Thursday, December 8, 2011

Great Steak Festival at Geoffrey’s

December is a month of festivities and celebrations... No celebrations are complete without food and drinks... Was invited to the Great Steak Festival at Geoffrey’s,which has been from 02nd Dec’ 2011 and continues till 18th Dec’ 2011 at Select City Walk, Saket and Noida.

Geoffrey’s is a typical hangout place for us, being regulars at Noida(as that's where I use to work), we visited Select City Walk for a change. The menu had Chicken Cordon Bleu, Hawaiian Chicken Steak, Grilled Pork Chops, Lamb Medallions, Pan-grilled Red Snapper Fillet, Norwegian Salmon Steak, and Tenderloin. We wanted to sample all the steaks but the portions were huge so we requested the chef if he could give us smaller portions, to which they readily agreed.

While waiting for the food to arrive, we chatted up and had loads of catching up to do since we had all been busy with work and life in general. Hawaiian Chicken Steak arrived the first... pineapple and chicken are a favourite combination with me and when cooked well, makes me smile :) The sides of hash brown, tomatoes and vegetables was a nice combination.

The Pan Grilled Pork Chops on the menu are grilled to perfection, were succulent and tender. The mustard sauce blended in really well with the meat. Along with this the butter glazed potatoes and tossed vegetables were a delight. In my defense for eating all these carbs... winters is a good time to stock up on energy *Wicked Grin :)*

The Lamb Medallions grilled to perfection with its dark red color are a treat for the eye and so is the taste. Perfectly seared, served with parmesan mashed potatoes, butter sauté vegetables, topped with rosemary.

The peppered Sole steak had the wonderful flavouring of black pepper, lime n garlic. This steak had accompanying sumac potatoes, tomatoes and buttered vegetables. Would personally have preferred the fish to not be cooked for long as it reduces the flavour.

For dessert we indulged in a wonderful chocolate cake served warm with icecream and chocolate sauce.... This was such a perfect end to a wonderful afternoon. Small note on pricing, the steaks start from Rs.455/- onwards and are quite reasonable for the quantity we observed for guests who ordered full portions.

The 3 of us had such a wonderful time thanks to the folks at Geoffrey’s and the folks at Impact PR.

Tuesday, November 15, 2011

Rockstars are Truly Hardworking Foodies

Cappuccino Chocolatechip Muffins for the Rockstar team.

The hardwork on this movie is quite evident... From the acting (hicups for Nargis though), direction, costumes, dialogues, characterization, to the songs.... A.R.Rehman's music is fabulous.... and Imtiaz Ali has them flowing in the movie in absolute poetry. The movie's got a rating of 8.5 on IMDB.

Meeting Imtiaz Ali was such a special moment... He's quite a rock star himself... warm and endearing.... I still remember my promise of baking something savory for you :)

All of them seem like such foodies that it's an instant connect... :)
The team has been using facebook aggressively to make a connect with the audience.... The Diwali post was really sweet, with Ranbeer talking about the film's cinematographer Anil Mehta :)
Hello Rockstars. Today i want you guys to be introduced to my favorite person in the film industry. His name is Mr Anil Mehta. he's the cinematographer of our film. I had worked with him on Wake Up Sid too. He's truly complete man who i respect and adore and haven't met anybody with such positive and warm vibes. He's the reason i still have faith in film people in this fickle industry. he made me promise that i have to get married with in two years with a non filmy girl. We have had such wild wrap party nights together where me and him use to end up hugging each other for hours. I remember one wrap up party in Mcleod ganj, where anil sir went up to Imtiaz and hugged him. And in 5 mins the entire crew of Rockstar was part of one big hug which left Imtiaz weeping like a child. It was one of the most beautiful moments that i have been part of. Truly. Hope you all guys doing well.
Ps. I spent an hour with Mr Rahman yesterday at his Mumbai residence. Discussed Mumbai concert and spoke about spirituality and faith. What a superior being he is. Last night saw the first Mono copy of Rockstar. Fingers crossed guys. I was anxious,excited and nervous. Its the feeling i always wanna feel being part of movies. I love you all.Speak to you today..

JJ - abhi ghar jaayegi ya aur gandh machani hai???
Heer - Gandh toh bohot machani hai..lekin waqt kaha hai mere dost..(exaggerates) kahan hai waqt....RK

Behind the scene, Rockstars.... :)


The scene being shot when we visited, was the one where Piyush Mishra is telling Ranbeer about a rockstar's image and brand.

Check out the pictures from the hall and match them to the ones above :)
(For all those who love the courts n lawyers..... Pl note that this is not an attempt at piracy, just putting a point across.... Also this post doesn't contain any spoilers.)

Ranbir Kapoor isn't exactly my favorite but this movie.... He's done quite well for himself after Wake up Sid. The scenes at Hazrat Nizamuddin Dargah, where he spends time with the Qawwals, plays with them, was really endearing. The song Kun Faaya Kun was fantastic. The initial awkward college kid... grows into an angry rockstar with an attitude... From a guy who sprinkles alcohol in a disco, to a man whose burning with passion.

Nargis for some strange reason kept reminding me of Katrina Kaif... Why is that so? I can't put a finger on it but there is something to it. There was also something weird about her lips in some scenes.... As a first attempt at bollywood.... would gather some pass muster.
The scene where she sneaks up behind men taking a leak on the wall is quite hilarious.. ;)

Jordan's advisor-turned-manager played by Kumud Mishra is a fantastic job. Aditi Rao Hydari is impressive as Sheena. The talented Piyush Mishra has this way of getting under your skin in this role..... :)

Shammi Kapoor is just adorable..... Love the scene where Ranbeer and he play music together in the studio... It has a divine feel with loads of honesty....
The Kashmir shoot..... was breathtaking... made me want to drive down there immediately and roll in the snow. The lip-sync song they did as a tribute to Shammi Kapoor from Kashmir ki Kali was adorable.

The Prague shoot was beautiful... Guess that city is inspiring.... Holiday plans are in place... first Kashmir and then Prague :) writes "Hailed as Ranbir Kapoor’s finest performance to date and his biggest ever opener, ROCKSTAR has grossed Rs. 53 crore in India (Net collection: Rs. 37crore) and Rs. 11 crore overseas in its first three days. "

Rockstar rocks Twitter! via
Amitabh Bachchan told his Twitter community, “Just back from ‘RockStar‘ and living in the brilliance of all – Imtiaz Ali, Ranbir, AR and Nargis”
Karan Johar assured, “Watched ROCKSTAR…and am a certified Ranbir Kapoor fan!! His performance is unbelievable!”
Bipasha Basu had been one of the first to tweet, “Ranbir Kapoor as Jordan,U have to fall in love with him! Imtiaz Ali is an outstanding filmmaker!”

Filmmaker and actor Anurag Kashyap was overwhelmed: “Rockstar is not so much about rock as it is an individuals story…its another kind of coming of age film..just can’t get it out of my head. It is easily Imtiaz Ali’s best. This is how a love story should be told. Soul stirring. Still assimilating. It is unlike most films.. no cacophony of sounds..quiet.. no unnecessary background to propel it forward..Ranbir is just awesome. Such an unexpected film.. does not take any easy route.. does not become a clap trap or a crowd pleaser..It’s just so heartfelt.”

Amazing music. Could have been a bit shorter in the second half...Overall it's watchable....
3.5 out of 5

Saturday, October 29, 2011

Italian Food Festival at Blooms

What do you say when a friend invites you out for previewing an Italian Food Festival. You obviously confirm for it and not eat breakfast in the morning ;) We had a great time at Blooms, Eros Hotel managed by Hilton. They are on facebook too :)

Met a wonderful bunch of people, Parul of The shirazine, Apeksha of Veggiewiz, Sid of Chef at Large (whose pictures I've used in this post), Gary, Jaspreet, Prateek and Souvik of Belly Centric, Prerna of The Mom Writes and Chef Stefano Nicodemo from Italy (Little birdie who said Italian men are good looking was right ;) )

Pictures and food go hand-in-hand for all of us... We were clicking n eating n chatting.... The best part of eating out with food bloggers is that they understand your need to click pictures of everything before you eat.

The Antipasti was something which made me not just eat... It made me EAT-MY-WORDS... Being a self professed carnivore... I could swear by the vegetarian fare... If I could be made to take a second helping of Aubergine rolls... Roasted Aubergine slivers stuffed with sundried tomatoes and smoked cheese... It has to be fantastic... I was floored :)
The roasted baby potatoes, and bocconcini with roasted vegetables were nice. The mushroom topped Vol-Au-Vents tasted well, however would have been superb if served warm.

The non-vegetarian fare's best platter was the Ricotta stuffed Bresaola(a salted air dried beef). The melon n parma ham wrap was a wonderful idea for pairing the sweet n salt but using the sweet indian melon was interfering with the sweet n salt balance. The prawns were nice but I would have repeated the Ricotta stuffed Bresaola on my plate instead of these.

We were served nice champagne and white wine with our lunch.... Isn't that evident with all the glasses around me in the picture below ;)

In the main course there was Roasted Rack of Lamb, Pollo al Mattone — Corn fed chicken oven roasted with potato (the caramelized onions with potatoes were extremely nice). Yet again, it was the vegetarian fare which knocked me off my feet. The Spinach Flan with Parmesan Fondue (which we called spinach dhokla in zest) was amazing.... the firm crust yet melt-in-your-mouth insides was really worth writing home about..... The texture and flavour was abundant. The Saffron risotto was made just to my taste... Was again forced to take second helping of the vegetarian fare as it was just delicious.

The only thing which I can really complain about was the Tiramisu..... It was just not upto the mark..... Firstly the glass it was served in, then the huge out-of-proportion chocolate decoration. The sponge layer was almost missing and cream layer was over powering. Hardly any alcohol or coffee...
If it was an adaptation, then it shouldn't have been called a Tiramisu.....

We had a good time enjoying some not-so-regular Italian fare. It would have taken them some deliberation to not serve just a pizza/pasta sort of menu for an Italian Food festival, which is admirable. The vegetarian fare was superb. Dessert is not something I'll go back for.
The festival was a good experience over all.
About Rs. 1950 per head for lunch and two options for dinner — Rs. 2250 (includes one glass of house wine) and Rs. 2750 (unlimited house wine).

Thursday, September 29, 2011

Dinner at 28 Capri Italy, Defence Colony

It's place which you can visit if you've got time to spare....

The service was friendly, food average and slightly low in the value for money quotient, ambiance was nice(don't miss the love-lift for 2, which leads to the restaurant ;-) *Evil Grin*), the best was Live Music.... the singer was really good and choice of songs was lovely. Him and my drink are the only reason I would go back. Would however have liked to try some pizza on my next visit.

You'll find 28 Capri Italy listed on We had Orange Pepper Martini and Diet Coke on the rocks(!). The drink was nice and arrived soon. It was served with Nachos and a lovely Salsa sauce.

Why is it that I have all friends who want to be like Manoj Kumar n cover their faces when I say smile.... Why do they want to remain anonymous.... #boring
For starters we had a Cold Cut Platter which had Chicken Salami, Bacon, Smoked Chicken and Turkey served with Black Olives.... Now this is what happens when you go out with a friend who is on a diet..... You don't get to indulge..... She keeps a check on what you are eating.....

Our main course was Grilled Chicken with Mustard and Jalapeno Sauce. Wouldn't rate it as bad but not even great. Just about passable... The sauce was quite nice though but took it's time to come....

The litmus test of any Italian restaurant... Tiramisu..... This one was a #Fail for me..... I wouldn't order it again.

Monday, September 26, 2011

Ca Va, Defence Colony ~ A Delightful Sunday Afternoon

This place is a must-visit!

Bijoy Majhi, Bhupesh Jain and Rajnish Taneja, have created a space to provide exquisite Med- European dining and bar experience to the food lovers after Angels in My Kitchen.
You'll cross the bakery on your way up to the first floor outlet of Ca Va. We were the only ones when we walked in and got pampered and were still pampered after more patrons came in.

You'll find Ca Va listed on
We started with Virgin Mary and Mango Passion Martini.... Well made drinks which were followed by some lovely dishes selected by my friend.....

Chunks of chicken, peanuts and garlic in paper thin shells of fillo pastry with hand-ground pesto..... This my readers, was just f-a-n-t-a-s-t-i-c... and had me going at it like a bear to honey.... The Chicken was tender n well cooked, the pastry crispy and sauce yummy..... the peanuts added to the bite....

The Pan seared Prawns with Spicy Barbecue Sauce was delicious... succulent, flavourful and brilliantly done. The bread basket which had an Olive Focaccia, Wheat n Bran Bread and Garlic bread served with Herb Butter was nice but not great enough to rave about or poke holes about.

The Home smoked Breast of Chicken with sliced Mexican Jalapenos Pizza was well done.... just that the crust was slightly like a quesadilla, would have preferred it slightly more crisp base (just a personal preference) and the Chicken Leg Steak with Red Wine Sauce was also nice. However my friend found the mashed potato insipid .....
We devoured all the food on our tables n left nothing but a few crumbs n mashed potatoes....

For dessert I wanted Tiramisu..... I ordered it only after checking if it'll be served in a glass and not a plastic cup or something.... When the plastic cup came, I was very disappointed.... Since it was from the bakery below, we weren't charged for it.....
The taste was nice but the fingers were absolutely soggy n not crisp.... only good(read bad!) enough to feed the pigeons outside the window....

Now for some nit-picking..... The toothpicks arrived in different heights.... My friend had this bright idea of taking it in perspective to show the variance in height.... ;) Now thats what 2 people do on a well spent Sunday afternoon with tummies full and pampering... They are spoilt and will nitpick and want a perfect experience.....

That's me enjoying the Tiramisu..... and since modesty doesn't feature in my middlename.... The Tiramisu from my kitchen is much nicer..... but this one's not bad either considering I can enjoy it without having to slave in the kitchen myself and then waiting overnight for it to develop flavour....

Just a word of caution... The place is slightly on the expensive side but the experience was nice overall including Food, Service and Decor. Would give it a 3/5.

PS - The place also has discount for Amex card holders

Saturday, September 17, 2011

The Ants Cafe ~ Breakfast with Sanjeev

On my trip to Bangalore, met up with some very old friends..... That's Sanjeev who I met at my early days at Infoedge ~ He's one of the most talented Graphic Designers I know. Check out this work at
We use to have loads of fun together in office. My first offsite at Infoedge was a trip to Dakpathar with this gang of guys and girls. It was one of the most memorable trips of my life.
Sanjeev's a very outdoor person, who has a passion for riding bikes and exploring new places. His biking club is called 60kph

His other constant love in life is Sassy....

We went to The Ants Cafe in Indiranagar. It's sweet little cafe on the terrace of a store selling things from Nagaland. Sanjeev ordered the Veg breakfast, which had exotic mushrooms, baked beans and grilled tomatoes.

I ordered the Chicken extravaganza omelet, which had Chicken sausage, Chicken salami, , Corn jalapeno, , Olives and Cheeeeeessssseeeeee...... Both our meals were extremely nice and we had a great time chatting up.

Tasting Authentic Kerala Cuisine at Karavalli, Bangalore

More from my Bangalore trip... Went to Karavalli on a friend's recommendation. Must say, am really glad we did made the special effort of braving Bangalore's traffic to get to The Gateway Hotel, as it's in the middle of town and I had an evening flight to catch.

Karavalli has this way of transporting you back in time and emanates a feeling of calmness despite The Gateway being bang in the middle of the city's bustle. The restaurant has been serving authentic Kerala cuisine since 1990.... That to me is a legacy of good food.....

We were greeted by extremely courteous staff who made us feel welcome. The rippling waterfall gave the place a feeling of being relaxed.
We were served Papaad and Rasam on arrival. Our first course was customized prawns as I'm not game for chillies.... The chef made us these succulent prawns with pepper, onion paste n curry leaves, which were flavorful.

The outdoor seating in Bangalore's weather is is rather enjoyable. We had Kane fry, Mutton Stew with Appams, The mangalorean masala fish fry was really something I would write home about, absolutely delightful... The stew I think could have been better... The appams were soft and their texture just right to match the stew.

I was full till the brim when the staff asked us dessert..... Bring it on we said... The dessert Ada Pradhaman, is a sort of rice kheer made with gur (jaggery) served with fried dryfruits.... It just blew me away..... It was fantastic and despite being full, the whole bowl was polished off.

Must visit place with fabulous food.... 4/5

Friday, September 16, 2011

Jenny's Date Cake ~ A Personal Touch

Was on holiday in Bangalore with family and loads of friends to catch up with. How can any holiday be complete for me without baking. Mami(the sweetheart that she is) had kept a recipe for me to try out. I was a bit skeptical about a date cake..... You'll read below about how wrong I was. Mami n I had such a fun time making this cake..... :)

The cake turned out amazing. Had taken it along when I visited Suma of Cakes and More and Madhuri of Cook-curry Nook. Both of them flipped out. Suma's kids wanted seconds and thirds..... Anytime children ask for seconds on a non chocolate cake..... preserve the recipe forever. Kids are the best critiques of comfort food and taste :)
Madhuri wanted the recipe to try out.... another testimonial..... A really cool fellow baker who takes classes in baking is asking for the recipe.... The recipe is a keeper, people....

Date Cake
4 eggs
3/4 Teaspoon Baking Powder
2 Cups Flour (sifted)
2 Teaspoon Ground Ginger
2 Teaspoon Grated Ginger
6 Tablespoons Butter
1 Cup Gur

Date Sauce:
3 cups Chopped Dates
3 Cups Water
1+1/2 Teaspoon Baking Soda

Caramel Sauce:
1 Cup Brown Sugar
1 Cup Butter [you can add more butter if you prefer a thicker sauce]
1 Cup Cream

Date Sauce:
1. To make the date sauce, boil the water and chopped dates till pulpy and squishy for about 20-30 minutes. As soon as you get a thick sauce add the baking soda and stir well.
Tip: Be sure to have a vessel thrice as large in volume as the sauce, the mixture will bubble up quite a lot. Put it aside to cool till room temperature
2. Cream the butter and gur, till well incorporated.
3. Add 1 egg at a time and beat till incorporated.
4. Stir in the room temperature date sauce.
5. Fold in the sifted flour with Baking powder and spices.
Tip: Jenny's secret to this amazing cake.... mix it by hand. She says it adds the personal touch to the cake.

Caramel Sauce:
[am shamelessly picking up the steps from as they've written it exactly like I wuold have done it along with instructions :) ]
1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Another noteworthy tip would be to use the best dates that you can get. The dried up ones won't do much for this cake but the semi moist ones will take the cake's flavor and consistency to a different level. We arrived at this conclusion after making the cake twice with different dates each time.

Note to Self: Am in love with Mr. Faber after making this cake... Total convert.......

The end was just mindblowingly fantastic... [pardon the grammar but this cake really deserves this praise n more]. The firm crust and soft moist insides with flavors which just have to be eaten to be believed. The caramel sauce packs-in-a-punch, by adding body and multiplying the flavor by 100.
This recipe is definitely a keeper forever :)
Talking about this cake has made me drool again..... I need another slice... running to the kitchen.....

Sunday, July 3, 2011

Chocolate Cherry Tart ~ A visit to Chocolate Heaven

Meeting cousins who are holidaying is a delight..... It gives me the opportunity to pamper them with all sorts off goodies. Both my cousin's are studying abroad so when they are back it's party time. My sister has just graduated and this was a celebration of sorts too for a special n extremely hardworking sister.

When asked what they want...... Pat came the reply... something chocolatey without nuts.....

With Stone fruit ~ Cherries in the market, how could I not add their divine flavour to the intensely Chocolate Tart I decided to make. This divine, decadent Chocolate Cherry Tart from my friend Radhika has to be tasted to be believed. It has loads of adaptations as it's a very versatile recipe where the flaours can be varied as per your tastes... n our tastes include loads of Chocolate, Coffee and Bailey's....
Chocolate n Cherry Tart

Short Crust Pastry Base
Flour- 200 gms
Butter cut in small cubes and chilled-100 gms
Powdered Sugar – 2 tablespoon
Baking Soda- small pinch
Cold Water-4 to 5 tablespoon to help bind the dough
Flan Dish- 9” to 10” diameter (preferablely loose bottom)

1. Cut cold butter into small similar sized cubes and refrigerate again.
2. Sift together the flour, baking powder and the powdered sugar.
3. Now blend the flour mixture with butter at low intermittent speed in a blender, till the mixture turns crumbly. Remove from the blender into a large plate and combine it with your hands to form a dough. DO NOT KNEAD the dough.
4. Wrap in cling film and refrigerate for 15-20 minutes. You can even leave it over night.
Note: if you leave it in fridge overnight or for 4-5 hours, take it out and let it rest at room temperature for 10-15 minutes as the dough would have hardened due to the butter in it.
5. Roll out the dough into a round disk of 1/8th of an inch in thickness. Make sure it covers the base and the sides of the flan dish.
6. Grease the loose bottom flan dish or cover it with butter paper. Spread the pastry in it. Press it down on the sides so that the dough takes the pattern of the mould. Prick lightly with a fork. Keep in the freezer for 10 minutes.
7. Bake at 200 degree in a preheated oven for 20 minutes light golden.
8. Remove pie from the oven and let it cool.

Tart Filling:
Filing consisted of simple Chocolate Ganache and Cherries.

Cherries Chopped in Halved- 50 grams
Cherries for decoration
Chocolate Chips or any good quality sweet dark chocolate- 300 grams or approx 11 ounces
Heavy Cream [I use Amul cream]- 350 ml
Bailey's - 50 ml
Cornstarch - 1 tablespoon

1. Dissolve the corn starch in 50 ml of cream, keep aside.
2. Gently heat rest of the cream, remove from heat and stir in the chocolate chips, leave them to melt.
3. Add bailey's to the corn starch mixture, stir it well.
4. Add the bailey's and cream mixture to the ganache. Stir the mixture till smooth and let it slightly cool.
5. Place the chopped cherries in the tart shell and pour in the ganache mixture. Spread it evenly till it covers it almost to the top.
6. Refrigerate it overnight or for 4-5 hours till the chocolate sets.
7. decorate with cherries and serve chilled

Mami had a spread for lunch... She followed it up by her famous cheesecake....Took us down memory lane... She's the one who introduced me the to concept of a cheesecake for the first time when we were kids.... Hadn't heard of something so fancy way back then.... Thanks for the initiation mami..... n yes all of us kids use to freak out n rush thru dinner only to get to the dessert course really soon for the cheesecake...

I also knew that these guys are fans of Irish Bailey's because of the Tiramisu I had done for them earlier. The tart proved to be be quite a success....
We forgot who all was watching their weight...
We forgot who was suppose to be having sugarfree...
We forgot that there are some who don't have alcohol......
All we could remember was the crisp tart shell and super chocolatey and melt-in-the-mouth goodness of the filling....
That's the bunch of us..... Mamu, Mami, Cousins, Mom and Vimla Aunty.

It’s a chocoholic delight... like Shut-your-eyes-in-Bliss... on every mouthful.....
We went to chocolate heaven n were forced to comeback after the tart got over..... I was made to promise that I'll make it again.....