Veg Gulati Will Make You Forget All About The New-Age Restaurants!

If you have grown up visiting Pandara Road, you already know about Gulati’s. Living in Delhi, it was a place I visited quite often and while I don’t remember much about the food, I do remember everyone gushing about it (I was quite young at the time). So, when I got a chance to visit Veg Gulati, I was more than delighted. Having discussed about the place last night with my father and armed with stories about how it was established, I set out to learn everything there was about this iconic place.

Veg Gulati boasts of a warm humble vibe which makes it feel more like a family abode than restaurant. It was lunch hour and all tables were filled, except one corner table reserved for us, which we would have lost if we were even 5mins more late (you should probably be prepared for waiting on most days). The place was bustling with families gossiping & eating at the same time, waiters serving and everyone smiling, there was a sense of simplicity in the surroundings. A narrow path led us to the table and while the place is quite cramped, it all blurs away once the food hits the table. Ironically enough, this nostalgic place felt like a breath of fresh air.

After being introduced to Mr. Praveen Gulati (owner of Veg Gulati and son of Mr. F.C. Gulati, founder of Gulati’s chain), I began to understand just how this brand represents everything f&f. It’s a place you visit for a cozy dinner with family, to enjoy an experience which makes you all feel close, and not for theatrics or ambience. The interiors are done by Mr.Gulati’s daughter and the social media is managed by his son, making it completely family owned & run. They have everything written in Hindi & English, owing to their respect for the national language and the fact that many old age people cannot read English (intent on making everyone feel equal and to be able to read the menu & order for themselves).

We are usually reluctant of visiting Mughlai and North Indian restaurants, thanks to the generous amounts of cream, ghee and heavy feeling later, but this one might just surprise you. Mr. Praveen himself visits the vendors to ensure they get premium quality vegetables & other ingredients which are fresh, even the purees are made from scratch in-house. When they decided to include soy chaap in the menu, he searched the whole city to ensure that it is 100% soy with no traces of maida. Though ghee is more traditional, they have shifted to Fortune refined oil because of demand and ensure that it’s used with a judicious hand. All ingredients are fresh and flavourings are avoided, overall making their food a much more healthier choice when opting for this cuisine. One thing I can assure as a customer, no matter how much you stuff yourself (because I sure did) you will not be leaving with a heavy feeling in your tummy forcing you to hit the bed.

Pure, Delicious & Divine – the board outside reads and Mr.Praveen stands by it. Every day the food is first offered to god as bhog and then tasted by him & the chefs, before serving. The cutlery is steel and even though most restaurants have evolved to bone china, Mr. Praveen quotes “bone china isn’t pure and we can’t tarnish the purity of our food by serving it in impure plates.”

After long discussions about the restaurant, we moved forward to eating and boy, was I excited! First in, dahi kebabs and they looked scrumptious, fried yet not oily. A beautiful crust outside broke into smooth creamy centre as I drove a fork through it. The flavour was uniquely sweet, sour and salty at the same time. Made with hung curd and not cream, these had me mesmerised; I could probably gobble a whole serving alone.

Next up, tandoori stuffed mushrooms. I am not a huge fan of mushrooms but was pleasantly pleased with these. Infused with tandoori spices and filled with cheese in the centre (not loaded, just a tiny bit) I quite enjoyed their smoky flavour.

For Main Course, we opted for soy chaap masala which melted in the mouth and paneer afghani, which I absolutely cannot forget. Both stellar dishes, they stood out for balance, with spices that sing on the palate instead of overpowering. Accompanied by chur-chur parantha (a healthy version of Amristari chur-chur naan) I forgot all about the surroundings while blissfully gorging till end.

Ending with kheer infused with gajar and ghiya, I was in love. Not overly sweet, it was like health gods blessing on the combination of rice & carrots. Served in steel goblets, it looked just as royal as it tasted.

Overall, Veg Gulati feels like a ray of sunshine in a city drowning with theme restaurants, “gastronomic” food, “fusion” cuisine, modern twists and more often than not average pubs & lounges. I for one am extremely tired of everyone trying to revolutionise food by creating absolutely random things in the name of gastronomy. A watermelon topped with feta cheese is lauded whereas, a wholesome bowl of dal, made with a much more intricate process, is obliviously ignored. Such are the times. Simplistic food has just…disappeared. Thus, every once in a while, a visit to Veg Gulati is much needed, to guide us to our roots and remind us of how majestic our cuisine is (or can be, if done right).

Disclaimer: The review is not sponsored and in no way biased or influenced. 

Featured Image Courtesy: Veg Gulati 

Cooking Like A Bawa – Review (5/5)

Writing a review takes it’s own time. You have to go through proper tasting sessions, make notes, register all the flavours, decode the ingredients and then bring it all together. It’s even more tough when you are doing it for spices, because how exactly do you review spices? Well, this time I had to.

Continuing the 5-series blog with Shelley Subawalla (owner & founder of Zarin’s Secrets), I ordered a bunch of products from chutneys, bhakras to the 4 signature Parsi spices (Dhansak Masala, Curry Masala, Sambhar Masala & Dhana Jeera), I have been talking about ever since the series began. Now, I had the monumental task of reviewing these spices by cooking the dishes and understanding what flavours were at play. However, I faced challenges I wasn’t expecting – Did I cook it right? How can I know what it’s actually supposed to taste like?

Well, I couldn’t. I can’t. But maybe that’s okay, because this review is for a cuisine I am extremely new to, it’s for products which are not easy to review, it’s based on my cooking skills rather than the chef’s in a professional kitchen and most importantly I am sharing an experience from the kitchen which anyone (non-parsi & not an expert cook) would face with these products. So, yes it’s not going to be the same. It will be unconventional.

Dhansak Masala: The masala in itself is quite fine and used for dhansak.

It is pretty much the signature Parsi dish for all Non-Parsi’s; however, getting my hands dirty in the kitchen I realised how simple it is to make! Combining elements from Parsi and Gujrati cuisines it is rich & amusingly sour (raw mango and a generous lemon squeeze on top do the trick). It was quite fascinating to use lentils, vegetables & red meat all in one pressure cooker and end up with a beautiful concoction of the three.

Result – A relatively simple recipe and a few spices, it worked wonders! Though I wasn’t sure if the curry was supposed to be as thick as it turned out but the subtle flavour of spices enhancing the richness of mutton, it can make for some wholesome meals. It took me a few tastings to accommodate my palate to it, I am used to more robust flavours so it wasn’t my favourite dish from the get-go but if you are someone who likes dhansak you should give this homemade spice a try.

Recommendation (Approved by Shelley) – Pair it will caramelised brown rice and make sure you caramelise the onions slowly until they turn beautifully golden brown.

Curry Masala: The Saturday tradition recipe involves the humble curry masala.

Curry rice is a simple dish with soft coconut and curry leaves flavour infused in meat. I cooked this dish with chicken however, as Shelley says you are free to use any kind of protein you like. Prawns, fish, potatoes, lamb, try your heart out! Pair it with white rice for a perfect meal.

Sambhar Masala: Bright rustic orange in colour, it is slightly coarse as compared to other spices and also quite wet. Used in dhansak as well as Masala fish, it is a spice you cannot miss when prepping for Parsi cuisine.

Dhana Jeera: I would call this the underdog of spices which out-shined all others. Used in an array of dishes, I tried Salli Ma Marghi and Parsee Kebabs with it.

Salli Ma Marghi is an appetiser infused with a soft bhuna flavour and sweet notes from caramelised onions. Topped with potato sticks for crunchiness, it’s mild flavour can woo over anyone.

Parsee kebabs were a delight to cook. Even though they didnt quite turn out right in shape, the flavour from dhana jeera mesmerised me. While marinating, I could smell the spices suffusing in chicken mince and after removing the plate from top, the strong waft hit me like a cloud of aroma. I loved paring them with chundo but even on their own, these kebabs pack quite a punch!

Recipes: The recipes weren’t detailed enough for me and had it not been for my mother overmatching me, it could have ended up in a disaster. However, if you are someone who cooks Indian food regularly, you can easily sail through by depending on your experience, and tongue.

Packaging: The sealed packaging caused issues because it had to be transferred to an air-tight container and kept away from water. I would prefer if it already came in air-tight jars making the process easier. The normal packaging is a minimum of 250grams but for someone experimenting in their kitchen, that’s a whole lot of masala! A combo of four spices with smaller packaging would be my suggestion.

Overall, I am not legible to comment on authenticity however as a person experimenting with new cuisines I would definitely recommend getting these spices to your kitchen than stepping out for a meal at the restaurant; because in the end it’s not as cryptic as you thought, in-fact Shelley was right “Its just normal” and quite delicious at that!

Disclaimer: Despite containing inputs from the founder, the review is entirely at my discretion and in no way influenced. The products were paid for by me and charged for & delivered in the same packaging as any other customer would receive. 

Taking Parsi Cuisine To The Kitchen – Review (4/5)

My last meeting with Shelley for this 5-series blog was enriched with a lot of laughter and thought. A beautiful morning kickstarted with breakfast together, I questioned her as to what more I can cover about the Parsi food and culture. After a few perplexed looks, she responded: I don’t really know what else there is to cover, you have already written about all the main traditions involving food. While I still wanted to dig deeper, in the back of my mind I knew that the review will probably end up being split into two parts; so it was best just to talk.

As we began gorging on our breakfast while sipping some coffee, Shelley shared some tidbits about the company. Working from home, she is at ease about the pace of growth and since most of her customer base are Parsi’s themselves she is elated about the response. As I asked her about what made her take this step and the motivation behind it, she gave me an answer that felt…right. Kids are now old enough, so I have time for it and I wanted to take this glamorous, cryptic cuisine to people’s home so they can see it’s simplicity. My goal was straightforward: make Parsi cooking easier and approachable.

As we talked more, she shared how Bawa’s have some super quirky habits which are actually a lot of fun. Someone in the family enjoyed eating banana with dhansak, while another person used to eat jam with curd and I was fascinated by how fun that must be! Tea for Bawa’s is often infused with lemongrass (lilichai) and mint (pudinachai) which is more often than not grown at home. As we were on the topic of family traditions passed down, Shelley shared how her mother taught her to fix extra salt with lime juice and always garnish with lots of coriander (now that’s something I can get behind because despite my mother using flour balls to reduce salt, I am squeezing lemon on top of everything)!

The more we talked, the more I realised how similar things are irrespective of different cultures. Punjabi culture for one has so many similarities; my father loves eating malai with bread and we like to spice up our tea with ginger & fennel seeds. Maybe Parsi culture isn’t as cryptic as I first thought (it’s just not very well known) and Shelley’s response of “it’s normal” was finally making sense to me. So after devouring our food & wrapping up the conversation, we parted ways with her handing over my order and bid adieu for the day.

Disclaimer: The review is entirely at my discretion and not in any way influenced or biased. The products were paid for by me and delivered in the same packaging as sent to other customers. 

The packaging for chutneys was in pearl pet containers and surely they work, but I would have preferred glass jars (though I assume that would make it tougher to ship) in comparison. The bhakras came in perfectly air-sealed packets.

Bhakras – 

A popular tea-time snack in a Parsi households, I was extremely excited about them after hearing Shelley’s stories of her children gobbling them up piping hot. She often called them Parsi doughnuts, so I guess the curiosity was well justified. I had no prior encounters with bhakras but absolutely loved these fried biscuits. The texture was somewhere between a tea cake & a biscuit with a crunchy exterior and chewy interior. Though they felt a little dry to be eaten on their own, I loved gorging on them with my evening tea. Enhanced by an infused saunf flavour, the balanced sweetness won me over.

Chundo –

Quite similar to our usual raw mango chutney, I enjoyed eating this with Parsi kebabs (which you will be hearing more about in the last part). A sweet and spicy mix, the consistency was slightly more sticky. The spices were beautifully expressed amongst the tartness & sweetness of raw mango. I could see myself ordering this again instead of the usual store brought (and preservative inclusive) jar.

Image : Parsi Kebabs with Gajar Meva Nu Achaar

Gajar Meva Nu Achaar (carrot & dry fruit pickle) – 

While Shelley recommended that the achaar goes with everything, it didn’t really appeal to my tastebuds. It had a tartness I couldn’t point out and lots more ingredients which even though maintained shape, I couldn’t figure out. However, the strong flavour might just appeal to you. I for one felt that the ingredients didn’t really come together and stood unilaterally instead of cohesively.

Chutney (coriander & coconut chutney) – 

Usually used for making patrani macchi, I decided to give it a try as an accompaniment. As soon as I opened the jar, a strong waft of coriander with soft notes of coconut bowled me over. However, the texture was quite pasty so it didn’t really work as an accompaniment to our meal. It did add significant flavour to the combination of cheese and crackers, so if you are a coriander fanatic, go ahead and give it a try. Overall, I love the flavour balance in this chutney though not a fan of the texture; I will probably be using it for different recipes.

So, the flavours are definitely strong and different. However, they have me intrigued. Though I can’t make a claim for authenticity since I am no expert of the cuisine, I am assured that the products are natural, preservative free and fresh which gives me quite a satisfaction and leverage for more experimentation with the dishes. The uniqueness of this cuisine might be new to my palate but for now I am enjoying it.

Review continued in Part 5 with insights into the spices and recipes. 

Read Part 3 here.

The Overhyped Restaurant – Instapizza

When it comes to pizza, my love knows no bounds! However, there are more places that disappoint, than those which leave you with the classic “pizza euphemism” let alone getting an authentic Italian pizza.  Hence, I stopped experimenting with my pizza and limited it to either Dominos or Fine-Dine Restaurants (Indigo and DIVA being some of the best). In light of all the noise Instapizza was creating, I decided to make an exception. It’s being featured almost everywhere and everyone is raving about it, so even though I tend to avoid hyped restaurants this one I had to try (something about hearing it’s a good pizza, makes you want to take the plunge).

Disclaimer : Aggressively Emotional Article coming your way! Written in two parts, displaying the  encounters with this pizza chain. 

The first experience left me appalled and angry, so it was only after a good few months of letting the anger settle, did I gear up for another round. Sadly, it was just as disappointing and even though I couldn’t try their signature deep dish both times, its safe to say I wouldn’t be visiting them again for it; at-least for the next few months; The first two experiences were just so horrendous!

Order Date: 07/05/16, Saturday 

A weekend order ought to take long, so I had no 30 minute expectations. However, the ordering process itself took about 10 minutes and the order reached me a good 1hour 20mins later which wasn’t good considering I was having a serious hunger pang! Keeping that aside, I was excited because the food was finally here (but not for long).

The packaging was dull. Serving pizza, they ought to recognise that most of the orders would be for delivery or take-away, so going an extra mile to make it more sturdy and comforting isn’t that unreasonable. The sole “specially baked for” sticker with a lighting bolt, did not cut it for me. It felt very uninspired.

Opening the box, the pizza looked pretty much dead {yes, food can be alive and dead, even though technically it’s (almost) always dead}, I was disappointed. It was cold (no doubt) so after re-heating in the microwave, I got ready to dig in.

Create you Own Pizza- 

Selection: New York style crust with smoked chicken, chicken meatballs, onions, capsicum, olives and basil.

The crust was chewy and half-way through, it felt like I was torturing my jaw. New York style crust is supposed to be plump on the edges and flattened out to form a thin crust in the middle, so when you pick a slice it almost falls down and you roll it up to eat (the true New York way) however, it was nothing like that. It was thick all over and even more on the sides. A chewy crust is possibly one of the worst things that can happen to a pizza and exactly what happened to this one. The sauce was good, full of herbs but also spices, like an Indian pizza sauce. Smoked chicken had a strong smoky flavour which I enjoyed, however the chicken meatballs were of terrible quality; the casing of the meatballs was chewy and the inside was soft. Onions and capsicum were overcooked. Basil had lost its colour. Olives were definitely one of the best things on it!

Monster Non.Veg Lasagna–

There was nothing monster about this lasagna! I was expecting quantity along with quality, but sadly both weren’t there. The lamb mince was filled throughout but the quality was not good. The pasta sheets were barely there. Lasagna is supposed to be made with bolognese, but this was just lamb mice in a sauce and way too much of it (maybe, thats what they mean by monster). I left it after just a few bites because the quality of mutton was below par and I had no intentions to put my body through any more harm after the jaw breaking pizza.

To sum it up, they unleashed some serious wrath inside me with this ghastly food! Like I say, food is about emotions and it doesn’t always bring out the good ones, definitely not when its this bad.

Order Date: 16/11/2016, Wednesday 

The second time around I wanted to visit the place in person and experience the interiors and service. It’s a small outlet located on first floor Galleria with a sign that’s glaring strong in the eyes and you can’t miss. A limited seating available outside and inside with wooden slabs and bar chairs, it was clear the decor is worn out. Just beside the seating is the cooking counter and storage space which looked less than clean, but no where close to what I hoped.

After placing the order, I observed the chefs who seemed confused. One person opened some package and added chicken strips to a bowl and chucked them in the oven, while another was opening a Del Monte tinned can of red chillies, which he inverted into their toppings bowl. Not the kind of toppings I want! Fresh ingredients are important and while its not possible for all ingredients but it felt like they use almost all canned ingredients. After a 20 minutes wait, my meal was ready and I took it downstairs to go sit in my car and eat. (It was night time and the restaurant was more crowded with their own staff that customers, so I felt it was the better option.)

Margherita Pizza- 

A chewy crust,mediocre tomato sauce, barely there and not good quality cheese, topped with dead pieces of basil. They add basil before putting in the oven which completely destroys its colour and freshness. I have never regretted eating a pizza as much as this one.

Crispy Fried Chicken Fingers-

The quality of chicken was poor, the fingers were extremely greasy, undercooked and had a very thick coating; couldn’t eat them. However, the peri peri dip accompanying the chicken fingers was quite delicious.

Overall, I repent ever visiting this place a second time. Everyone can keep raving about it, but I am definitely not on the Instapizza bandwagon!

Daawat-E-Kashmir

The name is a fun play of words, as Daawat means “Invitation” in Urdu but was majorly used in the Mughal Era to symbolise “Feast”. The title can thus mean “An invitation to Kashmir” or in spin, represent the influence of Mughals on Kashmiri Cuisine as “Feasting in Kashmir, Mughlai style”. If you want to keep it simple then, Daawat represents their Mughlai food while Kashmir stands for the Kashmiri cuisine. {but where is the fun in that?}

The establishment opened in December 2015, located on Golf Course Road, it is an only delivery restaurant. However, with the recent boom of such exclusive delivery restaurants, I was skeptical whether it would be as amazing as it seemed {luckily for me, it was}. My first order went through after an hour of contemplation on what to eat, since it was my birthday and we decided to stay in rather than go out. Since then, I have ordered from here multiple times. The service and packaging are great. Everything comes neatly packed, elevating the home delivery experience.

Kashmir is often regarded as “Crown of the Nation” and rightfully so. My knowledge for Kashmiri cuisine comes from online research and stories from my father, rather than visits to the gorgeous destination. The origin of Kashmiri Cuisine can be traced back to Kashmiri Pandits who whole heartedly ate lamb and used hot spices like cardamom and ginger. However, Kashmiri Muslims have an emphasis on goat and regard Wazwan {a multi-course Kashmiri feast; traditionally consisting of 36 courses} as the core of their culture and identity. This cuisine is intricate in its own way, with spices and strong aromas but a mild taste.

Mughlai Cuisine refers to the dishes developed by the Mughal Empire. It has strong influences from Central Asian Cuisine and mixed with the combination of Pakistan, North India, Hyderabad and Bhopal, the Mughlai cuisine originated. It has a distinct aroma and flavour of ground and whole spices, characteristic of the cuisine.

The two cuisines overlap each other and yet are distinctly different. The adored Rogan Josh was bought to Kashmir by Mughals. In Kashmir they serve it as slow cooked mutton pieces with a strong chilli curry but the focus remains on meat. However, in most parts of North India, it has a thick yoghurt curry with spices and mutton morsels; its more about curry than meat.

Daawat – E – Kashmir maintains authenticity (as far as I can tell). Surely, that means oil, spices and certain flavours overpowering for many. Changing the food to make it more acceptable to the customers palate is extremely common these days. However, to explore cuisines and regional food, I want to eat it exactly like it would be in the city; otherwise everything is just monotonous and tastes the same. Though, it means some dishes will not be favoured by my palate and it might take me some time to adapt to it, but at-least I’m not going to be eating some modified version, claimed as authentic.

Food Review: Everything is served with a delicious daikon curd, which I was informed is part of Kashmiri Muslim cuisine. (Source: Highly Trusted)

Mughlai Section: 

Hara Bhara Kebab – Flat Kebabs made with spinach, peas, cashews and a few more vegetables. They were slightly high on the chilli scale, but absolutely delicious. A burst of flavours with vegetables and chilli, you can relish this with roomily roti.

Murg Afghani – One of their signatures, it failed to impress. A vapid creamy marinade and slightly undercooked chicken, it was uninspiring. A little more charring on the outside would have been better.

Bhuna Mutton (Chandni Chowk Special) – An underrated dish, it is full of spices. The flavours are strong, robust and burst with garlic and soft tones of chilli which enhance the taste rather than overpower it. Mutton was cooked to perfection, soft and falling of the bone but not until you dig into it, maintaining shape.

Chicken Tikka Masala – They serve the Mughlai version of this Britain’s popular dish. A thick, spicy, chunky gravy with roasted chicken. It has a delightful smoked green chilli flavour that truly sings on the palate.

Kashmiri Section:

Special Kashmiri Mutton Kebabs – Hollow minced mutton kebabs cooked on coal, they had a beautiful charred smoky flavour with soft hints of cardamom. The kebabs in themselves were exquisite and did not need the addition of chilli, onions, garlic and tomatoes on top.

Tabak Maaz – Lamb chops marinated in milk and Kashmiri spices, shallow fried in desi ghee. Firstly, the lamb chops were served with fat on, which was unappetising. If the fat had been rendered down and fried, it would have been delicious, but the rendering was rushed and thus, resulted in a rubbery skin. I couldn’t eat it, so have no feedback on the flavour.

Rogan Josh – One of their signature dishes, I was recommended this on the day I decided to go for Kashmiri cuisine. It left me perplexed and not in a good way. The spices weren’t cooked through and were way too strong. It was evident they knew how to cook this marvellous dish but it was again rushed, resulting in something I couldn’t even eat. A dish like rogan josh requires slow cooking, so the spices cook through along with the meat and because it wasn’t cooked properly, it was really close to being inedible.

Kashmiri Biryani – The quality of rice wasn’t the best and the flavour was predominantly chilli. I am not sure if that is how the biryani was supposed to be, but it was quite disappointing.

Overall, I am highly impressed with their Mughlai curry section. It seems they know how to cook Kashmiri cuisine as well, but despite having ordered this rather unknown cuisine twice, I wasn’t impressed. I still look forward to trying other dishes from here. Hopefully, I wouldn’t be disappointed again, because they seem to struggle with inconsistency.

Air Asia’s New Gourmet Menu!

I was recently invited to a bloggers meet by Air Asia, to test their new gourmet menu. As I have stated before, I choose the events to attend with utmost scrutiny and ample research. So, after multiple mails of declining to attend tastings at different restaurants, I knew this was one I couldn’t miss and thus, it became the first to be featured in my blog’s new category – BloggersTable!

Air Asia is an economical airline and therefore, has an option of choosing food separately and not included in the ticket. You can either buy the meal on board or book them in advance (I strongly suggest booking your choice of meal in advance, so you not only get what you want but also eliminate the need to hassle around the airport before boarding to grab a bite because you aren’t sure what will be available in-flight). Enjoy the leisure you get, by know you are going to be relishing a hearty, delicious meal on board.

The new gourmet menu is a major step-up for budget-friendly flights. Providing an option of various cuisines for each meal, Air Asia is giving its patrons a significant reason to fly on board (no one likes to stuff themselves before boarding long-haul flights because the food inflight isn’t good).

Read on for my favourites from the new gourmet menu launched by Air Asia!

Disclaimer : During the tasting we were ensured that everything is prepared and served just like it would be in-flight.

Corn Fried Rice with Vegetable Manchurian

Manchurian is one of the most popular chinjabi dishes and a nostalgic memory for most. The vegetable dumplings floating in a soy, rich gravy are made with minced or chopped vegetables. Easy to get wrong, Air Asia got them on point. Accompanied by corn fried, it is a meal which will not disappoint.

Grilled Chicken Breast with Mushroom Sauce and Vegetables

The chicken was good quality and cooked to perfection (not an easy task when you are serving food which has undergone such tedious process of cooking) accompanied by a rich, flavourful mushroom sauce, it was delicious! The vegetables were well cooked and still had a little crunch to them. Season with salt and pepper according to taste to enhance the fruity flavour from bell peppers. The fried potatoes suffered the fate of all fried items being delivered, sogginess.

Cheese Omelette, Lyonnaise Potatoes and Chicken Tikka 

Lyonnaise potatoes are a french preparation consisting of pan-fried sliced potatoes accompanied by caramelised onions and parsley. These were my favourite. Adding a starch component to the meal, it made it filling. The omelette in large quantities is not an easy fleet to prepare whether you are cooking for guests on your breakfast table or for passengers in the flight. However, Air Asia managed to woo me, with this beautiful, fluffy cheese omelette that was cooked just right! The chicken tikka seemed like a weird addition at first, but it was still delectable to eat.

Grilled Basa with Potatoes and Sautéed Vegetables

Do not hesitate to order fish while on board, because the basa we were served was cooked flawlessly. Soft and flaky inside, with a nice crust on top. Potatoes were well seasoned rand made it a substantial meal, while the vegetables added nutrition; giving you enough energy to go about your work after the flight.

Overall, Air Asia is taking economical flight meals up a notch by not sticking to the basics and offering some scrumptious servings!

Lebensmittel Insight : The bloggers meet at Air Asia was extremely insightful in learning the process that goes behind getting a box of food onboard. The food regulations are very strict because when you are flying in air, hygiene is the number one priority. The food is cooked, chilled to 5 degrees and then re-heated on board in carts. Depending upon the food item and quantity the temperature is set in the oven.

Lebensmittel Disclaimer : The review is not sponsored and in no way biased or influenced. 

All photos by Air Asia

MIGNARDISES AND MORE – THE BOMBAYKERY {Part 2}

The Bombaykery is a unique name for a patisserie and intriguing enough to peak a customers interest. After talking to Karan, I was informed that the name is well thought and is extremely significant to them, since they hail from Bombay. The menu is inspired by the city and most of the flavours are either available solely or originated in Bombay. Tender Coconut, Mucchad Paan and Kala Khatta are a few signature examples.

One of the most fascinating pieces of information I received was the hard work put into making the Tender Coconut Cake. The coconuts are not easy to source, specially since the malai from the centre is needed in good amounts. After having found a vendor, the coconuts are now brought in, broken apart to scoop the malai and thus, used in the cake. I can only imagine the dedication and effort that goes into the process.

Lebensmittel Insight : They are soon opening an outlet in Delhi and also introducing a savoury menu! The outlet might be opening as soon as November and possibly in South Delhi. Gurgaon will come next, so deliveries need to suffice till then.

Nutella and Sea Salt Cookies

A good crunch on the outside and gooey from inside (heat for 1min to get the best of both). Smudged with Nutella in the centre and chocolate chips in the batter, it will give those everyday chocolate chip cookies a run for their money. Slightly more sea salt would have made a stronger impression, but even a little addition enhanced the flavour immensely. You can expect greasy hands while eating this cookie thanks to generous amounts of butter, but what’s a cookie without butter! Though the large cookie wasn’t large enough.

Cupcakes 

Salted Caramel Popcorn : Tea cake like texture, iced with caramel and crowned with a few caramel popcorns, it had the right balance of sweet and salt. However, the popcorns had lost their crunch which was an absolute shame, because that different texture would have added another dimension to this beautiful cupcake.

Nutella : If you like scooping up Nutella from the jar, this cupcake was custom made for you! Not only is this chocolate cupcake generously iced with Nutella, it is cut in half and layered inside. The texture of the cake is soft and evolves into pure lusciousness as you eat.

Red Velvet : [Disclaimer : I do not like Red Velvet! I know its considered a cardinal sin these days, but nothing about this cake appeals to me] The texture of the cake was light and fluffy with a smooth cream cheese frosting. However, the frosting had quite high levels of salt which sharply disrupted the sweetness, leaving the palate (almost) appalled!

Lemon Tart

A soft pastry base which isn’t crumbling or too firm, but a little bland in colour. The lemon custard was smooth to a fault. Sweet at first, it folds into a strong puckering lemon flavour with soft notes of bitter. It easily qualifies as one of the best lemon curds available in town. The meringues on top with lemon rings are not only aesthetically beautiful but great to eat (despite being so tiny in size)!

Cheesecakes

New York Cheesecake : Rich, dense, smooth and creamy, this baked cheesecake was everything you would expect. Sweet with the right amount of salt and slight tones of tart, it had a strong cheese flavour. The brown pastry covering had a soft texture but added absolutely nothing to the cheesecake. A crunch in the base would have added another dimension elevating the dessert.

Kala Khatta : Decadent cheesecake filled with a berry compote. I initially assumed they used Phalsa berries (Grewia asiatica), however it was clarified that its made with blueberry and blackberries (possibly black salt is added) and inspired by the the Kala Khatta ice stick (gola) available at Juhu and Chowpati beach. Sweet, salty and sour it is appropriately named Kala Khatta.

Red Velvet Cheesecake Brownie

An amalgamation of red velvet, cheesecake and brownie! It’s intriguing to the say the least. The cheesecake was perfect, however the proportion made it a little overpowering and dominant on the red velvet brownie. Nonetheless, this was one of the most indulgent desserts of all.

Hazelnut Krispy Krunch

A beautifully layered dessert. If you cut this from the centre, you will be amused! A hazelnut and chocolate crunch at the bottom, followed by a soft fluffy cake, topped with luscious hazelnut caramel and surrounded by a flawless light mousse consisting of hazelnuts in between. The only error was in the glaze, it wasn’t smooth enough and looked unappealing. The flavour was strong and nutty from hazelnut.

Disclaimer : I normally do not approach chefs/owners/employees of the establishment while writing a review, as it removes the anonymous factor. However, there were a few facts which I absolutely had to check before publishing the article and I had already written the review after multiple orders from the bakery. Thus, in no way is the article influenced or affected.

Part 1 Available here : https://lebensmittelsite.wordpress.com/2016/08/28/a-patisserie-admist-the-city-bombaykery-part-1/

A PATISSERIE ADMIST THE CITY – BOMBAYKERY {Part 1}

The sweet scene in Delhi has come a long way in the past few years. Introduction of french pastry has helped develop the palate of Delhites. The Bombaykery is another establishment bringing fine pâtisserie to the city. Started somewhat 8 months ago, it has made quite a mark with everyone for their fine quality, clean flavours and some amazing pastry techniques that are evident from the end product.

Other establishments like L’opéra just don’t cut it for me, because they don’t deliver on the quality promised, maybe because of expansion beyond measures. However, Bombaykery is a small, single unit bakery focussed solely on quality and customer satisfaction. Run by Mitali, the head chef and Karan; two very humble people who are working towards a single goal of making a foothold in the industry {which they very much deserve}.

What appeals me the most about this bakery is the use of premium quality ingredients and despite having relatively common flavours and a few unconventional ones on the menu, they are actually poles apart from what is otherwise available in the city! There is finesse, excellence and refined craftsmanship in all their products, combined with the ingredient of emotion and passion for sugar.

The concept of bite-sized desserts is relativity new for bakeries here; however, is one of the more advanced approaches to achieve distinction. It is almost like canapés, petite yet intricate and set the bar for flavour, technique and your palate. The fact that their desserts are small in size, only increases the pressure for an elevated level of excellence. {It also decreases the guilt of indulging or over-indulging for you!}

The care and attention isn’t limited to just the desserts, its evident even through packaging and services. Their delivery is prompt on most days, however at times (specially around festive seasons) you will face trouble regarding this. Picking up is another hassle as the location isn’t easily accessible and Google Maps will leave you stranded mid-way.

Tender Coconut Cake 

One of their signature cakes and my favourites; This unique creation is light, refreshing, smooth and absolutely angelic ! It can illuminate anyone’s face with a smile. Bits of tender coconut with custard layered between a vanilla cake and decorated with white chocolate swirls forming a flower, surrounded by grated coconut grass, it is truly an experience to enjoy. The cake melts in your mouth, releasing different textures, chewiness from the coconut, creaminess of the custard and fluffiness of the cake.

Belgian Chocolate Mousse Cake 

The dark chocolate mousse is smooth to a fault. It has the perfect balance, without being bitter or sweet.

Macarons  

Lavender : A beautiful fragrant flavour! Smooth on the outside and mellow on the inside, the texture of this macaroon is near perfect. The crust of the cookie is thin and provides just the right amount of crunch with soft and slightly chewy inside. The cookie to cream ratio is ideal and the cream in between has a refreshingly strong lavender flavour.

Raspberry : The texture was slightly dry, with a semi-hard crust that broke into a soft centre. The chocolate ganache dominated the palate and raspberry was faint. The ganache did have a slight lingering raspberry flavour but that wasn’t enough.

Chocolate : Strong chocolate flavour but slightly sweeter than preferred. The cookie had a mushy consistency but was better than raspberry.

Paan : Green exterior with burgundy cream inside, it was a perfect replication of paan. The flavours were spot on. Rather sweet, but nonetheless ravishing!

Champagne : It was falling apart, the texture was just not right. I couldn’t pick up any flavour other than chocolate.

Passion Fruit : Extremely soft and breaking apart, it reached me already cracked. The passion fruit flavour was strong but had a bitter aftertaste, making it unpalatable.

Cheese Sticks 

A strong sharp, pungent red cheddar flavour which personally I liked but others did not. It is an acquired taste, however, if you are a cheddar fan these cheese sticks are bewitching.

Banoffee Pie Single Jar

A mason jar is adorable, however, eating from a jar, not so much! {specially a small jar} Getting all the layers at once was a struggle and it took away the smile when you see a perfect slice of pie. The jar took away more than it added. Coming to the layers : Dark Chocolate flakes on top which aren’t visible until you open it, add an element of surprise. Followed by whipped cream, fluffy but unsweetened. Caramel, sticky and rich. Bananas were unusually more gelatinous. The crumb was way too simple. I would have liked different textures in the crumb, maybe a few sugar flakes. Overall, I did not enjoy it much and there are a few more places which excel in this dessert more than Bombaykery.

Review continued in second part with more insights and mignardises.

Eat your Heart out @ Cafe G, Crowne Plaza

Cafe G is Crowne Plaza Today, Gurgaon’s signature, all day restaurant. The past few months, Wildfire, their Brazilian Restaurant has been closed for renovation, {though now open} making Cafe G the only fine-dine restaurant in the hotel. Known for its Sunday Brunch and vast buffet, Cafe G has a quite loyal base of diners. I have been visiting Cafe G for quite a few years now and their buffet can be a remarkable dinner experience. However, A La carte lacks behind with a limited menu.

The ambience is effortlessly formal with elegant adornments, personal seating sections and a recently added Sushi Bar. The service is prompt and efficient on most days, however on certain days you can be left unattended for a long time and might even have to wait for water {especially during dinner}!

The Morning Breakfast buffet is absolutely delightful. A spread of fresh juices, fruits, cornflakes and muesli to begin, you can go the traditional English way with sausages, baked beans, scrambled eggs, cheese and toasted bread, ending with sweet Danish pastries or the American way with waffles, pancakes and sunny side up egg {of course accompanied by Nutella, Hershey’s, maple syrup and about anything else you want} and you would be happy as a clam. If you fancy a light breakfast, choose from a beautiful variety of jams to chaperone your toast and butter to accompany the croissant. The Live station for eggs ensures you get them cooked just the way you like : poached, scrambled, omelette or fried! However, staying in the Multi-cuisine theme they also have selections for North and South Indian cuisines including Puri-aloo, Sambar-idli, which switch on daily basis to ensure diners do not get bored. Not forgetting the Asian roots, there are choices for dim-sums available. Keeping in mind your waking up routine, choose tea or coffee the way you like; english, green, black or cappuccino, latte, espresso.

Lebensmittel Insight : Dim-sums are small bite-sized dishes, associated more with the tea tradition (yum cha) than a complete meal. Traditionally eaten during morning or brunch, they have now become acceptable as an appetiser during dinner. In earlier times, people used to eat dim-sums after morning walks to regain energy and during long Sunday brunch with family.

Lunch and Dinner Buffets have an alluring and extensive spread of food. Italian, Indian, Middle-Eastern, Chinese with a few different and unique dishes from other cuisines constitute the everyday lay-outs. The cheese platter is my favourite place to begin! Brie is one of the usuals and my favourite, accompanied by crackers, is the best way to start any meal. Followed by al dente pasta in your own customised sauce with vegetables/meat. The Indian section has a quite the variety of kebabs and curries. Dips like Baba ghanoush, hummus, beetroot tahina make for some delicious palate cleaners after the kebabs, along with freshly baked pita bread. The quality is never compromised in this restaurant, whether its cheese, chicken, lamb, pork or fish {normally Basa is favoured} you can expect the best.

Coming to my dearest part of buffet : desserts. A counter I constantly hover around and usually spend more time at, than any of the other sections. Desserts are always a delight at Crowne Plaza. Whether it’s the usuals like Mousse, Gulab-Jamun, Baked Yoghurt, Custard with fruits, Warm Chocolate Brownie with Ice cream or new additions or specials like Baklava, you will not be disappointed.

Overall, I would recommend Cafe G for their buffet, more so because of the overall experience and vast variety than solely flavour {even though the food is delicious, the fact that there is so much to choose from, just makes it better!}. You can dig-in and be amazed by something new every time and thats why buffet at Crowne Plaza is one of my regular places for dinner. Desserts are Lebensmittel Approved!

Cover Photo By : Ana Hasan 

Flavours of Asia @Double Tree Hilton, Gurgaon

Asia Alive is the main dining restaurant at DoubleTree Hilton, Gurgaon. Earlier, the hotel also had a Moroccan restaurant called Casablanca, which has now been turned into a banquet. Asia Alive has an enticing à la carte menu, however we always opt for buffet. Their buffet displays the various Asian cuisines beautifully and has quite an intriguing spread of food.

The ambience is modest and classic. Minimalistic with very little adornments and the entire focus kept on food. The in-house plants bring it a lively vibe and the immaculate plate arrangements bring a sense of sophistication. I love the dinnerware introduced recently; gorgeous blue and red patterns really pop up across the otherwise dull wooden table. The service is always brisk and efficient. The waiters are well informed, courteous and readily serve piping hot food to the table and saving you a trip to the buffet spread.

Soup : The buffet includes a live soup section to select your choice of ingredients and condiments (from an extensive assortment) and create a personalised soup for your taste buds. The chef then adds the aromatic and flavourful soup stock {chicken or vegetarian} before serving to your table. The soups are always infused with different flavours like coriander or lemongrass. Based on my previous experiences, the chicken broth unfailingly  tastes better than the vegetarian.

Cheese Display : No buffet is complete without a cheese platter, even though some have really limited options {as less as two here}. Brie and Emmental available on my last visit {even though Im not a cheese connoisseur} I could tell were of average quality. Brie accompanied by chicken ham and olives on the cracker was quite a pleaser though.

Lebensmittel Insight – Brie is a soft cheese made with cows milk and named after the French region it originated in – Brie. Its rich and creamy like Camembert and the white outside of the wheel can be eaten as well. Emmental on the other hand is a yellow, medium-hard Swiss cheese with tones of acidity. A good quality Emmental has walnut-sized holes and is considered extremely hard to produce because of the same. It melts well so, is used in sauces and sandwiches.

Appetisers : From the Indian selection we were offered paneer tikka, palak corn kebabs, grilled chicken tikka and Amritsari fish. The paneer tikka even though beautifully caramelised on the outside was insipid and lacked to inspire. Spinach and corn kebabs, were mesmerising with a beautiful balance of chilli, bitter and sweet. They left quiet an impression on our palate. Chicken kebabs were a complete miss with flavour and the morsels were ‘just’ cooked. The fish however, was cooked to perfection; Charred and crispy outside, soft and flaky inside. It had a nice rub of spices, but there was a slight “fish smell” which I really don’t like, but my friends did not mind and kept gorging on.

We choose the pineapple and chicken salad along with orange shots as our signature dishes from the salad spread. The vegetarian salads were vapid and not mention worthy. The pineapple and chicken salad was light and refreshing, coated in a creamy dressing which was contrasted with sourness from the pineapple. Orange shots were simply made with freshly squeezed orange juice and spices which settled at the bottom and really hit your throat at the end. {We decided to take it to the next level by adding an olive in the glass. Well, lets just say we needed more cheese after that!}

Normally they also have a variety of dim-sums in the buffet but their steamer was not functional and thus, we missed out on the little dumplings of happiness.

Main Course : We went the pan-asian route with Chicken Red Thai Curry and Basa in Lemon and Ginger, served with steamed rice {we wanted sticky rice but they weren’t part of the buffet}. The Red Thai Curry was just delightful. A beautiful balance of flavours with galangal, lemongrass, chilli and the aroma of lime leaves. The chicken shreds melted in the mouth and was absolutely flawless. At one point we literally took out our soup spoons and started drinking the curry right out of the bowl. The quality of rice can be improved. The fish had soft notes of lemon and ginger which left a soothing aftertaste. The basa was again cooked perfectly, but for me the smell was a little off-putting.

We also tried cheese pasta from the live section which was sadly undercooked and lacked sass. There is a fine difference between al dente and undercooked but they surely missed the mark.

Desserts : The dessert display was one the most beautiful I have seen in town. The arrangement of desserts was exquisite. However, the taste did not stand up to the presentation. Being sugar lovers, we tried almost everything and I couldn’t pick one  dessert that bowled me over. The cakes were dry, the mousse cakes had no flavour, the cheesecake was gelatinous. Each petite dessert had its own flaw. However, the fact that they allowed us to make our own ice cream rolls made up for all of it. It was experience we thoroughly enjoyed.

Overall, certain aspects in this restaurant really stand out and shine bright enough to overcome the otherwise inadequate food spread.