The Hiatus, Clarion Collection

The Hiatus

The Hiatus

There are restaurants that swear by their fusion and experimental cuisine. There are kitchens that boast of its chef’s bold artistry, and then there are places that are fabled for their lush green foliage and pristine atmosphere. The Hiatus is an amalgamation of all three. Tucked in the heart of South Delhi, it is a voguish dining destination in the capital’s elite Clarion Collection-Qutab Hotel.

The first hospitality venture of GB Fine Dine & Hotels Ltd under the leadership of Jalandhar based entrepreneur Saurabh Bhandari, The Hiatus was conceived in December 2013 with a concept of progressive world cuisine and the rare molecular gastronomy to dish out an ultimate luxe and opulent dining experience. The name ‘Hiatus’ connotes pause, an opulently peaceful arena to take a break from the fast life of the city and get rejuvenated and refreshed to hit it back.

Open area for brunch

Open area for brunch

It was 4 of us at the brunch/lunch table, the menu was especially curated for the day and included Starters, Salads, Soup, Main Course and Dessert accompanied by cocktails and wine of choice. The spread was indeed extensive and tasty. The best part about the day was our table which was set inside the kitchen and from where we could see all our dishes being made. The Manager was kind and hospitable in his most decent way and left no stone un-turned when it came to showing and explaining us about the restaurant and its specialties.

At The Hiatus, the journey of discovery begins from its entrance that is complemented with a stone path surrounded by a charming green space on one side and a clear pool on the other. The restaurant is a compilation of different shades and moods. The opulence starts from theH-Bar, which is an urban bar housing a fair collection of international spirits and serving an innovative range of cocktails. The intimate seating and warmly-lit interiors with walls adorned by wine and cigar racks provide for an ideal setting to the modern-day globe-trotting gastronomic enthusiast.

H- Bar

H- Bar

Wine Collection

Wine Collection

Interior

Interior

This place guarantees you one of the best location, food, ambiance and drinks. My taste buds went for a toss with each dish and a 10/10 on the presentation as well.

To start with food we tried, Exotic vegetable cigars, Tikki fusion, Wok tossed Scallops with Broccoli & Lemon Grass, Asia meets Europe and Dry Crisp Lamb. The cigars in its all form were crispy on outside and perfectly stuffed on inside, Tikki fusion was not very extra ordinary but the presentation will definitely make you try the dish. As for Scallops they were nice and personally tasted really well, Crisp Lamb was my favorite out of all the starters. Perfectly cooked, spiced, flavorful and crisp. A bang on dish!

Scallops

Scallops

Crisp Dry Lamb

Crisp Dry Lamb

The Salad and Soup both were made to perfection but since I was looking forward to main course I decided to skip on the soup although tasted the salad and it was beautiful. Rocket Apple Salad being a new thing for me trusted me really well. Now coming on to main course, we had Salmon Teriyaki Glaze, Sous Vide Cooked Bacon Wrapped Chicken, Cottage Cheese. The Salmon was quite dry and didn’t fit in our taste buds whereas bacon wrapped chicken and cottage cheese were liked by everyone.

Chicken Espetada

Chicken Espetada

Zucchini Wrapped sole

Zucchini Wrapped sole

The desserts were and are always my favorite part of the meal and when I heard about the Red Velvet Cake, Mini Mint Plant Surprise being served in desserts I couldn’t control my taste buds from doing a happy dance and suddenly my already stuffed tummy had space for this. Both of these were outstanding and splendid!!

The kitchen at The Hiatus swears by its world-class techniques of food preparation and in-house ingredients. There is a special garden to cultivate herbs. Meanwhile, the delightful dishes served on the platter are mastered by the chefs through latest science and technology. For instance, the meat and vegetables are cooked using Sous-Vide, a dehydration technique by which the water within food is evaporated at a low temperature to let the food remain raw and retain its original nutrients. A popular technique in the US, Sous-Vide has recently entered the rare Indian kitchens.  The main attraction in the kitchen is a long table called, the Chef’s Table. The table seats the chef’s guests for a special customized meal.

The Dine-In-Cellar at The Hiatus is a private dining hideaway that demands prior reservations owing to its tailor-made menu complimented with an impeccable selection from the exhaustive wine list – a duet that propels the senses of gastronomic aficionados, on a culinary journey across the world. The uber chic room comprising hideaway walls stacked with wines surrounding a huge vintage style marble table and chairs rooted at the centre is an ideal spot for privy affairs.

A symphony of great food, ambience and stylish service, The Hiatus poses as a shining star in the city’s lifestyle skyscape.

Address: Qutab Institutional AreaClarion Collection – Qutab Hotel, Shaheed Jeet Singh Marg, Katwaria Sarai, Qutab Institutional Area, New Delhi

Contact: 08527827878, 08826386969, 011-41787878

Timings:  12 noon- 1 am

Cuisine: World cuisine

Meal for two: Rs 3000 plus taxes

Happy eating & Happy reading!!! 

Beyond Brilliant by Chef Dipna Anand

Beyond Brilliant

Beyond Brilliant

It’s not everyday that a chef is willing to meet writers/bloggers in a very casual setting at Starbucks with no fancy lights and decoration adorning the hall. When I got this invite of reviewing the first book penned down by chef Dipna Anand, I was quite excited and intrigued both because after reading about her I was somewhat convinced that she must be someone very conservative and reserved when it comes on to opening about the details of her restaurant “Brilliant” back in South Hall, London. But to my surprise, Dipna is one of those humble and down to earth chef’s who not only hails from a family of chefs/cooking experts but is also a graduate in technology which she used in cooking.

Dipana has won the much coveted British Curry Award. Her award was announced by the British Prime Minister David Cameron.

She co-owns the famous ‘Brilliant Restaurant’ in Southall. Author of ‘Beyond Brilliant’ recipe book, Dipna also lectures at The University of West London specializing in following subjects – Hospitality, Catering, Food Studies and Indian cooking.Dipna runs an Indian cookery school, carries out food demos and pop-up chef events., she is currently on a mission to teach the world how to cook ‘real Indian food’ with a touch of glamour and a lot of spice through a TV series she plans to come up with in the days to come. She has been featured by multiple newspapers, magazines and TV channels of repute in UK.

dipna anand 3

Her book is divided into 5 parts:

A.)  Welcome & Our Brilliant Career

B.) A Brilliant student & Teacher

C.) The Brilliant Restaurant

D.) The Brilliant Family

E.) The big Brilliant wedding

The book has everything you would want to know about Dipna, her father, her grandfather and the history of “The Brilliant”. What started in 1960’s as a small restaurant in Kenya has now turned into one of the most sort after North Indian restaurant in South Hall. The journey of 40 years is very well described in the book.

Chef Dipna Anand

Chef Dipna Anand

The book has some amazing recipes which are easy and tasty and can be made using all the ingredients present in your kitchen. Buy your edition of the book and learn more about the chef and her journey so far.

Happy eating & Happy reading!!!

Hot Dog Festival at Smokeys BBQ and Grill

Hot Dog Festival

Hot Dog Festival

The Chicken Festival was a rage with over 25 chicken dishes including burgers, pastas, mains etc; Smokeys BBQ and Grill has underway with a whole new variety of Hot Dogs in the menu for the Gourmet Capital. The popularity of the term Hot Dog is generally attributed to sports cartoonist T. A. “Tad” Dorgan, who caricatured German figures as dachshund in buns, and called them hot dogs because he couldn’t spell frankfurter. Each country and state boasts of its particular style of preparing the Hot Dog, lending this dish its unique character all over the country.

The Hot Dog Festival will begin on January 23rd, 2015 and will continue till April end, serving large slices of the good ol’ food of America – The Hot Dog, done in the most traditional and customary way.

Andhra Style Tenderloin Chicken

Andhra Style Tenderloin Chicken

The festival will feature some of the most tempting hot dogs around the globe, apart from those that are available on the regular menu. There are four different sizes available according to your appetite. SUPER BOY’ a 10” hot dog with rookworst pork sausage and chilli pork; Mamma’s Boy a 10” hot dog stuffed with tossed chicken in reshampatti chilli and smoked chicken sausage; Big DADDY a 10” hot dog stuffed with chunky tenderloin & bacon flavored with red bhawnagri chilli and paprika; Smokeys Spicy Ball Dog‘ a 10” hot dog stuffed with juicy lamb & parmesan meatballs tossed in smokeys special spicy meat sauce and Grill Veg & Couscous Hot Dog are surefire hits at Smokeys. The 8” Hot Dogs includes Crispy Veg Dog, Grill Chilli Dog Melt, Andhra Style Tenderloin Chilli Dog, Spicy Chicken Hot Dog, Bacon Wrap Pork Sausage etc.

Big daddy

Big daddy

Grill Veg+ Couscous Hot Dog

Grill Veg+ Couscous Hot Dog

Hot Dog Festival - Creative

If you only want a taste (who can blame you when there’s so much else to choose from), we’d recommend the dog sliders: they’re four to a plate, perfect for sharing and make for delicious mini meals and yes, you can choose from the menu.

And the spotlight of the Hot Dog festival is Smokeys Super Dog, a maniac size dog serve with pulled and sliced tenderloin which you cannot afford to miss.


Important FACTS:

  • Dates: Starting 23rd January 2015
  • Timing: 12:00 noon onwards
  • Price: Starting Rs.480 (Excluding Taxes)
  • Address & Telephone:

New Delhi – Plot 2, VIPPS Center, Masjid Moth, (GK) 2, New Delhi – (011) 41435531/ +91 9560264048

Cyber Hub – 16, Cyberhub, Cyber City, DLF Phase 2, Gurgaon– (0124) 4966321/ +91 9899407151

 

GASTRO BAZAAR: THINK OUTSIDE THE SHOP

GastroBazaar

GastroBazaar

There is nothing better than the promise of good food, fun with friends and some retail therapy to get your creative juices flowing; and we have planned just the perfect Sunday for you. Monkey Bar, India’s favourite gastro-pub and Little Black Book-Delhi & Gurgaon (http://littleblackbookdelhi.com/) welcome you to the “Gastro-Bazaar”- a rollercoaster day of fun, shopping, adventure and discovery, away from the shops and malls! Get ready to challenge your knowledge of all-things ‘gastro’ with Delhi’s first ever foodie quiz, ‘Gastro-Quotient’; Laze around under the winter sun, dig into amazing goodies, sip on a cocktail, or vie for the top spot in a fun food face-off, all this and more at one delicious bazaar this Sunday, 1st February, 2015, only at Monkey Bar, Vasant Kunj (Monkey Bar, Plot No 11, Pocket C 6 & 7, Commercial Complex Vasant Kunj, Adjacent to Kotak Mahindra) from 10:00 am to 7:00 pm only. Sunday promises to be anything but the usual.

Frugurpop

Frugurpop

On Sunday, February 1st, 2015, gather your friends and family and head out to the ‘Gastro Bazaar’, at Monkey Bar, Vasant Kunj, to check out an awesome line up of home-made goodies, kitchen accessories, single origin coffees, contests and shopping. We have scoured the city and even crossed its borders to pick out the yummiest, coolest home grown brands and brought them all to one destination. The highlight of the day is the ‘Gastro-Quotient’, a first of its kind foodie quiz in Delhi. Come test your knowledge at this multi-format, open quiz, with a series of fun questions around all things food. Test your general knowledge on a range of subjects from food & pop culture; food personalities; ingredients & equipment; desi favourites; exotic dishes; history & geography to beverages; sweets & desserts. Why there’s even a ‘taste test’ to challenge your taste buds and have you compete for the ‘Top Foodie’ spot. So if you have it in you, grab another two buddies, to make a team of 3, and register with the form uploaded on the LBB website (www.littleblackbookdelhi.com) to participate in the preliminary round. The final round conducted by our very own Chef Manu Chandra, will help select the winning team for the day, which stand a chance to win mega food hampers, as well as bragging rights of having the highest Foodie Quotient in the city!

Hargo Bakers

Hargo Bakers

No quizzical thoughts for those who want to indulge though! Think outside the shop, when it comes to the special bazaar that brings together some of the city’s favourite as well as undiscovered food-prenuers, food lovers and creators. Choose from cupcakes to macaroons, from delectable tiny little nibbles to hearty fillers, or just shop for all these yummy goodies and carry them all home. The stalls include Jimmy’s Gourmet Kitchen with mind boggling varieties of hummus and over 30 varieties of dips and sauces; Honey Twigs, offers a delicious and nutritious single servings of honey; for some rustic charm, the Leaping Caravan, has an awesome Indian menu trail that takes you from Kolkata to Kabul with dishes created from age old recipes. If it is sweets you crave, then the Sweetmoon Bakeshop, all the way from Bengaluru, brings some sinful desserts. Bowls of steaming hot soups, and amazing Asian food in a bowl from Happy Hakka. Buy some delicious single origin coffees from Kaffa Cerrado or get your sushi fix at Futomaki. This is a spread that is a great mix of International and regional cuisines, with lots of little surprises and discoveries planned along the way. There is action aplenty with hourly contests, from the ‘burger face-off’ to the ‘ice cream tub contest’, and sundowners’ session with our in-house DJ, to wind up a perfect day.

Tea Cups by The Wishing chair

Tea Cups by The Wishing chair

If you thought this variety was too staggering, pop in to Monkey Bar’s stall, where you can combine your sweet tooth with the boozy goodness of cocktail inspired macaroons and éclairs, in the cool Maanga, Mojito, Cosmopolitan and B52 flavours. Here you can also pick out some good ol’ fashioned oatmeal and raisin cookies, or gooey chocolate cookies. If you still need your favourite tipple, head to the Do-It-Yourself Cocktail counter, inside Monkey Bar, where you can fix cold capriaoskas and mojitos till the sun comes down.  What’s more, you never have to worry about an empty tummy, as you can indulge in some of the favourites from the Monkey Bar menu like the MoBar Burger or Chicken Katsu Burger or a bowl of hot steaming Laksa.

Cupcakes by The mellow yellow

Cupcakes by The mellow yellow

It’s time to get ready for some quizzing, tippling, tasting and feasting.Come on over, sit back and soak up the sun as you dig in to some serious gastronomical fun, like everything Monkey, it promises to be awesome!

ABOUT MONKEY BAR

It’s fun, it’s quirky, it’s inspired by New York, yet, unabashedly Indian. Monkey Bar, India’s first gastro-pub brand was first launched in Bangalore in 2012 and subsequently opened in Delhi in 2013 with its promise to offer you anything but the usual! Located in the heart of south Delhi’s Vasant Kunj, Monkey Bar, the Indian avatar of the Gastro-pub, puts its own unique spin on the internationally popular concept. Monkey Bar later opened its doors in Central Delhi Connaught Place in 2014. It has the essence of a pub and is backed by excellent food and service, at accessible prices. Fresh, innovative and affordable cool. In a short span of time, the brand has been recognized both nationally and globally as a unique F&B destination that is set to revolutionize the concept of dining out in India. The Conde Nast International Gold Standard 2013, Time Out London and Singapore, have listed the brand among the must visit places in the world. The Times Food Guide awarded Monkey Bar, Bangalore, the Best Bar 2012, 2013 and 2014, Time Out Food Awards 2014 awarded Monkey Bar the Trendiest Restaurant. Monkey Bar Delhi has also won the award for the Best Bar award in Delhi at the Times Food & Nightlife Awards for 2015! Currently Monkey Bar has two outlets in Bangalore (Wood Street and Indira nagar) and two, in Delhi (Vasant Kunj and Connaught Place).

Tea for one by Wishing Chair

Tea for one by Wishing Chair

Brands/Companies participating in the Gastro Bazaar

Honey Twigs – Nutritious natural Honey, packed in an intelligent single serve for a quick energy fix! Or just to sweeten your day! Simply – RIP! SQUEEZE!! SLURP!!!It’s so simple that we like to call it HONEY on the GO!!! Enjoy sparkling honey straight, squeeze it in your favorite beverage or crank up those taste buds by drizzling it all over your toast, parantha or that yummy dessert.

Frugurpop – Originally born in Latin America, a ‘Paleta’ is an Ice Pop made from fresh fruit and other organic ingredients. Frugurpop presents ‘Paletaz’ -a mouth-watering, lip-smacking product for the first time in India. Intensive research into making Paletaz palatable, visually appeasing, refreshing to the senses and explicitly tasty, is the key to our manufacturing proficiency.

Jimmy’s gourmet kitchen – Again a delivery service, he delivers both in South Delhi and Gurgaon. He does hummus in many varieties, as well as over 30 varieties of dips, along with sauces and marinades.

The Mellow Yellow: offers gourmet patisseries, cakes and munchies cooked by Le Cordon Bleu Chef, Sana Nair.

Kaffa Cerrado: is a brand that offers awesome single origin coffees to pair with a dessert or to be enjoyed on its own. This is a relatively new brand, again started by a young food prenuer, Krittivas Dalmia; it brings specially hand-picked single origin coffees from around the best plantations in the world.

Gourmet Medleys: This brand creates nutritious and healthy snacks and munchies; both savoury and sweet. All the snacks are home-made and have no preservatives or additives.

The Secret Ingredient: Creates customised cuisine; as well as authentic Indian food, and global experimental food.

Grab your thinking caps, your shades and your wallets, for an awesome gastronomic Sunday and Delhi’s first ‘Gastro-Quotient’ Quiz!

Drop in at:

MONKEY BAR

Plot No 11, Pocket C 6 & 7, Commercial Complex Vasant Kunj

(Adjacent to Kotak Mahindra Bank and Mini Cooper Showroom)

New Delhi – 110070

Call us on: 011 41095155

Tea for one by Wishing Chair

Tea for one by Wishing Chair

Goodness of “New York White cheese pizza” now in India- Sbarro

When I got the invite of reviewing this place I thought it would be just another pizza outlet in Delhi, offering same old pizza’s, trying to convince me how good they are than others. Sbarro, a chain of pizza restaurants that specializes in New York style pizzas and other Italian-American cuisine is one of its kind pizza outlets in India which takes pride in serving freshly baked products, be it pizzas or garlic breads or their desserts. They surprised me with the quality as well as quantity. A slice of pepperoni pizza was decked up with pepperoni with very little space showing cheese beneath the meat,unlike other pizza restaurants that claim to be serving a freshly baked pizza but with countable amount of toppings on it.

Pepperoni Pizza

Pepperoni Pizza

The sumptuous New York White Pizza and the toothsome New York Ham and Pineapple Pizza are the latest offerings on the menu of Sbarro, specially introduced for the festive season.

The New York White pizza that comprises delicious cheese fillings with a sprinkle of Parsley is an exquisite blend of fresh ricotta and rich mozzarella cheese, perfectly spread on New York style thin crust pizza. The pizza is made without a tinge of tomato sauce which gives it the distinct flavor that food-connoisseurs will love to taste.This no-tomato sauce pizza is one of its kind in the Delhi-NCR region and warrants a revisit to the food joint.

A mishmash of salty chicken ham and sweet&juicy pineapple is the New York Ham & Pineapple pizza. It is prepared on a base of ricotta cheese sauce and smooth mozzarella cheese which lends it a tempting flavor. The uniquely-flavored finger-licking pizza is a must-try.

New York White pizza

New York White pizza

I was accompanied by the chef himself on my table and he explained me quite a bit about the concept and tradition about Sbarro. The pizza chain takes pride in maintaining international standards without affecting its quality and emphasizes on three main things.

1. Dough

2. Sauce

3. Cheese

The dough is prepared everyday in the morning, the sauce is made freshly in kitchen and nothing is procured from outside except for the ingredients (of course) and cheese is 100% mozzarella with 40% dairy product (compared to other products). There are no preservative or chemicals in the cheese for making it stretchable. The crust is neither too thin nor too thick, it’s perfect for holding the toppings and cheese nicely. Due to a good amount of dairy product the cheese doesn’t loses its oily texture and keeps the pizza soft and tasty even after 1 hour which hardly ever happens with any other pizza.

Chicken Makhani pizza

Chicken Makhani pizza

Out of all the pizzas that I tried, Chicken Makhani was one of them, its a stuffed crust pizza with chicken stuffed between the crust and cheese on top with minced chicken chunks (they look like cheese). This was one of the finest pizza slices I’ve had till date. A must try at Sbarro according to me. After the pizzas chef made me taste the pastas, I had two different types of pastas Alfredo and Bolognaise, in a lay man’s term white sauce and red sauce pasta. I’m more of a white sauce pasta than red sauce but I thoroughly enjoyed the Spaghetti Bolognaise pasta which was served with a portion of garlic bread. Another dish that I tried was Stromboli which is freshly prepared again at the restaurant. It was stuffed with mushroom and broccoli and loads of cheese. Sbarro has its specialty and that’s it has softest and freshest breads.

Ham & Pineapple pizza

Ham & Pineapple pizza

I keep meeting a lot of chef’s every now and then but chef Rahul Gladwin Massey was a little different than all of them. He not only accompanied me throughout my meal but also gave such details about the brand and how the food is prepared that it was quite an eye-opener. I would like to introduce you all to the chef and man behind Sbarro’s brilliant preparation of pizzas.

Chef rahul Gladwin Massey

Chef rahul Gladwin Massey

Chef Rahul Gladwin Massey, alumni of Hotel Management, Pusa, New Delhi has 11 eleven years of professional culinary experience. At present, as a Corporate Chef, he is heading the Food & Beverage division of Jyoti International Foods Pvt. Ltd., Master Franchise for the brand Sbarro, one of the largest Pizza Chains in the USA. Having opened two Sbarro Outlets in Delhi NCR, are looking forward to place it well on the food scene, creating buzz among pizza lovers all across. His professional background includes leading names in the Indian Hospitality industry, such as – Uppals Orchid – New Delhi,The Orchid – Mumbai, Blue foods Pvt. Ltd.(Delhi NCR & Mumbai),Sarovar Group of Hotels & Resorts, Future Today Inc, USA,Pyramid Saimira, New Delhi and Pan India Food Solutions. He has contributed to these organizations in capacity of Regional Executive Chef, Executive Chef and Culinary Consultant. He also holds International experience of working withSunlake Group of Hotels, Indonesia where he worked with Manhattan Hotel, Jakarta and was aopeningteam member of a 301 room5 Star property in Jakarta – Merlynn Park Hotel. During his culinary experience he has provided his expertise for carrying out events forWalmart India for their HoReCa segment all across India. He has specialized in Garde Manger (Cold Kitchen) and is fluent with Western Cuisines although he has worked a lot with Regional Indian Cuisines; he has picked up true South East Asian & Oriental cuisines during his tenure in the Archipelago.  Apart from Cooking he maintains quite a lot of hobbies like participating in Quiz shows, gardening & sketching; also happens to be a guitarist on a musical note.

Sbarro White slice pizza

Sbarro White slice pizza

Bite into the heavenly delights that add to the cheer and bonhomie of a festive meal only at Sbarro!

Happy eating & Happy reading!!!

Rajasthani Food Festival at Sanskriti Mumbai

Dal Baati full thaali

Dal Baati full thaali

If this huge thali doesn’t satiates your taste buds then I don’t know what will. Concept of Thali’s have its roots in history, from the time of Maharaja’s of Rajasthan this is considered one of the royal treats. Although there are a certain people in today’s time who consider it an old fashioned concept, but I for once totally enjoy this kind of meal be it in a restaurant or at a household in Rajasthan.

Allure your senses to Rajasthan’s strikingly evocative culture and colors congregated into a ‘Royal Thali’ with aromatic delicacies from the state at the Rajasthani Food Festival hosted by Sanskriti, the essence of India on the 23rd of January 2015. Sanskriti’s Rajasthani Food Festival will focus on showcasing the limitless varieties of food from what can be termed as the most colorful state of India in the most colorful manner.

In this one month long festival, Sanskriti offers a hearty spread of the choicest specialities ranging from the most native Dal Baati Churma to the most sought after Kachoris, Chiladas, Ker Sanger, Jhor (Kadhi), Papad Mangodi, Kathol and many more. You can explore over 100 distinctive food items with different combinations of mouthwatering chaat, mithais and snacks to possess your senses at prices ranging from Rs. 50 to 600! The food is a tasty mix of authentic Rajasthani dishes and modern favorites. Treat yourself to Sanskriti’s Dal Batti Maha Thali and indulge into a wholesome meal that serves three people; so that you enjoy sharing the Thali like the typical Rajasthani tradition.

Full thali

Full thali

Mahathali1

Mahathali1

Sanskriti is celebrated for its nutritious Maha Thali with splendid dishes that are light on the stomach. The food festival will have specially sourced vegetables and dairy products with scientifically developed spices, devoid of any colours, preservatives or additives. What could be better than getting your cravings satisfied, while you stay healthy with the ‘sattvik’ food that Sanskriti is distinguished for!

You can now treat your eyes to watching the scrumptious dishes being prepared, right in front of you, hot and fresh at the Infiniti Malad outlet of Sanskriti. Embellished with multicolour patakas and draped in traditional bandhani, the ambience at all Sanskriti outlets will bring to Mumbai, the vibrant ethnicity of Rajasthan, as the staff will be serving patrons wearing traditional outfits. Come and discover the true flavours of Rajasthan at Sanskriti, the essence of India at Inorbit Mall in Malad, Infinity Mall in Andheri and Malad!

Biryani

Biryani

PARATHA THALI

PARATHA THALI

Duration: 23rd January  to 22nd  of February 2015

Location:  Infiniti Andheri, Inorbit Malad, Infiniti Malad

Website: http://sanskritiindia.in /index.html

Happy eating & Happy reading!!!

Tex Mex Delights at Eros Hotel

As far as my knowledge of “Tex Mex” food goes, it isn’t exactly Mexican and not really different from it as well. You might think I’m confused, but actually the whole story behind this type of Mexican cuisine is quite confusing. In order to make it simpler let me give you a little brief about this particular kind of food and its origin.

Tex Mex

Tex Mex

“Tex-Mex” is a term describing a cultural fusion cuisine of American cuisine and Mexican cuisine, deriving from the culinary creations of Tejanos. It has spread from border states such as Texas and those in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.

Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas. Dishes such as Texas-style chili con came and fajitas are all Tex-Mex inventions. Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands and used in Berber cuisine, but used in only a few central Mexican recipes.

Coming back to the Tex Mex festival at Blooms,Eros Hotel, the famous tequila company from Mexico had roped in an expat chef Tania Tovar exclusively for this festival. It is Tania’s first visit to our mother land. She’s a 24 year old and hails from Mexico city. 

Professionally, she likes to learn the flavors and culinary techniques from other cuisines. With an experience of different practices in hotels and restaurants of different cuisines such as , Japanese, Thai, kosher food, and of course Mexican traditional and author, among others, the most exotic food that she has tasted is insects used in certain Mexican regional food. She loves to travel and eat and so this profession gives her the best of both.

Chef Tania Tovar

Chef Tania Tovar

Mexican food is not just about Nachos and salsa dip that you get everywhere (mostly) in India. I hardly remember any restaurant that mainly caters to Mexican food or does pairing of the authentic cuisine with Tequila, which actually how it is supposed to be. Earlier TGIF ( Thank God Its Friday) in Vasant kunj, Priya’s complex had Tex Mex cuisine and back then tequila shots were a rage or the “In Thing”, the place has been shut down now. Apart from TGIF, Rodeo In Connaught Place still serves some Mexican food, which initially was planned as a stand alone Mexican restaurant but now serves almost everything. So yes, we had totally forgotten about this cuisine and thanks to Corralejo we got this chance of experiencing the long lost cuisine once again.

There was a wide spread of live Tapas Bar (Cold & Hot), Mexican Wraps, Main course and Desserts to choose from. A few dishes that I tried from the extensive menu were, Chicken Chipotle Wrap (Quesadillas), Corn Kernel & Cheese ( Tacos), Esquites, Chilli – Mexican tenderloin stew with chilli peppers, tomato & beans and in desserts we had, Capirotada (Baked bread pudding with almonds & raisins), Tequila Truffles and Coconut Dumplings.

Chili (braised tenderloin)

Chili (braised tenderloin)

The food was a total stand out in terms of authenticity and taste. A few things that didn’t go down well in my throat were Tacos, they were a bit dry and a little flavorless as compared to other dishes. The Mexican tenderloin stew was outstanding! It was as perfect as it could be, cooked to perfection and spiked with right amount of spices. Not just me but everyone who tried it on the table loved it to the core. Tequila was another highlight of the evening, it was the smoothest tequila I had ever tasted. No after burn in your throat too.

Tacos

Tacos

The festival was started on 12th January and lasted till 20th. The tequila brand Corralejo plans to take this festival all around India, covering at least 12 cities. Apart from tequila, Mexican Rum was also there and some of the cocktails too were prepared by the same rum. Yet again, the rum just like tequila won our hearts. The event was organized in the coffee shop area of the hotel, which is named “Blooms” It’s a pretty cosy space with buffet aligned in the center and sitting space outside for the weather like Delhi winters.

Blooms

Blooms

Happy eating & Happy reading!!!

 

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