Review: Paranda Restaurant at Vivanta by Taj Surajkund

Dhabas have been an integral part of any North Indian foodie's life, couple it with someone whose friends are bitten by the travelling bug. Apart from childhood memories of travelling with family to Punjab, Rajasthan and the hills, the distinct memories of eating at dhabas are shared with Puneet and Vivek on various road trips.

Getting an invite from Paranda at Taj Vivanta, Surajkund positioned as speciality Indian Restaurant had me wondering why would I want to eat Dhaba food at a 5 star. Went along with the flow to see what they had to offer.

The decor set the mood just right. Vibrant colours in matkas leading up the staircase. A lifesize truck with colourful sayings, very characteristic of the highways. The lift doors cleverly built in with bright green wooden doors like those of a village home. Paranda is a hair accesory in Punjab, a kind of tasselled tag for braiding hair. How could I resist being my crazy self with my friends Mukta(also kindly agreed to share her pictures for this post), Rekha and her lovely daughter Agreya.

 

The theme of highways and villages is carried forward in every bit of the decor superbly built-in to blend yet stand out. Charpoys, lanterns, martaban, brass utensils(all sizes of pots and pans), parandas, dupattas, bangles, old radio sets, traditional jewellery. The place is a photographers delight.

Photo Credit: Rekha Kakkar

We were welcomed by the staff, Chef Ganesh Joshi and the GM Mr. Rajeev Khanna. Chef Joshi introduced us to the concept of the restaurant. The menu features an abundance of robust, earthy dishes that have evolved from the province of Punj (five) Ab (water) – The Land Of Five Rivers. From the ingenuity of the ingredient to the flawlessness of the execution, every aspect of Paranda will lead to an emotive, intense, liberating way of eating with fingers unlike any other says Chef Joshi.

An interesting amuse of golgappa stuffed with potato, chickpea and sweet tamarind chutney led me to believe that this food journey would surely be rewarding. Yes, I got seconds. Am never the one to pass up good golgappas. The Magan Murg Shorba however was a disappointment as it was too salty. Not something expected at such a place. Some murmurs had the soup instantly replaced.

The starters were a Platter of Methi Achari Tikka, Murgh Sunheri Shahi Tikka and Bhutta Malai Jhinga with baby Khasta Roti. The chicken was soft and succulent, fish was flaky and the prawns were flavoured well and my favourite out of the lot. We were served a unique combination of onions marinated with spiced yogurt. Something I haven't seen at at any Dhaba. It made the onions loose their punch. What we all missed on the table was sliced onions or better still 'Mukki wala Pyaz' where the truckers just smash the onion with their fist. Once pointed out, it was served instantly on the table. This lack of punch was an overall view on the table, best described as 'Food-For-Foreigners'.

The main course started with Sood de Dhabey di Dal, Palak Kofta Makhni Wala, served with Pudina Parantha and Namak Mirchi ka Parantha. The dal gets it's name from an eatery in Ferozpur called Sood Da Dhaba. Sec 7 ka Mutton Tariwala, was a take on a local dhaba in sec 7 in ambala. The mutton was cooked very well in a tomato based curry and spices were just right. The Mushroom Mattar was passable. Zeera Pyaz Pulao has a lot of us going hmmmmm, the fried onions and flavours of spices brought out by dollops of Ghee.

For desserts there were Malai Chamcham, Anjeer ki Kulfi and Gulab Jamun. Despite being stuffed by now, the entire gulab jamun went in. The Malai Chamcham and Anjeer ki Kulfi were nice however Falooda wasn't up my street. The dried paan was an excellent mouth freshener.

The Dal, Mutton tari wala and Namak Mirchi ka Parantha was true to it's Dhaba style and something I'll surely go back for. The view of the Aravallis from a huge glass window near our table gave us a sense of eating with nature. The company made it an even more enjoyable experience. Was fun meeting Anjali(Product and Food Stylist) and Maneesh (of Mystic Foodie Mantra)

A huge thank you to Saumya and Nafisa for having us over. Heartfelt thank you to Chef Ganesh Joshi for reaching out to our hearts via our stomachs  and wishing his team all the best.

Blogger's Table at Guppy by Ai ~ Delhi's Newest Tryst With Japanese Cuisine

Guppy by Ai is Chef Vikram Khatri's baby, another restaurant by AD Singh. The promise of contemporary Japanese food in Delhi, heartfelt invite, and the opportunity to meet friends over dinner prompted me to accept the invite for the Blogger's table by Chef at Large.  Japanese is just about Sushi and raw food is the belief Guppy is out to bust.

The interiors done by Anshu Arora give the place a wonderful vibe with a stunning play of colours, props, art work and lighting. We visited the restaurant for dinner, hence the slightly dim pictures, am sure by the day it would look soothing and playful. The ceramic rose knobs, use of Origami and metal to make lights(done by Jenny Pinto) Japanese kokeshi dolls, vintage cameras, old tiffin boxes and more such Japanese memorabilia  add a chic value to the place. No 2 corners look alike, yet the theme is flowing along like a rivulet. What I found odd was a plastic sheets used to curtain off their lounge. it's not something I would have expected in a place like this.

Who is behind the stove cooking is an important question along with the food being prepared. Who better than some who is dedicated to the cuisine and a warm person, always willing to go the extra mile to make his guests smile. Chef Vaibhav and I have had our share of cuisine clicks. Then and Now.....


The menu reflects the spirit embodied in Guppy... The colourful, spirited yet clean design.


Chef Khatri and Chef Vaibhav both welcome us with an amuse of Tomato and jasmine tea served with a prawn cracker with pickled vegetables dressed in goma dressing and seasoned with furikake(Japanese seasoning) for the non vegetarians and Tomato and jasmine tea with Seasame cracker with pickled vegetables dressed in goma dressing and seasoned with aao nori and shichimi for the vegetarians. The amuse did it's job well by setting the tone for what was coming ahead.

Shichimi Togarashi (Japanese, "seven flavor chili pepper"), also known as nana-iro togarashi,  and simply shichimi, is a common Japanese spice mixture containing seven ingredients.
A typical blend may contain coarsely ground red chili pepper (the main ingredient), ground sansho, roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, nori or aonori. Source

Small plates 
Edamame Sea Salt/Chilli Garlic(Steamed soybean pods with an option of sea salt or chilli garlic dressing) were a thumbs up. Sushmita and Aishwarya were happy to see the bowl thru at an addictive pace. The salty and garlicyyyyyy flavour were a hit with me. It won a repeat order when we visited again. The pace at which these beans vanish while chatting with friends is astounding.

Guppy House Salad (Seasonal crunchy vegetables, palm heart and bamboo shoot, dressed in karashi mustard) was fresh and it mustard dressing won my heart. Yes, I'm biased, mustard is a flavor i really like.

Chirashi Seafood salad (Assortment of pickled prawn, tuna, salmon, crab and baby greens in goma-ae dressing) the seafood was fresh. With some encouragement Aishwarya tried the seafood and was soon convinced that she would order again. Her delightful look at the Roe popping in her mouth amused us all. Going back again with a friend, I was very happy to order it again and was served the same consistent taste.

Prawn Gyoza (Black tiger prawn pot stickers, pan fried, served with chilli ponzu soy sauce) and Exotic Mushroom Gyoza (Gluten-free, crisp bottom steamed pot stickers, served with chilli soy dipping sauce) were wonderfully done. The flavours went well with the dipping sauces, especially the ponzu sauce. These pot sticking delights are a definite winner for me.

Crisp Vegetable Harumaki (Exotic vegetable filo rolls, crisp baked in oven and served with chilli garlic) and Rice Paper Vegetables Roll (Shredded vegetables and lettuce, wrapped in rice paper with yuzu kosho sesame sauce) were disappointing for me. The vegetable rolls were to oily for the description given.

Chilli Lime Dressed Agedashi Tofu (Crisp fried silken tofu, dressed in sweet and spicy chilli lime dressing) was interesting but couldn't hold my fancy as it was a bit oily. That said, it's dressing was absolutely wonderful.

Sushi Rolls - Spicy Salmon Special Roll (Spicy mayo, tobiko and tanuki) and Asparagus Tempura Roll (Spicy mayo and leeks) were neat, precise and just like they should be. Would have loved to the the Guppy twist on them

Guppy Signature Pork Belly (Slow braised Belgium pork belly, glazed with soy honey and served with mustard miso sauce) is cooked for over 72 hours told us Chef Khatri. There are pictures of this I caught simmering away quietly in the kitchen. The glaze was balance of  flavours which went well with the meat.

Mains
Guppy Signature Black Cod (Baked miso marinated black cod served on a hot stone) The star of this show was the baked Black Cod which arrived, sizzling on a large smooth pebble, locking in the flavors. outside was a nice char while the inside were soft and flaky.

The classic way we eat in is when the food put on the table is the star. It's photographed, discussed, visually eaten before being devoured.

Desserts were Warm Carrot Cake (Carrot cake served with mascarpone frosting) which tasted very nice with the frosting but would have preferred for it to be lighter and Yuzu Lemon Cheesecake (with Kafir lime glaze) left me a bit wanting. We were also spoilt with Nutty Clusters, Pyramids of chocolates filled with chocolate ganache and balls of Red Velvet cake paired with desiccated coconut.

A peek into their kitchen, small yet clean, neat and well organised. people who are happy cooking and have smiles on their faces after a long and hard day at work will surely produce fantastic food where the smile passes onto the diner's face..... That's what I call a D-E-L-I-G-H-T-F-U-L meal....

Thank you for hosting us Guppy and a huge shout out to Chef Vaibhav for being a wonderful host and Chef Khatri for convincing me that vegetarian Japanese can be equally flavorful. This team with it's hard work should certainly go places.

Will I return to this place?
Certainly yes.... and I did. Went for a quiet dinner with a friend, where the table which wasn't booked in my name. The food and service was equally consistent as our blogger's table. Suggested the place to cousins, who also came back praises for the place.

Wishing the team at Guppy all the best.

Le Bistro du Parc ~ Bloggers Table

An invitation to a newly opened French bistro style restaurant in Delhi, treading cautiously I said yes to give the evening a fair chance after non satisfactory experiences with french food in Delhi. To be honest, after my visit to France earlier this year, I was looking for a fix of some nice french food(not just desserts from school). Attending Chef at Large Delhi Bloggers Table at Le Bistro Du Parc, New Delhi.

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Le Bistro Du Parc is the newest french restaurant in town. Conceptualized by Naina de Bois Juzan(of French and Punjabi origins) and established in partnership with Olive. It embraces the casual and comfortable philosophy of ‘Bistronomy’. Its location is quite central at Moolchand market, facing the park. It has the traditional French Blue and White decor with accents of Yellows and Oranges.
It does have a bistro feel with Naina out in the front help everyone with what to order, managing things and making everyone comfortable. The bistro has 25 covers with a somewhat open kitchen.They are awaiting their liquor license before serving more covers on the first floor. 

Chef Stéphane Mathonneau, has been trained in traditional and modern French cuisine.  He has worked in hotels and restaurants in London, Switzerland, Sussex, Brighton, Kent, Savoy, Paris, Corsica, Chef Mathonneau has worked in several avatars. He has worked at Corrigan’s Mayfair and Gordon Ramsay’s The Maze, at La Trouvaille (now l’Antidote), Rothschild Group’s L’Auberge de la Cote 2000 and several other restaurants in Paris and London. With a chef like this, I'm looking forward to a very very french meal.

The salad course served was pleasing. The salads were fresh and the ingredients were doing exactly what the chef would have wanted them to do... Appetize and Tantalize....

Salade Céladon Celadon salad is a green salad of fruits and vegetables. The salad had Grape, Pistachio, Green Apple, Zucchini, Cucumber and Green peas with a dressing of Green pea purée and mint oil. Céladon is very French, céladon is from the character named Céladon, who wore pale green ribbons, in the novel "Astree" by Honoré d'Urfé.
Salade Midinette Midinette salad has warm grilled chicken on a julienne of green apple and celery, pomegranate and light parsley mayonnaise. In French, a midinette is female salesperson, a shopgirl, especially in Paris; a vacuous but fashionable young woman.The celery and green apple combination in juliennes gave just the right crunch, bite and flavour. Vegetables cut this way are sometimes said to be “frenched,” and the cut is also known as a matchstick cut, since the vegetables may be cut short so that they strongly resemble matchsticks.
Parfait de Foie de Volaille Chicken liver parfait was served with a balsamic reduction and confit onions. Liver parfait should be rich, silky and meltingly delicious, but somehow this parfait didn't quite measure up for me. It's not really anyone's fault, after having had the meat fruit, a chicken liver mousse made to look like a textured mandarin orange at Dinner by Heston Blumenthal, I wasn't able to enjoy the parfait here.
Fricassee de Calamars Pan fried calamaris were served with garlic, baby potatoes, cherry tomatoes, black olives, red chilly coulis. Fricassee is an old term, dating back to at least the 15th century. It is a French word, theorized to be a compound of the French frire (to fry) and casser or quasser (to break in pieces).

For our main course we had Agneau Grillé, Legumes Verts Grilled lamb leg, green vegetables like
Green peas, snow peas, potatoes, with a mint, coriander and mango chutney.
Volaille Fermiere, Courgettes Roties, Tapenade The marinated chicken, roasted zucchini, olive tapenade was average i would say. Nothing wrong with the lamb or chicken but neither spectacular.
Rouget Poele, Legumes du Soleil, Nuage de Citron Pan fried red snapper, ratatouille vegetables, lemon foam. The fish was cooked just right and the lemon foam complimented all the flavours very well on the plate.
Choux Fleur Comme un Risotto Cauliflower magic risotto Grated cauliflower, cream of cauliflower, green peas and vegetables. No rice!!! This was the one dish that was most disappointing after such a lovely sales pitch. All I could taste was peas, peas and more peas, wish i could find more of the cauliflower to actually taste the risotto in question.

Cote de Boeuf a Partager, Tomates a la Provencale, Frites Maison, Sauce aux Morilles Rib of beef for two, roasted tomatoes, home made french fries and morel sauce was a dish which we discussed and debated a lot on the table. It's a main dish suggested for 2 people. The steak was done on the bone and bought to our table, following which Chef Stéphane sliced it up into smaller portions making it easier for us to enjoy.  The meat was very nice, a little too raw for us at first which was immediately fixed by the Chef. It was succulent, juicy and a great combination with the morel sauce.
The fries... We are all adults, we all know what fried potatoes do to our waistlines..... We ate every single one of what was on the plate, (despite having eaten so much in the earlier courses) is testimony for the fries. All of us clearly enjoyed the morel sauce enough to have asked for more.

Mousse au Chocolat Chocolate mousse, strawberry coulis and pomegranate was rich, creamy and luscious, complimented very well by the fruit coulis.
Charlotte a la framboise Raspberry Charlotte has the textures executed very well.
Paris Brest a la pistache Pistachio Paris Brest, choux pastry, filled with pistachio home made cream was interesting to see in Delhi but missing some of the bite, for me. This I feel was a function was the very very humid weather in Delhi right now. Any choux pastry product served would not be at it's best.
Tarte aux Prunes et aux Amandes The plum and almond tart was a balance of the tart and sweet, flavours doing the tango in my mouth.
Tarte au Citron Meringuee The lemon tart with meringue was tangy, sweet, creamy and citron heaven. From now on, whenever I don't feel like going into the kitchen yet feel like having lemon tart, this will be the first place I shall turn too.
A little something on lemon tarts and their history with me.... Lemon tart was and is one of my favorite desserts since childhood. On the foodline of Delhi, ever since Nirula's opened.... As kids were were allowed to take home only 1 dessert from the pastry shop... My brother always chose the chocolate tart and I always chose the lemon tart. It had the short crust party shell and lemon curd filling swirled (now I 'm little wiser to know, with the star tip icing nozzle) and no meringue. I made lemon tarts for many people in many variations but the best one hit me in school at Le Cordon Bleu in my basic term as my exam dish.  It was just delicious, I couldn't stop eating it despite knowing how much butter and sugar went into it.... all the calories in the world couldn't keep me from that tart at school.

I just have to go back to the bistro and try the Poire Belle Helene (Poached Pears In Vanilla Syrup Served With Almond Biscuits And Dark Chocolate Sauce), Tarte Landaise (Apple Baked With Brandy, Butter And Sugar, Wrapped In Filo Pastry And Served With A Brandy Sauce) and Crème Brulee A L’anis (Classic Crème Brulee Infused With Star Anis)

Le Bistro Du Parc for me feels a lot more authentic in it's ambiance, food and culture over the other french restaurants in town, definitely going back for the salads and desserts. The others at the table that night were  Sid of Chef at Large, Charis of Culinary Storm, Sushmita of My Unfinished Life.
Thank you for being such a great hosts Naina and Anjali.

Varq, Taj Mahal Hotel, New Delhi ~ Blogger’s Table

It's such a pleasure to meet up with old friends. It was smiles, greetings and cheers all the way... not to mention all the Royal leg-pulling. Back in town and attending Chef at Large Delhi Bloggers Table at Varq, Taj Mahal Hotel, New Delhi.
Varq is  No. 30 on Asia's 50 Best Restaurants. It's Chef Hemant Oberoi's baby with Chef Manoj Goel behind the stove. Chef Oberoi reinvented Indian street foods to it's modern day contemporary expression. This expression is further enhanced by the ambiance and beautiful art work by Indian artist Anjolie Ela Menon.
Varq is any foil composed of a pure metal, typically silver, used for garnishing sweets in South Asian cuisine. It's about elegance, splendor, extravagance, affluence, all of which reflects in our experience at Varq, Taj Mahal, New Delhi. 

The elegant Chaat style amuse-bouche with flavours of  ginger, mango, chaat masala and lemon set the bar of expectations high.

Yes, this table has artillery in the form of cameras. We were served interesting coolers like Chai Martini's, Pineapple Basil and Orange Tamarind. The pairing that I was looking forward to was the Hibiscus tea.

The menu set by the Chefs had both vegetarian and non vegetarian options, and you would obviously know what I would choose..... gladly the non-vegetarian. The first course was Varqui Crab (Layers of crabmeat, tandoori shrimp on crisp filo sheets. The flavours came together well and the different textures were an added dimension. The vegetarians got Varqui  Khumb (Layers of spiced mushrooms, morel on crisp filo sheets) which people on the table found interesting.

Haleem Aur Kaabab (Hyderabadi delicacy served with lamb and chicken ganderi) The chicken kabab was wrapped on a Ganderi(sugarcane stick). It took me back to childhood when we sat with a pile of these in our backyard, chewing on them between games of Hide-n-Seek. The raw mango chutney in the shot glass was absolutely fantastic. The kebabs were soft like silk and tasted wonderful. The haleem was finger licking delicious. We had a small discussion with the chef about Hyderabad haleem and Awadhi haleem. I was a tad bit disspointed by the sheermal roti which was unappetizing. Instead of being soft and smooth, it was a bit chewy to me.
The vegetarians got Palak Patta Chaat (Layers of crispy spinach leaves with spinach chaat). Tasted some from Deepali's plate. It was crispy and nice. Everyone who had it was impressed.

The soup course had  Lobster Rassa (Cochin prawns, black pepper and fennel rusk, robust lobster broth). The plates arrived with the seafood(prawns, scallops, and crisp squid) and bread. The lobster broth was served on the table. Spices of the south, especially the black pepper made this dish a delight. The vegetarians were served Kale Channe Ki Cappuccino (cappuccino style flavored black chickpea broth) which all of us thought was innovative but somehow noone was raving about the taste.

The Gari Sorbet(ginger sorbet) palate cleanser offered a visual treat but wasn't a treat to my palate. The Sea Bass on Spiced Potato Dauphinoise (Pan seared chilean sea bass, layered potatoes, raw mango and coconut curry) had me going Mmmmmmmm with closed eyes.... The fish was done to perfection and the curry was fantastic. It will be this dish that I would go back for over and over again. The chicken option for this course was Kali Mirch Ka Murg (Corn fed chicken breast, relish, creamy black pepper curry) while the vegetarians enjoyed their Jaituni Malai Paneer (Stuffed paneer with green and black olive tapenade, roasted tomato sauce)

The table was excited about being served Martabaan Ka Meat(lamb cooked with pickled chilies). It's used for slow cooking. Slowcooking releases flavours like no other cooking method, it really works for me. However, this particular preparation wasn't able to make me feel the magic. It was served with sukhe aloo and palak-wadi. The side of Mozzarella and Tomato Kulcha was and interesting combination, done crisp just how i like my kulchas.
The Berry Pulao(Iranian) was very nice. The berries were authentic iranian berries and not indian substitutes which made the dish real. Was hoping to see a raita in this course. Would have been interesting to see a contemporary take on curd preperations. The vegetarians were served Martabaan Chole which got mixed reviews from the table.

The desserts.....
Innovation and hard work, both reflected in the Apple Kheer, Jalebi and Khaas Malpua. I'm not someone who enjoyes kheer but this one, it was lovely. All the elements came together very well, the chena at the base, the fruit, the level of sweet just right. Accompanied by the crisp and perfectly shaped jalebis and soft Malpua.
How can I stop at one.... Went wandering around to the famed dessert trolley at Varq. It had Gulab Jamun Creme Brulee and the Chocolate Dome.

As a special request off the regular menu, we were served with the Chocolate Dome. It's a Valrhona Chocolate dome, encasing a Chikki Kulfi, Flambé done on the table served with Bailey's Rabri. It was seriously great flavours and I'm going back for more. Am sure the look on my face would have been a very happy one as Nikunj also gave me a huge knowing grin. This one comes a full circle {all pun intended}

To be honest, I did find the menu a bit over priced {personal opinion}. However if you don't mind the price and want to have some contemporary Indian  food and be pampered, it's a place to visit. Sharing the signature tea was a thoughtful gesture.
Thank you Taj Mahal Hotel for hosting the table and Bhavna, Deepali and Nafisa for being such gracious hosts. Had lots of fun with you all, especially the Royal banter. Nikunj and the service team on our table were very attentive and prompt. Chef Hemant Oberoi's team led by Executive Chef Amit Chowdhury shared with us some of his kitchen secrets. It was a pleasure dining with you all.

This blogger table was also special as it's Ruchira's farewell {only in the physical form, online world is as wide open as it ever was} as she's moving to another country. We signed CAL plates for her, exchanged gifts and she even got us all hand written cards with a special note for all of us. That's how adorable and sweet she is. The rapid fire quiz was as innovative as her. 
The others at the table that night were  Sid of Chef at Large, Deeba of Passionate about Baking, Charis of Culinary Storm, Parul of The Shirazine, Sangeeta of  Healthfood Desi Videshi, Ruchira of The Great Cookaroo, Sushmita of My Unfinished Life, Rekha of My Tasty Curry, Mukta of Bake-a-Mania, Himanshu of The White Ramekins

Thank you so much for the warm welcome home.

Breaking Bread with Chef Saby of Olive Bar at Leonardo Olive Oil's Blogger Table

What do you do when you get invited to to meet Chef Sabyasachi Gorai, better known as Chef Saby and blogger friends from Chef at Large over a discussion about olive oil..... A happy monkey jig jig :) This meet was sponsored by Leonardo Olive Oil, hosted by Himani Dalmia and Chandana Paul at Olive Bar and Kitchens in Mehrauli.

Any place that I visit is judged not just on the FSA (Food, Service and Ambiance) but also on how the cloak room / washroom is done up aswell.... This was definitely going to be an afternoon well spent as the teaser to this campaign was lovely... naturally lit, aesthetically done up and importantly spic and span.

Chef Saby played to the gallery... His warm welcome and friendly banter while carrying on the serious business of cooking up a storm was endearing. He's among India’s top ten chefs and has recently been awarded Best Chef of India National Tourism Award, 2011-12 by President of India. WHoaaaa... Quite a celebrity he is... appears regularly on Page 3 too... for all the right reasons ;)

Not just talented, also a willing teacher, he runs an academy for young chefs. He comes from a family of artists, no wonder his food reflects his artistic side. Good news or Bad news.... He plans to retire next year to spend time with his lovely daughter and paint....

Rare captures.... Sid having fun with the camera, just that it's on the other side of the lens this time. About the food, we were served fish and asparagus done in a nitrogen batter.

Vaibhav, the Executive Sous Chef was frying up a frenzy with the Espuma technique, which is part of molecular gastronomy . It's basically done with a Nitrogen vial which is attached to a 'gun' that pumps the gas into the batter and makes it light fluffy and crisp in texture when fried. It was quite yummy n crispy fresh out of the pan.

Aastha, assisting Vaibhav and Saby through the afternoon and a really sweet host. She even gave us little prize hampers if we answered her quiz questions correctly. She's a crossover like me... studied at Indian Institute of Mass Communication (IIMC) and then working with Saby to train as a chef at all of 22. Cheers for Girl Power.... Hip Hip Hurray :)

Blogger paprazzi.... where Food is the star.... We descended on the food like a species which Himani's never seen.... Yes, we are a different species... were the 'Foodus Bloggerus'.... noone eats till we are done clicking ;)

Lovely plating of anti plasti platters, mushroom pate and yummy starters. They were a treat to our eyes and tasted delicious too.

 We were joined by Mr Donato Pantaleo(from Leonardo oils Italy) and Mr VN Dalmia (president Dalmia International) for lunch. Yes, we had the gumption for a sit down lunch after being plied with all that yummy food throughout the afternoon. There was Black truffle porcini risotto (White Alba truffle paste, summer black truffle, truffle oil), Classic lasagna Bolognaise (Rustic hand ground tenderloin Bolognaise.) and a Mezze platter too. Each table had it's own mortar and pestle accompanied their unique handmade artisan skillet bread.

D-E-S-S-E-R-T-S......
Mouth Wateringly  delicious Apple and walnut crumble, Olive’s signature tiramisu, Praline mud cake

Chef Saby is truly special... at a mere cheeky mention of wanting to see his kitchen.... He walked us through and gave us demonstrations and let us into his pantry too... and YES... His BAKERY too... *Jumping up and down with GLEEEEEE....* 

Picture Credit - Sushmita of My Unfinished Life

The bunch of us had a lovely afternoon with Sid Khullar of Chef at Large, Sangeeta Khanna of Banaras ka Khana,Ruchira Hoon-Philip of Cookaroo, Charis Alfred Bhagianathan of  Culinary Storm, Sushmita Sarkar of My Unfinished Life, Deeba Rajpal of Passionate about Baking, Parul Pratap Shirazi of The Shirazine, Rekha Kakkar of My Tasty Curry. Ps: All the pictures you see of me are clicked by the lovely Rekha. Special hugs for you Rekha {{{}}}... Thanks :)

Ps: All these yummy goodies were cooked and drizzled with Leonardo Olive Oil.... 

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.