Posted in cheese, cheese cake, chicken, chicken sausage, cottage cheese, creme brulee, dessert, fish, gnochhi, grilled fish, noodles, Salad, Uncategorized, yakisoba noodles

Raise the Bar Rooftop, Clarens Hotel, Sector 29, Gurgaon

Winters have officially arrived in Delhi NCR and it is time to come out of your closet and enjoy the glorious winter sun. The poisonous haze has gone for good now and you can embrace the chilly weather which is there to stay for a month or so.

And what better to do on a weekend than have a brunch on a roof top from where the Gurgaon skyline is visible? Located at the Clarens Hotel, Sector 29, Gurgaon, Raise the Bar Rooftop offers one of a kind experience. There is a huge bar counter running along half of the length and a special dessert and patisserie counter awaits you when you enter this place. The polished wooden interiors with a good seating arrangement promise a relaxed ambience and a slew of well trained servers is there to make your stay memorable.

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Patisserie special: All cheese – oregano filled pungent and layered Adam cheese, herb cheese filled with chilli flakes and gouda are prepared from cow milk and are imported. The crackers are light and crunchy, the pickled olives not so sour, raw papaya and cucumber subtle and the focaccia airy.  RECOMMENDED.

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Gnochhi salad: The gnocchi is oh so smooth and melt in the mouth and served on a pan fried spinach base with hints of garlic and ginger. The spinach is not so bitter and is easy to gobble on. HIGHLY RECOMMENDED.

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Barley salad with chicken and green beans: The tangy chicken sausage leaves you in a deep food coma, while the crunchy grilled green beans, plump and juicy cherry tomatoes add more depth to this salad. The best part – the sauce has penetrated to every element. HIGHLY RECOMMENDED.

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Fried chicken popsickles: Hats off to the chef who thought of this. Who wants ice popsickles if you can have fried chicken one? And they go well in the winters too. The finest chicken mince fried in bread crumbs to a lovely brown and golden hue and served with garlic mayo can leave you in splits. The crispy exterior and the soft mince like interior will definitely win your heart. HIGHLY RECOMMENDED.

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Herb crusted sole fillet: The very thin layer of herb curst with mellow insides – perfection of a well seared sole fillet. The potato wedges are served as sides and slightly soft. RECOMMENDED.

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Yakisoba noodles with vegetables: Disappointment. The noodles did not taste like Japanese noodles in Yakisoba sauce but resembled a desi pan fried version of our street food variant in flavours.

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Crème Brulee: Not good at all. The well defined crust is not there and the flavour of the cheesecake resembled the taste of raw eggs.

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Raise The Bar Rooftop-Clarens Hotel Menu, Reviews, Photos, Location and Info - Zomato

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Posted in bacon, chicken pizza, chicken sausage, ham, italian, italian cuisine, panna cotta, Pizza, red sauce, Salad, sausage, scamorza cheese, spaghetti, Uncategorized

Like Italy, GK-1, New Delhi

With time and tasting, I have developed a taste for authentic Italian and it is always a pleasant surprise to find a restaurant serving good dishes with the ingredients sourced from Italy. Like Italy, situated in the hustle bustle of the M block market, GK-1 is one of the those places which offer peace along with a host of lip smacking Italian dishes.

Grilled sausage salad: A raw salad with crunchy and smoked vegetables and perfectly grilled sausages can be your perfect brunch partner. The sausages are firm but tender, the smoked red bell pepper juicy and the spinach leaves fresh.  Just douse this in the tangy mustard dip served and you are in for a roll! RECOMMENDED.

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Amatriciano con Bacon: The slightly thick slurpy spaghetti prepared in a creamy and flavourful red sauce with sautéed bacon strips – please can I have this dish again? I am not a fan of red sauce but this one had me binge eat a whole portion. A balanced sauce does the trick I guess so I HIGHLY RECOMMEND this.

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Involtini di pollo with backed potatoes – chicken breast and ham roll: A perfect dish for a main course and a heavy one for that matter. The thick ham rolls are filled with a creamy mixture of spinach with the crunchy potato wedges completing the picture. RECOMMENDED.

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Pancetta e scamorza pizza: The warm melting scamorza cheese flowing over a medium crust pizza adorned with a fresh tomato sauce topping and bacon strips is a dream come true for any non vegetarian pizza lover. HIGHLY RECOMMENDED

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Veneta pizza: The fresh chicken sausage, mushrooms and onions topped with mozzarella and parmesan are good enough but the tomato sauce topping could have been more flavourful.

Capsicum Pizza: You will not want to eat this because it is so colourful and inviting! The reds, the yellows and the greens perfectly blend on the whites of the mozzarella cheese and their slightly smoky texture compliments the gooey cheese. RECOMMENDED

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Grigliata Pizza: The smoked vegetables: mushrooms, zucchini and onions are flavourful but charred and you get a “burnt” kind of flavour here. This could have been more flavourful.

Panna Cotta: The set and smooth cream with subtle sweetness topped with the crunchy biscuit crumble – perfect climax. HIGHLY RECOMMENDED.

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Like Italy Menu, Reviews, Photos, Location and Info - Zomato

Posted in bacon, bacon wrapped chicken sauasage, bacon wrapped sausage, chicken sausage, chilli mushroom, chocolate, chocolate cake, chocolate lava, delhi, dessert, mushroom, Pasta, pork sausage, ratatouille, ravioli, rose sauce, sausage, shrimp, spinach ricotta ravioli, tempura shrimp, tenderloin, Uncategorized, wasabi sauce, zucchini

PCO, D block market, Vasant Vihar

This place has been enticing the European food lovers for the past five years in the sophisticated circles of south Delhi and we feel slightly dejected to not know of such an exquisite place. The intricate interiors and the classic Spanish and French music playing in the background remind you of those Victorian movies set in the 1920’s.

Chef Bhagiratha, the executive chef of this restaurant is an experienced and talented chef and his touch is evident in the dearth and the complexity of the dishes available in the menu. All the ingredients are imported or sourced from quality sellers and the all the sauces are unprocessed. As he says, “We believe in serving the freshest sauces and dips.”

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Crispy tobasco zucchini chips with spicy dip: Thick slices of zucchini crumb fried and presented to you with in house tomato sauce – such novelty! The juicy zucchini chip blended so well with the crisp exterior and add to it the tangy and spicy sauce – short of words we are!

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Southern fried mushrooms with chilli garlic mayo: Half portion of a mushroom crumb fried with a lovely crisp perfection with least brittleness and topped with a warm dip of white and yellow cheddar cheese, jalapenos and chilli flakes. The mushroom was surprisingly mellow and the tangy and creamy sauce blew away a portion of our minds.

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Bacon wrapped chicken sausages with mustard mayo: One of the finest sausages which retained their firmness yet were tender and not chewy. The bacon – perfection is the word. It was not too chewy and did not choke your food pipe like the ones you encounter these days. The smoked crunch on the latter was the extra love.

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Tempura shrimp wasabi mayo: How come Chef Bhagirath is able to conjure such a thin, seamless crispy fired layer over his appetizers? This one was no different with the no brittleness and well cooked shrimps which weren’t stinking at all.

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Ratatouille Nicoise with saffron pilaf: The best one I have had till date. Smoked and grilled slices of aubergine, bell peppers, tomatoes and zucchini topped with a freshly prepared thick pesto sauce and cheddar shavings on a bed of the ratatouille sauce served with blossoming long grained aromatic rice. The ratatouille sauce is again freshly prepared and slight sweet and slightly tangy.

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Spinach and Ricotta ravioli in rose sauce: Melt in the mouth ravioli filled with a generous amount of finely chopped spinach and ricotta and drenched in a lovely rose sauce fashioned from red sauce mixed with butter and cream. The sauce has an adorable creamy texture but is not too heavy.

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Pan roasted tenderloin steak in three peppercorn sauce: The best tenderloin I have had till date: I was actually able to tear away the chewy chunks with a fork and knife. The tenderloin was doused in a thick sweet sauce and you could actually bite peppercorns within those chewy chunks. The smoked vegetables, especially asparagus were done so well that you actually wonder whether they are cooked or not. The flat potato chips were one of the finest and were prepared by pressing the boiled potatoes and frying them.

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German pork sausage: I am amazed with the supreme quality of their sausages: firm but not too chewy with the additional finesse of the minced meat. The mashed potatoes had a smooth and silky texture.

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Melting chocolate cake with fruit salsa: A thin chocolate shell including the warm melting chocolate which had an excellent runny texture served with chopped apples and pomegranate. Not too heavy on the stomach and the palate.

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PCO Menu, Reviews, Photos, Location and Info - Zomato

Posted in breakfast, chicken sausage, ibis hotel, marathi cuisine, marathi thali, mumbai, pork sausage, sausage, Uncategorized

Spice It, Ibis Mumbai Airport, Mumbai

While I loved my brief stay at the Ibis hotel near Mumbair airport, I cherished my culinary experiences at their in house restaurant Spice it. I was flabbergasted by their expensive buffet setup – you name the dish or the item and they make it. Here are a few of them:

Omelette : Saltless. But as the chef told me that their majority clientele are Asians and they prefer their omelettes sans salt. So overall a good one.

Sweet corn and peas: The sweet corn kernels and the pea grains boiled well and served to you – an absolute healthy side to your usual breakfast.

Chicken sausage: Where to start? Chewy exterior, juicy interior and slightly peppery – I devoured tons of these.

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Pork Sausage: The adjectives “chewy” and “juicy” will pre repeated here though they were slightly chewier than the chicken ones – the way they should be.

Potato wedges: These are there to satisfy your carbohydrate needs – crusty skin with soft inside and laden with red chillies.

Masala Anda: A Marathi one I shall say. Boiled eggs lathered in a rich spice mixture which is hot as well.

Marathi thali: I do not remember the names of the individual items but the dessert in the form of “lauki ki kheer” (bottlegourd pudding) was a novelty. The whole ensemble was fashioned by the Sous Chef Mr. Sunil Satpatte and he specially dished out this thali for me so that I can get some authentic Marathi experience in my food journey. And needless to say, I loved the lavish thali but could not eat all the items due to subsequent travel plans.

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Spice It - IBIS Menu, Reviews, Photos, Location and Info - Zomato