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One of the best ingredients that you can work with is CHOCOLATE.
As a baker, I love using Cocoa powder, compound, chocolate chips, cocoa nibs, cacao butter and the list goes on. Who can say no to that ravishing Devil's Chocolate cake, DBC in Corner house, Nutella smeared over a freshly baked waffle or a nice, silky ganache on a slice of vanilla cake? Yum, Yum Yum!!!
But then the challenge is cooking Chocolate for breakfast and thoroughly enjoying it, screw the calories darling . Nope I am not talking about Granola infused with coco powder or a thick chocolate banana protein milkshake. I'm sharing my easy peasy, fluffy, yummy, oh so good - chocolate pan cake recipe with you today.
Please its not like making a Dosa though, don't even go there !! Go through the ingredients list and you will know what I am talking about . If you want to make plain ones, simply omit the cocoa powder and follow through with the other steps.
Some tips to get a nice, evenly browned pan cake -
1. Ensure you use the batter immediately , don't store it for the next day.
2. Use a good quality non stick pan / cast iron pan .
3. Always cook this on medium simmer to low flame - we do not want runny, under cooked pan cakes
4. Flip the pan cake, only once you notice the bubbles forming and a crust in the edges.
5. Use non salted butter to coat your cooking pans - Olive oil/ Sunflower oil kinda interferes with the flavour.
INGREDIENTS :
2 egg yolks
2 egg whites, whipped to semi stiff peaks
3 tablespoons of castor sugar
1 ⅓ cups - fill fat milk ( I used Nandini)
3 tbsp - unsalted butter, melted (put it in a microwave for 1/2 min)
1 tsp - Vanilla Extract
1 ½ cups - All purpose Flour / Maida
¼ cup - Cocoa Powder ( I used Hershey's)
2 tsp - Baking Powder
1 tbsp - Butter (unsalted)
PROCEDURE :
1. In a large bowl, mix together egg yolks and castor sugar, while still whisking, add milk in three portions.
2. Use a spoon to fold in the egg whites, do not stir in too much as we want that air to be incorporated in the overall mixture.
3. Next add in the melted butter and vanilla essence. Set aside.
4. In another bowl - mix the sieved flour, cocoa powder, and the baking powder (dry ingredients). Now form a little well in the middle and pour the milk and eggs mixture in 3 portions. Stir until the batter is smooth, with no lumps.
5. Let the batter sit aside at room temperature for 10 -15 minutes.
6. Over low to medium heat, pour ¼ cup (60 ml) / large ladle of pancake batter on a well-greased pan. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
7. Serve hot with chocolate syrup, chocolate ganache or simply with a drizzle of castor sugar.
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There are certain South Indian recipes that tend to never fade away and continue to be a part of the quintessential breakfast repertoire. Idlis, sambar, dosas, vada, rava kesari , filter coffee are somethings which never go off the Darshini menu, followed by a good old Shavige bath or a vermicelli serving with tempered curry leaves and mustard, plus a side of coriander chutney. If you're in Bangalore, do try this dish at the infamous Veena stores .
On the other hand, we have our own version at home for this Shavige Bath / also known as the Masala Semiya. When one gets bored of the batter based breakfast dishes, toasts and needs a simple serving of something spicy that will go well with pickles and the likes. Masala Semiya is made in a jiffy , all you need is chopped veggies and a nice whole spice tempering to relish this . But caution - add too much water and you will end up with a sticky hot mess of indian broken noodles!!
My personal favourite combination of veggies for this dish are Peas (must add), diced carrots, beans, capsicum and sometimes we break an egg on the top. You're free to experiment with the veggie part of it, but lets accept this - do not play around with the spices though :)
INGREDIENTS :
Vermicelli - 2 cups (I used Anil Wheat Vermicelli)
5tbsp - Oil
3 - Green Cardamons
4 - Cloves
1/2 tsp - Ginger garlic paste
1/2 inch Cinnamon stick
1 medium sized tomato, chopped
1 medium sized Onion, chopped
4 - Green chillies, slit into halves
1 small carrot , chopped
1/2 cup - green peas
1/2 cup - green beans, chopped
Coriander leaves for garnish
1/4 tsp - Turmeric powder
1/2 tsp - Chilli powder - adjust as per taste
1/2 tsp - Coriander powder
Salt to taste
PROCEDURE :
1. In a deep kadai, wok or a frying pan - dry roast the vermicelli on medium simmer for 4 - 5 minutes and set aside.
2. Heat a wok and add oil, next add the whole spices (cardamon, cinnamon,cloves) and let them splutter.
3. Add chopped onions and cook until they turn translucent, next add ginger garlic paste and slit green chillies.
4. Add your veggies, along with the spice powders and cook them well.
5. Add tomatoes, salt to taste and cook until they turn into a fine mush.
6. Next add the peas and water (about one glass) , cook on closed lid until the mixture comes to a rolling boil.
7. Add roasted vermicelli, give the mixture a good stir and cook on a low flame with closed lid.
8. Cook until all the water has evaporated , give it one final stir and garnish with coriander leaves
Serve hot with slices of cucumber, pickles or coriander chutney.
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Summers are here and Bengaluru seems to be getting hotter by the day !!
I remember those good old months of December, March and April in late 90s, when we actually use to wear sweaters for winter and never needed an AC in this city for summers . Now been at home without a cooler is literally unbearable torture. Sigh!!! All thanks to urban development , concrete jungles and diminishing lakes- the garden city is soon close to become polluted like Delhi.
Anyways, apart from the heat one other thing that Summers remind me of is ICE CREAM!!
Summer holidays and ice creams go hand in hand. Do you remember those days when Kwality Walls had launched those ice cream walas on cycles, who would come home every afternoon? Me and my neighbourhood friends would save up on our pocket money and take pride in choosing those famous Max ice creams . Then there was the weekly ritual of going to Corner house for DBC with my cousins. All that faded away with corporate life kicking in and realising the amount of chemicals aka stabilisers, that go in to commercially produced ice creams. Nah , I don't buy those tubs anymore.
Yes, I have an ice cream maker that's sitting in a corner of some loft happily . The whole process of freezing the container, churning, getting a diary based whip cream is too tiresome somehow. So I was on a hunt for a good no churn ice cream, one with my mood lifter ingredient - Chocolate :) And this recipe is a result of scanning through the net for an absolutely easy dessert - lets accept this , the kitchen is not a nice place to be in during hot summers. There was no crystalisation of the ice cream though, however while photographing I ended up keeping the bowl in freezer. Which sort of created a white layer of frost on my ice cream. So yes this one's a light ,creamy, sinfully good ice cream that you will surely make repeat batches off.
Credit : This recipe is an adaptation from Richa Gupta's - My Food Story.
And hey this one's eggless too, doesn't need anything fancy and can be conjured in a jiffy!! Read on the ingredient list and I am sure you will be surprised with one of the elements used :). You can make this either with the normal cooking cream (Blue pack Amul) or a diary based whipping cream (Amul Red pack, Topolite or Rich's ) for a really nice creamy consistency. The usage of liquor again is optional, since not everyone may have Kahlua, Amarula or Baileys. And Oh! if you have a stash of rum soaked raisins, do add in and binge on baby :p
Here's what you need :
INGREDIENTS
110 grams Chocolate - I used Callebaut chocolate chips. Any other cooking chocolate (milk/dark) is fine.
6 tbsp - Full fat milk
8 tbsp - Cream
4 tbsp - Liquor (I used Amarula)
Pinch of salt , to enhance the chocolate flavour
2 over ripe Bananas - medium sized ones
PROCEDURE
1. In a microwave safe bowl, melt the chocolate and milk together for 30 secs. Whisk and if you see some solid bits, heat again for 10 secs. Remember not to over cook the chocolate though . Let this mixture cool.
2. In a large blender jar - add cream, liquor, melted chocolate mixture, over ripe bananas, pinch of salt and blend until a smooth milk shake like consistency is formed with no lumps.
3. Pour this into a tin/container which can be used to freeze - I used a loaf tin. Cling wrap the container, this avoids crystals from forming and keeps your ice cream smooth and creamy. Let this freeze over night for best results.
4. You can top the mixture with nuts of your choice, chocolate sauce or caramel, grated chocolate or anything that you fancy eating at home with a nice, giant scoop of indulgence .
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When it comes to buffet, a lot of the star properties do what they do best - an amalgamation of cuisines from across the globe. And Conrad Bengaluru is no exception , wherein they have an ongoing pop up by renowned food critic Priya Bala, curating her special Sri Lankan food. This was held at Caraway Kitchen - perfect for sit down lunches with your family, friends and colleagues, considering they have a spread that ranges across salads, soups, dim sums , Indian street food and other international cuisines to tickle your palette.
We started off our meal with a coconut based mock tail, which was absolutely light and refreshing for a hot summer afternoon.
Now, unlike most coastal cuisines that I am aware of especially on the lines of South Indian food , which are heavy on ground spices and thick gravies. Sri Lankan food is very mellow and has subtle flavours - all the dishes that were prepared under supervision of Priya Bala , pretty much had the same reference. Not oily, great on taste and something that will make you go in for a second helping for sure. Since the food is absolutely light and yet delicious, I am sure this will be a hit across most folks.
My personal favourites, although I am a hardcore carnivore were the vegetarian dishes.
Like the sweet potato dosh called Batala cooked in simple seasoning and finished with coconut milk.
Followed by the Jackfruit called Polos curry, wherein the sauce was made from a special mixture of Sri Lankan spices.
Makaral - made from long beans and a season of simple spices.
And you can relish all of this and more along with a hot appam, made from the live counter.
From the non veg section of this pop up - I preferred Devilled Chicken and fresh squid.
They also have a delicious range of Indian, Chinese and Italian dishes, along with fresh salads and desserts .
So if you are looking at enticing your appetite with a unique cuisine - go for the pop up and enjoy this Simple Sri Lankan affair. This pop up which is aptly called "An Island of Spices" is on until the 3rd of March at Caraway Kitchen, for lunch and dinner.
Price per person Rupees 1500+ taxes
For reservations please contact - 080 2214 4346
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Last Friday, I was invited for a special Blogger's Table hosted at Feast, located in Sheraton Grand, Whitefield Bengaluru. This was for "The Chef's Table" an exclusive 5 course meal paired with wine , executed and curated by their Award Winning Chef Nitin Bajaj. Each dish served was an interpretation of Chef Nitin's global culinary experience. That was across award-winning Michelin Starred restaurants, which include the likes of Gordon Ramsay.
The Chef's Table comprised of a specially curated degustation menu, that took us through Executive Chef Nitin's gastronomical adventure via dishes that were primarily inspired from Modern European Cuisine.
I must say, as one goes through this meal , you cannot forget to notice the subtle balance of flavours well played with varied components in a single dish. Plus each pour of a well paired wine , if I may say so also leads to a complete culinary foodgasm on your palette.
Amuse Buche
Crisp dusted with gold, served with aged cheese and a dollop of sauce.
Course 1 (Veg) - Beet Carpaccio paired with Floral Honey Ricotta and Citrus Rucola
Earl Grey Cured Salmon with Pickled Beet and Sago
Course 2
Warm Tomato Acqua with Cucumber Risotto and Silver Leaf.
Between each course, we were served with a wine that paired really well with all of the dishes - ranging from a fabulous Shiraz (Australian Vintage) and Sauvignon Blanc (Two Oceans).
Course 3 (Non Veg)
Lobster & Granny Smith Tortellini with Chive cream and Dill Oil.
Vegetarian Option - Wild Mushroom Tortellini served with toasted oats, sage and pecan nut butter, topped with truffle air.
One more shot of the Red Shiraz been served.
Course 4
Lamb Loin En Sous Vide served on a bed of Black rice Carbonara, along with Carrot, Onion and Spinach.
Check out that perfectly cooked meat with the right amount of blush, which tasted absolutely delicious with a creamy Black rice carbonara.
The vegetarian option for Course # 4 -
Roasted Kabocha, & Parmesan, served with Truffle Choux Buns, Charred Asparagus and Moutarde cream .
And the Grand Finale - Chef's Creation , called Strawberry Desire
I would like to thank Chef Nitin and his team, for having us over.
And here's wishing them well for their upcoming Pop Up in February.
The meal is priced at 2499 ++/ person
Do call the restaurant to make your reservations, for the next pop up scheduled on Saturday 23rd of February.
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We love our meats at home and our constantly trying out something new on most weekends. From gravies, curries, grilled to deep fat fried - chicken is one such meat that can be prepped up with many variations. And this is one recipe that I love devouring with simple dal & rice, a fiery pepper rasam on a gloomy day or light phulkas dolloped with some white butter. Freshly baked bread is all the more better to scoop out that spice laden gravy !!.
The flavours from freshly ground, whole spices takes this curry's taste to a different dimension, tantalising every taste bud with each morsel of a ghee laden , dal and steamed rice. Yummmm!!!
Like most of my recipes here on the blog , this chicken gravy can be made with easily available ingredients at any store or your well stocked Indian kitchen. Although I am calling it Spicy chettinad chicken, this is my mom's variation to a classic recipe. I hope you like making this one, as much as we do!! Curry leaves, coriander seeds, whole red chillies and some grated dry coconut are few of the ingredients that make this dry gravy dish, absolutely delicious.
If you like it hot & spicy like I do, feel free to increase the quantity of chillies while making the masala powder.
INGREDIENTS :
500gms Chicken (curry/breast pieces preferred)
1/2 tbsp - Turmeric Powder
Curry leaves for garnish
1 tbsp - Ginger garlic paste
3 Green chillies - Chopped
Juice of 1 lime
Salt to taste
1 large cup of water to cook the chicken
Oil - 5 tbsp
Masala/Spice Mix
4 tbsp - Coriander seeds
1/2 tbsp - Fennel Seeds
8-10 Whole dry chillies (soaked in hot water for 20mins)
1/2 cup - dry coconut, grated
2 tbsp - whole black peppercorns
1 tsp - Cumin seeds
1/2 inch - Cinnamon stick
PROCEDURE
1. In a pressure cooker - cook the chicken till half done (1 whistle on a low flame) by adding in turmeric powder and water. Strain the excess water and set aside.
2. Dry roast the ingredients listed under "Spice Mix" individually (except chillies) on a low flame and grind them all into a smooth fine paste, by adding a little amount of water, if required.
3. In a large frying pan, heat oil, add 1/2 tbsp mustard seeds, curry leaves, next add in the cooked chicken pieces along with ginger garlic paste, chopped chillies. Cook for about 4-5mins to coat the pieces with oil.
4.Finally add the spice mix and stir well to coat evenly. Check for spice/salt levels and adjust as per your preference.
4. Cook the chicken with a closed lid on a low flame with intermittent stirring for 15-20mins. You may add in water to make the gravy , as per your desired consistency. Sprinkle lime juice at the end.
5. Serve hot with steamed rice , dal curry or rotis/naan.
Hope you'll are enjoying the lazy long weekend. Do try this recipe and post your feedback here!!.
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"If there is heaven on Earth, it is here, it is here, it is here" uttered Jehangir, when he first set his eyes upon Kashmir in the seventeenth century. Nope, I am not going to talk through pages of history, or how this heaven is mutilated with terrorism overtime but about Kashmiri Wazwan. Well, Kashmiri Cuisine is one of the most delectable, delicately spiced and ancient cuisines in the world. Mostly because of the many foreign influences which each dish has. And I had the pleasure to relish this wonderful cuisine at Saffron Radisson Blu Bengaluru.
Traditional Kashmiri Wazwan cuisine is savoured mostly during marriages, which comprises of a lavish spread of authentic and traditional dishes reflecting Kashmir's food culture & tradition. The term "Wazwan" is derived from Waza - who are traditional local chefs, who specialise in cooking a mutton based feast. Radisson Blu has specially brought over their Waza for this one of a kind food festival at Saffron, which is on for dinners until 20th of August. And I must say, each dish spoke for itself - uniquely spiced, mellow on my taste buds and an overall sensory pleasure.
There are more than a dozen mutton dishes, besides vegetables and cheese-based dishes that are served as part of a Kashmiri Wazwan. At a marriage feast, four people sit around a large nickel-plated copper plate which is laid before them on a neat white cloth or 'dastarkhan'. When these copper plates, called tramis, are laid before the guests, who normally number between 50 to 100 at the groom's reception party, the flavour of the highly spicy Wazwan fills the air.
Wearing newly tailored white clothes the Waza brings in other dishes one after the other and pours them on to each trami. Balls of minced mutton with spicy red gravy called ristas are followed by Rogan Josh, Mirchi Korma, Aab Gosht and Lahabi Kebabs - and finally large balls of minced mutton cooked in curd and spices called the Gustaba. The serving of the Gustaba is the formal announcement by the Waza that the feast has finally come to an end.
Well we didn't get to experience this, but the food was absolutely unlike anything that I have ever tasted in a star property.
We started our meal with the Kokur Shorbha (Chicken soup) - which was deftly spiced broth with shreds of chicken along with aromatic spices.
Tawa Sarson Machi - Succulent pieces of fish marinated in mustard and other whole spices, char grilled to a golden hue. Paired really well with the radish dip, served along with crispies.
My personal favourite from Starters - March Kokur Tikka
Which was big chunks of chicken meat marinated overnight in thick yoghurt, along with exotic spices that Kashmir is famous for.
MAIN COURSE
Tamatar Chaman
Succulent slices of fried paneer served over a thick layer of tomato gravy, which goes best with burnt garlic naan.
Minced meat cutlets cooked in a rich tomato gravy
The other vegetarian favourite amongst the crowd was this Aubergine cooked in a tangy tomato gravy.
Kashmiri Cuisine is incomplete without saffron rice and I must say Radisson Blue got it spot on!!
If you prefer something mellow and non spicy, not that Kashmiri dishes have an overdose of flavours - go for this chicken saag.
For Dessert, we had Ras Malai and Rice Phirni.
And to digest this fabulous meal - a shot of Kahwa.
The Kashmiri Wazwan festival is on at Saffron, for Dinners only this across this entire week. Go there for the experience of trying out an exquisite cuisine which is easily not catered in Bengaluru.
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There comes a time when you feel like not going out, but then your mind craves for a different experience outside the routine, within four walls of a home. Bustling traffic seems a deterrent, yet that longing to take a journey to an all new place, dazzles with a yearning for an all new experience. I have visited almost all vineries in Karnataka, at least the best ones :) Yes, I enjoy drinking a good glass of red to warm up my soul, mostly with my partner and a white one to refresh me on a warm, midsummer. Nope, I am not a sommelier or a connoisseur. But when it comes to something that I like, I am willing to make that travel and pay a price.
My connection with wine, began while trying to start a new beginning. As I closed my close relationship with vodka forever! Wine and food, fit like hand in a glove. So when I stepped into the world of blogging, wine wasn't far away from all that sensuous good food , which I have a pleasure of tasting week after week. And yes I am lucky to have that ongoing experience, almost every other weekend. Jealous much ? ;))
SDU Winery is a Boutique Vinery, in Karnataka, that was started by Shambhavi Hingorani in 2003. It was her wine-making dream that led to producing wines from this vineyard , located at the backroad of Nandi Hills. She roped in one of the veteran Winemakers from Italy, Mr.Andrea Valentinuzzi to help in making world class red & white wines.
SDU Wines are marketed under the brand name called ‘Deva’ . The winery matures a selected portion of its wines in French Oak casks for a minimum of 6 months to produce its ‘Reserve’ wines collection. And this brunch was all about tasting some of their Winemaker's finest Reserves.
Indian wines are something that most Sommeliers would tell not to start with, its a "love hate" relationship, if I may say so. To be honest Grover tops my list :). I had always randomly heard and seen this mysterious black wine bottle called "Deva". And last Saturday had the opportunity to taste some of their finest vintage, from winemaker's collection at SDU Vinery.
This was an exclusive Brunch, hosted for a selected few and I must thank Karishma, for having me over. A short and sweet, to the point Brunch. Which had a walk through of SDU's wine making process, with just enough inputs on the wine and food pairing. While we shared most of our time with people who gave us company at this scenic location.
Here's the menu -
Guava Chilly Granita - reminded me of school days, when I would pay a rupee for one whole guava, smeared in the centre with salt & chilli powder.
Salad was a trio of brie cheese, grilled peach and beetroot served with micro-greens.
This was served with SDU Reserva Chardonnay 2014
Main course -
Kachampuli braised lamb shoulder, served with truffle mash and baby amaranthus.
The lamb was paired with SDU Reserva Syrah 2014
The Deva Syrah is a 100% shiraz (red wine) made from their own vineyard as well. (The difference however, lies in the type of grapes used) Tasting notes: Dry red – fruity and easy to drink with a hint of spice leading to a silky, smooth finish.
Dessert -
Kodaikanal Dark Chocolate and Avocado pate
This yummy chocolate dessert was paired with Wine Maker's Selection by SDU
The Final Verdict : SDU does not do vinery tours. This was an exclusive, paid brunch for a group of people. Although the wines were good and food was excellent in terms of taste and preparation. I would have preferred if there were 2 more courses to go with the wine. Considering it's a long journey from central Bangalore to reach SDU, it took us almost over 2hrs to reach this place.
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When it comes to buffet, a lot of the star properties do what they do best - an amalgamation of cuisines from across the globe. And Conrad Bengaluru is no exception , wherein they have an ongoing pop up by renowned food critic Priya Bala, curating her special Sri Lankan food. This was held at Caraway Kitchen - perfect for sit down lunches with your family, friends and colleagues, considering they have a spread that ranges across salads, soups, dim sums , Indian street food and other international cuisines to tickle your palette.
We started off our meal with a coconut based mock tail, which was absolutely light and refreshing for a hot summer afternoon.
Now, unlike most coastal cuisines that I am aware of especially on the lines of South Indian food , which are heavy on ground spices and thick gravies. Sri Lankan food is very mellow and has subtle flavours - all the dishes that were prepared under supervision of Priya Bala , pretty much had the same reference. Not oily, great on taste and something that will make you go in for a second helping for sure. Since the food is absolutely light and yet delicious, I am sure this will be a hit across most folks.
My personal favourites, although I am a hardcore carnivore were the vegetarian dishes.
Like the sweet potato dosh called Batala cooked in simple seasoning and finished with coconut milk.
Followed by the Jackfruit called Polos curry, wherein the sauce was made from a special mixture of Sri Lankan spices.
Makaral - made from long beans and a season of simple spices.
And you can relish all of this and more along with a hot appam, made from the live counter.
From the non veg section of this pop up - I preferred Devilled Chicken and fresh squid.
They also have a delicious range of Indian, Chinese and Italian dishes, along with fresh salads and desserts .
So if you are looking at enticing your appetite with a unique cuisine - go for the pop up and enjoy this Simple Sri Lankan affair. This pop up which is aptly called "An Island of Spices" is on until the 3rd of March at Caraway Kitchen, for lunch and dinner.
Price per person Rupees 1500+ taxes
For reservations please contact - 080 2214 4346
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Last Friday, I was invited for a special Blogger's Table hosted at Feast, located in Sheraton Grand, Whitefield Bengaluru. This was for "The Chef's Table" an exclusive 5 course meal paired with wine , executed and curated by their Award Winning Chef Nitin Bajaj. Each dish served was an interpretation of Chef Nitin's global culinary experience. That was across award-winning Michelin Starred restaurants, which include the likes of Gordon Ramsay.
The Chef's Table comprised of a specially curated degustation menu, that took us through Executive Chef Nitin's gastronomical adventure via dishes that were primarily inspired from Modern European Cuisine.
I must say, as one goes through this meal , you cannot forget to notice the subtle balance of flavours well played with varied components in a single dish. Plus each pour of a well paired wine , if I may say so also leads to a complete culinary foodgasm on your palette.
Amuse Buche
Crisp dusted with gold, served with aged cheese and a dollop of sauce.
Course 1 (Veg) - Beet Carpaccio paired with Floral Honey Ricotta and Citrus Rucola
Earl Grey Cured Salmon with Pickled Beet and Sago
Course 2
Warm Tomato Acqua with Cucumber Risotto and Silver Leaf.
Between each course, we were served with a wine that paired really well with all of the dishes - ranging from a fabulous Shiraz (Australian Vintage) and Sauvignon Blanc (Two Oceans).
Course 3 (Non Veg)
Lobster & Granny Smith Tortellini with Chive cream and Dill Oil.
Vegetarian Option - Wild Mushroom Tortellini served with toasted oats, sage and pecan nut butter, topped with truffle air.
One more shot of the Red Shiraz been served.
Course 4
Lamb Loin En Sous Vide served on a bed of Black rice Carbonara, along with Carrot, Onion and Spinach.
Check out that perfectly cooked meat with the right amount of blush, which tasted absolutely delicious with a creamy Black rice carbonara.
The vegetarian option for Course # 4 -
Roasted Kabocha, & Parmesan, served with Truffle Choux Buns, Charred Asparagus and Moutarde cream .
And the Grand Finale - Chef's Creation , called Strawberry Desire
I would like to thank Chef Nitin and his team, for having us over.
And here's wishing them well for their upcoming Pop Up in February.
The meal is priced at 2499 ++/ person
Do call the restaurant to make your reservations, for the next pop up scheduled on Saturday 23rd of February.
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