Konkani fried chicken: So when you are bored with our typical north Indian chicken, this Konkani chicken with the flavours of Deccan will come to the rescue of your taste buds. The succulent chicken fried with crunchy peanuts in curry leaves and rai seeds is highly recommended.
Cold bar sticks: A refresher for your palate with the sweetness of fresh pineapple and the slight pungency of cheese.
Spiced meat devilled Scotch eggs: Move over the usual devilled eggs as these eggs are coated with keema and deep fried to perfect crispiness. The “devilled” portion is filled with keema again and served to you with a creamy dip.
Mutton shaami kebab: Being brought over a diet of kebabs, I found these slightly less crispier. The keema is finely pulverized and the occasional bite of green chillies feels heavenly though. I really wish that the hotness was more with the addition of spices.
Black chicken steak: Why did I taste this? The chicken is marinated with cream and coated with activated charcoal and then grilled. The resultant is a super juicy chicken that melts in the mouth. Served with fine textured mashed potatoes and grilled vegetables, this dish is highly recommended.
Chicken Dak Bungalow curry with Malabar Paratha: The chewy parathas are served with a tangy and creamy chicken curry. The chicken pieces are juicy but the curry could have been better.
Date and walnut cake with heavy cream : The walnuts are so soft and slightly gooey with the goodness of dates lending their lusciousness. Trust me, you won’t stop at one or even two!
Tipsy pudding: We expected a lot from this one but this is a just a normal fruit cake with the middle most sponge dipped in rum.
Looks like M block Greater Kailash market is upping it’s game when it comes to giving authentic Italian cuisine experiences.
Baked Pizza is a newly opened cafe with soothing interiors and an open kitchen with a wood fired oven to boost.
Pesto chicken Caesar salad: Ohhh the lightness of this salad casts a spell on me! The crunchy rocket & lettuce leaves, the firm chicken in the pesto sauce and the not so creamy flavour make this salad highly recommended.
Baked Cannolini: Spinach cannolini does not taste like one. The bitterness of spinach is absent and it’s mince goes well in the pasta sheets. The perfectly balanced mixture of red and white sauce and the melt in the mouth texture of this sauce will definitely leave you in splits. Highly recommended.
Cheese me baby: One of the best margharitas that I have ever tasted! The creamy amalgamation of four different types of cheese: bocconcini, English cheddar, mozzarella and parmesan compliments the occasional bitter bite of fresh basil leaves. Highly recommended.
Vinny’s list pizza: Every possible product of chicken which can be imagined is here. The chicken chorizo, sausage and keema, along with mushroom and caramelized onions is heavenly! Recommended.
Classic garlic bread sticks: Freshly baked with mozzarella cheese and enclosing tangy jalapenos and juicy sweet corn and served with garlic aoli – need we ask for more? Highly recommended.
So this particular area around Western Marg in Saket has been bustling with cozy cafes that are gradually capturing the attention of students and office going workforce alike. Case in point being the very famous Rise Cafe.
You’ll be reminded of the interior me of Elma’s at HKV when you visit Soho. Old world charm with snug ambience greets you and the delicious Italian menu beckons you to order more and more.
French Fries: Crispy exterior and perfectly salted – can we ask for more?
Belgian chocolate shake: Ohhh my! The smooth and thick texture with the rich flavour of chocolate and moderate sweetness will leave you in splits.
Half and half vegetarian pizza: The one half had buffalo cheese, capers, black olives and sun-dried tomatoes and was amazing in taste. The other half had red, yellow and green bell peppers, zucchini and buffalo cheese but was over grilled.
Half and half non vegetarian pizza: The one half had ham & mushrooms – the lovely juiciness of mushroom complimenting the succulence of ham. The other had grilled chicken which was chewy and dry.
Their pizzas are thin crusted and I love the use of buffalo cheese but they need to have more flavourful toppings while keeping the authenticity alive.
Shakes and smoothies are excellent and worth spending upon.
I am slowly learning to move from Indianised versions of the global dishes and gradually falling in love with the authentic versions. Nooba provided a perfect opportunity for me to explore Schezwan cuisine fashioned from the expert hands of chefs from China.
Nooba should be recognized as a family restaurant with serene interiors. The staff is courteous and the managers know their cuisine very well. All the ingredients are imported from China so the authenticity is maintained.
Shredded Chicken: The chicken is fresh, juicy and not chewy which was a relief! The flavour is subtle and not too overpowering. HIGHLY RECOMMENDED.
Fried Prawn: The prawns are fried but not deep fried and topped with peppery garnish and spring onions. The prawns were a fresh catch and tender in texture. HIGHLY RECOMMENDED.
Asparagus in Bean Curd: Kudos to these guys for giving tofu an appealing texture. And kudos to the presentation as well! The lightly sautéed asparagus are delicately placed in crusty tofu and drenched in a light vinegar based sauce. HIGHLY RECOMMENDED.
Chicken & Black Mushroom Dimsums: The dainty mushrooms enclosing a very subtle mixture of finely chopped chicken mince and black mushrooms should be hogged on to even when not hungry. HIGHLY RECOMMENDED.
Mixed Meat Noodles in White Garlic Sauce: Wok tossed Hakka Noodles with a plethora of vegetables, lamb and chicken in a silky smooth white garlic sauce – subtlety at its best! HIGHLY RECOMMENDED.
Chocolate Roulade: Move over brownies, the delicately rolled chocolate rolls enclosing gooey chocolate syrup and served with a scoop of cool vanilla ice-cream is the perfect way to end a delicious meal. HIGHLY RECOMMENDED.
Radisson does it again and with utmost poise. After experiencing their Thai restaurant Neung Roi, it was time for their Kashmir to Kabul food festival at The Great Kebab Factory.
The elaborate menu for this particular festival features an assortment of vegetarian as well as non-vegetarian kebabs, curries and biryani. The non vegetarian kebab platter is a sinful and delectable affair with mellow galouti kebabs, smoked buttery Sumac Jheengha (prawns sourced from Kashmir), Saufiyani Kashmiri kebab which are subtle yet smoky, fine, tender & crusty lamb chops or Tabak Maaz, black pepper laced luscious Murg Kanti kebab and crispy Ajwain fried fish. I only tasted lotus stem or Nadru ke kebab which had a lovely grainy texture.
Usually, such buffet spreads prefer to not concentrate around light beverages and breads but the vegetarian Yakhni soup with sweet breads, Sheermal, salty & watery Chaanch are there to relieve your belly from the onslaught of delicious main course.
The Rogan Josh served here was excellent with the prominence of cumin seeds and tomatoes and went well with soft Afghani naans. The chicken biryani was flavourful with succulent chicken pieces.
The dessert platter could not be more sinful! The crispy jalebis with thick and smooth rabri, the saffron & pistachio infused milky kulfi, the refreshing Paan ice-cream, the tepid Kheer and the unusual apple halwa will fill your alimentary canal up to the brim.
A traditional cuisine specific food festival has a special place in my heart. Especially when that cuisine is from the Punjabi heartland of our country. So when JW Marriot, Aerocity comes up with an Amritsari Swaad Tadka at their famed K3, could I have said no? Absolutely no!
Starting from perfectly smoked Kandhari Paneer Tikka, juicy and tangy mushrooms – Tandoori Khumbh, spicy Highway Tandoori Kukkad (chicken cooked in hand pounded spices) and meat de tikki (chewy mutton prepared in aromatic spices), your belly does get filled after these appetizing appetizers.
And what is a Punjabi meal if it is not relished with Makke di roti, Sarson da saag, chhole and stuffed kulche? Though the chhole could have been spicier although the texture was excellent.
And for vegetarians, there is a dearth of varied options – Paneer Taka Tak (loved it!), Kadhi Chawal, Hare moong ki daal (now that is something new!) and Matar Vadiyan di sabzi.
And for non vegetarians, the Mutton Chawal is one dish worth experimenting. The mutton pieces are succulent although the rice could be more flavourful. Do not expect Biryani, this is Amritsar special.
And the best one is always reserved for the last. Ever heard of mutton keema halwa? Yes you read it right, the keema halwa. This was warm and heavenly and tasted like moong daal halwa.
So when are you visiting next? The festival is on till 25th November.
Fattoush Salad: It is always considered “healthy” to begin a meal with a light sweet and savoury salad. My holiday lunch began with this light salad consisting of diced zucchini, cucumber, tomatoes, crispy pita chips and pomegranate seeds in a slightly tangy sauce. RECOMMENDED.
Hummus Rasasfour: This is a special type of hummus served with pomegranate, molasses and diced chicken. The chicken pieces are extra juicy and have well imbibed the flavours of the molasses.
Mixed Grill Platter: A refreshing break from the regular spiced laden Tandoori platter. The Turkish Adana and lamb kebabs were very juicy, firm, tender and resembled our very own Seekh kebab, albeit subtler but hot. Shish Touk was ohh-so-luscious with the goodness of mint and smoked to perfection with butter. Iranian Urfa chicken kebab was slightly hotter, drier and saltier. RECOMMENDED.
Yamini Chicken Manfi Rice: I shall call this Yemenese biryani. Two humongous pieces of chicken leg and breast on a bed of spiced rice is surely my dream meal. The rice was cooked in Yemenese spices as well as our coarse ones – black cardomam, cloves and black pepper and topped with caramelised onions. HIGHLY RECOMMENDED.
Cheese Gunafa: I though desserts fashioned out of cheese were only the expertise of Europeans. But no, hell no, Middle Eastern cuisine also uses cheese to prepare delectable sugary bites. The cheese gunafa is warm and moderately sweet with fried vermicelli dipped in sugar syrup on top. Not to forget the finely chopped pistachios. HIGHLY RECOMMENDED.