentic cuisines within the comfort of my city. This was my first time at Radisson Kaushambi and there I learnt that they keep doing these food festivals quite often and bring the tastes of different regions for their clients. The current food festival focuses on delicacies of Peshawar and continues till the 4th of SeptemberIMG_5924

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Anjeer & Potato Cutlet with Buttermilk

The experience began with a combination of a welcome drink and a snack bite. It was Buttermilk along with Anjeer and Potato Cutlet topped with Prune Sauce. The buttermilk was good and so was the cutlet, but I found the sauce a little too sweet for my liking, I would have preferred mint chutney to it.

For drinks we were served Florina, which was a refreshing mixed fruit mocktail. The presentation of starters was amazing; we were served Suleyamani Murg ke Kebab, Peshawari Paneer Tikka, Tandoori Phool and Peshawari Raan. Out of all the things served I loved the Raan; I haven’t ever eaten meat so tender. In fact mutton is something I usually don’t eat outside, I am basically a chicken person, but oh my ghosh, this mutton was mind blowing. You simply have to try it out to believe. The next best was the Tandoori Phool, which were florets of cauliflower marinated in tandoori masala and roasted to perfection. The Paneer Tikka and Chicken were good too, but the raan and tandoori phool were clear winners.

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Tandoori Phool
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Peshawari Raan

 

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Suleyamani Murg Kebab
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Peshawari Paneer Tikka

Soups were brought in post the starters; there was Paaye Ka Shorba and Chana Pudina Ka Shorba. I opted for Paye Ka Shorba, though I have never really tried it and was a little apprehensive too, but I thought of giving it a shot. Paaye Ka Shorba aur Kharode Ka Shorba as its popularly called is made by boiling animal bones in water with a little bit of vinegar. The valuable nutrients are literally leached out of the bone marrow. After two to 48 hours of simmering, the liquid is retained and the bones discarded.

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Cartilage found in animal joint areas such as chicken feet, beef or lamb knuckles, trachea and ribs, hooves and skin, tend to yield the most nutritious broth. It contains cartilage (gelatine), bone marrow, amino acids and minerals. The end ingredient is a broth that contains all the valuable nutrients that are found in animal bones.

I couldn’t really accustom to the taste, I found it little oily, sticky and salty. It’s a kind of taste that one needs to develop over a period of time and may be cant appreciate in first instance. My mother who happened to accompany me tried the Chana Pudina Ka Shorba and highly recommended it.


The main course comprised of Dumpukht Murgh, Meat Kofta Curry, Paneer Handi Korma, Subz Gulbahar, Peshawari Choley, Yakhani Biryani, Maash Pulao, Qatlama and Khamiri Naan. Except the Peshawari Choley, which I missed by chance I tried everything and also I opted for normal roti in place of Khamiri Naan (never really liked them). The Dumpukht Murgh had a thick gravy and was delectable, but again for a change I loved the Meat Kofta Curry more. Though the koftas were little too big and also a little dry, but the gravy was awesome. Paneer Handi Korma and Subz Gulbahar will surely make a vegetarian very happy, even I liked them being a hardcore non-vegetarian. The Maash Pulao was a type of vegetarian pulao made with lots of green sprouts, a healthy option but surely not for me, especially when the aroma of Yakhni Biryani was pulling me towards it. The Yakhni Biryani served with Raita and Salan was just yumm, this is a must try and I am sure you will love it as much as I did. The most surprising dish was the Qatlama and I am sure no one can wildly guess with the name what it can be. Qatlama was like a desi version of pizza and is very popular in the Peshawar region. It was basically the khamiri naan, topped with vegetables and melted cheese just like a normal pizza and it tasted as awesome.

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Desserts are the last part of any course and sometimes it’s really true that best things are saved for last. Badam Nariyal Ki Kulfi and Sheer Korma were the real delights. The badam kulfi with hint of nariyal in it was really awesome, and I loved the faluda, which was coloured orange with the use of saffron. The combination of white kulfi on the bed of orange faluda was not only tempting to the eyes but a feast to the taste buds as well. Sheer Korma was no less, it was like the traditional meethi sevaiyan loaded with dry fruits and was very very tasty.

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Special mention for Chef Vishal Nigam and Chef Devi Lal who prepared these delicacies not just with expertise but also with lot of affection, passion and love.

Overall my experience at Kama was worth every moment spent there and I am feeling bad that I missed out on visiting the place earlier, but better late than never. I look forward to many more culinary experiences at Kama in time to come.


Do visit the Peshawari Food Festival at Kama, Radisson Blu, Kaushambi


From 18th August to 4th September


Kama - Radisson Blu Kaushambi Delhi NCR Menu, Reviews, Photos, Location and Info - Zomato

Soul Satisfying South Indian Food at Tirupati Vrindavan

South Indian food is something that I can enjoy only once in a blue moon because I don’t find that authentic taste at much of the places. But this newly opened place Tirupati Vrindavan has changed my perception completely. It not only serves amazing South-Indian food but also has a very peaceful and cool ambience, very apt to its name that is derived from two religious and spiritual places, Tirupati for Lord Tirupati and Vrindavan for Lord Krishna. It’s a place away from the usual hustle bustle, loud music or a fancy set-up that we normally see in the restaurants these days. This place focuses on the quality of its food and believes in ‘keep it simple silly’ funda. I was invited there by Dish Guide, who have this amazing app called Foodie, which helps you locate best dishes in your neighbourhood, do check it out.

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At the onset, we were served a welcome drink of Butter Milk, and I really have to say that it was the best buttermilk I ever had. It wasn’t anything like the regular buttermilk; this one had a nice ‘tadka’ of sarson, kari patta and jeera. It was very refreshing and I just loved every bit of it.

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The buttermilk was followed by an amazing ‘Rasam Shot’, I am calling it a shot because we got ourselves served in short steel glasses instead of the whole portion, but I suggest that you try and have the entire portion, its simply worth it. In fact I regret not ordering the full portion. It is one of the best things they have in their menu. It was served along with crispy papads.

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For starters we tried their special Fried Idly, Masala Idly, Dahi Vada and Medu Vada, which were served with an assortment of chutneys and hot sambhar. All three dishes were good, but I personally loved Fried Idly the most. It was crispy on the outside and yet retained the softness that a normal idly has. I didn’t even care for the sambhar, it was just great in itself. I loved the sprinkle of gunpowder masala over the idly which gave it an enhanced taste. The second best dish that I liked was the Dahi Vada. The dahi was perfectly sweetened, not over sweet, but just perfect and the vadai were mouth meltingly delicious.The masala idly was also good, as it was an idly tossed in brown onions and tomatoes masala. The medu vada was good, but nothing exceptional. For drinks I tried their Aam Pana, and you must definitely try it out, it was really good.

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Fried Idly

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Medu Vada
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Masala Idly

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Dahi Vada

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Aam Pana

We were a group of 5 people and hence wanted to make the most of our visit to this lovely place, hence we decided to order more number of dishes and share amongst us so that we get to try more variety.

For the main course, we settled for Masala Dosa, Mysore Masala Dosa, Curd Rice and Lemon Rice. Both the dosas were amazing, crispy and loaded with masala potatoes in the center.

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Masala Dosa
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Mysore Masala Dosa
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Lemon Rice
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Curd Rice

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The curd rice, I guess was prepared in a little hurry and was missing the tadka, it was nice, but I think by now I was expecting more out of every dish and thus it was a little disappointing. The lemon rice was just perfect and I relished every bite of it.

The afternoon of this great culinary experience was brought to an end with their special filter coffee. It was raining outside and I guess there is nothing better than a cup of hot coffee on a rainy afternoon.

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For those who love South Indian food, this is the place you must visit and those who don’t like South India food, I suggest you please visit this place and I am sure you will start loving this cuisine.

I also happened to meet the owner of the place, Shubham and he came across as a very warm and friendly person and I think it’s his persona that is reflected through the restaurant that he has made.

I really urge all my readers to give this place a sure shot try and you will love it.


Tirupati Vrindavan Menu, Reviews, Photos, Location and Info - Zomato

Sunday Brunch @Blooms, Eros Hotel

Sunday is always the most sought after day of the week, one either wants to relax completely or go out and have some fun, but doing something special is indeed a part of Sunday. Out of all the things one may plan whether to stay at home or go out, food is I guess the biggest discussion point and with me its no different. Last Sunday I was fortunate to have been invited for reviewing the Sunday Brunch at Blooms, Eros Hotel, Nehru Place and I really can’t explain in words what fun it was. Blooms organizes Sunday brunches every weekend, but the last Sunday of every month is the most special one, as its always done centered around a theme. When I visited, the theme was Monsoon Magic, the weather was just perfect to justify the theme and yes the ambience and the food, both were magical.

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The magic began right at the entrance as I eyed the lavish spread of desserts. It was difficult to resist the temptation of not beginning the brunch with desserts, but nevertheless, I started at them for a long time and captured them in my camera at least.

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The ambience of blooms is very comfortable and relaxing and they have both indoor and outdoor seating. Some special elements were added in the decoration to compliment the monsoon theme. There were umbrellas, paper boats and even the staff was wearing raincoats. It all looked very very cute and interesting.

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The menu was elaborate; there was a lavish buffet spread inside along with a lot of live counters that were placed outdoors. Just taking a stroll around and looking at all that yummy food made me hungry, and I can feel the hunger pangs even now as I write this review.

LIVE STATIONS:


Thela


There was a thela that served assorted pakodas, now monsoons are almost incomplete without pakodas and hence it was a sure shot hit amongst the guests An assortment of pakodas were served, paneer, aaloo pyaaz bhajiya, achari green chilli and others. Then there were a variety of Samosas on the thela, Potato & Cashew filled traditional Indian samosa, Chicken Patti samosa, Keema mutter samosa with mint & saunth chutney.

Chole tikki, sizzling stew of Dry peas with spiced potato was also served with tamarind chutney and selection of toppings.

Also I just loved the way the Pakodas were served from an upside down umbrella, it just looked so interesting.

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Bhutta Corner


Charcoal grilled corn was served with lemon, salt, green chilli & spicy masala.

There was also the steamed buttered corn with spicy masala.

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Rain forest Grill


Selection of meats and vegetables with spices mix from the RAINFOREST region of America, Brazil, Colombia, Peru and Venezuela


Lamb chops, Chicken breasts, Red snapper, Salmo, Seabass, Prawns, Button Mushrooms, Potatoes, Peppers, Asparagus, Zucchini, and more, one had ample choice of staples to try out these rain forest flavors.

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Momos


Traditional South Asian dumplings with choice of vegetarian & non- vegetarian fillings were served with spicy sauces & dips and they were simply amazing.   

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London Fish & chips


Batter fried fish was served with homemade wafers and it was a true delight, the fish was very very delicately fried and light in taste, the handmade chips were the highlight of the dish.

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Asian hawker counter


Then there was this counter, which served the Pan Asian delicacies and just passing by the counter, the aromas made by tummy rumble with hunger pangs.

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Main Course


This buffet lay out all that you could think of, with wide variety of dishes in India, Continental and Chinese, you just couldn’t ask for more.

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Desserts


Desserts Spread was mouth drooling and had a perfect mix of both western and Indian desserts. I tried quite a few of them and especially loved the raspberry eclair and chocolate mango mousse.

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The live bar counter knocked out some amazing drinks and also there was a live band to keep the mood upbeat at all times.

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The Sunday Brunch by Blooms, Eros Hotel is definitely not to be missed, so do plan your weekend accordingly and also watch out for their next theme on the last Sunday of August. I had a lot of fun and I am sure you too will enjoy!

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Blooms - Eros Hotel Menu, Reviews, Photos, Location and Info - Zomato

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