Awadhi Menu at Novotel Juhu

Awadhi cuisine, prepared with exotic spices, herbs and dry fruits is an integral part of Lucknow – the city of Nawabs. With cooking styles inspired by the Mughal era, this cuisine is bursting with flavors and aromas making it completely hard to resist. The chefs and cooks of the region invented the dum style of cooking which means cooking over low heat, which has gained popularity all over today. The cooking patterns are similar to Central Asia, Middle East and Northern Awadh region whereas the cuisine bears similarities to Kashmir, Punjab and Hyderbad. Popularly known as Nawabi cuisine, one can expect a variety of tempting kebabs, kormas, shorbas, zardi, biryanis and many more items.

Being a huge fan of the famed Galawati Kebab, when I received an invitation from Novotel Juhu, I instantly said yes.

The Juhu property has been a favorite for quite some time now. Be it a chilled out Sunday afternoon at Gadda Da Vida, a celebratory dinner at Sam Pan or some late night chit chat and coffee at Square, Novotel has always been special to me in some way or the other. Their 24-hour diner offers a delightful buffet spread with lip-smacking dishes and desserts. Now, for the next one week, the chefs have prepared a special Awadhi menu and are all set to give patrons a true taste of Nawaabi food.

What I tried & liked:
– My experience began with a chilled glass of perfectly sweet and refreshing Gulab ka Sarbat and some crunchy, spicy and masaledar chaat.

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– Soon after, came the shorbas. Since I am a non-vegetarian, I opted for the Paya ka shorba. The vegetarians were served a bowl of Gucchi dal ka shorba. My soup was flavorful and aromatic with succulent pieces of lamb that literally melted in the mouth in one shot. On asking the chef, he said the lamb had been slow cooked for 12 hours with delicious aromatics in order to ensure that all the flavors get infused in the broth.

– Next came the starters. First one was the dish I had been waiting for – the Galawati Kebabs. The word ‘Galawati’ means ‘melt in the mouth’ and that’s exactly how the kebabs were. History has it, that this kebab was specially created for the aging Asaf-ud-daulah, who had weak teeth but was a meat lover. The traditional recipe is made up of minced mutton meat and hence does not require chewing.
The Murgh Hasuni Tikka served on a steaming hot griddle had been marinated for several hours before being served but was just like any other murgh tikka.
Mahi Taj – cheese infused delicious fish cutlets were packed with aromatic Indian spices and herbs.
Aloo gul gulstan – dum cooked aloo with poppy seeds and almond flakes was intriguing at first but was a real treat.

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– After so many starters, I was unfortunately quite stuffed already. But from whatever I tried in the mains, I loved the Sikandari Raan and the Murgh Awadhi Korma the most. The former was so visually appealing that I couldn’t resist trying it and trust me, I’m so glad I did. Also the korma, packed with tantalizing flavors and spices along with the Bakerkhani Shermal – something I have been wanting to try for a really long time was just perfect. Bakerkhani is a luxuriously rich 14-layered bread garnished with a sprinkling of sesame seeds. In olden days, it was a star attraction at Hyderabadi feasts and was served during every celebratory occasion. It was rich, sinful but so delicious. Totally worth the calories! Apart from these dishes, I was also really excited to see my own personal pot of dum biryani. If you’re at an Awadhi food festival, you know the biryani will almost always be pleasing.

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– We literally had no space left for dessert but no meal is complete without some sweet right? Each person was served an individual dessert tray that consisted of Shahi Tukda, Khumani ka methi, Zarda and Jalebi with hot milk. The Shahi Tukda i.e. saffron infused fried bread served with rabdi was absolutely divine. I also thoroughly relished the saffron flavored hot milk with dry fruits.

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All in all, it was a wonderful meal. I would sincerely urge you to not miss out on the opportunity of savoring this scrumptious cuisine made using age-old traditional recipes.

Where: Square, Novotel Juhu
When: On till 23rd July
Time: 7pm to 11pm (Dinner buffet only)

 

The Square - Novotel Menu, Reviews, Photos, Location and Info - Zomato

A Royal Indian Experience at JW Marriott Pune’s Shakahari

If you follow me on Instagram, you already know that I love to travel…even if it means going to Lonavla for a nice Sunday brunch and back. So when I received an invite from JW Marriott Pune for lunch on Saturday, I instantly said yes! Because for me, an ideal weekend is one where I can getaway from the chaos of the city. Since I knew I had something fun to do over the weekend, I couldn’t wait for the week to quickly pass by. Luckily it did. Before I knew it, it was D-day.

I woke up at 8am as our scheduled time of departure from Mumbai was 9am. Since my pick-up point was Worli, I quickly got ready and left. Nikhil, our kind and polite driver had reached Worli Seaface in his white Innova way before time and was patiently waiting for us to come. We (that includes three of us), started for Pune at about 9.15am and were all set to see what the rest of the day had in store for us. Our car had been stocked with cold bottles of aam panna, lassi and several juices for the journey. Thankfully, due to a slight drizzle in the city, it wasn’t very hot or sunny and as we got onto the expressway, it began to rain and started getting a wee bit breezy. Needless to say, our comfortable drive became even more enjoyable.

We reached Pune at about 12pm and were at the property 40 minutes later (thanks to Pune traffic). As we entered, we were warmly greeted by General Manager Vineet Mishra and his kind and loving team. There was something about the place – it felt like home in an instant. I guess that’s why its so popular and buzzing at all times. We looked around for a while and visited its various outlets, starting with the ones on ground level – Pune Baking Co. (the renowned bakery and patisserie), Lobby lounge (which had a special wine promotion for the weekend), Spice Kitchen (their all-day multi cuisine restaurant that was prepping for the on-going Goan festival) and the JW Marriott Food Truck (which unfortunately wasn’t operational that day). Soon after, we proceeded to the next level to see Alto Vino (the Italian restaurant, serving lip-smacking wood-fired pizzas among other things and a variety of wines), Bar 101 (the elite whiskey and cigar bar that houses over 100 different types of whiskey) and Shakahari (their vegetarian restaurant serving authentic Indian specials). Next, we proceeded to Mi-a-mi (the hotel’s rocking night club that was getting ready for Bollywood night) and Paasha (their fine-dining restaurant and bar with an indoor and al-fresco section from where you can enjoy panoramic views of the city). After the property tour, we headed to Shakahari as we had been invited to sample its lip-smacking menu based on authentic Indian cuisines inspired by some of India’s royal, princely states.

A warm welcome with flowers and rose water, an extravagant table set-up and a tikka clad Maharaj Jai Kishen greeted each one of us with his pleasing smile and folded hands. Looking at the hospitality, we knew we were in for a grand feast. The menu, featuring a variety of traditional Rajasthani and North Indian preparations, had been crafted to provide a #RoyalIndianExperience to each one of us.

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‘We want to revive the culture of food in its most authentic Indian form. That is the philosophy at Shakahari – a royal dining experience. Keeping this focus, Maharaj Jai Kishen seamlessly blends tradition and flavor for each dish that is specially curated by him,’ said Mr. Vineet Mishra, the friendly and ever-smiling general manager of the hotel.

Bright and shiny silver Thalis with napkins perfectly folded and knotted gave us a true royal feel. As we took our seats, a server came to each one for a handwash. (In India, a traditional Thali is best enjoyed when eaten with the hands, without any cutlery).

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We were all set for our grand feast which began with some Fratelli wine, a variety of starters served with a bowl full of papad, various chutneys and pickles like plum, peanut, mint and mango as accompaniments. The starters consisted of:

– Dahi Wada
– Palak Patta Chaat
– Rajma Lasooni Salad
– Palak Chawli Tikki
– Beetroot Tikki
– Amritsari Paneer
– Besan Chilla

Out of all the above, the rajma lasooni salad with fragments of burnt garlic and beetroot tikki were my most favorite.

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After a break of about 15 minutes, we were then served our Rajasthani mains. I’m sure you already know that a traditional meal in Rajasthan is incomplete without its speciality dishes like

– Dal Batti Churma: lentil preparation made with wheat flour dough, served with dal, grounded flour dessert and dollops of ghee
– Ker Sanger ke Kofte: ker, bamnera bean dumping cooked in fresh tomato gravy
– Jodhpuri Gatta Curry: steamed gram flour dumpling, cooked in spicy, tangy, hung curd gravy
– Gatta ka Pulao: spiced gram flour dumpling, dum cooked with basmati rice
– Subz Panchmel: a melange of five vegetables, tossed in dry spices and flavored with asafoetida
– Phulka, Palak Poori & Ajwaini Poori

To be honest, I find Rajasthani food too heavy so I avoid eating too much. But here, it was served with so much love that I just couldn’t say no. I thoroughly enjoyed most of it, especially the gatta curry and ker sanger koftas but I wanted to leave space for the rest.

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Right after the Rajasthani meal, we were served some speciality North Indian preparations like

– Dum Paneer Kasoori: homemade cottage cheese, simmered in rich tomato gravy, flavored with fenugreek seeds
– Subz Makhmali Kofta: vegetable koftas filled with dried plums and almonds, simmered in a cardamom cashew gravy
– Pindi Choley: chickpeas, slow cooked and flavored with whole Indian spices, tempered with dried pomegranate seeds and smoked with desi ghee
– Dal Shakahari: black lentils, soaked overnight and rajma, tempered with cumin, fresh garlic and white butter
– Gucchi Pulao: long grain rice flavored with whole spices
– Stuffed kulcha, Roti, Naan, Laccha Paratha

The dum paneer kasoori and dal shakahari were amazing. So flavorful and delicious. The pindi choley reminded me of my recent trip to Amritsar. I wanted to go for a second helping but I had to leave some room for dessert. Considering the lavish variety our meal had to offer, I was eagerly waiting to see what the desserts would have in store.

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Once everyone was done with their meal, the friendly and hospitable staff of Shakahari, escorted us to the ‘Mishtan Bhandar’ – a room filled with sweet treats. Yes, you read that right. A ROOM full of sweet treats! Everything was so tempting that for a minute I almost forgot I had to take pictures and started helping myself. We could choose from a selection of freshly cut fruits like guava, apple, pineapple, dragon fruit among others or desserts like

– Mango Rabadi
– Malai Kulfi
– Vanilla Ice Cream
– Kesar Pista Kulfi
– Moong Dal Halwa
– Gulab Jamun
– Lychee Gulla
– Kaju Pista Roll
– Moti Chor Ladoos
– Kadambari
– Badambhog
– Ghewar

I literally wanted to try everything but unfortunately was already pretty full. So I tried a small piece of the ghewar and some mango rabadi – both, absolutely awesome. And finally finished off with some paan.

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While chatting with Mr. Mishra, I was intrigued to know how long it took to formulate such a royal meal. ‘About 4 months and 60 tastings later we finalized on the menu,’ he said. Unlike most Thali places where you’re served in a rush, the meal at Shakahari is timed (approximately 60 minutes per sitting) so every guest can absorb the food and enjoy every bit of the experience. The menu keeps changing every now and then so there’s always something new to look forward to.

An hour-long chatting session and a few cups of green tea later, it was time to bid adieu. So we thanked the wonderful team for their impeccable service and hospitality and proceeded towards the car, which once again had been stacked with still, sparkling water and other beverages. Our drive back was just as enjoyable as before as we didn’t get any traffic and were home in less than 3 hours.

All-in-all, it was truly a fun getaway from the city – even though it was just for a few hours. Will most certainly be going back soon again…this time for more than just a meal!

Shakahari - JW Marriott Pune Menu, Reviews, Photos, Location and Info - Zomato

Celebrating the Harvest season at Tiqri, Taj Santacruz

In a country like India, festivals are synonymous to food. If a family is celebrating a big day, a grand feast is sure to follow. So if your loved ones are Bengali or Punjabi, you’re most certainly in for a treat this weekend. And if not, don’t worry! You can still enjoy their traditional fare – courtesy Taj Hotels.

Offering an amalgam of flavorsome recipes, Taj city hotels are hosting a special food festival with lip-smacking delicacies from West Bengal and Punjab on the occasion of Poila Baisakh and Baisakhi. So when I was invited to Tiqri, Taj Santacruz‘ all-day dining restaurant, I was delighted beyond words. Thanks to Chef Dinesh and his hospitable team, we thoroughly enjoyed our experience.

A special a-la-carte menu offering a variety of Bengali and Punjabi dishes has been created for this week. Since we were there for a tasting, we got to sample a little bit of all the dishes.

We began the revelries of Nobo Borsho with:
– A chilled and soothing glass of Bengali style Aamrus that was similar to Aam panna
– Kasha Posto Bora served with Chole Dhonepatar Bhate – Poppy seed cakes with chickpea and cilantro mash went perfectly well with each other
– Egg roll – One can never really go wrong with Kolkata’s famous street food speciality
– Chicken Rezale – chunks of chicken were dunked in a rich, aromatic white gravy made with subtle spices
– Potol Posto – pointed gourd in poppy seed based gravy was a different take to the usual gourd masala made at home. Also, this dish is best enjoyed in the months of summer, as pointed gourd is a summer vegetable in India
– Doi Fulkopi – Bengali style cauliflower made with spicy yogurt curry was a simple, classic dish, full of flavor and less spicy
– Bhaja Muger Dal – Lost my heart to the special aroma of dry roasted moong dal and dollops of ghee, making this sumptuous Bengali specialty dal my favorite for the night
– Luchi – Deep-fried puffed bread, best enjoyed with various gravies
– Nolen Gurer Mousse – Date palm jaggery mousse garnished with strawberries was smooth, light and well-balanced.

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Aamrus

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Poppy seed cakes & egg wrap

While our Bengali fare consisted of all the above, our Baisakhi feast was also an extravagant one:
– Dry fruit lassi – Sweetened lassi enhanced with dry fruits and saffron was indulgently rich, creamy and delicious
– Sarso Murgh Tikka – We all know how famous the North is for all its delectable mustard infused preparations. This tandoor grilled chicken was no different
– Tandoori Haryali Aloo – Marinated with fresh garden leaves, these baby potatoes were flavorful and pleasing
– Mutton Saagwala – A typical North Indian version of lamb and spinach based curry, this dish was rich and bursting with flavors
– Pindi Chana – If you’re enjoying a North Indian meal, you know that Rawalpindi inspired chana will always be a winner
– Dum wale Rajma Chawal – Rajma Chawal, dum cooked for several hours and then served like a biryani made this aromatic dish oh-so-comforting!
– Mutton Biryani – This amazingly tasty preparation consisting of mutton chunks and rice was dum cooked with spices making it irresistible
– Laccha Paratha – flaky Indian flat bread served with the gravies
– Makhana Kheer – Lotus seed in sweetened and reduced flavoured milk. Small pieces of makhanas just added a twist to the humble rabdi.

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Dry fruit lassi

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Dum Rajma Chawal

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Top (l-r): Mutton Saagwalla, Pindi Channa… Bottom (l-r): Cauliflower, Chicken Stew & Dal

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Nulen Gurer Mouuse & Makhana Kheer

After eating so much, we were obviously stuffed but more than the food, we were brimming with all the love and care that was showered upon us by the kind and hospitable team at Tiqri.

FYI:

While West Bengal and Punjab are all set to celebrate today, Mumbai is geared up to usher in the harvest season with great pomp at Masala KraftThe Taj Mahal Palace, Tiqri – Taj Santacruz and Masala BayTaj Lands End from 14th to 23rd April, 2017. While the latter will only be serving traditional Punjabi delicacies, one can make the most of Bengali and Punjabi specialties at the other two city hotels. If you want to get a true feel of the festivities in West Bengal & Punjab, don’t miss out on this food fest.

Tiqri - Taj Santacruz Menu, Reviews, Photos, Location and Info - Zomato

A night at Luna Nudo Gusta, The ST. Regis Mumbai

The St. Regis Mumbai is one of my most favourite places in the city. So when I received an invitation to visit their all new modern European restaurant, I was excited beyond words.

Luna Nudo Gusta, a chic bar and restaurant located at the hotel’s 37th floor opened doors to city folks a couple of weeks ago. Luna Nudo, the charismatic bar is on the lower section while a stairway leads up to the glamorous restaurant, Luna Gusta. Since yesterday was the official launch of ‘Jazz Legends’ – Jazz nights at the bar, we were delighted to catch a glimpse of Ash Chandler and his band performing for a cheerful crowd. The place was lively and buzzing with the city’s creme de la creme.

Soon after, we headed to the restaurant. The decor left us speechless. Mosaic walls and golden chandeliers made us feel like we’ve just stepped into the land of royals. It’s luxurious and beyond gorgeous.

Australian Chef Martin Kindleysides has curated a contemporary European menu that features different kinds of meats and vegetarian options. They import their seafood from LA, chicken from a farm in Delhi and vegetables from ex-pilot Namit who grows chemical-free vegetables for them. So everything that is served is fresh and packed with flavour. Since we wanted to try small portions of multiple things, he was extremely kind to serve us tasting portions of some of his signature dishes.

What I ate & liked:
– Our meal started with an amuse-bouche that consisted of beetroot and goat’s cheese followed by some freshly baked bread with herbed butters – all of which were amazing.

– Soon after, we were served a portion of the yellow fin tuna tarter made with capers, hens eggs, red onion, cornichons, avocado & lemon dressing, served with a slice of freshly baked cheese foccassia. Usually, fish is chopped alongside the table as per the guests request and is then prepared live with parsley, capers and other ingredients but in our case, since we had mini portions, it came prepared to the table. Needless to say, it was delicious! All the ingredients complimented this cool, fresh fish and the dressing added the right amount of zing, making it a delightful start to our meal.

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– Black truffle infused charred corn polenta with baby corn was a creamy, buttery and indulgent cornmeal mash that tasted even better with the grilled zucchini.

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– Bouillabaisse, a hearty soup made with shrimp, fish and squid in a tomato broth was rich and packed with seafood flavours – highly recommended and should not be missed if you’re a seafood lover.

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– Coming to the risottos, the Spiny Lobster one was a classic made with chunks of lobster, spinach leaves and Parmesan – undoubtedly an irresistible combination. The Asparagus one, however, got my vote due to it’s perfectly balanced flavours.

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– Swiss chard and ricotta cheese tortellini, made in-house with sage, pine nut brown butter and truffle foam was a simple, heartwarming dish, sure to make you smile on a dull day.

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– The flaky Chilean sea bass, imported from Chile was perfectly cooked and topped with a buttery crab sauce that created a burst of textures and flavours. The beautiful creamy mash and broccolini, served alongside, only added on, making this dish the highlight of my meal.

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Post the mains, our server handed us a dessert menu which has limited options but is worth trying, no matter what. Even if you’re feeling stuffed, make sure to keep some room for dessert. We tried the Blackberry Pave and the Vegan Apple Tart, both were fantastic.

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Their cocktail menu is also quite extensive and if you’re confused about what to order, Joel – the mixologist, is extremely helpful and will gladly serve you some of their intoxicating infusions.

Overall, I thoroughly enjoyed myself and will surely be back soon to sample the rest. Great food and drinks, live music and exceptional service – what more can you ask for? Special thank you to Ruchi, Allwyn, Abrar, Kushkant & Swadha for their warmth and hospitality. You guys make a great team. Keep up the good work!

Luna Gusta Menu, Reviews, Photos, Location and Info - Zomato

Taste of Thailand in Mumbai at Sofitel Mumbai BKC

Thai cuisine, one of the most popular cuisines in the world influenced by Chinese and Indian foods, is unique and has a distinct flavor of its own. With strong aromatic components, Thai food is a wonderful amalgamation of five tastes: sweet, sour, bitter, salty and spicy. But don’t worry! You don’t need to travel all the way to Thailand to experience its national cuisine – simply head to Sofitel Mumbai BKC before 5th June, 2016!

The bustling BKC property is hosting ‘Tastes of Thailand,’ a ten-day long Thai festival in association with the Tourism Authority of Thailand and SO Sofitel Bangkok. Mumbaikars can revel in an array of authentic and sumptuous Thai cuisine prepared by Chefs Chitsanuphat Dungjampa and Chalermchai Tavornaroonrat from the Bangkok property, who have specially flown in to provide a true taste of their homeland. Indulge in an eclectic mix of vegetarian and non-vegetarian dishes complemented by a range of exotic spices and fresh herbs. An innovative menu has specially been crafted by these talented chefs featuring Thai speciality dishes.

Chefs Chitsanuphat Dungjampa, Manavl Koul and Chalermchai Tavornaroonrat

Chefs behind this festival

I attended the launch of the festival on 27th May, 2016 in the esteemed company of Mr. Biswajit Chakraborty, General Manager, Sofitel Mumbai BKC and Ms. Sirin Surathin- Deputy Consul General. Our evening started with a traditional Thai dance performance that took place in the lobby – the grace and grandeur of which set the perfect tone for the meal ahead!

Cultural Performan at the inaugral ceremony of 'Tastes of Thailand' at Sofitel Mumbai BKC (2)

Traditional Thai dance performance

Soon after, we made our way to Pondicherry Cafe, the hotel’s lively coffee shop that’s playing host to the festival. The regular buffet spread did grab our eyeballs for a few minutes until we reached the Thai section. The salad counter featured the likes of Yum Woon Sen (Glass Noodle Salad), Som Tam (Spicy Papaya Salad) and lots more. The latter was being prepared on the spot with chilli, garlic and tomatoes and was a sight to see. It surely hit all the right notes with its flavors and spices. The main course consisted of Gai Phad Kra Prao (Basil Chicken), Pla Nueng Manao (Steamed fish with a raw garlic, lime and chili sauce), Phad Thai Goong (Shrimp Phad Thai Noodles), Gang Phed Ped Yang (Roasted Duck Curry) among others. Out of everything I tried, I loved Tom Yum Goong (Spicy Prawn Soup), Gang Kiew Wan Puck (Green Thai Curry), Chu Chee Pla (Fish with Red Curry Sauce).

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Menu

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Shrimp sesame toast

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Som Tam (Spicy papaya salad)

Chu Chee Pla (Fish with Red Curry Sauce)

Chu Chee Pla (Fish with red curry sauce)

Known for its lavish dessert spread, the counter had endless varieties ranging from ice creams to chocolate-based desserts to Thai-inspired desserts and more. Though its hard to pick what I liked most (considering I’m a dessert person), the refreshing coconut based Woon Ma Prao Orn (Young coconut jelly), Sticky Rice with Black Bean in Coconut Milk, Banana in Coconut Milk, White Chocolate Brownie and the Himalayan Honeycomb were unique and worth trying.

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White chocolate brownie

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Brownie with banana, caramel, green apple & Himalayan honeycomb

Overall, I had an enjoyable experience with impeccable hospitality, superb service, great food and entertainment.

Venue: Pondichéry Café, Sofitel Mumbai BKC
Date: 27th May to 5th June, 2016
Time: Lunch – 12:30 pm onwards and Dinner – 7:00 pm onwards
Price: Lunch and Dinner – INR 3,100 (plus taxes)
For table reservations, please call +91 (22) 6117 5115

*The meal was paid for by Sofitel Mumbai BKC

Merlion In Mumbai at JW Marriott Juhu’s Lotus Cafe

Singapore is a paradise for food lovers. From high-end restaurants to street food stalls, there are ample options to pick from. When dining out, most people prefer hawker centres as they are convenient, affordable and delicious. A trip to the island is surely incomplete without trying out some of its authentic dishes served at its numerous street stalls.

I was fortunate to get a taste of Singaporean street food at JW Marriott Juhu, Mumbai’s Singapore Food Festival at its bustling Lotus Cafe. Singapore Marriott’s Sous Chef, Chef Thanabalan Chandrasekaran specially flew down to Mumbai to showcase his exceptional culinary skills with his signature preparations and street food favorites. Upon being asked about Singaporean cuisine, he said, ‘Singaporean cuisine is truly a melting pot of Asian cultural cuisine and in a sense, can be called truly International. An amalgamation of Chinese, Thai, Malay, Indian and many more cuisines, Singaporean dishes incorporate fresh spices that lends the quintessential flavor to the dishes. It is a cuisine that is enjoyed by most, since it has a flavor for every palate.’

With Singapore Marriott’s Sous Chef, Chef Thanabalan Chandrasekaran

The delectable dinner buffet comprised of classic dishes like Singapore’s famous Chilli Crab, Laksa, Gado-Gado Molek and more. With aromatic satays, braised ducks, flavorsome curries and live stations, we were spoilt for choice.

‘Singaporean cuisine is a non-fussy, hassle-free cuisine. The main ingredients required to prepare most dishes are chilli, pandan leaf, lemongrass, coconut and sea food,’ he further added. While we were being briefed about the festival, Chef Himanshu Taneja, Executive Chef, JW Marriott Juhu also informed us that the menu changes everyday so guests have more to look forward to.

Lotus Cafe, famous for its delectable buffet and Sunday brunch was decorated with red lanterns, candles and umbrellas that gave us a feel of Singapore. Chef walked us through the live counters and satay stations and gave us some valuable insights on each of the dishes that were on offer. Some of his signature dishes like the Chicken Curry with Spicy Red Gravy was made using a recipe given to him by his mother.

The satays included Chicken, Lamb and Prawns and were a real treat for meat lovers. Slow Cooked Duck with Potatoes in Soya Sauce, Slow Roasted Stuffed Duck, Jasmine Rice were some delicious options in the curry section that everyone just couldn’t stop raving about. The salads included Onion Coriander and Baby Dry Shrimp, Prawns with Pineapple & Tomatoes, Gado-Gado Molek which also happens to be a signature Singaporean salad. At the live counter, Chef Thanabalan himself tossed an assortment of vegetables and meats with stir-fry noodles and soya sauce to make the experience even more special. If you’re at a Singapore Food Festival, you have to try the famous street food speciality – Laksa. If you like the flavour of shrimp, this soupy dish is an absolute delight to slurp down. Black Pepper Prawns, Hot and Sour Pomfret, Mix Vegetables with Coconut Cream were some more creations at the buffet.

Since Chef knew his flavors so well and promised to offer a different spread each day, I was curious to know about his favorites. So I asked him for five dishes he recommends everyone must try to get a feel of Singaporean street food. Here’s what he said –

– Laksa: 
A soupy dish consisting of flat rice noodles or vermicelli dunked in spicy coconut milk flavored with dried shrimp and sambal chilli and topped with prawns, chicken or boiled eggs. Vegetarian version can be made sans shrimp with bean curd and sprouts.

– Chilli Crab: 
Singapore’s national dish, Chilli Crab is a stir-fried preparation in a sweet and savoury chilli based sauce.

– Chicken Rice:
Fuss-free chicken rice made with sesame oil, ginger, garlic and soya sauce, this is one of the most famous street foods available in Singapore.

– Rojak Salad: 
A sweet, spicy & sour fruit and vegetable salad, Rojak is a popular street food in Singapore that can be made with prawn fritters, bean sprouts, potatoes and eggs.

– Okane Fried Noodles: 
This is mainly served as a vegetarian dish and is made with stir-fried rice vermicelli seasoned with curry powder, bean sprouts, pak choi, soy sauce, and sliced chilli peppers. Can also be accompanied by small slices of chicken, beef, pork or prawns.

If you want to get a real taste of Singaporean street food with authentic flavors, this festival offers endless options that are sure to leave you craving for more.

Decor

Chilli Crab

Satay Station

Satay Counter

Salad Station

Curries & Rice

Live station

Stir-fry Vegetables & Noodles in a local sauce

Laksa in the making

Laksa being prepared by Chef Thanabalan

Laksa

Some more dishes

Pricing:
INR 2400/- per head (all inclusive)

Timing:
7:00 pm-11:00 pm

* The meal was paid for by JW Marriott Juhu

Foodie Reviews: South Indian Breakfast at Sofitel BKC

Tuskers, voted as India’s best vegetarian restaurant by The Times Food Guide at Sofitel Mumbai BKC offers a South Indian treat, every weekend with the launch of its South Indian Breakfast Buffet. Guests can savour dishes from Kerala and Tamil Nadu especially prepared by Chef E. Munichandrudu. The spread includes scrumptious dishes like dosas, vadas, paniyaram, sevai coconut upma and more.

Dosa lovers can pick from options like Sada, Masala, Mysore, Spinach, Beetroot to name a few. A special Chocolate Dosa is also available for children on request. Health enthusiasts can opt for Oats Bisibela Bath, Ragi Uttapam, Carrot Dosa among other options. With live cooking stations and unique flavours, Chef Muni crafts wonders to each table.

What I tried:
– Cutting Coffee
– Idli & Vada with different kinds of chutneys and sambar
– Tomato Uttapam
– Kolakotai (Steamed masala rice dumpling)
– Ragi Idiyappam (Ragi flour steamed cake)
– Rawa Upma (Semolina cooked with mustard seeds and curry leaves)
– Ven Pongal (Rice cooked with lentil and ghee)
– Citrannum (Rice tossed with lemon juice and spice)
– Rawa Kesari (Semolina cooked with sugar)

What impressed me:
– Every dish was served fresh and hot and was delicious
– With an immense knowledge of South Indian cuisine, Chef Muni will be introducing guests to almost 46 different items with this buffet that will include approximately 18-22 different varieties of chutneys, all of which will be available on a rotational basis
– Since the menu changes every week, there’s always something new to look forward to
– The food is simple – like home-style food and enjoyable

Cutting Coffee

Idlis and Vadas with different kinds of chutneys and sambar

Sada Dosa

Tomato Uttapam

Tasting of the other dishes

South Indian Breakfast Buffet

South Indian Breakfast Buffet

Tea & Coffee

Rating:
5/5

Address:
C 57, Block G,
Bandra East,
Mumbai – 400051.

Timing:
7am to 11am

Priced at INR 711/- plus taxes, the buffet is available every Saturday & Sunday only.

Tuskers - Sofitel Menu, Reviews, Photos, Location and Info - Zomato