Flavours of Awadh | JW Kitchen | JW Marriott |

” I have an enormous fondness for delicious food. It’s very comforting”- Teri Garr

And, if you chime in along with Teri Garr then the Royal feast that JW Marriott has put across for you, is a must visit. There are very few times that i’m dumbfounded and sit there gawking at how delectable the food is. Let me assure you that this was one of those times.

Flavours of Awadh by JW Kitchen in Association with MasterChef Rehman Mujeebur:

MasterChef Rehman, is no newbie and has put himself out there on the culinary map by being a well known Chef & restaurateur who has always focused on reviving and bringing forward the flavours of North West Frontier cuisine.

I, was delighted to be a part of the exclusive chef table, where he spoke about the intricacies of the cuisine and how he believes in using pure and minimal ingredients to allow each of the ingredients to be the heroes of the dish. His food has subtle yet clean flavours and you can very well feel the notes of the ingredients come across. He believes in banishing the use of artificial colours and hence his food is devoid of the gimmicky colours and are of the natural colour that particular dish.

For instance, the “Kale Channe Ki Ashrafi” was such a delight to bite into where you could feel the texture of chickpeas and also of some floral notes.

Chef Rehman, also manages to break the stereotype of NW Frontier cuisine being exclusively Non vegetarian based. The plethora of vegetarian food was just perfect from Ittar ki Dal to Lehsuni bhindi, each and every dish was par excellence. Another interesting aspect was the bread ; not only were they magnificent but they also were packed with so much flavour. The sheermal & the Lucknowi kulcha paired like a dream with the gravies & there was no way you could feel satisfied after one.

We even saw some regal dishes like the Lagan ka Murgh, which is cooked in a lagan ; a Lagan is a copper vessel that’s shaped like a huge oval tray and is used to cook meat based dishes primarily.

Apart from the main course, we even relished some meetha in the form of “Chakundar-e-Afroz & Sheer Qorma”.

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Verdict : The festival is just brilliant and will be on till the 4th of November. They have an exquisite selection of sizzling Kebabs, rich gravies, unique flatbreads & delectable desserts.

I, urge you to not miss this feast and go try Chef Rehman’s Royal treat to your tastebuds.

Rating :

5/5

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Tim Tai | Poke Bowls |

The Poke Bowl trend has taken all over the internet and has gripped a lot of people in it’s clutches. While there are literally 100’s of recipes flooding your screen on how to make the perfect poke bowl, i acquainted myself with one a few days back at “Tim Tai”. Poke bowl, traces its origins back to the Polynesian culture and more specifically Hawaii and comes replete with a slew of bases & vibrant colours that tickle your appetite.

About Tim Tai :

Tim Tai, is a Pan Asian restaurant and believes in proffering you with dishes that are unique and palate pleasers. We were invited to experience the preview of the new menu Launch and the results were very satisfying.

What did i devour?

We started with the delectable amuse bouche which was ” crunchy crackle cup with crunchy veggies”, the perfect mouthful.

I, chose the “Pan fried Noodles in Hunan Sauce” was a delectable mix veggies in a light & dark soya based sauce. The umami flavour was prevalent and i thoroughly enjoyed the poke bowl. The poke bowls comprise of a protein component which usually is fish & tuna in particular but they can be customised as per your fancy.

These bowls have been customised under the keen eye of Chef Nimish Bhatia and were quite a wonderful bowl full of goodness. The portion is quite satisfying and really fills you up. The poke bowls are a meal in itself and trust me are one of the most easy on your health & time kinda meals.

Some of the well loved poke bowls were :

1. Steamed noodles with Kai Ka Prao in Hot Basil Sauce

2. St. Shanghai Noodles with Mapo Tofu in Black Bean Sauce

3. Kao Mali with Kung Nam Prik Pow in Thai Roasted Chilli paste

4. Steamed Rice with Pla Ra in Sweet & Spicy Sauce.

We then finished the meal with the darsan of crispy fried wanton sheets & vanilla icecream.

We were also treated to an eggless sizzling brownie, which again was quite a delight.

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Verdict : I, would definitely urge you to try these poke bowls at Tim Tai when the release and relish the melange of flavours on your palate.

Rangeelo Rajasthan | My Place | Gokulam Grand Hotel & Spa|

Rajasthan, the land of the kings, the land of colour and the land of heritage. Rajasthan, depicts the picture of India in the most beautiful way possible, with its soaring winds, breathtaking views and delectable food.

I, experienced the “Rangeelo Rajasthan” food festival, a few days ago and i still can not get over, how well the whole meal went. It had robust flavours, it had a hearty spread and it had the pure authenticity of Rajasthan.

About the Rangeelo Rajasthan Food Festival:

The minute you entered, you were greeted by a lavish set up which mimicked the forts or garhs of Rajasthan. We were welcomed with the traditional welcome Aarti by a beautiful young lady & the place spilled with colour all over.

The staff was dressed immaculately in the Rajasthani finery and this caught our attention immediately along with the folk singers singing. “My Place”, was converted into a beautiful set up, that instantly took you to the land of the kings.

After being stimulated by the eye, it was time to look after those longing tastebuds as well. We, started with a refreshing chaas & then while the soothing music pleased our ears we were served “Paneer Methi Tikka” & ” Hara Bhara Kabab” for the vegetarians and “Murgh Angara” & “Macchi ke Sooley” for the non vegetarians.

Being a vegetarian, trust me the starters were just done to perfection. The Paneer filled with the flavours of Methi & the Kabab, so soft and melt in the mouth. Shown here are the Paneer Tikka & Murgh Angara.

After the starters, i had seen a beautiful array of chaats and had to turn my way towards it. In, the chaat section we saw a melange of “Kachoris, Chutneys, Bajjis & Dahi Gujiyas”

The main course was immense with ample amount of options for both the vegetarians & non vegetarians. And, over here i would like to reiterate a very important point which i got to know through the Chefs.

The Chefs were flown down specifically for this occasion all the way from Rajasthan and they got along with them, the special ingredients and the masalas from Rajasthan & in a true essence gave you a flavour profile, which was unforgettable. They really put in a lot of effort to make this a learning as well as a discovering episode for all the patrons of “My Place”.

Coming back to the main course, we feasted upon some famous & some unsung heroes of the Rajasthani cuisine. We had “Laal Maas” , “Ker Sangri”, “Aloo Mangodi ki Subzi”, “Haldi Ki Subzi”, etc..,

Some of these were dishes that i, was devouring for the first time & it was a delight. My ultimate favourite was the unique “Daal Bati Churma” with 4 different kinds of “Churma”, like the rose petal “Gulab churma”, pineapple churma, Bajra churma & normal churma.

And, then the desserts. The desserts, were classified as “Continental desserts, Pan India desserts & Rajasthani desserts”. The Rajasthani desserts had the delicious “Pantua, Malpua & Lapsi” .

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Verdict : Rangeelo Rajasthan, was an astonishing success with me as it explored the Rajasthani cuisine in depth and spoke volumes about the culture. The food was like no other as even the ingredients were imported from Rajasthan.

Rating :

4.5/5