Mister Chai- Shangri-La’s Eros Hotel, New Delhi

Mister Chai is a unique concept that is curated to give patrons a local ‘tea shop feel’. It focuses on regional Indian street food and beverages with emphasis on tea. Unlike a conventional tea lounge, Mister Chai is a dining destination in its own right. Popular Indian street food has been re-invented and presented in exceptional style.  

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Experienced and talented chefs under the guidance of Executive Chef, Neeraj Tyagi have collaborated to design a menu that is as creative as it is well thought out.The menu is a kaleidoscope of regional dishes with a modern twis

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Mister Chai’s beverage menu lives up to the restaurant’s name providing a plethora of choices with its tea selection. It is all set to provide guests an authentic local teashop experience in the heart of the city’s business and entertainment district.  

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The swanky new menu is designed in such a way that neither you’ll be worried about your pocket nor the taste. The highlight of this place is the exquisite variety of teas and coffees available for you. One thing is definitely assured that you’ll be spoilt for choice.

From vada pao to sandwiches and chocolate shake, you name it and they have it.

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       Happy eating and Happy reading!!!

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Presentation of food has been given utmost emphasis. They came up diverse ideas like The Gun Powder infused American Chowder Soup which was served in a skull shaped hip glass topped with gun powder masala. This was my favorite from the evening.. Just wished it was not the size of a shot glass..

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We began with a mocktail which was basically orange juice served in a liquor flask and the whole idea of starting our meal with a juice seemed healthy enough. Following this came in a snack in a miniature iron for us to guess what was inside of it. It was a starter which was a puff with healthy mushroom filling. Too small in size to finish up in one go.

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Just keeping the starters light enough we were served Amritsari Masala Baked Fish which was served as small cubes with a slice of cucumber as the base for the cube for the entire snack to go in the mouth as a whole while for the vegetations on our table it was Achari Paneer tikka tart. This dish was very rich in flavour and spices and served as a canopy of paneer chunks. To add further taste to dishes they had their sauses and dips – Mint chutney, Tamota Salsa and Chilly Garlic Mayonnaise each in a miniature pressure cookers..

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We were served the Ceaser Salad prepared in Mayo, Olive oil, Lettuce and other vegies and bread crumbs served in a big edible bun. Personally I didn’t like the dish much and found the bun to be a total wastage of food since nobody would eat the bun and just the filling.

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Next we were served a house creation of 3 burgers which were served with fries in a miniature shopping  trolley.. Now the speciality about these burgers was that each burger had a specific flavour to it – Pink : beatroot, Green : spinach, and the regular..

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We were served the chicken pudina chaat which was typically Indian. Experiments could have been done with this one to make it more interesting.
To bring an end to the evening we were served a lip smacking dessert which was something I had never about. The Gulab Jamun cheese cake. Chunks of Gulab Jamun in English cheese cake along with rasberry cheese cake as a topping given separately in a mini glass to add to the taste.

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