tag:blogger.com,1999:blog-311933322024-03-16T13:06:01.436+05:30Delhi Foodies' ZoneReeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-31193332.post-6232501530583146712017-05-15T16:35:00.002+05:302017-05-15T16:37:01.505+05:30This site has moved to<div dir="ltr" style="text-align: left;" trbidi="on">
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com19tag:blogger.com,1999:blog-31193332.post-9929354649906000812016-05-19T23:29:00.006+05:302016-05-20T00:17:39.927+05:30Ping's Cafe Orient, Lodhi Colony - a preview <div dir="ltr" style="text-align: left;" trbidi="on">
Skeeter raises a brow when another restaurant starts serving 'oriental' slash 'Pan Asian' slash yada yada. Let's begin with the food. Predictably so, it'd be a mix of dimsum, soups, noodles, tasting similar to that served by other establishments and even bearing similar or 'inspired' names and we could go on. Ping's Cafe Orient at Lodhi Colony Market serves Oriental food. But they attempt something different. For one, Ping's Cafe Orient opened to public in their 'trial' phase where the printed menu says 'sample menu' and is available for the public to walk in and they seek feedback during the meal (not the best thing to be subjected to) and at the end of it. The menu promises that when they launch, they'd have some Korean dishes and a lot else on offer. And then Ping's Cafe Orient opted out of the tried and tested 'Japanese, Thai and Chinese' route to venture into serving a good mix of food from Japan, Phillipines, Thailand, Hong Kong, Korea et al. They have even christened the dishes after famous cities and rivers of these countires. It's fun identifying them on the menu!<br />
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<b>Ambience </b><br />
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The decor is different too! A refreshing break from the regular stuff. Thankfully there are no bulbs with filaments staring at you or bare walls (these are best left as signatures of the restaurants that started the trend). Rather, Ping's Cafe Orient is a dim lit place which has these cute 'Pings' or buttons which switch on coloured bulbs hanging on your table when you want to 'ping your server' (the staff gleefully informed us on our arrival of this feature as we walked in). Interestingly enough, Skeeter managed to annoy a cozy couple on her first Ping as the bulb or the Ping light was shared by our tables. Curios are strewn all over but not overdone and that gives Ping's Cafe Orient a very non-intimidating and comforting feel. Ping's Cafe Orient utilise the restaurant space better than their predecessors Ploof, but some tables on the ground floor are placed a little too close for comfort (especially those that seat twos). The first floor is a more eclectic space where you walk up and stare at an installation of denims drying on wires, walk past a mini salon to enter the loo. Don't miss the quirky loo signage! There is an extra long table on the slightly undone terrace which Skeeter could immediately imagine being held by a gang of youngsters having a wild time out! <br />
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<b>The Grub & service</b><br />
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The menu is divide into Nibbles, Salads, Ping's signature salads, Soups, Highway Style Appetisers, Dock side Appetizers, Mains, Ping's signature dishes, Noodles, Desserts and Cocktails. A bottle of Sriracha on each table assured us that good things will follow. We started with crackers, sambal (the staff did not inform us that it contained fish sauce, thankfully we knew) and a fantastic house made black bean jam that called for repeats.<br />
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Skeeter picked Bamboo forest style Edamame Sea Salt (Rs 245) from the Highway Style Appetisers section. These were seasoned with good quality sea salt but were a tad overdone. The Edamame come in a Wok Tossed Chilli flavour too. </div>
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Makati Manila's Pomelo Salad with roasted Pine Nuts was no less than a rockstar except that it contained peanuts and not pine nuts as promised on the menu. Segments of Pomelo danced their way into Skeeter's mouth with a refreshing burst of a variety of flavours that came together well, yet held their own. The citrus of the pomelo, the heat from the bird's eye chilli, the freshness of julienned red and yellow peppers with a dressing that matched it all and finally the crunch of roasted peanuts - all made a very promising salad. </div>
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Cebu style cheese Lumpia rolls with a twist were next. A generous portion of 8 rolls were served with the in-house black bean jam rather than the usual nahm jim. Crunchy rolls oozing with cheese & some veggies with a prominent hint of lemongrass make for an instant lift-me-up appetizer on a weekday. Yum! Service gets slow as we saw many people anxiously awaiting their food when the restaurant was running packed.<br />
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Skeeter loves a place that serves good appetisers and could make a meal of those. But she went ahead and ordered the Pho, the vietnamese noodle soup that comes in a vegetarian option at Ping's Cafe Orient. </div>
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Skeeter just had to try it and she's glad she did! Pok Choy, broccoli, snow peas, shiitake and oyester mushrooms with some more greens and flat noodles come floating in a fragrant broth and topped with fried garlic and onions, something that'd be so comforting on a damp rainy day or a cold sunless one. Nevertheless, the Pho was hearty and a gigantic portion, that! For dessert, the coconut-jaggery icecream that Skeets tried was nothing exceptional but ended the meal on a pleasant and sweet 'oriental note'. Will Skeeter go back again? Hell yeah!</div>
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Meal for two: Rs 3,000 (including all of the above plus 1 non-veg starter, 1 non-veg main, 1 mocktail)<br />
<span style="font-size: x-small;">Address: 13, Main Market, Lodhi Colony, New Delhi</span><br />
<span style="font-size: x-small;">Phone: 9999447977</span></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com51tag:blogger.com,1999:blog-31193332.post-21790471707453460472016-04-06T15:56:00.000+05:302016-04-06T17:29:41.957+05:30Tokyo Mon Amour <div dir="ltr" style="text-align: left;" trbidi="on">
Guppy by ai has been Skeeter’s favourite over and over for its non-intimidating yet non-casual vibe and is the perfect spot for some afternoon Sushi hogging with the girlies before a movie date or a relaxed evening. Their new menus that give regulars something new every season are what Skeeter usually looks forward to – a new ingredient here and a new preparation there, is always welcome. This time round, they’ve turned their bar area and the courtyard into an eclectic pop-up bar called Tokyo Mon Amour or Tokyo My Love - the Tokyo connection being their tie-up with Le Bistro du Parc, a French bistro and Skeeter was invited for an experiential evening. What is served as a result of this collaboration is Japanese food with touches of French and it is starkly different from the regular Guppy menu. There are numerous small plates and a bevy of cocktails lined up on the menu. <br />
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But before we hop on to that, a bit about the look and feel. At Tokyo Mon Amour there are tall wooden tables with fresh flowers on each of them, candles spelling zen and some really good music – all elements that leave you feeling chipper. Outside, the courtyard tree is bound with a string of fairy lights, lighting up the space and giving it a new flavour. The pop-up has been designed by Naina de Bois-Juzan of Le Bistro du Parc and the food comes from the able kitchen of Guppy by ai’s Chef Vikram Khatri. This was my second different experience of the same space, the first being a La Compagna dinner. It is fascinating to see how they do something different with the space each time. From a sit down dinner to now a flattering pop-up.<br />
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We started the evening with a Wasabi Mimosa, a perfect summer drink, with the tang from oranges finding a friend in the sting of Wasabi. It paired well with a refreshing Cured Tomato & Gingko Nut Salad which is a three-day cured chukka tomato salad also starring palm heart, celery, grapes and gingko nuts with a ginger-citron dressing. Skeeter looks at it as an attempt at presenting a tapas (a la Japanese and French style) style menu which most restaurants tread towards warily as the smallish portions are despised (and criticised) by many. Skeeter’s take bing that Tokyo Mon Amour portions are apt for their format and well worth the dough.<br />
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The Cheese Korokke came next– deep fried, crunchy on the outside croquettes filled with gooey cream and gruyere cheese were served with Mayo and Worcestershire sauce. Curry Pan bread caught Skeeter’s attention too. This Panko crusted Japanese ‘Kare’ bread was made of a slightly sweet dough, filled with a spoonful of curry, panko crusted and deep fried. Though the server politely informed us, still do remember that the bread is hot enough to scald the palette.</div>
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It was washed down with the Ichigo Punch made with Sochu, mixed berry compote, fresh strawberries and topped with sparkling wine. But Skeeter’s second favourite cocktail was the Painap Flip stirred up with brandy, thyme, fresh pineapple, lime and sugar. Though Skeeter's eyeing a white wine sangria pitcher for her next visit as it is summertime! For the eats, the Mushroom & Asparagus Gyoza came with an unusual combination of rustic tomato salsa, chives and cream reduction. They’re gluten free, crisp bottomed pot stickers and exude a melody of flavours. These certainly call for repeats. </div>
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We were wise not to do that as a brilliant Home smoked brie, fresh figs, rice crackers & greens was to be had. Queen of cheese, the soft brie, smoked in-house comes seated on a black serving plate and looks as good as it tastes. Wonder why we don’t see many cheese platters on Delhi menus? </div>
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Skeeter could not end her evening without having the Black rice sushi roll with Avocado, Cucumber & Cream cheese finished with tempura crisps and sesame seeds. The only Guppy offering that makes an appearance at Tokyo Mon Amour. Gratifying, as always!<br />
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All the vegetarian dishes are priced between Rs 250 & 350 except the Home Smoked Brie & the Sushi roll. The cocktails carry a maximum tag of Rs 375. The pop-up is on till April 30.</div>
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Where: 28, Main Market, Lodhi Colony, New Delhi</div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com4tag:blogger.com,1999:blog-31193332.post-68813015980413418512016-03-08T11:25:00.002+05:302016-03-08T11:50:24.899+05:30Dirty Apron, Safdarjung Enclave Market<div dir="ltr" style="text-align: left;" trbidi="on">
A quaint and cozy bistro has sprung up on the upper floor of The Piano Man in Safdarjung Enclave and it is called Dirty Apron (Delhi is surely getting better at naming its restaurants). At Dirty Apron, they serve Eurasian food and what better than European with touches of Asian for a bistro menu in a city that has a wide palate?<br />
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Dirty Apron is owned and run by Arjun Sagar Gupta, an ardent music lover, while fellow food blogger Ruchira Hoon Phillip is the food consultant. Skeeter was at The Dirty Apron in Safdarjung Enclave the other day for a bloggers' table over lunch. Located bang opposite Deer Park, the approach to the place is easy with plenty of parking space, unlike the neighbouring madness that is Hauz Khas Village. While The Piano Man has a lovely energetic vibe and a following of its own, Dirty Apron is more of a calm and inviting place (read soothing white walls, hanging planted pots and more), just the kinds you'd want to head to after a hectic week at work or a quick lunch on weekdays. </div>
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We started with a Pumpkin and peanut butter soup made up with roasted pumpkin puree and creamy peanut butter and served with a portion of ultra buttery and garlicky bread. All flavours complemented the other, and the rich, velvetty, decadent, nutty soup is a must try! A Beetroot, orange and feta salad was up next. Crisp greens, beets, tangy orange and creamy feta built this refreshing salad. Another salad followed - The Warm Asian Potato Salad. Perfectly roasted spuds tossed in an Asian dressing with a sprinkle of sesame seeds were lent a suitable kick from fresh red chillies. </div>
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Stuffed Mushroom Nonya Sauce were next. Plump, crispy batter fried mushrooms tossed in Nonya or sweet sticky japanese sauce. Though Skeeter tasted this sauce for the first time, she quite liked what she ate. Mains were Coconut rice with Sambal and Okra served with crispy onions and lime. The ladies finger were tossed in a house-made Malay samabal sauce served with on a bed of coconutty rice - a different preparation of Okra, this. </div>
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A woody and hearty wild mushroom risotto followed. There beer cocktails were appreciated by the table. Must try another time. For dessert we tried the Lemongrass and Kaffir lime scented Creme Brulee - which hit the spot and we had to ask for a second round - that good. </div>
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Some fabulous food aside, they have a terrific terrace seating, perfect for the spring in Delhi right now. Brightly coloured walls and comfortable seating - one could spend hours at such a pretty place.</div>
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<span style="font-size: x-small;">Where: B 6-7/22, 2nd Floor, Opposite Deer Park, Safdarjung Enclave Market, New Delhi</span></div>
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<span style="font-size: x-small;">Phone: 011 33107861</span></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com7tag:blogger.com,1999:blog-31193332.post-87227033987528027762016-02-22T00:03:00.000+05:302016-02-22T00:22:16.794+05:30Indigo, One Golden Mile<div dir="ltr" style="text-align: left;" trbidi="on">
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Indigo at One Golden Mile, Delhi opened with much aplomb and almost soon after, celebrity chef Rahul Akerkar exited the company. Skeeter visited the restaurant both before and after his exit and here's an account of her last visit for a winter menu tasting. One enters the sprawling courtyard, passing by their Deli, from where Skeeter remembers picking some good breads and croissants on her last visit.<br />
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On a crisp winter evening, the tasting menu started with a lovely amuse bouche of brioche topped with jam and goat cheese, with an edible flower petal that brightened the plating. A spectacular wild mushroom consomme with mini chevre tortellini followed thereafter. The consomme was light and hearty, and the tortellini paired well with it.<br />
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<span style="text-align: center;"><span style="font-size: small;">The salad of asparagus, shaved fennel & green apple, baby greens, chives and parmesan dressing was crisp, well dressed, refreshing and aptly portioned. </span></span></div>
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<span style="font-size: x-small;">Salad of asparagus, shaved fennel & green apple</span></div>
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<span style="font-size: small;">As the evening wore, the table got a little impatient as the service got a little slow and we got our mushroom mille feuille with whipped chevre, rucola and porcini liquor, after a long wait. But the company on the table kept the evening warm with friendly banter. While the deconstructed take on the mushroom mille feuille with baked puff pastry assembled in crisp layers to stand over the whipped chevre was nice, the porcini were rather cold and the taste was amiss. Overall, a dish that is best not remembered.</span></div>
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<span style="font-size: x-small;">Mushroom mille feuille with whipped chevre, rucola and porcini liquor</span></div>
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Faith in their food was restored with the Herb ricotta & saffron stuffed cappelletti (hat shaped pasta) with basil butter roasted mushrooms, baby carrots and parsnip puree. It was a stellar dish full of oomph and flavour. Skeeter would go back for this one.</div>
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But the show stopper for the evening was definitely - the dessert sampler. With its fun, colourful, simple yet stunning plating, the dessert sampler consisted of a decadent and wonderfully flavoured smoked chocolate mousse, a sublime Belgian chocolate & hazelnut dome, a creamy Mango & Passion Cremeux and a Deconstructed Red Velvet Cake. The food at Indigo is still as good after the celeb chef's exit and the presentation has gotten better. Kudos!</div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-58932761474558261032016-01-28T18:42:00.003+05:302016-01-29T16:05:16.135+05:30Chef In a Box<div dir="ltr" style="text-align: left;" trbidi="on">
Ever been there? - Reaching home late, wanting to eat at home, but hunger forces you to order in, instead? Or having trouble getting out of that soft blanket in treacherous cold or leaving the air-conditioned room in sultry summer and having to gather, wash and chop ingredients before you put together a meal and then gobble it down?<br />
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Chef-In-A-Box is the solution to all of the above; and they came to Skeeter’s rescue on one such day by asking her to try out their offering. They've tied up with a couple of home chefs and bakers who prep the recipe, gather measured ingredients for you, deliver to your doorstep and all you have to do is cook them per the instructions. </div>
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Skeeter has heard raving reviews of Shreyaa's Kitchen and since they have a tie-up with Chef-In-A-Box, it was one of the obvious choices! Skeeter picked the Veg Khow-Suey for her mains. Considering it is one dish that requires quite a few diverse ingredients to have at home, before you think of making it, even though Skeeter knew what was coming, it was a delight to see everything prepped, packed and sent over. 10 ingredients, no less! Garnish as well! Skeeter asked for the egg to be omitted and they did so. The cooking bit was a breeze. The taste was spot on (salt, spice, all in place)! The only low point in the entire process was that the gravy thickened a bit too much upon adding chickpea flour. Skeeter had hot water handy and salvaged her Khow Suey dinner. The quantity was enough for two, and depending on your appetite, even three can easily share this one! </div>
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The second recipe that Skeeter tried was Rich Dark Chocolate Pots, a dessert by Chocooze, which was a cool four-ingredients dish. This one was again a breeze to make and requires three hours of minimum refrigeration. With minimal effort required to put this one together, it was a hit, and tasted swell! Skeeter chose two big pots instead of four.<br />
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What needs improvement? Same day delivery needs to be introduced. More chefs/home cooks need to be added for greater variety. <br />
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<b><br /></b>Khow Suey from Shreyaa's Kitchen (Serves 2): Rs 410<br />
Chocolate pots from Chocooze (Serves 4): Rs 455<br />
One has to order a day in advance, so yes, this is not one of those instant services, but convenient for sure. </div>
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Where to order? www.chefinabox.in</div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com2tag:blogger.com,1999:blog-31193332.post-34747982593844286192016-01-21T00:25:00.000+05:302016-01-21T17:49:04.964+05:30The Bombaykery<div dir="ltr" style="text-align: left;" trbidi="on">
Amid tons of bakeries opening up at an eye-popping speed, few leave a mark. Bombaykery is one that caught Reeta Skeeter's attention, for reasons more than one. Let us unfold them one at a time.<br />
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<b>The concept</b><br />
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Bite sized desserts. Need we say more? You fix that craving of yours and you can't possibly get greedy as it is all over in a bite. Or two! A bite whose taste lingers on, long after it is over. These desserts also make for perfect picks for a get-together at home, as you continue to sip wine and talk late into the night.<br />
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<b>The treats</b><br />
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Here are Skeeter's picks from their kitty!<br />
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This absolutely fab Passion Fruit Tart with a mini macaron (Rs 60). Looks pretty, tastes better! Move away lemon tart, you have competition!<br />
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The Belgian chocolate fudge studded with nuts and dusted with more chocolate (Rs 30 a pop with minimum 6 pieces to order). Best had under the blanket with a book in hand and Jasmine tea on the side!<br />
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Bite sized baked Kala Khatta cheesecake (Rs 60) with an enticing blueberry and blackberry compote. Love their raspberry cheesecake too!<br />
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And I'd save the best for the last. Skeeter loves her savouries more than dessert and these nigella and sesame seed studded cheese sticks (Rs 200 for a jar) are perfect tea-time accompaniments! </div>
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And while they promise to pop-up at yet another food fest 'near you', you can always order from their home kitchen. You can find their number and menu <a href="https://www.zomato.com/ncr/the-bombaykery-dlf-phase-4-gurgaon/menu#tabtop" target="_blank">here</a>. </div>
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Here's to many food adventures ahead. Happy 2016!</div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com7tag:blogger.com,1999:blog-31193332.post-61800380675817684242015-12-08T15:34:00.000+05:302015-12-11T13:07:56.619+05:30Marou - Ba Ria Single Origin dark chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
Skeeter hoards chocolates. Marou is in the stash currently and to share over here is a) possible and b) necessary. Marou is a Vietnamese, single origin chocolate that is made from cocoa beans sourced from family owned farms in that country. Today, Skeeter shares about Marou Ba-Ria 76% single origin, dark chocolate. The packaging is stellar and before moving to the taste profile, Skeeter but can't help elaborate a little. Peel off a tangerine and gold wrapper, to reveal a gold foil. Peel the M - for Marou sticker and you find yourself staring at a gorgeous bean-to-bar chocolate. The M - for Marou embossed on the bar is every inch elegant. A few lines of the wrapper were imprinted on the bar, but that didn't bother Skeeter much. The bar is scored in different sizes and shapes (a big rectangle in the mid, some triangles, and even diagonally elsewhere). It has an uneven sheen.<br />
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<b>The tasting</b></div>
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It is a hard snap to begin with. Good signs! In the mouth, earthy flavours are experienced at the onset and the guessing game begins as the chocolate slowly melts and reveals fruity notes. There's a certain tang which is the signature of Ba Ria - slightly sour, which reminds me of a raspberry or an unripe, tart cherry. The finish is smooth and long. And that's chocolate heaven. Ba Ria gets a thumbs up!</div>
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<b>The brand story</b><br />
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Marou is the labour of love of two Frenchmen - Vincent and Samuel, who have used French techniques and indigenous Vietnamese ingredients to make Marou, from the bean to a bar. They work closely with Vietnamese cocoa growers to source the best cocoa beans (Ba Ria is sourced from the hills of Ba Ria province). They collect cocoa from five regions in Vietnam. The colour of each wrapper is similar to the colour of the cocoa bean it is made with. And that indicates heaps of thought behind the packaging! They have raised the bar for Vietnamese chocolates certainly, considering Vietnam only produces 0.1% of world cocoa.<br />
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<b>Where to look for Marou in India?</b><br />
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http://www.houseofmandara.com/ <br />
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<b>Price</b>: Rs 790 for 80 grams.<br />
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<b>Brand website</b>: http://marouchocolate.com/<br />
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com155tag:blogger.com,1999:blog-31193332.post-28488860313661881102015-11-24T15:17:00.000+05:302015-11-24T15:28:42.785+05:30Kayastha Khatirdari pop-up<div dir="ltr" style="text-align: left;" trbidi="on">
How do you describe a meal that you’ve wanted to experience for the longest time? Well, one can only try. Skeety’s special meal was at food writer Anoothi Vishal’s well-known Kayastha pop-up aptly called Kayastha Khatirdari which she prepares along with her family at home, showcasing food of the community. The evening kicked off with a round of drinks to warm up to old friends and make some new ones. And what else can you do but enjoy when you are in the company of a lawyer, a quizmaster, a home chef, a tea sommelier, an architect and many more such. The meal hosted at the newly launched Delhi Pavilion (erstwhile Baywatch) at WelcomHotel Sheraton, Saket. <br />
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The amuse bouche was<i> kulle ki chaat</i>. A trademark of Old Delhi <i>chatwallas</i>, this version is how it is made at homes by Kayastha families (with distinct use of smaller chickpeas). A cucumber was hollowed and stuffed with the chickpeas, lemon juice and the notoriously famous chat masala that the Old Delhi <i>kulle wallas</i> use. An individual platter of aptly portioned starters was made up of Mangode or moong dal pakodis, Kalmi Vadas and Vegetarian Shami Kababs. With every morsel, Skeeter tasted a different note. Mangode came with an added punch of whole coriander; one has to taste it to believe what a simple addition can do to the humble snack. The Kalmi Vadas that Skeeter is used to in her plate of chaat in Old Delhi, is not a patch on what she ate at Kayastha Khaterdari. These were crisp and stiff on the outside revealing a semi-soft interior on biting. They were not-excessively oily from all the frying, neither tough on the tooth. It Skeety could go on about the texture, but they tasted superlative too. They were spiced to perfection and the lentils combined with the spices complemented with the correct frying technique and temperature, made them a delight to the senses. The star of the appetizers, however, were the Vegetarian Shami kababs that melted in the mouth and had a supreme meaty flavour, derived from lentils again. These were delicately spiced and salted to perfection. Although Kayastha food has a lot of meat based preparations, many Kayastha ladies eat vegetarian fare and these preparations are their inventions/ adptation of meaty dishes to vegetarian ones.<br />
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Skeety was already in a food wonderland when there was an onslaught of platters mounted with Bedmi Pooris and bowls full of Urad Dal. The Bedmi pooris were again different from the ones we’re used to. Skeety has seen many a cook make this and the general preparation goes like this: Bedmi flour (coarsely ground) dough is filled with a thumb impression of the pitthi (spiced stuffing made with dal and coarsely ground spices again). At home, we call it pitthi poori as well. The maharaj who used to come home or even the halwais Skeeter encounters in Old Delhi quite often have this fast yet rhythmatic movement of filling them with a thumb of pitthi, rolling them and dunking in a hot wok of oil. The joy to watch them puff up is something else. Skeeter being Skeeter would only take those that puffed up like a balloon. Anoothi’s Bedmi pooris were a revelation: soft, thicker than normal and smeared generously with the pitthi and not just a thumb in the center. They went so well with the homemade pickles (green chilli two ways and tangy karonda pickle) that you’d not need anything else to gobble them down with. But there were the <i>kacche kele ki machli</i>, a mock non-vegetarian preparation of raw bananas, cut like fish which was interesting; kathal ki sabzi or jackfruit, a very homely and unique preparation and the Urad dal that had a tiny yet strong hing tadka sitting somewhere on the top of the bowl underneath slivers of golden fried onions. Thought it seemed like a simple dish, to do the Urad Dal right is an art; and this comes from not-an-urad-fan, so there! There was a matar-ki tehri too. The meal ended with a quiz that had the guests bundling up in teams and there was <i>makhane ki kheer (lotus seed pudding) </i>and <i>lauki ki launj (a barfi made from bottlegourd) </i>to end the evening on a sweet note.<br />
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<b><i>(The Kayastha Khatirdari festival is on at Delhi Pavilion till 27th November)</i></b></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com5tag:blogger.com,1999:blog-31193332.post-10580739925616799642015-10-26T21:41:00.000+05:302015-10-27T11:01:04.052+05:30Ziu, Sangam Courtyard: High on Thai<div dir="ltr" style="text-align: left;" trbidi="on">
Vegetarian Thai food is often hard to come by, especially when you are in Thailand. Things are changing for the better in that land, albeit slowly. And when Skeeter heard of Ziu, a progressive Thai restaurant in Sangam Courtyard at R.K.Puram (Delhi), a reservation was instantly made. Run by Gurmehar Singh Sethi who is the chef-owner of Ziu, the kitchen is in expert hands. Gurmehar hails from Delhi but his Nobu and Le Cirque background sets the bar high for Ziu. Before ordering her meal,Skeeter quizzed Gurmehar about the fish sauce substitutes where required, and was told they use fresh Soybean paste (flown in from Thailand) to make the vegetarian Thai food at Ziu. Needless to say, Skeeter was sold.<br />
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<b>The meal </b><br />
Looking at the menu at Ziu, one may detect some regular Thai menu offerings but prepare to be amazed. They treat the way they serve you, differently, and that sets them apart. Tom Yum soup (Rs 295) was a hearty portion, easily devoured by two. The flavourful veggies came seated in a polished coconut-shell bowl with a hint of smoke enticing you; the spicy and sour soup was poured from a little jug over the veggies at the table. Subtle and flavourful, this soup grows on you. You can adjust the spice levels with bird’s eye chilli powder and chilli oil that is served on the table.<br />
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Tom Yum Soup</div>
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Skeeter ordered a Som Tam salad (Rs 295), next, quite unsuspectingly. Sipping on her Pineapple cooler that was served in a flute glass (champagne style) with a hint of chilli Skeeter was amazed to be greeted by a bowl of hitherto unknown ‘fried’ Som Tam salad: Juliennes of raw papaya and carrot fried in rice flour batter to a perfect state where they retained the softness yet were crunchy to bite in. These were tossed in a light dressing, adorned with cherry tomatoes, and could certainly make a hearty lunch with a bowl of Tom Yum. </div>
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Pineapple cooler (left); Virgin Mojito (right)</div>
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Som Tam Salad</div>
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A hungry table of two ordered Kanom Krok (Rs 295) and Meing Khum (Rs 255) next. Kanom Krok were wondrous coconut crème brulee bites filled with sautéed tofu, galangal, super finely shredded kaffir lime leaves in a finger-licking good tom kha and chilly lime dressing. Skeeter could volunteer to be the brand ambassador for these. These were washed down with a Virgin Mojito with Ziu’s twist of freshly shaved coconut swirls. One can’t resist those! And the Meing Khum took us by surprise. Skeeter forsees people writing about it as Thai version of Indian Paan. But the similarity ends there. These were the most incredible palate cleansers-cum-salad. Wild pepper leaves were stuffed with chopped lime, chilli, fried garlic, shallots, peanut, ginger, toasted coconut and tamarind jam. Skeeter will ask for extra tamarind jam and a notch higher chilli level, when she visits Ziu next. And the presentation was appealing too! Besides, the portion is generous for a table of two. <br />
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Kanom Krok<br />
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Meing Khum</div>
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Saving more appetizers for another visit to Ziu, Skeets hopped on to the mains of Tofu Song Krueng (Rs 525) or Pan seared tofu cakes, topped with wok tossed seasonal vegetables. What caught Skeeter’s fancy were the tofu cakes and what made her wary was the standard wok-tossed line written in menus. Soon enough, she was proven wrong. The hearty tofu cakes were encased in a crunchy peanut coat and the wok-tossed vegetables (like morning glory) had her craving for more.<br />
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Chef-Owner Gurmehar Singh Sethi at work<br />
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Saving more appetizers for another visit to Ziu, Skeets hopped on to the mains of Tofu Song Krueng (Rs 525) or Pan seared tofu cakes, topped with wok tossed seasonal vegetables. What caught Skeeter’s fancy were the tofu cakes and what made her wary was the standard wok-tossed line written in menus. Soon enough, she was proven wrong. The hearty tofu cakes were encased in a crunchy peanut coat and the wok-tossed vegetables (like morning glory) had her craving for more. The burnt garlic fried rice were the perfect accompaniment.<br />
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Tofu cakes (left); burnt garlic fried rice (right)</div>
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But the true test came in the form of their Phad Thai noodles (Rs 295), a make or break for Skeeter. And these didn’t disappoint either! They tossed in oodles of veggies with the noodles, and everything blended together with a lovely homemade tamarind sauce. Besides attention to freshness, they use home grown microgreens and herbs in their dishes and that gives them an edge too!</div>
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For dessert, try their coco-nutty twist on the classic Tiramisu, if you find even a wee bit of space left in your tummy bag and you’d dream of the meal when you turn to bed. Skeeter did!</div>
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Dreamy dessert: Coconut Tiramisu </div>
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<b><i><span style="font-size: x-small;">Meal for two: Rs 1800</span></i></b><br />
<b><i><span style="font-size: x-small;">Address: Sangam Courtyard, Major Somnath Marg, Sector 9, R K Puram, New Delhi. </span></i></b><br />
<b><i><span style="font-size: x-small;">Phone: 011 26180711</span></i></b></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com2tag:blogger.com,1999:blog-31193332.post-66918286951926781192015-10-25T02:02:00.002+05:302015-10-25T23:24:47.371+05:30Skeeter’s day out at Asian Hawker’s Market & The Grub Fest in Delhi <div dir="ltr" style="text-align: left;" trbidi="on">
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With three food fests happening simultaneously in town, Skeeter was a busy girl. Busy eating, ofcourse! She could do justice to two, and here’s what the experience was like. The first stop was Asian Hawker’s Market at Select CityWalk. A well-curated one with a choice of space that already has good footfall on weekends; they did a smart job! True to the name of the festival, there were oodles of noodles, pot stickers, dumplings, satays & Sushi aplenty. Spicy Sushi at En made Skeeter happy and the Asparagus cream cheese roll at Guppy by ai has always been her go to favourite. These were washed down with a Cucumber n Kaffir lime cooler at Pan Asian.<br />
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Takoyaki</div>
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<span style="text-align: left;">Absolutely fabulous Cheese and pepper Takoyaki at Yumi Yum Cha were savoured with Orange & Kaffir lime cooler in the cutest takeaway bottle ever! Fantabulous veg pot stickers at Jade were had too. Dessert was again at Yum Yum Cha: Mango Mochi icecream. Couldn’t have ended better! Free entry was a winner. Everything was pegged between Rs 100 & 500.</span></div>
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The Grub Fest was entertainment of another kind. This time round its bigger and better. Delhiites like Skeeter would have to make a trek to Gurgaon (well almost), but once you are in, you thoroughly soak yourself in the ‘foodie’ spirit of the city. To reach the grounds, one enters through the Grub Market. Skeeter suggests to have a look on your way in and pick up stuff on your way out. At the grounds, there are an array of restaurants, cafes, bakeries, food trucks offering some great grub. The waffles at Eggjactly were okay, Momocha's soupy jhol dumplings were yummy, Bombakery is dessert bomb; try their Nutella cookies for sure! Bombakery is also offering single origin coffee on the grounds and it is just what you need when you get a little tired with all that walking! </div>
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<tr><td class="tr-caption" style="text-align: center;">Eggjactly food truck</td></tr>
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<span style="text-align: left;"><br /></span>There's SodaBottleOpenerWala, Social, Smokey's, The Backyard, Lalit Food Truck, Duzoku tribal kitchen, Budweiser, Olive Bistro, Chaayos, Chai Thela to name a few. While there visit Grub Stories, a multi-storey travelling restaurant, with chic design and interiors, offering a terrace bar which provides fantastic views of the ground. Sunset is marvelous from up there! Skeeter didn't try any food there, though. On her way out she picked honey twigs (honey measured in a sachet for one serving!), cold pressed juices at fabulous offers, cold <span style="text-align: left;">pressed edible oils and a lot more!</span></div>
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360 degrees view of the fest</div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-3596264277055619912015-09-21T14:51:00.000+05:302015-09-21T15:54:28.868+05:30Ek Bar - Once upon a time (a preview)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="line-height: 115%;">Delhi
has a new bar dedicated to the drinking culture of India and Skeety visited to
get a feel. It is kitschy, </span><span style="line-height: 115%;">it is sassy and it is a neighbourhood bar called Ek
Bar by AD Singh of Olive in partnership with the very talented Chef Sujan
Sarkar. Ek Bar is located in Defence Colony and the place gives a carnival-like vibe with a giant merry-go-round
installation just above the bar. One walks in at Ek Bar to witness eager
bartenders doing their shaking jig and that sets the tone for the evening. </span></span></div>
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<a href="http://4.bp.blogspot.com/-DyZLEkKs4Jw/Vf_DBgrqS3I/AAAAAAAAEl0/CMN19U7ADb0/s1600/ek-bar-merry-go-round-AD-Singh-Sujan-Sarkar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="http://4.bp.blogspot.com/-DyZLEkKs4Jw/Vf_DBgrqS3I/AAAAAAAAEl0/CMN19U7ADb0/s640/ek-bar-merry-go-round-AD-Singh-Sujan-Sarkar.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dYTcHOVpbwo/Vf_C9ap8TFI/AAAAAAAAElo/prPq-I6oibQ/s1600/bar-dance-city-of-nizams-gin-and-tonic-EkBar-Ek-Bar-delhifoodies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="402" src="http://1.bp.blogspot.com/-dYTcHOVpbwo/Vf_C9ap8TFI/AAAAAAAAElo/prPq-I6oibQ/s640/bar-dance-city-of-nizams-gin-and-tonic-EkBar-Ek-Bar-delhifoodies.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">City of Nizams (right)</td></tr>
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<a href="http://3.bp.blogspot.com/-VvtDMAQt0g4/Vf_C-JHv9eI/AAAAAAAAElw/AIkBdGf6qtk/s1600/bar-tools-lamps-interiors-Ek-Bar-Defence-Colony-delhifoodies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="336" src="http://3.bp.blogspot.com/-VvtDMAQt0g4/Vf_C-JHv9eI/AAAAAAAAElw/AIkBdGf6qtk/s640/bar-tools-lamps-interiors-Ek-Bar-Defence-Colony-delhifoodies.jpg" width="640" /></a></div>
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Drinks</div>
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All drinks have an Indian touch. They are re-imagined in the Indian way. You can sample, murabba, amrak (starfruit), gondhoraj lime, Indian spices and such in your drink. The names of the drinks are quirky and Indian: Murabba Mule, Platform @ CST, Sher Singh, Susegad and more.</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OQrpovVvZlA/Vf_DC4kA_1I/AAAAAAAAEmA/8dkCmzYcCzs/s1600/mojito-amrak-starfruit-delhi-bar-drinks-Ek-Bar-thali-kansa-delhifoodies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="344" src="http://4.bp.blogspot.com/-OQrpovVvZlA/Vf_DC4kA_1I/AAAAAAAAEmA/8dkCmzYcCzs/s640/mojito-amrak-starfruit-delhi-bar-drinks-Ek-Bar-thali-kansa-delhifoodies.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mogito-6 (right)</td></tr>
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<span style="font-size: small; text-align: left;">At Ek Bar you decide what mood you are in and pick a card (menu) accordingly. There's A,K,Q andJ. Choose your drink and get going. The bartender who came with Skeety's drinks had a story to tell with each of them, making the experience superlative. Our welcome drink was the Royal Indian touch. Nitin Tewari, Skeeter's bartender for the evening told 'Punch' is derived from the Sanskrit word which means five and was first made in India in the 16th century using five ingredients: alcohol, sugar, lemon, water, and tea or spices. When Britishers came to India they enjoyed the drink and took it back to their homeland from where it became popular globally. At Ek Bar, this Punch is served in an intricate teapot that comes with cups to depict the community drinking culture in India. <span style="font-family: inherit;"> </span></span><span style="font-size: small; text-align: left;">The Mo'g'ito 6 is Ek Bar's take on a mojito. In India, most pronounce it wrong and hence it is deliberately misspelt at Ek Bar. The story behind the drink goes thus: If Mojito was made in India, it would have our local citrus fruit Amrak or starfruit. And Amrak is sold in Old Delhi during winters, so the bartenders added 6 spices to this drink that they procured from Khari Baoli spice market in Old Delhi. This drink could do with less ice, though! </span></div>
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<span style="font-size: small;">All drinks are claimed to be made within two minutes and the ingredients like shrubs, bitters, juices are all homemade.</span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-R4fVUjJ8rTk/Vf_C9t_LttI/AAAAAAAAEls/uxxXlqCxE8w/s1600/The-Royal-Punch-Ek-Bar-delhifoodies-neighbourhood-bar.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="286" src="http://4.bp.blogspot.com/-R4fVUjJ8rTk/Vf_C9t_LttI/AAAAAAAAEls/uxxXlqCxE8w/s640/The-Royal-Punch-Ek-Bar-delhifoodies-neighbourhood-bar.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Royal Indian Punch (left)</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I2CRQ14XFvI/Vf_DFM58YDI/AAAAAAAAEmQ/2ndPW4o08DQ/s1600/storytelling-bar-indianbar-granola-bar-Ek-Bar-Defence-Colony.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="216" src="http://4.bp.blogspot.com/-I2CRQ14XFvI/Vf_DFM58YDI/AAAAAAAAEmQ/2ndPW4o08DQ/s640/storytelling-bar-indianbar-granola-bar-Ek-Bar-Defence-Colony.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ek Bar - Granola Bar (right)</td></tr>
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The City of Nizams is gin & tonic, done the Indian way.
This bright yellow hued drink comes with
Gin, turmeric, orange syrup and tonic water. While fancy icecubes may be
the way the world is going, at Ek Bar, this drink had Katori shaped ice in it
and inside the icecube was a blade of mace. As Skeety sipped her drink slowly,
the mace broke out of ice to lend a hint of added flavour.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ixZgwrLhbIY/Vf_C5Y4p__I/AAAAAAAAElY/FeQF6DMSVpo/s1600/Ek-Bar-Nitin-Tewari-drink-ragda-pattice-delhi-reeta-skeeter-delhifoodies-sujan-sarkar-ad-singh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="390" src="http://2.bp.blogspot.com/-ixZgwrLhbIY/Vf_C5Y4p__I/AAAAAAAAElY/FeQF6DMSVpo/s640/Ek-Bar-Nitin-Tewari-drink-ragda-pattice-delhi-reeta-skeeter-delhifoodies-sujan-sarkar-ad-singh.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nitin Tewari, mixologist at Ek Bar </td></tr>
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<a href="http://1.bp.blogspot.com/-kaPptj8Q_aw/Vf_DEuzV7yI/AAAAAAAAEmM/LRzVJM6QziE/s1600/monkeys-smoking-kitsch-cocktails-elephant-funky-Ek-Bar-Defence-Colony.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="http://1.bp.blogspot.com/-kaPptj8Q_aw/Vf_DEuzV7yI/AAAAAAAAEmM/LRzVJM6QziE/s640/monkeys-smoking-kitsch-cocktails-elephant-funky-Ek-Bar-Defence-Colony.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-XwFjcmUDEXY/Vf_C4rt15rI/AAAAAAAAElQ/6uIJd-9qQ-c/s1600/Ek-Bar-storytellers-spirits-alcohol-delhifoodies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://3.bp.blogspot.com/-XwFjcmUDEXY/Vf_C4rt15rI/AAAAAAAAElQ/6uIJd-9qQ-c/s640/Ek-Bar-storytellers-spirits-alcohol-delhifoodies.jpg" width="640" /></a></div>
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<b>The grub</b></div>
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The Ek Bar Granola Bar is joyous. It is made of Jhalmuri,
Avocado and imli gel with frozen Dahi Bhalla ice-cream on the side. This one sets
your mouth on fire and Skeeter would go back just for this. It goes very well
with alcoholic and non-alcoholic drinks. Fresh local Burrata comes seated on a
bed of tomato kut and is topped with a coriander and walnut chutney crumble.
The freshness of the Burrata is stunning and the tart-sweet tomato kut beneath
only adds to it. What is really good about Ek Bar is that they have engineered
the menu that is full of nibbles and finger food. Skeety always wanted a place
where she can just snack, drink and be happy and Ek Bar is just that. </div>
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The Veg Thali is just a name. It
is essentially appetizers put together to form the Thali components. In the
Thali, mushroom galouti hot dog was innovative, beetroot and peanut coin
was okay, ricotta stuffed bhavnagiri mirchi packed the punch, rawa fried
paneer was different from the tikkas that the vegetarians are dumped with,
rajma hummus was fresh and creamy and the charred roti made a perfect
accompaniment. They have a cheese Thali too and Skeets would want to go back
and try that some day. End your meal on a sweet note with some carrot halwa cake and
savoury buttermilk icecream. This combination was delightful and reminded
Skeeter of her garam halwa-thandi malai winter eating ritual.</div>
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<a href="http://2.bp.blogspot.com/-9XmnypO7uS0/Vf_C4k0Vm3I/AAAAAAAAElU/hWUGXmAdZeM/s1600/Chef%2BSujan%2BS%2B%252B%2BAD%2BSingh.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-9XmnypO7uS0/Vf_C4k0Vm3I/AAAAAAAAElU/hWUGXmAdZeM/s640/Chef%2BSujan%2BS%2B%252B%2BAD%2BSingh.JPG" width="640" /></a></div>
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Where: Ek Bar, D-17, Defence Colony (corner building near petrol pump).<br />
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Note: The place opens for public on September 23rd. This was a preview on invite.</div>
Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-86978601695435583392015-09-18T00:10:00.001+05:302015-09-18T00:13:29.075+05:30Flavours of Shahjahanabad <div dir="ltr" style="text-align: left;" trbidi="on">
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When Old Delhi comes calling one has to oblige. Having heard of the feasts put together by the Jalalis and experienced one herself, Skeeter met the Jalalis one on one over a lunch table hosted by them at at Le Meridien, Gurgaon. And it couldn’t have been better! Osama Jalali, a food writer has curated the dining experience and the meals are prepared by his mother Nazish Jalali & wife Nazia Khan. What one gets to sample is the kind of food that is found in the homes of Old Delhi or Shahjahanabad. Nazish Jalali or Ammi as she is fondly called is a passionate cook who learnt her craft from the khansamas of the nawab of Rampur before she got married and came to Shahjahanabad, where she added more recipes to her repertoire.<br /><br /><a href="http://2.bp.blogspot.com/-4Lhx2Mr87q0/Vfktm5I1JzI/AAAAAAAAEkE/zjCFSx_eL28/s1600/kathal-galaut-french-bean-shammi-daliya-kabab.jpg"><img border="0" src="http://2.bp.blogspot.com/-4Lhx2Mr87q0/Vfktm5I1JzI/AAAAAAAAEkE/zjCFSx_eL28/s640/kathal-galaut-french-bean-shammi-daliya-kabab.jpg" /></a><br /><br /><div>
Emperors Aurangzeb was a vegetarian, Humayun turned vegetarian even if briefly and Akbar was vegetarian towards the latter half of his life. This did not mean they lost on sampling the best flavours that the khansamas had on offer. There were vegetarian delicacies prepared to pamper these emperors. Some of the recipes may have been lost in time, yet others live to tell a tale. <br />These Mughlai recipes by the Jalalis are showcased at food festivals across prominent hotels time and again. This time round the focus was on some interesting vegetarian ones. The first of these was a very flavourful Kathal ki Galouti. Skeeter has sampled unusual preparations of Jackfruit but this one outshone them all. Steamed and boiled jackfruit is mixed with lentils and whole spices for a well-textured, sublime galouti. French beans ki Shammi appeared next. Again, a well-made, melt in the mouth preparation, which forces the French beans out of their stir-fry, sabzi, pulao and other avtars. And the third stellar appetizer of the day was a daliya ki tikki. Yes, there’s more to daliya than light/diet food.<br /><br /><a href="http://3.bp.blogspot.com/--HRDj6u07CY/VfkuDlCvjkI/AAAAAAAAEkg/Fm1l5TrfEbg/s1600/vegetarian-biryani-delhi-foodies.jpg"><img border="0" src="http://3.bp.blogspot.com/--HRDj6u07CY/VfkuDlCvjkI/AAAAAAAAEkg/Fm1l5TrfEbg/s640/vegetarian-biryani-delhi-foodies.jpg" /></a> <br /><div style="text-align: center;">
Vegetable Biryani </div>
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For the mains we sampled sookhi Urad dal, both black and yellow; the recipes of which come from the kitchen of the Nawab of Rampur. These were very simple preparations that were fluffy and flavourful. A robust Mughlai paneer preparation made in a yoghurt gravy had Skeeter hooked onto the curry. An earthy and dense preparation of Chana dal bharta (mashed lentils) was rich in texture and chopped green chillies complemented it well. Osama calls it desi hummus and well, why not?! <br /><br /><a href="http://2.bp.blogspot.com/-zbzo2qQKZO4/VfktpLSEYcI/AAAAAAAAEkQ/5Gi41Q8a_yM/s1600/sookhi-urad-ki-dalindia-food-blogger-india.jpg"><img border="0" src="http://2.bp.blogspot.com/-zbzo2qQKZO4/VfktpLSEYcI/AAAAAAAAEkQ/5Gi41Q8a_yM/s640/sookhi-urad-ki-dalindia-food-blogger-india.jpg" /></a> <br /><div style="text-align: center;">
Sookhi Urad Dal </div>
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Chana dal bharta </div>
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<a href="http://2.bp.blogspot.com/-jn2zlGt6dNM/VfktpNcpZCI/AAAAAAAAEkU/92UGZ35KeA0/s1600/shahjahanabad-ki-sair-food-festival-osama-jalali-ammi-jalali-nazish-jalali-delhifoodies.jpg"><img border="0" src="http://2.bp.blogspot.com/-jn2zlGt6dNM/VfktpNcpZCI/AAAAAAAAEkU/92UGZ35KeA0/s640/shahjahanabad-ki-sair-food-festival-osama-jalali-ammi-jalali-nazish-jalali-delhifoodies.jpg" /></a> <br /><div style="text-align: center;">
The Jalalis </div>
<br />All these were served with a rustic Khamiri Roti or yeasted flatbread and a mildly sweet Sheermal which is saffron-flavoured, leavened bread. Both are usually paired with greasy non-vegetarian curries in the bylanes of Old Delhi. There was Vegetarian Biryani too! It looked simple but was a pot of myriad flavours. The rice were aromatic as they soaked flavour from the whole spices and each vegetable lent a layer of its flavour to the dish.<br /><br /><a href="http://2.bp.blogspot.com/-zW7B2kxSBTk/VfktmJogE_I/AAAAAAAAEj8/fLrvSDx8jEE/s1600/khameeri-roti-india-food-blogger.jpg"><img border="0" src="http://2.bp.blogspot.com/-zW7B2kxSBTk/VfktmJogE_I/AAAAAAAAEj8/fLrvSDx8jEE/s640/khameeri-roti-india-food-blogger.jpg" /></a><br /><br />After being overwhelmed by the appetizers and the mains, it was time to be besotted by dessert. Aloo ka Zarda, made with shredded potatoes, saffron and sugar was sampled for the first time. It was sprinkled with chironji. Skeeter was looking forward to this one but was underwhelmed by the taste. Maybe she needs to get used to the idea of having spuds for dessert? The Shahi Tukda, which was not liked by some on the table, made Skeeter quite happy. Those who didn’t like this version prefer crispy bread against the soft one which was served. The Gulathi, which was somewhat like a phirni, was the best dessert of the three. It is made by reducing milk in dry fruits and made a fitting end to a sumptuous feast. <br /><br /><a href="http://2.bp.blogspot.com/-JZ3NS-8hEbc/VfkuCJfri_I/AAAAAAAAEkY/OmscasiIYAE/s1600/gulathi.jpg"><img border="0" src="http://2.bp.blogspot.com/-JZ3NS-8hEbc/VfkuCJfri_I/AAAAAAAAEkY/OmscasiIYAE/s640/gulathi.jpg" /></a> <br /><div style="text-align: center;">
Gulathi </div>
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/--mDHXZ2tn-I/Vfktjm59XLI/AAAAAAAAEjo/YcsGs26Wcdo/s1600/aloo-ka-zarda-delhifoodies.jpg"><img border="0" src="http://1.bp.blogspot.com/--mDHXZ2tn-I/Vfktjm59XLI/AAAAAAAAEjo/YcsGs26Wcdo/s640/aloo-ka-zarda-delhifoodies.jpg" /></a> </div>
<div style="text-align: center;">
Aloo ka Zarda </div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-lhwQgVAD93s/Vfktl-H1HSI/AAAAAAAAEj4/_KKheE0W_1U/s1600/shahi-tukda-bread-pudding-delhi-food-blogger.jpg"><img border="0" src="http://4.bp.blogspot.com/-lhwQgVAD93s/Vfktl-H1HSI/AAAAAAAAEj4/_KKheE0W_1U/s640/shahi-tukda-bread-pudding-delhi-food-blogger.jpg" /></a> </div>
<div style="text-align: center;">
Shahi Tukda </div>
<br /></div>
</div>
Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-49264022024898626232015-09-15T14:44:00.000+05:302015-09-15T14:57:13.918+05:30Chor Bizarre- Pop-up <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;">Kashmiri
spread reminds Skeeter of <a href="http://delhifoodies.blogspot.in/2015/02/haak-saag-kashmiri-greens-recipe.html" target="_blank">Haak/Haaq</a> that she makes at home, of Rajma that the
relatives generously share on their trips back from Jammu, of Kehwa (Kahwa)
that she loves brewing at home. Chor Bizarre reminds Skeeter of all these and
more. When CP was the hub of all good restaurants and malls hadn't made a
debut, Chor Bizarre at Daryaganj was buzzing with activity, enthralling expats
and Indians alike. Skeeter still gets nostalgic about their salad cart set
amidst a vintage car. At Chor Bizarre (literally meaning thieves’ market), no
cutlery is alike and the decor is a mismatch. Yet, it all comes so beautifully
together. There may be restaurants serving better Kashmiri fare, but Chor
Bizarre stands tall. It has stood for 25 years to tell its tale and even gone
international (they are now in London). As they celebrate 25 years of serving
Delhi, a selection of Chor Bizarre signature dishes can be sampled at Drift,
Epicentre, Gurgaon where they have appeared in a pop-up format. Chor Bizarre serves
dishes from other parts of the country too, but on the day Skeeter was invited they
were showcasing Kashmiri fare apart from few starters.<span style="font-size: 14pt;"><o:p></o:p></span></span></div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-XECNarejCm8/VffccRKsHNI/AAAAAAAAEiw/5Ca7n0E02oU/s1600/dahi-kabab-kurkuri-makkai-chor-bizarre-darya-ganj-thieves-market-delhi-restaurant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://2.bp.blogspot.com/-XECNarejCm8/VffccRKsHNI/AAAAAAAAEiw/5Ca7n0E02oU/s640/dahi-kabab-kurkuri-makkai-chor-bizarre-darya-ganj-thieves-market-delhi-restaurant.jpg" width="640" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">We started
with the Kurkuri Makkai and Dahi ke Kebab. Both reiterated that Indian food isn’t
all about lots of spices. The Kurkuri Makkai was extra crunchy on the outside
and soft inside, making a perfect match. Dahi ke Kebab were subtle and
flavourful. Nadru or lotus stem chips coated with a little spice and served
with muj chatin that were a
showstopper. Muj Chatin is a condiment made with grated radishes tossed in
greek yoghurt, chopped green chillies, salt and sprinkled with walnuts. The two
make an awesome pair.</span></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-REiu2o4Amy4/Vffcbp6SK7I/AAAAAAAAEio/9hhFrbKxULk/s1600/chor-bizarre-nadru-choorma-delhifoodies-delhi-food-bloggers-muj-chatin-radish-greek-yoghurt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="314" src="http://4.bp.blogspot.com/-REiu2o4Amy4/Vffcbp6SK7I/AAAAAAAAEio/9hhFrbKxULk/s640/chor-bizarre-nadru-choorma-delhifoodies-delhi-food-bloggers-muj-chatin-radish-greek-yoghurt.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nadru chips with mooli-akhrot chutney</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: justify;">
<span style="line-height: 115%; text-align: left;">This was
followed by a lavish Wazwan (multi-course meal served during Kashmiri
weddings) served in a Tarami (an embossed Kashmiri Thali). Of course the non-veg
Wazwan is what people make a beeline for, the vegetarian one that Skeeter
sampled was equally good. Tamatar Chaaman, Dum Aloo, Khatte Baingan, Nadru
Yakhni, Haaq, Rajmah, Mooli Akhrot Ki Chutney & Laal Pyaaz were served on a
bed of rice. The highlights for Skeeter were the Dum Aloo pricked a 100 times,
deep fried and then, cooked in a spicy gravy. The Rajmah were unputdownable and
the Haaq was flavourful with a bite, just the way it should be.</span><span style="text-align: left;"> </span></div>
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<a href="http://3.bp.blogspot.com/-sdoAxAOfrWA/VffcfljQegI/AAAAAAAAEjI/r7YBbXiC7tc/s1600/tarami-kashmiri-thali-Tamatar-Chaaman-Dum-Aloo-Khatte-Baingan-Nadru-Yakhni-Haaq-Rajmah-Mooli-Akhrot-Chutney-Laal%2BPyaaz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/-sdoAxAOfrWA/VffcfljQegI/AAAAAAAAEjI/r7YBbXiC7tc/s640/tarami-kashmiri-thali-Tamatar-Chaaman-Dum-Aloo-Khatte-Baingan-Nadru-Yakhni-Haaq-Rajmah-Mooli-Akhrot-Chutney-Laal%2BPyaaz.jpg" width="640" /></a></div>
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<span style="line-height: 115%;">The meal
ended with Shufta and Phirni followed by Kehwa. Phirni is the Kashmiri take on
kheer. Kehwa is a warming brew made with green tea leaves, sliced almonds and
some spices. It is traditionally brewed in a Samovar. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-a-zcajHZSac/VffcffrtMMI/AAAAAAAAEjM/xcZkl88W1y8/s1600/kahwa-kehwa-samovar-kashmiri-tea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-a-zcajHZSac/VffcffrtMMI/AAAAAAAAEjM/xcZkl88W1y8/s640/kahwa-kehwa-samovar-kashmiri-tea.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; line-height: 18.4px; text-align: left;">Kehwa served from a traditional Samovar</span></td></tr>
</tbody></table>
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<br /></div>
<span style="line-height: 18.4px;">The Shufta is something Skeeter tasted for the first time. Shufta is a dessert made with nuts tossed in a sugary saffron syrup and has a hint of cardamom. It provides much needed heat to the body in the cold climes of Kashmir. Delhi could borrow it too, for its harsh winters or whatever is left of them.</span><br />
<span style="line-height: 18.4px;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RETlUN9GZvQ/Vffcd9EIzLI/AAAAAAAAEi8/PMBVHEeaByg/s1600/shufta-kashimiri-dessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-RETlUN9GZvQ/Vffcd9EIzLI/AAAAAAAAEi8/PMBVHEeaByg/s640/shufta-kashimiri-dessert.jpg" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shufta<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>At: Drift, Epicentre, Gurgaon from August 16 - September 30, 12noon - 3:00pm / 7:00pm - 11:00pm</b></div>
</td></tr>
</tbody></table>
</div>
Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-58660579989106644082015-08-21T17:37:00.002+05:302015-08-22T22:29:33.740+05:30Lavaash by Saby - a preview<div dir="ltr" style="text-align: left;" trbidi="on">
2015 is Skeeter's year to discover new food, chart culinary territories and eat the best grub on offer. In her quest for new food, she ended up sampling Armenian food with a Bengali twist presented by Chef Sabyasachi Gorai at a preview dinner at his restaurant Lavaash by Saby (Ambawatta Complex, Mehrauli). <br />
<br />
<b>Armenian-Bengali proximity</b><br />
<b><br /></b>
A chance discovery of an old grave picture led Chef Saby to reconnect with his childhood spent in Asansol (in West Bengal) that bore touches of Armeninan culture and food. Asansol was an Armenian colony some 200 years back. Chef Saby tells that the Asansol hood was named after Armenian families: Apkar Gardens, Agabeg bridge, Evelyn Lodge. More importantly, the Armenians gave to India, the tolmas, the tonir (tandoor, which is still widely used in India), the Lavash (an unleavened bread), paneer, curd among others. Chef Saby calls his offering the A-cuisine. Lavaash by Saby bears Armenian motifs across its interiors. Viplov Singh and Svabhu Kohli have given shape to the initial moodboard of the place made by Chef Megha Kohli and Chef Saby. Skeeter visited the restaurant at night, but is sure it looks dreamy and romantic during the day. With a beautifully done terrace dining space, Lavaash by Saby is bound to be a hotspot this winter. <br />
<br />
<a href="http://2.bp.blogspot.com/-ki0dF03_hAU/VdXLAh5VrII/AAAAAAAAEeo/TPrF7sJ_JMs/s1600/Chef-Sabyasachi-Gorai-peacocks-motifs-art-delhifoodies.jpg"><img border="0" src="http://2.bp.blogspot.com/-ki0dF03_hAU/VdXLAh5VrII/AAAAAAAAEeo/TPrF7sJ_JMs/s640/Chef-Sabyasachi-Gorai-peacocks-motifs-art-delhifoodies.jpg" /></a><br />
<br />
<div>
<b>Armenian grub</b><br />
<b><br /></b>
The food on offer is new, but not alien. You get the basic (yet most delicious) Claypot bread with a generous dollop of butter and scatter of chironji seeds. It is Saby's version of Matnakash, an Armenian bread. It is called so, as the bakers fingermarks are imprinted on the bread before putting it in the oven. Along with this bread, you sample the most divine Pumpkin Manti (Armenian ravioli) cooked and served in a clay vessel and scattered with pine nuts. The outer wrapping has a soft, crusty rumali kind of texture and the filling of sweet pumpkin with walnuts, yoghurt sauce and cheese melts in the mouth. The use of nuts characterizes Armenian food which they use for texture as well as nutrition. Skeeter cannot wait to try the Mushroom Manti on her next visit.<br />
<br />
<a href="http://1.bp.blogspot.com/-K22xb8S-Bsw/VdXLEaSQLCI/AAAAAAAAEfg/KrydYcgf-k4/s1600/pumpkin-manti-armenian-ravioli-claypot-cooking-walnut-cheese-youghurtsauce-delhifoodies.jpg"><img border="0" src="http://1.bp.blogspot.com/-K22xb8S-Bsw/VdXLEaSQLCI/AAAAAAAAEfg/KrydYcgf-k4/s640/pumpkin-manti-armenian-ravioli-claypot-cooking-walnut-cheese-youghurtsauce-delhifoodies.jpg" /></a><br />
<div style="text-align: center;">
Pumpkin Manti</div>
<div style="text-align: center;">
<br /></div>
<a href="http://3.bp.blogspot.com/-lFe15FtoOEs/VdXLDLUSbJI/AAAAAAAAEfM/HDIu513ZybA/s1600/lavash-bread-lavaash-by-saby-delhifoodies-delhi-food-bloggers.jpg"><img border="0" src="http://3.bp.blogspot.com/-lFe15FtoOEs/VdXLDLUSbJI/AAAAAAAAEfM/HDIu513ZybA/s640/lavash-bread-lavaash-by-saby-delhifoodies-delhi-food-bloggers.jpg" /></a><br />
<div style="text-align: center;">
Claypot bread</div>
<br />
<a href="http://2.bp.blogspot.com/-BXB8sGz_t7o/VdXLAMgN4NI/AAAAAAAAEek/7DTuXQhZx2k/s1600/Lavaash-by-Saby-baked-mochar-puff-banana-blossom-sabyasachi-gorai-delhifoodies.jpg"><img border="0" src="http://2.bp.blogspot.com/-BXB8sGz_t7o/VdXLAMgN4NI/AAAAAAAAEek/7DTuXQhZx2k/s640/Lavaash-by-Saby-baked-mochar-puff-banana-blossom-sabyasachi-gorai-delhifoodies.jpg" /></a><br />
<div style="text-align: center;">
Baked Mochar Puff </div>
<div>
<br /></div>
The baked Mochar Puff filled with a fragrant banana blossom and potato mash and served with a tomato relish is your everyday Bengali household grub revamped and how! This simple twist will leave the Bengali bhadralok craving for more. <br />
<br />
<a href="http://1.bp.blogspot.com/-pdxwIBzy3ng/VdXLAH8WCEI/AAAAAAAAEeg/Wf3Nw4T9Cu4/s1600/Lavaash-by-Saby-Rice-tolma-grape-leaves-stuffed-nuts-saffron-butter-peas-delhifoodbloggers.jpg"><img border="0" src="http://1.bp.blogspot.com/-pdxwIBzy3ng/VdXLAH8WCEI/AAAAAAAAEeg/Wf3Nw4T9Cu4/s640/Lavaash-by-Saby-Rice-tolma-grape-leaves-stuffed-nuts-saffron-butter-peas-delhifoodbloggers.jpg" /></a><br />
<div style="text-align: center;">
Rice Tolma</div>
<div style="text-align: center;">
<br /></div>
The Rice Tolma (as opposed to the mideastern Dolma) are grape leaves stuffed with rice, peas, saffron, coriander, mint and melted butter. <br />
<br />
<a href="http://3.bp.blogspot.com/-4uVXFnGS5hc/VdXLAzLB-_I/AAAAAAAAEes/ffNo-tHjqgA/s1600/Panir-spinach-kofte-raisins-peanuts-Lavaash-by-Saby-delhifoodies-mehrauli-ambawatta-new-restaurant.jpg"><img border="0" src="http://3.bp.blogspot.com/-4uVXFnGS5hc/VdXLAzLB-_I/AAAAAAAAEes/ffNo-tHjqgA/s640/Panir-spinach-kofte-raisins-peanuts-Lavaash-by-Saby-delhifoodies-mehrauli-ambawatta-new-restaurant.jpg" /></a><br />
<div style="text-align: center;">
Panir and spinach kofte </div>
<br />
Dumplings and stews also feature in Armenian cuisine. The Panir and spinach kofte at Lavaash by Saby are the most delicious version of cottage cheese Skeeter has sampled by a Bengali person. Soft, fluffy balls of cottage cheese with a well-seasoned spinach lining inside are a work of culinary art. Studded with nuts and served in a way that it remains hot, this dish is best eaten with another Bengali staple: fragrant gobindobhog rice with butter and gondhoraj lebu (a local lemon). Together, these two make a sublime combination.<br />
<br />
<a href="http://1.bp.blogspot.com/-xo-_Pl_MvC4/VdXLDEtpJ_I/AAAAAAAAEfU/rV7Lp0F_KYE/s1600/chef-megha-kohli-Lavaash-by-Saby.jpg"><img border="0" src="http://1.bp.blogspot.com/-xo-_Pl_MvC4/VdXLDEtpJ_I/AAAAAAAAEfU/rV7Lp0F_KYE/s640/chef-megha-kohli-Lavaash-by-Saby.jpg" /></a><br />
<div style="text-align: center;">
Chef Megha Kohli</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Chef Megha Kohli is ever smiling and suitably educates guests about Armenian food. Chef Saby's sister, Sarbani, has helped him give the right Bengali touches to the food.</div>
<br />
<a href="http://1.bp.blogspot.com/-FgBQg1AD2hc/VdXLC-2fUxI/AAAAAAAAEfI/g54Qa7y3Epc/s1600/ponchiki-filled-doughnuts-armenian-food-cuisine-bengal-dessert.jpg"><img border="0" src="http://1.bp.blogspot.com/-FgBQg1AD2hc/VdXLC-2fUxI/AAAAAAAAEfI/g54Qa7y3Epc/s640/ponchiki-filled-doughnuts-armenian-food-cuisine-bengal-dessert.jpg" /></a><br />
<div style="text-align: center;">
Ponchiki</div>
<br />
The Ponchiki or square doughnuts filled with nutella are addictive. I recommend you sample them with some good coffee or the pomegranate tea that Lavaash by Saby has on offer.<br />
<br />
<a href="http://4.bp.blogspot.com/-HEHlJvVTCEY/VdXLBC9CKoI/AAAAAAAAEe4/ozZZQnHMRgQ/s1600/armenian-food-chocolate-mousse-earthen-pottery.jpg"><img border="0" src="http://4.bp.blogspot.com/-HEHlJvVTCEY/VdXLBC9CKoI/AAAAAAAAEe4/ozZZQnHMRgQ/s640/armenian-food-chocolate-mousse-earthen-pottery.jpg" /></a><br />
<br />
An old fashioned chocolate mousse is just the right way to end your meal. Skeeter couldn't keep her hands off this one. Sinful and indulgent!</div>
<div>
<br /></div>
<div>
<b><i>The restaurant opens its doors to public next week. </i></b></div>
</div>
Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com1tag:blogger.com,1999:blog-31193332.post-2186233267833364262015-08-20T21:53:00.000+05:302015-08-21T00:02:20.635+05:30Navroze celebrations and community food at SodaBottleOpenerWala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Community food can be
sampled at its best in the homes of people. The next best option is to have
them at restaurants serving such food. Luckily enough, Delhi is the city of
settlers, who have, among other things, brought along their food and culture.
Enterprising as they are, these communities who have settled in Delhi share
their food commercially. So we have the Parsi Anjuman, <a href="http://delhifoodies.blogspot.in/2015/04/rustoms-parsi-bhonu.html" target="_blank">Rustom’s</a> and the ever
famous SodaBottleOpenerWala serving some Parsi fare, which would
be otherwise inaccessible to us. </span><b><o:p></o:p></b></div>
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<span style="font-family: inherit;"><br /></span></div>
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While Reeta Skeeter
spoke about the Soda Bottle Opener Wala Vada Pao <a href="http://delhifoodies.blogspot.in/2014/05/maharashtrian-street-food-comes-to.html" target="_blank">here</a>, she had earlier promised
to share more details about this quirky Irani café. The nostalgia evoking SBOW always
has Skeeter occupied on every visit. Those who grew up in the 70s and 80s would
recall the wired telephones that hung from walls, the Ravalgons and Poppins,
the bakery cookies, the old multi-purpose tin boxes, the toy train track which
was the best gift you could get on a birthday; they have it all up and
decorated in a rather fun way.<b><o:p></o:p></b></div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-MXoEVKsBX3o/VdWv_b1zOSI/AAAAAAAAEdw/hWdU-PJlRHA/s1600/navroz-navroze-chef-anahita-dhondy-young-chefs-of-india-community-food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://3.bp.blogspot.com/-MXoEVKsBX3o/VdWv_b1zOSI/AAAAAAAAEdw/hWdU-PJlRHA/s640/navroz-navroze-chef-anahita-dhondy-young-chefs-of-india-community-food.jpg" width="640" /></a></div>
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<div class="MsoNormal">
But it is the grub
that will have you hooked. Skeeter would need yet another post to write about
the regular menu offerings but for now one must sample the <b>Navroze Thali </b>that is on
the menu till <b>August 27, 2015.</b> They have the vegetarian (Rs 700) and the
non-vegetarian (Rs 800) versions. Skeety, of course tried the vegetarian one
and here’s what she thought: The Vengna Nu Achaar, a tantalising eggplant
pickle is something out of the box and so is the Ravviyyan, where minty chutney
is sandwiched between two eggplant roundels. Eggplant is versatile and when you
hop across regional menus you get such gems. The Doodhi Murabbo is a sweet
bottle gourd relish with the flavours of aniseed and the crunch of the chironji
standing out. Skeeter could not have enough of it and if SBOW starts bottling
this one, it will disappear from shelves. That good, yeah! The Saria is the
Parsi poppadum made from sago or sabudana and deep fried to add some texture to
your meal. The Papeta Nu Kavab are made up of a mix of tangy/spicy vegetables
and potatoes, mashed, coated and deep fried. They are more like smaller
versions of cutlets or pattice but the filling is what distinguishes them. The
Paneer Akuri is the vegetarian version of Akuri, a rather simple preparation
that had Skeeter hooked. To add touches from Bharuch, some dried fruits are
added. The Kora no Patio is a pumpkin sabzi that did nothing for Skeeter’s
tastebuds but she had her fork digging into a saffron-laced, delectable Vegetable
Pulao accompanied with Masala ni Daar, a classic Parsi preparation of lentils
and vegetables. The Kachumbar (diced salad) and Rotli (Roti) featured on the
thali too. Skeeter washed it down with Rustam Bantawala, a cocktail using raw
mango as the base. It went well with the thali. Thanks to the recommendation of
chef Anahita Dhondy, I was saved the trouble of choosing what to drink. <b><o:p></o:p></b></div>
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End your meal with
the Ravo (semolina milk pudding) and Falooda. The rose syrup laden falooda
comes seated in a cutting glass and being true to the community food, SBOW hasn’t
cut down on the sweetness to suit your taste. Skeeter loved it the way it was. <o:p></o:p></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-55630482656153389292015-08-16T00:47:00.001+05:302015-08-19T14:02:47.294+05:30Dimsum Fest at Pan Asian, Sheraton New Delhi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 12pt;"><span style="font-family: inherit;">As Reeta Skeeter goes through the
capital's dimsum selection, she does a happy dance. There's dimsum all around
and Skeeter is hungry! <a href="http://delhifoodies.blogspot.in/2015/05/mr-choy-khan-market.html" target="_blank">Mr. Choy</a> at Khan Market has been my go-to dimsum place
for a while now and I wrote about it <a href="http://delhifoodies.blogspot.in/2015/05/mr-choy-khan-market.html" target="_blank">here</a>. And when a dimsum fest came calling,
it is natural that I was gluttonously inclined. The fest is on at Pan Asian
restaurant at Sheraton Hotel, Saket. These are the categories one can choose from:
Premium steamed, Teppanyaki, Gluten free, Organic, Steamed, Healthy Fitness,
Pan grilled gyoza, Baked, Steamed, Poached, Soupy, Fried and Bao.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18.3999996185303px;"><span style="font-family: inherit;">The Truffle edamame (Rs 425) from the premium category was the first one Skeeter tried and it was a delicately flavoured and well-made dimsum that hit the spot. Skeeter likes her Edamame beans straight from pod to mouth but this dimsum was definitely a good pick. One could dip it in either of the five condiments: Yuzu ponzu, black bean, spicy roasted chili sauce, onion and crispy chili lime or the chilli oil. But should you want to enjoy this dimsum and othes in their own right, you wouldn't need to touch the condiments tray. A refreshing cucumber and kaffir lime cooler went well with this food. Skeeter could have it by the bucket. An Asian Bloody Mary should be your pick if you want to spike things a bit. Skeeter tried both and cannot recommend one over the other. </span></span></div>
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">Moving back to the grub,
the Teppanyaki pick was Asparagus and Shiitake mushroom (Rs 425), steamed then
flash fried on an iron griddle. Another gem from Chef Vaibhav Bhargava, Executive Sous chef at Sheraton Hotel, this one exuded the meaty flavour and texture of shiitake that was
blended with asparagus, and they made an appetising match. There is a surprise
on the menu for the gluten intolerant. They can pick Rice paper stuffed with
Chinese preserved vegetables (Rs 365). </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 16px; line-height: 18.3999996185303px; text-align: left;"><span style="font-family: inherit;">Truffle edamame</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: 16px; line-height: 18.3999996185303px;">Fried dimsum with carrot and beans</span></span></span><br />
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<span style="text-align: left;"><span style="font-family: inherit;"><span style="font-size: 12pt; line-height: 18.3999996185303px;">The fried dimsum with carrot and beans (Rs 325) was almost like a spring roll and is more for those who who want, well, something deep fried. I'd give it a skip the next time and head straight for the Thai spice lotus root and water chestnut bao (Rs 325). At the same price as the former, this one's better VFM. The Thai spice lotus root and water chestnut bao is a delicately kaffir-scented, teasingly spiced and multi textured dimsum that will transport you to Bangkok in one bite.</span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 16px; line-height: 18.3999996185303px; text-align: left;"><span style="font-family: inherit;">Thai spice lotus root and water chestnut bao</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CFMzbUzrhTw/Vc-FZC_WPAI/AAAAAAAAEbs/1wcJg3mM6JI/s1600/IMG_20150808_212824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="640" src="http://4.bp.blogspot.com/-CFMzbUzrhTw/Vc-FZC_WPAI/AAAAAAAAEbs/1wcJg3mM6JI/s640/IMG_20150808_212824.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 16px; line-height: 18.3999996185303px; text-align: left;"><span style="font-family: inherit;">Hot and sour soupy dimsum</span></span></td></tr>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">The Hot and sour soupy
dimsum (Rs 325) made for some more delightful bites. They come neatly seated in
soup spoons and though one should know what to expect, if you bite into half
this dimsum, you'd be making a messy splash of it. Be warned! Having said that,
Skeeter loves Hot n Sour soup and Pan Asian played this one well. They did a
good job at controlling the temperature of the soup from kitchen to table. When
Skeeter popped this one in her mouth, it didn't scath her tongue and was warm
enough to make her crave for a bowl of soup right then! </span></span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OwtANOYyUkM/Vc-GJPv5gHI/AAAAAAAAEb8/xMcF5sQwxJQ/s1600/seven-treasure-mushroom-dumpling-pan-asian-restaurant-delhi-sheraton-hotel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="426" src="http://3.bp.blogspot.com/-OwtANOYyUkM/Vc-GJPv5gHI/AAAAAAAAEb8/xMcF5sQwxJQ/s640/seven-treasure-mushroom-dumpling-pan-asian-restaurant-delhi-sheraton-hotel.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 16px; text-align: left;"><span style="font-family: inherit;">Seven treasure mushroom dumpling</span></span></td></tr>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">Skeeter would've ended this post on a
sweeter note but she's saved the best for the last. Skip dessert and end your
meal with the seven treasure mushroom dumpling. This one comes seated in a deep
dish and since Skeeter is a fungi fanatic, she was in for a treat. These
amazingly textured dumplings come in a thin yellow wrapper stuffed with shredded
Enoki, Shiitake, Black fungus, white fungus, Shimeji, button and string mushrooms.
Besides, the presentation is beautiful as they come plated with some crispy
mushrooms on top, a double treat! You dig your teeth into the soft, steamed dumpling
and then you bite on some crispy mushroom. If you've made it to the end of this
post, you have to order this one to believe what I just wrote. Chao! </span></span><br />
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<span style="font-size: 12pt;"><i><b><span style="font-family: inherit;">The festival is on from 10th to
31st August.<o:p></o:p></span></b></i></span></div>
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<span style="font-size: 12pt;"><i><b><span style="font-family: inherit;">For address & regular menu click <a href="http://tinyurl.com/q7758xs" target="_blank">here</a></span></b></i></span></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-69659436765764507612015-07-21T12:10:00.000+05:302015-07-21T12:10:16.556+05:30A healthy meal with Raw Leaf<div dir="ltr" style="text-align: left;" trbidi="on">
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While Skeeter struggles to break this health posts series link, one after the other, what is certain is that 'healthy' is here to stay. No matter how much Skeeter yearns for her share of junk edibles, there are constant, everyday efforts to eat and stay healthy. These efforts maybe of miniscule proportions, but they are there. </div>
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Health food deliveries are on a roll. I'd rather call them clean food deliveries. Raw Leaf is one of the many such deliveries in/around Delhi. What makes them preferable is that Skeeter has picked their mixed green bags (read Romaine, Rocket, Iceberg Lettuce and so on) from supermarket shelves in the past. These bags, though tad expensive, are crisp and fresh, and never wilted. They are also ready-to-use i.e. the leaves are separated and pre-washed for your convenience. Raw Leaf have their own farm (using best practices) to source these. However, they have not gone organic, yet. </div>
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<b>The salads</b></div>
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And now Raw Leaf has launched a salad & juice delivery service, which seems like the logical next step. They sent some over to sample. Here's what Skeeter thought about them. The first one was the Quinoa salad with grapefruit, avocado and arugula. It came with a Vinaigrette dressing. Though Skeeter loves Arugula, this one needs a little tweaking with less of Arugula leaves to make it wee bit less bitter. Otherwise, a very fresh and pep-me-up salad, this.</div>
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The other, an Assorted grilled vegetables salad, came with a sublime dressing made up of simple ingredients: Honey, Olive oil, lemon juice. Assorted peppers, potatoes, and even eggplants made their way into this bowl and a generous grating of cheese was used to finish it. Now, this could be my go-to meal twice a week. Grilled to perfection and tasted fab as well! </div>
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Fuel up, a bright orange, neaty bottled one, was made up with Pear, apple, pineapple and turmeric, is quite a refreshing one. Though I could not taste the pear, the apple outshone with the tanginess of pineapple showing up at times and a mellow turmeric somewhere towards the end. Overall, I loved how it tasted. The Purify juice, a deep maroon one, was made up with Beets, carrots, tomatoes, coriander, mint, ginger, amla and lemon. Skeeter loves her beets and can vouch for Purify as the most deelish of all cold pressed juices in town. The juices are available at Rs 140 per bottle.</div>
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<a href="http://1.bp.blogspot.com/-cLLtOJoStqw/Va2330e3HoI/AAAAAAAAEXA/rAHJBEnRerk/s1600/cold-pressed-juice-delhi-Beet-carrots-tomatoes-coriander-mint-ginger-amla-lemon-Pear-apple-pineapple-turmeric.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-cLLtOJoStqw/Va2330e3HoI/AAAAAAAAEXA/rAHJBEnRerk/s400/cold-pressed-juice-delhi-Beet-carrots-tomatoes-coriander-mint-ginger-amla-lemon-Pear-apple-pineapple-turmeric.jpg" width="331" /></a></div>
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For the pricing of salads, ready-to-use greens and all else, visit: www.rawleaf.in</div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-36660623509395789932015-06-22T14:27:00.001+05:302015-06-22T14:27:18.455+05:30Guppy by ai, Summer Menu <div dir="ltr" style="text-align: left;" trbidi="on">
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This hasn't been intentional but the last few posts have been around <a href="http://tinyurl.com/pyetf64" target="_blank">eating healthy</a> and <a href="http://tinyurl.com/ph33wnn" target="_blank">snacking healthy</a>. This one's no different. Top chefs are waking up to vegetables around them and are cooking up a storm with the most exotic produce. This is #trending in the world of gastronomy. Suddenly vegetarianism is cool and Skeeter can proudly say she was always cool! </div>
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Guppy by ai has been revisited one too often: when Skeeter doesn't want to cook, when she wants to eat out but eat light and healthy or simply put, when she simply wants to eat at Guppy by ai. Guppy by ai also has this amazing team led by chef Vikram Khatri and supported by chef Saurabh, that reinvents its menu time and again, presenting food that stuns the senses. Their use of vegetables, both local and exotic, mesemerises. Take the Sakura wood smoked pumpkin soup (Rs 250), which is hearty with a slight smoked flavour and comes topped with healthy, crispy pumpkin seeds that make all the difference. You get all benefit that this humble vegetable has to offer at a go: the fruit to the seed. I tried the Water chestnut and Tofu Motoyaki (Rs 400) with a little reluctance. What I got was the Japanese silken tofu and water chestnut baked in a rich sauce. I could nibble on it all day long. Umami in a bowl. </div>
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The Seaweed and Mesclun salad (Rs 450) was up next. Young mustard, seaweed and fresh baby greens are served in tangy plum vinaigrette. Apart from the spectacular presentation and the sublime taste, the ingredients were a showstopper. Move on Nori, I got Tosaka on my plate. Yes! The wobbly tosaka seaweed (green and pink) tossed with other greens and a tangy plum vinaigrette made the summer outside so much bearable!<br />
Salad was followed by some deep fried indulgence as Tempura was taken to another level with whole ladyfingers, nori and even coconut peeping out from the crunchy batter!<br />
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Oh and what is a visit to Guppy if you don't try their red rice Sushi?</div>
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But what really had my heart was the Hiyashi Tanuki Cha Soba (Rs 750), the Chilled green tea soba served with scallions, chilled soy flavoured broth and bonito. The green tea infused soba noodles are served on a bamboo sheet resting on ice in an earthen pot. Some places also serve it on Zaru, which is a bamboo tray that looks like a traditional sieve. The scallions, chilled soy flavoured broth and bonito are served alongside. You take the noodles in an empty bowl provided to you, add the rest of the accompaniments to taste, hold the bowl up and enjoy! If you like simple flavours Hiyashi Tanuki Cha Soba comes highly recommended. If not, you could try the very flavourful Tofu and exotic vegetable curry rice (Rs 900).<br />
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The Matcha pudding ended my meal. I've had Matcha icecreams and Matcha is undoubtedly my favourite Japanese green tea, the other being Sencha. This pudding is made from Matcha tea powder and served with house made toffee sauce (Rs 350). Lots of Matcha powder is dusted over the pudding to make you go mmmmm... Trust Guppy by ai to come up with something as delicate as this. No other flavour overpowered the star ingredient, Matcha. Yet I could taste and relish all other elements this excellent pudding was made of.</div>
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(This review was on invitation. The views herein are mine.)</div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-17188296928133182782015-06-10T07:56:00.000+05:302015-06-10T07:56:27.917+05:30Kale chips by Green Snack Co <div dir="ltr" style="text-align: left;" trbidi="on">
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When health knocks at your doorstep, you jump at it! I've been nibbling on these Kale chips by Green Snack Co, off and on, at home, at work and have even packed some in my bag for those long road trips I undertake. </div>
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Kale is a superfood of the West making inroads to India. It is a powerhouse of beta carotene, vitamin K, and vitamin C, and is rich in calcium too. By far Skeeter's most favourite Kale dish has been a Phad Pak Kiew or Stir fried Kale with morning glory, pokchoy, soya bean sauce, garlic & pepper, that I enjoyed at <a href="http://delhifoodies.blogspot.in/2014/08/southeast-asian-countries-are-food.html" target="_blank">Neung Roi</a>. Besides its nutrition quotient, the curly-leaved vegetable that grows green and purple leaves has ornamental value for the gardens too. </div>
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Green Snack Co have taken the best selling flavours from the world of crisps and are offering three most loved and well received flavours: Cheese & Onion, Sea Salt & Vinegar, Thai Sweet Chilli.</div>
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<b>Sea Salt & Vinegar</b> is Skeeter's personal favourite flavour of the three. The goodness of apple cider vinegar is combined with sea salt and a hint of cayenne pepper. The apple cider lends a slightly sour/fruity tang to the Kale chips that is accentuated by sea salt and further enhanced by the subtle kick from cayenne pepper that leaves one longing for more.</div>
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<b>Cheese & Onion </b>comes second for Skeeter, and they'd surely be well received by most. They are flavoured with parmesan, along with a novel addition: cashews, garlic and onion. This well-balanced flavour is presented well by Green Snack Co and cannot go wrong ever.</div>
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<b>Thai Sweet Chilli </b>is a zingy, pick-me-up flavour and is coated with with bell peppers and Thai chillies for a punch. Add to that cashews and pineapple for sweetness and you have a very fine product. </div>
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<b>Nutrition</b></div>
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Kale chips by Green Snack Co are made using the dehydration technique. They have the additional benefits of having no added sugar, preservatives or additives. You can read more about the health benefits <a href="http://thegreensnackco.com/why-kale-chips/" target="_blank">here</a>.. </div>
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<b>Price and packaging</b></div>
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All bags come for Rs 200, which is somewhat steep but well worth the money. The pack is simple and resealable, so you can begin munching from where you left. You can buy Kale chips online <a href="http://www.gourmetco.in/" target="_blank">here</a> or pick them up from your nearest store.</div>
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(The product was provided by Green Snack Co.)</div>
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You can also follow them on:</div>
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<b>|<a href="https://www.facebook.com/TheGreenSnackCo" target="_blank">Facebook</a>|<a href="http://thegreensnackco.com/" target="_blank">Web</a>|<a href="https://twitter.com/TheGreenSnackCo" target="_blank">Twitter</a>|</b></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-68140117093573761872015-05-28T14:38:00.000+05:302015-06-23T18:21:42.948+05:30Anna Perenna Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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Healthy 'eating out' may sound oxymoronish, but as they say there is no harm trying. Hence, I wander. Skeeter ended up at Anna Perenna Pizza, a gourmet, handmade pizza place, trying to do things differently. Anna Perenna is the Roman Goddess of long life & renewal, health & plenty. This delivery/takeaway service does top notch pizzas, making dough from the scratch and yes they are wholewheat (some, even multigrain) with no processed cheese whatsoever! While the last line may be hard to digest, the pizzas are rather easy on the stomach.</div>
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The Mint cooler lemonade served in a glass jar with the right amount of sweet and tang will quench your thirst and make you forget the sweltering heat outside for a while. The olive-studded bread and hummous were a great starter. The hummous was creamy and full of flavour and the olive-studded bread was wholewheat. What else could one ask for? I know it's gonna be on my dinner table again and again, and more!<br />
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From the pizza selection, Skeeter tried the 'Roast zucchini, tomato and basil pizza', that has a light and crisp base. The base sauce is made in-house and was finger-licking good. The pizza was overall perfect and I did not realise the absence of cheese. I would've loved a crispier base and if the zucchini was char-grilled it would make for a better sight on the plate, but then that's just being greedy and asking for more. This pizza makes for a perfect treat for weight watchers, as is. <br />
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The 'Jalapeno, pineapple and rocket pizza was rather inspirational and it'd be my go-to pizza in the days to come. If there is poetry on a plate, this is it, this is it, this is it! A crisp base, smeared with tomato sauce, topped with generous helpings of pineapple slices and rocket leaves. You get your pizza fix, you eat your dose of the favourite fruit and you munch some salad, all at a go. Oh did I mention, they have a low cheese and no-cheese option as well. Just ask them and they oblige. They claim to procure as many organic ingredients as possible. Plus ten for that. Vegan pizzas, anyone? Almost everything on the menu can be made vegan if it already isn't. They even cater to the needs of those suffering from celiac or gluten allergies.<br />
The Pizza cannot get hotter than this!<br />
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Meal for two: Rs 750<br />
For more information, check the Anna Perenna Pizza <a href="http://www.annaperennapizza.com/" target="_blank">website</a> </div>
Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com1tag:blogger.com,1999:blog-31193332.post-28763091917975292092015-05-19T22:20:00.000+05:302015-05-19T22:27:14.458+05:30Mr Choy, Khan market<div dir="ltr" style="text-align: left;" trbidi="on">
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Replacing The Kitchen in Khan Market is Mr Choy, run by the very people behind the popular eatery Townhall in the same vicinity. If their experience in the industry is anything to go by, Mr Choy already promises tall, delivers those promises, and how! I've visited Mr Choy twice in a week at different times of the day and have come back impressed. The only bummer being that the tables are placed too close for comfort. They can surely do by removing a table or two for some breathing space and still have people queuing up for the grub.<br />
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<b>The dimsums</b><br />
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For your meal, begin with an assorted dimsum platter which they call the snackbox. Plated in a no-fuss, old-fashion steel tiffin box on top of a banana leaf, the simple presentation ensures the focus is on the food. There are six dimsums in a portion, so you try all and order the next portion on the basis of what you like. Our Veg assortd snackbox contained a piece each of: Vegetable dimsum in kinchin sauce, Green beans and celery, Four seasons, Assorted mushroom, Tofu Bok choy and the Bok Choy roll. Skeeter's favourites were the vegetable dimsum in kinchin sauce and the Assorted mushroom. The Vegetable Sticky Rice and Cheung Fun were ordered separately. While the Sticky Rice was decent, though not great, the Cheung Fun failed miserably as it came dunked in soy from the kitchen and fell apart on the very touch of the chopstick. Pouring soy at the table could salavge the Cheung Fun for them.<br />
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<b>The drinks</b></div>
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If you, like me, are fed up of the calorie-laden, insipid beverages on offer in most Delhi restaurants, the Minty Chang and Bitter Lemonade will have you asking for seconds. Minty Chang comes with muddled mandarin chunks, kaffir lime leaves, lemon, a hint of sugar, topped with soda. The Bitter Lemonade is constructed with Kaffir lime leaves, tonic, angosutra bitter and lime juice and stands true to its name. Both the drinks go well with most of the menu, especially the dimsums.</div>
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When you've had your share of dimsums, move on to the small plates. The Sauteed Enoki, Shimeji, Shiitake, Eryngii With Garlic And Fried Glass Noodles is a haven for fungi lovers like yours truly. The subtle flavours infused in this dish coupled with just the right amount of garlic, bring out the flavours of the assorted mushroom so well that I was almost heartbroken after I polished it off. The portion is good enough for it to be labelled a small plate and with that variety of fungi, it is good value for money. </div>
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<b>Asian noodles (Meal in a bowl)</b></div>
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These are rather meals in a jar. I tried two of them. The Mr. Choy Special has Filipino and Chinese style rice and flour noodles with black bean sauce. While these were nice, the Raman Style noodles make for a better order. They are actually Ramen, either misprinted on the menu or they are called Raman elsewhere in the world. A quick google search failed to help. Vegetarian Ramen noodles are fun, fun, fun! The Japanese style soupy noodles with a soy and miso base with oodles of vegetables make for a complete meal, stuff that I call comfort food. The portion is not super large as usually the Ramen elsewhere goes. Go grab some!</div>
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For the full menu and prices, click <a href="http://www.mrchoy.in/menu" target="_blank">here</a>. An average meal is approx Rs 1500 for two people. </div>
Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-12677013449050349112015-04-21T22:26:00.000+05:302015-04-24T10:06:51.982+05:30Slow Food Movement catches up in India- Good, Clean, Fair food @ Olive, Qutub<div dir="ltr" style="text-align: left;" trbidi="on">
I booked myself for a dinner showcasing the Slow Food Movement in India last week at Olive, Qutub. Having had many a memorable meals at Olive, Qutub, I go back again for the love of the place - The pebble strewn outdoor seating being my favourite. It makes me feel that I am in a different land, away from the blaring horns of a crazy city life and under a giant tree with sunshine making its way through the leaves, landing on my plate. <br />
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This time round, I took my seat in their GreenHouse to sample the best of local produce from India. It is only opportune to salute the sheer brilliance of Chef Sujan Sarkar and team who have taken modern gastronomy to another level in India. There are no gimmicks involved. Only. Real. Food. The 9-course Slow food dinner with a welcome drink was pegged at Rs 1900. The same menu is available with wine too. <br />
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Here are my top picks from the fairy-tale like dinner<br />
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<b>Pumpkin and Goat Cheese,Fermented Gooseberry, Oreo</b><br />
Crispy pumpkin strands, cape gooseberry fermented in lactic acid with a slight tang and a gorgeous faux oreo made with black olive shortbread to get the colour right, filled with creamy citrus scented goat cheese mousse to make a fab filling. Brilliant trailer, this! Sorry, not sharing a pic as the one I have is half eaten. <br />
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<a href="http://4.bp.blogspot.com/-jL_cWKKeUHI/VTDfchd5s5I/AAAAAAAAELk/VjD1p8g2C24/s1600/chefs-in-action-slow-food-movement-india-delhi-foodblog.jpg"><img border="0" height="400" src="https://4.bp.blogspot.com/-jL_cWKKeUHI/VTDfchd5s5I/AAAAAAAAELk/VjD1p8g2C24/s1600/chefs-in-action-slow-food-movement-india-delhi-foodblog.jpg" width="640" /></a><br />
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<b>Best of 'The Green Bean' farm</b><br />
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This brilliantly plated salad was a riot of colours, textures and tastes. It consisted of confit parsnips, beetroot, black radish and baby carrots tossed in an apple cider vinaigrette, drizzled with nasturtium oil, complete with a nasturtium leaf and topped with a wheat grass crisp. If this doesn't sound, HOT already, the Best of The Green Bean farm had a sprinkling of black garlic powder which was the very reason I signed up myself for this dinner. Having read up about the process of making black garlic that takes upto two months to show results, this plate simply couldn't have been missed and was worth a million bucks. Best of 'The Green Bean' farm was unlike any salad that I've tasted and will remain etched in my mind. <br />
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<a href="http://2.bp.blogspot.com/-flG9nmKcQP8/VTDfbh5cinI/AAAAAAAAELQ/AEOj7Gqf5mM/s1600/Confit%2BParsnips-india-Celeriac-Beetroot-Black%2BRadish-india-Baby%2BCarrots-AppleCider-Vingrette-NasturtiumOil-WheatGrass-Crisp-farm-produce-plating.jpg"><img border="0" height="426" src="https://2.bp.blogspot.com/-flG9nmKcQP8/VTDfbh5cinI/AAAAAAAAELQ/AEOj7Gqf5mM/s1600/Confit%2BParsnips-india-Celeriac-Beetroot-Black%2BRadish-india-Baby%2BCarrots-AppleCider-Vingrette-NasturtiumOil-WheatGrass-Crisp-farm-produce-plating.jpg" width="640" /></a><br />
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<b>Wood sorrel, Gondhoraj Lime sorbet</b><br />
Gondhoraj lime is the Indian equivalent of Kaffir lime and is a favourite of the Bengali community. Its flavours were combined with wild wood sorrel to form an aromatic sorbet served in a gondhoraj lime shell. The natural notes hit the spot and the taste lingered in my mouth for a long, long time. <br />
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<a href="http://3.bp.blogspot.com/-MDhJUjnrvUg/VTDfbW3IfzI/AAAAAAAAELM/EgdGuoL39KI/s1600/Gondhoraj-Lime-Wild-Wood-Sorrel-delhi-greens-Sorbet-lime-shell-innovative-slow-food-movement.jpg"><img border="0" height="426" src="https://3.bp.blogspot.com/-MDhJUjnrvUg/VTDfbW3IfzI/AAAAAAAAELM/EgdGuoL39KI/s1600/Gondhoraj-Lime-Wild-Wood-Sorrel-delhi-greens-Sorbet-lime-shell-innovative-slow-food-movement.jpg" width="640" /></a><br />
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<b>Kalari, Gucci and walnut Thecha, a slice of Kashmir</b><br />
All regional Kashmiri flavours on a plate! This dish is a modern gastronomical tribute to the valley. You may have had the Kashmiri Tarimi a million times, but this dish belongs right up there. Sautéed Kashmiri Morels (the prized fungi from the valley) came in a white onion and mushroom gravy, topped with pan-seared Kalari Cheese from Kashmir and sprinkled with a walnut and coriander thecha crumb that gave the dish a crunch. The walnuts, again coming from the valley, are much sought after. Overall, the dish had an earthy flavour from the morels, woody rendering from the nuts and robustness of the Kalari cheese. The white onion gravy helped the flavours merge well. It was wilderness on a plate with unparalleled textures. <br />
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<a href="http://2.bp.blogspot.com/-FOS8RHGl9Eg/VTDfcQXlkHI/AAAAAAAAELs/LIdj1HoU4EY/s1600/Pan-Seared-Kalari-Cheese-delhi-Kashmir-White%2Bonion-Mushroom%2BGravy-Saut%C3%A9ed-Kashmiri-Morels-Walnut-Coriander-Thecha-sujan-slow-cooking.jpg"><img border="0" height="426" src="https://2.bp.blogspot.com/-FOS8RHGl9Eg/VTDfcQXlkHI/AAAAAAAAELs/LIdj1HoU4EY/s1600/Pan-Seared-Kalari-Cheese-delhi-Kashmir-White%2Bonion-Mushroom%2BGravy-Saut%C3%A9ed-Kashmiri-Morels-Walnut-Coriander-Thecha-sujan-slow-cooking.jpg" width="640" /></a><br />
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<b>Ash gourd, Radish, 4S Buttermilk</b><br />
Buttermilk (from 4S brand) was churned into an ice-cream and served along with a candied ash gourd strip which is actually our petha and a thin strip of caramelized radish. While buttermilk ice-cream was a first for me, who knew it'd taste so nice and go well with radish? The candied ash gourd rendered sweetness and blended with the rest of the flavours like no other. These were topped with a pretty red apple blossom flower (from <a href="http://delhifoodies.blogspot.in/2015/03/radish-cress-microgreens.html" target="_blank">Krishi Cress)</a> that made the dish ooze oomph as if it has descended right from the ramp and walked to my plate. Whee!<br />
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<a href="http://4.bp.blogspot.com/-_IDXGKxIXRw/VTDfbYSBz2I/AAAAAAAAELU/1jsOEhuq8MM/s1600/Buttermilk-from-4S-Ice%2BCream-Candied-Ash-Gourd-caramelized-Radish-slow-food-local-locavorism-ingredience-fresh-produce-farm-to-table.jpg"><img border="0" height="426" src="https://4.bp.blogspot.com/-_IDXGKxIXRw/VTDfbYSBz2I/AAAAAAAAELU/1jsOEhuq8MM/s1600/Buttermilk-from-4S-Ice%2BCream-Candied-Ash-Gourd-caramelized-Radish-slow-food-local-locavorism-ingredience-fresh-produce-farm-to-table.jpg" width="640" /></a><br />
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<b>Priya rice, burnt butter, chocolate, coconut </b></div>
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Honestly I would've ended my meal with the Ash gourd, Radish, 4S Buttermilk course, but when you are being fed so nicely, you are eager to know what’s next? There are paeans written about the Japanese trying to get their Soba noodle right, their Sushi perfect, we have the Pootharekulu from Andhra as the Indian candidate. The Pootharekulu is a rice paper sweet. But the dish at Olive had unsweetened rice paper made from Jaya rice, burnt butter solids(the stuff left over after your mom makes ghee), coconut foam and a slightly nutty sesame chocolate rock served with chocolate ganache and mandarin ice-cream.<br />
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If you sign up for this meal, you’d come back feeling you’ve cheated Olive of their money. That good! Aye!<br />
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<a href="http://3.bp.blogspot.com/-uqHtpXtEyQk/VTDfc6NNDBI/AAAAAAAAELo/qhgmshO4BeM/s1600/olive-chef-sujan-Pootharekulu-slow-food-Priya%2Brice-burnt%2Bbutter-chocolate-coconut-Rice-Paper-Burnt-Butter-Solids-Coconutfoam-Sesame-Chocolate-Rock-Mandarin-Ice-Cream.jpg"></a><a href="http://3.bp.blogspot.com/-uqHtpXtEyQk/VTDfc6NNDBI/AAAAAAAAELo/qhgmshO4BeM/s1600/olive-chef-sujan-Pootharekulu-slow-food-Priya%2Brice-burnt%2Bbutter-chocolate-coconut-Rice-Paper-Burnt-Butter-Solids-Coconutfoam-Sesame-Chocolate-Rock-Mandarin-Ice-Cream.jpg"><img border="0" height="426" src="https://3.bp.blogspot.com/-uqHtpXtEyQk/VTDfc6NNDBI/AAAAAAAAELo/qhgmshO4BeM/s1600/olive-chef-sujan-Pootharekulu-slow-food-Priya%2Brice-burnt%2Bbutter-chocolate-coconut-Rice-Paper-Burnt-Butter-Solids-Coconutfoam-Sesame-Chocolate-Rock-Mandarin-Ice-Cream.jpg" width="640" /></a><br />
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<b>About Slow Food movement</b><br />
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The Slow Food movement supports local produce and respects the environment. To know more click<a href="http://www.slowfood.com/international/1/about-us?-session=query_session:B640BF600a4832CC37rXC8823D2A"> here</a><br />
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<span style="font-family: inherit;"><span style="line-height: 115%;">Tucked
between the </span></span><span style="line-height: 18.3999996185303px;">nondescript</span><span style="font-family: inherit;"><span style="line-height: 115%;"> shops of Adchini is a small restaurant called
Rustom's Parsi Bhonu. As you climb up the stairs, you get a whiff from the
kitchen and experience the kind of pang you get when you enter your favourite
aunt's kitchen. A tiny yet comfortably spaced dining hall makes you feel you've
dialled a wrong number. It almost seems like you've entered someone's private
space. You stare into a wooden crockery stocked cupboard, some yesteryear
pictures neatly framed and an antique clock. The white/cream curtains behind,
remain drawn. The sunlight trickles in and slightly warms up the air-conditioned
room.</span></span></div>
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<a href="http://1.bp.blogspot.com/-nODUMEJo7Hk/VP-xsIyZ7uI/AAAAAAAAEHo/h7QndoNLf7U/s1600/rustoms-menu-parsi-bhonu-adchini-dellhi-foodies-saria-sabudana-chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nODUMEJo7Hk/VP-xsIyZ7uI/AAAAAAAAEHo/h7QndoNLf7U/s1600/rustoms-menu-parsi-bhonu-adchini-dellhi-foodies-saria-sabudana-chips.jpg" height="202" width="640" /></a></div>
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That's the idea behind <span style="font-family: inherit;">Kaina</span>z Contractor and Rahul Dua's Parsi Bhonu. Kainaz belongs to the Parsi community and was born and brought up in Mumbai. With Rustom's, she brings to Delhi, food that is found nowhere but in her house as well as that of her relatives. The food speaks and here's how! </div>
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<a href="http://4.bp.blogspot.com/-U1hvd_kYCTk/VP-xsM6SMmI/AAAAAAAAEHk/mxZR1tKXhRo/s1600/raspberry-soda-rustoms-parsi-bhonu-adchini-homestyle-parsi-food-delhifoodies%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U1hvd_kYCTk/VP-xsM6SMmI/AAAAAAAAEHk/mxZR1tKXhRo/s1600/raspberry-soda-rustoms-parsi-bhonu-adchini-homestyle-parsi-food-delhifoodies%2Bcopy.jpg" height="364" width="640" /></a></div>
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Greeted by a complimentary plate of Parsi Saria or fried sabudana and onion chips, we ordered Pallonji's Soda, Raspberry flavour (Rs 60) and Raspberry iced tea (Rs 120) to start with. The Pallonji's soda is available in Mumbai's famous Parsi cafes and is imported to Rustom's from that city. Pallonji's is quite sweet on its own but goes well with heavily spiced food. The Raspberry iced tea on the other hand was refreshing. On another visit, I even requested the same with Soda and my customised drink was heaps better than Pallonji's.</div>
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We were informed by the serving staff that the portions are heavy and we should order to our appetite. We went ahead and ordered the egg-free version of Soya Pattice (Rs 225). A portion contains two pieces. I bit into a crisp layer followed by a fluffy potato mash in which were hidden the spicy soya granules. If this is not comfort food I don't know what is. The pattice comes without the usual accompanying condiments and are a welcome change as they are good on their own.</div>
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<a href="http://1.bp.blogspot.com/-0SV1zPRFmN8/VP-xoZvrKfI/AAAAAAAAEHI/SyVQOGqZ98s/s1600/malai-na-parantha-rustoms-parsi-bhonu-rahul-dua-kainaz-contractor-soya-pattice-snacks-vegetarian-vegetarianism-veg-food-blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0SV1zPRFmN8/VP-xoZvrKfI/AAAAAAAAEHI/SyVQOGqZ98s/s1600/malai-na-parantha-rustoms-parsi-bhonu-rahul-dua-kainaz-contractor-soya-pattice-snacks-vegetarian-vegetarianism-veg-food-blog.jpg" height="214" width="640" /></a></div>
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We picked the Dhansak Veg combo (Rs 395) from Rustom's combo specials for the main course. The Dhansak or spiced masala dal is a Parsi staple and comes with caramelised rice topped with onions and vengna kababs (eggplant kebabs) and a side of kachumber salad drizzled with Parsi cane vinegar. Though this wasn't my first experience of having dhansak at a restaurant, it definitely was the best. It was a robust preparation, not too thick and very unlike the dal we are used to eating up North. It went well with the slightly caramelised rice and the vengna kababs were one of their kind. It was my first taste of kebabs made from eggplants and if you are an eggplant lover like me, chances are you'd love what Rustom's serve. Rustom's may have the distinction of being the only ones in Delhi serving them. If you know of more such places, do tell me! I ate them with a Malai na Parantha (Rs 80) which was soft and tasted something like what you'd carry in your school/office tiffin. Nothing exceptional there, and no need either. A parantha is a parantha.</div>
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<a href="http://4.bp.blogspot.com/-dgYni05TjIQ/VP-xo56AGsI/AAAAAAAAEHQ/wkf-E-ee4d4/s1600/dhansak-parsi-cuisine-homefood-kainaz-contractor-vengna-na-kabab-fried-onions-caramalised-rice-brinjal-vegetarian-delhifoodies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dgYni05TjIQ/VP-xo56AGsI/AAAAAAAAEHQ/wkf-E-ee4d4/s1600/dhansak-parsi-cuisine-homefood-kainaz-contractor-vengna-na-kabab-fried-onions-caramalised-rice-brinjal-vegetarian-delhifoodies.jpg" height="172" width="640" /></a></div>
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The Caramel Custard (Rs 225) was a delight. Light, and not too sweet with a perfect caramelised top, this beauty held itself with elegance. The Lagan Nu Custard (Rs 225) studded with nuts and raisins with a hint of cardamom was a delight too. It was heavier than the Caramel Custard. It is meant to be so as Parsis tend to make it for special occasions like birthdays, weddings and such. I paid a special solo visit to Rustom's to try this one and it did not disappoint. </div>
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My only regret: if one has to taste more from the menu one has to go back two/three times. I am going back to try their other vegetarians options and update this space. The staff at Rustom's are helpful, interactive, non intrusive and well-informed. On my way out I picked a packet of Dhansak Masala to help me cut my dhansak making time at home to a great degree. Rustom's also stocks pickles, Parsi cane vinegar and more. Go pick! </div>
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<span style="font-size: x-small;"><b>Address:</b></span></div>
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<span style="font-size: x-small;"><b>Aurobindo Marg - 94 A/B, Adchini, Aurobindo Marg</b></span></div>
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<span style="font-size: x-small;"><b>New Delhi 110017</b></span></div>
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<span style="font-size: x-small;"><b>Phone: 011 33106450</b></span></div>
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Reeta Skeeterhttp://www.blogger.com/profile/09955768296326121072noreply@blogger.com0tag:blogger.com,1999:blog-31193332.post-41803439091430139802015-03-23T13:33:00.001+05:302015-03-23T13:33:20.726+05:30Radish cress, Microgreens<div dir="ltr" style="text-align: left;" trbidi="on">
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While I spoke about Red Cabbage cress in my last post here, I laid my hands on a tray of radish cress from <a href="https://www.facebook.com/krishicress?fref=ts" target="_blank">Krishi Cress</a> who grow them at a farm in Chattarpur...It is such a pleasure to pluck these tiny greens from the tray, wash and just throw them in salads, soups, sandwiches and so much more! An edible garden at hand...what more can a food lover ask for? Freshness and flavour! </div>
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Radish cress will make you feel you are eating radish without actually eating it. Radish cress has sharp, pungent notes. It accentuated my Labneh and tasted great in a no-oil tomato-apple broth.</div>
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Below, I photographed the young and wilted greens. My tray lasted me one whole week lending an opportunity for many a experiments in the kitchen.</div>
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<a href="https://2.bp.blogspot.com/-HFhgzZnkaDk/VP-zDEe1vVI/AAAAAAAAEIk/eykx0c_k2f0/s1600/radish-cress-young-wilted-maximum-height-delhi-foodies-gardening-plants-microgreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HFhgzZnkaDk/VP-zDEe1vVI/AAAAAAAAEIk/eykx0c_k2f0/s1600/radish-cress-young-wilted-maximum-height-delhi-foodies-gardening-plants-microgreens.jpg" height="214" width="640" /></a></div>
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The no-oil sweet tomato and apple broth was enlivened with the sharpness of radish.</div>
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<a href="http://4.bp.blogspot.com/-cqjsUKeE6eQ/VP-y4BJwUYI/AAAAAAAAEH8/tHE8cPXKefM/s1600/tomato-apple-broth-cress-garnish-redandgreen-delhifoodies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cqjsUKeE6eQ/VP-y4BJwUYI/AAAAAAAAEH8/tHE8cPXKefM/s1600/tomato-apple-broth-cress-garnish-redandgreen-delhifoodies.jpg" height="488" width="640" /></a></div>
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Trays of Microgreens at Krishi Cress ready to be delivered to restaurants on demand.</div>
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<a href="http://1.bp.blogspot.com/-A_hYJ9cQ1HE/VQ--5XL_qBI/AAAAAAAAEKE/LoRH_KhUfKw/s1600/IMG_9596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-A_hYJ9cQ1HE/VQ--5XL_qBI/AAAAAAAAEKE/LoRH_KhUfKw/s1600/IMG_9596.JPG" height="426" width="640" /></a></div>
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Radish cress sits pretty on the dining table.</div>
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<a href="http://3.bp.blogspot.com/--BOfj5QwrKM/VP-zASfk7_I/AAAAAAAAEIc/jC8NWdGtoOo/s1600/radish%2Bcress-coconut-shell-green-colour-life-plants-nutrients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--BOfj5QwrKM/VP-zASfk7_I/AAAAAAAAEIc/jC8NWdGtoOo/s1600/radish%2Bcress-coconut-shell-green-colour-life-plants-nutrients.jpg" height="510" width="640" /></a></div>
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