What A Comic Show!

Comic-book nerds, rejoice! Thanks to a comic themed restaurant and the hippest trendiest new hangout in town.  With a hanging upside down action figurine of Spiderman on the window glass and a life sized frame of Superman, comic-book fans will feel right at home at What a Comic Show (WACS). When you walk into a place like this, it brings you back to your childhood and makes you remember why you got into comics. Here you’ll get the flashback of those days where comic characters were our real heroes and how we mimicked ninja by using scales as swords to supernatural devil looking investigator, Hellboy.  Being a hardcore comic fanatic, I was in love with their ambiance. There are comics everywhere- on the walls, collage on the table tops, and even full issues on the table to read while you wait. It was indeed a joy when I spotted my favorite Iron man’s action figure. The walls display countless memorabilia from Marvel & other comics, including Mickey Mouse, head busts, figurines and movie posters. It provides excellent customer service in a friendly home style environment.  Customers can play any of the board games at any time. The restaurant is essentially my dream fan-cave brought to life!

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Located at Safdarjung Development Area Market near Delhi, IIT Gate, this new age restaurant started by food lover and comic world fan- Pooja Moirangthem is one of a kind. Being a budding entrepreneur, Pooja has been in the Travel Industry for almost a decade and then decided to hang her boots as she always had the zest to start a unique and rejuvenating enterprise. The owner have meticulously handpicked and selected all the components of the business. They even organize live acoustic musical nights, screening of super blockbusters in the genre of animation, superheroes costume parties and much more.

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I sat down and pursue the drinks menu to see what reference I can catch. A mocktail named PHANTOM PUNCH pops out immediately, it is a blend of lime soda, brown sugar with ginger syrup. Super healthy and refreshing drink. Then I opted for FRANSKENSTEIN BLOOD which did not suit my taste bud. I felt the portion of tomato juice was too strong.

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To get the complete essence of both CONTINENTAL and ORIENTAL delicacies, I chose VEG PLATTER from each. Former platter consists of crispy French fries, potato wedges, mushroom triangle toast which was a perfect delight and simple bruschetta with tasty topping. While the latter has spring rolls, stuffed potato, chilly paneer which were good but shabalay and wontons were a letdown. On the recommendation of our pretty host, I tried CRISPY CORN PEPER SALT and BAM! It was an outburst of crunch and flavors. Here, I can say that spiciness was on point.

Crispy Corn pepper salt

Then I had WHITE SAUCE MUSHROOM PASTA which again was brilliant. Up next was freshly made EGG SANDWICH with a side of fries, which for once was just the right amount. It has a taste that lingers and will make you want to revisit.

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Like we all know a food review is incomplete without a sweet take, so for dessert, I had CHOCOLATE BROWNIE with CHOCOLATE ICE-CREAM which was good.

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Clearly, this is a different kind of establishment. One that makes everyone feel welcome. It is a geeked out nerd fest with great food. Like Jim Zub said ‘Comic is social’ and so is WACS.

On a comical note I would like to add ‘May the FOOD be with you’!

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Happy eating & Happy reading!!!

By Nistha Singh

Associate Blogger

 

 

Sunday brunch at Mistral Grill, Vasant Kunj- #Review

Mistral Grill

Mistral Grill

Delhi’s Ambience mall has a number of good restaurants, out of which Mistral Grill is one such place where each time you go, you’ll see atleast half of the seats to be occupied. Situated next to PVR theatre, mistral happens to be one of the first few restaurants on the top floor of this mall.

Recently they launched a special Sunday brunch which is quite extensive and has some great options to choose from. They have a dish of the day which changes on daily basis and this dish of the day is there in every course, like there will be a dish of the day in starters, main course, desserts etc.

Mistral Grill

Mistral Grill

Brunches are the “in’ thing or the trend these days and every restaurant whether new or old is trying to fit in the culture which is why there’s a competition between everyone and more or less everyone is doing good when it comes to brunches. With mistral also coming in the category of the places serving brunch has made an impact with its customers. The chef has a very clear mindset about not wasting food and at the same time offering a good spread. So unlike other places you don’t just have a buffet but you can also order from the menu and according to the portion size you want.

Whole wheat pasta

Whole wheat pasta

Mezze Platter

Mezze Platter

Pork Chops

Pork Chops

So me and my friend went with chef’s choice and started with salad, cold cuts, Mezze platter, whole wheat pasta and pizza slices. The Mezze platter and whole wheat pasta were my favorite from the starters and the best part was that everything was served in small portions as we asked for it, hence no food wastage. Pizza slices were quite good and filling in their own right and with just 2 slices my stomach said a no. They make fresh breads and every table is served with a bread basket as soon as you are seated.

The breads are super soft and flavorful and if you are a lover of breads then you wouldn’t be disappointed at all. For the main course we opted for Pork chops, well I’m not a fan of pork but these were one of the best pork chops I’ve had till date. Perfectly juicy and cooked well too.

Sunday Brunch

Sunday Brunch

Tiramisu

Tiramisu

Flourless chocolate torte

Flourless chocolate torte

I’m a sucker for good desserts and when it’s  about Tiramisu and things like these then I cannot compromise at all and thanks to the chef for preparing such mouthwatering tiramisu. It was worth every penny and the portion size is huge.

Next time when you’re looking for a good and peaceful place for a sunday brunch then do not hesitate and go for Mistral grill!

Happy eating & Happy reading!!!

Salted Caramel Apple Pie- Recipe

Makes 1 pie, 10-12 slices. The dough may be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. The pie is best served the same day, but may be covered tightly and stored in the refrigerator for up to 3 days.

step by step process

step by step process

Ingredients:

Basic Pie Dough

  • 2 and 1/2 cups (315 grams) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90 grams) unsalted butter, chilled and cubed
  • 3/4 cup (154 grams) vegetable shortening, chilled*
  • 2/3 cup (160 ml) ice water
Dough preparation

Dough preparation

ingredients

ingredients

Filling

  • homemade salted caramel
  • 2 teaspoons fresh lemon zest
  • 1/4 cup (60 ml) fresh lemon juice
  • 6 large apples, cored, peeled, and thinly sliced* (use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)
  • 1/4 cup (31 grams) all-purpose flour
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 cup (100 grams) granulated sugar
  • 1 egg, beaten
  • coarse sugar for topping
apple filling

apple filling

Good quality apples

Good quality apples

Directions:

  1. Read all of the directions that I wrote in this post before beginning the following recipe.
  2. Make the crust first: Mix the flour and salt together in a large bowl. Using a pastry blender or two forks, cut in the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). Slowly drizzle in the ice water and stir with a large spoon until the dough begins to clump. Do not add any more water than you need to. Transfer the dough to a floured work surface and, using your hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky. Form into a ball. Divide in half, then flatten each into a 1-inch disk and wrap each tightly in plastic wrap. Chill in the refrigerator for at least 1 hour.
  3. Next, make the apple filling as the dough is still chilling: Put the lemon zest and lemon juice into a very large bowl. Add the apples and toss gently. In a small mixing bowl, combine the flour, cloves, nutmeg, cinnamon, and sugar. Pour over the apples and gently toss to combine. Set aside.
  4. Roll out the chilled pie crust: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
  5. Fill the pie crust with the apples. There are a lot of apples, but pile them tightly and very high. Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping.
  6. Preheat oven to 400F degrees.
  7. Make the lattice crust: Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Clamp down the edges of the dough with a fork or your fingers.
  8. Brush the lattice top with the beaten egg. A very thin coating – you don’t want scrambled eggs on top of your dough. Sprinkle with coarse sugar.
  9. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up. A small knife inserted inside should come out relatively clean. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve.

salted-caramel-apple-pie-stephanie-hua-lick-my-spoon-3-Edit

caramel topped on the crust

caramel topped on the crust

Ready to get baked

Ready to get baked

*For the crust, make sure your shortening and butter is VERY cold.

*Slice your apples a uniform thickness. You don’t want some solid apples and some thin, mushy apple

Beauty is ready!!

Beauty is ready!!