An excursion of Italy with Guest Chef Giuseppe Lioce @ Westin Gurgaon's PREGO!!

This July, take an excursion of Italy, right here at The Westin Gurgaon’s Californian Style Italian Venue- PREGO with Guest Chef, Giuseppe Lioce.

So, just like you would expect in Italy, you can choose to enjoy your meal indoors or out on the open deck with a backdrop of a busy restaurant. In order to deliver the quality that he is so particular about, Giuseppe Lioce personally ensures that he buys only the best and the freshest ingredients. With certain recipes tracing back from his home town aka Bari in the south of Italy, the cuisine here finds its roots in tradition. Giuseppe takes pride in every dish served to you and ensures it is as true to its roots as he himself is with a beautifully crafted A la carte menu, for lunch and dinner.  Veritably Italian!

THE PROMOTION

To start with let me tell you this dynamic Chef Giuseppe comes with 13 years of experience, having worked in a range of boutique restaurants and 5 Star hotels throughout Europe and is currently the Italian Chef at The Westin Pune Koregaon Park specially flown in for this promotion. What do you do when you’re far away from home and you crave for Mama’s cooking? You cook like her, Giuseppe did just that, his promotional menu is concise, classic with his signature twist and his sumptuous offerings focus on taste without forgoing the presentation.

The ‘carpaccio di funghi’  which are seasonal fresh mushrooms marinated in Italian lemon dressing, mint, shaved parmesan, rucola and balsamic reduction is a great prelude of things to come. Every dish that follows from the pasta to the mains will not disappoint- a consistency of standard that adds to the dining pleasure. Try the gnocchi; it is given a fresh twist with tomato sauce, basil, baked in the oven with mozzarella sauce. Not to be missed is the  ‘Paccheri al ragu di Agnello’, here the Paccheri is filled and topped with fork tender slow cooked lamb ragout  is so beautifully cooked and tastes so divine, that it leaves you wanting for more. His specialities ‘branzino livornese’ baked sea bass, tomato sauce with olives, anchovies, capers served with fried polenta and spinach and ‘pollo alla pizzaiola’, chicken fillets cooked in tomato sauce, black olives, oregano, chilli, served with mashed potato are absolute winners. Dessert is a dip into the pool of divine decadence with chef’s version of the ‘millefoglie’, layered warm puff pastry with Italian custard, mango and vanilla ice cream … simply a sweet piece de resistance. Buon Appetito!

FAST FACTS

The promotion is on from 8^th July until 17^th July 2015

The WestIn Gurgaon, New Delhi, No 1 MG Road, Gurgaon-122002

For Reservations: 0124 4977777. Extension 7841

ROMANO'S AT THE BRAND NEW JW MARRIOTT, SAHAR IN MUMBAI

As I walked through the doors twice (yes I had a meal here on two consecutive evenings) of this Italian Adventure, I was overwhelmed with the majestic feel of a multi levelled restaurant replete with a 25 feet high ceiling , two flights of stairs, a vibrant show kitchen and exotic fragrance of Italian food. The restaurant consists a rich bar (as in the wine is excellent!) and of course I cannot talk of the bar and not mention ‘Ema’ the vivacious bartender ever ready to whip you up a heady cocktail of your choice and she keeps her bar like a Laboratory where she is forever experimenting with new flavours only to present her best and boldest creations: drinks like the Oak-aged Negroni with cherry wood smoke and the JW style spiced Old Fashioned with homemade garam masala syrup.

A visit to the kitchen revealed that there truly are a lot of specialists working in here and chef keeps them all busy. Pasta dishes are made in-house, and completely by hand, in the old artisanal way. For example to make perfect Tortellini (round shaped) one needs talent, experience, dedication, a professional environment and simply a lot time and trust me this and the rest of the handmade pasta menu that includes a wide range of delicacies like Gnocchi (made of potatoes only), a series of artfully shaped of pasta pockets like Raviolo (square-shaped) as well as noodles that vary in size from very thin ones Angel Hair to very broad ones Pappardelle are no less spectacular. 

But before that, savour the selection of antipasti, soups and chef’s salad selection. The vibe is homey, comfort Italian chow like ‘Minestrone’ and ‘Aglio olio’ are done to perfection.

Recommendations go all out for the Burrata, which means ‘buttered,’ a luscious, creamy fresh cheese made by mixing cream and unspun mozzarella curds together,  this is one simple dish which tastes good only if done right  and here kissed by sweet basil pesto alongside heirloom tomatoes was absolutely decadent to the core. The warm mushroom salad wasn’t bad either with parsley and roasted garlic, though it could have done with a little less salt.It was the exceptional sea bass baked in parchment paper, fragrant with lemon sauce and clams that was the most stellar preparation. The menu is concise and changed seasonally; in keeping with the spirit of Italian cooking, everything is fresh and the flavours are kept simple so they balance each other. Desserts, too, are exemplary especially the ‘Tiramisu’ a fluffy sponge combined with exotic flavours of espresso and cocoa ,layered with mascarpone served out of a porcelain dish which one is allowed to gorge on unlimited and trust me you may end up eating half of the bowl, so do save space.

FAST FACTS

Romano’s is at the JW Marriott Hotel Mumbai Sahar, IA Project Road, Chhatrapati Shivaji International Airport, Sahar, Andheri East, Mumbai

Tel: 022 33956233
Timings: Open only for dinner all days of the week.

Blue Elephant Cooking Class, Bangkok

NO RESERVATION? ...JAANTA NAHIN MERA BAAP KAUN HAI?

Indians must give up bad habit of not making prior reservations at restaurants. RUPALI DEAN cracks the whip 

THE SHEER JOY OF GETTING A RESERVATION THE RIGHT WAY IS SOMETHING ELSE

 Being a Food & Travel writer I happen to know quite a few chefs across the world and some of the chefs also happen to be my friends so many I times I get calls saying, ‘Hey I’m not getting a table at Masala Library, can you please put in a word’? Which may be at least a day’s advance notice but there are those who call me on reaching the restaurant, ‘Get us a table at Bukhara (ITC Maurya) please, we have important foreign clients but I just slipped making a restaurant’ and I can’t help thinking why couldn’t you make a reservation if they were so important. And sometimes there are even strange requests like, ‘We are going to Indian Accent, do you think you could get us a reservation and a discount too please’? HELLO…and what makes you think I would want to take unnecessary favours from any restaurant? It doesn’t surprise me. Being a regular in the hospitality sector, I have often come across such bizarre requests, sometimes from even strangers. I humbly refuse at most times. Not because I am not willing to help people, it’s just that I am ruthlessly against our nonchalant habit of not making reservations in advance. I do help a friend if the request is genuine but I am extremely averse to the idea of not making a reservation at a restaurant where you know it is compulsory, or it happens to be an extremely popular eating hub.

MISCONCEPTION

If you are rich or influential, it doesn’t make a difference to the restaurant. Everyone who has a reservation is a paying customer and is equally important to the restaurant. So kindly stop threatening, ‘Don’t you know who I am?’ Bullying restaurants is immoral and expect them to cooperate when it’s difficult to do so is unrealistic. Remember, you are not the only guests eager to dine there. They can’t call a person and call off the booking just because you are some big shot or have threatened to write something nasty on social media. Imagine their plight…or think if you are the customer they cancel the reservation of? There have been instances when restaurants have been forced to accommodate such a request which actually incurs business loss to them, as the person who’s made a booking and has been called to cancel, not only black lists them but also tells hundreds of other people about the restaurant being so callous. All in all, the restaurant suffers for no fault of theirs.

RESERVATION ABROAD

‘Noma’ in Copenhagen or ‘Jiro Dreams of Sushi’ in Tokyo are some of the best restaurants in the world and the hardest to get into! At Jiro, for instance, the endorsed rule is that you should call in the first day of each month to reserve for next month’s seating.  At Noma, when you try and book online (read months in advance), you are given a token number even to make a booking. Thankfully, Noma has added a shared table. While reservations for the systematic restaurant tables are booked a couple months in advance, the shared table is booked only a few weeks in advance. There are many legendary conditions at several popular food joints abroad where you have to be very particular about their policies and conditions. Connections do not work everywhere!

There are popular restaurants which have no reservation policy. But one has to plan in advance to grab a table. 
File photo: Farzi Cafe at DLF Cyber Hub, Gurgaon

WHY SHOULD I FOLLOW RULES?

If you follow the dos and don’ts of making reservations at a restaurant, it will help you to have the experience you merit and keep you on respectable standings with the restaurant. Proper etiquette, particularly as a consistent customer, can only profit you at the end. Most restaurants have two-seating, like at ‘Olive Bar & Kitchen’, they serve dinner at 8pm and 10pm. As much as you anticipate the restaurant to keep your reservation and follow your limitations and preferences, the restaurant expects you to hold up your end of the deal and to respect their policies.

RESERVATION ABOUT YOU 

Believe it or not, the act of making a reservation tells us a lot about your personality; whether you are an organised person who commands great perfection at deals, or a messed up individual who just looks for ‘jugaad’ at every step. Some people are so absurd that they just want to throw their weight around or fall back on their connections and there are people who just use this as an excuse to get some money OR ALL OF IT off their bill!!

RESERVATION ETIQUETTES

·   When you make a reservation, specify date, exact time and the number of people. Specify allergies if any.

·  In case there is any change in the reservation even if it is cancellation, notify the restaurant.

·   Respect the Reservation policy of a restaurant; some may not want to hold a table for too long.

·  Wait for the hostess to confirm your booking, don’t just call up …check for availability and hang up.

Specially written for my friend Karan Bhardwaj’s new venture his web magazine www.bornofweb.com

You can read the edited version at http://www.bornofweb.com/if-india-needs-one-reservation-it-is-this/

Undiscovered Trang, Thailand

Famous Trang, Thailand Dim Sum Breakfast

Voila! at Sofitel, Bangkok Sukhumvit

Amazing Thailand Grand Sale 2015

YUM THAI @ BASIL , SHERATON GRAND SUKHUMVIT, BANGKOK

The décor is elegant and serves very refined Thai cuisine executed by Chef Kesinee and her staff. Interestingly the menu is one of its kinds and offers a range of flavours and dishes, the use of a broader range of seasoning leads to multiple flavours, textures and tastes in a single dish. 

My daughter Akanksha Dean and me with Chef Kesinee at a previous cooking class at Basil

As befits a country which has never been conquered or colonized (something which cannot be said about many countries), the food of Thailand is unique. Thai create bold combinations of flavours to make the resulting dishes quite individual.

These fish cakes are to die for

Food presentations at Basil are a feast for your eyes on a range of bespoke tableware: weaved bamboo containers, heavy ceramics. A more classic starter of DIY betel leaf wraps with coconut, chilli, peanuts and dried shrimps was extremely successful, and fun. The kindly waitress demonstrated how to fold them properly. The main course was refined, with the Chef integrating the multitude of aromatic spices to a tangy, sweet, spicy and savoury whole. Stir-fried morning glory with garlic and soya sauce was delicious. The vegetables were cooked just right and maintained a touch of crunchiness, and the use of soya sauce was not too overpowering. 

The Green curry is amazing too

What’s Thai food without curry? I am a huge fan of the southern yellow curry because of its high coconut milk content and spiciness. The one here with snow fish certainly didn’t disappoint and is in fact, the best rendition I had yet. The curry is so well-balanced and addictive. Rice served was also interesting as there was free flow of the usual white jasmine rice, basil rice or the more chewy black glutinous rice. All were good for me!

Traditional desserts make for a sweet ending to a potentially ‘chili hot’ meal. I would recommend the ‘Khao Niew Mamuang’ sticky rice with fresh mango and coconut cream. The glutinous rice was steamed to such perfect degree of hardness, while the coconut cream was brilliantly served in the form of ice cream. Paired with sweet Thai mangoes that would never disappoint, there’s simply no better way to end the meal! Basil is a benchmark for good, authentic Thai food. Friendly waiters and prompt service also make dining here a great experience. All in all Basil offers an unprecedented and amazing dining experience that takes one on a unique voyage through Thailand’s rich gastronomic diversity.

 

Don't miss the Som Tam here

Knowing a few terms will help you navigate your way through the Menu: tom yum(soup),yum(salad),khao (rice),mee (noodles),Kaeng Phed(hot soup or curry),nam prik(hot dipping sauce),nam oi(sweet sauce),pla (fish), kai (chicken), pak (Veg), poo (crab),kung (prawns), and moo(pork).

Where: Sheraton Grande Sukhumvit, a luxury collection hotel, 250 Sukhumvit Road, Bangkok 10110, THAILAND

TEL: (66) 02 6498888 

E-MAIL: grande.sukhumvit@luxurycollection.com

Peshawri ITC Maratha, Mumbai

Rupali and Sailesh dig into some scrumptious food at the famous Peshawri restaurant at the ITC Maratha Hotel 
in Mumbai.

KONOMI @ THE TRIDENT GURGAON

Japanese businessmen love dining here for the Fresh sashimi and other seafood treats. True to the Japanese concept of Zen harmony dining at Trident Gurgaon’s ‘Konomi’ brings in the fine taste of Japan set in a noticeably contemporary ambience. A highlight here is the complete Kaiseki menu, a traditional Japanese full course meal that prides it as much on the presentation as it does on taste. Let your taste buds be harmonized by the meal that always comprises of different cooking styles: grilled, steamed, deep-fried and boiled.

If a light meal is what you want go for the varied assortment of Sushi and Sashimi from the live counter teamed with some Yakitori, Teriyaki and Donburi. The Sushi is fresh and in generous portions. For lunch I would recommend ordering the signature Bento Boxes. These are tasty, well-sauced and well-portioned. Sashimi is Konomi’s forte. Obviously not only the freshest sea food will do, but also the best quality. The tasty morsels of maguro (tuna) are delicately smooth and shake (salmon) is divinely creamy in texture and taste.  If you are a soup lover, go for the ‘Miso’, it’s divine. The cuisine is complemented by an exclusive range of Sake’s and Shochus but you could also opt from one of the

Speakeasy cocktails, absolutely worth it! Service at this well-appointed restaurant is flawless. 

FAST FACTS

Konomi, Trident Gurgaon. 443, Udyog Vihar, Phase V, Gurgaon 122 016.

Tel: 0124 412 4307

published in Statesman

LATEST RECIPE @ LE MERIDIEN, GURGAON

This All-day dining brings five bountiful show kitchens which add to the excitement and energy that is unmatched to the lobby level of the brand new Le Meridien in Gurgaon, with a stylish yet relaxed atmosphere that extends onto a skylight section overlooking luscious greenery; featuring global cuisine offering guests with a sensual world cuisine experience along with tailored music, designed to suit the mood of the day. It offers absolutely wonderful buffets and the a la carte menu seems inviting too. I would definitely recommend it for its Sunday Brunch, perhaps the most striking of all brunches.

Wander by the scrumptious food across live stations created by culinary maestro Chef Tanveer Kwatra featuring global flavours with local appeal; it sure is one to return for. Try any of the pizzas with a topping of your choice; it will surely transport you to Italy.

The Indian section is no less spectacular and the Burrah kebab here is hands down one of the best in India! There are a number of dishes in each section (my favourite is the Asian) that allow you to sample widely. 

From sparkling and artisanal wines and innovative cocktails to a kids corner with entertainment options tailor-made for the children, while you sit back and enjoy, ‘Latest Recipe’ ensures you have the perfect Sunday. You can end this gastronomic delight with a pick from the exotic dessert counter including fresh hot waffles, creamy Tiramisu made with fresh mascarpone, a slice of gateaux or just fresh seasonal fruits. Delicious food, set against the gorgeous ambience, with flavours that linger in your mouth – that’s the essence of the Latest Recipe menu! 

FAST FACTS

Operational hours: 0630 hrs to 2400 hrs

The breakfast buffet is priced at INR 950 + taxes for adults and INR 450 + taxes for children

Lunch is priced at INR 1750 + taxes for adults and INR 900 + taxes for children

Dinner is priced at INR 1850 + taxes for Adults and INR 900 + taxes for children.

Sunday Brunch starts at 2450+ taxes and goes up to 3250+ taxes.

 

GLUTEN FREE QUICK FIXES TO BEAT THE HEAT WITH CHEF APOORVA KUNTE

I was chatting up with Chef Apoorva; a bright young chef of Indian origin who is doing some great stuff in terms of cuisine at The Westin Dhaka. Interestingly in fact his two dishes Dhokla and Khandvi that he has been teaching at the Hotel were an integral part of Modi Sir’s (this is how he is stated to in Bangladesh, amongst the youth) vegetarian menu on his first ever visit to Bangladesh. And the conversation of course lead to more food talk and then he mentioned about some gluten free recipes and how he thinks the KitchenAid Diamond blender is a good kitchen accessory to have and is so affordable. And but of course I pestered him to share at least two recipes for my readers…so here we go …gluten free with Chef Apoorva Kunte…

“Summers are all about  vitalizing the body with essential nutrients because the body tends to perspire and loose essential salts and hydration , the recipes' featured are quick fixes that can be made  before heading out into the summer heat and returning from a tiring day outside because they are  rich in anti-oxidants, vitamins , essential salts and amino acids .The recipes are completely gluten and lactose free so will not make the body feel bloated up  after you have them at the same time would completely revitalize and refresh the body”, says Chef  Apoorva Kunte, Chef de cuisine, The Westin Dhaka

SUPER FOOD SUMMER SMOOTHIE

Preparation time: 8-10 mins; Serves 2

INGREDIENTS

Fresh /frozen Blueberries: 30 Gms; Passion fruit puree: 20 ml; Almond milk/soy milk: 150 ml; Sunflower seeds: 20 gms; Chia Seeds: 10 gms; Basil leaves: 2 gms; Sugar (optional): 5-10 gms; Salt: 2 gms; Ice cubes: 4-5

METHOD

1. Bring in all the ingredients into the KitchenAid diamond blender jar.

2. Using the pulse setting on the diamond blender at 3, blend the ingredients to a smooth thick mix.

3. Put the smoothie into a tall glass and enjoy over a summer afternoon.

The above recipe is gluten and dairy free

COCONUT, POMEGRANATE AND MEYER LEMON GRANITA

Preparation time: 5 minutes; serves: 2

INGREDIENTS

Frozen coconut water: 150 Gms; Fresh pomegranate juice: 50 ml; Fresh coconut meat: 50 gms; Juice of Meyer lemon: 10 ml; Sugar: 8 gms

FOR GARNISH:

Meyer lemon wedge; Mint sprig; Fresh raspberry

METHOD:

Bring in all the ingredients into the KitchenAid diamond blender jar. Using the pulse setting on the diamond blender at 4, blend to form an ice slush, being careful that the end product has to be icy and not watery. Immediately spoon the mixture out into chilled glasses and garnish with lemon wedge, mint sprig and fresh raspberry.

Serve immediately.

The above recipe is gluten and dairy free

THE CELEBRATED TASTES OF SOUTHERN INDIA @ ITC MARATHA, MUMBAI’S DAKSHIN COASTAL

With Mumbai speedily being restructured (more so near the Sahar area) the city has aplenty dining destinations, buzzing with hotels, fine dining and fashionable restaurants. Not surprisingly, Dakshin at the ITC Maratha is possibly one of Mumbai’s evergreen restaurants, has quietly beaten everyone to the draw and still remains a favourite with many.

This is owing to the fact that Dakshin focusses on traditional home cooking. It expands beyond just Kerala to Andhra Pradesh, Tamil Nadu and Karnataka. Although this is a rather common theme with Southern restaurants, Dakshin’s advantage is its attention to seafood, which makes up a significant part of the menu; which makes the juicy Jeeri Meri, prawns tossed in onions, bedgi chillies and vinegar pleasantly appropriate.

The food, in care with the décor, is worthy without being unusually extravagant or fussy. Thanks to the fact that they’re being quite fixated about ingredients, every dish has a characteristic flavour, which is quite a luxury in these days of ‘one spice fits all.’ The highlights are the ‘Pandi Roast’ rich and roasted with crushed red chillies teamed with Kal Dosa; also the ‘Gutti Vankai koora’ spicy baby eggplants in traditional rich gravy redolent with nuts. Then there was the Gassi, intended to go gorgeously with steaming rice. The ‘Karwar yeti fry’ is interesting if you like the brisk crispiness of semolina on your bay prawns.

Although they serve a dauntingly large thali, Dakshin’s selection is best tasted slowly. I always approach cuisine as an exploration of the culture of a place, since every cuisine or for that matter dish is individual in taste so I would recommend to go slowly taking in each and every dish enjoyably. Mix and match thoughtfully, for example Fish and rice, Appam with Ishtoo, Delicate Neer or Kal Dosa with, well, almost anything. A yummy Basundi is a must try to end on a sweet note; the milky liquid is delicious. At Dakshin, they have strived to recreate the splendour of Southern style of cooking and resuscitate the vanishing lifestyle of Peninsular India. It is a venue exceptional for its authentic presentations of the finest creations!

DON'T MISS THE METER KAPI

CHECK IT OUT

Dakshin Coastal ITC Maratha- a Luxury Collection Hotel, Sahar, Andheri (E), Mumbai- 400099

For Reservations- + 91 022 30151633

Open for dinner

WHEN INDIGO, ONE OF THE COUNTRY’S MOST NOTABLE FINE-DINING RESTAURANTS COMES TO DELHI

I did go for the launch which happened over a brunch, some great company and brilliant live music and I was pretty impressed with the space, so decided to go back another day to try the food the way it’s meant to be in a restaurant, sitting down and ordering from the menu, so between my travels I ended up going there on a Saturday with my family, luckily I had made a reservation (making a reservation is something that my travels has taught…but we will take on that another day) as the place was packed…it seemed that Delhi’s new Food & Nightlife destination had arrived!

While the Indigo in Mumbai prospers on its old-world charm, the Indigo in New Delhi is modern and generously spaced, with clean lines that stunningly blend glass, steel grey, wood and green creating a place that is sleek. Options are  aplenty one can either melt into a chair and soak in the al fresco atmosphere offers striking views of the water fountain, hang out at the tastefully designed trendy cocktail bar that also opens on to the deck, with your favourite cocktail, or then settle down to a languid meal in the area dedicated to dining. During the day, the large windows flood the room with sunlight while the evening allows an ideal atmosphere for an intimate candlelight experience. Here’s a space transformed and morphed so ingeniously; the ‘out of city’ feel gives the space an edge over the others so as to embark on a crusade to taste simple plates of food. 

Shitake & Chestnut Gyoza with Seared Tofu

We settled in at the lounge bar first with a glass of wine and some bar snacks before moving into the dining area.

Spinach & Cheddar Macaroni Lasagne

The Menu celebrates flavours and styles of Modern European cuisine which are modern-day in construction, bearing distinct Asian influences, interpreted in an original and innovative way but never forgetting that good produce is at the heart of the best food. Executive Chef Nitin Kulkarni amalgamates international culinary trends and new style cooking marrying unique blend of ingredients with an array of innovative creations. The chef encourages an improved lifestyle and has established a network of organic and natural farmers to procure local produce and meats with a strong focus towards what’s best , seasonal products are given a new look, channelled by merging striking flavours and interesting combination of foods rarely prepared together. 

Potato crusted Rawas

Characteristic favourites from Indigo in Mumbai such as the ‘Beer and cheddar soufflé’ and the ‘Chicken Caesar salad’ share space with the ‘Cinnamon spiced grilled quail with quail biryani’ and ‘Potato crusted rawas with Kairi curry’ from the prized menus that positioned the restaurant on the global culinary map. Yes there are enough vegetarian offerings which are equally commendable.

Truffle mascarpone polenta

For example my ‘truffle mascarpone polenta, textures of vegetables with arugula sauce’ was beautiful and just the way it reads. I loved my Rawas, cooked to perfection and served with ginger and carrot puree, crunchy baby spinach and delicious tangy sweet raw mango sauce. My daughter settled in for a ‘tandoor roasted jerk chicken’, which I too dug into …was perfect with fork mashed scallion potatoes, ginger broccoli and jus! Hubby didn’t want to share his Medallions as he just loved the dish and true enough; his plate had no morsel left.  Share your desserts as all are gratifying. And for someone like me who is always trying to lose weight (hazards of being a food writer) there is also the ‘Warm sugar-free chocolate tart with orange sorbet and orange butter’, which is designed to hit the spot. Sumptuous offerings here focus on taste without forgoing the presentation. The inspired fare is balanced and amplified by one of the best wine lists that I have seen. The restaurant indeed has all perfect ingredients for a great dining experience!

FAST FACTS

Where: One Golden Mile, Netaji Nagar, Bhikaji Cama Place.

Tel: 011 33106032

Timings: Lunch 12 noon to 3:30 PM, Dinner 7:30 PM to 12:30 PM

Meal for Two: INR 5000 approx.

On the upper level is the grand private dining facility, open to sky, which can be booked for banquets and private functions.

SO WHAT MAKES DELHI HEIGHTS CLICK WITH THE DILLIWAALAS?

It is strange that Delhi Heights has been around nearly for four years but I managed to get there only until yesterday. Reason being, the restaurant is always packed and I never managed to get a table, so last evening when I made a plan to go the Ambience Mall in Gurgaon , I made a reservation as I really had to know why the place is so packed always!

The place is quirky with various kinds of seatings from dhaba style to booth, menus are designed in a funky manner…the bar menu reads ‘the book of booze’, LCD's galore means that you would not miss your favourite soap, the menu is huge which means there is something for everyone, the regular water served is flavored with fresh mint….to cut it short Delhi Heights has caught the ‘pulse’ of the Dilliwaalas!

Coming to the food, I tried a couple of things, to start with a ‘meat platter’ which consisted of Shish Taouk, Chicken wings and meatballs in bbq sauce. To be honest it wasn’t even close to authentic but was ‘chatpata’…just like how most of us Dilliwaalas would like it…with desi masalas and zing …perfect to go with your tipple. My ‘Minty lemonade’ was absolutely refreshing and I loved the jar in which it came and was equally impressed with the thick straw which made it so much easier to enjoy the drink with.

The main course, sampled quite a few things which I was told by the chef are a must try, ‘Laal Maas with Bajre ki roti’, ‘Juicy Lucy burger’, ‘ Chennai Geeli Biryani’, ‘Schezwan chicken chilly garlic noodles’ and the ‘ Sole with lemon butter sauce’! And wait…No I wasn’t being greedy; I had company to share my food with!!

Guess what all the food had in common…the ‘Desi Tadka’...for example the Geeli Biryani brought me back memories of my sister-in-law cooking a pan fried quick fix biryani with some lamb curry which I must say she is quite a pro at and makes it rather well. This Geeli Biryani at Delhi Heights though had nothing Chennai about it but I kind of liked it, was enjoyable.

The Schezwan Noodles took me back to a recent friend’s party where he showed off his culinary skills by making something similar…which became the hottest dish of the day as we all just ate that and everything else on the menu almost remained untouched.

The point I am trying to make is that Delhi Heights has got the pulse of the Delhi market…food here is comfort food…a kind of restaurant food that the lady of the house sometimes likes to try making at home and the whole family enjoys! And that led me talking to Kartik (who was coincidently there at the outlet), when he came to ask what I thought of the food and he shared that the restaurant was started by his Grandmom who also ran a famous banquet called ‘Batra Banquet’… that put everything in place…a woman’s touch was evident…someone who knew the Punjabi fusion with any cuisine would definitely work with the Dilliwaalas!

FAST FACTS

Meal for two: Rs. 1200 plus taxes.

Timings: 11 am - 11.30 pm

Cafe Delhi heights locations:

Delhi- DLF Promenade, DLF place Saket

Gurgaon- Cross point Mall, Ambience mall, Cyber hub

They also have an ongoing Mango Festival for the month of June.

Cafe Delhi Heights at the Cross point Mall is their flagship outlet, Apart from the regular Menu, on offer are Special Breakfast Combos running at CDH Cross point only. 

CHEF JAYDEEP MUKHERJEE...FORCE BEHIND THE CRAZILY POPULAR AND MUCH CELEBRATED INDIGO DELICATESSENS!

WHO

CHEF JAYDEEP MUKHERJEE, MUMBAI

Jaydeep Mukherjee, fondly known as JD, is well known as the force behind the crazily popular and much celebrated Indigo Delicatessens, Colaba outlet being the first which has for a decade been a showcase of his pioneering innovations in this category. He started his career with the Taj Mahal Hotel, Mumbai, as a Chef Trainee in 1994, and it was at the Zodiac Grill, back then measured the first-rate European food restaurant in the country, that he learnt the elementary ethics of cooking. Moved on to Cunard Cruise Lines in Miami, where a long and remarkable influence on board the iconic luxury liners, Queen Elizabeth 2 and the Royal Viking Sun gave him a revelation to the world of high-end gastronomy. In 2002 he took on the mantle of Chef de Cuisine and later that of Executive Chef with deGustibus Hospitality, the maverick company that had given character to the iconic Indigo and re-written the rules of fine gastronomy in Mumbai. The Indigo Delis were recently awarded the ‘Best Restaurant in Mumbai’.

WHAT

SIGNATURE DISH: REUBEN SANDWICH

The menu hasn’t changed much since inception except for daily specials which they offer on a tidy blackboard. The star of the show however is the ‘Reuben Sandwich’ of which they have sold over a million portions already. This hearty sandwich is an absolute labour of love as the making of the home made Pastrami (the only standalone restaurant in the country that makes it in-house) is a 23 day process. The brisket is cured in a traditional process for 21 days, smoked for 12 hours and cooked for 6 hours before it goes into the Rye Bread for being toasted brown, buttery and crisp and the cheese melted just right to ooze out. The best part about the sandwich here is that the filling is regulated and in balance, so when you bite into it you get a pleasant and luscious mouthful.

WHERE

INDIGO DELICATESSEN, COLABA

Housed quaintly just behind the Gateway of India  Indigo Deli at Colaba marks a clear departure from often seen soul-less sleek minimalist restaurants, celebrating the nostalgia of the good old neighbourhood places replete with a kitchen store and a matchless offering of bakery, patisserie, a café menu and gourmet retail, set in an environment of social conviviality. Whether your bliss lies in the first lustful bite of a warm croissant or at the bottom of a freshly brewed cup of coffee, in that decadent forkful of eggs on the beach or the last crumb of an Almond cake… You are sure to find it and make it your own out here. With the philosophy of using the finest seasonal produce available to achieve a menu that is all at once eclectic, skilled, and unpretentious, JD presents Deli cooking at its best. The place is raucous most of the time as it is well patronized. After more than a decade and with a long list of loyal clients, it needs very little endorsement.

Chef JD was carefully chosen by Taste and Travel, a few years ago as one amongst the top ten young chefs in the country and was presented in the October 2010, Anniversary issue of the Vogue magazine on its cover story on young icons from various walks of life. ‘No profession on earth enhances the mind, body and soul like mine does…’ he says!!

Address: 5, Ground Floor, Pheroze Building, Chhatrapati Shivaji Mahrishi Marg, Apollo, Bunder, Mumbai, Maharashtra 400039

Cuisine type: Delicatessen

Tel: 022 6655 1010

Timings:  8:30 am – 12:00 am

Reservations: Recommended

O SUMMER SUMMER- THREE CHEERS TO GOOD HEALTH WITH A COOL REFRESHING BEVERAGE

Typically, the best way to ease dehydration is with a tall glass of water. But, when the scorching summer heat gets to you, I’d suggest a few fresh fruity drinks to beat the heat. 

The norm these days is to make’s one’s own house a hip spot to party hard. And it sure take in a lot of effort but it’s worth it, as at home you don’t have to elbow your way to the bar and stand in a queue to use the bathroom. The art of partying has changed to some extent; more and more people are opting out of alcohol though the desire to host a fashionable and memorable party has not. One among three adults prefers non-alcoholic beverages. To have your own rocking party at home, you need a good music system, good music, good food and of course a well-stocked non-alcoholic bar. Going back to history alcohol played an important role in religion and the beverages were served as sources of needed nutrients and were only used for their medicinal, antiseptic, or analgesic properties. Of late it has become an important ingredient in Parties and can even be raucous. Definitely there’s a life beyond alcohol.

So what does one do for those who don’t drink alcohol and those who’d like to switch a party without alcohol? Good news! For not all great beverages need to have alcohol in them, non-alcoholic beverages include punches and mocktails and are a great idea to offer to guests while holding a party as an alternative to alcoholic drinks. Non-alcoholic mocktails allow one’s guests to partake and benefit the spirit of the occasion responsibly. They are much better options for non-drinkers than simply sipping on fresh lime and coke all night. Blending, pureeing or mixing innovative drinks just take a little imagination and using simple to use equipment like a KitchenAid Diamond blender can be done with easily available fruits and ingredients.

Fresh fruit puree with seasoning of lemon juice and a dash of pepper or mint can give you a colorful drink. With the little effort and an equal dose of imagination, we can make these or some new coolers at home. A nutritious and cool drink that I prefer to take daily is - seasonal mix vegetable juice or mix seasonal fruit juice blended with ginger and mint.

Abstaining from drinking is the only way not to suffer from any drink related side effects, examples being heart disease, weight gain, and the worst being a hangover and driving can never be fatal. Remember healthy drinking is a great way to add nutrients! Iam sure with the increased focus on health and wellness the non-alcoholic beverage trend is here to stay. Also drink at least eight glasses of clean, cool water per day.  

COOLERS YOU CAN MAKE AT HOME USING THE KITCHENAID DIAMOND BLENDER IN A JIFFY!!!

• Aam ka Panna: - Charcoal grilled raw mango blended and seasoned with rock salt.
• Fruit Smash Tropical: - Blend together half a banana, crushed ice, half a slice pineapple, 30 ml toned milk, 90 ml pineapple juice until smooth, serve frozen garnished with pineapple slice.
• Fresh Fruit Smoothie- Blend of any seasonal fresh fruit and low fat yogurt.
• Water Melon delight: - Fresh watermelon juice with lemon, dash of Tabasco and a hint of black pepper.